NH law requires that refrigerated food maintain certain temp. How do most caterers who are catering off-site maintain these temps. What equipment is used in trasportation and also at catering site, if commerical kitchen is unavailable. Just starting out so I don't have refrigerated truck/van. But for my licensing I need to be able to show how I'm going to maintain these temps.
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2/7/05 at 6:03am