FOOD & BEVERAGE SAMPLING REGULATIONS

Transcription

1 FOOD & BEVERAGE SAMPLING REGULATIONS SAMPLING REQUIREMENTS Temporary Health Foodservice Permits are required by the Department of Public Health, City of Boston, for anyone who prepares and serves food and/or beverage samples at a fixed location for a period of time of not more than 14 consecutive days in conjunction with a single event or celebration. To facilitate the permit requirements, any exhibitor who prepares and/or serves food/beverage samples of their product within their booth must submit $40 fee as well as a completed Temporary Food Service Application by January 11 th, 2019 to nefsexhibitorservices@restaurant.org. New in 2019: Applications must include a copy of your organization s town or state wholesale/processing license (not required to be issued from Boston or Massachusetts). Sample Food and/or Beverage Distribution Authorization Request must be submitted by anyone distributing food or beverages not purchased though Levy Restaurants. Completed forms must be submitted to ekarim@levyrestaurants.com by Monday, February 18 th. Booth Hand Washing Stations must be immediately available for anyone preparing or serving raw foods and/or cooking food from a raw state and will be provided throughout the show floor. Should you wish to make arrangements for a handwashing set up in your own booth, click here to access the Levy order form. This is not required. Booth Cleaning & Porter Service Booth cleaning & porter service/trash removal is not automatic and must be ordered separately through GES. Exhibitor booths will not be vacuumed or mopped nor will wastebaskets be emptied unless the services are ordered through GES. Please reference the Official Service Providers section of this manual for a link to the GES ordering website. Note: Wastebaskets are not included with the booth. Exhibitors may supply their own or rent wastebaskets from GES. PERISHABLE PRODUCT STORAGE There will be ample refrigerator and freezer storage space for all perishable products. You do not need to order storage space; it will be provided automatically in refrigerator/freezer trucks on the loading docks. PLEASE NOTE: While refrigerator and freezer storage space is free of charge, material handling charges may apply. All perishables must be clearly labeled and be delivered directly to the Boston Convention & Exhibition Center according to the Targeted Move-In Schedule designated time frames on Friday, March 1 st and Saturday, March 2 nd. Note: There is no perishable storage available at the advanced warehouse. Be sure to use the refrigerated and/or frozen shipping labels. Include your booth number and company name on the shipping label to ensure that those cartons are placed in the appropriate reefer units. NOTE: Perishables that are not labeled risk being placed unrefrigerated within the exhibit hall, or within the freezer units. GOOD SAMPLING PRACTICES Being successful at NEFS 2019 is not about giving samples to everyone who walks down the aisle. The objective is to get them into your booth. Samples positioned directly on the aisle in an open house manner encourage buyers to keep walking. Entice attendees into your booth to receive samples, discuss product and avoid blocking already crowded aisles. Because sampling is to be performed within the confines of your exhibit space, any excess traffic or crowds in the aisles surrounding your booth will obstruct the flow of traffic and interferes with neighboring exhibitors. 1

2 FOOD & BEVERAGE SAMPLING REGULATIONS Follow these additional tips for successful sampling: Sampling to premium customers and prospects who have taken the time to enter your booth and discuss your product is more cost-effective. Pre-plan sampling (see below) so your product is exhausted prior to the close of each show day. Restrict portion sizes to a taste, as meal-sized portions tend to attract long lines blocking traffic in aisles and to neighboring booths. HOW MANY SAMPLES DO I NEED? 1. Determine the # of presentations you can make in an hour. 2. Multiply by the # of hours your goods will be on display. 3. Multiply results by the # of booth staff. 4. Cut the total in half. 2

