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oakLand CoLiseum - Bay Area BBQ Championship

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					               BBQ
                       Bay area




  Championship       A Benefit for foster Kids Hosted By
                         A lt e r n At i v e fA m i ly s e r v i c e s




32 Cook-off
   Teams
 Live Food demo
     BBQ
Throwdown!
  RaFFLe PRizes
CeleBriTy
  Judges
 PeoPLe’s ChoiCe
                                      oakLand CoLiseum
                                       July 16, 2011
 kid Zone                                   inCLudes tiCkets to doubLe headeR
                                              a’s vs La Angels
 enteRtainment
      A lt e r n at i v e
          Family
         Services
                            www.bayareabbq.org
                            Bay Area BBQ Championship
The Stuart Rental Company          July 16, 2011
  www.stuartrental.com
                                   Bay Area BBQ
                                   Championship
                                        2011

                           Prize Fund Distribution


                total cash prizes
                        $5,600.00
      Grand Champion & Reserve Grand Champion
              Grand Champion: $700 + trophy
          Reserve Grand Champion: $600 + trophy

Chicken, Pork Spare Ribs, Pork Shoulder/Butt & Brisket
                       Categories
                       1st $400 + trophy
                       2nd $300 + trophy
                       3rd $200 + trophy
                       4th-10th Medal
                       11th-16th Certificate

                        People’s Choice
                     People’s Choice: $500
                    Honorable Mention: $200




  ALTERNATIVE
  FAMILY SERVICES

               www.bayareabbq.org
                                       Bay Area BBQ Championship - 2011
                                                Master Schedule
                                                                                          Track 1   BBQ Teams
                                                                                          Track 2   Event Program
                                                                                          Track 3   Volunteers
                                                                                          Track 4   Judges
                                                                                          Track 5   Sponsors




FRIDAY XX.XX.2011


12:00pm                                      Coliseum Lot Open to Teams & Volunteers 12:00pm
12:00 pm – 6:00 pm                                             Team Svc Committee
                     Team Check-in                             Judges Svc Committee


1:00 pm – 5:00 pm    Meat Inspection

7:00pm - 7:30 pm     Cook’s Meeting
                     (Judge’s Tent)

7:30 pm – 8:30 pm                                          Team “Potluck” 7:30pm
SATURDAY, XX.XX.2011
                 6:00 am                                                                    Coliseum Lot Open

 7:00am-8:00am                                                                                 Volunteer Center
                                       Team Breakfast                                               Opens
                                   7:00-8:00 (Judge’s Tent)
                                                                                                                                                                Lot open for set-up
                                                                                            Chair Meeting
                                                                                            7:30-7:45 (Volunteer Center)

                                                                                            Committee Meeting
 8:00am-9:00am                                                Throwdown teams arrive        8:00-8:15 (Volunteer Center)
                                  Final team check-in         anytime after gates open to
                                          8:30                set up/prep.                  All Committees Mobilized
                                                                                            8:30am

 9 : 0 0 a m                                                                        REGISTRATION OPENS 9:00am
                                                                                 VIP HOSPITALITY TENT OPENS 9:00am
 9:00am-10:00am                                                                                                                PRELIMINARY & FINAL
                                                                                                                                 CHICKEN JUDGES
                                                                    10am background
                                                                                                                           • All Chicken Judges Check-in 9:00
                                                                     entertainment
                                                                                                                             (Judge’s Tent)
                                  Chicken Turn-in 9:30                                                                     • Judge’s Training
                                                                                                                                   9:15-9:30 (Judges Tent)
                                                                                                                               Preliminary Chicken Judging
                                                                                                                                        9:30-10:00
                                                                                                                                (Preliminary Judges Tables)

 1 0 : 0 0 a m                                                                      EVENT PROGRAM BEGINS 10:30am

 1 0 : 0 0 a m - 1 1 : 0 0 a m                                                                                                   Final Chicken Judging
                                                                    Opening Program                                                   10:00-10:30
                                                                         10:30                                                      (Final Judge’s Tables)

                                                               •      Throwdown Begins                                           PRELIMINARY & FINAL
                                    Ribs Turn-in 10:30                on VIP Side Stages                                             RIB JUDGES
                                                               •     Entertainment                                         • All Rib Judges Check-in 10:00pm
                                 PEOPLE’S CHOICE BEGINS        •     Humanitarian Award                                      (Judge’s Tent)
                                        10:00am                                                                            • Rib Judge’s Training 10:15-10:30
                                                                                                                             (Judge’s Tent)

                                                                                                                               Preliminary Rib Judging
                                                                                                                                     10:30-11:00
                                                                                                                                 (Preliminary Judges Tables)
1 1 : 0 0 a m - 1 2 : 0 0 p m
                                                                                                                  Final Rib Judging
                                                                                                                    11:00-11:30
                                                                                                                  (Final Judge’s Tables)

                                   Pork Turn-in 11:30           Throwdown                                      PRELIMINARY & FINAL
                                                                  Judging                                          Pork JUDGES
                                  PEOPLE’S CHOICE ENDS          11:30-12:00                              • All Pork Judges Check-in 11:00pm
                                        12:00pm                                                            (Judge’s Tent)
                                                                                                         • Pork Judge’s Training 11:15-11:30
                                                                                                           (Judge’s Tent)

                                                                                                             Preliminary Pork Judging
                                                                                                                   11:30-12:00
                                                                                                               (Preliminary Judge’s Tables)

