Paul,
You can download DHEC's "Food Service at Special Events" brochure from their website.
Email me at dbdoght@aol.com if I can help
--Previous Message--
: No hot water. I've seen a number of teams use
: a 5 gal water cask. You will find a lot of
: other uses for hot water though. We started
: with a Coleman stove and a kitchen kettle
: and even though we now have a fancy water
: heater still use the stove and kettle at
: every contest.
:
: --Previous Message--
: Wondrous! Thanks. All things that I would
: have. Does the had washing station have to
: be hot water? or just water and soap?
: That helps a great bit! Much appreciated
:
:
: --Previous Message--
: Hi Paul, from time to time DEHEC shows up at
: contests make sure we aren't trying to
: poison the Q buying public. There are a
: number of common sense things they look for
: and I am sure I will leave out something.
: You need a hand washing station, the ability
: to keep uncooked food cold and cooked food
: hot. You need gloves to wear while handling
: food, and meat thermometers to make sure you
: cook the meat to a safe temp. You will need
: a mixture of Clorox and water to
: decontaminate the food prep area and keep it
: clean. DEHEC has a pamphlet that spells it
: all out. They should be available at your
: local health Dept. I hope that this helps a
: little.
:
: --Previous Message--
: I have been wanting to start cooking in
: competitions. I was curious, I see where
: there are DHEC inspections. What are they
: looking for? Are there certain items that
: cooks are supposed to have? Looking for
: guidelines and/or the "do nots" of
: the DHEC inspections.
:
: A little introduction. Name is Paul. I
: live in Aiken, SC. I am a wildland
: firefighter. Been cooking BBQ for 13 years,
: really got into it when I was 20.
:
: I appreciate any help and advice. Thanks!
:
: Paul
:
:
:
:
:
:
: