PROFESSIONAL BAKING Competition Schedule 30 August - 8 September 2019 | theshow.com.au - Royal Adelaide Show
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PROFESSIONAL BAKING Competition Schedule 30 August - 8 September 2019 | theshow.com.au
2019 PROFESSIONAL BAKING
IMPORTANT INFORMATION
Location: Plant Life Cafe, South East Corner Goyder Pavilion, Goodwood Road, Adelaide Showground.
All exhibits to be delivered to the Plant Life Cafe, South East Corner Goyder Pavilion, judged and removed (if
applicable) from the Duncan Gallery.
Exhibits must be delivered at the times stated on the timetable below and be accompanied by the Society computer
print out for entry details.
The Society reserves the right to dispose of Professional Baking exhibits that ferment, show signs of mould
or at risk of contaminating other exhibits.
DELIVERY, JUDGING AND COLLECTION TIMETABLE
Delivery - Tuesday 3 September, 7.00 am to 9.30 am
Judging - Tuesday 3 September
All entries in Professional Baking will be disposed of by the Society after the Duncan Gallery closes on Sunday 8
September.
EXHIBITS RECEIVED AFTER THE TIME SET DOWN WILL NOT BE JUDGED
This is a professional competition and open only to Professional Bakers, Baking Apprentices/Trainees and
enrolled TAFE Students.
All entries must be from a Bakery or registered business and an ABN must be supplied.
Apprentices may enter any open category, but the entry must include the Bakery name.
The Head Judge along with other judges are from industry and TAFE.
Foods will be warmed by competition staff to their normal serving temperature before tasting.
Photos taken during judging may be used by the RA&HS (and the major sponsor) for future publicity or for any other
purpose.
The Royal Agricultural and Horticultural Society makes every attempt to ensure that all information contained within
this schedule is correct at the time of printing, however the RA&HS reserves the right to change such details as may
be required.
All prize cards, trophies and prizes not collected after the Show, will be available from
Monday 23 to Friday 27 September from 10am to 4 pm at the Secretary's Office.
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2019 PROFESSIONAL BAKING
MEMBERSHIP
Exhibitors need not be members of the Royal
PROFESSIONAL BAKING Agricultural & Horticultural Society of SA Inc.
CLOSING DATE OF ENTRIES FRIDAY Membership fees: Adults $170, Juniors $58 (under 18).
12 JULY 2019 at 5.00 PM CST CONTACT US
Post RA&HS – Professional Baking Section
CLOSING DATE OF ENTRIES PO Box 108, GOODWOOD, SA 5034
The following conditions will strictly apply:
Email entries@adelaideshowground.com.au
• All entries, whether posted, lodged in person or
completed online must be in the Society’s Phone (08) 8210 5211 Between 9.00 am - 5.00 pm
possession at its Administration Office by 5.00 pm Monday to Friday
(CST) on Friday 14 July 2019.
• When sending entry forms and fees by post, the Website https://theshow.com.au/
onus is on the exhibitor to ensure adequate delivery
time. YOUR PRIVACY
• Entry forms by facsimile or email will not be If you do not want your details to be made available to
accepted. other parties, please tick the box on the entry form
• A late entry option is available under the following supplied by the RA&HS. Your personal information will
conditions: then only be used by the RA&HS to maintain contact
• Late entries may only be submitted online and with you and allow us to manage your entries. The
will be accepted for 7 days after the official RA&HS reserves the right to inform prize sponsors of
closing date (by 5.00 pm CST) the details of recipients to enable distribution of their
• An additional fee equivalent to three times the voucher/product prizes.
standard entry fee is paid.
GENERAL REGULATIONS
Absolutely no exception to the above conditions Exhibitors are reminded that the Society’s General
will be made to any exhibitor under any Regulations apply to all sections of the Show. A copy
circumstance. of the General Regulations can be obtained from the
Society’s website at www.theshow.com.au or from the
ACKNOWLEDGEMENT OF ENTRIES Society’s Administration Office.
Entries submitted online will be acknowledged via Exhibitors should note that the General Regulations
email. contain a number of provisions relevant to competitions
For postal entries, if you require formal and this Schedule including but not limited to, offences,
acknowledgement that your entry has been received penalties, prohibited drugs. As those conditions apply
please include a stamped, self-addressed envelope in addition to the regulations contained within this
with your entry form. schedule, Exhibitors should familiarise themselves with
the General Regulations.