12:00 pm – 1:00 pm                                                                                               Final Pork Judging
                                                              Closing Program                                       12:00-12:30
                                                                                                                  (Final Judge’s Table)
                                                                 12:00-12:30
                                                                                                           Preliminary & Final Brisket
                                                              RAFFLE WINNERS                                         Judges
                                  Brisket Turn-in 12:30         ANNOUNCED                                All Brisket Judges Check-in 12:00
                                                                12:30-12:45                              (Judge’s Tent)
                                                                (Main Stage)                             Brisket Judge’s Training 12:15-12:30
                                                                                                         (Judge’s Tent)
                                                               People’s Choice
                                                                                                           Preliminary Brisket Judging
                                                              Announced 12:45
                                                                                                                   12:30-1:00


1 : 0 0 p m – 2 : 0 0 pm


                                                                                                               Final Brisket Judging
                                                                                                                     1:00-1:30




2 : 0 0 p m   -   3 : 0 0   p m          AWARDS BEGIN
                                    2:00-2:30 (Main Stage)
                                   • 1st-3rd Place Chicken
                                   • 1st-3rd Place Ribs
                                   • 1st-3rd Place Pork                          Volunteer Tent Closed
                                   • 1st-3rd Place Brisket                               3:00
                                   • People’s Choice
                                   • Reserve Grand Champion
                                   • Grand Champion


3 : 3 0 p m                                                                        EVENT CLOSED
                                    Building community connections for foster children, youth and families 


February 01, 2011


Dear Bay Area BBQ Championship Potential Cook Teams,

Alternative Family Services (AFS) is excited to team up with the Oakland Athletics and the IBCA for the Bay
Area BBQ Championship, to be held on July 16, 2011 at the Oakland Coliseum prior to the A’s double header
against the Los Angeles Angels.

AFS is a foster, adoption and mental health agency that serves more than 1,000 foster children, youth and
families in Northern California on an annual basis. The Bay Area BBQ Championship is an opportunity to
showcase the world of competitive barbecue, enjoy a major league baseball double header all while benefiting
the foster kids and families served by AFS. We invite you to visit our website at www.afs4kids.org to learn
more about the agency and its programs.

The Bay Area BBQ Championship guarantees a unique, fun and competitive climate for the 32 Pit Masters
and their teams involved in this IBCA sanctioned, CA Barbecue Association Team of the Year (ToY)
competition. The event is currently awaiting championship status from the Governor’s Office.

Judges for the four competitive categories will be made up of local celebrities (including chefs, food critics,
athletes, entertainers and TV personalities), VIPS, Certified Judges and AFS Community Partners. The live
stage show will include a BBQ Throwdown, BBQ Cooking Demo, live entertainment and the presentation of
the AFS Children’s Guardian Award.

Another big part of the Bay Area BBQ Championship will be People’s Choice. We encourage all teams to
participate in this opportunity to share your world class barbecue with event attendees. Cash prizes will be
awarded to the winner and runner up.

Please read through the Team Information and Registration Packet carefully. Per our agreement with the
Oakland Athletics, it is very important that all teams read, understand and agree to all the Bay Area BBQ
Championship rules and regulations. Teams will receive a tax donation letter a portion of your event entrance
fee is tax deductible. Once a team’s registration form and payment is received, the Team Captain will receive
a comprehensive Bay Area BBQ Championship Packet via e-mail.

On behalf of AFS, the IBCA and the Oakland Athletics, we look forward to seeing you at the Bay Area BBQ
Championship. Please do not hesitate to contact me with any questions you may have.

Sincerely,

Jennifer Harper, M.A., M.B.A.
Director of Development and Marketing
Alternative Family Services
(510)759-1271, jharper@afs4kids.org
                                                   Bay Area BBQ Championship
                                                          A’s Double Header vs LA Angels
                                                                A Benefit for Foster Children & Youth
                                                                              Hosted by
                                                                    Alternative Family Services

     OAKLAND COLISEUM                                                        Event Information
       July 16, 2011                                                             &
          BBQ Opens 9:30am
           First Game 1:05                                            Team Registration Packet
Alternative Family Services in cooperation with the Oakland Athletics are proud to bring the Bay Area BBQ Championship to the Oakland
Coliseum. This professional barbecue cook-off is sanctioned by the International Barbecue Cookers Association (IBCA) and is a California
Barbecue Association Team of the Year event, so competition will be fierce as 32 Pit Masters and their teams face-off in the categories of
chicken, ribs, pork shoulder and brisket. The People will also have their say in which team deserves the People’s Choice Award. Please review
the Team Registration Packet carefully, per the event agreement with the Oakland A’s, there are many points addressed that may be different
from other cook-offs. Thank you and let the Cook-off begin!


                                        Important Team Information

This is a CA Team of the Year (ToY) event                           A maximum of 32 will compete in chicken, pork spare ribs, pork
                                                                      shoulder/butt and brisket.


Early bird registration                                             Teams with full entry who postmark their registration by March 15
                                                                      will have a $250.00 entry fee instead of $285.00


Early bird check-in & camping at the Coliseum                       Teams may start to arrive Friday July 15 at noon. There is an A’s
                                                                      game Friday evening. You may purchase tickets to that game in this
                                                                      registration packet.
                                                                    You may camp in the Coliseum parking lot Friday night, July 15.
                                                                      The A’s will have two overnight security guards on site. More
                                                                      information provided in your packet.
Generators, Ice & Water                                             Power will be available to rent via junction boxes from large diesel/
                                                                      gas generators
                                                                    There is no electric power source in this part of the Coliseum lot
                                                                    If you have a large diesel/gas generator you would like to donate to
                                                                      the event, you will receive credit towards your registration fee.
                                                                    Ice & water will be available for sale at the event.
Judging                                                             Preliminary judging will be made up of AFS Community Partners
                                                                    Final judging will be made up of celebrities, VIPs and Certified
                                                                      Barbecue Judges (CBJs)



                                          www.BAYAREABBQ.org
                                                                   Bay Area BBQ Championship

                                                                 A’s Double Header vs LA Angels
                                                                    A Benefit for Foster Children & Youth
                                                                                  Hosted by
                                                                        Alternative Family Services


