2018 EXHIBITOR MANUAL - Fishermen's Park, Urangan Harbour 10 a.m - 4 p.m. Sunday 12th August 2018 - Hervey Bay Seafood Festival
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2018 EXHIBITOR
MANUAL
Fishermen’s Park, Urangan Harbour
Sunday 12th August 2018
10 a.m. – 4 p.m.
Est 1998
Hervey Bay Seafood Festival Association Inc.
Exhibitor Handbook
2018 Exhibitor Manual
INDEX
SECTION 1
GENERAL FESTIVAL INFORMATION
SECTION 2
FOOD & BEVERAGE EXHIBITORS
SECTION 3
FORMS
THE VENUE- FISHERMEN’S PARK
A natural parkland, Fishermen’s Park, at Urangan Harbour - with sweeping views to Fraser Island
and the Great Sandy Marine Park - the perfect setting to tell the story of local seafood
THE AUDIENCE
The main demographic is the age group 45- 64 from the 400km drive market
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EXHIBITOR INVITATION
The Hervey Bay Seafood Festival Association welcomes you to the 2018 Hervey Bay Seafood
Festival. We are pleased to offer you the opportunity to participate in the forthcoming festival.
The manual contains information relevant to the 2018 Hervey Bay Seafood Festival. Please take
the time to peruse the manual - and if you decide to proceed with an application to participate
please submit the application form and required documentation as instructed.
Please note the terms & conditions in the manual and completed application form supplied by
your organization are an indication of acceptance of the T & C of vendors.
Elaine Lewthwaite
President
Hervey Bay Seafood Festival Association
ABOUT THE AWARD-WINNING HERVEY BAY SEAFOOD FESTIVAL
The Hervey Bay Seafood Festival was established in 1998. Held the second Sunday of August the
annual festival captures Hervey Bay’s perfect winter sunshine and the best of the local wild catch
seafood with a day filled with fun, fishy talk and fabulous food- in an ocean themed day. Up to
10,000 lovers of seafood and wine attend the one-day event.
Winners of Hervey Bay Australia Day Awards. Hervey Bay Community Event of the Year (3 years),
Best Seafood Promotion Queensland Seafood Awards 2011. Listed as one of the top 100 events
in Queensland (Courier Mail)
EVENT MANAGERS
The Hervey Bay Seafood Festival Association Inc. is a NFP incorporated body formed by the local
fishermen to raise the profile of the regions commercial fishing industry, promote the local
seafood and to grow seafood as an attraction and contributor to the lifestyle of Hervey Bay.
OUR VISION: is to be recognized as the best Seafood Festival in Australia by offering the
highest standard of locally sourced wild catch seafood, including the world-renowned Hervey
Bay Scallop, in the relaxed surrounds of Hervey Bay.
The funds raised by the event promoters (HBSFA) are derived from the gate entry and are
directed to the expenses of staging the festival. We support fellow community groups and
schools on the Fraser Coast. Any remaining profits of a year are directed to subsequent festivals
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and promoting the local seafood.
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HERVEY BAY SEAFOOD FESTIVAL 2018
FESTIVAL DATE AND TIMES
• SUNDAY 12TH August 2018. Gates open to public 9.30 am- 4 pm
Food from 10.a.m
ADDRESS
Event Postal Address
Fishermens Park PO Box 7307 Urangan
Cnr Boat Harbour Dr & Charlton Esplanade Email Elaine@herveybayseafoodfestival.com.au
Urangan Boat Harbour
IMPORTANT DATES FOR STALLHOLDERS
• Applications open 1 January 2018
• Closing Date for Applications: 31 March 2018
• Notification of application status – Approx 14 days after application lodge
• Final Payments Date: 30 May 2018
• Stallholder Kit Mail Out 20 July 2018
• Stallholder Feedback Deadline 20 August 2018
•
PAYMENTS
All successful stallholder applicants are required have paid site fees in full by 30 May 2018
• Site fee payments - Cheque to Hervey Bay Seafood Festival Association
• Electronic Direct deposit as per invoice details. Include Stall ID and Invoice number
INVOICING/ RECEIPTING
• Preferred method – by email
• Hard copy receipts will be issued only on request and included in stallholder kit mail out.
