Outdoor catering can take place at a range of different events. Especially during the summer months, temporary and seasonal food carts are extremely popular. It is extremely important that as an owner of a food cart or temporary food facility, you make certain that you follow health guidelines and regulations.

Proper utensil washing and hand washing are critical to ensure a safe and healthy environment for you and your customers. Temporary food facilities with food preparation generally require three 5- gallon containers for the cleaning of equipment, utensils and for general cleaning purposes. One container usually contains soapy water, the second contains clean rinse water, and the third a bleach-water solution (use 1 tablespoon of bleach per gallon of water). Our Monsam Portable Sink with Triple Stainless Basin, NS-003, comes with one-5 gallon fresh water tank and one 8-gallon waste water tank plus an additional set of water tank. It is equipped with an adjustable heater than can be set from 95 degrees Fahrenheit to 155 degrees Fahrenheit. The triple basin works perfectly for proper utensil washing.

There should also be an appropriate sink for hand washing. Proper hand washing facilities should provide a 5-gallon water container with fresh water, a waste water container, a soap dispenser and paper towels for hand washing within the food booth. Food handlers have to wash their hands with soap and water prior to the start of their food preparation activities and, most especially, after visiting the restroom and after smoking. For example, our Ozark River Outdoor Portable Sink Model NSSTK-SS-SS1N, requires no plumbing. Its weather resistant cabinet is made from a high density polyethylene front and galvanized steel sides. It comes with a 5-gallon fresh water tank and a 6-gallon waste water tank. Its components meet all FDA, NSF, UL and CSA approvals or listings.

Let’s have a safe, healthy and fun summer!

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