Life Festival Food Traders Terms and Conditions for Life Festival 2010

TERMS & CONDITIONS FOR STALLS:

1. Pricing on Site:

• Food and Beverage stall-holders are required to display the selling price of respective items very clearly.

• Traders must only sell goods specified in their application. Any changes to the application form must be made in writing to the Festival Office at least four weeks prior to the start of the festival.

2. Workers:

• People working on the stalls throughout the days of the festival will only be allowed entry by foot.

3. Cleaning:

• Stall-holders are required to leave the stalls after the function in a clean (No waste/residue left behind) condition. Refund of security bond will be on the basis of cleanliness of the stall. Decision of the Life Festival 2010 managing committee will be final.

4. Equipment:

• All electrical equipment and leads must be tagged and certified as per current legislation. No uncertified equipment or leads can be used on site. The Electricians for uncertified equipment on the site will apply additional charges.

• Food traders are responsible for bringing the own water heaters. The festival organizers  will only provide cold water.

• Vehicle, used for set-up will have to be removed from the site, the latest, thursday at 10:00Pm  the 3rd of May. Any vehicle left on site after that will be removed by the organizers.

• Only one vehicle per trader will be allowed to enter the festival site for delivery, only between  07:00Am and 10:00Am Saturday and Sunday. Any vehicle still on site after 10:00Am will be removed by festival Organizers.  Registration number of the car for delivery of equipment/food etc. is to be provided by 10th of May 2010.

• No cars will be allowed inside the festival area during the festival.
• During set -up and take-off, all vehicles are brought on site at their owners’ risk. The Festival cannot accept any responsibility for any loss or damage that may occur.

• Once on site, the first thing you will need to do is look for the production Office and register yourself and your vehicle in order to gain access to the main arena and start setting up your stall.

• Delivery time to set up the stalls is between 08:00Am Wednesday 2nd of May to 08.00Pm on Thursday 3rd of May. PLEASE NOTE POWER WILL BE AVAILABLE ONLY ON FROM THURSDAY 3RD OF JUNE.  Life Festival 2010 Officials will assist Stall Owner in finding the site and ensure all connections are available.

• During the Festival traders might need to be equipped with a trolley or other means to carry supply to the stall. If so yo will be informed prior to the event by the festival crew.

• Stall Owners are asked to pack their belongings and take them of the arena before 6.30Pm on Monday 7th of June 2010.

7. Music / Videos:

• Amplified Music: No music to be played without prior agreement with the Festival Management.

• No broadcasting of visual images without prior agreement with the Festival Management.

• No rebates will be given to traders as a result of adverse weather conditions, nor as a result of changes in performance programs or re-sitting stalls within the Festival.
• Life Festival will not accept responsibility for the level of trading during the event

• Structures: All traders’ structures will be checked by the Event Safety Officer for stability.
• Unsuitable or unsafe structures will be required to be removed.

Food Traders minimum standards required:

All food businesses must be registered with the Health Service Executive. Please contact your local Environmental Health Department to do so. If you are from outside the state you must also be registered with the Health Service Executive, please contact our Environmental Health Officer: Conor Hayes

Tel: 044 9384890, Fax: 044 9384889 Email address: conord.hayes@hse.ie

A. Structural Hygiene Requirements:

1. A potable water supply with sufficient pressure and an adequate power supply must be ensured prior to the commencement of the business.  Arrangements must be made for the provision of back-up services. Back-up storage tanks for water shall be sterilized prior to use. The water stored in tanks shall be taken from mains water supply.
2. Suitable and sufficient wash-up facilities must be provided e.g. a deep double sink with drainer or a single sink with drainer and mechanical dishwashers
3. An instantaneous supply of hot and cold water shall be provided to all sinks.
4. A wash-hand basin with a supply of hot and cold water must be provided adjacent to the preparation area / the serving area. A soap dispenser and paper towel unit shall be provided adjacent to wash hand basin.
5. Suitable hygienic and durable surface finishes/worktops must be provided in the food preparation areas.
6. Suitable non-slip, durable and easily cleanable flooring shall be provided in food preparation/storage areas.
7. Adequate refrigerated and frozen food storage space shall be provided including back-up storage facilities.  Where refrigerated vans are used, they must be adjacent to the stall.
8. Hygienic storage space shall be provided for dry goods to ensure that such foodstuffs are not susceptible to contamination.
9. Covered dustbins shall be provided for the storage of refuse.
10. The use of single service containers and utensils is recommended.
11. Where possible when using a marquee, fly mesh shall be provided on openable window flaps throughout the food preparation/cooking area.
12. When using a marquee, ensure that wall and ceiling surfaces throughout are clean and in a proper state of repair before use.
13. Waste water shall be collected and disposed of in an appropriate manner e.g. holding tanks provided for this purpose.

B. Personal Hygiene Requirements:

1. The food business operator shall ensure that all staff are familiar with good hygiene practices and behave in a manner so as not to contaminate food.
2. All food workers shall wear clean protective clothing and headgear that fully encloses hair.
3. Staff sanitary accommodation with wash hand basin, hot and cold water, liquid soap and paper towels shall be provided in close proximity to the food stall and inaccessible to the public.
4. Staff shall be made aware of the location of the food staff toilet block.
5. No jewelry except plain wedding rings and sleeper earrings shall be worn by staff involved in food preparation.
6. Nails shall be kept clean and short and free of polish or other accessories.

