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hot food vendor

The event will take place on Saturday, October 10th! Vegfest is open to the public from 12:00pm - 6:00pm with VIP customers arriving as early as 11:00am.​​

 

Please fill out the form below and provide as much information in your answers as possible. Your input will help us submit the  required Mecklenburg County event permit for your table.

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*Electricity will not be available so you will need to bring your own generator*


**Please note: This is an outdoor event, so flame retardant tents are required! The 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.**

1. COMPLETE FORM > 2. SIGN NAME > 3. CHECKOUT

Will you be using a commissary?
I certify that all of my items that will be sold at Vegfest are fully plant-based. I understand that if my products are not plant-based I will be denied as a vendor and refunded(No Honey, leather, wool, meat, dairy, eggs, or any other animal byproducts).
Yes
Will you prepare food prior to the event at a commissary (i.e., making seitan, salsa, or other foods offsite the day/week before)?
Yes
No
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?
Yes
No
Check the box that best describes your cold holding equipment:
Refrigerated Truck
Commercial Refrigerator
Freezer
Cooler with Ice Packs
Check the box that best describes your hot holding equipment:
Chafing Dishes
Electric Hot Box
Grill
Check the box that best describes your Utensil Washing:
3 Utility Sinks
3-Compartment Sink
3 Basins
Will ready-to-eat produce (vegetables or fruit) be prepared in your food booth?
Yes (requires prep sink)
No
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 “Advanced Preparation” and “Prepared at Event” if food/menu item requires both types.

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.

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