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