STATE & LOCAL FIRE MARSHAL REQUIREMENTS

State, National and Local fire ordinances governing

outdoor cooking events are extensive and written to

protect the cooks and the patrons of the events."

“We, the TU Chili Cook Off Committee ask that all teams

conduct their cooking activities and cooking fires in a

safe manner."

THE FOLLOWING ARE GUIDELINES THAT MUST BE

STRICTLY FOLLOWED.

ALL teams must have a properly charged fire extinguisher that

is easily accessible and visible on site.

Cooking is prohibited under a tent or canopy unless the tent

or canopy has a VISIBLE fire retardant label.

Wood or charcoal COOKING FIRES must be elevated or

surrounded by an appropriate fire ring. All such fires must be

monitored and kept at a reasonable and safe flame height.

A generator may be used but it must be away from flames and

have GFCI connections. Only UNDAMAGED exterior rated

extension cords may be used and they must be of adequate

size to service the appliance or device being powered.

Decorations such as hay bales, straw and any combustible

decorations should be at least 10 feet away from any flame.

All spare EMPTY or FULL canisters of cooking fuel must be

stored away from cooking and pedestrian areas in the

UPRIGHT position.

PLEASE NOTE:

These guidelines are subject to possible revision

at the Fire Marshals discretion.

ADDITIONAL FIRE SAFETY TIPS:

Young children  should not be allowed  in the cooking areas. Do not leave food cooking unattended.

Do not wear loose fitting clothes when cooking. Keep combustibles  away from  heat source.

In case of an emergency, remember, dial 911.

Know where the fire extinguisher  is located, and know how to use it.