Minimum
Guidelines
Camps

The accommodations you may encounter include:

  • semi-permanent work camps such as a logging or construction camp
  • accommodations in the local community (motel/hotel, boarding house)
  • temporary camps using tents with temporary washing an cooking facilities.
It is most likely that you will be staying in temporary camps. The employer must provide accommodations and meals that meet minimum sanitary conditions. These conditions are summarized here.

Camp Location

The camp must be located where it is free from hazards including:

  • hazardous trees and snags in or near the camp
  • high water, flooding or mud slides
  • road traffic
  • movement of mobile equipment.

When locating the camp, consider:

  • water supply
  • Iocation of privies (distance, wind direction)
  • kitchen location (away from sleeping areas)
  • fire hazards
  • bear problems
  • access for emergency evacuation, and normal movement of people and supplies
  • drainage
  • fuel storage areas.

Conditions and
Standards

Camps-including food preparation areas, wash facilities, and sanitation and waste disposal—must meet or exceed the minimum camp standards set out in the regulations. This includes:

  • Industrial Camp Health Regulations (Health Act)
  • Ministry of Forests Silviculture Contract, Camp Standards (Schedule "D").

A copy of the Ministry of Forests Silviculture Contract, Camp Standards must be posted in a prominent place in all camps.

Drying room and laundry

Your employer must provide a heated and lighted facility used exclusively for drying work clothes. This facility must be:

  • separate from the food preparation, serving and dining areas
  • adequate for the changing of clothes
  • capable of drying clothes for all workers in 12 hours.

Your employer is to provide arrangements for laundry to be done at least once per week.

Food Prep and Handling

Food preparation, handling and storage must meet the following standards:

  • food preparation areas must be:
    - separate from any other room, and used solely for food preparation
    - maintained in a clean and sanitary condition free of insects and vermin.

  • food preparation surfaces must:
    - have a smooth, durable surface that is impermeable to water
    - be easily cleaned
    - be kept clean and sanitary.

  • hand washing facilities must be provided for food handlers:
    - separate from other washing facilities
    - complete with hot and cold water, soap and disposable towels.

  • food preparation facilities must also ensure:
    - all eating and food preparation utensils, dishes and kitchenware can be cleansed and sanitized
    - utensils, dishes and kitchenware are cleaned in hot, drinking-quality water
    - three sinks or basins (soap/rinse/bleach), and drying racks are to be provided by the employer to be used exclusively for washing and drying utensils, dishes and kitchenware.

  • water used for food preparation must be drinking quality water

  • dining facilities must be provided that:
    - are dry and heated
    - have sufficient tables and backed chairs
    - are well lit
    - have furniture and equipment in the dining area with smooth, durable, non-absorbent surfaces that are kept clean and sanitary.

  • food handlers must:
    - not have any communicable diseases or skin infections
    - thoroughly wash their hands before handling food
    - wear clean clothes
    - keep their hair in place
    - keep fingernails short and clean
    - not use tobacco products while preparing food.

  • food storage must ensure:
    - food is stored off the floor and protected from contamination
    - perishable food is to be stored below 4°C or above 60°C to prevent the growth of organisms likely to cause disease
    - food storage containers are easy to clean, durable, non-toxic, non-corrosive, designed to close securely -food storage containers are used for no other purpose but the storage of food.

Sanitation

Sanitation and sanitary facilities must meet the following standards:

  • privies, washing facilities and any other sewage sources must be situated so that streams, lakes, wells or other bodies of water are not contaminated

  • privies, grey water pits and waste pits must not be located closer than 30 metres from any body of water or dining facilities

  • water sources used for drinking or washing must be especially protected

  • privies must be located so that they do not create an odour or other health problem for the camp

  • privies must be constructed so that:
    - they are easily cleaned
    - flies, insects and rodents cannot get access to the waste materials
    - surface or ground water cannot enter the pit
    - the enclosure is vented and provides privacy.

  • privies must be adequately stocked with toilet paper, and kept in a clean and sanitary condition

  • showering facilities are to be provided that:
    - afford personal privacy
    - have hot and cold water under good pressure
    - are easily cleaned
    - are maintained in a clean and sanitary condition
    - have adequate drainage.

  • refuse and waste, especially of food-related materials, must:
    - not be allowed to accumulate in or near the camp (it is a health hazard and will attract unwanted wildlife e.g., bears)
    - be in covered waste disposal containers for food related waste
    - be collected and disposed on a regular basis.

To reduce the likelihood of bear problems, DO NOT throw food into the area surrounding the camp.

Water and Nutrition

As a tree planter you will need a lot more water, and a higher daily intake of calories, due to the physically demanding nature of the work. Drinking enough water and getting enough calories through a nutritionally balanced diet is essential if you are to have a productive season free of injury, illness and excessive fatigue.

Sufficient water must be provided for drinking and food preparation by the employer:

  • water must be safe for drinking (i.e., potable)
    - this includes any ice used in drinks or that comes in contact with food

  • drinking water is to be stored in containers which are free of contaminants

  • drinking water dispensers must:
    - be constructed so that they can be closed
    - be equipped with a tap
    - be kept in a sanitary condition
    - not be used for any other purpose.

  • water supplies for drinking and food preparation must be clearly marked as "drinking water"

  • other water sources in camp must be clearly marked as unsafe for drinking.

You will need a balanced diet consisting of all the food groups listed in the revised Canada Food Guide, Basic Food Groups.

This should include:

  • approximately 5000 to 7000 calories per day
  • approximately four to eight litres of water per day.

Your water intake will depend on:

  • your own body's needs
  • your level of physical conditioning
  • temperature
  • wind
  • physical demands of the site (e.g., steep ground, heavy brush, heavy slash, etc.).

Salting food during hot weather can replace the salt that is sweated out of the body while working. Avoid the use of salt tablets.