Everyone experiences power interruptions from time to time. Many of these outages come at times of weather extremes or accompany various disasters. When the power is out, safety becomes a major concern. The following information is meant to help you when the lights go out!

REMEMBER TO PREPARE FOR YOUR ANIMALS TOO!

In putting an emergency or disaster kit together, there are six basics you should stock for your home: water, food, first aid supplies, clothing and bedding, tools and emergency supplies, and special items. If you have camping gear, you're already on your way to having an emergency kit.

Keep the items that you would most likely need during an evacuation in an easy-to carry container--suggested items are marked with an asterisk(*).

Possible containers for a home kit include a large, covered trash container, a camping backpack, or a duffle bag.

For a portable kit, use a daypack or duffle with shoulder strap. Keep an extra kit in your car.

Water:

*Store water in plastic containers such as soft drink bottles. Avoid using containers that will decompose or break, such as milk cartons or glass bottles. A normally active person needs to drink at least two quarts of water each day. Hot environments and intense physical activity can double that amount. Children, nursing mothers, and ill people will need more.

* Store one gallon of water per person per day.

* Keep at least a three-day supply of water per person (two quarts for drinking, two quarts for each person in your household for food preparation/sanitation).*

Food

* Store at least a three-day supply of non-perishable food. Select foods that require no refrigeration, preparation or cooking, and little or no water. If you must heat food, pack a can of sterno. Select food items that are compact and lightweight. Include a selection of the following foods in your Disaster Supplies Kit:

* Ready-to-eat canned meats, fruits, and vegetables
* Canned juices
* Staples (salt, sugar, pepper, spices, etc.)
* High energy foods
* Vitamins
* Food for infants
* Comfort/stress foods

First Aid Kit
Assemble a first aid kit for your home and one for each car.

* Sterile adhesive bandages in assorted sizes
* Assorted sizes of safety pins
* Cleansing agent/soap
* Latex gloves (2 pairs)
* Sunscreen
* 2-inch sterile gauze pads (4-6)
* 4-inch sterile gauze pads (4-6)
* Triangular bandages (3)
* Non-prescription drugs
* 2-inch sterile roller bandages (3 rolls)
* 3-inch sterile roller bandages (3 rolls)
* Scissors
* Tweezers
* Needle
* Moistened towelettes
* Antiseptic
* Thermometer
* Tongue blades (2)
* Tube of petroleum jelly or other lubricant

Non-Prescription Drugs

* Aspirin or nonaspirin pain reliever
* Anti-diarrhea medication
* Antacid (for stomach upset)
* Syrup of Ipecac (use to induce vomiting if advised by the Poison Control Center)
* Laxative
* Activated charcoal (use if advised by the Poison Control Center)

Tools and Supplies

* Mess kits, or paper cups, plates, and plastic utensils*
* Emergency preparedness manual*
* Battery-operated radio and extra batteries*
* Flashlight and extra batteries*
* Cash or traveler's checks, change*
* Non-electric can opener, utility knife*
* Fire extinguisher: small canister ABC type
* Tube tent or camping/backpack tent
* Pliers
* Tape
* Compass
* Matches in a waterproof container
* Aluminum foil
* Plastic storage containers
* Signal flare
* Paper, pencil
* Needles, thread
* Medicine dropper
* Shut-off wrench, to turn off household gas and water
* Whistle
* Plastic sheeting
* Map of the area (for locating shelters)

Sanitation

* Toilet paper, towelettes*
* Soap, liquid detergent*
* Feminine supplies*
* Personal hygiene items*
* Plastic garbage bags, ties (for personal sanitation uses)
* Plastic bucket with tight lid
* Disinfectant
* Household chlorine bleach

Clothing and Bedding

*Include at least one complete change of clothing and footwear per person.
* Sturdy shoes or work boots*
* Rain gear*
* Blankets or sleeping bags*
* Hat and gloves
* Thermal underwear
* Sunglasses

Special Items
* Remember family members with special requirements, such as infants and elderly or disabled persons

For Baby*

* Formula
* Diapers
* Bottles
* Powdered milk
* Medications

For Adults*

* Heart and high blood pressure medication
* Insulin
* Prescription drugs
* Denture needs
* Contact lenses and supplies
* Extra eye glasses

Entertainment

* Games and books

Important Family Documents

* Keep these records in a waterproof, portable container:
* Will, insurance policies, contracts deeds, stocks and bonds
* Passports, social security cards, immunization records
* Bank account numbers
* Credit card account numbers and companies
* Inventory of valuable household goods, important telephone numbers
* Family records (birth, marriage, death certificates)
* Store your kit in a convenient place known to all family members. Keep a smaller version of the supplies kit in the trunk of your car.

