So far my catering experience has consisted of carry-out or delivery of party packs from a commercial kitchen. Sanitation is common sense in that setting. When we start to cater on site (tailgates, event vending, etc.), what is the easiest way to handle sanitation without a trailer kitchen? By sanitation I mean cooking utensil cleaning, hand washing station, and fryer oil disposal. How do I set up a portable station to handle this in the field, parking lot, or anywhere else hungry fans may gather?

George

The best thing that I learned was talk to the health dept in your area. My contact here in Cleveland walked me through ideas, things that are acceptable, i.e. a portable sink, it just depends on the local regulations....

Here, we're required to have 3 compartment sink-wash, rinse, sanitize. Also a handwash sink. Disposable aluminum pans have helped us a lot in clean up time(enough to make them well worth the cost). If you can set up a pail to soak your utensils that won't be reused, that will save you some clean up time.

Check with your state dept of health.

Peggy

A learned from Firehouse BBQ of a Portable Propane Heater (got it at an Outdoor Store) that heats the water up. Hot water and 3 Pans might be acceptable? Then you have to worry about Waste Water, and temp, etc.

List U2 said, you need to check with the Health Dept for their requirements.

Here in Ohio ya have to have the 3 bay sink w/ 2 drainboards. The bowls have to be large enough to submerge your biggest cooking pan.

Then you have to have a handwash sink that has to be 18" or more from the 3 bay sink or have splash guards on the side.

If you do any food prep at all you need a single bay with at least 1 drain board.