schedule perth royal bread & pastry awards

SCHEDULE

PERTH ROYAL BREAD & PASTRY AWARDS

25 JULY 2018 | RASWA.ORG.AU

FO

OD AWARDS

KEY INFORMATION

Applications for Entry to enter online visit

ENTRIES.PERTHROYALSHOW.COM.AU

Closing Date of Entry Friday 22 June 2018

Delivery of Exhibits Wednesday 25 July 2018

between 7.00am and 9.00am

Jim Webster Pavilion

Claremont Showground

1 Graylands Road, Claremont WA 6010

(Entry through Gate 1)

Judging Day Wednesday 25 July 2018

(Closed to the public)

Awards Presentation Wednesday 25 July 2018 at 5.00pm




Social Media Follow us to stay up to date throughout the year

Facebook www.facebook.com/royalagwa

Instagram #perthroyalfoodawards

Contact Perth Royal Food Awards

Competition and Event Coordinator

Jodie Spirek

[email protected]

(08) 6263 3100

ENTRIES.PERTHROYALSHOW.COM.AU

For further information or assistance please contact

Jodie Spirek on (08) 6263 3160 or email [email protected]

ONLINE ENTRIES

SAVE TIME AND MINIMISE ERRORS USING OUR

FAST AND EFFICIENT ONLINE ENTRY SYSTEM

The Perth Royal Food Awards (PRFA) have become an important part of the agricultural

industry in WA. An initiative of the Royal Agricultural Society of WA, the PRFA’s are

rapidly expanding, with new competitions and categories being released in 2018 based

on consumer and industry trends.

WHY ENTER YOUR PRODUCT IN THE PERTH ROYAL FOOD AWARDS?

• An opportunity to win a Perth Royal Food Award medal – Gold, Silver & Bronze

medals are awarded to the highest scoring products.

• Receive an Award Winning Promotional Kit, which includes digital copies of your

medal artwork to aid in promoting your winning products. Digital medal artwork can

be included on your retail packaging.

• Extensive Judging and Scoring from Australia’s finest judges, allowing you to

benchmark your product within the industry.

• Opportunity for your winning products to be included in the Taste WA menu,

available to over 350,000 during the IGA Perth Royal Show.

• Opportunity to be offered a free powered site (inc. marquee) to promote and sell

your products in the Taste WA Marketplace at the 2018 IGA Perth Royal Show.

• Opportunity to have your award-winning products included in the President’s Dinner

on the first evening of the IGA Perth Royal Show.

• Be actively promoted by RASWA’s Marketing and Communications department,

regularly sending communications via television, print, radio, digital and social

media platforms.

• Awards placed digitally and in print on RASWA’s documents and websites, including

the Perth Royal Show website which receives on average of 675,000 website users

each year.

• Have your award-winning products utilised and promoted at RASWA corporate

functions and potentially other external events throughout the year.

FO

OD AWARDS

SPONSOR ACKNOWLEDGEMENTS

THE ROYAL AGRICULTURAL SOCIETY OF WESTERN AUSTRALIA

GRATEFULLY ACKNOWLEDGES THE FOLLOWING SPONSORS FOR

THEIR DONATIONS AND TROPHIES TO BE AWARDED THROUGHOUT

THE PERTH ROYAL BREAD & PASTRY AWARDS

Macpan Australia

Christine Young

Millers Foods

Superstock Food Services Pty Ltd

5

SECTION CONDITIONS

1. COMPETITION DATE

Wednesday 25 July 2018

2. CLOSING DATE FOR ENTRIES

Friday 22 June 2018 at 4.30pm

Online entries: http://entries.perthroyalshow.com.au

3. ENTRY FEES

$20.00 per entry

4. ORIGIN OF EXHIBIT

The competition is open to commercial manufacturers.

All exhibits must be produced by Western Australian

bakeries.

