Winter Market Vendor Application

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Name* This field is required.
First Name
Last Name
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Business Name* This field is required.
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Phone Number* This field is required.
Area Code
Phone Number
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Email* This field is required.
example@example.com
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Confirm Email* This field is required.
example@example.com
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Lehi Winter Market

Lehi Ice Rink: 2000 W 700 S, Lehi, UT 84043

Fridays: November 15 - January 17th

Hours: 5:30-10:00pm

Total Market Days: 10 (In this form you will be able to choose the days you would like to participate. Vendors are not required to participate in the entire season. Holidays and special event weekends will affect the schedule.)
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Vendor Fees

Each day you choose to attend a fee will be required.

Market Vendor $15 per market day attended.

Food Vender $20 per market day attended.

(Special event weekend fees will vary and will be specified in those application processes)

Payments will be due upon arrival to the market that day.
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What type of vendor are you?* This field is required.
Please Select
Please Select
Farmer
Packaged Food Vendor
On-site Food
Arts & Crafts
Other
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Raw Agricultural Products
Unprocessed whole fruits, vegetables, grains, nuts, herbs, potted plants, and flowers must be sold by the original grower.

Processed Items: “Cut leafy greens” are leafy greens whose leaves have been cut, shredded, sliced, chopped, torn, or any other process applied (spun, washed, and packaged ready to eat) beyond normal harvesting practices require registration and inspection by The Utah Department of Agriculture and Food. Cut leafy greens are considered a time and temperature-sensitive food and therefore require refrigeration. To register your business, contact the Utah Department of Agriculture and Food at (801) 982-2200.

Eggs
Egg Farmers are exempt from registration, and prior approval from The Utah Department of Agriculture and Food, provided the Farmer owns the chickens from which the eggs are produced. A vendor may not resell another farmer’s eggs.

Guidelines:
• Eggs should look clean.
• Egg cartons should have the name and address of the producer.
• Egg cartons must have safe handling instructions and “Keep Refrigerated” on the label.
• The reuse of egg cartons is prohibited.
• Eggs must be maintained at 45°F or below while at the market.
• The Vendor needs to have a thermometer in your cooler to be able to check the temperature.

Honey
Honey must be registered and approved by the Utah Department of Agriculture and Food. To register your business, contact the Utah Department of Agriculture and Food at (801) 982-2200.

Dairy
All dairy products (milk, cheese, yogurt, cottage cheese, butter, sour cream, etc.) must be licensed by the Utah Department of Agriculture and Food. The packaging of these items must be intact, properly labeled, and have proper temperatures maintained while at the market. To register your business, contact the Utah Department of Agriculture and Food at (801) 982-2200.

Meat
Meat must be registered and approved by the Utah Department of Agriculture and Food. Meat must be maintained at proper temperatures, and labels must include safe handling instructions and nutrition facts when required. To register your business, contact the Utah Department of Agriculture and Food at (801) 982-2200.

Licensed Farmers
Farmers that are required to obtain a Utah Department of Agriculture and Food registration certificate must provide Sunset Farmers Markets with a copy and display it at their booth. To register your business, contact the Utah Department of Agriculture and Food at (801) 982-2200.

Food Sampling
If the Vendor is sampling food, the Vendor is required to have their own hand-washing station.

The hand-washing station must consist of a container with a spigot that provides a continuous flow of warm water, soap, paper towels, and a bucket to collect dirty water. Always use disposable gloves or utensils when handling ready-to-eat foods.
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What Items do you produce? Please check all that apply.
Vegetables
Plants and Flowers
Fruit
Meat
Dairy
Eggs
Grains
Honey
Other
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If other was selected please describe your produce.
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On-site Food Vendor Requirements:

1. Business License. If you haven't already registered your business, please register with The State of Utah

2. Updated Food Handlers Permit and/or Food Safety Manager Certification.
Approved Food Handler Training Providers
Approved Food Safety Manager Certificate Courses
A Food Handler's permit only permits you to cook in a licensed food establishment.

3. All On-site Food Vendors are required to have liability insurance.

Link to Utah County Health Apartment Annual Permits & Certifications
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Please Describe the food that you sell.
Huge
Large
Normal
Small
Ok
Ok
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What type of Vendor are you?
Food BoothFood Truck
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What size of booth will you need?ex. 10X10 or 10X20
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Do you plan on handing out samples?
YESNO
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Food Sampling

If the Vendor is sampling food, the Vendor is required to have their own hand-washing station.

The hand-washing station must consist of a container with a spigot that provides a continuous flow of warm water, soap, paper towels, and a bucket to collect dirty water. Always use disposable gloves or utensils when handling ready-to-eat foods.

