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.
Slappin that bass like some delerious funky preist!!!
UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*
British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009