Mormon Family Preparedness: Why Mormons Prepare For Emergencies

As a social worker, I am trained in psychological first aid training, CPR, First Aid, and crisis intervention to help others during times of emergencies. I have worked and volunteered to help low-income families, failing students, troubled youth, abused children, minorities, orphans, illegal immigrants, and the elderly to overcome disasters such as suicide, abuse, domestic violence, psychotic episodes, homelessness, and medical emergencies. I have helped many people access community resources and advocated for others to receive free/discounted housing, food, transportation, and medical services. Fortunately, as a member of the Church of Jesus Christ of Latter-day Saints (inadvertently called the “Morman Church” by others), I understand the reason behind emergency preparedness. This post addressed why Mormon Family preparedness is important and gives a basic idea of how anyone can start preparing for an emergency.

Mormon Family Preparedness: Why?

Mormon Family preparedness is encouraged by our local leaders, modern prophets, and apostles. However, in order to understand why LDS emergency preparedness is so important, one must first understand what a prophet does. A prophet (such as Moses, Isaiah, or Peter) speaks for God and “when the word of the prophet shall come to pass, then shall the prophet be known, that the Lord hath truly sent him (Jeremiah 28:9).”

Like the prophets of old, prophets today testify of Jesus Christ and teach His gospel. They make known God’s will and true character. They speak boldly and clearly, denouncing sin and warning of its consequences. At times, they may be inspired to prophesy of future events for our benefit. The prophets have taught that Mormon Family preparedness is important and a commandment from God.

We can always trust the living prophets… Our greatest safety lies in strictly following the word of the Lord given through His prophets, particularly the current President of the Church. The Lord warns that those who ignore the words of the living prophets will perish and fall (see revelation to the modern prophet Joseph Smith as recorded in The Doctrine & Covenants 1:14-16). God promises great blessings to those who follow the President of the Church who is currently Prophet Thomas S. Monson (True to the Faith: A Gospel Reference, p. 129-130).

I had an interesting experience while living in Spain, Madrid that taught me the importance of following the prophet. Mormon Family preparedness wasn’t a priority because I was single and likely to move often. I usually shopped for groceries on a weekly basis. One day I received a phone call from a local church leader who counseled me to purchase two weeks worth of food. I went to the store to buy extra food and later was extremely grateful I had obeyed. The local trucking companies had started a strike and hundreds of pounds of produce, meat, and food went to waste inside of semi trucks that just sat on the freeway for days. The following week, I remember the comfort and peace I felt as those around me were panicking and rushing into grocery stores (which were significantly depleted) to buy what food remained. I distinctly remember getting my photos developed and overhearing the owner telling her son on the phone to hurry to the grocery store and buy over 20 pounds of meat. I’m not worried about my future when I follow the prophet and obey God. Faith and fear cannot coexist at the same time.

There are ways several other reasons why “Mormon Family preparedness” is so important. For example, knowledge enables us to prepare our own families and help others. When we are prepared for the future and have faith, we can utilize our resources well and not worry excessively about what may come.

Mormon Family Preparedness: How?

The best way to prepare for an emergency is to follow the prophet, pray to God, and trust He will protect and bless your family when you’re obedient. Reading the scriptures and believing in Jesus Christ can also bring you peace (John 14:27). Every year the prophet and modern twelve apostles address the world to give us counsel and prepare us for the future. (See General Conference).  Local bishops (pastors) work towards having emergency planning for their congregations and sometimes someone volunteers to be the “emergency preparedness coordinator” teaching others what the prophet has advised us to do.

It is also important to discuss the topic with your family and get to know your neighbors. Be aware of the area you live in and prepare an emergency plan for your family. I live in an area unlikely to have tornadoes but more likely to have earthquakes or floods. It makes more sense for me to prepare for an earthquake rather than a tornado. I have an ICE contact (“in case of emergency number”) listed in my cell phone and know my local area’s emergency evacuation plan. Families can store extra water and begin building a 3-month emergency supply. Families can also prepare financially by absolving debts and building their savings.

Additional Resources:

Read about Emergency Preparedness and Response

Visit your local Mormon meetinghouse (sometimes used as a temporary emergency shelter).

Mormon Beliefs: Family Finances (message from First Presidency)

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?

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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.

usda.gov

(Last Modified 9-6-06)