Ware Washing (dishwashing) is necessary for equipment and utensils that become soiled or contaminated throughout the course of the market. An easy and effective way to avoid ware washing is to use disposable utensils or bring enough utensils so that they can be replaced (instead of washed) throughout the day. Knives/other equipment used for preparing fruit and other potentially hazardous foods need to be sanitized every four hours.

If ware washing is to be used, three basins are required (usually plastic tubs large enough to submerge the largest utensil or piece of equipment) for this process. Use soapy water first to remove oil and debris. Rinse in freshwater to remove soap. Soak for 30 seconds in sanitizer to reduce the number of pathogenic bacteria which remain after washing and rinsing. Air dry equipment rather than wiping will maintain the effectiveness of sanitizing step. A sanitizing solution must be available at all times during food preparation and food service. Bleach is the most common sanitizer used. The recommended concentration is one teaspoon of liquid bleach added to 1 gallon of cool water. Do not add soap to the water because soap binds with the bleach making the solution less effective. Wiping cloths used for wiping counters, tabletops, and food preparation areas must be stored in the sanitizing solution between uses. Be sure to wipe all surfaces with the sanitizing solution often throughout the day.
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What size is your food truck?
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What side is your serving window on?
DriversPassengers
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Please Provide the License Plate number for your Food Truck.
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Packaged Food Vendor Requirements:

1. Business License. If you haven't already registered your business, please register with The State of Utah

2. Updated Food Handlers Permit and/or Food Safety Manager Certification.
Approved Food Handler Training Providers
Approved Food Safety Manager Certificate Courses

A Food Handler's permit only permits you to cook in a licensed food establishment.
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Please List and Describe your products,
Huge
Large
Normal
Small
Ok
Ok
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Where is your food prepared?
Cottage Kitchen
Commercial Kitchen
Other
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Please describe where your food is prepared.
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Please list and describe the products you will be selling.
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Is the majority of your products homemade and or handcrafted?
YESNO
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Please describe the product you would be selling:
Huge
Large
Normal
Small
Ok
Ok
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Please upload any pictures of products you will be selling:
Drag and drop files here
Select files to upload
Max. file size: 10.6MB
Cancelof
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Are you a youth Entrepreneur?Between the ages of 12-17
YESNO
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Utah State Tax Commission (All Vendors): The Utah State Tax Commission requires a Temporary Sales Tax License for Special Events. Any vendor not compliant with the Tax Commission will be required to close its booth and leave the premises. Refunds will not be issued. The Christmas Party Committee will provide each vendor with a packet of information with a Tax ID number as well as all other tax information the vendor will need after the
application has been approved. If after receiving your packet you have questions, please call the Utah State Tax Commission, Special Event Unit at (801) 297-6303 or 1-800-662- 4335 ext. 6303. or vist https://tax.utah.gov/sales/specialevents.
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Scheduling

Lehi Ice Rink: 2000 W 700 S, Lehi, UT 84043

Fridays: November 15 - January 17th 5:30pm-9:30pm

Hours: 5:30-9:30pm

Total Market Days: 10 (Please choose the days you would like to participate. Vendors are not required to participate in the entire season. Holidays and special event weekends will affect the schedule.)

Special Event Weekends: During the season we will have two two day market events. The annual Jingle Jangle Jubilee and the closing market event. To sell on the Fridays for these events you must also be commited to sell on the Satuday (12pm-6pm) of that weekend as well. (If selected further information and questions will be shown on this form.) If you select to sell those weekends a seperate link will be emailed to you with a specific application for each event.
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What Days are you planning on attending the market* This field is required.To change dates after application is submitted please contact Courtney Glad at cglad@lehi-ut.gov. Must give 1 week notice for added dates and 24 hours notice for cancelled dates.
11/15
11/22
12/06
12/13-14 (Jingle Jangle Jubilee special weekend event)
12/20
01/03
01/10
01/17-18 (Closing Market Special weekend event)
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Please list any special requirements you may need:* This field is required.Booth space is an uncovered 10’ x 10’ space for Market vendors. Vendors are to provide their own booth structure or canopy, tarp, tables, chairs, etc. Lehi City is not responsible for supplying power or water. Lehi City is also not responsible for monitoring the booths or product. Each vendor is responsible for the safety of their product and equipment. Note that we will do our best to comply but not every special request will be fulfilled.
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Will you be bringing a generator?* This field is required.
YESNO
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VENDOR LIABILITY WAIVER
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VENDOR LIABILITY WAIVER* This field is required. THE VENDOR HAS READ THE VENDOR LIABILITY WAIVER DOCUMENT AND UNDERSTANDS IT. THE VENDOR FURTHER UNDERSTANDS THAT BY SIGNING THIS RELEASE, THE VENDOR VOLUNTARILY SURRENDERS CERTAIN LEGAL RIGHTS.
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