Space is limited, Please register your team early. Registration deadline is October 25th, 2022 and the $99 fee must be paid in full via cash app $FideoRoyalty, this fee covers the health and fire permit. There will be no electricity made available, Generators and propane are accepted. Setup time will be between 10-11am, we hand out samples for the general public to taste and vote on a People's Choice Award. We ask that at least 5 gallons be made for sampling, then you may sell to the public cups or bowls of fideo. A sample bowl will be provided to turn in your sample for the judges, an announcement will be made when to turn in. Culligan Water (5 gallons) will provide cook off teams with the cleanest and filtered water but you may bring more if you need to. This years cash prizes are AWESOME 1st Place, 2nd Place, 3rd Place and People's Choice win a cash prize
Visit
www.fideoloco.com for all Rules, Regulations & Guidelines
San Antonio Metropolitan Health District
Food and Environmental Health Division
FOOD BOOTH REQUIREMENTS
(Effective October 1, 2015)
1. FIRE EXTINGUISHERS:
• One 2A-10 BC fire extinguisher shall be required for each food booth.
• One “K” type extinguisher is required for booths conducting any deep fat frying. Booths
containing deep fat fryers shall have a class K portable fire extinguisher for up to four (4)
fryers having a maximum cooking medium capacity of 80 pounds each.
• For every additional group of four (4) fryers having a maximum cooking capacity of 80
pounds each, an additional class K will be required.
• For individual fryers exceeding six (6) square feet in surface area, class K extinguishers
will be installed in accordance with manufacturer’s recommendations.
• All fire extinguishers shall have a current (within a year) inspection sticker from a
licensed extinguisher company or provide proof that extinguisher is new (store receipt).
(Amendments 2015 IFC, Section 320.2)
2. FOOD BOOTH LOCATION:
• Food booths utilized for cooking shall have a minimum of 10 feet clearance on two sides.
(When due to limited space and 10 foot clearance on two sides is not possible, no more
than two booths shall be placed side-by-side and a three (3) foot aisle space shall be
maintained between groups of two (2) booths. Other variations may be approved by the
fire code official. )
• Booths shall not be placed within 10 feet of amusement rides or devices.
(Amendments 2015 IFC, Section 320.3)
• Booths shall not be placed in fire lanes unless otherwise approved by the fire code
official. (Amendments 2015 IFC, Section 320.3).
3. COOKING EQUIPMENT LOCATION:
• Barbeque pits shall not be located within 10 feet of combustible materials.
• Barbeque pits shall not be located under food booth canopy
• Propane tanks shall not be located within 10 feet of a building door or window.(2015
International Fire Code, 320.9)
4. ACCEPTABLE COOKING SOURCES: The following are the only approved cooking sources
for food booths.
• Wood or charcoal
• Propane
• Natural Gas
• Electricity
5. DEEP FAT FRYING:
• If deep fat frying is conducted under a canopy or tent, the surface of the canopy or tent
must be kept clean of grease accumulations. For multiday events, canopy/tent surfaces
must be cleaned every day prior to start of cooking operations.
• All deep-fat fryers shall have a steel baffle between the fryer and surface flames of an
adjacent appliance or shall maintain a 16 inch separation distance. The baffle, if
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installed, shall be eight (8) inches in height. Where it is not possible to maintain this
space, a steel or tempered glass baffle must by installed at a minimum eight (8) inch
height between the fryer and adjacent appliance. (Amendments 2015 IFC, Section
321.4.1)
6. GENERATORS:
• Fuel tanks shall be of adequate capacity to permit uninterrupted operation during normal
operating hours
• Generators shall be isolated from contact with the public
• Storage of gasoline is not allowed near generators or food booths
(Amendments 2015 IFC, Section 320.6)
7. DECORATIONS:
All decorative material shall be at least six (6) feet away from any open flame, cooking
element, or heat source or be flame resistant
(Amendments 2015 IFC, Section 320.7)
8. ESCAPE ROUTE:
• All concession stands shall have a minimum of a three (3) ft. aisle for emergency escape
(Amendments 2015 IFC, Section 320.8)
9. PROPANE:
• All equipment (hose, connections and regulators) used in conjunction with propane tanks
must be UL listed for the purposes in which they will be used. (Hoses shall be rated for a
minimum of 350 psi.)
• Tanks shall be secured to prevent falling.
• Tanks shall only be white or aluminum in color
• Only one spare tank will be allowed in food booth
• Emptied propane tanks are to be removed from the site immediately after use
• Regulators shall be attached to the tanks as close as possible
• Leaks can be detected using a soap and water solution
• Tank shutoff valves and/or additional shutoff valves shall be accessible and away from
the cooking appliance(s)
• Propane tanks shall not be within five feet of an ignition source.
• Propane tanks shall not be located within 10 feet of a building door or window.
(Amendments 2015 IFC, Section 320.9)
10. FOOD BOOTHS WHICH ARE REQUIRED TO PAY FIRE INSPECTION FEE:
• All booths which cook or warm with open flame or electrical appliances
NOTE: Other requirements may follow pending results of fire inspection
