Dear Cook-Off Contestants,

Thank you for participating in the 1st Annual Wild West Chili Cook-Off Competition! Lisa wll b givng ou a call to g over everyting orplease feel free to call he at 707.471.8770.

You and a guest are invited to attend the awards reception:

Sunday October 13

5:00PM-7:00PM

Andrews Park Bridge

We will have passed appetizers, bubbles, non-alcoholic refreshments,live music by Ke' Marie and you will be joined by the winners of the Wild West Film Festival and True Grit Award contestants.

Good luck and pleas don't hesitate to contact Lisa if you have any questions at 707.471.8770 or info@onstagevacaville.org

Stuff the City of Vacaville & Solano County wants you to know (pleas don't shoot the messenger, we will get through this!!!)

Standard Operating Procedures (SOP) for Wild West Chili Cook Off Competition

Chili Cook Off Competition Coordinator: Lisa Hilas

707.471.8770: mobile

lisa@onstagevacaville.org

Event Date: October 13, 2024
Chili Preparation & Cooking Location: Veterans Memorial Building, 549 Merchant

St., Vacaville, CA 95688

Check-In Time for Chili Preparation and Cooking: 6AM

Event Location: Andrews Park Plaza Vacaville CA 95688

Check-In Time: 10:00AM

Chili Preparation and Cooking:

1. Contestant Check-In

Location: Veterans Memorial Building, 549 Merchant St., Vacaville, CA 95688
Time: Contestants must check in between 6:00 AM and 7:30 AM on October 13, 2024.
Check-In Requirements:

All cooking equipment must be set up and ready by 7:30 AM.

2. Ingredient Handling

Allowed Pre-Cooked Ingredients:

Canned/bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth, and spices (if ground or mixed).

Raw Ingredients:

Meats must be in commercially sealed packaging, raw, and untreated.
No pre-cooked or treated meats are allowed.
Other ingredients must either be chopped/prepared on-site or purchased in original containers if pre-chopped.
Raw ingredients must be stored refrigerated if not purchased on the day of the contest. Refrigeration can be arranged with the Chili Cook-Off Coordinator if necessary.

3. sanitation Requirements

Hands must be washed thoroughly with hot water an soap before handling food
Clean utensils, cutting boards, and surfaces must be used for preparation.
Cross-contamination must be avoided by keeping raw meats separate from other ingredients.
Perishable items must be stored at safe temperatures (below 40°F or above 140°F) to prevent bacterial growth. If ingredients need to be stored over night, please contact the event coordinator to arrange.
Once Chili has been cooked, it must be transferred in a covered protected container when delivered to Andrews Park.

4. Competition Setup:

Contestants will be assigned a 10’ x 10’ cooking space.

Contestants must place any warming utensils (propane burner, charcoal grill, crock pot, etc.) at least 10 feet away from the general public.

Contestants must bring tables for serving and chairs

Tents are prohibited due to fire safety laws.

Fire Safety:

Cooking burners must be placed on metal surfaces or cement to avoid fire hazards. (No plastic or combustible tables are allowed for cooking appliances). Heating devices must be at least 10 feet away from the general public.
Plastic tables are allowed for the purpose of serving only.
All contestants must have a fire extinguisher at their station that is at least 2A10BC and they must have been serviced within the last year if they are not brand new.

Washing Station:

Each team must have a washing station with 5 gallons of warm water (provided by the event coordinator), a spigot, a wastewater catch bucket, soap, and towels.

5. . Serving Guidelines

Serving the Participants:

Chili must be kept hot (above 140°F) using appropriate equipment such as chafing dishes, covered pots or slow cookers.
A food thermometer should be used to verify the temperature and will be provided by the cook off coordinator.
Gloves and clean utensils must be used at all times when serving the participants.
4 ounce containers with hinged lids will be provided by the event coordinator. Chili should be placed in containers and covered before handing to participants.

Juried Judging:

Containers for juried judging will be provided (lidded/numbered quart containers).
Containers must be filled at least ¾ full and turned in by 11:45 AM to the event coordinator.

People’s Choice Judging:

Participants will receive a ballot in their tasting kit at check in
All ballots must be turned in by 2PM and will be tabulated by the event coordinator. We regret late submissions will not be accepted.

7. Food Safety

Health Precautions:

Any contestant experiencing illness symptoms (e.g., vomiting, diarrhea, fever) must refrain from participating.
Gloves must be worn when handling ready-to-eat food items.

Compliance:

Contestants must comply with all Solano County Health Department regulations.
Non-compliance may result in disqualification.

8. Alcohol Policy

Contestants are prohibited from bringing outside alcohol to the event. Alcohol will be available for purchase at the event.

9. Event Conduct

Contestants are encouraged to enjoy the event and entertain friends and neighbors. Any inappropriate conduct will result in disqualification and removal from the premises by law enforcement

10. Judging Criteria

Juried Judging: Will follow International Chili Society (ICS) guidelines, judging on aroma, color, taste, consistency, and bite.

By signing below, I acknowledge that I have read, understood, and agree to abide by these Standard Operating Procedures.

Contestant Signature: ______________________
Date: ______________________

Top of Form

Bottom of Form

Food Safety Policy::

Entry fee includes digital food thermometer, table, tent, hand-washing station, rubber gloves and paper towels.
Each contestant must provide their own cooking equipment and ingredients.
Each contestant should prepare 5 gallons of chili for 200 people to sample
Judging will be based on taste, texture, aroma, appearance, and creativity.

Food Safety Policy

To ensure the safety and enjoyment of all participants and attendees, all contestants in the chili cook-off must adhere to the following food safety guidelines:

Ingredients:

All ingredients must be fresh and of high quality.
Perishable items must be stored at safe temperatures (below 40°F or above 140°F) to prevent bacterial growth.

Preparation:

Wash hands thoroughly with soap and water before handling any food items.
Use clean utensils, cutting boards, and surfaces for food preparation.
Avoid cross-contamination by keeping raw meat separate from other ingredients.

Cooking:

Chili must be cooked to an internal temperature of at least 165°F to ensure all harmful bacteria are killed.
Use a food thermometer to check the temperature of the chili (provided by OSV)

Serving:

Chili must be kept hot (above 140°F) while being served to the public.
Use chafing dishes, slow cookers, or other appropriate equipment to maintain the temperature.
Warming stations must be at least 20 feet away frm the public foot traffic.

Sanitation:

Clean and sanitize all cooking equipment and surfaces before and after use.
Dispose of waste properly and keep the preparation area clean and free from pests.

Health:

Any contestant experiencing symptoms of illness (e.g., vomiting, diarrhea, fever) should not participate in food preparation or serving.
Use gloves when handling ready-to-eat food items to prevent contamination.

Compliance:

Contestants must comply with all local health department regulations and guidelines.
Failure to adhere to these food safety policies may result in disqualification from the competition.

Agreement:

By choosing "I agree" I acknowledge that I have read and understand the food safety policy and agree to comply with all guidelines. I also agree to abide by the rules and regulations of the chili cook-off and understand that failure to do so may result in disqualification.

Oh and by the way, let's have some fun!!!!

1st Annual Wild West Chili Cook-Off Competition

Grand Prize Winner Receives Braggin Rights & $500!!!