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

The sampling of externally supplied food or beverage is permitted at the venue provided 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.

Exhibitors who intend to sample at the event must complete the following:

1. Login and complete the Sampling Food/Beverage Form no later than Monday, 20 July 2026
2. Log onto Foodtrader and complete a Certificate of Temporary Food Registration and lodge a Statement of Trade advising of their intent to run a temporary stall

Note:

• New FoodTrader user? Click here for support on setting up a new account.
• Samples must be items which relate to the normal business operations of the exhibitor
• 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

Dairy and Meat Producers
Dairy & Meat producers will need to register as a temporary food premises in their council area and lodge a Statement of Trade in order to be allowed to sample meat and dairy products on site. Their current registrations with Dairy Food Safety Victoria and PrimeSafe do not cover them for operation of a temporary stall only for their fixed premises.

Alcohol Sampling
Alcohol exhibitors will also need to register their business and submit a Statement of Trade via FoodTrader before coming on site, please see the Alcohol Sampling section.

Exhibitors sampling full-sized cups of coffee will be charged an external supply fee per day by the MCEC. Exhibitors will be invoiced prior to the event.

This fee only applies to those whose core business is coffee. Any other exhibitors that would like to have full cups of coffee to supply to their visitors would need to pay the standard $360 per day external supply charge, or order barista cart services through the MCEC. This can be done through the Barista Cart Package Order Form on the website.

Please ensure to complete the Sampling Food & Beverage Form in the Exhibitor Online Manual so you can be invoiced accordingly.

Certificate of Temporary Food Registration
All exhibitors sampling food and drinks must have a temporary food registration within the State of Victoria. Registrations are valid across all Victorian municipalities. To obtain a Temporary Food Registration please do the following:
• Log onto FoodTrader
• Register your food premises by clicking on “Apply for a new registration” and completing the form
• For interstate or international exhibitors, please register your business under the council where the event will take place – Melbourne City Council.

Businesses that are already registered with a council in Victoria do not need to do this step.

Statement of Trade
Once you have lodged your registration, or for those exhibitors who already have a registration, you will need to lodge a Statement of Trade notifying your council that you will be operating a temporary premise. To do this please do the following:
• Log onto FoodTrader
• Lodge a Statement of Trade by clicking on “Lodge a Notification” and completing the form

All Statements of Trade must be lodged no later than Wednesday 26th August 2026.

Costs
A fee is charged when an exhibitor obtains their Certificate of Temporary Food Registration. The fee charged is dependent upon the council where the food premise is located.

For more detailed information regarding these regulations please contact FoodTrader or your Local Council if located in Victoria.

Please refer to the OH&S Food Sampling Obligations Onsite page for information and guidelines regarding the set up and requirements for sampling food and beverages on your stand.

Class 2

Unpackaged potentially hazardous food is handled. Refers to raw foods cooked on site

Includes: All meats, Fish / shellfish, Diary – milk, Eggs, Rice / pasta, making sandwiches /salads, Fresh Juicing

Class 2 classification requires a certified Food Safety Supervisor onsite. More information on Food Safety Supervisors can be found here

Handwashing required:

A plumbed in hand wash unit and a plumbed in double bowl sink is required when preparing food from scratch  (chopping / cutting then cooking on site)

Class 3

Handling of unpackaged low risk foods to the public for immediate consumption

Includes: breads/ chocolates/ olives/ tomatoes/ cakes with no cream, hot filled items such as jams/ chutney, Fermented drinks, fresh juices, added unpasteurised ingredients, beer, wine and spirits, heating prepared food

(samples offered for no more than four hours, drinks must be chilled once opened)

Handwashing required:

Portable/temporary hand wash unit required on the stand. Can be a temporary set up of a 10 litre drinking water container with the tap on the end, plastic bucket, liquid soap and paper towel. Must use hot water.

A powered hand wash unit is required if heating cooked prepared products such as a premade casserole or heating cooked meats with a prepared sauce

Class 4

Handling of pre-packaged low risk foods to the public 

Includes: prepackaged items – Chocolate, breads, olives, cakes, slices, biscuits, whole or uncut fruit

Handwashing required: 

Alcohol based hand sanitizer must be available on your stand

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

For further information on health and safety requirements please contact our Food Service Advisor:
Mary Whelan
0408 039 964
[email protected]