After taking a survey of sorts to help establish a safe standard for "safe cleaning of camp dishes and cooking utensils", this is what I have come up with. Many folks offered many opinions to the how and why of dish washing and sanitizing. The following was the most consistently recommended method of washing and sterilizing camp dishes. It could be wrong, who am I to say? I do wash my dishes in this manner however.

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STEP #1	STEP #2	STEP #3
The first bucket is the bucket used for soapy water. Use whatever soap you usually use (bio-degradable is best) and keep it as hot as you can stand without scalding yourself. When the water gets soiled and the soap is not breaking grease down like it should; the soapy water needs to be replaced.	The second bucket is used for rinsing washed dishes. The water in this bucket should be kept as hot as you can stand it without scalding yourself. The water should stay pretty clean and clear. If it gets cloudy, soapy or soiled, it should be replaced.	The third bucket is used for sterilization. It should contain 3 oz. of chlorine bleach to 5 gallons of water. The water in this bucket should be kept as hot as you can stand it without scalding yourself. The water should stay pretty clean and clear. If it gets cloudy, soapy or soiled, it should be replaced.

WARNING! HOT WATER CAN GIVE FIRST, SECOND AND THIRD DEGREE BURNS. The following chart tells how quickly you can receive second or third degree burns with hot water.

Temperature	Time to burn skin
160f 150f 140f 130f 120f	about 1/2 second about 1 1/2 seconds less than 5 seconds about 30 seconds more than 5 minutes