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3 SHOWS, 1 TICKET

A unique format for a global event, which integrates the trade fair offer in the Meat, Seafood and Dairy supply chains, historical sectors of TUTTOFOOD, and the retail sector of Host Milano, with the best of technologies and processing and packaging solutions.


An opportunity to promote the collaboration of the supply chain at an industrial level, create relationships, intercept new targets.

 

BUY NOW YOUR TICKET

Be part of the next MEAT-TECH

22-26 OCTOBER 2021, Fiera Milano Rho (Italy)

image

3 SHOWS, 1 TICKET

A unique format for a global event, which integrates the trade fair offer in the Meat, Seafood and Dairy supply chains, historical sectors of TUTTOFOOD, and the retail sector of Host Milano, with the best of technologies and processing and packaging solutions.


An opportunity to promote the collaboration of the supply chain at an industrial level, create relationships, intercept new targets.

 

BUY NOW YOUR TICKET

Be part of the next MEAT-TECH

22-26 OCTOBER 2021, Fiera Milano Rho (Italy)

Indications for entry to the exhibition centre

How to access the neighborhood

 Access to the neighborhood takes place only after checking the body temperature. The constant use of masks is mandatory. In the wardrobes, clothing and personal items will be stored in special garment bags.

How to access the district during the event

For the days of the event only, with the exception of visitors and exhibitors, all operators involved in the organization and supervision of the event must be in possession of the Covid-19 green certification or have at least one of the requirements specified below:

  • Certificate of vaccination (even of the first dose only after 14 days from the same)
  • Carrying out a rapid molecular or antigen test with negative results within the previous 48 hours
  • Certificate of recovery from Covid-19 infection within the previous 6 months

Access and Ticket Office

The use of digital technologies has been implemented in order to automate organizational and participatory processes with the incentive of pre-registration systems in order to contain possible gatherings.

Disclosure

An important information campaign was promoted on the prevention and protection measures adopted and to be adopted, with the aid of both special signs and fixed signs and digital systems. The presence of dedicated personnel is guaranteed in order to monitor and promote compliance with the prevention measures, however making due reference to the sense of responsibility of individuals.

Cleaning and hygiene

Cleaning has been intensified through the implementation of fixed sanitary facilities and frequent cleaning of all the surfaces of greatest contact (handles, handrails, pushbutton panels, etc.). Disinfectant gel dispensers have been prepared and evenly distributed in the areas of greatest walkability. The air recirculation functions have been excluded in the pavilions, thus ensuring adequate ventilation.

Management of the exhibition areas

Preparations

There are no particular requirements on the materials to be used, but it is suggested to prefer those that are easily washable. In the exhibition areas, the spaces between the areas of the individual exhibitors are remodeled in order to encourage respect for interpersonal distancing. Access during the set-up phases must be done by carefully following the instructions in the assembly and disassembly circulars.

Assembly

The activities, where possible, must begin with the assembly of the boundary walls with the other stands, creating in fact and from the beginning a physical barrier capable of eliminating and / or further reducing interference, guaranteeing, at the same time, social distancing.

The poles of attraction

They will be distributed evenly throughout the event area with the aim of regulating turnout and promoting the maintenance of interpersonal distance.

During the event

Responsibility

It should be remembered that each Exhibitor, within its own leased exhibition space, holds the legal availability of the area and is therefore the holder of the primary guarantee position towards the subjects who are within the aforementioned space.

Promotional information material

Any information, promotional materials, gadgets can be made available preferably in self-service displays (which the visitor accesses after hand sanitization) or using digital systems.

How to access and clean the stand

Exhibitors must ensure the internal cleaning and sanitation of their stands. During the days of the event it is necessary to define clear rules of access and exit, in order to avoid gatherings and ensure the maintenance of at least 1 meter of interpersonal distance. In the case of handling of the products displayed by visitors / operators, preliminary hand disinfection must be made mandatory. Alternatively, disposable gloves must be made available for mandatory use.

Use of masks

Inside the fairgrounds, visitors must always wear a mask, as do all operators. For reception desks it is preferable to provide for the installation of suitable protective barriers.

Restaurant services

Organization of the service

Any dedicated sessions must be arranged in such a way as to ensure the necessary social distancing of at least 1 meter, this distance can possibly be reduced only by resorting to the installation of physical barriers between the different tables adequate to prevent contagion via droplets. Consumption at the counter is allowed only if the usual interpersonal distance can be ensured. It is possible to organize a buffet mode through administration by personnel in charge, excluding the possibility for visitors to touch what is exposed and in any case providing for the obligation to maintain the distance and the obligation to use a mask to protect the streets. respiratory. The self-service mode can possibly be allowed for buffets made exclusively with single-portion packaged products. In particular, the distribution of food must take place with organizational methods that avoid the formation of gatherings also through a reorganization of the spaces in relation to the size of the areas; Appropriate measures must also be evaluated (eg. signs on the ground, barriers etc.) to ensure interpersonal distancing of at least one meter during queuing for access to the buffet.

Personnel equipped with masks

The service personnel in contact with visitors must use the mask and must carry out frequent hand sanitization (before and after each table service).

Constant cleaning and sanitizing of surfaces, tools and reusable containers

At the end of each table service, all the usual surface cleaning and disinfection measures must be taken, avoiding as much as possible reusable if not disinfectable tools and containers (salt shakers, cruets, etc.) for which the use of single-serving portions is recommended.