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

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,pleaseemailSCBPAmembership@gmail.com