* Keep items in airtight plastic bags. Change your stored water supply every six months so it stays fresh. Replace your stored food every six months. Re-think your kit and family needs at least once a year. Replace batteries, update clothes, etc.

* Ask your physician or pharmacist about storing prescription medications.

Information: American Red Cross, 2002

1. Make an emergency kit and put it where you can find it in the dark:

You should create an emergency kit keep a stock of emergency supplies where you can easily find them in the dark. Your kit should include:

• a flashlight and new batteries
• candles, matches or lighter
• a battery-powered or emergency radio
• a battery-power clock
• non-perishable food
• bottled water
• warm clothes and blankets
• important medications
• if you have a fireplace, keep a stock of firewood
• Consider purchasing a generator, especially if someone in the house requires life-sustaining equipment that runs on electricity.

• Have a corded telephone or cell phone available; remember cordless phones will not work when the power is out.

• portable stoves, lamps, and other camping equipment can be useful. BUT, it is important to store them and their fuels in a shed or garage separate from your house. (Liquid fuels give off combustible vapours and should never be stored in your home).

• Outdoor and charcoal barbecues should NEVER be used indoors, as they are a fire and safety hazard, and can give off deadly carbon monoxide. PLEASE HANDLE THESE CAREFULLY and according to manufacturer's instructions.

2. Life-Sustaining Equipment

As a general rule, you should be prepared to be self-reliant by having adequate backup power for a minimum of two hours in the event of a power outage. If power is out for longer than two hours, you are responsible for moving to a hospital or area that has power.

3. Portable Generators

Home generators can be useful during a power outage, but they can be very dangerous if they are not used correctly. It is not permissable to connect a home portable generator directly to you home's wiring system without the proper installation of an approved transfer switch acceptable with local electrical inspector approval.

Serious accidents can results when a home generator is connected to an existing electrical system. If a flow of energy from a home generator follows the electrical lines back to the transformer and the energy is transformed to a higher voltage, it endangers the lives of utility employees working on the lines nearby.

To operate a generator safely:

• follow the manufacturer's instructions exactly

• connect lights and appliances directly to the generator. If extension cords must be used, ensure they are properly rated and approved.
For more information on the correct way to connect your standby or portable electricity generator, contact your electrical contractor or the electrical inspector in your area.

When the Power Goes Out

Most power outages last only a few moments, but in extreme cases such as severe storms, outages can last more than a day.

To prepare for a power outage in advance, please read What to do BEFORE a Power Outage.

Know what to do if your power does go out. Print this information and keep it in a convenient location.


1. Find a flashlight.

2. Determine if the power failure is limited to your home.

• IMPORTANT: If your neighbour's power is still on, check your circuit breaker panel or fuse box.

• Check the breakers to determine if they need to be reset. Always face away from the circuit breaker panel when operating a breaker.

• If required, replace fuses with the same size fuses only.

3. Check to see if the power is out in your neighbourhood, once you have determined everything is fine with the circuit breaker panel or fuse box in your home.

IMPORTANT: If you see a downed power line, please call immediately with the exact location. Keep back a minimum or 10 metres (33 feet) from the wires or anything in contact with the wires, and warn others of the danger. Always assume that the lines are energized.


4. Turn off all appliances, tools and lights - except one light to signal you when the power comes back on.

• Appliances and tools left switched on will start up automatically when your power is restored; turning them off prevents injury or fire.

• Sensitive electronics such as garage door openers, VCRs, microwaves, TVs, and computers, etc. could be damaged if a power surge follows your service restoration.

• Do not turn off your fridge and freezer - you might forget to turn them back on once power is restored. Only open your fridge or freezer when absolutely necessary. A full freezer will keep food frozen for 24 to 48 hours if the door remains closed.

