he following are basic tips for health and hygiene at camp.

  • Anti-bacterial cleaners are types of disinfectant and can kill germs. They often come in spray form.
  • Anti-bacterial cleaners won't work if you don't use them properly, so always follow the instructions.
  • Always clean surfaces first with detergent to remove any  grease or dirt, then apply disinfectant to kill any remaining germs.
  • Use separate cloths or sponges for separate tasks; where practicable use disposable cloths.
  • If using them more than once, wash in hot water and soap then place in a suitable disinfectant, rinse thoroughly and allow to dry. Do not soak overnight as disinfectant solutions weaken and may allow bacteria to grow.
  • Keep serving bowls covered to protect them from dust, insects and pets.

  • 'Bugs' and 'germs' are the common name for the harmful organisms - such as bacteria and viruses - that cause food poisoning. Because we can only see them through a microscope they are also called microbes or micro-organisms.
  • They can get into our food at any point in the food chain - from the time when an animal or food is in the field to the moment food is put on to the table to eat. If they are allowed to survive and multiply they can cause illness when that food is eaten.
  • Food poisoning bacteria multiply fast but to do so need moisture, food, warmth and time. They multiply best between 5 and 63°C. One germ can multiply to more than 4 million in just 8 hours in the right conditions. 
  • Food poisoning microbes can be dangerous and can kill - though this is rare. They are very hard to detect since they do not usually affect the taste, appearance or smell of food.

  • Before opening cans wipe over the tops to remove any dust - and don't forget to clean the can opener.
  • Never put open cans in the fridge - transfer contents into a storage container or covered bowl and remember to use within two days.
  • Don't use food from rusty or damaged cans.

Chopping Boards
  • Wash and dry knives and chopping boards thoroughly after every use and especially between chopping raw meat, fish and poultry and chopping cooked and ready-to-eat foods. 
  • Ideally use separate chopping boards for raw and cooked foods.

Cling Film
  • Cover dishes and other open containers with foil or film before storing them in the fridge. Don't re-use foil or film to wrap other foods

Cool Bags
  • Use an insulated bag or cool box to keep chilled and frozen foods cool when shopping and buy these foods last.
  • Use enough ice packs to keep cool bags really cool.
  • When having a barbecue or picnic keep meats, salads and other perishable foods cool in the fridge or in a cool bag until just before you are ready to cook/eat them. 
  • Ideally use separate cool bags for raw meats and cooked/ready-to-eat foods. 
  • Cool bags can only keep food cool for a limited period so cook sooner rather than later.

Washing Hands

Don’t forget to wash hands:
     a) before handling food – any food
     b) before handling meat after veg
     c) before handling veg after meat
     d) before eating or sampling food during cooking
     e) after eating or sampling food during cooking
     f) before cooking
     g) after cooking
Finally, EVERYONE to wash their hands before they sit down to eat.