Prepare now for spring, summer storms

When disaster strikes, it’s important to be prepared with proper emergency food and supplies.
Tornadoes, floods and power outages make it necessary to have supplies and food on hand that don’t require refrigeration and can be eaten cold, unheated or grilled.
Shelf-stable food, boxed or canned milk, water and canned goods should be part of a planned emergency food supply.
Make sure ready-to-use baby formula for infants and pet food is available as well. Also, use those items and replace them from time to time so they don’t become outdated. It’s also important to keep a hand-held can opener for an emergency.
People who can be affected by a flood should plan out food storage on shelves that will safely be out of the way of contaminated water.
A couple of large coolers and frozen gel packs also will keep food cold if power is lost. Refrigerators and freezers can keep food at safe temperature levels for about four hours if unopened. Packing food in coolers will keep food cold if the power will be out for more than four hours.
A full freezer will hold a safe temperature of zero degrees for about 48 hours if it is full. If it isn’t full, add a block of ice or dry ice if power is going to be out for a prolonged period of time. Plan ahead and know where coolers and emergency supplies are and find out where dry ice or block ice can be purchased.
Fifty pounds of dry ice should hold an 18-cubic foot full freezer for two days. If the freezer is not full, freeze clean containers of water to fill some of the empty space. If there is a power failure, this will slow temperature increase.
It’s also a good idea to have a digital, dial or instant-read thermometer and appliance thermometers to know if food is being kept at safe temperatures and if the refrigerator and freezer is maintaining safe temperatures.
Meat, fish, poultry, fish, eggs, leftovers, cut fruit and vegetables should be kept at or below 40 degrees.