Preparedness category
Emergency food preparedness
Build a practical shelf-stable supply and use food-safety rules when refrigeration or cooking is disrupted.
Use this general checklist as a starting point, then follow instructions from local authorities, utilities, clinicians, and emergency services for the situation in front of you.
Prepare before a disruption
- Keep shelf-stable foods that meet dietary and medical needs and can be prepared safely with limited utilities.
- Keep appliance thermometers in the refrigerator and freezer.
- During an outage, keep refrigerator and freezer doors closed as much as possible.
- Discard food when official safety guidance says it is unsafe; never rely on taste or smell to prove safety.
Make the plan usable
- Assign responsibilities and make sure every household member can find the plan and supplies.
- Account for disability, language, transportation, age, dietary, and caregiving needs.
- Review supplies and contact information periodically and replace expired or damaged items.
When conditions change
Use current information from emergency officials and service providers. A general article cannot determine whether a particular building, route, food item, water source, or medical situation is safe.
- Act on evacuation, shelter, boil-water, fire, and other official instructions promptly.
- Call emergency services for immediate danger or a medical emergency.
Important: This public education does not provide a forecast, risk score, medical judgment, or private household recommendation.
Related PREPHAUS resources
Official sources
- FEMA Ready.gov — Food
- Centers for Disease Control and Prevention — Keep Food Safe After a Disaster or Emergency
- FEMA Ready.gov — Make A Plan
- FEMA Ready.gov — Build A Kit
Source links are provided for provenance and current official instructions. No publication or retrieval date is asserted here.