As a Food Vendor, are you meeting Health Requirements?
Be sure to read the following, and check out the attached documents (at the bottom of this page) and be sure you've completed all the necessary steps, forms, and requirements to be a participating Food Vendor in our Bazaar. Note that NV Holiday Bazaar is not responsible for any financial losses or penalties levied on Vendors who have not completed these requirements. Protect yourself - and your investment! - and complete the necessary steps now!
Food vendors (anyone preparing, selling, serving, giving away food, etc..) at Craft Fairs/Markets must operate in accordance with the Temporary Food Market (TFM) guidelines (found below) and the following health requirements:
1) Vendors of home-prepared foods at temporary food markets must only sell foods that are considered lower risk(see Appendix 1 of TFM guideline for examples). It is the responsibility of the food vendor and market manager to ensure that all lower risk foods meet the definition of a lower risk food. Accordingly, food vendors must provide a list of foods for sale and copy of product pH and/or water activity results for all home-prepared jarred products, if applicable, to market manager for verification of lower risk food items.
2) Vendors must not sell higher risk foods (see Appendix II on pg 9 of TFM guideline) unless approved by this office. Vendors of higher risk foods must contact Sam Sew, Environmental Health Officer, at 604-983-6802 and submit an Application for Sale of Higher Risk Foods at Temporary Food Markets (attached) to S. Sew at least 14 days prior to event date. The sale of home-prepared higher risk foods is strictly prohibited.
3) Temporary food booth/service operators must submit a TFS application to this office at least 14 days prior to event date. 4) Vendors providing samples of higher risk food or food that require on-site preparation (ie. cutting, portioning, assembling, cooking, etc…) need to submit a TFS application to this office. Vendors dispensing samples of proportioned/prepackaged/ready-to-eat, lower risk foods do not need to submit a TFS application.
Contact Sam Sew if you require assistance in assessing the risk status of a home-prepared food (ie. proposed home-prepared that are not on the Lower or Higher Risk Food List).
Sam Sew, Environmental Health Officer Health Protection Program Vancouver Coastal Health - North Shore