FLOODS IN UTAH -- bereadyutah.gov

I have provided links to several government websites that contain lots of information on flooding. You can find the links in the menu to the right. Scroll down until you see the category FLOODS. Click on the links under FLOODS to be directed to each website.

WHAT TO DO BEFORE A FLOOD:

Know how to monitor the hazard whether via radio or television.

Know what flood risks exist related to your location.

Consider purchasing flood insurance.

Consider options to protect your property

• Document personal property with photos or video.

• Store the documentation and valuable documents in a safe place away from your home.

• Install flood protection measures in and around your home.

Some measures recommended by ready.gov are:

Elevate the furnace, water heater & electric panel in your home if you live in an area that has a high flood risk.

Consider installing "check valves" to prevent flood water from backing up into the drains of your home.

If feasible, construct barriers to stop floodwater from entering the building and seal walls in basements with waterproofing compounds.

Find out how to keep food safe during and after and emergency by visiting www.FoodSafety.gov

Prepare a plan for your household:

• Be prepared to evacuate. Plan a safe retreat and for a place to meet in case you are separated.

• Choose an out-of-town contact to for everyone to call to let them know where you are.

• Prepare and maintain 72-hour kits for each family member.

• Prepare and maintain an emergency kit for your car.

• Get to know your neighbors and discuss how you can help each other.

• Plan how to take care of pets. Emergency shelters may not allow pets

Prepare to leave your home.

• If time allows, move valuables to highest inside part of your residence.

• If you can do so safely, turn off electricity, gas and water at main switches and valves.

• Know where the gas pilot lights are and how the heating/cooling system works.

WHAT TO DO DURING A FLOOD:

Be aware of streams, drainage channels, canyons and other areas known to flood suddenly.

If local authorities issue a flood watch, prepare to evacuate:

• Secure your home. If you have time, tie down or bring outdoor equipment and lawn furniture

inside. Move essential items to upper floors.

• If instructed, turn off utilities at the main switches or valves. Disconnect electrical appliances.

Do not touch electrical equipment if you are wet or standing in water.

• Fill the bathtub with water in case water becomes contaminated or unavailable. Before

filling, sterilize the tub with a diluted bleach solution.

Do not walk through moving water. Six inches of moving water can knock you off of your feet. If you must walk in a flooded area, walk where the water is not moving. Use a stick to check the firmness of the ground in front of you.

Do not drive into flooded areas. Six inches of water will reach the bottom of most passenger cars causing loss of control and possible stalling. A foot of water will float many vehicles. Two feet of water will wash away almost all vehicles. If floodwaters rise around your car, abandon the car and move to higher ground, if you can do so safely.

WHAT TO DO AFTER A FLOOD:

Avoid floodwaters and moving water. The water may be contaminated by oil, gasoline or raw sewage. The water may also be electrically charged from underground or downed power lines.

Be aware where floodwaters have receded. Roads may have weakened and could collapse under the weight of a car.

Stay away from downed power lines and report them to the power company.

Stay away from designated disaster areas unless authorities ask for volunteers.

Return home only when authorities indicate it is safe. Stay out of buildings if surrounded by floodwaters. Use extreme caution when entering buildings. There may be hidden damage, particularly in foundations.

Consider your families health and safety needs:

• Wash hands frequently with soap and water if you come in contact with floodwaters.

• Throw away food that has come in contact with floodwaters.

• Listen for news reports to learn if the water supply is safe to drink.

• Listen to news reports for information about assistance for housing, food and clothes.

• Seek necessary medical care at the nearest medical facility.

Damaged Sewage systems are serious hazards.

Service damaged septic tanks, cesspools, pits, and leaching systems as soon as possible.

Contact your insurance agent.

• Take photos or videos of the damage.

• Separate damaged and undamaged items.

• Locate your financial records.

• Keep detailed records of cleanup costs.

Information from bereadyutah.gov and ready.gov.