1. All staff shall be trained in food safety commensurate with their work activities.

D. Operational Hygiene Requirements.

1. The kitchen shall be zoned appropriately, for the safe preparation of all foods. All precautions shall be taken to prevent cross contamination.
2. The type of food service to be provided shall be limited as the available facilities are basic and of a temporary nature. The following recommendations shall be observed: – No cutting of raw meat, fish or poultry shall occur at the premises. – Buy in cooked meat products or pre-cut (single portion) raw meat products that require minimal preparation other than thorough cooking/re-heating.All desserts/confectionery shall be purchased in ready-made. - Only pre-washed salads and pre-prepared vegetables shall be used.
3. An organised cleaning routine shall be documented prior to the operation of the food business and this shall be implemented throughout the event.
4. Strict temperature control shall be observed. A calibrated probe thermometer and sterile  probe wipes shall be available for the taking and recording of the temperature of food and food storage equipment. Records shall be available for inspection. Refrigeration units shall be maintained at a temperature of 5C or under. Freezer stores shall be maintained at or below a temperature of  -18C. - Food shall be cooked to a core temperature of 70°C for not less than 2 minutes or 75°C  instantaneously. - Reheated food shall be heated to a core temperature of 70°C. Food that is hot held shall maintain a temperature of a least 63C.
5. Food shall be stored, handled, processed, displayed and served in a manner that will not put at risk the quality or safety of food. All foods on display shall be covered.
6. Storage of all foods, ambient or refrigerated shall be such as to prevent cross contamination.
7. All businesses shall operate a food safety management system based on HACCP principles.
8. The requirement of the Public Health Tobacco Acts 2002 – 2004 will apply.
9. The above list is not exhaustive and the onus is on the food business operator to ensure that they comply with all relevant legislation.
10. Please advise/forward to the festival Environmental Health Officer: Conor Hayes

(Tel: 044 9384890  Fax: 044 9384889  Email address: conord.hayes@hse.ie), details of the following:

• Layout plan of proposed premises outlining location of all equipment.

• List of all food suppliers.

• Copy of proposed menu.

Traders using Tents to prepare and/or serve food must comply fully with following 10 points:

1 Electrical Wiring Installation:

Installation to be in compliance with the Electro-Technical Council of Ireland “National Rules for Electrical Installations” (ET 101)

2 Emergency Lighting System:

Installation to meet requirements of IS 3217: 1989

3 Exit Signs:

All Fire Safety Signs and markings shall comply with SI No. 132 of the Safety, Health & Welfare at Work Regulations 1995. Exit Signs (‘Running Man’) to be maintained (sustained) type only.

4 Gas Installation: (if any)

Any LPG Installations to comply with IS 820: 2000.

5 Oil Installation: (if any)

Installation to comply with BS 5410: Part 1: 1977 or BS 5410: Part 2: 1978, whichever is applicable.

6 Fire Extinguishers:

Certification that suitable extinguishers complying with I.S/EN 3(parts 1-6) are sited and serviced in

accordance with IS 291: 1986.

7 Furnishings & Fittings:

Certification, as required following inspection, to show compliance with the requirements of the “Code of Practice for Fire Safety of Furnishings and Fittings in Places of Assembly.”

8 Kitchen Fire Suppression System: (if any)

Certification that the System is in accordance with NFPA 96Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, (2004 edition) and NFPA 17A Standard for Wet Chemical Extinguishing Systems, (2002 edition)

Leave no trace:

On arrival at the site, you will be required to pay your deposit of 150€ cash in order to be allocated your pitch and power source. Please put your deposit in an envelope labelled clearly with your stall name.

This deposit will be refunded fully once you are leaving the site no later than 6pm Monday 7th of June 2010, and your pitch has been inspected for rubbish.

Agreement:

• I agree to abide by the rules and regulations of the Life Festival 2010 & Festival site management including all written and verbal instructions that may be given by Life Festival 2010 designated officials and event managers. I accept that decisions of Life Festival committee (including on matters referred to in these terms and conditions), and officials are final.
• I agree that I have adequate Public liability insurance that will cover for the expenses as a Stall Owner/Vendor. I accept that it is my responsibility to organize my own accident and personal insurance to cover my property my employees and myself for the whole period of the Life Festival 2010 .
• I agree that I shall be considerate and be ?exible with my neighboring stall-holders, and the organisers of this function. Most importantly, I understand my obligations of the Occupational Health & Safety legislation as an employer.
• I agree not to act in a way that would affect the reputation of the Life Festival 2010 with respect to my behavior, language, expression, conduct and participation. If at any time during the event, officials designated by Life Festival 2010 determine, at their sole discretion, that my actions may affect the reputation of the Life Festival 2010, I will be required to immediately cease such action, including leaving the premises and forfeiting the deposit.
• I do hereby agree to abide by the above terms and conditions, Food regulations of the local city Council, rules and regulations of Festival site Management and all other regulations & laws of the Government of Ireland. I agree to pay any extra charges imposed  by the Festival site for any damage caused by oil spillage, rubbish etc.
• I do hereby give an undertaking that I will indemnify the Life Festival 2010 and the organizers of this function, Festival site Management from any damages and loss arising out of my actions whether directly or indirectly, the food and materials supplied by myself, the actions of my employees. I am fully aware of my responsibilities and liabilities. I understand clearly that Life Festival 2010 and their officials shall not be held responsible for and is not responsible for any loss or damage of any kind as a result of consumption of the food and beverages supplied by me.
• I the undersigned hereby accept the above and shall indemnify Life Festival 2010 of all our claims of every/ any nature whatsoever and howsoever arising, whether past, present or future  which may have in relation to my/our participation in Life Festival 2010  at Festival site.