Serving & Sampling Products

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Scroll down to review all of our serving and sampling rules or click on the links below to go to a specific section.

• General Rules
• Cold Food
• Hot Foods
• All Ready-To-Eat Foods
• Utensils And Condiments
• Sanitary Storage Facilities
• Personal Hygiene
• Equipment-Washing
• Garbage & Refuse
  
   

General Rules

• All food and beverages must be covered and protected from handling, coughs,
      sneezes, dust, dirt and vermin during transportation, storage, handling, display
      and service.

• Close supervision by an Exhibitor staff member is required at all times
      during sampling.

• Instruments such as tongs or serving spoons are to be used to prevent direct
      handling of food.  It is recommended that food items be offered in pre-
      portioned servings.

• Food samples must be protected from customer contamination using one of the
      following methods:

               * Covered by a transparent shield (sneeze guard);

               * Inaccessible to attendees and served by the Exhibitor on an individual basis in
                  SAMPLE SIZE PORTIONS

• The use of home-prepared food is strictly prohibited.

• All prepared food must be cooked in a local commercial facility, which has been
      approved in advance by the local health department.  Food from unapproved sources
      will be condemned by the health department.

• Limited on-site preparation of food is allowed.  Please use designated Clean-Up
      Stations for all cleaning of utensils.

• The use of L.P. gases such as propane & butane are prohibited. All electrical
      equipment must be U.L. approved (Underwriter’s Laboratories).

• The use of fry equipment must include a grease-shield for the machine as well as a
      fire extinguisher.

• Alcohol is permitted only in small sample sizes and individuals must have proof of ID

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COLD FOOD: 

Perishable items must be kept at or below 45° F at all times during transportation and until served or used.

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HOT FOODS:

Perishable items must be kept at or above 140° F at all times during transportation and until served or used.

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ALL READY-TO-EAT FOODS:

Must be separated from raw, potentially hazardous food and unwashed fruits or vegetables to prevent them from becoming contaminated with chemicals and/or raw
food bacteria.

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UTENSILS AND CONDIMENTS:

• Must be individually packaged or dispensed from approved dispensers.
• Single-serving utensils should be provided only in sanitary containers or approved
      sanitary dispensers, should be stored in a clean/dry place until used and used
      only once.

Please consider using environmentally-friendly paper products for serving your samples instead of plastic products.   Eco-friendly serving utensils & supplies can be purchased through CenterPlate, the official show caterer (see forms in Show Vendors section).

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SANITARY STORAGE FACILITIES:

Must be used for all unpackaged foods and utensils at all times during transportation and until served or used. (Note: Passenger vehicles are not sanitary facilities.) Quantities of food stored in Exhibitor Booths for subsequent processing or display must be limited to an amount that can be maintained at a proper temperature and protected from contamination. The use of small portable electric refrigerators is recommended and arrangements can be made with Lowe Refrigeration at 770-461-9001.

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PERSONAL HYGIENE:

Employees or others staffing foodservice booths must wear clean outer garments, use suitable hair restraints, practice high personal cleanliness and keep their hands clean. Hands must be washed after using toilet facilities or handling soiled or unclean material, after smoking and before handling food or utensils. All foodservice personnel must be free of any communicable disease or illness that can be transmitted by food.

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EQUIPMENT-WASHING:

Exhibitors must use the designated “Clean-Up Stations” on the Show floor for washing utensils & equipment. THE USE OF REST ROOMS FOR WASHING UTENSILS OR DISPOSING OF FOOD IS PROHIBITED.

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GARBAGE AND REFUSE:

Exhibitors serving sample foods must dispose of garbage or other wastes in a sanitary manner. Grease bins will be provided in each of the “Clean-Up Stations” located around the Show floor.  Food Scrap bins will also be located within these Clean-Up Stations.

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