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Health & Safety

Health & Safety


Holden Media, is committed to providing, maintaining and promoting, so far as is reasonably practicable, the highest standard of health, safety and welfare at all its events.

All exhibitors and contractors at events organised by Holden Media are expected to ensure that they provide a safe place and system of work.  Successful safety management requires the commitment, involvement and co-operation of all those on-site.  Exhibitors and contractors have a duty under current Health & Safety Regulations with which they must comply by law.

General Guidelines

As an exhibitor/contractor at Northern Restaurant & Bar 2022 you must:

  • nominate a health and safety representative for your stand that is aware of your company’s health and safety policy.
  • have a copy of your health and safety policy available (and of any sub-contractors you are employing) for inspection on-site, if requested.
  • make sure you and anyone manning your stand understands the fire and evacuation procedures and locations of the hall’s emergency exits.
  • make sure your contractor is a member of the British Exhibition Contractors Association or another recognised trade association.
  • ensure that any contractor working for you has a health and safety policy statement and good safety practices.  Details of the regulations can be obtained from the Organisers.
  • make sure that your contractors are working safely.  You can seek permission to work late.  Working at height on ladders and scaffolding must be done in a controlled and safe manner.  Time constraints are no excuse for not adhering to safety standards.
  • drive with due care and attention inside and around the exhibition hall.  Do ensure that operators are fully trained and properly certified on the equipment being used.
  • make sure all electrical work is carried out by an IEE qualified electrician.  There is a halls electrical inspector who will be pleased to provide information or answer questions.  All work will be inspected by the Local Authority on completion.
  • ensure that all rubbish and packaging from your stand is removed from the site. It must not be stored on or behind your stand during the show.
  • ensure that measures are taken to minimise the impact of your operations on the environment.
  • make sure that hazardous waste is disposed of safely.  Please note that fluorescent tubes contain hazardous materials.
  • make sure that you are properly insured for the exhibition.
  • treat all electrical cables as though they were live.
  • be aware of others working around you and report any concerns you may have about unsafe work practices or violation of the health and safety procedures outlined.
  • ask the advice of the halls management or the Organisers if you are in doubt about any aspect of health and safety issues.

As an exhibitor/contractor at Northern Restaurant & Bar 2022 you must NOT :

  • use flammable materials as part of your displays.  This includes plastic flowers, polystyrene etc. Some combustible materials may be acceptable if treated correctly.
  • have overloaded or insecure displays.  Stands and displays can be knocked by visitors and must be safe and secure.
  • bring children into the halls particularly during build-up and breakdown.  The halls are regarded as a potentially dangerous place of work during these periods.
  • overload trolleys – not only does this damage your exhibits but it will make it much harder to manoeuvre your way to your stand through crowded aisles and may cause injury to you or other people.
  • block the aisles with your rubbish or equipment.


If you have any queries regarding your responsibilities towards the health and safety issues outlined above or the actions that you are required to take by law, you must contact the Operations Team at

Drink & Drugs

The abuse of alcohol, drugs and other addictive substances can affect work performance and impair safety.  Therefore, any person found to be under the influence of alcohol, drugs or other substances which in the opinion of the Organisers constitutes a danger to themselves or any other person using the venue, will be asked to leave the halls and if necessary will be removed by security or indeed the police.

Emergency Procedures & Evacuation

It is the responsibility of every exhibitor and contractor to ensure that all employees working at Manchester Central during Northern Restaurant & Bar 2022 are familiar with the Venue's 'Emergency & Evacuation' Procedures.  A copy of these procedures will be distributed to each stand on site and a copy is available online in forms & downloads.

See forms & downloads

Fire Procedures

In the event of any outbreak of fire, however small, the fire alarm and extinguishers must be used immediately and, in the first instance, the central control room contacted either via the Organisers' Office or by telephone on 0161 834 2700 ext 2206.    

Food & Drink

It is in your interest to read this section carefully to make sure that you and your stand fully meet the standards as laid down by law.  Maximum fines for each offence under the Food Hygiene (Markets, Stalls and Delivery Vehicles) Regulations 1966 is now £2,000 and/or three months imprisonment.

Any exhibitor involved in food preparation on their stand (cooking and/or sampling) must ensure all food handlers have a Level 3 Food Safety in Catering certificate which is available for inspection on site by the Health & Safety Manager and if appropriate submit a Risk Assessment [see Cooking and Sampling section]

Under the terms of the FOOD SAFETY ACT 1990 and the FOOD HYGIENE (MARKETS, STALLS AND DELIVERY VEHICLES) regulations 1966 and FOOD HYGIENE (AMENDMENT) REGULATIONS 1990 & 1991, all stands which handle and/or supply food samples must comply with the following requirements.

