Seven Steps to Earthquake Safety

Seven Steps to Earthquake Safety

These steps were developed by members of the Earthquake Country Alliance and are based on many existing resources and the advice of many organizations.  Earthquake Country Alliance member have specific things they need to do before, during, and after an earthquake so as to reduce earthquake damage and injuries, and to speed recovery.  But, you need to do your part.

1.  Identify potential hazards in your home and begin to fix them.

2.  Create a disaster-preparedness plan.

3.  Prepare disaster supplies kits.

4.  Identify your building’s potential weaknesses and begin to fix them.

5.   Protect yourself during earthquake shaking- drop, cover, and hold on.

6.   After the earthquake, check for injuries and damage.

7.  When safe, continue to follow your disaster preparedness plan.

Source:  Putting Down Roots in Earthquake Country

Date Labeling on Foods

Except for infant formula and some baby foods, product dating is not generally required by the federal government.  Dating of some foods is required in over 20 states but there is no uniform accepted dating system in the U.S.  There are some areas where almost none of the food is dated.

Types of Dates

• A “Sell-By” date tells the store how long to display the product for sale. You should buy the product before the date expires.
• A “Best if Used By (or Before)” date is recommended for best flavor or quality. It is not a purchase or safety date.
• A “Use-By” date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
• “Closed or coded dates” are packing numbers for use by the manufacturer.

Safety After Expiration Date
Except for “use-by” dates, product dates don’t always refer to home storage and use after purchase. “Use-by” dates usually refer to best quality and are not safety dates. But even if the date expires during home storage, a product should be safe, wholesome and of good quality — if handled properly and kept at 40° F or below. See the accompanying refrigerator charts for storage times of dated products. If product has a “use-by” date, follow that date. If product has a “sell-by” date or no date, cook or freeze the product by the times on the chart.

Codes on Cans
Can codes are usually made up of letters and/or numbers.  This lets the manufacture to track products in interstate commerce. They also use this code to rotate their stock, and to find their products in the case of a recall.  These codes are not meant for the consumer.

Generally, high-acid canned foods such as tomatoes, grapefruit and pineapple can be stored 12 to 18 months.  Low-acid canned foods such as meat, poultry, fish and most vegetables can keep 2 to 5 years.  The cans need to be stored in a cool, clean, and dry place.

Egg Cartons“Sell by” or “expiration” dates are not required by the federal government, but may be required by your state.   Many eggs reach the stores a few days after the hen lays them.

Egg cartons with the USDA grade on must give the “pack date”.  This is the day that the eggs were washed, graded, and packed into the carton.  The code date can not exceed 45 days from the packing date.  The 3 digit code uses the “Julian Date”.   It starts with January 1 as 001 and ending with December 31 as 365.

Always buy eggs before the “Sell-By” or “EXP” date. At home refrigerate the eggs in their original carton and put them in the coldest part of the refrigerator.  Do not store them in the door. For best quality, use eggs within 3 to 5 weeks of the date you purchase them. The “sell-by” date will usually expire during that length of time, but the eggs are perfectly safe to use.

UPC or Bar Codes
Universal Product Codes are black lines over a series of numbers. They are not required by law but are printed so supermarket scanners can “read” the price at checkout.  They are also used for inventory.  Bar Codes are not used to identify recalled products.

Storage Tips
Product dates are not a guide for the food’s safety.   Follow these tips to store food and still be able to keep it at top quality:

• Purchase the product before the date expires.
• If perishable, take the food home right away after buying and refrigerate it immediately. Freeze it if you can’t use it within the times recommended on chart.
• Once a perishable product is frozen, it doesn’t matter if the date expires because foods kept frozen continuously are safe indefinitely.
• Follow handling recommendations on product.
• Consult the following storage chart.

Refrigerator Home Storage (at 40 °F or below) of Fresh or Uncooked Products

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If product has a “use-by” date, follow that date.  If product has a “sell-by” date or no date, cook or freeze the product by the times on the chart below.

Storage of Fresh or Uncooked Products
Product	Storage Times After Purchase
Poultry	1 or 2 days
Beef, Veal, Pork and Lamb	3 to 5 days
Ground Meat and Ground Poultry	1 or 2 days
Fresh Variety Meats (Liver, Tongue, Brain, Kidneys, Heart, Chitterlings)	1 or 2 days
Cured Ham, Cook-Before-Eating	5 to 7 days
Sausage from Pork, Beef or Turkey, Uncooked	1 or 2 days
Eggs	3 to 5 weeks

Refrigerator Home Storage (at 40 °F or below) of Processed Products Sealed at Plant

If product has a “use-by” date, follow that date.  If product has a “sell-by” or no date, cook or freeze the product by the times on the chart below.

