HBMTN
is One Chatty Farker
Here if you enter the peoples choice then they check you but never for the KCBS judges. They have come around at several competitions and told us we could not give samples to the public without an inspection.
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Dealing with Health Department during turn ins
- Thread starter McEvoy AZ
- Start date
landarc
somebody shut me the fark up.
Well, if there was PC, and the OP was signed up for it, then the HD has the right to inspect anything he is serving. Isn't right and why I would never do PC. You can't expect the inspector to know the difference. It is up to the organizer to make sure it doesn't happen.
Slamdunkpro
Babbling Farker
Don't count on this to protect you. There was a comp near here a couple of years ago where the HD was out in full force inspecting the KCBS meats. Their justification for this was the event was charging admission thus it was a public event. The fact that judges didn't pay admission didn't matter.
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I disagree, Bob. If the PC was pulled pork, for example, that's the only meat being served to the public, so to me that should be the only meat that they can inspect. Now my environment, three bin station, hand wash, etc. is fair game, but the other meats should be off limits.
landarc
somebody shut me the fark up.
I assumed that PC was chicken, I didn't pay enough attention. Yes, it should be limited to the meat being served.
Slamdunkpro
Babbling Farker
It won't be long before some municipality comes up with a "Competitive food service" permit.
landarc
somebody shut me the fark up.
No doubt, if they can collect a fee, you can bet on it
wags
Got Wood.
I'd be out, and I'm guessing many other teams would be as well.
CBQ
is One Chatty Farker
Don't mess with Jersey Girls, even ones that live in New York. :becky:
Only time I have seen the health department is at events with People's Choice or team vending. When we vend in Vermont we have to provide a "floor" under the prep areas, which in our case means foam matts. I don't see how it's a food safety issue. If something hits the ground or hits the matt, it's not getting served.
swamprb
somebody shut me the fark up.
Its becoming all too common here in Washington State. I won't sample or vend at any contest that I am competing at.
There was an event that the HD shut down all sampling and vending for an organizers charity due to some teams not having food handlers cards and other violations. And another established event was killed by a $4000 HD fee for teams to sample for their charity.
Some events have even factored in Health Dept. fees in the registrations (waived upon early entry), but that should come out of the organizers pockets, wouldn't you think???
There was an event that the HD shut down all sampling and vending for an organizers charity due to some teams not having food handlers cards and other violations. And another established event was killed by a $4000 HD fee for teams to sample for their charity.
Some events have even factored in Health Dept. fees in the registrations (waived upon early entry), but that should come out of the organizers pockets, wouldn't you think???
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People's choice chili has been killed at two or three comps here because of health department involvement. In all cases the proceeds went to charity.
Slamdunkpro
Babbling Farker
The HD probably insured that a 2nd year contest this year in VA was it's last.
swamprb
somebody shut me the fark up.
I think that the PNWBA has done a pretty good job of taking a proactive stance in trying to educate teams in dealing with HD inspections. Even though each county is different, we usually get good reports from the inspectors when they've gone through and done their job.
I realize its probably too big of a deal for KCBS to tackle, and not in the business to, but regional BBQ Associations might be able to do a better job to hip organizers and teams to HD regulations?
Here is a registration from a recent PNWBA event that had BBQ, Dutch Oven and Chili sampling.
http://www.pnwba.com/events/2013/2013.comp.wa.moseslake.basinbash.pdf
just sayin'
didisea
Take a breath!
The only way I would do a PC sampling is if there is a good split with the organizer - i.e. 75% me 25% organizer or charity, paid in cash at the end of the event, held at a Indian casino where there is no health dept.
The last contest Brian is referring to above wanted the teams to fork over $20 for a health dept permit, for the privilege of handing out our leftovers for 20% of the ticket sales, divided EQUALLY among the teams who sampled. UH no - I'm not even covering the cost of the meat, let alone the hassle of the health dept. And a team that passes out 8 pieces of chicken is going to get the same amout as a team who cooks extra meat. And since there are different rules for different counties, it is nearly impossible to figure out what you can and cannot do in terms of reheating and holding meat. I would just rather give it to the judges to take home.
The last contest Brian is referring to above wanted the teams to fork over $20 for a health dept permit, for the privilege of handing out our leftovers for 20% of the ticket sales, divided EQUALLY among the teams who sampled. UH no - I'm not even covering the cost of the meat, let alone the hassle of the health dept. And a team that passes out 8 pieces of chicken is going to get the same amout as a team who cooks extra meat. And since there are different rules for different counties, it is nearly impossible to figure out what you can and cannot do in terms of reheating and holding meat. I would just rather give it to the judges to take home.
Crash
is Blowin Smoke!
Makes perfect farking sense. We all know that the only dust at a comp that could possibly affect your food comes from directly within your own boundaries.
Gowan
is One Chatty Farker
Being proactive with all of the local regulators, be it the HD, PD, FD or whatnot is a big part of an organizer's job. If The Powers at a location are not understanding and motivated to work with you to make the event a success it is time to find a new location.
Once at a large contest in the South a county HD inspector took it upon herself to start inflicting her will upon the teams. Cooks called the organizer and the organizer immediately took it up the chain of political command. The inspector was escorted off the property before she could destroy the contest. (Her first victims were threatening to pack up and leave before turn-ins and demand a refund of their entry fees).
I can't think of a better example of the way it should be handled when a rogue bureaucrat decides to flex their authority muscles to the detriment of the entire community.
Kit R
Full Fledged Farker
Hmmmmm.......
watg?
is Blowin Smoke!
If there is no PC, local HD have no business in anyone's camp, what is next, will they show up in your back yard when you are having a cookout?.....don't answer that 
McEvoy AZ
Knows what a fatty is.
If there is no PC, local HD have no business in anyone's camp, what is next, will they show up in your back yard when you are having a cookout?.....don't answer that
Not doing PC at a comp makes it pretty boring for the general public. What else is there to do at an event then to walk around and look at banners and tents. I also agree when you are just starting out doing pc is not what you want to focus on. Hopefully you can have someone on your team dedicated to pc so the head cook and at least one assistant do not need to worry about pc. I also take time to interact with the public by answering questions they may have to help them with there own cooks. Like I said earlier I think I have an obligation to sponcers and charities for their parts in a compatition. If we as a community can bring more people to comps then lower entry fees and higher payouts are possible and the general public can also find out how great most competitors are. Most of us, even though you may have dropped $1000 on an event, are willing to help out new teams. This being said what ever we can do to promote the sport is worth doing. That's my opinion.
