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  • Antoine Verhaest

Hygiene standards and procedures

As the situation around novel coronavirus (COVID-19) continues to evolve, we are taking decisive steps to ensure the best standards for safe and quality food and providing you with the same culinary pleasures you have always enjoyed with us.


Our kitchen already has all necessary qualifications to produce any food with respecting the highest HACCP standard. Following best international practices, we are making our cleaning and hygiene protocols even more strict:


  • Our staff must signal any health condition prior to coming to work.


  • We check their health condition at the entrance of our premises.


  • To protect all our products, processed or not, our staff is wearing masks, gloves and caps (medical standards) at any moment; and they must wash their hands every 30 minutes.


  • To ensure our premises are safe, no one except the staff is allowed inside and the private room is temporarily closed.


  • For all surfaces, and in addition to our already rigorous disinfection processes, we have added many additional periodic disinfections mostly with high pressure steam cleaners.