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Maximize Manpower – Use Volunteers
A well-run food event requires lots of manpower. You will need help in the kitchen, as well as
servers, greeters, and ticket sellers. Look to your partner organizations, friends and family as a
source of volunteers. You may want to specifically target a partner organization as a source of
volunteers.
At your event, make your manpower visible to your guests by using name tags, t-shirts, or costumes
that match your theme. Make the event enjoyable for everyone by being organized and well
staffed. If your event is large and complex, orient volunteers ahead of time. Reward your
volunteers by having a special after party for them. Use their experiences at the event to help
improve the next one.
Comply with Food and Safety Regulations
For your guests to have a positive experience at your local food event, the environment and the
food needs to be safe. There are several steps to be taken to ensure this is the case. Additional
insurance may be required, as well as liquor licenses and temporary food establishment permits.
Most local food events will fall under either part 4 – Special Events and Temporary Food
Establishments or part 5 - Community Organization Function of the Alberta
Public Health Act,
Food Regulation. Both part 4 and 5 require the event organizer to notify Alberta Health Services
that an event with food is going to take place. Make contact with a local Alberta Health Services
Public Health Inspector early in your project. Inspectors enforce the Alberta
Public Health Act
and
can help you interpret the regulations for your event. Develop a good relationship with your public
health inspector to ensure the success of your event.
If there is more than one local food event in your future consider taking a two-day Food Safe
course offered by Alberta Health Services. To expand your understanding of the food safety
regulations refer to sections 6 and 7 of to the online Marketing Food Safely Manual (http://www1.
agric.gov.ab.ca/$department/deptdocs.nsf/all/explore13314).
One possible way to reduce risk is outsourcing the food handling to professionals, either a chef or
catering company. Depending on your event and location, a caterer may not be able to do it
because of regulations. It is recommended you talk to your health inspector before considering
this option.
Insurance and other licenses are also important to acquire as needed and ahead of your event. The
collective/organizing body usually holds the event insurance, as well as any special event and liquor
license required. As with everything else, allow extra lead time to get all the paperwork in place;
12 weeks ahead of your event is not too soon to start.
Event Evaluation
After the event is over and while it is still fresh in your mind take time to evaluate the experience.
One way to know if your event was a success is to go back to your original goal/purpose. Did you