Storage of Processed Products Sealed at Plant
Processed Product	Unopened, After Purchase	After Opening
Cooked Poultry	3 to 4 days	3 to 4 days
Cooked Sausage	3 to 4 days	3 to 4 days
Sausage, Hard/Dry, shelf-stable	6 weeks/pantry	3 weeks
Corned Beef, uncooked, in pouch with pickling juices	5 to 7 days	3 to 4 days
Vacuum-packed Dinners, Commercial Brand with USDA seal	2 weeks	3 to 4 days
Bacon	2 weeks	7 days
Hot dogs	2 weeks	1 week
Luncheon meat	2 weeks	3 to 5 days
Ham, fully cooked	7 days	slices, 3 days; whole, 7 days
Ham, canned, labeled “keep refrigerated”	9 months	3 to 4 days
Ham, canned, shelf stable	2 years/pantry	3 to 5 days
Canned Meat and Poultry, shelf stable	2 to 5 years/pantry	3 to 4 days

(Source:  U.S. Gov’t/2-8-08)

Keeping Food Safe 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 food borne illness. This fact sheet will help you make the right decisions for keeping your family safe during an emergency.

ABCD’s of Keeping Food Safe in an Emergency

Always keep meat, poultry, fish, and eggs refrigerated at or below 40 °F and frozen food at or below 0 °F. This may be difficult when the power is out.

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) if the door remains closed. Obtain dry or block ice to keep your refrigerator 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. Plan ahead and know where dry ice and block ice can be purchased.

Be prepared for an emergency…

… by having items on hand that don’t require refrigeration and can be eaten cold or heated on the outdoor grill. Shelf-stable food, boxed or canned milk, water, and canned goods should be part of a planned emergency food supply. Make sure you have ready-to-use baby formula for infants and pet food. Remember to use these items and replace them from time to time. Be sure to keep a hand-held can opener for an emergency.

Consider what you can do ahead of time to store your food safely in an emergency. If you live in a location that could be affected by a flood, plan your food storage on shelves that will be safely out of the way of contaminated water. Coolers are a great help for keeping food cold if the power will be out for more than 4 hours—have a couple on hand along with frozen gel packs. When your freezer is not full, keep items close together—this helps the food stay cold longer.

Digital, dial, or instant-read food thermometers and appliance thermometers will help you know if the food is at safe temperatures. Keep appliance thermometers in the refrigerator and freezer at all times. When the power is out, an appliance thermometer will always indicate the temperature in the refrigerator and freezer no matter how long the power has been out. The refrigerator temperature should be 40 °F or below; the freezer, 0 °F or lower. If you’re not sure a particular food is cold enough, take its temperature with a food thermometer.

Frequently Asked Questions:

Q. Flood waters covered our food stored on shelves and in cabinets. What can I keep and what should I throw out?

A. 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.

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.

Q. How should I clean my pots, pans, dishes, and utensils?

A. 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).

Q. How should I clean my countertops?

A. 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.

Q. My home was flooded and I am worried about the safety of the drinking water. What should I do?

A. 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 sure it is 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 had 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.

Q. We had a fire in our home and I am worried about what food I can keep and what to throw away.

A. Discard food that has been near a fire. Food exposed to fire can be damaged by the heat of the fire, smoke fumes, and chemicals used to fight the fire. Food in cans or jars may appear to be okay, but the heat from a fire can activate food spoilage bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, rendering the food unsafe.

One of the most dangerous elements of a fire is sometimes not the fire itself, but toxic fumes released from burning materials. Discard any raw food or food in permeable packaging—cardboard, plastic wrap, screw-topped jars, bottles, etc.—stored outside the refrigerator. Food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn’t airtight and fumes can get inside. Chemicals used to fight the fire contain toxic materials and can contaminate food and cookware. Food that is exposed to chemicals should be thrown away—the chemicals cannot be washed off the food. This includes food stored at room temperature, such as fruits and vegetables, as well as food stored in permeable containers like cardboard and screw-topped jars and bottles. Cookware exposed to fire-fighting chemicals can be decontaminated by washing in soap and hot water. Then submerge for 15 minutes in a solution of 1 tablespoon unscented, liquid chlorine bleach per gallon of water.