ONLINE ENTRIES
SPECIAL REGULATIONS
www.theshow.com.au Exhibitors are reminded that the Special Regulations
contained within this Schedule are merely
ENTRY FEES (GST INCLUDED)
supplementary to and subject to the General
Regulations.
$6.00 per entry (online), $7.00 entry (paper)
The members of the Society’s Art, Craft, Cookery &
Cheques should be made payable to RA&HS and Technology Committee shall have the authority to act
posted with the completed entry form. on behalf of the Society to take any necessary action
under these Special Regulations.
PAYMENT OF FEES
When paying fees by cheque or credit card, exhibitors TRANSFERS
must ensure that sufficient funds are available at the Please ensure exhibits are entered in the correct class
time of entry. Failure to do so may result in non- at the time of entry. No exhibit will be transferred to
acceptance of entries. another class after the closing date of entries.
REFUNDS SUBMISSION OF ENTRIES
No refunds of entry fees will be made after the closing There is a restriction of one entry per class (unless
date of entries. otherwise stated).
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2019 PROFESSIONAL BAKING
PROFESSIONAL BAKING CONDITIONS OF ENTRY The Society makes every endeavour to ensure all
prizes listed are accurate at the time of printing. Should
Please read the schedule carefully, as changes may a prize (cash, voucher, product, trophy) be withdrawn
have occurred from previous years. Exhibits may by a sponsor subsequent to printing, the Society will
be rejected if they do not fit the criteria as printed. pay prize money as stated above. It is the responsibility
of the prize winner to follow-up with the Society any
• In all classes an exhibit can only compete in one sponsored prize (cash, voucher, product, trophy) they
class. believe they are entitled to prior to 11 December in the
• The Society will not under any circumstances hold year of the prize being awarded. The Society will not
itself responsible for any loss, damage to, or mis- follow-up prize sponsors after this date or review any
delivery of any exhibit. prizes that may have been incorrectly awarded.
• The judges are empowered to award a prize, whether
there be one or more exhibits, providing they deem the
exhibit worthy. They may award second prize in lieu of PHOTOS OF PROFESSIONAL BAKING JUDGING
first or third prize in lieu of second. Photos taken during judging may be used by the RA&HS (and
• The judge’s decision is final, and no correspondence the major sponsor) for future publicity or for any other
may be entered into. purpose.
DISPLAY OF EXHIBITS EXHIBITORS PLEASE NOTE:
The Society reserves the right to display only prize All weights given indicates finished baked
winning exhibits should the number of entries exceed weight. There is no tolerance for any underweight
the display space available. Exhibits will be shown in product entered in a regulated weight category and will
display cases provided by the Society. be automatically disqualified. The accepted tolerance
for excess weight is 5% of the target weight. There is
EXHIBIT CARDS no appeal process.
After entries have closed, exhibit cards will be
forwarded to exhibitors and must accompany each Enquires –
entry.
These cards should be placed entries so that the card Peter Eglinton 0408 626 926
is clearly seen when the work is displayed.
Exhibits must not have any identification markings
or names, other than the exhibit cards supplied by
the Society.
WITHDRAWALS/FAILURE TO EXHIBIT
All withdrawals must be made in writing and can be
sent via email
to entries@adelaideshowground.com.au or faxed to
(08) 8210 5222. Emailed withdrawals must include
“Withdrawal” in the subject line and the section (eg
Professional Baking), exhibitor name, class number/s,
exhibit number (if known) and exhibit name (if
applicable). Withdrawals must be made at least 24
hours prior to judging.
PRIZES & AWARDS
Prize cards for all placing’s will be forwarded by the
Society after the Show.
Sashes awarded for 1st, 2nd and 3rd place;
Classes with 10-15 exhibits ribbons for 4th place
and over 16 exhibits, 1 Commended Ribbon.
Sashes will be awarded for:
• HIGHEST MARK AWARDS
• THE APPRENTICE/TRAINEE/TAFE AWARD
• CHAMPION PRODUCT OF SHOW
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2019 PROFESSIONAL BAKING
BREADS Class 6 Artisan Style Bread, weight not exceeding 1 kg
This can be produced from White or Wholemeal,
Rye or Spelt or combinations of these flours.
