THE TRI-CITY EXPO ONLINE EXHIBITOR INFORMATION KIT!
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1 THE TRI-CITY EXPO ONLINE EXHIBITOR INFORMATION KIT! Thursday, September 18, pm Center of NH Expo Center, Radisson Hotel Manchester Greetings... This online Exhibitor Kit will provide all the relevant information about the show. Please take the time to review all the material, as it will assist you in preparing for the Expo. Also, be sure to submit all the necessary forms by the deadlines stated. WATCH for this symbol which highlights IMPORTANT DEADLINES! If you have any questions, please do not hesitate to call any of us we are looking forward to another successful event: EXHIBITOR KIT DIRECTORY: Exhibitor Tips Booth Set Up & Breakdown Requirements/ Hours Booth Layout Specs & Exhibition Floorplan Temporary Food Service Application FORMS SER (Special Events Rentals) Information Concord...Valerie Blake, (603) Manchester...Gemma French, (603) Nashua...Christina Hendricks, (603) Thanks and see you at the Tri-City Expo!
2 TRI-CITY EXPO TIPS FOOD SERVICE: If you are planning to hand out food at your booth, fill out the HEALTH DEPARTMENT Form and send it Manchester Health Department by mail or fax ( ). BOOTH/BISTRO CONTESTS: Back by popular demand Tri-City Expo Booth Contest!! We have invited the prior Chairs of the Tri-City Expo Committee to serve as judges to recognize one exhibitor as Best in Show and one Bistro Exhibitor as Best in Bistro. Judging will occur from 3:30pm 4:30pm. INTERNET ACCESS: WiFi will be complimentary this year thanks to our WiFi sponsor, PC Connection. Internet access instructions will be at your booth the day of the event. FOOD SERVICE FORMS DUE BY 9/8/14 SET-UP: Review set up and break down schedule in this kit. Make arrangements to arrive at the Expo Center early in the day to allow ample time for set up and trouble shooting. If you fail to set up your space by 2 pm the day of the event, you will forfeit your booth space with no refund. SET-UP DEADLINE 2:00PM GIVEAWAYS: Consider the benefit of handing out free gifts bearing your company name at your booth. Your Chamber of Commerce can provide names of local companies that specialize in enhancing your business image with specialty and novelty items. EXHIBITOR MAIL LIST: A list of Exhibitors will be available for you to purchase for $ The Exhibitor list (contact name and addresses only) is available to you in an database format. Please contact Valerie Blake at vblake@concordnhchamber.com or
3 BOOTH SET-UP AND BREAKDOWN EXHIBITOR CHECK-IN: 9 am - 2pm, Thursday, September 18, 2014 Center of NH Expo Center, Radisson Hotel Manchester NOTE: There will be NO on-site registration the day of the show. UNLOADING & LOADING: UNLOADING IS NOT ALLOWED IN FRONT OF THE RADISSON HOTEL MANCHESTER and will be strictly enforced. FREE LOAD-IN HELP: Thanks to our volunteers, our loading docks will be staffed with people ready to help move you into the show. Cars have access to the loading dock through the Radisson Hotel Manchester garage entrance on Granite Street, and trucks have access to the trucking dock, located on the Pleasant Street side of the hotel. NO UNLOADING IN FRONT OF EXPO EXPO HOURS: - SET-UP: Thursday, September 18, am 2 pm (no set up during day before) -PLEASE NOTE: Booths MUST be set up before 2 pm. Any booth not set up by this time will forfeit their place at the show, WITH NO REFUND! - EXHIBITOR-TO-EXHIBITOR SHOW: 2 pm 3 pm Exhibitors are invited to network with each other and view each others booths. Expo doors will open at 3 pm. - EXHIBIT HOURS: 3 pm 7 pm Thursday, September 18, BREAK DOWN: Exhibitors must not to breakdown prior to 7 pm. There will be no volunteers to assist with breakdown. SET UP BY 2 PM OR FORFEIT BOOTH SPACE DON T BREAKDOWN BEFORE 7:00PM ANNOUNCEMENTS: Exhibitors at Tri-City Expo can run their own contests at their booths and have results announced the night of Tri-City Expo. With help from 96.5 The Mill * 1370 WFEA * 94.1 & Hot Hits in the Expo Center, we will have a communications center that will allow exhibitors to announce their contest results to the crowd. A designated amount of time will be provided each hour for exhibitor announcements. Rules will be provided the day of the event, as well as forms to fill out for the announcer. (*Tri-City Expo has the right to place restrictions on airtime based on prize worth, announcement frequency, etc.)
