A natural disaster is something no one hopes they’ll ever experience, but it’s a very real possibility. The American Red Cross responds to an average of 65,000 disasters every year, including earthquakes, hurricanes, floods, wildfires, tornadoes, and winter storms. Given that alarming statistic, it’s wise to be equipped for an emergency.

“Everyone should prepare for a natural disaster,” says Donald SchaffnerPhD, a food safety expert and professor at Rutgers University. “The type of disaster you might encounter depends upon where you live, which may influence your disaster planning, but if you don’t prepare, it may be inconvenient at the very least and perhaps life-threatening at the very worst.”

The intention is not to cause unnecessary stress or fearmonger, but given that natural disasters typically occur with minimal or no warning, it is essential to be prepared. “Someone who lives in Florida likely worries more about hurricanes than earthquakes, so they can watch the news and have ample time to prepare for any effects. However, someone in Tornado Alley (a broad region in the central United States where tornadoes are particularly frequent and severe) often receives little forewarning,” says Bryan Quoc LePhD, a food scientist and founder of Mendocino Food Consulting.

Ahead, we’ve outlined exactly how to prepare for a natural disaster, including the crucial provisions you’ll want to keep on hand in case of a power outage or evacuation.

What food and drink should you stock in case of a natural disaster?

There may be power outages for several days following a natural disaster, so you want to stock foods that have a long storage life; require little or no cooking, water, or refrigeration; and meet the needs of infants or other family members who have special dietary needs (such as diabetics or those on a gluten-free diet), Quoc Le says. It’s also best to avoid spicy or salty foods since fresh drinking water may be limited and these foods increase thirst.

Nonperishable, shelf-stable food is best, so Schaffner and Quoc Le recommend stocking the following items:

• Ready-to-eat canned meat like chicken, salmon, or tuna
• Protein bars
• Dry cereal and granola
• Dried fruit
• Nut butter
• Spices such as sugar, salt, and pepper
• Jelly
• Trail mix and nuts
• Low-sodium crackers and pretzels
• Infant formula (if needed)
• Cookies and hard candy
• Instant coffee
• Canned fruit and vegetables
• Canned juice, broth, and soup
• Nonperishable pasteurized milk
• Jerky/dehydrated meat
• Dried peas and beans
• Rice
• Bottled water

The amount of food you store depends on the size of your household, although you should stock enough supplies for each person to have at least three days’ worth of nonperishable food and at least one gallon of water per day, according to the Federal Emergency Management Agency (FEMA). It can be helpful to have these supplies individually packed for each person.

Tips for food-safe storage

When it comes to emergency food storage, consistency is key. Establish a simple rotation system, such as labeling items with their purchase dates, so you can easily track when they should be replaced. This not only keeps food fresh but also helps you stay familiar with what’s in your stockpile.

• Rotate stocked food every six months. (You can use up your supplies instead of tossing them to avoid food waste.)
• Store all food and drink off the floor to prevent contamination in case of flooding.
• Store all food and drink in a dry, clean, cool area between 32° and 85°F.
• Store all food and drink away from direct sunlight.
• Keep all food and drink sealed and covered. Glass is easily breakable, so opt for plastic containers.
• Seal all non-canned items in plastic bags and store them in airtight containers.
• Open food containers carefully to permit proper closing after each use.
• Always inspect food for signs of spoilage before use (such as unusual texture, odor, or color). Even if the food itself looks safe to eat, discard anything that has been damaged (often shown by swelling, leakage, punctures, fractures, rusting, crushing, or denting).
• Discard all food and drink that comes in contact with flood water or fire.

Additional tools and supplies to have on hand

Consider items that make eating and food preparation easier when utilities may not be available. Simple extras, such as resealable storage bags, disposable utensils, and a reliable manual can opener, can make a big difference when cooking isn’t possible. A few comfort items, like instant coffee or tea bags, can also help maintain a sense of normalcy in stressful situations.

Along with nonperishable food and drink, the U.S. Department of Agriculture (USDA) recommends stocking the following supplies:

• Manual can opener
• Scissors
• Knife
• Resealable plastic bags
• Disposable plates, cups, and silverware
• Bottle opener
• Waterproof matches
• Water purifier or water purification tablets made with chlorine and iodine
• Gel ice packs
• Alcohol-based hand sanitizer and/or wipes
• Paper towels
• First aid kit
• Flashlight

Food safety and sanitation tips

It is especially important to take proper precautions in an emergency to guard against food-borne illness. Medical services could be scarce, non-existent, or difficult to reach.