Food Hygiene - The following points 1 – 13 are all legal requirements

  1. No food stand may be used if it is unsanitary or in such a condition as to expose the food to risk of contamination.
  2. The stand must be in good order and repair to enable it to be cleaned easily and properly.
  3. This means all the surfaces likely to be soiled during the event should be at least sealed or gloss painted so they can be easily cleaned.
  4. It is recommended a suitable readily cleansable/non slip floor covering be provided on the service side of the counter and in the kitchen (carpeting or bare flooring is generally not considered suitable).
  5. Any foods likely to support the growth of pathogenic micro-organisms or toxins should be maintained at a temperature of 8 degrees centigrade or below.
  6. Any article or equipment which is likely to come into contact with food must be kept clean and constructed of materials which are not absorbent and can be easily and properly cleaned.
  7. All food on a stand must be protected from a risk of contamination likely to render the food unfit for human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be eaten in that state.
  8. Any food which is unfit for human consumption, unsound or unwholesome must be kept apart from other food; and labelled ‘unfit food‘.
  9. Open food must not be placed less than 18 inches from the ground.
  10. Personal clothing should not be kept within the food handling areas unless it is stored in appropriate containers.
  11. Rubbish and waste must be disposed of in suitable containers
  12. No one suffering from gastro-enteritis, dysentery, or any infection likely to cause food poisoning, boils or septic cuts etc may be allowed to handle food.  They should contact their doctor immediately.
  13. Each stand where open food is handled, prepared or dispensed must be provided with a supply of waterproof plasters and bandages for first aid.  Where persons are employed to operate the business, the higher standard of first aid box complying with the Health & Safety (First Aid) Regulations 1981 must be provided or suitable other arrangements made.
  14. All food handlers who deal with food must:
    -  Keep their hands clean
    -  Keep their clothing clean
    -  Cover all cuts etc with a waterproof dressing
    -  Not spit or smoke whilst handling open food or in a room containing open food
    -  All food handlers who handle open food (not sealed in containers) must wear clean and washable over-clothing.

Health & Safety - General
Floor washing equipment must be totally separate from kitchen equipment. All finishes of counters, shelves etc must be smooth, impervious and easily cleaned.  Anything that is likely to come into contact with food must be kept clean and made of made of material which is not absorbent and can be easily and properly cleaned.   In food preparation areas the floor covering must be smooth, impervious and readily cleanable. In this instance, carpet is not satisfactory.

Storage temperatures
A refrigerator is required for the storage of high risk foods.  Recommended storage temperature must be between 1-5 degrees centigrade.  Temperatures of between 8-12 degrees centigrade are permissible, dependent on the time of preparation and length of display proposed.  It is the responsibility of each exhibitor to assess the extent of their operation to ensure that adequate refrigerated/frozen facilities are provided in conjunction with their operation.  Where hot food is provided and not to be served to the visitor immediately, hot holding facilities must be provided to maintain a food temperature of 63 degrees centigrade or above.  All open foods on display should be protected from a risk of contamination, i.e. a screen in front of the stand and over the food.  All utensils, equipment and other items coming into contact with food must be readily cleansable and kept clean.

Washing Facilities
It is the responsibility of each exhibitor to assess the extent of their operation and ensure that adequate, suitable and sufficient washing facilities are available. The washing facilities required are determined by factors such as the public health risks posed by the operation, the scale of the operation, types of food, equipment used, type of servery container etc. Where the sharing of facilities is proposed, exhibitors must liaise with each other and the Organisers prior to the event in order to ensure that the overall provision of facilities adequately services all exhibitors when operating at maximum capacity. Exhibitors utilising mobile washing facilities or a mixture of plumbed/mobile facilities must not dispose of waste water down any hand washing or food washing facility.

Heavy Lifting

In the interest of health and safety, the officially appointed contractor, CLS, is the only company permitted to operate mechanical and other cargo handling equipment in the halls and outside in the unloading areas.  The self-drive use of lorry mounted ‘HIAB’ type cranes and lifting equipment will not be permitted within the halls. See Official Suppliers page.

Hospitality On Stands - Food & Drink

Where an exhibitor provides pre-prepared food, beverages or alcoholic drinks by way of hospitality on a small scale, then no washing facilities are required for cleaning equipment, shelving counters and spillages.  However, facilities within the building must be identified for this purpose.  It is recommended that exhibitors utilizing non-disposable drinking vessels provide a sink or make arrangement to use or share a sink.

Where food is being prepared on the stand a wash hand basin for cleaning hands must be supplied with hot and cold running water.  Furthermore, materials for cleaning hands (ie soap) and for hygienic hand drying must be provided.

These regulations apply to all products purchased from the in-house caterers.  Failure to comply may result in formal action being taken against you by the Local Authority.

All exhibitors offering food and/or drink for sampling or hospitality (that is not supplied by Manchester Central Hospitality) must complete and return the appropriate documentation .

See Cooking & Sampling

Medical Emergency

In a first aid emergency, where an ambulance is considered necessary, it is vital that the central control room is contacted immediately either via the Organisers' Office or by telephone 0161 834 2700 ext 2211 giving the exact location of the casualty and details of injuries sustained. Please see the Organiser Site Induction Dcoument for further information.


Reporting Of Accidents

It is a legal requirement that any accident sustained, however small, should be reported in the first instance to the Manchester Central duty manager via the Organisers' Office.  Some accidents must be further reported to the Local Authority in which case the Organisers will advise.

Risk Assessment

Risk assessments are a statutory requirement within the workplace, and consequently, it is essential that the Organisers receive assessments and method statements from all exhibitors and/or contractors who intend to build a stand that could cause harm, injury or be hazardous in both its construction, dismantling and operation to any person in the halls.

In any case, any stand that is to be built over 4 metres in height, complex, or where live demonstrations (including cooking) will be performed must complete a risk assessment and method statement.

If you require any help in completing this you should contact the Operations Team at


Any scaffolding to be used during the construction of any stand or stand display must comply with the appropriate legislation.  Any tower scaffold in use must be properly stabilised and propped in accordance with HSE guidance CIS10.

If you have any queries regarding your responsibilities towards the health and safety issues outlined above or the actions that you are required to take by law, you must contact


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