July Jubilee Food Vendors

Transcription

1 July Jubilee Food Vendors March 5, 2019 To celebrate our nation s independence and honor our veterans who fought for it and continue to fight for our freedoms, the Town of Kenbridge is organizing the 2nd annual July Jubilee that will be preceded by the Lunenburg Chamber s 4 th of July Parade on Thursday, July 4, We invite food vendors everyone providing or selling food and/or beverages (licensed businesses, churches, organizations, groups, and individuals) to participate in this event. If you can participate, please complete and return the attached Food Vendor Form, and include a copy of your certificate of liability insurance. Attached are eight pages of information you need to provide safe and sanitary food handling. Application for a temporary restaurant permit o This is required for each food vendor, for each event 14 Steps for Safe and Sanitary Food Handling Temporary Food Permits Q & A Food Vendor Form for the Town of Kenbridge Be advised that it is your responsibility to process your application with the Health Department located next to Social Services at the Court House in Lunenburg County no later than 14 days prior to the event (by June 20, 2019). Be sure to have your permit the day of the event for inspection purposes. Failure to comply could result in a fine. Deadline for receipt of this form and certificate of insurance is May 31, No refunds after May 31. If you have questions, please call or robynfowler@kenbridgeva.net. We appreciate your consideration on joining us this year! Sincerely, Robyn Fowler Town Manager

2 Amelia Health Dept. Charlotte Health Dept. Lunenburg Health Dept. Prince Edward H.D. P.O. Box 392 P.O. Box Courthouse Rd. 111 South St. Ground Flr. Amelia, VA Charlotte Courthouse, VA Lunenburg, VA Farmville, VA Buckingham Health Dept. Cumberland Health Dept. Nottoway Health Dept. P.O. Box 198 P.O. Box 107 P.O. Box 27 Buckingham, VA Cumberland, VA Nottoway, VA APPLICATION FOR A TEMPORARY RESTAURANT PERMIT Applications must be submitted a minimum 14 days prior to event to the local Health Department in the county where the event is being held. (PLEASE PRINT OR TYPE) Date of Application: Name of Business or Organization: Your Name: Mailing Address: PO Box # Street City, ST, Zip Code Telephones: Work Home Cell Event Name: Event Location: Date of Event: Time of Operation am/pm to am/pm Type of Food Facility: (Beverage Wagon, Booth, Tent, Kitchen, etc.) Effective July 1, Vendor Fee is $40 per event (to a maximum of $40 a calendar year) and must be included with application (or include copy of your receipt). Churches, fraternal, school, & social organizations, volunteer fire departments & rescue squads are exempt from the vendor fee. Water Service Sewage Disposal Solid Waste Disposal Liquid Waste Disposal

3 List all food & beverage items below. (Use separate page for additional information) Food/Beverage Source Address Where Prepared Example Hamburgers Tomatoes and Onions Food Distributor Local Market On site On site Method of Prep, Serving, and Equipment Used Cooked to 170 o F & held in pan on grill. Washed, sliced, and held in cooler. Hand Washing Methods Example Soap, Water, Towels Condiments How Served Prepackaged mustard, ketchup, etc. List All Utensils, How Cleaned, Describe Sanitizer Tongs, spatula, knife, ice scoop, Bleach & water sanitizer Refrigeration Type Cooler with ice and thermometer List All Cooking Equipment Electric grill, steam table, deep fat fryer, hot plate Please call us prior to the event to verify the status of your application & notify us of any changes in your application (example: additional menu items). CERTIFICATION I have read the attached instructions, understand them, and will comply with their requirements. I understand that failure to comply may result in a permit not being issued or permit suspension. Representative s Signature Date

4 14 Steps for Safe and Sanitary Food Handling Church suppers, street fairs, civic celebrations, and other similar events call for food service outlets to be set up out-of-doors or in locations where keeping food safe and sanitary becomes a real challenge. This 14-step guide will help you keep your temporary event safe, sanitary, and reduce the risk of food poisoning. 1. PERMITS. Check with your local government agency about permits and code requirements. Be prepared to tell the department where you will hold the event, what you plan to serve, where the food will come from, how you will prepare and transport it, and the precautions you will take to prevent contamination. 2. BOOTH. Design your booth with food safety in mind. The ideal booth will have an overhead covering and ground cover. Only food workers may be permitted inside the food preparation area. 3. MENU. Keep your menu simple and keep potentially hazardous food (meats, eggs, dairy products, potato salad, cut fruits and vegetables, etc.) to a minimum. Avoid using pre-cooked foods or leftovers. Cook to order, to avoid the potential for bacterial contamination. Use only food from approved sources, avoiding food that has been prepared at home. 4. COOKING. Use a food thermometer to check on cooking and cold holding temperatures of potentially hazardous food. Hamburgers and other ground beef should be cooked to 155 degrees Fahrenheit or until juices run clear; poultry parts to 165 degrees and other meats to 145 degrees. 5. RE-HEATING. Heat food to above 165 degrees Fahrenheit. Do not attempt to heat food in crock pots, steam tables, or other hot holding devices, or over Sterno canned heat. 6. COOLING AND COLD STORAGE. Food that requires refrigeration must be cooled to 41 degrees Fahrenheit as quickly as possible and held at that temperature until ready to serve. Check the temperature periodically to see if the food is cooling properly. Coolers with ice on food must be drained of excess water. 7. TRANSPORTATION. If food needs to be transported from one location to another, keep it well covered and provide adequate temperature controls. Use refrigerated trucks or insulated containers to keep hot food hot (above 135 degrees Fahrenheit) and cold food cold (below 41 degrees Fahrenheit).