3 Boston Inspectional Services Department Division of Health Inspections New England Food Show, March 3-5, 2019 Boston Convention & Exhibition Center Temporary Food Service Application DEADLINE for application and $40 fee: January 11 th, 2019 Submit to or fax (312) COMPANY NAME: BOOTH #: NAME OF APPLICANT: PHONE: NAME OF OWNER (if different): ADDRESS: CITY: STATE: ZIPCODE: ADDRESS: ONLY NO TRANS FAT FOODS CAN BE SERVED (effect. 9/13/08) LIST ALL FOOD/BEVERAGES THAT WILL BE SERVED AND THE ESTABLISHMENT WHERE THE FOOD WAS PURCHASED: IF SHELLSTOCK IS UTILIZED, PLEASE HAVE COPIES OF TAGS AVAILABLE FOR INSPECTION. ITEMS: LOCATION PURCHASED: ***PHF S (POTENTIALLY HAZARDOUS FOOD PRODUCTS) ALWAYS REQUIRES A HEALTH INSPECTOR ON SITE. CHECK WITH OFFICE IF YOU HAVE QUESTIONS ON THIS*** PREPARATION/COOKING FACILITIES: ON SITE: YES NO N/A, IF YES, DESCRIBE FACILITIES AND EQUIPMENT: OFF SITE: YES, IF YES, WHERE? TYPE OF TABLEWARE: PAPER PRODUCTS CHINA OTHER: DESCRIBE WAREWASHING FACILITIES FOR UTENSILS AND EQUIPMENT: FOOD PROTECTION: DESCRIBE EQUIPMENT AND MEANS OF TRANSPORTING FOOD HOT (140 O F OR ABOVE), COLD (45 O F OR BELOW): REFRIGERATION: REQUIRED NOT REQUIRED METHOD OF REFRIGERATION: TYPE OF COOKING/HOTHOLDING EQUIPMENT: DESCRIBE MEASURES TO PROTECT FOOD FROM CONTAMINATION DURING PREPARATION, STORAGE AND DISPLAY: GARBAGE AND RUBBISH: DESCRIBE MEANS FOR STORAGE AND DISPOSAL: PERSONNEL AND FOOD HANDLING PRACTICES: NUMBER OF FOOD HANDLERS: LOCATION OF HANDWASHING FACILITIES: Show Floor LOCATION OF TOILET FACILITIES: Show Floor HAIR RESTRAINTS PROVIDED: YES NO DISPOSABLE GLOVES PROVIDED: YES NO * IMPORTANT: Before returning this document, please sign indicating you have read and you agree to abide by all the sampling conditions noted in the exhibitor service manual, Board of Health requirements, and this application form. CHECK BOX TO VERIFY THAT TOWN OR STATE WHOLESALE/PROCESSING LICENSE IS SUBMITTED WITH APPLICATION SIGNATURE OF APPLICANT: Fees Apply As Follows: $30 for first day of event $5 for each consecutive day Total for NEFS: $40 Visa MasterCard AMEX Discover Card Number Amount: Authorization Code (3 digit code found on the back of your card) Cardholder Name Expiration Date Authorized Signature Date:

4 SANITATION AND SAFE FOOD HANDLING BOSTON BOARD OF HEALTH REQUIREMENTS TEMPORARY FOOD SERVICE/HEALTH PERMITS: City of Boston Health Department Food & Beverage Permits must be applied for and issued prior to exhibiting, distributing or selling any food & beverage products, whether they be pre-packaged, bulk, cooked on the premises or cooked off-premise transported to and served or sold at the Boston Convention & Exhibition Center. Completed Temporary Foodservice applications are due to by January 11 th, The premises at which the products were prepared and cooked must be properly permitted in the municipality where located. New in 2019: Applications must include a copy of your organization s town or state wholesale/processing license (not required to be issued from Boston or Massachusetts). The form of transportation must meet all City of Boston Health Code Regulations for food and beverage transporting vehicles. LOCAL ORDINANCES All Exhibitors who distribute food and beverage samples must conform to the City of Boston Board of Health Regulations. Only No Trans Fat Foods can be served. (effective 9/13/08) BOOTH HAND WASHING SET-UP When preparing or serving raw foods and/or when cooking food from a raw state, a booth hand washing station must be immediately available and will be provided throughout the show floor. Exhibitors may bring and set-up their own hand washing station provided they meet the requirements outlined in the Temporary Food Stand Hand Washing Set-Up diagram attached here. Hand washing station units may also be rented from Levy Restaurants at the Boston Convention & Exhibition Center. SANITATION Exhibitors must bring their own Supplies for Food & Beverage Sanitation & Control. These supplies include the following: thermometer, alcohol swipes, food handling gloves, hats, paper towels, anti-bacterial hand soap and hand sanitizer. Use sneeze guard or cover open food. Wear clean outer garments/aprons and restrain hair with hats/scarves. Do not work if you are ill with any infectious disease. Wash your hands before starting food preparation, after visiting the restroom, smoking, or eating. Use tongs, disposable plastic gloves, or single use tissues when handling food. EQUIPMENT Equipment shall be located and installed in a way that prevents food contamination and also facilitates cleaning the equipment and establishment. Contact Surfaces of equipment shall be protected from contamination by consumers and other contaminating agents. SINGLE-SERVICE ARTICLES All temporary food establishments without effective facilities for cleaning and sanitizing tableware shall provide only single-service articles for use by the consumer. FOOD & BEVERAGE PROCEDURES Potentially hazardous food should be maintained Hot at 140 degrees fahrenheit or above and Cold at 41 degrees fahrenheit or below. Raw food and beverages served hot must be cooked to proper current Federal Food Code and current Massachusetts Food Code Guidelines and held at the same temperature guidelines for serving. All prepared cold foods and beverages must be stored and presented for serving at the proper current Federal Food Code and current Massachusetts Food Guidelines.

