Wash/Sanitizing Station

"Bone to Bark" BBQ · 03-12-2012, 06:02 PM

I know that the rules require 3 separate wash tubs... soapy water, rinse and bleach/water for sanitizing. Here's the question- Is there a minimum temp. requirement for the water in your wash station? We're doing a comp very close to home and I was thinking of boiling a few gallons of water and keeping it in a Coleman drink cooler. It should maintain temp for the better part of the comp day. What do you think?

SeaDogBBQ · 03-12-2012, 06:12 PM

I dont think there is a published minimum temp from KCBS but the first tub with dish washing soap should be over 110 degrees. Dont heat the bleach/sanitizing solution.

SirPorkaLot · 03-12-2012, 08:11 PM

I use plastic tubs. Boil water on camp stove to heat.
When I'm done, rinse the tubs out and pack my stuff back in them.

Doesn't have to be sinks or running water.

djqualls · 03-12-2012, 09:12 PM

I don't think heat is an issue, the last stage bleach rinse substitutes for heat sanatizing. You obviously want warm water in the soap stage to help dilute the soap and cut grease. and rinse can be any temp because that is just that a rinse to remove deteregent and then sanitizing for final process.

I'm basing this on what I know about Oklahoma health codes when I had a small deli and our requirements for our restaurants we have now.

AZScott · 03-12-2012, 10:50 PM

We always try to keep the hand washing station as hot as we can without burning our hands.

MAP · 03-13-2012, 06:39 AM

If you are using an R.V. do you have to have a wash station since you have hot running water?

Ford · 03-13-2012, 10:21 AM

The rule is 3 sinks. RV usually has 2 sinks so technically they need a sanitizing bus tub beside it. I've never seen anybody check this out at a contest.

BC Squared · 03-14-2012, 07:51 AM

We did this for our first comp, but stopped after that. A lot of teams don't bother. We constantly glove up, reducing the need for hand washing. We don't do dishes on site, we minimize our dishes usage and bag them up and wash them at home. We've never had a rep ask to see our three sink setup.

nthole · 03-14-2012, 08:13 AM

We use 3 bus tubs and then when done they double as storage bins. We used to wash a lot, but if you watch a lot of teams you'll notice they glove up a LOT and they use as much disposable as possible, including cutting boards. We found this saves a lot of time and washing (used to change the bins 3 times throughout the contest, now only the change the wash once on Sat morning just to freshen it up).

Ford · 03-14-2012, 08:35 AM

Quote:

Originally Posted by BC Squared

We did this for our first comp, but stopped after that. A lot of teams don't bother. We constantly glove up, reducing the need for hand washing. We don't do dishes on site, we minimize our dishes usage and bag them up and wash them at home. We've never had a rep ask to see our three sink setup.

Servsafe training says you MUST wash your hands before putting on every pair of gloves. HD's doing an inspection of a facility will look for this. KCBS does not require it but there's a reason for doing it. Put on gloves using dirty hands transfers germs, etc to the gloves. It's certainly better than no gloves but it's not as safe as most think.

Disposable stuff to minimize washing is an excellent idea. Do it myself even though I have an HD approved trailer.

NS Mike D · 03-16-2012, 07:54 AM

KCBS dos not have a temp requirement, but as a Scout dad, we follow BSA with warm in the middle pan and hot in the sanitizing pan (with a capful of chlorine bleach). It helps clean grease. They use a large stock pot with a spigot on a propane burner. If you have electric, a coffee pot works great.

We use hand sanitizer and gloves - cuts down on water use, and keep our hands clean.

lbmksu · 03-16-2012, 11:09 AM

Heat is not an issue if you chemically sanitize. It is the sanitizing agent in some dish machines. Heat in the three sink method is best used in the wash.

NRA4Life · 03-16-2012, 02:54 PM

Quote:

Originally Posted by NS Mike D

KCBS dos not have a temp requirement, but as a Scout dad, we follow BSA with warm in the middle pan and hot in the sanitizing pan (with a capful of chlorine bleach). It helps clean grease.

I don't know, maybe it is just me...but if your counting on the hot water in the sanitizing pan to clean grease, it sounds like you didn't do a very good job of washing in pan #1 (soapy water). By the time you get to pan #3 (sanitizing), you should only be doing that...sanitizing.

lbmksu · 03-16-2012, 03:30 PM

Exactly. Thanks Kevin.

NS Mike D · 03-16-2012, 04:27 PM

Quote:

Originally Posted by NRA4Life

I don't know, maybe it is just me...but if your counting on the hot water in the sanitizing pan to clean grease, it sounds like you didn't do a very good job of washing in pan #1 (soapy water). By the time you get to pan #3 (sanitizing), you should only be doing that...sanitizing.

sorry if I wasn't clear, I was referring to the warm water in the middle pan, not the hot water in the sanitizing pan.

The hot pan is recognized overkill, I just have a hang up using cold water in the final stage.

