Exhibitor Manual by Axys (NZ) Ltd

16 - 18 OCT 2011 Viaduct Events Centre

Exhibitor Manual

nzfoodinnovationshowcase.co.nz

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Regarding the level one floor area, the max distributed weight loading is 500kg/m2 and max point load is 12T.

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Food safety advice for food stalls at temporary events. Basic facilities The following basic facilities are required: • • • •

If outside an awning, side-less tent, or umbrella to keep food out of direct sunlight adequate number of washable tables for displaying, storing, preparing your food storage, preparation and cooking of food must be off the ground hand wash facilities are compulsory at all stalls where open food is present or cooking is occurring. Require portable hand washbasin or water container with tap, liquid soap, paper hand towels and a bucket to collect wastewater. This is to be set up and in use before your stall opens. Hands should be washed before any food is handled. A bucket containing water is not acceptable. clean disposable cloths, water, detergent, cleaning chemicals, sanitiser and drying cloths. Store cleaning items separately from food. disposable containers and utensils, preferably recyclable for selling your food rubbish bin first aid kit

• • • •

Food handlers • • • • •

suitable clothing, clean apron, head covering or hat long hair should be tied back and minimal jewellery worn smoking is not allowed at the stall at anytime unwell persons should not be present at the stall or have handled any food before the event hands should be washed and gloves changed on a regular basis; e.g. after handling raw foods, using the toilet, handling refuse, touching face/hair, coughing or sneezing Plastic gloves are not a substitute for regular hand washing.

Food preparation • • •

Keep it simple, choose foods that can be cooked and served safely buy your ingredients close to the event; do not buy foods past their expiry date protect your food during transport to the event. Foods should be covered/wrapped or stored in clean sealed containers. Do not expose foods to contamination from the environment e.g. dust, dirt and people. At the stall use, sneeze guards, clear plastic covers etc to display and protect your food. Officers will remove and dispose of any unprotected food.

March 2011

•

• • •

store raw foods such as unwashed fruit and vegetables, raw meat and fish in separate containers from cooked and ready to eat foods. Use separate cutting boards, tongs and knives when handling and cooking raw and ready to eat foods. Wash hands in between handling raw and cooked foods. This is to prevent bacteria from raw foods/juices cross contaminating cooked and ready to eat foods. high risk foods such as tofu, dairy items, cooked rice, cooked meat and fish etc must be kept either cold (below 4 °C) or piping hot (above 70 °C).This applies prior to the event, during transport to the event, during storage at the event and when displaying foods at your stall. cold storage: use freezers, fridges, chilly bins – have enough ice or ice packs to last you throughout the event. Do not overload your chilly bins/fridges, ensure the lid can be tightly closed, have layers of ice in between and on top of the food. Take small portions from your chilly bin leaving the majority of your food cold inside the chilly bin. hot foods: cook to order, this will ensure that your food is fresh and this will prevent food being stored at your stall for long periods. If you cook your food in advance, ensure it is piping hot at all times, this includes prior to and transport to the event. Do not cook large quantities of food prior to the event. Bain maries/hot cabinets must be preheated to the correct temperature before use. This equipment does not cook or reheat food; it only maintains the temperature of the food. You must cook/reheat your food before you place it in the bain marie/hot cabinet. Regularly stir the food to ensure it is kept hot throughout. Do not top up existing batches of food with new batches, always finish the original food batch first. Candle warming trays may not be sufficient to maintain your food at the correct temperature especially in cold/windy conditions. Thermometers can be used to check your foods are being maintained at the correct temperature. Sanitise your thermometer before use and in between checking the temperature of different foods. Officers will remove and dispose of any food from your stall that is not being kept at the correct temperature. use tongs, spoons and forks when serving food; do not handle food with your hands do not allow customers to touch or handle your food. Stall staff members are responsible for serving food to customers. have a separate staff member to handle money only

Contact details: Telephone: For advice or an appointment – (09) 301 0101 Fax: (09) 353 9091 Visit us at: Auckland Council, 35 Graham Street, Auckland Central Write to: Auckland Council, Private Bag 92516, Wellesley Street, Auckland