ADMINISTRATION/ INFORMATION
Located in Fishermens Park, hours
• Saturday 11th August 10 a.m. to 2 p.m
• Sunday 12th August 8 a.m. to 5 p.m.
For all enquiries, stallholder needs, lost property, maps, merchandise.
Prior to the festival, email is the preferred communication for timely assistance. (the festival
volunteers cannot take enquires by phone in business hours)
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Email. Elaine@herveybayseafoodfestival.com.au or 0402636485/0428289541
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PUBLIC ADMISSION
Public
• Entry Fee $5 per adult. (includes tickets for lucky gate prizes)
• Children under 18 free (must be accompanied by adult)
• No concessions
• No dogs/no byo alcohol / no byo foods – all foods must be purchased on grounds.
STALLHOLDER WRISTBANDS.
• 4 Complimentary Admission Wristbands ONLY per stall.
• Stallholders can purchase additional wristbands prior to the festival by arrangement
NOTE: - Wristbands are not supplied free of charge to stallholders with complementary info sites.
PARKING
• Car parking available at Urangan Point State School with shuttle bus to festival
• Boat Ramp Car Park, Jetty Rd entry and curbside parking in vicinity.
• No vehicles inside grounds before close of festival.
WEATHER CONDITIONS
Due to the high cost, the festival does not offer rain insurance.
Stallholders are encouraged to monitor weather via BOM website www.bom.gov.au/qld/
long range forecasts – and structure menus to minimize financial loss if rain or wash out.
The festival will be cancelled only with torrential rain. No full refunds of fees apply.
SITE FEES
Site fees details are included in the Stallholder Application. The “services “that the HBSFA include
under the site fee are:
• Provision for public garbage collection. Bulk waste bins, (see map)
• Water installation at designated locations behind food stalls
• Promotion of festival in all forms of media
• Electrician available on the grounds for emergency electrical work (fees at contractor’s rates.)
• Security patrols from 6 pm Friday 10th August and again Sat evening 11th Aug from 6 pm to 5
am and throughout the festival day on Sunday 12th August.
• Entertainment
• 4 wristbands per stallholder.
SEATING
• A quantity of tables and chairs will be in dining hubs in the main food court.
SURVEYS
Stallholder feedback forms are to be lodged at the close of festival day or by email within 5 days of
festival to emlewthwaite@bigpond.com by 20 August 2018
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SITE PLAN - STALLS & EXHIBITS LOCATION
Sites are allocated according to power & water connections.
Complimentary sites to community groups are not allocated in prime trading area.
Site locations may vary slightly from year to year and in accordance with the product areas
• Food outlets have priority locations for electricity and water outlets.
• Food vendors must carry sufficient stock to trade until 2 pm
• Stallholders are to present stands and staffing to a high standard
• Stalls must not be pulled down prior to 3.00 pm (if sold out stalls can be tied up ready))
PRINTED MATTER
• Exhibitors may not distribute or display any printed matter or material relating to any third
party without the prior approval of the HBSFA
INSURANCE
• Stallholders and performers must have current public liability cover (10 million).
• A copy must be enclosed in your application.
• Any serious incidents/accidents at stalls must be reported to the Festival Administration.
STALLHOLDER KIT DISTRIBUTION
Confirmed stallholders – stallholder kit posted out July 20, 2018.
Content: 4 wristbands, 1 vehicle ID, site plan, stallholder survey form, risk & evacuation
guidelines, receipt, flyers, general festival information
PRE FESTIVAL INFORMATION
• As the festival is organized by volunteers, it would be appreciated if requests for information
outside the content of this manual can be sent via email unless urgent.
TENTS
• Free Standing Marquees - No pegs and ropes permitted.
• Only self-erecting good quality tenting. Please bring weight for wind
• Food stalls must have the signed stall name erected and highly visible.
• Clear signage of sales items
• Preferred tents are erected on Friday or Saturday on the grassed sites.