All bread classes shall be judged with reference to the Please add description to the product.
specific guidelines for each class and on the following six Judges will be looking for traditional strong flavour
basic indicators of quality: Volume and symmetry: The developed through fermentation. Crumb should
finished baked size of the loaf or bread item in relation to the be open textured and crust should be of a
weight of the baked dough piece, which may indicate that the burnished gold colour.
exhibit is too large or too small. Judges shall look for uniform
oven spring and the absence of ragged or uneven crust Class 7 Baguette, weight not exceeding 500 grams
surfaces. The shape of the exhibit should be well Judges will be looking for a crusty stick with
proportioned and reflect the criteria for the class. Bloom and classic open texture and attractive scoring along
crust colour: The loaf should present an attractive, natural the length of the product.
appearance to the customer; be evenly baked golden brown
with no light or burnt areas. The crust should not be tough or Class 8 Ciabatta
leathery and be of even thickness with an absence of blisters Ciabatta should be chewy with a crisp
and tears. Texture: Crumb structure should have good crust. Shape is not important. It should have a
stability and softness and not crumble when cut. Cell structure rich golden colour with an open cell structure and
should be of uniform size and shape with a glossy have much aroma.
appearance. For nearly all classes of bread there should be a
complete absence of holes. There must be no evidence of General Appearance (clean, attractive,
flour and molding cores. Colour: When cut, white bread enticing).........................................................10
should have a bright natural white appearance. Other breads Crust Character (chewy but not too tough)....10
must reflect the customer's expectations of the particular Crumb Structure (regular, open)…………......10
class. Aroma and flavour: This will vary according to the Aroma (fermentation, pleasant)……………....10
class. In all cases it must be pleasant and reflect mature Flavour and Mouth Feel (not excessively
dough made from fresh ingredients, fermented at correct chewy)…………………………………………..10
temperatures. Cleanliness: All bread should be free of Total……………………………………………..50
undesirable contaminants, these include the presence of bran
or grains in white loaf categories.
THE TAFE SA PRIZE
HIGHEST MARK IN BREAD
Previous Winners:
2013 - Baker's Treat
Class 1 Unsliced White Sandwich Loaf, 680 grams 2014 - Boulangerie 113
baked weight, cross panned (four piece) 2015 - Skala Bakery
Judges will be looking for an even bake and size, 2016 - Coles, McLaren Vale
crust colour, crumb texture as per written criteria 2017 - Orange Spot Bakery
for bread. 2018 - The Lost Loaf Bakery
Class 2 Unsliced White Hitop, 680 grams baked weight,
straight panned single piece Voucher ($100.00) sponsored by
Judges will be looking for good oven spring and TAFE SA - Commercial Cookery
smooth and even break and also even bake and
size, crust colour, crumb texture as per written
criteria for bread.
Class 3 Unsliced Wholemeal Sandwich Loaf, 680
grams baked weight, cross panned four piece
Judges will be looking for even bake and size,
crust colour, crumb texture as per written criteria
for bread.
Class 4 Light Rye Loaf, maximum weight 1 kg, loaf
should be 70/30 wheat flour and rye flour
Judges will be looking for uniform shape and
structure and the flavour typically associated with
this type of bread.
Class 5 One Continental Loaf, weight not exceeding 1
kg
Judges will be looking for the typical hard crusted
continental with a strong flavour, good crust colour
and crumb structure.
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2019 PROFESSIONAL BAKING
SAVOURY PASTRIES PATISSERIE
Differing customer expectations for eclairs and tarts ensure
Class 9 Four Traditional Meat Pies that each entry must be judged within the customer
Filling must be beef mince, minimum weight 175 expectations and production methodds for each class.
grams each, shape can be square, round or oval.
Judges will be looking at the general appearance,
baked colour and glaze.
Pastry quality will also be closely scrutinised as
will the quantity and flavour of the filling.
Class 10 Four Gourmet Meat Pies
Filling can be beef, lamb, poultry or game,
minimum weight 175 grams, shape can be square,
round or oval. Class 13 Modern Eclair
A written description of the filling will be required. Task:
Judges will be looking at the general appearance, Produce four Eclair.
baked colour and glaze.
Pastry colour will also be closely scrutinised as will They must be:
the quantity and flavour of the filling. • Identical in shape, size and finish
• Individual serving size
Class 11 Four Standard Pasties (not Cornish) • Modern style in design
Filling should be traditional vegetable with meat, • Size to be between 10 cm and 15 cm in length
minimum weight 175 grams, each shape is to be • Must contain a Choux pastry, filling, icing or glaze
traditional semi circle. and a garnish
Judges will be looking at the general appearnce, • Overall appearance must be of a high quality
baked colour and glaze. industry standard
Pastry quality will also be closely scrutinsed as will • Flavour should be appealing and achievable
the quantity and flavour of the filling.
