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Catering Facilities on Stands

Temporary kitchens built as part of a stand for use during show days are permitted under special conditions and must comply with the Health and Safety requirements and hygiene guidelines set out below. 

Health inspectors will be onsite to inspect kitchens and food preparation areas. 

Kitchen Facilities 

All kitchen spaces must meet the following requirements: 

  • Floors and walls must be in good condition, free from cracks and easy to clean. 

  • Roofs must be provided over food preparation areas. 

  • Sufficient lighting must be provided to allow work to be carried out safely. 

  • A sink with drinkable water must be installed and provided with antibacterial soap and paper towels. 

  • All food-handling surfaces must be smooth, non-permeable and easy to clean. 

  • Areas used to handle or store food must provide sufficient working space and must not be located in walkways. 

  • Waste bins must have automatically activated lids and must be fitted with bin liners. 

Temperature Controls 

  • Hot food must be maintained above 65ºC / 149ºF. 

  • Cold food must be maintained below 4ºC / 39ºF. 

  • Office temperature must not exceed 25ºC / 77ºF. 

External Catering Suppliers 

Exhibitors wishing to use an external catering supplier or bring food into the Venue must obtain prior authorisation. Exhibitors must contact Gastrofira at egonzalez@firabarcelona.com for advice on the applicable conditions and next steps.

Operational Contact 

Exhibitors should consult the official catering company Gastrofira regarding any logistical questions about their food preparation space. 

See also