Sandy Area Chamber of
is bringing back the ANNUAL
We want you take part in this great community event and
have the opportunity to meet your community businesses
When: August 7 2010
Location: South Towne Expo
Time: 12:00 PM - 4:00 PM
For more information contact:
Jeffrey Wright 801-566-0344 x 105
The Sandy Chamber Presents the 7th Annual Taste of Sandy
We are happy to announce the 2010 Taste of Sandy. This year’s event will be held on August 7th from
12:00 pm to 4:00 pm at the South Towne Exposition Center. This is a great opportunity for exposure for
your restaurant and a chance to win one of the following awards: Best Presentation, Best Dessert, Best
Ethnic Cuisine, Tastiest Meal, Best Beverage, and the coveted Culinary Excellence Award.
Participating restaurants will be responsible for the following:
Provide one ounce to three ounce sample size services for approximately 1500 individuals. If you
are using sterno, it is mandatory that you have a fire extinguisher in your booth.
Set-up, takedown, and clean up of the booth (must provide own garbage bags)
Set up booth by 11:15 am Set up can begin as early as 8:30 AM August 7th.
Provide any needed serving/cooking items
Provide any décor, signage, (must be contained to booth area), menus, flyers, table cloths.
Provide extension cords if needed
Provide disposable plates, plastic ware, napkins, cups if needed
Provide personnel to staff booth for the entire duration of the event (12:00pm-4:00pm)
Pay $300 dollar commitment/deposit Fee ($100 refunded) payable to the Sandy Area Chamber of
$500 for Non-food booth (non refundable), payable to the Sandy Area Chamber of Commerce.
Power to booth Contact Dave Jackman for these needs (801-983-8160 or
Salt Lake County Temp Event health permit. Please contact the Salt Lake Valley Health
Department at 801-313-6620
Sandy Area Chamber of Commerce will provide the following:
Advertising of your restaurant in all Chamber publications, event promotions, and available media
formats. (The date participation is secured will dictate the number of promotions in which a given
restaurant is included).
Three tables, one for presentation and two for utility only. (Frontage space is limited to the length
of one eight-foot table.). Pipe and black drape provided behind each booth.
Restaurant booths are numbered to match punch cards given to each attendee.
Please fax this contract to 566-0346. The original, signed contract and payment should be mailed to the
Sandy Area Chamber of Commerce, 8807 S. 700 E., Sandy, Utah 84070.
Please direct questions to Jeffrey Wright Operations Manager @ 801-566-0344 x105.
Restaurant Name ______________________________________________________________________
Name of contact person for evening of event ________________________________________________
Contact phone daytime ___________________________ Cellular _______________________________
List the menu items that your business/restaurant will be providing at the event:
Payment Type: ($300 for all Restaurants participating) ($100 refunded) or Non Food Vendors ($500) (Non
Payment due by August 1, 2010
Credit Card Type: ___________
Credit Card Number: _________________________________
Exp Date: ______________
CSV (3 or 4 digit number on front or back of card): ___________
Signature of acceptance: Manager/Owner __________________________________________________
Check Enclosed: __________________
_______ No, we will not be participating in the 2010 Taste of Sandy this year.
A Taste of Sandy – Food Safety Requirements
Introduction The goal of “A Taste of Sandy” is to promote your restaurant and the services it offers to
Guests. Food Safety is our #1 concern and priority. Please take time to read, understand
and be in compliance of the guidelines below.
Chef / Owner
Utah Food Services
South Towne Expo • Utah Food services has the exclusive food and beverage distribution rights
Center within the South Towne Expo Center.
• Prior written authorization must be obtained by exhibitors and sponsoring
organizations before they may distribute sample food and/or non-alcoholic
beverage products in the Center.
• Prior approval must be obtained by exhibitors and sponsoring organizations
before use of cooking equipment at the Center.
• A Food and Beverage Sample Distribution Application is attached as page 4.
Approved Samples • At the Discretion of Utah Food Services, exhibitors who do not comply will be
asked to remove the items from the facility or be subject to fees and / or
Item Limitation Items that re dispensed are limited to:
• Products manufactured or produced by the exhibiting firm.
• A maximum of 2 ounces in a 3 ounce or smaller container.
Standard Fees Standard fees for storage, handling, delivery, etc., will be charged where applicable.
Disposal Costs Costs associated with the disposal of trash, waste, grease, etc. from exhibitor sampling is
the responsibility of the client.
Not Allowed Restroom, concession stands and / or facility kitchens are not to be used as exhibitor
Exhibitor Securing all necessary licenses, permits, etc., is the responsibility of the exhibitors.
SLVHD Authority Exhibitors are responsible for complying with all Salt Lake Valley Health Department
regulations regarding food sampling, equipment, maintained temperature, etc. If the
exhibitor is not in compliance or does not obtain the proper permits, SLHVD can shut
down the booth.
