Foods Exhibit Introduction

 Purdue Extension Food Safety Policy (revised 10/2020):

For Food Competitions: Fillings, frostings, glazes, and meringues are not permitted to contain cream cheese, sour cream, heavy cream, or whipped cream if they are not fully cooked/baked. These items are allowed as ingredients in food products IF the final product is cooked/baked. Additionally, raw milk, raw milk products or uncooked eggs/egg whites are not permitted. Eggs/egg whites that have been cooked to 160oF (i.e. pasteurized or included as part of a batter and baked) are acceptable. No home- canned fruits, vegetables, or meats are permitted as ingredients in food products.

Fresh-cut, uncooked, fruits and/or vegetables are not permitted to be used in food products or used as garnishes for the product. Foods should be transported to the competition in a way that minimizes contamination and maintains the quality of the food (i.e. foods that are judged as frozen should remain frozen at all times).

Recipes must be provided that identifies all ingredients that were used in each part of the product. Any ingredient that could be a potential allergen must be clearly identified. Each food product must be labeled with the following information:

• Name
• Address
• Contact information (phone and/or emailaddress)
• Date the food product wasmade

Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. If cuts are present, the wound should be bandaged and a single use food service glove worn on the hand during all stages of food production. Contestants should not be preparing food exhibits for competition within 48 hours of recovering from any illness. People experiencing symptoms of vomiting, diarrhea, fever, and/or jaundice should not be allowed to prepare food.

Judges and individuals who will consume products from county and/or state competitions should be informed that they are at risk for foodborne illness since the established policy cannot guarantee that an entry has been properly prepared or handled before, during or following the competition. The food products for competitions are home produced and processed and the production area is not inspected by the Indiana State Department of Health. Tasting of a food product is solely at the discretion of the judge and consumers. Judges are NOT to taste any home preserved foods such as low-acid or acidified foods like green beans, tomatoes or tomato products, jams/jellies/fruit preserves or fermented products produced in the home.

Instructions for preparing food exhibits for display at State Fair (these instructions may be adapted for use in your county):

Labeling Suggestions:

1. Cover label with clear plastic wrap so that it will not become greasestained.
2. Tape label to the paper plate or container before the product iswrapped.
3. A recipe card or index card (no larger than 5 1/2" x 8 1/2") is required for all foodexhibits.

Recipe or index cards:

Be sure to include the recipe source and all the information requested in the exhibit description, as well as your name, county, and grade level/exhibit option. It is recommended that you wrap the card in plastic wrap or in a plastic bag. Recipe cards will not be returned.

2. Since it is illegal in the State of Indiana for youth under the age of 21 to purchase or consume alcoholicbeverages,4-Hmembersaretouserecipesthatdonotincludeanalcoholicbeverageas aningredient.Asuitablenon-alcoholicorimitationproductmaybesubstituted.
3. All canned products must have the ring on the jar top to protect theseal.
4. Containers will NOT be returned from the Indiana StateFair.
5. Most food products should be displayed on a paper or foamplate.
6. Forcakes-cutapieceofcardboardabout1/2inchlargerthanthebottomof thecake.Cover this cardboard with wax paper, plastic wrap, or foil before putting the cake onit.
7. Any product that may be sticky on the bottom, such as some fancy breads, should be put on round,square,orrectanglecardboard.Coverthiscardboardwithwaxpaper,plasticwrap,orfoil before putting the food product onit.
8. Frozenfoodexhibits(containersandfood)willnotbereturnedtotheexhibitor.Pleasedisplay in freezer bags or disposable freezercontainers.
9. Piesshouldbeexhibitedindisposablepietin.ReusablecontainersorpanswillNOTbe returned from the Indiana StateFair.

Food preservation jars/containers:

How to prepare products for display.

Requirements

Level: Level AGrade3                                                                                                            Last Modified:10/01/15

Exhibit

(Participants may exhibit one baked and/or one preserved item per grade)

Three snack-sized (approximately 2”-3” individual size) drop, molded or bar baked cookies. No glaze or frosting. Include recipe card and display on a dessert size paper or foam plate.

A package of 3 baked, snack-sized (approximately 2”-3” individual size) frozen cookies. Display in freezer bag or freezer container. (NOTE: Freezer containers will not be returned.) Include index card with recipe and instructions for defrosting. Label with name of product, quantity, and date frozen.

Requirements

Level: Level AGrade4                                                                                                            Last Modified:10/01/15

Exhibit

(Participants may exhibit one baked and/or one preserved item per grade)

• ThreestandardsizedmuffinsthatcontainaningredientthatisasourceofVitaminAorVitaminC(no muffin liners). Include recipecard.
• One package of frozen berries. Display in freezer bag or freezer container. (NOTE: Freezer containerswillnotbereturned.)Includeindexcardwithrecipeandinstructionsforcookingor defrosting.Labelwithnameofproduct,quantity,anddatefrozen.

Requirements

Level: Level BGrade5                                                                                                            Last Modified:10/01/14

Exhibit

(Participants may exhibit one baked and/or one preserved item per grade)

• A square, oblong or round layer reduced-fat cake without frosting. Reduce the amount of fat in the recipebyusingafruitpureeorbabyfoodfruitproductthatdoesnotcontainyogurt.Includerecipe card.
• One uncooked frozen mini-pizza using whole-grain pita bread, English muffin, bagel, or already prepared crust (no larger than 7" in diameter) with toppings of your choice. Include at least 4 MyPlatefoodgroupsonyourpizza.Meattoppingssuchashamburger,sausage,bacon,etc.must be cooked. Display on covered cardboard inside freezer bag. Include index card with recipe and instructionsforcooking.Labelwithnameofproduct,quantity,anddatefrozen.