Temporary food stall checklist Please keep this page for your reference, do not return to Council

keep high-risk foods hot or cold whilst travelling to event awning or canopy to keep food protected from sun and rain ground covering such as polythene sheet, drip trays under BBQâ&#x20AC;&#x2122;s washable tables for food preparation and storage all foods covered use display cabinets, sneeze guards, containers. Have enough lidded containers to ensure food is not stored directly on ground. adequate water supply portable wash hand basin or large water container with tap, liquid soap, paper hand towels, container for wastewater. This is a compulsory requirement for stalls with open foods or cooking on site. container for washing utensils, washing up brush, detergent and paper towels detergents, disinfectants, sanitisers and clean disposable cloths (do not store with food) disposable gloves: change every hour, if they tear, when changing tasks equipment to keep food cold: fridges, chilli bins with lids, sufficient ice packs equipment to keep food hot: microwaves, bain maries, gas cookers thermometer to check food is kept at correct temperature separate containers, tongs/spoons, chopping boards for raw and cooked foods disposable plates, cutlery, cups â&#x20AC;&#x201C; preferably recyclable do not allow double dipping of spoons into food samples sauces and condiments in squeeze dispenser or sealed packs protective clothing such as aprons and hats, long hair tied back first aid kit, keep cuts and sores covered no smoking at stall refuse bin storage containers for waste oil and wastewater Anyone who is ill or has an infection must not handle, prepare or work with food

Contact details: Telephone: For advice or an appointment â&#x20AC;&#x201C; (09) 301 0101 Fax: (09) 353 9091 Visit us at: Auckland Council, 35 Graham Street, Auckland Central Write to: Auckland Council, Private Bag 92516, Wellesley Street, Auckland March 2011

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16 - 18 OCT 2011 Viaduct Events Centre

VISITOR DATA SCANNER (VDS) RENTAL ORDER FORM EVENT: NZ Food Innovation Showcase

PO BOX 9682, Newmarket, Auckland, 1149, New Zealand Phone: +64 (09) 976 8300 Fax: +64 (09) 379 3358

EVENT DATE: 16 - 18th October

CONTACT NAME*: CONTACT EMAIL FOR DATA:

*Please note all correspondence including username and password access to Info Lead will be sent to the contact email above.

CONTACT EMAIL FOR INVOICING: STAND NAME:

STAND NO.:

COMPANY NAME:

ADDRESS:

SUBURB:

STATE:

POSTCODE:

COUNTRY:

PHONE:

FAX:

MOBILE:

I WOULD LIKE TO ORDER Customised qualifiers $35 + GST

Handheld VDS $350 + GST

I would like to create my own sales lead qualifiers

Quantity

VDS are automatically supplied with standard sales lead qualifiers. These are listed overleaf. To personalise your own qualifiers please enter details below. Customised qualifiers, maximum 16 characters per qualifier.

Handheld VDS

Online access to data Customised qualifiers Subtotal GST

TOTAL INCLUDING GST

I WOULD LIKE TO PAY BY:

Credit Card

Visa

MasterCard

Diners

NZ$

American Express (ID No.

Card number: EXPIRY DATE:

NAME ON CARD:

SIGNATURE: Direct Transfer – Please state Company number & name when lodging direct credit & email remittance to jaime@xpo.co.nz Direct Credit: XPO Exhibitions Bank: BNZ Account No: 02 0240 0062630 000 Cheque – Payable to: XPO EXHIBITIONS.

Post to P O Box 9683, Newmarket, Auckland 1149

Please return the completed form by fax to: + 64 9 379 3358

)

VISITOR DATA SCANNER (VDS) • The VDS (Handheld) is lightweight, portable and battery operated. • Delivers enterprise level performance in the sleek styling of a consumer-grade PDA device enabling stand personnel to annotate leads immediately. • Trakkers’ newest development, the mi, offers mobile technology, GPRS capability, and 3 types of built-in readers. • Perfect for exhibitors when electrical power cords just aren’t an option! All this with a modern slim design and dynamic, easy to use, touch screen functions.

VDS are automatically supplied with standard lead qualifiers unless you have created customised qualifiers (see page 1). STANDARD QUALIFIERS ARE: 1. Assign the Salesperson (salesperson on the stand) as a list of radio buttons (can only choose one) Associate 01 up to Associate 20 2. Choose standard qualifiers by tick box (can choose as many as you like) Add to Mailing List

Technical Info Required

Provide Quote

Product Demo Required

Send Pricing

Detail Specs Required

Send Literature

Send Samples

Hot Prospect

Urgent Action

3. Write a comment (Type in any details using the keyboard that appears onscreen)

VDS provide the most secure and advanced data retrieval systems in the industry worldwide. Fast, accurate, and easy to use, our systems are compatible with 3 different badge formats - 2d barcode, MagStripe and RFID. RETRIEVING YOUR DATA:

DATA TO BE SUPPLIED BY EMAIL AFTER THE SHOW • Data to be supplied as a excel spreadsheet within 3 working days of the end of the show