chili cook off regulations - sutter creek › pdf › 2019chili cook off... · 2019-04-20 · chili...

Regulations • New this year! o Judging for the Professional Division will be by a panel of experts o People’s Choice judging for all Divisions • Chili and salsa prepared before the event or at the event must be done in a clean and sterilized environment. See Amador Health Department’s Non-Profit Temporary Food Regulations for more details. • No permit is required, but proper food temperature will be checked during the event. • All teams will need a hand-washing station. This is very simple – please see attached diagram. • Each chili team must provide: o Minimum of 6-8 gallons of Chili (you don’t want to run out before judging – we are expecting a big crowd!) o Serving utensil (1 oz ladle), food thermometer, food handler gloves o Camp stoves or other means to keep chili at proper temperature. There is no electricity available, and generators are not allowed due to noise. • Each salsa team must provide: o Minimum of 2 gallons of salsa (you don’t want to run out before judging – we are expecting a big crowd!) o Serving utensil (1 oz ladle), food handler gloves and holding container for chips o SCBPA will provide salsa sample cups and chips • Each application must include a deposit check of $50 (made to SCBPA) which is refundable the day of the event. If the team does not show up nor cleans up, the deposit will not be returned and will be considered a donation to SCBPA. • Each team will have a 10x10 space. Bring your own popup tent for shade. • Please arrive between 7-9am to set up your booth. By 11am your booth needs to be decorated, chili at the proper temperature, and ready to serve! • After application is accepted, you will receive an email with map, check-in instructions, parking information, etc. • If you have any questions, please email [email protected]

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Page 1: Chili Cook Off Regulations - Sutter Creek › pdf › 2019Chili Cook Off... · 2019-04-20 · chili at the proper temperature, and ready to serve! • After application is accepted,

Regulations • Newthisyear!

o JudgingfortheProfessionalDivisionwillbebyapanelofexpertso People’sChoicejudgingforallDivisions

• Chiliandsalsapreparedbeforetheeventorattheeventmustbedoneinacleanandsterilizedenvironment.SeeAmadorHealthDepartment’sNon-ProfitTemporaryFoodRegulationsformoredetails.

• Nopermitisrequired,butproperfoodtemperaturewillbecheckedduringtheevent.• Allteamswillneedahand-washingstation.Thisisverysimple–pleaseseeattacheddiagram.• Eachchiliteammustprovide:

o Minimumof6-8gallonsofChili(youdon’twanttorunoutbeforejudging–weareexpectingabigcrowd!)

o Servingutensil(1ozladle),foodthermometer,foodhandlergloveso Campstovesorothermeanstokeepchiliatpropertemperature.Thereisnoelectricity

available,andgeneratorsarenotallowedduetonoise.• Eachsalsateammustprovide:

o Minimumof2gallonsofsalsa(youdon’twanttorunoutbeforejudging–weareexpectingabigcrowd!)

o Servingutensil(1ozladle),foodhandlerglovesandholdingcontainerforchipso SCBPAwillprovidesalsasamplecupsandchips

• Eachapplicationmustincludeadepositcheckof$50(madetoSCBPA)whichisrefundablethedayoftheevent.Iftheteamdoesnotshowupnorcleansup,thedepositwillnotbereturnedandwillbeconsideredadonationtoSCBPA.

• Eachteamwillhavea10x10space.Bringyourownpopuptentforshade.• Pleasearrivebetween7-9amtosetupyourbooth.By11amyourboothneedstobedecorated,

chiliatthepropertemperature,andreadytoserve!• Afterapplicationisaccepted,youwillreceiveanemailwithmap,check-ininstructions,parking

information,etc.• Ifyouhaveanyquestions,[email protected]

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