Food Vendors - Southern Shows Vendor... · 2016-07-19 · Important Deadline: October 19, 2016 Exhibitors selling food at the Southern Christmas Show are grouped in two categories:

Important Deadline: October 19, 2016 Exhibitors selling food at the Southern Christmas Show are grouped in two categories: Vendors selling pre-packed food to be consumed off-site and selling food to be consumed on-site.

Food vendors who are selling pre-packed food to be consumed off-site, but provide samples are NOT required to apply for a permit with the Health Department; however, are required to complete the attached forms from the facility – The Park Expo and Conference Center.

Food vendors who are selling food to be consumed on-site or prepare food at the facility are required to apply for a permit through the Division of Environmental Health as well as have each employee complete the Employee Heath Policy Form. Please see below for Health Department guidelines to help you prepare.

Guidelines for food vendors selling food to be consumed on-site or preparing food at the facility:

Included in this information, you will find a copy of the Temporary Food Establishment

Application. This application requires a permit fee of $75 and is due no later than October 19,

2016. The Division of Environmental Health requires this permit for food vendors as described above.

Included in this information, you will find a copy of the Employee Health Policy Agreement. This

agreement is required for all working employees and is due no later than October 19, 2016. The Division of Environmental Health requires this form for food vendors as described above.

It is essential that you visit the following website to view the requirements mandated by the Division of Environmental Health: http://charmeck.org/mecklenburg/county/HealthDepartment/EnvironmentalHealth/FoodserviceandFacilities/Pages/tfe.aspx

For health and sanitation related questions or concerns, please contact the Division of Environmental Health directly at (704) 336-5100 and ask for the “temporary food establishment coordinator.”

Thank you again for your participation. We look forward to working with you.

Sincerely,

Christine Cipriano Assistant Show Manager [email protected]

Food Vendors Southern Christmas Show November 9-20, 2016. The Park, Charlotte, NC

Mecklenburg County Health Department

Revised 01/14/13 700 N. Tryon St., Ste. 208, Charlotte, NC •28202 • (704) 336-5100 AJM, REHS

Temporary Food Event Vendor Application

This application must be completed and submitted to the MCHD (Mecklenburg County Health Department) to provide information about all food preparation and sales to the public at any public event or exhibition within Mecklenburg County. Applications must be submitted no later than 15 days prior to the event. Please Note: A fee of $75.00 will be required for each food service permit and must be paid with the submission of each Food Vendor Application.

1) Name of Event: ___________________________________________________ Date of Event: _______________________________________________________

2) Address of Event: __________________________________________________________________________________NC___________________________________ Street City State Zip 3) Name of Vendor: _________________________________________________Vendor Phone: _______________________________________________________ 4) Vendor Business Name: _________________________________________________________________________________________________________________ 5) Vendor Business Address: ______________________________________________________________________________________________________________ Street City State Zip **Please note: food booth must be completely set up prior to permitting and NO food preparation is allowed in the booth until the permit is issued** 6) Date for permitting: _______________________________ 7) Time for permitting: __________________________ 8) Applicant Email Address: ________________________________________________________________________________________________________________ 9) Will vendor prepare food prior to the event? Yes No If you checked “yes” food will be prepared prior to the event*, provide the name of the facility where food will be prepared: Name of Prep Facility: _________________________________ Date of preparation: _________________________ Time of Preparation: ____________ Address of Prep Facility: _____________________________________________________________________________________________________________________ Street City State Zip *Please Note: Advanced preparation may require a permit by MCHD for the preparation site. 10) As of September 1, 2012, the vendor/permit holder shall require all food service employees to comply with an approved Employee Health Policy. Do you have an approved Employee Health Policy? Yes No 11) Please check the box that best describes the source of water for your food booth: Public water supplied by organizer (requires food grade hose) Tap water supplied by vendor On-site private well (requires sampling by MCHD) Bottled water supplied by vendor 12) Check the box that best describes the disposal method for the following: Garbage: Wastewater: Grease: Waste can taken offsite Portable toilet at event Grease taken offsite Event dumpster Event grey water bin Event grease receptacle Other: _________________________ Other: _________________________ Other: _________________________ 13) Check the box that best describes your equipment: Cold Holding: Hot Holding: Utensil Washing: Hand Washing Set-up Refrigerated truck Chafing dishes 3 Utility sinks Mechanical sink Commercial refrigerator Electric hot box 3-compartment sink Gravity flow set-up Freezer Grill 3 Basins Other: __________________ Other: ____________________ Other: ___________________ Other: __________________

