If there was a power outage in your home and someone fell and scraped a knee
in the dark, would you know where to quickly find first aid supplies in your
home? Would you know how to treat the wound?
It is important that you and your family have certain basic emergency and first
aid supplies available at your home so that you can respond to home emergencies
and to natural disasters. Your emergency supplies should be organized and kept
all in one place where you can access them easily and quickly. Each family
member should know where these supplies are and have a basic knowledge of how
to use them.
Here is a general list of the supplies you should have for home emergencies and natural disasters:
1. Supply of prescription and other necessary medications.
2. Flashlight with extra batteries.
3. Portable, battery-powered radio for receiving emergency communications.
4. Waterproof matches, and either long-burning candles or a kerosene-type lamp
with extra fuel, all properly stored.
5. Fire extinguisher, ABC or dry-chemical type for all classes of fires. Check
the expiration date and be sure you practice and know how to use it.
6. Electrical fuses, if needed for your home.
7. Rope ladder to hold your weight if you need to exit upper floors of your
home to ground level, and some additional length of rope for multipurpose use.
8. First aid instruction book.
9. Blankets and sheets. These can be used for warmth, for splints, and for
transport of injured persons.
10. First aid supplies:
Medical-grade vinyl gloves
Poison ivy relief cream
Burn relief cream
Sunscreen, SPF of 30 or greater
Antibiotic ointment, Polysporin® or similar
Sting relief lotion or ointment, calamine or similar
Box of sterile gauze pads, either 3" x 3" or 4" x 4"
Abdominal (ABD) or combine sterile pad, 5" x 9"
Rolled gauze of 2 sizes, 2" x 4 yards and 4" x 4 yards
Bandages of assorted types: finger, knuckle, plastic, Telfa, and general
adhesive
Sterile oval eye pad
Small sharp scissors
Tweezers with pointed tip
Thermometers, oral and rectal (for babies)
Elastic bandage, 3" x 6"
Instant ice pack
Roll of adhesive tape, 1" wide, may use plastic type if preferred
Triangular bandages, 2
Package of safety pins, assorted sizes
Absorbent cotton balls, 1 box
Diarrhea remedy, Pepto-Bismol or Kaopectate or similar
Popsicle (craft) sticks or finger splints
Antibacterial soap, liquid or bar
Medicine dropper
Water purification tablets
Small bottle of bleach
Sharp knife or multipurpose knife/tool
Bottles of aspirin, ibuprofen, and acetaminophen (children’s or liquid if
needed)
Splint materials: thin boards 2-3' long
Cough syrup and throat lozenges
Large plastic trash bag and several smaller, zip-closure bags
You may need to add other items that are particular to your climate and to
the types of natural disasters that you have in your area. If mosquitoes are a
problem or could become one (after a hurricane, for example), you may wish to
add mosquito repellent to your supplies.
Include consecrated oil with your supplies so priesthood blessings can be given
if needed. Also be sure to include the scriptures and some favorite toys,
games, songs, or books so that your family will be able to have some degree of
normalcy if a time of emergency comes.
Other activities and situations may call for additional types of supplies. For
example, for a car trip you may need to add roadside reflectors or flares. For
camping, you may need to add a small saw, signal mirror, compass, multipurpose
knife/tool, whistle, and other pertinent items. For hiking kits include
moleskin to prevent and treat blisters. For both camping and boating kits be
sure to include aloe vera gel for treatment of sunburn. Hiking kits can be more
compact and include only very essential items that can be easily carried in
your daypack.
These emergency items need to be stored in a waterproof, durable container and
protected from the access of small children. Be sure to check the dates on
medications at least annually to make sure medications are current. If you
dispose of any medications, do so safely so that children will not find and eat
them.
Assembling the supplies listed above may take you some time and money if you
have not yet begun. The important thing is to begin now to plan for an
emergency. Start by gathering a few of the most important emergency items, then
add to your supplies as quickly as your time and money allow. Some packaged
first aid kits can be used as a baseline and then additional supplies added as
you can afford to do so. A few of the local Red Cross chapters even have
facilities for assembling your own first aid kits.
Besides emergency supplies, your family should have a plan for how to
respond to an emergency. Take time regularly to discuss and practice for
emergency situations with your family. Have fire, tornado, or earthquake drills
so that children will all know how to safely exit your home and where to
gather.
In planning for emergencies, consider what would happen if a parent or another
family member were not at home during an emergency. Would the family members at
home be able to respond to the emergency? Responsibilities for emergency
response should be divided and often duplicated among family members so that
regardless of who is at home, the family will still be able to respond
properly. You should have a plan for how family members will contact one
another if the family is scattered during the emergency. This may include
having a prearranged meeting place, a code word, or a relative’s phone number.
