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Judging Protocols

Judges Regestration form for Presidents word

Judges Regestration form for Presidents PDF

Judging Protocol

As it is our industry that is on show, it is imperative that the following rules are maintained and adhered too;

  • When judging in a public place or salon, voices are to be kept to minimum as to not pass on any un-necessary information or show disconcert for a dish.
  • The minimum dress requirement is for a traditional chef’s jacket, black pants and if judging in a hot kitchen a chef’s hat.
  • When tasting, it is imperative to keep a straight face when tasting especially if the item are not up to standard.
  • While in your judging uniform, no alcohol is to be consumed in a public place as it give a bad impression and competitors do not know who is judging or who are there drinking.
  • Your colleagues are also your responsibility, therefore you should ensure that they are following the code of ethics as well.
  • It is your responsibility to ensure that you have a good nights sleep prior to a competition to ensure that competitors are fairly judged the following day.

Competition Organisers and Judging Protocol

To comply with the ACF’s standards and to ensure professionalism is at it’s highest, the following guideline have been drawn up.

Organisers of ACF Competitions:

  • Criteria to sent to the ACF National for their endorsement at least 6 months prior to the competition, this can be done via email or at a National Board Meeting.
  • A list of the likely judges from the ACF’s list as well as your nomination for Chairman of Judges.

Supply in the judging room:

  • Clip boards.
  • Calculator.
  • Water.
  • Pencils/pens.
  • Competition criteria.
  • Some type of breakfast for early starts.
  • Sandwiches for lunch.

Once competitions are finished, a list of the judges who judges and their sections to be sent to the ACF, the list will then be marked on the ACF’s registrar which will be on our WEB page.

Any breaches of conduct are to be reported to the ACF immediately so complaints can be handles professionally and in the manner that is warranted.