Think your BBQ is Badass?
Join our BBQ competition for a cause at the 3rd annual Badass BBQ for Breast Cancer!
We would love to have you join us at this year's Badass BBQ for Breast Cancer! Here are some things you should know:
- There is no vendor fee to take part as a BBQ competitor.
- Sell sample sizes & keep all the money you make!
- Competitors are required to get their own permit from the Onondaga County Health Department, which will cost $130.00
- It is suggested that competitors NOT own their own food business, ie: catering or restaurant. This competition is for local folks to enjoy a healthy competition for a cause.
Interested participants should fill out the contact form on this page and we will be in touch!
APPLICATION AND INSTRUCTION HERE:
To issue a permit for your temporary event, we need the following: completed application, fee ($130), CE-200. The attached application includes event information, listed foods to be served, where purchased, etc. A CE-200 exemption form can be completed online at http://www.wcb.ny.gov/content/ebiz/wc_db_exemptions/requestExemptionOverview.jsp ; complete the web-based application, submit, and print and sign the CE-200 certificate.
The temporary permit allows your to prepare, cook, and serve food to the public at a specific location on the date/time of your listed event. All foods must be prepared on-site; any foods that are stored or prepared prior to the event must be stored and prepared in a permitted kitchen that allows you to use their facility. (Ex: a local church, fire station, restaurant that holds an OCHD permit to operate) A link to the temporary food code information is available on our website http://www.ongov.net/health/communitysanitation.html , which can provide you a comprehensive list of applicable rules.
Some important highlights are as follows: A temporary hand wash station must be set up according to the document provided in the application packet; hand station must be set up first, removed last, and properly maintained for the duration of the event. A full range probe/metal-stem type thermometer must be available to monitor cooking, cooling, cold-holding, hot-holding, and reheating temperatures for potentially hazardous foods (both analogue and digital are acceptable). All potentially hazardous food items must be stored at/below 45F or above 140F at all times, except during limited preparation of short duration. All potentially hazardous foods must be cooked to or above minimum cook temperatures outlined in code; all potentially hazardous foods that will be reheated, must reach/exceed 165F. Raw foods must not be stored next to or above prepared or ready-to-eat food items to prevent and eliminate potentially cross-contamination hazards. Sanitary gloves and or utensils must be used to eliminate bare hand contact; observed bare hand contact will result in hearings/fines and foods must be discarded. Food items and single service containers/utensils should be properly protected and stored at least six inches off the ground surface. Individuals involved in food preparation must wear proper hair restraints. Food items should not be stored in undrained ice. All potentially hazardous food must also be transported at appropriate temperatures (ie: at/below 45F in coolers with ice).