2013 Paracargo supplemental material

Paracargo Guidelines for the Wildland Firefighter

Things to consider before initiating your paracargo order.

What type of cargo do you want? Equipment? Fresh Food? Or Both? Keep in mind, not all smokejumper bases provide “fresh food” paracargo. Inquire at the managing dispatch center if a smokejumper base in the area can provide this service. However, all smokejumper bases can provide National Standard Cache items; i.e. pumps, hose, batteries, MRE’s, etc. Time? Is there adequate time to place the order and to receive it? The more time the jumpers have to process and prep your order the better. In general, one day (24hrs) is usually enough. As an IC should be thinking ahead as a minimum; 24, 36, and 72 hours out. Although in some circumstances some smaller orders have been filled within a day. Keep in mind that most P/C missions are done in the morning and evening mainly due to I.A. responsibilities. Is your drop zone adequate? Understand, the IRPG states conservative dimensions for a paracargo aircraft’s ingress and egress, it does not state the dimensions of a cargo spot or drop zone. The dimensions it provides are not necessary for all P/C missions. Think of it as a retardant drop with a cargo spot in the middle. “A rule of thumb” for cargo spots/drop zones would be 1 acre with few or no prominent trees. Helispots, ridge tops and meadows all work well. Speed and direction of wind. Is it favorable for the mission? Approach and departure of aircraft. Does it look adequate for the aircraft? Location of cargo spot/drop zone on incident; ridge top, mid slope, or meadow? For mid slope see next bullet. Percentage of slope? Flat is better, especially for large orders with a lot of cargo. However, individual items or small orders may be used on steeper slopes, a “rule of thumb” would be, if you put your line gear down and it will roll effortlessly down the hill then it is definitely to steep. Accurate Frequencies. A local air to ground is preferred. Smokejumper air to ground is not necessary or preferred. A secondary frequency will help, usually direct for the fire/division or command is adequate. An accurate Lat. and Long. are important and necessary. And a description of the area if it will help the pilot and spotter towards the cargo spot/drop zone. Do you have any jumpers on your incident? They may assist in determining a cargo spot/drop zone and can manage the cargo spot. Note* Jumper(s) can be ordered specifically for managing cargo spots/ drop zones including climbing trees to retrieve cargo and managing fresh food operations. Know the forecasted weather; can it affect the P/C mission? Note* most P/C missions will be in the early morning or in the evenings mainly due to I.A. responsibilities. Are there other aviation resources in the area? Are they a hazard? Will they affect the mission?

When ordering paracargo it is preferred to contact the jump base directly by cell phone or sat phone. This can answer many questions directly and lesson the margin for error. This also helps for any resupply in the future. However, if this is not possible you may contact the managing dispatch center and give them the following information.

1 | P a g e

What we need to know before we start/process your paracargo order

What is the name of your incident? What kind of incident is this? Wildland fire? Type 1, 2, 3, 4 or 5? Where is the P/C going? Division? A ranch? Who is the contact? Ground Contact? Dispatch center? Food Unit Leader? Resource Order? We will need this before we can start, make sure it has a P code and an S number (s) Who is receiving the cargo? Crews? Engines? A module? A division? Etc. How many in each? And how many total? Be specific. This helps us organize your cargo with less confusion and keep costs down. If ordering fresh food; how many days? And is there a possibility of a resupply? Keep in mind not all smokejumper bases may provide this service.

During the Mission

Stay in communication with the jump ship and communicate any of the following:

Other aircraft in area? Other Hazards in area? Known or unknown

Locate the jump ship. Guide them to the cargo spot. Make sure everyone has the cargo spot identified. A mirror flash may be helpful Do not contact the plane during “on final” during actual drop unless eminent danger. Due to the high work load inside of the aircraft. Keep all personnel away from the cargo spot until all cargo has been dropped. Refer to paracargo in the IRPG. Communicate to jump plane if the cargo is landing where specified. Verbalize corrections if necessary; i.e. too long or too short.

