Morgan Hill No Bull BBQ Cook-Off

Peoples Choice Information & Requirements

Please read thoroughly if you would like to participate in the Peoples Choice challenge.

Due to the County of Santa Clara requirements, this events PC needs to be run a little differently than normal.

PC Challenge Terms

County Requirements

Basic PC Requirements

Suggested Booth Layout

PC Entry Forms

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Peoples Choice Challenge Terms

Teams who wish to participate in the PC portion of the event will need to pay a $67 EHD permit fee (in additional to the KCBS contest entry fee) and fill out required paperwork, as well as comply with EHD rules.
Teams who vend PC will sell tastes by way of $2 (to the public) tasting tickets, teams will be reimbursed from the Morgan Hill Chamber of Commerce @ $1.50 per ticket (75% payback), about 30 days post event.
Teams can PC any food (but no beverages), and teams set their own prices, just make sure the items you could potentially sell make it on to the EHD forms
Teams can also sell merchandise (t-shirts, bottled sauce, etc.) for cash - not tickets (tickets are for food samples only)
Teams who vend PC should bring CLEAR signage about what they are selling and the cost to the public (it really helps sell product)
Teams who vend PC will need to supply all items needed to serve the public. Boats, sample cups, napkins, forks, etc. are NOT provided by the host/contest (but you are getting 75% payback!)
Deadline for entering the PC contest/vending is April 15, 2011, entries including EHD paperwork and payment MUST be received by that date in order to be eligible for PC/sample vending. No Exceptions.

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Important Requirements of Santa Clara County

If you are familiar with average health department requirements for PC participation, you are almost ready for Santa Clara County PC requirements. The Basic PC Requirements are outlined below.

Here are the sticky details (read carefully)

Shatterproof light bulbs or covers present over food preparation and food/utensil storage areas, alternatively hang lights outside the screened in area or remove all of your lights @ sun up (don't forget).
BBQ/cooking areas fenced off or otherwise restricted from public access.
BBQs may not be used for hot-holding food. They are for cooking only.
Food from an approved source – no foods stored or prepared in a private home. (food invoices/receipts must be available at booth for specialist’s review during inspection).
Floor coverings will not be required as all teams will be on asphalt.

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Basic PC Requirements

You must have a booth with walls and ceiling constructed of either wood, canvas, plastic, similar material and fine mesh fly screening, completely enclosing open food areas. A booth with a smooth and cleansable floor (concrete, asphalt, clean tarps and smooth wood are acceptable). (Editors note: some cook spaces are on grass, others on asphalt/concrete). 12"x18" openings on the front for food pass thru.

Provide an accurate probe thermometer to measure the hot and cold holding of potentially hazardous foods during all times of booth operation.

Provide the following hot temperature control for the hot holding of all potentially hazardous foods * above 140°F: Camp Stove, Sterno & hotel trays, Double steamer, Steam table & lids, Electric stove top, Other (specify)

Provide the following cold temperature control for the cold holding of potentially hazardous foods below 45°F:Ice chests, Refrigerator, Refrigerated truck, Ice bath and tubs, Other (specify)

Provide the following for adequate hand washing facilities, but separate from utensil wash within my booth: Water supply dispenser (e.g. 5-20 gallons, Igloo or Coleman container with spigot).

One separate tub (bucket or basin) for the collection of rinse/waste water. Paper towels and pump-style soap container. Water for hand washing must be between 100-120 degrees F.

Names of responsible persons to be present in booth during all hours of operation.

Bags of ice or food containers may not stored in contact with the ground or floor!