In one of the NCC camps, you have been asked to set up the cookhouse (langar) for your company. What points regarding hygiene and sanitation would you keep in mind while selecting a site for the cookhouse?
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When setting up a camp cookhouse, follow the W-E-D-S checklist: Water (potable and uphill), Elevation (high and dry), Distance (at least $100\text{m}$ upwind from latrines), and Safety/dust protection.