68TH Annual National
Conference 2014
Exhibit Hall Webinar
Tradeshow: July 14-16, 2014
Boston Convention & Exhibition Center
Boston, Massachusetts
Today’s Panelist
Sherry Carrigan, VP of Industry
Relations & Meetings
Crystal Harper Pierre, Exhibit
Sales Manager
Questions + Answers
• Type your questions
into the “Question”
box at any time during
the webinar.
• Questions will be
addressed during the
webinar and at the
end as time allows.
ANC Description
SNA’s Annual National
Conference (ANC) is the
“School Nutrition Event of
the Year.” Each July,
thousands of school
nutrition professionals and
industry partners from
across the country gather
for four days of informative
and inspiring sessions,
endless exhibits and
unparalleled networking
opportunities.
Boston Convention &
Exhibition Center (BCEC)
• Exhibit Hall (Hall A & B1)
• 3 General Session
(Ballroom/Level 3)
• 90+ Educational Sessions
(Levels 1 & 2)
• Registration/Market-place
Area (North Lobby)
• Connect Lounges (charging
stations)
Public Safety within the BCEC
• Medical Emergencies:
– Boston Convention & Exhibition Center
Security can be contacted by dialing (617)
954-2222 or ext. 2222 from any house phone
to reach security/paramedics.
– First Aid office is located, directly outside of
the main entrance into the Exhibit Hall (North
Lobby).
Concessions
First Aid
Room
Shuttle Bus
Drop-off
Registration
and
Marketplace
Concessions for Sell
Saturday and Sunday (setup days): 11am – 3pm
Exhibitor Lounge (Hall A):
Monday - Wednesday
• Wicked Good Market is located
in the West Pre function (level
1) of BCEC. The following
stands will be open for
operation: HUB, BOWLS and
HEAT.
• Mon., 7/14: Breakfast: 8am 10am and Lunch: 11am - 2pm.
•
Tues., 7/15: Breakfast:
7:30am - 10am and Lunch:
11am - 2pm.
• Food to Go potable stand is
located in the North Lobby
(level 1) of BCEC.
•
Wed., 7/16: Breakfast: 8am 10am and Lunch: 11am - 2pm.
Volunteer Office – Room 52A
Exhibit Hall
(Hall A & B1)
Exhibit Hall (20 additional booths – 1700 aisle)
General Information
Installation Hours:
Friday, July 11: 7:00am – 6:00pm
Saturday, July 12: 7:00am –9:00pm
Sunday, July 13: 7:00am – 9:00pm
GES Service Desk Hours – Back of the Hall B1
Friday, July 11 – Thursday, July 17: 8:00am – 5:00pm
SNA Registration Hours – North Lobby
Friday, July 11: 12pm – 6pm
Saturday, July 12 - Tuesday, July 15: 7:30am – 5pm
Wednesday, July 16: 7:30am – 12pm
Show Hours
Monday, July 14: 10:00am – 2:00pm
Tuesday, July 15: 9:00am – 11:30am***
Tuesday, July 15: 11:30am – 2:00pm
Wednesday, July 16: 10:15am – 1:15pm
***This exclusive, non-competitive Exhibit Hall time is for
Directors only.
Dismantling Hours
Wednesday, July 16: 1:30pm – 9:00pm
Thursday, July 17: 7:00am – 5:00pm
Special Events
• Inspirational Service: Sunday, July 13 @ 8:15am – 9:15am
• School Nutrition Specialist (SNS) Credentialing Exam:
Sunday, July 13 @ 8:00am – 12:00pm
• SNA Red Carpet Awards Ceremony: Sunday, July 13 @
9:30am – 11:30am
• STEPS Challenge Wellness Event: Tuesday, July 15 @
6:00am – 6:45am
• Exhibitor Sign-up for ANC15 Salt Lake City: Tuesday,
July 15 @ 7:30am – 3:30pm / Exhibitor Lounge (Hall A&B1)
• Directors-Only All Access Pass: Tuesday, July 15 @
9:00am-11:30 am
Final Event: Huey Lewis & the News
Wednesday, July 16; 8:00 pm – 9:30 pm; Boston Convention &
Exhibition Center (Ballroom – Level 3)
Cost for Tickets: $125 per person
Hotel Listings (14 hotels)
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Westin Boston Waterfront (Headquarters Hotel)
Seaport Boston Hotel
Renaissance Boston Waterfront
Hilton Boston Downtown/ Faneuil Hall**
Boston Omni Parker House**
Hyatt Regency Boston**
Courtyard by Marriott Boston Tremont**
DoubleTree by Hilton Boston Downtown**
Boston Marriott Copley Place**
Sheraton Boston**
Hilton Boston Back Bay**
Westin Copley** NEW
Boston Park Plaza** NEW
Revere Hotel Boston Common** NEW
** Shuttle Service Provided to this hotel
SNA’s Official Housing Bureau: Conference Direct at (877) 440-7549
Available M-F, 9am-5:30pm (EST)
SNA Official Show Vendors
Tradeshow Decorator: GES/Global
Experience Specialist
(800) 475-2098; www.ges.com
Lead Retrieval & Registration Company:
EPIC, Inc. (980) 223-3777;
leadinfo@epicreg.com
Audio Visual Rentals: AVMG (214) 3432864; exhibits@avmg.com
SNA Advertising: Boyce Media Services
Barbara Boyce, (303) 337-6854;
bboyce@rmi.net
SNA Photographer: EZ Event
Photography – Jim Ezell
(562) 277-6292; jezell@usa.net
