Health Tips Factsheets

HEALTH TIPS FACTSHEETS

How to stay healthy at Cuboree

HEALTH TIPS! #1 Washing your hands – visibly dirty Wash your hands with soap and water when they are visibly soiled. Use a hand sanitiser afterwards…!

MORE INFORMATION! For more information, visit your Sub Camp HQ

HEALTH TIPS! #1 Washing your hands – visibly dirty – detailed information. Why it’s important A number of infectious diseases can be spread from one person to another by contaminated hands, particularly gastrointestinal infections and hepatitis A. Washing your hands properly can help prevent the spread of the organisms that cause these diseases. Some forms of gastroenteritis can cause serious complications, especially for young children or those with a weakened immune system. Drying your hands properly is as important as washing them.

When to wash your hands You should wash your hands thoroughly: • Before preparing food • Before eating • Between handling raw and cooked or ready-to-eat food • After going to the toilet • After using a tissue or handkerchief • After handling rubbish

How to wash your hands properly To wash hands properly: • Wet your hands with warm water. • Apply one dose of liquid soap and lather well for 15–20 seconds (or longer if the dirt is ingrained). • Rub hands together rapidly across all surfaces of your hands and wrists to help remove dirt and germs. • Don’t forget the backs of your hands, your wrists, between your fingers and under your fingernails. • Wash your hands for at least 10 to 15 seconds. • Rinse well under running water and make sure all traces of soap are removed, as residues may cause irritation.

Use warm water Hands should be washed using warm running water. Cold water is better than no water at all for a ‘one off’ only hand wash, but should not be used for routine hand washing. Soap lathers (‘soaps up’) better with warm water and effective hand washing requires the use of warm water, soap and proper drying.

Soap is important Soap contains ingredients that will help to: • Loosen dirt on your hands • Soften water, making it easier to lather the soap over your hands • Rinse your hands, leaving no residues to irritate and dry your skin. Soaps can have different pH – they may be neutral, slightly alkaline or slightly acidic. That’s why some soaps irritate some people and not others. Perfumes in soap can be another reason why some people have skin reactions.

Liquid soap is best Generally, it is better to use liquid soap than bar soap, particularly at work. The benefits of liquid soap include: • Hygiene – it is less likely to be contaminated. • Right amount – liquid soap dispensers do not dispense more than required (more is not better). • Less waste – it’s easier to use, with less wastage. ‘Drop-in’ cassette dispensers use all the soap. • Saves time – liquid soap dispensers are easy and efficient to use.

The problems with bar soap – particularly in public places There are many reasons why bar soap can be a problem, particularly if it’s used by a lot of people. These problems include: • Bar soap can sit in pools of water and become contaminated with many harmful germs. • People are less likely to use bar soap if it is ‘messy’ from sitting in water. • Contaminated soap may spread germs and may be more harmful than not washing your hands. • Bar soap can dry out – people are less likely to use it to wash their hands because it is difficult to lather. • Dried out bar soap will develop cracks which can harbour dirt and germs. Again, you may be adding more harmful germs to your hands than you were trying to remove.

MORE INFORMATION!

If you have questions regarding this information, please contact the Deputy Director – Camping via your Sub Camp team.

References: World Health Organisation Australian Government Department of Health and Aging NSW Health Hand Hygiene Australia

HEALTH TIPS! #2 Sanitising your hands with handrub gel Rub hands for hand hygiene. If your hands are visibly dirty… wash them with soap and water first!

MORE INFORMATION! For more information, visit your Sub Camp HQ

HEALTH TIPS! #2 Sanitising your hands with handrub gel – detailed information.

Background Everyone has germs. Our bodies are covered with germs that help us stay healthy. In addition to the germs that are usually present on our skin, we also pick up germs from contact with other people or objects in our surroundings. These germs are easy to pick up and transfer. In this way, they can cause you, or others, to get sick. Although people usually think that germs are spread through the air, the fact is that germs are most easily spread through hand contact.

One of the best ways to stop the spread of germs is to wash OR decontaminate your hands. Hand hygiene is a new term to describe washing or decontaminating hands.

Washing hands helps to physically remove germs by friction, and to rinse them down the drain.

Decontaminating hands reduces the amount of germs present on hands through the use of special alcohol based preparations, in the form of solutions, gels or foams.

Alcohol based preparations have two distinct advantages over soap and water: 1 - They kill many more germs 2 - They are less drying to your skin

While alcohol based preparations reduce the germs on your hands, they cannot remove visible soil or contamination. It is always important to WASH hands with soap and water any time they are visibly dirty.

When should you wash your hands with soap and water? Adults and children should wash their hands: When hands are visibly dirty  Before you eat  Before you prepare food items  After touching raw meats like chicken or beef  After contact with any body fluids like blood, urine or vomit  After changing infant or adult nappies  After touching animals or pets  After blowing your nose or sneezing  After going to the toilet

When can you use alcohol based hand rubs? Adults and children can rub hands:  For routine cleaning of hands anytime they are visibly clean  If you have contact with contaminated objects in the environment eg. dirty tissues/nappies  Before and after you care for or have contact with someone who is very sick, very old or very young  Whenever you want to decontaminate your hands

What is in the Cuboree Waterless Hand Sanitiser? The product supplied at Cuboree is an ethanol/water blend with minor additives. Please refer to the guidelines on the bottle for details of use, storage and handling.

MORE INFORMATION!

References: World Health Organisation Australian Government Department of Health and Aging NSW Health Hand Hygiene Australia

HEALTH TIPS! #3 Food storage Even if food is only on your site for a short while before dinner, storing food safely can prevent illness.

General storage Off the ground – safe and sound. Neat and tidy Clear and clean shelves every 2 days Watch for the sun Storing cold items Use lots of ice Clean every day Put things away quickly Meat and Dairy separate

Storing other foods Seal packages and bottles tightly Wipe sauce bottles and jam jars

Keeping food warm Waiting for diners? Keep it warm! Been out for an hour? Throw it out!

Leftovers Been out for an hour? Throw it out! Want to keep it? Chill it quick! If in doubt – throw it out.

MORE INFORMATION! There are lots of food storage camping hacks on the Internet – just search for Camping Hacks!

HEALTH TIPS! #3 Food storage – detailed information.

A common cause of food poisoning is inadequate handling and storage of food that’s been prepared for meals. Food must be maintained at the appropriate storage temperature at all times.

All food must be adequately protected (enclosed or covered) when stored to prevent contamination by dust, insects or other sources.

Food should be neatly stored in suitable containers off the ground and checked on a daily basis. If possible, build a set of shelves that can be easily pulled apart and stored as part of the Troop gear and equipment.

No excess perishable food should be kept under any circumstances. They should be returned to a Sub Camp supply or disposed of in the garbage system. This is usually the biggest threat to the health of the Troop. Milk storage in particular needs constant checking.

It is important to protect food and utensils from contamination. Utensil storage should be kept closed to prevent dust and insect contamination. For added protection, utensils should be rinsed in hot water just before use.

Store all food off the ground in sealed, labelled containers or original packaging. Check your store is not in the sunlight or getting excessively warm during the day. Be neat and organised – keep breakfast items together, for example.

Check your food store every day – even items you have not needed. Every 2 or 3 days, clear the shelves to clean and sanitise them with cleaning spray.

Storing cold items Use several sealed and insulated cold boxes/eskies. Ensure most empty space is filled with ice. If possible, divide the ice and food using a grill or divider so packaging is not sitting in water all the time. Each day, remove all items, clean esky and replace ice to remove excess/dirty water and keep chilled. Return excess and unwanted items to the Q Store.

Store meats separately to dairy items. Most vegetables will not need cold storage but may benefit from being in an esky if there is space. When receiving cold or frozen items, store them quickly in your esky unless using them immediately. Label the outside of the esky so you know what is inside without having to open it. Only open the esky when you need to access the items to retain the coolness.