Level: Level BGrade6                                                                                                            Last Modified:10/01/15

Exhibit

(Participants may exhibit one baked and/or one preserved item per grade)

• Three no-yeast, any shape pretzels with a whole grain flour mixture (shaped, stick, or nugget) OR 3 no- yeast sweet or savory rolled biscuits with a whole grain flour (no drop biscuits.) Include recipecard.
• One package of any frozen vegetable or combination vegetables. Display in freezer bag or freezer container.(NOTE:Freezercontainerswillnotbereturned.)Includeindexcardwithinstructionsfor defrostingandcooking.Labelwithnameofproduct,quantity,anddatefrozen.

Requirements

Level: Level C Grade 7,8,9                                                                                                            Last Modified:10/01/15

Exhibit

Exhibitors may choose one baked and/or one preserved product from the following list. It is suggested a participant choose a different option each year, but this is not a requirement.

BAKED PRODUCT OPTIONS:

• Three(3)yeastbreadsticksoryeastrolls(anyshape,mediumsize-notasweet roll),usingawhole grain flour mixture such as whole wheat, rye, oat bran, etc. Include recipe card. Participants are expected to learn how to knead bread dough by hand and allow it to rise appropriately. It is NOT acceptable to use a home breadmaker.
• A yeast bread (can be loaf, braid, but not rolls) using a whole grain flour mixture such as whole wheat, rye,oatbran,etc.Includerecipecard.Participantsareexpectedtolearnhowtokneadbreaddoughby hand and allow it to rise appropriately. It is NOT acceptable to use a home breadmaker.
• One package of a non-perishable, invented healthy snack (such as a granola bar, popcornsnack,

trail mix, etc.). Your snack must include at least 2 food groups from MyPlate. Exhibit must include your snack product and a separate folder containing a marketing plan with product name, recipe, how it will be packaged, a package design, where it will be sold and suggested selling price. Style your snack for a photo shoot and include the picture in your marketing plan. Label should include product name, date, quantity, and serving size.

PRESERVED PRODUCT OPTIONS:

• One(1)containeroffreezerjam.Includeindexcardwithrecipeandinstructionsforstoring.Label with name of product, quantity, and datefrozen.
• Onejarof acannedtomatoproductusingtheHotPackMethodforaboilingwaterbathcanner,such as tomato juice, catsup, barbecue sauce, or salsa. Include index card with recipe and instructions forcookingorusingtheproduct.Labelwithnameofproduct,quantity,anddatecanned.Note:Only foodpreservationproductsmadeusingUSDAapprovedorBallBlueBookrecipesareacceptable.
• Onejarofacannedpickledproductorcannedpickles.Includeindexcardwithrecipe,processing, and storage instructions. (Products using a fancy pack are not accepted.) Label with name of product, quantity, and date canned. Note: Only food preservation products made using USDA approved or Ball Blue Book recipes areacceptable.

Requirements

Level: Level D Grade 10,11,12                                                                                                            Last Modified:10/01/15

Exhibit

Exhibitors may choose one baked and/or one preserved product from the following list. It is suggested a participant choose a different option each year, but this is not a requirement.

BAKED PRODUCT OPTIONS:

• A single or double crust baked fruit pie (no graham cracker crust). Include recipe card. (Note: Custards,cream,creamcheesefrostingandfillings,andraweggwhitefrostingarenotacceptable in an exhibit because they are highly perishable when left at roomtemperatures.)
• A non-perishable baked food product for a catered meal or special event in which organizers have requested low fat and/or reduced sugar items. Exhibit will include your food product and a notebook outlining how this product is to be used at the event, menu, supplies to buy, preparation schedule, equipment, table layout, etc. A table display is optional and should be no larger than 16” deep x 22” wide x 28” high. Include index card withrecipe.
• Select a condition in which people have to specifically modify their eating habits (diabetes, heart disease, Celiac disease, food allergies, etc.) Prepare a non-perishable baked food product appropriate for someone with this condition. Exhibit will include your food product and a notebook summarizing the condition or allergy, nutrition considerations involved with the condition, a description of your baked item, and an explanation of how it fits within the nutrition considerations. Make sure to note any ingredients that could cause an allergic reaction. Include index card with recipe.

PRESERVED PRODUCT OPTIONS:

• Onejarofpressurecannedvegetables,meatorcombinationproduct,suchassoup,stew,spaghetti sauce with meat, etc. Include index card with recipe and instructions for cooking or using the product. (Products using a fancy pack are not accepted.) Label with name of product, quantity, and datecanned.Note:OnlyfoodpreservationproductsmadeusingUSDAapprovedorBallBlueBook recipes areacceptable.
• Onepackageofacombinationfoodfrozenentreeinfreezercontainer.Thecombinationfoodshould contain 3 food groups from MyPlate. Exhibit should include an index card with recipe and instructions for reheating. Display in disposable containers. No containers will be returned. Label with name of product, quantity, and datefrozen.
• Ajarofcookedjamorareduced-sugarfruitspread.Includerecipecard.Labelwithnameofproduct, quantity, and datemade

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