5. NUMBER OF ENTRIES

An Exhibitor can enter no more than one (1) exhibit into

any class

6. DELIVERY OF EXHIBITS

All exhibits must be delivered to:

Royal Agricultural Society of WA

Perth Royal Bread & Pastry Awards



1 Graylands Road

CLAREMONT WA 6010

on WEDNESDAY 25 JULY 2018 between the hours

of 7.00am and 9.00am.

Gate 1, Graylands Road will be open for delivery of

exhibits.

Exhibits must be properly marked with the supplied

Identification Labels.

7. BAKING INFORMATION

All cooking exhibits must be baked no later than 24 July

2018

Each exhibit must be baked in the actual bakery at the

address shown on the entry form.

Exhibits must be commercially available and readily

available for purchase.

Exhibits containing meat or dairy produce, must arrive

in a chilled condition e.g. consigned in a foam esky or

insulated container, making sure that transport and

handling procedures are in accordance with all

Foodsafe requirements.

Products arriving in a warm condition will be

disqualified, at the discretion of the Chief Steward.

Flour used must have been taken from general stock

and all bread entered in the competition must have been

baked under normal baking conditions in the named

Exhibitor’s bakery.

8. IDENTIFICATION LABELS

Once entries have closed, exhibitors will receive a

RASWA Identification Label. Please ensure that this

label is firmly attached to each entry prior to delivery.

Contact the Competition and Event Coordinator to

obtain extra Identification Labels.

9. TINWARE FOR BREAD

The tinware required for baking of bread is as follows:

All white, wholemeal and multigrain (married) uprights

and condensed (sandwich) loaves are to be baked in a

680g tin.

10. JUDGING

Judges have the right to refuse awarding places if in

their opinion the product is not of satisfactory quality.

Judging is conducted using the 100-point scoring

system. Awards shall be determined by the Judges on

the following point scale:

Points will be awarded as follows:

Gold 90.0 points and over

Silver 82 to 89.9 points

Bronze 74 to 81.9 points

Judges may in their absolute discretion decline to make

an award in any class.

All Judges are chosen on their industry knowledge and

expertise. All entries are assessed and judged “blind”

and judged on their own merits against a set of criteria.

Judges shall not at any time prior to the announcement

of awards have access to or any knowledge of the

identify of an exhibit.

Judges shall not have access to an exhibit other than

from the plate containing it, which is presented to them

by Stewards.

6

11. BREAD CRITERIA

Bread exhibits will be judged in accordance with the

following criteria and scale of points:

Criteria A

Volume and General Appearance 30

Texture 25

Aroma 25

Colour 20

TOTAL 100

Criteria B


Texture 30

Aroma 20

TOTAL 100

Criteria C

Taste/Perception of Quality 25

Appearance 25

Innovation 50

TOTAL 100

Criteria D

General Appearance 30

Creativity 30

Skill 20

Taste and Aroma 20

TOTAL 100

Criteria E


Texture and Softness 20

Aroma 20

Closeness in look to wheat-based product

both internally and externally 40

TOTAL 100

12. PASTRY CRITERIA

Pastry exhibits will be judged in accordance with the

following criteria and scale of points:

Criteria H (Non-creative)


Taste/Flavour/Colour 35

Texture/Stability 30

TOTAL 100

Criteria I (Creative)

Cupcakes, biscotti, fruit tarts, petit fours, carrot cake,

decorated sponge cake, laminated pastries, decorated

birthday cake, torte, cheesecake and gourmet pies will

be judged with the following scale of points:


Taste/Flavour/Colour 35

Texture/Stability 30

Creativity 15

TOTAL 100

Exhibitors shall be bound by the decision of the Judges

and no disputes will be entered into. All concerns must

be addressed in writing to the Royal Agricultural Society

of WA.

13. AWARDS

Winners of Gold, Silver and Bronze in each class will be

awarded with Certificates and the right to use the Perth

Royal Awards medal artwork on their winning products.

Champions will be awarded Champion medals and

Certificates and the right to use the Perth Royal Food

Awards medal artwork on their winning product.

Entries receiving 90.0 or more points will receive a Gold

medal and entry in to the Champions competition.

