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Virginia Floods and Hurricanes: Preparing Your Home For A Summer Storm

March 25, 2013 by The Parrish Law Firm

With spring upon us and summer approaching, it’s a good time to start thinking about preparing your home for possible hurricanes and floods in the months ahead. While it’s easy to pretend that these types of things will never happen to you, trust the Virginia personal injury lawyer when I say that they are worth preparing for. If anything, preparation will simply put your mind at ease. Here are some tips, courtesy of the FDA, to ensure you’re able to handle the worst that mother nature has to offer.

Flood and Hurricane Preparation:

  • Make sure you have household bleach in liquid form in your home.
  • Know a location nearby where you can get dry ice.
  • Have multiple days’ worth of canned or ready to eat food that does not need to be cooled or cooked by an electrically powered device.
  • Keep medication, water, and food on high shelves that will not be damaged by flooding.
  • Have a plan for what to do in the event that your home loses power.

Incase of Flooding

Drinking Water:

  • Drink bottled water that has not been in contact with floodwaters.
  • In the absence of bottled water, boil water for no less than one minute and let it cool. Store it in a covered, clean container.
  • If you cannot boil water and bottled water is not available, you can make water suitable for drinking by combining 1/8 teaspoon (eight drops) of unscented, regular liquid household bleach with 1 gallon of water. Stir the mixture well and let it sit for half an hour before consuming.
  • If water is available from a well that has been flooded, do not drink it until the water has been tested and proven safe.

Food Safety:

  • Discard any food that comes into contact with flood water.
  • All utensils, metal pans, ceramic dishes, and countertops must be washed and sanitized with a mixture of 1 tablespoon household bleach in 1 gallon of water.
  • Discard any food from damaged cans or non-waterproof containers.
  • Food stored in metal, non-damaged cans can be eaten if the containers are washed, rinsed, and sanitized (1 gallon water and 1 tablespoon bleach) for a minimum of 15 minutes. Remove labels prior to cleaning and re-label afterwards.

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