Region controls emergency numbers, units and regional notes – independent of language.
Tip: choose “Save as PDF” in the print dialog. Free, no account.
Printable handbook
Food and nutrition
Supplies, preparation, plant knowledge with limits
SurviveBetter · As of 2026-10-12 · 30 entries
Supplies, shelf life and hygiene come first. Plants and fungi are never declared edible without reliable identification.
01 · Supplies and shelf life · Expert review pending
Calories and protein in an emergency: the basics
In an emergency water comes first, then enough energy. If you roughly understand where calories come from, how much protein a person needs and why needs depend on age, activity and cold, you can plan a stock sensibly and use scarce food wisely. Exact diet plans are not needed for this.
Infants, young children, pregnant and breastfeeding people, older and chronically ill people (e.g. with diabetes or kidney disease) have special needs. Agree their stock and emergency diet with a doctor, midwife or dietitian.
Without enough drinking water, do not eat large amounts of high-protein or very salty food – both increase fluid needs.
Allergies and intolerances still apply in an emergency. Energy-dense stock staples such as nuts or peanut butter are common allergens.
Materials
Non-perishable food – Use the nutrition labels on the packaging
Steps
1
Secure water first
A person can last much longer without food than without water. Plan the water stock before the food stock, following your authority's recommendations.
2
Roughly estimate needs
Note who needs to be fed. An average figure per person per day is enough for overall planning; children usually need less, adults doing hard physical work and people in the cold need more.
3
Add up the nutrition values
The energy per pack is on the label (kcal per 100 g times pack weight). Add up roughly how many person-days your stock covers.
4
Include protein sources
Pulses, tinned fish and meat, nuts, milk powder or long-life dairy provide protein. WHO/FAO/UNU give a safe intake for healthy adults of around 0.8 g of protein per kilogram of body weight per day.
5
Variety and habit
Store food everyone likes and tolerates, with carbohydrates, fat, protein and fruit and vegetables in a shelf-stable form. Unfamiliar food often leads people to eat too little in stressful situations.
6
Save energy
If food is scarce, reduce physical exertion, stay warm and drink enough. This noticeably lowers needs.
Common mistakes
×Counting only calories and forgetting water
×Storing a lot of salty or high-protein food but little water
×Storing food nobody eats
×Overlooking the special needs of children, older and sick people
×Doing heavy physical work when food is scarce instead of saving energy
Limits and risks
–Only averages and reference values, no individual calculation
–No dietary advice for illness, pregnancy or infants
–No statements about fasting or starvation over longer periods
Sources
[1]
Sphere Association (2018): The Sphere Handbook: Humanitarian Charter and Minimum Standards in Humanitarian Response
[2]
Food and Agriculture Organization of the United Nations (FAO) (2004): Human energy requirements – Report of a Joint FAO/WHO/UNU Expert Consultation
[3]
World Health Organization / FAO / United Nations University (2007): Protein and amino acid requirements in human nutrition (WHO Technical Report Series 935)
02 · Supplies and shelf life · Expert review pending
Rotating and storing an emergency food stock
A stock is only as good as its condition. With the "first in, first out" principle, clear labelling and a cool, dry, dark storage place it stays edible instead of becoming waste. Damaged, bulging or leaking cans do not belong in the stock.
Do not taste food from cans that are bulging, leaking, badly rusted or dented at the seam, or whose contents foam, spurt or smell unusual when opened – discard them. Such damage can indicate dangerous spoilage organisms.
Discard dry goods with pest infestation, mould or a musty smell. Do not simply scrape mould off.
Food that has come into contact with floodwater is considered contaminated. Follow the authorities' advice on disposal.
A best-before date is a quality guarantee; a use-by date concerns the safety of highly perishable food and should not be exceeded.
Materials
Non-perishable food
Airtight food-grade storage container – For opened dry goods such as rice, flour, pasta
Labels and permanent marker – Write purchase and expiry dates where they are easy to see
Manual can opener
Steps
1
Choose a storage place
Cool, dry, dark and easy to reach, away from heaters, cookers, chemicals and fuels. Do not place directly on a cold, damp floor.
2
Label
Write the expiry date clearly on the outside; for decanted goods also the product and date filled. A simple list on a sheet of paper helps keep an overview.
3
First in, first out
Put new items at the back or bottom, bring older ones to the front. When cooking day to day, always take from the stock first and then restock.
4
Secure opened goods
Transfer opened dry goods into clean, dry, airtight containers. This protects against moisture and pantry pests.
5
Check regularly
At fixed intervals (e.g. when the clocks change) check dates, cans and packaging. Plan whatever expires soon into the next meals or donate it while it is still in perfect condition.
Do not taste from damaged cans – discard them.
Common mistakes
×Buying a stock once and forgetting it for years
×Putting new items in front of old ones
×Storing in a damp cellar or hot attic
×Using dented or bulging cans anyway
×Leaving opened packs standing open
Limits and risks
–No statements on the maximum storage life of individual products – follow the manufacturer's information
–Rules on date labelling differ by region
Sources
[1]
Bundesamt für Bevölkerungsschutz und Katastrophenhilfe (BBK), Deutschland: Ratgeber für Notfallvorsorge und richtiges Handeln in Notsituationen
https://www.bbk.bund.de
[2]
Ready.gov – U.S. Federal Emergency Management Agency (FEMA): Build A Kit
[3]
United States Department of Agriculture – Food Safety and Inspection Service (USDA FSIS): Keeping Food Safe During an Emergency
03 · Supplies and shelf life · Expert review pending
Sharing out supplies fairly within a group
When a family, household or group has to manage on limited supplies for some time, a simple, transparent plan prevents conflict and waste. Take stock, eat perishables first, share by need rather than by who is loudest – and do not ration water below what is needed.
Do not ration drinking water below need. People who drink too little become incapacitated faster. Instead save water for other uses and look for help or safe water sources.
Infants, children, pregnant and breastfeeding people, sick and older people must not be under-supplied. Account for medication that must be taken with meals.
If supplies run low or someone becomes ill, ask for help early – through the authorities, neighbours or the local emergency number (112 in the EU) – rather than waiting until the last moment.
Materials
Labels and permanent marker – For the inventory and daily rations
Airtight food-grade storage container(optional)
Steps
1
Take stock
Gather all food and water and list them: type, quantity, shelf life. For perishables, note what must be eaten first.
2
Record needs
Who is in the group? Children, pregnant people, sick people, people with allergies, diabetes or medication? Their needs take priority.
3
Set the order
First fresh and opened food, then chilled and frozen food while it is still safe, and finally tins and dry goods.
4
Make a daily plan
Divide the stock by the expected duration and agree on fixed meals. Regular smaller meals are better than uncontrolled snacking.
5
Share openly
Hand out rations visibly, keep the list open for everyone to see and make decisions together. This prevents mistrust.
6
Review daily
Check stock and health daily, adjust the plan and get help early if it becomes clear that supplies will not last.
Common mistakes
×Strictly rationing drinking water
×Eating shelf-stable food first and letting fresh food spoil
×Secret extra rations
×Overlooking the needs of children and sick people
×Asking for help too late
Limits and risks
–No figures on minimum rations or starvation phases
–No medical nutrition for the sick or infants
Sources
[1]
Sphere Association (2018): The Sphere Handbook: Humanitarian Charter and Minimum Standards in Humanitarian Response
[2]
Ready.gov – U.S. Federal Emergency Management Agency (FEMA): Build A Kit
04 · Supplies and shelf life · Expert review pending
Protecting food stores from pests and moisture
Flour, rice, pasta, nuts and dried fruit are often attacked by food moths, beetles or mice, or absorb moisture and go mouldy. Tight containers, a dry, cool storage place, tidiness and regular checks usually prevent this. Infested or mouldy food is thrown away – not picked over and used anyway.
