Competitors MUST supply all food items and necessary equipment to prepare, cook and serve their dishes during the NSSCC final.

Competitors are advised not to bring additional display materials, as these are not marked.

Once a live competition has started, there is no communication between the competitors or between the competitors and supporters outside the kitchen. If communication does take place, the competitor/s will be disqualified immediately.

Once a live competition has started, no equipment, food, liquids or other associated items may be bought into the kitchen for the competitors under any circumstances.

The time allocation for the competition classes will be strictly enforced. Provided there are no unforeseen difficulties, ¼, ½ and ¾ times will be given. A 10 minutes-to-go call will be given and from 5 minutes remaining, every minute will be called.

When the allotted time is up, competitors will be able to continue finishing the event, however, the following penalties apply:

• 5 marks are removed if the dish is presented 1 minute late and a further 1 mark will be deducted for each further minute to a maximum of 5 minutes.

If the competitors have not presented all dishes 5 minutes after the allocated finish time, the competitors will receive a DNC or DNP [did not complete or did not present] on the judging sheets. In live competitions ALL plates must be off the bench and in transit, within the competition allocated time.

If the competitors serve RAW or inedible food, they will receive a DNC [did not complete]. Temperature probes may be used by the judges to test suitable temperature of served food items.

All enquiries during the competition should be directed to the Chief Judge. No conferring is permitted in any form. Conferring between parties will result in disqualification from the event.

The competition jacket [supplied] must be worn along with a skull cap and necktie [supplied by competitor]. An apron {supplied by competitor} may also be worn. Marks are deducted for incorrect uniform.

The Chief Judge or the Kitchen Manager [safety officer] has the right to remove any equipment deemed dangerous at any time during the competition.

Competitors are required to clean their stoves and equipment at the end of the competition. Marks will be deducted if this is not carried out.

No trolleys will be allowed in the kitchen other than for transport into the kitchen. All trolleys must be removed to a safe place prior to start of the competition.

Extreme care must be taken with all deep fryer cookery – If judges deem practice by a competitor as unsafe, they will ask the competitor to stop the practice.

Liquid Nitrogen may only be used in accordance with the material safety data sheet #0048 as issued by BOC Limited. Any use of this material outside these guidelines will disqualify the competitor immediately.