     OAKLAND COLISEUM                                           Team Registration
       July 16, 2011                                                                                    First 10 Full Entry & PC
                                                                                                                  Teams
          BBQ Opens 9:30am                                                                                win one iPod Shuffle
           First Game 1:05

                                                    CATEGORIES & ENTRY FEES
                  Teams must compete in all 4 categories to win Grand Champion or Reserve Grand Champion

                                                  Regular Full Team Entry - $285.00
                                                 Early bird postdated by March 15 - $250
                           Each team captain will receive a comprehensive Team Packet upon registration
   4 Category entry
   Team Bio in event program and event website
   1 16’x30’ cook/tent space + (1) 8’x17’ parking space for vehicle in adjacent lot (RV’s will have to purchase at least one additional
     8’ x 17’ parking space)
   1 Overnight camping experience in the Oakland Coliseum Parking lot (Fri. July 15 only)
   1 7 lb bag of ice
   2 Oakland A’s double header plaza outfield level tickets against the Los Angeles Angels
   4 Breakfast vouchers for Saturday morning breakfast sponsored by Great American Barbecue of Alameda


        Individual Category Entry - $90/ category                            Turn-in time for first category is 9:30am Saturday
                  2 category minimum                                                            July 16, 2011
            Additional Coliseum Lot Parking must be purchased

Individual Categories $90 includes:                                         Chicken - 9:30
   1 Category entry                                                       Pork Spare Ribs - 10:30
   Team Bio in event program and event website                            Pork Shoulder/Butt - 11:30
   1 16’ x 30’ cook/tent space                                            Brisket - 12:30
   1 7 lb bag of ice




                                   www.BAYAREABBQ.org
                                                              Bay Area BBQ Championship
                                                                      A’s Double Header vs LA Angels
                                                                               A Benefit for Foster Children & Youth
                                                                                             Hosted by
                                                                                   Alternative Family Services

      OAKLAND COLISEUM
        July 16, 2011
                                                                                      Additional Information
              BBQ Opens 9:30am
               First Game 1:05

                                                          ADDITIONAL INFORMATION
                           Generators / Power                                                               Cooking & Parking Space
                                                                                      The parking lot at the Oakland Coliseum is run by an outside vendor. The prices
                                                                                      set for parking are made by the Oakland Coliseum vendor not the host of the
                                                                                      Bay Area BBQ Championship.

 There is no electric power in this portion of the Coliseum Parking Lot              Full category registration includes one 16’ x 30’ cook/tent space & one 8’ x 17’
 Please indicate on the registration form if you will bring your own gas              parking space in adjacent lot for additional vehicles
  generator
 Large diesel generators with junction boxes will be available for teams to rent     Teams who are only participating in two or three categories have one 16’ x 30’
  power from                                                                            cook/tent space available. You must purchase additional 8’ x 17’ parking
                                                                                        spaces at $17 each
 Please indicate the amount of power you will need as spaces do not
  automatically come with power
                                                                                       Extra Large Team Spaces 24’ x 30’ are available for an additional $75
 Power 20 Amp rental: $75.00
 Power 40 Amp rental: $95.00                                                         Double Extra Large Team Spaces 32’ x 30’ are available for an additional $150
 If you have a loud generator producing more than 6db. please use a sound
  barrier
                                                                                       RVs must park in adjacent lot an are required by the Oakland Coliseum to
                                                                                        purchase a minimum of two 8’ x 17’ parking spaces. You may use the one
                                                                                        8’ x 17’ space that comes with full category registration and only purchase
                                Ice & Water
                                                                                       Please indicate how many vehicles will be coming with you on the registration
                                                                                        form
 7 lb bag of Ice: $2.50/bag preordered, $3.50/bag at the event
 Hot water and a three bin sink will be available in the Team Tent. You may                                      Event Insurance
  pre-order individual gallons of water for $1.25, $2.00/gallon at the event

                                                                                      Proof of Insurance: Per our agreement with the Oakland A’s,
                                                                                      each team must provide a certificate of insurance to participate
                                                                                      in the Bay Area BBQ Championship. Insurance can be general
                          A’s Baseball Tickets                                        liability coverage that will cover damages in case of damage due
The A’s will be playing a game Friday night and a double header against the LA
         Angels Saturday following the Bay Area BBQ Championship.                     to your equipment and shows coverage for your being a food
                                                                                      vendor.
 Full team entries include 2 A’s tickets to the Saturday games
 The Bay Area BBQ Championship will run into the first game and will be
  over before the second game begins
 Please indicate on the registration form if you will have interested parties who
  would like to attend the Friday night game against the LA Angels
 There is no re-entry into the A’s game




                                         www.BAYAREABBQ.org
                                         Bay Area BBQ Championship
                                               A’s Double Header vs LA Angels
                                                     A Benefit for Foster Children & Youth
                                                                   Hosted by
                                                         Alternative Family Services

OAKLAND COLISEUM                                                     People’s Choice
July 16, 2011                                                        PC Winner: $500.00
  BBQ Opens 9:30am                                 write up in food publication & GREAT bragging rights
   First Game 1:05
                                                      PC Honorable Mention: $200.00 & bragging rights

                                        People’s Choice Information
                                        (full PC packet included in team packet)

 People’s Choice: We encourage all teams to participate in People’s Choice as that is why the people are coming, to
 taste your great food. You may enter in as few or as many categories as you would like (chicken, ribs, pork, brisket,
 sides, dessert, no alcoholic beverages).

 Alameda County Permit Fee Waived: Donate your food to the event when participating in people’s choice and the
 County will waive the Alameda County Temporary Food Permit fee of $132.00. We will turn in our collected tickets
 and receive a tax donation letter from AFS for the product we donated.