Do not cut away or sift out mould on grain, nuts, bread or dried fruit – discard the whole item. Mould toxins are invisible.
Do not use insecticides or baits near food. For rodent infestations call professionals and discard food contaminated with droppings.
Materials
Airtight food-grade storage container
Labels and permanent marker
Steps
1
Check when buying
Check packages for holes, webbing or crawling insects. Store only undamaged packages.
2
Decant
After opening, put flour, rice, pasta, sugar and nuts into jars or tins with tight lids. Paper and plastic bags are no barrier to moths and mice.
3
Label
Write the contents and date (purchase or best-before) on the container.
4
Storage place
Cool, dry, dark, not directly on the floor or against cold outer walls where condensation forms. Keep away from cleaning products and fuels.
5
Inspect regularly
About monthly, look for webbing, larvae, beetles, gnaw marks, droppings, musty smell and damp. Wipe shelves and remove crumbs.
6
If infested
Discard infested food sealed, check all nearby containers, clean and dry the shelf thoroughly. Find the cause (open package, damp).
Common mistakes
×Storing food in paper bags
×Sifting infested flour and using it anyway
×Storing in a damp cellar without checks
×Pouring new stock on top of old
Limits and risks
–No instructions for chemical pest control
–No fixed shelf-life periods
Sources
[1]
U.S. Federal Emergency Management Agency (FEMA): Are You Ready? An In-Depth Guide to Citizen Preparedness
[2]
World Health Organization (WHO) (2006): Five Keys to Safer Food Manual
05 · Supplies and shelf life · Expert review pending
Eating and drinking in the cold
In the cold the body uses more energy – through shivering, heavy clothing and harder walking. Regular meals and snacks, hot drinks and enough fluid help you stay warm and capable. Alcohol does not warm you; it promotes heat loss.
No alcohol to warm up: it dilates skin blood vessels, increases heat loss and impairs judgement.
Severe shivering, confusion or apathy can be signs of hypothermia: get the person somewhere warm and call for help – local emergency number (112 in the EU).
Never heat drinks with a stove or grill inside a tent or home – carbon monoxide danger.
Materials
Double-wall insulated bottle
Non-perishable food
Stove(optional)
Steps
1
Plan more
Plan more food than usual for cold days, especially easy-to-eat, energy-dense food such as nuts, dried fruit, bread, cheese, oats.
2
Eat regularly
Breakfast before setting off, a snack every one to two hours on the way, a hot meal in the evening. Eat something before sleeping.
3
Do not forget to drink
Carry warm drinks in an insulated bottle and drink regularly, even without thirst. Pale urine is a simple guide.
4
Prevent freezing
Carry snacks and water close to the body or insulated; store bottles upside down. Chocolate and bars go hard in the cold.
5
Watch out for others
Children, older people and exhausted people often eat and drink too little in the cold – actively offer food and drink.
Common mistakes
×Going into the cold on an empty stomach
×Relying only on hot meals
×Drinking too little
×Alcohol to warm up
Limits and risks
–No calorie figures
–No dietary advice for medical conditions
Sources
[1]
Food and Agriculture Organization of the United Nations (FAO) (2004): Human energy requirements – Report of a Joint FAO/WHO/UNU Expert Consultation
[2]
Headquarters, Department of the Army (USA) (2002): FM 3-05.70 Survival
[3]
Wilderness & Environmental Medicine (Wilderness Medical Society) (2019): Wilderness Medical Society Clinical Practice Guidelines for the Out-of-Hospital Evaluation and Treatment of Accidental Hypothermia: 2019 Update
06 · Supplies and shelf life · Expert review pending
Making a menu plan for the emergency stock
Instead of buying random tins, plan the stock as a concrete menu: what does the household eat on day 1, 2, 3 … – with and without the ability to cook? This creates a stock that suits taste, needs and cooking options and can be rotated in everyday life. National agencies such as the BBK or Ready.gov say how many days make sense.
Make at least part of the plan work without cooking – cooking indoors with a grill or camping stove is life-threatening because of carbon monoxide.
Materials
Non-perishable food
Labels and permanent marker
Manual can opener
Steps
1
Look up guidance
Check the national agency's current recommendation (e.g. BBK in Germany, Ready.gov in the USA) on stock duration and water quantity.
07 · Supplies and shelf life · Expert review pending
Emergency stock for allergies, special diets and infants
Anyone with a food allergy, coeliac disease, diabetes or another diet-related condition, or caring for an infant, cannot rely on emergency rations or donations in a crisis. A separate, labelled stock, agreement with a doctor or dietitian and a plan for preparation without power and running water are essential.
At signs of a severe allergic reaction (breathing difficulty, swelling of face or throat, circulation problems) call the local emergency number (112 in the EU) immediately and use any prescribed emergency kit as instructed.
Prepare infant formula only according to the package directions and with safe water. Bottles and teats must be clean. When unsure, ask a midwife, paediatrician or the authorities.
For some conditions diet and medication are linked (e.g. diabetes). Discuss an emergency plan in advance with the treating doctor.
Materials
Non-perishable food
Baby emergency supplies(optional)
Medication supply(optional)
Labels and permanent marker
Steps
1
Get professional advice
Discuss with a doctor, dietitian or midwife what can be eaten in an emergency and what to watch for.
2
Build a separate stock
Stock tolerated, shelf-stable products, store them separately and label them clearly (e.g. "gluten-free", "only for …").
3
Plan preparation without power
For infant formula: safe water, an outdoor heat source, cleaning bottles. Ready-to-feed single portions can help.
4
Information card
Keep a card with allergies, diet, medication and the doctor's contact details with the stock and in the go bag.
5
Check regularly
Regularly check shelf life, manufacturers' recipe changes and changed needs (e.g. a growing child).
Common mistakes
×Relying on emergency shelters
×Unlabelled special products among other supplies
×Infant formula with unsafe water
×No agreement on medication and food
Limits and risks
–No diet or dosage recommendations
–No infant formula preparation instructions beyond the package directions
Sources
[1]
Ready.gov – U.S. Federal Emergency Management Agency (FEMA): Build A Kit
[2]
Bundesamt für Bevölkerungsschutz und Katastrophenhilfe (BBK), Deutschland: Ratgeber für Notfallvorsorge und richtiges Handeln in Notsituationen
08 · Supplies and shelf life · Expert review pending
Evaporative cooling: clay pot cooler and wet cloth
Evaporating water removes heat. A clay pot inside a larger clay pot with wet sand in between, or a damp cloth over a basket, keeps fruit and vegetables fresh longer in dry, warm air. It is not a fridge: the temperature is not reliably low enough for meat, fish, dairy or leftovers.
Perishable foods need real refrigeration. Stored in an evaporative cooler they count as unrefrigerated – when in doubt, throw it out.
Drinking water comes first. Use only water that would not be drunk anyway.
Materials
Clean sand
Cotton cloth / T-shirt
Steps
1
Nest the pots
Place the small clay pot inside the large one and fill the gap with sand. Seal drainage holes first if necessary.
2
Wet
Soak the sand thoroughly with water without letting water run into the inner pot.
3
Fill and cover
Put clean, undamaged fruit and vegetables in the inner pot and cover with a wet cloth.
4
Position
Place it in the shade in an airy spot, not in the sun or in a closed room.
5
Maintain
Re-wet the sand once or twice a day, check the contents daily, remove anything rotting and clean the pots regularly.