Keeping food warm Food should be kept warm for no longer than 1 hour. After this time, it should be served or thrown away. Keep food above 50 °C. A hot water bath could prevent burning rather than leaving on a flame. Cover food with foil or a pot lid. If in doubt – throw it out.

Storing other foods Seal packages and bottles tightly to prevent insects, damp and dust from spoiling the contents. Use pegs or elastic bands on opened bags. Provide your own supply of zip-lock bags to re-package food if required. Wipe sauce bottles and jam jars when they are being put away to avoid attracting insects. Check cardboard packaging for dampness

Leftovers It should not be necessary to keep leftovers – this should be avoided. As a general rule, if an item has been off the stove or away from chilling for more than one hour the food must be binned. Seal and chill useful leftovers immediately. Label everything you store with a date. If in doubt – throw it out.

MORE INFORMATION!

References: Australian Food Standards Guidelines

HEALTH TIPS! #4 Kitchen layout and organisation An organised kitchen is a safe kitchen.

Food storage

A suggested layout Food storage

Bin

BBQ

Preparation table

Fire blanket

Stove area Stove/BBQ

Water

Serving/preparation table Serving/preparation table Plates and cutlery storage cutlery and Plates

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HEALTH TIPS! #4 Kitchen layout – detailed information.

Getting it right from day 1 Spend some time before coming to Cuboree perfecting your kitchen layout. Remember that the cooking team will be working together in the space, so there needs to be plenty of elbow room and some rules before you start. This is not a home kitchen, so some of the rules don’t apply – you probably don’t have a sink or do dish-washing in this kitchen space and you won’t have a refrigerator either. Laying matting on the floor can prevent dust and make a more comfortable standing area, but may also prove difficult to clean.

Storage Invest in a shelving unit or camp-kitchen box unit so you can neatly organise pots, pans, food and utensils without stacking boxes on top of each other. Items should be stored off the ground and in sealed containers wherever possible. See factsheet on food storage for more information.

Coolers Make sure wherever your esky is stored is not in direct sunlight or close to heat. Label your esky so you know what is inside without having to open it.

Cookers Your cooking stoves, BBQ hot plates and heating devices need to be mounted on a stable and heat-safe surface away from general preparation areas. Ensure the hot surfaces are at least 1 meter from the nearest tent wall or roof. Open fires are not permitted at Jamboree. Locate gas bottles away from heat sources. See “Gas Safety” factsheet for more information.

Lighting Provide adequate overhead lighting with cool light battery powered lights. LEDs are ideal. .

Waste disposal Have a least one bin dedicated to the kitchen. Always line the bin with a bin bag. Empty the bin regularly – at least after every meal service. Empty or seal the bin at night to avoid animals and insects being attracted. Have a waste water solution close by to avoid many walks to the sullage pits.

Water supply Install at least one fresh water supply tank/bottle with a tap for easy access to water when cooking. Ensure the bottle is emptied before being re-filled to ensure stagnant water is frequently refreshed.

Fire safety A fire blanket is a required piece of equipment in your kitchen. It must be located in a prominent position and secured so that the blanket pulls open from the container/outer wrapping.

Hand washing facilities You must provide a suitable place for those working in the kitchen to wash their hands regularly. This area should be permanently set up with hand soap and hand sanitiser close by. Paper towels are more hygienic than re-useable cloth towels if you can maintain them. See factsheet on hand washing for more information.

Safe operation Encourage Cooking team to tidy as they work and always leave the kitchen tidy and clean. See the factsheet on Food preparation for more information.

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HEALTH TIPS! #5 Hand washing stations The first prevention against the spread of illness is hand-washing.

Where to have a hand washing station At your front gate Everyone entering your site must wash their hands

By your dining shelter Anyone coming for a meal or to play must wash their hands

In your kitchen Everyone preparing food must wash their hands regularly

In the washrooms and toilet blocks You must wash your hands after using the toilet

Operating a hand washing station  Warm water should be used - especially in the kitchen.  Replace the water frequently.  Soap in a pump bottle won’t get dirty when it falls on the floor.  Paper towels are better than a damp rag.  Hand sanitiser must also be supplied.  A bucket can prevent the ground getting too wet.

MORE INFORMATION! Check out the Health Tips on Washing Hands and using Hand Rub

HEALTH TIPS! #5 Hand washing stations – detailed information

Why have hand washing stations? Most camp bugs are spread by touch. Keeping hands clean and hygienic is the very first defence against the spread of illness on your Pack site. By setting up permanent hand washing stations at strategic points around your Pack site, you are giving a very visual reminder of the need to wash hands. Routine is the best way to make this a habit. Enforce the rules every time and make it part of your everyday routine.

Where should we wash hands? Having a washing station at the gateway(s) to your Pack, site serves as a great reminder to wash hands. Preventing germs from other locations on site from entering your Pack site will go a long way to keeping your Pack healthy. Germs from toilet visits are obvious, but most activities involve dirt, mud or something messy. You should insist all residents and visitors to your site make use of the hand wash station – it should be second nature to sub camp staff and Cuboree leaders.

Whether its time to eat or not, if you walk into the dining area, it’s a great idea to wash hands. Tables rarely get wiped down before service – so imagine the germs from a friendly card game or insect hunt that might have arrived!

Clearly, the kitchen is an important place for a hand wash station – those preparing food must wash their hands regularly to prevent the spread of germs when handling foodstuffs. Items like unwashed vegetables and raw meat have their own range of germ that can be transferred easily. Not wearing gloves and encouraging a hands-on approach to cooking makes hands dirty and encourages more regular washing. Wash hands whenever you change task in the kitchen.

How should we wash our hands? Checkout the Health Tips 1 and 2, on how to wash hands and sanitise. Warm water is preferable, but cold is better than nothing. Keep the water refreshed regularly – a tap system may be useful. Use a pump action soap dispenser – then it doesn’t matter if it falls on the floor – it can always be washed. If you can, single use paper towel is more hygienic than a towel or air drying hands.

An ethanol hand sanitiser should be used once hands are dry. This helps to kill germs.

Routine routine routine Always have a leader inspect everyone’s hands before entering for meals. Check there is no visible dirt and a smell test will check that hand sanitiser has been used. Do this every time without exception to make it routine.

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HEALTH TIPS! #6 Dish washing The best way to wash your dishes to prevent germs – the three bowl system.

Always use very hot water to help dissolve grease and kill bacteria.

Use the detergent provided – enough to make a few bubbles on the surface.

Set up three bowls of water for washing, cleaning and sanitising.

Scrape plate fully into bin. Wash in warm water. Wash in soapy hot water Dip in boiling water

Leave for 20 seconds. Dry with tea towel & stack. Pour waste through strainer. Dispose of solids in bin

When the soap has almost gone from the second bowl, replace the water in the first bowl with it and refill with fresh, hot, soapy water!

Replace the water regularly when doing a big wash up… a greasy meal may take 4 or 5 lots of water to clean up the whole Pack.

Store your wash crockery and cutlery in a box or under a cover to prevent collecting dust and dirt.

The more sets of bowls you can set up the quicker the whole Pack will be cleaned up and out.

MORE INFORMATION!

Make sure you checkout the Factsheet on the water sullage pits around the site so you know how to keep them clean and hygienic too.

Hang up the tea-towels to dry and replace them every 2nd day.

HEALTH TIPS! #6 Dish washing – detailed information Cleaning and sanitising help prevent the growth and spread of organisms that cause foodborne illness, and help reduce the activity of pests in the kitchen. It applies to cutlery, crockery, cooking utensils and pots as well as work surfaces and equipment. These must be maintained to a standard of cleanliness where there is no accumulation of: garbage and recycled matter food waste dirt grease other visible matter.