After the Mission

Make sure all cargo is accounted for. (meaning; there may be 8 bundles of cargo thrown from the plane, make sure all 8 bundles are accounted for) Try to do this before the jump ship leaves the area. The jump ship may help locate any missing cargo. Give a quick synopsis of how everything went, good and bad. Let them know if any mistakes in the cargo were made, if any thing is broke. If the mission is for fresh food, make sure they communicate about a possible resupply. And if they are getting to much of one thing and not enough of another. If Possible try to contact the responsible Jump Base to debrief and AAR. It is very important to give feedback in order to improve the program.

2 | P a g e

AVIATION RISK ASSESSMENT WORKSHEET

Chart 3-2: Risk Assessment HAZARD PROBABILITY Frequent Likely Occasional Seldom Unlikely Matrix A B C D E Catastrophic I Extremely Medium Critical II High(4) High(3) Medium EFFECT Moderate III High Medium(2) Negligible IV Medium Low(1) Assignment: Paracargo Delivery Flights Date: 8 August, 2012 Pre-Mitigation hazards rate out as: MEDIUM 2.5

Probability Effect Risk (A-E) (I-IV) Level 1. Mission Operations below 500’ AGL A I (4)

2. Aircraft Operation with Door Removed A II (4)

3. Aircraft Malfunction/Engine Failure D III (1)

4. Weather C II (3)

5. Crew Fatigue/Stress D II (2)

6. Paracargo Malfunction D III (1)

Mitigation Controls: Probability Effect Risk Post-Mitigation hazards rate out as: LOW 1.2 (A-E) (I-IV) Level 1. Get an adequate mission briefing and use performance planning to prevent CFIT D II (2) events. Perform high level reconnaissance prior to descending to the low level environment. Incorporate human aided technology to assist in time critical risk assessments. Adapt technology for in flight decision making and post mission debriefs. Ensure critical information flow. 2. Personnel without parachutes use approved restraint harness and tether and attach E II (1) to overhead cable in smokejumper aircraft while performing paracargo mission. Spotters need to complete inspection of aircraft equipment, door latches, static line anchor cables, cargo, load placement, restraint, and jump door edge and boot to ensure a smooth surface. 3. Multi- engine turbine powered aircraft. Pilot and crew monitor maintenance D III (1) schedule. Pilot and crew review and understand emergency procedures. 4. Confirm weather information flow is in place. Confirm that red-flag warnings are D III (1) distributed. Ensure there are continual updates on changing weather conditions shared between pilots, crew, dispatchers, etc. Go-No-Go is PIC decision. 5. Maintain 2:1 work/rest for smokejumpers and spotters. Follow pilot duty day hours. E II (1) Monitor fatigue levels of flight crews and adjust schedules as necessary. 6. Ensure all parachutes are rigged properly during packaging. Re-check parachutes E IV (1) while in-flight to DZ. Contact ground personnel and make sure all persons, vehicles, and animals are cleared from the danger zone prior to dropping cargo.

Approved By (Line Officer or Designee) Title: Date: /s/ Gary Brown for Keith Lannom Forest Supervisor 8/8/12

PARACARGO OPERATIONS

The McCall Smokejumpers can deliver a wide variety of supplies to any fireline operation; supplies include food, water, tents, fuel, saw kits, structure protection equipment, hoselay components to support a division, medical supplies, stoves, etc. Paracargo allows firefighters to receive large supply orders quickly and safely in a manner that is often more cost efficient than many other means (i.e., ground transportation, helicopter). Helicopters are often tied-up in supply missions throughout the day when they are needed for recon and/or bucket work missions. Paracargo is an underutilized cost efficient option for delivering supplies to the fireline. This document addresses how to order paracargo and provides cost estimates.

Requirements for paracargo Additional requirements for fresh food Administrative Number of people Resource Order with an S-Number Number of days Charge code Purchasing fresh food Location (Description and Lat/Long) o Order needs to be received 1 day in Date and time of delivery advance to delivery Contact name o Food is picked up at grocery store on day If site is a private airstrip, contact owner of delivery by smokejumpers or others Site o Receipt is taken to Purchasing Agent or One ground contact overseeing paracargo Buying Team operation that is in communication with the o Purchasing Agent or Buying Team will pay smokejumper aircraft (provide wind information; the grocery store via credit card feedback to pilot) Drop zone free of firefighter personnel Drop zone of at least 1 acre if there are no jumpers on site to climb for cargo o Free of trees that could prevent cargo from making it to the ground Note: helispots, ridgetops, and meadows work well

Typical Site

The McCall Smokejumpers are capable of delivering three types of meals (i.e., MREs, Payette NF (PAF) food box, and fresh food). The following table (Food Cost data acquired February 2013) provides costs associated with each.