Q. A snowstorm knocked down the power lines, can I put the food from the refrigerator and freezer out in the snow?

A. No, frozen food can thaw if it is exposed to the sun’s rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal. Rather than putting the food outside, consider taking advantage of the cold temperatures by making ice. Fill buckets, empty milk cartons or cans with water and leave them outside to freeze. Then put the homemade ice in your refrigerator, freezer, or coolers.

Q. Some of my food in the freezer started to thaw or had thawed when the power came back on. Is the food safe? How long will the food in the refrigerator be safe with the power off?

A. Never taste food to determine its safety! You will have to evaluate each item separately. If an appliance thermometer was kept in the freezer, read the temperature when the power comes back on. If the appliance thermometer stored in the freezer reads 40 °F or below, the food is safe and may be refrozen. If a thermometer has not been kept in the freezer, check each package of food to determine the safety. Remember you can’t rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safe to refreeze. Refrigerated food should be safe as long as power is out no more than 4 hours. Keep the door closed as much as possible. Discard any perishable food (such as meat, poultry, fish, eggs, and leftovers) that have been above 40 °F for 2 hours.

Q. May I refreeze the food in the freezer if it thawed or partially thawed?

A. Yes, the food may be safely refrozen if the food still contains ice crystals or is at 40 °F or below. You will have to evaluate each item separately. Be sure to discard any items in either the freezer or the refrigerator that have come into contact with raw meat juices. Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat. See the attached charts for specific recommendations.

Refrigerator Foods

When to Save and When to Throw It Out
FOOD	Held above 40 °F for over 2 hours
MEAT, POULTRY, SEAFOOD Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes	Discard
Thawing meat or poultry	Discard
Meat, tuna, shrimp,chicken, or egg salad	Discard
Gravy, stuffing, broth	Discard
Lunchmeats, hot dogs, bacon, sausage, dried beef	Discard
Pizza – with any topping	Discard
Canned hams labeled “Keep Refrigerated”	Discard
Canned meats and fish, opened	Discard
CHEESE Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco	Discard
Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano	Safe
Processed Cheeses	Safe
Shredded Cheeses	Discard
Low-fat Cheeses	Discard
Grated Parmesan, Romano, or combination (in can or jar)	Safe
DAIRY Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk	Discard
Butter, margarine	Safe
Baby formula, opened	Discard
EGGS Fresh eggs, hard-cooked in shell, egg dishes, egg products	Discard
Custards and puddings	Discard
CASSEROLES, SOUPS, STEWS	Discard
FRUITS Fresh fruits, cut	Discard
Fruit juices, opened	Safe
Canned fruits, opened	Safe
Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates	Safe
SAUCES, SPREADS, JAMS Opened mayonnaise, tartar sauce, horseradish	Discard if above 50 °F for over 8 hrs.
Peanut butter	Safe
Jelly, relish, taco sauce, mustard, catsup, olives, pickles	Safe
Worcestershire, soy, barbecue, Hoisin sauces	Safe
Fish sauces (oyster sauce)	Discard
Opened vinegar-based dressings	Safe
Opened creamy-based dressings	Discard
Spaghetti sauce, opened jar	Discard
BREAD, CAKES, COOKIES,PASTA, GRAINS Bread, rolls, cakes, muffins, quick breads, tortillas	Safe
Refrigerator biscuits,rolls, cookie dough	Discard
Cooked pasta, rice, potatoes	Discard
Pasta salads with mayonnaise or vinaigrette	Discard
Fresh pasta	Discard
Cheesecake	Discard
Breakfast foods –waffles, pancakes, bagels	Safe
PIES, PASTRY Pastries, cream filled	Discard
Pies – custard,cheese filled, or chiffon; quiche	Discard
Pies, fruit	Safe
VEGETABLES Fresh mushrooms, herbs, spices	Safe
Greens, pre-cut, pre-washed, packaged	Discard
Vegetables, raw	Safe
Vegetables, cooked; tofu	Discard
Vegetable juice, opened	Discard
Baked potatoes	Discard
Commercial garlic in oil	Discard
Potato Salad	Discard