5 8. HAND WASHING. Provisions must be made for an adequate hand washing facility. You can use a large urn of water, a soap dispenser, a roll of paper towels, and a bucket to collect waste water. 9. HEALTH & HYGIENE. Only healthy workers should prepare and serve food. Workers should wear clean outer garments, hair restraints and should not smoke in the booth. 10. FOOD HANDLING. Avoid hand contact with raw, ready to serve foods and food contact surfaces. Use disposable gloves, tongs, napkins, or other tools to handle food. 11. DISH WASHING. Use disposable utensils for food service. Keep your hands away from food contact surfaces, and never reuse disposable ware. Wash equipment and utensils in a 4- step sanitizing process: washing in hot soapy water, rinsing in hot water, chemical sanitizing, and air drying. 12. ICE. Ice used to cool cans and bottles should not be used in cup beverages and should be stored separately. Use a scoop to dispense ice, never the hands. 13. WIPING CLOTHS. Rinse and store your wiping cloths in a bucket of sanitizer (for example, 1 capful of bleach in 2 gallons of water). Change the solution every 2 hours. Well sanitized work surfaces prevent cross contamination and discourage flies. 14. INSECT CONTROL & WASTES. Keep food covered to protect it from insects. Store all food items a minimum of 6 inches off the ground or floor. Place garbage and paper wastes in a refuse container with a tight-fitting lid. Dispose of waste water in an approved sewer or public toilet.

6 August 17, 2011 TO: PHD Clerical Staff FROM: EH Food Safety Specialists SUBJECT: Temporary Food Permits Q & A Questions to ask the person applying: Are you a non-profit tax-exempt organization, church, etc. serving on own property? Exempt from fee and application. No permit required. (*see code below) Are you a non-profit tax-exempt organization participating in a fair, festival, or community event (not on own property)? Must apply but is exempt from fee, permit required. Are you a non-profit tax-exempt organization not setting up on own property (not a fair, festival, community event)? Not allowed, no fee or application will be accepted or approved. Are you a private individual or group setting up at a fair, festival, or community event? $40.00 fee and application (fee only charged once per CY), permit required. Are you a private individual or group setting up at a store, parking lot, etc. to sell food? Not allowed, no fee or application will be accepted or approved. *Ref: 12 VAC Exemptions to regulations. (partial) A. The following are exempt from this chapter as defined in and of the Code of Virginia. 1. Boarding houses that do not accommodate transients; 2. Cafeterias operated by industrial plants for employees only; 3. Churches, fraternal, school and social organizations and volunteer fire departments and rescue squads which hold dinners and bazaars of not more than one time per week and not in excess of two days duration at which food prepared in homes of members or in the kitchen of the church or organization and is offered for sale to the public; 4. Grocery stores, including the delicatessen which is a part of a grocery store, selling exclusively for offpremises consumption and places manufacturing or selling packaged or canned goods; 5. Churches which serve meals for their members as a regular part of their religious observance; (continued but not applicable to this memo) Please do not hesitate to contact John, Paul H., or Ed if you or clients have questions. Thank you.

7 July Jubilee FOOD VENDOR FORM (Make Check Payable to Town of Kenbridge) Your Name: Business or Organization You Represent (if applicable): Your Address or Address of Business or Organization: PO Box Street: City, ST Zip: Phone: Cell Phone: Address: Description of your food facility: (i.e. beverage wagon, food truck, grill, booth, tent, kitchen, etc.) Food and beverages that you will be providing or selling: Number of spaces you $25.00 = Size of your space: You are responsible for your booth, tables, chairs, etc. and are required to offload your vehicle (unless you are using a food truck) and then park your vehicle in the designated parking area before you set up your booth. Electricity is limited to non-existent. You are responsible for your own drop cords. Deadline for receipt of this form and certificate of insurance is May 31. No refunds after May 31. The Town of Kenbridge and their employees, members of the July Jubilee Committee and their volunteers, the Lunenburg County Chamber of Commerce and its members, and sponsors assume no responsibility or liability for harm, injury, loss, or damage suffered or caused by vendors, exhibitors, or spectators to their persons or their vehicles, products, or property used in selling or displaying their products due to fire, theft, weather, or other means. By signing this application, I agree to hold those mentioned above harmless from any, and all, responsibility and liability arising from my participation in this event. Signature Date