Knowledge of first aid procedures will be invaluable for your family during any
type of emergency situation. Younger children can learn most of these
procedures, even CPR. First aid classes are offered at many locations within
most communities. The Red Cross chapter in your community generally will offer
a good basic first aid course, several types of first aid handbooks including a
wilderness and boating-specific types, and even first aid kits for purchase or
occasionally that you can assemble yourself. The Community Emergency Response
Training (CERT) classes are very good for emergency preparation. Neighbors can
participate in emergency training together to share their skills.
In preparing your children for emergencies, consider the effect that exposure
to repetitive media and news reports of real disasters may have on your
children. You may wish to limit such exposure to reduce stress and anxiety. The
Federal Emergency Management Agency website (www.fema.gov/kids) has some
wonderful material to assist children in learning more about disaster
preparedness. They have a program on the website called becoming a
"Disaster Action Kid".
Finally, help your family to know that if they are prepared, they need not fear
emergency situations.
An efficient and reliable home flour mill is an important tool in grinding grain into flour for use in home storage cooking. Flour mill design has evolved over the years. When choosing a home flour mill, you may want to consider the following product specifications:
Stoneless
High-speed impact-milling chamber
Milling rates of up to 40 lbs. of fine flour per hour
Produces a minimum of heat
Can process other commodities such as corn, rice, oats and legumes into flour
Compact size that has the look and feel of a quality kitchen appliance
Recommended by others who are successfully using this same mill
Does not have a manual power option
Constructed of metal and plastics, without any wood
Self-cleaning milling chamber
Good dust control
Stoneless
Gear-driven milling mechanism with roller burrs
Does not have an auger
Can be adjusted to either grind harder, dry grains into flour or to roll
moister grains into flakes
Recommended by others
Does not require great effort or force to operate
Food Storage Report for the Cole family
on 01/11/2007
Number of months 3
Number of family members 2
GROUP 1: GRAINS
Wheat 76 lb.
Enriched white flour 8 lb.
Corn meal 14 lb.
Rolled oats 19 lb.
Enriched white rice 34 lb.
Pearled barley 2 lb.
Spaghetti or macaroni 17 lb.
GROUP 2: LEGUMES
Dry beans 23 lb.
Dry lima beans 1 lb.
Dry soy beans 1 lb.
Dry split peas 1 lb.
Dry lentils 1 lb.
Dry soup mix 3 lb.
GROUP 3: FATS AND OILS
Cooking oil 2 q.
Shortening 1 q.
Mayonnaise 0.5 q.
Salad dressing
(mayonnaise type) 0.5 q.
Peanut butter 0.5 q.
GROUP 4: MILK GROUP
Nonfat dry milk 7 lb.
Evaporated milk 6 12-ozs can
GROUP 5: SUGARS
Granulated sugar 20 lb.
Brown sugar 2 lb.
Molasses 0.5 lb.
Honey 2 lb.
Corn syrup 2 lb.
Jams or preserves 2 lb.
Powdered fruit drink 3 lb.
Flavored gelatin 0.5 lb.
GROUP 6: MISCELLANEOUS
Salt 4 lb.
Dry yeast 0.2 lb.
Baking soda 0.5 lb.
Baking powder 0.5 lb.
Water 28 gal.
Fruits and vegetables in any form would enhance the nutritional value of this diet.
Five-gallon plastic buckets are good for storing bulk products such as
wheat, rolled oats, and beans. Be sure to use food-grade buckets that were
designed for food storage. These buckets are always white or opaque. Do not use
plastic buckets that have been used for chemical storage. Plastic buckets are
useful for long-term storage. Although they are not airtight, if they are
flushed with carbon dioxide or sealed with dry ice, that will help to destroy
any insects that may be present in the food.
Carbon dioxide effectively prevents weevil infestation in dry-pack items stored
in plastic buckets. To kill weevils, carbon dioxide should be present in
concentrations above 3 percent. Treatment methods that depend on the absence of
oxygen to kill weevils, such as oxygen absorbers and nitrogen gas flushing, are
not always effective in plastic buckets because of the potential for oxygen
leakage.
Use approximately 1 ounce of dry ice for each gallon of container size.
Wipe frost crystals from the dry ice using a clean towel.
Place the dry ice in the center of the container bottom.
Pour the food into the container to within ½ inch to 1 inch of the top.
Place the lid on the container and snap it down only about halfway. This will
allow carbon dioxide gas to escape from the partially sealed lid as the dry ice
sublimates.
