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April 24 – 26, 2020
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 this application in its entirety by no later than February 28. 4. Completion of the application does not guarantee selection. 5. If you are accepted and when notified, you will need to provide a debit or credit card payment. 6. If you are selected and when notified, you must 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. If you are accepted and when notified, 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: http://www.wcchd.org/services/food_and_restaurant/index.php
10. 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 all attachments. All rules must be followed. 13. Booth Operators will be required to be set up and ready, Friday, April 24 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.
2020 Red Poppy Festival Food Court Vendor Application Scan and email application to [email protected] or mail to: Red Poppy Festival, Attention: Food Vendor Coordinator, PO Box 409, Georgetown, TX 78627. Vendor Information (required information): Business Name _________________________________________________________ Contact Person _________________________________________________________ Mailing Address _________________________________________________________ City, State, Zip _________________________________________________________ Phone number _________________________________________________________ E-mail _________________________________________________________ Sales Tax # _________________________________________________________ Drivers License # _________________________________________________________ Food Vendors will be in NEW LOCATIONS this year. The locations will be 8th Street between Rock Street and Austin Avenue, Main Street between 6th and 7th Streets, and 6th Street between Main and Church Streets. If you are accepted, we will contact vendors to discuss locations. INFORMATION REQUIRED: Please Select Your Space Requirements. You will need to provide your own water hose and the appropriate electrical cord and connection.
10’ X 10’ _______ $550 ___________________________________ 10’ X 20’ _______ $800 ___________________________________ 10’ 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: ______________________________________________________
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: ___________________________________________________________________________________ ___________________________________________________________________________________ ___________________________________________________________________________________ Please list the menu items you will be selling: ___________________________________________________________________________________ ___________________________________________________________________________________ ___________________________________________________________________________________
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 2020 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:_______________________________ Sales Tax ID #__________________________ Signed:____________________________________ Date:__________________________________ In addition:
o Please read the attached 2020 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 [email protected] or call (512) 943-3620. 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 [email protected] or (512) 930-8453. If you have questions about serve-ware or waste, contact Teresa Chapman at [email protected] or (512) 931-6533. If you have general questions, please contact Marcy Renneberg at [email protected] or (512) 931-7616.
*FOOD VENDOR APPLICATIONS ARE DUE BY FEBRUARY 28 AND SELECTIONS WILL BE MADE SHORTLY AFTER AND ALL APPLICANTS WILL BE NOTIFIED. ACCEPTED APPLICANT PAYMENT WILL BE REQUIRED AT THAT TIME.*
FOOD VENDOR GUIDELINES
ACCEPTED ITEMS:
Thank you for helping to keep Georgetown clean and minimizing Red Poppy Festival’s impact on the environment. Enjoy the festival!
512-930-8131Inquiries [email protected]
2020
PROHIBITED ITEMS:
ALL food service ware must beCOMPOSTABLE - Marked:
ASTM DM6400 or ASTM D686
- NO Styrofoam products- NO plastic cups (unless brand marked)- NO plastic plates or bowls- NO foil food wraps- NO individual condiment packets- NO plastic bags (exception is popcorn take
home bags)- NO plastic cutlery- NO individually wrapped cutlery- NO plastic lined food trays / boats- Prefer no straws at all. Plastic straws may be
provided upon customer request.Cans of soda are allowed
Cups & Cutlery must be PLAplant based material or
COMPOSTABLE material
For 20 years strong, the Red Poppy Festival has been a staple event for the City of Georgetownbringing in thousands of people each year. As we enter our 21st year hosting the festival, we welcome the continuation of our zero waste efforts. Last year we reached a 69% diversion rate. Our goal is to reduce as much waste as possible.
To continue managing the volume of waste generated, we require that allvendors serving food must use COMPOSTABLE plates/cups/cutlery/
food wraps. Please take note of the allowed and prohibited items. Violations of these guidelines may result in vendor being prohibited to participate in future events.
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 theEnvironmental Services Department no later than Friday, March 20.
Any exemptions must be approved by Environmental Services staff prior to the event.
300-1 Industrial Ave. Georgetown, 78627
Bottled waters are allowed
EXAMPLES
No Condiment Packets
No Foil Wraps No Non-CompostableFood Boats
No Styrofoam or Plastic Cups
Use Clay-CoatedCompostableFood Wraps
Use CompostableFood Boats
Use Compostable Paper or PLA Cups
All compostable service ware required for the Red Poppy Festival can be easily found online. Keyword search:
- compostable plates- compostable cups - compostable straws
- compostable food trays- compostable food wraps
- compostable cutleryPLEASE CALL OR EMAIL WITH ANY QUESTIONS PRIOR TO PURCHASING SUPPLIES TO AVOID BUYING PROHIBTED SERVICE WARE
Use Pump Dispensers Use CompostableCondiment Cups
512-930-8131 [email protected] Industrial Ave. Georgetown, 78627
Derrick Neal, PhD, WCCHD Executive Director
Lori Murphy, RS, CPH, Environmental Health Director ________________________________________________________________________________________________________
Retail Food Inspection Services 355 Texas Ave., Round Rock, TX 78664 512-248-7620
Visit your public health department online at www.wcchd.org
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 pre-packaged 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 512-248-7620. For a list of approved foods, see: https://www.dshs.texas.gov/foodestablishments/cottagefood/faq.aspx 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 on-site 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 78664 512-248-7620
Visit your public health department online at www.wcchd.org
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 Jovette Newton, RS, at 512-248-7620
July 10, 2018