In the food industry, cleaning and sanitising are two separate and important issues. Cleaning and sanitising are separate procedures, and sanitising is distinct from sterilising.

Cleaning in the food industry is a process that removes visible contamination such as food waste, dirt and grease from a surface. This process is usually achieved by the use of water and detergent. Use the detergent provided – enough to make a few bubbles on the surface. During the cleaning process, microorganisms will be removed but the cleaning process is not designed to destroy microorganisms. This is done in our first bowl of hot water. It is important that plates and pots are scraped clean of as much visible waste food as possible into a bin before using this bowl as this will prevent it becoming too quickly clogged and dirty – which makes it ineffective. Cleaning and sanitising should usually be done as separate processes. A surface needs to be thoroughly cleaned before it is sanitised as sanitisers are unlikely to be effective in the presence of food residues and detergents.

Sanitising is a process that destroys microorganisms, thereby reducing the numbers of microorganisms present on a surface. This is usually achieved by the use of both heat and water, or by chemicals. The thorough cleaning of eating and drinking utensils and food contact surfaces is a critical step before sanitising for the following reasons:  any food residue or other soil left after the cleaning process will protect the bacteria from the sanitation step;  any food residue or other soil left after the cleaning process will react with the sanitiser, making the sanitiser less effective against microorganisms;  thorough cleaning will physically remove most of the microorganisms present  the heat used to clean is critical in contributing to the total heat needed to effectively sanitise (by heat) the utensil or food contact surface. This happens in our second bowl where the water should be as hot as possible for young, sensitive hands and containing the chemicals in our provided dish-wash detergent. Once the detergent has been used up (i.e. the bubbles have almost disappeared), the water is still suitable to be used in the first bowl and can be transferred to save on using too much hot water.

Sterilising is a process designed to destroy all microorganisms including microorganisms that have formed a protective coat — these protective coats are called spores. Our third bowl of boiling, detergent free water is designed to rinse off any loose dirt or detergent residue. This process will be repeated on eating and serving utensils immediately before service for additional protection before eating – generally because these items are stored in a dusty/dirty environment and will collect airborne microorganisms. A 20 second dip is effective.

Drying before storage is essential to maintain hygiene. It is generally impractical to leave items to dry naturally on a campsite as there is rarely enough room and airborne dirt and dust will soon contaminate the items. Although not idea, drying with a lint free tea- towel is the best practice. It is important to dry everything fully to avoid water pooling and stagnating during storage. Tea-towels should be changed every second day and dirty towels cleaned in hot water and laundry detergent before being re-used.

Storing of personal mess kits is commonly done in hanging mess kit bags which keep everything together and away from dirt and dust. However, storing items that are not fully cleaned and dried is dangerous. Many Packs opt to store mess kits in a plastic box or covered environment ready for next use. Perhaps a plastic box per Six? This makes it easier for a leader to briefly quality assure the dish-washing process and store the plates away from each other. Cooking utensils and pots must be stored off the ground and preferably in a sealed or covered place to prevent dust and dirt collecting on them.

Disposal of water and scrap food – refer to the Factsheet on site sullage pits for more information on the disposal of waste water. Waste food should be put in a lined bin and removed from site at least every day if not after every meal. Do not leave it overnight!

MORE INFORMATION!

References – Australian Food Standards Authority - Safe Food Australia Wikihow.com – How to Clean Dishes on a Camping Trip NSW Health – Healthy Kids program Food Safety

HEALTH TIPS! #7 Food preparation It’s cooking time! What should we remember?!

 Wear clean clothes.  Wear closed-in shoes to protect your feet, in case of hot spills or breakages.  Wash your hands before and after handling food.  Keep food preparation surfaces clean.  Tie back long hair.  Store food appropriately.  Wash vegetables and fruit under cold water before use.  Do not run around the room where food is being prepared.  Wipe up food spills immediately.  Handle knives and other sharp equipment with care.  When using a knife, always cut away from yourself or downwards on a chopping board to avoid cutting yourself.  Turn handles of saucepans away from the front of the stove when cooking.  Use oven mitts when moving hot dishes.  Dip utensils in boiling water before using for service to remove micro-organisms.  Read the cooking instructions.  Be aware of special dietary needs.  Avoid cross-contamination where preparing, cooking and serving.

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HEALTH TIPS! #7 Food preparation – detailed information Wear clean clothes because nobody wants mud and dirt from your clothes on their food, nor your sweaty germs from days of activities.

Wear closed-in shoes to protect your feet, in case of hot spills or breakages. They are far more likely in the uneven floor area of a camp kitchen.

Wash your hands before and after handling food using the guidelines on Health Tips #1 and #2. Hot, soapy water, dried and then sanitised with hand rub gel.

Keep food preparation surfaces clean using a clean cloth and disinfecting surface spray. Clean the surfaces before preparing food and afterwards – even if they look clean, wipe them down anyway.

Tie back long hair because hairy food is gross.

Store food appropriately out of direct sunlight, in an esky if required or under foil it being kept warm. Check outHealth Tips #3 for more details on food storage and delivery.

Wash vegetables and fruit under cold water before use as most vegetables will have dust and dirt from travelling around camp even if they are pre-washed. Also a chance to check for insects and bad items before cooking.

Do not run around the room where food is being prepared because your cooking team should be hyper-organised and there should be no need to rush.

Wipe up food spills immediately to avoid attracting insects and animals into your kitchen.

Handle knives and other sharp equipment with care – duh.

When using a knife, always cut away from yourself or downwards on a chopping board to avoid cutting yourself.

Turn handles of saucepans away from the front of the stove when cooking so you or another cook can’t catch them as you walk past and upset the contents on yourself and the floor.

Use oven mitts when moving hot dishes because your precious little pinky’s will get all red and burned.

Dip utensils in boiling water before using for service to remove micro-organisms and bacteria.

Read the cooking instructions carefully before starting so you know you have everything you need, have worked out the timings properly and know what all the preparation instructions mean.

Be aware of special dietary needs because different people have different needs. See Health Tip #15 for more details on catering for special diets.

Avoid cross-contamination where preparing, cooking and serving, especially where special diets are involved.

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HEALTH TIPS! #8 Gas safety Check your gas supply everyday using the five fifteen second checks.

1. CYLINDER: Is it in date? Check year stamp on top or lower rim. Does it have any significant rust? Does it have any significant ‘dings’ especially on the welds? Is the cylinder valve free of dirt and damage?

2. HOSE CHECK: Is the hose free from cracks and signs of deterioration? Where the hose joins on to the connectors are there any signs of damage, dirt or deterioration? Do the threads in the connectors appear OK? Is there any dirt or rust inside the connector fittings?

3. REGULATOR CHECK: A visual inspection, make sure where the hose joins the regulator it is not damaged. Threads appear undamaged and where fitted, there is an undamaged O-ring on the end of the regulator. Damage to the o-ring or rubber nose can be in the form of cuts or flat spots. Some regulators have a full brass nose. This must be free of damage and dirt to achieve a gas-tight seal inside the cylinder valve.

5. THE 15 SECOND CHECK OF THE APPLIANCES: Check burners and jets are not blocked or rusty and the control knobs all turn on and off easily. Connect the appliance to the cylinder and open the cylinder valve, but do not open the appliance valve (gas cock). Check the appliance in a well ventilated, but not windy area. Use sound, sight, smell and soapy water solution to test for leaks in and around the appliance, bubbling of the soapy water solution will suggest an LPG leak. Do not use the appliance if an LPG is found. Rinse the test area well after leak testing.

MORE INFORMATION! Read the instructions! I know, it’s not really the done thing is it?! But your stove and gas bottle have labels that show how to use them safely. No personal/non event issued gas bottles are permitted on site.