14) Will ready-to-eat produce (vegetables or fruit) be prepared in your food booth? Yes (requires a prep sink) No 15) Provide a complete list of all food/menu items in the chart below and check “Advanced Preparation” if the food/menu item will be prepared prior to the event or check “Prepared at Event” if no advance preparation is needed. Check both “Advanced Preparation” and “Prepared at Event” if food/menu item requires both types of preparation. Please include all add-on items such as lettuce, tomato, onion, etc. (example: Hamburgers with cheese, lettuce, tomato, onion).

*Please note: food preparation may not exceed more than 7 days prior to the event. 16) Check the box which describes your food booth set up: 3-sided tent Tent with fans Mobile food unit Other: ________________________ 17) Find the following example of a typical food booth set-up. Please note that ALL food booths must have approved hand wash set-up and utensil washing set-up for washing, rinsing and sanitizing equipment. Other equipment needs may vary.

I certify that the information in this application is complete and accurate. I understand that:

• Any changes to my operation must be submitted to the Mecklenburg County Health Department for review and approval prior to the day of the event

• All potentially hazardous foods (PHF) that I am serving must be maintained at approved temperatures (45°F or below for cold food and 135°F or above for hot food) during transport, holding and/or service

• Failure to maintain approved temperatures for PHF may result in disposal or embargo of the food

Applicant Signature: ________________________________________ Date: ___________________________

Food/Menu Items Advanced Preparation* Prepared at Event

3 Sided 10’x20’ Tent Produce Washing 3 Basins Sink for Utensil Buckets Washing/Rinsing/Sanitizing for Waste Water Table Space for Air-drying Utensils

Tea Urn for Hand- Washing

Table for Dry Storage

Office Use Only Reviewer Signature: _______________________________________________________________________ Date: __________________________________________________________________________ Comments:

Table for Public Barrier

Cashier’s Table for Area Public

Barrier

Grill

Pot for Heating Water

Chest Freezer

Mecklenburg County Health Department

Checklist for Temporary Food Establishment Vendors

The following is a checklist to assist a vendor in setting up a Temporary Food Establishment (TFE). All items on the checklist are necessary to obtain a permit for a TFE; however, additional requirements may be applicable. All applications must be submitted to the Mecklenburg County Health Department (MCHD) at least 15 days prior to the date of the event.

March 13, 2014 700 N. Tryon St., Ste. 208, Charlotte, NC • 28202 • (704) 336-5100 SEG, REHS

Person in charge • Available during all hours of food preparation Employee requirements • Gloves • Employee Health Policy Agreement • Hat, hair net or visor Tent/weather proof structure/canopy • Canopy over entire operation (smokers are

not required to be under a canopy)

Fly protection • 3 solid or mesh sides • Fly fans Ground covering • Protection from dust/mud (in the absence of

asphalt, concrete or grass) Water supply • Approved water source (requires testing by

MCHD if private well) • Drinking water hose(s) – must be labeled • A means to heat water Waste water disposal • Buckets/grey water containers – must be

labeled • Disposal in approved sewage system or port-

a-johns Utensil washing

• 3 basins (large enough to fit equipment) • Drain board or counter space for air drying • Soapy water, rinse water, sanitizer • Sanitizer test strips Hand washing station • At least 2 gallons of hot water under pressure • Free-flowing faucet/stopcock • Soap and disposable towels • Wastewater catch bucket – must be labeled Approved/protected/secured food • Approved source/food invoices • Food storage above ground • Separate vegetable washing sink (when

preparing/serving ready-to-eat vegetables) Food temperatures • Accurate food thermometer • Cold holding: refrigeration/freezer/coolers

with ice • Hot holding equipment Food shields/customer barriers • No food exposed to customers • Approved self-service condiments Lighting (for night-time operations) • Shielded above food/preparation

I certify that I will comply with the requirements listed above and any other requirements as described by MCHD while operating my Temporary Food Establishment:

Vendor Signature: ________________________________________________________ Date: ______________________________________