 Alameda County Permit $132.00. Sign our team up for People’s Choice. We will pay the Alameda County Temporary
 Food Permit fee of $132.00 and in return will collect $1 from AFS for each tasting ticket we receive.

 Alameda County Booth Application (separate form) must be filled out by all People’s Choice participants. If paying
 the $132.00 fee, please make a separate check to Alameda County Environmental Health. You can enclose the check
 and Booth Application with your Team Registration and we will turn it in for you.




                        www.BAYAREABBQ.org
                                                       Bay Area BBQ Championship
                                                               A’s Double Header vs LA Angels
                                                                     A Benefit for Foster Children & Youth
                                                                                   Hosted by
                                                                         Alternative Family Services

      OAKLAND COLISEUM                                                           Terms, Agreement &
       July 16, 2011
                                                                                  Waiver of Liability
           BBQ Opens 9:30am
            First Game 1:05


                                            Terms, Agreements & Waiver of Liability

Terms, agreements and waiver of liability
Please read the following terms and conditions carefully, once you sign and send in your application, you will be bound by these terms.

Photos/video: Any photos taken by the event host become the property of Alternative Family Services, and may be used for promotional purposes.

Waiver of liability: In consideration of your accepting this entry, I the undersigned, recognize that Alternative Family Services, its staff members,
volunteers, any co-sponsors including the Oakland Athletics and International Barbecue Cookers Association or other agents assume no
responsibility for myself or any members of my group including cook-team members and cook-team non-members. I hereby waive any claims to the
City of Oakland, Oakland Chamber of Commerce and any of their co-sponsors, their departments, civil servants, employees or agents or any of its
co-sponsoring entities.

Fire Inspection/extinguisher: The head cook will be responsible for the team having a fully functional Fire Extinguisher rated no less than 2A:10B:C
within the confines of their cooking area. This fire extinguisher must either have been certified in the last year (from the date of the event) or must be
able to provide a purchase receipt date no less than 1 year ago. Additionally any entrant using a generator will also need a 40B:C fire extinguisher
placed near the generator. The head cook agrees to be available at the cooking site for a scheduled Fire Inspection, if required.

RVs & Vehicles: If you plan to have an RV present, you are required to let us know at the time you submit your entry in addition to how many vehi-
cles you will be bringing to the event.

Behavior of Cook-team: My cook team agrees to abide by all rules as posted and take full responsibility for the behavior of my team members and
associated guests. Any team who breaks the agreed upon rules will be subject to immediate disqualification from the event/contest without refund.

I understand that there are a limited number of teams able to participate in this event, and I understand that the sending of this application and
payment does not guarantee me or my team’s entry into this event. You will be notified personally when your team is accepted in this event. If for
any reason your entry is not accepted your entry fee will be refunded within 30 days of this decision.

An official copy of these terms shall be posted at all times on the event website (above) and may be updated from time to time without further notice.

I agree to be bound by the terms and conditions listed above, as well as the 2011 Rules and Regulations of the International Barbecue Cookers Asso-
ciation and would like to participate in this BBQ contest.


______________________________________________                 __________________________________________
Signature of Head Cook/Chef                                    Date

______________________________________________
Please print name
                                            Bay Area BBQ Championship                              A’s Double Header vs LA Angels
                                                  Bay Area BBQ Championship Team Registration Form
Once your Bay Area BBQ Championship Team Registration Form and payment has been received, you will get an e-mail confirmation and complete Team Participation Packet


                                     Teams with Full Entries & People’s Choice win One iPod Shuffle!
Team Information (all information required)
Team Captain: ______________________________________________Address:____________________________________________
City:____________________________ ST/ZIP___________________ Phone: _____________________________________________
E-mail: __________________________________________________________________________
Additional Team Member’s Names : 1. ______________________________________ 2. ______________________________________
                                 3. ______________________________________4. ______________________________________
Emergency Contact: __________________________________ Emergency Contact Phone: ___________________________________


Category Entry
   Full Category Entry (Chicken, Ribs, Pork Spare Ribs, Brisket) Early Bird $250 postmarked before March 15, 2011                                 $__________
   Full Category Entry - $285 after March 15, 2011                                                                                                $__________
   Individual Category Entry (2 category minimum) $90 each category
          Chicken -              $90 Turn-in time 9:30                                                                                            $__________
          Pork Spare Ribs        $90 Turn-in time 10:30                                                                                           $__________
          Pork Shoulder/Butt $90 Turn-in time 11:30                                                                                               $__________
          Brisket                $90 Turn-in time 12:30                                                                                           $__________

People’s Choice
  YES – Alameda County Permit Fee Waived: Sign our team up for People’s Choice. We will donate our food to the event and
participate in people’s choice allowing us to waive the Alameda County Temporary Food Permit fee of $132.00. We will turn in our
collected tickets and receive a tax donation letter from AFS for the product we donated.
  YES – Alameda County Permit $132.00. Sign our team up for People’s Choice. We will pay the Alameda County Temporary Food
Permit fee of $132.00 and in return will collect $1 from AFS for each tasting ticket we receive.
  No, our team will not be participating in People’s Choice

Alameda County Booth Application (separate form included) must be filled out by all People’s Choice participants. If paying the
$132.00 fee, please make a separate check to Alameda County Environmental Health. You can enclose the check and Booth
Application with your Team Registration and we will turn it in for you.


