Primitive campsites shall be maintained and operated in a safe and healthful manner.
  (1) Drinking water used at primitive camps and on hikes and trips away from permanent campsites shall be from a source known to be safe (free of coliform organisms) or shall be rendered safe before used in a manner approved by the Texas State Department of Health. An adequate supply of water, under pressure where possible, shall be provided at the cooking area for hand washing, dish washing, food preparation, drinking, etc.
  (2) Primitive campsites which are not provided with approved toilet facilities shall have a separate toilet area designated for each sex at a minimum ratio of one toilet seat per 15 persons. Slit trenches or cat holes with a readily available supply of clean earth backfill or other disposal methods approved in writing by the Texas State Department of Health shall be utilized for the disposal of human excreta in these area. Toilet areas shall be located at least 150 feet from a stream, lake or well and at least 75 feet from a campsite, tent, or other sleeping or housing facility.
  (3) Solid wastes which are generated in primitive camps should be disposed of at an approved sanitary landfill or similar disposal facility. Where such facilities are not available, solid wastes shall be disposed of daily by burial under at least two feet of compacted earth cover in a location which is not subject to inundation by flooding. Burning is not recommended.
  (4) All food and drink shall be of safe quality and stored in such a way as to prevent spoilage. Only the foods which can be maintained in a wholesome condition with the equipment available shall be used at primitive camps. Perishable foods shall be refrigerated where possible. Where ice and ice chests are used, adequate ice shall be provided, meats and other highly perishable foods shall not be stored over 24 hours, and ice chests shall be drained to prevent accumulation of water from melted ice.
  (5) Hot water and detergent shall be used to wash all food utensils after each meal at primitive campsites. Where group dishwashing is practiced, all utensils shall be immersed for at least two minutes in a lukewarm chlorine bath containing at least 50 ppm of available chlorine at all times. Where chlorine is used, a three compartment vat or three containers are required for washing, rinsing, and immersion.
  (6) No dish, receptacle, or utensil used in handling food for human consumption shall be used or kept for use if chipped, cracked, broken, damaged, or constructed in such a manner as to prevent proper cleaning sanitizing.
  (7) Disposable or single use dishes, receptacles, or utensils used in handling food shall be discarded after one use.
  (8) Eating utensils shall not be stored with foods or other materials and substances and shall be stored in clean dry containers.
  (9) Persons who handle food or eating utensils or both for the group shall maintain personal cleanliness, shall keep hands clean at all times and shall thoroughly wash the hands with soap and water after each visit to the toilet. They shall be free of local infection commonly transmitted through the handling of food or drink and free of communicable disease.
  (10) Food shall be stored in clean and dry containers that provide protection from insects, rodents, and wildlife. Hazardous substances, medicines, etc., shall not be stored in containers with food.

Source Note: The provisions of this §265.72 adopted to be effective January 1, 1976.