Following my championing of indie espresso bars in trailers as a social movement (the kind that are operated outdoors at stations etc.) I have been asked about the technicalities of food hygiene in outdoor environments and how it is to be maintained. I confess, hitherto, it isn't something I'd really thought about. In the spirit of this blog I've done some research on the topic and given it some thought. Here is, thus, a short primer on the subject which I hope might help:
To reassure you, I am always suspicious of food service establishments that look impossibly clean, because it suggests that no real preparation is being done by the staff. Having formerly worked in food service I can attest that it is utterly impossible for an establishment to be spotless when real catering work is being done; the point that ought to be observed is more that prepared food and drink does not enter into contact with bacteriological sources (something even big names fail in!), and that containers/utensils are used for specific purposes. Furthermore, all cooked foodstuffs are raised and maintained at a high enough temperature within safety levels. In this way, the vectors for enteritis-causing bacteria are reduced pretty much to industry-standard levels. I am told by a wonderful Mozambiquian friend of mine that this is how outdoor cooking systems are maintained in the "non-shiny" world (I refuse to use the word "developing"), an art in which we in the Northern Hemisphere are quite outclassed. Thus fancy coloured chopping boards, running water, refrigerators, pressure washers and dangerous chemicals are in no way requisite towards maintaining good standards of food hygiene.
We can adapt such principles to apply in guerrilla catering initiatives that are working in outdoor environments that can only be dirty: the keynote is to scrupulously avoid contact between foodstuffs and dirty surfaces, and wash your hands religiously.
You may, at this point, wonder why I am going into such detail over food hygiene: this is because in our society, it is important. If people get upset tummies because of indie food stalls, this will create a negative public perception of our efforts and cause our efforts to be hampered severely when the corporate giants are able to get this right. Your competence and expertise will represent the independent movement in general and, in any case, because of our limited exposure to bacteria in our daily lives in the West we are more susceptible to food poisoning than our friends in non-shiny nations, as has been shown time and time again in clinical studies. I hope eventually our guts will get more used to dealing with the real world but, until then, we have to keep very high standards (better than the chains) of food hygiene to ensure success, not least because our goal is to do a good thing for our customers. I will explain a little of the protocols that you will need to maintain.
* Hand-washing facilities. If you can, avoid using a bucket of standing water for hand-washing please -- that is often worse than not washing them at all, as bacteria such as Campylobacter jejuni, the number one cause of stomach upsets in the world, multiply at a staggering rate in lukewarm standing water. If you really must do so because of a lack of available water, add a little chloroxylenol disinfectant (e.g. Dettol) and natural soap to the water. Whilst chloroxylenols (a.k.a. trichlorophenols, which has the dreaded "phenol" word in it hence it is a less common term) are poisonous and marine teratogens, at a concentration of, say, a capful per bucket it is sufficiently dilute so as not to be an environmental issue nor to cause dermatitis (IMHO, but don't count on it - I'll keep you posted here once I've asked an expert about this) and will in any case decompose in a short space of time following disposal. Natural soap flakes have minimal environmental impact when disposed of safely as emulsions of saponified fats are fully biodegradable. I will publish here shortly my design for a simple foot-pump operated portable sink that is cheap and easy to build, requires no specialised parts, and has a water-saving spray nozzle that distributes the output over the widest possible surface area in addition to a greywater collection tank. With a sink-type configuration, ordinary natural soap will be sufficient for the purpose; in standing water it is not because of the bacterial growth and cross-contamination risks. For projects such as espresso bars, this is probably not so much of an issue but certainly when handling raw meat you will have to be highly vigilant. An alcohol-based hand sanitiser can be used to assist with maintaining proper hand hygiene when dealing with raw meat, as this will kill both Campylobacter as well as less common threats (including, I might add, the dreaded methicillinase-resistant strains).
* Utensil-washing facilities. These must be separate to hand-washing facilities and care to avoid cross-contamination is paramount. Again, this will vary as to your project; the above notes on hand washing apply equally well here. Ensure that utensils are not left at the "danger zone" lukewarm temperatures to be subsequently used with foodstuffs. Ensure they are also not exposed to contaminants and this includes dirty hands.
* Greywater disposal. I am currently investigating portable charcoal filtration systems that might provide a better option. For the time being I suggest that you either dispose of greywater in the standard sewage system (and never ever in storm drains and I mean that) or, where this is not possible, on ground that is as far as possible from water courses. For real diehards: you can dispose of your greywater in evaporation ponds - metal trays into which the water is poured - which undoubtedly is the best method for preventing contaminants from entering into the environment. This will only be effective in summer conditions, however.
* Keep chilled things chilled and heated things heated (applies largely to food service). Even though you may not have access to a refrigerator on-site, you can still ensure this is kept within decent margins. You might want to consider preparing cold-chain ingredients off-site prior to arrival, as one option. You can also create a "cold box", which can be as simple as a metal container with ice packs within it, to keep things at an acceptable level. Don't get freaked out, but don't be complacent either. When cooking food (particularly meat) it must not be left to become tepid; this is when bacteria will have a field day on your food, and have a field day in your customers' digestive tracts.
