April 26 28, Food Vendor Packet

Transcription

1 April 26 28, 2019 Food Vendor Packet Red Poppy Festival is a popular event, and we only have a limited number of food booths available. In order to be considered, please follow these instructions: 1. Must follow sustainability guidelines. 2. Mobile Vendors must have passed fire inspection and have mobile food vendor permit. 3. Fill out and mail in the enclosed application in its entirety by no later than February Completion of the application does not guarantee selection. 5. After acceptance, we will contact you for debit or credit card payment. 6. With the application form, provide a copy of your Certificate of Insurance showing proof of liability coverage. a. Coverage must include a minimum of $500,000 general liability & products completed. b. City of Georgetown must be listed as additional insured through event dates. 7. Your application must also contain: a. A current photo of your booth/trailer. b. A sketch of your booth layout, including all equipment with corresponding electrical needs. c. A complete menu. Please remember: You are allowed to sell cola, water, lemonade, iced tea, coffee and hot chocolate. We will verify your menu in the confirmation packet. You may only sell the products agreed upon. Committee members will be checking menus on the day of the event. d. The signed Participant Acknowledgement/Release. 8. Confirmation packets will be mailed out one month prior to event. 9. Upon acceptance, you will need to complete and mail either a Williamson County & Cities Health Department Temporary Food Establishment or a Mobile Food Establishment Permit Application. This application must be submitted to and approved by the Williamson County & Cities Health Department prior to the event. A fee will be required. WCCHD Information is enclosed. Applications can be found at: Any vendor not cooperating with Red Poppy Festival guidelines will be asked to forfeit his or her booth space and will not be invited to participate in subsequent years. 11. There are no refunds or rain checks once your payment has been processed. No refunds or transfers will be made due to cancellation or removal for cause. 12. Please review attached Portable Cooking at Special Events Rules. All rules must be followed. 13. Booth Operators will be required to be set up and ready, Friday, April 26 at 3 p.m. City of Georgetown Fire Inspection and Williamson County Health Department will perform inspection of your food booth. Teresa Chapman, Solid Waste Recycling Coordinator, will inspect your service ware for compostable compliance. There will be random on-site service ware inspections throughout the weekend.

2 2019 Red Poppy Festival Food Court Vendor Application Mail application to: Red Poppy Festival, Attention: Food Vendor Coordinator, PO Box 409, Georgetown, TX Or to: Vendor Information (required information): Business Name Contact Person Mailing Address City, State, Zip Phone number Sales Tax # Drivers License # Due to increased attendance and demand, the Red Poppy Festival is implementing an additional food court area. In order to participate in this new area, you must be a mobile food vendor and have an enclosed generator AND ALL COOKING MUST TAKE PLACE WITHIN YOUR ENCLOSED TRUCK/TRAILER. There will be NO power available at this location. We will require a photo of your setup, including the generator, prior to acceptance. There is a limited number of spots at this location, on 7 th Street between Austin Avenue and Rock Street. These food vendor spots are all 10 X 30 and will be $850. The Red Poppy Festival Committee will determine and select the vendors most appropriate for both food vendor locations. PLEASE CHECK WHICH FOOD COURT AREA YOU WOULD LIKE TO BE CONSIDERED FOR: NEW FOOD COURT AREA ON 7 TH St. MAIN FOOD COURT AREA on Main St. FINE WITH EITHER IF YOU ARE NOT SELECTED FOR THE NEW FOOD COURT AREA, WOULD YOU LIKE TO BE CONSIDERED FOR THE MAIN FOOD COURT AREA? YES NO INFORMATION REQUIRED FOR NEW FOOD COURT: As stated above, electricity will not be provided in this area. You will need to provide your own generator as well as a long water hose. New Food Court Rate: 10 X 30 : $850 Do you have a mobile trailer or truck? YES NO Do you have a wastewater holding tank? YES NO Do you have a potable water holding tank? YES NO Water requirements: *A wastewater tank will be provided! Please bring your own container to transfer wastewater to holding tank.* Will you be frying? Will you be grilling? Please list all the equipment you will be using to cook or heat food:

