At least a several-day supply of non-perishable food.

Choose foods your household already eats, and plan for babies, special diets and allergies.

Ready-to-eat foods are best: canned meals, fish, beans, fruit, peanut butter, crackers, cereal and dried fruit.

Pack a manual can opener and eating utensils.

Store food in a cool, dry place.

Check dates every few months and use the oldest first, replacing what you eat.

Keep the fridge and freezer doors closed.

A fridge keeps food cold for about 4 hours; a full freezer for about 48 hours.

When in doubt, throw it out: discard fridge food that has been above 40°F for more than 4 hours.