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Whatever type
of craft you use - kayak, canoe, raft/cataraft – your top
kitchen priorities are food packaging and storage, water storage
and sanitizing, camp sanitation, food preparation, fire management
and waste disposal. The main difference you’ll need to be
aware of between the various types of crafts is the cargo capacity
available.
Food Packaging and Storage
“Pack
It In, Pack It Out” is an important aspect of Leave
No Trace® camping. Minimize the garbage you have to
pack out by eliminating as much of the food packaging before
the trip as you can. Dry mixes can be transferred to plastic
bags, along with the cooking instructions. Often mixing can
be done right in the bag, saving cleanup of a separate container.
Also, transfer foods from glass containers to plastic.
“Wet Happens”, don’t count on dry boxes,
dry bags and hatch compartments to keep water out: bag critical
dry ingredients in plastic bags or containers. Ziploc®
freezer bags are great and come in sizes up to two-gallons.
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Keep cold foods cold, at or below 40°F. Bring separate coolers
for food and beverages. The beverage cooler will be opened more
often, so a separate beverage cooler allows you to minimize opening
the food cooler.
Water Storage and Sanitizing
Make sure water
storage containers are clean; sanitize between uses with a dilute
bleach solution. Be sure to cap containers tightly during transport
to prevent introducing contamination.
Many of the waters we boat on aren’t safe for drinking or
for use in cooking without treatment. Of course, it’s safest
to bring clean water with you, but that’s not always possible
due to its bulk and weight. Here are some guidelines for treating
outdoor water sources
- Treat the
cleanest water available. Avoid water from eddies or still pools.
Allow cloudy water to settle and decant the cleared water for
treatment.
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Boiling
water is an excellent treatment method, since it will kill bacteria,
parasites and viruses. Its main drawbacks are the amount of
fuel it takes and the time. Boil water vigorously for at least
one minute and let cool to room temperature. At elevations above
6,500 ft, increase boiling time to three minutes.
- Water
filters having a pore size of 1.0 micron (micrometer) or smaller
will effectively remove bacteria and parasites. Viruses are not
removed by filtration; where viruses are a concern use chemical
treatment after filtration.
- Chemical
treatment, using iodine, chlorine or chlorine dioxide can also
be effective. Tablets and liquids are commercially available.
Some common disease causing organisms are not reliably killed
by this method alone and temperature and cloudiness of the water
being treated affect treatment efficiency, so follow manufacturer
recommendations carefully.
Camp Sanitation
Practicing good
sanitation in camp protects you and your fellow boaters. Wash your
hands after using the toilet and before and after handling food.
Good ol’ fashioned soap and water is most effective when hands
are visibly dirty and soiled. Rub the hands together with soap and
water for at least 30 seconds, rinse with fresh water. When water’s
not available or between washings with soap and water, alcohol gel
hand sanitizers can help prevent contamination.
Effective dishwashing when boating is important. The four-basin
technique is tried and true. The first basin
of hot water serves as a pre-wash to remove food deposits, the second
basin holds hot, soapy water for scrubbing, the third hot water
basin serves as the first rinse, the fourth basin contains a solution
of 1 ½ teaspoons of household bleach per gallon of cool water.
Leave the dishes in the bleach water for a minimum of a minute.
Wipe a table surface off with the bleach water and place the sanitized
dishes to air dry.
Food Preparation
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Nothing
facilitates food preparation like a table. It lets you stand
while cooking and gives you a level work surface. The Roll-A-Table
is a jewel for boaters. Compacted for transport, it rolls
to a mere 5 ½ inches in diameter; when fully set-up
it gives you a 32-inch square tabletop and only weighs 10
pounds.
Again, hand washing is essential for those doing food prep.
After processing raw meat and poultry, wash hands thoroughly
and clean contaminated work surfaces and utensils with a dilute
bleach solution.
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Fire Management
Where fires are
allowed, use them responsibly. Follow all applicable regulations
for building and managing fires. Collect only downed and drift wood.
Use a firepan
or fire blanket, not a rock fire ring. Pack out your ashes.
Waste Disposal
Carry out all
garbage and waste products. When fires are allowed, paper items
can be burned to reduce waste volume. Strain dishwashing water and
put food scraps in the garbage. All water containing soap should
be spread at least 200 feet from any water source.
Solid human waste should also be carried out. Consult local regulations
for acceptable toilet systems and waste disposal methods. Regulation
and conventions regarding urine disposal vary in different regions,
check first for your locale.
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