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| Health and Safety Guidelines | | Published on 11/18/03 at 13:26:57 GMT by Admin | | |  1. Risk Assessment and Camp Layout
- 1.1. In majority of cases the Risk Assessment and full site survey information referred to in the Health and Safety Policy (HSP) will be supplied to the groups in the form of the warning orders. The inclusion of a site map detailing the requirements from HSP 1.1 and 1.2, and a list of possible dangers and how to prevent them, both on and off the battlefield, will suffice.
- 1.2. If there are any private or alternative routes into the camp, make sure that these are known to you. Liase with the clients to advise any locals who own the private routes of when and what we are doing, as may be needed as an alternative emergency access / egress route.
- 1.3. An access way or lane of at least 11 foot wide should be running through the camp, that is if it is possible for an emergency vehicle to gain access into that area.
2. Fires and Fire Safety
- 2.1. Always liase with the clients as to the location for fires and the type of fire they allow (raised / fire pit).
- 2.2. Fires should be at least 6 feet away from any tents or canvas.
- 2.3. All tent canvas should be fire retardant whenever possible for non-authentic as well as authentic tents.
- 2.4. So as to allow quick exit in case a tent catches fire, all tents should have an accessible sharp knife within them.
- 2.5. Besides the extinguishing device mentioned in 3.3, which could be a bucket of sand or water, it is recommended that each fire has a fire blanket or thick wool blanket on hand to put out liquid fires (oil etc).
- 2.6. Use candles sensibly and always follow the warnings on the packets. Keep them out of draughts and away from any fabric or flammable substances. Tilly lamps are a safer option.
- 2.7. All smokers be aware of your cigarette butts, dispose of them safely and make sure that they are out.
- 2.8. Wood should be chopped on a large firm chopping block.
- 2.9. Persons chopping wood should ensure that they stop when they start to feel tired; so as to minimise the risk of injury.
- 2.10. Axes should be kept sharp.
3. Camp at Night / Adverse Weather Conditions
- 3.1. Have a torch accessible for those hazardous midnight treks across camp to the toilets, especially when it’s wet and windy.
- 3.2. Be careful when driving onto a site at night to unload. Be aware of ditches and sudden drops detailed on the site maps from 1.1, and keep an eye on any children wandering around.
- 3.3. Tents should be structurally sound. All ropes should be well secured to their pegs. Make sure your tent can stand up to the harsh winds experienced at some sites.
- 3.4. Ensure that all members have adequate bedding for the weather.
- 3.5. It is advisable that all members of all member groups have at least one spare set of clothing, be it modern or authentic.
4. Manual Handling
- 4.1. Examine the object before doing anything, and think of the best way to handle it
- 4.2. Lifting
4.2.1. Avoid carrying using one arm only. If it is unavoidable, swap the load between arms.
4.2.2. Get help to carry a load if necessary / possible.
4.2.3. Stand as close to the object as possible. Spread your feet to create a stable base.
this will leave little power to lift.
4.2.5. Grasp the load firmly and raise your head as you start to lift.
4.2.6. Lift with your legs. Use your leverage, momentum, balance and timing for a smooth action. Move your feet.
4.2.7. Hold the load close to the centre of your body. - 4.3. Carrying
4.3.1. Keep the load close to your body.
4.3.2. Keep your arms tucked in.
4.3.3. Don’t change your grip unless the load is supported.
4.3.4. Don’t block your vision by carrying a large load. Get help if you need it.
4.3.5. Avoid twisting your body, stooping, bending or leaning back. If you must change direction move your feet instead. - 4.4. Unloading
4.4.1. Face the direction the load will rest on by moving your feet and whole body to face that direction.
4.4.2. Bend your knees to lower the load. Keep your back straight and load close to your body.
4.4.3. Be careful with your fingers and toes. Allow enough room for them when the load is set down.
4.4.4. Slide the load into tight spaces – it’s much easier and safer than trying to lift it.
4.4.5. To place the load on a bench or table, rest it on the edge and push it forward with your arms and body.
4.4.6. Ensure the load is stable and secure in its resting-place.
5. Health Safety
- 5.1. Health details should be brought to every event in case of emergency. All details of allergies, prescription and previous injuries, illnesses and major operations should be listed and kept up to date. These are confidential and should be kept by the officers within the member group.
- 5.2. It is recommended that each group own a full first aid kit that should be restocked after every event. As well as the usual bandages dressing and plasters, plastic gloves, burn relief, Steri-strips and support bandages are advisable. A cut dressed by a Steri-strip is much easier to hide than a large plaster.
- 5.3. It is recommended that each combatant has an up-to-date tetanus.
- 5.4. It is recommended that all groups have at least one first-aider or equivalent per event, and any medical staff e.g. doctors, nurses, paramedics, physiotherapists, should make themselves known to their individual groups’ captain.
6. Food Safety
- 6.1. Use separate boards for meat, non-meat and vegetable products.
- 6.2. Select menu items carefully, avoiding those that require elaborate preparation or long cooking
- 6.3. Ensure there is access to hand washing facilities (This may mean having a bowl of clean water available in a nearby tent to wash your hands).
- 6.4. Keep raw and cooked foods separate at all stages of preparation, cooking and service.
- 6.5. Keep high-risk foods e.g. salads etc. below +5 degrees centigrade OR ensure they are not held at ambient for more than 2 hours (i.e. keeping foodstuffs out of the sunlight as long as possible especially on a very warm day).
- 6.6. Provide temporary refrigeration, perhaps in the form of cool bags / boxes.
- 6.7. Cook all meats thoroughly till juices run clear. Center temperatures of foods should reach +75 degrees. This applies to all meat.
- 6.8. Wash hands frequently, particularly after handling raw foods but minimize direct handling of any food e.g. use tongs, spoons etc.
- 6.9. Serve foods immediately.
- 6.10. Discard leftovers.
- 6.11. Provide suitable bins for refuse.
- 6.12. Check for nut products, or anything else that the members of your group are allergic to, in the foods that are served.
- 6.13. Keep vegetable and vegetarian products away from the meat products.
- 6.14. Check the use by date on everything.
- 6.15. The food storage area should be dry and the food kept off the floor. This can be achieved by the use of a ground sheet or plastic or wooden boxes. Cardboard boxes are not advisable, as, if damp, they tend to disintegrate quickly.
- 6.16. Keep all detergents and cleaning materials in a separate box away from the food, and kept out of the reach of children.
- 6.17. Keep preparation areas as clean as possible and ensure they are scrubbed before and after preparation. This includes tables chopping boards etc
7. Arenas and Stewarding
- 7.1. At some sites we must be self-stewarding, therefore if the men are fighting, any women or non-combatants not involved in the camp should be stewarding (i.e. patrolling the barrier).
- 7.2. Any water carriers on the field should retreat to a pre-designated safe area during combat. If water is required during the battle the combatant should seek the water carriers, not the other way round, as not to endanger the water carrier. The water carriers should only go among the combatants if there is absolutely no fighting.
- 7.3. Single barriers will suffice for roping parts of the camp and cooking areas so as to comply with the “unattended and accessible” phrases within the HSP.
Further guidance can be obtained from the NAReS Guidance Notes, current versions being available from the Health and Safety Officer. |
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Last Updated ( Thursday, 14 April 2005 )
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Health & Safety 