Keep Foods Safe During Flooding

When Flooding Occurs — Keep Food Safe

Follow these steps to keep your FOOD SAFE during — and after — flood conditions.

1. Do not eat any food that may have come into contact with flood water.
2. Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water.
   • Food containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps.
   • Also, discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.
3. Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.
4. Undamaged, commercially prepared foods in all-metal cans and "retort pouches" (like flexible, shelf-stable juice or seafood pouches) can be saved if you follow this procedure:
   • Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.
   • Brush or wipe away any dirt or silt.
   • Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available. Rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.
   • Sanitize cans and retort pouches by immersion in one of the two following ways:
     • Place in water and allow the water to come to a boil and continue boiling for 2 min., or
     • Place in a freshly-made solution consisting of 1 tablespoon of unscented liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available) for 15 minutes.
   • Air dry cans or retort pouches for a minimum of 1 hour before opening or storing.
   • If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marking pen.
   • Food in reconditioned cans or retort pouches should be used as soon as possible thereafter.
   • Any concentrated baby formula in reconditioned, all-metal containers must be diluted with clean, drinking water.
5. Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse, and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available).
6. Thoroughly wash countertops with soap and water, using hot water if available. Rinse, and then sanitize by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow to air dry.

Information from fda.gov.

Emergency Disinfection of Water -- EPA

Find more information at http://water.epa.gov/drink/emerprep/emergencydisinfection.cfm.

Choose a disinfection method

Boiling and chemical treatment are two general methods used to effectively disinfect small quantities of filtered and settled water.

Boiling

Boiling is the surest method to make water safe to drink and kill disease-causing microorganisms like Giardia lamblia and Cryptosporidium, which are frequently found in rivers and lakes.
These disease-causing organisms are less likely to occur in well water (as long as it has not been affected by flood waters). If not treated properly and neutralized, Giardia may cause diarrhea, fatigue, and cramps after ingestion. Cryptosporidium is highly resistant to disinfection. It may cause diarrhea, nausea and/or stomach cramps. People with severely weakened immune systems are likely to have more severe and more persistent symptoms than healthy individuals. Boil filtered and settled water vigorously for one minute (at altitudes above one mile, boil for three minutes). To improve the flat taste of boiled water, aerate it by pouring it back and forth from one container to another and allow it to stand for a few hours, or add a pinch of salt for each quart or liter of water boiled.

If boiling is not possible, chemical disinfection of filtered and settled water collected from a well, spring, river, or other surface water body will still provide some health benefits and is better than no treatment at all.

Chemical Treatment

When boiling is not practical, certain chemicals will kill most harmful or disease-causing organisms.
For chemical disinfection to be effective, the water must be filtered and settled first. Chlorine and iodine are the two chemicals commonly used to treat water. They are somewhat effective in protecting against exposure to Giardia, but may not be effective in controlling more resistant organisms like Cryptosporidium. Chlorine is generally more effective than iodine in controlling Giardia, and both disinfectants work much better in warm water.

You can use a non-scented, household chlorine bleach that contains a chlorine compound to disinfect water.
Do not use non-chlorine bleach to disinfect water. Typically, household chlorine bleaches will be 5.25% available chlorine. Follow the procedure written on the label. When the necessary procedure is not given, find the percentage of available chlorine on the label and use the information in the following table as a guide. (Remember, 1/8 teaspoon and 8 drops are about the same quantity.

Available Chlorine      Drops per Qt/Gallon of Clear Water     Drops per Liter of Clear Water

1%                             10 per Qt - 40 per Gallon                     10 per Liter

4-6 %                         2 per Qt - 8 per Gallon (1/8 tsp)            2 per Liter

7-10 %                       1 per Qt - 4 per Gallon                          1 per Liter

(If the strength of the bleach is unknown, add ten drops per quart or liter of filtered and settled water. Double the amount of chlorine for cloudy, murky or colored water or water that is extremely cold.)

