It is a smart idea to prepare yourself and your family at the time of emergency that can save lives. To save food for emergency times and how to handle safe food practices is a significant part of preparing oneself to deal with the disasters. It can not only save a life but also prevent the foodborne illness in the event of natural disasters, accidents or terrorist attacks.

Preparing for Food Emergency

Get to know the risks of natural occurrence in your area that could become emergencies, such as winter storms and other winter hazards, tornadoes, earthquakes or landslides, power outages, floods and large-scale accidents such as chemical spills. Unfortunately, no country is immune to terrorism. Be aware of the dangers that could be presented by an intentional act and listen to the guidance from official authorities.

Food Safety Tips During Emergencies

  • Be very sure to have a careful inspection of all the food items
  • Do not eat the food that you consider to be unsafe. If you are in doubt, you should always make it a point to throw it out.
  • Check the food kept in your refrigerators or freezers. See if there is any sign of spoilage. You can ask the retailers and restaurant people to tell you how they have kept the food safe at the time of power failures.
  • Be aware of all bacteria and dangerous contaminations that may be fatal.
  • If the flood water has intruded inside and has contaminated the fresh meat and even packaged food, throw it off. Do the same in case of food contamination with snow, animal waste, chemicals, soil, dirt and other foreign materials coming from the outside environment.
  • Even when you see the food as dry, it is indeed not safe to use.
  • Always be cautious of the home canned foods kept in the glass containers, if contaminated with dangerous materials.
  • The food that is airtight sealed in containers can be considered safe. They can be the containers such as juice boxes, metal cans and the packages of frozen dry meals.
  • Before storing food, you should always clean and disinfect containers. The containers that are bulbous or damaged should be considered unsafe. You must throw them off.
  • You can clean the containers by washing them in the strong detergent solution. Always make all food preparing equipment, dishes, surfaces, and the utensils sanitize. Then you can immerse them in the solution made by mild bleach and water for about two minutes. To make the solution, you can take 5 ml or 1 tsp bleach in every 750 ml or 3 cups of water. After this, you can make them air dry to avoid possible contamination as you open the containers.
  • Keep your food in a refrigerator as it can keep perishable foods chilled temporarily.

Dried Foods

Dried (Dehydrated) Foods are the oldest way to preserve food. Dehydrated foods are on the scene since a long time. It can be easily found in the local supermarket. You can buy dry carrots, dry peas, dry beans, and dry potatoes and place them in your cupboard at home for some time.

There are plenty of options available and before deciding upon certain types it is best to try the tastes. Food dehydration is a complete scientific process of removing water from food. Hot air is then circulated through it that actually hampers the growth of bacteria and enzymes.

Why have dried (dehydrated) foods as apart of your food storage?

Dried foods are delicious, nutritious, easy to make, lightweight and have long shelf life. The input of energy is less than what is required to freeze or make them canned. The storage space is less as compared to what is required for the can jars and containers in the freezer.

The myth is that due to drying, the nutritional value of the food does not remain the same. This is not true. In fact, it is only modestly affected by drying. During drying, Vitamin A is retained and as Vitamin A is light and sensitive, the dried (dehydrated) foods containing it should be kept in dry and dark places. The dark green and yellow color vegetables, such as carrots, peppers, sweet potatoes and winter squash have high amounts of Vitamin A. However, Vitamin C gets damaged due to exposure to heat, but treating the foods with orange, lemon, and pineapple juice in advance increases their Vitamin C substance.

Dried (dehydrated) foods are extremely good for health as they are high in fiber and carbohydrates. They do not make people gain fat as they are low in it. The dried foods are not dried completely that makes them capable to mold. When the inside temperature of food goes to 145 degrees F, the microorganisms are killed successfully.

How dried (dehydrated) foods are prepared?

There are many considerations and guidelines that have to be taken care while making the dry foods. To be specific of their final best quality and coherent drying, a dehydrator is used, particularly in the places with fickle weather. Some sharp knives and food blender or processor will make the drying job very easy.

The equipments used for the processes have the deep kettle with a lid, wire basket, colander and a clear mesh cloth bag to clasp and generate. A bowl of any material except metal is used to pre-treat fruits and vegetables to avert discoloring.

Storing the dried (dehydrated) foods

  • The cool and dried food has to be kept in a close container.
  • They have to be washed and dried before the storage.
  • The home canned jars are good containers that are used to store the dried foods.
  • tore them in a cool, dark and dry place.

  • The dried or dehydrated foods are used in the three to six months. After the due time, they may lose their color and flavor.


Water is one of the most essential nutrients for our living. Strictly from the point of view of survival, water is something that the person wants the most. The affected person may lose all the stored fat, carbohydrate and half of the total protein in the body without getting in actual danger.

Grains & Legumes

Grains & legumes are packed with nutrients. They are healthy food that are enough to meet the growing baby needs for each and every part of the body. Grains & legumes foods provide a lot of energy for the development of your baby and help to build the placenta, with other tissues.

Properties of Grains & legumes

Let us tell you some more about the ingredients and properties of grains and legumes, one by one:


  • Grains are whole wheat, barley, oats, corn, soy, rice etc and legumes are dried beans and peas, especially the B vitamins such as B1, B2, and Niacin.
  • They provide vitamins, carbohydrates, minerals, and other substances that are vital for your good health.
  • Grains are a good source of magnesium, potassium, and calcium.
  • They are the good source of chromium that is very important to maintain the normal glucose tolerance
  • Most of them have lots of fiber. You require the consumption of 20 to 35 grams of fiber in a day to help the prevention of constipation and hemorrhoids. Always be sure to be in search for the whole grains. You can get whole grain in brown bread, brown rice, etc. the products that are tagged enriched or refined are not that advantageous for you or for the growing babies.
  • Whole grains are constituted of a store of rich starch or the endosperm. It is made from about 60 to 80% of the seed and depends on the grain’s species and variety. With 80% carbohydrate, the seeds are an outstanding fuel for the daily activities of your body. The whole seeds have the B1 vitamin significant for the carbohydrate metabolism.
  • Grains comparatively burn slow and thus they do not need any push up for the blood sugar levels.


  • Legumes are an extremely good source of protein. For example, peanuts with 25%, Lentils with 25%, Cowpeas with 23-35%, Common beans with 22%.
  • Legumes are low in amino acids such as methionine and cystine. They are significantly high in amino acid lysine, which is low in grains
  • Legumes are high in dissolvable fiber. They are lentils, black beans, and pinto beans.
  • For the insoluble fiber too, the legumes are an excellent source. The ingredient of fiber in legumes tells about the digestion of carbohydrates that regulates the levels of blood sugar.

Culinary ideas for Grains & Legumes:

  • While cooking, grains & legumes should be simmered and not boiled.
  • As you cook the grains properly by simmering, they get comparatively dry and fluffy and have a nutlike flavor.
  • Add any acidic liquid, like citrus juice at the time of final cooking to not to make them tough.
  • To keep the content of fat low or in control in recipes that have grains and legumes, you should add only some little amounts of high-fat ingredients.