The entry in the Champions competition with the highest

points will be awarded the Champion.

Aggregate Points for Special Awards will be allocated

on the following scale:

Gold 5 points

Silver 3 points

Bronze 1 point

To determine Special Awards where more than one (1)

Gold Award is involved, only the highest pointed Gold

Award from each class will be eligible.

In the event of a tie, the Exhibitor gaining the highest

number of Gold Awards will be judged the winner.

Should a tie still exist the Exhibitor gaining the highest

number of Silver Awards will be judged the winner.

Should a tie still exist the Exhibitor gaining the highest

number of Bronze Awards will be judged the winner.

Then if a tie still exists an equal Award may be made.

14. AWARDS PRESENTATION

Awards will be presented on Wednesday 25 July 2018

at the Jim Webster Pavilion, Claremont Showground,

commencing at the conclusion of judging at 4.30pm

7

15. MEDAL ARTWORK

Gold, Silver and Bronze in each class and overall

Champions will be awarded with Certificates and the

right to use the Perth Royal Food Awards medal artwork

on their winning products.

RASWA will provide winners with a medal template in

PDF or JPEG format. It is the Exhibitors responsibility to

arrange their own printing.

An Exhibitor shall not advertise or allow to be advertised

by any means whatsoever and in particular by

broadcasting, television, pictorially or in writing, the fact

that any exhibit has won an award at the Perth Royal

Food Awards unless such advertisement shows clearly:

i. The name Perth Royal Bread and Pastry Awards;

ii. The year of the award;

iii. The class in which the award was won;

iv. The title of the award or trophy won where

applicable.

16. DISPOSAL OF EXHIBITS

All exhibits become the property of RASWA and will be

disposed of in accordance with the Health Regulations.

8

SPECIAL AWARDS

Points will be awarded as follows:

Gold 5 points

Silver 3 points

Bronze 1 point

MOST SUCCESSFUL BREAD EXHIBITOR

Classes 1 to 23

MOST SUCCESSFUL PASTRY EXHIBITOR

Classes 24 to 46

CHAMPIONS

THE TONY NOONAN MEMORIAL CHAMPION LOAF

EXHIBITED IN THE SHOW

Will be selected from classes 1 to 7 for the Exhibitor with the

BEST loaf on the day, in the opinion of the judges.

CHAMPION SPECIALTY BREAD

Classes 9 to 23

CHAMPION PIE

Classes 43 to 46

CHAMPION PASTRY EXHIBIT

Classes 24, 25, 26, 28, 29 and 31

CHAMPION CAKE

Classes 24 to 32

BREAD CLASSES

ALL CLASSES ENTERED MUST HAVE NO SEED OR NUT

DECORATIONS.

WHITE BREAD

Class 1 Devon White Loaf

One (1) only 680g loaf.

See Judging Criteria A

Class 2 Vienna Loaf

One (1) only 450g white loaf. Made with wheaten

white flour only. Baked on tray or oven floor or a

slipper.


Class 3 Italian Style, Pave Casereccio Puglia

One (1) only 680g loaf. Typically, oval to log

shape with thick pale crust.


Class 4 Four Strand Plait Loaf

One (1) only 680g - traditional loaf. Baked on a

flat tray. No slippers.


WHOLEMEAL/MULTIGRAIN BREAD

Class 5 Round Cob Wholemeal

One (1) only 680g loaf. Baked on a tray, not

tinned.

See Judging Criteria B

Class 6 Devon Multigrain Loaf

One (1) only 680g loaf. No added seeds on

exterior.


Class 7 Devon Wholemeal Loaf

One (1) only 680g loaf.


BREAD ROLLS

Class 8 Round Rolls

Three (3) only 80g each. One (1) x white, one (1)

x wholemeal, one (1) x multigrain. No topping.


Class 9 Ciabata Rolls

Two (2) only 70g each roll (140g for the exhibit).