Mix the treated water thoroughly and allow it to stand, preferably covered, for 30 minutes. The water should have a slight chlorine odor. If not, repeat the dosage and allow the water to stand for an additional 15 minutes. If the treated water has too strong a chlorine taste, allow the water to stand exposed to the air for a few hours or pour it from one clean container to another several times.

You can use granular calcium hypochlorite to disinfect water.
Add and dissolve one heaping teaspoon of high-test granular calcium hypochlorite (approximately ¼ ounce) for each two gallons of water, or 5 milliliters (approximately 7 grams) per 7.5 liters of water. The mixture will produce a stock chlorine solution of approximately 500 milligrams per liter, since the calcium hypochlorite has available chlorine equal to 70 percent of its weight. To disinfect water, add the chlorine solution in the ratio of one part of chlorine solution to each 100 parts of water to be treated. This is roughly equal to adding 1 pint (16 ounces) of stock chlorine to each 12.5 gallons of water or (approximately ½ liter to 50 liters of water) to be disinfected. To remove any objectionable chlorine odor, aerate the disinfected water by pouring it back and forth from one clean container to another.

You can use chlorine tablets to disinfect filtered and settled water.
Chlorine tablets containing the necessary dosage for drinking water disinfection can be purchased in a commercially prepared form. These tablets are available from drug and sporting goods stores and should be used as stated in the instructions. When instructions are not available, use one tablet for each quart or liter of water to be purified.

You can use tincture of iodine to disinfect filtered and settled water.
Common household iodine from the medicine chest or first aid kit may be used to disinfect water. Add five drops of 2 percent U.S. or your country’s approved Pharmacopeia tincture of iodine to each quart or liter of clear water. For cloudy water add ten drops and let the solution stand for at least 30 minutes.

You can use iodine tablets to disinfect filtered and settled water.
Purchase commercially prepared iodine tablets containing the necessary dosage for drinking water disinfection at drug and sporting goods stores. Use as stated in instructions. When instructions are not available, use one tablet for each quart or liter of filtered and settled water to be purified.

Information taken from
EPA

Water Treatment -- FEMA

Find more information at http://www.fema.gov/plan/prepare/watermanage.shtm

Treat all water of uncertain quality 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 (germs) 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.
Make sure you have the necessary materials in your disaster supplies kit for the chosen water treatment method.

STEP 1: Before treating, let any suspended particles settle to the bottom or strain them through coffee filters or layers of clean cloth.

STEP 2: There are three water treatment methods. They are as follows:
These instructions are for treating water of uncertain quality in an emergency situation, when no other reliable clean water source is available, or you have used all of your stored water.

Boiling
Boiling is the safest method of treating water. In a large pot or kettle, bring water to a rolling boil for 1 full minute, keeping in mind that some water will evaporate. Let the water cool before drinking. [Boil for 3 minutes if you are at 5280 ft or higher (1 mile)]
Boiled water will taste better if you put oxygen back into it by pouring the water back and forth between two clean containers. This also will improve the taste of stored water.

Chlorination
You can use household liquid bleach to kill microorganisms. Use only regular household liquid bleach that contains 5.25 to 6.0 percent sodium hypochlorite. Do not use scented bleaches, color safe bleaches, or bleaches with added cleaners. Because the potency of bleach diminishes with time, use bleach from a newly opened or unopened bottle.
Add 16 drops (1/8 teaspoon) of bleach per gallon of water, stir, and let stand for 30 minutes. The water should have a slight bleach odor. If it doesn’t, then repeat the dosage and let stand another 15 minutes. If it still does not smell of chlorine, discard it and find another source of water.
Other chemicals, such as iodine or water treatment products sold in camping or surplus stores that do not contain 5.25 to 6.0 percent sodium hypochlorite as the only active ingredient, are not recommended and should not be used.