Food Costs Meal Type Cost/meal Food cost for 20 people for 2 days MRE $8.62 $1034.40 $103.40/case;12/case PAF Food Box* $12.50 $1500.00 $145-150/box; 1 box lasts 2 people, 2 day Fresh Food Includes garbage bags, hand towels, hand $4.50 - $8.10 $540.00 - $972.00 sanitizer, soap, ice, etc.

*PAF food bags are only an option if mission is conducted through McCall

The following table (Aircraft Capabilities 2012; data acquired February 2013) provides information to aid firefighters and managers in determining which aircraft and type is best suited given the variety of scenarios he or she is faced with when moving people and supplies.

Payette N.F. Aircraft Capabilities 2012 Exclusive Use Helicopters EUROCOPTER Bell 212 HP Bell 407 Twin Otter AS-350B-2 Type 2 Type 3 (Agency Aircraft) Type 3 (Contract Aircraft) (Contract Aircraft) *This ship is not in use. (Contract Aircraft) Allowable 1,445 lbs (internal) 965 lbs (internal) 775 lbs (internal) 3,220 lbs Payload 1,935 lbs (external) 1120 lbs (external) 1100 lbs (external) Cruise Speed 145 knots 100 knots 125 knots 110 knots Range 420 miles 200 miles 165 miles 420 miles Maximum 16 passengers 9 passengers 4 passengers 5 passengers Passengers + 2 crew + 1 crew + 1 crew +1 crew Hourly Flight $1127.50 Rate $950 $1,988 $1107.00 (2011) Daily Rate (Availability) $0.00 $4623.00 N/A $2250.00

Fuel Consumption 600 lbs/hr 600 lbs/hr 300 lbs/hr 260lbs/hr

Note: Values are based on standard operations at 8000 ft elevation and 20ºC; values provided by both Krassel and Price Valley Helitack, and McCall Smokejumpers. *Note these numbers can vary slightly throughout the year.

Contact Information: McCall Smokejumper Loadmaster (208) 634-0360 Mailing Address: 605 S. Mission Street McCall, ID 83638

Twin Otter dropping cargo on the Big Ridge Fire; Bridger-Teton National Forest.

2012 McCall Smokejumpers Paracargo Loadmaster Summary

Cargo Bundles Weight (lbs) Smokejumper Standard 679 33,793 Cargo: Special Paracargo: 188 17,518 Totals: 867 51,311 Personnel Transported Cargo Transported (lbs) 163 93,616 71-Fire Missions **19-Paracargo Missions **7-Missions in support of Region 4 operations GRAND TOTAL OF CARGO MOVED IN 2012 – 47 Tons **Note: See paracargo summary and significant action below.

Paracargo Summary:

The Loadmaster functional unit of the McCall Smokejumpers executed 19 paracargo missions in 2012, of which, 13 were fresh food. These missions supported a range of 2 to 75 fire personnel with fresh food for 3 days per mission. In total these missions supported 388 fire personnel on 9 different incidents for a total cost of $26,026, or $7.45/meal. In comparison, an MRE costs $8.12/meal and only one mission is required per 3 days versus 3-6 helicopter flights to deliver hot buckets for the same time period. The fresh food program goals are to safely deliver nutritious food in support of fire line personnel in a cost effective manner.

Significant Action:

Mustang Complex, ID-SCF (Type III and Type II Incident).

