Instructions for the NC Daily Transported Meal (catered ...
It is recommended that sections 1 (Menu items and target temperatures), 3, 6, 7, 8, 9a 9b, 9c be completed at least 1-2 weeks ahead of the day of actual meal service to allow the production record to be used as a tool for ordering/purchasing food. Other sections must be completed on the day of meal service. (1) MENU -- ................
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