Permit Visibility Restaurateurs and personnel must
• Have their Food Handlers Permit in the booth during ‘A Taste of Sandy’.
• Must have Food Handlers Permit or Copy.
Contamination Proper guards to protect food (sneeze guards, etc.) are generally required by SLVHD for
Guards a public event. Ask the Department for clarification of this ‘gray area’.
Cold Food Your cold food should leave your facility at no more than 41 degrees F.
Hot Food Your hot food should leave your facility at no less than 135 degrees F.
Maximum Time • Four hours is the maximum amount of time SLVHD regulations permit food to
be away from maintained refrigeration or heat. Foods must also not be ‘left out’
in direct sunshine.
• SLVHD has determined that foods are ‘Safe’ during the four hours. This does
not imply that your food will ‘Taste’ best.
Probable Risk You must consider this four hour time limit in your plans for preparation, travel, and
display to the guests. As the event is scheduled to be open for three hours, you will be
taking the risk of probably serving food that does not comply with food safety regulations.
Liability Utah Food Services can be held liable for any issues arising from the consumption of
suspect food or beverages. It is not a risk that we will take lightly. UFS will require you to
keep your hot food and cold at ambient (existing on all sides) temperatures.
Ensure Compliance To ensure compliance with SLVHD safe food regulations, Utah Food Services offers:
• Rental of chaffing dishes at a ‘nominal’ fee.
• Rental of NSF Certified Hot and Cold Food Transports at a ‘nominal’ fee.
• Use of NSF cooler space at the Exposition Center at no charge / pending amount
of space required.
• Use of UFS ovens and deep fryers at nominal fee / pending time of usage and
amount of space required. (There may be associated costs for any use of products,
i.e. deep fry oil, cleaning of equipment, etc.)
URL: www.utahfoodservices.com . Please inform Kathy Kranz of your participation in ‘A
Taste of Sandy’ to receive discounted prices.
Requirements of Each Restaurateur must:
Utah Food Services • Submit a ‘Food and Beverage Sample Distribution Application’ (on page 4)
listing your intent of what you plan to serve. This must be submitted one week
prior to the event for approval. The approval process will be simple if the
guidelines are followed.
• Have Workers’ Compensation Insurance to be considered to use your kitchen
• You are required to fill out the attached HACCP flow chart. Information is
- Temperature of food upon departure from your restaurant.
- Temperature of food upon arrival at South Towne Expo Center.
Please be sure to list a contact person and a phone number in case we have any
questions. (Due to time constraints, the lack of contact person will significantly slow
the approval process.)
Hoops We are sorry there are so many ‘hoops for you to jump through’, especially when you are
already providing outstanding complimentary food. But is the reality of the 21st century.
You will actually find us easy to work with. We are here to assist you and we will do all
we can to help make ‘A Taste of Sandy’ a successful event.
Chef / Owner
Utah Food Services
Food Safety Requirements
Please provide the following information to Utah Food Services in the Food and Beverage Sample Distribution
Application so that we can approve your sample intents.
Company and Description of Business
Contact Phone & Fax
Products and portions to be sampled
FOOD SAFETY REQUIREMENTS
This form must be completed and turned in to Utah Food Services PRIOR to the
event date (please fax to 566-0346)
EVENT: ______________________ EVENT DATE: _____________________
BOOTH #: ____________________ SHOW HOURS: ____________________
Company Name: _____________________________________________________
Contact Name and Title: ______________________________________________
Phone: _______________ Cell Phone ______________ Fax: _________________
Email Address: ______________________________________________________
Products to be sampled: _______________________________________________
Sampling Size: ____ oz Presentation: ____ Chafers ___ on Ice ___ Other
____ Current Food Handlers Permits ___ Gloves ___ Hats ___ Serving Utensils
Temperature Sensitive Food Back Up Storage:
____ Hot Box ____ Ice Chest ____ Freezer _____ Off Floor ____ Other
South Towne Expo Center Contact:
Event Manager: ____________________ Phone number: ________________
Utah Food Services – On Site Catering Department Office ~ 801.531.0226
Contact Name: Kathy Kranz Dorobiala UFS Sales Manager
LIABILITY WAIVER AND CONDITIONAL AGREEMENT:
All participants (staff and vendors) preparing food, must prepare food, serve food
and store food in accordance with the Salt Lake Valley Healthy Department food
handling regulations in regards to the refrigeration, storage and the cooking of food
items at proper temperatures in addition to maintaining proper temperatures in
transport and presentation of product. Participant is solely liable for any infraction
of said code that results in citation or causes any health incident. ______ initial
By signing this contractual form, ____________________(company name) and
__________________ (acting agent) assumes ANY and ALL liability and
responsibility for ANY vendor, staff member or volunteer who suffers ANY kind of
injury while on South Towne Expo Center / Salt Palace property. _____ initial
In addition, _____________________ (show name) and _________________ _____
(company name) may NOT hold the STEC, SPCC, Utah Food Services AND / OR
the County of Salt Lake City liable for ANY incidences that may arise from this
(these) event(s). ______ initial
Printed Name, Title and date
Booth inspected by: ___________________________________ (UFS representative)
• You will be notified only if your application is denied.
