New: the free 12-step MobCater startup guide is now in the app. Open the app →

How Do I Clean Chopping Boards and Utensils in a Catering Van With No Sink?

by Christian
(Manchester)

Sky blue converted panel van catering unit serving a lunchtime queue on a Manchester street

Sky blue converted panel van catering unit serving a lunchtime queue on a Manchester street

Good morning guys,

I have recently bought a truck (ford transit) that has been converted into a mobile food unit (griddle, bain Marie, Soup kettle, deep fat fryers). There isn't a sink though, I have managed to get a teal hand-wash to take care of that aspect but how do you guys clean your chopping boards/ utensils mid-shift?

Any help would be greatly appreciated.

Thanks,

Christian

Comments for How Do I Clean Chopping Boards and Utensils in a Catering Van With No Sink?

Average Rating starstarstarstarstar

Click here to add your own comments

Nov 06, 2026
Rating
starstarstarstarstar 		How Do I Clean Chopping Boards and Utensils in a Catering Van With No Sink?
by: MobCater

Christian, you've already done the most important thing by sorting the hand wash, because that is the first thing any EHO looks at. You're right to ask about the rest, though, because a hand wash basin is for hands only. You can't wash boards, tongs or knives in it, and an EHO who sees you doing that will mark you down.

The rule comes from the food hygiene regulations, which say a mobile unit needs adequate facilities for cleaning and disinfecting equipment and utensils. With a menu like yours, with raw meat going on the griddle, most EHOs will expect a separate sink with hot and cold water for washing equipment, on top of your hand wash. Some councils will accept something lighter for a very simple, low risk menu, but I'd assume you need one and ask your EHO before you trade.

Mid shift, the honest answer is that most of us don't wash much on the van at all. The trick I used was to carry more than I needed. Take several sets of boards, tongs, spatulas and knives, colour coded so raw and ready to eat food never share kit. When one gets used, swap it for a clean one and put the dirty one in a lidded box under the counter. Everything then gets a proper wash back at base at the end of the day, ideally through a dishwasher on a hot cycle. It's quicker than washing up with a queue in front of you, and it keeps your raw meat kit well away from your buns and salad.

For worktops, and anything you do have to touch up during service, follow the two stage clean the FSA describes. First get the grease and food off with hot soapy water, then apply a sanitiser that meets BS EN 1276 or BS EN 13697 and leave it on for the full contact time printed on the bottle. Spraying sanitiser onto a dirty board does very little.

On a Transit conversion, fitting a small stainless steel sink with a water heater next to your hand wash is usually doable, and it's worth the money. It also means a dropped knife doesn't leave you stuck. If the water heater runs on gas, it has to be fitted by a Gas Safe registered engineer, not done yourself.

Whatever method you settle on, write it into your Safer Food Better Business pack so the EHO can see you've thought it through. That goes a long way at inspection.

Best of luck

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.

Try the free MobCater App, our startup checklist and guide walks you through every step: https://www.mobcater.co.uk/mobile-catering.html

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Catering Trailer Cooking Equipment.

Your first trading day is closer than you think

Start free today with the 12-step guide, and skip the trial and error most new caterers learn the hard way.

Start the free 12-step guide