Set up a handwashing routine people will actually use

Make the setup obvious

Choose the campground’s designated facilities when available. Otherwise plan a suitable portable station using safe water, soap and a clean drying method. Place supplies together so nobody has to search through the kitchen box with dirty hands.

Use a complete wash

CDC recommends wetting hands, applying soap, scrubbing all surfaces for at least 20 seconds, rinsing and drying. Pay attention to backs of hands, between fingers and under nails. Wash before preparing or eating food and after using the toilet.

Know when sanitizer is a backup

When soap and water are unavailable, a sanitizer containing at least 60% alcohol can be useful. It is not as effective in every situation, particularly on visibly dirty or greasy hands. Follow the label, supervise children and keep it away from flame.

Assign a small station kit

• A dependable source of suitable water.
• Soap in a container that closes securely.
• A clean drying method.
• A way to manage wastewater according to site rules.
• A refill reminder so the station remains usable after the first meal.

Keep clean and dirty jobs separate

Avoid handling a drinking-water spout with soiled hands. Decide who will prepare food while another person manages waste or dirty dishes. Keep the routine simple enough that a guest can understand it without a long explanation.