anchorCatering Health & Safety

anchorCatering Health & Safety

All food or beverage provided to visitors must come through an official catering company with duly accredited food handling staff.

It is recommended that areas for the provision of food and beverage within stands include the following hygiene control measures:

  • Avoid bulk foods or shared containers as much as possible
  • Recommended to have food consumption in a designated area that allows for minimum physical distancing of 1.5m
  • Foot pedal or touch-less wasted bin lids are suggested

Coffee services and catering deliveries are allowed in meeting rooms.

Individuals must only lower their mask when actively eating or drinking, returning their mask to its position between intervals.

It is recommended to keep a distance of 1.5m between people when not wearing a mask.

Health inspectors will be on site during the event to control all facilities and food preparation areas.  

All kitchen spaces must adhere to the below: 

  • Floors and walls must be in good condition, without cracks and easy to clean 
  • Roofs: roofing areas with food below 
  • Sufficient lighting must be provided to allow work to be carried out in a safe manner, ensuring the safety of food preparation areas 
  • A sink must be installed with  drinkable water, equipped with antibacterial soap and paper towels 
  • All handling surfaces must be smooth, non-permeable and easy to clean 
  • Any areas being used to handle and / or store food  must be located / designed in a certain way to allow enough room to work (not located in walkways) 
  • Food temperatures must be maintained as per the guidelines (hot food over 65ºC / 149ºF; cold food under 4ºC / 39ºF) 
  • Office temperature: maximal of 25ºC / 77ºF (install air conditioning if necessary) 

If you have any logistical questions concerning the space within your Hospitality Suite, please contact your official catering company you have contracted with for direct involvement.