Does an employer have to set up a space for the employees' lunch break?

Verified 06 February 2026 - Public Service / (Prime Minister)

He is forbidden to allow employees to eat their meals in the premises assigned to work. The employer must make available to employees a local catering or a location to eat. We take stock of the regulations, which differs according to the number of employees company.

Less than 50 employees

The employer must put in place a location to enable employees to restore in good health and safety conditions.

When the activity of these workplaces does not include the use or storage of hazardous substances or mixtures, the employer may, after declaration to the labor inspectorate and occupational medicine, choose these workspaces as a place to eat.

The employer must send a declaration containing the following information:

  • Identity of the employer or business name of the company or establishment
  • Sector of activity of the company or establishment
  • Address of the site concerned and the Siret number of the establishment
  • Number of workers concerned
  • Characteristics of the premises assigned to the work and location allowing employees to eat in good health and safety conditions.

This declaration must be submitted before the work space is set up for catering.

It is dated and is carried out by any means.

This location is not necessarily equipped with a means of preserving or refrigerating food and beverages, or with an installation for reheating dishes.

Installation of a fresh or hot drinking water tap is not required.

The employer is not obliged to have enough chairs and tables.

After each meal, the employer watches over the cleaning of this site and the equipment installed there.

50 employees and more

In companies with 50 or more employees, the employer must set up a catering room. He must view the social and economic committee (CSE) before the establishment of this premises.

The employer right make available a catering room.

This room contains the following equipment:

  • Average of storage or refrigeration food and drink
  • Installation for warm up the dishes
  • Tap fresh and hot drinking water, for 10 people
  • Chairs and tables in sufficient number.

After each meal, the employer watches over the cleaning of this premises and the equipment installed therein.

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