Electrical, Internet, Plumbing, Rigging &
Wireless Services: Massachusetts Convention
Center Authority (MCCA/BCEC) (617) 9542000; www.massconvention.com
Boston Convention & Exhibitor Center Catering
Department: Levy Restaurants – Melissa Earl,
(617) 954-2812; mearl@levyrestaurants.com
Boston CVB: Lisa Deveney, Director of
Convention Services (617) 867-8216;
ldeveney@bostonusa.com
List Rentals: INFOCUS Marketing (800) 7085478; customerservice@infocuslists.com
ANC14 At a Glance
ANC 2013 Kansas City
• 5,488 Pre Registration
• 849 Exhibitor Booths
ANC 2014 Boston as of 5/13
• 2,310 Pre-Registered
Attendees; compared to
last year 1,384 at 9
weeks out to ANC.
• 380 Exhibiting Companies
• 869 Exhibitor Booths
– 54 NEW Companies
• 385 Exhibiting
Companies – 50 NEW
Companies
Important Documents
• Boston Convention & Exhibition Center
– Certificate of Insurance
• Levy Restaurant & Catering
– Sampling Authorization Form
• Boston Health Department
– Temporary Food Service Application
Certificate of Insurance
Certificate of Insurance
The Boston Convention & Exhibition Center requires the following coverage be on your
Certificate of Insurance:
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General Liability: $1,000,000 million
Automobile Liability: $1,000,000 million
Excess/Umbrella Liability: $1,000,000 million
Workers Compensation: $500,000 thousand
Description: 2014 Annual National Conference, July 13- 16, 2014, Boston
Convention & Exhibition Center, GES – Global Experience Specialist
Holder: School Nutrition Association – 120 Waterfront St. Suite 300 National
Harbor, MD 20745
Why is Insurance Required? Please believe me when I say accidents do happen at
events. People slip and fall. People are hurt by products or have allergic reactions.
Displays regularly fall damaging other exhibitors property and occasionally hurting
someone. The best business practice is for everyone who attends an event to be
responsible for their own acts and products by having insurance in place to handle the
common claims that arise.
Sampling Authorization Form
Sampling Sizes
All items are limited to SAMPLE SIZE and must be
dispensed/distributed in accordance to Local and State Health
Codes:
1. Non-Alcoholic Beverages limited to maximum of 8 oz. Sample
Size.
2. Food items are limited to maximum of 4 oz. Sample Size.
3. All food/beverage items brought in are required by the Boston
Health Department to have a temporary Health Permit. This
includes prepackaged food samples, samples not intended for
consumption on the show floor and bottled water.
Boston Health Dept.: Temporary Food
Service Application
Boston Health Dept.
• First Section: YOUR COMPANY INFORMATION
• Section Two:
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Name of Event: 2014 Annual National Conference
Event Coordinator: School Nutrition Association
Phone: 301-686-3100
Event Address: Boston Convention Exhibition Center (Hall A &
B1) 415 Summer Street Boston, MA 02210
 Date of Event: July 13 – 16, 2014
Section Three: List All Food/Beverage Items &
Location Purchased
•
Education/Equipment/Software/Supply:
NONE
•
Education/Equipment/Software/Supply:
pre-package item (ex. candy/mints;
purchased at Walmart)
•
Food & Beverage Companies: Prepackaged items (ex. muffins or bottled
water); Manufactured & Distributed from
your Company’s Warehouse (City &
State)
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Food Company: Food item (ex. pizza,
chicken nuggets, fruit & vegetables, etc.);
Manufactured & Distributed from your
company Warehouse (City & State)
Section Four: Preparation/Cooking Facilities
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Food is being prepared onsite
within the booth; convection oven
will be installed within booth.
•
Food is being prepared onsite by
Levy Restaurant & Catering
(BCEC)
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Food is being prepared offsite;
Local company facility (provide
address)
•
Paper products will be used
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Washing Sink will be installed with
hot & cold water in booth
Section Five: Food Protection
•
Food/Beverage items contained
within booth or items are
transported from local facility within
a food truck
•
Refrigeration: Yes or No
•
Refrigerator & Freezer within the
booth or GES/Levy providing
refrigeration of food/beverage
items
•
Hot cabinets, heating lamps,
heated stones, cold wells, coolers
with ice packs, etc.
