TIPS on preparing typhoon - ready food
BEFORE a typhoon
1. Prepare a food kit
Plan ahead to buy groceries and put your food somewhere portable in case you have to evacuate. Keep in mind on how many and whom you will be feeding when preparing your food kit. Consider special dietary concerns for those with medical conditions children, newborn babies, or pets. Don’t forget a can opener, Utensils and plastic plates.
2. Pick food well
Look for food that can be eaten with minimal preparation or without having to cook them.
3. Pack Small
pack smaller items, packaged in individual portions, so they are easier to fit into a storage space.
4. Transfer items to higher ground
Consider storing food in upper floors or higher areas. If possible, you may even transfer refrigerators or mini- refrigerators upstairs, when possible.
DURING a typhoon
1. Don’t touch the fridge unless you need to
Refrigerators and freezers are your best bets for keeping food safe for 36 to 48 hours if left closed.
2. Drink only bottled water
at the least , make sure water is clean or has been boiled for at least 5 minutes.
3. If in doubt , throw it out
Cans of food that have been exposed to flood water should be thrown away immediately since bacteria could fester or seep in at times.
4. Save metal or retort pouches
even if they have come in contact with flood waters. Remove labels that can trap dirt or bacteria. Wash with clean water, brush or wipe away dirt or slit.
AFTER a typhoon
1. Throw food safely
even if they have come in contact with flood waters. Remove labels that can trap dirt or bacteria. Wash with clean water, brush or wipe away dirt or slit.
2. Wash all food equipment
wash metal pans, ceramic dishes , utensils , and equipment with soap and hot water , if it is available. Rinse them then sanitized by boiling them in clean water or soaking them in solution of water and bleach for 15 minutes.
