IMPORTANT - ALL EXHIBITORS PLEASE READ

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1 3244 RICE STREET ST. PAUL, MN / / FAX: 651/ February 11, 2016 IMPORTANT - ALL EXHIBITORS PLEASE READ RE: FOOD HANDLING EXHIBITORS Enclosed is a list of regulations that have been put together by the St. Paul RiverCentre and Minnesota Department of Health that we must comply with at the 2015 Exhibit Show to be held at the Saint Paul RiverCentre April 12 13, Please read these over carefully. Call us with any concerns regarding these regulations. The Association will submit all applications together and pay the fee. A license will be issued that covers all food booths. The enclosed Saint Paul RiverCentre Food/Beverage Sampling Policies MUST be filled out by any booth having any food or beverage that is consumable (this includes candy and water). PLEASE RETURN THIS FORM TO THE ASSOCIATION OFFICE BY March 10, Our fax number is 651/ You can also the forms back to graupner@mpmaonline.com or hwerner@mpmaonline.com. Please note the sample size that is a requirement of the St. Paul RiverCentre (union guidelines) and if your sample size will be larger, you need to request consent from the RiverCentre. The show may be inspected. So, to eliminate any discussion, please try to comply with these requirements. If you have any questions or problems, please contact me at the Association office, I will be glad to assist. Thank you. Sincerely, Holly J. Werner Associate Director

2 FOOD / BEVERAGE SAMPLING POLICIES Sampling and Serving of Food and Beverages Saint Paul RiverCentre/Roy Wilkins Auditorium retains the exclusive right to provide, control and sell all food and beverage services throughout the facility for events including catering, concessions, novelties, sale of non-alcoholic and alcoholic beverages, and retain any revenues. No food or beverage may be brought into the Exclusively Licensed Facilities by exhibitors, vendors, sponsors, or attendees unless such items are specifically permitted by express prior consent of Manager in writing a minimum of thirty (30) days prior to the event date. If consent is granted, items may be sampled only, and cannot be sold for consumption on or offsite. The following are prohibited from sampling without express permission from the Facility: Food o Food sample sizes over (1) ounce Non-Alcoholic Beverages o Non-alcoholic beverage sample sizes over (2) ounces o Single serve carbonated beverages of any kind or form that are not offered or available from Coca Cola o Single serve noncarbonated beverages of any kind or form, including juice and juice drinks, isotonic/sports drinks and bottled water that are not offered or available from Coca Cola Alcoholic Beverages The following food and beverage items are allowed to be sampled without the express written permission from the Facility as long as the sampling is compliant with the RiverCentre sampling guidelines: Food o Food sample sizes of (1) ounce of less. Non-alcoholic beverages o Non-alcoholic beverage sample sizes of (3) ounces of less Coca Cola Products Milk products or other dairy-based beverages Coffee and Tea Frozen or soft-frozen beverages Water It is important that you identify all (prepackaged or unpackaged) food and beverage samples that you would like to sample at your booth for consent to be granted. Please fill out the information on the attached form and return this document to show management. Please note if you receive written approval to sample at your booth, you will be required to obtain a Special Events Permit through the MN Department of Health. Also you will be responsible for any fees associated with sampling and held responsible for following proper safe handling practices.

3 SAMPLING REQUEST FORM: Food to be sampled (please be as specific as possible): Non Alcoholic Beverage to be sampled (please be as specific as possible): Alcoholic Beverage to be sampled (please be as specific as possible): Please describe how the product you would like to sample is affiliated with the theme/purpose of the show: Company Name: Company Billing Address: Contact Name (person filling out the form): Phone Number (person filling out the form): Address (person filling out the form): Onsite Contact Name: Onsite Contact Phone Number: Onsite Contact Address: Booth Number (if known): Check the box that best describes your booth: Exhibitor/Vendor Sponsor If consent is granted to provide samples of food or beverage products in a booth, the exhibitor, vendor or sponsor must have a permit and all appropriate fees on file with the Minnesota Department of Health no less than (14) fourteen days prior to the event date. Food sample sizes are (1) one ounce or less and a beverage sample is non-alcoholic and (3) three ounces or less. If freezer space, refrigeration, cooking, or heating of food or beverage products is requested additional fees will apply. Please return the completed form to: Holly Werner Minnesota Petroleum Marketers Association 3244 Rice Street Saint Paul, MN hwerner@mpmaonline.com Signature Line:

