Shelter
Short-term in-place sheltering
| Long-term in-place sheltering | Managing water supplies | Water treatment
| Managing food supplies | Staying in a mass care shelter
Taking shelter is often a critical element in protecting yourself and your
household in times of disaster. Sheltering can take several forms. In-place
sheltering is appropriate when conditions require that you seek protection
in your home, place of employment, or other location where you are located
when disaster strikes. In-place sheltering may either be short-term, such
as going to a safe room for a fairly short period while a tornado warning
is in effect or while a chemical cloud passes. It may also be longer-term,
as when you stay in your home for several days without electricity or water
services following a winter storm. We also use the term "shelter" for mass
care facilities that provide a place to stay along with food and water to
people who evacuate following a disaster.
Short-term in-place
sheltering
The appropriate steps to take in preparing for and implementing short-term
in-place sheltering depend entirely on the emergency situation. For instance,
during a tornado warning you should go to an underground room, if such a
room is available. During a chemical release, on the other hand, you should
seek shelter in a room above ground level.
If you are requested to stay indoors rather than evacuate:
- Follow all instructions given by emergency authorities.
- Get household members and pets inside as quickly as possible.
- Close and lock all exterior doors and windows. Close vents, fireplace
dampers and as many interior doors as possible.
- Turn off air conditioners and ventilation systems. In large buildings,
building superintendents should set all ventilation systems to 100 percent
recirculation so that no outside air is drawn into the building. If
this is not possible, ventilation systems should be turned off.
- Go into the pre-selected shelter room (the above-ground room with
the fewest openings to the outside). Take a battery-powered radio, water,
sanitary supplies, a flashlight, and the shelter kit containing plastic
sheeting, duct tape, scissors, a towel, and modeling clay or other materials
to stuff into cracks.
- Close doors and windows in the room. Stuff a towel tightly under
each door and tape around the sides and top of the door. Cover each
window and vent in the room with a single piece of plastic sheeting,
taping all around the edges of the sheeting to provide a continuous
seal. If there are any cracks or holes in the room, such as those around
pipes entering a bathroom, fill them with modeling clay or other similar
material.
- Remain in the room, listening to emergency broadcasts on the radio,
until authorities advise you to leave your shelter.
- If authorities warn of the possibility of an outdoor explosion, close
all drapes, curtains, and shades in the room. Stay away from windows
to prevent injury from breaking glass.
- When authorities advise people in your area to leave their shelters,
open all doors and windows and turn on air conditioning and ventilation
systems. These measures will flush out any chemicals that infiltrated
into the building.
Long-term in-place sheltering
Sometimes disasters make it unsafe for people to leave their residence for
extended periods. Winter storms, floods, and landslides may isolate individual
households and make it necessary for each household to take care of its
own needs until the disaster abates, such as when snows melt and temperatures
rise, or until rescue workers arrive. Your household should be prepared
to be self-sufficient for three days when cut off from utilities and from
outside supplies of food and water.
-
Stay in your shelter until local authorities say it's okay to leave.
The length of your stay can range from a few hours to two weeks.
- Maintain a 24-hour communications and safety watch. Take turns listening
for radio broadcasts. Watch for fires.
- Assemble an emergency toilet, if necessary.
- Use a garbage container, pail or bucket with a snug-fitting cover.
If the container is small, use a larger container with a cover for
waste disposal. Line both containers with plastic bags.
- After each use, pour or sprinkle a small amount of regular household
disinfectant, such as chlorine bleach, into the container to reduce
odors and germs.
Managing water supplies
Water is critical for survival. Plan to have about one gallon of water per
person per day for drinking, cooking and personal hygiene. You may need
more for medical emergencies.
- Allow people to drink according to their need. The average person
should drink between two and two-and-one-half quarts of water or other
liquids per day, but many people need more. This will depend on age, physical
activity, physical condition and time of year.
