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
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