HEALTH TIPS! #8 Gas safety – detailed information Our cooking gas supply comes in Liquefied Petroleum Gas (LPG) form in gas bottles with standard POL fittings. Very few people need to be told how dangerous LPG can be if there is a sudden leak or escaping liquid LPG gets onto someone’s skin. You should take time each day with the Duty Patrol to carry out the following five checks of your equipment before cooking.

1. THE 15 SECOND CYLINDER CHECK: Is it in date? Every ten years it must be retested at a testing station. Check year stamp on top or lower rim. Does it have any significant rust? Does it have any significant ‘dings’ especially on the welds? Is the cylinder valve free of dirt and damage?

2. THE 15 SECOND HOSE CHECK: Is the hose free from cracks and signs of deterioration? Where the hose joins on to the connectors are there any signs of damage, dirt or deterioration? Do the threads in the connectors appear OK? Is there any dirt or rust inside the connector fittings?

3. THE 15 SECOND REGULATOR CHECK: A visual inspection, make sure where the hose joins the regulator it is not damaged. Threads appear undamaged and where fitted, there is an undamaged O-ring on the end of the regulator. Damage to the o-ring or rubber nose can be in the form of cuts or flat spots. Some regulators have a full brass nose. This must be free of damage and dirt to achieve a gas-tight seal inside the cylinder valve.

4. THE 15 SECOND CHECK OF THE CONNECTIONS WHEN SET UP: Do you remember and youth members know, that most of the connectors tighten and loosen the opposite way to an ordinary nut and bolt? Anti clockwise to tighten. Know your equipment. Put a little soapy water around the connections. If there are any leaks bubbles, will appear in the soap around joints. Always rinse the joints with clean water after leak-testing. The leak testing solution might damage the fittings if allowed to dry. Never use ammonia solutions.

If a fault is found, fix it, or remove it and tag the equipment repairs can be made by a technician.

Never operate any gas appliances inside an enclosed space like a tent or vehicle. Gas appliances need ventilation at all times to operate correctly and safely. Malfunctioning gas appliances can kill. When liquid LPG escapes it leaves the cylinder as a liquid which boils at -42°C. If the liquid gets on your body it will instantly freeze the part it is touching causing damage to skin or blindness if it gets in your eyes. The gas has an odorant in it which makes it smell, to act as a warning. Spilled gas can cause asphyxiation, fire and death.

LPG is heavier than air; it expands 270 times its volume when it changes from a liquid to a gas. The gas is heavier than air and flows along the ground (just like petrol vapour, or a smoke machine at a disco or stage show!). LPG even fills any holes lower than ground level. Always store, carry, transport and use any LPG cylinder in the correct position, which is usually vertical (standing upright).

Just like petrol or gas from a stove at home LPG is very flammable. The smallest spark can ignite it. The gas is under high pressure and if it does ignite there is often no way to get near the cylinder to turn it off. This is why camping stores now sell special cut off valves (excess flow valves) which may shut off the gas if there is a big leak, some also tell you how much LPG is left in the cylinder.

So what is LPG? It is a liquefied gas mix, LP gas or LPG is a hydrocarbon fuel comprising of propane, butane or propylene, either separately or as a mixture. The gas is liquefied under moderate pressure; when allowed to revert to vapour it expands 270 times its liquid volume. This enables LPG to be stored as a compressed liquid but burnt as a dry gaseous vapour. It is produced by refinery distillation of oil or is stripped from naturally occurring Natural Gas.

MORE INFORMATION!

References – NSW Scouts Leader Support Guide 30 – LPG and Your Responsibilities as a Leader

HEALTH TIPS! #9 A safe site is a happy site Check your site every day to make sure it is a safe and happy place…

Dangerous trees Slip hazards Trips and falls

Sharps and spikes Hot surfaces Dangerous structures

Fire hazards Lifting and carrying Stink and dirt

Leaders should do a safety inspection every day.

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If you find a hazard around your campsite that is not easy To handle, immediately seek assistance from your Sub Camp team. Safety is everyone’s responsibility.

HEALTH TIPS! #9 A safe site is a happy site – detailed information

Dangerous trees and bushes may be present on your site even though all trees were inspected just before the event. You must not cut and prune trees and bushes yourself. Contact your sub camp team and ask for assistance as our plants are protected. Avoid pitching tents and play areas under trees.

Slip hazards can occur in wet weather or where the ground has been soaked with water and/or grease. Advise campers to take care and not run when it is muddy around the campsite. Avoid making quagmires worse by re-routing foot traffic in a different area. In the kitchen, cover wet areas with dry materials.

Trips and falls over natural obstacles like tree roots and rocks are avoidable if main walkways are designed to avoid them. Check for new hazards such as equipment or personal items left out, tent pegs and structures in likely thoroughfares. Either remove the hazard, re-route the pathway, fence or the area or demark the hazard clearly – including a light at night time. Fence any edges.

Sharps and spikes can be natural or man made. Check your fence line and gateway for any sharp edges or spikes that may catch a passer-by. Store sharp kitchen items and tools securely and away from common areas. Dispose of broken glass or similar sharp items carefully by wrapping fully. It is an offence to carry a knife in NSW without an immediate purpose for having it.

Hot surfaces such as stoves and some lighting should be monitored at all times whilst it is hot. Ensure everyone nearby knows that a surface is hot until it has had time to cool. Be aware of placing objects and body parts on hot surfaces. Wear protective gloves if handling large pots of hot food and water.

Dangerous structures include your main tentage, fence and gateways. We fully encourage pioneering prowess on camp, particularly around gadgets and gateways but care should be taken in constructing securely to avoid topples and wobbles. Further daily checks of structures must be undertaken to ensure their continued safety. Dangerous structures will be removed by the Sub Camp team without consultation.

Fire hazards such as un-guarded cooking apparatus, gas bottles, match boxes and piles of flammable material should be addressed immediately. Check your kitchen fire blanket and extinguisher is available at all times, in working order and easily reached. Check that exit ways from tents and kitchen areas are kept clear. Review the Gas Safety Health Tips daily.

Biohazards include food that has gone off, smelly Cubs, dirty tents and poor hygiene in general. Sniff, wash, disinfect, sanitise, freshen, sweeten and sniff again.

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HEALTH TIPS! #10a Living with nature – Australian nasties 1 We have some wonderful wildlife to live with – but what should we do with it?

Ticks The best ways to avoid tick bites are to wear appropriate clothing including long pants tucked into socks and long sleeved shirts tucked into pants. Light coloured clothing is advised as it makes the ticks easily detectable. Spray your clothing and exposed skin with an insect repellent.

Funnel Web Spider Loosely placed rocks and logs in the garden make an excellent habitat for funnel web spiders. You are more likely to encounter funnel web spiders after rainfall that floods the spiders’ nest. Check shoes and equipment for spiders. Do not collect them! Redback Spiders are shiny black in colour with a distinctive red stripe running along the length of their body. Take care when working in the camp and avoid putting your hands into places you can’t see (e.g. under rocks, between piles of building materials). Check shoes and clothing before putting them on, especially if they have not been worn for long periods of time or have been kept outside. Huntsman Spiders are the big hairy looking ones that are always hanging around the walls of the toilet blocks – and maybe even under the seat! Although generally harmless, they are pretty scary to look at and should be left alone to keep the flies and mossies down.

Snakes are attracted to an area in pursuit of food and habitat. By decreasing the availability of these two variables it is possible to reduce the likelihood of snakes entering the vicinity around your camp. Most NSW snakes are venomous or dangerous and should be avoided.

If you are bitten by an insect, snake or other animal, you should seek some help from the medical team. Try to identify the animal that bit/stung you so the correct treatment can be given.

MORE INFORMATION!

There are many great websites and books that tell you about the natural wildlife around the campsite. You will also find the park rangers to be a wealth of knowledge. Why not have a competition against another Sixes for spotting different kinds of wild life, naming them and their dangers?

