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.