Class 12 Four Standard Sausage Rolls
Filling should be standard sausage type meat, no
minimum weight.
Judges will be looking at the general appearance,
baked colour and glaze.
Pastry quality will also be closely scrutinised as Marking Criteria Total Score
will the quantity and flavour of the filling. Processing and quality of Choux pastry 10
THE TAFE SA PRIZE Processing and quality of icing 10
HIGHEST MARK IN SAVOURY PASTRIES
Filling appropriate and compatible with overall
Previous Winners: 10
product
2013 - Orange Spot Bakery
2014 - Orange Spot Bakery Overall size, shape and consistency of eclair 10
2015 - CJ's Bakery
2016 - Orange Spot Bakery Quality of techniques used (baking, filling,
10
2017 - Orange Spot Bakery masking, piping)
2018 – Banana Boogie Bakery Processing and quality of icing/glaze 10
Quality of applied garnish 10
Voucher ($100.00) sponsored by
TAFE SA - Commercial Cookery Taste 10
General appearance 10
Degree of difficulty 10
TOTAL 100
5
2019 PROFESSIONAL BAKING
Class 14 Individual Modern Tart Class 17 Four Yeast Raised Fruited Finger Buns, iced
Task: with either fudge icing or fondant.
Produce four tarts. Coconut is optional.
Weight should not exceed 100 grams each, length
They must be: should not exceed 20 cm.
• Identical in shape, size and finish Judges will be looking for even shape and colour
• Individual serving size with a soft crust and even finish.
• Modern style in design
• Size to be between 5 cm and 10 cm in diameter Class 18 Four Yeast Raised Chocolate Donuts
(can be any shape) Judges will be looking for even colour, minimal fat
• Must contain a pastry, filling, icing or glaze and a absorption, texture and crumb softness with a
garnish pleasant flavour.
• Overall appearance must be of a high quality Fondant should be evenly applied and glossy.
industry standard
• Flavour should be appealing and achievable THE TAFE SA PRIZE
HIGHEST MARK IN SWEET GOODS
Previous Winners:
Marking Criteria Total Score 2013 - Orange Spot Bakery
Processing and quality of pastry 10 2014 - Angkor Bakery
2015 - Bakehouse on Collins
Processing and quality of filling 10 2016 - Angkor Baker
2017 - Orange Spot Bakery
Complexity of filling 10
2018 - Pie Time Tea Tree Gully
Overall size and shape of tart 10
Quality of techniques used (bakign, filling, Voucher ($100.00) sponsored by
10
making, piping) TAFE SA - Commercial Cookery
Processing and quality of icing/glaze 10
Quality of applied garnish 10
Taste 10
GLUTEN FREE
General appearance 10 Class 19 Gluten Free - Free Choice
Degree of difficulty 10
TOTAL 100
CELEBRITY JUDGE CATEGORY
THE TAFE SA PRIZE Each year, as part of the popular acclaim for the Professional
HIGHEST MARK IN PATISSERIE CLASSES Baking Competiton at the Royal Adelaide Show, a South
Previous Winner: Australian Celebrity (or Celebrities) will personally judge all
2018 - Sucre Patisserie entries in this category. Expect to see famous South
Australian/s from the media, sports, arts or tourism and do
your best to impress!
Voucher ($100.00) sponsored by
TAFE SA - Commercial Cookery
Class 20 Best Bakery Lunch
Celebrity Judge, two of the same savoury
SWEET GOODS products, two of the same sweet products.
These products should be on offer in the Bakery at
Class 15 Three Vanilla Slices
all times.
Filling should be vanilla custard, finish can either
Pick what you think would impress our Celebrity
be fondant or fudge icing with coconut as an
Judge!
option.
One of each product will be used for tasting and
Judges will be looking for a crisp and evenly
other for display.
baked pastry.
The filling should be smooth and creamy with a THE TAFE SA PRIZE
pleasant noticeably vanilla flavour. HIGHEST MARK IN BEST BAKERY LUNCH
Previous Winners:
Class 16 Three Chocolate Lamingtons
2013 - McLaren Vale Bakery
Should be chocolate dipped coated with
2014 - Orange Spot Bakery
dessicated coconut, size not exceeding 10 cm in
2015 - Orange Spot Bakery
length or width (no jam filling).
2016 - Para Hills Hot Bread Bakery
Judges will be looking at general appearance, size
2017 - Boulangerie 113
and uniformity, eveness of dip and coconut
2018 - Boulangerie 113
coating.
