Soul Food Festival Vendor Application Page 1 of 4 SOUL FOOD FESTIVAL
VENDOR APPLICATION
Fill out this application and Fax to: 877-485-3554 SELECT THE VENDING CITY
Macon, GA
Augusta, GA
New Orleans, LA
Miami, FL
Denver, CO
Charlotte, NC
Dayton, OH
Grand Prairie, TX
Louisville, KY
Buffalo, NY
Cleveland, OH
Nashville, TN
Indianapolis, IN
Hartford, CT
Houston, TX
Sacramento, CA
Charleston, SC
Oklahoma City, OK
Jacksonville, FLVendor Information
Name: Address:City: State: Zip:
Home Phone: Mobile Phone: Work Phone: E-mail Address:
Please list any merchandise items that you have available:
Do you have any items to fit themed events? (I.e. The Soul Food Festival) Yes No If yes, please list what type(s)
Soul Food Festival Vendor Application Page 2 of 4 Do you have a tent? Yes No
If yes, what are the dimensions?
Please bring your own generators for electricity Is Your Booth: (Please check one of the following)
Craft Vendor ... $250 per 10 X 10 space Non-Alcoholic Drink Vendor ... $500 per 10 X 10 space Business Vendor ... $250 per 10 X 10 space Church Organizations/Civic Group ... $250 per 10 X10 space Food Vendor ... $500 per 10 X 10 space
FOOD VENDING APPLICATION
Please print, fill out and send form to the appropriate city contact above.
Vendor Name:
Which City are you interested in Vending:
Address:
City: State: Zip:
Home Phone: Mobile Phone: Work Phone: Contact Name:
Home Phone: Mobile Phone: Work Phone: Fax Number: Sales Tax Number:
E-mail Address:
Menu Items
If items exceed list please attach a menu
Description of Items Serving Size (oz. pieces) Price per Serving
Booth Information
(Do not fill this are out, leave blank, promoter will fill out to let you know when your load in/out time will be. Once application is approved we will fax it back to you with this information filled out.) Please bring a money order for clean-up deposit for $250
Date(s) and Time(s) of Event (include Load-In and Load-Out/Clean-Up) Load-In Date: _/_ _/ Time: _: M
Load-Out/Clean-Up End Date: _/ / Time: :_ M Event Start Date: _/_ _/ Time: _: M
Vendor Information
1. Food vendors must supply all food service equipment necessary for the operation of their respective booths.
2. Service equipment must be in good working order.
3. Food vendors must obtain all of their supplies and sanitary eating utensils.
4. Rented tents must be clear of all soot, grease, and debris at the conclusion of the event. 5. Food vendors will be provided with one trash barrel for use within their respective tents. 6. Each participant will be responsible for providing trash bags for trash disposal.
7. Equipment brought onto the site shall be in good working order. All equipment shall have an equipment ground.
8. Food vendors will supply the following information for every piece of equipment requiring electrical connection one week before the date of the event. The Soul Food Festival will not provide electricity. You must bring your own generator in good working condition and updated. a.Voltage (e.g., 120 volts, 208 volts, 240 volts) Watts (e.g., 900 watts, 1200 watts, 3,000 watts) 9. b. This information may be found on the manufacturer's nameplate. The Soul Food Festival
doesn't supply neither extension cords nor multiple-outlet receptacles. Food vendors must provide lighting and extension cords. All electrical needs will be listed on the application. Food vendors using bottled gas must adhere to all restrictions specified by the Fire Marshall.
10. Food vendors using grease in their operation, or producing grease by-product if their operation must use grease receptacle provided. Any food vendor found dumping grease on the ground, or any other area on the event property will bear the cost and responsibility of cleaning up the grease may have caused paying for any damage.
11. The Soul Food Festival will determine the locations of each booth.
12. All food vendors must have at least one CO2 fire extinguisher in the booth at all times.
13. All food vendors must be completely set up for inspection at least 30 minutes prior to the start of the event. All vehicles at that time must be removed from the park. Failure to comply will be grounds for immediate dismissal or prohibition from future participation.
14. There will be no open fires.
General Guidelines & Information for Special Event Vending
1. Food vendors who apply and are selected must meet the guidelines established by the Soul Food Festival Office of Special Events. Please see important disclaimer at the bottom of this page
2. Only full-service restaurants, fast food, and licensed food vendors will be considered for participation in any Soul Food Festival Special Events.
3. Vendors must adhere to all rules and regulations set forth in this document and the hosting City Ordinances.
4. All food vendors who do not have an annual license will need to apply for and purchase a temporary event license on site at the event.
