Model Campsite Adult Leader Specific Training Course 2012.
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Transcript of Model Campsite Adult Leader Specific Training Course 2012.
![Page 1: Model Campsite Adult Leader Specific Training Course 2012.](https://reader036.fdocuments.net/reader036/viewer/2022062518/56649d9c5503460f94a84d24/html5/thumbnails/1.jpg)
Model Campsite
Adult Leader Specific Training Course2012
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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
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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
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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
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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
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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.
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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
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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
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Step Five: The Washing Process
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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!