In the aftermath of a hurricane, normal water supply may be disrupted, most homes will probably lose electrical power and some homes may experience flooding.  In these situations, sanitation and food safety become major issues.

• Plan for a Water Shortage
  Store at least one gallon of water a day for each family member. The supply should last at least seven days. You will also need sanitary water for food preparation and personal hygiene.
• In an emergency, the water in your pipes, toilet tanks (not the bowls) and the water heater will be useable.
• The valve on the main water line should be closed before a hurricane approaches.
• Purify all water before using for drinking, food preparation, brushing teeth or washing dishes.  If the water contains sediment or floating material, strain it through a cloth before treating.  Water can be purified through boiling or by chemical treatment.
• To purify by boiling, bring the water to a rolling boil, and hold it there for at least one minute before using it for drinking, cooking, washing or other domestic chores. Add a pinch of salt to each quart of boiled water to improve the taste.
• Where facilities for boiling are not available, the water can be purified chemically using bleach or iodine.
• To purify with bleach, add eight drops of liquid chlorine bleach per gallon of water. Mix well, and let the treated water stand for 30 minutes before using.  Do not use bleach which has added fragrances.
• To use iodine, add 20 drops of 2% iodine per gallon of clear water or 40 drops per gallon of cloudy water.  Mix well and let stand for 30 minutes before using.
• Water which has been purified should be stored in clean covered containers.

Food Safety
In anticipation of a power failure during the storm, set the refrigerator and freezer to the coldest setting to build up a cooling reserve. Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep the food cold for about 4 hours if unopened. A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Plastic containers filled with water and frozen will help to maintain the temperature and when thawed will provide fresh water.

Meats and solid items stay frozen longer than baked goods.

In any storm involving flooding, foods may become contaminated by filth and disease-causing bacteria. Fresh fruits and vegetables that come into contact with flood water may also be unsafe for consumption.

If exposed to flood water, commercially canned foods in undamaged all-metal cans should be sanitized by removing the label, washing the cans with soap and water and rinsing them in a solution of boiling water with bleach. Air-dry the cans for a minimum of one hour before opening or storing.

Discard any food in containers with screw caps, snap lids, pull tops, and crimped caps which have been exposed to flood waters.

The Refrigerator
Keep a refrigerator/freezer thermometer in the freezer and refrigerator to check the temperature.

If electricity is restored within 24 to 48 hours, the refrigerator and freezer had been at their coldest setting before the storm and the doors had not been opened, much of the food should be salvageable.

Discard any perishable foods (e.g. meat, poultry, fish, eggs, milk, soft cheeses, custards or leftovers) that have been above 40 degrees for two hours or more.

Do not trust your sense of smell. Remember the food safety rule. When in doubt, throw it out.