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Old 10-09-2009, 10:16 PM   #17
txschutte
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Join Date: 08-02-07
Location: USA
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If I'm not mistaken, KS and NE rules are very similar. Here I just had to have a kitchen to be certified for drop off catering. Onsite catering here says you just have to cook onsite, with whatever provisions you have ONSITE. Here, the license is about the chef and his habits while prepping and cooking food, not the equipment.
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