Please fax or email Jeff Wright:
South Towne Expo Center
Policies, Procedures & Requirements for Sale of Food or Beverage
Utah Food Services has the exclusive food and beverage distribution rights within the South Towne
Exposition Center. The sale of any food on or non-alcoholic beverages must meet the following
conditions and pay the following fees.
GENERAL CONDITIONS: All requirements must be met before approval can be granted
1. The product to be sampled must be the primary business of the exhibitor
2. The exhibitor must provide a copy of a current Business License
3. The exhibitor must obtain and provide a copy of a Salt Lake Valley Health
Department permit, located at 788 E. Wood Oak Lane, 801-313-6620. Exhibitors are
responsible for complying with all Salt Lake Valley Health Department regulations
regarding food sampling, storage, equipment, temperature, etc. If they are not
incompliance or do not obtain the proper permits, the Health Department will close
4. The exhibitor must provide liability insurance with SMG-South Towne Expo, Salt
Lake County and Utah Food Services listed as additional insured
5. Use of cooking equipment must have prior approval from the facility & Fire
6. Standard fees for storage, handling, delivery, etc. will be charged, where applicable.
7. Restrooms, concessions stands and/or facility kitchens may not be used as exhibitor
8. Costs associated with the disposal of trash, waste, grease, etc from exhibitor sampling
is the responsibility of the Exhibitor.
1. Applications and approvals must be made no later than four weeks prior to the first
day of the event.
To apply, please fill out the following form & remit to: Jeffrey Wright, Fax 801-566-0346
SALE OF PRODUCT FORM
SALE OF PRODUCT:
If you are requesting permission to sell a food product for on-premise consumption, the
following fees apply, in addition to general conditions and fees listed above.
• Fee, per day of Event
• Payment is due in full, two weeks prior to the first day of Event
Event: ________________________________ Event Date(s)_________________Booth
Contact: _______________________________ Phone:
____________________ Fax: ___________________
Description of Business:
SALE OF PRODUCT
Menu items to be sold:
MENU ITEM PRICE
Product Sale approved by _________________________
Product Sale denied by _________________________
Payment Due ________________ Date Due _____________
Payment Received _________________ Date _________
To apply, please fill out the following form & remit to: Jeffrey Wright, , Fax 801-566-0346
Salt Palace Convention Center
South Towne Exposition Center
Food & Beverage Sample Distribution Application
Utah Food Services has the exclusive food and beverage distribution rights within the Salt Palace
Convention Center. Exhibitors and sponsoring organizations may distribute SAMPLE food and/or
non-alcoholic beverage products with prior written authorization ONLY. NOTE: All samples MUST
receive prior approval and confirmation by Utah Food Services. At the discretion of Utah Food
Services, exhibitors who do not comply will be asked to remove the items from the facility or be
subject to fees and/or commissions.
1. Items dispensed are limited to products manufactured or produced by the exhibiting firm.
2. All items distributed are limited to SAMPLE sizes.
a. Beverages limited to maximum of 2 ounces in 3 ounce or smaller
b. Food items limited to “bite-size” (1 oz. or less)
3. Use of cooking equipment must have prior approval from the facility & Fire Department.
4. Standard fees for storage, handling, delivery, etc. will be charged where applicable.
5. Food and beverages items used as traffic promoters (i.e. coffee, popcorn, bottled waters,
sodas, bar service, etc.) MUST be purchased from Utah Food Services.
6. Restrooms, concessions stands and/or facility kitchens may not be used as exhibitor clean-up
7. Costs associated with the disposal of trash, waste, grease, etc from exhibitor sampling is the
responsibility of the Client.
8. Securing all necessary licenses, permits, etc. is the responsibility of the exhibitor. Please
contact the Salt Lake Valley Health Department at 801-313-6620, located at 788 E. Wood
Oak Lane, for permit information.
9. Exhibitors are responsible for complying with all Salt Lake Valley Health Department
regulations regarding food sampling, storage, equipment, temperature, etc. If they are not
incompliance or do not obtain the proper permits, the Health Department can close their
Event: __________________________Event Date______________Booth # ______________
Contact: _______________________________ Phone:
____________________ Fax: ___________________
Description of Business:
Products and portions to be sampled:
You will only be notified if your request is denied.
Jeffrey Wright, Fax 801-566-0346