On Friday August 3rd, 2012 at 1430 the McCall Smokejumper Base received a request from Central Idaho Interagency Fire Center for a aerial delivered base camp manager and fresh food to support 30 fire personnel for 3 days. This request was to be delivered on August 4th at 1800. At 1730 on August 4th jumper 43 lifted off McCall and arrived Gattin Ranch Spike Camp on the Mustang Fire at 1800. Delivery of fresh food and camp manager was successfully completed at 1825 and jumper 43 returned McCall at 1900. On August 6th a fresh food resupply of Gattin Ranch Spike took place. Following this paracargo drop the Mustang Fire transitioned from a Type III to a Type II incident. Adel’s Type II Team went to a national caterer and due to contracting parameters fresh food drops were suspended for the next week. During this time the demands for transporting hot buckets to the Gattin Ranch Spike Camp overburdened the incidents only type 2 helicopter, taking it from other suppression missions, and a command decision was made to return to paracargo fresh food drops. Three more fresh food drops were successfully executed on the Mustang Fire Gattin Ranch Spike Camp on August 15th, 17th, and 21st supporting 30 fire personnel. All feedback regarding these five missions was positive and the lessened workload of the medium helicopter aided in fire suppression efforts. Paracargo missions performed by the McCall Smokejumper Loadmaster area include:

Cargo Weight Fire/Forest Comments Bundles (lbs.) Wesley/ID-PAF 11 1325 Fresh food delivery, Cherokee IHC Zumult/ID-BOI 20 2916 Fresh food delivery, Monteray T2IA Butte Cr/WY-BTF 2 142 Fresh food delivery, 3 MYL SMKJ Cash Cr/OR-UMF 3 58 Resupply fusees & water, 8 GAC SMKJ Mustang/ID-SCF 10 841 Resupply fresh food, 20 person prison crew-eng. module-base camp mngr-SOF-EMT-READ-DIVS Norton/ID-SCF 2 128 Fresh food resupply, 2 MYL SMKJ Mustang/ID-SCF 12 997 Resupply fresh food, BOI crew 5-eng. module-base camp mngr-SOF-EMT-READ-DIVS Norton/ID-SCF 3 240 Fresh food delivery, 2 MYL SMKJ Mustang/ID-SCF 11 1220 Resupply fresh food, BOI crew 5-eng.module-base camp mngr-SOF-EMT-READ-DIVS Matteson/ID-NPF 2 115 Resupply chainsaw & water, 8 MYL SMKJ Mustang/ID-SCF 14 1085 Resupply fresh food, BOI crew 5-eng. module-base camp mngr-SOF-EMT-READ-DIVS Mustang/ID-SCF 12 1129 Fresh food, chainsaw, & base camp manager delivery, Sierra IHC-eng. module-SOF-EMT-DIVS Hyda/ID-PAF 2 225 Resupply water, cross cut, 2 food boxes, & 8 MRE’s 4 MYL SMKJ Bear Pete/ID-PAF 3 104 Resupply water & chainsaw, 6 MYL SMKJ Indian/ID-PAF 8 805 Resupply 5 fire boxes, 6 cases MRE’s, & water, 3 MYL SMKJ Vance Cr/ID-PAF 2 100 Resupply water, 2 MYL SMKJ Bear Cub/WY-BTF 22 2220 Fresh food delivery, 8 MYL SMKJ-8 WYS SMKJ-2 Teton Helitack-READ-camp manager Squirrel/ID-PAF 11 915 Fresh food delivery, 9 MYL SMKJ-4 Salmon Helitack Trail Cr/ID-BOI 27 2962 Fresh food delivery, Crew 39-10 MYL SMKJ-T2HC-3 Vale Helitack-Sawtooth Mod-SOF-EMT-IC-OPS Totals: 188 17,518 388 Fireline Personnel supported

