Food Truck or Booth

All food trucks must be able to provide:

• COI listing the City of Milton as additional insured
• Food SafeServ Certification
• Most recent health inspection
• For food trucks only: An updated inspection from a North Fulton Fire Agency. If you do not have this, one can be provided for you. 

Quick Facts on the Event:

• This event is on Saturday, March 21 from 12-4pm
• It will be held at Cambridge High School in Milton, GA.
• The estimated attendance is 3000-5000
• There is NO vendor or application fee.
• The City of Milton does not pay a minimum for food trucks at the event. 
• We select 3-5 food trucks for this event ensuring a diverse selection

All applications will be reviewed by a designated evaluation team. Consideration will be given to the types of food offered to ensure a diverse selection appropriate for the estimated attendance.

For any further questions, please contact Community Outreach Manager, Emily Salerno, at emily.salerno@miltonga.gov. 

FIRE MARSHAL REQUIREMENTS

Outdoor cooking that produces sparks or grease-laden vapors shall not be performed under or in close proximity to a tent. An ABC fire extinguisher must be present for all cooking/warming/hearting processes. A Class K fire extinguisher must be provided (in addition to an ABC fire extinguisher) for all frying. If a vendor/participant displays items or conducts activities that were not listed on the application, OR has misrepresented activities taking place in any way, the event organizers reserve the right to ask the vendor/participant to leave the event and forfeit fees. If your booth poses particular risk to attendees, festival planners reserve the right to require proper insurance documentation. 

FOOD VENDORS 

Please provide licenses, health inspection certifications, and SafeServ certifications upon application submission. All cooking, holding, preparation, refrigeration and associated vendor equipment must comply with all codes, including, but not limited to Georgia Department of Public Health rules and regulations (dph.georgia.gov/environmental-health/food-service), electrical and temporary structure codes and food preparation and service requirements.

FOOD SAFTY GUIDELINES FOR TEMPORARY EVENTS

Fulton County Health Department These guidelines will help you reduce the risk of foodborne illness.

BOOTH- Design your booth with food safety in mind. 

MENU- Keep your menu simple. All food must be prepared on-site on the day of the event, or in a licensed kitchen. Home preparation of foods is only allowed for baked goods. 

TRANSPORTATION- If foods are to be transported from one location to another, keep them well covered and provide adequate temperature controls. Cold foods need to be kept at 41 degrees F or colder. Hot foods cannot be transported--- they must be prepared on site. 

STORAGE- All food and single-use items must be stored at least 6 inches off the ground. Store toxic materials (such as bleach and other chemicals) away from food. 

REFRIGERATION- Mechanical refrigeration is required, and potentially hazardous foods must be stored at 41 degrees F or lower. Provide thermometers in all cooling units. 

COOKING- Poultry must be cooked to 165 degrees F. Hamburger, other ground meat, and pork must be cooked to 155 degrees F. Cook all other meats to 145 degrees F. An accurate, sanitized, metal-stem thermometer must be available and used to check internal food temperatures. 

HOT HOLDING- Electrical equipment is required to keep food hot if it is cooked and then held before serving. The hot holding temperature must be 135 degrees F or higher. 

FOOD DISPLAY AND DISPENSING- Keep foods and single-use items covered to protect them from insects, dust, etc. Single-use items that are not covered should be stored with the opening or food contact surface facing down. 

HEALTH AND HYGIENE- Anyone with cramps, nausea, fever, vomiting, diarrhea, jaundice, open sores, or cuts on the hands must not be allowed in the food booth. Workers should wear clean outer garments, and an effective hair restraint. Workers must not smoke, eat, or drink in the booth. 

DISHWASHING- Wash equipment and utensils in a 4-step process: Wash in hot, soapy water. Rinse in clean, warm water. Sanitize in a 50 ppm bleach solution for 1 minute. Allow to air dry. Fact: Most illnesses from temporary events can be traced to improper temperatures during cooking and holding food. 

HANDWASHING- Set up a handwashing station which includes warm running water, hand soap (not dish soap), disposable paper towels, and a bucket to collect the dirty water. A container of warm water with a push button spigot or turn spout is acceptable. Hands must be washed prior to handling food, after using the toilet, and after touching raw meat or any other surface that may contaminate hands (including hair, face, money, etc.). Hand sanitizer or sanitizing wipes CANNOT be used in place of handwashing. The use of disposable gloves can provide an additional barrier to prevent contamination, but hands must be washed before putting on gloves, and when changing gloves. 

ICE- Ice used in beverage cups must be stored separately from ice used to cool cans and bottles. Dispense ice from a bag with a scoop, never with your hands. 

WIPING CLOTHS- Rinse and store your wiping cloths in a bucket of sanitizer of the proper concentration (e.g.. 100 ppm bleach) for wiping down surfaces. Use the appropriate sanitizer test strips. Test strips can be purchased at local health departments. 

NO LEFTOVERS- Foods left at the end of the day may NOT be served the next day, and must be discarded. Plan accordingly. 

WATER SUPPLY- Obtain your water from a potable (safe drinking) source. Any hoses used for dispensing water should be food grade (not garden hoses). 

LIQUID WASTE- Wastewater cannot be dumped onto the ground, streets, or storm drains. Use containers to collect liquid waste and discard in a sanitary manner. Please make sure your booth has all of the following before your inspection, or the opening of your booth may be delayed: Handwashing station with hand soap, paper towels, container of warm water, and a bucket to collect wastewater. Dishwashing station with three containers large enough to immerse your largest piece of equipment, warm water, dish soap, sanitizer, and test strips for sanitizer. Wiping cloth bucket, water, sanitizer, and wiping cloths. Metal-stemmed thermometers for checking cooking temperatures and hot holding temperatures. Mechanical refrigeration with a thermometer in EACH unit. Containers for trash. Lids available. 

TRASH AND REFUSE

Vendors must dispose of all trash in the dumpsters provided by the Festival. Recyclable materials must be placed in the appropriate locations designated by the Festival. Vendors are expected to clean up their area regularly during the event and thoroughly at the closing of the Festival - each booth area must be left clean. Failure to thoroughly clean the assigned vendor space will result in a cleaning fee of $100. No dumping of any product, liquid or solid, is allowed anywhere on festival grounds. Illegal dumping is subject to fines – vendors are responsible for all costs resulting from the improper disposal of materials. Two refuse containers should be available, one for your garbage and another for your customers’ garbage. Keep your garbage containers covered during periods of inactivity.