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]
