Old Sorehead Trade Days Food Vendor Requirements/Guidelines

New applicants are selected based on the uniqueness of the product, appearance of the display and availability of space. In order for your application to be considered, we must have the following:

Completed Application-without fees until further notice.
Photo of booth with approximate measurements listed. For best placement at the show, please send a sketch showing location of door openings, serving window, hitch and whether or not the hitch is removable.
List of specific menu items and pricing of items. No menu changes will be permitted without written permission from the event coordinator.

Once your application has been accepted and confirmed by phone, please send the following:

Payment for space (calculate to include enough linear space to allow for trailer tung and opening/closing of doors, etc.)
Copy of Texas Health permit (state law) Non-profit organizations exempt
Copy of Food Protection Management Certificate (state law) Some non-profit and snow cone stands are exempt.
Copy of General Liability and Automobile Insurance (no exceptions)

GENERAL GUIDELINES

All guidelines are subject to change. Guidelines will be randomly monitored. If you fail to meet any of the following guidelines you may be asked to leave the show immediately without a refund.

Propane Tanks

All components must be in good repair.
All cylinders must meet D.O.T. requirements and be equipped with OPD valves.
Canopies must not be staked to propane tanks or heat appliances
Maximum amount of propane in each booth is 22 ½ gallons. Absolutely no 25-gallon (100 pound) cylinders allowed!
No spare tanks will be allowed in the booths. Propane bottle service will be available to vendors.
You must have a 10’ hose that can be laid on the ground at least 6’ away from the cooking appliances. The only exception is self-contained barbeque grills.

Fire Extinguishers

All Food Vendors must have a Class B & C rated fire extinguisher of at least 2.5 pounds.
It must be in operable condition with a gauge showing that it is charged, be placed near cooking appliances and be in plain view.

Cooking Appliances

Steam tables, fajita cookers, fryers, barbeque grills and other heat producing appliances/equipment must be blocked off from the public to prevent burns and injuries.
Cookers that are subject to flare-ups such as grills, fajita cookers, woks and fryers must have a cover to smother any flame flare-ups.

Safe Food Handling: Food vendors must follow all recommendations for safe food handling. Examples not limited to:

Hand washing capability
Separation of food preparation and handling of money
Keep hot foods hot. Serving temp is 140° F. internal temp. Fish and poultry is 165° F, beef 145° F, pork and ground meat 155° F. Keep cold foods cold; 40° or lower.

Trash Management

Each booth should bring its own trash can. The Trash Gator can pick up bagged and tied trash that is not over filled or leaking. All other trash should be placed in dumpsters. Close dumpster lid. All boxes should be broken down.

Grease and Cleanup

Dispose of grease properly. Grease barrels are located behind Stanton Drug on St. Peter Street and in the Broadway Food Court area. Do not put grease in dumpsters or in port-a-potties. $500.00 fine.
Leave your space as clean as you found it. If you are cooking with grease, put something down to protect the street. Carry oil absorb for spills.

Subleasing

Subleasing is exceedingly difficult for food vendor spaces. We will try to sublease your space. There will be a $15 charge for this service. If we sublease all or part of your space, you will be credited with that amount. If we are unable to sublease your space, you will not be refunded your money. If a vendor finds someone to come in his/her place that vendor must meet all requirements.

See General Guidelines for set-up time, office hours and other details

Events