I think d. is the answer you seek...
18) The following cleanliness and safety rules will apply: a. No use of any tobacco products while handling meat.
b. Cleanliness of the cook, assistant cooks, cooking device(s) and the team’s assigned cooking space is required.
c. Shirt and shoes are required to be worn.
d. Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water). Each contestant will provide a separate container for washing, rinsing and sanitizing of utensils.
e. First aid is not required to be provided by the contest, except at the election of the contest organizer.
f. Prior to cooking, meat must be maintained at 40° F or less.
g. After cooking, all meat: Must be held at 140° F or above OR Cooked meat shall be cooled as follows: Within 2 hours from 140° F to 70° F and Within 4 hours from 70° F to 41° F or less h. Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165° F for a minimum of 15 seconds.