Do I Need Hot Running Water for Hand Washing in a Catering Trailer?

by Dave Dyas
(St Helens merseyside )

Stainless steel hand wash basin inside a UK mobile catering trailer

Stainless steel hand wash basin inside a UK mobile catering trailer

we have bought a catering trailer with no hot water facilities to hand wash, we need to have hot water to wash our hand I know.

my question is. can I use the hot water urn to fill a sink and ad cold water. or can I use a kettle or flask,

we don't have a water geyser in ours, do we need to have one fitted

Thanks

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May 27, 2026
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by: MobCater

You're absolutely right that you need hot water for hand washing, Dave, and the short answer is that EHOs aren't going to be happy with the urn-and-kettle solution. I've seen people try it and the inspection visit doesn't go well.

The rules come from the food hygiene regulations and the Safer Food Better Business pack, and they're really clear on this. A dedicated wash-hand basin with hot and cold running water from a tap is what's expected in any food business, including a mobile trailer. The key word is "running". Filling a bowl from a flask, or topping a sink up with hot water from your urn, doesn't count because it isn't running and it isn't dedicated. The urn is also doing food-related work, which fails the second test, that the hand basin must be used for hand washing only, not for veg prep or washing equipment.

I get why this feels frustrating when you've just bought the trailer and there's no system in there. The good news is the fix is cheaper and easier than people think. A small under-counter instant water heater starts at around £80, and a proper 6 or 10 litre calorifier or LPG water heater designed for catering trailers will set you back £150 to £300 depending on the brand. Plumb it into a small dedicated basin, fit a single mixer tap or separate hot and cold taps, give it a soap dispenser and a paper towel holder above it, and you'll pass that part of the inspection every time.

While you've got the trailer apart for that, also think about where the hand basin sits. It needs to be close to where you handle food, not tucked at the back, and ideally not directly over your food prep area. Most EHOs I've come across want it within an arm's length of the cooking position.

One thing I always tell people, ring your local council's environmental health team before you make a final decision on the kit. Some districts have additional preferences, and a five minute phone call now beats a remediation order later.

Hope that helps

David

Disclaimer: Food safety rules are updated from time to time. Always check the latest FSA guidance and speak to your local EHO for the most current requirements in your area.

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