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July - Preparedness Challenge

Take a minute and test your preparedness knowledge in multiple facets of preparedness. The answers will be emailed to you via email if you are on my email list. If you are not on my email list and want the answers, shoot me a message to and I will get the answer to you. If you want on my email listing let me know and I will add you to the list.

Good luck on the challenge.

1. While driving away from your home you approach the outer limits of the city. You remember some key points to your security principles. Which is not a key principle?

a. Driving in the rural area of the country is the green light principle where you drive freely at speed limit with your radio up and your windows down.

b. Driving through the suburban area of the city is the yellow light principle where you turn the radio down to a moderate level and slow your speed. You begin to watch your choke points and for possible security threats.

c. Driving through the city area is the red light principle where you turn the radio down, roll your windows up, lock the doors, and avoid choke points as much as possible.

d. Driving through all areas can be hazardous so you stay alert and get to your destination as timely as possible.

2. You leave the grocery story after dark and approach your car. It appears from a distance your car may have been tampered with. The store is closed and you can not return in side to call for help. What would not be a security principle when you arrive to your automobile?

a. Conduct a walk around to ensure all four tires have air and are not damaged.

b. Stand on the outside of your car and conduct a visible check on the inside of your car to ensure no one is hiding inside in the rear seat compartment.

c. Immediately get in your car and drive away.

d. Conduct a visible check of your trunk and hood to ensure neither item was opened.

3. Which item would be the least important in your day to day Ready Bag?

a. Water filtration tablets.

b. Lightweight food items and energy bars.

c. A deck of cards.

d. A change of clothes, underclothes, extra socks, and boots.

4. You recently installed a storm shelter on your property. Now you must identify steps and measures to set up your shelter for use. What is the most important step from the list below?

a. Register your shelter with your local first responders.

b, Buy kitty litter for your shelter to absorb moisture and prevent mold.

c. Preposition bottled water in the shelter even though the shelter daily temp is over 80 degrees.

d. Have your local utility companies wire the shelter for cable and telephone service.

5. When developing your preparedness steps, plans and resources, what is the most important 1st step in your process?

a. Know what will go in your ready bag.

b. Know yourself and your abilities and limitations.

c.. Know how many cans of #10 can it will take to fill your closet.

d. Talk to your neighbor about storing extra resources in his garage.

6. You are on day four of a seven day camping trip about 300 miles from home. Your family has all needed resources packed out and distributed between packs and family members. You encounter a group of campers who stop you and ask if you have extra food and water because they are lost and ran out of food the day before. As the team leader you would?

a. Have all your food consolidated in a pile and tell the group to take what they need.

b. Talk to your family and tell them to run on the code word you would use in a sentence.

c. Using your map and compass, chart out the most direct route for the campers to reach safety, food and water. Your resources includes extra food and water. You five each camper one meal and one bottle of water. You know you have water filtration bottles and tablets so you will not run out of water.

d. You explain the meaning of Bugging Out and tell the family to bug out and leave you alone.

7. When it is most important to identify a threat to your home?

a. When your doorbell rings you can look through your peep hole to see who is outside.

b. When you hear your car start and someone backs it out of your driveway.

c. When your neighbor calls to tell you someone is swimming in your pool at 1 AM.

d. At the outer most point of your security-in-depth plan that starts at the your perimeter.

8. One overestimated step in preparedness planning often is not?

a. How most preppers are successful basing their plans off any TV movie or series possible.

b. The ability of so few to do so many task and still sleep.

c. It appears to many it will be easy to take another life if the need occurs.

d. The ease in using the food calculator to determine quantity of required food for a food plan.

9. You are building your preparedness team. A team mate who is clearly a key part of your plan contacts you about three other possible candidates. You want to set up a meeting to begin the vetting process. You would?

a. Invite them to your home or compound area to share your plans to see how they could fit in.

b. Bring your plans to a central location to share and go over your plans to see if they are interested.

c. Meet and loan them your plans for 72 hours to study and then meet again to determine their interest in your team.

d. Establish a central meeting location and share nothing about your plans during the meeting. Use this meeting to learn about the possible candidates and their skills.

10. The most important part of any plan you create is?

a. Your plans leave vacancy positions for family members who may arrive late?

b. Your plans should be temporary to get you started. Once personnel are in place you will "wing it" and adjust to circumstances as you go forward.

c. A single plan only works in practice.

d. You must have enough personnel, resources, and capability to do the plan.

11. When we talk about a food calculator and preparedness, the food calculator is used for what purpose in your food planning?

a. The food calculator is used to identify need quantities of different food groups for one or more individuals. The food planner can identify number of personnel, ages, calorie requirements, and number of meals to determine food requirements for maximum or minimum number of days.

b. The food calculator is used to keep track of used food inventory.

c. The food calculator used in conjunction with the portable fire stove canner helps determine time a canning jar