In addition to the General Rules:

The recipe (ingredients, preparation instructions, time, temperature) MUST be included for any prepared food exhibit. Source of recipe must be credited. Food product exhibits must be prepared, baked, or cooked using only food grade utensils and containers.

Preserved foods must include the Food Preservation Exhibit Label. Only food processed after August 1, 2007 is acceptable.

Current USDA and/or Iowa State University guidelines for home food preservation methods must be used. (Check at the Extension Office for recommended practices.) Preserved foods will be returned to the exhibitor. Bringing two samples is recommended (one to open and return to member and one to display).

Prepared food must be placed on a firm disposable plate or flat cardboard. Place in an enclosable plastic bag with entry tag fastened outside the bag. An exhibit may include: six cookies, six muffins, a standard size loaf of bread, an 8x8 square or round pan of rolls, etc.

A Bake Sale of all edible items will take place on Saturday, July 19, at the west end of the 4-H Building. Proceeds from the sale will go to the Warren County 4-H Supporter’s Fund.
Food Safety: Since exhibits are on display several days, it is necessary to limit exhibits to products, which hold up well. Products, which contain flour as a basic ingredient, are acceptable. All food products and food preparation procedures used, illustrated, or described, must be unquestionably safe. Any exhibit considered to be, or to portray, a food safety risk will not be accepted, judged or displayed. Items that require refrigeration like cream fillings, cream pies, meat or broth, relish trays, cheeses, eggs, custards, etc., will not be accepted, judged or displayed. No meat jerky products allowed. Refer to Inappropriate Food Exhibits for Iowa 4-H Fairs (4-H 3023) for more specific information. The use of alcoholic beverages in the preparation or production of 4-H food exhibits is NOT permitted.

Items may be prepared ahead of time and frozen. All such items should be marked “FROZEN”. Items should be completely thawed at judging time. If you choose to use a display box, the total dimensions are not to exceed 10” x 12” x 14”.

All food products and food preparation procedures used, illustrated or described must be unquestionable safe. Any exhibit considered to be or portray a food safety risk will not be accepted, judged or displayed. Use of alcoholic beverages in preparation or production of 4-H food exhibits is not permitted. All food products/exhibits should be appropriate for human consumption/ nutritional evaluation.

Class 521A: Food Preparation and Safety (including Food Preservation) -- includes, but not limited to prepared product, product evaluation, food preparation terms, storage practices, etc. (Preserved food items selected for State Fair must have two product samples available.)

Class 521B: Consumer Behavior and Management -- Includes, but not limited to resource management, product comparison, meal planning and service, purchasing, food packaging and recycling, nutrition labeling, etc

Class 521C: Nutrition and Wellness -- Includes, but not limited to dietary guideline, nutrient functions, physical health, etc.

Class 521D: Other Food and Nutrition Ideas -- Exhibit can tell or show any special related topic such as measurement of ingredients, eating out, special recipe collection, cultural food traditions, food science “whys”, careers, etc.