Date Fire Fresh Food Contents List Charge Code Shoppers

Item Suggestions Totals

Heavy duty paper plates and bowls Silo/Chinet Paper Hot drink cups Dixie/Western Family optional on resupply Disposable utensils (knives, forks and spoons) Western Family/Diamond optional on resupply Heavy duty aluminum foil Reynolds 75sqft. Heavy duty garbage bags Contractor grade if possible Rolls toilet paper Soft/Quality Heavy duty rolls of paper towels Half sheets Heavy duty paper lunch bags Pick a good value Gallon Ziploc bags Western Family Liquid dish soap Western Family/Dial Hand sanitizer Western Family Salt and pepper combo pack Western Family Fresh fruit apples, oranges, hard skinned Spring mix salad/spinach Organic Salad dressing (plastic container) Newman’s Own Potatoes(prewashed preferred) Yukon gold/Red Onions Cheaper by the bag Baby Carrots Individual bags baby carrots Sliced cheese Tillamook Shredded cheese Tillamook in resealable packaging Individual string cheese Tillamook 10 ounce steaks Tri tip or quality cut Lunch meat variety Quality not Bar S Hot dogs per 10 or 12 pack Quality not Bar S Sausages per 5 Pack Falls Brand/ Brats/ Chorizo Try the deli or in the meat cooler. Spiral Pre-cooked and vacuum sealed. Ham (6 or more) Bacon Falls Brand Half gallon milk 2% Cartons only jugs crack Individual juices 6-8 oz Juicy Juice Lbs. coffee Starbucks or quality ground coffee Individual tea bags Stash or Tazo optional on resupply Individual cocoa & cider Western Family optional on resupply Peanut butter (plastic container) 16-18 oz Medium sized Jiff Jelly (plastic container) Squeeze bottle if possible Catsup (plastic container)16 oz Squeeze bottle Variety of Mustard (plastic container) Squeeze bottle Energy bars-no regular Powerbar Cliff/Powerbar Harvest/Luna/Lara Granola bars Nature Valley/Kashi/Quality Loaf bread Quality, Variety, No white bread Pkg. bagels Variety, Quality Squeezable Margarine Quality Spray Margarine Quality Individual chips Family pack or smaller Tim’s/Kettle Individual trail mix Western family/Planters Small box instant rice in a bag Uncle Bens or Quality Pasta Noodles Quality Pkg. Instant oatmeal Quality Organic brand, Kashi Cold cereal Quality Granola or Organic variety Olive oil (pint) plastic Western Family Steak sauce/BBQ Sauce, prefer plastic A1/Famous Dave's Hot sauce, prefer plastic Cholula/Sriracha Salsa (small can) Herdez Tortillas (dozen), burrito size Resealable bag Beans (cans) 16 oz Black Beans and Refried(non fat) Blocks of ice As needed Scrub Pads Scotch-Bright optional on resupply Serving Gloves large Warehouse items Pots 4 qt. all metal, no teflon optional on resupply Frying Pans 10 in. all metal, no teflon optional on resupply Spatula, serving spoon metal or plastic Large Knife Chef's knife or similar Cutting Board 16x9 Metal tongs Small serving tongs for grilling/serving optional on resupply Coffee Pot sm=20 cup, bg=32cup optional on resupply Ice chests optional on resupply Good deal cans optional on resupply Campfire grill Pack Grill optional on resupply Plastic wash basin optional on resupply

Cowboy Coffee, Firefighter Style

1. Fill coffee pot 2/3 full, bring to a boil. 2. Add desired amount of coffee. 3. Return to boil (uncovered). 4. Immediately remove from heat and cover. 5. Pour Cold water on top to help the grounds sink (a few minutes). 6. Serve.

Key to success- Step 2 is adding the coffee grounds. I like to return to a boil for just long enough to get the grounds wet. Be very watchful though as a minute of boiling and the taste will start to go downhill.

FOIL COOKING

Use two layers of lightweight foil, or one layer of heavy- duty foil. A square sheet the width of the roll will work just fine, shiny side up. Some folks smear a layer of butter or margarine on the foil to start. Add a steak, then sliced potatoes, carrots, onions, or whatever else sounds good. Vegetables should all be cut to about the same thickness to help them all cook evenly. Season with salt, pepper, garlic salt, etc., then fold the foil edges up over the food. Fold them down once, crease gently, then fold down again and crease. The object is to seal the moisture in the package. Try not to rip the seams, but if you do, finish wrapping, then repeat with another layer of foil. The trick is to be able to identify your foil pack later, so scratch your name into a small piece of foil and leave it near the outside. Cook this pack for 20 to 30 minutes. Spread the white-hot coals shallowly, and distribute the packs evenly on top. While the packs are cooking, watch for steam venting from a seam. If that happens, seal the pack by folding the edge over or wrapping it in another piece of foil. Turn the packs twice during the recommended time. When it's close to the completion time, open a corner of a pack and check to see if the meat is done.