Domestic Kitchen Certification
THE UNIVERSITY of TENNESSEEPlateau Research and Education Center 320 Experiment Station Road Crossville, TN 38571
Meets the Requirement for
Rules of
Tennessee Department of Agriculture Regulatory Services Division
Chapter 0080-4-11
Regulations for Establishments Utilizing Domestic Kitchen Facilities for Bakery and Other Non-Potentially
Hazardous Foods Intended for Sale
P. Michael Davidson
and
William C. Morris
Department of Food Science and Technology
Purpose of the Domestic Kitchen Rules:
The purpose of these rules is to allow individuals using domestic kitchens to prepare, manufacture and sell non-potentially hazardous foods to the public, while ensuring that the public health is protected by compliance with these rules and inspections by the Department of Agriculture.
Course Schedule:
Date: August 28, 207
Time: 8:00 am to 3:00 pm (CST)
Registration Information:
Pre-registration is mandatory
Registration will be limited to the first 50 participants. You must pre-register with Nancy Austin at Phone: 865-974-7717; e-mail: naustin@utk.edu
Enrollment Fee:
$100 per participant The fee will include course materials and lunch. You will pay at the door. Make checks payable to: The University of Tennessee
Directions
Domestic Kitchen Registration Form
August 28, 2007
Cost: $100 per person
On the day of the course turn in this form with
your check made payable to:
The University of Tennessee
Name ____________________________________
Address___________________________________
____________________________________ City ____________________________________ State _____________Zip Code________________ Phone ____________________________________ E-mail ___________________________________
Duplicate this form as needed and complete separate form for each participant.
The map below is for the Plateau Research and Education Center located on U.S. Highway 70N. Address: 320 Experiment Station Road, Crossville, TN 38571
Directions to Main Unit
From I-40 traveling East --Take exit 311 Plateau Road Exit. Turn right onto Plateau Road. This road will go approx. 2 miles and dead-end at West 70N. Turn left, go
approx. 2 miles. Turn left on Experiment Station Road.
From I-40 traveling West -- Take exit 311 Plateau Road Exit. Turn left onto Plateau Road. This road will go approx. 2 miles and dead-end at West 70N. Turn left, go
approx. 2 miles. Turn left on Experiment Station Road.
From Crossville -- Go approximately 7 miles on West 70 North. Turn right onto Experiment Station Road.
Policies and Procedures
If you are interested in becoming a State Street Farmer's Market vendor, please read the following list of policies and procedures carefully. All vendors must adhere to State Street Farmer's Market policies and follow proper procedures.Definitions
Full Season Vendor — A vendor who has signed a contract with the Market Manager to sell for the entire market season from April 1st until October 31st.Monthly Vendor — A vendor who rents a space on a month-to-month basis depending upon availability.
Daily Vendor — A vendor who rents a space on a daily basis depending upon availability.
Primary Renter — A vendor who has the first option to occupy a staff for which he or she has paid.
Secondary Renter — A vendor who has made an arrangement with the Primary Renter and the market Manager to occupy a space during the Primary renter's absence. The Primary and Secondary Renters both pay the same fees and the scheduling of the stall space is worked out between the two vendors. The Primary renter retains the first option for the space. The cities of Bristol are not responsible for working out the schedule or making sure of its adherence.
Food Items — Products sold for consumption.
Prepared Foods — Baked goods and canned goods prepared by vendor.
Non-Food Items — Products not sold for consumption.
Special Event — Any event sponsored, co-sponsored or hosed by the City of Bristol, Tennessee; City of Bristol, Virginia; Sullivan County, Tennessee or Washington County, Virginia.
Inspection — Inspection committee visits farm to insure farmer/producer has space to accommodate growing of items outlined in application process.
Farmer — Anyone who offers produce, including but not limited to fruits, vegetables, cut greenery, live plants, herbs, flowers, and meat for sale at the State Street Farmer's Market.
Home Grown — Produce actually grown "by the farmer" during the growing season within a fifty (50) mile radius of the State Street Farmer's Market.
