The following instructions were distributed to the Boy Scout Troops attending the 2005 National Jamboree.
While not all details may apply to Troop 58 as written, they are good guidelines to use for sanitation purposes.
Washing the Dishes and Cleaning Up
Paper plates, bowls, cups, and plastic knives, forks, and spoons are not permitted in troop sites. It is very important that dishwashing be done properly.
Proper facilities for effective washing and disinfection of eating utensils and of food-preparation and cooking equipment must be provided in the kitchen. Unless these items are thoroughly cleaned after they are used, food particles, surface films, or deposits will accumulate. These will support the growth of many types of germs, including those that can cause food-borne disease. An effective dishwashing procedure, competently supervised, is essential for health protection.
Efficient dishwashing is necessary. Actually, the task should not take longer than 20 to 25 minutes if it is a teamwork job. The two cleanup people set up and supervise the operation, but each patrol member takes care of wiping out, washing, and rinsing personal eating gear.
Here are the steps to follow (also see the illustrations):
The first thing the cooks should do to start the meal is to put a large pot of water on the stove. This is used for hot drinks, soups, cooking, etc., during meal preparation. This pot is refilled with water and placed on the stove to heat before everyone sits down to eat.
Right after the meal, cleanup people prepare dishwashing water in a second pot by adding soap to a mixture of hot and cold water. Set up a third pot of hot water for the rinse. Leave the sanitizing water on the stove as long as possible to keep it boiling.
Spread out a clean plastic sheet for air-drying dishes. For handling utensils in hot water, use hot-pot tongs. Dissolve one sanitizing tablet in the hot water on the stove. The sanitizing water should be kept on the stove and as hot as possible to aid the air-drying of utensils, but it no longer needs to be kept at a rolling boil if a sanitizing agent has been added.
Each person cleans all food particles and grease from all personal eating gear. Two people volunteer to do the personal dishes of the cleanup people; they should be first in the dishwashing line. Cleanup people start cleaning out cook pots.
Everyone washes his own dishes, including his drinking container, each evening. After they are washed in the warm soapy water, the dishes are dunked in the hot rinse water. Next they are dunked for several seconds in the sanitized boiling water on the stove, then placed on the plastic sheet to air-dry. Towels should not be used for drying. All of the personal dishwashing should not take longer than five or 10 minutes. At this point, the others may leave, and the cleanup people finish the job.
Using a minimum of water with a scouring pad or abrasive cloth, the cleanup people wash out the insides of all pots. They wash and rinse cook pots, then place them on the plastic sheet to air-dry.
Dishwater is taken to the subcamp garbage disposal tents and dumped in the deep sink.
Cleanup people wash out and crush all cans, wash out bottles and jars, and then place all recyclables in the proper container.
Store dishes and cook pots in a dry, fly-proof place, such as the food box or in plastic bags.
Store eating utensils in bags.
Clean up stoves and police the area. Clean, hang up, or put away all dishwashing equipment in a place where it will dry out thoroughly. Check the stoves before leaving to be sure that they are completely off. Remember: This whole process is easily completed by a well-organized patrol in 30 minutes or less.