Some time ago, I posted a number of articles and references for people in the path of Hurricane Irene. As usual when I post about preparedness, I got a few folks feedback about “paranoia” and “let’s not get carried away Mac”. Fair enough. But as we sat in the living room last night having our coffee and enjoying the beautiful fire, I was once again feeling pretty good about having most everything we needed when the power went off. We are among the lucky ones since our power came back relatively quick (around 2300 hours). Some folks up north will not get their power back for days.
Sometimes I like surprises. Sometimes not. Yesterday was a reminder that a surprise only has to impact you as much as you choose to let it. You can’t always predict how big or what kind of event you will have but you can review how you will deal with it once it hits.
As much as I don’t like big government, I think the ready.gov web site is pretty good for a lot of disasters. There is also the Red Cross web site which includes a few lists and recommendations. I am very fortunate to have a wife who supports my “hobby”. We will be heading out to replenish a few items this afternoon so that we can be ready for the unexpected again. In the meantime, just a reminder:
Are you Ready? Are you Sure?
One of the worst things I can imagine a service member doing is being guilty of dereliction of duty. We all take an oath to uphold and defend the Constitution. When we are derelict in our duties, there are military laws which judge us and rightly so. People depend on us to defend them and protect them from forces beyond their ability to defend themselves.
Friday afternoon, the Democratic leadership in the Senate refused to pass a continuing resolution that would not only fund the government’s operations but will cut off additional funds to FEMA by early next week. Harry Reid and his fellow Democratic Senators left after a hasty news conference to catch a plane for South Carolina (Taxpayer funded of course).
This morning (September 24th) at the beautiful and luxurious Kiawah Island Resort in South Carolina the Democratic Senatorial Leadership team is resting after blocking funds for FEMA. This is just a sample of some of the things they are suffering through for the American people still recovering from the floods:
“Your private table may overlook splendid surf, lagoons, gardens or fairways, while you dine on exquisitely prepared award-winning native foods complemented by the perfect wine or beverage. Your day might begin with a leisurely breakfast on the oceanfront, a bountiful buffet before your morning tee time or gourmet coffee and a continental breakfast at the market.”
After this sumptuous feast, Harry and his donors will ride out to the well manicured greens and spend the day figuring out how to get more money into the democrat coffers. The fairways can be a little rough this time of year, but Harry and his friends will be doing their best to keep a brave face.
The accommodations at Kiawah can be a little challenging too for the out of Towner’s. Rumor has it that some were actually forced to sleep in rooms with only a partial ocean view. Senior aides to the Senator were furious upon finding out that the best rooms were already booked for another meeting but hotel officials assured them that the alternative rooms would be just as desirable.
As always, guest will be provided with surprise gift bags as they spend time with their hosts. Rumor has it that a special shipment from Cartier’s was spirited in during the night to mark the special occasion.
Meanwhile, more rain is predicted across the Susquehanna Valley all the way into New England. Evacuations were once again ordered in some counties in preparation for the flooding that will follow.
Hopefully it will not impact this evening’s tribute dinner for the millionaires and their wives who continue to make all of this possible for Senator Reid and friends.
Dereliction of Duty? You be the judge.
God Bless America
FOOD SAFETY DURING AN EMERGENCY
Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This Consumer’s Guide will help you make the right decisions for keeping your family safe during an emergency.
We practice basic safe food handling in our daily lives, but obtaining and storing food safely becomes more challenging during a power outage or natural disasters such as hurricanes and floods.
Steps to Follow to Prepare for a Possible Weather Emergency:
Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature in the refrigerator and freezer in case of a power outage and help determine the safety of the food.
- Make sure the freezer is at 0 °F (Fahrenheit) or below and the refrigerator is at 40 °F or below.
- Freeze containers of water for ice to help keep food cold in the freezer, refrigerator, or coolers after the power is out.
- Freeze refrigerated items such as leftovers, milk, and fresh meat and poultry that you may not need immediately-this helps keep them at a safe temperature longer.
- Plan ahead and know where dry ice and block ice can be purchased.
- Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
- Have coolers on hand to keep refrigerator food cold if the power will be out for more than 4 hours. Purchase or make ice cubes and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.
- Group food together in the freezer—this helps the food stay cold longer.
Steps to Follow During and After the Weather Emergency:
- Never taste a food to determine its safety!
- Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
- The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full and the door remains closed).
- Food may be safely refrozen if it still contains ice crystals or is at 40 °F or below.
- Obtain block ice or dry ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.
- If the power has been out for several days, then check the temperature of the freezer with an appliance thermometer or food thermometer. If the food still contains ice crystals or is at 40 °F or below, the food is safe.
- If a thermometer has not been kept in the freezer, then check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.
- Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers, and deli items after 4 hours without power.
- When in Doubt, Throw it Out!
SAFETY OF FOOD IN CONTAINERS EXPOSED TO FLOOD WATERS
How to Determine What Food to Keep or Discard
- Do not eat any food that may have come into contact with flood water.
- Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps. Also, discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.
- Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.
Pots, Pans, Dishes, and Utensils
- Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available).
- Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow to air-dry.
Steps to Salvage All-Metal Cans and Retort Pouches
Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved if you do the following:
- Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.
- Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available.
- Brush or wipe away any dirt or silt.
- Rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.
- Then, sanitize them by immersion in one of the two following ways:
- Place in water and allow the water to come to a boil and continue boiling for 2 minutes, or
- Place in a freshly made solution consisting of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available) for 15 minutes.
- Air-dry cans or retort pouches for a minimum of 1 hour before opening or storing.
- If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marker.
- Food in reconditioned cans or retort pouches should be used as soon as possible, thereafter.
- Any concentrated baby formula in reconditioned, all-metal containers must be diluted with clean, drinking water.
Safety of Drinking Water If Flooding Occurs
- Use bottled water that has not been exposed to flood waters if it is available.
- If you don’t have bottled water, you should boil water to make it safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.
- If you can’t boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.
- If you have a well that has been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or State health department or agriculture extension agent for specific advice.