anchorCatering Health & Safety

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 and 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.