3 INFORMATION REQUIRED FOR MAIN FOOD COURT AREA (parking lot at Main St. & 6 th St.): Please Select Your Space Requirements for Main Food Court. Electricity and water are provided in this area. You will need to provide your own water hose and the appropriate electrical cord and connection. Main Food Court Rates 10 X 10 $ X 20 $ X 30 $1050 Power requirements: Do you have a mobile trailer or truck? YES NO If so: Do you have a wastewater holding tank? YES NO Do you have a potable water holding tank? YES NO Water requirements: *A wastewater tank will be provided! Please bring your own container to transfer wastewater to holding tank.* Will you be frying? Will you be grilling? Gas or coal? Please list all the equipment you will be using to cook or heat food and electrical needs: **FOR SAFETY REASONS, GENERATORS MUST BE TURNED OFF WHILE REFUELING** Participant Acknowledgement/Release I,, (hereinafter Booth Operator ) hereby make application to become a participant/vendor in the Georgetown Red Poppy Festival. Booth Operator agrees to abide by the rules and regulations as set forth herein and such other rules as may be established or amended by the Red Poppy Festival Committee or the Convention & Visitor Bureau Advisory Board of the City of Georgetown, Texas. Booth Operator has read and understands the 2019 Red Poppy Festival Food Vendor Sustainability Guidelines and agrees to operate according to these guidelines. Booth Operator will sell only those items or conduct those activities that have been specifically approved in writing. Furthermore, Booth Operator hereby releases, forever discharges and holds harmless the Red Poppy Festival and the City of Georgetown, Texas from any responsibility or liability for loss, claims, damages, theft, injury or accident from activities conducted in preparation for, during and immediately following the Georgetown Red Poppy Festival. Booth Operator assumes full and complete responsibility and will hold harmless the City of Georgetown, its officers, council members, directors, servants, agents, employees or volunteers from any loss, lost profits, damage or injury to the person or property of the Booth Operator or Booth Operator s agents, customers, or invitees. It is further agreed that Booth Operator shall maintain his/her space, merchandise, activities and business practices in compliance with all applicable local, state and federal laws and regulations. Booth Operator understands that violation of or noncompliance with this release or any rule, regulation, law, ordinance, or decree may result in immediate expulsion of Booth Operator and his/her exhibit from the Festival without a refund of any applicable fees paid. Booth Operator is responsible for all booth set-up and take down of merchandise, displays and tents or covers. It is further understood that each booth operator is responsible for assuring that all items in his/her own booth are well secured in the event of weather, i.e. wind, rain, etc., and that weights must be used to secure all corners and parts of booth (tables, shelves, hanging racks, etc.) so as not to blow into or damage another booth operator s booth and merchandise. In the event that Booth Operator s tent or any part of the booth causes damage to another vendor s booth due to negligence on his/her part, the Booth Operator will be responsible for those damages. Booth Name: Signed: Sales Tax ID # Date: (CONTINUED NEXT PAGE)

4 In addition: o Please read the attached 2019 Red Poppy Festival Food Vendor Sustainability Guidelines, Williamson County s Temporary Food Requirements, City of Georgetown s Portable Cooking at Special Events Requirements and if you are mobile please read the Fire Inspection for Mobile Food Vending Requirements. Please sign below that you have read and will adhere to the requirements. Signed: Date: o If you have any questions pertaining to Williamson County s Food Requirements, please contact David Urban at david.urban@wilco.org or call (512) If you have questions pertaining to the City of Georgetown s Portable Cooking at Special Events Requirements or Mobile Food Vendor Fire Inspection, please contact Jason Fryer at jason.fryer@georgetown.org or (512) If you have questions about serve-ware or waste, contact Teresa Chapman at teresa.chapman@georgetown.org or (512) If you have general questions, please contact Marcy Renneberg at marcy.renneberg@georgetown.org or (512) *FOOD VENDOR APPLICATIONS ARE DUE BY FEBRUARY 16 AND SELECTIONS WILL BE MADE THE FOLLOWING WEEK. ALL APPLICANTS WILL BE NOTIFIED BY MARCH 2. ACCEPTED APPLICANT PAYMENT WILL BE REQUIRED AT THAT TIME.*

