Pack down

(14:35)

Now there are only leaders left it’s time to pack the boxes. All the equipment should be stacked on tables, washed, dried and ready to pack.

  • Use the ‘equipment audit’ sheet to count and record everything.

  • Write comments for anything that needs to be re-ordered.

  • Take a photo of the completed sheet with your phone for later.

  • Pack the equipment into the boxes by following these lists;

 

Box 1

- Induction hobs (2)

- Plastic serving spoons (3)

- Plastic turners (3)

- Plastic tongs (3)

- Extension cords (2)

- Frying pans (2)


Box 2

- Knives (24)

- Dessert spoons (24)

- Forks (24)

- Teaspoons (24)

- Cutlery pots (3)

- Chopping mats (10)

- Plastic plates (36)

- Chopping knives with safety shields (9)

- Peelers (9)

- Plastic bowls (36)

- Sets of measuring cups (3)


Box 3

- Large metal bowls (6)

- Small metal bowls (9)

- Graters (blue tub, lid and 2 metal graters) (3)

- Water flasks (3)

- Can opener (1)

- Plastic cups (36)

- Sieves (3)


Box 4

- 3-way adaptor (1)

- USB wall charging adapter (1)

- Mifa bluetooth speaker with usb cable (1)

- Anti-bacterial spray (1) 

- First aid kit (1)

- Kitchen roll (3)

- Antibacterial hand gel (3)

- Antibacterial hand wash (1)

- Caddy liners (6)

- Address labels (2 rolls)

- Blue tack (1)

- Permanent markers (4)

- Salt grinder (3)

- Pepper grinder (3)

- Extra virgin olive oil (2)

- Vegetable oil (1)


  • Put the straps around the boxes and make sure they are locked.

  • Move the boxes to where they should be stored. Take care to bend your knees as they are a bit heavy!