OTHER BREAD

Class 10 Upright Fruit Loaf

One (1) only 450g fruit bun. The fruit bun loaf must

be an upright baked as a single unit in a tin,

flavoured ONLY with bun spice essence.

NO artificial colouring. NO glazing.


Class 11 Heavy Malted Seed and Grain Loaf

One (1) only 700g loaf. Finished in sesame

seeds.


Class 12 Cheese and Bacon Topped Rolls

Three (3) only 110g each (finished weight).

Round, white dough.


Class 13 Bread Innovation

One (1) only loaf showing bread innovation. A

bread product that demonstrates an innovation:

an innovation is a characteristic that confers a

new benefit.

An innovation could be expressed as:

• a previously not used ingredient/additive or

combination of ingredient/additives that

confers a dietary, fresh keeping or flavour

enhancement.

• a new shape that is aesthetically pleasing or

provides a consumer benefit

• a new packaging concept

9

Notes:

Innovation can be validated by an up to 100-word

description. This may include a reference to a

published article in a scientific journal or other

material supporting the innovation. This needs to

be clearly labelled and attached to the product by

an elastic band or other device. No reference to

the bakery of origin should be evident.

If the innovation is of a packaging nature,

products should be supplied in a plain/unprinted

version of the new innovative packaging with no

reference to bakery or origin evident.

See Judging Criteria C

Class 14 Hot Cross Buns

Three (3) only 110g each traditional Easter hot

cross buns. Fruit content (typically sultanas,

raisins, peel and spices) to be 30% of flour weight.

May be glazed. No seeds or nuts.

See Judging Criteria D

ARTISAN BREAD

Class 15 Sourdough

One (1) only approx. 680g sourdough freeform

loaf, made from any one (1) or a combination of

wheat and rye flours. Oven bottom baked. NO

seeds. NO tins.


Class 16 Turkish Bread

One (1) only.


Class 17 German Style Rye

One (1) only up to 1kg traditional bread. (Heavy)

at least 90% Rye flour. No tins to be used.


Class 18 French Bread - Baguette

One (1) only. Must be of the traditional French

character (not fine textured).


Class 19 Brioche

One (1) only. Traditional French bread enriched

with eggs and butter. Baked in a tin.


Class 20 Artisan - Sweet

One (1) only loaf made by hand. Weight from

680g-900g. Loaf to be of an artisan character and

may include fruit. Any flour or flours can be used.

Sourdough method can be used.


Class 21 Artisan - Plain


680g-900g. Loaf to be of an artisan character.

Any flour or flours can be used. Sourdough

method can be used.


Class 22 Artisan - Flavoured


680g-900g. Loaf to be of an artisan character and

may include garlic, olives, dry tomato etc. Any

flour or flours can be used. Sourdough method

can be used.


GLUTEN FREE BREAD

Accreditation must be provided showing that products

submitted are baked in accordance with the requirements for

Gluten Free products. Copy of Certification must be provided

on entry.

Class 23 Gluten Free Loaf

One (1) only 600g loaf. Can be plain or can

contain seeds or grains. Product submitted must

provide accreditation from Celiac Australia and is

baked in accordance with the requirements for

Gluten Free products. Judging will have a heavy

emphasis on the product having characteristics

similar to wheat products.

See Judging Criteria E

PASTRY CLASSES

LARGE CAKES

Class 24 Decorated Sponge Cake

One (1) only. Not to exceed 25cm diameter. Free

choice as to theme, colour, flavour and filling. No

fresh cream.

See Judging Criteria I

Class 25 Carrot Cake

One (1) only. Round, not in slice form. Not to

exceed 25cm diameter.


Class 26 Christmas Cake

One (1) only. Not to exceed 25cm diameter.


Class 27 Swiss Roll

Sponge texture. Not to exceed 180mm in length.

Red jam only.

See Judging Criteria H

Class 28 Cheesecake

Unbaked. Free standing (not in foil) decorated, no

added presentation material allowed at set-up.


Class 29 Torte

Any theme. Decorated into sixteen (16) portions.

