WARD EMERGENCY PREPAREDNESS TIPS
Ward Welfare Specialist - Margo Weaver
February 17, 2013
Port-a-potty info: after each use, sprinkle small amount of household disinfectant (last week's tip) to absorb odors and kill germs, then replace lid.
February 10, 2013
Port-a-potty info: household disinfectant--e.g., baking soda, pine-sol, chlorine bleach, laundry detergent or chemical packets for sewage treatment (found at RV stores).
February 3, 2013
Port-a-potty info: hand moisture wipes or hand sanitizer and paper towels (one or more rolls).
December 30, 2012
Members should store drinking water in case the water supply becomes polluted or disrupted.
December 23, 2012
Home storage centers provide meaningful service opportunities for those desiring to serve missions or to volunteer.
December 17, 2012
Members may purchase some products that have been prepackaged in #10 cans. Call the local center to find out what they have already available.
December 10, 2012
Member can find the telephone number and address of the nearest home storage center at www.providentliving.org by clicking the locations link at the top of the screen.
December 1, 2012
Members can download or print a copy of the order form to plan their packaging activities and make purchases at the center at www.providentliving.org. Follow the links Family Home Storage>Home Storage Center Order Form.
November 25, 2012
Church members may come to a home storage center by themselves or in groups to package and purchase products.
November 19, 2012
Home storage centers have portable can seamers and pouch sealers available for members to check out if they wish to package food at home.
November 12, 2012
Home storage centers (our closest center is in Springville across from WalMart) provide food products and equipment to help Church members package food for longer-term storage. Members purchase bulk commodities at the center--products such as beans, wheat and rice and then package them in #10 cans.
November 5, 2012
The First Presidency declared, "We encourage Church members worldwide to prepare for adversity in life by having a basic supply of food and water."
October 29, 2012
Build a three-month supply of food that is part of your normal diet.
October 22, 2012
The First Presidency declared, "We encourage Church members worldwide to prepare for adversity in life by having a basic supply of food and water."
Water Purification
Get a bottle or bag
of pool / shock / found it in the pool chemical
section.
You want pure,
Calcium Hypochlorite, (not the ‘Sodium’), no other algaecide or anything mixed
in.
Best to get 70%
calcium hypochlorite and the rest inert ingredients
(filler).
1 gallon of stock
chlorine disinfects 200 gallons of water.
A 5 lb. bottle of
calcium hypochlorite (pool shock) makes 640 gallons of ‘stock chlorine’
(eliminates purchasing 640 gallons of bleach).
For a total of
128,000 gallons of clean drinking water for the cost of one bottle of pool/
shock/
Bleach had a shelf
life of only 6 months and takes up lots of storage space.
Directions
for making bleach are at http://water.epa.gov/drink/emerprep/emergencydisinfection.cfm
or as follows: (copied directly from the
site):
Use granular
calcium hypochlorite to disinfect water. Add and dissolve one heaping teaspoon
of high-test granular calcium hypochlorite for each two gallons of water. The
mixture will produce a stock chlorine solution of approximately 500 milligrams
per liter, since the calcium hypochlorite has available chlorine equal to 70
percent of its weight.
To disinfect
water, add the chlorine solution in the ratio of one part of chlorine solution
to each 100 parts of water to be treated. This is roughly equal to adding 1 pint
(16 ounces) of stock chlorine to each 12.5 gallons of water or (approximately ?
liter to 50 liters of water) to be disinfected. To remove any objectionable
chlorine odor, aerate the disinfected water by pouring it back and forth from
one clean container to another.
Always add powder
to water, never water to powder. It can cause a steam explosion and blast
caustic chemicals into your face.
www.BeReadyUtah.gov
www.beprepared.com
http://publicsafety.utah.gov/emergencymanagement/
http://www.specialneedsutah.org/whattodo.php
http://nnlm.gov/mcr/states/utah.html
http://www.shakeout.org/utah/
Here is a link to a song for young children about preparedness that Jennifer Wilson found and was so kind to pass along. She did a family home evening on Preparedness and used this and now her kids sing it all the time!
http://www.youtube.com/watch?v=ak8DWpBatEw
Emergency Preparedness Tips
The following is a 52 week plan to acquire one year's storage. It is compiled from the church web site and broken down into 52 weeks to make it affordable. Watch each week for a storage item and amount.