4 BOOTH LAYOUT SPECS & EXPO FLOORPLAN A INCLUDES: Pipe & drape (Teal) One 6 ft. or 4ft. table with skirting (Black) One chair Company sign with booth number 4 staff lanyard 4 guest passes* B INCLUDES: Pipe & drape (Teal) One 6 ft. table with skirting (Black) One chair Company sign with booth number 8 staff lanyard 8 guest passes* ADDITIONAL FREE PASSES: Each booth purchase comes with free passes for your guests. Use these free passes for your clients, friends, whomever you wish. But remember, ALL Attendees must have a pass or pay admission of $5. ELECTRICITY: PLEASE NOTE: Electricity sign up was on your registration form. Call (603) if you have questions. TRI-CITY FLOORPLAN PLEASE NOTE: Exhibit space is approximate and subject to change. Sponsors Reception will be held in the Curriers Lounge
5 PARKING & INFORMATION
6 Manchester Health Department 1528 Elm Street Manchester NH Tel: (603) , Fax: (603) TEMPORARY FOOD PERMIT APPLICANTS Enclosed are the requirements and an application for a permit to operate a temporary food establishment in the City of Manchester, New Hampshire. Unless you have a valid Manchester Health Department permit to operate as a mobile food vendor, you must file an application for a temporary permit. A permit to operate a food establishment, such as a restaurant, does not allow you to operate a temporary food establishment without prior approval. The Manchester Health Department has the responsibility to insure that all foods provided to the public in Manchester are from safe and approved sources. The Health Department cannot issue a permit until this can be ascertained. Establishments which are not in compliance with the NH Sanitary Food Code (or equivalent code if out of state) will not be issued a permit in the City of Manchester. Operation of a food establishment in Manchester be it temporary or otherwise, without a permit is in violation of City Ordinance. To insure that the Health Department has a sufficient period of time to process an application, all applications should be submitted at least 2 weeks or 10 working days prior to the planned event. If this is not done a Health Department permit may not be issued and the establishment may not be able to operate at the requested event. Please note that all applicants must include: 1. A completed temporary food service application form. (Page 2 both sides) 2. Applicable fees. 3. IF COMING FROM OUTSIDE MANCHESTER: a. A copy of your current state or local food permit. b. A copy of your most current (within 6 months) inspection report. 4. IF YOU ARE NOT CURRENTLY LICENSED BY A STATE OR LOCAL HEALTH DEPARTMENT: a. A copy of the commissary s current state or local food permit. b. A copy of the commissary s most current (within 6 months) inspection report. If you have any questions, please contact the Manchester Health Department.
7 Temporary Food Service Application Dist: Approved by: Date: License No: Amt. Pd: Check No: Manchester Health Department 1528 Elm St., Manchester, NH Tel: (603) , Fax: (603) TEMPORARY FOOD SERVICE ESTABLISHMENT APPLICATION FORM Please submit application of the Health Department at least 14 days prior to the event. Please print 1. EVENT NAME: Event Address: Date of Event: Time event begins: Date: Time event ends: Time of set-up: 2. Applicant s (Vendor) Name: 3. Applicant s Address: City: State: Zip: Home /Cell Tel: Work Tel: Fax #: 4. Person(s) In charge at food service site: Tel: 5. Location of advanced preparation: (Must be a licensed establishment) 6. Date preparation begins: Date preparation ends: PLEASE FILL IN THE REVERSE SIDE OF THIS FORM WITH FOOD ITEMS TO BE SERVED AT THE EVENT. 7. DESCRIBE: Cold holding equipment: Cooking equipment: Hot holding equipment: Reheating equipment: 8. If food is transported to the food service site: What is length of time in transport? How is food to be kept hot or cold? 9. Stem-type ( F) Food thermometer available? ( ) Yes ( ) No 10. Handwashing facilities: ( ) plumbed sink or ( ) gravity flow container; location 11. Sanitizing Solution: ( ) bleach water or ( ) other 12.Garbage Disposal: ( ) cans or ( ) dumpster 13. Method of avoiding bare hand contact of ready to eat foods to be prevented by: (please check the following): Gloves tongs wax paper Other CLASSIFICATION OF TEMPORARY FOOD ESTABLISHMENT/ PERMIT FEE ( ) Class IV Temporary Food Service Establishment. $15.00 per day ( ) Class V Non-profit organizations not holding a liquor permit and not serving meals on a daily basis; public and parochial schools and institutions; and government facilities...no Fee Number of consecutive days Total Amount Due $ Applicant s Signature: Date:
