Food Safety
- Temperature Check: A culinary competition advisor will check the temperature of the pork before the start of cooking.
- Preparation: Pork may be pre-marinated and pre-sliced prior to the competition.
- Storage: Contestants must store pork in a cooler with ice prior to arrival at the competition site.
- Transportation Requirements: All pork must be transported and arrive on-site uncooked at a temperature of 41°F or below.
- Food Handling: Gloves may be used when handling food. Expand on definition
- Handwashing Stations: Each contestant must have a handwashing station at their booth, equipped with hand soap.
- Waste Disposal: Each booth must have a compost or trash bin for the disposal of tasting boats.
- Pre-Competition Meeting: Competition Advisors will meet with contestants before the start of the competition to review guidelines and answer any questions.
- Cooking Time: Contestants will have 2 hours to prepare and cook pork for judging and vending.
- Hot Holding Requirement: All cooked pork must be held at a temperature of 135°F or higher at all times. Contestants must have an appropriate hot storage solution, such as a chafing dish, to maintain food safety standards.
All contestants will be asked to sign this exact form to acknowledge that they have read, understand, and agree to comply with all food safety rules outlined above. Failure to follow these guidelines may result in disqualification from the competition.
