Food and drinking water safety in an emergency
Take steps before, during and after an emergency to protect your family from foodborne illness.
On this page
- Plan ahead for emergencies
- Food storage
- Food safety during and after a power outage
- Safe food handling in an emergency
- Drinking water safety
Plan ahead for emergencies
An emergency can happen at any time. Be ready for emergencies by planning ahead. Be prepared to take care of yourself and your family for at least 72 hours.
Food and water emergency kit
Make sure you always have these items on hand:
- water
- 2 litres of water per person per day
- have some smaller bottles as they are easier to handle
- food
- choose items that won't spoil, such as canned food and energy bars
- keep in mind food allergies, celiac disease and food intolerances
- manual can opener
Think about adding these items:
- hand sanitizer
- household chlorine bleach, unscented or water purifying tablets
- 2 additional litres of water per person per day for cooking and cleaning
If needed, also keep:
- ready-to-use infant formula and other essential baby supplies
- pet food and other pet supplies
- increase the amount of water you have on hand to include enough for your pets
Food storage
If you live in an area often affected by floods, store your food on high shelves so that it will be away from potentially contaminated water. Store food in watertight containers. Remember to replace these emergency food supplies either every year or as indicated by the date on their label.
Setting refrigerators and freezers
Always set the temperature of your refrigerator and freezer as follows:
- your refrigerator at or below 4°C (40°F)
- use a refrigerator thermometer to check the temperature
- your freezer at or below -18°C (0°F)
- use a freezer thermometer to check the temperature
Learn about safe food storage.
Food safety during and after a power outage
Take steps to prepare your family for a power outage, which can happen at any time of the year.
Be aware of food safety both during and after the power outage.
During a power outage
- Do not open the refrigerator or freezer door unless necessary. Check your refrigerator and freezer thermometers to help you determine if the food is still cold or frozen enough:
- A full freezer will keep food frozen for about 48 hours.
- A half-full freezer will keep food frozen for about 24 hours.
- An unopened refrigerator will keep food cold for about 4 hours.
- If you know that a power failure will last for a long time, ask a friend or family member who has power if you can bring your food over to store it safely in their fridge or freezer.
- Do not place frozen food outside, even in winter.
- Animals could get your food and contaminate it.
- The sun's rays could thaw frozen food even when the outdoor temperature is very cold.
After a power outage
- Food that still contains ice crystals or feels refrigerator-cold can be re-frozen.
- It will still be safe to eat if cooked to safe internal temperatures.
- Use a digital food thermometer to check that it's safe to eat.
- If raw meat has leaked during thawing, clean and disinfect areas the food and its juices have touched.
- Reduce the risk of raw meat juices dripping by putting them in a large container on a lower refrigerator shelf.
- Clean up raw meat juices with soap and hot water, then sanitize with a bleach mixture.
- In a labelled spray bottle, combine 750 millilitres (3 cups) of water with 5 millilitres (1 teaspoon) of unscented household bleach. Always pour the bleach into the water, never the other way around.
- household bleach is found in most grocery stores
- Carefully spray the bleach mixture on kitchen surfaces such as countertops, sink and cutting boards. Let stand for a few minutes.
- Rinse well with clean water.
- Air dry or dry with a clean dishtowel.
- In a labelled spray bottle, combine 750 millilitres (3 cups) of water with 5 millilitres (1 teaspoon) of unscented household bleach. Always pour the bleach into the water, never the other way around.
- Throw away all food that has an obvious unusual colour or odour.
- Throw away all food that has been at room temperature for 2 or more hours.
- Food contaminated with bacteria does not always smell bad or appear spoiled.
Safe food handling in an emergency
Safe food handling is an important part of everyday life, but even more so in emergencies. Be sure to inspect all food items because spoiled food may not look contaminated.
Follow these tips:
- Don't eat any food you think may not be safe. When in doubt, throw it out.
- Discard any food products that could have come in contact with floodwater.
- Do not eat any food that may have come in contact with:
- chemicals
- floodwater
- soil and dirt
- animal waste
- snow and ice, because it may be contaminated with any of the above
Check the condition of stored food and throw away any damaged containers. Container damage includes:
- leaks
- dents
- swelling
- holes or punctures
Use the bleach mixture to sanitize:
- sink
- dishes
- utensils
- countertops
- cutting boards
- any kitchen surface or food preparation equipment that could have become contaminated
Allow these items to air dry thoroughly before storing.
Drinking water safety
Listen to local authorities to find out if tap water is safe to use.
If tap water is not safe:
- follow instructions from local authorities
- use bottled water
Boil all water used for:
- drinking
- preparing food
- dental hygiene
- making ice cubes
- washing fruits and vegetables
- preparing hot and cold beverages
If boiling is not practical, disinfect the water. Use a clean medicine dropper to add about 2 drops (0.2 millilitres) of unscented 5.25% household bleach to 1 litre (4 cups) of water, stir, and let it sit for 30 minutes.
Do not use contaminated water for:
- drinking
- making ice
- giving to pets
- washing dishes
- brushing your teeth
- washing your hands
- making baby formula
- washing and preparing food and beverages