5 SANITATION AND SAFE FOOD HANDLING (CONTINUED) Raw and cooked food must be kept separate. STORAGE & CONTAINERS Store all foods at least 6 inches off the ground. Containers must meet all FDA Food Container Guidelines. SAMPLE SIZES All onsite food samples must not exceed two-ounce portions. Non Alcoholic beverage samples must not exceed four-ounce portions. Alcoholic beverage sample sizes are listed in Alcohol Regulations. SAMPLE GUIDELINES All cookie and cracker samples must be distributed in pieces (broken, half portions, etc.) Individual packages containing one or more cookies are not acceptable for distribution. Packages must be opened and distributed in pieces. Food and beverage samples intended for take home use or off-site consumption, must be packed for carry out. The package sizes are subject to sampling authorizations. Candies at individual booths intended for hospitality or attendee attraction must be individually wrapped. Ready to Eat Foods if not pre-packaged must be distributed to the public with the use of such items as deli tissue, tongs, cloves, etc. No bare hand distribution is permitted. CONSUMER ADVISORY An Exhibitor must inform the consuming public of any products or conditions of the products to be served or offered that could affect a person s health. This must be done in clear oriented literature and/or signage displayed at the booth. SHELLSTOCK All shellstock MUST have a copy of the tag that comes with the product on hand. SANITATION AND SAFE FOOD HANDLING TIPS 1. Food Handling Any booth personnel responsible for handling food (including cutting and serving) or ice must use disposable plastic gloves. There should be no direct hand contact with ready-to-eat foods because direct hand contact with food greatly increases the risk of contamination to food. EVEN PLASTIC GLOVES CAN BECOME CONTAMINATED! Discard disposable gloves when they become contaminated. Touching non-food objects, facial areas, changing tasks, handling between raw and cooked food, or performing cleaning/maintenance in booth with the gloves on are all ways that the gloves can become contaminated. Personnel performing the same task continuously should change gloves every hour. Bring a sufficient supply of disposable gloves to last the entire show. We recommend sets of gloves per booth personnel per day minimum. After handling raw food products, and before handling cooked food products, hands should be washed and gloves changed. Take gloves off if not handling foods. 2. NO Bare Hand Contact with Ready-to-Eat Foods The primary safety measure for prevention of contamination is regular hand washing after each chance of contamination. No bare hand contact with ready-to-eat foods, and sampling utensils. Use suitable utensils when handling ready-to-eat foods. Wash hands thoroughly before using utensils or put on disposable gloves. Use gloves, deli tissue, tongs, spoons or other sanitized utensils when handling ready-to-eat foods. 3. Hand Washing and Use of Hand Sanitizers Proper hand washing is the cornerstone for the safe handling of all food. Hands should be washed for seconds prior to handling potentially hazardous ready-to-eat foods, putting on gloves and changing gloves. 2