MECKLENBURG COUNTY E. Winters Mabry, MD Health Department (704) 432-3199 Director

PEOPLE • PRIDE • PROGRESS • PARTNERSHIPS Environmental Health Division • 700 N. Tryon Street, Suite 208 • Charlotte, NC 28202-2222 • (704) 336−5100

http://envhealth.charmeck.org

Temporary Food Establishment Regulations

FOOD HANDLING REQUIREMENTS (15A NCAC 18A .2666)

(a) All sources of food in temporary food establishments shall comply with Chapter 3 of the Food Code as amended by Rule .2653. (b) Raw meat, poultry, and fish in temporary food establishments shall be purchased in ready-to-cook portions, except that cutting and skewering shall be allowed where evaluation by the regulatory authority determines sufficient preparation areas and food equipment are provided. (c) Salads containing ingredients that are cooked and cooled shall not be prepared in the temporary food establishment or temporary food establishment commissary, but may be served. (d) Shellstock and shucked shellfish in temporary food establishments shall comply with Chapter 3 of the Food Code as amended by Rule .2653 of this Section. (e) All food in temporary food establishments shall be protected in accordance with Chapter 3 of the Food Code as amended by Rule .2653 of this Section and the following also apply:

1) The regulatory authority may approve food preparation and storage for a temporary food establishment at a permitted temporary food establishment commissary or other permitted food establishment;

2) Temporary food establishment or temporary food establishment commissary operations shall not be conducted in any room or area used for purposes not related to the temporary food establishment or other permitted food establishment;

3) Food shall be secured in a manner to prevent tampering and contamination at all times; 4) Ready-to-eat food shall not be stored in direct contact with ice; non-mechanical coolers must be

provided with a drainage port; 5) All food shall be stored above the ground or floor and arranged to prevent contamination of

foods; 6) Potentially hazardous food (time/temperature control for safety food) that has been heated at the

temporary food establishment or temporary food establishment commissary shall not be sold or held for use on subsequent days. Approval shall be granted to allow cooling and reheating of potentially hazardous food (time/temperature control for safety food) if the food can be handled in accordance with the rules of this Section; and

7) The regulatory authority shall further limit the food to be prepared or served, based on methods of preparation and the adequacy of facilities, equipment, utensils, and available utilities.

(f) Food prepared at a previous event or potentially hazardous food (time/temperature control for safety food) removed from original packaging shall not be served at a subsequent event in a temporary food establishment.

EMPLOYEE REQUIREMENTS (15A NCAC 18A .2667)

(a) Food employees in temporary food establishments shall wear effective hair restraints, clean outer clothing, and maintain good hygienic practices as specified in Part 2-4 of the Food Code as amended by Rule .2652 of this Section. (b) Employees in temporary food establishments shall wash their hands in a handwashing facility before starting work, after each visit to the toilet, and as often as necessary to remove soil and contamination. (c) Employees in temporary food establishments shall not use tobacco in any form or consume food in food preparation, storage or serving areas, utensil washing, or utensil storage areas. (d) Employees in temporary food establishments may consume beverages in the food establishment only if covered and consumed in a manner to prevent contamination of food and food-contact surfaces. (e) Employees in temporary food establishments shall comply with the requirements in Subpart 2-201 of the Food Code as amended by Rule .2652 of this Section.



EQUIPMENT AND UTENSIL REQUIREMENTS (15A NCAC 18A .2668)

(a) Equipment and utensils in temporary food establishments shall be kept clean and maintained in good repair. Those surfaces that come into contact with food, drink, or utensils shall comply with Parts 4-1 and 4-2 of the Food Code as amended by Rule .2654 of this Section. (b) Equipment and utensils in temporary food establishments shall be cleaned, sanitized, stored, and handled in accordance with Parts 4-6 and 4-7 of the Food Code as amended by Rule .2654 of this Section. (c) When multi-use utensils other than eating and drinking utensils are used in temporary food establishments, three basins of sufficient size to submerge, wash, rinse, and sanitize utensils shall be provided. Other equivalent products and procedures may be used in accordance with Part 4-7 of the Food Code as amended by Rule .2654 of this Section. At least one drainboard, table, or counter space shall be provided for air-drying. (d) When multi-use eating and drinking utensils are used in temporary food establishments, a three-compartment sink of sufficient size to submerge, wash, rinse, and sanitize utensils must be provided. Drainboards shall be provided as specified in Section 4-301.13 of the Food Code as amended by Rule .2654 of this Section. (e) Wash, rinse, and sanitizing solutions shall be maintained in temporary food establishments as specified in Sections 4-501.18 and 4-501.19 of the Food Code as amended by Rule .2654 of this Section. (f) A food preparation sink must be provided for washing produce in temporary food establishments. (g) Food shields or other effective barriers in temporary food establishments shall be installed in a manner to protect food and food contact surfaces from contamination.

