Rules & Regulations

Temporary kitchens incorporated into 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 on-site to inspect kitchens and food preparation areas.

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.
• Hot food must be maintained above 65°C / 149°F.
• Cold food must be maintained below 4°C / 39°F.
• The office temperature should not exceed 25°C / 77°F.
• Waste bins must have automatically activated lids and must be fitted with bin liners.

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

See also

• Plumbing for water and drainage services.
• Official Catering Suppliers for logistical queries and catering services.
• Catering Facilities on Stands for food hygiene and operational requirements during Event open days.