Not to exceed 25cm diameter. No added

presentation material allowed at set-up.


10

SMALL CAKES

Class 30 Muffins

Six (6) only ASSORTED fruit muffins. Two (2) of

each variety. Dried, frozen or fresh fruit with

complimentary flavours may be used. Flavours to

be stated on entry form. No chocolate. Single

serve. No advertising on paper cases.


Class 31 Cupcakes

Six (6) ASSORTED. Any flavour, two (2) of each

variety. Decorated. Buttercream style icing with

edible top decorations may be used. Flavours to

be stated on entry form. No advertising on paper

cases.


Class 32 Donuts

Six (6) only yeast raised. Two (2) of each variety.

Filled, edible decoration and icing optional.

Flavours to be stated on entry form. No

advertising on paper cases.


SLICES

Class 33 Brownie and Slices

Six (6) only ASSORTED. Two (2) of each variety,

e.g. fudge, muesli, caramel etc. Decoration

optional.


BISCUITS

Class 34 Scottish Shortbread

Six (6) only. Surface relief design required.

Optional shapes and sizes.


Class 35 Traditional Anzac Biscuits

Six (6) only.


SWEET PASTRY

Class 36 Fruit Tarts

Six (6) only ASSORTED. Sweet shortcrust pastry.

Two (2) of each variety. Choice of fresh fruit and

flavour of base curd/custard. Flavour to be

specified.


Class 37 Vanilla Slice

Three (3) only plain iced. No marbling/feathering.

No cream. No jam.


Class 38 Eclairs

Three (3) only individual eclairs. Fresh cream

must be included. Other flavours allowed.


Class 39 Croissants

Three (3) only single serve, made from scratch.

No par-bake. Baked ready to eat.


SAVOURY PASTRY

Class 40 Quiche Lorraine

Three (3) only single serve. Savoury shortcrust

pastry. Ready to eat. No spinach.


Class 41 Sausage Rolls - Plain

Three (3) only plain individual rolls. Single serve

size. Minimal onion may be added to filling. Puff

or shortcrust pastry may be used.


Class 42 Pasties

Three (3) only meat and vegetable pasties. Not

the upright Cornish style. Puff pastry only. A

minimum of four (4) vegetables need to be

evident e.g. peas, carrots, corn, onion etc. Single

serve size.


Class 43 Beef Pie

Three (3) only Beef mince pies. Minced meat only,

not diced. Traditional pie base and puff pastry top

with lamination evident. Single serve size.


GOURMET PIES

Class 44 Gourmet Open Pie

Three (3) only gourmet pies which may contain

beef, pork, goat, wine, seafood, beer, spices etc.

or other ingredients to obtain gourmet status.

Traditional pie base. Pie top may be decorated

and not necessarily with a traditional pastry top.

Flavour to be stated on entry form. Exhibits must

be commercially available and readily available

for purchase. *Submit ingredient list with entry.


Class 45 Gourmet Lamb Pie

Three (3) only Lamb gourmet pies which may

contain vegetables and other complimentary

ingredients and seasonings. Traditional pie base.

Pie top may be decorated and not necessarily

with a traditional pastry top. Exhibits must be

commercially available and readily available for

purchase. *Submit ingredient list with entry.


11

Class 46 Gourmet Chicken Pie

Three (3) only Chicken gourmet pies which may

contain vegetables and other complimentary

ingredients and seasonings. Traditional pie base.

Pie top may be decorated and not necessarily

with a traditional pastry top. Exhibits must be

commercially available and readily available for

purchase. *Submit ingredient list with entry.


APPRENTICE/PRE-APPRENTICE SPECIAL AWARDS

MOST SUCCESSFUL APPRENTICE EXHIBITOR

Which, in the opinion of the Judge is the best loaf from class

48.

APPRENTICE/PRE-APPRENTICE CHAMPIONS

CHAMPION LOAF EXHIBITED BY A PRE-APPRENTICE

Which, in the opinion of the Judge is the best loaf from class

47.