5 2019 FOOD VENDOR GUIDELINES For 19 years strong, the Red Poppy Festival has been a staple event for the City of Georgetown bringing in thousands of people each year. As we enter our 20th year hosting the festival, we welcome the second year of our zero waste efforts. Last year we reached a 69% diversion rate. Our goal is 90% waste diversion by To continue reducing the volume of waste generated, we require that all vendors serving food must use COMPOSTABLE plates/cups/straws/cutlery/ food wraps. Please take note of the allowed and prohibited items. All service ware will be inspected prior to and throughout the event. No exceptions will be allowed during the event, please purchase enough materials prior to the event. Accepted food vendors must submit pictures or samples of all service ware to the Environmental Services Department no later than Friday, March 22, Any exemptions must be approved by Environmental Services staff prior to the eve nt. ACCEPTED ITEMS: PROHIBITED ITEMS: ALL food service ware must be COMPOSTABLE - Marked: ASTM DM6400 or ASTM D686 Cups & Cutlery must be PLA plant based material or COMPOSTABLE material Bottled waters are allowed - NO Styrofoam products - NO plastic cups (unless brand marked) - NO plastic straws - NO plastic plates or bowls - NO foil food wraps - NO individual condiment packets - NO plastic bags - NO plastic cutlery - NO individually wrapped cutlery - NO plastic lined food trays / boats Cans of soda are allowed Thank you for helping minimize Red Poppy Festival s impact on the environment. Enjoy the festival! Inquiries Industrial Ave. Georgetown, teresa.chapman@georgetown.org

6 EXAMPLES No Condiment Packets Use Pump Dispensers Use Compostable Condiment Cups No Foil Wraps No Non-Compostable Food Boats Use Clay-Coated Compostable Food Wraps Use Compostable Food Boats No Styrofoam or Plastic Cups Use Compostable Paper or PLA Cups All compostable service ware required for the Red Poppy Festival can be easily found online. Keyword search: - compostable cups - compostable food wraps - compostable straws - compostable plates - compostable food trays - compostable cutlery PLEASE CALL OR WITH ANY QUESTIONS PRIOR TO PURCHASING SUPPLIES TO AVOID BUYING PROHIBTED SERVICE WARE Industrial Ave. Georgetown, teresa.chapman@ georgetown.org

7 MOBILE FOOD VENDOR DEFINITION & FIRE INSPECTION INFORMATION The Georgetown Fire & Life Safety Division has implemented a Mobile Food Vendor Fire Inspection and Permitting process on January 1, Any mobile food vendor who wants to operate in the City of Georgetown or in Emergency Service District (E.S.D.) # 8 will need to obtain a mobile food vendor fire permit from the Fire & Life Safety Division of the Georgetown Fire Department. The Mobile Food Vendor Fire Permit is valid for 1 year from the date it is issued. A mobile food vendor is defined as a vehicle, truck or trailer that prepares and sells food. This does NOT include a vehicle that sells prepackaged foods. Mobile Food Vendor Fire Inspections are currently being conducted on the first and third Thursday of the month at the Williamson County Health District Office located at 303 S. Main St. Georgetown, TX The health and fire inspection are conducted at the same time. This provides a one-stop shop for the vendors. If a mobile food vendor is from out of town/state and wants to work a special event in the City of Georgetown a mobile food vendor fire inspection can be performed on the mobile food unit the first day of the special event, if the inspection fee is paid up-front, before the event is scheduled to start. If the mobile food vendor fire inspection fails the vendor will NOT be allowed to operate during the special event. Please read over the requirements to ensure the unit will pass. One of the item that is required in the City of Georgetown is a Type I hood suppression system if grease-laden vapors are produced from cooking. This includes fryers and flat grills. If you are unsure if your unit requires a Type I hood suppression system please contact the Fire & Life Safety Division prior to an inspection at Please feel free to contact the Fire & Life Safety Division with any questions or concerns. If you are a Mobile Food Vendor, please see: Fire Inspection for Mobile Food Vending, Mobile Food Vending Unit Checklist Page.

