The ICC Sydney has the sole rights for the sale and distribution of any article of food or drink for consumption on-site however the ICC Sydney understands that sampling is a key part of the exhibition experience.

The sampling of externally supplied food or beverage is permitted at the venue providing exhibitors notify the organisers of their intent to sample and ensure that they meet all local and state government food safety regulations and prepare all the necessary forms.

Exhibitor Obligations
Exhibitors who intend on sampling at the show must complete the following and email to freefromadmin@iecgroup.com.au by Monday 4 September 2023

• City of Sydney – Temporary Food Permit
• ICC Sydney – Food & Beverage Sampling Permit Form

If you intend to sample alcohol on your stand, please note you will also be required to adhere to NSW liquor licensing regulations as well as food safety. Please ensure you read the Alcohol Sampling page and complete the additional necessary steps.

The City of Sydney has a handy Temporary Food Stall Checklist to ensure you are well prepared for the event.

Please Note:
The contact details you input into this form may also be used to generate any invoices issued by the venue or other authorities in the event if you do need to pay a fine amount.

Sample Size Portion Limits:

Food                                                    50gm or ‘bite-size’ pieces

Beverages (Non-Alcoholic)                 100ml or less

Please Note:

• NOTE: Any exhibitors found sampling portions larger than the venue guidelines above may be charged a fee of $470 inc GST per day by the venue All items being sampled must be directly related to the exhibitors core business
• Exhibitors who submit forms late risk not being able to sample their products.
• Extra cleaning charges incurred through spillage, or the removal of food/wet waste will be the responsibility of the exhibitor

Coffee Sampling
The ICC Sydney has the sole rights for the sale of coffee onsite however the sampling of coffee (as a non-alcoholic beverage) is permitted as long as the amount is of 100ml or less.

Exhibitors sampling full cups of coffee will be charged an external supply fee of $370 inc GST per day per machine by the venue.

Exhibitors selling full-sized cups of coffee will be charged an external supply fee of $740 inc GST per day per machine by the venue.

Exhibitors will be invoiced prior to the event through the venue.

Hand Washing & Set Up Requirements
The City of Sydney are enforcing stricter regulations and protocols for hand washing and sampling food onsite.

Please ensure you understand what type of hand washing facilities are required on your stand, and that you have the correct set up prior to the event. This will depend on the relative risk of the food used and method of preparation. Please ensure you have read through the information thoroughly and have completed your compulsory forms under Food Sampling.

Please refer to the onsite hand washing requirements page for specific stand set up requirements.

Health & Safety Food Sampling Obligations
City of Sydney – Inspection Fees: Health officers may visit and carry out inspections of temporary food premises throughout the Show. If a City of Sydney Health Officer visits and inspects your stand at the show for food safety, the below fee is payable and an invoice will be issued to you on the spot. The fee will cover you for a 12 month period, even if you are inspected again at another event.

There are two fee categories for temporary food premises:

CATEGORY             YEARLY FEE

High-Risk Stand    $235

Low-Risk Stand     $173

Please ensure you have read through and understand Health & Safety Food Sampling Obligations Onsite and have completed all compulsory Food Sampling forms.

Cooking Food on Your Stand
Any cooking on stand must follow ICC Sydney’s food preparation requirements, complete the relevant Food Cooking/Preparation permit form and email to freefromadmin@iecgroup.com.au by Monday 4 September 2023

Mandatory Requirements:

• It is the responsibility of all persons conducting a business or undertaking (PCBUs) and their staff to ensure that Workplace Health and Safety (WHS) legislation and safe work practices are followed to ensure, as far as reasonably practicable, the health and safety of all persons that may be affected by the activity.
• No food preparation equipment, including hot surfaces are to be left unattended when in use.
• Signage advising person of a hot surface must be displayed adjacent to any cooking surface.
• All sharp implements are to be kept out of reach of attendees at all times.
• Food safety standards must be adhered to at all times, including hygiene, cleans and sanitation.
• No fats or oils may be poured into the venue’s drainage system.
• All items used in cooking with fats or oils must be disposable or washed off site.
• All council or other legislative permit requirements are the responsibility of the exhibitor.
• Any sampling must comply with the venue’s Event guidelines.  
• All spills are to be cleaned immediately; non-slip flooring must be used in cooking area.
• Naked flames and hot surfaces must be located in such a manner that they are clear of all flammable surfaces and cannot be knocked over or reached by patrons attending the event.
• A powder fire extinguisher ABE type rated 3A-40B minimum 2.5kg, distinguished by a white band around the top of the cylinder and fire blanket, 1.8m x 1.8m must be located at the booth with staff trained in its use. All equipment must be tested and tagged as per AS/NZS 3760 and maintained in good working order.
• If the cooking process involves large amounts of smoke, further information must be supplied to the venue.
• Waste bins must be provided and emptied regularly. The venue can provide waste solutions for food preparation activities on stand. Please contact the venue for more information.
• The event organiser must be aware of and has approved the food preparation on stand activity.
• If your cooking requires gas, canisters, coals or any other hazardous substances please complete the Hazardous Substances and LPG Permit Form.
• Equipment must be emptied of fuels and liquids before being moved around the site. It is the responsibility of the stall holder to arrange the removal of used cooking fuels.

 For all exhibitors preparing food on their stand (such as cutting, chopping, mixing then cooking) must have the following:

• A plumbed in double bowl sink with Cold & Hot water taps installed – Refer to the Plumbing page if you need assistance
• A separate plumbed in hand wash unit – with an adequate supply of warm running water (approximately 40°C), liquid soap and disposable paper towels
• Food Grade Bench Sanitiser
• Hand Sanitiser for staff and the general public
• Controlled temperatures – fridge or freezer – with documented daily temperatures taken and recorded.
• Thermometer for testing temperature of cooked foods – and records documented
  
  

Food Safety Supervisor:
For high-risk foods and cooking of raw foods, you will also need to nominate a ‘Food Safety Supervisor’. This person must have completed an approved training course in NSW with an Australian Food Safety Supervisor Certificate. This certificate must include competency codes SITXFSA101 – Use hygienic practices for food safety and SITXFSA201 – Participate in safe food handling practices.

The nominated Food Safety Supervisor must be available and contactable during the show (although not necessarily on your stand) and their details should be provided to in the Sampling – Food & Beverage Form.