6 SANITATION AND SAFE FOOD HANDLING (CONTINUED) If hand sanitizers are used, they should be applied after the person has washed their hands thoroughly. Hand sanitizers are NOT a substitute for hand washing. Employees are required to wash their hands after using the restroom. 4. Hair Restraints and Clothing It is advisable for personnel involved in the actual preparation of food to wear appropriate hair restraints and aprons. Aprons should not be worn in the restrooms. Aprons should be replaced when they are soiled. Beard restraints should be worn for facial hair longer than 1 inch. 5. Cell Phones Cell phones which are commonplace can be vehicles for contamination. Booth personnel who handle food at any time need to wash their hands after using a cell phone. If booth personnel are using disposable gloves, the hands must be washed and gloves changed after cell phone use. 6. Proper Thawing Procedures All potentially hazardous foods (i.e. protein-rich) must be handled carefully and stored at temperatures that do not favor bacterial growth. If frozen food is allowed to thaw gradually, it should be in batches that can be safely cooked and served within four hours. At no time during the thawing process should the temperature of the frozen food be above 40 F, unless it is part of a continuous cooking process. Food which has been frozen and thawed may not be refrozen for use the next day. 7. Food Storage All foods should be protected from contamination by the public! All potentially hazardous foods should be stored in a monitored refrigerator or freezer overnight. Foods which have been thawed should not be refrozen without additional cooking. When storing foods in a refrigerator, the ready-to-eat foods should be stored on the upper shelves and raw or uncooked foods should be stored on the lower shelves. If foods are stored in coolers, they should be monitored with a properly calibrated thermometer. Raw poultry should always be stored on the bottom shelf. Dry goods and paper goods not stored in refrigerators or freezers should be stored 6 inches off the floor. 8. Re-Heating of Food Foods that are pre-prepared and cooked should be reheated to 165 F before being set out for sampling. Heat lamps, hot holding devices such as chafing dishes, steam tables, bain maries, and hot holding cabinets cannot be used to re-heat food. 9. Thermometers Each booth should have at least two (2) thermometers that are calibrated and in good working order. Bimetallic stemmed thermometers or digital thermometers are recommended for checking food sample temperatures. If the booth has food storage and/or food preparation equipment, appropriate equipment thermometers should be available. 10. Guidelines for Cooking Temperatures Potentially hazardous foods must be cooked to a minimum internal temperature (i.e. temperature at the middle of thickest part) and until the juices run clear. Booth personnel preparing potentially hazardous foods shall have thermometers accurate to within two degrees Fahrenheit (± 2 F). Temperatures are as follows: FOOD ITEMS TEMP TIME Poultry, Ground Turkey, meat stuffing 165ºF 15 seconds Mixed dishes and reheated foods 165ºF 15 seconds Pork, ground beef, ground pork 155ºF 15 seconds Beef, fish, seafood 155ºF 15 seconds *Hamburgers must be cooked to 155ºF for 15 seconds For your convenience a copy of a temperature log is attached for your use. Make sufficient copies for different food items to be monitored throughout the show. 11. Cooking and Heat-Generating Devices If you plan to use a cooking or heating appliance, it must be powered electrically or by natural gas. Stoves and heaters for booth usage must be UL-approved and also be adequately ventilated. Nothing combustible may be placed near any heat-producing appliance. A UL-approved, 2-1/2 lb. ABC-type fire extinguisher is required in such exhibits. 3

