2nd Annual Mitchell’s Bay Car-Truck-Motorcycle &Tractor Show 2013 –Vendor/Exhibitor Registration Form

Saturday, July 20th, 2013 11:00 am – 5:00 pm

NAME: BUSINESS NAME: ADDRESS: CITY: PROVINCE: POSTAL CODE: PHONE ( ) FAX ( ) EMAIL:

TYPE OF VENDOR :( please give a detailed description of your booth/setup, and product) Will you have a tent set up? Yes No

Make cheques payable to M.B.A.A. (Mitchell’s Bay Area Association) $35 Flat rate for all vendors.

*NO duplicate vendors & MBAA reserves the rights to sell hotdogs & hamburgers*

**ALL VENDORS MUST BE SELF CONTAINED AND PROVIDE PROOF OF INSURANCE**

I have read the attached Terms & Conditions and herby agree to abide by the rules of this

event. I have completed and attached the ‘Special Events Application for Public Health Unit’ and

read and agree to the ‘Special Events Requirements for Food Booth’. SIGNATURE: __________________________DATE: _________________ Return form, with payment to: C/O Christie Smith 65 Main St. Mitchell’s Bay, ON, N0P 1L0

*Applications will be accepted until July13th, 2013.

Office Use Only: Date Rec’d: # of allotted 10X10 spaces _____ Amt. Paid $______

Booth Number (s) Assigned: _______________ Confirmation Sent: ________

FOR FURTHER INFORMATION EMAIL CHRISTIE AT csmith@mitchellsbay.org

Forms can also be downloaded at www.mitchellsbay.org

GENERAL TERMS & CONDITIONS:

Mitchell’s Bay Area Association will be referred to as Management in the following:

1. In making an application to this show, it is understood that you will adhere to all governing regulations. All matters and questions not covered by these regulations are subject to the decision of management. Exhibitor agrees to abide by all decisions of show management and further agrees to cease any activity the management deems to be a violation of the terms and to following the directives of the management.

2. Assignment of exhibit space: Management will assign exhibit space, once confirmed it

is final. Management reserves the right to relocate space of exhibits, which may be affective by a change in the site plan.

3. Set-up, tear down and duration: All booths are to be set up by 9:00 am Saturday and

must remain open for the full designated show. Early departures or late set-ups are disruptive and present a safety hazard to the public, and security problem.

4. Exhibitors are required to maintain a staff person at their booth at all times during the

show. It is the exhibitor’s responsibility to keep their area clean and orderly throughout the show.

5. Compliance: The exhibitor shall comply with all rules and regulations of the show and

all laws (municipal, provincial, federal, fire, health.)

6. Cancellation policy & NSF cheques: Cancellation’s will be accepted three week prior to the event with refund, after this date no refund will be issued. A $35.00 charge will be administered for NSF cheques.

7. Management shall not under any circumstances be liable or responsible for any

damage, theft, or destruction caused to any goods, equipment, or any other property belonging to the exhibitor.

8. Management shall not under any circumstances be liable or responsible for any

damage or injury suffered by the exhibitor or his servants or agents or by any other person any loss, damage, injury, or cost suffered by the exhibitor by reason of any change in the date, time or place of exhibition or the abandonment thereof.

9. The exhibitor shall be liable for all loss, damage, injury, claim cost and expenses

caused to any person or property in any circumstances whatsoever by the exhibitor, his servants or agents or the goods, exhibits, fittings, machinery and other property belonging to the exhibitor or for which the exhibitor or for which the exhibitor is responsible and the exhibitor hereby agrees to indemnify Mitchell’s Bay Area Association in respect of any such loss, damage, injury claims, cost and expenses as aforesaid and all or any infringement of copyright or breach of license.

Chatham-Kent Public Health Unit

Special Events

Food Vendor Package

1

Community-based special events are a great way for local organizations to bring people

together and to add richness to our communities. One of the best ways to do this is to serve

and share food. But food can also be a way of sharing things that are not wanted – things like

bacteria (germs) that can make people sick. Sickness caused by bacteria in food is called

foodborne illness or, more commonly, “food poisoning”.

The following are the minimum requirements for food vendors to minimize the risk of

foodborne illness. You may be contacted by a Public Health Inspector to review your plans

prior to the special event.

How do you get started?

Please ensure that you properly complete the application package and forward the information

to the Event Organizer. The Event Organizer is required to forward the completed application

package to the Chatham-Kent Public Health Unit a minimum of 2 weeks prior to the date of the

event.

