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
Re: Competition Rookie
Posted by Joe Hilliard on May 17, 2014, 7:38 pm, in reply to "Competition Rookie"
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 :
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 : : :
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 : : : : :
One more thing, I can't think of a single team that wouldn't be willing to help you out with any items you might be missing to get you through an inspection.
--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 : : :
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 : : : : : : :
Re: Competition Rookie
Posted by Cole: All Smoked Up on May 17, 2014, 10:05 pm, in reply to "Re: Competition Rookie"
Don't forget those white food grade water hoses too. Joe is right its pretty much common sense stuff and I'm sure if you need a hand all you got to do is ask. You also need a tent/shelter over your food preparation area. If you get a chance look up the next event and go check out the many different setups used.
--Previous Message-- : One more thing, I can't think of a single team : that wouldn't be willing to help you out : with any items you might be missing to get : you through an inspection. : : --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 : : : : :
Thanks for all the information! I hope to make it to a competition, so I can get a better idea. Again, I appreciate all the help. Look forward to meeting some of ya'll soon.
Paul
--Previous Message-- : Don't forget those white food grade water : hoses too. Joe is right its pretty much : common sense stuff and I'm sure if you need : a hand all you got to do is ask. You also : need a tent/shelter over your food : preparation area. If you get a chance look : up the next event and go check out the many : different setups used. : : : : --Previous Message-- : One more thing, I can't think of a single : team : that wouldn't be willing to help you out : with any items you might be missing to get : you through an inspection. : : --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 : : : : : : :
The Mauldin Hejaz cook-off on June 6th and 7th is a very nice small contest to "get your feet wet".
--Previous Message-- : Thanks for all the information! I hope to make : it to a competition, so I can get a better : idea. Again, I appreciate all the help. Look : forward to meeting some of ya'll soon. : : Paul : : --Previous Message-- : Don't forget those white food grade water : hoses too. Joe is right its pretty much : common sense stuff and I'm sure if you need : a hand all you got to do is ask. You also : need a tent/shelter over your food : preparation area. If you get a chance look : up the next event and go check out the many : different setups used. : : : : --Previous Message-- : One more thing, I can't think of a single : team : that wouldn't be willing to help you out : with any items you might be missing to get : you through an inspection. : : --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 : : : : : : : : :
