COOKS PAGE

KEY INFORMATION FOR COOKS:

Store food at 41F or below
Prepare food at the event as much as possible
Don't handle raw food directly
Use gloves when cooking and handle food with tongs, or other clean utensils not having been in contact with raw food.
Bring multiple sets of tongs to ensure plenty of clean utensils for replacement multiple times during the event.
Thoroughly clean or replace tongs after contact with raw chicken to prevent cross-contamination.
Ensure chicken reaches an internal temperature of 165F. Verify proper operation of thermometers. An ice bath can be used to verify temperature reading of 32F.
Do not participate in cooking should you become ill.
Bring a bleach bucket and rinse bucket (recommended)
A bleach bucket is a tub capable of holding a gallon of water mixed with one teaspoon of bleach used to sanitize utensils.
The following is ideal:

• Tub 1 (Detergent) - Tub containing a mixture of clean water and dish soap to wash cooking items
• Tub 2 (Rinse) - Rinse tub containing clean tap water
• Tub 3 (Sanitize) - Bleach tub containing a ratio of one tablespoon of bleach to one gallon of tap water (5 minute contact time with items being washed)
• Tub 4 (Rinse) - Rinse tub containing clean tap water
• Tub 5 (Air Dry) - Empty tub to place washed items to air dry

KEY ITEMS:

A cooking platform/s of your choice (propane/briquette/pellet Grill, Smoker, Hibachi, Dutch oven, etc.).
Fire extinguisher (if possible).
Portable generators are allowed at the park for grills requiring electricity. Park electricity is not available for grills as it is dedicated to other equipment, nor is it in proximity of grilling areas.
Gloves are required for cooking and food handling per Central District Health.
Matches or fire starter
Spare cooking fuel
Spray bottle of water for those occasional flare ups...
Multiple sets of tongs for food handling (use separate sets of utensils for raw uncooked food, and cooked food). Change out utensils multiple times to prevent any potential cross-contamination.
Quick-read thermometer (calibrated to read 32F in a crushed ice bath)
Shade canopy
Chairs
Coolers (with easy to read thermometer for any coolers containing food to be cooked and served).
Tables and/or table cloths
Serving boats (these can be purchased at Cash N Carry or other restaurant supply outlets).
Wet wipes
Sun screen
Signage to identify your recipes