5. Food vendors will be required to show proof of Comprehensive General Liability policy with liability limits $1,000,000 per occurrence and $1,000,000 aggregates. The Soul Food Festival must be named as additional insured on these policies as follows: Certificate holder is listed as additional insured on General Liability Policy as Soul Food Festival PO Box 50123 Midwest City OK 73140 and list the city you will be vending in.
Soul Food Festival Vendor Application Page 4 of 4 7. All vendors who have three (3) or more employees must provide a copy of Workers
Compensation Insurance with liability limits of $100,000.
8. All vendors are required to show proof of Automobile Insurance on all owned or hired automobiles with liability limits of $100,000/$300,000 or $500,000 CLS.
9. Participating food vendors must comply with the rules and regulations of the hosting State's Health Department and any other governmental body with jurisdiction over any Soul Food Festival event.
10. Food vendors must be identified at any Soul Food Festival special event by name used at the principal place of business.
11. Only approved food items as listed on the application may be sold. Participants may sell no items such as t-shirts, cups, aprons etc. during the event without written approval of the Soul Food Festival Coordinator.
12. The Special Events Director must approve any promotional items given away at the event in advance.
13. No roaming will be permitted during any event.
14. Trailers will be considered for events, please provide picture with application. 15. No items may be served in a glass container of any kind.
16. The event committee will review applications; specific foods must be listed on the application to ensure a balanced selection of menu items per vendor.
17. *The Soul Food Festival of Special Events recruits and registers vendors for each of our events. If someone other than the Soul Food Festival contacts you about vending at Soul Food Festival events, please be aware that he/she may be selling fraudulent vendor placements. Any vendors not registered through the Soul Food Festival will not be permitted at Soul Food Festival Special Events. Any person(s) found to be selling fraudulent vendor spots for Soul Food Festival Special Events will be prosecuted to the fullest extent of the law.
Menu Guidelines
1. Participants will NOT be allowed to serve or sell any non-alcoholic or alcoholic beverages at any Soul Food Festival Special Events including smoothies, ice cream, shaved ice, ice etc. without strict permission from the Soul Food Festival.
2. The majority of food preparation should take place at the food vendor's normal place of business. Specialties should be "finished off" at the site of at the event site.
Fees & Costs
1. There is a flat fee to participate in any Soul Food Festival Special Events.
2. Participating food vendors are responsible in providing their own tents, chairs, tables etc. 3. Participants will be responsible for securing and/or paying for any special permits that may be
required by the Soul Food Festival or any other governmental agency.
4. The Soul Food Festival is looking forward to a profitable venture for all participants. Food vendors will keep 100 percent of sales.
Electrical Services
1.
April 26, 2014: Augusta, GA
City of Augusta Special Events
836 Reynolds Street
Augusta, Georgia 30901
Phone (706) 821-1754
-1756
Fax (706) 821
www.augustaga.gov
XVII. Secondary Participants and Food Vendors
A. Once an event has been scheduled and approved to take place, the lessee will
be allowed to contract
and approve any secondary participants such as crafters, concessions or
merchandise vendors.
B. All food vendors must comply with guidelines established by
Richmond County Health Department;
1001 Bailie Drive (10); Augusta, GA 30910 *Environmental Health (706) 667-4234
Health Dept. (706) 721-5800
Inspectors may visit each event and have the right to close booths operating
outside of health regulations.
C. For safety purposes, all (cooking) food vendors must be inspected and
approved by a Fire Inspector before the opening of the event. It is the
responsibility of the lessee to arrange for the inspection, and to turn in a report to
the City of Augusta Special Events office. Expenses for the inspection will be the
responsibility of the lessee.
Please contact :
Augusta Richmond County Fire Department –
Captain Jack Womack – (706) 821-2912.
Revised February 25, 2010
D. All cookers will be required to have a working fire extinguisher available within
the cooking areas that comply with Augusta Richmond County Fire Regulations.