It is strongly recommended that all food handlers participating in the event complete Safe Food

Handler Training through the Chatham-Kent Public Health Unit or online at

www.ingoodhands.ca

What types of food are you serving?

Hazardous Food: Any food that is capable of supporting the growth of disease-causing

organisms or the production of the toxins of such organisms. Examples include hamburgers,

hot dogs, chicken, pork, beef, cooked rice, cream filled pastries, milk and milk products, egg and

egg products, and ice cream.

Non-hazardous Food: Food that does not support the growth of disease-causing

microorganisms. Examples include dry goods, cereals, baked goods, potato chips, popcorn, and

candy.

Is your food/water from an approved source?

All food must be obtained from an approved source. For example, inspected meat,

graded eggs, and pasteurized milk.

All food must be prepared in an inspected premises.

No unapproved home prepared or home canned foods shall be used, sold, or given

away.

Unpasteurized dairy and cider products are not permitted.

Ungraded honey is not permitted.

All water must be potable.

All ice must be made from potable water.

2

What type of booth are you going to use?

1. Booths must be constructed in a manner which prevents entry of wind, dust, and rain.

2. Work surfaces must be constructed of smooth, non-absorbent, non-toxic material that

can easily be cleaned.

3. Proper floor surface and canopy structure is required.

Are you handling and preparing food safely?

We recommend that all hazardous foods (including, without being limited to, wieners or

similar sausage products, pizza, samosas, burritos, beef patties, hamburgers, etc.)

should be purchased precooked or be precooked in an approved food premises.

As best practice, foods should be prepared on site where possible to limit the potential

for temperature abuse and cross-contamination during transport.

Thermometers must be used to check storage, cooking, and reheating temperatures.

Probe thermometers must be washed and sanitized before probing food.

Food must be handled with utensils (e.g. tongs, spoons, ladles, etc.) to prevent direct

touching of food with hands.

All food being prepared, stored, displayed, or transported must be protected from

contamination. Foods must be covered by food grade plastic wrap, foil, sneeze guards,

or food grade containers with tight fitting lids.

All food, supplies, dishes, and utensils must be stored at least 15 cm (6 inches) off the

floor/ground.

Condiment containers must be pump type, squeeze containers, or those with self-

closing covers/lids. Single service packets are acceptable and preferred.

Chemicals must not be stored in, around, or above food or dishes (e.g.

cleaning/sanitizing chemicals).

Do you know the temperature requirements for hazardous foods?

Safe Food Storage Temperatures:

Cold holding: 4oC (40oF)

Hot holding: 60oC (140oF)

Frozen: -18oC (0oF)

3

Cooking and Reheating Temperatures:

Be sure to:

Defrost foods safely in the refrigerator, or under cold running water, or using the defrost

cycle in the microwave. Never defrost hazardous foods at room temperature.

Keep all hazardous foods out of the temperature danger zone (between 4oC/40oF and

60oC/140oF).

Cool all hazardous foods as quickly as possibly.

Reheat all hazardous foods to original cooking temperature as quickly as possible. Do

not use steam tables or slow cookers to reheat foods.

What type of food utensils and equipment are you going to have?

Only single service (disposable) eating utensils are permitted.

Hazardous Food Items Cooking Temperature

(held for 15 seconds)

Reheating Temperature

(held for 15 seconds)

Whole poultry 82ºC (180oF) 74ºC (165ºF)

Poultry (other than whole poultry) 74ºC (165ºF) 74ºC (165ºF)

Food mixtures containing poultry,

egg, meat, fish or other

hazardous food

74ºC (165ºF) 74ºC (165ºF)

Pork and pork products 71ºC (160ºF) 71ºC (160ºF)

Ground meat (e.g. Hamburgers) 71ºC (160ºF) 71ºC (160°F)

Fish 70ºC (158ºF) 70°C (158°F)

4

Dishwashing:

A two compartment sink is required to wash and sanitize cooking utensils. Where a two

compartment sink is not required (ie. Hot dog carts), a sufficient number of clean and sanitized

back up utensils must be available should the original set become contaminated.

