Boerne Berges Fest
Concessions – Food Rules
Boerne Berges Fest Food Booth Rules
1.
Hot water must be supplied by the vendors for their use in clean
up. Cold water and a wash tub will be
provided and placed at the north corner of
2. All state and local health
permits must be obtained from the proper authorities. A health official will be on the premises
throughout the festival.
3. The vendor for each booth
will supply one 5-pound ABC fire extinguisher for each booth rented. Fire department officials will be on the
premises throughout the festival.
4. All waste materials will be
disposed of properly. There will be no
dumping of any grease, water, ashes, etc. on the grounds.
5. Each vendor must take
reasonable care of the City of
6. Payment in full must be
received by the BBF either in cash or cleared check before a reservation can be
issued. Upon a successful payment a
confirmation letter will be sent with proof of payment and additional
information.
7. Two (2) 110-volt electrical
outlets will be provided for each booth.
Refrigerators will be allowed in the food booths. Maximum electrical consumption for each booth
will be 20 amps.
8. Vehicle traffic will be
allowed in the area of the food booths only for loading and unloading of
equipment and supplies. One vehicle pass
per booth will be issued allowing for temporary parking. Vendors will be asked to move vehicles one
time only before being towed at the owner's expense. Abandoned vehicles, trucks, and trailers will
be towed at the owner's expense.
9. Each vendor must have a SALES TAX ID NUMBER OR EXEMPTION
CERTIFICATE and any Health Department permits that might be required by law
and must be displayed in plain view throughout the festival.
10. No vehicle or trailers of
any type or style will be allowed around the
11. In the event of rain, no hay
or other material can be place on the ground in or around booths.
12. No changes to menu after
application approval.
13. No rain checks will be
issued.
14. No sodas or water can be sold.
Temporary
Food Establishment
Permit
and Compliance Requirements
PERMIT REQUIRED:
Each
temporary food establishment shall have a valid permit issued by the County
Health
Officer. $15.00 non-refundable fee per food booth/unit must be paid at least two
days prior to the event. Nonprofit organizations are exempt from payment of the
permit fee if they possess a (501-C) exemption from the IRS.
Food
Preparation: Food shall be obtained from approved source and be in satisfactory
condition. Food shall be prepared only in permitted or licensed establishments.
Potentially hazardous foods shall be kept at 41degrees Fahrenheit or lower, or
at 135 degrees Fahrenheit or above. Equipment adequate to cook and maintain foods
at the required temperatures shall be provide on
premises. A properly scaled, metal stem-type thermometer shall be used to
monitor the proper internal cooking and holding temperatures or potentially hazardous
foods. Packaged food shall not be stored in direct contact with water or undrained ice if the food is subject to the entry of water.
No pets or children are allowed behind food booths or preparation area.
Equipment: Food,
utensils, and single service articles shall be protected from contamination
during storage, preparation, display and service. Utensils, including ice
scoops, shall be provided to minimize handling of foods. Food contact surfaces
shall be easily cleanable and washed, rinsed and sanitized as necessary. Three suitably
sized basins shall be provided for cleaning equipment and utensils (wash with
detergent, rinse and sanitize). Equipment must be cleaned before preparing
food.
Personal Hygiene: Personnel
shall maintain a high degree of personal cleanliness and conform to good
hygienic practices.
All personnel shall be free of infections, which may transmit foodborne illness. Personnel shall wash their hands as
often as needed during food preparation. A handwash
sink or container of water with a spigot, a catch basin, soap
and paper towels shall be provided for hand washing. Hair restraints such as
hats, hair coverings or nets and clothing that cover body hair are required for
all personnel. No sleeveless shirts are allowed.
Water: A sufficient
supply of water from an approved source shall be provided to prepare food and
to clean hands, equipment, and utensils.
Toilet
Facilities and Waste Disposal: Conveniently located toilet facilities
shall be provided. All sewage and wastewater shall be disposed of through a
sewage system according to applicable law. Adequate, covered containers for refuse
and garbage shall be provided.
Booth
Construction: Subflooring shall be graded to drain
and dust shall be controlled. Floors shall be
constructed of concrete,
asphalt, dirt, or gravel if covered with mats, removable platforms, or other
suitable materials approved by the County Health Officer. Ceilings over food
preparation areas shall be constructed of wood, canvas, or other materials to
protect against weather.
Advisory:
Section 229.170 of
PREVENTING
FOODBORNE ILLNESS IS A RESPONSIBILITY SHARED BY ALL INDIVIDUALS
INVOLVED
IN FOOD PRODUCTION, DISTRIBUTION, AND PREPARATION. IF YOU HAVE
QUESTIONS, PLEASE
214.