PHYSICAL REQUIREMENTS (15A NCAC 18A .2669)

(a) A temporary food establishment shall be located in an area kept in a clean and sanitary condition. The arrangement of temporary food establishments shall restrict public access to all areas of the food establishment except dining areas. (b) For outdoor cooking, overhead protection shall be provided such that all food, utensils, and equipment are protected. When bulk foods such as roasts, shoulders, and briskets are cooked, cooking equipment with attached lids, such as smokers, roasters, and other cooking devices, provide sufficient cover for the food being cooked. Food in individual servings such as hot dogs, hamburgers, and meat kabobs shall have additional overhead cover. (c) Effective measures such as fans, screens, walls, or a combination thereof, shall be provided to keep dust, insects, rodents, animals, and other sources of potential contamination out of the food establishment and shall comply with Paragraph 6-501.115(B) of the Food Code as amended by Rule .2656 of this Section regarding live animals. (d) Indoor/outdoor carpeting, matting, tarps, or similar nonabsorbent material is required as ground covering in the absence of asphalt, concrete, grass, or other surfaces that control dust or mud. (e) The temporary food establishment and temporary food establishment commissary shall be equipped with a handwashing facility used only for employee handwashing. This facility shall consist of at least a two gallon container with an unassisted free flowing faucet such as a stopcock or turn spout, soap, single-use towels, and a wastewater receptacle. Warm water shall be used for handwashing. (f) Water under pressure shall be provided as follows:

(1) The water supply used shall be in accordance with 15A NCAC 18A .1700, 15A NCAC 18C, or 02 NCAC 09C .0703;

(2) All potable water holding tanks, containers, and hoses used to transport or store water at the temporary food establishment shall be drained, washed, rinsed, and sanitized;

(3) Containers and hoses used to store, haul, or convey potable water shall be approved for potable water use, shall not be used for any other purpose, and shall be protected from contamination. Potable water hoses and containers shall be labeled; and

(4) Warm water shall be available and used for cleaning. (g) Wastewater shall be disposed in accordance with 15A NCAC 18A .1900 or 15A NCAC 02H .0200. Portable wastewater containers may be used when the volume of potable water can be determined by the dimensions of sinks, basins, and interim storage containers and the portable wastewater containers are sized to contain the wastewater



volume generated. Wastewater containers and hoses shall be labeled and not used for any other purpose. Wastewater containers shall not be emptied into waterways, storm drains, or on the ground. (h) Employees must have access to toilet facilities that are kept clean and in good repair. (i) Garbage and refuse shall be collected and stored in garbage containers with properly fitted lids. Nothing in this Rule shall prohibit uncovered garbage containers in the food establishment during periods of operation. Garbage and refuse shall be removed as needed and disposed in a manner to prevent vermin breeding and harborage. The premises shall be kept clean. (j) Lighting shall comply with Section 6-202.11 of the Food Code as amended by Rule .2656 of this Section. Lighting is required for nighttime operations. (k) Temporary food establishments and temporary food establishment commissaries shall remain connected to necessary utilities at all times food is prepared, served, or stored in the food establishment. (l) Toxic materials shall be labeled, used, and stored to prevent the contamination of food, equipment, utensils, linens, and single-service articles and meet the provisions of Sections 7-101.11 and 7-203.11 of the Food Code as amended by Rule .2657 of this Section.

Employee Health Policy Agreement Reporting: Symptoms of Illness

I agree to report to the manager when I have:

1. Diarrhea

2. Vomiting

3. Jaundice (yellowing of the skin and/or eyes)

4. Sore throat with fever

5. Infected cuts or wounds, or lesions containing pus on the hand, wrist, an exposed body part (such as boils and infected wounds, however small).

