Commercial Rafting Sanitation Guidelines

rafting.gif Policy #: 500-02
Effective: November 24, 1993


  1. All ingredients used in food preparation shall be free from adulteration and spoilage. They shall be obtained from approved sources, as required by law, and be fit for human consumption. No thawed frozen food shall be refrozen, nor shall any food previously served to a person be reused. No food or beverage prepared in private homes shall be used in the food preparation or serving activities of commercial rafting operations.
  2. No food shall be prepared on the ground. Some form of a table, with an easily cleanable surface, shall be provided for food preparation. All food preparation surfaces must be washed and sanitized (100 ppm chlorine solution) after each use.
  3. Adequate space shall be provided for food storage. No food shall be stored on the ground or floor. All food must be raised at least 6" off the ground and stored inside a room, enclosure, or cabinet. All bulk food products, once opened, must be stored in plastic containers with tight fitting lids (e.g. Tupperware).
  4. Perishable food or beverage shall be stored at temperatures at or below 41 degrees Fahrenheit or at or above 135 degrees Fahrenheit to prevent pathogenic bacterial growth). A readily visible thermometer shall be attached to the interior ice chests and refrigeration units to help verify that proper temperatures are maintained. All food stored in ice chests may not be reused for public consumption.
  5. Overhead protection must be provided during food preparation. All food and beverage shall be protected from contamination whether it be dust, bird droppings, insecticides, or other airborne contaminants. Food and beverage shall be covered individually, under proper temperature, and be protected during all phases of storage, preparation, and service.
  6. All persons involved in the preparation of food shall effectively wash their hands with liquid soap and water prior to the handling of food. Hands shall be air dried or dried with single service sanitary hand towels.
  7. Multiple use eating and drinking utensils shall be washed in the following manner:
    • Utensils shall first be scraped free of large food particles into a sanitary garbage container, then,
    • Washed with soap in a bucket or metal sink containing adequate amounts of hot water (110 - 120 degrees), then,
    • Rinsed in a bucket or metal sink containing adequate amounts of hot water, then,
    • Placed for 30 seconds in a bucket or metal sink containing an adequate amount of disinfectant. The disinfectant solution should contain approximately 100 ppm of available chlorine. Using Chlorox, Purex, or similar type bleach, 100 ppm would be approximately equal to one capful of bleach per gallon of water.
    • The utensils should then be dried with sanitary towels and placed into a covered sanitary container.
  8. Running water shall be provided in all areas in which food is prepared or utensils washed (e.g. spigot type Gott cooler). The water supply shall be of a safe and sanitary quality. Water from the American River shall not be used in food preparation or utensil washing.
  9. All multiple use utensils shall be:
    • maintained in good condition.
    • made of non-toxic materials.
    • cleaned and sanitized after each use.
    • stored in a sanitary container when· not in use.
  10. Utensils shall only be used in conjunction with food preparation and consumption. Personal hunting knives, pocket knives, etc., shall not be used in food preparation.
  11. Liquid wastes generated from food preparation or dish washing shall first be strained and then disposed of into a private subsurface sewage disposal system.
  12. All potentially hazardous materials (e.g. cleaning chemicals) shall be stored separate and away from all food storage and food preparation areas.


  1. All food waste and rubbish shall be disposed of in such a manner which is clean and sanitary.
  2. All garbage shall be hauled to the Union Mine Landfill in El Dorado County or other approved sites in other counties.
  3. Contracting with a private disposal company or using the containers of a private individual, by permission, is also acceptable as long as the garbage ends up at an approved landfill.
  4. No solid wastes shall be deposited along the river except in approved receptacles.


  1. Toilet facilities with nearby hand washing facilities shall be provided for all persons and shall be plumbed to an approved subsurface sewage disposal system.
  2. Toilet paper, hand washing liquid soap, and single service sanitary towels shall be provided at all times.
  3. Temporary toilet facilities must be approved by the Division of Environmental Health.
    • Toilets must be easy to clean or removed for dumping without spills.
    • Toilets must be dumped at a facility approved by the division of Environmental Health or pumped by a company licensed by the Division of Environmental Health.
    • Spills must be cleaned up immediately and the area disinfected. All spills must be immediately reported to El Dorado County Environmental Management.


  1. The potable water supply shall be taken from either a public entity source such as E.I.D., or from a private small water system currently operating under a permit issued by El Dorado County Environmental Management.
  2. Under no circumstances shall water taken from the American River, or any other natural surface source, be used for food preparation, utensil washing, or drinking purposes.
    • American River water is known to contain high levels of fecal coliform bacteria.
    • Coliforms are a group of bacteria which are good indicators of pathogenic (disease producing) bacteria.
    • A protozoan parasite called Giardia is also found in the American River and is not destroyed by simple disinfection.