vernonia rural fi re protection district
february16
2017
15
Vernonia Rural Fire Protection District
Build Your Emergency Supply Kit
A disaster supplies kit is
simply a collection of basic items your
household may need in the event of an
emergency. In recent weeks we have
experienced periods of time without
electricity here in Vernonia. Preparing
your Emergency Supply Kit begins
before the power goes out.
Try to assemble your kit well
in advance of an emergency. You may
have to evacuate at a moment’s notice
and take essentials with you. You will
probably not have time to search for the
supplies you need or shop for them.
You may need to survive on
your own after an emergency. This
means having your own food, water and
other supplies in suffi cient quantity to
last for at least 72 hours. Local offi cials
and relief workers will be on the scene
after a disaster but they cannot reach
everyone immediately. You could get
help in hours or it might take days.
Additionally, basic services
such as electricity, gas, water, sewage
treatment and telephones may be cut off
for days or even a week, or longer. Your
supplies kit should contain items to help
you manage during these outages.
Food
Consider the following things when
putting together your emergency food
supplies:
• Store at least a three-day supply of
non-perishable food.
• Choose foods your family will eat.
• Remember any special dietary needs.
• Avoid foods that will make you
thirsty.
• Choose salt-free crackers, whole
grain cereals and canned foods with
high liquid content.
• Following a disaster, there may be
power outages that could last for several
days. Stock canned foods, dry mixes
and other staples that do not require
refrigeration, cooking, water or special
preparation. Be sure to include a manual
can opener and eating utensils.
Suggested Emergency Food
Supplies
The following items are suggested when
selecting emergency food supplies. You
may already have many of these on
hand.
• Ready-to-eat canned meats, fruits,
• Vegetables and a can opener
• Protein or fruit bars
• Dry cereal or granola
• Peanut butter
• Dried fruit
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Nuts
Crackers
Canned juices
Non-perishable pasteurized milk
High energy foods
Vitamins
Food for infants
Comfort/stress foods
Food Safety & Sanitation
Flood, fi re, national disaster
or the loss of power from high winds,
snow or ice could jeopardize the safety
of your food. Knowing what to do
before and after an emergence can help
you reduce your risk of illness and
minimize the amount of food that may
be lost due to spoilage.
Power outages can occur at any
time of the year and it may take from a
few hours to several days for electricity
to be restored to residential areas.
Without electricity or a cold source,
food stored in refrigerators and freezers
can become unsafe. Bacteria in food
grow rapidly at temperatures between
40 and 140° F, and if these foods are
consumed, people can become very
sick.
Do:
• Keep food in covered containers.
• Keep cooking and eating utensils
clean.
• Keep garbage in closed containers
and dispose outside, burying garbage if
necessary.
• Keep your hands clean by washing
them frequently with soap and water
that has been boiled or disinfected.
• Discard any food that has come into
contact with contaminated fl oodwater.
Discard any food that has been at room
temperature for two hours or more.
• Discard any food that has an unusual
odor, color or texture.
• Use ready-to-feed formula, if
possible, for formula-fed infants. If
using ready-to-feed formula is not
possible, it is best to use bottled water
to prepare powdered or concentrated
formula. If bottled water is not
available, use boiled water. Use
treated water to prepare formula
only if you do not have bottled or
boiled water. Breastfed infants should
continue breastfeeding.
Don’t:
• Eat foods from cans that are
swollen, dented or corroded, even
though the product may look safe to
eat.
• Eat any food that looks or smells
abnormal, even if the can looks
normal.
• Let garbage accumulate inside,
both for fi re and sanitation reasons.
Note: Thawed food usually can be
eaten if it is still “refrigerator cold.”
It can be re-frozen if it still contains
ice crystals. To be safe, remember,
“When in doubt, throw it out.”
For more information about food
safety during an emergency,
visit FoodSafety.gov.
Water
Water is an essential
element to survival and a necessary
item in an emergency supplies kit.
Following a disaster, clean drinking
water may not be available. Your
regular water source could be cut-off or
compromised through contamination.
Prepare yourself by building a supply of
water that will meet your family’s needs
during an emergency.
You should store at least one
gallon of water per person for three
days. A normally active person needs
about three quarters of a gallon of fl uid
daily, from water and other beverages.
However, individual needs vary,
depending on age, health, physical
condition, activity, diet and climate.
To determine your water needs, take
the following into account:
• One gallon of water per person per
day, for drinking and sanitation.
• Children, nursing mothers and sick
people may need more water.
• A medical emergency might require
additional water.
• If you live in a warm weather climate
more water may be necessary. In very
hot temperatures, water needs can
double.
• Keep at least a three-day supply of
water per person.
• It is recommended you purchase
commercially bottled water, in order
to prepare the safest and most reliable
emergency water supply. Keep bottled
water in its original container and
do not open until you need to use it.
Observe the expiration or “use by” date.
Store in cool, dark place.
Preparing Your Own
Containers Of Water
If you decide to prepare your own
containers of water, follow these
recommendations:
• Purchase food grade water storage
containers from surplus or camping
supply stores to use for water storage.
• Before fi lling with water, thoroughly
clean the containers with dishwashing
soap and water and rinse completely so
there is no residual soap.
• If you choose to use your own storage
containers, choose two-liter plastic
soft drink bottles – not plastic jugs or
cardboard containers that have had
milk or fruit juice in them. Milk protein
and fruit sugars cannot be adequately
removed from these containers and
provide an environment for bacterial
growth when water is stored in them.
Cardboard containers also leak easily
and are not designed for long-term
storage of liquids. Also, do not use glass
containers, because they can break and
are heavy.
You can view these safety tips and
fi nd other resources for Emergency
Preparedness at: Ready.gov.
VOLUNTEERS
WANTED
VERNONIA RURAL FIRE
PROTECTION DISTRICT
VRFPD is currently accepting applications
for Volunteer Fire Fighters.
Calls responded to
January 1-31
Fire
Emergency Medical Service
Hazardous Condition
Service Call
Good Intent
Severe Weather & Natural Disaster
Special Incident
No Emergency Found
False Alarm
Total
• You must have a High School Diploma or
G.E.D., a valid Oregon Driver’s License, and
be at least 18 years of age.
3
33
0
4
2
0
0
0
0
42
• Currently, you must be able to attend
weekly training on Monday nights
Here’s What We Do!
• Willing to attend the Fire Academy
VRFPD
• Live or work (employer willing to let you
respond to calls) within VRFPD’s District
555 E. Bridge St.
Vernonia, OR 97064
503-429-8252
• Applications can be picked up at the Fire
Station.