Reporting: Diagnosed Illnesses

I agree to report to the manager when I have:

1. Norovirus

2. Salmonella Typhi (typhoid fever)

3. Shigella spp. infection

4. E. coli infection (Escherichia coli O157:H7 or other EHEC/STEC infection)

5. Hepatitis A

Note: The manager must report to the Health Department when an employee has one of these illnesses.

Reporting: Exposure of Illness

I agree to report to the manager when I have been exposed to any of the illnesses listed above through:

1. An outbreak of Norovirus, typhoid fever, Shigella spp. infection, E. coli infection, or Hepatitis A.

2. A household member with Norovirus, typhoid fever, Shigella spp. infection, E. coli infection, or hepatitis A.

3. A household member attending or working in a setting with an outbreak of Norovirus, typhoid fever, Shigella spp. infection, E. coli infection, or Hepatitis A.

Exclusion and Restriction from Work

If you have any of the symptoms or illnesses listed above, you may be excluded* or restricted** from work.

*If you are excluded from work you are not allowed to come to work.

**If you are restricted from work you are allowed to come to work, but your duties may be limited.

Returning to Work

If you are excluded from work for having diarrhea and/or vomiting, you will not be able to return to work until more than 24 hours have passed since your last symptoms of diarrhea and/or vomiting.

If you are excluded from work for exhibiting symptoms of a sore throat with fever or for having jaundice (yellowing of the skin and/or eyes), Norovirus, Salmonella Typhii (typhoid fever), Shigella spp. infection, E. coli infection, and/or Hepatitis A, you will not be able to return to work until Health Department approval is granted.

Agreement

I understand that I must:

1. Report when I have or have been exposed to any of the symptoms or illnesses listed above; and

2. Comply with work restrictions and/or exclusions that are given to me.

I understand that if I do not comply with this agreement, it may put my job at risk.

Food Employee Name (please print)

Signature of Employee Date

Manager (Person-in-Charge) Name (please print)

Signature of Manager (Person-in-Charge) Date

E. Coli Overview: A bacterium that can produce a deadly toxin and causes an estimated 70,000 cases of foodborne

illnesses each year in the U.S.

Sources: Meat, especially undercooked or raw hamburger, produce and raw milk.

Incubation period: 2-10 days

Symptoms: Severe diarrhea, cramping, dehydration

Prevention: Cook implicated food to 155F, wash hands properly and frequently, correctly wash rinse and

sanitize food contact surfaces.

Shigella Overview: Shigella is a bacterium that causes an estimated 450,000 cases of diarrhea illnesses each year.

Poor hygiene causes Shigella to be easily passed from person to person.

Sources: Salad, milk, and dairy products, and unclean water.


Symptoms: Diarrhea, stomach cramps, fever, chills and dehydration

Prevention: Wash hands properly and frequently, especially after using the restroom, wash vegetables

thoroughly.

Salmonella Overview: Salmonella is a bacterium responsible for millions of cases of foodborne illnesses a year. Elderly,

infants and individuals with impaired immune systems are at risk to severe illness and death can occur if the

person is not treated promptly with antibiotics.

Sources: raw and undercooked eggs, undercooked poultry and meat, dairy products, seafood, fruits and

vegetables

Incubation period: 5-72 hours (up to 16 days has been documented for low doses)

Symptoms: Nausea, vomiting, cramps, and fever

Prevention: Cook all food to proper temperatures, chill food rapidly, and eliminate sources of cross

contamination (i.e. proper meat storage, proper wash, rinse, and sanitize procedure)

Hepatitis A Overview: Hepatitis A is a liver disease caused by the Hepatitis A virus. Hepatitis A can affect anyone. In the

United States, Hepatitis A can occur in situations ranging from isolated cases of disease to widespread

epidemics.


Symptoms: Jaundice, nausea, diarrhea, fever, fatigue, loss of appetite, cramps

Prevention: Wash hands properly and frequently, especially after using the restroom.

Norovirus Overview: This virus is the leading cause of diarrhea in the United States. Any food can be contaminated with

norovirus if handled by someone who is infected with the virus. This virus is highly infectious.

Incubation period: 6-48 hours

Symptoms: Nausea, vomiting, diarrhea, and cramps

Prevention: Wash hands properly and frequently, especially after using the restroom: obtain food from a

reputable food source: and wash vegetables thoroughly.