Distillation
While the two methods described above will kill most microbes in water, distillation will remove microbes (germs) that resist these methods, as well as heavy metals, salts, and most other chemicals.
Distillation involves boiling water and then collecting only the vapor that condenses. The condensed vapor will not include salt or most 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. [There is a photo on FEMA’s website showing how to do this.]
Boiling, Chlorination and distillation will kill microbes. Distillation will remove other contaminants (heavy metals, salts, and most other chemicals) but boiling and chlorination will not.

Information taken from FEMA

WATER PURIFICATION GUIDELINES

Step 1: Clarify

Cloudy or dirty water must first be made clear. It may be passed through filter paper, fine cloth, or other filter. It may be allowed to settle and the clear water on top carefully drawn. Filtered or clear settled water should always be disinfected before use.

Step 2: Disinfect

Boiling Method

Bringing water to a rolling boil for 3 to 5 minutes will kill most water-borne microorganisms. However, prolonged boiling of small quantities of water may concentrate toxic contaminants if present.

Bleach Method

Adding 1/8 of a teaspoon (8 drops) of fresh liquid household chlorine bleach (5 to 6% sodium hypochlorite) to every gallon (4 liters) of water will kill most microorganisms. Only household bleach without thickeners, scents, or additives should be used. The use of bleach does not address toxic contamination.

Commercial Water Filters

Commercial water filters can effectively filter and purify water contaminated with microorganisms, toxic chemicals, and heavy metals. Their effectiveness depends on design, condition, and proper use. Water filters produced by Seychelle have been used successfully by Church missionaries for many years.

Information from ProvidentLiving.org.

Weekly Newsletter - 4/24

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Weekly Newsletter - 4/17

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3 MONTH SUPPLY -- Syrup recipes

We are encouraged to build a small supply of food that is part of our normal, daily diet.

This week’s goal: Choose one breakfast meal that your family likes and that is easy to prepare. Purchase and store the items needed to make that meal. (If you are able, store enough of the ingredients so that you can make the meal 3 or 4 times.)

This week’s example meal: Pancakes or waffle, maple syrup, fruit of your choice.

Homemade Maple Syrup
1 cup sugar
1 cup packed brown sugar
1 cup water
1 tsp maple flavoring

In a small saucepan, combine the sugars & water. Bring to a boil; cook & stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers. Yield: 2 cups.

Yummy Cinnamon Syrup
In a large (6 qt) pan, add
2 cup sugar
1 cup butter
2 cups buttermilk (I use powdered milk. It can be found in the baking aisle.)

Melt sugar and butter on medium heat. Once melted, stir in buttermilk. Bring to a boil and let boil for about 1 minute. Remove from heat and add:
1 tsp baking soda
2 tsp vanilla
1 tsp cinnamon
--If using powdered buttermilk, I mix the required amount of buttermilk powder with the sugar and butter. When the recipe calls for the buttermilk, I then add the required amount of water needed for the buttermilk.--

*If you have a recipe to share, please email it to highlandswardprep@gmail.com.

ROTATE YOUR WATER

We should rotate our stored water supply every six months so it stays fresh. If you haven’t rotated your water recently, do it this week!

1.      Store at least 1 gallon per person, per day for drinking. Storing another ½ - 1 gallon per person for food prep and hygiene is recommended.

2.      Store water from the source you’re currently drinking.

3.      Store water in new, thoroughly cleaned, heavy-duty, plastic containers with tight-fitting lids.

4.      Store water away from paint products and other chemicals.

5.      Don’t store water in metal containers or in plastic containers that were previously filled with food, milk, nonfood products or chemicals.

Family Emergency Plans

WHY DO I NEED A PLAN?

Your family may not be together when disaster strikes. A family emergency plan will help family members know how to contact one another and review what do in different situations.

BeReadyUtah.gov allows you to create a personalized family emergency plan. Visit bereadyutahplan.utah.gov/fep to start creating your personalized plan.

_____________________________________________________

MAKE A FAMILY EMERGENCY PLAN

Week 1: What Can Happen?

Learn what types of disasters can happen in your area.