8 Fire Inspection for Mobile Food Vending Mobile Food Vending Unit Checklist Location of Mobile Units: Units shall not be closer than 20 feet to any structure All Mobile Units must remain at least 3 feet away from any fire hydrant. Mobile Units shall not block access to a Fire Department Connection (FDC). Mobile Units shall not obstruct any access to or exit from a structure. Electricity Issues: Mobile Units shall not use electricity from a nearby structure. No excessive use of extension cords. Design Construction/Plan Review: All Mobile Units shall be inspected for safety. Exiting of Mobile Units shall not be obstructed. Plans may be required for Mobile Units. Propane Cylinders: A maximum of lb. propane cylinders is allowed. One is allowed for use and one as a spare. Propane cylinders need to be requalified every 12 yrs. A current date of manufacture if new or requalification stamp is required on all cylinders. Propane Cylinder Location: Propane cylinders shall not be located: o On rear bumpers or roofs o Below the lowest part of the vehicle frame o Inside improperly vented or unvented trucks or beds of vehicles o Inside passenger compartments of vehicles o On soil

9 Compartments used for the storage of propane shall be properly vented The relief valve discharge from the propane cylinder shall not be less than 3 feet measured horizontally along the surface of the vehicle to: o Openings in the vehicle o Propane burning appliance intake exhaust vents o All internal combustion engine exhaust terminations Propane Cylinder Equipment: All cooking appliances shall be listed for the use with propane. All appliances must be properly modified for use with propane. Appliances required to be vented (by the manufacturer s recommendations, usually greater than 40,000 BTUs) must be converted for the use with propane by a Master Plumber licensed by the Texas Railroad Commission. Documentation of proper conversion by a plumber must be provided at the time of inspection. Piping systems, including fittings and valves shall comply with NFPA 58. The use of non-metallic hose is prohibited. Flexible metallic connectors are limited to 5 feet in overall length. Piping shall be tested annually at not less than 3 psig for 10 minutes before appliances are connected and at system pressure after connection by a licensed LPG technician. Documentation of test must be provided at the time of inspection. Manual shutoff valves on gas lines are required at the point of use (the appliance) and at the supply. Propane at Fixed Sites: Cylinders must be 10 feet away from combustibles Cylinders cannot be within 6 feet of electric power lines over 600 Volts The relief valve discharge on the cylinder must be 5 feet from exterior sources of ignition, openings into direct vent appliances, and mechanical ventilation air intakes.

10 Fire Suppression: Each Mobile Unit will be required to have a proper fire extinguisher inside of their vehicle (2A10BC fire Extinguisher) Each fire extinguisher will need to be mounted in a conspicuous location where it can be located quickly. Each fire extinguisher will need to be serviced and annually and maintain a current tag confirming its status. A Type I hood suppression system that is UL 300 or UL 300A rated shall be installed if deep fat frying. The hood system must be inspected every 6 months and maintain a current tag confirming its status. If a Type 1 hood suppression system is present then a Class K fire extinguisher that is also required. All gas, solid, or liquid fuel burning inside a trailer or vehicle must be vented to the outside with an approved venting system and spark arrestor.

11 Georgetown Fire Department Inspection Requirements Units utilizing propane or similar fuels must provide the following items for the Georgetown Fire Department Inspector at the time of inspection. Questions regarding these requirements are directed to call (512) Valid invoice of annual pressure test performed on unit. Fire Extinguisher type 2A10BC with an annual fire inspection with tag from a licensed company. If a Class K Extinguisher is required then it must also have an annual fire inspection with tag from a licensed company. If a Type I Hood System is present on the unit then a valid, biannual system testing invoice must be provided. Documentation of approved appliance testing- such as UL or CSA listing.