Common mistakes
×Storing meat or milk in it
×Placing it in the sun
×Using glazed pots – they do not let water through
×Relying on cooling in humid weather
Limits and risks
–No temperature figures – the effect depends strongly on humidity and wind
Sources
[1]
David Halliday, Robert Resnick, Jearl Walker – John Wiley & Sons: Fundamentals of Physics
[2]
World Health Organization (WHO) (2006): Five Keys to Safer Food Manual
09 · Supplies and shelf life · Expert review pending
Reading best-before and use-by dates correctly
In the EU there are two different dates: the best-before date is a quality promise – after it a food is often still fine. The use-by date appears on highly perishable foods and is a safety limit – do not eat the food after it. Knowing the difference means less waste and safer eating.
Do not eat food after its use-by date – even if it looks and smells normal.
Both dates apply only when stored as stated on the package and when the package is unopened.
Materials
Labels and permanent marker(optional)
Steps
1
Which date?
Check the wording: "best before" (quality) or "use by" (safety).
2
After the best-before date
Check the package, look at, smell and carefully taste the food. If everything is normal and the packaging intact, it is usually still edible.
3
After the use-by date
Do not eat it, not even cooked. Use it beforehand or freeze it in time if the package allows.
4
After opening
Follow notes such as "once opened, use within … days"; keep opened packages cool and covered.
5
Use for the stock
Prefer products with a best-before date in the emergency stock, make the date clearly visible and use them first in, first out.
Common mistakes
×Treating the best-before date as a throw-away date
×Ignoring the use-by date
×Assuming the date applies despite wrong storage
×Eating bulging tins because the date is still fine
Limits and risks
–Legal situation outside the EU not covered
Sources
[1]
European Parliament and Council of the European Union (2011): Regulation (EU) No 1169/2011 on the provision of food information to consumers
[2]
United States Department of Agriculture – Food Safety and Inspection Service (USDA FSIS): Keeping Food Safe During an Emergency
10 · Supplies and shelf life · Expert review pending
Storing oils and fats: preventing rancidity
Fat is the most energy-dense part of food and valuable in a stock – but oils, nuts, wholemeal flour and rolled oats go rancid over time. Light, heat and air speed this up. Small, dark, well-sealed containers, cool storage and rotation keep fats good for longer. Home-made herb or garlic oils are a separate risk and do not belong in the stock.
Home-made oil with garlic, fresh herbs or vegetables can give botulism bacteria a low-oxygen environment at room temperature. Do not keep it as a stock; make it only according to tested instructions, keep it refrigerated and use it quickly.
Rancid fats smell and taste sharp, bitter or like paint. They are no longer suitable for eating and should be discarded.
Never heat oil unattended when cooking; never put out burning fat with water – cover it with a lid and turn off the heat.
Materials
Airtight food-grade storage container
Labels and permanent marker
Steps
1
Choose suitable fats
For the stock, prefer stable oils and fats used in everyday cooking; buy sensitive oils only in small amounts for current use.
2
Small containers
Buy several small bottles rather than one large one: an opened container is used up faster and the others stay sealed.
3
Store dark and cool
Do not store next to the cooker, a heater or in a window. Dark bottles or tins protect against light. Close opened containers tightly.
4
Mind hidden fats
Nuts, seeds, wholemeal flour, rolled oats and muesli contain fat and also go rancid – include them in rotation and store them sealed and cool.
5
Check during rotation
Note the date, check smell and taste before use and use the oldest containers first.
Common mistakes
×A large can of oil left open for months
×Oil on the shelf next to the cooker
×Storing large amounts of nuts unsealed
×Keeping home-made garlic oil unrefrigerated
Limits and risks
–No fixed shelf-life periods – follow the manufacturer's date and sensory checks
–No recipes for flavoured oils
Sources
[1]
Springer (H.-D. Belitz, W. Grosch, P. Schieberle) (2009): Food Chemistry, 4th edition
[2]
University of Georgia / National Center for Home Food Preservation (USA): National Center for Home Food Preservation – tested guidance on drying and preserving food
[3]
U.S. Federal Emergency Management Agency (FEMA): Are You Ready? An In-Depth Guide to Citizen Preparedness
11 · Supplies and shelf life · Expert review pending
Storing honey, sugar and salt
Honey, sugar and salt are among the longest-lasting stocks as long as they stay dry and tightly sealed. Typical problems are caking, crystallisation and moisture – no reason to throw them away. Important: honey is not suitable for infants under 12 months.
Do not give honey to children under 12 months – not even to sweeten porridge or tea. Honey can contain spores that can cause botulism in infants.
Salt does not relieve thirst and does not replace drinking water. Salty food increases water needs – use salt sparingly when water is scarce.
Label sugar, salt and other white powders (baking soda, citric acid, cleaning products) clearly and store them apart to avoid mix-ups.
Materials
Airtight food-grade storage container
Labels and permanent marker
Steps
1
Seal tightly
After opening, decant sugar and salt into jars or tins with tight lids; keep honey firmly closed in its original jar.
2
Store dry
Do not store in damp cellars or next to the sink or cooker (steam). Always use dry, clean spoons.
3
Label
Note contents and date, and keep similar-looking powders apart.
4
Caked or crystallised
Crush caked sugar or salt. Liquefy crystallised honey slowly in a warm (not boiling) water bath.
5
When to discard
Discard if there is mould, pest infestation, an odd smell, or fermenting, foaming honey.
Common mistakes
×Using honey for baby food
×Sugar in a paper bag in a damp cellar
×Unlabelled white powders
×Using a wet spoon in honey
Limits and risks
–No preserving recipes with salt or sugar
–No dietary recommendations on amounts of salt or sugar
Sources
[1]
Centers for Disease Control and Prevention (CDC): Botulism – prevention information (including infant botulism)
[2]
U.S. Federal Emergency Management Agency (FEMA): Are You Ready? An In-Depth Guide to Citizen Preparedness
12 · Supplies and shelf life · Expert review pending
Emergency food stock for pets
Dogs, cats and other pets need a stock too: their usual food, water, bowls and any special diet food. A sudden change of food can cause digestive problems, and many foods for people are unsuitable or toxic for animals. The pet food stock is rotated like the household's own stock.
Do not simply feed leftovers: chocolate, grapes and raisins, onions, garlic and products sweetened with xylitol are dangerous for dogs; cats do not tolerate many foods either. If poisoning is suspected, call a vet or emergency vet service immediately.
Animals need safe drinking water from the stock – not floodwater, puddle water or water from toilet cisterns with cleaning products.
Wash hands after handling pet food and bowls; clean bowls separately from people's dishes.
Materials
Pet emergency supplies
Airtight food-grade storage container
Manual can opener(optional)
Pet carrier(optional)
Steps
1
Determine needs
Note the daily amount of food and water for each animal and plan for the same period as the household's own stock. Follow official recommendations on duration.
2
Store food correctly
Put dry food in its original bag inside a tight container – this keeps type, batch and date readable in case of a recall. Prefer wet food in cans or trays that open without tools, or store a can opener with it.
3
Accessories
Keep bowls, a spoon, cat litter, waste bags, medication with dosing schedule and vaccination records with the food stock.
4
Rotate
Feed the oldest pack first, put new ones at the back and check dates.
5
Ready for evacuation
Keep a small food and water ration for a few days ready next to the carrier.
Common mistakes
×No food because "the shop is just round the corner"
×Switching to unfamiliar food or leftovers in an emergency
×Storing food without its original packaging
×Not planning water for the animals
Limits and risks
–No food amounts per species – they depend on the animal and the food
–No veterinary treatment advice
Sources
[1]
Ready.gov – U.S. Federal Emergency Management Agency (FEMA): Pets and animals – disaster preparedness guidance
[2]
Bundesamt für Bevölkerungsschutz und Katastrophenhilfe (BBK), Deutschland: Ratgeber für Notfallvorsorge und richtiges Handeln in Notsituationen
13 · Supplies and shelf life · Expert review pending
Emergency food for hikes: energy density and packaging
On walks and tours, what counts is food that provides a lot of energy per gram, can be eaten without cooking, tolerates heat and cold and does not get crushed. In addition to the planned food, a reserve belongs in the pack that is only opened in an emergency – for example a delay, a change in the weather or an injury.
