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Registration/Rules & Guidelines

Thank you for participating in the 2024 Firefighter Chili Cook Off.

Below are the participant rules, guidelines, and team entry form. If we can be of any help, please contact us. We look forward to seeing you on May 19th. If you have any questions, please email kboivin@greenacresfl.gov.

Rules and Guidlines

  1. All entries are welcome. Fire Departments, businesses, schools, organizations, restaurants, hospitals, and individuals are encouraged to participate.

  2. Each entrant must provide 5 gallons (minimum) of chili for the event.

  3. A maximum of 5 members per each chili team.

  4. Entrants will need to provide all items needed to present and serve their chili. This includes items like tents, utensils, pots, gas burning grill and signs. No spikes are allowed for tents (tent weights or buckets of water are acceptable). Each tent is required to have one 2.5 lb. ABC fire extinguisher.

  5. No political statements, advertising, or campaigning.

  6. A 10’ X 10’ space and 1 table with 2 chairs will be provided to each entrant for their tent. Event coordinators will provide serving cups, spoons, and napkins to each taster.

  7. SORRY, BUT DUE TO LICENSE RESTRICTIONS, ABSOLUTELY NO OUTSIDE CONTAINERS ALLOWED. ALL BEVERAGES MUST BE PURCHASED ON SITE.

  8. Set up time will start at 10a.m. All entrants must be in place by 11:30p.m. A panel of Celebrity Judges will begin at 2p.m. Entrants will be required to remain throughout the entire event.

  9. Awards will be given for:

    1. Cash Prizes for Chili: 1st Place = $500, 2nd Place = $300, 3rd Place = $200   

    2. Flags for People Choice and Best Chili Tent Theme

  10. Entrants are encouraged to develop a theme for their booth. Keep in mind that this is a family event.​

  11. There will be a meeting with all entrants prior to the start of the event.

  12. ENTRY DEADLINE IS FRIDAY, MAY 10TH, 2024.

  13. There is a $25.00 entry fee for each team. This fee will cover the table, prizes, trophies, flags, etc. You will be redirected to make payment after completing the registration form below. (Use this link IF you are not redirected: https://www.eventbrite.com/e/828419383677?aff=oddtdtcreator )

10 SAFE FOOD HANDLING RULES

The American Food Safety Institute

www.americanfoodsafety.com

  1. Store all raw animal foods on the bottom of the refrigerator. Raw meat, fish, eggs and poultry can drip onto ready-to-eat foods causing potentially fatal foodborne illness.

  2. Cool foods quickly. Don’t let hot foods cool at room temperature … use a shallow pan on the top rack of the refrigerator. Hot foods should be cooled to 40°F within 2 hours.

  3. Don’t thaw frozen foods at room temperature. Always thaw frozen foods on the bottom shelf in the refrigerator, in the microwave or under cold, running water in less than an hour.

  4. Use different cutting boards for raw foods. Any surface touched by raw animal foods can transfer deadly bacteria, parasites and viruses. Use a red cutting board only for raw animal foods to avoid cross contamination.

  5. Reheat those leftovers to at least 170°F!

  6. Wash your hands for 20 seconds! Poor hygiene, such as not washing hands after touching raw foods, using the toilet, smoking, coughing or touching any contaminated surfaces, is a leading cause of foodborne illness. Virtually all soaps are “anti-bacterial” – it is friction from scrubbing than actually cleans.

  7. Keep it hot, keep it cold … or don’t keep it at all. Meats, fish, poultry, eggs, sliced melons, rice, beans, tofu and sprouts are all very susceptible to rapid bacteria growth before and after cooking. Food should be kept below 40°F or above 140°F. Also: Don’t keep food in the refrigerator longer than 7 days.

  8. Cook all food thoroughly. All animal foods should be cooked to at least 170°F to kill bacteria, parasites and viruses which cause foodborne illness. Use a thermometer with a metal stem to check the temperature immediately after cooking.

  9. Buy and eat food at only approved sources. If you buy bargain food from the “back of a truck” or eat at non-licensed establishments, you’re asking for trouble.

  10. When in doubt, throw it out! If you have any suspicion that a food might be spoiled including an uncharacteristic odor or color or damaged packaging – throw it out. It simply isn’t worth the risk.

2024 CHILI TEAM ENTRY FORM

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