VENDOR APPLICATION Fill out this application and Fax to:

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1 Macon, GA Augusta, GA New Orleans, LA Miami, FL Denver, CO Charlotte, NC SOUL FOOD FESTIVAL VENDOR APPLICATION Fill out this application and Fax to: SELECT THE VENDING CITY 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, FL Name: Address: Vendor Information City: State: Zip: Home Phone: Mobile Phone: Work Phone: 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 1 of 4

2 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: Address: Sales Tax Number: 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 Event End Date: / / Time: :_ M Soul Food Festival Vendor Application Page 2 of 4

3 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 Midwest City OK and list the city you will be vending in. 6. The Soul Food Festival must receive certificates of insurance with the vendor application. Soul Food Festival Vendor Application Page 3 of 4

4 7. All vendors who have three (3) or more employees must provide a copy of Workers Compensation Insurance with liability limits of $100, 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 Each Vendor will have to provide their own Generators. Soul Food Festival Vendor Application Page 4 of 4

5 1. April 26, 2014: Augusta, GA City of Augusta Special Events 836 Reynolds Street Augusta, Georgia Phone (706) Fax (706) 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 *Environmental Health (706) Health Dept. (706) 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) 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.

6 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 Education/Non-ProfitFoodBrochure.pdf Helms College 3153 Washington Rd, Augusta, GA (706) Helms.edu Non for profit school part of Goodwill Organization Contact person Jay Stancill Direct line: Cell: Augusta Technical College 3116 Deans Bridge Road Augusta, GA Eddie Walker (706) Kathaline Fervan (706) CCSACS Accredited List of other programs in the area:

7 Chattahoochee Technical College 980 South Cobb Drive Marietta, GA CCSACS & ACF Accredited Fort Valley State University 1005 State University Drive Fort Valley, GA Food and Nutrition Studies CCSACS Accredited Georgia State University P.O. Box 3965 Atlanta, GA Hospitality Administration SACS Accredited Georgia Southern University P.O. Box: 8104 Statesboro, GA Hotel and Restaurant Management SACS Accredited Gwinnett Technical College 5150 Sugarloaf Parkway Lawrenceville, GA Hotel, Restaurant, and Tourism Management CCSACS Accredited Le Cordon Bleu College of Atlanta 1927 Lakeside Parkway Tucker, GA Patisserie and Baking ACCSC & ACF Accredited Savannah Technical College 5717 White Bluff Road Savannah, GA 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 Best Restaurant Equipment & Supply

8 The Most Important Way to Help Prevent Foodborne Illness Since the staff at temporary food service events may not be professionals, it is important that they be thoroughly instructed in the proper method of washing their hands. The following may serve as a guide: 1. Use soap and running warm water to wash hands 2. Rub your hands vigorously as you wash them for at least 20 seconds Back of hands Wrists and forearms up to elbows Between fingers Under fingernails 3. Rinse your hands thoroughly 4. Dry hands with a single-service paper towel 5. Turn off the water using paper towel instead of your bare hands Wash your hands in this fashion before you begin work and frequently during the day, especially after performing any of these activities: After touching bare human body parts other than clean hands and clean, exposed portions of arms; After using the toilet facilities; After caring for or handling animals; After coughing, sneezing, using a handkerchief or disposable tissue; After drinking, using tobacco, or eating; After handling soiled surfaces, equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; When switching between working with raw foods and working with ready-to-eat food; Directly before touching ready-to-eat food or foodcontact surfaces; and After engaging in other activities that contaminate the hands. REMEMBER: D o not touch ready-to-eat food with bare hands: use a clean and sanitized utensil, deli tissue or single use gloves. For More Information Contact your County Health Department Environmental Health Specialist who can provide you with information about how to operate at temporary events safely. Georgia Department of Public Health Environmental Health Section (404) Food Safety At Non-Profit Temporary Events

9 The Top Five Risk Factors that Cause Foodborne Illness Non Profit Food Service Law Standards for Food Safety: O.C.G.A From past experience, the U.S. Centers for Disease Control and Prevention list these five circumstances as the ones most likely to cause illnesses. Check through the list to make sure your event has covered these common causes of foodborne illness: Improper Holding Temperatures Up to 90% of all food poisoning cases occur when foods are not held at proper temperatures. Always keep hot and cold foods at required temperatures. Inadequate Cooking Temperatures The Food and Drug Administration establishes internal temperatures for cooked foods. All foods should be cooked to these temperatures and checked with a probe thermometer. Contaminated Equipment Contaminated utensils and equipment lead to cross contamination of food. All utensils and equipment should be properly cleaned and sanitized at least once every 4 hours or more frequently as needed. Poor Personal Hygiene Poor hand washing habits and food handlers working while sick are implicated in 1 out of 4 foodborne illnesses. Ensure proper hand washing and never allow sick employees to handle food, utensils and equipment. Food from Unsafe Sources All foods must be obtained from approved sources that comply with applicable laws and regulations. Each year in Georgia, communities around the state have various events, fairs, and festivals sponsored by non-profit organizations involving the service of food. Under the Georgia Non-Profit Food Service Law, a county or municipality is authorized to issue permits for the operation of non-profit food service at events that last 120 hours or less sponsored by the county, municipality, or a non-profit organization. The law specifies food safety standards that must be met to protect the public s health. The law authorizes the county boards of health to provide staff assistance to organizations at events covered under this law for the purpose of providing food safety education. Employee Health, Washing Hands, and No Bare Hand Contact with Ready-to-Eat Food: Protection from Food Workers as a Source of Contamination Provide Shelter: Protection from Environmental Contamination Soap 5 Gallon Thermal Container Warm Water 100ºF - 120ºF Continuous Flow Spigot Paper Towels 5 Gallon Discard Bucket Keep Food at Safe Hot and Cold Temperatures: Protection from Foodborne Illness Pathogens Food shall be in sound condition, free from spoilage, filth, or other contamination and shall be safe for human consumption Food must be purchased from licensed food processing establishments home canned or packaged food is not allowed. Food must be protected from potential contamination from vermin, the environment, and people at all times. The temperature of potentially hazardous foods such as meat, poultry, fish etc., must be held at safe temperatures of at least 140ºF or higher, if held hot, and at least 45ºF or less, if held cold. Foods such as pastries filled with cream or synthetic cream; custards; or salads containing meat, poultry, eggs, or fish such as tuna or ham salad can not be prepared and served without a hazard control program. Frozen desserts must be made from commercially pasteurized mixes. Suitable utensils must be used to eliminate hand contact with cooked food. All utensils and equipment must be cleaned periodically to prevent buildup of food. Ice that is consumed or that contacts food must be purchased from a commercially prepared and inspected source and protected from contamination. Ice used for cooling food shall not be used for consumption. Unused or unsold food cannot be transported to another location for sale and or service. Food items which have been packaged, bottled, or canned in unapproved facilities are not allowed. Provide a convenient hand washing facility available for employee hand washing. This facility shall consist of, at least, running water and individual paper towels.