Dry, salty or protein-rich emergency food increases water needs. Without water, eat less and prioritise water.
Eat sandwiches with meat, fish, egg or dairy without cooling preferably on the first day; sooner in the heat.
When repacking, take ingredient and allergen information along (e.g. a cut-out label), especially on group tours.
Materials
Resealable food bags
Backpack
Labels and permanent marker(optional)
Steps
1
Plan needs
For each stage, eat foods that are tolerated in everyday life; cold, altitude and exertion increase needs. Eat small amounts often rather than infrequent large meals.
2
Choose foods
Durable, edible without cooking, robust: nuts, dried fruit, cereal bars, hard cheese, wholemeal biscuits, crispbread, nut butter in tubes. In the heat, pack chocolate and cheese in the middle of the pack.
3
Repack
Remove unnecessary cardboard, portion food into resealable bags and label contents and any preparation. Carry rubbish back out.
4
Set a reserve
Pack an additional emergency ration separately and mark it. It is only opened if the tour lasts unexpectedly longer, and is checked and replaced after the tour.
5
Within reach
Keep snacks in a hip-belt or lid pocket so that food is eaten on the move without taking off the pack.
Common mistakes
×Packing only sweets
×Eating the emergency ration at the first break
×No water for dry food
×Eating too little until strength and concentration fade
×Forgetting the reserve in the pack for years
Limits and risks
–No calorie targets per person – needs are individual
–No nutrition for high-performance or expedition conditions
Sources
[1]
The Mountaineers Books (2017): Mountaineering: The Freedom of the Hills, 9th edition
[2]
Food and Agriculture Organization of the United Nations (FAO) (2004): Human energy requirements – Report of a Joint FAO/WHO/UNU Expert Consultation
Drying, salting, acidifying and canning make food last by depriving microorganisms of water or favourable conditions. For an emergency stock, commercially produced dried and tinned goods are the safest choice. Home preserving requires tested instructions – especially canning, where mistakes can lead to life-threatening botulism. This entry explains principles and storage, but no canning procedures.
Incorrectly canned food or food preserved in oil (e.g. home-made garlic or herb oil kept at room temperature) can contain botulinum toxin – one of the most potent known poisons, without any change in smell or taste. Preserve only according to tested instructions from official bodies; do not taste suspect jars.
With signs of paralysis, double vision, difficulty swallowing or speaking after eating, call the local emergency number (112 in the EU) immediately.
Discard dried food that has become damp, mouldy or musty.
Materials
Airtight food-grade storage container – Store dried food only completely dry and airtight
Labels and permanent marker
Steps
1
Prefer commercial preserves
For the emergency stock choose commercially produced tins, jars, dried fruit, pasta, rice, oats, pulses and milk powder. They are tested and labelled.
2
Store dry goods correctly
Keep dry food dry: airtight, cool, dark. Moisture makes dried food go mouldy and attracts pests.
3
Home drying only with tested instructions
If you dry fruit or herbs yourself, follow tested instructions from official bodies (e.g. consumer or food safety agencies). Drying meat requires special heat treatment and is not a beginner's method.
4
Canning: only by official guidance
This entry deliberately gives no canning instructions. Anyone who wants to can food uses current, tested procedures from a food safety authority or specialist body and follows times, temperatures and equipment exactly.
Do not improvise recipes from forums or memory.
5
Inspect before eating
Do not taste jars with a domed lid, leaking seal, gas bubbles, cloudy liquid or an unusual smell; dispose of them so that nobody – not even animals – can eat them.
Common mistakes
×Canning vegetables or meat by feel
×Keeping garlic or herb oil at room temperature
×Storing dried food in bags that are not airtight
×Tasting suspect jars "just a little"
×Using old, untested recipes
Limits and risks
–No canning, smoking or curing instructions
–No statements on the shelf life of home-preserved food
–Regional authority recommendations take precedence
Sources
[1]
University of Georgia / National Center for Home Food Preservation (USA): National Center for Home Food Preservation – tested guidance on drying and preserving food
[2]
World Health Organization (WHO) (2006): Five Keys to Safer Food Manual
Thinly sliced fruit and culinary herbs can be dried in the air, in the sun, in an oven or a dehydrator. What matters is cleanliness, thin slices, warm, moving, dry air and drying completely. Meat and fish are explicitly excluded: they need tested instructions with an additional heating step.
Do not simply air- or sun-dry meat and fish. Pathogens survive drying; recognised bodies require an additional heating step following tested instructions.
If dried food goes mouldy or smells musty, discard it. Incompletely dried fruit can mould in the jar.
Materials
Airtight food-grade storage container
Cotton cloth / T-shirt(optional)
Labels and permanent marker
Steps
1
Work cleanly
Clean hands, knife, board and rack. Wash the fruit and generously cut away bruised and rotten parts.
2
Slice thinly
Cut evenly thin slices so they all dry at the same rate. Leave herbs in small bunches.
3
Against browning (optional)
Dip light-coloured fruit briefly in water with a little lemon juice. This is for colour, not safety.
4
Dry
Spread in a single layer with gaps. Air/sun: warm, dry, airy, covered with a fine cloth against insects, brought indoors at night. Oven: low temperature, door slightly open. Hang herbs upside down in an airy, shady place.
5
Test
Fruit is done when it is leathery and pliable and no moisture appears when torn. Herbs rustle and crumble.
6
Condition and store
Once cool, put loosely in a jar and shake daily for a few days; if moisture forms on the glass, dry further. Then store sealed, dark and cool, and label.
Common mistakes
×Slices too thick or uneven
×Air drying in damp weather
×Sealing too early
×Drying meat without tested instructions
Limits and risks
–No temperature and time figures for individual foods
–No instructions for dried meat
Sources
[1]
University of Georgia / National Center for Home Food Preservation (USA): National Center for Home Food Preservation – tested guidance on drying and preserving food
[2]
World Health Organization (WHO) (2006): Five Keys to Safer Food Manual
Canning can make food keep for a long time – but mistakes can lead to botulism, a life-threatening poisoning. According to recognised bodies, low-acid foods such as vegetables, meat, beans and soups require pressure canning. Hence the rule: use only current, tested instructions from official bodies and do not improvise. This entry deliberately contains no recipes.
Botulism can be fatal. Do not open or taste jars with bulging or loose lids, gas, cloudiness, leaked liquid or an unusual smell – dispose of them safely. The toxin can be present without visible signs.
If botulism is suspected (e.g. vision problems, difficulty swallowing or speaking, paralysis after eating preserved food), call the local emergency number (112 in the EU) immediately.
Inherited family recipes, oven canning, dishwasher canning or turning hot jars upside down are not considered safe by recognised bodies.
Steps
1
Choose a tested source
Use only current instructions from official or scientifically testing bodies (e.g. USDA, NCHFP) and follow them exactly – do not change ingredients, quantities or times.
2
Classify acidity
Establish whether the instructions class the food as acidic enough for a water bath or as needing pressure canning. Tomatoes usually require added acid under these instructions.
3
Account for altitude
At higher altitude water boils at a lower temperature; tested instructions include altitude adjustments.
4
Check jars
After cooling, check that all lids have sealed. Refrigerate unsealed jars and use soon, or reprocess according to the instructions.
5
Store and inspect
Store cool, dark and dry, and label. Check every jar for warning signs before opening; when in doubt, throw it out.
