MCHD Guidelines

Below are the guidelines for exhibitors who are serving food from the Marion County Health Department:
Guidelines for Convention Center Trade Show Vendors Serving Food Samples

1. Please provide a list of all food products you intend to sample at the show. Please provide the name of the licensed food establishment or processor from which food will be obtained and/or processed .
2. The Convention Center requires that all food and beverage samples be 2 ounces or less.
3. The Convention Center requires that under no circumstances may alcoholic beverages be sampled.
4. Under no circumstances may any food items be sold on site. Orders may be taken.
5. Food must be obtained from a licensed food establishment or processor. No home-prepared foods are allowed under any circumstances.
6. All potentially hazardous foods such as meat, cheese, seafood, cut fruits or vegetables must be maintained at 41°F. All foods that have been properly heated shall be maintained at 135°F.
7. Only cooking, hot holding, assembly and serving of product may occur on site at the Trade Show.
8. If your plan includes cooking, cutting or handling potentially hazardous foods such as: meat, cheese, egg, poultry, fish, seafood, or cut fruits or vegetables, you must assemble a handwashing station in your booth. Please see the attached guidelines for handwashing stations. You can contact convention center to obtain a handwashing station.
9. If your plan includes sampling any of the following: beef jerky, beer, wine, tea, coffee, canned soft drinks or juices, non-potentially hazardous baked goods, snack foods such as chips or pretzels, candy bars and confections, jams, jellies, or non-potentially hazardous spreads such as salsa, or if your plan includes heating and/or cutting pre-cooked foods such as pizza, burritos, pasta, or soups, contact the convention center to provide for you a handwashing station within 15 feet of your booth.
10. All vendors must follow these guidelines:
a) Food or beverage items to be sampled must originate from an approved, commercial source.
b) Samples must be single portioned sizes, which must be dispensed individually in disposable containers or with disposable utensils.
c) Samples must be protected from potential contamination by consumers and the immediate environment. Plastic wrap, dome lids, or portable sneeze guards offer acceptable protection.
d) Bare hand contact with open foods must be minimized by using disposable gloves and utensils.
11. These guidelines come directly from the Marion County Health Department. It is imperative that you follow these guidelines. If found in non-compliance by the Health Department, your sampling activity will be discontinued. If you have any questions at all, please call Kelli Whiting at the Marion County Health Department. 221-2256.