HEALTH TIPS!

#10a Living with nature – Australian nasties 1 – detailed information Ticks are parasites that feed on the animal and human blood. Ticks occur in humid, moist bushy areas. They are not very mobile but rely on passing animals to both feed on and transport them. Ticks are known to inject toxins that cause local irritation or mild irritation, however most tick bites cause little or no symptoms. Tick borne diseases, tick paralysis and severe allergic reactions can pose serious health threat. Tick-borne diseases occurring in NSW are mainly Australian Tick Typhus or 'Spotted Fever' (along the coastal strip of eastern Australia from North Queensland to Victoria) Early symptoms of tick paralysis can include rashes, headache, fever, flu like symptoms, tenderness of lymph nodes, unsteady gait, intolerance to bright light, increased weakness of the limbs and partial facial paralysis. As the tick engorges on more human blood the tick paralysis symptoms may intensify including after the tick has been removed. In some susceptible people tick bite may cause a severe allergic reaction or anaphylactic shock, which can be life threatening. If swelling of the face and throat causes breathing difficulties, seek urgent medical attention. Remove a tick as soon as possible after locating it. Use fine pointed tweezers and grasp the tick as close to the skin as possible. Gently pull the tick straight out with steady pressure. Avoid squeezing the body of the tick during removal. If you have difficulties seek medical attention. Do not try to kill the tick with methylated spirits or any other chemicals. This will cause the tick to inject more toxins. The best ways to avoid tick bites are to wear appropriate clothing including long pants tucked into socks and long sleeved shirts tucked into pants. Light coloured clothing is advised as it makes the ticks easily detectable and spray your clothing and exposed skin with an insect repellent containing DEET (Diethytoluamide) or Picardin. Follow the manufacturer’s instructions on the label on how to apply and how often to reapply. On return from a bushland area or tick infested area, place all clothing in a hot dryer for at least 10 minutes to kill any ticks that may still be on the clothing. Check yourself for ticks especially behind the ears, on the back of the head and neck, groin, armpits and back of knees.

Funnel Web Spider live in the ground. It is one of the best known and most dangerous spiders in Australia. Funnel web spider venom is highly toxic and considered potentially dangerous. In some rare, extreme cases the bite can be fatal. Symptoms of funnel web spider bite include tingling sensations around the lips, sweating, nausea, vomiting, headache and high blood pressure and, in serious cases, fluid in the lungs and unconsciousness. Loosely placed rocks and logs make an excellent habitat for funnel web spiders. You are more likely to encounter funnel web spiders during the warmer months, especially late summer, and also after rainfall that floods the spiders’ nests or spraying of pesticide that sends them looking for alternative shelter.To avoid funnel web spider bites keep your camp free of rubble and rubbish where spiders can hide. Check shoes for spiders. As most of the bites tend to be on the hands and feet, a pressure immobilisation bandage should be applied to the bitten limb. Seek urgent medical attention at hospital once the bandage is applied. If it is safe, collect the spider in a jar or container so the species can be identified.

Redback Spiders are shiny black in colour with a distinctive red stripe running along the length of their body. The venom from these spiders contains excitatory neurotoxins and they stimulate the nervous system. In most cases, Redback spider bites cause severe, localised pain that may last for several days. In some cases, the localised pain can develop into more general symptoms, including sweating, nausea, weakness, chest pain and abdominal pain. The Redback spider is most commonly when putting on shoes. To avoid Redback spider bites take care when working in the campsite and avoid putting your hands into places you can’t see (e.g. under rocks, between piles of building materials). Check shoes and clothing before putting them on, especially if they have not been worn for long periods of time or have been kept outside. In the case of a bite, wash the bitten area with soap and keep it clean. Apply cold compresses and ice packs to reduce pain. Pressure bandages should not be applied as they make the pain worse. If the pain is severe and persistent, seek medical attention.

Snakes such as the death adder, copper head, golden crowned, white lipped, yellow faced whip and red naped snake, are common in the region. All snakes should be treated as dangerous. Do not approach the snake - most snakebites occur when people try to catch and kill them. Watch it from a safe vantage point - Ideally watch it from an elevated platform. Contact a qualified person to remove the snake - If possible have somebody other than the designated 'snake spotter' make the phone call. Snakes are attracted to an area in pursuit of food and habitat. By decreasing the availability of these two variables it is possible to reduce the likelihood of snakes entering the vicinity around your camp. Most NSW snakes are venomous or dangerous and should be avoided. If the correct first aid treatment is applied to a snake bite as soon as possible the chance of survival is greatly increased. The correct first aid procedure is known as the Pressure Immobilisation method. It works by limiting the spread of venom throughout the body. Pressure - A broad constrictive bandage is applied to the affected area of the body (usually a limb) starting at the bite site and working towards the heart. Immobilisation - Preventing movement of the affected area reduces the spread of venom throughout the body. Where possible bring medical assistance to the patient.

MORE INFORMATION!

References: http://www.health.nsw.gov.au/environment/factsheets/Pages/ticks.aspx http://www.whatsnakeisthat.com.au/discouraging-snakes.html

HEALTH TIPS! #10b Living with nature – Australian nasties 2

Other insects such as mosquitos, wasps and honey bees will bite or sting. Insects are generally attracted to left over food scraps and sticky drink bottles as well as looking for a human blood meal!

Jack Jumper Ants are large and aggressive ants that jump around the ground. Their pincers give a nasty nip but the tail contains a venomous sting that can cause allergic reactions. Avoid disturbing nests if these little fellas are on your campsite. Always wear closed toe shoes as stings to the feet are most common.

Mammals and birds like possums, kookaburras, magpies, rats and mice are also common and will come foraging for food. Some of them are shy of humans, but others are bold as brace and will even pinch a sausage from your BBQ or plate in broad daylight!

Goannas are large lizards and there are a number around Cataract. They look friendly but they generally don’t like to be disturbed and will bite or scratch if approached.

If any animal bites, stings or scratches you, seek medical assistance.

All plants and animals in Cataract Scout Park must be respected and protected. After all, they live here permanently!  Leave wildlife where you found it.  Keep your camp tidy and clean  Observe but don’t touch or interfere  Enjoy the natural wonders of the park

MORE INFORMATION!

Information on these critters On the detail page!

HEALTH TIPS!

#10 Living with nature – Australian nasties – detailed information - continued

Insect bites will leave a puncture wound in the skin. The type of insect that you are bitten by can determine what type of reaction you will have. Insect bites will usually clear up in a day or two without any further treatment. Common symptoms of a bite include skin irritation, inflammation or swelling or a bump or blister around the bite mark. Some insects sting. If you are stung, the insect will puncture the skin and leave behind saliva, faeces (poo) or venom. It’s also quite common that the insect will leave behind its ‘sting’ with or without venom. Common symptoms of a sting include an intense burning feeling, redness around the sting site, swelling around the sting – in cases of allergic reaction, swelling may be more severe and affect a larger part of the body The skin around the area you were stung is likely to be red and painful, and you may experience some swelling.around the sting mark. Stings generally clear up within two days (48 hours) although the area may be tender for a few days after this.

Bee stings, wasp stings and ant (Jack Jumper) bites are the most common triggers of anaphylaxis to insect stings. Wasps are generally more aggressive than bees and are attracted to food and sugary drinks. Check open food and drink containers when you are outdoors before you eat or drink from them. Take these steps if you are stung or bitten bee stings – do not use tweezers to remove the sting. Bees leave behind a sack of venom, and if you try to use tweezers you will release more venom from the sack if the stinger is still in the skin, gently try to remove it by scraping it carefully from the side with the edge of a firm object, such as a finger nail or credit card. When you have removed the sting, wash the affected area with soap and water, and dry the area gently. If the pain is persistent (ongoing), massage the area around the sting or bite for 10 minutes using an ice-pack. This will only provide temporary pain relief.

