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 Storm
Center
Preparing
Your Home
Prepare your home for storm season
by making any major repairs as early as practical. Make sure you have some type
of window covering for glass areas and that your doors all seal good.
The key to doors
- Doors that open out, instead of in, provide better protection against
hurricanes. Unfortunately, outward-opening doors aren't so common anymore.
- Decayed wood around doors should be replaced. Cracked jambs should be
replaced or repaired. Garage doors that feel flimsy or operate poorly
because of improper installation should be repaired or replaced.
- Homeowners can try replacing or repairing a door, or they can hire a
carpenter to do the job, which usually costs less than $100 for the labor.
- Consider protecting doors with shutters. Leave the strongest door
un-shuttered so you can get in and out of the house after the storm.
- Don't forget the garage door. Garage doors, especially those for two-car
garages, can collapse in a storm. Protect the garage door with hurricane
panels, as you would a sliding-glass door, or reinforce the door from the
inside with wood studs or metal braces attached lengthwise. Also, make
sure that the grooved runners in which the door's wheels travel are firmly
attached to the wall.
Storm Preparation in the Kitchen
By Prue Salasky -
Daily Press
Here are some water, food and safety tips on the whys and
wherefores of storm preparation in the kitchen:
WATER.
Water is essential. And it should not be skimped on. The
Civil Defense Family Protection Program of the Federal Emergency Management
Agency stipulates categorically: Never ration water. The average person needs to
drink two quarts per day - that's eight cups. In order to meet basic needs for
drinking, cooking and washing, the recommended allowance is two gallons per
person per day. Authorities further advise to allow for pets' needs also.
- Storage: Store water in airtight plastic containers or use
commercially bottled water. The best containers are used plastic soda
bottles; glass bottles can crack or break. It is not safe to use containers
that have held toxic substances. Before storing, treat water with chlorine
bleach; four drops per quart of water or two scant teaspoons for 10 gallons
will prevent the growth of micro-organisms. Seal and label the bottles before
storing in a cool, dark place. Water should be replaced every three months.
Places suited for additional storage at the last minute
are the bath tub, washing machine and sinks. Hidden sources for emergency
supplies include the hot water tank, ice cubes and the plumbing.
- Using water: Flooding is the prime cause of an unsafe water supply. Use
your emergency supply or boil tap water before drinking until authorities
indicate that water is safe to drink. Sterilize tap water by boiling or
purify with chemicals. Boil all well water before use. Boiled or stored
water tastes better if you put oxygen back into it by pouring back and
forth between containers.
FOOD.
Whereas water should never be rationed, if activity is
reduced, healthy people can survive on half their usual food intake for an
extended time and without food for many days. That's a worst-case scenario but
it serves as a guide for making preparations; plan on having one well-balanced
meal each day. Again, don't forget your pets' needs.
- Storage: Smoked or dried meats, canned milk, sugar, salt, pepper,
bouillon cubes, dried soup, cereal, nuts and trail mix can fill basic needs.
Ready-to-eat canned meats, canned juices, milk and soups are good high-energy
foods to have on hand. No-freeze meals in paper cartons like Top Shelf
lasagna and Dinty Moore turkey and dressing keep un-refrigerated for several
months; canned goods in top condition need only be replaced every 18 months.
Stockpile cans rather than glass jars; the latter may break or have improper
seals.
Comfort foods ideal for stressful situations include
cookies, hard candy, sweetened cereals, instant coffee, tea bags and lollipops.
Label foods with the date and keep them in a dry, cool, dark place; rotate the
supply twice a year.
Freeze-dried and air-dried foods, ideal for storing, can
be obtained from sporting goods stores, & Camping
Supply Centers. Generally it's best to avoid foods that are high in fat and
protein. Don't include thirst-provoking salty foods in your stock. Instead,
stock salt-free crackers, wholegrain cereals and canned foods with a high liquid
content.
- Preserving your food supply: Keep the refrigerator and freezer doors
closed as much as possible to keep the temperature low after a power
failure. Use perishable foods from the refrigerator first.
A fully stocked freezer should keep food frozen for two
days after a power-cut. If it's not full, bunch the food together. A half-full
freezer should stay frozen for a day. If food has thawed but still has ice
crystals, it's safe and can be re-frozen, though the quality may suffer.
- Cooking: To heat canned goods, open them and remove the paper label.
Most canned goods can be readily consumed without heating. Make one-pan meals
to avoid clean-up and economize on fuel.
Emergency cooking facilities, like a camping stove, a
charcoal grill or Sterno cans should all be used outside. Other heating methods
include using candle warmers, chafing dishes and fondue pots.
SAFETY.
Another aspect of storm survival is safety and knowing
when to throw out both food and utensils. These are the guidelines that should
be followed: Discard any refrigerated food that has been at 40 degrees
Fahrenheit or below for more than two hours, including thawed frozen
vegetables; any food that has come in contact with meat drippings; any food that
has come in contact with flood water except for undamaged cans - however, these
must be sanitized. Toss any wooden or plastic utensils that have been in flood
water in the trash, they are not worth the chance of contamination.
- To sanitize cans and other utensils:
Mark the tops of cans with indelible
ink to identify contents. Remove paper and wash in a strong detergent with
a scrub brush; to clean dishes and glassware use two teaspoons of chlorine
bleach to one quart water and immerse for 15 minutes. Boil metal pans in
water for 10 minutes. Air dry cans before opening.
- Other necessary kitchen supplies:
Disposable utensils and plates and a
non-electric can opener. Also useful to have on hand are water
purification tablets; cooler and freezer packs; and vitamin, mineral and
protein supplements. The following government agencies offer information
on how to manage during an emergency:
- USDA Meat and Poultry Hot Line: (800) 535-4555
- FEMA Federal Emergency Management Agency -
www.fema.gov
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Last Revised:
October 27, 2007 03:59 PM. |
