I ran a dinning hall at a scout camp many moons ago......
Three compartment sinks for hand washing large pots (too big for the dishwasher)
Soap, rinse, sanitize!
The soap was something that was organically safe for the septic system and there was also an organic type sanitizer I think, but we opted for the bleach method. We would also work our water from the sanitizer compartment to the rinse compartment to the soap compartment as the washing progressed and replenish the sanitizer compartment with fresh very hot water and sanitizer as it was depleted.
As for outdoor cleaning, we used 3 large wash tubs and boiled the water with a mild bleach mix. Mix about half of a tub of boiled water with cool water for the wash or soap tub (You can really only stand to use water only so hot when washing dishes) mix the other half tub of boiling water with cool water for the rinse tub and start and maintain a full tub of sanitizing water on the boil again for a final sanitizing dip. Dipping anything into a tub of boiling bleach water for a couple of minutes and then pulling it out required tongs but the item was so hot that it would dry itself in a matter of seconds when exposed to air. That brings up another point, never towel dry, it only spreads germs around after you go through the trouble of cleaning.
I see now that there are code requirements for four compartment sinks in areas. I don't know what the reasoning is yet. I also talked to a health inspector at one time that said that there is talk of requiring hand sinks at perscribed intervals throughout food prep areas (Like every 10' of line) and putting time limits on glove changes and a host of other strict proceedures.
Three compartment sinks for hand washing large pots (too big for the dishwasher)
Soap, rinse, sanitize!
The soap was something that was organically safe for the septic system and there was also an organic type sanitizer I think, but we opted for the bleach method. We would also work our water from the sanitizer compartment to the rinse compartment to the soap compartment as the washing progressed and replenish the sanitizer compartment with fresh very hot water and sanitizer as it was depleted.
As for outdoor cleaning, we used 3 large wash tubs and boiled the water with a mild bleach mix. Mix about half of a tub of boiled water with cool water for the wash or soap tub (You can really only stand to use water only so hot when washing dishes) mix the other half tub of boiling water with cool water for the rinse tub and start and maintain a full tub of sanitizing water on the boil again for a final sanitizing dip. Dipping anything into a tub of boiling bleach water for a couple of minutes and then pulling it out required tongs but the item was so hot that it would dry itself in a matter of seconds when exposed to air. That brings up another point, never towel dry, it only spreads germs around after you go through the trouble of cleaning.
I see now that there are code requirements for four compartment sinks in areas. I don't know what the reasoning is yet. I also talked to a health inspector at one time that said that there is talk of requiring hand sinks at perscribed intervals throughout food prep areas (Like every 10' of line) and putting time limits on glove changes and a host of other strict proceedures.
