If you are serving a food sample at the event, you need to submit the below information by the associated deadline in order to maximize your marketing and event experience.
Please click the header on each section below to access the form or document.
In order to serve your food samples at the event, you must fill out this form, and I will provide your information to the Minnesota Department of Health permitting office and they will contact you to secure the permit. We will pay for the application fee, so please focus only on getting the needed information to the state.
If you have a Seasonal Food Permit issued by the Minnesota Department of Health, please email it to Rick Krueger at rkrueger@greenspring.com.
The contact with the state that will be reaching out to you is: Greg Nelson | greg.nelson@state.mn.us | 651.201.4259
Hand-Washing Stations: You are required to have hand washing supplies if you are sampling food. They are also available for rental (subject to availability) via the Show Service Order Form. You are responsible for complying with all Minnesota State Health Department regulations of food items.
Special Event Food Stand Requirements
Please submit a copy of your businesses comprehensive insurance policy (COI). Required for all sponsors and exhibitors. Please email it to Jordyn Tayloe | jtayloe@greenspring.com.
DUE: 5/24
ADDITIONAL OPPORTUNITIES & DOCUMENTS THAT MAY APPLY TO YOU AS A FOOD SPONSOR OR EXHIBITOR ARE LISTED BELOW:
MN REVENUE OPERATOR CERTIFICATE OF COMPLIANCE FORM (ST-19)
If you are going to sell any prepackaged food, or sell your brand swag (t-shirts, stickers, etc.) at the event. You must submit an ST-19 form. Please email it to Jordyn Tayloe | jtayloe@greenspring.com.
DUE: 5/24
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Food Vendors Safety
Any food vendors providing food samples at the event must be located under the pavilion of CHS Field or use a tent. If you are a vendor who will be cooking onsite using a grill, see below.
Grill & Open Flame Requirements:
Vendors grilling onsite can not grill under the CHS Field pavilion section of the concourse and will be placed on the show floor accordingly.
Vendors grilling onsite must have floor/ground covering that covers their cooking area and extends 2′ beyond the footprint of tent/booth space on all sides. Minnesota Monthly will provide the material.
BOOTH TENT | All Exhibitors using a grill are required to have a tent. This can be self-secured or rented from Greenspring Media’s Show Service Order Form. Please lower your tent at night to prevent damage. We are not responsible for damaged booths due to weather. Rental cost: $275
Following are the St. Paul Fire Prevention regulations for food booths/vehicles where cooking is being conducted. Please meet these guidelines to prevent any issues with the Fire Marshall.
– Provide a fire extinguisher with at least a 2A-10BC rating for each booth/vehicle.
– If a deep fat fryer is being used, a fire extinguisher with at least a K rating must also be provided.
– All propane tank installations must be secured and provided with gas shut-offs. All connections between tank and cooking equipment must be by means of either a listed/labeled L.P. gas hose or flexible flared copper tubing.
– Flexible L.P. gas hose may be prohibited where a hazard is determined to exist by the Fire Inspector due to the location of the hose.