Frozen Food

When to Save and When To Throw It Out
FOOD	Still contains ice crystals and feels as cold as if refrigerated	Thawed. Held above 40 °F for over 2 hours
MEAT, POULTRY, SEAFOOD Beef, veal, lamb, pork, and ground meats	Refreeze	Discard
Poultry and ground poultry	Refreeze	Discard
Variety meats (liver, kidney, heart, chitterlings)	Refreeze	Discard
Casseroles, stews, soups	Refreeze	Discard
Fish, shellfish, breaded seafood products	Refreeze. However, there will be some texture and flavor loss.	Discard
DAIRY Milk	Refreeze. May lose some texture.	Discard
Eggs (out of shell) and egg products	Refreeze	Discard
Ice cream, frozen yogurt	Discard	Discard
Cheese (soft and semi-soft)	Refreeze. May lose some texture.	Discard
Hard cheeses	Refreeze	Refreeze
Shredded cheeses	Refreeze	Discard
Casseroles containing milk, cream, eggs, soft cheeses	Refreeze	Discard
Cheesecake	Refreeze	Discard
FRUITS Juices	Refreeze	Refreeze. Discard if mold, yeasty smell, or sliminess develops.
Home or commercially packaged	Refreeze. Will change texture and flavor.	Refreeze. Discard if mold, yeasty smell, or sliminess develops.
VEGETABLES Juices	Refreeze	Discard after held above 40 °F for 6 hours.
Home or commercially packaged or blanched	Refreeze. May suffer texture and flavor loss.	Discard after held above 40 °F for 6 hours.
BREADS, PASTRIES Breads, rolls, muffins, cakes (without custard fillings)	Refreeze	Refreeze
Cakes, pies, pastries with custard or cheese filling	Refreeze	Discard
Pie crusts, commercial and homemade bread dough	Refreeze. Some quality loss may occur.	Refreeze. Quality loss is considerable.
OTHER Casseroles – pasta, rice based	Refreeze	Discard
Flour, cornmeal, nuts	Refreeze	Refreeze
Breakfast items –waffles, pancakes, bagels	Refreeze	Refreeze
Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie,convenience foods)	Refreeze	Discard

usda.gov

(Last Modified 9-6-06)

Self Reliance

Provide for Self and Family

Church members are respon­sible for their own spiritual and temporal well-being.  Blessed with the gift of agency, they have the privilege of setting their own course, solving their own prob­lems, and striving to become self-reliant.  Members do this under the inspiration of the Lord and with the labor of their own hands.

Elements of Self Reliance

Self-reliance is the ability, com­mitment, and effort to provide the necessities of life for self and family.  As members become self-reliant, they are also better able to serve and care for others.

Some of the areas in which members should become self-reliant are:

Education

Education can en­rich, ennoble, and provide under­standing that leads to a happier life. Members should study the scriptures and other good books; improve their ability to read, write, and do basic mathematics; and obtain skills needed for suit­able employment.

Health

The Lord has com­manded members to take care of their minds and bodies.  They should obey the Word of Wis­dom, eat nutritious food, exercise regularly, and get adequate sleep.  They should shun substances or practices that abuse their bodies or minds and that could lead to addiction .  They should practice good sanitation and hygiene and obtain adequate medical and den­tal care.  They should also strive to cultivate good relationships with family members and others.

Employment

Work is the foun­dation upon which self-reliance and temporal well-being rest.  Members should prepare for and carefully select a suitable occu­pation or self-employment that will provide for their own and their families’ needs.  They should become skilled at their jobs, be diligent and trustworthy, and give honest work for the pay and benefits they receive.

Home Storage

To help care for themselves and their families, members should:

• Build a three-month supply of food that is part of their normal diet.
• Store drinking water in case the water supply becomes polluted or disrupted.
• Gradually build a longer-term supply of food that will sustain life.

Finances

To become financially self-reliant, members should:

• Pay tithes and offerings.
• Avoid unnecessary debt.
• Use a budget and live within a plan.
• Gradually build a financial reserve by regularly saving a little.
• Teach family members prin­ciples of financial management.

Spiritual Strength

Spirituality is essential to a person’s temporal and eternal well-being.  Church members should exercise faith in Heavenly Father and Jesus Christ, obey God’s commandments, pray daily, study the scriptures and teachings of the latter-day proph­ets, attend Church meetings, and serve in Church callings and as­signments.

Source:  Providing in the Lord’s Way

Cat Paw Cuts

Cats may occasionally get laceration injuries to their paw pads from gravel, glass, wire, tree limbs & foreign bodies. It is important to seek veterinary care to prevent further damage.

