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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Old 03-06-2010, 09:00 AM   #16
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere

Originally Posted by Jacked UP BBQ View Post
The HD cannot get involved unless you are feeding the public, in that case they would need to do a full inspection. They have no right to get involved with a KCBS event.

I pre trim when possible and have never had a problem.
I hear you and agree and only wish it was that cut and dried, but it's not.

Memphis a few years ago required us to bring our meat labels because they were told the HD would inspect. OKC Bricktown had the same issue.

Rare, absolutely, but it can happen.

Well, not sure I agree with that statement you made being that simple -- it isn't.

No right? Uh, health laws supercede KCBS in any state IF their laws are what they are (they vary by town, county, state, etc). Not sure how my HD inspectors you've dealt with, but more than a few of them believe they have more rights than the Police to do their inspecting.

Luckily most contests don't have to deal with it, but if there's a people's choice or you're feeding judges (which the HD deems to be "public") they just might want to stick they head in to check.

In fives years, I know of it happening twice and it wasn't known and the HD was just a PAIN.

I Don't like it, but how do you argue with a health inspector?

What I've learned to do is ask the contest if there are any HD concerns. 99.9% of the time there aren't.

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Old 03-06-2010, 09:27 AM   #17
JD McGee
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Join Date: 06-28-07
Location: Duvall, WA

I could care less if the local HD shows up or not...we are always in compliance with food handling and sanitary regulations even if we are not family and friends usually get our comp leftovers and the last thing I want is to give them bad meats...
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Old 03-06-2010, 10:14 AM   #18
Jacked UP BBQ
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Join Date: 06-09-08
Location: Forker River, NJ

I understand what the health department thinks they have the right to do. I would have to say that 90% of all teams would not pass the health department test. Nothing to do with meating holding temps, but the other stuff like proper hand washing station, test strips for the sanitize, and all the other things that come along with it. I deal with helath departments every weekend vending, and never once was I asked about my comp meat, I guess it could happen, but truly they have no right. Ask them for the ordinance of them having the right to check the food of a private orginization only feeding its members food not for sale?
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