VEHICLE ACCESS
• Please ensure that vehicle ID card is displayed on windscreen of designated vehicle
• Bump In - Festival day- Vehicles Entry 6 am to be clear of site by 8.30 am
• Bump out – Road closed until 5 p.m. Please wait for police or traffic direction to exit grounds
after 4 p.m. close.
FIRE EXTINGUSHERS
• Stallholder with heating & electrical equipment must comply with standards of operation for
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Qld Police and Fire & Rescue
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• Fire Blankets & Extinguisher at each site with heating or electricity
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GAS
• Stallholders with gas appliances must comply with Mines & Energy legislation
for the use of indoor or outdoor appliances.
ELECTRICITY
• Limited electricity is available and electricity is allocated per electrician’s advice. Priority
given to food stalls.
• Stallholders must include all electrical requirements on the application form. Only
applications with completed electrical details are guaranteed of their electrical needs.
• Free information sites are allocated to sites without power availability.
• The electrician may reject excessive power requests and byo generators
IT IS ADVISED TO SEEK THE FESTIVAL’S ELECTRICIANS ADVICE AT TIME OF SITE CONFIRMATION
IF YOU HAVE ANY QUESTIONS REGARDING YOUR ELECTRICAL NEEDS
FIRST AID
St Johns Ambulance first aid post located at Boat Harbour Drive entry gate.
SMOKING
Under Queensland tobacco laws the entire seafood festival is an outdoor eating or drinking area,
therefore smoking is not permitted inside the perimeter of the festival. A smoking area is outside the
festival gate on the Ramada end of Charlton Esp.
LICENCED AREAS
The 2018 Hervey Bay Seafood Festival is a licenced food event.
The area is security patrolled for alcohol management. Adult coded Entry wristbands for over 18 yrs
EMERGENCY EVACUATION
It is recommended that stallholders act to
• Advise workers of the location of the exit & entry points and the muster area nearest
your site.
• Prepare a shutdown procedure applicable to your own site (e.g. Calmly and safely
shutting down cooking equipment, removal of cash). Then follow your own organizations
procedures for exiting the site.
• Reference key locations on maps supplied in stallholder kit. Additional maps and
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information leaflet is available from the central festival administration.
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• Run a mock stall evacuation as part of your bump in.
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• Have a log - in book for your stall crew.
• Always have a team leader whilst the stall is operating.
If an emergency evacuation of the festival is necessary, the Hervey Bay Seafood
Festival Association Inc actions to notify stallholders and the general public are:
• HBSFA Event organizer & Grounds Supervisor advise according to incident level.
• Public address system announcements from 2 stages and cooking demonstration site.
• Notify emergency services – police, fire & rescue & ambulance of the emergency. Police
advice and risk management directives will be adhered for public safety.
• Notify other appropriate community services if applicable
• Traffic controllers at the festival will be activated – and an orderly evacuation process for
patrons will occur.
• HBSFA volunteer ground team assist with clearways for vehicle access.
• Direct patrons to the applicable muster area.
• Designated muster areas – 3 LOCATIONS at outer ends of festival grounds – Charlton
Esplanade and entrance to rock wall.
KEY CONTACT DETAILS
NAME NUMBER
Event coordinator 0402 636 485
Grounds controller 0428 289 541
On site festival administration 0427 735 952
Fraser Coast Regional Council 1300 794 929
Queensland Police Service 41238111
Queensland Ambulance 41242710
Queensland Fire & Rescue 41242710
MARKETING & PROMOTION
• The festival is promoted in forms of traditional forms of mainstream media (television,
radio and print media).
• The festival website is regularly updated www.herveybayseafoodfestival.com as is
Facebook, newsletters etc.It is listed extensively on Event calendars .
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• Stallholders are welcome to submit POSTING READY high quality images of their products
or site to promote in social media.
ACCOMMODATION
For stallholders wishing to book accommodation, it is advised to make these reservations early
to secure.
WORKPLACE HEALTH & SAFETY
• Lead connections must be off the ground and comply with distance regulations relative to the
placement of gas cylinders in food outlets.
