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dewkster56
01-25-2010, 09:42 AM
This may sound like a dumb question to you, but believing there is no such thing as a dumb question I am going to ask anyway. I am currently filling out paper work for Health Dept. ( Mi.) and came to the question on if I would be cleaning produce on site. If yes, which sink will you use for food prep? I am going to be using a 7 x 16 Trailer equipped with 3 sinks for wash, rinse and sanatizing as well as another seperate sink for handwashing. Do I need another sink or which do I use? I am applying for STFU.:-?

BigJimsBBQ
01-25-2010, 10:34 AM
No - Just simply get as large a sink colander as possible to fit in sink as use that as the produce cleaning tool.

Here is a good starting point: http://www.thefind.com/hardware/info-over-sink-colander

PCDoctor_1979
01-25-2010, 11:42 AM
In Iowa, the HD has told us not to place produce the hand sink. Their reasoning is that it could back up and get sewage all over your nice veggies. The colander is a good solution as is a designated tub that you can put some water in and get things separated from the hand sink.

Ford
01-25-2010, 11:45 AM
For the STFU you will probably need a different sink for washing and prep of produce. The HD may work something out with you but it depends a lot on the county and the inspector. You also need a mop sink although there are ways around actually having a mop sink. PM me on that.

I wrote my SOP's saying I would not use fresh produce. It would be already processed so washing is not necessary. Coleslaw in bags ready to sauce. Frozen green beans, etc. It's all in how you write the SOP's although it also depends on the inspector.

dewkster56
01-26-2010, 09:47 AM
Thanks for the input. Filling out these forms is probably the hardest part of this business, but I would prefer to be legal to prevent hassles.