Canoe Trails Training Manual

D - 5
8. Dishwashing and Sterilizing (cont.) There are various ways of handling the dishwashing chore, however the most accepted is that this responsibility follows on the cook crew. The following procedure is the proper steps for the crew to use: 1. Each individual is to scrap their dish into the fire, rinse it in the lake, and then stack them for the cook crew to wash and sterilize. All cooking utensils will be handled by the cook crew, in the same manner as noted above . 2. The cook crew will wash and sterilize in the following manner: a. Wash all dishes, pots, skillets and utensils in hot soapy water. b. Rinse off soapy water either in the lake or in a pan of clear cool water. c. All items must be sterilized by dipping in a pot of boiling water or in the case of cooking utensils, too large to fit into the boiling water pot, by dipping water from the boiling pot and rinsing them. d. These cooking utensils can either be dried with a clean towel or air dried prior to being repacked in the commissary box. Whatever the details, sterilization is important to avoid any chance of dysentery.
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