• If water is plentiful, wash your hands before handling food. If water is not available, use alcohol-based hand sanitizer.
• Never eat or drink from damaged, rusted, bulging, or dented containers (including cans).
• Discard all food and drink that comes in contact with flood water or fire.
• Avoid leaving cooked or opened cans of food at room temperature longer than two hours.
• Prepare single servings at a time to avoid leftovers, as refrigeration may not be readily available.
• Only drink purified water.

Single-serve, commercially bottled water is ideal. When stored properly, bottled water has an indefinite shelf life, though it’s a good idea to replace your stash every six to 12 months. However, if bottled water is unavailable, water can be purified through one of the following methods, per FEMA.

• Boiling: Boiling is often the safest method of treating water. In a large pot or kettle, bring water to a rolling boil for one full minute. Let the water cool completely before drinking.
• Chlorination: Use only regular household liquid bleach that contains 5.25 to 6.0% sodium hypochlorite (do not use scented bleaches, color-safe bleaches, or bleaches with added cleaners). Add 1/8 teaspoon of bleach per gallon of water, stir, and let stand for 30 minutes. The water should have a slight bleach odor, but if it doesn’t, repeat the process and let stand another 15 minutes.
• Distillation: While boiling and chlorination kill most organisms, distillation removes germs that resist these methods, as well as heavy metals, salts, and most other chemicals. To distill, fill a pot halfway with water. Tie a cup to the handle on the pot’s lid so the cup hangs 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.

How to manage food without power

If you’re without electricity, food in your refrigerator and freezer can spoil and become unsafe, since bacteria rapidly grows between 40° and 140°F.

During a power outage, a refrigerator can keep food safe for up to four hours, while a full freezer typically maintains its temperature for 48 hours (24 hours if it’s half full), according to the USDA.

Food in the front of the freezer or refrigerator, in the door, or in small, thin packages will defrost and spoil more quickly than larger items or food stored at the back or bottom of the unit. If you suspect a long-term power outage, you can transfer food to a cooler packed with ice or frozen gel packs. Just be sure to regularly add more ice as it melts.

The guidelines below from the USDA can help keep your food safe in the event of a power outage. However, you should never taste food to determine if it’s still good to eat. When in doubt, throw it out.

How to tell if refrigerated foods are safe to eat

The simplest rule is to trust your senses and the clock: if food has been above 40°F for more than two hours—or if it smells, looks, or feels off—it’s safest to discard it. Remember that bacteria multiply quickly in perishable foods, so erring on the side of caution can prevent foodborne illness during an already difficult time.

Unsafe to eat

Discard the following if your refrigerator has been without power more than four hours or if the food has an unusual odor, color, or texture.

• Raw, cooked, or leftover meat, poultry, fish, eggs, and egg substitutes
• Processed meat like deli cold cuts and hot dogs
• Mixed salad like chicken salad, tuna salad, or potato salad
• Milk, cream, yogurt, sour cream, cottage cheese, and soft cheese (such as brie, feta, ricotta, and burrata)
• Cooked vegetables
• Fresh-cut fruit and vegetables
• Opened juice
• Cream-based salad dressing
• Batters and dough
• Discard opened mayonnaise, tartar sauce, and horseradish if they were held above 50°F for more than 8 hours.
• Discard any foods like bread or salad greens that may have become contaminated by juices dripping from raw meat, poultry, or fish.
• Gravy, custard, and chiffon

Safe to eat

• Fresh, whole fruits and vegetables
• Dried fruit
• Hard cheese (such as Parmesan, Gouda, Cheddar, and Asiago)
• Butter and margarine
• Fresh herbs
• Baked goods such as bread, rolls, muffins, and cake (as long as they don’t have cream-based filling or frosting)

As for the freezer, any food that still contains ice crystals and feels cold, as if refrigerated, is generally safe to eat. Foods that technically don’t need to be frozen (like fruit, hard cheese, and bread) are also still edible even without power, though the quality may suffer. Otherwise, any meat, fish, poultry, yogurt, ice cream, and most frozen meals should be tossed if you’ve been without power for more than 24 hours (or if the food has an unusual odor, color, or texture).

What food and drink should a go bag contain in case of an evacuation?

A “go bag” is a portable kit of essential supplies designed to be ready to go in case of a quick evacuation. It’s your grab-and-go survival kit, ideally stocked with 72 hours’ worth of essential supplies, including food, water, medications, and important documents such as insurance cards, passports, financial records, and Social Security information.

In terms of food and water, Quoc Le recommends packing nonperishable, non-bulky, high-calorie options that don’t require cooking or refrigeration. Examples include protein bars, trail mix, beef jerky, cereal bars, peanut butter packets, and large bottles of water. If you have a newborn, ready-to-drink baby formula is also a must.