References Currency Exchange Peru will require an exchange of currency. The Peruvian currency is called the “Nuevo Sol” (New Sun). Airports and banks often offer the best conversion rate for your money. Be sure that the money is “clean” without tears or any printing imperfections. Newer bills are always preferred. Since exchange rates change constantly, it is easiest to check these rates through an online currency rate website. A great place to check the conversion rate is www.sunat.gob.pe/cl-at-ittipcam/tcS01Alias or http://www.XE.com. They offer conversions in all currencies to Peru’s Nuevo Sol and are easily navigable. Water Purification and Food Preparation Be sure to check with your Region Manager to determine what your water and food preparation situation or concerns should be. Will you have a cook? Will you have bottled water? Will you be preparing your own meals? Most project countries do not require any formal preparation for water purification and food preparation as we will be staying in rural homestays. Water in most 3rd world countries is not drinkable unless purified! Bottled water is usually available in cities, but you should also know purification methods since we will utilize non-bottled water for various cleaning purposes in the village, teaching the villagers methods to purify their water, and just in case you find yourself without access to bottled water for drinking. There are many water purification methods: filtration, chemical treatment, and boiling are most common. Each has pros and cons. Boiling is inexpensive and effective. However, when using boiling and/or chemical treatment methods, the foreign particles are still in the water even though it is safe. The chemical taste also leaves a lot to be desired. Compact filter systems can be purchased which are very good, but sometimes expensive. In moderate weather, an active person, consuming an average low-protein diet, needs 1 gallon of water per day for drinking plus fruits and vegetables with high water content to stay well hydrated. Food Preparation 1) All those who will participate in food preparation must thoroughly clean their hands either with antibacterial soap and Clorox water or using antibacterial wet wipes. (Set up a Clorox water "hand washing" station using a 5-gallon collapsible plastic container with spigot just outside the kitchen area.) 2) All fruits and vegetables must be soaked for a minimum of 20 minutes in Clorox water. (Rinsing in bottled water afterward will remove Clorox taste if the fruit or vegetable is to be eaten raw.) Keep food covered. 3) All other foods must be cooked thoroughly and kept covered. 4) All food servers and participants must also thoroughly clean their hands.
Published on Mar 27, 2012
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