Common mistakes
×Canning vegetables or meat in a water bath
×Altering recipes or shortening times
×Using old recipes from grandmother's notebook untested
×Tasting suspicious jars
Limits and risks
–No recipes, times or pressures
–Regional recommendations may differ – check official bodies in your own country
Sources
[1]
United States Department of Agriculture (USDA) – National Institute of Food and Agriculture: Complete Guide to Home Canning
[2]
University of Georgia / National Center for Home Food Preservation (USA): National Center for Home Food Preservation – tested guidance on drying and preserving food
Fermenting vegetables: principle and safety limits
In lactic acid fermentation – for sauerkraut, for example – lactic acid bacteria turn sugars in the vegetables into acid that inhibits spoilage. This requires the right amount of salt, exclusion of air under the brine, cleanliness and a suitable temperature. Working from tested instructions and taking warning signs seriously, you can preserve vegetables this way. Fermented foods do not replace canning by recipe.
Pink, slimy or soft vegetables, an unusual putrid smell or mould growing into the vegetables: discard. When in doubt, throw it out.
Do not reduce the salt by feel – salt suppresses unwanted microbes until enough acid has formed.
Anyone who must eat low-salt for a medical condition or has a weakened immune system should check with a doctor beforehand whether fermented foods are suitable.
Materials
Fermentation jar or crock
Labels and permanent marker
Steps
1
Tested instructions
Choose tested instructions with the amount of salt per weight of vegetables and weigh vegetables and salt.
2
Prepare cleanly
Clean containers with hot water, wash hands, trim vegetables and remove wilted or rotten parts.
3
Salt and pack
Mix the vegetables with salt or pour over brine, and press down firmly until liquid comes out.
4
Keep submerged
Keep the vegetables under the liquid with a weight. Cover the container so gas can escape but little air and no insects can get in.
5
Ferment and observe
Let it ferment in a cool place with even temperature, check regularly and top up brine according to the instructions if needed.
6
Store cool
When the instructions say it is ready, store the finished ferment cool and label it. Check for warning signs before each use.
Common mistakes
×Vegetables sticking out of the brine
×Salt by feel
×Fermenting too warm
×Tasting a suspicious ferment instead of discarding it
Limits and risks
–No quantities or times
–No claims about health effects
Sources
[1]
University of Georgia / National Center for Home Food Preservation (USA): National Center for Home Food Preservation – tested guidance on drying and preserving food
[2]
World Health Organization (WHO) (2006): Five Keys to Safer Food Manual
Freeze-dried outdoor meals and military-style ration packs in retort pouches are easy to store and quick to prepare. Freeze-dried food needs water, usually hot water; retort pouches are cooked and can be eaten cold. Flameless heaters release gas and do not belong in enclosed spaces. They supplement a stock but do not replace it.
Flameless heaters react with water, become very hot and release flammable hydrogen. Use only according to the package instructions, well ventilated and away from flames – not in closed vehicles, tents or small rooms.
Do not eat from pouches that are swollen, leaking, damaged or smell unusual.
Boiling water in pouches: stand the pouch on firm ground or in a mug to avoid scalds.
Materials
Non-perishable food
Stove(optional)
Metal pot (stainless steel, aluminium, titanium)(optional)
Double-wall insulated bottle(optional)
Steps
1
Choose the right type
For tours with a water source: freeze-dried (light). For emergencies without cooking or water: retort pouches or tins that can be eaten cold.
2
Try beforehand
Test different varieties in everyday life: taste, tolerance, portion size, allergens.
3
Store and rotate
Store cool, dry and protected from heat (not permanently in a hot car), note the date and use in time.
4
Prepare
Freeze-dried: add the stated amount of safe, ideally boiling water, stir, seal, wait for the stated time, stir again. Retort pouch: eat cold or warm in hot water according to the instructions.
With cold water it takes much longer and the result is often not fully rehydrated.
5
Count the water
Include the preparation water and extra drinking water in the water stock; many ready meals are high in salt.
Common mistakes
×Storing freeze-dried food without a water stock
×Using a flameless heater in the car
×Trying varieties only in an emergency
×Leaving packs in a hot car boot for years
Limits and risks
–No brand recommendations
–No fixed shelf-life figures – manufacturer information applies
–No instructions for home freeze-drying
Sources
[1]
Ready.gov – U.S. Federal Emergency Management Agency (FEMA): Build A Kit
[2]
United States Department of Agriculture – Food Safety and Inspection Service (USDA FSIS): Keeping Food Safe During an Emergency
[3]
Bundesamt für Bevölkerungsschutz und Katastrophenhilfe (BBK), Deutschland: Ratgeber für Notfallvorsorge und richtiges Handeln in Notsituationen
Without refrigeration, bacteria multiply quickly in perishable food – often without any smell or visible sign. Ensuring clean hands and surfaces, separating raw and cooked food, preparing only what will be eaten straight away and not leaving leftovers standing for hours greatly reduces the risk of food poisoning.
Do not leave perishable food unrefrigerated for more than about two hours, or more than one hour above about 32 °C / 90 °F (USDA guidance). When in doubt, throw it out – do not taste it.
Young children, pregnant, older and immunocompromised people become particularly ill from spoiled food. With persistent vomiting, bloody diarrhoea, high fever or signs of dehydration, get medical help or call the local emergency number (112 in the EU).
Use only safe water for washing hands, dishes and raw fruit; when in doubt, boil or disinfect it.
Materials
Soap / detergent – For hands and dishes
Airtight food-grade storage container
Insulated cool box(optional) – With ice or ice packs, only for a short time
Metal pot (stainless steel, aluminium, titanium)
Steps
1
Keep hands and surfaces clean
Wash hands thoroughly with soap before preparing food, after handling raw food and after using the toilet. Keep work surfaces and dishes clean.
2
Order of use
Use perishable food first, then shelf-stable food. Unopened tins and dry goods need no refrigeration.
3
Separate raw and cooked
Use separate boards and knives for raw meat or fish, or clean them thoroughly in between. Do not put cooked food on surfaces where raw food has been.
4
Prepare only what will be eaten
Cook small amounts and eat them straight away. Use up opened cans completely if possible.
5
Store cool and covered
Store food covered in the coolest place available, protected from sun, insects and animals. A cool box with ice only bridges a limited time; keep an eye on the temperature.
6
Treat leftovers strictly
Do not keep leftovers without refrigeration. Discard anything that has been unrefrigerated for longer than the times given.
Smell and appearance are not a reliable test.
Common mistakes
×Checking by smell whether something is still fine
×Leaving leftovers out overnight and eating them the next day
×Using the same board for raw meat and bread
×Skipping handwashing because water is scarce
×Opening a cool box and leaving it open
Limits and risks
–No treatment guidance for food poisoning
–Time figures are USDA guidance – follow national authority advice
Sources
[1]
World Health Organization (WHO) (2006): Five Keys to Safer Food Manual
[2]
United States Department of Agriculture – Food Safety and Inspection Service (USDA FSIS): Keeping Food Safe During an Emergency
Cooking without power – safely with stove and grill
When the power fails, meals and hot water can be prepared with a camping stove, grill or fire – but only outdoors. Carbon monoxide from stoves, grills and charcoal is invisible, odourless and kills people every year who cook or heat in a home, garage or tent. The safest option is a stock that needs no cooking at all.
Never operate stoves, grills, charcoal or generators in enclosed or partly enclosed spaces – not even with a window or door open. Carbon monoxide can cause unconsciousness and death without warning.
Headache, dizziness, nausea, weakness or confusion while cooking or heating can indicate carbon monoxide poisoning. Get to fresh air immediately and call the local emergency number (112 in the EU).