Mosquitoes cause itchy bites but severe allergic reactions are rare. Some types of mosquitoes can spread serious diseases. See your doctor if you develop a rash, flu-like symptom such as fever, chills, headaches, joint and muscle pains (swelling or stiffness), fatigue, depression and generally feel unwell. Most mosquito bites can be managed by washing the area with soap and water and applying an antiseptic. Cold packs may help with local pain and swelling. To lessen your chance of being bitten by mosquitoes (and midges), cover up as much skin as possible and stay inside in the early morning or at dusk. Use an insect repellent when you are out and about and there are mosquitoes around.

Scorpion and centipede stings apply an ice pack to the sting or bite site, clean the wound with antiseptic or wash with soap and water to help prevent secondary infection, give analgesia.

Caterpillar stings should be treated by removing visible caterpillar hairs with tweezers, applying and remove adhesive tape to the area to remove the finer caterpillar hairs. Do not scratch or rub the area, this may cause the hairs to penetrate deeper into the skin.

MORE INFORMATION!

References: http://www.health.nsw.gov.au/environment/factsheets/Pages/ticks.aspx http://www.whatsnakeisthat.com.au/discouraging-snakes.html

V1.1 HEALTH TIPS! #11 Hydration and heat Keep healthy whether it’s hot or not

Avoid DEHYDRATION, HEAT CRAMPS, BE SUN SAFE EXHAUSTION and HEAT STROKE

Learn to recognise each in yourself and in others…

Have you check your urine? It’s not just about keeping cool! It can get cold at night as well.

Dry off fully after wet activities before night fall. Change your sweaty clothes before bed If you get cold, take a warm shower or put on more dry clothes or blankets

On hot days dehydration is the main reason Cubs miss activities.

MORE INFORMATION! For more information, visit your Sub Camp HQ

V1.1 HEALTH TIPS! #11 Hydration and heat – detailed information Heat-related illness can range from mild conditions such as rash or cramps to very serious conditions such as heat stroke. In Australia, every year, hot weather and heat waves cause illness, hospitalisations and sometimes death. It is important that everybody is aware of the signs and symptoms of heat-related illness in order to recognise and treat affected people promptly. The best way to prevent heat-related illness is to drink plenty of water and to stay as cool as possible.

What is heat-related illness? Heat-related illness includes dehydration, heat cramps, heat exhaustion, heat stroke and worsening of existing medical conditions. If you have a medical condition such as heart disease, diabetes, or kidney disease and if you take certain medications, heat can make your symptoms worse.

How does heat affect the body? It is very important that a person’s body temperature stays in the range of 36.1 – 37.8°C. If body temperature rises above this, a person may develop heat-related illness. When the weather is very hot, the body has to work very hard and produce a lot of sweat to keep itself cool. It is more difficult for a person to sweat if it is humid, or if the person is already dehydrated. Exposure to high temperatures can make existing illnesses seriously worse (for example trigger a heart attack), cause serious permanent injuries (damage to the brain or other vital organs) as a result of untreated heat stroke, and in extreme cases result in death. Heat-related illness includes dehydration, heat cramps, heat exhaustion, heat stroke, and worsening of existing medical conditions. The most common health problem during periods of hot weather is worsening of existing medical conditions. The best way to prevent heat-related illness is to drink plenty of water and to stay as cool as possible.

Dehydration: Mild to moderate dehydration makes the heart work faster and leads to reduced fluid available for sweating. Symptoms: What to do – first aid Dizziness and tiredness Drink plenty of water or diluted fruit juice (1 part juice in 4 parts water) and avoid tea, Irritability coffee or alcohol Thirst Move somewhere cool, ideally air-conditioned Bright or dark yellow urine If possible use a spray bottle with water to cool yourself down Loss of appetite If you start to feel unwell, seek medical advice Fainting Heat cramps: usually affects people who sweat a lot during strenuous activity. The sweating causes the body to lose salt and water. The low salt levels in the muscles may be the cause of heat cramps and they can be a symptom of heat exhaustion. Symptoms: What to do – first aid: Muscle pains Stop all activity and lie in a cool space, legs slightly raised Muscle spasms Drink water or diluted fruit juice (1 part juice in 4 parts water) Have a cool shower Massage your limbs to ease spasms, apply cool packs Do not return to strenuous activity for a few hours after the cramps subside Seek medical advice if there is no improvement Heat exhaustion: the body’s response to an excessive loss of water and salt contained in sweat. If heat exhaustion is not treated, it can turn into heat stroke. Symptoms: What to do – first aid Heavy sweating Move to a cool place, ideally air-conditioned and lie down Pale skin Remove excess clothing Fast and weak pulse rate Take small sips of cool fluids Shallow and fast breathing Take a cool shower, bath or sponge bath Muscle weakness or cramps Put cool packs under armpits, on the groin or on the back of the neck, reduce body heat Tiredness and dizziness If symptoms worsen or if there is no improvement, seek urgent medical advice and call Headache an ambulance if necessary Nausea or vomiting Fainting Heat stroke: is a life-threatening emergency and occurs when the body temperature rises above 40.5°C. Immediate first aid is very important, aim to lower body temperature as quickly as possible. Symptoms: What to do – first aid Sudden rise in body temperature Get help from your sub camp team and St Johns Red, hot and dry skin (no sweating) Get the person into the shade, lay them down, and keep them still Dry swollen tongue Give small sips of cool fluids if conscious and able to drink MORE Rapid pulse INFORMATION! Bring their temperature down using any method available (sponging with cool Rapid shallow breathing water, cool shower, spraying with cool water from a garden hose or soaking Intense thirst clothes with cool water) Headache Put cool packs under armpits, on the groin, or on the back of the neck to Nausea or vomiting reduce body heat Dizziness or confusion Do not give aspirin or paracetamol; they do not help and may be harmful Poor coordination or slurred speech If unconscious, lay the person on their side (recovery position) and check Aggressive or bizarre behaviour they can breathe properly Loss of consciousness, seizures Perform CPR if needed http://www.health.nsw.gov.au/environment/Publications/beat-the-heat-keep-healthy.pdf

V1.1 HEALTH TIPS! #12 Clean body, clean clothes, healthy camper Showers and laundry – just what we all need on our holiday!

Everyday… - Wash any part that is dirty, sweaty or smelly - Clean your teeth morning and night - Change your underwear and socks - Hang wet clothes out to dry - Pack dirty clothes in a sealed laundry bag - Check your feet for blisters and damp - Change before bed

At least every other day – or when dirty… Shower in warm water using soap / detergent gel Air your sleeping bag in the open

At least once a week – or when required …

Tidy and re-organise your bag and day-pack

MORE INFORMATION! Sometimes, we might notice a friend who has not kept up their camp hygiene routine… what should you do?!

Well, if you are true friend … you should tell them! And if somebody taps you on the shoulder and suggests it might be time for a shower… remember they are just being friendly! V1.1 HEALTH TIPS! #12 Clean body, clean clothes – detailed information

Daily washing routines: A good campsite will have daily ablutions down to a seamless art. There are wash blocks on every subcamp, but they get busy at peak times and there are limited sinks and shower stalls. Setting up simple wash stations on the camp site is possible to allow basic face washing.

Body Odour: Every time clothes are worn, they not only get dirty from the activities and campsite in general, but they also collect sweat from the body. Sweat by itself does not have much of an odour. Most of the smell is caused by bacteria which live on the skin and in clothing. These bacteria use the sweat for growing. The sweat on most of our body is not full of food (nutrients) for bacteria, so the bacteria there do not cause a lot of smell. The only place where there is often a smell from this eccrine kind of sweat is the feet. When feet are covered by socks and shoes, bacteria can really get to work and produce a lot of unpleasant smells. If your feet are damp, yeasts can grow as well as bacteria and they can make a different unpleasant smell. When sweat gets onto clothes, bacteria can also grow there, making the clothes smelly too. Most body odour is produced by bacteria feeding on the apocrine sweat from under the arms and in the groin. Some foods that we eat, such as garlic and spicy foods, can change the smell of sweat. We all have our own particular scent. This is why dogs can track a particular person by their scent. Have you noticed that perfumes and deodorants don't always smell the same on different people? That's because of our different scents.

