Exhibitor Resource Center

March 10-12, 2024 / Boston, USA

Boston Department of Health Temporary Food Service Requirements

The Department of Public Health, City of Boston, requires that anyone who prepares and serves food at a fixed location for a period of not more than 14 consecutive days in conjunction with a single event or celebration, must acquire a Temporary Food Service Permit. 

To facilitate the permit requirements, please complete the application below and return it to Event Management as soon as possible.
Event Management will assume all costs related to the Temporary Food Service Permits.

*Please read the requirements below before filling out the application located at the bottom of this page*

Temporary Food establishments shall comply with the following requirements of the Board of Health:

Temporary Food Service/Health Permits
  • City of Boston Health Department Food & Beverage Permits must be applied for and issued prior to exhibiting, distributing, or selling any food & beverage products, whether they be pre-packaged, bulk, cooked on the premises or cooked off-premises, transported to and served or sold at the Boston Convention & Exposition Center.  
  • The premises at which the products were prepared and cooked must be properly permitted in the municipality where located. 
  • The form of transportation must meet all City of Boston Health Code Regulations for food and beverage transporting vehicles.  
Local Ordinances
  • All exhibitors who distribute food and beverage samples must conform to the Boston Department of Health Regulations.
  • Only No Trans Fat Foods Can Be Served
Booth Hand Washing Set-Up
  • When preparing and serving raw foods and/or when cooking food from a raw state, a booth hand washing set-up is required within the booth. Exhibitors may set up their own hand washing station. Please reference this diagram for instructions on how to set up Hand Washing station.
  • These units may also be rented from Levy Restaurants at the Boston Convention & Exhibition Center. 
Sanitation
  • The exhibitor must bring their own Supplies for Food & Beverage sanitation.  These supplies include the following:  thermometer, alcohol swipes, food handling gloves, hats, paper towels, anti-bacterial hand soap and hand sanitizer.
  • Use sneeze guard or cover open food
  • Wear clean outer garments/aprons and restrain hair with hats/scarves
  • Do not work if you are ill with any infectious disease
  • Wash your hands before starting food preparation after visiting the restroom, smoking or eating
  • Use tongs, disposable plastic gloves or single use tissues when handling food
Equipment
  • Equipment shall be located and installed in a way that prevents food contamination and also facilitates cleaning the equipment.
Food-Contact Surfaces
  • Contact Surfaces of equipment shall be protected from contamination by consumers and other contaminating agents
Single-Service Articles
  • All temporary food establishments without effective facilities for cleaning and sanitizing tableware shall provide only single-service articles for use by the consumer
Temperature Control
  • Potentially hazardous food should be maintained Hot at 140 degrees F or above and Cold at 41 degrees F or below.  
Food & Beverage Procedures
  • All raw foods and beverages to be served hot must be cooked to proper current Federal Food Code and current Massachusetts Food Code Guidelines and held at the same temperature guidelines for serving.  
  • All prepared cold foods and beverages must be stored and presented for serving at the proper current Federal Food Code and current Massachusetts Food Code Guidelines. 
  • Raw and cooked food must be kept separate
Storage & Containers
  • Store all foods at least 6 inches off the ground. Containers must meet all FDA Food Container Guidelines.
Portions
  • All on-site food samples must not exceed two-ounce portions, and all on-site non-alcoholic beverage samples must not exceed four-ounce portions.
Cookies & Crackers
  • All cookie and cracker samples must be distributed in pieces (broken, half portions, etc.)  Individual packages containing one or more cookies are not acceptable for distribution.  
  • Packages must be opened, and contents distributed in pieces.
Bulk Samples
  • Food and beverage samples intended for take home use or off-site consumption, must be packed for carry out.  The package sizes are subject to Sampling authorizations.
Booth Hospitality Candies
  • Candies at individual booths intended for hospitality or attendee attraction must be individually wrapped.
Ready to Eat Foods (RTE)
  • RTE foods if not pre-packaged must be distributed to the public with the use of such items as deli tissue, tongs, gloves, etc.  No bare hand distribution is permitted.
Consumer Advisory
  • An Exhibitor must inform the consuming public of any products or conditions of the products to be served or offered that could affect a person’s health. This must be done in clear oriented literature and/or signage displayed at the booth. 
Shellstock
  • All shellstock must have a copy of the tag that comes with the product on hand.

Click on the button below to fill out the application

Temporary Food Service Permit Application
 

Please submit your completed
application to Cassady Applegarth
capplegarth@divcom.com

Questions?

Please feel free to e-mail us at customerservice@divcom.com, use the chat feature below, or call +1-207-842-5508. We look forward to working with you in preparation for a successful event!