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The Drywite Young Fish Frier of the Year Competition 2016
Supported by NFFF & Seafish
Presents
The Drywite, Malcolm Lee Trophy
Rules
PLEASE TAKE TIME TO READ THESE RULES CAREFULLY
1. The promoter of The National Fish & Chip Awards 2016 is the Sea Fish Industry Authority
(Seafish), 18 Logie Mill, Logie Green Road, Edinburgh EH7 4HS. The continued development and
judging of the awards is overseen by an Industry Steering Group including representation from
Seafish, The National Federation of Fish Friers (NFFF), The National Edible Oils Distributors
Association (NEODA), Drywite, Potato Council, media, past winners of the competition and a
number of other industry representatives.
1a. The promoter of The Drywite Young Fish Frier of the Year Competition, The Malcolm Lee
Trophy is Drywite Limited, The House of Lee, Park Lane, Halesowen, West Midlands. B63
2RA.United Kingdom. The continued development and judging of the Drywite Young Fish Frier of
the Year Competition is overseen by an Industry Steering Group including representation from
Drywite Ltd, The National Federation of Fish Friers (NFFF), the Sea Fish Industry Authority
(Seafish) and an independent judge.
1b. The DRYWITE YOUNG FISH FRIER OF THE YEAR COMPETITION is patented by Drywite
Limited and is the registered name of the Competition. Therefore, this title and only this title,
should be used in any future advertising or publications etc, by any parties associated with the
Competition
2. The Drywite Young Fish Frier of the Year Competition is open to anyone age 25 or under
working as a frier in a fish and chip shop either as an owner or employee. Applicants must be 25
years of age or under at 31 December 2015 (photocopy of proof of age is required with entry) and
have at least six months frying experience. Drywite reserve the right to disqualify, at any time,
any entrant shown to have given false information.
3. All entrants will have to complete an initial self audit entry form to be submitted to Drywite
Limited along with a small selection of photographs, and some supporting written documentation.
It is the responsibility of the candidate to ensure that completed entries are returned to Drywite
Limited in time for judging. Proof of posting will not be accepted as proof of receipt.
Closing date for entries is Tuesday 30th June 2015.
4. These paper entries will be appraised and scored by the Judges in order to shortlist. The
Judges will then further score these candidates by way of a pre – arranged recorded interview with
each candidate in order to select up to a top 10. These interviews will be pre-arranged between
Monday 27thJuly – Tuesday 28th July 2015 a total of 10 candidates will go through to the next
stage of judging. These candidates will be notified by Thursday 30th July 2015.
5. The successful candidates will then be asked to attend the next stage of judging at a workshop
to be held at The National Federation of Fish Friers, Head Office, 4 Greenwood Mount,
Meanwood, Leeds, LS6 4LQ on Tuesday 11th August and Wednesday 12th August 2015.This will
be a one day workshop to include assessments on your frying skills, fish, potato & batter
preparation, customer service skills, presentation skills and general knowledge on day to day
management. This workshop judging day will be assessed by the National Federation of Fish
Friers, Seafish, Drywite Limited and an independent judge. The assessors will conduct a full
judging audit. This process will result in determining the top five young fish friers in the
competition. The results will be announced in mid-August 2015, and the respective finalists will be
invited to the National Fish & Chip Awards Ceremony to be held in London in January 2016.
6. The five finalists will then receive an in-house visit at their place of work between Monday 24th
August and Thursday 24th September 2015 by a further panel of judges, who will decide upon the
national winner and second and third placed candidates. These results will be announced at the
National Fish & Chip Awards ceremony in London in January 2016. Entrants must be judged in
their normal place of work or they will be disqualified from the competition. If anyone is taken ill
during the mystery shop period they should notify Lynn Price at Drywite Limited immediately on
01384 569556 or email [email protected].
