Exhibit_A.pdf

Trinity Alps Backcountry Camp Cook 2017

Health and Safety Code Handbook Chapter 50: Employee Safety, Security, and Health, Section 55: Temporary Camps

WO Amendment 6709.11-99-1 Effective 12/01/1999 (EXCERPTS)

Exhibit A

55 – TEMPORARY CAMPS.

The requirements for health and safety in temporary labor camps, which accommodate large numbers of workers and can be reached by highway or forest road, differ from those for remote-site camps, which serve only a few employees and typically cannot be reached by road.

The following direction in sections 55.01 to 55.11 concerning water supply, sanitation, and food service operations applies to a large temporary labor camp.

Safety hygiene and other concerns of remote camps are addressed in section

55.12.

55.01 – Authority.

The authority for sanitation and temporary camps is in Title 29, Code of Federal

Regulations, section 1910.141 and 1910.142.

55.12 – Spike Camps/Remote-sites General Campout.

When work projects or activities require camping out, it is important to be well prepared.

55.12a – Preparations.

1. Talk to coworkers who are familiar with the area. Study maps and aerial photos of the worksites and camp locations.

2. Ensure that the crew has reliable communications and a schedule for regular check in.

3. Prepare a travel itinerary and time schedule for the return to the trailhead and the trip back.

4. Procure foodstuffs carefully: Avoid glassware; consider freeze-dried foods and other nonperishables; label everything; take along sealable plastic boxes, bottles, and bags for perishables; and purchase perishables just prior to departure.

5. Train personnel in the use of specific camp equipment, such as stoves and lanterns, handtools, maps, compass, GPS, and first aid kits, camp sanitation, survival techniques, and radio operations.

55.12b – Other Concerns.

Take appropriate steps to address the following:

1. Transportation of people and equipment.

2. Anticipated hazards of the specific work or activity.

3. Personal health needs.

4. Disposal of waste material.

5. Choice and layout of camp.

6. Impact of weather and seasons.

Health and Safety Code Handbook Chapter 50: Employee Safety, Security, and Health, Section 55: Temporary Camps

7. Natural hazards such as overhanging cliffs, areas subject to flash flooding, rock slides, tree snags, widowmakers, tall grass, and low marshy areas.

8. Adequate drainage. Choose campsites:

a. Not within 200 feet (61 m) of swamps, pools, sink holes, or other surface water collection areas unless mosquito control is in effect.

b. Free of depressions that collect water.

9. Sufficient space to prevent overcrowding.

10. Food preparation areas and sleeping quarters located at least 500 feet (152-1/2 m) from livestock areas.

11. Bear precautions for food storage and preparation.

12. Animal hazards, such as poisonous insects and snakes.

13. The presence of poison ivy, oak, and sumac.

55.12c – Cooking Operations.

Crew leaders should ensure that well-balanced meals are prepared. Because of the unique problems associated with transportation and storage of perishable foods at field camp locations, use freeze-dried, dehydrated, and other specially prepared food when possible.

1. Cooking Area.

Choose a clean and reasonably flat spot for food preparation and cooking. Do not place cooking stoves inside tents. Use tarps or flys for protection from the weather. If using charcoal, have regular starter fuel available. Never use gasoline or camp stove fuel.

2. Meal Preparation.

Provide a wash area for cooks and kitchen helpers, complete with hot water, soap, and towels. Spread plastic sheets over food preparation areas and keep them clean.

Personal cleanliness of both food handlers and helpers is essential. Contamination under field conditions can quickly become a serious health threat. Open only the quantities of canned or sealed foods needed for each meal. Use up perishables as soon as possible. Cook all foods thoroughly to kill bacteria. Serve food hot.

3. Cooking Utensils.

Keep utensils clean. Store utensils in closed contamination-free containers until used.

Never set dirty pots or containers on the food preparation surface. Use tongs or gloves when handling hot pots.

4. Food Storage and Serving.

Store all unopened containers in the kitchen storage area. Store all nonperishable foods in resealable plastic containers. Keep the food serving area clean at all times.

Never serve food with your fingers. Use disposable plates, cups, and eating utensils whenever possible.

55.12d – Food Rations.

A wide variety of freeze-dried foods eliminate the concern for spoilage and should be considered for supplementing food supplies.

Health and Safety Code Handbook Chapter 50: Employee Safety, Security, and Health, Section 55: Temporary Camps

1. Inspect canned foods and emergency rations annually and before use. Open and inspect (10 percent random sample) rations held in dry storage (40 °F to 65 °F or 4 °C to 18 °C) that are 3 years old. If storage conditions are unknown or dry storage is not within the 40 °F to 65 °F range, inspect rations more often. Rations exposed to temperatures above 90 °F (32 °C) can spoil in a few weeks or within 1 year, depending on storage conditions. Destroy rations after the fourth year. Destroy canned food stored in an unheated building that has been subject to freezing and thawing.

2. Destroy any canned food showing evidence of damage or spoilage, regardless of the expiration date.

a. Leaky, rusted, swollen, weakened, or dented cans.

b. Contents with a flat, sour taste, or mold growth.

3. If there is any doubt about the wholesomeness and safety of canned rations or other foods, destroy them. Always check the packing date and advise users to closely examine the contents before eating. Destroy food that is abnormal in appearance, taste, or odor.

55.12e – Water Purification of Undeveloped Sources.

All undeveloped sources must be considered contaminated and unsafe for drinking water. For field situations, provide or obtain safe drinking water by:

1. Hauling water from a source that complies with public water system standards (refer to FSM 7422 for proper hauling containers, handling, and testing).

2. Using bottled water.

3. Using a point-of-use (POU) device that removes particles one micron or less in diameter that is labeled as certified by NSF International per NSF Standard 53 or labeled as an absolute one micrometer filter.

4. Boiling as follows:

a. Strain water through a clean cloth to remove sediment or floating matter.

b. Boil water vigorously for at least 3 to 5 minutes.

c. Aerate to improve taste by pouring water back and forth from one clean container to another several times.

5. Sterilizing canteens before each refilling in the following manner (unless each person has one for personal use):

a. Submerge canteens in a solution of liquid laundry bleach and water ratio 1:100

(1 capful per gallon of water).

b. Keep canteens submerged for a minimum of 1 hour (canteens must be completely filled with solution).

c. Rinse thoroughly with clean water.