BEAUMONT, Texas — Beaumont city officials have made it easier for out of town vendors to participate in the upcoming Taste of the Triangle.
Previously 12News reported that out of town vendors were pulling out of the fundraiser because of a new city ordinance that required them to prepare their food in Beaumont.
The annual fundraiser hosted by the Sabine Area Restaurant Association helps raise scholarship money for area culinary students.
Councilman Mike Getz posted on his Facebook that he and Councilman AJ Turner, Councilman Taylor Neild met with Beaumont Health Director Kenneth Coleman, City Manager Kenneth Williams, Beaumont City Attorney, restaurant industry representatives and promoters of Taste of the Triangle.
The Beaumont Health Department approved conditions where they will issue a special events permits variance from health code ordinances for special events like Taste of the Triangle.
"The goal of the Health Department is NOT to make it more difficult for out of town vendors, rather, it is to make sure that food that is being brought into Beaumont and served in Beaumont is being kept at proper temperatures and is being prepared safely," Getz said.
Every food vendor is required by State law to have a commissary where their food is prepared, according to Getz.
One of the main issues out of town vendors had a problem with was the requirement that the commissary be located in Beaumont. This new variance will allow out of town vendors to use their own commissary, even if it is not in Beaumont, Getz said on Facebook.
There is no requirement that food has to be purchased in Beaumont.
The vendors will have to follow the six rules listed at the top of the page pictured below to participate.
- Has to be a brick & mortar. Must be a restaurant and not a food truck.
- Provide most recent inspection report within 6 months to a year of the event, 30 days prior to the event>
- Grade 90 or above.
- Provide a transportation plan for the food.
- No demerits in temperature, food & refrigeration, not having a certified food manager, sick employee, not having food handlers certificate, proper hand washing.
- Provide a Hazard Analysis Critical Control Points (HACCP) Plan. A system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of food borne illness. The system is designed to identify and control potential problems before they start.
