Rabat – As Morocco gears up to host the 2025 Africa Cup of Nations (AFCON) from December 21, to January 18, restaurants across major cities are intensifying preparations to welcome the influx of visitors and football fans.
Efforts focus on improving food safety standards, upgrading services, and managing the expected surge in demand during the tournament, which will take place across nine stadiums nationwide.
Enhanced food safety measures
Since early December, health inspection committees from local authorities have been conducting regular inspections of restaurants and hotel kitchens.
These committees, comprising representatives from the National Office for Food Safety, the Ministry of Health, civil protection services, and local public health offices, aim to ensure high standards in food handling and hygiene.
Nafissa Ramhan, Deputy Mayor of Casablanca in charge of public health, told SNRTnews that these inspections are part of routine operations carried out throughout the year, intensified during periods of high activity such as AFCON.
The inspections cover overall cleanliness, including kitchens, dishwashing areas, storage spaces, lighting, and ventilation, as well as structural safety, such as the absence of pests and compliance with certification requirements.
Authorities also monitor the safety of food products by checking compliance with cold chain regulations, temperature control of frozen goods, separation of raw, cooked, and dry ingredients to prevent cross-contamination, clear production and expiration dates, supplier documentation, and employee health certificates and professional attire.
Ramhan explained that establishments found in violation receive a first warning with specific recommendations to implement within 15 days. Follow-up visits ensure compliance, and repeated violations can lead to temporary closure or permanent license revocation in accordance with applicable laws.
Hotels and restaurants step up
Alongside government oversight, hotel and restaurant operators are preparing kitchens and training staff. Chef Abdessalam El Amrani, a culinary instructor at a classified Casablanca hotel, told SNRTnews that hotel administrations typically reinforce kitchen teams during high-demand periods, either by hiring additional chefs or providing specialized training on hygiene and food safety standards.
El Amrani emphasized that chefs must adhere strictly to food safety guidelines, maintain personal and professional cleanliness, and carefully handle ingredients based on their sensitivity to temperature.
Certain meats, for example, cannot be returned to refrigeration after being taken out, and the cold chain must be carefully maintained from receipt to plating. He also noted the importance of accommodating diners with food allergies.
Hotels are updating menus for the tournament, offering Moroccan and international dishes to cater to diverse visitors.
For El Amrani, AFCON 2025 represents an opportunity to showcase Moroccan culinary professionalism, demonstrating high standards of food preparation and hygiene while leaving a positive impression on international guests.
Many hotel operators anticipate increased restaurant activity during the tournament, seeing it as an opportunity to highlight service quality and strengthen Morocco’s reputation for hospitality.
With meticulous preparation and rigorous oversight, the Moroccan culinary sector aims to ensure that the AFCON experience is not only thrilling on the pitch but also satisfying at the table.