Changing clothes: Sweat can also have a bad affect at night as the cooler temperatures encourage moisture in the clothes to condense and your body heat make it turn back to water. If you wear your day clothes to bed, the evaporation of the moisture will also draw the warmth away from you and make you colder at night. Sweat and bacteria will build up in your sleeping bag and it will start to smell as well. Dirty clothes must be put in a sealed bag until laundry day or home time to prevent smell from being a problem inside the tent you share with your friends. If possible, clothes that get wet from activities or rain should be hung out to dry.

Showers: Most adults and teenagers like to shower daily. This isn’t always possible with the limited number of showers available on the camp site and peak times to use them. One of the most widely held myths of modern society is that we humans need to shower or take a shower each day (or even more often than that) for good health. In modern industrial society today we shower and otherwise bathe for mostly social and aesthetic reasons rather than for those of health. The general rule of thumb is: "If you can stand it socially, you can probably get by hygienically." But in saying this, it must be stressed that bathing is necessary as one can get skin diseases and worse from not bathing at all. But the "one per day" frequency of showers and baths is somewhat unnecessary. Long showers, particularly in hotter water, can dry the skin and cause skin conditions. Shorter (4 minute max) showers in cooler water are better for the skin, the environment and for those queueing outside! Remember that showers are no place for cameras and phones… privacy is important.

Who are the cleanest people on Earth? The title of "cleanest people on earth" may go to the Australians. However, research is difficult to come by on this point. According to an October 2006 survey of 400 people conducted by EnergyAustralia, every Australian takes at least one shower each day. Specifically, "62 per cent of people showered once a day, 29 per cent twice a day, and nine per cent showered three times a day".

Handling sensitive issues: occasionally we encounter one member of the Pack who has not been keeping their hygiene routines up to date. It’s important to let them know without embarrassing them. A quick, to the point and private conversation should work.

MORE INFORMATION! http://www.cyh.com/HealthTopics/HealthTopicDetails.aspx?p=243&np=292&id=2387

V1.1 HEALTH TIPS! #13 Waste water sullage pits How to keep our shared waste water pits hygienic and usable.

This is not a play area Filter water through a We aim to please… you strainer so food pieces aim too, please. Be and mis-laid cutlery don’t careful when pouring block the system. Throw that all waste goes into solids in to a bin on your the pit. Pack site.

Every day, wash down and sanitise the pit using clean soapy water and disinfectant. Sub Camp don’t do this for you… Make sure the waste water is draining away before adding Every day, wash down and sanitise the pit using any more. clean soapy water and disinfectant. Sub Camp don’t do this for you… If it doesn’t look right… … tell someone!

MORE INFORMATION!

V1.1 HEALTH TIPS! #13 Waste water sullage pits – detailed information

Our waste water system at Cataract is excellent for the size of site we are on. It works very well as long as it is treated properly and maintained well.

The water drains through a series of concrete sewer pipes to collection tanks on site. Water is still a precious commodity and we need to be sensible when disposing of waste water. The main issues come from:

Overloading the system by forcing down water at a rate faster than the pipes can carry it away. Monitor your sullage pit to make sure it is constantly draining before adding more water.

Blocking the system with solid objects such as food waste, tissue paper, cutlery items, lost property, socks, etc. Waste water should always be strained, preferably on site, before being poured into the system to remove any solid items. Unblocking drains and pipes requires heavy machinery to dig trenches, usually through the middle of your campsite.

Unsanitary disposal points with waste water spilt on the ground around the pit or food scraps left in a filter on the top. These make the ground unsafe to work on and attract vermin and insects close to your camping area. Be careful when adding water to the pit to avoid spills. Supervise younger youth members when using the pit. Every day, wash down the pit with some hot soapy water and/or disinfectant to kill bacteria and keep it hygienic. As you will be sharing your pit with other Pack sites, meet regularly with your neighbours to check everything is being kept properly.

Train youth members on the correct disposal of water. This is not a play area.

If there is a problem with your sullage pit, assume it has not been reported and tell a member of your subcamp team. Early correction of drainage problems can save hours of disruption later. Mark the pit with a sign to let others know it is out of order and being investigated.

MORE INFORMATION!

V1.1 HEALTH TIPS! #14 I feel sick… What to do if you or a member of your Pack is feeling unwell

TELL A LEADER!

Been drinking enough? Had a bump or fall? Been overdoing it? Felt unwell before now? Been to the toilet? Eaten something dodgy?

Options… Vomiting and diarrhoea … Pack leader’s first aid must be reported to … Sub camp supported Sub Camp By St Johns Ambulance

Keep a note of all illnesses on your Pack Site including times and treatments.

MORE INFORMATION! The St John Medical Centre can assist with ANY Medical problem than cannot be treated within the Pack. It is located between Kracken & Camelot Subcamps.

#14 I feel sick V1.1 HEALTH TIPS!

Sickness on a Pack site can take many forms and occur and any time. The health and well-being of the participants is very important – especially since we live very close together and communicable illnesses are very easily spread,

This guide will not help you assess and handle sickness on your site. It simply outlines your responsibilities and how the system works to support you and sick participants.

What might cause a participant to be unwell? The event is an unfamiliar environment for everyone and can be quite overwhelming. Some illnesses are caused by participants not looking after themselves in this environment. Not resting/sleeping properly, not eating and drinking properly, not toileting and washing properly. These can all lead to a general feeling of being unwell which could manifest as headache, stomach aches, dizziness and balance, fever and sore joints.

Prevention is the best cure! Both adults and youth members need to support each other in checking these key areas. A good Pack will have automatic processes to ensure washing and hygiene are maintained and that participants rest properly and drink lots of water. Also watching participants who come to the event with pre-existing conditions or completing a course of medication is required to ensure they complete their return to full health and do not pass an illness to other members. The dusty environment can also affect the body with sore throats and respiratory complaints. Make sure everyone sleeps for as much of the night as possible.

Accidents. These can and will happen. Even experienced first aiders know that checking for danger and calling for help are key parts of the first aid process. You do not have to deal with an incident alone. Send for help from the nearest Sub Camp or Activity Head Quarters and you will get support from on site within minutes. Minor first aid should be handled in the pack lines, but can always be referred up.

I did all that, but I still feel unwell! Yep – it happens! Tell someone and ask for assistance. Sub Camps and St Johns Ambulance will help you. The St John staff here, are volunteer Scout Leaders.

When you are handling a minor illness on site, the Pack Leader must make a note of the time the patient presented, actions taken and outcome of the treatment as this may be important if the case is escalated to the St John medical centre. Line Leaders are not permitted to contact parents. You should speak to your Sub Camp team or Welfare Leader first.

All incidents of vomiting or diarrhoea must be reported to your Sub Camp team. Although this may be one isolated incident on your Pack site, it may form a bigger picture across the site and may assist preventing a rapid spread of illness throughout the site. Immediately isolate the patient and clean surfaces and areas affected with disinfectant.

MORE INFORMATION!

V1.1 HEALTH TIPS! #15 Special dietary requirements How do I make sure individuals with dietary requirements are safe and fed well?

Understand the needs of those you are cooking for. If in doubt, ask them!

Have one person prepare food for a special diet if it is different to the main food being prepared.

Some requirements mean separate utensils, surfaces and pots must be used to avoid cross-contamination.

Always label these separate items to avoid confusion.