Change gas canisters and refill liquid fuels only according to the manufacturer's instructions – never near a flame or a hot stove. Store fuels cool, outdoors or well ventilated and out of children's reach.
Place the stove on a firm, level surface; turn pot handles inwards; keep children away. Scalds from pots tipping over are a common risk.
Materials
Stove – Only appliances you know how to operate
Metal pot (stainless steel, aluminium, titanium)
Lighter, matches or ferro rod
Carbon monoxide alarm(optional) – Extra protection in the home, not a licence
Water for extinguishing (bucket, canister or pot)(optional)
Steps
1
Plan to need no cooking
Build part of the stock so that it can be eaten cold. Then you do not have to cook at all in an emergency.
2
Choose an outdoor spot
Firm, level, non-flammable ground outdoors, at a distance from walls, windows, doors, vents and anything flammable. Follow house rules and local rules.
Never in a tent, porch, caravan, basement or garage.
3
Set up the stove safely
Assemble the stove according to the instructions, check for leaks and damage, use a windscreen only in a way that does not trap heat around the canister.
4
Cook economically
Use a lid, heat only the water needed, small portions, soaking or finishing in an insulated wrap. Do not leave the pot unattended.
5
Switch off and let cool
After cooking close the valve, let the appliance cool completely and safely extinguish charcoal or embers. Only then put things away – never bring smouldering charcoal indoors.
Common mistakes
×Running a grill or stove in a garage with the door open
×Bringing a charcoal grill indoors for heating
×Changing a gas canister near a flame
×Stove on unstable ground
×No food in stock that can be eaten without cooking
Limits and risks
–No instructions for specific stove models – the manufacturer's instructions apply
–Rules for open fires and grilling on balconies differ – check local rules
Sources
[1]
Centers for Disease Control and Prevention: Carbon Monoxide Poisoning – Prevention guidance
[2]
Ready.gov – U.S. Federal Emergency Management Agency (FEMA): Power Outages
[3]
Bundesamt für Bevölkerungsschutz und Katastrophenhilfe (BBK), Deutschland: Ratgeber für Notfallvorsorge und richtiges Handeln in Notsituationen
With a hay box, a dish is only briefly brought to the boil on the stove and then finishes cooking in the closed pot inside a well-insulated box, blanket or bag. This saves a lot of fuel – important when gas or wood is scarce. To stay safe, the food must stay hot and, if necessary, be brought back to the boil before eating.
Lukewarm food is ideal for bacteria. If the dish is no longer properly hot when opened, bring it back to a rolling boil before eating – or discard it if it has stood lukewarm for a long time.
Only bring the pot to the boil with approved appliances or outdoors – no grills or camping stoves indoors (carbon monoxide).
The pot is still hot after hours. Use oven gloves and keep children away.
Materials
Insulated cooking box (hay box, thermal cooker)
Metal pot (stainless steel, aluminium, titanium)
Stove
Wool blanket / duvet(optional)
Steps
1
Prepare the box
Line a box, basket or cool box thickly with blankets, cushions or a sleeping bag. Leave a hollow for the pot and have material ready for the top.
2
Bring to the boil
Put the ingredients in the pot with enough liquid, cover, bring to a rolling boil and let it boil for a few minutes until everything is hot throughout. Soak pulses beforehand.
3
Transfer quickly
Put the closed pot into the box immediately, do not lift the lid, and wrap it thickly all round and on top.
Hot pot: place it on a heat-resistant base so that plastic or fabric does not melt.
4
Let it cook
Leave to rest for several hours. Cooking takes much longer than on the stove; practise with simple dishes such as rice.
5
Check and reheat
Open the pot and check that the food is cooked and hot. If it is only lukewarm, bring it back to the boil and then eat promptly.
Common mistakes
×Too little food in a large pot
×Lifting the lid during cooking
×Insulation too thin
×Leaving food lukewarm overnight and eating it cold
Limits and risks
–No fixed cooking times – they depend on pot, quantity and insulation
–No recipes for meat with long cooking times
Sources
[1]
World Health Organization (WHO) (2006): Five Keys to Safer Food Manual
[2]
Centers for Disease Control and Prevention: Carbon Monoxide Poisoning – Prevention guidance
When drinking water is scarce, every litre counts. One-pot dishes, foods that absorb all their cooking water, reusing cooking water for soup and clever washing-up save a lot. For everything that is eaten or drunk: use only safe or treated water. Salty liquid from tins does not replace drinking water.
Use only safe or treated water for cooking, brushing teeth and washing dishes that touch food. Rainwater or utility water is unsuitable for this unless treated.
Do not cut back drinking water in favour of cooking. Prefer foods that need little or no water.
Materials
Metal pot (stainless steel, aluminium, titanium)
Measuring jug(optional)
Steps
1
Choose foods
No-cook foods (tins, bread, nuts) or foods that absorb their water: oats, couscous, bulgur, rice by the absorption method, instant potatoes.
2
Measure
Use only as much water as the food absorbs. Package directions or a measuring jug help.
3
Cook with a lid
Lid on, turn the heat down, little evaporation. A hay box can be used for soaking and finishing.
4
Reuse cooking water
Use pasta or vegetable cooking water as a base for soup or sauce; cook vegetable liquid from tins along with the dish if it suits.
5
Wash up sparingly
Scrape or soak pots immediately with a little water and wipe off leftovers with paper first; wash in a bowl rather than under running water.
Common mistakes
×Boiling pasta in lots of water and draining it
×Cooking without a lid
×Cooking with untreated water
×Salty brine as a substitute for drinking water
Limits and risks
–No water quantities per dish
Sources
[1]
Centers for Disease Control and Prevention: Making Water Safe in an Emergency
[2]
Ready.gov – U.S. Federal Emergency Management Agency (FEMA): Water (emergency water supply guidance)
When tap water fails, the risk of stomach and gut infections rises. A simple washing station with a container and soap, boiled or treated water for anything that touches food, a washing-up system with bowls and clean, separate surfaces keep the kitchen safe – even with little water.
Hand sanitiser does not replace hand-washing when hands are visibly dirty. Always wash with soap before cooking and after using the toilet.
Dilute disinfectants only as the manufacturer says and do not mix them – in particular never mix chlorine bleach with acids or ammonia.
Anyone with diarrhoea or vomiting should not cook for others.
Materials
Food-grade water container
Soap / detergent
Hygiene supplies
Disposable gloves(optional)
Steps
1
Set up a washing station
A container with tap or a jug, soap, a catch bowl and paper towels in a fixed place. Waste water is disposed of, not reused.
2
Wash hands
Wet hands, lather thoroughly with soap including thumbs, between fingers and nails, then rinse with clean water and dry on a clean towel.
3
Keep surfaces clean
Clear the work surface and wipe it before and after cooking. Keep raw and ready-to-eat food apart and use separate boards.
4
Wash up with bowls
Scrape off leftovers. Bowl 1: warm water with detergent. Bowl 2: clean rinse water. Optional bowl 3: disinfection according to the manufacturer. Air-dry.
5
Reduce washing-up
Serve from the pot, mark a plate per person and reuse it. Use disposable tableware sparingly and only as an exception.
Common mistakes
×Dipping hands in a shared bowl
×Using the same dishcloth for days
×Using utility water for dishes
×Leaving leftovers uncovered for hours
Limits and risks
–No concentrations for disinfectants
–No treatment of gastrointestinal illness
Sources
[1]
World Health Organization (WHO) (2006): Five Keys to Safer Food Manual
[2]
Centers for Disease Control and Prevention: Making Water Safe in an Emergency
With flour, water and a pinch of salt, a simple flatbread can be cooked in a dry frying pan or on a griddle over a stove. It needs no yeast and no oven and turns flour from the stock into a filling meal. Do not eat raw dough and cook the bread right through.