Allow the dry ice to evaporate completely before sealing the container. To see
if the ice has evaporated, feel the bottom of the container. If it is still
very cold, the ice has not all evaporated.
Watch the container for a few minutes after sealing the lid. If the container
bulges, slightly lift the edge of the lid to relieve pressure.
It is normal for the lid of the bucket to pull down slightly as a result of the
partial vacuum created when the carbon dioxide is absorbed into the product.
Set up the gas flushing equipment using a cylinder, a pressure regulator,
and a probe equipped with a pipe extension to reach the bottom of the bucket.
With the probe valve open, adjust the regulator to the appropriate setting.
Granular products (wheat, beans, etc.): 20 lb.
Powdered products (milk, flour, etc.): approximately 3 lb.
Fill the buckets to within ½ inch t1 inch of the top.
To gas flush product with carbon dioxide, insert the probe to the bottom of the
bucket. With the hand valve open, move the probe up and down in a circular
motion for the appropriate length of time.
Granular products—gas flush for 5 seconds.
Powdered products—gas flush for 20 seconds.
Seal the lid immediately on the bucket.
Wipe off the probe with a dry towel when changing from one product to another
to avoid cross-contamination of products.
Use CO2 in well-ventilated areas only.
Wear gloves when handling dry ice.
Dry-pack only products that are shelf stable. Products must be low in moisture
and oil content.
Avoid exposing products to humid, damp conditions when dry-packing.
Airtight #10 cans with an oxygen absorber packet protect products from moisture, oxygen, insects, and rodents. These cans are easy to handle, move, and store.
Supply the canning area with cans, lids, labels, and product.
Wash your hands with soap and water.
Remove loose jewelry and empty your shirt pockets.
Wear a hair net, an apron, and gloves.
Do not eat or drink in the cannery area.
Do not work in contact with food if you are sick or have an open sore.
Use a scoop to fill cans. Do not use an empty can as a scoop. Can edges are
sharp and should be handled carefully.
To control dust, be careful when emptying bags and scooping product.
Fill cans to within ¼ inch of top of can.
Oxygen absorber packets have a limited shelf life in the open air. Packets
should not be exposed to air for more than four hours before cans are sealed.
Open the plastic bag of oxygen absorber packets. If the plastic bag has a
clamp, pull the two sides of the clamp apart. If the plastic bag is
heat-sealed, locate the notch on the upper left-hand corner of the printed
side; then, starting at the notch, tear open the top of the bag (do not cut
open).
Remove from the bag the number of packets to be used within the next 30
minutes, and spread them out on a tray. These exposed packets will now begin to
absorb oxygen.
Do not repeatedly open and close the plastic bag for a few packets at a time. Do
not place unused, exposed packets back into the plastic bag.
After removing the packets, reseal the bag by pressing out the air and
fastening the clamp.
Place one packet on the top of the product in each can. Use packets with all
products except sugar.
Note: Do not leave the plastic bag open to air. Do not refill the tray before
using all exposed packets. Do not puncture or open packets. Do not eat contents
of packets.
Place lids on cans, and seal cans promptly after filling them.
Write the date on the product-specific "Not for Sale" labels, and place the labels on the cans.
Use a dry towel to wipe off surfaces that have contact with food when
changing from one product to another to avoid cross-contamination of products.
When you have finished, remove all food residue from the processing area by
wiping with a dry cloth, sweeping, and vacuuming. Properly dispose of bags and
boxes. Leave the area organized and clean.
What type of pouches is provided by Welfare Services of The Church of Jesus
Christ of Latter-day Saints?
The pouches are made of multilayer laminated plastic and aluminum. The material
is 7 mils thick and protects food against moisture and insects. The pouches
hold 1 gallon (4 liters) of product.
How are foil pouches used?
Foil pouches, like metal cans, are used by the food industry for packaging a
wide range of both wet and dry-pack foods. Wet-pack packaging in pouches
requires sophisticated pressure systems that are not practical for home
processing. Welfare Services uses pouches for dry-pack packaging only.
What are the advantages of using pouches?
They do not rust. They hold 15% more product than a #10 can, and they are less
expensive. They can be cut into smaller packages and are easier to transport
than empty cans. They are also easy to reuse.
Which foods can be dry-packed in pouches?
Foods which are shelf-stable and low in moisture and oil content can be packed
in pouches.
How much food does each pouch hold?
Example weights: Wheat 7 lb. (3.2 kg), rice 6.8 lb. (3.1 kg), dry milk 5 lb.
(2.3 kg).