Learn what warning signals your community has & what your family should do for each signal.

Identify how local authorities will notify you during a disaster.

Find out what disaster plans are in place at family member’s work &/or school.

Find out where the nearest shelters are located.

Week 2: Make a Family Emergency Plan

Discuss possible disasters or emergencies & what your family can do to prepare.

Discuss what to do in different emergency situations. Learn what to do when ‘sheltering in place’ and evacuating.

Establish responsibilities for each family member.

Determine 2 escape routes from every room in your home.

Determine 3 family meeting places and when to go to each one:

   1) Location right outside your home

   2) Location in your neighborhood

   3) Location outside your neighborhood/regional meeting place

Ask a family member or friend to be your out-of-state contact.

Don’t forget your pets in your disaster plans.

Week 3: Learn & Practice

Each adult should learn how & when to turn off utilities such as electricity, water and gas.

Show everyone where emergency supplies are kept.

Practice evacuating your home. If possible, practice going to family meeting places and driving evacuation routes.

Each family member should learn the addresses and phone numbers of the 3 meeting places and the out-of-state contact.

If you don’t already have one, get a 72-96 hour kit for each member of your family. Kits for your workplace and car are also recommended.

Morgan County School District Emergency Preparedness Plan

The district has plans in place for: bomb threats, earthquake, emergency school closure, fire, flood, hazardous materials, intruder/violence, power outage/other utility problems and serious injury or death. These plans have specific instructions for the administration, teachers, and students. During most of the situations they will stay indoors or be evacuated outside of the building.

The following is the district's policy on releasing students during an emergency.
Release of Students during Times of Emergency
"In times of emergency, if possible, the schools will attempt to contact parents using the automated calling system. If the schools are unable to phone each parent to inform them of the early or emergency school closure, notification will be given by law enforcement, county emergency management officials, and local T.V. and radio stations. This notification will include reason for closure and access areas for parental pickup."
"Each teacher will have a copy of student information form with them in their emergency backpack. The adults listed on this form will be the ONLY adults the students will be released to. Any other adult showing up may stay WITH the student, but they will NOT be permitted to leave with them unless the schools receive verification from the adults listed on the student information form."
"PRIOR to the APPROVED adult(s) taking the student, the student information form must be signed at the bottom by the adult taking the child."
"Teachers must stay with the students until all their students are picked up and/or the principal or his/her replacement approves their leaving."

Weekly Newsletter - 4/10

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CHECK YOUR KIT

It is wise to check your emergency kits on a regular basis. When checking them, remember three words: review, evaluate and replenish.

1.      Review: Review the location of your kits. Is the location of your kits easily accessible? Is the location near an exit for quick access in the event of leaving your home?

2.      Evaluate: Open each kit and re-familiarize yourself with their contents. Evaluate whether your family’s needs have changed in the last six months; make sure your emergency supplies address your specific situation.

3.      Replenish: Check all the items that have expiration dates and rotate accordingly.

Visit LDSLiving.com to read the entire article.

WATER STORAGE GUIDELINES -- PROVIDENT LIVING

Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic.
If you choose to package water yourself, consider the following guidelines:

Containers
• Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
• Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used.
• Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.
• Do not use containers previously used to store non-food products.

Water Pretreatment
• Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.
• Non-chlorinated water should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water. Only household bleach without thickeners, scents, or additives should be used.

Storage
• Containers should be emptied and refilled regularly.
• Store water only where potential leakage would not damage your home or apartment.
• Protect stored water from light and heat. Some containers may also require protection from freezing.
• The taste of stored water can be improved by pouring it back and forth between two containers before use.

If your water supply is not known to be safe or has become polluted, it should be purified before use. Water purification is generally a two-step process.

Click here to see water purification guidelines from ProvidentLiving.org.
Click here to see water purification guidelines from EPA.
Click here to see water purification guidelines from FEMA.

Information from ProvidentLiving.org.

Ward Newsletter - April

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