The Unit site is your home for the Jamboree, so it's important to set it up and maintain well for a safe and enjoyable Jamboree.

Following are some key camping points for all Units.  

These minimum standards will be monitored by Contingent & Subcamp staff during the Jamboree.

Unit Campsites

• Each Unit is to have a suitable first aid kit in an accessible position.
• Fresh water is to be available in each campsite in an accessible area for all members.
• Sunset is at about 1845 during the Jamboree, so lighting will be very important.  Units are to provide their own battery-powered lighting as well as sufficient batteries for the duration of the camp.   If lighting is supplied from a central battery source the connecting wiring shall be installed in a manner which is safe from trip hazards.  All connections are to be completed in a safe manner, considering electrical safety (e.g. fused circuits).
• Generators will not be permitted to be operated on any Unit site.  No electricity will be made available to Unit Sites, excepting medical needs.
• There must be adequate tents to accommodate all members of the Unit so that all tents are single gender only. 
• Consider the positions of tents to minimise the amount of trip points caused by guy ropes and pegs.
• Note that Maryborough is known for rapid changes in weather conditions, so set your tents up properly and maintain your campsite well!

Hand Washing

• Each Unit site is to have a Hand Washing station with liquid soap at their main entry point. 
• An additional hand washing station near the kitchen is recommended.
• All campers and visitors are expected to wash hands on arrival to the site. 
• Always use fresh water for hand washing.  

Dining Area

• Each Unit will need to accommodate the entire unit under cover for every meal at the Jamboree.
• Each dining area should be set up to accommodate the number of members with enough room to be able to gain access to tables and chairs without being too cramped.
• The dining fly will need lighting of an evening.
• At the entrance of the dining fly there should be facilities to wash hands before entering the area.  Garbage & recycling bins are to be in place.
• There will be a need to store mess kits in the dining area, which will need to be accessible to all.
• All tables and food serving areas are to be cleaned after each meal.

Camp Kitchen

• The camp kitchen should be set up in a safe manner for youth members to operate.
• Each kitchen will require for safety reasons a minimum of 2 fire buckets, 1 fire blanket and a dry powder fire extinguisher.
• The kitchen should be set in a way to separate cooking areas from serving areas to minimise the chance of accidents and with suitable lighting for safe operation at night.
• All waste from the kitchen and dining area is to be separated for disposal or recycling purposes.

Food Storage & Hygiene

• The kitchen area should have a separate area for storage of dry and perishable foods. 
• Food must be stored in an appropriate way to reduce the effects of weather and wildlife. i.e., stored in esky or enclosed compartments.
• Hygiene should be a prime consideration in the setup & operation of kitchen areas.  Whilst all Scouts should arrive at the Jamboree with some experience, cooking for 40 people is likely to be a new challenge that may stretch their skillset. 
• Accordingly, all kitchen operations must be supervised by someone (youth or adult) with appropriate skills including:
  • Ensuring that food is appropriately stored – and in good condition before use
  • Ensuring that patrol members are aware of the hazards associated with cooking, including hot surfaces and sharp objects, particularly whilst moving around a camp kitchen.
  • Ensuring high standards of hygiene, including
    • Washing hands with soap before commencing food preparation
    • Use of separate cutting boards for meat and vegetables
    • Washing hands between preparation of different type of food
    • Not mixing cooking utensils for different types of foods.
    • All utensils are clean & sanitised (with no-rinse sanitiser) before & after food preparation.
    • Cleaning & disinfecting tables & other surfaces.
  • Ensuring that all special dietary needs are catered for appropriately, and particular care is taken with allergies.

Washing Up

• Facilities shall be provided for washing up. 
• Each unit shall have at least 3 wash-up bowls and wash-up using the 3-bowl method per the sheet provided. 
• Water must be hot and replaced regularly.  The use of a food grade non-rinse sanitiser (e.g. Milton) is required. 
• Supervision should be in place to ensure that high quality is maintained from beginning to end.

Housekeeping

• It is expected as a Scout campsite that the general area of your camp will be kept tidy.
• Rubbish is to be kept in a bin (with a lid) and is to be removed from the Unit site after each meal.
• There is no reason for waste being left around the campsite; this should be constantly monitored by all members of the Unit.
• Tents should be swept out and aired regularly.
• Sleeping bags and bedding should be aired daily (weather permitting).
• Every member will need to wash clothes at some time during the camp, so a clothesline of some sort will have to be erected.
  • Thought should be put into where it is erected, as there will be male and female personal items in view of everybody on the line.

Fire Safety

• Each Unit will be issued with 8 x Plastic buckets, which are to be kept full of water in case of fire.  These are not to be used for cooking fires. 
• Each unit will be supplied with a small ABE Fire Extinguisher and Fire Blanket, predominately for cooking fires. 
• Fire blankets must be hung so they can be easily deployed.
• Fire equipment should be appropriately located based on risk (i.e., most fires start in the kitchen).