Symptoms

Licking at Paw

Wound

Difficulty Walking

Pink Flesh

Bleeding

Discomfort

Laceration

Steps

1. Muzzle your pet because they might bite you if they are in pain
2. Put a gauze pad against the wound and slip a cotton sock over the foot
3. Tape a plastic bag over the sock
4. Once the bleeding has stopped use blunt scissors to trim the fur around the wound
5. Wash the cut with mild soap and water then pat dry with a clean, soft cloth
6. Apply Neosporin or Bactine to help prevent infection
7. Watch for swelling, fever, or discharge which would indicate an infection
8. If bleeding continues or the cut appears deep call your veterinarian immediately
9. Provide direct pressure on the wound as you drive to the Vet’s office

Warnings

If your cat goes outside make sure to cover the injury with a temporary bandage and then remove it within a couple hours

Never apply an ice pack directly to the wound

Tips

The paw has huge concentrations of blood vessels and they may bleed a lot

The wound heals better when left to open air

(source:gotoaid.com)

Safe Drinking Water After a Large Earthquake

WATER IS THE MOST IMPORTANT ITEM TO STORE

Loss of safe drinking water can be deadly. Most people, with few exceptions, will be feeling the effects if they do without water for more than 36 hours. Dehydration occurs much quicker than starvation. Our bodies can tolerate the loss of food much better.

With an ample water supply, starvation is delayed many days, even weeks.

The City water supply is vulnerable to the effects of a large earthquake. Contaminants can get into the drinking water supply through ruptures in the pipes, through the mixing up of sediments, through the adulteration of filtering systems, etc. Now, we take our water for granted. That will be dangerous after a big quake.

HOW MUCH SHOULD I STORE?

A good rule of thumb is:  5 GALLONS PER PERSON (MINIMUM)

NOTE:  Treat your pet as a family member when thinking about how much to store.

WATER SOURCES:

• Bottled Water from the Store – 1- and 2-gallon sealed containers (NOTE: The 1- and 2- gallon containers you purchase in your local store are not designed for long-term storage and will begin to leak/fail after about 6 months. )
• 1- and 5-Gallon Sealable Containers – From camping or survival stores. Be sure to sanitize container and treat the water that you are storing. Old bleach bottles, clearly marked, make good containers for water storage.
• 20-oz. to 1-Liter Designer Water Containers – Are usually marked with an expiration date, but are generally good for about two years
• 5-Gallon Water Bottles from Private Water Companies – Water companies claim their water and containers are good for up to five years, if still factory sealed & correctly stored in a cool dark location.

DO NOT STORE ANY PLASTIC WATER CONTAINER DIRECTLY ON CONCRETE.

The concrete will leech chemicals into the water, contaminating it and also degrading the plastic bottle, causing failure.

Store all plastic water containers on a wooden pallet or shelf. Keep water containers in a location where container failure will not destroy your other supplies.  Keep all water and supplies in a cool dark place.  Any water that you make up yourself needs to be treated.

If left untreated over time, it becomes contaminated with bacteria and algae.

• 8 DROPS OF PURE UNSCENTED LIQUID BLEACH PER GALLON OF WATER WILL REDUCE THE CONTAMINANTS IN THE WATER.
• ADD THE BLEACH WHEN YOU FIRST STORE THE WATER AWAY.

NOTE: ROTATE YOUR WATER EVERY SIX MONTHS  (This includes the 1- and 2-gallon sealed bottles purchased at the store, and the supply you made up from tap water with bleach added.)

If the purity of your water source is questionable, use the following methods to make the water safe to drink:

Best!  Add liquid chlorine beach to the water (8 drops per gallon of water.  Double this dose if the water is cloudy.)

Or

Good!  Add 2% Tincture of Iodne to the water (12 drops per gallon.  Double this dose if the water is cloudy.)

Or

Acceptable!  Boil the water vigorously (5 minutes at sea level, adding an extra minute for every 1000 feet above sea level.  Double this time if the water is cloudy.)

And

Don’t forget to clean and sanitize your food and water containers before using them.  Wash with soap and water then fill with a 10% bleach solution.  After 5 minutes empty the bleach solution and let air dry.

And

Water that is dirty should first be strained through a coffee filter,cheesecloth, or a paper towel to remove subpended matter.

Another source of water is the hot water heater. Every water heater has a drain valve near the bottom.

GETTING THE WATER OUT OF YOUR WATER HEATER :

• Use extreme caution. Let the water cool.
• Turn off the cold water supply to the tank
• Turn off the gas or electric heater for the tank
• Open the drain valve at the bottom

REMEMBER: Some sediment at the bottom of the tank may at first make water flowing out look murky. Continue to drain water until it becomes clear.

