TERMS AND CONDITIONS OF BOOKING
1. Payment must be made in full at the time of the booking via the website.
2. All cancellations should be made in writing – booking fees are unfortunately non-refundable.
3. The organisers reserve the right to cancel an Old Town event at any time – in this event, traders will be reimbursed with their pitch fees
4. The organisers will allocate your pitch according to site and programming requirements.
5. Stall / pitch holders should only sell goods specified on their application.
6. All stall holders are required to have public liability insurance as well as employers insurance for any members off staff working at their event.
7. We do not supply any equipment – all equipment must be provided by the stall holder. For electricals, PAT certificates must be provided with this form.
8. Any gas equipment needs to have Gas certificates, which also need to be provided with this form.
9. No trader vehicles or vans are allowed in the street while the event is running. All vehicles are allowed on site for unloading only.
10. You are responsible for the behaviour of your staff working at any Old Town Event. Please make sure they are polite, and abide by the rules.
11. Stall holders get a discount if they are a member of the Old Town Business Association. You can become a a member here - https://www.thisisoldtown.com/support-us/p/annual-membership-of-the-old-town-business-association
12. Stall Holders are required to appropriately assess and manage all risks with their stall, including erection of any temporary demountable structures (eg. gazebo) note: there must be no flammable material on gazebos.
13. Stall Holders selling food or drinks are encouraged to provide sanitation for customers.
14.Stalls Holders selling food or drink should make provision for refuse collection (bin at their stall)
GENERAL INFORMATION FOR STALL / PITCH HOLDERS
Access and setting up
•Access onto the site is from 9am.
•The event opens to the public at 12pm.
•All stall holders must be set up ready to trade (with cars removed) by 11.30pm.
•The event will finish at approximately 5pm. Stall holders must only pack up after this time.
General Information for outside pitch bookings
•All stall holders need to bring their own equipment. This includes gazebo, tables and weights. It is the responsibility of the stall holder that all the equipment is in working order.
You will need to cover any cables with PROPER matting.
•There will be no water supply at the event.
Driving on site
•Vehicles need to be accompanied by an event Marshall. •Please display your hazard warning lights and drive no faster than 5mph.
•No Vehicles will be allowed on site between 12pm and 5pm. • There will be limited parking available for stall holders during the day so please arrange for somewhere to keep your vehicle.2
Contact Details:
With any queries, please contact us on either number below: Ellen Wray
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FOOD HYGIENE AND SAFETY GUIDELINES FOR ALL OTBA EVENTS
The most important food hygiene regulations for your business are: - Regulation (EC) No. 852/2004 on the hygiene of foodstuffs - The Food Hygiene (England) Regulations 2006
You may be inspected on the day by an officer from Swindon Borough Council and below are some of the typical questions that you might be asked so please ensure you are prepared as it is your responsibility.
STAFF
Are all your food handlers trained, supervised and given instruction on food safety?
Are your staffs clothing appropriate for the event for the event. Eg clean aprons, clean clothes, hair up…
Do you have Employees liability insurance?
YOUR STALL SET UP
Are all your work tops sealed or covered in a material which can be washed?
Is all your food equipment in good repair? Do you have PAT tests to prove this?
Do you have Gas Certificates for any equipment using gas?
Do you have separate utensils for raw and cooked meats? Eg chopping boards, knives etc
What will you use for your rubbish? Eg bin, carrier bag5
HYGIENE
Have you got enough hand wash basins or facilities for your staff on site? Are they supplied with hot water, paper towels and soap?
Do you have a supply of anti bacterial sprays, wipes or washes to keep equipment in your stall clean?
Do you have utensils or gloves for touching ready-to-eat foods?
COOKING FOOD
Do you have enough refrigeration for any food items on your stand to be kept below 8C?
Is the food cooked then served straight away to over 70C? If not how is it stored between? And do you only re heat food once?
Can food be protected from contamination at all times, even when its not being sold / cooked on the stall?
What do you use to measure the temperature of your cooked and chilled food?
If you use raw and cooked food at the stall, how are they kept separate? Eg separate containers, raw food in the fridge…
YOU ALSO MUST HAVE APPROPRIATE SIGNAGE TO COMPLY WITH THE NEW ALLERGEN LAWS.
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