7 SANITATION AND SAFE FOOD HANDLING (CONTINUED) 12. Food Sampling Food sampling is prohibited in the public way. Sampling of food by attendees may only be done in the exhibitors assigned booth space. Samplers must abide by all guidelines set forth by the City of Boston s Health Department. The temperature of refrigerated products must be 40 F or below, frozen products at 0 F, and hot products at 140 F at all times, including periods of sampling. Food should not be out more than 2 hours. Record time the sample is set on sticky note and place with each individual sample. Soft cheese should be on ice or time/temperature monitored. Discard any unused portion after 4 hours. Booth Personnel may not sample food in exhibit space while serving samples to attendees. Take breaks to sample and wash your hands before returning to your booth (See #3) Toothpick Sampling If you are using toothpicks, you should have two separate containers for un-used and used and an adequate sized disposal container that is clearly labeled used toothpicks Disposable (single use) utensils, such as toothpicks, plastic ware should be dispensed in a manner so attendees cannot come in contact with the food contact or eating end of the item. Toothpicks may not be re-used and disposal of toothpicks should be provided. If toothpicks are used for food sampling, a suitable disposal unit should be provided and clearly labeled. Attendees MAY NOT reuse toothpicks to sample additional food items. Booth personnel can minimize this risk by inserting toothpicks into food samples prior to exhibiting. Additional Tips: Sampling Utensils Handles must be up or all facing in the same direction Gloves Must be worn when serving samples To prevent double dipping sauces, salsas and cheeses should be placed on chips or crackers by booth personnel. 13. Food Security and Protection All foods must be protected from contamination by the public. Foods For Display Only should be labeled as such. When not in use, keep ALL food covered even if you plan to use it within the next 15 minutes. Bacteria, bacterial spores, dust and dirt are all airborne contaminants that can get into food. All unwrapped foods on display should be protected from contamination by the use of counter, service line or salad bar food guards, display cases or other effective means. No Customer Self-Service - food should be placed in soufflé cups or on napkins for sampling. To keep your food secure, please dispense condiments from behind the counter or in individual packages. Squeeze type bottles or pumps must be visible to workers and secured (by tether) and labeled inconspicuously. Restrict entry of unauthorized persons in the food preparation areas. Monitor deliveries and assign to a trusted employee. Report any suspicious activity to the Floor Manager in your area. Be sure to inspect product delivered to the booth from the storage facility to insure product has not been tampered with. Food should not be out more than 2 hours. Keep a Temperature Log. If using ice to cool food, the ice cannot be used for consumption. 14. Food Allergens Any food that has or has been prepared with the following allergens may be harmful to the health of NEFS attendees. These allergens include milk, eggs, peanuts, tree nuts, fish, soybeans, wheat and their aliases, which can be found in other products. Please post notification of the potential ingredient/allergen near the sampled item. This notification is the Exhibitor s responsibility to its customers at NEFS. A Food Allergen sign should be visibly posted near sampled items that may contain allergens that may be harmful to the health of Show attendees such as milk, eggs, peanuts, tree nuts, fish, soybeans, wheat, etc. 15. Sanitizing of Utensils, Cutting Boards and Wiping Cloths Utensils, cutting boards and any other surfaces that come in contact with food must be washed, rinsed and sanitized every four (4) hours or less. It is NOT sufficient to just wipe clean or wash utensils and boards in soapy water. Bleach water solutions 1 tablespoon per gallon of warm water are 4

8 SANITATION AND SAFE FOOD HANDLING (CONTINUED) acceptable sanitizing solutions. Sanitizing solutions are available in the dishwashing areas located on the floor. Use duplicate sets of utensils and cutting boards if personnel are unable to leave booth to clean and sanitize according to guidelines. Disposable wiping cloths are recommended. Use different color wiping cloths for food contact and NON-food contact surfaces. 16. Minimize Opportunities for Cross-Contamination Booth personnel recognize the importance of handling food properly. They often forget, however, that cell phones, utensils, cutting boards, serving pieces and food garnishes can be the vehicle for contaminating food. Provide separate utensils for raw and cooked potentially hazardous foods. Utensils should be washed or changed each time the food is changed. To ensure food safety and protect the public, we strongly recommend that booths are equipped with DUPLICATE SETS of utensils and equipment and that these be changed every four hours and that they be cleaned and sanitized prior to use. 17. Dishwashing Areas Fully equipped dishwashing areas are located on the show floor 18. Disposal of Food Products for sampling at room temperature should be discarded within two hours if not consumed. We know that this is not a problem during peak hours but may be at the beginning or late afternoon of the day. Bacteria require approximately two to four hours before entering a period of rapid growth. Leftovers at close of business should be disposed of properly. 19. Storage of Food Product If the exhibitor is storing product in a refrigerated unit in the booth, be sure to order 24- hour electrical service. All food must be stored 6 off the floor. 20. Garbage Removal Exhibitors are encouraged to order porter service to dispose of garbage in their booths. Removing garbage periodically keeps it from accumulating and distracting from the neat appearance of your booth. INFLUENZA CONTROL To control the spread of H1N1 influenza and other strains of influenza, follow precautions that include vigilant personal hand hygiene and surface disinfection. FOOD CONTACT SURFACE & EQUIPMENT AND HARD NONPORUS SURFACE PROCEDURES Wash your hands frequently and/or use an alcohol-based hand sanitizer. To disinfect hard, nonporous surfaces, follow these guidelines: PERSONAL PROTECTIVE EQUIPMENT: Follow PPE requirements currently required for your job responsibilities 1. Cleaning and decontamination of food contact surfaces and equipment are important components of routine infection control. It is important to continue to be diligent in attention to current procedures. 2. Sanitize with an EPA-registered disinfectant with a claim against Influenza A 3. Carefully read and follow disinfectant directions for use. 4. If visibly soiled, surface must be cleaned and rinsed before disinfection. Work top to bottom. 5. Thoroughly wet surface with a registered disinfectant. Surface must remain wetted per label instructions for disinfection. Thoroughly rinse with potable water. 6. Damp wipe frequently touched surfaces with a registered disinfectant and items that could be damaged by exposure to excess water, such as computer keyboards, with a registered disinfectant per label instructions for disinfection. 5

