Handle food safely

Proper food handling protects your patrol from severe foodborne illnesses, while ethical waste disposal keeps wild animals wild and preserves pristine campsites. This requirement tests your mastery of food storage chemistry, kitchen sanitation, and Leave No Trace waste disposal.

Safe Handling and Storage of Perishable Foods

Bacteria multiply rapidly within the Temperature Danger Zone (40°F to 140°F). Follow these strict storage and handling protocols for each food group:

Fresh Meats and Poultry

• Storage: Double-bag raw meat in heavy-duty zip-top bags and place it at the very bottom of the cooler directly against solid ice blocks (< 40°F).
• Separation: Never let raw meat juices touch other foods. Designate a specific cutting board and knife strictly for raw meats.
• Safe Internal Cooking Temperatures:
  • Poultry (Chicken/Turkey): 165°F
  • Ground Meats (Burgers/Chili): 160°F
  • Whole Beef, Pork, and Fish: 145°F with a 3-minute rest

Dairy Products & Eggs

• Dairy: Keep milk, cheese, butter, and sour cream packed on ice below 40°F. Always use pasteurized dairy products.
• Eggs: Transport fresh shell eggs in durable, padded camp egg-holders to prevent cracking. Cook eggs until both yolks and whites are completely firm (never runny if unpasteurized).

Fresh Vegetables and Fruits

• Wash with Potable Water: Always wash fruits and vegetables with clean, treated drinking water before slicing—even produce you intend to peel (such as melons or onions), as knife blades push surface bacteria into the flesh.
• Storage: Store produce in clean bags above the ice to prevent them from soaking in melted cooler water.

Wildlife Protection and Food Storage at Night

Food smells (“smellables”) attract bears, raccoons, mice, and skunks. In camp:

• The “Bearmuda Triangle”: Pitch sleeping tents at least 100 to 200 feet upwind from the kitchen prep table, bear bag tree, and greywater sump.
• Bear Bag Suspension (The 12-6-6 Rule): When bear hanging is required, suspend your food sack from a tree limb so the bag is at least:
  • 12 feet off the ground,
  • 6 feet below the supporting branch, and
  • 6 feet away from the tree trunk.
• Bear Canisters: In designated national parks and wilderness zones, store all food, trash, and toiletries inside approved rigid bear-resistant canisters placed on flat ground 100 feet downwind from tents.

Proper Disposal of Camp Garbage, Greywater, and Rubbish