Rules & regulations

Temporary kitchens built as part of a stand for use during show days are allowed under special conditions and must follow strict health and safety regulations and hygiene guidelines outlined below. 

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

• All kitchen spaces must adhere to the following:
• Floors and walls must be in good condition, without 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 in a safe manner
• 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 or store food must be designed to allow enough room to work and 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 should be a maximum of 25ºC / 77ºF 
• Waste bins must have automatically activated lids with bin liners

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