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<br /> <br />,Q, <br />(:) <br />~ <br />'tQJ <br />tJl: <br />~., <br /> <br />Off-river Camping <br /> <br />Information and <br />E duc a tion <br /> <br />Boating Sa',fety <br /> <br />Sanitation ilnd <br />Food Prepa~ation <br /> <br />The permit/reservation system for all backcountry <br />camping in Grand Canyon National Park applies to <br />river running parties. Advance arrangements for any <br />off-river camping should be made through the River <br />Subdistrict. Camping at the Havasupai 0' Haulapai <br />Reservations requires the permission of the respective <br />tribe. <br /> <br />In the summer, an information and education program <br />will be offered daily at the Lees Ferry Visitor <br />Center. The program will focus on safety procedures, <br />environmental protection measures, and river running <br />rules. The program will also provide interpretation of <br />the history and natural history of the Grand Canyon. <br />All members of noncommercial trips must attend this <br />program. Noncommercial river runners will also <br />receive a minimum impact booklet and a copy of the <br />N PS operational requirements. <br /> <br />The NPS requires concessioners to deliver an orienta- <br />tion talk to all river passengers before a trip departs. <br />These talks are designed to inform passengers of <br />necessary safety procedures, environmental protection <br />measures, and the company and NPS operational <br />requirements. A voluntary training session will be <br />offe red each year for guides who wish the most <br />current in.formation on the canyon's geology, history, <br />and natural history. Guides are also invited to attend <br />the Lees Ferry program. <br /> <br />Past experience indicates that current boating and <br />safety requirements are adequate. Types of craft, <br />load capacities, gear (including life jackets), and <br />proper first aid and emergency provisions, are covered <br />in the Annual Operating Requirements. <br /> <br />Proper storage and handling of food and dishes is <br />essential to prevent the spread of communicable <br />diseases. Cleanliness of food handlers, proper type and <br />temperature of food storage boxes, clean cooking <br />utensils and other measures need to be observed. <br />Specific methods have proved effective and will <br />continue. <br /> <br />13 <br /> <br />AOR <br />Section <br />111.0. <br /> <br /> <br />AOR <br />Section <br />111.8. <br /> <br />AOR <br />Section <br />III.C. <br /> <br />-- <br />