Model Campsite

1. Model Campsite Adult Leader Specific Training Course 2012

2. 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

4. 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

6. 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

7. 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

8. 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.

9. 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

10. 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

11. Step Five: The Washing Process

12. 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!