- Never ration water unless ordered to do so by authorities. Drink the
amount you need today and try to find more for tomorrow. Under no circumstances
should a person drink less than one quart of water each day. You can minimize
the amount of water your body needs by reducing activity and staying cool.
- Drink water that you know is not contaminated first. If necessary,
suspicious water, such as cloudy water from regular faucets or muddy water
from streams or ponds, can be used after it has been treated. If water
treatment is not possible, put off drinking suspicious water as long as
possible, but do
not become dehydrated.
- In addition to stored water, other sources include:
- Melted ice cubes.
- Water drained from the water heater faucet, if the water heater has
not been damaged.
- Water dipped from the flush tanks (not the bowls) of home toilets.
Bowl water can be used for pets.
- Liquids from canned goods such as fruit and vegetable juices.
- Carbonated beverages do not meet drinking-water requirements. Caffeinated
drinks and alcohol dehydrate the body, which increases the need for drinking
water.
- If water pipes are damaged or if local authorities advise you, turn off
the main water valves to prevent water from draining away in case the water
main breaks.
- The pipes will be full of water when the main valve is closed.
- To use this water, turn on the faucet at the highest point in your
house (which lets air into the system).
- Then draw water, as needed, from the lowest point in your house,
either a faucet or the hot water tank.
- Unsafe water sources include:
- Radiators.
- Hot water boilers (home heating system).
- Water beds (fungicides added to the water or chemicals in the vinyl
may make water unsafe to use).
- Swimming pools and spas (chemicals used in them to kill germs are
too concentrated for safe drinking, but can be used for personal hygiene,
cleaning and related uses).
Water treatment
Treat all water of uncertain purity before using it for drinking, food washing
or preparation, washing dishes, brushing teeth or making ice. In addition
to having a bad odor and taste, contaminated water can contain microorganisms
that cause diseases such as dysentery, cholera, typhoid and hepatitis.
There are many ways to treat water. None is perfect. Often the best solution
is a combination of methods. Before treating, let any suspended particles
settle to the bottom, or strain them through layers of clean cloth.
Following are four treatment methods. The first three methods boiling, chlorination
and water treatment tablets will kill microbes but will not remove other
contaminants such as heavy metals, salts, most other chemicals and radioactive
fallout. The final method distillation will remove microbes as well as most
other contaminants, including radioactive fallout.
Boiling is the safest method of treating water.
- Boiling water kills harmful bacteria and parasites. Bringing water
to a rolling boil for 1 minute will kill most organisms. Let the water
cool before drinking.
- Boiled water will taste better if you put oxygen back into it by
pouring it back and forth between two containers. This will also improve
the taste of stored water.
Chlorination uses liquid chlorine bleach to kill microorganisms such
as bacteria.
- Use regular household liquid bleach that contains no soap or scents.
Some containers warn, "Not For Personal Use." You can disregard
these warnings if the label states sodium hypochlorite as the only active
ingredient and if you use only the small quantities mentioned in these
instructions.
- Add six drops (1/8 teaspoon) of unscented bleach per gallon of water,
stir and let stand for 30 minutes. If the water does not taste and smell
of chlorine at that point, add another dose and let stand another 15
minutes. This treatment will not kill parasitic organisms.
- If you do not have a dropper, use a spoon and a square-ended strip
of paper or thin cloth about 1/4 inch by 2 inches. Put the strip
in the spoon with an end hanging down about 1/2 inch below the scoop
of the spoon. Place bleach in the spoon and carefully tip it. Drops
the size of those from a medicine dropper will drip off the end of the
strip.
Water treatment "purification" tablets release chlorine or iodine.
They are inexpensive and available at most sporting goods stores and some
drugstores. Follow the package directions carefully. NOTE: People
with hidden or chronic liver or kidney disease may be adversely affected
by iodized tablets and may experience worsened health problems as a result
of ingestion. Iodized tablets are safe for healthy, physically fit adults
and should be used only if you lack the supplies for boiling, chlorination
and distillation.