12 Virginia L.Headley, PhD, Interim Executive Director Teresa M. Galindo, MPH, CPH, RS, EHS Division Director Temporary Food Establishment Requirements Williamson County and Cities Health District (WCCHD) requires food vendors that are participating in temporary events to obtain a temporary food establishment (TFE) permit. These permits may remain in effect for up to two weeks for the same event. Separate events occurring on consecutive weekends require separate permits. Nonprofit/501(c) organizations are exempt from TFE permit fees. The following requirements are for temporary food service operations in Williamson County, not in the City Limits of Austin. These requirements are based on the Texas Food Establishment Rules. All food must be from an approved source. Only approved Texas cottage food items or ingredients may be prepared or cooked in a home kitchen for approved events.* For all other events, food and canned food products must be produced in a permitted facility. Prepackaged foods not requiring time and temperature control for safety (TCS) produced in a legally permitted facility sold in original packaging do not require permitting. A permit will be required if samples are to be served to the public, unless the samples are prepackaged at a permitted, inspected facility. *Under Texas Cottage Food Laws, a vendor can sell foods on the approved list at the following events: farmer s market, municipal, county, or nonprofit fair, festival, or event. To rephrase, a fair, festival, or event must be sponsored by a municipality (city), county, or a non-profit organization. For questions on the Texas Cottage Food Law, contact WCCHD Retail Food Services at For a list of approved foods, see: The temporary food vendor is responsible for meeting the following requirements: Handwashing Hand sanitizer and gloves cannot substitute for handwashing. o If using an indoor facility, a sink must be dedicated for handwashing only. The vendor is responsible for providing warm water, soap, and disposable paper towels. Hand sanitizer and gloves cannot substitute for handwashing. o If using an outdoor facility, the vendor must provide hand soap, paper towels, a container to dispense water for handwashing (plastic container with spigot) and a wastewater catch bucket or holding tank. Note: When handling food, you must first wash your hands (20 seconds), then use disposable gloves. No bare hand contact with food is permitted. Temperature Control o The vendor must provide a method of maintaining temperature requirements for foods at: i. 41 F or below prior to cooking (refrigerators, ice chests, etc.). ii. 135ºF after food is thoroughly cooked and is ready to be served to the public (closed grill, hot holding unit, crock pot, etc.). Foods heated and/or prepared onsite must be served the same day. Food left at the end of the day must be discarded. o Vendor must have stem thermometer on site that measures between 0ºF and 220ºF in order to monitor food temperatures. This thermometer must be cleaned and sanitized between uses or remain in a container with only one product for continuous temperature tracking. Retail Food Inspection Services 355 Texas Ave., Round Rock, TX Visit your public health department online at

13 o If transporting food from a preparation facility to a different serving location, manner of transportation of food must be approved by the Health District to maintain required hot/cold holding temperatures. Cleaning and sanitizing of equipment and utensils - A minimum of three basins are required to wash, rinse, and sanitize dishes/utensils. Basin size must accommodate largest item. Utensils/equipment used continuously must be washed, rinsed and sanitized every four (4) hours unless items are contaminated before that time Procedure to properly clean and sanitize all equipment: o Scrape off all loose food particles o Basin #1 - Dish soap solution to wash o Basin #2 - Clear water to rinse (replace often) o Basin #3 - Bleach water solution to sanitize (2 teaspoons bleach to 1 gallon water) o The vendor must also provide a spray bottle of sanitizing solution (1 Tablespoon bleach to 1 gallon water) and paper towels to wipe counters and to spot clean equipment as needed. Clean water access is required for replacement in the basins (public water supply, bottled water). All water must be disposed of in an approved location and not on the ground. Covered food prep area o If serving food outside, all food and drink must be dispensed from a covered or "roofed" concession stand (eight (8) foot ceiling, tent, netting, tarp, etc.). All equipment used for heating foods must remain covered and opened only as required for service. o Grills or other cooking equipment, placed outside of the covered food prep area, must have a lid or other durable cover. No outdoor food preparation or service can be conducted on an uncovered surface or cooking unit. Food protection and storage o All food shall be protected from customer handling, coughing, sneezing or other contamination by use of barriers such as sneeze guards, wrapping, closed containers, etc. o Condiments shall be dispensed in single service type packaging, in pump style dispensers, or in protected squeeze bottles. o All food must be served to customers in single service containers. Containers cannot be reused. o All food must be placed in water proof containers with lids if being placed in ice. Food may not sit directly in ice. Ice used to cool foods may not be served in drinks. Trash facilities - The vendor must provide a covered trash container with a plastic liner for all waste. If you have questions about these requirements, please contact our Temporary Food Event Coordinators: David Urban, RS, or Teresa Galindo, MPH, CPH, RS, at July 10, 2018 Retail Food Inspection Services 355 Texas Ave., Round Rock, TX Visit your public health department online at