Penrith will Sparkle Brighter this Christmas!
We are going bigger and brighter this year to bring in the festive cheer, but we need additional support!
You can become a main sponsor of the many more lit trees this year for £175.00 per tree enjoying media exposure and of course helping the Town bring Festive Cheer.
This year will be even brighter than ever! With the light switch on taking place on November 25th, 4pm at the Bandstand in Cornmarket.
Please complete the contact and order form helping towards make Penrith Sparkle again.
The Christmas Bazaar is coming to Penrith, Situated within the New Square's Development, this traditional market in wooden trader chalets will certainly bring festive cheer to Penrith.
The market will trade On November 24th - 26th and December 1st - 3rd, 10 - 6pm Friday & Saturday and 10 - 4pm Sunday, Santa is even making an appearance in his Winter Wonderland Chalet!
If you are a trader please fill in the following form to express your interest.
Trader Chalets are 10 x 8 ft and have electric, lighting and festive external decorations.The hire price is £360.00 inclusive that is just £60.00 per day! for both weekends or £210.00 for a single weekend..
General Trader Requirements
Rules of the Bazaar
The Bazaar is held in the New Square's development of Penrith and the trading hours are from 10am – 6pm Sat / Sat, 10am - 4pm on Sunday
Stallholders may set up from 8.30am and are required to occupy their pitch by 9.30am ready to trade by 10am
No stall equipment is permitted outside the designated pitch and must not obstruct the free flow of the public around the Bazaar. An acceptable and safe aisle width needs to be maintained along the length of the market, to enable members of the public, especially wheelchairs users to manoeuvre without encountering any difficulty.
Any change of goods being offered for sale by traders, will be subject to approval by the Bazaar Organiser, Penrith BID
Stallholder details may be shared with other authorised bodies such as the Inland Revenue, the Police, Trading Standards and Environmental Health.
Details of stallholders selling food are relayed to the Council’s Environmental Health Officers. Stallholders not meeting the required standard will not be permitted to trade on the market.
If the stall holder wishes to sell alcohol at the Bazaar they must make an appliction for a TEN to the Eden Distrct Council.
Certain items such as medicines, flick knives, weapons, pirated CD’s and DVD’s and any counterfeit goods are prohibited for sale on the market. Traders attempting to sell these or other illegal items will be reported to the Police and/or Trading Standards Officers and the traders will not be permitted to sell on the Bazaar.
Traders will be ask to provide certification of PAT and Gas certificates on arrival to the Bazaar if such equipment is being used.
All traders should ensure that they have appropriate public liability insurance and where necessary, employers liability insurance. Policy documents should be made available for inspection if required.
Food Hygiene Requirements for Caterers at Outdoor Events
Food Business Registration
Food business operators are required to register their food business with their local environmental health department, where their business is based. When Eden District Council environmental health officers inspect your food vehicle or stall, they will need to know which local authority you are registered with.
Written Food Safety Management System
Proprietors of food businesses are required to identify food safety hazards and risks relevant to their business, and to put in place procedures to prevent problems. You are also required to provide some simple written evidence that your procedures to ensure food safety have been thought through carefully and are being properly applied.You must be able to demonstrate this when asked by an Environmental Health Officer and you should therefore have a copy of your written procedures available throughout the event. Eg a completed Safer Food Better Business pack or similar documented system
Food vehicles and stalls must be designed, constructed and maintained in a condition that avoids risk of contamination to food and other safety hazards, internal surfaces must be easy to keep clean and free from condensation and mould growth. This also applies to all extensions to food preparation, storage and wash up areas.
Preparation surfaces should be in a good state of repair, easy to clean and kept in a clean condition.
Equipment and utensils should be in good condition, cleaned frequently and not be stored on the ground.
Sufficient artificial lighting must be provide if you will be trading during the evening or at night
Sufficient sinks must be provided for the cleaning and where necessary, disinfection of equipment used on the vehicle / stall. An adequate supply of hot and cold water must be provided. Detergent and sanitisers should be used to clean surfaces, utensils and equipment which come into contact with food.
Cleaning cloths should be replaced frequently throughout the trading period. The use of disposable cloths are recommended.
Where food is washed, a separate sink will usually be necessary.
Wash Hand Basin
In addition to the above, a separate wash hand basin must be provided. An adequate supply of hot and cold water must be available at all times together with a supply of soap and paper towels or other means of hand drying.
Plastic bowls are usually acceptable for washing up and hand washing, provided that hot and cold water is always available and bowls are emptied after each use.
You should bring plenty of clean water containers with you and ensure these are filled before you begin trading. Plastic containers which are inadequately cleaned can contaminate water and you should ensure your containers are thoroughly cleaned, for example by filling the container with a sterilising solution (Milton or similar) and allowing the container to soak (overnight if possible)
You should not let waste water from sinks or wash hand basins discharge onto the ground. Waste waster should be collected and disposed of into the foul water system. The same containers should not be used for clean water and waste water.
You should provide refuse bins or bags and ensure that refuse is regularly removed.
Food Handling Practices
Poor temperature control and cross contamination of bacteria from raw to cooked or ready-to-eat foods are the most common causes of food poisoning.
Food must be stored and displayed in a way that avoids the risk of contamination. Open food should be covered or screened. Food should not be stored on the floor.
You must have sufficient refrigerated storage to ensure all high risk foods (perishable foods and foods likely to support growth of bacteria eg meat and dairy products) are stored at temperatures below 8ºc and preferably below 5ºC. Cool boxes with ice packs may be acceptable for one day events, if appropriate storage temperature can be maintained.
Freezers should be kept below -18ºC. Care should be taken if defrosting food to avoid the risk of bacteria growing. Wherever possible frozen food should be defrosted in a fridge. Once frozen food has thawed it should be used, refrigerated or discarded but not refrozen.
Cooked meats, meat products and other prepared foods must be kept separate from raw meat and poultry. You should use separate chopping boards / work surfaces and utensils for raw and cooked foods.
You must ensure food is thoroughly cooked before sale, if you use a temperature probe to check the food temperature, you must make sure that the probe is calibrated and thoroughly cleaned and disinfected before each use. The use of food grade anti bacterial wipes is recommended. You should achieve a minimum temperature at the centre of food of 75ºc.
Once food is cooked it should be kept hot above 63ºc or refrigerated to below 8ºc. You should avoid stock piling large quantities of pre-cooked food eg burgers
It is very important that all food handlers wash their hands regularly and always after visiting the toilet, after smoking or eating, after handling raw meat and poultry or dirty vegetables, before preparing food and frequently during food handling and service.
All food handlers must wear suitable, clean, protective clothing. For events over one day, you must have enough protective clothing to change it at least every day of the event
You are not allowed to smoke inside any catering vehicle or stall.
Food handlers should be supervised and instructed and / or trained in food hygiene to a level according to the work they do. It is advisable to bring copies of any training certificates you may have, with you.
You should have a first aid kit available containing plenty of waterproof dressings (blue if possible).