Family Home Evening Activity #4 Water Storage

Summary

FHE Water Supply Acitivity

Storing Safe Water

Your family’s health and well being will certainly depend on having a safe, clean supply of water in the event of an emergency. Water supplies can quickly be compromised in numerous ways, so make sure you have plenty on hand.

• Prior to Family Home Evening

Parents and adult family members should be familiar with all lesson information. Purchase or gather plastic containers to store water. Refer to lesson specifications and pick up any other supplies you might need to have on hand.

• Activity
1. Explain to the family the vital need for clean, safe drinking water and brainstorm other water needs.
2. Prepare and clean used containers and lids with hot, soapy water. Sanitize using the process described in the lesson.
3. Give children a math problem to figure out how much drinking water will be required by the family for two weeks.
4. Label all the water containers “drinking water” and include the current date. Fill the containers and find a cool, dry storage place away from harmful chemicals and fuels. Water can also be stored in the freezer, if you have space available. Be sure to add the recommended amount of chlorine bleach per gallon of water.
5. Talk about additional sources of water that might be available. Demonstrate ways to disinfect water.

• Follow Up

Stored water should be rotated 3-4 times a year. Enlist the aid of the family to accomplish this process. Water you are replacing could be used on plants or gardens, or simply work out a rotation schedule.

Storing Safe Water

Preparation: Consider short-term and long-term water storage

· Short-term: water needs for up to 72 hours. PORTABLE. Small water containers easily used and replaced. Swap every 6 months.

· Long-term: Large barrels for 72+ hours- several months. Swap every 6-12 months

Purchase or gather plastic containers to store water. Food-grade plastic containers are suitable for storing water. One-, three- and five-gallon water containers can be purchased from most outdoor or hardware stores. Any plastic container that previously held food or beverages such as 2-liter soda bottles or water, juice, or punch containers may also be used.

Activity:

Clean used containers and lids with hot soapy water. Once the containers have been thoroughly cleaned, rinse them with water and sanitize the containers and lids by rinsing them with a solution of 1 tablespoon chlorine bleach per gallon of water. Leave the containers wet for two minutes, then rinse them again with water. Remember to remove the paper or plastic lid liners before washing the lids. It is very difficult to effectively remove all residue from many containers, so carefully clean hard-to-reach places like the handles. Never use containers that previously held chemicals.

Calculate how much water you/your family needs for a two week period (1 gallon per person per day). Fill the needed number of containers with clean water and, as an additional precaution, add 5-7 drops, about 1/8 teaspoon, of chlorine bleach per gallon of water. This precaution protects you against any lingering organisms in storage containers that may have been inadvertently missed during the cleaning process. *Use liquid household bleach that contains 5.25 percent hypochlorite. Do not use bleaches with fresheners or scents as they may not be safe to consume.

Clearly label all water containers "drinking water" with the current date. Store the water in a cool, dry place away from direct sunlight and heat sources like clothes dryers and chimneys. Do not store it near gasoline, kerosene, pesticides or similar substances.

NOTE: When water is properly stored, it should have an indefinite shelf life; however, it's a good idea to use and replace the stored water every 6 - 12 months. Rotating water this way provides you with an opportunity to experiment and check the amount of stored water against what you require. It also serves as an additional precaution against bacteria or viruses growing in containers which may not have been thoroughly or properly cleaned and sanitized.

If you have freezer space, storing some water in the freezer is a good idea. If you lose electricity, the frozen water will help keep foods in your freezer frozen until the power is restored. Make sure you leave 2 to 3 inches of space in containers because water expands as it freezes.

Additional information: Sources of water within your home include your water heater, toilet tank (not toilet bowl), and plumbing (you can drain your pipes). It is also a good idea to have a rain barrel as an additional method of water collection for use in emergencies.

Safe Water in Emergencies

In addition to having a bad odor and taste, contaminated water can contain microorganisms that cause diseases such as dysentery, typhoid and hepatitis. You should purify all water before using it for drinking, food preparation or hygiene. There are many ways to purify water. None is perfect. Often the best solution is a combination of methods.

1. Clarify cloudy water by adding a small amount of powdered kitchen alum—about 1/4 level teaspoon per gallon. Larger amounts are not more effective! Crystals take much longer to dissolve than does powder. The alum reacts with the water, producing a precipitate which slowly settles and absorbs impurities. After settling is complete (fifteen minutes to an hour or two, depending on the water) pour the water into another container, being careful not to stir up the sludge at the bottom. Discard the sludge, and the water is ready to be disinfected. If you don’t have any alum, filter the water through a tightly woven cloth. Clarification is important; clear water can be purified using less chlorine or iodine than you need for cloudy water. When the water is clear, you are ready to disinfect it.