• Vending facilities & services must comply with Fraser Coast Regional Council Environment &
Health Unit, Workplace Health & Safety Legislation.
CLEANING AND WASTE MANAGEMENT
• Stallholders are required to remove all rubbish & equipment from their site and place in the
FCRC bulk bins supplied on site before vacating their site.
• Cardboard boxes flattened
• No oils are not to be dumped in bulk waste container (Please ensure to bring suitable
equipment to remove spent cooking oils.
• The parkland is heavily treed and it is recommended that stallholders refrain from using trees
as signage posts and use a hessian buffer if using ropes.
UNRESOLVED ISSUES
• Stallholders must pay any arrears before applying for another site.
• Vendors who have unresolved matters from issue that have arisen at the Hervey Bay Seafood
Festival Association will not be invited to participate. However, they do have the right to lodge
a letter of grievance and seek resolution with the management committee.
NON- CONFORMING EXHIBITORS
• The Event managers reserve the right to reject applications for sites that are not
compatible with the production of wild caught seafood and may be politically &
community divisive and diminishes the spirit of the event
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Section 2
FOOD AND BEVERAGE VENDING
APPLICATION PROCESS
The aim of the
festival menu is to
showcase the
diversity of local
seafood in a variety
of dishes. The menu
is the most visited
page of the website.
Due to the overwhelming demand at the 2017 festival and some visitors being disappointed,
2018 food stallholders will be required to have sufficient seafood stock to trade to 2 pm.
SEAFOOD MENU SPECIFICATIONS
• ALL SEAFOOD must be LOCAL wild catch product and caught commercially. (See local species
availability). NO IMPORTED OR BLACK MARKET RECREATIONALLY CAUGHT SEAFOOD
PERMITTED (food safety legislation requires that seafood for sale must be purchased from
seafood wholesalers, retailers or direct from a licenced commercial fisher.
• Please ensure that you have proof of purchase on hand at the stand- if asked for verification of
purchase. (Dept of Fisheries Inspectors have the right to ask this)
SELECTING A MENU ITEM
• Please include on your application form - The correct title of dishes, number of serves.
• Approval of menu items will be emailed to email address supplied and uploaded to the
Hervey Bay Seafood Festival website. Once approved – menu changes are not permitted.
• The quantity needs to be sufficient for sales 10 am until approx. 2.00 p.m.(when considering
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your sales items and quantity , it is advisable to have a contingency to sell remaining stock .
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• Stallholders are advised to view the menu regularly for updates. No two sites are permitted the
same menu item.
• Stallholders are encouraged to revamp their existing menus and add new dishes
• Early responses are advised to secure your preferred menu on the website.
• Stallholders submitting items duplicating already approved on the menu will be advised to
resubmit alternative items.
COLD COOKED PRAWN BULK SALES
• The sales of prawns in bags is the sole selling right of Hervey Bay Seafood Festival Associations
Wild Catch site.
OTHER PERMITTED FOODS
• We encourage stallholders to choose local regional products in their vegetarian and seafood
dishes and in the desserts.
NON - PERMITTED FOODS
• Meat products as sausages, hamburgers, hot dogs and steak burgers are not approved items.
LICENCED AREA
The event main food arena is licenced and security patrolled. Under 18 must be accompanied by adult
Wine and craft beer stallholders are required to secure their own permits.
TEMPORARY FOOD PERMITS
• Application must be made to the Fraser Coast Regional Council to obtain the appropriate food
permits. For more information contact Council direct.
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WHERE TO PURCHASE LOCAL WIDE BAY WILD CATCH SEAFOOD IN THE LOCAL REGION.
Seafood stocks are available from preferred suppliers to the seafood festival. These are Australian
Ocean King Prawn Company/Hervey Bay Cold Stores, Urangan Fisheries, Boat Harbour Fish Markets,
Sugar Coast Seafoods, Lee fishing, Ocean Pacific Seafoods- or direct from a licenced commercial fisher
It is suggested that you contact your preferred supplier early in the year to discuss buying in peak
seasonality and storage options. Due to fisheries management closures this is recommended to
ensure that you have best buying options.
