72 hours is the minimum

Authorities recommend having at least 72 hours of food and water for every household member. After major disasters, supply chains can take days or even weeks to restore. Supermarket shelves empty within hours when panic buying begins. Build your supply before you need it.

Step 1: Choose the right foods

Recommended emergency foods and shelf lives

Food	Shelf life	Calories (approx.)	Notes
White rice (sealed)	10-30 years	360 kcal/100g	Store in airtight container with oxygen absorber
Dried pasta	2-3 years	350 kcal/100g	Keep dry and sealed
Tinned fish (tuna, sardines)	3-5 years	200 kcal/tin	High protein, no cooking needed
Tinned vegetables	2-5 years	50-100 kcal/tin	Drain liquid, eat cold if needed
Tinned beans/chickpeas	3-5 years	300 kcal/tin	Good protein and fibre source
Crackers/hardtack	1-2 years	400 kcal/100g	Vacuum-seal for longer life
Energy/cereal bars	6-12 months	200-300 kcal/bar	Compact, ready to eat
Dried fruit and nuts	6-12 months	400-600 kcal/100g	High energy, watch for rancidity in nuts
Honey	Indefinite	300 kcal/100g	Never spoils, natural energy source
Powdered milk	1-2 years	500 kcal/100g	Calcium and protein source
Instant coffee/tea	2-5 years	Minimal	Morale and comfort
Salt, sugar, spices	Indefinite	Varies	Essential for flavour and preservation

Step 2: Store correctly

Ideal storage conditions

Temperature: 10-20°C is ideal. Every 5°C above 20°C roughly halves the shelf life of many foods
Humidity: below 60%. High humidity promotes mould and accelerates degradation
Light: store in a dark place. UV light degrades vitamins and can cause fats to go rancid
Pests: use sealed containers (glass, metal or thick plastic). Bay leaves in grain containers deter weevils
Avoid: garages with temperature swings, attics (too hot in summer), under sinks (risk of leaks)

Container options

Food-grade plastic buckets (20 L): excellent for bulk rice, pasta, flour. Use with gamma seal lids
Mylar bags with oxygen absorbers: extend shelf life of dry goods to 10-25 years
Glass jars with rubber seals: reusable, airtight, pest-proof
Original packaging: adequate for short-term (6-12 months) storage of tinned goods
Vacuum sealing: removes air and extends shelf life 3-5 times for dry goods

Step 3: Rotate stock (FEFO)

First Expired, First Out

FEFO ensures you always consume the oldest items first and nothing goes to waste. It is the professional standard used in food industry logistics.

Label everything: write the purchase date and expiry date on each item with a permanent marker
New items go to the back: when adding stock, place it behind existing items
Monthly check: review dates once a month. Move items expiring within 3 months to your regular kitchen use
Replace what you use: when you eat an emergency item, buy a replacement within the week
Digital tracking: use our inventory tracker to manage expiry dates automatically
Seasonal rotation: schedule a full review every 6 months (e.g. March and September)

Step 4: Power cut food safety

Critical temperature rules

Food safety during power cuts depends on temperature and time. These rules are based on guidelines from ASAE (the Portuguese food safety authority) and the European Food Safety Authority.

Fridge (0-5°C)

Stays safe for approximately 4 hours if the door remains closed
Each door opening reduces this time significantly
Place a thermometer inside to monitor temperature
If above 5°C for more than 2 hours, perishable items must be discarded
Move essential items to a cool box with ice if the outage is prolonged

Full freezer (-18°C)

Stays safe for approximately 48 hours if the door stays closed
A half-full freezer: approximately 24 hours
Food that still contains ice crystals can be safely refrozen
If food has thawed and been above 5°C for over 2 hours, discard
Group items tightly together. They keep each other cold longer

The 2-hour rule

Perishable food left at room temperature for more than 2 hours is unsafe
In hot weather (above 30°C), reduce this to 1 hour
This includes meat, dairy, cooked rice, eggs and prepared meals
When in doubt, throw it out. Food poisoning can be life-threatening in an emergency when medical services are strained

See our power outages guide and freezer management guide for more details.

Step 5: Check food safety

Signs food is unsafe

Swollen or dented tins: may indicate botulism. Never eat from a bulging tin
Unusual smell: sour, rancid or "off" odours mean the food has spoiled
Colour changes: darkening, unusual spots or mould
Fizzing or bubbling when opened (unexpected fermentation)
Broken seals or damaged packaging: air exposure leads to contamination
"Best before" vs "Use by": "best before" is about quality. "Use by" is about safety. Never consume food past its "use by" date

72-hour shopping list per person

Minimum supply (approximately 2,000 kcal/day)

Item	Quantity (3 days)	Approx. cost
Water	9 litres (3 x 6L bottles)	3-5 EUR
Tinned tuna/sardines	4 tins	4-6 EUR
Tinned beans or chickpeas	2 tins	2-3 EUR
Crackers or hardtack	2 packets (400g)	2-3 EUR
Energy/cereal bars	6 bars	3-5 EUR
Dried fruit and nuts	200g	3-4 EUR
Tinned fruit	2 tins	2-3 EUR
Powdered milk or UHT milk	1 litre equivalent	1-2 EUR
Instant coffee/tea bags	Small pack	1-2 EUR
Total per person		21-33 EUR

Use our water and food calculator to plan exact quantities for your household.

Special dietary needs

Vegetarian and vegan

Tinned beans, lentils, chickpeas (protein)
Nut butters (high calorie, long shelf life)
Dried soya protein or textured vegetable protein
Fortified plant-based UHT milk
Nutritional yeast (B12 source, long shelf life)

Babies and medical diets

Infant formula (always check expiry dates carefully)
Baby food jars or pouches (6-12 month shelf life)
Gluten-free alternatives: rice, tinned potatoes, gluten-free crackers
Diabetic considerations: include low-glycaemic options and glucose tablets
Food allergies: label all emergency food clearly with allergens

Build your supply gradually

You do not need to buy everything at once. Add 2-3 extra items to your regular weekly shop. Within a month, you will have a solid 72-hour supply. Integrate emergency food into your normal meals using FEFO rotation, and nothing will go to waste. Start today.

Emergency Food Preservation