CHAMPION LOAF EXHIBITED BY AN APPRENTICE

Classes 48 and 49

CHAMPION PASTRY EXHIBIT BY AN APPRENTICE AND

PRE-APPRENTICE

Classes 50 to 52

APPRENTICE/PRE-APPRENTICE

All work entered into this category, must be the sole work of

the named Apprentice/Pre-Apprentice.

APPRENTICE - BREAD

Class 47 Upright Married Joined - Pre-Apprentice Only

Pre-Apprentice only.

Two (2) only 400g (joined 800g) white.


Class 48 Devon White Loaf

Apprentice only.

One (1) only 680g white loaf.


Class 49 Vienna Traditional White Baked

Apprentice only.

One (1) only 450g traditional Vienna. Baked on a

flat tray. No slippers. Four (4) cuts.


APPRENTICE - CAKE

Class 50 Decorated Birthday Cake

Hand written message. No fresh cream.

Maximum 10" base.


APPRENTICE - BISCUITS

Class 51 Traditional Anzac Biscuits

Six (6) only.


APPRENTICE - PASTRY

Class 52 Eclairs

Three (3) only individual eclairs. Fresh cream

must be included. Other flavours allowed.


12

GENERAL SHOW REGULATIONS

The Society’s General Show Regulations and Section

Conditions regulate the conduct of the Show. Upon

acceptance of an entry the Exhibitor is irrevocably contracted

to be bound by those General Show Regulations and Section

Conditions.

A copy of the Society’s General Show Regulations may be

obtained on application or downloaded from the website

http://perthroyalshow.com.au/general-regulations/.

An Exhibitor who breaches any General Show Regulation or

Section Condition may be disqualified, or suspended for any

period, fined or otherwise penalised.

The Society may recognise and act upon any penalty

imposed by any other similar Society, organisation or body in

Australia on any person or exhibit.

WITHDRAWAL OF EXHIBIT BY THE SOCIETY

The Society may, at its sole discretion, withdraw, reject or

disqualify an exhibit. Refer to the Society’s General Show

Regulation 3.18.

AWARDS

The Society will not be responsible for awards not received

by Exhibitors after 31 December 2018. If you have not

received your award by 30 November 2018, please contact

the Awards Officer on (08) 6263 3100.

SOCIETY’S LIABILITY

The Society does not accept any liability for loss, damages or

injury however caused. The attention of Exhibitors is drawn

to General Show Regulation 17. Liability and Indemnity, with

reference to the Society's Liability.

PROMOTION

No advertising or promotion on behalf of commercial

business will be permitted on the Showground without the

prior written consent of the Society’s Chief Executive Officer.

PRIVACY ACT STATEMENT

The information provided by the Exhibitor in the application

for entry is collected and used by the Royal Agricultural

Society of Western Australia (RASWA) to organise and

conduct Competitions at the Show. We may publish details

such as your name, address and exhibit details in any

RASWA publication or communication. Such information may

also be made available to, and published by, the media. We

will not disclose your information without your consent for any

other purpose unless required or authorised by law. You may

request access to your personal information and, if

necessary, request that our records of that information be

corrected by writing to the Chief Executive Officer at the

Royal Agricultural Society of Western Australia, PO Box 135,

Claremont WA 6910.

GENERAL SHOW REGULATION 17. LIABILITY AND INDEMNITY(Extract from the Royal Agricultural Society of Western Australia

General Show Regulations - Revised 22 August 2007)

17.1 Exhibitor Accepts

The lodgement of an Application of Entry form shall be

deemed to be acknowledgment by the Exhibitor of his or

her agreement that the Societyshall be under no liability

for:

17.1.1 No Liability for animals or birds Exhibited

The loss, injury or death of any animal, (including birds)

Exhibited, whether caused by, or attributable to, the

negligence of the Society, or of its servants or Agent, or

otherwise howsoever.

