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--></style></head><body lang=EN-US link=blue vlink="#954F72"><div class=WordSection1><p class=MsoNormal><b>></b>So far I expect same requirements like last year at 34c3, so we should </p><p class=MsoNormal>be fine, nothing special - no open flames and no gas in the hall.</p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>My German is good enough to read that stuff.</p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Most explicit things I found we might be not doing 100% correct:</p><ul style='margin-top:0in' type=disc><li class=MsoListParagraph style='margin-left:0in;mso-list:l0 level1 lfo1'>Proper fire extinguisher suitable for grease fires in cooking area</li><li class=MsoListParagraph style='margin-left:0in;mso-list:l0 level1 lfo1'>Mandatory paper towels (throwaways!) and soap with the hot and cold water for hand hygiene</li><li class=MsoListParagraph style='margin-left:0in;mso-list:l0 level1 lfo1'>No food storage directly on the ground (all must be in shelving system)</li><li class=MsoListParagraph style='margin-left:0in;mso-list:l0 level1 lfo1'>Wet cleanable hard surfaces in food prep area (stucloper on the wooden tables is fine; carpet on the floor is not ok)</li><li class=MsoListParagraph style='margin-left:0in;mso-list:l0 level1 lfo1'>Up to the hall to decide if air filtration over cooking area (with active carbon filter, or pipe to outside) is required</li><li class=MsoListParagraph style='margin-left:0in;mso-list:l0 level1 lfo1'>The rules are for any food preparation regardless if it is for sale, free giveaway or for your own “personnel”</li></ul><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Marcel</p><p class=MsoNormal><o:p> </o:p></p></div></body></html>