7. The five finalists will then be invited to attend the National Fish & Chip Awards ceremony where
an informal workshop/event with lunch will be held hosted by Drywite Limited. The workshop/event
will be held on the day prior to the awards ceremony event in January 2016. Dates will be
confirmed at a later stage. The finalists from each winning business will be invited with one guest
to attend the Awards Ceremony.
8. The winner of the Drywite Young Fish Frier of the Year Competition and runners up in this
category cannot use the award to promote or endorse other products or businesses without the
written permission of Drywite Ltd. The award is bestowed upon the individual and should not be
associated with other shops or businesses belonging to the owner of the winning candidate
without the permission of Drywite Limited. Failure to comply with this particular rule could result in
exclusion from the current and following years of the award.
9. All publicity for the Drywite Young Fish Frier of the Year Competition 2016 will be organised and
agreed by Drywite Limited and any press releases or embargoes set by the agreed media partner
Seafish or their public relations agency must be adhered to by all participating candidates. All
copyright, photos and press releases remain the property of Drywite Limited.
10. If an entrant leaves the Industry in the year of the 2016 Competition, or prior to the final
judging, they cannot be a winner in that year’s Competition.
11. The winner of the Drywite Young Fish Frier of the Year Competition will not be eligible to enter
for the Young Fish Frier of the Year Competition in the following year.
12. The winner of this Competition agrees to commit to Drywite Limited to supporting, promoting
and publicising the Drywite Young Fish Frier of the Year Competition and the fact that they are a
winner, in the year after their victory. Any other endorsements for attending events as The Drywite
Young Fish Frier of The Year Winner or any advertising entered into by the winner, must be
agreed in writing by Drywite Limited.
13. The decision of the judges is final.
14. There will be a number of study trips organised throughout October and November. These
trips are not compulsory and entrants will not lose marks if not attending.
15. There will be a Garry Rosser Experience Day to be held at KFE on Wednesday 22nd July
2015 and places will be offered on a “first come, first served” basis.
16. Application forms will be available to download from 1st May 2015 on the Seafish website,
www.fishandchipawards.com.
THE DRYWITE YOUNG FISH FRIER
OF THE YEAR COMPETITION 2016
Supported by NFFF & Seafish
ENTRY QUESTIONNAIRE
Please read through the whole paper before answering any questions.
PLEASE PRINT ANSWERS CLEARLY OR TYPE. Computers are allowed.
For questions 1 to 5, please tick only one answer for each question. If you tick two
answers for one question it will be marked as incorrect.
Mark
1.
Water for making batter should be:a)
b)
c)
d)
2
Below 0 Degrees Celsius
0 to +5 Degrees Celsius
+5 to +10 Degrees Celsius
Above +10 Degrees Celsius
2
2.
If your delivery of fish is below standard should you:a) Use it anyway but refuse to pay for it
b) Throw is away and refuse to pay for it
c) Report the problem to your supplier and store it in a fridge or freezer
to await collection
d) Use it but reduce the selling price
3.
The most COMMON symptoms of food poisoning are:
a)
b)
c)
d)
4.
Sore throat and nausea
Diarrhoea and vomiting
Headache and vomiting
High temperature and sore throat
What is risk?
a)
b)
c)
d)
2
Something with the potential to cause harm
The likelihood that harm will occur
A means of preventing injury
A method of control
2
5.
What is the MOST IMPORTANT reason why you should not wear a
watch in a food preparation area?
a)
b)
c)
d)
2
It might get damaged
It will get in the way
It may not be waterproof
It can carry dirt and bacteria
The answers for questions 6 to 10 are specific, for example a temperature or a short
sentence. There are two marks available for each question.
2
6.
Which two types of date labelling are legal requirements in the
United Kingdom?
7.
What are the lower and upper temperatures, in Degrees Celsius,
for the “danger zone” ?
2
In relation to food safety, what do the letters FSA and FHRS stand for?
2
8.
9.
10.
To produce even coloured chips it is necessary to ensure that potatoes
contain no more than what % of sugar?
In responsible sourcing terms for seafood, what do the letters
RFS and RASS stand for?