Raw flour is not a ready-to-eat food and can contain pathogens. Do not eat raw dough, cook the bread through, clean hands and surfaces after kneading.
Use camping stoves only outdoors – never in a home, tent or garage (carbon monoxide).
Materials
Stove
Stove fuel (canister, liquid fuel, alcohol)
Metal pot (stainless steel, aluminium, titanium)(optional) – Or a frying pan
Steps
1
Mix the dough
Knead flour with a pinch of salt, gradually adding safe water, until the dough is smooth and not sticky. A little oil makes it more pliable.
2
Rest
Cover and rest the dough for 10–15 minutes; it is then easier to roll out.
3
Roll out
Roll small portions out thinly or press them flat – a bottle replaces a rolling pin.
4
Cook
Cook on both sides in the hot, dry or lightly oiled pan until brown spots appear and the inside is no longer doughy.
5
Keep warm
Wrap finished breads in a clean cloth to keep them soft. Eat the same day.
Common mistakes
×Rolling too thick – raw inside
×Pan too hot – burnt outside
×Tasting raw dough
×Running a camping stove in the kitchen
Limits and risks
–No exact quantities – flours absorb different amounts of water
Sources
[1]
World Health Organization (WHO) (2006): Five Keys to Safer Food Manual
[2]
Centers for Disease Control and Prevention: Carbon Monoxide Poisoning – Prevention guidance
Pulses and grains: storing them and cooking with little fuel
Dried beans, lentils, peas, rice and other grains are cheap, keep for a long time and are nutritious – but they need water and fuel. Soaking, choosing the right type, a lid, retained-heat cooking and small batches save a lot of energy. Red kidney beans and many other beans must be boiled vigorously after soaking; merely letting them soften is not enough.
Raw or undercooked red kidney beans contain a natural toxin (phytohaemagglutinin) that can cause violent vomiting even in small amounts. Soak, pour off the soaking water and boil vigorously in fresh water for at least 30 minutes. Gentle cooking below boiling (e.g. some slow cookers, a hay box without prior boiling) is not enough.
Do not leave cooked rice and grains standing lukewarm for hours. Spores of certain bacteria survive cooking. Cool leftovers quickly and keep them cold, or eat them straight away; without refrigeration, cook only as much as will be eaten.
Do not operate gas, spirit or wood stoves or grills in enclosed spaces (carbon monoxide).
Store dry, cool and dark in tightly closing containers, label them and use them first in, first out. Very old beans often no longer soften properly even after long cooking.
2
Choose the type by fuel
When fuel is scarce, prefer quick-cooking types: red lentils, split peas, rolled oats, bulgur, couscous, thin pasta. Use large beans and chickpeas only when there is time to soak them and enough fuel.
3
Soak
Sort beans and chickpeas (remove small stones), rinse and soak overnight in plenty of safe water. Pour off the soaking water afterwards.
4
Boil vigorously
Bring to the boil in fresh water with a lid on, and boil beans vigorously for at least 30 minutes. Only then reduce the heat or finish cooking in a hay box.
With beans, never skip the vigorous boil.
5
Finish and check
Simmer or finish with retained heat until the pulses are soft all the way through. Test: squash several beans – nothing inside may be hard or raw and floury.
6
Leftovers
Eat cooked pulses and grains promptly. Without refrigeration, do not keep large amounts for the next day.
Common mistakes
×Only soaking kidney beans or cooking them lukewarm
×Reusing the soaking water for cooking
×Cooking without a lid
×Cooking large amounts of rice and leaving it lukewarm
×Discovering too-old, hard stock only in an emergency
Limits and risks
–No fixed cooking times – they depend on type, age, altitude and pot
–No canning recipes for pulses
Sources
[1]
U.S. Food and Drug Administration (FDA) (2012): Bad Bug Book: Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins, 2nd edition
[2]
Bundesamt für Bevölkerungsschutz und Katastrophenhilfe (BBK), Deutschland: Ratgeber für Notfallvorsorge und richtiges Handeln in Notsituationen
https://www.bbk.bund.de
[3]
Centers for Disease Control and Prevention: Carbon Monoxide Poisoning – Prevention guidance
Bread, flatbreads, bakes or simple cakes can be baked without an oven: in a heavy pot with a lid on a stove, or in a cast-iron Dutch oven with embers below and on the lid. What matters is even, moderate heat from all sides, a gap above the pot base and patience. Embers and charcoal belong outdoors only.
Never use charcoal, embers, grills or camping stoves in a home, tent, garage or basement – carbon monoxide is odourless and deadly.
Cast iron, lids and embers cause severe burns. Lift the lid with a lid lifter or tongs, keep children away, wear sturdy shoes.
Check local rules on fires and wildfire danger. Extinguish embers completely before leaving the site.
Do not heat non-stick pots and pans strongly when empty; for pot baking, cast iron, stainless steel or uncoated aluminium are better.
Materials
Cast-iron pot with lid (Dutch oven)
Metal pot (stainless steel, aluminium, titanium)(optional)
Stove
Aluminium foil (heavy-duty)(optional)
Gloves and mittens(optional)
Steps
1
Prepare the site
Work outdoors on non-combustible ground and keep water or sand ready for extinguishing. With a stove: stable stand, windscreen without trapping heat around the canister.
2
Create a gap
In a pot, put a rack, a metal ring or a few clean, dry stones on the base and place the tin or the dough on baking paper on top. In a Dutch oven the dough can sit directly on the greased base or on baking paper.
Do not use stones from water – trapped water can make them burst when heated.
3
Distribute the heat
Stove: lowest stable flame, preheat the pot. Dutch oven: a little embers below, more on the lid. For bread: rather too little bottom heat than too much.
4
Rotate instead of opening
Open the lid rarely. Turn the pot a little roughly every 10–15 minutes, and with a Dutch oven turn the lid as well, so that hot spots even out.
5
Check doneness
Bread sounds hollow when tapped underneath; with cakes and bakes a wooden skewer comes out clean. If in doubt, bake longer at moderate heat.
6
Finish up
Let the pot cool on a heat-resistant surface, extinguish the embers completely and dispose of ash only when cold.
Common mistakes
×Too much bottom heat
×Constantly lifting the lid
×Using a thin-walled pot without a spacer
×Embers or a grill indoors
×Baking for the first time in a real emergency
Limits and risks
–No temperature or briquette-count tables – they depend heavily on pot, wind and fuel
–Fire rules differ by region – check local rules
Sources
[1]
Centers for Disease Control and Prevention: Carbon Monoxide Poisoning – Prevention guidance
[2]
World Health Organization (WHO) (2006): Five Keys to Safer Food Manual
[3]
USDA Forest Service / Ad Council / National Association of State Foresters: Campfire Safety (Smokey Bear wildfire prevention campaign)
Allergies in shared emergency food: labels and cross-contact
In emergency shelters, neighbourhood help or group camps, many people eat from one kitchen. For people with food allergies it then matters not only what is in the food, but also what can get into it via spoons, boards, hands or oil. Keep packaging, prepare allergen-free food first, use separate utensils and, when in doubt, do not serve it.
An allergic reaction can become life-threatening (breathing difficulty, swelling, circulation problems). Call the local emergency number immediately (112 in the EU) and follow the affected person's own emergency plan, e.g. a prescribed emergency medication according to its instructions.
If it is unclear what a dish contains, it is not served to people with allergies – even when food is scarce.
Hand sanitiser does not reliably remove food proteins. Wash hands with soap and water or wipe them with cleaning wipes.
Materials
Labels and permanent marker
Airtight food-grade storage container
Soap / detergent
Steps
1
Record allergies
On arrival or during planning, ask who has which allergy or intolerance and note it visibly in the kitchen.
