Re: Mark Wilkins Pigs in a Cornfeild.
- We were at the National DOG last fall and never saw a health official or any type of inspections, and we were on property which is owned by the City of Canton Texas.
In general, regulations for commercial cooking and catering are getting stricter in Texas. I accept that every state has their own regulations and concerns for food safety, and that federal regulations make it much more difficult for everyone.
However, in Texas, adverse drouth conditions over the last few years have shut down more DOGs than health regulation.
--- In email@example.com, "Barb7513" <barb7513@...> wrote:
> The last cookoff we participated in at New Years here in AZ, the Maricopa County Health inspector told participants that they needed to have receipt to show that ingredients were purchased that same day, as well as all products were commercially produced -- no home processed meats, no home grown vegetables, etc. They tested temperatures of coolers; checked to make sure no meats were placed in coolers over the top of other ingredients; ice chests needed to be maintained off the ground by minimum 6-inches (I believe that was the measurement). Most health depts that I'm aware of have those same requirements, except this was the 1st time I had heard of the requirement to have a reciept for proof. Oh, also they required that the participants provide their OWN test strips for checking bleach levels of the rinse water in their wash stations. At the chuckwagon cookoff in Ruidoso, NM the inspector required a receipt for the bleach to show it was purchased within 30 days of the cookoff as well. They are getting tougher & tougher to keep them from shutting a cookoff / participants down. I understand in Texas they are really hard -- making it near impossible to comply with health regulations and hold a DOG.