Do foods react with the aluminum in the pouch?
No. Foods do not come in contact with the aluminum in the pouch. The aluminum
barrier is important in protecting the food from moisture and oxygen and is
separated from the food by an inner layer of food-grade polyethylene. Pouches
that are clear or translucent do not have the same barrier qualities as this
type of pouch.
What is the purpose of using oxygen absorbers in pouches?
Absorbers remove oxygen from the air in the pouch. The low oxygen content is
lethal to insects.
What is the best way to seal pouches?
Use an impulse pouch sealer that meets the following specifications: 5mm-wide
seal, 13" (37 cm)-wide jaws, rated for up t8 mil (205 micron)-thick
pouches, and equipped with a safety switch to cancel operation if the jaw is
obstructed.
The impulse sealer model used by Welfare Services canneries for both stationary and portable applications is American International Electric AIE 305 A1.
Do not use clothes irons or other household heating devices to seal these pouches.
Glass jars have been used for many years to successfully store dried foods. The oxygen absorber packets work well in glass bottles, because glass is an excellent gas barrier. When storing in glass, make sure the bottles are protected from breaking in case of an earthquake or other natural disaster.
Set up the canning area with jars, new lids, labels, and product.
Inspect jars to make certain they are clean and dry. Inspect jar rims for nicks
or cracks. Discard cracked and nicked jars.
Use a scoop to fill jars.
To control dust, be careful when emptying bags and scooping product.
Fill jars to within 1/4 inch of the top.
Oxygen absorber packets have a limited shelf life in open air. Packets should
not be exposed to air for more than four hours prior to sealing jars.
Before opening the bag, check the indicator tablet on the side of the bag. If
the tablet is blue, reseal the bag with the clamp and hold for 24 hours. If the
tablet is still blue after 24 hours, discard the packets.
Open the plastic bag of oxygen absorber packets. If the plastic bag has a
clamp, pull the two sides of the clamp apart. If the plastic bag is
heat-sealed, locate the notch on the upper left-hand corner of the printed
side; then, starting at the notch, tear open the top of the bag (do not cut
open).
Remove from the bag the number of packets to be used within the next 30
minutes, and spread them out on a tray. These exposed packets will now begin to
absorb oxygen.
Do not repeatedly open and close the plastic bag for a few packets at a time. Do
not place unused, exposed packets back in the plastic bag.
After removing packets, reseal the bag by pressing out the air and fastening
the clamp above the indicator tablet.
Place one packet on the top of the product in each jar. Do not puncture or open
packets. Use packets on all products except sugar.
Note: Do not leave the plastic bag open to air. Do not refill the tray before
using all exposed packets. Do not eat contents of packets.
Wipe off jar rim with a clean, dry cloth.
Place lids on jars, and seal firmly.
Write the date on the product-specific "Not for Sale" labels, and place the labels on the jars.
Use a dry towel to wipe off surfaces that have contact with food when
changing from one product to another to avoid cross-contamination of products.
When you have finished, remove all food residue from the processing area by
wiping with a dry cloth, sweeping, and vacuuming. Properly dispose of bags and
boxes. Leave the area organized and clean.
PETE (polyethylene terephthalate) refers to a type of clear plastic bottle commonly used for foods sold in grocery stores. The bottles are identified on the bottom, next to the recycle emblem, with the letters PETE. This type of container has good oxygen barrier qualities and can be used with oxygen absorbers to store bulk dry foods. The low oxygen content of the sealed containers protects the stored food from insect infestation and helps preserve product quality. These containers are well-suited for products that are rotated on a regular basis, while still providing several years of storage capability.
1. Use only PETE bottles that are new or have been previously commercially
packaged with food. Bottles need to have screw-on lids with plastic, not paper,
lid seals.
2. Wash and rinse bottles to remove any residue. Drain and dry bottles.
3. Place an oxygen absorber packet in each bottle.
4. Fill bottles with bulk dry products that are low in moisture and oil content.-
5. Wipe top sealing edge clean.
6. Screw lids on tightly to seal the bottles.
7. Store the products in a cool, dry location, away from sunlight.
8. Use a new oxygen absorber packet each time you refill a bottle for storage.
Oxygen absorber packets are available at Welfare Services home storage centers and on-line at www.ldscatalog.com. Each absorber can be used for containers of up t1 gallon (4 liter) capacity.
When packaging products, open the bag of absorbers and take out the number of packets you plan to use in 20 to 30 minutes. Store the remainder of the absorber packets in a sealed glass jar with a metal lid.
Refer to the Approved Dry-Pack Products list.