Here are helpful phone numbers and websites to report any power outages people in our area may experience:

To report an outage with PPL: PPL Customer Service at 1-800-DIAL-PPL (1-800-342-5775) To check on the status of your outage or to see outage information visit PPL Outgage Center:

To report an outage with Met Ed: Call our toll-free, 24-hour Outage Reporting Line, 1-888-LIGHTSS (1-888-544-4877) To check on the status of your outage or to see outage information visit Met Ed Outage Map:

Adams Electric : For 24-Hour Emergency Dispatch Service Call 1-800-726-2324 to report power failures. To check on the status of your outage or to see outage information visit

To report an outage with PECO: Call toll-free: 1-800-841-4141. To check on the status of your outage or to see outage information, visit

The CDC provides tips for your safety in the event of a power outage:

CDC offers these tips to help you prepare for and cope with sudden loss of power.

Food Safety If the power is out for less than 2 hours, then the food in your refrigerator and freezer will be safe to consume. While the power is out, keep the refrigerator and freezer doors closed as much as possible to keep food cold for longer.

If the power is out for longer than 2 hours, follow the guidelines below:

For the Freezer section: A freezer that is half full will hold food safely for up to 24 hours. A full freezer will hold food safely for 48 hours. Do not open the freezer door if you can avoid it. For the Refrigerated section: Pack milk, other dairy products, meat, fish, eggs, gravy, and spoilable leftovers into a cooler surrounded by ice. Inexpensive Styrofoam coolers are fine for this purpose. Use a food thermometer to check the temperature of your food right before you cook or eat it. Throw away any food that has a temperature of more than 40 degrees Fahrenheit. For guidelines on refreezing food when the power comes back on, visit the Food Safety and Inspection Service's page on Food Safety in an Emergency.

The following resources provide additional information on preparing for emergencies and determining if your food is safe after a power outage:

Food Safety After a Power Outage, American Red Cross Provides tips on safely storing your food and a chart to help you determine if your food is still safe. Keeping Food Safe in an Emergency, United States Department of Agriculture Fact sheet and FAQs on food and water safety including guidance on when to discard perishable foods. Being Prepared, American Red Cross Comprehensive site on preparing for emergencies including power outages. Food Safety Office, CDC Comprehensive food safety information. Safe Drinking Water When power goes out, water purification systems may not be functioning fully. Safe water for drinking, cooking, and personal hygiene includes bottled, boiled, or treated water. Your state, local, or tribal health department can make specific recommendations for boiling or treating water in your area. Here are some general rules concerning water for drinking, cooking, and personal hygiene. Remember:

Do not use contaminated water to wash dishes, brush your teeth, wash and prepare food, wash your hands, make ice, or make baby formula. If possible, use baby formula that does not need to have water added. If you use bottled water, be sure it came from a safe source. If you do not know that the water came from a safe source, you should boil or treat it before you use it. Use only bottled, boiled, or treated water until your supply is tested and found safe. Boiling water, when practical, is the preferred way to kill harmful bacteria and parasites. Bringing water to a rolling boil for 1 minute will kill most organisms. If you don't have clean, safe, bottled water and if boiling is not possible, you often can make water safer to drink by using a disinfectant, such as unscented household chlorine bleach, iodine, or chlorine dioxide tablets. These can kill most harmful organisms, such as viruses and bacteria. However, only chlorine dioxide tablets are effective in controlling more resistant organisms, such as the parasite Cryptosporidium.

To disinfect water,

Filter it through a clean cloth, paper towel, or coffee filter OR allow it to settle. Draw off the clear water. When using household chlorine bleach: Add 1/8 teaspoon (or 8 drops; about 0.625 milliliters) of unscented liquid household chlorine (5–6%) bleach for each gallon of clear water (or 2 drops of bleach for each liter or each quart of clear water). Add 1/4 teaspoon (or 16 drops; about 1.50 milliliters) of bleach for each gallon of cloudy water (or 4 drops of bleach for each liter or each quart of cloudy water). Stir the mixture well. Let it stand for 30 minutes or longer before you use it. Store the disinfected water in clean, disinfected containers with tight covers. When using iodine: Follow the manufacturer's instructions. Store the disinfected water in clean, disinfected containers with tight covers. When using chlorine dioxide tablets: Follow the manufacturer's instructions. Store the disinfected water in clean, disinfected containers with tight covers. Extreme Heat and Cold Heat Be aware of yours and others' risk for heat stroke, heat exhaustion, heat cramps and fainting. To avoid heat stress, you should:

Drink a glass of fluid every 15 to 20 minutes and at least one gallon each day. Avoid alcohol and caffeine. They both dehydrate the body. Wear light-colored, loose-fitting clothing. Take frequent cool showers or baths. If you feel dizzy, weak, or overheated, go to a cool place. Sit or lie down, drink water, and wash your face with cool water. If you don't feel better soon, get medical help quickly. Work during cooler hours of the day when possible, or distribute the workload evenly throughout the day. Heat stroke is the most serious heat illness. It happens when the body can't control its own temperature and its temperature rises rapidly. Sweating fails and the body cannot cool down. Body temperature may rise to 106°F or higher within 10 to 15 minutes. Heat stroke can cause death or permanent disability if emergency care is not given.

Warning signs of heat stroke vary but can include:

Red, hot, and dry skin (no sweating) Rapid, strong pulse Throbbing headache Dizziness, nausea, confusion, or unconsciousness An extremely high body temperature (above 103°F) If you suspect someone has heat stroke, follow these instructions:

Immediately call for medical attention. Get the person to a cooler area. Cool the person rapidly by immersing him/her cool water or a cool shower, or spraying or sponging him/her with cool water. If the humidity is low, wrap the person in a cool, wet sheet and fan him/her vigorously. Monitor body temperature and continue cooling efforts until the body temperature drops to 101-102°F. Do not give the person alcohol to drink. Get medical assistance as soon as possible. If emergency medical personnel do not arrive quickly, call the hospital emergency room for further instructions. For more information on heat-related illnesses and treatment, see the CDC Extreme Heat website. Information for workers can be found on the NIOSH webpage Working in Hot Environments. These resources also provide information about extreme heat: