A winter storm is a different kind of emergency from a summer outage. The power can be off while it is freezing outside, roads can be unsafe for days, and the biggest risks are often not hunger but staying warm, keeping water from freezing, and avoiding carbon monoxide from heating or cooking with the wrong equipment. This guide pulls the numbers from the CDC, Ready.gov, the Consumer Product Safety Commission, USDA, FDA and the American Red Cross into one practical plan: how much food and water to store, what to eat first, what never to do indoors, and what to keep in the car. Every figure is attributed to its source, and the sources are listed at the bottom with the dates we read them (November 8, 2026).
The numbers worth memorizing
| What | The number | Source |
|---|---|---|
| Drinking and sanitation water | 1 gallon per person per day, for several days | Ready.gov |
| Food in the refrigerator without power | About 4 hours if the door stays closed | USDA FSIS, FDA |
| Full freezer / half-full freezer | About 48 hours / about 24 hours | USDA FSIS, FDA |
| Perishable food above 40°F | Discard after 2 hours | USDA FSIS, Ready.gov |
| Generator distance from the house | At least 20 feet from windows, doors and vents | CDC, CPSC |
| Boiling water to treat it | Rolling boil for 1 minute (3 minutes above 6,500 feet) | CDC |
| Running a stranded car for heat | About 10 minutes per hour | Ready.gov |
How much food and water to store
Ready.gov’s basic kit calls for at least a several-day supply of non-perishable food and one gallon of water per person per day for several days. The Red Cross gives firmer numbers: a go-kit with at least three days of supplies you can carry, and a stay-at-home kit with at least two weeks of supplies. We plan around those two anchors, 3 days as the minimum and 14 days as the target, because a major storm can close roads and strain deliveries for longer than a weekend.
For calories we use 2,000 per person per day, the general reference the FDA uses on Nutrition Facts labels. Your household may need more or less.
| Household | 3 days: water / calories | 14 days: water / calories |
|---|---|---|
| 1 person | 3 gallons / 6,000 | 14 gallons / 28,000 |
| 2 people | 6 gallons / 12,000 | 28 gallons / 56,000 |
| 4 people | 12 gallons / 24,000 | 56 gallons / 112,000 |
| 6 people | 18 gallons / 36,000 | 84 gallons / 168,000 |
If you want those numbers for your own household and for months instead of days, use our food storage calculator. For a longer horizon, see 1-month, 6-month and 1-year supply plans compared.
Water: store it, protect it, treat it
Ready.gov says to store at least one gallon of water per person per day, for drinking and sanitation, and that water that has not been commercially bottled should be replaced every six months. If you must treat water, boiling is the safest method according to Ready.gov, and the CDC says to bring clear water to a rolling boil for 1 minute (3 minutes at elevations above 6,500 feet). Ready.gov’s bleach method is 1/8 teaspoon of unscented household bleach per gallon, stirred and left to stand for 30 minutes.
In freezing weather there is a second problem: water you store in a garage or on a porch can freeze. Keep your stored water inside the heated part of the house, and keep a few gallons in the room you would shelter in. For storage containers, rotation and purification, see how much emergency water to store and how to purify it, and for gear see our water and filtration page.
The CDC notes that, as an emergency measure when no other water is available, snow can be melted for water. Its guidance is to bring it to a rolling boil for 1 minute, and it warns that boiling does not remove chemicals that may be in the snow. Treat melted snow as a last resort, not a plan.
Food that works when the stove and the power do not
Ready.gov’s food guidance is to stock canned foods, dry mixes and other staples that do not require refrigeration, cooking, water or special preparation, and it adds that commercially canned food may be eaten out of the can without warming. Add a manual can opener to the kit. That is the standard of a good outage pantry: at least some meals that need nothing from you.
- No-cook, no-water foods: canned meats, beans, fruits and vegetables, nut butters, crackers, granola or protein bars, dried fruit, shelf-stable milk.
- Cook-or-add-water foods: rice, oats, pasta, dried beans, instant potatoes and most freeze-dried meals. These are valuable, but they need water and a safe heat source, so store more water than the minimum if they are a big part of your plan.