2. Disinfect the water by one of the following methods:

Boiling. Boiling is the safest method of purifying water. Bring water to a rolling boil and boil for 3-5 minutes, keeping in mind that some water will evaporate. Let water cool before drinking. This is the best method if fuel is available. (At elevations of ten thousand feet or more, water should be boiled for 15 minutes because it boils at a lower temperature at higher elevations.)

Chlorine. Add 4-5 drops of chlorine bleach solution (4 to 6 percent hypochlorite solutions such as Clorox or Purex work well) per quart of water (16 drops per gallon of water). Let the water stand for 30 minutes. If the water does not have a slight bleach odor, repeat the treatment and let it stand another 15 minutes. A small plastic bottle of bleach solution will purify a lot of water, but the chlorine solution deteriorates with time, so replace your bottle on a yearly basis. Halazone tablets release chlorine slowly, but they are expensive, have a relatively short shelf life, and are less effective.

Iodine. Add 8 drops of a 2% tincture of iodine solution (obtainable at most pharmacies) to a quart of water, and let stand for 30 minutes. (Note: persons who are sensitive to

iodine or who have hyperthyroidism should not use this method.) Check products carefully and do not use them unless they contain 5.25% sodium hypochlorite as the only active ingredient.

3. Distillation. Distillation involves boiling water and then collecting the vapor that condenses back to water. The condensed vapor will not include salt and other impurities. To distill, fill a pot halfway with water. Tie a cup to the handle on the pot’s lid so that the cup will hang right-side-up when the lid is upside down (make sure the cup is not dangling into the water) and boil the water for 20 minutes. The water that drips from the lid into the cup is distilled.

NOTE: While boiling or disinfecting will kill most microbes in water, distillation will remove microbes that resist these methods, heavy metals, salts, and other chemicals.

As a reminder, put labels on the alum, bleach and iodine containers:

Kitchen Alum 1/4 teaspoon per gallon of cloudy water. Let stand until clear

Chlorine Bleach 4-5 drops = 1/8 teaspoon per quart of clear water.

Iodine Solution 3 Tablespoon per gallon of clear water. Let stand approximately 30 minutes.

Additional Hint -

Nursing mothers and persons with special dietary needs or medical conditions may require more than 1 gallon/day. They should plan accordingly.

Water Supply and Treatment

Water Storage Information & Treatment Tips

DO NOT UNDERESTIMATE YOUR NEED FOR WATER!

Why have an emergency water supply?


Generally, our abundant domestic water supply is taken for granted. However, some situations can reduce the availability of safe drinking water, such as earthquakes, tornadoes, floods and winter storms. Such interruptions may last only a few days or up to two weeks. In these situations, an emergency water supply can be essential.

1. purchase NEW approved drinking water barrels for storage and future Drinking water use.

2.Have on hand smaller approved drinking water containers for portability,rationing,sharing and refilling larger barrels.

3.Have on hand prepackaged purified water for expediate use,rationing,convenience,portability and sharing.

4.Store water in at least two locations around your home,never on top shelves.

5.Store water in your vehicles(smaller containers or prepackaged rations).

6.Purchase a hand operated water filter/purifier this could prove to be very valuable life saver.

How much water should I store?

In an emergency, an ample water supply is a priority. Needs will differ, depending upon age, physical condition, activity, diet and climate, but most people need to drink at least two quarts, which is equal to eight cups, of water each day. Hot weather conditions can double the amount needed, and children, nursing women and ill people also will need more. In addition to drinking water, supplies for food preparation and hygiene are needed. In general, store at least one gallon of water per person, per day of expected need.

Never ration drinking water, even when supplies run low. Drink the amount you need today and try to find more for tomorrow. You can, however, minimize the amount of water your body needs by reducing activity and staying cool.

What containers should I use?

You should only store water in NEW food-grade plastic containers with tight-fitting screw-on caps.NEW Food-grade plastic containers can be purchased at www.safetycentral.com New containers should be labeled for storage of food or beverages,(DOT)or(UN)rating. as those not labeled for food or beverage storage could release harmful chemicals into the water.

How should I prepare the containers?

Wash the containers and lids thoroughly with hot tap water and dish detergent. Rinse thoroughly with hot tap water.

What water should I use?

In most cases, your drinking and cooking water should be suitable to store for emergency purposes. The water should be potable (bacteria and pathogen free).