The requirements are for one person for one year (amounts are for adult, for children divide by 2 except for dairy) Use 5th weeks for water, 14 gallons per person is a 1 week supply.
Month 1, Week 2: canned meats; beef, turkey, chicken, tuna (25 cans or 15lbs)
Month 1 Week 3: Baking supplies, yeast, baking soda, baking powder (1 box each)
Month 1 Week 4: Vegetables, spaghetti sauce, salsa, other tomato products (25 cans)
Month 1 Week 5: 5th water, 14 gallons per person is a 1 week supply.
Month 2 Week 1: Sugar; granulated, brown, powdered (50lbs)
Month 2 Week 2: fruit; canned or bottled (30 quarts)
Month 2 Week 3: Salt (5lbs.)
Month 2 Week 4: Water purification tablets/bleach-learn method to store
Month 3 Week 1: milk; dried or canned (30lbs)
Month 3 Week 2: fruit; dried or canned (30 quarts)
Month 3 Week 3: Sugar/syrups (10lbs)
Month 3 Week 4: eggs, powdered or egg sub. *Necessary for most baking ( (5 lbs.)
Month 4 Week 1: Grain and dehydrated potatoes or other potato items (50) lbs.
Month 4 Week 2: Juice (6 gallons)
Month 4 Week 3: Oil-vegetable oil or shortening (20lbs.)
Month 4 Week 4: Light source: Batteries/flashlights, candles/matches, etc.
Month 4 Week 5: Water, 14 gallons per person is a 1 week supply.
Month 5 Week 1: Legumes/Beans (20-30 lbs.
Month 5 Week 2: Soup, canned or dry mixes (20lbs or 10lbs. dry)
Month 5 Week 3: Spices, Herbs, Seasonings and Vinegars
Month 5 Week 4: First aid supplies, basic kit or expand what you have
Month 6 Week 1:
Month 6 Week 2: Pudding mixes (5lbs)
Month 6 Week 3: Gelatin mixes (5lbs)
Month 6 Week 4: Emergency cooking equipment; propane stove, firewood, kerosene, etc.
Month 7 Week 1: Milk; dried or canned (30lbs)
Month 7 Week 2: Jams/Jellies (20 lbs)
Month 7 Week 3: Vegetables, canned/bottled (50 qts)
Month 7 Week 4: Personal essentials: hygiene feminine, baby needs, etc.
Month 8 Week 1: Grain, oats or rice (50lbs)
Month 8 Week 2: Nuts, Peanut butter or dry roasted (5-15 lbs.)
Month 8 Week 3: Canned meats, beef jerky, chicken tuna (25 cans or 25lbs)
Month 8 Week 4: Medical supplies: Basics or prescriptions, ibuprofen, Tylenol, antacids, etc.
Month 9 Week 1: Sugar, Honey (20 lbs.)
Month 9 Week 2: Vitamins/mineral supplements
Month 9 Week 3: Dry Fruit, raisins, leather, chips, dehydrated (5 lbs)
Month 9 Week 4: Detergents/cleaners
Month 10 Week 1: Grain; flour (50 lbs)
Month 10 Week 2: Oil; Peanut butter, mayonnaise, butter powder (15lbs.)
Month 10 Week 3: Baking extras/Condiments; cocoas,chocolate chips nut, coconut, mustard,
ketchup
Month 10 week 4: Catch up on weeks you skipped.
Month 11 Week 1: Grain, wheat (50lbs)
Month 11 Week 2: Dry Mixes, pancake, bread, cake and cookies, etc.
Month 11 Week 3: Evaluate and update clothing and bedding.
Month 11 Week 4: Instant Meals; Canned soups, pastas, chili (20 cans or more)
Month 12 Week 1: Legumes (20 to 30 lbs)
Month 12 Week 2: Seeds and sprouting supplies
Month 12 Week 3: Fruits and Vegetables (20 cans)
Month 12 Week 4: Paper supplies, toilet tissue (1 roll/wk), paper plates, plastic wrap/foil