- Comfort items: coffee or tea, sugar, salt and spices, and something for kids. Morale is a real part of a multi-day outage.
The eating order during an outage
This sequence is our practical reading of the official food-safety numbers, not an official rule:
- Keep the refrigerator and freezer closed. The USDA says a refrigerator holds safe temperatures for about 4 hours if unopened, and a full freezer for about 48 hours (24 if half full).
- Eat the most perishable food first, then the freezer, then shelf-stable food. If it is cold enough outside, USDA’s coolers-and-ice guidance still applies to anything you move; do not rely on leaving food outdoors, where temperatures and animals are unpredictable.
- Discard perishables that were above 40°F for 2 hours or more. Do not taste food to decide whether it is safe. USDA’s rule is to never taste food to determine whether it is safe. When in doubt, throw it out.
- Appliance thermometers help. USDA recommends keeping them in the refrigerator and freezer so you can see what the food actually reached. If food in the freezer still contains ice crystals or is at 40°F or below, USDA says it can be refrozen.
We cover the food-safety side in detail in our power outage food plan.
Staying warm without poisoning yourself
Carbon monoxide is odorless, and the guidance from the CDC and CPSC is unusually consistent. Here is what they say:
- Generators go outside only, at least 20 feet from any window, door or vent (CDC and CPSC). CPSC adds never to operate a portable generator inside a home, garage, basement, crawlspace, shed or other enclosed space, and says that opening doors or windows will not provide enough ventilation to prevent a buildup of lethal CO.
- Never burn charcoal indoors, and never use a portable gas camp stove indoors (CDC). Ready.gov says charcoal grills and camp stoves are for outdoor use only. CPSC says not to cook on a charcoal grill in a garage, even with the door open.
- Never heat your home with a gas oven or stove (CDC, Ready.gov and the Red Cross).
- Have CO alarms. The CDC says to put detectors near every sleeping area and to replace them according to the manufacturer’s instructions or every 5 years. CPSC recommends battery-operated alarms or alarms with battery backup on each floor and outside sleeping areas, and says interconnected alarms are best. Symptoms to know: headache, dizziness, weakness, upset stomach, vomiting, chest pain and confusion.
- Prefer battery-powered light to candles if possible (CDC).
The practical takeaway for your food plan: if you are relying on foods that need heat, make sure your heat source is one you can legally and safely use where you are, which for most homes in a storm means a safe, outdoor-only option used outdoors, or none at all. That is one reason to keep several no-heat meals in the mix.
Pipes: the other winter-storm emergency
The CDC says extreme cold can cause water pipes to freeze and sometimes rupture, and recommends insulating water lines that run along exterior walls. Ready.gov’s #WinterReady guidance is to turn off and drain outdoor water spigots. The Red Cross adds several storm-time steps: let cold water drip from faucets served by exposed pipes, open kitchen and bathroom cabinet doors so warmer air circulates around the plumbing, keep the thermostat at the same temperature day and night, and close inside valves supplying outdoor hose bibs.
The winter car kit
The CDC’s guidance is that it is best to avoid travel during a storm, but if you must go, keep this in the car: a cell phone with a portable charger and extra batteries, extra hats, coats, mittens and blankets, a windshield scraper, a shovel, a battery-powered radio, a flashlight, water and snack food, a first aid kit with medications, tow chains or rope, tire chains, canned compressed air with sealant for emergency tire repair, cat litter or sand for traction, jumper cables, reflectors or flares, road maps, and waterproof matches and a can to melt snow for water. Ready.gov says every vehicle should have an emergency supply kit in the trunk, and that if you are stranded you can run the engine for about 10 minutes per hour to run the heater and charge your phone.
For snacks that survive a cold trunk, think non-perishable and compact: bars, nuts, jerky-style foods and sealed freeze-dried snacks. Rotate them each season.
Infants and pets
Ready.gov’s kit list includes infant formula, bottles, diapers and wipes for households with babies, and pet food and extra water for pets. The CDC says to bring pets indoors, and if you cannot, to provide adequate shelter to keep them warm and make sure they have access to unfrozen water.
