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All personnel working at the stand must be informed of the requirements for the use and storage of gas bottles.

Heat-generating displays (i.e. steam irons, etc):

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You must ensure that heat-generating appliances are operated without risk to visitor health and safety e.g. consider using a barrier around your appliance, either within a roped-off area or operate behind a Perspex shield; When demonstrating heat-generating equipment, your display should not be on the perimeter of the stand. Rather it should be set back 1 meter within your stand area adjacent to the aisle e.g. when demonstrating an ironing board, place the board at right-angles to the aisle so the public can’t brush past the hot iron and burn themselves; EEA’s Health & Safety Officer will visit your stand to satisfy themselves that your exhibit complies with basic OH&S principles. You may be asked to provide safety barriers for your display. If you do not have any available, you may be required to hire them on site. All personnel working at the stand must be informed of the requirements for the use operation of heat generating equipment.

Raised floors greater than 32mm high:

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Flooring that is between 32mm and 115mm high must have a bevelled edge to prevent a ‘tripping’ hazard. This bevelled edge is to be incorporated within the stand space and not encroach into the aisle way. The ‘bevelled edge’ must not exceed 30 degrees, or a grading of 1:1:4. In addition, you should consider signage, i.e., Mind The Step, or different coloured edging for more visibility. All flooring that exceeds 115mm in height is deemed to be a step and must provide suitable disabled

access via a suitable ramp if it is to be occupied by the general public.

Cooking demonstrations:

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Demonstrators are required to have a current/valid fire extinguisher and fire blanket, clearly visible, on the exhibition stand; Where cooking equipment/flames/heat is within reach of visitors you must ensure that this equipment is

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operated without risk to visitor health and safety (e.g. consider roping off or using a Perspex shield around your appliance); Cooking equipment must not be operated within 1 meter of flammable materials; Flames must be extinguished 15 minutes prior to the stand being vacated at the end of each day; Refer point 1.7 above - use of naked flames;

Food Handling and Food Hygiene

Food handling and food-service regulations are a complex area and are not covered in detail here due to the differing requirements of the various local Councils. It is the responsibility of the exhibitor, contractor or agent to ensure that food handling and food hygiene procedures comply with local council rules and regulations.

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Hand washing facilities must be provided for the exclusive use of food-handlers. Utensil washing facilities – a hot water urn or other heating device for hot water, towels and detergents must be provided. Please ensure that the manufacturers food storage requirements are satisfied i.e. industry standards suggest: x 5 degrees C is appropriate for food requiring refrigeration. x Frozen food must be kept frozen below –15 degrees C. x Hot food must be kept at a temperature of at least 60 degrees C.

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Ensure adequate storage is provided for food scraps;

All surfaces washable and free of cracks and crevices; Provide disposable containers for samples of food offered to visitors; All food-handling personnel must be adequately trained in accordance with food legislation and informed of food hygiene requirements. Any Exhibitor wishing to cook on their stand can only do so with prior approval of the venue.

Motor vehicles on display:

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Fire extinguishers (dry powder) must be mounted in a prominent position. Where flammable liquid-powered motor vehicles are on display, the fuel tank is to contain more than 80% OR less than 5% of the tank capacity; Please disconnect the battery prior to the show opening.

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