WIDE BAY WILD CATCH SEAFOOD
SPECIES YEAR ROUND (CHILLED OR FROZEN) SEASONALITY – PEAK SUPPLY
Scallop ✓ Limited quantity Nov- May
Sea Mullet/ Diamond Scale Mullet June - Aug
School Mackerel/ Grey Mackerel ✓ Aug - Sept
Shark (Black tip) ✓ Sept - Mar
Barramundi / Threadfin Salmon ✓ Feb- June
Whiting ✓ All Year
Reef Fish (various, fillets & whole) ✓ May—Aug
Moreton Bay Bugs ✓ All Year
Blue Swimmer Crab ✓ Oct- April
Mud Crab Jan- June
Spanner Crab ✓ Aug – Oct
King Prawns ✓ Feb- July
Tiger Prawns ✓ Mar- June
Banana Prawns ✓ Jan- April
Cuttlefish/Squid/Octopus ✓ All Year
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Fraser Coast Regional Council FOOD STALL STANDARDS
Stalls must comply with Fraser Coast Regional Council Health requirements and the festival guidelines.
The standards have been sourced from the Fraser Coast Regional Council and are generic to food
handling. For more information and forms please contact Councils Environmental Head Dept on 1300
794929. enquiry@frasercoast.qld.gov.au Website: www.frasercoast.qld.gov.au
PART A - STALL STANDARDS
1. CONSTRUCTION
Temporary food stalls are to be provided with:-
a. Three walls;
b. Roof; and
c. Floor
All floor, walls, roofs and fixtures in the stall shall comply with the Food Safety Standards (3.2.3).
Generally this standard requires that all surfaces be non-absorbent, easily cleaned, free from
cracks and crevices and other such defects.
Note: Fly screen mesh walls are not acceptable unless otherwise approved due to operational
considerations
2. BENCHES, TABLES AND UTENSIL STORAGE
Bench tops and tables are to be:-
a. free of cracks and crevices
b. smooth and impervious
c. capable of being easily cleaned
d. Eating utensils and drink containers are to be single service disposable items.
Utensils are to be stored so that they are protected from contamination from flies, dust, insects,
animals or other means (e.g. enclosed containers)
3. FOOD STORAGE
a. General
Food is to be displayed, wrapped or stored in containers, storage cabinets & boxes, which are
i. kept above ground
ii. Maintained in a clean condition
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iii. Free of cracks, crevices or chips
iv. Constructed of smooth and impervious materials
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v. easily cleaned
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vi. Protected from contamination from any sources
b. Cold Perishable foods are to be stored at 5oC or less (Cool room, large esky with ice
layers, refrigerated showcases)
c. Hot Perishable goods are to be stored at 60oC or more
d. Probe thermometers must be used for checking of the above temperatures.
NOTE: Food not stored within the prescribed temperature may be seized by an Environmental
Health officer, in accordance with of s.186 of the Food Act 2006.
4. COOKING
a. Cooking appliances if required must be located within the food stall
b. A suitable fire extinguisher and/or fire prevention equipment e.g. a fire blanket will be
required in close proximity to any gas operated or exposed flame type cooking appliance.
Note: Councils may approve flyscreen mesh windows or similar measures to improve
ventilation requirements for gas appliance requirements.
5. WASHING FACILITIES
a. Utensils/Appliances
If washing of utensils and equipment is to occur at the stall, a suitable wash up area must
be designated. If the stall is not connected to a reticulated water supply and a Council sewerage
system the following is required for the cleansing of utensils: -
i. access to clean potable warm water; via enclosed containers, an urn, thermos, kettle or
combination of the same,
ii. Provisions to collect and store all waste water until it can be disposed to sewer
iii. Suitable detergent and sanitisers must be provided
b. Hand washing
The stall must have a designated hand wash area with the following minimum requirements:-
i. Hands are to be washed with warm water.