E. Only a limited number of food vendors will be allowed to setup at the
Amphitheatre, which will be determined by space requirements and power
needs. City of Augusta Special Events will need to know all power and space
requirements sixty (60) days before the event. Food vendors must set up on the
south side of the esplanade against the railing only. Charcoal Cookers are not
allowed
link
http://dph.georgia.gov/sites/dph.georgia.gov/files/EnvHealth/Food/
Education/Non-ProfitFoodBrochure.pdf
Helms College
3153 Washington Rd,
Augusta, GA 30907
(706) 651-9707
Helms.edu
Non for profit school part of Goodwill Organization
Contact person Jay Stancill
Direct line: 4784714245
Cell: 4782584884
Augusta Technical College
3116 Deans Bridge Road
Augusta, GA 30906-3399
706-771-4000
www.augustatech.edu/
Eddie Walker (706) 771-4083
Kathaline Fervan (706) 771-4084
Culinary Arts
CCSACS Accredited
Chattahoochee Technical College
980 South Cobb Drive
Marietta, GA 30060
770-528-4545
www.chattahoocheetech.edu/
Culinary Arts
CCSACS & ACF Accredited
Fort Valley State University
1005 State University Drive
Fort Valley, GA 31030-3298
478-825-6211
www.ag.fvsu.edu/
Food and Nutrition Studies
CCSACS Accredited
Georgia State University
P.O. Box 3965
Atlanta, GA 30302-3965
404-413-2500
www.gsu.edu/
Hospitality Administration
SACS Accredited
Georgia Southern University
P.O. Box: 8104
Statesboro, GA 30460
912-478-4636
www.georgiasouthern.edu/
Hotel and Restaurant Management
SACS Accredited
Gwinnett Technical College
5150 Sugarloaf Parkway
Lawrenceville, GA 30043
770-962-7580
www.gwinnetttech.edu/
Culinary Arts
Hotel, Restaurant, and Tourism
Management
CCSACS Accredited
Le Cordon Bleu College of Culinary Arts
Atlanta
1927 Lakeside Parkway
Tucker, GA 30084
888-675-5222
www.chefs.edu/atlanta/
Culinary Arts
Patisserie and Baking
ACCSC & ACF Accredited
Savannah Technical College
5717 White Bluff Road
Savannah, GA 31405
912-443-5700
www.savannahtech.edu/
Culinary Arts
Hotel, Restaurant, and Tourism
CCSACS Accredited
Grocery Stores & Food Wholesalers
Depot Food Stores 5
Food Lion 5
Gurley’s Supermarket 4
Krogers Food Store 4
Ye Olde Grocery Shoppe 3
US Foods
Rite Aid
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Food Sa
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A
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Tempor
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Since the s ta ff a t t empor ar y f ood ser vice e ven ts ma y not be pr of essionals, it is import an t tha t the y be thor oughly ins truct ed in the pr oper me tho d of w ash-ing their hands. The f
ollo
wing ma
y ser
ve as a guide:
1. Use soap and running w
arm w at er t o w ash hands 2. Rub y
our hands vig
or ously as y ou w ash them f or at leas t 20 sec onds • Back of hands • W ris ts and f or earms up t o elbo w s • Be tw een fing er s • Under fing ernails 3. Rinse y
our hands thor
oughly
4. Dr
y hands with a single-ser
vice paper t
ow
el
5.
Turn off the w
at er using paper t ow el ins tead of y our bar e hands W ash y
our hands in this f
ashion be for e y ou begin w ork and fr equen
tly during the da
y, especially aft er perf orming an y of these activities: • Aft er t ouching bar
e human body parts other than
clean hands and clean, e
xposed portions of arms;
• Aft er using the t oile t f acilities; • Aft er c aring f or or handling animals; • Aft er c oughing , snee zing , using a handk er chie f or disposable tissue; • Aft er drinking , using t obacc o, or ea ting; • Aft
er handling soiled surf
aces, equipmen t or ut ensils; • During f ood pr epar ation, as oft en as necessar y to remo ve soil and c on tamina tion and t o pr ev en t cr oss-c on tamina
tion when changing t
ask s; • When s wit ching be tw een w orking with r aw f oods and w orking with r eady -t o-ea t f ood; • Dir ectly be for e t ouching r eady -t o-ea t f ood or f ood-con tact surf aces; and • Aft er eng
aging in other activities tha
t c on tamina te the hands. REMEMBER: Do not t ouch r eady -t o-ea t f
ood with bar
e
hands: use a clean and sanitiz
ed ut
ensil,
deli tissue or single use glo
ves.
