I do bbq events where we feed the public and water is definitely a challenge. Most of them just give you a hose for water. You need a 3 stage sink (big plastic tubs). Then follow the servsafe 3 sink setup.
Sink 1 - dish soap 110F minimum
Sink 2 - water for rinsing
Sink 3 - Sanitize. 171 to 180F water OR chemical. I use 1% bleach. That temperature range is impossible to maintain any amount of time outdoors, go with bleach or quat or whatever chemical sanitizer
Even for sink 1 you'll have to boil water periodically on a stove.
PS charge extra for this extra work! All I'm doing is cooking meat and putting it an aluminum container. With fancy plating, water will definitely be a problem.
I've cooked with teams that have an RV with their own hot water heater it is definitely easier.
Sink 1 - dish soap 110F minimum
Sink 2 - water for rinsing
Sink 3 - Sanitize. 171 to 180F water OR chemical. I use 1% bleach. That temperature range is impossible to maintain any amount of time outdoors, go with bleach or quat or whatever chemical sanitizer
Even for sink 1 you'll have to boil water periodically on a stove.
PS charge extra for this extra work! All I'm doing is cooking meat and putting it an aluminum container. With fancy plating, water will definitely be a problem.
I've cooked with teams that have an RV with their own hot water heater it is definitely easier.
