RiverRunnersForWilderness: Created page with "This Public Health River Guide has been put together by Matt Walburger, National Park Service Office of Public Health. PUBLIC HEALTH RIVER GUIDE (Recommendations for good health on your self-guided river trip!) FOOD STORAGE, HANDLING, PREPARATION AND SERVICE Storage - Whenever possible, raw Potentially Hazardous Food (PHF*) should be stored in a separate cooler. If this is not possible (e.g. single cooler trips), raw PHF should be stored at the bottom of the cooler in..."

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Created page with "This Public Health River Guide has been put together by Matt Walburger, National Park Service Office of Public Health. PUBLIC HEALTH RIVER GUIDE (Recommendations for good health on your self-guided river trip!) FOOD STORAGE, HANDLING, PREPARATION AND SERVICE Storage - Whenever possible, raw Potentially Hazardous Food (PHF*) should be stored in a separate cooler. If this is not possible (e.g. single cooler trips), raw PHF should be stored at the bottom of the cooler in..."

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This Public Health River Guide has been put together by Matt Walburger, National Park Service Office of Public Health.

PUBLIC HEALTH RIVER GUIDE
(Recommendations for good health on your self-guided river trip!)

FOOD STORAGE, HANDLING, PREPARATION AND SERVICE

Storage - Whenever possible, raw Potentially Hazardous Food
(PHF*) should be stored in a separate cooler. If this is not
possible (e.g. single cooler trips), raw PHF should be stored at
the bottom of the cooler in durable leak-proof containers.
Double bagging may not be adequate when storing raw PHF in
the same cooler as ready-to-eat foods. All food items should be
stored separately from cleaners, fuel, human waste or solid
waste receptacles.

Temperature – Store all PHF below 45F. Use a thermometer
to monitor PHF temperatures in storage coolers.
Food Handlers should not eat while preparing food and should
protect any cuts or sores before preparing food. Using
disposable food service gloves when handling ready-to-eat
foods is a good public health practice and strongly encouraged.
Illness – Consider restricting anyone experiencing symptoms
of diarrhea or vomiting from food handling or water treatment
for 72 hours after symptoms resolve. It may be advisable to
serve food to ill individuals away from the food service area for
72 hours after symptoms resolve. Also consider placing them
on the same boat location each day for 72 hours after
symptoms resolve.

Sanitize raw PHF contact surfaces (such as utensils, cutting
boards, containers, etc) before use with other foods.
Thermometers – Use a stem thermometer to check the
internal cooking temperatures of raw animal foods (165F for
most PHF. Good idea to use 165F as a general rule.
However, eggs are safe if cooked @145F, steaks @ 145F, and
ground meat@155F).

Separate Utensils or Gloves should be used by servers for
each food item. A good practice is to have a food handler
place food on guests plates as they walk by rather than guests
touching each utensil in succession. This is especially
important if anyone in the group is ill. Sick individuals should
have a plate of food served to them separately.
Food protected – From environmental contaminants.
Overhead or side protection should be used as needed to
protect food from rain, wind, overhead vegetation, etc.
Cooked PHF consumed or discarded within 4 hours –
Saving PHF for use at another meal is a high risk activity for
food-borne illness in the backcountry. To be safe, consume or
discard PHF within 4 hours of preparation.
*Potentially Hazardous Food (PHF) Include: 1-Raw or
cooked meat, fish, shellfish, poultry, eggs, and dairy products.
2-Cooked (but the raw form is not PHF) rice, beans, or
vegetables. 3-Raw sprouts. 4-Cut melons.

POTABLE WATER METHODS

Hauled Water – Use only an approved Municipal System
Source. Before hauling disinfect the container by: (1) Add 2
TBLS unscented bleach to 5 gallon container. (2) Fill with
potable water. (3) Wait 30 min. (4) Empty, then rinse w/potable
water. (5) Fill with potable water for hauling.

Water Filtration and Disinfection - If sediment in water, let
settle overnight or use settling agent (i.e. alum). Use a
commercially available water filtration and disinfection device.
Follow all the instructions included with the device.

Boiled Water – Rolling boil for at least one minute.

HANDWASHING PRACTICES

Handwashing Setups – 100 ppm Cl residual is recommended
in source water. Test strips should be used to check Cl levels.
Liquid soap should be provided. Repeated dipping of hands in
source water should not be allowed.
Location – Locate handwashing setups conveniently near food
prep area and also near toilet areas.

Foodhandlers - Foodhandlers should wash hands immediately
before food preparation, after using toilet, after touching hair or
clothing, and after other potential contamination. Remember
not to wipe hands on clothing to dry them!
Everyone – Everyone should be regularly encouraged to wash
their hands after using the toilet and before getting food
service.

Alternative handwashing setups – In circumstances where
sufficient treated water is not available, 62% ethyl alcohol
sanitizer may be used after washing hands with untreated
water. This is not as effective as treated water handwashing
setups.

DISHWASHING AND SANITIZING

3-compartment dishwashing setup - In the order of Wash-
Rinse-Sanitize. Hot wash water with detergent. Sanitizer
should have 100 ppm Cl residual.
Test Strips – Use to check Sanitizer compartment Cl residual.
Air Dry – Air Dry dishes and utensils before storage.
Sanitize surfaces – Sanitize tables and other non-food contact
surfaces between uses.

ILLNESS REPORTING

1 or 2 persons sick – Complete the GI Illness form (one for
each person sick) at the time of illness. Submit the form(s) at
the conclusion of the trip.
3 or more sick – Complete the form (one for each person) at
the time of illness. Call out ASAP to report using SAT phone.
If no SAT phone is available then try any of the following:
(1) Use another groups SAT phone. (2) Report to NPS Patrol
(3) Use radio if available. (4) Use Phantom Ranch phone.

Click [[The Kitchen | '''here''']] to return to '''The Kitchen''' page.

Click [[Drinking Water Management | '''here''']] to return to the '''Drinking Water Management''' page.

Click [[Perishable Storage | '''here''']] to return to the '''Perishable Storage''' page.

Public Health River Guide - Revision history