Outdoor kitchens are fraught with potential danger (really). Typically not life-threatening danger but definitely trip ending danger from cuts, burns, and diarrheal illnesses (gastroenteritis). Aside from sunburn, most burns on outdoor trips happen in or near the kitchen with the vast majority of those due to hot water; the rest tend to involve alcohol and camp fires. Deep cuts occur on a hand when someone holds a bagel or cheese in one hand and wields a knife with the other. Poor hygiene leads to diarrhea.
When you think about it, it's pretty silly to have to leave a trip because of a cut, burn, or an intestinal illness that requires advanced care, especially with a little forethought and planning these type of injuries can be easily avoided. What follows is a summary of good management techniques for outdoor and camp kitchens that focuses on avoidance.
Effective Kitchen Management Guidelines
Looking for more information? Take one of our wilderness medicine courses. Guides and expedition leaders should consider taking our Wilderness First Responder course.
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