Public water supply A public water supply is defined as one that provides piped water for human consumption to at least 15 service connections or regularly serves at least 25 individuals. Water from a public water supply is regulated by the Environmental Protection Agency (EPA) HHS (Human service systems) require all public water suppliers to regularly test for bacteria and deliver water meeting EPA drinking water standards. While you may expect water from a public water supply in the united states to be potable, inadequate cleaning of the container used to collect and store the water could result in bacterial contamination.

Private water supply Private water supplies are not subject to any regulation. Testing is the only way to determine if water from a private water supply is potable. The test should be done by an HHS-approved laboratory. It is generally recommended private water supplies be tested for bacterial safety at least once a year. Again, inadequate cleaning and disinfection of the container used to collect and store the water could result in bacterial contamination.

Vended water supply Water vending machines are systems where customers fill their own containers with treated water. Vended water is regulated by the Food and Drug Administration (FDA). Since FDA requires water for vending machines come from an approved public water supply, the assumption is that the water meets EPA drinking water standards. The vending machine normally provides treatment above that done by the municipality. Inadequate cleaning and disinfection of the water vending machine or the container used to collect and store the water could result in bacterial contamination.

How should I treat the water for storage?

To treat water for storage(up to one year)do not retreat, use liquid household chlorine bleach that contains 5.25 percent sodium hypochlorite. Do not use bleach with soaps or scents or colors added. Add the bleach according to the following table, using a clean, uncontaminated medicine dropper.(See our water preserver concentrate in the water section to safety store water for 5 years without rotation).

Two drops bleach per quart or liter container of water. Four drops bleach per 2-quart, 2-liter or 1/2 gallon container of water. Eight drops bleach per gallon or 4-liter container of water.

When treating larger quantities of water, use the following table to convert drops to standard measuring units.

8 drops = 1/8 teaspoon 16 drops = 1/4 teaspoon 32 drops = 1/2 teaspoon 64 drops = 1 teaspoon 192 drops = 1 Tablespoon 384 drops = 1/8 cup which is equal to 2 Tablespoons

Stir the water and allow it to stand for 30 minutes. You should be able to smell chlorine after the 30-minute waiting period. If you cannot, add another dose and let the water stand another 15 minutes. Cap containers and label each, describing the contents and preparation date.

Where should I store the water and for how long?

For shelf-storage of water, store containers in a cool, dry place away from direct sunlight. Because most plastic beverage containers degrade over time, store them away from heat and light to prevent leakage. Store water in plastic containers away from gasoline, kerosene, pesticides or similar substances because vapors from these products can penetrate plastic. Remember, water weighs over 8 pounds per gallon, so make sure the shelf or storage area is strong enough to support the weight. For best quality, replace stored water(using this method) every six months. improve the taste of water stored for a long time, pour it back and forth between two clean containers several times to aerate it. Water can also be stored in a freezer. If you lose electricity, the frozen water provides the added benefit of keeping foods frozen until power is restored. Leave 2 to 3 inches of air space in the top of containers before freezing to prevent the container from bursting as water expands during freezing.

How do I keep water in opened containers safe?

Once opened, use good sanitary measures to keep the water safe and to control exposure to bacteria. To reduce the chance of water contamination, open only the containers you will use immediately. If electricity is available, store opened containers in a refrigerator at or below 40 degrees Fahrenheit. If refrigeration is not available and containers are stored at room temperature, avoid introducing bacterial contamination into the water. Use water in opened containers within one or two days We recommend storing a minimum of one gallon (preferably two gallons) of water per person per day, for two weeks of drinking and food preparation and other limited uses such as hand washing, brushing teeth and dish washing.

We do not recommend storing water in glass containers, used milk or thin water containers sold at most supermarkets. They become brittle with time. Also never-ever use any previously used plastic containers or barrels, even ones used for syrups and concentrates. These containers absorb and retain the residual of anything put into them regardless of how much prior cleaning you give them, thus contaminating your water reserve (and causing it to taste terrible). Beware of savvy people selling used containers as being safe. Do not use pool, spa or water bed water for drinking; the acids, algaecides and other chemicals can be harmful or deadly if ingested

Our new industrial strength water containers are made for years of faithful service. Unlike most store bought containers, each of these has passed the U.N. & Department of Transportation rigid burst & handling test as well as being FDA approved as a food & water storage container. These containers can also be stored indoors or out, and are made to withstand both hot & cold and freezing temperatures. Remember, use only new approved containers when storing your valuable water reserves.

After a major earthquake or other disaster, water can become scarce and questionable to drink. In such a crisis consider all water supply unsafe to drink unless properly treated.