• If you leave your home during the outage, please ensure your oven, stove, and all other heat-producing appliances are unplugged. This minimizes the risk of fire if power is restored.

• DO NOT USE barbecues, portable generators, or propane / kerosene heaters indoors. They can produce deadly fumes and are only for outdoor use with proper ventilation.

• If you light candles, use candleholders and NEVER leave burning candles unattended.

Once your power is restored:

• Turn on only the most essential appliances first to give the electrical system a chance to stabilize. Wait 10 to 15 minutes before reconnecting other appliances.

• Check your fridge and freezer to ensure they are back on. Check your freezer's guide to determine if the food can be safely refrozen.

• Don't forget to reset your clocks, timers, and alarms.

• Replace any items from your Emergency Kit which you may have used so you are prepared for future outages.

 

Safety of Frozen Food During a Power Outage

If you think you might lose power, turn the freezer and refrigerator thermostats to the coldest settings. If you've already lost power, use these tips to keep food cold and safe to eat.

Keep the Freezer Closed
With the freezer closed, foods usually will stay frozen at least a day, perhaps two or three days, depending on the quantity of insulation. Food in well-fitted, well-insulated four-cubic-foot home freezers will not begin to spoil in fewer than three days. In 12- to 36-cubic-foot freezers, food will not begin to spoil in fewer than five days, and may be all right for seven or eight days if the food is very cold.

Open the freezer only to take out the food, to move it to a cooler or to add dry ice. With the door closed, food in most unopened freezers will stay below 40 degrees F up to three days, even in the summer. Thawing rate depends on:

• the amount of food in the freezer (a full freezer stays cold longer than one half full);

• the kind of food (a freezer filled with meat stays cold longer than a freezer filled with baked goods);

• the temperature of the food (the colder the food, the longer it will stay frozen. Never put hot or warmed foods into the freezer since this will increase the temperature. Keep hot food covered, and throw out if you don't eat it within two hours. Meat should be kept above 140 degrees F);

• the freezer (a well-insulated freezer keeps food frozen longer than one with little insulation); and

• the size of freezer (the larger the freezer, the longer food stays frozen).

Use Emergency Measures

Cover the freezer with blankets, quilts, or crumpled newspaper. Do not cover the air vent openings. Use dry ice if it is available. (See section on Using Dry Ice.)
Use Caution if Food has Thawed
Partial thawing and re-freezing can ruin the quality of foods, like fruits, vegetables and prepared foods. Red meats are affected less than many other foods. However, it may still be safe to eat.

You may safely re-freeze some foods if they still contain ice crystals or if they have been kept at 40 degrees F or below for no more than two days.
Follow these guidelines for completely thawed foods:

• Fruits. Re-freeze fruits if they taste and smell good. Fruit that is beginning to ferment is safe to eat, but will have an off-flavor. Use off-flavor fruit in cooking.

• Frozen dinners. Do not re-freeze frozen dinners that have thawed. Cook and eat thawed frozen foods and frozen dinners right away if they are still cold. If any foods are warm or smell bad, don't eat them.

• Vegetables. Do not re-freeze thawed vegetables. Bacteria in these foods grow fast. Spoilage may begin before bad odors develop. Some spoilage may be very toxic. Re-freeze vegetables only if ice crystals remain throughout the package. But, when in doubt, throw them out.

• Meat and Poultry. Meat and poultry become unsafe to eat when they start to spoil. Examine each package of thawed meat or poultry. If odor is offensive or questionable or if the freezer temperature has exceeded 40 degrees F for two hours or longer, don't use the meat. It may be dangerous! Discard all stuffed poultry. Cook thawed but unspoiled meat or poultry right away. After cooking, meat can be re-frozen, but it’s not recommended.

• Fish and shellfish. These spoil easily. Do not re-freeze unless there are ice crystals throughout the package. Seafood may be spoiled, even if it doesn't smell bad.

• Ice cream. Do not re-freeze melted ice cream. Throw it out or eat it as a liquid before an off-flavor develops.