8 Temporary Food Service Application Please list FOOD ITEM Please state Yes/No OFF-SITE PREP Please state Yes/No ON-SITE PREP Please Describe Please state Hot/Cold Please state Hot/Cold COOKING PROCEDURES HOLDING SERVING
9 Manchester Health Department 1528 Elm Street, Suite 302 Manchester, NH Tel: (603) Fax: (603) TEMPORARY FOOD PERMIT REQUIREMENTS * KEEP POTENTIALLY HAZARDOUS FOOD ITEMS BELOW 41 0 F OR ABOVE F SUCH AS MEAT, FISH, POULTRY, DAIRY, FROZEN FOOD ITEMS NEED TO BE STORED AT OR BELOW 0 0 F. * SHIELD FOOD AND FOOD CONTACT SURFACES FROM POSSIBLE CONTAMINATION. PROVIDE OVERHEAD PROTECTION IF OUTDOORS. * STORE FOOD ITEMS AT LEAST 18 INCHES OFF THE GROUND WHEN EVENT IS OUT- DOORS OR 6 INCHES OFF THE GROUND WHEN EVENT IS INDOORS. * PROVIDE AT LEAST TWO GARBAGE CONTAINERS WITH TIGHT FITTING COVERS. * KEEP HANDS CLEAN. WASH HANDS AFTER USING TOILET FACILITIES, EATING OR SMOKING. WEAR CLEAN CLOTHING THAT INCLUDES A SHIRT OR BLOUSE WITH SLEEVES, HAIR RESTRAINTS, AND AN APRON. * USE PLASTIC GLOVES OR DISPENSING UTENSILS WHEN PREPARING OR SERVING FOOD PRODUCTS. * DO NOT SMOKE OR EAT IN THE FOOD PREPARATION AREA. * FOOD ITEMS ARE NOT TO BE STORED IN DIRECT CONTACT WITH ICE. * FOOD ITEMS NOT PREPARED ON SITE MUST BE PREPARED IN AN APPROVED LI- CENSED FACILITY.
10 How to properly prepare and use sanitizers Either regular (unscented) bleach or quaternary ammonium (in liquid or tablet form) may be used to sanitize your food service equipment and preparation surfaces. To make the bleach and water solution at the proper concentration, use the following guideline: Add 1 tablespoon regular bleach to 1 Gallon of water (This will give you a 200 ppm chlorine solution) Use chemical test strips to check the concentration of the solution. A bleach and water solution for sanitizing food preparation surfaces and equipment shall be in the range of ppm chlorine. For quaternary ammonium, either liquid or tablet form may be used. If using either the liquid or tablet form, follow the manufacturer s directions on the bottle/container in order to obtain the proper concentration. Use chemical test strips to check the concentration of the solution. The proper concentration shall be 200 ppm quaternary ammonium. Helpful hint: If making a spray bottle of sanitizer, it may be easier to make a large batch of the sanitizer at the proper concentration and then fill the spray bottle, rather than try and make it in the bottle itself. Check the concentration frequently using the test strips. The solution will need to be changed periodically, especially if it becomes dirty with food or other debris.
11 Manchester Health Department 1528 Elm Street Manchester, NH Tel: (603) / Fax: (603) Temporary Food Permit Requirements Handwashing Facilities: Provide a five or ten gallon water container with a dispensing valve to leave hands free for washing; a waste-water container; dispensed soap and paper towels for handwashing within the food booth. Note: Ensure water temperatures (>110 o F) and water are maintained at appropriate levels throughout the event. Dispose of all water in a sanitary sewer, not a storm drain or on the ground. Utensil Washing Facilities: Booths without commissary facilities require three separate containers of appropriate size for the cleaning and sanitizing of equipment and utensils. One shall contain hot soapy water, one clear clean hot rinse water, and the other an appropriate concentration of sanitizing water (Use one tablespoon of household bleach per gallon of water-check with appropriate test kit ppm). NOTE: Additional facilities such as a three compartment sink with running water may be required when there is extensive food preparation, or where water, power and sewer connections are available.
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