Food and Water Sanitation
Until your local water company, utility, or public health department declares your water source safe, purify your water, not only for drinking and cooking but also for washing any part of the body or dishes.
- Water: Strain water through a clean cloth or filter; then boil water vigorously for a full minute; let cool. If boiling is not possible, use a fresh unscented liquid chlorine bleach (8 drops or 1/8 tsp/gallon of clear water; 16 drops or 1/4 tsp/gallon of cloudy water); stir; let stand 30 minutes. Iodine and purification tablets are not recommended.
- Food: Undamaged, commercially-prepared foods in all-metal cans or retort pouches can be saved if you remove the labels, thoroughly wash the cans, rinse them, and then disinfect them with a sanitizing solution consisting of 1 tablespoon of bleach per gallon of potable water. Finally, re-label containers that had the labels removed, including the expiration date, with a marker.
- Utensils: Discard flood-contaminated wooden cutting boards and spoons, plastic utensils, baby bottles, nipples, and pacifiers. Thoroughly wash metal and ceramic pans, utensils, and dishes with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tsp chlorine bleach/quart water.