Originally Posted by Kung Fu BBQ
yeah, thats what I was looking for. Didn't know if it was different since it was within a bbq event. Didn't know if there was some exceptions to the rule.
Do you get the temp license through the compitition or is done on your own?
For Blue Springs, the health inspector comes around to check your set up. They temp the meat in your coolers with an infrared thermometer, check your triple wash set up, test the PH in the sanitize sink, and ensure you have a way to keep your cooked food hot. Once you are approved, you can start selling.
If the contest doesn't organize this for you, then I wouldn't worry about it, IMHO.
Pork Pullin Plowboys
(and Smoke on Wheels
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Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)
FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler