City of Mathis, Texas Festivals and Events

"BIG Lake, Small Town, Great People"

Vending Guidelines

Temporary Food Booths

The following are guidelines for Food Booth operations and food handlers at the City of Mathis Festival Park.

It is recommended that temporary food booths preparing or serving food shall have the following items present in the booth before being approved for operation.

A. A hand washing facility is now required. (This consists of a container that has

fresh water in it, and a valve on the side that can be opened to provide a continuous

flow of clean water. A wastewater bucket is located beneath the valve to catch wastewater.)

B. Soap and paper towels for hand washing.

C. Two plastic or metal containers (5 gallon minimum capacity) to wash and sanitize utensils used in the booth.

D. A small bottle of liquid detergent for utensil washing and hand washing.

E. A container of potable water. Running water is available.

F. Facilities for trash: Plastic bags or metal or plastic waste receptacles with lids. A trash container will be available on site and each vendor is responsible to keep their area clean and sanitized.

G. A small bottle of bleach for sanitizing. (2 teaspoons per gallon of water)

H. Facilities to maintain perishable foods at temperatures of 45 degrees F or less or 140 degrees F or higher.

G. Molcajetes shall not be used for food preparation. They are approved for food display ONLY, provided that an acceptable plastic or metal container is inserted between the food and the porous surface of the molcajete. Also, galvanized metal is not approved for food contact including the cooking of food products.

H. Self-service items such as pickles, onions, hot sauce, etc. shall be stored in containers with flip-top lids or covers.

Proper Food Sanitation Procedures

a. All foods must be from an approved source and/or licensed facility or prepared in the temporary food booths. An approved source is considered a store that is under inspection and/or licensed by a health authority. NO homemade cakes, cookies, beans, tacos, or other preparations are permitted to be sold. All vendors are responsible for securing their food permits and licenses.

b. Hot, potentially hazardous food prepared in advance in a licensed food establishment and refrigerated must be reheated at a fast rate to 165 degrees F before being placed into steam tables or other devices to maintain a temperature of 140 degrees F. Holding devices, such as steam tables, will not heat a refrigerated product fast enough to inhibit the growth of harmful bacteria. Slow cooking devices (crock pots) are unacceptable for reheating food.

c.Frozen foods should be thawed in a refrigerator or walk-in cooler, or, in some instances, under cold running water. Never thaw frozen turkey, chicken, meat or other potentially hazardous foods at ambient temperatures.

d. Potentially hazardous foods left out at ambient temperature for more than four hours, or foods contaminated by flies, roaches, air, coughing, sneezing, or other means, may cause food borne illnesses due to the fast reproduction of harmful bacteria. Foods found under theses conditions shall be discarded food inspections will be done by Health Officials.

e. All vegetables and fruits should be washed before processing for cooking and making salads, guacamole, pico de gallo, chili sauces, fruit salads, etc.

f. If shell oysters are used, the tags from the bags or boxes they are packaged in must be kept for ninety days to be able to trace the shipment should a problem develop. Shucked oysters need to be maintained at 45 degrees or below in the original container.

g. Persons working in the booth should wear clean clothes and approved hair restraints to protect the food. Rings and bracelets should not be worn by food handlers.

h. The booth shall be cleaned at the end of each day, or more frequently if required, to reduce the attraction of rodents and roaches. The water in utensil washing and hand washing containers must be changed when it becomes dirty. All wastewater must be disposed of in an approved manner.

i. Store ALL food products and disposable articles at least six inches above the ground.

j. Food handlers should wash hands frequently--especially after eating, drinking, smoking, or using the toilet.

k. Food handlers should wash and sanitize all contaminated ultensils, and food contact surfaces immediately.

l. Food handlers should eat, drink, and smoke outside of the booth away from food preparation and service.

m.All food should be prepared inside the booth under a roofed covered area.

n. Food handlers should refrain from handling, preparation, and service, if you are ill.

BIG WHEELS LITTLE WHEELS June 30th Celebration

4th of July Celebration

Festivals and Events Committee (FEC)

FOOD & CRAFTS APPLICATION

Please fill out Food Booth Application and send $65.oo to reserve your space. Food Booths are given on first come, first serve basis - Reserve your spot immediately This is a ONE day event for June 30, 2007, 12:00PM to 12:00AM at the 100 Acres, Mathis, Texas.

