Catering & Sampling

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The RULES & REGULATIONS state that all food and beverages consumed on the NEC premises must be obtained from the NEC or their agents. Any deviation from the above must be after discussion with the Organisers and with the permission in writing of the NEC.

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Exhibitors are reminded that the NEC Catering has sole rights for the sale or distribution of any article of food, drink and tobacco in the NEC.

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ALL exhibitors who wish to sample food, cook on site, commercially retail food and beverages for immediate consumption (EXCLUDING ALCOHOL) will need to complete and apply by returning details on the Food Safety Information Form.

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Any beverages or food items supplied/retailed not directly related to the company business will be chargeable. Café operations with or without seating and restaurants/complex catering will continue to be charged according to the activity. There will be no charge for bite sized food sampling.

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In order to allow you to supply food and beverage products during the open period of the exhibition and to comply with Food Safety and Health & Safety legislation at the NEC, you agree to:

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1. Adhere to standards required of you in pre-show guidance;

2. To be registered with your Local Authority food safety department;

3. To act on any relevant request made by the Gage team and Food & Safety team at the NEC.

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NO REQUEST FOR THE SUPPLY OF FOOD AND BEVERAGES WILL BE DEEMED ACCEPTED AND AUTHORISED UNTIL WRITTEN CONFIRMATION IS PROVIDED BY THE NEC LTD OR GAGE HEALTH

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Food Safety

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Exhibitors must ensure that all food provided to the public is safe to eat whether for financial gain or by way of hospitality. It is the responsibility of all Exhibitors handling open food that they are in compliance with the Food Safety Act 1990 and all Regulations made under it, as enforced by the Environmental Health Department, Metropolitan Borough of Solihull and any other authority as appropriate. Failure to comply with/maintain these standards will be the sole responsibility of the Exhibitor and any recourse will be to the Exhibitor.   All exhibitors are required to submit their H&S DECLARATION detailing their activity at the show. Failure to comply with or maintain these standards will be the sole responsibility of the Exhibitor and any recourse will be to the

Exhibitor.  

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Exhibitors who need advice on hand-washing facilities or refrigeration requirements should contact the Organisers.

The minimum hand hygiene requirements expected of Exhibitors are:

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Dedicated hand-wash basin with adequate supply of hot water, liquid soap and hand drying facilities. This should be set up before any food preparation begins.

 

Minimum arrangements Exhibitors are required to have in place to maintain food safety at the event which can be viewed here. 

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SINKS / WATER & WASTE

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Exhibitors are reminded of the requirement for adequate washing and washing-up facilities where food or beverages are being sampled, sold or prepared. On planning your stand you need to ensure you have access to service ducts on your stand site. Sinks connected to the mains can be hired from the NEC here.

 

 

PORTABLE HAND WASH BASIN

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Fillable handwash units such as the Teal Handeman Xtra are commonly used in the industry, for example click here. 

 

You can hire a temporary handwash unit, along with additional items such as blue roll, wipes etc from the NEC. Please click here to see the different options.

 

WATER & WASTE

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The NEC Technical department is responsible for supplying the above services to stands.
 
Please note that it is highly recommended when ordering water and waste that you ascertain where the supplies arrive on your stand from the floor ducts, versus where they are to end up with your proposed design. In some cases a raised platform will be required to alleviate unsightly pipes crossing the stand.

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Food Safety/Hygiene Information & Regulations

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As a Food Business Operator you must identify any step in the food business, which is critical to food safety and ensure that adequate safety procedures are identified, implemented, maintained and reviewed. These procedures must be written down and be available for officers to check when they visit your stall.

Every stand must be kept clean and in such good order, repair and condition as to enable it to be effectively cleaned. For example, in food preparation areas the floor covering must be smooth and impervious and easy to clean.

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The exhibitor/external caterer is responsible for the safe purchase, transport, storage, preparation, regeneration and service of the food and for the disposal of any food waste or materials.

Food:

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• Food for human consumption must be protected against the risk of contamination.

• Food products should be stored to ensure contamination is prevented e.g. store raw and cooked products separately and use of sneeze guards where appropriate.

• No undercooked mincemeat products will be permitted e.g. rare burgers.

• There must be adequate provision for maintaining & monitoring suitable food temperature conditions, e.g. probe thermometers.

• Chilled foods must be maintained at 8°C or below.

• Food must be cooked/reheated to a minimum of 75°C for 30 seconds or equivalent

• Cold foods on display must be held at 8°C or below.

• Hot foods on display must be held at 63°C minimum.

 

 

Allergens

All food service businesses must be able to supply details of their products that contain any of the 14 recognised allergens:

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Important aspects of the legislation are:

• Exhibitors must be able to demonstrate a thorough understanding of their legal responsibilities under food allergen legislation and be able to confirm whether or not a food product contains an allergen.

• Written allergen information, such as on product labels or as described above, must be available highlighting any unavoidable may contains

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Waste:

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1. Provision must be made for the enclosed storage of waste.

2. Food waste/refuse must not be allowed to accumulate in food areas.

3. Waste oil should be taken off site.

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Imported Foods:

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Imported foods are usually checked at the border inspection post where it enters the EU. For further details contact DEFRA (Department for Environment, Food and Rural Affairs) for products of animal origin www.defra.gov.uk or the Food Standards Agency for fish and products not of animal origin www.food.gov.uk. As there are many restrictions that apply e.g. food products of animal origin, including meat, fish, poultry, egg products, milk products and honey are not allowed entry at Birmingham Airport.

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Documentation:

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Copies of the following documentation must be available on the stand:

• Health and Safety information

• Risk Assessments

• Food Safety information e.g. food business registration and food safety training certificates

• Public Liability Insurance Certificate

Sources of additional (free) information:

• E guide (catering section)

• For further information on allergen requirements for pre-packed or open food (Natasha’s Law) https://www.food.gov.uk/business-guidance/introduction-to-allergen-labelling-changes-ppds

• Safer Food Better Business (Free HACCP) https://www.food.gov.uk/business-guidance/safer-food-better-business-sfbb

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Penalties:

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1. Failure to comply with the requirements of the legislation may result in formal action. A person found guilty of an offence is liable to a fine or imprisonment or both.

2. The event organisers reserve the right to stop an exhibitor trading and to dispose of food if an imminent risk to health is found.

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The information given above is intended as a guide and is not in itself a legal document or substitute for specific Acts of Parliament or Regulations.

Further information or advice on the requirements of the legislation for Food Safety/Hygiene and Importation of Food may be obtained by telephoning Solihull Metropolitan Borough Council on +44 121 704 6837.

 

Additional guidance can be found in the following link - GOVERNMENT GUIDANCE FOR MOBILE CATERING UNITS