Model Campsite

Adult Leader Specific Training Course2012

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!