Texture softness and flavour will also be Voucher ($100.00) sponsored by
scrutinised. TAFE SA - Commercial Cookery
6
2019 PROFESSIONAL BAKING
THANK YOU TO OUR SPONSOR
APPRENTICE/TRAINEE/TAFE TAFE SA – Commercial Cookery
AWARD
Class 21 Apprentice/Trainee/TAFE Student Award
Apprentices are to produce and submit two of
each of the following product types:
Donut (type, flavour and decoration up to the
competitors discretion)
Bread Sticks
THE TAFE SA PRIZE
HIGHEST MARK FOR APPRENTICE/TRAINEE/TAFE
STUDENT
Previous Winners:
2013 - G Flohr
2014 - Orange Spot Bakery
2015 - Bayside Bakery
2016 - Dulwich Bakery
2017 - Para Hills Hot Bread Bakery
2018 – Banana Boogie Bakery
Voucher ($100.00) sponsored by
TAFE SA - Commercial Cookery
APPRENTICE SPECIAL INCENTIVE AWARD
Previous Winners:
2013 - G Flohr
2014 - Orange Spot Bakery
2015 - Bayside Bakery
2016 - Coromandel Valley Bake Bakery
2017 - Bake Bakery
2018 – Boulangerie 113
Medallion
THE TAFE SA PRIZE
CHAMPION PRODUCT OF THE SHOW
The Head Judge will select the Champion Product of the
Show.
The award will be chosen from one of the first place winners
of the six major categories.
Previous Winners:
2013 - Bakers' Treat
2014 - Angkor Bakery
2015 - By Blackbird
2016 - Coles, McLaren Vale
2017 - Orange Spot Bakery
2018 – Sucre Patisserie
Voucher ($100.00) sponsored by
TAFE SA - Commercial Cookery
7
COMPETITIVE EXHIBITOR – ROYAL ADELAIDE SHOW CONDITIONS OF ENTRY
COMPETITIVE EXHIBITOR – ROYAL ADELAIDE SHOW
CONDITIONS OF ENTRY
HAZARD REPORTING LIABILITY AND INDEMNITY
Competitors must notify the Area/Pavilion Supervisor or the 1. Release
Venue Management Office immediately of any hazards Entry to and remaining on the Showground is entirely at
detected. Hazards are any situation which has the potential the risk of the Exhibitor and to the maximum extent
to cause: permitted by law, the Exhibitor releases the Society
1. Injury, illness or death to people or animals either (which term includes in this clause the Society’s
immediately or in the future officers, employees, members and agents), from all
2. Damage or destruction to property claims and demands of every kind resulting from any
accident, damage or injury occurring at the
INCIDENT REPORTING Showground, and without limitation, the Exhibitor
Competitors must notify the Area/Pavilion Supervisor or the acknowledges:
Venue Management Office immediately an incident occurs a) the Society has no responsibility or liability for
which has resulted in: any loss, damage or injury to or caused by any
1. The injury, illness or death of any person or animal Exhibit;
2. The damage, destruction or loss of property b) the Society has no responsibility or liability for
3. A near miss incident that could have resulted in the any loss, damage or injury to or caused by any
consequences listed in 1 and 2 Exhibitor, his or her family, invitees and Agents;
c) the Society has no responsibility or liability for
WASTE DISPOSAL any loss, damage or injury to a Motor Vehicle
All waste including liquids must be disposed of responsibly or any of its contents whilst it is located on the
and placed in the appropriate bin or receptacle. Storm drains Showground; and
must not be used for the disposal of any waste. d) without limiting Regulations 1 (a) and 1 (b)
above, the Society has no responsibility or
HAZARD MINIMISATION liability for any loss, damage or injury resulting
All areas must be kept in a clean and tidy order with clearly from the sale, treatment, failure to treat,
defined and available access and exit routes at all times. destruction, disposal or other dealing with any
Build-up of combustible waste must be avoided. Exhibit, or for loss, damage or injury to any
Care must be taken to minimise trip hazards and obstacles personal belongings, equipment or property
that people may walk into. brought onto the Showground.