9 SANITATION AND SAFE FOOD HANDLING (CONTINUED) FOOD TEMPERATURE LOG SHEET COMPANY: DATE: COLD FOODS (STORAGE & SERVING) 40 F OR BELOW HOT FOODS (PREPARATION) FOOD ITEMS TEMP POULTRY, GAME MEATS & REHEATED FOOD ITEMS 165ºF GROUND BEEF, MINCED FISH & SEAFOOD 155ºF PORK & HAM 155ºF ALL OTHER POTENTIALLY HAZARDOUS FOODS 145ºF HOT FOODS (HOLDING) 140 F OR ABOVE FOOD TEMPERATURES (STORAGE OR SERVING) SHOULD BE TAKEN EVERY TWO (2) HOURS TIME FOOD ITEMS TEMP (ºF) CORRECTIVE ACTION INITIAL 6

10 MCCA / LEVY RESTAURANTS / BOSTON CONVENTION & EXHIBITION CENTER Sample Food and/or Beverage Distribution Authorization Request Please complete this form to receive authorization to distribute food or beverages not purchased through Levy Restaurants. Levy Restaurants has exclusive food and beverage distribution rights within the Boston Convention & Exhibition Center and has the responsibility to the City of Boston to strictly regulate any food and beverage activity within the BCEC. Due to strict regulations, any vendor sampling product within the above mentioned parameters must submit a sampling form to Levy Restaurants for approval. The Selling of Food and/or Beverage products by any other entity is strictly prohibited. Sponsoring Organizations of expositions and trade shows, and/or their exhibitors, may distribute SAMPLE food and/or beverage products ONLY upon written authorization and adherence to ALL of the conditions outlined below. General Conditions - Food Industry Related Shows 1. Items dispensed are limited to products Manufactured, Processed or Distributed by exhibiting companies. 2. All items are limited to SAMPLE SIZE and must be dispensed/distributed in accordance to Local and State Health Codes: a. Non-Alcoholic Beverages limited to maximum of 4 oz. Sample Size, served in biodegradable (or plastic) cups. Cans or bottles are not permitted. Levy Restaurants will be happy to provide biodegradable service wares for all services, please contact your Catering Sales Manager for a price list of available items. b. Alcoholic beverage sampling is permitted only if you are the manufacturer or distributor of the beverage. Alcoholic beverages must be sample sizes (2 oz. for beer/wine,.25 oz for liquor) and can only be served by a licensed Levy Restaurants bartender. c. Food items are limited to bite size, not to exceed 2 oz. portions or a 2 oz. prepackaged samples. d. All food/beverage items brought in are required by the Boston Health Department to have a temporary Health Permit. This includes prepackaged food samples; samples not intended for consumption on the show floor and bottled water. 3. Vendors are responsible for all booth rental fees, electrical, plumbing, drayage and all other Levy Restaurants and/or BCEC services. IF YOU DO NOT MEET THE CONDITIONS LISTED ABOVE, THE FOLLOWING POLICIES APPLY: TAKE-AWAY ITEMS AND BUY-OUT FEES Any Food and Beverage brought on premises without the Written Authorization from Levy Restaurants, the BCEC and NEFS 2019 is strictly prohibited. 1. Take-away items will be assessed and approved on a case by case basis by Levy Restaurants. Take-away items are items that are distributed to attendees but are not intended for immediate consumption at the time of receipt. Requests for take-away items must be submitted no later than February 18 th 2. Requests for all Food or Beverage Products brought on the premises for consumption at hosted banquet/booth events or that do not fall within the Sampling parameters listed above may incur a Buy-out Fee by Levy Restaurants. An appropriate buy-out fee will be determined by Levy Restaurants on a case by case basis; however, the buy-out fee will be based on a percentage of the retail pricing for the food and/or beverage item and is subject to all applicable taxes and service charges. UNUSED FOOD OR BEVERAGE PRODUCT that requires pick-up or shipment after the show/event is the responsibility of the Company that is sampling the product. Absolutely NO REFUNDS of Buy-out Fees will be given for Food or Beverage Product if not consumed during show/event. FOOD AND BEVERAGE RELATED SERVICES including storage, delivery, or any other service required for Food and/or Beverage products brought from the outside are not the responsibility of and will NOT be provided by Levy Restaurants. If these services are required the following charges will assessed: 1. $ per day minimum for dry or refrigerated storage 2. $ for a small visi cooler 3. $ for a large double visi cooler 4. $25.00 per drop off and per pick-up for steward 5. $6.00 per 5 pound bag of ice *Both the Refrigerator and Cooler require Stewarding Labor to drop off and retrieve the equipment.

