I'm curious as to what you guys use as a sink when catering or working at say a farmers market etc. Here the basic rule is we are required to have a separate hand washing sink so a three sink set up wouldn't work. As far as they tell me the standard is a two basin sink for dishes with a separate smaller sink just for hand washing.
What are some of you required to do?
Second thing- I have been in contact with FSA and have yet to receive an answer. I'm trying to find out the exact requirement for sinks. I gave them an example of~'while say doing a hog roast in the middle of a field where there is no plumbing available' and no one seams to know.
Trailer has a 3-hole sink plus a handwash. Before we had the trailer, we used 3 plastic jugs that we set on a fender of the pit with a catch basin under them. 1 jug was labeled fresh, 1 labeled bleach water, and 1 labeled soap (it was insulated and labeled hot. Heated water on top of firebox). Kept a seperate dish pan of soap water and hand sanitizer next to it.
Funny you should say that. We just returned from a local farmers market and all they had ( selling cooking sausages) was a bowl of water, hand sanatiser and parer towels. It was the same at another stall where they were selling cheese and pastery.
Looks like I didn't need to spend the money this weekend on that unit afterall. Oh well It will be very useful anyway.
I picked up one of these from ebay..
EBERSPACHER HEATED HANDWASH 12 VOLT HOT & COLD
Hot and cold water at any location is now an affordable reality with this compact, easy to install and technologically advanced mobile handwash unit. The Eberspacher Handiwash will help you meet occupational health and safety requirements. Ideal for anyone working with hazardous substances, or unhygienic conditions.
Easy to install and can be easily mounted to any vertical surface. The Handiwash is available in 12 volt and 24 volt versions. Select your desired version above.
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