OTHER SOURCES OF WATER IN YOUR HOME

• Toilet Water Storage Tank. NOTE: Use the water from the Storage Tank – NOT THE TOILET BOWL (Don’t drink the water if you use coloring or chemicals in it)
• Melted Ice Cubes are a source of water
• Water-Packed Can Goods (even syrups are mostly water)
• Water Trapped In Home Piping. Water can be removed by locating and shutting off the main water valve. Then, open the valve at the highest point of your property (i.e., shower head, especially on the 2nd floor ). Then, when you open the valve at the lowest point, gravity will force the water from the pipes.

THE PREVIOUSLY MENTIONED SOURCES ARE FOR DRINKING AND FOOD PREPARATION

DO NOT DRINK POOL OR SPA WATER!  POOL WATER CONTAINS MANY TOXIC CHEMICALS AND HAS A HIGH POTENTIAL OF GIVING YOU DIARRHEA, CAUSING DEHYDRATION!

(Source:  Los Angeles Fire Departement – Emergency Preparedness Booklet)

Dog Head Entrapment (Fence/Rails)

Dogs can get their heads stuck easily because the back of their head is wider than the front. Head entrapment is usually not a medical emergency unless your pet has trouble breathing. However your dog can become frantic and hysterical from being stuck and injure themselves further.

Symptoms:

Scrapes

Swelling

Cuts

Steps:

1. Calm your dog down to prevent him from struggling further
2. Place yourself behind the dog and push him closer to the object that he’s trapped in to avoid him backing up further and strangling himself
3. You may want to muzzle him to prevent him from biting you while you try to free him
4. Grease the fur on his neck and the top of his head with KY Jelly or Petroleum Jelly
5. While someone holds his from the back you should gently take the dogs muzzle and turn his head sideways and slide him through the fence or rails

Warnings:

Make sure that you muzzle your dog as he may try to bite you when you have to push him through the fence or rails

Tips:

It helps if someone stays behind him the entire time to prevent him from backing up while you try to free him

A dog’s head is narrower from top to bottom than side to side

(source: Gotoaid.com)

Guidelines for Ward and Stake Emergency Plans

Wards and stakes should have a plan in the event of an emergency.  Plans are prepared by ward and stake welfare committees under the direction of the bishop or stake president.  Plans should be updated periodically.  The following should be included:

• Disasters likely to occur and response actions needed.
• Assignment of responsibilities to priesthood and Relief Society.
• Maps, addresses, and contact information of members.
• Procedure to account for missionaries and members following a disaster.
• A list of members with special needs.
• Procedures to assist members who may experience emotional trauma.
• A list of members with available resources such as medical training or the ability to operate heavy equipment.
• How stake leaders will contact the area office (outside the United States and Canada) or Church headquarters (United States and Canada) following a disaster.
• Contact information for the local government, the Red Cross, and other emergency response agencies.

© 2008 by Intellectual Reserve, Inc. All rights reserved. English approval: 1/08

Long Term Food Storage

Long  term storage is a supply of food that willl last a long time, and you can survive on.   For example rice, beans, pasta, rolled oats, and wheat can be stored for 30 years.  Of  course, they must be properly packaged and stored in a cool dry place.  Some recommended containers are #10 cans, foil pouches, or PETE bottles.  Sometimes plastics buckets can be used.

For more information talk to your Relief Society, Ward Self Reliance/Emergency Preparedness  Specialist, Stake Cannery Coordinator, or visit providentliving.org.

Emergency Information in San Diego County

Emergency Alert System radio stations for San Diego County:

Primary – KOGO AM 600.  Secondary –  KLSD AM 1360.

2-1-1 is the Disaster Information Line for San Diego County.  It is a free, 24-hour community, health, and disaster number.  During an actual disaster, this is the number to call for up-to-the-minute information on road closures, evacuations, shelters and recovery resources.

*If you are unable to reach 2-1-1 from your cell phone or you are calling from outside San Diego County, please use (858) 300-1211.

There is a search engine online where you can look for available services.  More than 2,000 community agencies provide 5,000 health and human service programs.  This is the place to start.    www.211sandiego.org

Use the telephone only for an emergency

Only call 911 for a life threatening emergency

You can get roadside help without leaving your car or using a fixed call box on the freeway.  Pull over to a safe spot and dial 5-1-1 on your cellular telelphone.  Say “roadside assistance”.  The system will direct your call to the Call Box Answer Center, which transfers the call as necessary to the California Highway Patrol, AAA, Manufacturer Help Line or other sources of assistance.

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