An urn or thermos (with tap fitting) of hot water and a large sealed container with a tap at its
base for cold water is suitable for this purpose
ii. All waste water is to be collected in another container to keep the site dry and clean
iii. Collected waste water to be disposed to sewer (see note below)
iv. Liquid soap & single use paper towels are to be provided.
c. Water Supply:
i. The drawing of water from sanitary or toilet facilities for use in food preparation is
prohibited
ii. All waste water generated from the stall is to be disposed to sewer.
Note: Disposal of wastewater to the storm water system is strictly prohibited
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d. WASTE DISPOSAL
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i. The stall must have an appropriate waste disposal bin with a close fitting lid to ensure all
wastes are protected from vermin
ii. Waste storage and disposal must not cause an environmental nuisance
iii. WASTE OILS/FATS cannot be disposed to sewer. It is the stall holder’s responsibility to
dispose of their oils/fats. Collecting large quantities of oils/fats into a container for subsequent
disposal off site is the preferred method.
PART B - OPERATIONAL PROCEDURES
6. PERSONAL CLEANLINESS
Persons engaged in the handling, preparation, wrapping and serving of food for sale should:
a) Not spit or smoke
B) Be clean in their personal habits and clothing
C) Wear a clean apron
D) Be free of infection or illness
E) Not handle food for sale if wearing a bandage or dressing which CAN contact with or
contaminate food
Note: waterproof dressings and coloured Band-Aids are suitable to use with gloves
f) Keep hands clean by regular washing with soap and clean water (Note: gloves may be
worn but must be changed between different activities (e.g. handling food and money) or
otherwise on a regular basis (e.g. every 30 mins)
g) Not sit on food preparation benches or storage surfaces (e.g. eskys)
7. FOOD HANDLING
a) Utensils, tongs and other suitable implements are to be used to handle food
b) As far as practicable food is to be wrapped or bagged at the point of preparation
c) All pre-cut foods are to are stored in enclosed containers
d) Cooked and uncooked foods are to be stored separately
e) Animals are to be excluded at all times from temporary food stalls
f) Food and utensils are to be stored separately from all other materials
g) Refuse bins with sealed lids are to be provided
8. FOOD LABELLING
The wrapping or packaging of food must be labelled in accordance with the Food Standards
Code. The “label busters” guide is a good reference. Please contact Queensland Health Public
Health Unit on (07) 4184 1800 for information regarding your specific labelling requirements.
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STALL LAYOUT.
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2018 STALLHOLDER APPLICATION FORMS
APPLYING FOR A SITE
AT THE 2018 HERVEY BAY SEAFOOD FESTIVAL.
STEP 1
The application form & conditions of participation (Event Manual) are also downloadable at
www.herveybayseafoodfestival.com.au or email elaine@herveybayseafoodfestival.com.au
Note: There is a site quota for each section (e.g. food, beverages, information, traders)
STEP 2 SUBMIT YOUR APPLICATION AND ALL REQUESTED DOCUMENTS
- BY CLOSING DATE 30 MARCH 2018
Include:
1 Application form signed
2 Full description of products (including seafood menu items) to be sold
3 Copy of current public liability insurance
4 Completed Electrical Form with details of all electrical needs
5 Do not send any payment with application
6 Return to either by post or email to:
PO Box 7307 Urangan 4655 or
EMAIL elaine@herveybayseafoodfestival.com.au
Note INCOMPLETE APPLICATIONS may be REJECTED
STEP 3 NOTIFICATIONS OF SUCCESSFUL APPLICATIONS & INVOICE
Applicants advised by email within 14 days of Receival of applications
Successful applicants will have their invoice attached for payment.
Please wait for invoice to make payment
STEP 4 Stallholder kits distributed by Aust Post to address on application 15 July 2018
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APPLICANT STALLHOLDER DETAILS
Organisation
Email Address
Postal Address (for stall
kit mail out)
Contact Person
Phone
Other Fraser Coast Events
you are attending in 2016
Number of Stall Workers
Vehicle Reg (1 pass per
stallholder)
SALES ITEMS
(Refer to Event Manual for terms and conditions)
NOTE: FOOD AND BEVERAGE VENDORS . – The aim is for a wide range of dishes featuring the
local seafood. Please refer to the event manual – Section 2 for more information on seafood
vending conditions.
