In order to comply with Food Hygiene Regulations in Jersey (For Contestants Only) - 

1) Contestants who are preparing the curry are well and have not had any recent symptoms of diarrhoea or vomiting prior to preparing the food.

2) Ensure there are no pets in the kitchen at the time of cooking.

3) Ensure the curry ingredients is purchased from a reputable supplier and in date.

4) Ensure meat is cooked to a temperature of Cooking safely in your business | Food Standards Agency

5) Standard advice is to cook food until it has reached a core temperature of 70°C for 2 minutes, or 75°C 30 seconds or 80°C for 6 seconds Safer Food Better Business For Caterers

6) Cooling Time How to chill, freeze and defrost food safely | Food Standards Agency.

7) Cool cooked food at room temperature and place in the fridge within one to two hours. 

8) Reheated food SAFE METHOD: REHEATING

9) Reheating to the same temperatures 70°C for 2 minutes, or 75°C 30 seconds or 80°C for 6 seconds. Remember, reheating means cooking again, not just warming up. Always reheat food until it is steaming hot all the way through (you should only do this once).

10) ALLERGIES: Please provide a list of ingredients in advance. We will add them next to your curry. Organisers of this event will prior to serving the food ask the guests if anyone has any allergies or intolerances.

11) Curry should be transported to the venue by contestant in a saucepan which can be heated up in the Parish Hall to maintain the temperature of curry as per hygiene regulations. Around 2 litres of curry should be prepared for tasting, we will provide exact quantity before the event.

12) Contestant should reach the venue with the curry before 5 PM on 20 June 2026.

13) Cost of Ingredients to be borne by the contestant. However, the inhouse curry buffet will be provided free of cost for contestants.