2. Indemnity
HAZARDOUS MATERIALS To the maximum extent permitted by law, the Exhibitor
The RA&HS are to be advised of all hazardous materials that must indemnify and keep indemnified the Society and
are brought onto the Showground. Appropriate warning signs its officers, employees, members and agents from and
and Safety Data Sheets (SDS) will need to be provided against all actions, claims, demands, losses, damages,
before allowing these materials on site. SDS are to be costs, expenses and liabilities including without
available onsite and provided immediately upon request by limitation, consequential loss and loss of profits for
an RA&HS Representative. which the Society is or may be or become liable in
respect of or arising from:
MEDIA COMMENTS a) loss, damage or injury to any person in
Any public comment on emergencies, incidents or other connection with the Exhibit or the relevant
venue matters should only come from the RA&HS. The key Event;
media spokesperson for the RA&HS is the Marketing b) without limiting Regulation 2(a), loss, damage
Manager. or injury to any other Exhibit or Exhibitor, his or
her family, invitees, Agents, or to the property
DUTY OF CARE of the Society, or its members, or to the general
It is important to ensure your own safety and that of all public, caused or contributed to or by any act or
other site personnel, visitors and general public at the omission of an Exhibit of the Exhibitor or by the
Adelaide Showground. Exhibitor, his or her family, invitees or Agents;
and
All competitors have a “Duty of Care” to avoid exposing c) without limiting Regulation 2(a), loss, damage
themselves or other people to situations which could lead to or injury to the Exhibit, or the Exhibitor, his or
injury. This “Duty of Care” extends to the prevention of her family, invitees, or Agents caused or
damage to property. contributed by an act or omission of an Exhibit
of the Exhibitor or by the transportation, feeding
or housing of an Exhibit of the Exhibitor.
Updated May 2018
COMPETITIVE EXHIBITOR – ROYAL ADELAIDE SHOW CONDITIONS OF ENTRY
3. Removal from Showground TRAFFIC CONTROL
Without prejudice to any other provision in these The RA&HS Traffic Control Policy imposes speed restrictions
Regulations, where the Society, its officers, employees, within the Showground. For the duration of the Royal
members or agents removes an Exhibit, or causes an Adelaide Show the speed limit is 10 kph on the grounds and
Exhibit to be removed from the Showground, the 8 kph inside buildings
Exhibit is removed or caused to be removed entirely at The use of vehicles inside the Showground is closely
the risk of the Exhibitor. The person or persons managed during the Royal Adelaide Show. Conditions of
removing the Exhibit will be deemed to be the agent of entry will be provided with the issue of Vehicle Entry Permits.
the Exhibitor, and his or her acts and omissions will be
deemed to be the acts and omissions of the Exhibitor. ELECTRICAL EQUIPMENT
4. Insurance 1. All extension cords and electrical appliances should be
The Society will arrange Animal Exhibitors Public tested and tagged in accordance with current legislation
Liability insurance cover for all Exhibitors of Exhibits as per Australian Standards 3760.
being animals. The Exhibitor is bound by the terms and 2. Removal of all untagged electrical equipment will be
conditions of this insurance and by Statutory Duties as required or costs levied to exhibitors regarding any
defined under the Insurance Contracts Act (1984). equipment without a current inspection tag.
Details of the Animal Exhibitors Public Liability 3. Power boards with overload protection can only be
insurance are set out in the Relevant Schedule. The used at the discretion of the Venue Manager.
Society does not insure first party loss, damage or 4. The use of double adaptors is strictly prohibited.
injury to Exhibits, and Exhibitors should consider 5. Appliances and power cables must not be used or laid
purchasing insurance if required. through any area that may become wet.
5. Personal effects 6. Power cables must not be laid across walkways, paths,
The Society has no responsibility or liability for any loss roads or any area where damage could occur to the
or damage caused to personal belongings, equipment cable.
or property which is brought onto the Showground by 7. Bar (resistance) heaters are strictly prohibited.
an Exhibitor, his or her family, invitees or Agents. 8. Light sockets must not be used for any other purpose
9. In external areas only, extension leads that are Heavy
EMERGENCY INFORMATION Duty Rated may be used.
Emergency information and Emergency Assembly
Points for the various animal pavilions and stables will
be included with Exhibitor Entry Detail Returns and
Notice to Exhibitor notifications. Competitors should be
familiar with these plans.
FIRST AID
During the Royal Adelaide Show, St John provides First Aid
Services but it is suggested that competitors have a basic
First Aid kit for minor injuries. St John is not in attendance
after public hours. For emergency contact details, check
Notice Boards for onsite assistance or dial 000 for a medical
emergency.
RA&HS EMERGENCY FACILITIES
Firefighting and other emergency equipment must not be
removed or used for any other purpose. Missing or
unserviceable equipment should be reported to the Venue
Management Office immediately.
SMOKING
Smoking is only permitted in designated locations. The Royal
Adelaide Show is a smoke free event.
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