03-12-2012, 06:12 PM	#2
SeaDogBBQ Got Wood. Join Date: 12-29-09 Location: Odenton MD Downloads: 0 Uploads: 0	I dont think there is a published minimum temp from KCBS but the first tub with dish washing soap should be over 110 degrees. Dont heat the bleach/sanitizing solution. __________________ Jeremy SeaDog BBQ

03-12-2012, 09:12 PM	#4
djqualls On the road to being a farker Join Date: 03-08-10 Location: Tecumseh, OK Downloads: 0 Uploads: 0	I don't think heat is an issue, the last stage bleach rinse substitutes for heat sanatizing. You obviously want warm water in the soap stage to help dilute the soap and cut grease. and rinse can be any temp because that is just that a rinse to remove deteregent and then sanitizing for final process. I'm basing this on what I know about Oklahoma health codes when I had a small deli and our requirements for our restaurants we have now. __________________ The American Dream Bar-B-Que Team Custom Dual FEC100 Rig on Trolley Cart Single FEC100 Yoder YS640 with Comp Cart Lagre Big Green Egg Kingfisher BT Trailer with Charcoal Box And Propane Insert and Stoker Setup

03-12-2012, 10:50 PM	#5
AZScott Full Fledged Farker Join Date: 02-22-08 Location: Phoenix, AZ Downloads: 0 Uploads: 0	We always try to keep the hand washing station as hot as we can without burning our hands. __________________ Little Miss BBQ

03-13-2012, 06:39 AM	#6
MAP On the road to being a farker Join Date: 01-31-12 Location: Great Mills, Md Downloads: 0 Uploads: 0	If you are using an R.V. do you have to have a wash station since you have hot running water? __________________ Mike - Southern Maryland Smokers Lang 84, 3-22 1/2 WSMs

03-13-2012, 10:21 AM	#7
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	The rule is 3 sinks. RV usually has 2 sinks so technically they need a sanitizing bus tub beside it. I've never seen anybody check this out at a contest. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

03-12-2012, 06:02 PM	#1
"Bone to Bark" BBQ Full Fledged Farker Join Date: 01-28-12 Location: Hagerstown, MD Downloads: 0 Uploads: 0	Wash/Sanitizing Station I know that the rules require 3 separate wash tubs... soapy water, rinse and bleach/water for sanitizing. Here's the question- Is there a minimum temp. requirement for the water in your wash station? We're doing a comp very close to home and I was thinking of boiling a few gallons of water and keeping it in a Coleman drink cooler. It should maintain temp for the better part of the comp day. What do you think? __________________ UDS, Backwoods G2 Party, Weber OTS, https://www.facebook.com/bonetobarkbbq

03-12-2012, 08:11 PM	#3
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	I use plastic tubs. Boil water on camp stove to heat. When I'm done, rinse the tubs out and pack my stuff back in them. Doesn't have to be sinks or running water. __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

03-14-2012, 07:51 AM	#8
BC Squared Full Fledged Farker Join Date: 09-16-11 Location: Kansas Downloads: 0 Uploads: 0	We did this for our first comp, but stopped after that. A lot of teams don't bother. We constantly glove up, reducing the need for hand washing. We don't do dishes on site, we minimize our dishes usage and bag them up and wash them at home. We've never had a rep ask to see our three sink setup.

03-14-2012, 08:13 AM	#9
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis Downloads: 0 Uploads: 0	We use 3 bus tubs and then when done they double as storage bins. We used to wash a lot, but if you watch a lot of teams you'll notice they glove up a LOT and they use as much disposable as possible, including cutting boards. We found this saves a lot of time and washing (used to change the bins 3 times throughout the contest, now only the change the wash once on Sat morning just to freshen it up). __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

03-16-2012, 07:54 AM	#11
NS Mike D Full Fledged Farker Join Date: 08-08-11 Location: Huntington, NY Downloads: 0 Uploads: 0	KCBS dos not have a temp requirement, but as a Scout dad, we follow BSA with warm in the middle pan and hot in the sanitizing pan (with a capful of chlorine bleach). It helps clean grease. They use a large stock pot with a spigot on a propane burner. If you have electric, a coffee pot works great. We use hand sanitizer and gloves - cuts down on water use, and keep our hands clean. __________________ 2 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser super sneaky thermapen disguised as a protemp

03-16-2012, 11:09 AM	#12
lbmksu Is lookin for wood to cook with. Join Date: 04-15-10 Location: Wichita, Kansas Downloads: 0 Uploads: 0	Heat is not an issue if you chemically sanitize. It is the sanitizing agent in some dish machines. Heat in the three sink method is best used in the wash.

03-16-2012, 03:30 PM	#14
lbmksu Is lookin for wood to cook with. Join Date: 04-15-10 Location: Wichita, Kansas Downloads: 0 Uploads: 0	Exactly. Thanks Kevin.