Sampling and Cooking Permits

Sodexo Live! is the exclusive catering company at the San Diego Convention Center and is responsible for the safety of all food and beverage consumed, prepared and dispensed on property.    

  

All exhibitors sampling and/or cooking must submit a sampling form, gain approval for the cooking method.  Exhibitors must be the manufacturer and/or distributor of the actual product, and the booth must be under their name.  For sampling questions, please contact Jan Souza at [email protected] or 619-525-5831.    

   

Sample size portions should be as follows:  

  • Food: 2oz portion   

  • Non-Alcoholic Beverage: 4oz portion   

  • Alcoholic Beverage:  

    • Mixer: 1oz portion 

    • Beer: 0.25oz portion   

    • Wine: 0.25oz portion   


  • All alcohol must be handled, and served by Sodexo — the exclusive food & beverage provider at the San Diego Convention Center.

  • Exhibitors cannot pour, or serve alcohol themselves under any circumstances.

  • Licensed Centerplate bartenders are required to pour and serve any alcohol samples.


No CBD Products   

  • No products containing CBD are permitted   

  • No marijuana-based CBD products are permitted   

  • Hemp based CDB products are not permitted 


Cooking in Collaboration kitchens

  • Butane and Sternos used for cooking stations, chafing dishes, and warming trays throughout the SDCC may be approved without a Fire Watch, provided no smoke is released.

  • Propane use for “evo-style” cooking is permitted only in the Sails Pavilion or Exhibit Halls and requires Fire Marshal approval and a Fire Watch.  

  • SDCC Guest Services to schedule Fire Watch personnel during the period requested when alarms are to be secured, billable per our pricing sheet, with a minimum of 4 hours.

 

Cooking in Individual Booths

  • Cooking stations should NOT be placed under any smoke detector and should be equipped with a fire extinguisher under the table.

  • For cooking with Butane or Sternos that do not release smoke, Fire Marshal has acknowledged that Food/Beverage personnel may act as Fire Watch.  The attendant must never leave the immediate area and always have a working communication device on them to report any issues.

  • Storage of Butane or Propane tanks inside tents or booths is strictly prohibited.

 

Fire Extinguishers

  • Each booth must have a portable fire extinguisher with a minimum 2-A:10-B:C rating.

  • Any cooking operation involving combustible cooking media (e.g. vegetable or animal oils and fats) will also require a Class K portable fire extinguisher with a minimum 1.5-gallon (6L) capacity in addition to the 2-A:10-B:C extinguisher.

  • All extinguishers must:

    • Have been serviced within the past 12 months

    • Display a valid California State Fire Marshal service tag

 

Protective Flooring

Temporary flooring options may be available for events, but they must be approved by the local health department to ensure they meet cleanliness and durability standards. Unprotected floors exposed to grease or water pose serious slip hazards, which can lead to injury. Proper flooring coverage helps prevent these risks and maintains a safe environment for all attendees and staff.

 

  • To protect the venue flooring and ensure the safety of building occupants, especially in food preparation areas:

    • Use cardboard over Visqueen along with a drip pan to catch grease

    • Use Visqueen and a water tub to manage water run-off

  • Any damage or cleaning required due to water, grease, or equipment is billable per the prevailing rates outlined in the SDCC pricing sheet.

  • See image below for an example of acceptable exhibit hall floor covering.

 


Disposal of Oils/Grease