Charlotte VegFest Food Vendor Info
The results of this form will help us submit a Mecklenburg County event permit for your table.

Please provide as much detail as possible.

**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**

Water for use with any food prepared on site must be brought in by vendors. Water at the Park Expo is not potable.

Business Name *
Your answer
Contact Person's Name *
Your answer
Contact Person's Phone Number *
Your answer
Contact Person's Email Address *
Your answer
Will you prepare food prior to the event (ie, making seitan, salsa, or other foods offsite the day/week before)? *
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, and will you have signed copies with you day of fest? *
Check the box that best describes your cold holding equipment: *
Required
Check the box that best describes your hot holding equipment: *
Required
Check the box that best describes your Utensil Washing: *
Required
Will ready-to-eat produce (vegetables or fruit) be prepared in your food booth? *
Provide a complete list of all food/menu items below. Please include all add-on items such as lettuce, tomato, onion, etc. (example: Veggie-burger with vegan cheese, lettuce, tomato, onion). If you change your menu drastically before the day of the fest, the Health Department might not OK you to sell, so please plan carefully. *
Your answer
Provide a complete list of all packaging materials and containers being used to sell food below. Remember, no styrofoam! Biowares and recyclables strongly encouraged. *
Your answer
Check “Advanced Preparation” if the food/menu items will be prepared prior to the event or check “Prepared at Event” if no advance preparation is needed. Check both “AdvancedPreparation” and “Prepared at Event” if food/menu item requires both types of preparation. *
Required
Anything else we should know?
Your answer
Check the box which describes your food booth set up: *
Food Set Up
Find the following example of a typical food booth set-up for preparing food on site. 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.
Food Set Up
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 two weeks 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 *
Your answer
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