Cooking on Stand
Cooking on your stand
All exhibitors cooking must complete the Cooking on Stand Permit part of the Sampling Food & Beverages (Non Alcoholic) order form. Exhibitors who do not complete this form will not be allowed to cook food onsite.
Exhibitors cooking food at the show are obliged to adhere to Work Health and Safety and Food Safety Guidelines.
Work Health and Safety Obligations
Whilst cooking onsite all exhibitors must follow the guidelines stipulated below:
- The operator to be present at all times during cooking. Cooking equipment is not to be left unattended when in use.
- A fire extinguisher and fire blanket must be present on the stand.
- Any naked flame or hot surface must be positioned so that it cannot be knocked over or come into contact with any person or flammable item.
- Signage is to be displayed adjacent to cooking surfaces when in use to notify public of hazards (e.g. hot surface).
- Food preparation tools such as knives, scissors etc. to be kept out of reach of public.
- Equipment to have safety mechanisms in place as appropriate (such as safety switches).
- Cooking equipment to be maintained in good working order and to be tagged and tested.
- Cooking must take place in a well-ventilated area. If cooking is likely to create large volumes of smoke, further information is to be supplied.
- Spills must be cleaned up immediately. Non slip flooring is required in the cooking area.
- Sufficient and appropriate waste bins must be provided and emptied regularly.
- A protective barrier such as a sneeze guard that minimise the likelihood of contamination from customers.
- Single use disposable utensils for sampling of food – do not allow the customer to touch the food.
- Condiments should be in single use containers or squeeze type containers.
- Perishable food should be stored in a refrigerated display or storage cabinet.
- A thermometer must be on site at all times together with food safety program temperature records.