outdoor cooking safety guide

DEALING WITH WASTE
All cooker types and cooking methods create waste products.
Even natural fires leave behind semi-burnt sticks, ash, burnt/
blackened rocks and damaged ground.
Cookers require fuel that is usually supplied in plastic
containers, ready to be transferred to the specific cooker’s own
fuel container. LPG canisters are left empty once their contents
have been used. Always ensure you:
▲▲ wash out and recycle all plastic fuel containers
▲▲ dispose of LPG canisters responsibly – if they can’t be
recycled then discard them appropriately
▲▲ do not try to burn waste products or leave them at the
campsite or in the hut. Carry out what you carry in
▲▲ tidy up the campfire area and scatter the cold ashes on the
surrounding forest floor.
OUTDOOR COOKING
SAFETY GUIDE
New Zealand
Mountain Safety Council
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USEFUL CONTACTS
TRAVELLING WITH FUEL
AND COOKERS
Make sure all equipment is sealed and secure prior to travelling
and that it can’t get knocked or damaged while in transit.
Always check with your airline about their travel procedures
before taking a cooking appliance or fuel container with you on
a flight.
AdventureSmart
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etService
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epartment of Conservation
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STAYING SAFE WHEN COOKING OUTDOORS
New Zealand
Plan your trip
The Outdoor Safety
Tell someone
Be aware of the weather
Know your limits
www.mountainsafety.org.nz
Take sufficient supplies
DISCOVER
MORE, SAFELY
Mountain Safety Council
PO Box 6027 Wellington, 6141
Tel 04 385 7162, Fax 04 385 7366
Email: info@mountainsafety.org.nz
www.mountainsafety.org.nz | www.avalanche.net.nz
www.adventuresmart.org.nz | www.incidentreport.org.nz
Shaun Barnett, Black Robin Photography
Snowsports
03/14
OVERVIEW
This pamphlet focuses on the safety-related aspects of using
cooking appliances in the outdoors. However, much of the
advice is also applicable to other fuel-powered appliances such
as gas lamps or fridges.
Cooking in the outdoors, whether using an appliance or over
an open fire, can be quite a different and enjoyable experience
from cooking at home. There are numerous outdoor cooking
appliances available, which each have their own unique
functions, advantages and disadvantages.
No matter which method you choose,
there are several key elements that are
consistent across them all:
▲▲
▲▲
▲▲
▲▲
they need some form of fuel to operate
they need airflow
they output heat
they create a waste product.
USING FUEL
Whatever fuel your method uses, it has the potential to cause
serious harm.
AIRFLOW
All cookers, both natural and manufactured, need airflow to
work properly. Inadequate airflow can cause serious harm.
When your fuel burns, it combines with oxygen to produce light
(like a flame) and the heat you need to cook your food. When
there is adequate airflow, carbon dioxide and water vapour are
produced.
When there isn’t enough air, poisonous gas called carbon
monoxide is also produced. Carbon monoxide is a highly toxic
chemical that is odourless and causes symptoms such as
headaches, nausea and dizziness. Prolonged exposure could
result in poisoning and even death.
MANAGING HEAT
Heat from your cooker is the result of the combustion process,
and exactly what you need to make your dinner! However, the
same heat can also cause harm like burns.
To avoid injury:
▲▲ use pot grips or suitable utensils when stirring your food or
moving your pot
▲▲ let the cooker cool down before you touch it
▲▲ cook on the ground in a controlled area or on the cooking
benches provided in most huts
▲▲ don’t cook on unstable surfaces or in places where the
cooker/pot could fall onto someone below
▲▲ campfires should be small and use only dead materials as
fuel.
Overheating
Never expose your fuel canister or bottle to excessive heat. This
may seem odd when you consider it’s connected to the cooking
appliance and often no more than a few centimetres from the
flame, however you should:
▲▲ use the windshield provided with some cooking appliances
to protect the fuel bottle/canister
▲▲ avoid using cooking utensils that have highly reflective
surfaces, as these can reflect heat towards the fuel bottle/
canister
▲▲ give your cooker a rest every so often to let it cool down.
Do not operate the cooker for long periods of time without
turning it off.
Refuelling
You’ll eventually need to refuel your cooker, so make sure you:
▲▲ don’t refuel the cooker while it’s still operating
▲▲ don’t refuel in the ‘kitchen’ area. Move to a safe spot where
you won’t affect anyone else
▲▲ let the cooker cool down before refuelling it
▲▲ refuel on the ground. Don’t hold the cooker and fuel bottle/
canister in the air.
To ensure you have enough airflow:
Fuel storage
▲▲ always cook outside or open a window in the hut near the
cooking area
▲▲ don’t use cookers or any other fuel-operated appliance in
confined spaces
▲▲ don’t cook or use gas-powered lamps or other appliances
in your tent
▲▲ give your flame room to burn. It should just touch the
bottom of your pot.
It is essential to make sure you always store fuel correctly,
whether you are travelling to or from your campsite or while the
cooker is in use. Make sure you:
Always ensure your cooking/camping appliances are in good
working order and follow the manufacturer’s instructions.
▲▲ keep fuel bottles/canisters that aren’t being used at least
five metres away from the cooking area
▲▲ gently release any pressure that has accumulated in the
appliance after use and before storing it
▲▲ clearly mark your fuel bottles so they aren’t mistaken for
something else
▲▲ store your fuel in a cool place, away from direct sunlight.
SELECTING A COOKING SITE
Select a cooking site that has a clear area, free of dry material
such as long dry grass or leaf matter. Think about the trees and
bushes around you and position yourself far enough away so
they aren’t adversely affected.
Look for a cooking area that is flat and obstacle-free so when
you’re moving around you’re less likely to trip over. Consider
the size of the cooker you have and how much space this will
require to operate.
When staying in a hut always use the cooking bench, if provided.
Never cook on the hut floor, on hut seats or in the sleeping area.
GROUP MANAGEMENT
The biggest hazard when cooking in the outdoors is other
people. Knocking the cooker over, spilling the pot’s contents
and not paying attention to the task at hand are all contributing
factors.
Setting some clear rules will help ensure a safe experience.
▲▲ Set a boundary around the cooking area, only the ‘cooks’
are allowed in this zone
▲▲ Shoes (closed-toed) must be worn when cooking
▲▲ If you’re using an open fire, wear clothing that is flame
retardant
▲▲ Cook and carry pots full of hot water/food low to the ground
▲▲ Don’t sit around the cooker in case it is knocked over.
Crouch or kneel instead so you can react quicker
▲▲ Use pot grips
▲▲ Tell people when you’re moving around.
ENVIRONMENTAL
CONSIDERATIONS
When cooking in the outdoors, it is important to consider how
your actions may impact the environment around you.
MSC encourages outdoor users to embrace the seven principles
of Leave No Trace. The most relevant to outdoor cooking are:
▲▲ dispose of waste properly – carry out what you carry in
▲▲ don’t leave food scraps behind, as this promotes pest
activity and can affect other users’ experience
▲▲ minimise campfire impacts – make sure you’re allowed
a campfire in your specific area and if available use an
existing fire site
▲▲ campfires should be small and only use dead materials as
fuel
▲▲ extinguish the campfire with water and restore the site to its
original state.