11 SHIPPING/RECEIVING Please note that only product you expect to be prepared by, stored by and delivered by Levy Restaurants should be shipped to Levy Restaurants. Please request a shipping label and ensure it is used properly to ensure proper receiving of your product. You must contact Levy Restaurants prior to shipping items items not expected will not be received. For all Food and Beverage not purchased through Levy Restaurants, all standard fees mentioned above will be charged where applicable, including 20% Administrative Fee and Applicable Sales Tax. The Company named below acknowledges they have sole responsibility for the use, servicing or other disposition of such items in compliance with all applicable laws. Accordingly, the firm agrees to indemnify and forever hold harmless Levy Restaurants and the Boston Convention & Exhibition Center from all liabilities, damages, losses, costs or expenses resulting directly or indirectly from their use, serving or other disposition of such items. Exhibiting firm must provide Levy Restaurants with a Certificate of Insurance showing evidence of Commercial General Liability with an each occurrence limit of $1,000,000 and naming Levy Premium Foodservice Limited Partnership and Massachusetts Convention Center Authority as additional insured. Information must be received no later than close of business (5:00 PM EST) on February 18 th Before returning this document, please sign the Agreed indicating you have read and you agree with all conditions. Company Name: Billing Address: City, State, Zip Code: Telephone Number: Address: Onsite Contact Name: New England Food Show NEFS 2019 February, 18 th COMPANY INFORMATION Booth Number: Country: Sample Item: Distribution Purpose Quantity: Portion Size: Method of Dispensing SAMPLING INFORMATION Agreed Exhibiting Firm Approved Levy Restaurants PLEASE RETURN FORM TO LEVY RESTAURANTS BY February 18 th TO ENSURE CONFIRMATION AND APPROVAL. For additional services and information, please contact Levy Restaurants: Eiman Karim, Catering Sales Manager 415 Summer Street, Boston MA ekarim@levyrestaurants.com Telephone Fax

12 ALCOHOL REGULATIONS NON-ALCOHOL EXHIBITORS Levy Restaurants is the licensed liquor holder for the Boston Convention & Exhibition Center. Any alcoholic beverage to be served that is NOT manufactured, processed or distributed by the exhibiting company MUST be purchased from Levy Restaurants and have a certified Levy Restaurants bartender serve the alcohol. Catering orders can be placed by contacting Eiman Karim, Catering Sales Manager, at ekarim@levyrestaurants.com or (617) ALCOHOL EXHIBITORS Any exhibiting company which IS the manufacturer, processor, or distributor of the alcoholic beverage will be allowed to supply and serve samples of their product ONLY if the following regulations are followed: All sampling/tasting of alcoholic beverages will be conducted under the supervision of a trained bartender provided through Levy Restaurants. The bartender will assist and oversee the pouring of all alcoholic beverages to insure sample size compliance, responsible service, and proper identification procedures. The cost of this supervision is included in with the Alcohol Producer Rate but additional bartenders can be ordered through Levy Restaurants if desired. See above for catering order contact information. Exhibitors are responsible for providing tasting/sampling cups that abide by the size guidelines (see below) as well as an accurate measuring device for pouring (jigger). Each Exhibiting company serving alcohol MUST develop and follow a plan to insure that all persons appearing to be under 30 years of age be required to present valid identification before being served any alcoholic beverage. Exhibitors must acquire insurance and submit the certificate showing General Coverage & Alcohol Server Liability Insurance, naming the National Restaurant Association, Levy Catering, and the Massachusetts Convention Center Authority as Additional Insured o Certificates should be submitted using the online COI Submission Form by January 11, 2019 The Boston Convention & Exhibition Center has the exclusive right to provide all gas within the exhibit hall. This means if you need C02 you may not bring in your own- it MUST be ordered from the BCEC. SAMPLE SIZES Beer and other malt beverages are limited to 2-ounce sample portions. Wine is limited to 2-ounce sample portions. Liqueurs and cordial samples the pour cannot exceed ¼ ounce of liquor and if combined with a non-alcoholic beverage for a mixed drink sample to total and not exceed 1.25 ounces. No liquor may be mixed with Red Bull. The NEFS Alcohol Exhibitor Rate includes several accommodations in order to help exhibitors achieve the above regulations. Contact NEFSexhibitorservices@restaurant.org for more information on what is included with your booth space.

