Make a Plan for National Preparedness Month

This year’s National Preparedness Month theme is Preparedness Starts at Home. We are asking people to take four key actions to prepare for any disaster they may face:

• Know the different types of emergencies that could happen and appropriate responses to stay safe.
• Make a family emergency plan. • Build an emergency supply kit.
• Get involved in their community by taking action to prepare for emergencies.
• National Preparedness Month is a great time to take small steps to make a big difference in being prepared.

Getting yourself, your family and your home ready for emergencies like home fires, power outages and local floods means you’re more prepared for disasters like wildfires, flash flooding, hurricanes and more.

•  We all have responsibilities for our families, pets, neighbors and communities. By taking steps now, you can be in control of both your safety and those you care about before, during and after a disaster. Think about what you’ll need and how the people in your social circles can help each other. A great place to start is by knowing the risks where you are. Then, make a plan and build an emergency supply kit to help keep yourself and those you love safe and comfortable during and after a disaster. Finally, get involved by keeping up to date with your community’s emergency and disaster plan and working with neighbors to prepare.
•  When making your plans, make sure you consider any unique needs of those you care for, whether it be medical conditions, loved ones with disabilities, your pets, and any neighbors who might need help getting prepared.

2025 National Preparedness Month Toolkit.

Meal Prep and Food Safety After Power Failure from a Hurricane

After a hurricane you may experience power failure and may not have refrigeration, water or heat for cooking. To prepare food without power or safe water, follow these guidelines.

Keeping Frozen Foods

• Full freezers stay colder longer.
• Packing freezers with ice and keeping the door closed can helpkeep food cold.
• Foods are still safe to eat as long as they stay at or below 41°F.
• Foods that stayed below 41ºF can be safely refrozen. However, there may be changes in quality.
• Check temperatures with a tip-sensitive thermometer.

Cooking Without Power

• Use an outdoor grill, fireplace, camp stove or charcoal burner.
• Choose foods that cook quickly. Avoid frozen foods because theyrequire more heat and cooking time than shelf-stable foods.
• Eat commercially packaged foods straight from the container.

Cooking Without Safe Water

• Substitute canned stocks/broths or liquids from canned fruits, vegetables for water.
• Clear water from questionable sources should be brought to a rolling boil for 1 minute and cooled before use. Cloudy water should be filtered before boiling.
• Water can be treated with unscented bleach. For clear water, add1/8 teaspoon bleach per gallon. For cloudy water, add 1/4 teaspoon bleach per gallon. Allow to stand for 30 minutes before drinking or using for cooking.

No Power for Refrigeration

• If without refrigeration, only open enough cans or jars of food for one meal as leftover food in jars and cans cannot be saved.
• Prepare and eat foods in their original containers.
• If necessary, substitute canned and powdered milk for fresh milk.
• Leafy greens, tomatoes and melons should be eaten within 4hours of being cut or throw away.

Cooking Food Safely

• Never use outdoor grills or burners inside your home, even in a fireplace. Fumes from grills and camping stoves can be deadly.
• Never use lighter fluid in a fireplace, as flames can cause damage to the home.
• When cooking, heat foods to the following internal temperatures for food safety: Eggs, whole meats, fish: 145°F; Ground meats, fish: 155°F; Whole and ground poultry: 165°F.

For more info contact ncsafeplates.

Meal Prep and Food Safety After Power Failure from a Hurricane

Preparing For a Hurricane

Hurricanes and storms can cause power outages and lead to food safety concerns.

As a hurricane approaches, protect your food and family by being prepared.

Foods to Stock in Preparation

Dairy

• Hard cheeses (cheddar, parmeson, romano)
• Individually packaged cultured dairy products, like yogurt and sour cream
• Individual cheese sticks
• Shelf-stable milk boxes and alternative milk in boxes

Proteins

• Hard-boiled, air-cooled eggs
• Shelf-stable, dry fermented meatssuch as pepperoni
• Individually packaged nut or seed butters

Shelf Stable Food

• Soups, stews and chilis, pastas
• Fruits and vegetables, fruit and vegetable juices
• Tuna, salmon, chicken, pork and beans

Grains and Snacks

• Breads, rolls and buns
• Muffins, baked goods
• Crackers, pretzels, popcorn
• Granola bars

Produce

• Whole fruits and vegetables
• Baby carrots, grapes, apples, bananas, berries, cherry tomatoes
• Individually wrapped
• Canned applesauce or fruits

Four Ways to Prepare for a Hurricane

1. Purchase or locate thermometers

• Place a thermometer in your refrigerator and freezer
• Have a tip-sensitive digital thermometer ready to checkfood temperatures

2. Check Stock of Refrigerator

• Purchase or prepare food items that don’t require refrigeration and can be eaten cold or heated on an outdoor grill.

3. Store or purchase water

• Be prepared in case water systems are impacted resulting in boil water advisories
• Use bottled/clean water for brushing teeth, cooking, cleaning, water for pets, etc.

4. Prepare coolers and purchase ice and/or dry ice

• Use dry ice to extend the amount of time food will stay below 41°F
• Purchase or freeze containers of water for ice

For more info contact ncsafeplates.

Preparing For a Hurricane