Model Campsite Adult Leader Specific Training Course 2012

Model Campsite Campsite – easy on the land & allows LNT Environmental impact – use designated camping areas Safety – especially when setting up in the dark – Dead falls (trees) – Clear of low lying areas/gullies/flash floods – Lone trees - lightening danger – Clear of game trails, especially in bear country Campsite size & layout – efficient (use only what you need) – Cooking area 15’ – 20’ from tents – Fire area 15’ – 20’ from tents – Sleeping area Cooking areas – Away from sleeping area – Always consider animals, hang food in “bear bags” or lock up in trailers – Trash discipline

Model Campsite - continued Terrain – Good drainage? – Ground cover – consider if it rains (muddy) – Consider sunlight angles (shade, sunrise/sunset, conditions if it rains) Water – drinking, cooking, cleanup, washing – Several gallons per scout per day – Campsites – 200’ away from source – Latrine away from source to prevent contamination Stoves & Campfires – Use fire rings/existing sites – Supply of dry dead wood – Use a stove to lesson impact whenever possible – Open fires take time and require fire guard/water to extinguish Privacy – respect privacy and solitude of other visitors “BE QUIET!” Permission – Get permission and required permits

Model Campsite – Setting up Dining fly – Set up first (protection for gear and cooking area) – Close to water and fire ring (but not over the fire) – Away from animals - bear country – Set up patrol cooking areas Sleeping area – Set up after patrol dining fly and cooking areas – Pick site clear of rocks and LNT (established areas) – Consider adverse weather (wind, rain, drainage) Sanitation – Latrines – 200’ away from water source, cooking & sleeping areas – Wash station – central location, near water – Sump – place to discard wash water/food from cooking – Identify areas for food storage – bear bags, trailers, buildings

Wash Station Process Equipment: – Paper Towels – Your Favorite Dishsoap – A Dishcloth/Sponge/Scrubby – Tongs – Table – Three Dishpans – Hot Water – Cool Water – A splash of bleach or sanitizing tablets (optional) – Dirty Dishes

Step One: Heat The Water Immediately after dinner is ready, we put two or three pots of water to boil on the stove while we are eating.

Step Two: Wipe The Plates After dinner everyone takes a paper towel and wipes their plate and silverware clean of any food particles. Step Three: Set Up The Wash Tubs

Step Four: Prepare The Tubs Tub A is for washing. We put a few squirts of dish soap in here, then fill the tub halfway with regular water. Tub B is the rinsing tub and gets just plain water in it. We fill the tub 1/3 of the way with cool water, and the rest (about 2/3) with hot water. Tub C is for sterilization health safety standards recommend 1 teaspoon of bleach for every 2 gallons of water

Step Five: The Washing Process

Dumping the Dishwater First dump out the water in Tub A. Now...dump the rinse water from Tub B into the empty Tub A (this gives Tub A a rinse with water that you already have). Now dump Tub C into Tub B. So now Tub C is empty and clean and you are done with it. Turn it upside down with your other clean dishes to dry. So now you have water in only Tub A and Tub B. Go ahead and dump the water from Tub A again Now pour the water from Tub B into Tub A so Tub B is clean and empty, and Tub A is getting its final rinse with the batch of hot rinse water. Put Tub B upside down with the clean dishes to dry Finally, dispose of the water in Tub A and turn it over to dry...and you are done! And your dishes are done too!