OPEN CLASS DIVISION

REMC FAMILY ARTS BUILDING

DIRECTORS:

Darren Collins, Lisa Coombs, Jennifer Dettmer and Erin Engelau

DIRECTOR ASSISTANT:

Gwen Wilkerson

THANKS TO ALL THE VOLUNTEERS WHO MAKE THE FAMILY ARTS A SUCCESS EVERY YEAR!

ENTRY DATES:

MONDAY, JUNE 19, 2 TO 6 P.M. – non-perishables, no foods, canning/ freezing, no flowers, plants or vegetables

TUESDAY, JUNE 20, 2 TO 6 P.M. – Foods canning/freezing, vegetables, field crops (e.g., corn, soybeans)

SATURDAY, JUNE 24, 5 TO 6 P.M. – Let’s Bake a Pie Entry Registration

SUNDAY, JUNE 25, 5 TO 6 P.M. – Registration for Children’s Baking Contest

EXHIBITS MAY BE REMOVED ON SUNDAY, JULY 2 FROM NOON TO 2 P.M. ONLY.

1. Entries are open to all legal residents of Bartholomew County or a member of a Bartholomew County community service organization.

2. One entry may be made in each class of any section with the exception of classes with more than one division. (Flowers, Fine Arts, Nursing Home, 80 or over, and Photography – see sections for details.)

3. In each class, there will be a Champion and Reserve Champion, if merited. A Grand Champion and Reserve Grand Champion will be selected from the Champions and Reserve Champions, if merited under each section. The judges’ decisions are final.

4. The Bartholomew County Fair and all its employees, agents, Fair Board members, committee members, judges, or agencies cannot be held responsible for accidents, injury or loss of personal property relating to this event.

5. No exhibit can have been exhibited at this 4-H Fair before, except for genealogy, which may consist of previous year’s exhibits to create an ongoing history of one’s family.

6. Those wishing to make entries in the Home and Family Arts Department at the State Fair should contact the Indiana State Fair Entry Department, 1202 E. 38th St., Indianapolis, Ind. 462052869 or at 317-927-7515. Entry fee totals determined by Entry Department. Form and fee are due July 1. Late entries can be made with an additional fee. Entries to the State Fair do not have to have been exhibited at a county fair.

7. Purdue Extension Food Safety Policy (revised 10/2022) – 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

MONDAY, JUNE 26, 9 TO 11 A.M. – Entry of Flowers

WEDNESDAY, JUNE 28, 9 TO 11 A.M. – Entry of Flowers Open Class

SATURDAY, JULY 1, 2 TO 9 P.M. – Family Arts Building will be open uncooked eggs/egg whites are not permitted. Eggs/egg whites that have been cooked to 160 F (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.

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 provide all ingredients used in each part of the product. Any ingredient that could be a potential allergen must be clearly identified. Potential food allergens include, but are not limited to, milk, eggs, peanuts, tree nuts, fish, crustacean shellfish, wheat, soy and sesame. Each food product must be labeled with the following information:

• Name

• Address

• Contact information

• Date the food product was made

Contestants should carefully wash their hands and make sure their hands do not have any open cuts before preparing food. 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