Additional Space
  Extra Large Cook/Tent Space: 24’ x 30’ - $75.00                                                                                                $__________
  Double Extra Large Cook/Tent Space: 32’ x 30’ - $150                                                                                           $__________
   Additional 8’x 17’ parking space in adjacent lot: $17.00 (may request multiple spaces @ $17 each, RVs require at least 2 spaces)               $__________
Power
 We will be bringing our own ____________ (indicate size) portable gas generator                                                                 $____0_____
 We have a ___________ (indicate size) portable gas generator we will loan to the event for event credit
(inquire with Event Director)                                                                                                                     $____0_____
  We need 20 Amp rental: $75.00                                                                                                                  $__________
  We need 40 Amp rental: $95.00
    $__________
ICE & Water
   7 lb bag of Ice: $2.50/bag pre-ordered, $3.50/bag at the event                                                                                 $__________
  1 Gal of Water: $1.25/Gal pre-ordered, $2.00/Gal at the event                                                                                   $__________
                                            Bay Area BBQ Championship                              A’s Double Header vs LA Angels
                                           Bay Area BBQ Championship Team Registration Form page 2 of 2
Once your Bay Area BBQ Championship Team Registration Form and payment has been received, you will get an e-mail confirmation and complete Team Participation Packet



Oakland A’s Tickets and Coliseum Lot Parking
The Bay Area BBQ Championship will run into the first A’s game and will be over before the 2nd game begins. No re-entry.
  Will you be spending the night in the Coliseum Parking Lot Fri. July 15?                                            Yes _____ No__________
  Please indicate how many vehicles will be coming with you and if you will be spending the night at the Coliseum Cars ____ RVs ________
  The A’s will be playing a Fri. night game starting at 7:00pm. Would any in your party be interested in purchasing tickets for this game?
Yes _____ No__________
  1 Plaza outfield ticket for Saturday games: $18.00 (no limit on number of tickets you may purchase, good for both games)                           $__________
  1 MVP Field Box ticket (Best seats on the field): $48.00 (no limit on number of tickets, good for both games)                                      $__________
  Additional 8’x 17’ parking space in adjacent lot: $17.00 (may request multiple spaces @ $17 each, RVs require at least 2 spaces)                   $__________
  DONATE 1 $18 A’s ticket. AFS is trying to get 1,000 tickets donated so the foster children and families served by AFS can attend the A’s game.     $__________
  18’ x 17’ Coliseum Lot Parking Space: $17.00                                                                                                       $__________
RVs require (2) or more spaces so please order accordingly as an outside parking vendor oversees parking in the Coliseum lot.



Payment Information
GRAND TOTAL                                                                                                                                           $__________
Payment Method          Check Enclosed (Make out to AFS)         Credit Card (Visa, MC, Discover, American Express)

Credit Card Information (credit card # is not kept on file):      Visa        MC             Discover         American Express
Name on Card: ______________________________________ Card # __________________________________ Exp. _________Security Code: ______


Signature of Cardholder: _______________________________________________________ Date: ______________




Contact Information
Send Ticket Order Form and Payment to:                     AFS/Bay Area BBQ Championship - Attn: Jennifer Harper
                                                           111 Myrtle Street, Suite 102, Oakland, CA 94607

Event contact: Jennifer Harper, (510) 759-1271, jharper@afs4kids.org
                                                   Bay Area BBQ Championship
                                                          A’s Double Header vs LA Angels
                                                                A Benefit for Foster Children & Youth
                                                                              Hosted by
                                                                    Alternative Family Services

     OAKLAND COLISEUM
       July 16, 2011                                                          Event Information
          BBQ Opens 9:30am
           First Game 1:05

Alternative Family Services in cooperation with the Oakland Athletics are proud to bring the Bay Area BBQ Championship to the Oakland
Coliseum. This professional barbecue cook-off is sanctioned by the International Barbecue Cookers Association (IBCA) and is a California
Barbecue Association Team of the Year event, so competition will be fierce as 32 Pit Masters and their teams face-off in the categories of
chicken, ribs, pork shoulder and brisket. The People will also have their say in which team deserves the People’s Choice Award. Please review
the event information carefully, as per the event agreement with the Oakland Athletics, tickets, tasting tickets and merchandise must be pre-
purchased and will NOT be available the day of the event.


                                       Important Event Information

Bay Area BBQ Championship Event Passes must be sold in a                    Volunteers may just work the BBQ
package with an Oakland A’s Ticket                                          A’s season ticket holders may purchase Bay Area BBQ
                                                                              Championship Passes directly by calling Jennifer Harper at
                                                                              (510)759-1271. Please have your season ticket # available.
ALL Bay Area BBQ Championship Ticket Packages must be                       No “Walk-up” or “Day of Event” tickets available
pre-purchased BEFORE July 12, 2011

The Bay Area BBQ Championship will be limited to the                        Buy your ticket packages early to assure entry to the event
number of ticket packages sold

ALL Bay Area BBQ Championship Merchandise must be                           No BBQ Merchandise will be for sale at the event so please
pre-purchased                                                                 pre-purchase your event merchandise.

ALL $2 Food & Beverage Tasting Tickets must be                              No Tasting/Beverage Tickets will be available at the event so
pre-purchased                                                                 please pre-purchase enough to accommodate all
                                                                              attendees in your party.
                                                                            Limited tasting tickets are included in ticket packages
                                                                            No alcohol will be sold at the event
ALL purchases are final                                                     No refunds will be given

Raffle tickets and Kid Zone Attraction Tickets WILL be available at         You may choose to pre-purchase Raffle Tickets and Kid
the event.                                                                    Zone Attraction tickets




                                          www.BAYAREABBQ.org
                                                   Sketch Sheet 1
                                           Drawing of Temporary Food Booth

 Name of Booth:

In the following space, provide a drawing of the Temporary Food Booth. Identify and describe all equipment including
cooking and cold holding equipment, handwashing facilities, work tables, dishwashing facilities, food and single service
storage, garbage containers, and customer service areas.




        EHS 16-11 (Rev. 6/02)
Sample Temporary Food Booth Drawing
                                     Alameda County Environmental Health
               1131 Harbor Bay Parkway, Alameda CA 94502     (510)567-6700 fax (510)337-9432

                                Temporary Event Booth
                           Preinspection/Self Inspection Form
                [Please complete this form before you begin to serve food to the public.
    Have the form available to show to the event sponsor or to the Environmental Health Inspector.]