Food Booth Coordinator call Melissa Gutierrez at (361) 547-9477 or (361)683-9813

Mail payment and application copy to:

City of Mathis

Festivals and Events Committee

FOOD BOOTH

City of Mathis

P.O. Box 293

Mathis, Texas78368

Requirements:

NOTE: Festival and Events Committee (FEC) wants to ensure that all FOOD Vendors use safety and cleanliness when selling their products. ALL VENDORS ARE REQUIRED TO ENSURE ELECTRICAL AND COOKING SAFETY IS USED AT ALL TIMES. Vendors without a filled-out application will not be accepted. FEC will not assume any responsibilities for any Permit or License requirements by Food or Craft Vendors. FEC Committee recommends Food Vendors be familiar with Health and Food handling permit and licensing for San Patricio County. All Food and Product vendors are responsible to abide by all city, county and State of Texas tax laws.

Setup Date: Saturday, June 30, 2007 between 8am- 11:30pm. (Please note: The Parade will be marching through the center of San Patricio Avenue at approximately 10:30am)

Number of Booths: Up to 80 Total (Food and Craft) Booths FEC reserves the right to assign Booth space.

Drinks/Soda: FEC is reserving exclusive rights to sell Water, Soda and Beer Beverage; no in-Festival grounds vendor is allowed to sell these products.

Cleanup: All Food & Craft Vendors will be required to clean and dispose of their waste at supplied City containers. The cost of the Booths in 2007 does require ALL vendors to keep their area clean. FEC will inspect all booths at the closing of the Festival and reserves the right not to invite "unclean" vendors back next year.

Temporary Vendor, Food and Food Handlers Permits: FEC is not responsible for permits or licenses required to sell Food or products at the Festival.

Insurance: FEC is not responsible for any theft, injuries and/or accidents or any related food related health risk. All vendors are responsible for their products and sales tax.

Booth Requirements:

1. FIRST PAID, FIRST SERVED BASIS

2. Payment in full and a signed application will guarantee booth spaces.

3. 10" x 20" booth space

4. Vendors responsible for providing own tents/tables/chairs, etc.

5. Vendors responsible for all supplies & equipment for booth/space operation.

NO Signs MADE FROM PAPER PLATES, "hand written" MAGIC MARKERS, ETC. will be permitted. FEC will assist with small (8"x10") banner designs may be obtained at the Check-in office the day of the event. Booth design must be aesthetically pleasing and designed to depict theme of event.

6. Only 2 items per booth. No Food Duplications.

Electric: Vendor must pay an additional $10.oo for FEC to provide electric. Vendor is responsible that all electrical equipment is in SAFE working order.

VENDORS RESPONSIBILITY:

1. Conducting them-selves in a professional manner.

2. Keeping individual area clean.

3. Supervision of children at all times.

4. Setting up and vacating premises in a timely manner.

5. No vehicle can be parked or left inside the fenced in Festival Area.

Liability:

FEC is not responsible for:

1. Accidents, injuries, lost or stolen items.

2. Security before and after Festival hours.

3. Misunderstanding between vendors and/or the public.

Vendor Application

Name ___________________________________________

Company ________________________________________

Phone # _________________________________________

Fax # or e-mail ____________________________________

Address_________________________________________

City ___________________________________________

State __________________________________________

Zip _________________

Number of Booths Requested _____________

SPECIFIC FOOD ITEMS (to eliminate food booth competition)

In consideration of acceptance of this entry, I hereby, waive all rights, and claims I may have against the sponsors, coordination group, and any individuals associated with this exhibit and their connection with said event. The above are not responsible for the loss of personal items or any other form of aggravation in connection with this event. I also give permission for the free use of my name and picture in any broadcast, telecast or print media account of this exhibit. By signing this form, I acknowledge that I have read and fully understand my own liability and do accept the restrictions.

________________________ ____________________________

Vendor FEC

________________________ ____________________________

Date Date

________________________

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