Distillation involves boiling water and collecting the vapor that
condenses back to water. The condensed vapor may include salt or other
impurities.
- Fill a pot halfway with water.
- Tie a cup to the handle on the pot's lid so that the cup hangs right
side up when the lid is upside-down (make sure the cup is not dangling
into the water).
- Boil for 20 minutes. The water that drips from the lid into the cup
is distilled.
Managing food supplies
- It is important to be sanitary when storing, handling and eating
food.
- Keep food in covered containers.
- Keep cooking and eating utensils clean.
- Keep garbage in closed containers and dispose outside. Bury garbage,
if necessary. Avoid letting garbage accumulate inside, both for fire
and sanitation reasons.
- Keep hands clean. Wash frequently with soap and water that has
been boiled or disinfected. Be sureto wash:
- Before preparing or eating food.
- After toilet use.
- After participating in flood cleanup activities.
- After handling articles contaminated with floodwater or sewage.
- Carefully ration food for everyone except children and pregnant women.
Most people can remain relatively healthy with about half as much food
as usual and can survive without any food for several days.
- Try to avoid foods high in fat and protein, since they will make you
thirsty. Try to eat salt-free crackers, whole grain cereals and canned
foods with high liquid content.
- For emergency cooking, heat food with candle warmers, chafing dishes
and fondue pots, or use a fireplace. Charcoal grills and camp stoves are
for outdoor use only.
- Commercially canned food can be eaten out of the can without warming.
Before heating food in a can, remove the label, thoroughly wash the can,
and then disinfect them with a solution consisting of one cup of bleach
in five gallons of water, and open before heating. Re-label your cans,
including expiration date, with a marker.
- Do not eat foods from cans that are swollen, dented or corroded
even though the product may look okay to eat.
- Do not eat any food that looks or smells abnormal, even if the
can looks normal.
- Discard any food not in a waterproof container if there is any
chance that it has come into contact with contaminated floodwater.
- Food containers with screw-caps, snap-lids, crimped caps (soda
pop bottles), twist caps, flip tops, snap-open, and home canned foods
should be discarded if they have come into contact with floodwater
because they cannot be disinfected. For infants, use only pre-prepared
canned baby formula. Do not use powdered formulas with treated water.
- Your refrigerator will keep foods cool for about four hours without
power if it is left unopened. Add block or dry ice to your refrigerator
if the electricity will be off longer than four hours.
Thawed food usually can be eaten if it is still "refrigerator cold," or
re-frozen if it still contains ice crystals. To be safe, remember, "When
in doubt, throw it out." Discard any food that has been at room
temperature for two hours or more, and any food that has an unusual odor,
color, or texture.
If you are without power for a long period:
- Ask friends to store your frozen foods in their freezers if they
have electricity.
- Inquire if freezer space is available in a store, church, school,
or commercial freezer that has electrical service.
- Use dry ice, if available. Twenty-five pounds of dry ice will keep
a ten-cubic-foot freezer below freezing for 3-4 days. Use care when
handling dry ice, and wear dry, heavy gloves to avoid injury.
Staying in a mass care shelter
The American Red Cross and Salvation Army, assisted by community and other
disaster relief groups, work with local authorities to set up public shelters
in schools, municipal buildings and churches. While they often provide water,
food, medicine and basic sanitary facilities, you should plan to have your
own supplies as well especially water. See the "Emergency
Planning and Disaster Supplies" chapter for more details.
- Cooperate with shelter managers and others staying in the shelter.
Living with many people in a confined space can be difficult and unpleasant.
- Restrict smoking to designated areas that are well-ventilated. Ensure
that smoking materials are disposed of safely.
- If you go to an emergency shelter, remember that alcoholic beverages
and weapons are prohibited in shelters. Pets, except for service animals,
are also not allowed in public shelters. Contact your local humane society
for additional information.
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