           Items to be completed before serving food to the public                                                    Initial when done

1   Handwash station has been set up and is ready to use.
    -container of water with a spigot which can be turned on and off without having                                      1 _______
     to hold it on.
    -bucket to catch the dirty water
    -liquid soap in a pump dispenser
    -single use paper towels
2   Utensil wash station is set up and ready to use.
    -bucket with soapy water                                                                                             2 _______
    -bucket with bleach and water to use for rinse and sanitizing
       -One (1) spoon of bleach for ½ bucket of water
          -[One tablespoon in each 2 gallons of water]
3   Food preparation tasks are delegated so there are three types of workers:
                                -those who only touch the raw meat and poultry                                           3 _______
                                -those who only touch ready to eat foods
                                -those who only touch the money
4   All food preparation is done inside of the booth                                                                     4 _______
5   If there is a bar-b-q it can be outside of the booth but all food cooked outside                                     5 _______
    must then be taken back inside the booth for service to the customer
6   Thermometer to measure food temperatures is available in the booth.                                                  6 _______
7   All cold foods are well iced and are below 45 degrees F.                                                             7 _______
8   All hot foods are:          -served directly to the customer or                                                      8 _______
                               -held at or above 140 degrees F
               Discard any remaining hot foods at the end of each day.
9   Health Permit is prominently displayed for the public                                                                9 _______
10 Trash containers are available inside the booth                                                                       10_______
11 Self-serve condiments are: - in containers with a hinged lid or                                                       11_______
                              - in squeeze bottles or
                              - in individual packets.
12 All open food is protected from customer spit and sneezes.                                                            12_______

Name of the person in charge of the booth_________________________________                                                                   5/10/2002

(There must be someone in charge and present at all times)          N:\EP-MANAGERS\website\Temporary Event Booth- self inspection form.doc
                          Alameda County Environmental Health Department--Booth Application
                        Health Permit Application for Food and Beverage Booths at Temporary Events
                                                                        For Office Use Only

Date Rec’d____/____/____ Rec’d By__________ Amt Pd $________ EV#_______________ Approved By__________ Date____/____/____

 Booth Operator’s Name (please print):                                                                            Phone (     ) ________-_____________
                                                                                                                    Fax (     ) ________-_____________
 Booth Operator’s Business Address                                                 Booth Operator’s Mailing Address
 ______________________________________________________                            ______________________________________________________
 Street #                  Street Name                                             Street #                Street Name

 ______________________________________________________                            ______________________________________________________
            City                                  State         Zip                           City                                State       Zip

 Name of Event___________________________________________________________________________________________________
 Location of Event & City___________________________________________________________________________________________
 Date(s) of the Event_______________________________________________________________________________________________
 Booth Name (DBA)_______________________________________________________________________________________________
 Number of Your Booths at this Event _____ of _____             Attach a completed Health Permit Application for Each Booth.
 Sponsor Name_______________________________________________________                                  Sponsor Phone (         ) ________-_____________
 Name of Off-Site Food Preparation Facility, if applicable:
                 (Where food is prepared prior to the event)______________________________________________________________
                                                              Phone (           ) ________-_____________ Fax (               ) ________-_____________
 Address of Permitted Facility_______________________________________________________________________________________
                                     Street #             Street Name                                      City                                Zip
                   All foods must be prepared and stored in a facility with a valid Health Permit. (No home preparation or storage)

                                            Permit Fees – for July 1, 2010 through June 30, 2011
Permits must be obtained prior to arriving at the event. No permits will be issued at an event. Unpermitted vendors will be asked to leave.
*Applications and payment received less than 3 working days prior to the event will be charged a 50% penalty. **All Fee Exempt
permit applications received less than 3 days prior to an event are subject to a $50.00 penalty per booth. If an event is cancelled or an
application is rejected, 50% of the application fee is not refundable. After June 30, 2010, print a new application form from the website, or call
510-567-6877 for fee amounts.

                                              NON-PREPACKAGED FOODS                                               PREPACKAGED FOODS
                                           Food preparation, handling & portioning                              Pre-packaged food or beverages
                                            Served to Customer without packaging                       Served to customer in original, unopened package
                                                                5 to 25 days in a 90 day                                          5 to 25 days in a 90 day
 Days to be Permitted                1 to 4 Contiguous Days       period (same event)                 1 to 4 Contiguous Days        period (same event)
 Program Element                     P/E 1903                  P/E 1904                              P/E 1905                    P/E 1906
 Fee                                 $132.00                   $333.00                               $67                         $164.00
 *50% Penalty                        $66.00                    $166.50                               $33.50                      $82.00
 Total Due with Penalty              $198.00                   $499.50                               $100.50                     $246.00
 Fee Exempt Programs                 P/E 1907 fee exempt       P/E 1908 fee exempt                   P/E 1909 fee exempt         P/E 1910 fee exempt
 **$50.00 Penalty per booth          $50.00                    $50.00                                $50.00                      $50.00

Send Application and Payment to Alameda County at least 10 days prior to the event date to:
      Alameda County Department of Environmental Health                                       Phone (510) 567-6748
      Attn: Special Events Coordinator                                                        FAX (510) 337-1139
      1131 Harbor Bay Parkway                                                                 Web www.acgov.org/aceh/forms.htm
      Alameda, CA 94502-6540
                                      Make checks payable to Alameda County Environmental Health
                                 For payment by phone - (510) 567-6877 OR FAX - (510) 337-1139
                     A copy of your application must be received by this office before a phone payment can be accepted.
                                                Please complete both sides of the Application.
                                                                             Page 1
                     Alameda County Environmental Health Department--Booth Application
                   Health Permit Application for Food and Beverage Booths at Temporary Events