Food Vendor — Any vendor selling packaged, prepared, baked or canned goods.
Artisan — Anyone who offers arts, crafts, or jewelry for sale at the State Street Farmer's Market.
Types of Merchandise
• Homegrown produce, fruits, vegetables, plants, and flowers.• Homemade baked goods, honey, jams, jellies, and highly acidic canned goods are acceptable if homemade by the person selling the items. No cream filled pastries, custards, or items filled with dairy products are acceptable. All baked goods must be labeled with the name of the product, net weight (or count), ingredients in order of predominance, and the baker's name and address. Compliance with all Health Department and Department of Agriculture guidelines and restrictions are the sole responsibility of the vendor. Any other food item must be approved by the Market Manager.
• Craft sales only allowed if the items are handmade from homegrown materials or collected materials, for example grapevine wreaths and herb wreaths. Permission to sell must be approved by the Market Manager prior to set-up. The main function of the Farmer's Market is to sell homegrown produce, which will take priority over crafts.
• Market vendors are not allowed to buy and resell items from on-market vendors without approval of the Market Manager. The Market Manager will have the authority to approve or disapprove any items to be sold in the market.
Operations
• "Open for business is defined relative to the selling space, having merchandise in sufficient quantity, variety, and properly displayed, being available and accessible to the general public during the times prescribed. In addition, being "open for business" requires that a sales person be available to the buying public, at the selling space, during all "open" times so that the customer may complete the transaction then and there, without the necessity of having to go to another location to pay, etc. In order to achieve this objective, vendors of all leased spaces will be required to operate on a scheduled basis. Shops and stalls would be "open for business" on a regular basis in accordance with terms of their lease.• Hours of operation will be set by the Market Manager and may vary with the season. Hours will be posted in a prominent location at the Market and will be advertised in the media as appropriate.
• Vendors will have access to the Market one (1) hour prior to opening for the purpose of unloading and setting up merchandise and must exit the facility no later than one hour after closing time. Additional times for loading/unloading may be available upon request with prior approval of the Market Manager.
• Changes in schedule are at the discretion of the Market Manager with sufficient expression of interest from vendors.
Lease Agreements and Assignment of Space
• All vendors must contact the Market Manager, or his/her representative, before engaging in business or occupying space at the Market. The Market Manager, or his/her representative, will assign space and collect fees according to a published schedule.• The spaces or stalls at the Market shall be used primarily for the sale of products, and none shall be used for commercial promotional activities of an advertising nature designed to attract public attention or support for a product, commodity or service which is not available for sale at such space or staff or the promotion for any business, political, controversial, or commercial entity.
• Sub-leasing of stalls and spaces is allowed only upon approval by the Market Manager. Shared leasing is permitted on stall leases. All parties' names must be noted on the lease.
• Extenuating circumstances, safety and sanitation requirements, extremely crowded market conditions or approved special events may require and authorize the market manager to "over lease" market areas and/or to relocate market vendors.
• All sales must be made from the vendor's stall. No sales will be permitted in the loading zone, common areas aisles.
• The Market Manager reserves the right to cancel any lease and to change space allocations when it is considered to be the best interest of the market operation, The market Manager shall give thirty (30) days written notice prior to such cancellation or change.
• All vendors (lessees) shall be held responsible for the actions of their employees, agents or persons working in concert with the vendor.
• Farmers shall be given priority for seasonal stall. Meals vendors shall be given priority for food stalls.
• The Market Manager reserves the right to determine the business operation "Mix" of all the selling space in order to enhance the total operation of the Market. The selling of used items will not be permitted and the Non-Food items will be limited to craft-type items.
• Stalls shall be rented on a first-come, first serve basis, and shall be assigned by the Market Manager or his/her authorized agent. Full Season and Monthly vendors shall have the first option to renew his/her lease of a specific stall.
• Full Season and Monthly vendors renting spaces must attend and sell from their assigned space a minimum of three Saturdays a month to maintain their re-rental rights to their current space.