Geor
gia Departmen
t of Public Health
En
vir
onmen
tal Health Section
(404) 657-6534
w
w
w
.g
eor
giaeh.us
Impr oper Holding T emper atur es Up t o 90% of all f ood poisoning c
ases occur when
foods ar e not held a t pr oper t emper atur es. Alw ay s
keep hot and c
old f oods a t r equir ed t emper atur es. Inadequa te Cooking T emper atur es The F
ood and Drug Adminis
tr ation es tablishes in ternal t emper atur es f or c ook ed f oods. All f oods should be c ook ed t o these t emper atur es and check ed with a pr obe thermome ter . Con tamina ted E quipmen t Con tamina ted ut
ensils and equipmen
t lead to cr oss c on tamina tion of f ood. All ut ensils and equipmen t should be pr
operly cleaned and
sanitiz ed a t leas t once e ver y 4 hour s or mor e fr equen tly as needed. P oor P er sonal Hy giene Poor hand w
ashing habits and f
ood handler
s
w
orking while sick ar
e implic
ated in 1 out of 4
foodborne illnesses. Ensur
e pr oper hand w ashing and ne ver allo w sick emplo yees t o handle f ood, ut
ensils and equipmen
t. Food fr om Unsa fe Sour ces All f oods mus t be ob tained fr om appr ov ed sour ces tha t c
omply with applic
able la w s and r egula tions. • Food shall be in sound c ondition , fr ee fr om spoilage, filth, or other c on tamination and shall be saf e f or human c onsump tion • Food mus
t be purchased from lic
ensed f ood proc essing es tablishmen ts — home c anned or pack ag ed f ood is not allo w ed. • Food mus t be prot ect ed from pot en tial c on tamination
from vermin, the en
vironmen
t, and people at all times.
• The t emper atur e of pot en tially haz ar dous f oods such as mea t, poultr y, fish e tc., mus t be held a t saf e temperatures of at leas t 140ºF or higher , if held hot, and at leas t 45ºF or less, if held c old. •
Foods such as pas
tries filled with cr
eam or s yn the tic cr eam; cus tar ds; or salads c on taining mea t, poultr y, eg
gs, or fish such as tuna or ham salad c
an not be pr
par
ed and ser
ved without a haz
ar d c on tr ol pr ogr am. • Fr oz en desserts mus t be made fr om c ommer cially pas teuriz ed mix es. • Suit able ut ensils mus t be used t o eliminat e hand con tact with c ook ed f ood. • All ut
ensils and equipmen
t mus t be cleaned periodic ally t o pr ev en t buildup of f ood. • Ice tha t is c onsumed or tha t c on tacts f ood mus t be pur chased fr om a c ommer cially pr epar ed and inspect ed sour ce and pr ot ect ed fr om c on tamina tion. Ice used f or c ooling f
ood shall not be used f
or consump tion. • Unused or unsold f ood c annot be tr ansport ed t o another loc ation f
or sale and or ser
vice. • Food it ems which ha ve been pack ag ed, bottled, or canned in unappr ov ed f acilities ar e not allo w ed. • Pro vide a c on venien t hand washing f acility a vailable for emplo yee hand w ashing. This f acility shall c onsis of , a t leas t, running w
ater and individual paper t
ow els.
The T
op F
ive Risk F
ac
tor
s
tha
t Ca
use F
oodb
orne Illne
ss
Fr om pas t e xperience, the U .S. Cen ter s f or Disease Con tr ol and Pr ev en tion lis t these fiv e cir cumstances as the ones mos
t lik
ely t
o c
ause
illnesses. Check thr
ough the lis
t t o mak e sur e your e ven t has c ov er ed these c ommon c auses of foodborne illness:
Non Pr
ofit F
ood Ser
vice L
aw
Each y ear in Geor gia, c ommunities ar ound the sta te ha ve v arious e ven ts, f air s, and f es tiv als sponsor ed b y non-pr ofit or ganiz ations in volving the ser vice of food. Under the Geor
gia Non-Pr ofit Food Ser vice La w , a c oun ty or municipality is authoriz ed t o issue permits f or the oper ation of non-pr ofit f ood ser vice a t e ven ts tha t las t 120 hour s or less sponsor ed b y the c oun ty , municipal -ity , or a non-pr ofit or ganiz ation. The la w specifies food sa fe ty s tandar ds tha t mus t be me t t o pr ot ect the public’ s health. The la w authoriz es the c oun ty boar ds of health t o pr ovide s ta ff assis tance t o or ganiz ations a t e ven ts c ov er ed under this la w f or the purpose of pr oviding f ood sa fe ty educ ation.
St
and
ards f
or F
ood S
afety
:
O
.C.
G.
A
. 26-2-392
Pr ovide Shelt er: Pr ot ection fr om En vir onmen tal Con tamina tion Keep F ood a t Sa fe Hot and Cold T emper atur es: Pr ot ection fr om Foodborne Illness P athog ens 5 Gallon Thermal Container Soap Paper Towels W arm W ater 100ºF - 120ºF Continuous Flow Spigot 5 Gallon Discard Bucket Emplo yee Health, Washing Hands, and
No Bar e Hand Con tact with R eady -t o-E at F ood: Pr ot ection fr om F ood W ork er s as a Sour ce of Con tamina tion