•
Clear removable covers,
clear wrap, etc.
Sections Six & Seven: Garbage & Rubbish and
Personnel & Handling Practices
•
Covered trashcans within booth or
Conference Center pick-up
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Number of employees handing
food?
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Handing Washing set-up within
the booth
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BCEC: Halls A & B1
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Hair Restraints: Yes
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Gloves: Yes
Boston Health Dept.
The Inspection of
Booths will take place
on Monday, July 14 @
8:00am.
 The Boston Health
Dept. Inspectors will
be present on the
Exhibit Floor to
evaluate your booth.
IF your booth is found
not in compliance,
your booth can not
open for the
tradeshow.
Items you need for your Booth
 Hand Washing Station for those companies serving food and
beverages (includes pre-package items).
 Disposable Gloves, Hairnets, Cleaning supplies
 Utensils, Napkins, Plates
 Ice Packs
The Home Depot - South Bay/Boston
5 Allstate Rd, Boston, MA 02125
Hours: 6:00 am – 10:00 pm
Located 10 minutes from the BCEC
Temporary Food Stand Hand-washing
Set-up
Basic Food Safety
Food Handlers should follow
these food safety measures:
 Hands - Wash hands
frequently. Use disposable
paper towels, as much as
possible, for drying hands.
Disposable Gloves
should be worn at all
times when handling
food.
 Hair restraints - Hairnets
should be worn at all
times when handling
food.
Best Practices 1: Practice Good Personal Hygiene When To Wash Hands
 Before starting to work with food, utensils, or equipment.
 During food preparation, as needed.
 When switching between raw foods and ready-to-eat
foods.
 After handling soiled utensils and equipment.
 After handling boxes
 After coughing, sneezing, using a tissue, or using tobacco
products.
 After eating and drinking; No eating in booth.
 After touching bare human body parts; Shaking hands.
 After using the toilet, wash hands at a hand-sink in the
bathroom; and again when returning to work.
Best Practices 2:Transport foods at proper
temps to prevent rapid bacterial growth
 Hot prepared foods: >140 F ; chafing dishes must be kept
above 140 degrees F.
 Cold perishable foods (milk, yogurt, most dairy products):
32 F – 40 F
 Frozen foods (frozen meats) <15 F
 Coolers with ice packs
Best Practices 3: Reduce possible crosscontamination
Eliminate the transfer of bacteria from one food to another:
 Ensure that raw meat doesn’t contact ready-to-use food
or fresh produce.
 Keep liquid soap & bleach for cleaning and sanitizing.
Clean work surfaces between contact, especially
between raw and cooked foods. Wash utensils &
equipment between uses.
 ALWAYS store chemicals and cleaning supplies away
from food.
Best Practices 4: Food Sampling
 Prepare samples ahead of time if possible; in a sanitary manner.
 Food Handlers/Servers should always wear hand gloves and change
frequently.
 Cover samples to protect food from contamination (use clear
removable covers, clear wrap, etc.).
 Provide disposable single-use utensils (toothpicks, plastic forks, etc.) .
 Put out small amounts of a sample (4oz food and 8oz beverages).
 Samples should not be out NO MORE than 2 hours at room temp!
 Keep HOT foods HOT & COLD foods COLD!
 If using cutting utensils at booth, bring clean portable water and dish
detergent. DO NOT cross contaminate knives or cutting boards.
 Any fresh fruits and vegetables should be washed before cutting and
served.
 Many consumers have food allergens: post a list of all
ingredients and clearly identify any common allergens.
QUESTIONS?
• Type your questions
into the “Question”
box at any time during
the webinar.
• Questions will be
addressed during the
webinar and at the
end as time allows.
SNA Industry Relations & Meetings Dept.
Sherry Carrigan, CAE
VP of Industry Relations & Meetings
scarrigan@schoolnutrition.org; ext. 151
Membership, Meetings, Exhibits & Sponsorship
Cheryl Thompson, CMP
VP of Meetings
cthompson@schoolnutrition.org; ext. 130
Meetings, Logistics & Housing
Crystal Harper Pierre
Exhibit Sales Manager
charper@schoolnutrition.org; ext. 140
Exhibits Sales
Nita Artis, CMP
Meeting Specialist
eartis@schoolnutrition.org; ext. 127
Meetings & Logistics
Nicolette Daleske
Industry Relations Associate
ndaleske@schoolnutrition.org; ext. 173
Membership & Sponsorship
Markita Bullock
Meetings Assistant
m_bullock@schoolnutrition.org; ext. 146
Housing & Registration
Thank You for Your
Cooperation!
Your help in making this conference successful &
enjoyable is very much appreciated by everyone
within the SNA family.
Have a Great Conference!