2
Keep packaging
Do not throw away ingredient lists: keep the packaging or a photo until the dish has been eaten. In the EU, 14 major allergens are highlighted on packaged food.
3
Allergen-free first
Prepare the allergen-free dish first with freshly cleaned utensils, cover it, label it and set it apart.
4
Separate
Separate spoons, boards and pots for allergen-free food; no shared frying oil or cooking water (e.g. pasta water with wheat).
5
Serving
Serve the affected person first, with a separate ladle. Be able to answer questions – or say honestly when an ingredient is unknown.
6
Clean
Clean surfaces and utensils with water and washing-up liquid; where water is scarce, use separate utensils instead of washing.
Common mistakes
×"A little won't hurt"
×Just picking out nuts or allergens
×Throwing packaging away immediately
×Shared frying oil
×Hand sanitiser instead of hand washing
Limits and risks
–No medical advice or treatment instructions
–No guarantee of allergen-free food in communal kitchens
Sources
[1]
European Parliament and Council of the European Union (2011): Regulation (EU) No 1169/2011 on the provision of food information to consumers
[2]
World Health Organization (WHO) (2006): Five Keys to Safer Food Manual
[3]
European Commission: 112 – the European emergency number
Food hygiene on the trail: hands, leftovers, washing up
Stomach bugs on tours are often caused not by water but by unwashed hands, shared snack bags and lukewarm leftovers. Cleaning hands before eating, pouring snacks instead of reaching in, eating cooked food immediately, packing out leftovers and washing up well away from water – these are the most effective rules.
Anyone with diarrhoea or vomiting does not prepare food for others or share snacks. Drink plenty; with severe or persistent symptoms, blood in the stool or signs of dehydration, get medical help.
Hand sanitiser works poorly on visibly dirty hands and against some pathogens. Wash with soap and water where possible.
Food scraps and smells attract wildlife. Pack leftovers and rubbish sealed and store them according to local rules.
Materials
Soap / detergent
Rubbish bag (resealable)
Resealable food bags
Metal pot (stainless steel, aluminium, titanium)(optional)
Steps
1
Clean hands
Before cooking and eating and after using the toilet, wash hands with soap and a little water – away from the water body, e.g. with a cup of water from the bottle. Otherwise use hand sanitiser.
2
Pour, don't reach in
Pour nuts, dried fruit and crisps into the hand instead of reaching into the shared bag. Do not share water bottles.
3
Eat cooked food at once
Cook only as much as will be eaten. Do not keep cooked leftovers without cooling for hours or overnight.
4
Wash up
Wipe the pot with hot water, scrape out leftovers into the rubbish bag, strain the washing-up water through a sieve or cloth and scatter it well away from water bodies. Use biodegradable soap sparingly or not at all.
5
Pack it out
Pack food scraps, packaging and strained residue sealed and carry them out – do not bury them or throw them into a fire unless they burn completely.
Common mistakes
×Everyone reaching into the same bag
×Last night's leftovers for breakfast
×Washing up directly in the stream
×A sick person cooking for the group
×Focusing only on water treatment and forgetting hands
Limits and risks
–No treatment instructions for stomach bugs
–Rules on rubbish and fires differ by region – check local rules
Sources
[1]
World Health Organization (WHO) (2006): Five Keys to Safer Food Manual
[2]
Leave No Trace Center for Outdoor Ethics: The Seven Principles of Leave No Trace (Principle 5: Minimize Campfire Impacts)
Cooking at altitude: lower boiling point, longer cooking
The higher you are, the lower the air pressure – and the earlier water boils. At about 3,000 m it already boils at around 90 °C. Pasta, rice and pulses therefore need longer, more water and more fuel. A lid, a windscreen, soaking, pre-cooked foods and a pressure cooker help. Longer boiling times apply when boiling drinking water at altitude.
Do not cook inside a closed tent or snow cave: carbon monoxide builds up, and at altitude headaches and drowsiness are easily confused with altitude illness. Ensure ventilation and run the stove outdoors or in a well-ventilated porch where possible.
For boiling drinking water at high altitude, the CDC advises a longer rolling boil (above about 2,000 m, three minutes instead of one).
Canning and pressure canning at altitude require adjusted times or pressures from tested instructions – do not improvise.
Plan for more fuel and time; prefer quick-cooking foods (rolled oats, couscous, instant mash, thin pasta, freeze-dried meals).
2
Lid and windscreen
Always cook with a lid and shield the stove from the wind – wind costs a lot of fuel at altitude. Do not fully enclose gas canisters with a windscreen (overheating).
Follow the manufacturer's guidance on windscreens.
3
More water
Longer cooking means more evaporation: add a little more water and keep an eye on the pot.
4
Soak and finish with retained heat
Soak grains and pasta beforehand and let them finish cooking wrapped up after boiling. Use beans only when there is enough time and fuel – they still need to be boiled vigorously.
5
Check doneness
Do not go by the packet time but taste: is it cooked inside? Cook meat and fish through.
Common mistakes
×Planning fuel for valley conditions
×Cooking without a lid and windscreen
×Cooking in a closed tent
×Blindly following packet cooking times
×Boiling water only briefly at altitude
Limits and risks
–Boiling temperatures are rough guide values only; they also vary with the weather
–No altitude-adjusted canning times – use tested instructions
–No treatment of altitude illness
Sources
[1]
United States Department of Agriculture – Food Safety and Inspection Service (USDA FSIS): High Altitude Cooking and Food Safety
[2]
Centers for Disease Control and Prevention: Making Water Safe in an Emergency
[3]
Centers for Disease Control and Prevention: Carbon Monoxide Poisoning – Prevention guidance
Wild plants, fungi and wildlife: why this atlas offers no identification
Wild plants, fungi and berries must only be eaten when they have been reliably identified by a knowledgeable person. Many edible species have poisonous look-alikes, and so-called "edibility tests" are dangerous and unreliable. This atlas therefore offers no identification aids, no edibility tests and no trapping instructions. Hunting, fishing and trapping are regulated by law – check local rules.
Do not eat wild plants, fungi or berries that have not been reliably identified by a knowledgeable person. Confusion can cause severe poisoning with organ damage or death – sometimes only hours or days after eating.
"Edibility tests" (skin, lip or taste tests) do not detect many deadly toxins and are no safe substitute for identification.
If poisoning is suspected, immediately call the local emergency number (112 in the EU) or, where available, a poison control centre. Keep any remains of the plant or mushroom.
Foraging, hunting, fishing and trapping are regulated by law in most regions (protected areas, protected species, licences, closed seasons). Traps and snares are not covered in this atlas. Check local rules.
Steps
1
Set priorities
In an emergency, first organise safety, warmth, water and help. Searching for food uses energy and time.
2
When in doubt, do not eat
Leave anything unknown or not reliably identified – even if animals eat it; that is no indication that it is safe for people.
3
Learn from experts
Anyone who wants to learn about wild plants or fungi should learn in courses with qualified experts, at mushroom advisory services or societies – in the field, with real specimens.
4
Clarify local rules
Before foraging, fishing or hunting, check local rules: permits, protected areas, protected species, quantity limits.
Common mistakes
×Identifying by app, photo or book alone
×Trusting an "edibility test"
×Assuming that what animals eat is safe for people
×Spending energy in an emergency on searching for food instead of warmth and help
×Ignoring local rules on hunting, fishing and foraging
Limits and risks
–No species, no identification features, no edibility tests
–No trapping, hunting or fishing techniques
–No legal advice – check local rules
Sources
[1]
World Health Organization (WHO) (2006): Five Keys to Safer Food Manual
[2]
European Commission: 112 – the European emergency number