Sampling refers to providing small tastings of food or beverages to visitors and must be free of charge. All sampled items must relate to the exhibitor’s core business. Late form submissions may prevent sampling, and exhibitors are responsible for any extra cleaning charges due to spillage or waste removal. 

All Sampling at Fine Food sampling must be provided FREE to visitors.

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 4oz or less.

Exhibitors providing full-sized cups of coffee will be charged an external supply fee of $410.00 inc GST per machine per day by the venue. If core business is coffee related: $205.00 per machine per day.

Exhibitors will be invoiced prior to the event using the details you have passed onto the organisers.

Please feel free to contact the Event Coordinator if you have any questions or are unsure of sampling.

1)  Apply for a Temporary Food Stall application with the City of Sydney by Monday 28 July 2025.

• Please note that you must apply for a Temporary Food Stall application with the City of Sydney specifically. Other council permits will be rejected.
• If you already have your Temporary Food Permit (TFP) Number via the City of Sydney, you do not need to reapply this is an ongoing permit.
• For more information visit: https://www.cityofsydney.nsw.gov.au/business-permits-approvals-tenders/register-temporary-food-stall 

Once you have your Temporary Food Permit (TFP) Number via the City of Sydney;

2)  Login and complete the Sampling – Food & Beverage (Non-Alcoholic) compulsory form by Monday 28 July 2025.

If you do not know your log in details, please email the Event Coordinator

Log in using the details from your welcome email:

• The details you input into the Sampling – Food & Beverage form will also be used by the organisers to apply for a Food and Beverage Sampling permit from the Venue ICC Sydney on your behalf.
• The venue will write to you separately to confirm receipt of your intention to sample with a signed copy of the permit form. They may also ask you for your TFP number. Should they have any concerns or questions with your sampling activities, they will contact you directly.
• 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.

Make sure you understand what hand washing requirements and set up your stand needs before the event. This will depend on the relative risk of the food you have and the preparation methods.

Further detail is discussed here: OH&S Food Sampling Obligations Onsite. Please ensure you have read through the information thoroughly and have completed your compulsory forms under Food Sampling.

For full preparation of foods – such as cutting, chopping, mixing then cooking; you must have:

• A plumbed in double bowl sink with Cold & Hot water taps installed– Refer to the Plumbing Page if you need assistance.
• and 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 both staff and public
• Controlled temperatures – fridge or freezer – with documented daily temperatures taken and recorded.
• Thermometer for testing temperature of cooked foods – and documenting of.

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 those details should be supplied in your Sampling – Food & Beverage Compulsory Form.

General Guidelines for Cooking on Stand: 

• 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.

Further detail is discussed here: OH&S Food Sampling Obligations Onsite. Please ensure you have read through the information thoroughly and have completed your compulsory forms under Food Sampling.

Please contact Mary Whelan, Food Services Advisor on 0408 039 964 or email: [email protected].