The special diets team are on call to advise and inform!

Remember, cross contamination can happen from ingredients, storage, work surfaces, hands, utensils, cutlery, plates, cooking pots, knives, clothing, strainers, water.

MORE INFORMATION!

V1.1 HEALTH TIPS! #15 Special dietary requirements – detailed information If someone you are preparing meals for has special dietary needs such as specific food allergies or intolerances or health condition which is managed by a special diet you may need to swap ingredients in some recipes to better suit their needs. Here is some information which may help you to adapt recipes to meet special dietary needs: What is a Food Allergy? Food Allergies are caused by the immune system falsely recognising the protein component of a food as a threat. Most food allergy reactions usually occur quickly; generally within 2 hours of exposure, but gut related symptoms (such as diarrhea, constipation or bloating) may take several hours or even a few days to develop. Children are most likely to develop a food allergy when they are under 5 years of age. Reactions to cow’s milk, eggs, peanuts, tree nuts, soy, wheat, and fish account for more than 85% of food allergies in children. Allergies to nuts and seafood commonly produce the most severe reactions and are also more likely to be the allergies that persist for life. What is Food Intolerance? Food intolerance is a reaction to food that does not involve the immune system. There are various theories as to why food intolerance occurs. It is well documented that certain food chemicals can “irritate the nerve endings in sensitive people to cause a range of symptoms”. Common symptoms include recurrent hives and swellings, rhinitis or sinusitis (frequently running or stuffed up nose), recurrent mouth ulcers, stomach pains and bowel irritations (loose, frequent often very smelly stools or even constipation). Children with food intolerances may also present as irritable, restless or demonstrate behavioural problems such as defiance, exaggerated moodiness or even Attention Deficit and Hyperactivity Disorder (ADHD) – like behaviour.

GF – GLUTEN FREE Coeliac disease, also known as gluten intolerance, is a genetic disorder that affects at least 1 in 100 Australians. If a person has coeliac disease this means they have a permanent intestinal intolerance to the gluten protein found in wheat, barley, rye and oats. This disease is treated by a lifelong gluten free diet. Gluten is a protein found in wheat, rye, barley, oats, malt, spelt and triticale. These grains and the products processed from them are used as ingredients in common foods such as breads, biscuits, cakes, pizza, pastry, pasta and breadcrumbs etc. Gluten is also found in some food additives which are used in many types of pre-prepared, commercial foods. If the gluten content of a particular food is not clear, the Coeliac Australia recommends : ‘When in Doubt, Leave it Out’.

EF- EGG FREE Egg allergy is the most common food allergy in infants and young children. Egg allergy is first noticeable between 6-15mths of age when egg is first introduced to the child but is an allergy that most young children will grow out of. Both the egg white and egg yolk may affect the egg allergy sufferer. Eggs can be successfully replaced in recipes where eggs are a component of the recipe (eg cakes, biscuits, sauces).

DF – DAIRY FREE Dairy intolerance is a sensitivity to anything that contains cow’s milk. Those who suffer from dairy intolerance experience a reaction to dairy because they are intolerant to the proteins in milk.

LF – LACTOSE FREE Lactose is the sugar found in milk. Lactose intolerance is not an allergy and most lactose intolerant individuals are able to tolerate small amounts of lactose from some dairy foods over the day. The amount of lactose a person with lactose intolerance will tolerate will vary between individuals.

V - VEGETARIAN The term ‘vegetarian’ applies to people who choose not to eat any part of an animal – including meat, poultry, fish or shellfish. Vegetarian diets may be either: lacto-ovo (can include dairy products and eggs); lacto (can include dairy products but not eggs); ovo (can include eggs but not dairy products); vegan (only plant based foods; no dairy and no eggs.

VE – VEGAN Vegans consume no animal products at all. This includes not buying or wearing clothing that has come from an animal (e.g. leather, fur and wool) as well as not using cosmetics or drugs that have been tested on living animals.

RELIGIOUS DIETS include Kosher, Halal and vegetarian variations.

IMPORTANT POINTS TO REMEMBER: A special dietary requirement is not just a preference, most often it is a medical requirement for the individual. Those responsible for cooking should ensure they understand the individuals dietary requirement before starting preparation. Many diets require you to prepare, cook and serve meals using different surfaces, pots and utensils to avoid any possibility of cross-contamination. Label items reserved for the preparation of a special diet so they do not get mixed up. Please ask the participant to explain their dietary need rather than assume you know what it means. They live with this and can tell you what they can and cannot have! http://www.healthyfoodhealthyplanet.org/swapping-ingredients/special-dietsallergies/

MORE INFORMATION!

There is a Cuboree Team dedicated to providing special diets as indicated on the application system. This team is available for Pack QMs and Pack Leaders to consult if they have any questions or concerns about an individuals diet. Ahead of the event, the team will be in touch with all participants who have listed a special diet on their application to ensure the correct food is provided to your Pack site. Do not assume everything is correct. If you have not received a special menu item alternative or you are unsure if a food stuff is suitable for a particular diet, you must ask your sub camp Q-Store for advice and information.

V1.1 HEALTH TIPS! #16 Powered medical devices / CPAP machines

DO YOU HAVE A DEVICE?

HAVE YOU CONSIDERED…

Power Source Battery types Recharging Cords and adapters CPAP power usage

MORE INFORMATION!

It’s an American site, but there is some great information at: http://www.cpapcamper.com/

If you have any questions, please contact Camping Team

V1.1 HEALTH TIPS! #16 Powered medical devices/CPAP machines – detailed info We appreciate that many of our participants have special medical devices that require power to operate correctly. Unfortunately, there is no power available on ANY camping sites. It is important that you plan early to ensure your devices can be powered by battery when used on your campsite.

Experienced Cuboree Camper and CPAP machine user Tony Offers the following advice: So to start with, I have a CPAP machine and have been to many Jamborees and Cuborees camping in the lines, so this is information from experience and research.

All CPAP need power to run, some of them are 240 v and some are 12 v, you need to check your device and confirm that part first, you also need to check how many Watts or Amps are required, if you’re not sure what you are reading, check with an electrician, or you can take your device to an electrical store like Dick Smiths, or Camping And Caravan store and someone will help you. You also need to check if your device has a Humidifier attached, and what amount of power is required to run that part as well, once you have that information we can now source the appropriate mobile power needs.

If you have a 12 v machine, it is as simple as getting the correct type of cords that can be used to connect to a Battery of a Car type battery, check with Dick Smiths or Super Cheap Auto, or even a Caravan Accessories store. Most of these cords should only cost approx $20.

If you have a 240v machine, then you will need a 12v to 240v inverter, 150 watt unit which should be more than enough, should cost approx $50 plus whatever cords are required to connect to a Battery, this should cost approx $20. Make sure you can fit all the connections and that they fit to the Battery source.

Batteries come all sorts of types, but the most Economical are Heavy Duty Car type Batteries, affordable if you go to Auto Spares specialist. Approx $85 to $120. You will need to buy and Bring a Battery Charger to charge this battery up, also from the same store approx $30. You may want second battery as back up. Try it out at your Shakedown camps to see what you need.

Recharging will be available at the Sub Camp HQ specifically for this, put your charger and your battery on this facility, please make sure your name is all your own equipment. Please let the Sub Camp know who you are and that your equipment is on the system and check you have connected it properly.

If you have any questions, please make contact with your Sub Camp Team for further information.

Ensure your profile in the online application system is up to date with details of your medical devices and send us a pre-advice is you require charging facilities or some other service not available on your campsite. Sub Camp staff take no responsibility for items left on charge.

MORE INFORMATION!

The Camping team will be happy to take enquiries regarding powered medical devices. If you are bringing a device to Cuboree and require re-charging facilities or another specific support facility, please email your Subcamp Camping teamwith your requests and needs.

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