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Emergency Sanitation Care and Use of Water Supplies For proper water treatment, refer to section entitled "Emergency Water Supply." If you are asked to shut off the service valve that controls the water supply to your home, or if the taps do not flow following a disaster, turn off all the water outlets. These include taps or faucets, valves on pipes supplying float-controlled equipment such as flush toilets, air cooling equipment, and heating equipment. Then when the water comes on again your home will not be flooded as these flotation devices sometimes stick after they have been allowed to dry out. Turn off the gas or electricity that supplies your hot-water heater after closing your home water service valve, or when your water supply is interrupted for any other reason. Otherwise, if the limited supply of water remaining in your hot-water storage tank continues to be heated, an explosion may occur. Also, if no more water can reach the tank, continued heat will soon muddy its contents through oxidation and make the water useless for washing or drinking purposes. If your water service is cut off following enemy attack or other natural disaster, do not try to telephone or otherwise communicate with your local water department or water company. Once service is restored, the water from your faucets may have a strong chlorine taste. Do not worry about this. It is a sign that extra precautions are being taken for your safety. Be alert for instructions regarding water usage from your public health officials, or from the water department itself. Their instructions will be relayed to you by messengers, radio, mobile loud speakers, handbills, or newspaper stories. It is especially important to be sanitary in the storing, handling, and eating of food to avoid digestive upsets or other more serious illnesses. Be sure to: Keep all food in covered containers. Keep cooking and eating utensils clean. Diarrhea may result from dish soap that is not thoroughly rinsed from dishes. Keep all garbage in a closed container or dispose of it outside the home when it is safe to go out. If possible, bury it. Avoid letting garbage or trash accumulate inside the shelter, both for fire and sanitation reasons. Wash hands and utensils frequently. Prepare only as much food as will be eaten at each meal. Paper cups and plates, paper towels and napkins are helpful if the water supply is cut off. Refrigerators and home freezer units should be kept closed as much as possible once the services they depend on are cut off. The food they contain will keep loner if you plan your meals well in advance so that you won't have to open the doors any more than necessary. If the gas or electric service is not restored within 12 hours, eat or cook the most perishable items in your refrigerator before they spoil. If foods show signs of decomposition, discard them before they contaminate other foods that keep better. Food will keep in home freezer units after they are shut off for varying periods depending on the amount and kind of food, the temperature at which it was kept, and the construction of the freezer. Frozen meats and other frozen foods can be preserved for later use by cooking them soon after they have thawed or by quick re-freezing before they have completely thawed. Official instructions regarding food will be issued locally in the event of an emergency. These instructions will tell you the type of disaster and its effect upon milk and other foods. Follow official instructions closely. Don't listen to rumors, and don't pass them on to others. During times of emergency it is critical that sanitation be strictly observed in the cleaning of clothing, bedding materials, and all kitchen and food preparation utensils Back to the Preparing For Emergencies page.