Specific Rules for Exhibitors Selling and/or Sampling Food Products:

1. Any exhibitor who is selling or sampling food must comply with all of the following rules and regulations.

2. The Food and Drug Administration: 2005 Food Code is the public health guidance document for all food shows. All food items offered for sale or sample must comply with the conditions under which it is prepared, stored, displayed and all other sanitary conditions related to food items at the show must meet the food code.

3. Exhibitors are responsible for providing documentation that all products being sampled and/or sold are from an approved source. These documents must be provided to Sunbelt Shows as soon as possible.

For Persons bottling or canning or representing products which are bottled or canned: This may be done by providing (A & B or A & C)

A. A copy of the scheduled process authority letter, and

B. For those not exempt and required to file the following is required:
i. A copy of FDA form 2541 showing the FCE number
ii. A copy of FDA form 2541a (ingredients or recipes may be redacted)
iii. A copy of the latest FDA inspection (ingredients or recipes may be redacted) and/or an actual copy of the latest inspection by the health agency, or

C. For those exempt from filing:
i. A copy of the processor’s permit/license
ii. A copy of the latest inspection by the health agency

4. Exhibitors must follow best practices for food handling and preparation, including without limitation the following practices:
a. Pre-cooked meats should be used.
b. Product labels must be correct.
c. No bare hand contact with ready to eat foods will be allowed.
d. Food contact surfaces must be smooth and easily cleanable.
e. All booths must have sanitizing solutions or sanitizing wipes for sanitizing surfaces.
f. Each booth must have a hand washing station consisting of water from a gravity-fed container, catch basin, and soap and paper towels. Gel sanitizer may be used in addition to good hand washing.
g. Serving containers must be clean and sanitary.

5. Exhibitors must have documentation that all products transported have been maintained in a safe manner and must be available to health inspectors. This can be accomplished by providing temperature logs showing temperatures at departures, arrival and during the event. Temperature logs can be downloaded from our site.

6. Exhibitors must have proper holding temperatures for hot and cold food. Food and meats must be kept in separate coolers, raw and cooked meat as well as different species of meats must be kept separate. Foods labeled “Keep Refrigerated after Opening” must be maintained at a temperature of 41 degrees or below at all times either through adequate use of ice or refrigeration.

7. Exhibitors must have accurate, calibrated thermometers to ensure correct product temperatures at all times, whether in storage or while on display.

8. Ice will be available for purchase from the Sunbelt Shows registration desk throughout the show. Water and other supplies will be available at the show from an approved vendor.

9. Exhibitors are not allowed to cook in any of the Sandia Resort and Casino’s kitchens.

10. Exhibitors may only distribute “bite size” samples of no more than two (2) ounces of food or non-alcoholic beverages free of charge. All samples need to be provided in a single service container. Serving sample from a common container is not permitted.

PUBLIC HEALTH CONCERNS AND RECOMMENDATIONS

1. SAMPLING: We are proposing below several types of sampling that we have seen that work well at the show.
a. 2 oz. cups-prefilled by vendor
Toothpicks-prefilled by vendor Squirt bottle (vendor supplies chips, pretzels, etc.) Pump bottle Spoons-vendor controls access to product
b. Vendor sampling-pretzels, chips, spoons, napkins, toothpicks, etc. to be prefilled in a 2 ounce cup by the vendor. No large containers, no common bowls.

All required documentation should be faxed to Sunbelt Shows at 505-271-9023 as soon as possible Questions can be sent to This e-mail address is being protected from spambots. You need JavaScript enabled to view it or call 505-271-9050.