13 Temporary Food Stand Handwashing Set-up Hot Water Hand soap Disposable paper towels 5 gallon Guidelines Handwashing 1. An accessible and functional hand washing facility with hot water shall be provided within the perimeter of any business involved in the sale of food. If only pre-packaged food products are sold, hand washing facilities are not required. 2. Handwashing facilities shall not be used for the cleaning of equipment, storage of wiping cloths, or the disposal of liquid waste. 3. All food products, cooking equipment, and serving utensils shall be protected from any splash or spillage involved in the washing of hands. 4. Disposable paper towels shall be provided with each handwashing facility and will be properly disposed of after being used. 5. Any of the following set-ups can be used as a handwashing facility: Portable commercial hand sinks that produce water flow within 10 seconds of activating a hand pump or opening a dispensing valve. Soap from a sanitary dispenser shall be provided. Minimum of 2-5 gallons of potable water will be maintained in a container capable of dispensing water through a valve. This valve shall enable a constant flow of water when opened. The waste water shall be collected and disposed of to a sanitary sewer. Soap from a sanitary dispenser shall be provided. 6. An accessible and functioning commercial hand sink will accompany any toilet utilized by food handlers. Soap from a sanitary dispenser and disposable single-use towels shall be provided. The sink shall be used for hand washing only. Handwashing facilities shall be checked regularly for adequate soap, towels, and water.

14 Dear NEFS Exhibitor, We look forward to seeing you at the NEFS Event. If you are preparing and/or handling food in your booth, please see the important information below. The Suffolk County Board of Health requires that when preparing and/or handling raw/cooked/mixed foods within a booth, the preparer/handler must have immediate access to a hand washing station. Levy Restaurants can provide your booth with this unit. Please note that this unit is for hand sanitation only, not for cleaning and preparing food products. Hand Washing Station Rental/Refresh Rate: $ per day Includes 5 gallons of hot water, 1 bottle of antibacterial soap, 2 packages of tri-fold paper towels. Hand washing stations will be refreshed each morning prior to opening of show Please note: Levy Restaurants will attempt to deliver all hand sinks by 6PM on March 2 nd to all booths that are set up. There is no rental charge for Saturday once delivered; your sink(s) will stay in your booth for the duration of the show - through March 5 th To ensure availability, please place your order by February 4th Booth Name: Company Name: Billing Street Address: City, State, Zip Code: Contact Name: Contact Phone Number: Contact Address: CONTACT INFORMATION Booth Number: 20% Taxable Administration Fee & 7% State/City Tax will be added to your total. This serves as my formal written authorization and approval for you to charge the credit card indicated for any and all charges related to catering services at the BCEC. This shall constitute my express written permission for you to charge, to the extent not previously paid for, the credit card for the initial deposit, the balance due before and any charges incurred during the event. CREDIT CARD AUTHORIZATION Card Type: Visa MC AMEX Discover Card Number: Expiration Date: Name on Card: Signature of Cardholder: Eiman Karim Catering Sales Manager 415 Summer Street, Boston MA ekarim@levyrestaurants.com Telephone Fax

15 DONATE YOUR LEFTOVER SAMPLE PRODUCT TO THE GREATER BOSTON FOOD BANK! If you wish to donate product at the end of the Show, please identify your donation with this flyer. The GREATER BOSTON FOOD BANK staff will be on the floor at the end of the Festival to pick up all donated food. Please note all donated food items must: Not have been presented for public consumption Have an ingredient statement and code date clearly marked Be in original packaging Be maintained under proper temperature control at all times Contain NO alcohol If you have any questions please call/text: Brian Morrill at Devin Ingersoll at Claudia Mackey at