• If a vendor has not occupied his/her assigned stall by 9:00 am each day, the stall will be rented to another vendor for the day. Spaces will be held open for vendors who call in to let us know that they will be late due to unforeseen circumstances.
• Vendors wishing to leave prior to that must completely clear out their space.
• Failure to meet the terms of the rental agreement, to comply with approved market procedures, or to make payment of fees on time will be considered as just cause to immediately cancel any lease without prior notification.
• Monthly vendors who desire a space that is currently being rented may sign up on a waiting list. The vendor must submit the request in writing to management that bears both the signature and date of the management. When the stall space becomes available the first person on the waiting list shall have the option to obtain it. Once the space has been refused by or the requestor is no longer an active vendor at the Market, their name will be removed and the next person in line will have the same option. Only Full Season and Monthly vendors may apply.
• Farmer/producer who wishes to sell more than one market day within any given year must apply each year agrees and understands that a Farm Inspection may take place at any time during the growing season in order to substantiate that the produce sold at the market is in fact being grown on land that is leased to or owned by the said Farmer/producer. prior to season, for a Certified Farm Inspection Permit. This permit is granted through the inspection committee. Once the permit is obtained and the application completed space will be assigned by Market Management.
Fees
• Annual — $120 (payable in two installments of $60.00).• Monthly — $30 (due on the first day of the month).
• Daily — $5 (vendors must pay prior to setting up in their designated stall space).
• It is the sole responsibility of the vendor to make sure his/her rent is paid on time.
Licenses, Taxes and Permits
• Any person using the Farmer's Market for the purpose of selling or offering for sell any items on the premises must comply with Federal, State and Local ordinances.• The collections and filing of all related tax will be the responsibility of the individual vendor.
Hours of Operation
Hours of operation will be set by the Market Director and evening hours may vary by necessity to allow set up for certain special events. Any changes in schedule will be posted in a prominent location at the Market, and will be advertised in the media as appropriate.Parking
• The space in front of the farmer's market stalls are reserved for vendors to unload until 9:00am. Only vendors selling from their stalls may be parked in the space in front of their stall. Vendors are not allowed overnight parking in the market area in preparation for the next day's sales. Vendors may sell from the parking space as long as it does not preclude other vendor's access to their stalls.• Drivers of vehicles must al all times, comply with all traffic signs, either marked on the pavement, erected on stands or placed on building. They must comply with the directions and orders of the Market Manager, his duly authorized representative or any Law Officer.
• During market hours no person shall in any way obstruct market traffic lanes nor shall any person park his vehicle or cause such vehicle to remain on the market grounds during market hours in excess of the posted two hour limit unless the vendor is selling from his vehicle.
• As in all downtown areas, parking is limited and as such the Farmer's Market has taken special effort to secure adequate parking for YOUR customers. Vendors are asked to leave any parking on the streets within one (1) block of the Market free from additional customer parking.
Sanitation, Health and Safety
• The sale of prepared food will only be allowed with prior approval of the Market Manager.• The Market will provide, designate the location of and empty all public litter containers for use by customers.
• The vendors will be responsible for the collection and removal of all refuse generated from sales at their space or stall. A container will be provided for deposit of vendor refuse.
• Each vendor is responsible for leaving his leased space reasonably clean. The Market will sweep and clean all areas except the shop spaces, which are to be cleaned by the vendor.
• Table dressing must be kept neat and clean.
• It is unlawful to sell or consume alcoholic beverages on the Market property unless prior approval is obtained from the City of Bristol Tennessee.
• The selling/display space or stall is defined in the lease agreement. All merchandise, refuse, and personal property must be kept within the defined area or returned to the vendor's vehicle.
• Animals will not be permitted in the market property except as otherwise provided by State or Federal laws. (Hearing, Guide and Service Animals).
