2. Each team shall consist of a chief cook and assistants as the chief cook deems necessary (maximum 4 members). Chief cooks and/or assistant cooks may only cook for their designated team. Cooks may only cook for their designated team. Vendors are allowed maximum 3 members. Any other personnel will need to purchase and event ticket.

 

3. Each team will be assigned a space approximately 9’ x 16’. Additional space may be negotiated with the contest organizers. Cookers, props, trailers, tents or any other equipment (including generators) shall not exceed the boundaries of the team’s assigned spaces. Generators shall have a maximum 65 dBa. All preparation, seasoning and cooking of product shall be done within the assigned cooking space. Teams shall not share an assigned cooking space or cooking device. (With our approval) Trailer space is limited all equipment must fit in parking stall. No electrical or water hookup.

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4. Teams shall provide all needed equipment, supplies and electricity, except as arranged in advance. Teams must

adhere to all electrical, fire and other codes. Teams must provide a fire extinguisher and it shall be near all cooking devices.

 

5. It is the responsibility of the Team to see that the team’s assigned cooking space is clean and orderly following the contest. All fires must be put out and ashes placed in the Team provided collection receptacle.

 

6. What you bring in, you bring out. All equipment and trash must be removed from the site. It is imperative that the clean-up be thorough. Any team’s assigned cooking space left in disarray or with loose trash, other than at trash containers, will disqualify the team from future participation at events.

 

7. The cooking source may be electrical, propane, wood, wood pellets or charcoal. Electrical accessories such as spits, augers, or forced drafts are permitted. No open pits or holes are permitted. No open flame.

 

8. Please do not distribute or sell any food or drink items. This is a violation of the Douglas County Health Code. Personal consumption only.

 

All local health department food handling procedures will apply

 

1. No use of any tobacco products while handling meat

 

2. Cleanliness of the cook, assistant cooks, cooking device(s) and the team’s assigned cooking space is required.

 

3. A shirt and shoes are required to be worn.

 

4. A shirt and shoes are required to be worn.

 

5. First aid is not required to be provided by the contest, except at the election of the event organizer.

 

6. Prior to cooking, meat must be maintained at 40° F or less.

 

7. After cooking, all meat: Must be held at 140° F or above OR Cooked meat shall be cooled as follows: Within 2 hours from 140° F to 70° F and Within 4 hours from 70° F to 41° F or less.

 

8. Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165° F for a minimum of 15 seconds.

 

CAUSES FOR DISQUALIFICATION & EVICTION of a team or vendor, its members and/or guests:

A vendor and a cook team is responsible jointly and severally for its head cook, its team members and its guests.

• Excessive use of alcoholic beverages or public intoxication 

• Serving alcoholic beverages to the public.

• Use of illegal controlled substances

• Foul, abusive, or unacceptable language or language causing a disturbance.

• Excessive noise, including but not limited to generated from speakers, such as radios, CD players, TVs, public address systems or amplifying equipment.

• Fighting and/or disorderly conduct.

• Theft, dishonesty, cheating, use of prohibited food products, or any act involving moral turpitude.

 

Violation of any of the Rules above. Excessive or continued complaints from teams on any of the above rule infractions shall be considered grounds for immediate disqualification from the contest by the contest organizers and/or security.

 

THE ONLY REFUNDS ALLOWED IS IF TANGIER SHRINE CANCELS THE EVENT. 

 

Organizer Contact Information:

Jason Thompson

402-250-7595

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Dave MacDonald

402-650-7932

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wingfezt@tangiershrine.com