q       Avoid contact with flood water. It may be contaminated and carry diseases such as hepatitis. Wash your skin thoroughly with warm soapy water.

q       Comply with all hazard warnings if entering water.

q       Wash your hands. Use boiled or disinfected soapy water before preparing or eating food, after toilet use, after participating in flood cleanup activities, and after handling articles contaminated with flood water or sewage.

q       First aid for even minor cuts and burns is important.  Immediately clean out all open wounds and cuts with soap and clean water.  Open skin injuries will need treatment to prevent tetanus.  If you are injured call a physician.

q       When cleaning up from a flood, store medicines and chemicals away from young children.  Use child resistant closures.  Help prevent poisoning!

q       Use caution during cleanup activities.  Risk of injury increases with exposure to electrical hazards, operation of heavy equipment, hazardous materials, and fire.

q       Wash potentially contaminated clothing, toys, and household belongings with hot soapy water.  Toys and household objects should be rinsed and submerged for one minute in bleach water. Bleach water is made by adding one cup of liquid chlorine bleach to 5 gallons of water.

To help ensure food and water safety during a flood, do the following:

If you suspect your water has been contaminated, use bottled water for drinking and cooking. If bottled water is not available strain the water, if cloudy, through a handkerchief or other piece of cloth.  Then disinfect the water by boiling for one minute at a rolling boil or by adding 6 drops of ordinary liquid chlorine bleach such as Purex or Chlorox per gallon of water.  Let the mixed bleach and water stand for 30 minutes before using.  Do not use scented or powdered bleach products because they may contain unsafe additives. Boiling is the safest method of water disinfection as it kills organisms such as Giardia cysts and cryptosporidia.

Check food products that have been in flood waters. Discard food in bags, cardboard, bottles, and pop-top cans that have been submerged in water. Other commercially canned products may be used if first washed in warm soapy water followed by a bleach water solution of one-cup liquid chlorine bleach per 5 gallons of water.

If power has been out, examine refrigerated and frozen foods for spoilage and quality prior to use.  Throw out suspect items.