Trying to drive through flooded roads is very dangerous!

It is hard to believe how buoyant vehicles become in water, but as little as two feet of water will carry away most automobiles. Moreover, the depth of the water may not always be obvious. The road underneath may be washed out and you could stall or become stuck in rising water.

If you come upon a flooded road, turn around and go another way.

Other Easy-to-Use Stress Survival Tips:

• Take deep breaths and let them out slowly
• Count your blessings
• Go for a walk
• Talk to a friend
• Talk to a Pastor or Therapist
• Listen to soothing music
• Smile 
• Do something nice for someone else
• Pause before speaking
• List the things you did RIGHT!
• Remember, there are always options
• Pray
• Step outside for some fresh air
• Stretch, rub your neck, shrug your shoulders
• Read something funny/encouraging
• Play with your kids
• Ask for help
• Write in a journal
• Treat yourself to something relaxing
• Turn a negative statement into a positive one
• Imagine a relaxing place in detail
• Ask for a hug from someone who cares
• Play with your pet
• Exercise
• Develop a plan and take it ONE step at a time
• Do something child-LIKE

SAFE HANDLING OF FOOD

Widespread power outages can leave most households without the usual requirements for safe food handling, such as a stove, a fridge, and running water, introducing the possibility of food borne illness.

The Emergency Measures Organization (EMO) urges residents to take note and practice the following safe food handling tips to keep their families healthy and prevent the spread of disease.

If storing foods in a cooler, keep it iced and pack foods in reverse order: Prioritize foods: First foods packed should be the last foods used. (The one exception: pack raw meat or poultry below ready-to-eat foods to prevent drips from raw meat or poultry).Store food in watertight containers to prevent contact with melting ice water. Insulate cooler with a blanket, tarp, or poncho. Discard all perishable foods when there is no longer ice in the cooler or if the gel-pack has thawed.

When cooking in less than ideal circumstances, the following vital rules should apply:

• Keep hot foods hot and cold foods cold;
• Keep to the 2-hour rule (no food should be in the danger zone for more than two hours) Most bacteria do not grow rapidly at temperatures below 40 °F or above 140 °F. The temperature range in between is known as the danger zone when bacteria multiply rapidly and can reach dangerous levels within 2 hours; and,
• Keep everything clean.

Meat and poultry products may contain bacteria that cause food borne illness. They must be properly cooked and held at temperatures that are either too hot or cold for these bacteria to grow. If you can’t refrigerate leftovers, share with others or dispose of it; later use may cause illness.

Bacteria present on raw meat and poultry products can easily contaminate other foods when juices drip from packages, hands, or utensils. This is called cross-contamination. When storing raw meat or poultry, double wrap or place packages in plastic bags. Always wash hands before and after handling food, and don’t use the same platter and utensils for raw and cooked meat and poultry. Soap and water are essential to cleanliness, so if you lack running water, keep a bucket with soapy water handy. Disposable wipes/baby wipes will also work.
 

When buying food look for shelf-stable foods that doesn’t need cooking or refrigeration like peanut butter, concentrated juice boxes, canned tuna, ham, chicken, and beef, canned soups, beef jerky and other dried meats, dried fruits and nuts; and powdered milk and fruit drinks.