17.1.2 No Liability for property Exhibited

Any loss or damage occasioned to or by any property

Exhibited, whether caused by, or attributable to, the

negligence of the Society,or of its servants or Agent, or


17.1.3 No Liability for other animals, property, Exhibitor or

general public

Any injury or damage occasioned to any other animal or

property Exhibited, or to any other Exhibitor, or to the

general public, whether caused by, or attributable to, the

negligence of the Society, or of its servants or Agent, or


animals or birds

(including birds) after, or as a consequence of any animal

Exhibits, or their progeny, being brought onto the

Showground.

17.2 No Liability for livestock sales

The Society and the Auctioneers of Royal Show

Livestock Sales shall be under no liability to any Owner

or purchaser of livestock (whether exhibited or otherwise)

entered for sale or sold at any Royal Show Livestock

Sale.

17.2.1 No Liability for livestock auctioned

In respect of any loss or injury to such livestock; whether

such loss or injury be caused by or be attributable to, the

relating to the Royal Show Livestock Sales or to the

Society or any of its servants or Agents.

17.2.2 No Liability for other livestock, property, Exhibitor or

general public

For any injury or damage occasioned to any other

livestock or property, or to any other Exhibitor, or to the

general public, whether caused by, or attributable to, the

relating to the Royal Show Livestock Sales or to the

Society or any of its servants or Agents.

17.2.3 No Liability for consequential loss and loss of

For any loss or damage (including without limitation

Owner or purchaser of livestock as a result of any

as a consequence of any livestock being entered for sale,

at any Royal Show Livestock Sale.

17.3 Exhibits sold privately

Where any animal Exhibited, or any other Exhibit, is sold

privately during the time of the Royal Show the vendor

thereof shall indemnify the Society against all liability to

the purchaser in respect of any loss, injury, disease or

damage to such animal or other Exhibit, whether such

loss, injury, disease or damage be caused by or

attributable to the negligence of the Society or any of its

servants or Agents.

17.4 Accidents and Incidents

Competitors, Exhibitors and Attendants must report

promptly to the Society all accidents and incidents causing

or likely to cause injury to persons or damage to property.

17.5 Trade Practices Act

To the extent that any matter relating to entry or remaining

upon the Showground relates to the supply of goods or

services by the Society within the meaning of s. 68A of the

Trade Practices Act 1974 (Cwlth), the Society’s liability

is limited as follows:

(a) in case of goods, the replacement, repair or

payment for the replacement or repair of the

goods.

(b) in the case of services, the re-supply of the

services or the cost of the re-supply of the

services.

It shall be in the Society’s absolute discretion as to

whether it replaces, repairs or pays for replacement or

repair of goods. It shall be further in the Society’s

discretion as to whether it re-supplies or pays the cost of

re-supply or services.

17.6 Indemnity

To the maximum extent permitted by law, each Competitor

from and, against all actions, claims, demands, losses,

damages, costs, expenses and liabilities including without

the Society is or may be become liable in respect of or

arising from:

(a) loss, damage or injury to any person in

connection with the Exhibit or the relevant Event;

(b) without limiting sub-regulation (a) loss, damage

or injury to any other Exhibit or Exhibitor, his or

her family, invitees, Agents, or to the property of

the Society, or its members, or to the general

public, caused or contributed to or by any act or

omission of an Exhibit of the Exhibitor or by the

Exhibitor, his or her family, invitees or Agents;

and

(c) without limiting sub-regulation (a) loss, damage

or injury to the Exhibit, or the Exhibitor, his or her

family, invitees, or Agents caused or 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.

17.7 Removal of Exhibit

Without prejudice to any other provision of these

members or Agents remove an Exhibit, or causes an

Exhibit to be removed from the Showground, the

Exhibit is removed or caused to be removed entirely at

the risk of the Exhibitor. The person or persons removing

the Exhibit will be deemed to be the Agent of the Exhibitor,

and his or her acts and omissions will be deemed to be

the acts and omissions of the Exhibitor.13

Royal Agricultural Society of WA



T: (08) 6263 3100

raswa.org.au

schedule perth royal bread & pastry awards

Documents