                      Please list all foods to be served and key equipment to be used in the booth
                                            Prepared       Cooking equipment to be          Equipment to be used to hold the
      Name of Food or Beverage               off-site      used in the booth.               food at a safe temperature.
                                                                                              Cold -Less than 45o F, or
                                            (Circle one)                                      Hot -Greater than 140o F
                                            Chafing dishes with sterno not allowed
 1                                          Y        N

 2                                          Y        N

 3                                          Y        N

 4                                          Y        N

 5                                          Y        N

 6                                          Y        N

Required Equipment
 Thermometer            Probe type (0oF to 200oF) must be available for monitoring temperatures of perishable food.
 Handwashing                Plumbed sink
 Facilities                 or
                            Gravity flow container with spigot/faucet to allow water flow with both hands free.
                        As a minimum, you need 5 gallons of water in a container with a “hands free” spigot, a bucket to catch
                        wastewater, a liquid or powder soap in a dispenser and paper towels.
 Utensil Washing            Plumbed (3 compartment) sink
 Facilities                 or
                            At least two containers (one for washing and a separate one for sanitizing).
                           “Sanitizing Bucket” (one tablespoon of Bleach for each gallon of water)
Please Answer the Following
 Food Preparation       For foods that need to be washed (produce, etc.). Where will you do it?
 (Washing Facility)

 How is food kept hot or cold during transportation to the event?



 *** No Home Preparation or Storage of Food.
 *** Utensils and equipment must arrive at the event in clean and sanitary condition.

I have read, understood, and will abide by the requirements for Sales of food from a Temporary Food Booth.
Printed Name of Applicant___________________________________
Signature of Applicant_______________________________________ Date_____________________