4 Department of Safety and Inspections GUIDELINES FOR TEMPORARY FOOD OPERATIONS 1. DO NOT WORK WHEN YOU ARE ILL. STATE REGULATIONS REQUIRE YOU TO REPORT TO YOUR SUPERVISOR WHEN YOU ARE ILL WITH DIARRHEA, VOMITING, OR AN INFECTION ON YOUR HANDS OR WRISTS. EMPLOYEES MUST BE FREE OF COMMUNICABLE DISEASES, ILLNESS OR INFECTION. 2. WASH YOUR HANDS OFTEN AND THOROUGHLY WITH SOAP, WARM WATER, AND A FINGERNAIL BRUSH. DRY YOUR HANDS WITH A PAPER TOWEL. FOOD SUPERVISORS MAKE SURE THAT EMPLOYEES WASH HANDS BEFORE HANDLING FOOD OR AFTER HANDLING RAW MEAT. 3. Keep cold potentially hazardous foods* at 41 F or colder. Keep hot potentially hazardous foods* at 140 F or hotter. 4. Reheat all foods to 165 F or hotter for 15 seconds and hold at 140 F. 5. Chill all potentially hazardous foods* from 140 F to 70 F in less than 2 hours, and from 70 F to 41 F or colder in less than 4 hours. 6. Do not cool or thaw potentially hazardous foods* at room temperature. 7. Check refrigeration temperatures before and after each meal period. Keep a written record of the temperatures. 8. Check food temperatures frequently with an accurate stem thermometer or thermocouple. 9. Calibrate thermometers in ice water (32 F) and boiling water (212 F). Calibrate them at least once per month. 10. Never store fruits, vegetables, cooked foods, or prepared foods under raw meat to prevent crosscontamination. Store raw meat in containers which prevent spillage or leakage of meat juices. 11. Wash and sanitize cutting boards, knives, and other utensils with a sanitizing solution ( parts per million bleach water) after each use to prevent cross- contamination. 12. Keep a fresh supply of sanitizer solution available and use it often. Use test strips to check that the sanitizer concentration is ppm for chlorine or ppm for quaternary ammonium ( quat ). Keep a written record of the concentrations. 13. Keep all chemicals (including detergents and sanitizers) away from food and utensils where they cannot leak, spill, or splash on these items. Label all chemical containers as to contents. 14. Keep all food and utensils at least 6 inches above the floor to help with cleaning and prevent insect problems. 15. All employees (including managers) who work in the food prep or dishwashing areas must wear a hat, cap or hairnet when on duty.

5 16. DO NOT SMOKE, EAT, DRINK, OR CHEW GUM IN THE FOOD PREPARATION AREA. Wash your hands after you smoke, eat, drink, or use the toilet room. 17. Provide a metal stem thermometer to test food temperatures (thermometer must read from 0 F to 220 F) for short events 4 hours or less use dry ice or ice packs (blue ice) to store potentially hazardous foods like meats, fish, rice, etc., to keep food at 41 F or below, but for any event longer than 4 hours you must provide mechanical refrigeration. MUST OBTAIN APPROVAL TO USE ICE PACKS OR DRY ICE PRIOR TO THE EVENT. 18. When you store pop, water, etc., in cubed ice, the melted ice must be drained off to prevent containers from being submerged. 19. Transport all prepared foods in insulated, covered containers in clean vehicles, and that potentially hazardous foods must be kept at 40 F or colder or 140 F or hotter. 20. All food must be cooked onsite or in a licensed kitchen only. No home prepared foods. 21. Employees hands must be free of cuts, bandages, jewelry, nail polish, or false nails. 22. The food stand must have overhead covering for all food operations (e.g., tent, canopy). 23. The food stand must not be on dirt or grass, but will have solid flooring such as concrete, asphalt, or plywood. 24. You must properly secure carbon dioxide containers by a chain or other means. 25. Provide a fire extinguisher while cooking food (contact fire marshal to determine proper type). *Potentially hazardous foods include meat, fish, seafood, poultry, eggs, milk, other dairy products, cooked rice, raw seed sprouts, garlic & oil mixtures, cut melons, or any food containing any of these items. FIRE PREVENTION SAFETY REQUIREMENTS The following are fire safety requirements for food booths/vehicles. NOTE: Disregard these regulations if no cooking is being conducted in your booth/vehicle. 1. Provide a fire extinguisher with at least a 2A10BC rating for each booth/vehicle. 2. Propane must be installed in accordance with all applicable codes (i.e. secured, gas shutoff provided, piping must be free of trip hazards, etc.) 3. Maintain at least three feet of clearance between cooking equipment and combustibles. 4. All pressurized cylinders must be secured in the upright position to prevent tipping. 5. Electrical cords shall be in good condition without splices, deterioration, or damage.

6 MINIMUM HANDWASHING STATION REQUIREMENTS The hand washing station below is the minimum required for a special event food stand. Based on the design and layout of the stand and the foods being prepared and served, the Environmental Health Director may require a hand washing station that is different than the one indicated. MINIMUM UTENSIL WASHING STATION REQUIREMENTS The utensil washing station below is the minimum required for a special event food stand. Based on the design and layout of the stand and the foods being prepared and served the Environmental Health Director may require a utensil washing station that is different than the one indicated. WASH RINSE SANITIZE WATER & DETERGENT ACH CLEAN WATER WATER & BLE AIR DRY ONLY TEST STRIPS REQUIRE D REV 12/19/12 PAS Sanitizer Strength (Bleach) Part Per Million (Capful Bleach Per Gal of Water)