PURPOSE

This section helps you:

• Choose lower-risk food options for emergency planning

• Avoid common food safety mistakes that cause illness

• Understand what changes after power outages, floods, and disasters

SCOPE AND LIABILITY BOUNDARY

This page provides general food safety and planning awareness only.

It does not provide:

• Food dehydration, freeze-drying, canning, or preservation instruction

• Equipment operation guidance

• Home food processing safety training

If official instructions conflict with this page, follow official instructions.

THE MAIN RISKS THAT HARM PEOPLE

Emergency food problems usually come from:

• Contamination after disasters

• Unsafe temperature control during outages

• Consuming damaged or questionable foods

• Improper home-preserved foods

• Poor sanitation during preparation

Foodborne illness during an emergency is not “inconvenient.” It can be life-threatening when medical services are delayed.

WHAT NOT TO DO

High-Risk Mistakes That Cause Illness

Do not eat food that may be contaminated by floodwater.

Floodwater can contain sewage, fuel, chemicals, and heavy metals. If food contacted floodwater, discard it.

Do not taste food to “check if it’s safe.”

Some dangerous contamination cannot be detected by smell or taste.

Do not rely on your freezer or fridge without verifying food safety after a long outage.

When in doubt, discard per official guidance.

Do not eat from cans that are bulging, leaking, badly dented on seams, or spurting when opened.

These are classic risk signs for dangerous spoilage. Use official food safety guidance.

Do not use home-canned foods unless you have confirmed safe, tested methods were followed.

Improper canning can cause severe illness. Use government food safety guidance.

LOWER-LIABILITY FOOD STORAGE STRATEGY

(PLANNING PRINCIPLES — NOT TECHNIQUES)

1. PRIORITIZE “LOW-RISK” FOODS FOR DISRUPTIONS

Lower-risk options generally include:

• Shelf-stable foods that do not require refrigeration

• Foods that can be eaten without cooking if needed

• Foods you already eat and can rotate regularly

Government emergency guidance emphasizes stocking foods that keep well and planning for power outages.

2. ROTATION BEATS “DECADE CLAIMS”

Instead of promising multi-decade storage outcomes, use a safer model:

• Buy what you will eat

• Label and rotate it

• Replace expired or degraded items

This reduces risk and prevents “mystery food” being consumed during stress.

For detailed storage times by item, use official tools:

• USDA FoodKeeper App (storage guidance database): https://www.foodsafety.gov/keep-food-safe/foodkeeper-app

3. TEMPERATURE CONTROL IS A SAFETY ISSUE

In emergencies, the big failure point is not “running out of food.”

It is unsafe food from temperature loss.

Use official guidance for outages and disasters:

• CDC: Keep Food Safe After a Disaster or Emergency: https://www.cdc.gov/food-safety/foods/keep-food-safe-after-emergency.html

• Health Canada: Food and drinking water safety in an emergency: https://www.canada.ca/en/health-canada/services/food-drinking-water-safe-emergency.html

• FoodSafety.gov: Food Safety in a Disaster or Emergency: https://www.foodsafety.gov/keep-food-safe/food-safety-in-disaster-or-emergency

If you cannot confirm food remained safe, discard it.

4. SANITATION FAILURES CREATE FOOD SAFETY FAILURES

During water disruptions:

• Hand hygiene becomes harder

• Surfaces are harder to clean safely

• Cross-contamination risk rises

Treat hygiene constraints as a food safety limitation, not just a comfort issue.

5. PEST CONTROL IS A HEALTH CONTROL

Rodents and insects contaminate food and packaging.

Keep food protected and inspect routinely.

If contamination is suspected, discard.

SPECIAL WARNING FOR DISASTERS

WHEN FOOD BECOMES UNSAFE FAST

These events change your food safety rules immediately:

• Flooding

• Extended power outages

• Wildfire smoke infiltration and ash contamination

• Sewer backups

• Chemical spills or unknown odors

Use official guidance and local public health instructions first.

OFFICIAL RESOURCES

Government and public health sources only

United States

• FoodSafety.gov — Food Safety in a Disaster or Emergency

https://www.foodsafety.gov/keep-food-safe/food-safety-in-disaster-or-emergency

• CDC — Keep Food Safe After a Disaster or Emergency

https://www.cdc.gov/food-safety/foods/keep-food-safe-after-emergency.html

• USDA FSIS — Food Safety Basics

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe

• Ready.gov — Food

https://www.ready.gov/food

• FoodKeeper App

https://www.foodsafety.gov/keep-food-safe/foodkeeper-app

Canada

• Health Canada — Food and drinking water safety in an emergency

https://www.canada.ca/en/health-canada/services/food-drinking-water-safe-emergency.html

• Health Canada — Safe food storage

https://www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-food-storage.html

• Canadian Food Inspection Agency — Food safety standards and guidelines

https://inspection.canada.ca/en/food-safety-industry/food-safety-standards-guidelines

FINAL NOTE

Food storage is helpful only if it stays safe.

When conditions are uncertain, discard questionable food and follow public health guidance.