• The Market Manager shall have the authority to order from the Market any person gambling, under the influence of intoxicants, exhibiting disorderly conduct, or otherwise violating market regulations. Persons refusing to leave the premises after being requested to do so by the Market Manager or his/her representative, will be considered to be trespassing and will be dealt with accordingly.
• No vendor shall permit seepage or leakage of water or fluids from any art of their stall into the aisles or into other stalls.
• Vendors are responsible for the individual safeguarding of their products, supplies and money. In general, such items should not be stored in the market during non-business days. The market is not responsible for loss or theft. Vendors must remove personal belongings when not occupying space.
• No food will be sold that is not approved by the Department of Agriculture and the Health Department.
∑ Children brought to the market by vendors must be kept within the vendor's leased area and off of carts and other equipment.
• Lessee agrees to protect and hold the Lessor harmless and to indemnify the Lessor, its officers, and employees from any and all claims, demands, suits, actions, judgments, and recoveries for or on account of damage, theft or injury (including death) to property or person occurring as a result of lessee's use of the leased property, including loss or injury resulting in the Lessee as the result of electrical or equipment failure, or any other cause whatsoever.
Structural
• Vendors must provide their own equipment and any additional set-up materials for display of items. Tables are available for rental.• No vendor shall be allowed to make any changes or alterations to the spaces or staffs without written permission from the Market Manager.
• Signs, except those of a reasonable size, which indicate item, price, quantity, or any explanation thereof, will only be permitted upon approval by the Market Manager.
• No signs shall be used for commercial promotional activities of an advertising nature designed to attract public attention or support for a product, commodity or service which is not available for sale at such stall or the promotion for any business, political, controversial, or commercial entity.
• Any needed repairs, hazardous conditions, or problems in the market area should be reported to the Market Manager.
• Nothing shall be attached or hung from any part of canopies or canopy support structure.
General
• Proper dress will be required by all vendors. Proper language for a family atmosphere is also expected.• No person shall make a pubic outcry, do "hawking", or give any musical or other entertainment for the purpose of drawing customers or attracting attention without prior permission from the market Manager.
• If a vendor fails to remove his/her belongings from a space that they have not rented, on the 1st of the month, the Market staff will remove all belongings. After thirty (30) days, all belongings not claimed by said vendor, will be disposed of by the Lessor. The City of Bristol, Tennessee; City of Bristol, Virginia; Sullivan County, Tennessee and Washington County, Tennessee will not be responsible for damage or loss of any kind.
• Vendors who violate any market regulations will be first given an oral warning by the market Manager or his/her representative. The second time the violation occurs, the vendor will be given a written warning from the Market Manager. The third time this violation occurs, the vendor will lose his/her lease with no refunds.
Edible Products
• The sale of prepared food for consumption will only be allowed with prior approval of the Market Manager. Sampling of prepared items will be allowed.• Vendors who prepare food items at home (including (excluding) baked goods) and bring such items to the Market for sale may be subject to inspection by the Tennessee or Virginia State Agriculture or Health Departments if regulated by such. It is the responsibility of and expected of the vendors to contact their local Health or Agriculture Department to determine if they are required to obtain a food service permit. Underlined words have been added; those in parentheses are being removed.
• Food items that are prepared on-site must be sold from designated Meal Stalls and shall be responsible for compliance with any applicable Health Department requirements.
• Baked Goods — Cakes, brownies, fruit pies, breads, etc. are acceptable. No cream filled pastries, custards or items filed with dairy products (cream puffs, etc. filed with non-dairy filling are acceptable). All baked goods must be labeled with the following: name of product, net weight (or count), and ingredients in order of predominance, manufacturer's name and address. Canned goods are subject to requirement of the Tennessee Department of Agriculture. Other food items must be approved by the Market Manager.
• Meats — Must be labeled with the name and address of the vendor and have a Department of Agriculture inspected stamp.
• Meals/Snack Food — Prior to set up vendors wishing to open up a "Food Space" must first submit to the Market Manager in writing a complete menu for approval. Folks who sell a meal have priority on food spaces.
