"3 Bucket" Cleaning and Sterilization Method for Use in Outdoor Kitchens

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After taking a survey of sorts to help establish a safe standard for "safe cleaning of camp dishes and
cooking utensils", this is what I have come up with. Many folks offered many opinions to the how and
why of dish washing and sanitizing. The following was the most consistently recommended method
of washing and sterilizing camp dishes. It could be wrong, who am I to say? I do wash my dishes in this
manner however.

Click On pictures To Enlarge


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STEP #1 STEP #2 STEP #3
The first bucket is the bucket used for soapy water.

Use whatever soap you usually use (bio-degradable is best) and keep it as hot as you can stand without scalding yourself.

When the water gets soiled and the soap is not breaking grease down like it should; the soapy water needs to be replaced.

The second bucket is used for rinsing washed dishes.

The water in this bucket should be kept as hot as you can stand it without scalding yourself.

The water should stay pretty clean and clear. If it gets cloudy, soapy or soiled, it should be replaced.

The third bucket is used for sterilization. It should contain 3 oz. of chlorine bleach to 5 gallons of water.

The water in this bucket should be kept as hot as you can stand it without scalding yourself.

The water should stay pretty clean and clear. If it gets cloudy, soapy or soiled, it should be replaced.

WARNING!
HOT WATER CAN GIVE FIRST, SECOND AND THIRD DEGREE BURNS.

The following chart tells how quickly you can receive second or third degree burns with hot water.

Temperature Time to burn skin
160f
150f
140f
130f
120f
about 1/2 second
about 1 1/2 seconds
less than 5 seconds
about 30 seconds
more than 5 minutes


STILL UNDER CONSTRUCTION