Staff Comments




                                                                                                  Temp event vendor application – Revised 8-2010


                                       Please complete both sides of the Application.
                                                             Page 2
                                                                  (100˚ Fahrenheit). The urn                                  foods are sold.
            “Food Booths” 101                                     should have a spigot or valve to
             Temporary Food Facility Basics
                                                                  allow water to flow freely as you wash and             5.   Cooking and Hot Storage:
                                                                  rinse your hands.                                           Serving undercooked or hot foods not
     This pocket guideline is designed to help you
                                                             b.   Soap Dispenser – bar soap is not allowed                    held at the proper temperature
     construct, operate and understand sanitary
                                                                  (avoid scented or lotion soaps).                            can lead to a foodborne
     practices required to ensure the public enjoys safe
                                                             c.   Paper Towels – cloth hand towels are not                    illness. You will need a
     food and beverages and prevent foodborne illness.
                                                                  allowed.                                                    probe thermometer (with a
                                                             d.   Catch Bucket – a bucket or container to catch               0˚ to 220˚ Fahrenheit range)
1.   Permits:
                                                                  the rinsed waste water from your hands.                     to ensure the temperatures
     You are required to have a
                                                                 Use a stand or table – the water urn or                     for the following food items
     health permit to sell or give
                                                                  container should be placed high enough to                   are reached during their cooking process:
     foods or beverages to the public.
                                                                  allow for proper hand washing and collection of                       1. Hamburgers and other ground
                                                                  rinse water.                                                              beef foods - cook to 155˚
     Foods or beverages stored or prepared at your
                                                                 The hand wash station should be placed in an                              Fahrenheit.
     home are not allowed.
                                                                  unobstructed area that is easy to access and                          2. Poultry (single piece or ground) –
                                                                  use at all times.                                                         cook to 165˚ Fahrenheit.
2.   Booth Construction:
                            Your food booth should be            Wash your hands after: touching your face,                            3. Single pieces of meat and fish –
                                                                  handling money, using the restroom,                                       cook to 145˚ Fahrenheit.
                            designed to protect the food
                            and beverage from                     smoking, removing garbage, and/or whenever
                                                                  you start preparing a different food item.                  Hot food items must be held at 135˚
                            contamination. The following
                                                                                                                              Fahrenheit. The following are several
                            features are required:
                                                             4.   Dish and Utensil Washing:                                   methods to maintain proper hot holding
                                                                  Proper washing and                                          temperatures (turn on your heating units
a.   Overhead Covering – a tent top, such as an EZ Up.
                                                                  sanitizing of dirty pots,                                   before placing the cooked foods in them):
b.   Entirely Enclosed – all four sides shall be enclosed,
     with the exception of a pass-thru serving window             dishes, and utensils is
                                                                  important in preventing                                     a.  Chafing dishes
     and entrance/exit way. Mesh screening or clear
                                                                  the transfer of germs to food. The following                b.  Cooking grill
     plastic/vinyl sheets are recommended. The
                                                                  items and order are required for proper                     c.  Stove top or camp stove
     entrance/exit way must be closeable.
                                                                  washing and sanitizing:                                     d.  Crock pots or similar self
c.   Pass-Thru Window - should only be large enough
                                                             a.   Wash with Hot Soapy Water – fill a bucket or                    contained heating units
     to serve your food through, with a flap or screen to
                                                                  container that can hold your largest                        e. Steam tables
     cover the window or opening.
                                                                  pot/dish/utensil with hot soapy water. It’s best            f. Warming ovens
d.   Ground Cover – a tarp or wood boards prevents
                                                                  to remove any food particles or grease from                Check hot holding temperatures every 30
     food and beverage supplies from coming into
                                                                  the dirty pot/dish/utensil before washing.                  minutes.
     contact with the ground.
                                                             b.   Rinse With Fresh Clean Water – fill a bucket or            Keep foods covered and stir frequently.
e.   Name – the name of the food booth (minimum 3
     inch letters of contrasting color), city, state, zip         container with fresh clean water to rinse off the          Discard all left over cooked or ready to eat
     code, and name of the operator must be legible and           soap from the washed pot/dish/utensil. It is                foods at the end of the day.
     clearly visible to customers.                                important to remove the soap before sanitizing.
f.   All food items must be prepared, cooked and             c.   Sanitize – fill a bucket or container with a           6.   Cooling and Cold Storage:
     served from inside the food booth (exceptions                chemical sanitizing solution. Chlorine bleach is            Maintain all perishable foods (potentially
     are: BBQ/grill or cooking equipment required to be           a common sanitizer (use 1 tablespoon for                    hazardous foods, aka “PHF”) at or below
     operated outside by the local fire authority).               each gallon of water).                                      45˚ Fahrenheit. Examples of perishable
                                                             d.   Air Dry – after sanitizing the pot/dish/utensil, let        foods or PHF are: raw or cooked
3.   Hand Washing:                                                it completely air dry to allow the full effects of          meats, foods with egg products,
     Unclean hands can contaminate your                           the sanitizer to take place (having extra                   or foods with milk products.
     food. You will need the following items:                     pots/dishes/utensils are recommended).                      Other PHF foods include:
     a. Warm Water (5 gallons) – an                              You will need at least 25 gallons of water for              cut melons, bean sprouts,
         urn or insulated container                               your washing system.                                        garlic/fresh herbs in oils, and
         filled with warm water                                  Utensil washing system is not required if                   cooked rice. Even spinach and lettuce are a
                                                                  only prepackaged/canned/bottled                             concern if not properly maintained.
     Contact your local health department if you are              To prevent cross contamination                             ice chests or refrigerated trucks to maintain
     unsure if the foods you plan to prepare and serve             of foods and reduce the risk of food                       cold food items at or below 45˚ Fahrenheit.
     are considered a PHF/perishable.                              poisoning, assign employees/workers
                                                                   different tasks such as: handling money,               14. Ice:
     Ice may be used for cold storage of perishable                preparing ready to eat foods, preparing raw                Ice used to cool beverage
     foods if the event is for one day; mechanical                 meats.                                                     containers or to keep perishable
     refrigeration is required if perishable foods are to be                                                                  foods cold may not be used for
     kept and used for more than one day.                         Smoking is not allowed in the food booth or                consumption. Keep ice for
                                                                   any outer cooking areas.                                   consumption in a marked separate
7.   Reheating Foods:                                                                                                         container/ice chest. Always use ice from an
     Reheat all food items rapidly to 165˚ Fahrenheit.            A person in charge (PIC) must always be                    approved source and use a scoop to dispense
     Do not use chafing dishes, crock pots, steam                  present at all times. This person is                       ice.
     tables, or similar devices for heating up foods. It is        responsible for all operations of the food booth
     recommended that a stove or microwave oven be                 and ensures all employees/workers are                  15. Water:
     used to rapidly re-heat foods.                                following these guidelines.                                         Contact the event organizer to check
                                                                                                                                       if fresh clean (potable) water is
8.   Food Handling:                                            11. Waste Disposal:                                                     available at the event site. You may
     Never handle/touch any food without                           Place all garbage and wastes in a refuse                            need to bring your own fresh clean
     washing your hands. To handle a                               container with a tight fitting lid. Remove all                      water if none is available (5 gals-hand
     ready-to-serve food item, use of the                          wastes at the end of the event or                                   washing/25 gals-dish/pot/utensil
     following is recommended:                                     as necessary and dispose                                            washing).
                                                                   of in a proper manner (i.e.
a.   Disposable gloves                                             garbage bins or receptacles).                              If well water is available, be sure to check to
b.   Serving tongs or other serving utensils                                                                                  see if the well is safe to drink from.
c.   Napkins or food tissue paper                                  All waste water from your
d.   Use squeeze bottles, containers with hinged                   dish/utensil wash containers/buckets and               16. Restrooms:
     lids, and/or individual packets for self-serve                hand wash catch bucket must be disposed                                         At least one toilet and hand
     condiments                                                    in an approved sewer system (i.e. sink                                          washing facility for each 15
                                                                   connected to the sewer system) or waste                                         employees shall be provided
9.   Sanitizing Work Surfaces:                                     water collection tank (provided by the event                                     within 200 feet of each food
     To prevent cross contamination and                            organizer). It is illegal to pour waste water                                   booth.
     discourage flies, sanitize work surfaces                      into storm drains or onto the ground.
     with wiping cloths in a bucket or
     container of a sanitizing solution                        12. Insect Control:
      (1 tablespoon of bleach to 1 gallon of                                 Flies and insects can carry or transmit
     clean water). Allow all surfaces to                                     foodborne diseases. Cover all food                           Compliments of
     completely dry before using. Change the sanitizing                      items to reduce this possibility.                            Alameda County
     solution every 2 hours or sooner if the water                           If traps are used for insect control (i.e.          Department of Environmental Health
     becomes cloudy.                                                         flies or yellow jackets), be sure to                      1131 Harbor Bay Pkwy
                                                                             place them away from your food                             Alameda CA 94502
10. Employees/Workers:                                                       booth (consult the                                            (510)567-6700
    All employees/workers who prepare and/or serve                 directions for proper distance).
    food must be in good health. Any person with                   The traps have a scent                                   http://www.acgov.org/aceh/food/temp.htm
    symptoms of: cramps, nausea, fever, vomiting,                  (pheromone) that will attract the
    diarrhea, jaundice, etc., or have open sores or                 insects to its location.                                                    When In Doubt
    infected cuts on their hands should not be allowed
    in the food booth.                                         13. Food Transportation:
                                                                   Keep prepared foods covered and maintain
                       All employees/workers shall                proper food holding temperatures. Use                                           Toss It Out!
                        wear clean outer garments.                 insulated or warming containers to keep hot
                                                                   food items at or above 135˚ Fahrenheit. Use                             WongWay Productions 1/08/09

				
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