By Peter Nielsen
What you must find out about anchoring--fast and simple!
Anchoring is an important ability for any boater--power or sail--whether you're making plans a picnic lunch in a secluded cove or an in a single day stopover at in anchorage.
This 16-panel, foldout advisor will give you quick, easy-to-follow directions for secure and effective anchoring. Anchoring is in complete colour and is outlined on hinged, seriously laminated, water-resistant pages, so this hard source will carry its personal even if you're in tough weather.
Read or Download Anchoring: A Captain's Quick Guide PDF
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Extra info for Anchoring: A Captain's Quick Guide
For example, the requirements for the collection and maintenance of health information and healthcare supervision are different when the camp is operating a resident camp from when a weekend group rents the camp facilities to run their own program, because the responsibility for service may vary. When rental groups are responsible for their own care and supervision, camps need only advise rental groups of limited site-related or youth-specific concerns. Camps are not responsible for collecting health forms, leader qualifications, vehicle maintenance records, and so on, in these circumstances.
Org. ” These resources include skill verification charts, examples of various policies and procedures, checklists of what standards to score when offering specialized activities, and more. SITE AND FOOD SERVICE STANDARDS FOR CAMP ACCREDITATION The camp’s facilities, safety protocols, and food service safety should promote health and safety and minimize risk. The physical setting of the camp operation is an integral part of the total camp experience. While personnel and program are key to meeting objectives for camper development in a healthy atmosphere, the site, its facilities and food service also make an important contribution to the overall experience and significantly affect the safety of participants.
However, even when the food service standards are not scored, camps should consider the requirements of the food service standards in contracting with appropriately licensed services and verifying their practices. 16. 23 are required to be scored. 22. 23 are scored. 23 do not apply if rental groups never use camp kitchen facilities for meal preparation.