• The seafood –only local wild catch seafood - Meat not permitted unless approved as a
minor ingredient of a seafood dish e.g. as prawn and chorizo
• Other food stalls e.g. vegetarian, desserts, cheeses, beverages.
• Market stalls with a focus on foods produced in the Wide Bay Burnett, marine and
environmental interests, good health & information and craft of a marine influence.
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STALL DESCRIPTION
FOOD STALL Description and Decoration theme.
Foods to be sold Description of Seafood Menu Item
(attach photograph) 1.
2.
3
4
Description of non-seafood menu item
1
2.
3
Number of Serves .
Stock levels to 2PM
Beverages
Alcohol
OTHER STALLS Description of Sales Items:
Information /Exhibits
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STALL REQUIREMENTS
PLEASE ENSURE ADEQUATE SIZE FOR STALL FITOUT – This includes space for items
as cool rooms etc.
SITE DETAILS DIMESION COST QUANTITY
Power Connection (note limits may 1 x 15 amp $ 20 each
apply )
Water No Charge
Commercial Trading Marquee Site 3 x3m $170
Commercial Trading Marquee 6 x3 m $210
Food Van Sites include tow bar in $210
measurements
Side Open End Open
Community NFP Fundraising 3x3 $120
Community NFP-Fundraising 6x3 $170
Community Groups Info Only 3x3 No Charge
(no power connection available)
DO NOT SEND PAYMENT WITH APPLICATION.
Upon site approval you will be issued with an invoice for payment of site fees.
DECLARATION
Yes , I have read the Hervey Bay Seafood Festival Event Manual and accept the terms & conditions
and agree to abide by them.
I will ensure that all volunteers and staff under my direction are also made aware of this information
Signature:……………………………………………….
Disclaimer:
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In staging the Hervey Bay Seafood Festival, the HBSFA has sourced the information contained within and we believe it
is accurate and applicable to the quality of the event. However, neither the HBSFA nor volunteers accept any liability
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for its contents, advice or opinions or for any consequences that may occur.
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Electrical Management
Stallholder Agreement
• All extension leads must be 15A leads
• All Bain maries’ must be on their own lead
• All other appliances must be on a separate lead
• All power boards are to have 10A circuit protection
• No double adaptors
• No Generators without the festival electrician’s permission & in the event of
agreement, the electrician’s directives are final
• All leads and appliances regardless of age (even if just purchased) must have a current
test tag with an electrical contractor’s number.
• Only those appliances listed on the stall appliance list will be permitted on site
Failure to comply may result in the supply of power being removed from your site. Additional
charges will apply for onsite testing of leads and appliances that do not comply. This will be
charged by the contract electrician on site.
Restrictions may apply to the quantity of heating appliances on one site due to power constraints with
generators on the event site.
The Electrician’s decision regarding all power management is FINAL.
ELECTRICAL AGREEMENT.
I have read the Power Supply & Electrical Management details, supplied all details of my listed appliances &
agree to the electrician’s terms.
PRINT NAME…….………………………………………………………………….……..
.Signature ……………………………………………………………………………………..
Stallholder………………………………………………………………………………………………. Date …………………
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Created 1/8/2012 Amended 23/11/2017 Authorised by EMLHervey Bay Seafood Festival Association Inc.
Exhibitor Handbook
Hervey Bay Seafood Festival Power Supply and Electrical Management
Stallholder Agreement.
* Mandatory form for stallholder electrical connection and must be lodged at application
STALL APPLIANCE LIST
Appliance Watts/Amps No of Contractors number Tag Date
of appliance Appliances
Cool room
Bain Marie
(2 per site)
Deep Fryer
(1 per site)
Kettle/Tea &
Coffee urn
Coffee
Machine
Coffee Grinder
Pancake /
Crepe Irons
etc
Hand mixer
T.V screen/
video
Leads
Power Boards
EFTPOS
Cash register
Other
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Created 1/8/2012 Amended 23/11/2017 Authorised by EMLYou can also read