Using Dry Ice
If it seems likely that your freezer will not be on for several days, dry ice may help keep frozen food from spoiling. The more dry ice you use, the longer the food will stay frozen. However, dry ice is very costly and may not be easy to get. If a flood or power outage is predicted, and you want to use dry ice, find a source in advance.

You may be able to buy dry ice from a local dairy or cold-storage warehouse, or your power company may be able to direct you to a source. Follow these guidelines for using and handling dry ice:

• Wear gloves when handling dry ice. Do not touch it with your bare hands, because it causes severe frostbite and tissue damage.

• Allow 2 1/2 to 3 pounds of ice per cubic foot of freezer space. More will be needed for an upright freezer, because ice should be placed on each shelf.

• Move any food from the freezing compartment to the storage compartment of the freezer. Place boards or heavy cardboard on top of packages. Place dry ice on top of boards. In an upright freezer, place ice on each shelf.

• Cover the freezer with blankets, quilts or some other covering: it will help to put crumpled newspaper or wood shavings between the freezer and the blankets. Do not lock the freezer or cover the air vent openings: the gas given off by dry ice could cause an airtight container to explode.

• The carbon dioxide gas given off by the dry ice can cause suffocation if inhaled in large amounts. Open windows or doors for ventilation, and use care when opening the freezer or storage compartment.

Preparing Food During a Power Failure

During a power failure, cooking and eating habits must change to fit the situation. You may have no heat, no refrigeration and limited water. In addition, there are greater health risks from eating contaminated or spoiled food. When preparing food during a power outage, conserve fuel, conserve water and take health precautions. Please note that all product safety measures must be followed.

Conserve Fuel
Consider the amount of cooking time needed for each food. If you have limited heat for cooking, choose foods that cook quickly. Alternate cooking methods include:

• Propane camp stoves or grills (for outside cooking only). These can be used any time of the year. Use foil to wrap a variety of foods, including vegetables, for easy cooking and cleanup. Grill and toast other foods as you would for a barbeque. Make sure you close the propane tank when you’re done cooking to prevent gas from escaping during cold weather.

• Fireplace. Many foods can be skewered, grilled or wrapped in foil and cooked in a fireplace.

• Candle warmers and fondue pots. These may be used if no other heat sources are available. Use safety precautions with these devices.

• Wood stove. Cooking on top of the wood stove may be an option. Depending on the amount of heat you have available, preparing one-dish meals, breads and soups may be possible.

Do not cook frozen foods unless you have ample heat for cooking. Most frozen foods need a lot more cooking time than fresh or canned foods. Also, if power is off, it is best to leave the freezer door closed to keep food from thawing.

Conserve Water
Save liquids from canned vegetables. Substitute these for water in cooked dishes. Drain and save liquids from canned fruits, too. Use these for water in salads and vegetables.

Take Health Precautions
Here are some tips for ensuring the health of your family during a power outage:

• Boil all water used in food preparation for at least 10 minutes.

• If you are without refrigeration, open only enough food for one meal. Some foods can be kept a short time without refrigeration. In an emergency, cooked vegetables, cooked meats and meat dishes can be kept unrefrigerated for two hours. Do not keep these dishes overnight without refrigeration.

• Do not serve foods that spoil easily, such as ground meats, creamed foods, hash, custards, meat pies and any food containing mayonnaise. These are potential sources of botulism poisoning and other food borne pathogens.

• When feeding babies and toddlers, open fresh foods for each meal. There may be waste, but safety is important.

• If necessary, substitute canned and powdered milk for fresh milk. Canned milk will keep safely for a few hours after you open the can. Use only boiled or disinfected water to mix powdered milk. Use powdered milk immediately after it is mixed. If you are using canned formula to feed your baby, use ready-to-use or mix only enough for one feeding. Never use formula that is not stored cooled and refrigerated.

• If safe water or water disinfecting materials is not available, use canned or bottled fruit juices instead of water.

• Prepare and eat foods in their original containers, if possible. This will help if dishwashing is not possible, also.

Home | About WyoEnergy | Energy Education | Efficient Products | Find a Contractor/Supplier | More Ways to Save | Recycle

Copyright © 2002 WyoEnergy.com All Rights Reserved.

WyoEnergy.com
Created by AsceNT 2000 Training Solutions, LLC, 2003. Maintained by CANDO.