Where freeze-dried food fits (and where it does not)
Freeze-dried food is light, compact and, according to the manufacturers, shelf-stable for 25 to 30 years sealed. That makes it good insurance, and good in a car or go-bag. It is also not the cheapest way to buy calories, and most of it needs water to prepare, so it belongs next to a water plan, not instead of one. We compared real prices for rice, beans, canned food, MREs and freeze-dried food on a per-calorie basis in what emergency food really costs per 2,000 calories.
Two products we checked on November 8, 2026: Ready Harvest Freeze-Dried Chicken Dices (#10 can) at $79.99, and Ready Harvest Freeze-Dried Sweet Corn (#10 can) at $29.39, both in stock on Thrivalist that day. Check each label for preparation instructions; some freeze-dried items are eaten dry and others are rehydrated. For more options, browse meats and proteins, vegetables, dairy and eggs and bulk and variety packs.
Winter storm checklist
- One gallon of water per person per day, stored inside the heated space (3 days minimum, 14 days if you can).
- Non-perishable food for 3 to 14 days, including several meals that need no heat and no water.
- Manual can opener.
- Appliance thermometers in the refrigerator and freezer; coolers and ice ready.
- Battery-powered flashlights and lanterns, radio and extra batteries; phone chargers or power banks charged.
- CO alarms tested; generator plan that keeps it at least 20 feet from the house, outdoors only.
- Warm layers, sleeping bags or blankets for each person.
- Pet food, water, and infant supplies if needed.
- Faucet and pipe plan: insulation, drip, cabinet doors, outdoor spigots drained.
- Winter car kit in every vehicle.
Frequently asked questions
How many days of food and water should I have for a winter storm?
Ready.gov recommends at least a several-day supply of non-perishable food and one gallon of water per person per day for several days. The Red Cross suggests a go-kit with at least three days of supplies and a stay-at-home kit with at least two weeks. We treat 3 days as a minimum and 14 days as a target.
How long does food last in a fridge or freezer during a winter power outage?
About 4 hours for an unopened refrigerator, about 48 hours for a full freezer and about 24 hours for a half-full one, according to USDA and FDA. Discard perishable food held above 40°F for 2 hours or more.
Can I use my gas oven or a camp stove to heat my home?
No. The CDC says never to heat a home with a gas oven, never to use a portable gas camp stove indoors and never to burn charcoal indoors. Use heat sources made for indoor use and keep CO alarms working.
How far away should a generator be?
At least 20 feet from windows, doors and vents, outdoors only, according to the CDC and CPSC.
Is it safe to melt snow for drinking water?
The CDC lists it as an emergency measure when no other water is available. Bring the melted water to a rolling boil for 1 minute. Boiling does not remove chemicals that may be in the snow, so it is a last resort.
Sources
- Ready.gov, #WinterReady, Water, Build a Kit and Food (read November 8, 2026).
- CDC, Preparing for a Winter Storm (December 2, 2025) and Safety Guidelines: During & After a Winter Storm (reviewed August 25, 2026).
- CDC, Carbon Monoxide (CO) Poisoning Basics (updated October 26, 2026) and How to Make Water Safe in an Emergency (September 19, 2024).
- CPSC, Winter Weather Safety Tips to Prevent Fires and Carbon Monoxide Poisoning (March 16, 2026) and Winter Storms Aren’t Over (January 30, 2026).
- USDA FSIS, Keeping Food Safe During an Emergency (last updated July 30, 2013) and FDA, Food and Water Safety During Power Outages and Floods.
- American Red Cross, Winter Storm Preparedness and Preventing & Thawing Frozen Pipes.
- FDA, Calories on the Nutrition Facts Label (2,000 calories a day as a general guide).
- Product details and prices from the live Thrivalist pages, checked November 8, 2026.
Thrive Freeze earns a commission when you buy through our Thrivalist or Freeze Dry Wholesalers links, at no extra cost to you. See our affiliate disclosure. This article is general preparedness and food-safety information, not medical or legal advice. Prices and stock were checked on November 8, 2026 and can change.