Staph (Staphylococcus aureus)

Overview: Staph food poisoning is a gastrointestinal illness. It is caused by eating foods contaminated with

toxins produced by Staphylococcus aureus. Staph can be found on the skin, in the mouth, throat, and nose of

many employees. The hands of employees can be contaminated by touching their nose, infected cuts or other

body parts. Staph produces toxins that are extremely heat stable and are not inactivated by normal reheating

temperatures. It is important that food contamination be minimized.

Incubation period: Staph toxins are fast acting, sometimes causing illness in as little as 30 minutes after eating

contaminated foods, but symptoms usually develop within one to six hours.

Sources: Ready-to-eat foods touched by bare hands. Foods at highest risk of producing toxins are those that

are made by hand and require no cooking.

Symptoms: Patients typically experience several of the following: nausea, vomiting, stomach cramps, and

diarrhea. The illness lasts one day to three days. In a small minority of patients the illness may be more severe.

Prevention: No bare hand contact with ready-to-eat foods. Wash hands properly. Do not prepare food if you

have a nose or eye infection. Do not prepare or serve food for others if you have wounds or skin infections on

your hands or wrists. If food is to be stored longer than two hours, keep hot foods hot (over 135°F) and cold

foods cold (41°F or under). Properly cool all foods.

These are some of the Bacterium and Viruses spread from Food Handlers to Food

1. Handwashing is the MOST

CRITICAL control step in

prevention of disease Invest 20 seconds to follow

these 6 simple steps:

1. Wet your hands and arms

with warm running water.

2. Apply soap and bring to a

good lather.

3. Scrub hands and arms

vigorously for 10 to 15

seconds (clean under nails

and between fingers).

4. Rinse hands and arms

thoroughly under running

water.

5. Dry hands and arms with a

single-use paper towel or

warm-air hand dryer.

6. Use the towel to turn off

faucets and open door

handles so you don’t re-

contaminate your hands

2. Don’t go to work when you

are sick

3. No bare hand contact with

ready-to-eat foods.

Ways of Prevention

The Park Dining Service Park Property Management, LLC

Event Promoters / Exhibitors Policies and Regulations

Dining Services Director 704-339-5551

The Park Dining Service retains the exclusive right to provide, control and retain all food and beverage rights and services throughout the facility. Catering, concessions, the sale of snacks, pastries, treat and/or candies are included under this provision.

Alcohol Policy The only alcohol beverage allowed in the facility is wine. Wine service will require advance notification and may or may not be approved depending on the type of event and use.

Catering All Catering, Exhibitor Hospitality areas, VIP areas, Media areas, and Green rooms must be arranged through The Park Dining Service. Once catering menus have been set and minimum guarantees established, the undersigned understands that they will be held responsible for the total number if the number has not been agreed upon by both The Park Expo Dining Service and said Party within 10 business days of the event. Last minute cancellations will be charged a cancellation fee not to exceed the full invoice total. The Park Expo Dining Service Management will determine fee.

Concession and Food Service Operation Hours The Park Dining Service will open concessions/cafes during events and shows. Generally, these hours of operation will be determined between the Park Dining Service manager and the show organizer prior to the event. The main goal of our Dining Service is to provide the event staff and show attendees a food program with reliable hours of operation combined with excellent food quality and availability. We do reserve the right to adjust hours at any time during the event. Any changes in hours of operations will be discussed with event management before any concession area is closed.

Delivery of Food/Outside Food The ordering and delivery of prepared commercial or “ take out” foods from any source is prohibited anytime the Park Dining Service concessions/cafes are open for business. The only exceptions are individuals bringing food for their personal consumption. Event Management is

permitted to have a reasonable amount of snacks and beverages for your event staff (not

exhibitors) as long as it is kept in the show office. Morning coffee, pastries and other hospitality items for exhibitors must be arranged through the Park Food Service.

Donated Food / Beverage The Park Dining Service Management must approve donated Food & Beverage for special events. Please fax donation information/commitment letters for review. No donated food can be sold.

Food Sampling All exhibitors that are providing food sampling must complete the Food Sampling Form for approval. Food samples are limited to 1 oz. “Bite-Size” portions. Beverages 2 oz.