FIRST SINK SECOND SINK

Wash and Rinse Use warm water and detergent

Rinse with clean water

Sanitize for 45 seconds

Using hot water (at least 77oC or 170oF) OR

Using one of the following sanitizers in solution at 24oC (75oF): o 100 ppm chlorine bleach o 200 ppm quaternary

ammonium o 25 ppm iodine o Test strips are required to verify

sanitizer concentration

Sanitizing:

Chlorine bleach is inexpensive and most commonly used as a sanitizer. To make a chlorine

bleach solution of 100 ppm, use the following procedure:

Household Bleach Teaspoon Measuring Cup Spray Bottle- label

container- “sanitizer”

Mix 1 tsp (5 ml) of bleach with 4 cups (1 L) of water

Bleach solution must be made fresh daily

This solution can be used to sanitize dishes as well as work surfaces

5

How are you going to dispose of waste?

An appropriately sized garbage container made of durable, water proof, and rodent

proof material with a tight fitting lid must be provided. It must be kept clean and

covered.

Grease from fryers must be stored in covered, non-flammable and durable containers

and must be disposed of by approved methods.

Wastewater must be stored in covered, durable containers and disposed of in an

approved sanitary manner. It must not be disposed of by pouring over the surface of

the ground.

How will you wash your hands?

Each vendor must provide a hand washing station with warm running water, liquid soap

in a dispenser, and paper towels.

If running water under pressure is not available at your site, an acceptable method is to

have a container with a spout that will allow water to flow freely by gravity to allow

both hands to be washed at the same time. A bucket must be available below to collect

waste water. See diagram below.

Liquid hand soap

Single use hand

towels

Insulated

container with

spout holding

warm water

Table

Bucket for waste

water

6

When should hands be washed?

Before handling or preparing food

After handling money

After cleaning

Before handling ready to eat foods

After handling raw foods

After using the washroom

Before wearing gloves

Any time hands become contaminated

**Please note that hand sanitizers do not replace the requirement for a temporary hand

washing station. Hand sanitizers can be used for non-food handlers (e.g. Cashiers).

Are you aware of personal hygiene requirements for food handlers?

All food handlers must obey the following rules:

Wash hands thoroughly with soap and water

Wear clean outer garments

Confine hair when handling or preparing food

Do not handle food if ill with vomiting or diarrhoea

Cover cuts or wounds with bandages and wear gloves when handling food

Wash hands before putting gloves on and after taking dirty gloves off

Smoking is not permitted in the booth

7

Are you aware of enforcement activities?

Warning

Operators can be given an oral or written warning to correct infractions within a

specified time.

Seizure

Food that is deemed to be unsafe for human consumption may be discarded or put on

hold for testing.

Ticket/Summons

If infractions are not corrected after warnings, infraction tickets or orders to appear in

court may be issued.

Closure

The operation of any food establishment may be suspended or cancelled if the

establishment fails to meet the requirements of these guidelines or the Ontario Food

Premises Regulation.

8

Did You Forget Anything?

Check List:

Adequate cold storage facilities – remember cold hazardous foods must be transported,

stored, and displayed at a temperature of 4oC (40oF) or less

Adequate hot holding facilities – remember hot hazardous foods must be transported,

stored, and displayed at a temperature of 60oC (140F) or higher

Storage and probe thermometers available

– remember thermometers must be used to check hot and cold food storage

temperatures

– remember probe thermometers must be used to check the internal

temperatures of hazardous food

Adequate supply of potable water available for hand washing, food preparation, and

equipment cleaning

Approved hand washing station

– liquid soap and paper towels in dispensers

Approved booth construction

– work surfaces smooth & cleanable

– food and utensils 15 cm (6 inches) off the ground

– leak proof containers/tanks for waste water

Adequate supply of clean and sanitized containers available for food storage (including

ice containers and ice scoops)

Adequate supply of clean and sanitized utensils available for handling food

Adequate supply of products required to clean and sanitize food preparation surfaces

and equipment during operation (wiping cloths, detergent, sanitizing solution)

Adequate supply of garbage containers and liners appropriate to handle the expected

business

All staff and food handlers are dressed appropriately and have approved hair restraints

available

Person in charge of Food at Event:

Phone Number: Cell:

Email:

Estimated Daily Attendance:

Number of Garbage Receptacles:

Number of Recycling Receptacles:

Number of Washroom Facilities: (Men): (Women):

Number of Participating Food Vendors: Reminder - complete and return: Food Vendor Contact Information form In the site plan below, include: location of all food vendors, garbage receptacles, water supply outlets and washroom facilities.

FOOD

Municipality of Chatham-Kent

Municipality of Chatham-Kent

April 2012