Division of Environmental Health Food Safety and Sanitation Program

Serving Samples

Clean and Sanitary Conditions

Maintain clean and sanitary conditions at your station to prevent food from becoming contaminated.

Use clean, sanitized equipment to prepare samples

• Make sure cutting boards, knives, and other equipment are clean and sanitized before use

Wash your hands and change your gloves

• Booths and food products are easily contaminated by unclean hands and gloves

Use clean, sanitized equipment to prepare samples

• Make sure cutting boards, knives, and other equipment are clean and sanitized before use

Set up a handwashing station

• Learn more about setting up your own handwashing station here: Building a Handwashing Station

Use a canopy or other overhead protection

• This will help protect samples from environmental contaminants, such as leaves and bird droppings

Store food off of the ground and away from contaminants

• Use tables and containers that are waterproof, non-porous, and can easily be cleaned
• Keep food away from chemicals, such as bug spray, sunblock, and sanitizers

Preparing Samples

Develop a plan for preparing samples safely.

Food samples should be about one or two bites of product

• Each sample should be offered as a single serving

Use single-use items

• Use plastic or paper cups, plastic spoons, toothpicks, napkins, and other single-use items to serve samples
• Customers should not reuse any serving tools, such as toothpicks

Clean produce

• Wash produce under potable running water before peeling, cutting, or serving

Serving Samples

Develop a plan for serving samples safely.

Consider the flow of customers and the booth set-up

• Identify the best location for the sample station so that samples are accessible and protected

Avoid customer self-service

• Prepare samples so that customers do not have to serve themselves
• This limits the potential for unsanitary contact and contamination

Provide clear labeling and information about ingredients

• Food samples should be clearly identified
• Be ready to provide information about ingredients and allergens

Provide a trash container for discarding sample cups, spoons, and other items

• Alaska is beautiful and we want to make sure waste is disposed of appropriately!

Remember wildlife

• Birds, squirrels, and other critters large and small will take the opportunity to grab a snack, do not forget the potential for an unexpected guest!

Discarding Samples and Clean-Up

Discard samples as needed and clean up properly.

Discard samples when appropriate

• Discard samples if they become contaminated
• Discard samples if you have any concern that they may be unsafe (i.e., held at the wrong temperature for too long)
• Discard samples at the end of the day

Dispose of solid and liquid waste properly

• Any garbage or wastewater must be disposed according to the guidelines of the event or facility

Regulatory References

• 18 AAC 31 Alaska Food Code

Resources and Contacts