Food Vendor Booth Sales

Event Promoters should not confirm any booth sales on their show floor to food vendors without confirmation from The Park Dining Service that said vendor has been approved. Before such approval the exhibitor must complete The Park Food Sales Exhibitor Form and all food contracts and fees with The Park have been agreed to. Forms are available from Park Management.

Traffic Promoters Any Food or Beverage (i.e. coffee, beverages, candy, popcorn, nuts etc.) used in exhibitor booths for “traffic promotion” must be approved by The Park Dining Service.

Third Party Food Vendor Exhibitors / Food Packaging The Park Dining Service must approve all food sales from exhibitor booths for events held at The Park. Each food sales vendor is required to complete the Food Sales Form for approval.

Outside food vendors will not be allowed to sell items that are in a direct conflict with The Park

Dining Service operations and food programs.

Unique food items that enhance the experience of the event will be the prevailing focus for approval.

Food packaging and portion size will be taken into consideration in determining whether the food product is for onsite consumption or for take-home and/or gift giving.

Vendor Approval

(1) Approval of any food or beverage vendor selling or sampling food or beverage products will

be determined by The Park Dining Service for any show at The Park.

(2) Proposed vendors along with detailed menu items and pricing as well as location in the show must be received 90 days prior to the event to be considered for approval.

(3) Vendors approved by The Park Dining Service must provide the following 30 days prior to

the event:

Certificate of insurance for the County of Mecklenburg and the State of North Carolina, listing The Park Expo and Conference Center, Park Property Management LLC, The Park Ministries as co & additional insured.

State sales and use tax license and number

Room occupancy/ prepared food and beverage tax permit Mecklenburg County Health Department permit application

(4) Licenses, Permits and Insurance: Third Party vendors are responsible for any local, state or federal licenses and permits that are needed. One million dollar liability policy with Park Property Management, LLC listed as an additional insured is required. Copy of your NC Dept. of Revenue tax ID number is required for commission vendors.

Food/Beverage Sales Policy

1. The Park Dining Service/ Park Property Management, LLC must approve all food sales in its facility. The Park Dining Service understands that most any food item could be “taken home” for consumption, but it will have no consideration on the vendors reported gross sales figures. Frozen foods and approved packaging for gift giving can be deducted from the reported gross sales.

2. The established merchandise commission fee is 25% of gross sales less taxes. Each food vendor will be interviewed independently. Special circumstances may require higher fees.

3. Cash registers must be used by all food vendors. If you do not have registers The Park Dining Service can recommend a local cash register service. Daily “Z” totals must be provided to The Park Dining Service.

4. Utility costs and labor for (Electric, Natural Gas and Water) is the responsibility of each vendor through the facility. 25% off discounted rates apply for commission pay food vendors.

5. All beverages are controlled by The Park Food Service. Pepsi is the official beverage. Third party vendor sales of beverages are at the sole discretion of The Park Dining Service. If a vendor is approved to sell beverage products The Park Dining Service will pay a commission to the vendor.

6. Storage: You must make your own arrangements for cold storage but dry storage is available for a fee.

7. Ice must also be ordered in advance for delivery to your booth during show. The fee for ice is $10.00 for each 40 pounds.

The applicant named below acknowledges they have sole responsibility for use, service and disposal of such items in compliance with all applicable laws. Accordingly, food vendors agree to indemnify and forever hold harmless The Park Expo and Conference Center, Park Property Management LLC, and The Park Ministries and its agents from all liabilities, damage, losses, costs or expense resulting directly or indirectly from their distribution of food and beverage items. All health permits and licenses are the responsibility of the exhibitor and must be presented to Park Property Management before the event.

Special Services Contact us for any special services you may need.

Acknowledgment

Event Coordinator Food and Beverage Director Authorized Signature

Third Party/Exhibitor Food Sales Form Email this form to [email protected] The Park Dining Service must approve all food sales from exhibitor booths for events held at The Park. Each food sales booth is required to complete the following form for approval. Outside food vendors will not be allowed to sell items that are in a direct conflict with The Park Food Service operations and food programs. Unique food items that enhance the experience of the event are the prevailing focus for approval.

Food/Beverage Sales Policy 1. The Park Food Service/Park Property Management, LLC must approve all food sales in its facility. The Park Food Service understands that most any food item could be “taken home” for consumption, but it will have no consideration on the vendors reported gross sales figures. Frozen foods and approved packaging for gift giving can be deducted from the reported gross sales.

