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).