2
2
For questions 11 and 12 you are allowed up to 75 words for each answer. Any
words past 75 will be ignored. There are 10 marks available for each question.
11. What methods of training do you use in the business you work in when
inducting new members of staff?
10
12. Explain the processes involved in producing a good quality batter?
10
For questions 13, 14 and 15, you are allowed up to 150 works for each answer.
Any words past 150 will be ignored. There are 20 marks available for each
question.
13. What factors does your business consider when purchasing seafood?
20
14. What can a fish and chip business do to monitor and improve its
profitability?
20
15.
20
What steps must a fish and chip business take to comply with the EU Food
Information for Consumer Regulations (relating to allergens)?
Closing date for all award entries is Friday 30th June 2015
To be completed and returned to:
Drywite Young Fish Frier of the Year Award 2015,
c/o Lynn Price, Drywite Limited
House of Lee, Park Lane, Halesowen, West Midlands, B63 2RA
Email address: [email protected]
DRYWITE YOUNG FISH FRIER OF THE YEAR COMPETITION 2016
(Applicants must be 25 years of age or under at 31st December 2015)
ENTRY FORM
Name of Entrant
Job title
Entrant: No of years in the fish and chip trade:
DOB:
Business Name
Business Address
Postal Town
Postcode
Tel
Mobile
Email
Website.
Age:
:Private Address
:
:
Postal Town
Postcode
Tel
Twitter:
Email
Facebook:
County
County
Name of Business Owner
Number of Businesses owned
Company Trading Name
Company Registration number
Business Opening Hours
Day
Morning
Evening
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
NB: Any in house judging will take place between 24th August – 24th September 2015
Please state here any ‘seasonal’ or closed periods that we should be aware of or if you have a regular
day off.
I have read and understood the 2016 competition rules.
Signature of Entrant
Date:
Closing date for all award entries is Tuesday 30th June 2015
To be completed and returned to:
Drywite Young Fish Frier Competition 2016, c/o Lynn Price, Drywite Limited, House of Lee,
Park Lane, Halesowen, West Midlands, B63 2RA
[email protected]. Tel 01384 569556 Fax 01384 410583
DRYWITE YOUNG FISH FRIER OF THE YEAR COMPETITION 2016
Personal Profile:
1. What brought you into fish frying and why did you decide to become a fish frier?
2. Which particular aspects of your job do you enjoy?
3. If you should you reach the semi-final stage, how would you promote yourself?
4. What are your future plans as a fish frier?
5. In no more than 100 words, tell us about yourself, i.e. your family background, hobbies
and interests, etc.
Now please complete the Training Courses and Qualifications questionnaire.
DRYWITE YOUNG FISH FRIER OF THE YEAR COMPETITION 2016
Training Courses and Qualifications
Please indicate with a tick, any training courses and qualifications that you have completed
whilst working in the fish and chip industry. Please note that should you progress to the later
stages of the competition, you will be asked to show your certificates to the judging panel.
Training Courses
In-house Training Programme
National Federation of Fish Friers (NFFF)
1-day Practical Fish Frying Skills Course
3-day Practical Fish Frying Skills Course
KFE School of Frying Excellence
2-Day Practical Fish Frying Skills Course
Other:- Please state below or on a separate sheet.
Training Qualifications
Food Safety qualification. Please state awarding body, for example:Royal Environmental Health Institute for Scotland (REHIS) and the level achieved.
Health & Safety qualification. Please state awarding body for example
Chartered Institute of Environmental Health (CIEH) and the level achieved .
Hazard Analysis and Critical Control Point (HACCP) qualification. Please state
awarding body for example Chartered Institute of Environmental Health (CIEH) and the level achieved.
Scottish/National Vocational Qualifications (S/NVQs) qualification,
Please state awarding body and the level achieved.
First Aid qualification
Seafish/NFFF Fish Frying Skills qualification
Seafish/NFFF Customer Service Skills qualification
Other qualifications please state below:-