2. The established merchandise commission will be a flat fee. Each food vendor will be interviewed independently. Special circumstances may require higher fees.

3. Utility costs and labor for (Electric, Natural Gas, and Water) is the responsibility of each vendor through the facility. 25% off discounted rates apply for commission paying food vendors.

4. All beverages are controlled by The Park Food Service. Pepsi is the official beverage. Third party vendor sales of beverages are at the discretion of The Park Food Service. If vendor is approved to sell beverage products The Park Food Service will pay a commission to the vendor.

5. Licenses, Permits, and Insurance: Third Party vendors are responsible for any local, state or federal licenses and permits that are needed. One million dollar liability policy with Park Property Management, LLC listed as an additional insured is required. Copy of your NC Dept. of Revenue tax ID number is required for commission vendors.

6. Storage: You must make your own arrangements for cold storage. Dry storage is available for a fee.

7. Ice may be ordered in advance for delivery to your booth during t h e show. The fee for ice is $10.00 for each 40 pounds.

The applicant named below acknowledges they have sole responsibility for use, service and disposal of such items in compliance with all applicable laws. Accordingly, the applicant agrees to indemnify and forever hold harmless Park Property Management, LLC, Charlotte Merchandise Mart, and The Park and its agents from all liabilities, damage, losses, costs or expense resulting directly or indirectly from their distribution of food and beverage items. All health permits and licenses are the responsibility of the exhibitor.

Name of Event Date(s)

Print Name Title

Company Name Telephone Fax

Address

City, State, and Zip

On-site Contact Cell Phone

Is your product for ( ) on-site consumption or ( ) *factory sealed boxed/packaged for gift giving? *The Park Food Service has final say on what is considered factory packaging and also the type and portion size of the containers to be sold. Cellophane/paper cones or bags are not considered factory packaging.

What percentage of your booth is for non-food products? % Are you going to offer samples (1 oz. “bite size food” / 2 oz. beverage) at your booth? ( ) Yes ( ) No

Important: On your Company letterhead, please list description/size and pricing of all products you want to sell and enclose with this form. You are not allowed to deviate from the approved items at the event. EX: 6 oz. fudge block wrapped in clear plastic at $4, 8 oz. of cheese in plastic bag for $5, 16 oz bag of peanuts at $12

SAMPLING REQUEST FOR FOOD AND BEVERAGE

Park Property Management, LLC & The Park Dining Service, must approve all food

sampling. Exhibitors and sponsoring organizations may distribute food samples from

their booth or sponsor area with the approval of this request.

Food/Beverage Sample Guidelines:

1. Items are limited to products manufactured or produced by the exhibiting firm. 2. All items distributed are limited to sample sizes:

a. Beverages limited to 2-ounce max. b. Food items limited to “bite size” (1 ounce or less).

3. Use of cooking equipment must have prior approval. 4. Alcoholic Beverages: The Park Dining Service only allows wine for sampling.

a. Spirits are not allowed on the property. b. Park Property Management and The Park Dining Service must approve each exhibitor

wishing to provide wine sampling along with the sampling size and the number of samples per patron.

c. Exhibitor must have all necessary offsite permits and comply with all ABC regulations. 5. Cold storage is not available. Dry storage is available for a fee. The applicant named below acknowledges they have sole responsibility for use, service and disposal of such items in compliance with all applicable laws. Accordingly, the applicant agrees to indemnify and forever hold harmless The Park Expo and Conference Center, Park Property Management LLC, The Park Ministries, The Park Dining Service and its agents from all liabilities, damage, losses, costs or expense resulting directly or indirectly from their distribution of food and beverage items.

Name of Event Date(s) Booth#

Company name Telephone Fax

Address

City, State and Zip

On-Site Contact Cell Phone

Product(s) you wish to dispense

Size of portion to be dispensed Quantity to distribute

Reason for offering samples

Name Signature Date

Approval By: Date:

Contact: Billy Cummings at 704.919.2027 with questions. Email Form to [email protected]

Revised May 2015

Documents

Food Vendors - Southern Shows Vendor... · 2016-07-19 · Important Deadline: October 19, 2016 Exhibitors selling food at the Southern Christmas Show are grouped in two categories: