1. What are the specific requirements for kitchen layout and design in New Hampshire’s Food Establishment Construction Codes?
In New Hampshire, food establishment construction codes mandate specific requirements for kitchen layout and design to ensure the health and safety of both employees and customers. Some key requirements include:
1. Adequate Space: There must be sufficient space for food preparation, cooking, cleaning, and storage to avoid congestion and facilitate movement within the kitchen area. This includes designated areas for different tasks such as food handling, dishwashing, and cooking.
2. Health and Safety Standards: The layout must comply with health and safety standards such as proper ventilation to minimize odors and prevent the buildup of harmful fumes, as well as the installation of appropriate fire prevention measures like fire extinguishers and fire suppression systems.
3. Plumbing and Water Supply: The kitchen design should include provisions for adequate plumbing and water supply to ensure proper sanitation practices, including the installation of sinks for handwashing, dishwashing, and food preparation.
4. Lighting and Accessibility: The kitchen layout should incorporate sufficient lighting to enable safe and efficient operations, as well as ensure that the kitchen is accessible to all employees, including those with disabilities, in compliance with accessibility guidelines.
5. Equipment Placement: Proper placement of kitchen equipment such as stoves, ovens, refrigerators, and food preparation surfaces is essential to optimize workflow efficiency and prevent cross-contamination between raw and cooked foods.
Overall, adhering to the specific requirements outlined in New Hampshire’s Food Establishment Construction Codes for kitchen layout and design is crucial to maintaining a hygienic and functional food establishment that meets regulatory standards and ensures the health and safety of all individuals involved in food preparation and service.
2. How does New Hampshire regulate the construction and design of food preparation areas in food establishments?
New Hampshire regulates the construction and design of food preparation areas in food establishments through a set of strict codes and regulations outlined in the state’s Food Code. Key provisions include requirements for the layout and design of food preparation areas to ensure proper workflow, sanitation, and food safety practices. Specific regulations address factors such as:
1. Adequate space allocation for food preparation activities to prevent cross-contamination and ensure efficient operation.
2. Proper ventilation systems to maintain air quality and control odors in food preparation areas.
3. Installation of non-porous, easy-to-clean materials for walls, floors, and ceiling surfaces to prevent the accumulation of dirt, grease, and bacteria.
4. Compliance with plumbing requirements to facilitate proper waste disposal and sanitation practices.
5. Implementation of adequate lighting to ensure visibility and maintain a safe working environment.
Overall, adherence to these regulations is crucial for food establishments in New Hampshire to maintain high standards of food safety and sanitation in their food preparation areas. Inspections are conducted regularly to ensure compliance with these construction and design codes to protect public health and prevent foodborne illnesses.
3. Are there specific guidelines in New Hampshire’s Food Establishment Construction Codes regarding ventilation systems in commercial kitchens?
Yes, there are specific guidelines in New Hampshire’s Food Establishment Construction Codes regarding ventilation systems in commercial kitchens. Ventilation systems are crucial in commercial kitchens to ensure the safety and comfort of workers, as well as to maintain air quality and prevent the accumulation of grease and heat.
1. The New Hampshire Food Code adopts the requirements of the FDA Food Code, which includes detailed provisions on ventilation systems for commercial kitchens. This includes specifications on the design, installation, and maintenance of both exhaust and make-up air systems.
2. Ventilation systems must be designed to effectively remove cooking odors, smoke, steam, and grease-laden air from the cooking area. They must also provide sufficient airflow to control the temperature and humidity levels in the kitchen.
3. The codes also require regular cleaning and maintenance of ventilation hoods, ducts, fans, and filters to prevent the buildup of grease and maintain the efficiency of the system. These requirements help ensure compliance with health and safety standards, as well as prevent fire hazards in commercial kitchens.
Overall, adherence to these ventilation system guidelines in New Hampshire’s Food Establishment Construction Codes is essential for the proper functioning of commercial kitchens and to create a safe and healthy environment for food preparation.
4. What are the regulations in New Hampshire for the installation of grease traps in food establishments?
In New Hampshire, regulations for the installation of grease traps in food establishments are typically outlined in the state’s building and plumbing codes. These codes require food establishments to have properly sized and installed grease traps to prevent the discharge of fats, oils, and grease into the municipal sewage system, which can cause blockages and environmental issues.
1. Size requirements: Grease traps must be appropriately sized based on the volume of wastewater produced by the establishment to effectively capture grease and prevent it from entering the sewer system.
2. Location: Grease traps should be installed in a location that allows easy access for maintenance and cleaning, typically placed between the kitchen fixtures and the sewer line.
3. Maintenance: Regular maintenance and cleaning of grease traps are essential to ensure they function properly. Establishments are typically required to have a maintenance schedule in place and keep records of cleanings for inspection purposes.
4. Compliance: Food establishments in New Hampshire must comply with state and local regulations regarding the installation and maintenance of grease traps to prevent health hazards and protect the environment.
It is important for food establishment owners and operators in New Hampshire to familiarize themselves with these regulations and work with qualified professionals to ensure their grease traps are installed and maintained in accordance with the law.
5. How does New Hampshire ensure compliance with health and safety standards in the construction of food establishments?
In New Hampshire, compliance with health and safety standards in the construction of food establishments is rigorously regulated to protect public health. The state achieves this through a combination of laws, regulations, and enforcement measures:
1. Code Adoption: New Hampshire has adopted the FDA Food Code as its baseline standard for food safety in retail establishments. This code provides comprehensive guidelines for the construction and design of food establishments, ensuring that they meet essential health and safety requirements.
2. Plan Review Process: Before construction begins on a food establishment, detailed plans must be submitted to the local health department for review. These plans are scrutinized to ensure that the layout, equipment, and facilities meet code requirements and are conducive to safe food handling practices.
3. Inspections: During and after construction, health inspectors conduct thorough inspections to verify that the food establishment complies with all relevant health and safety regulations. Inspectors check for proper sanitation, waste disposal, ventilation, lighting, plumbing, and pest control measures to safeguard against foodborne illnesses and contamination.
4. Permits and Licenses: In New Hampshire, food establishments are required to obtain permits and licenses from the local health department before opening for business. These permits signify that the establishment has met all construction, hygiene, and safety standards, demonstrating its commitment to maintaining a safe and sanitary environment for food preparation and service.
5. Enforcement Actions: If a food establishment is found to be non-compliant with health and safety standards during construction or operation, enforcement actions such as fines, closure orders, or license revocation may be imposed to protect public health and ensure compliance with regulations.
Overall, New Hampshire takes a proactive approach to ensuring compliance with health and safety standards in the construction of food establishments through stringent regulations, thorough inspections, and enforcement measures to uphold the highest food safety standards in the industry.
6. What permits are required in New Hampshire for the construction or renovation of a food establishment?
In New Hampshire, several permits are required for the construction or renovation of a food establishment to ensure compliance with safety and health regulations:
1. Building Permit: A building permit is essential for any new construction, alteration, or renovation of a structure that will house a food establishment. This permit ensures that the building meets all necessary codes and regulations related to construction and structural integrity.
2. Health Department Permit: Food establishments are subject to inspections and regulations by the local health department. A health department permit is necessary to verify that the establishment meets all health and sanitation requirements, such as proper food storage, preparation areas, and waste disposal facilities.
3. Plumbing Permit: Any plumbing work involved in the construction or renovation of a food establishment requires a plumbing permit. This permit ensures that the plumbing system meets all relevant codes and standards, including proper water supply, drainage, and grease trap installation.
4. Electrical Permit: Electrical work in a food establishment must comply with specific safety regulations to prevent hazards such as fires or electrical shocks. An electrical permit is necessary to ensure that the electrical system meets all necessary codes and standards.
5. Fire Department Permit: Fire safety is crucial in food establishments to protect employees and customers in case of emergencies. A fire department permit may be required to verify compliance with fire safety regulations, such as proper fire alarm systems, extinguishers, and emergency exits.
6. Zoning Permit: Depending on the location of the food establishment, a zoning permit may be required to ensure that the property is zoned appropriately for commercial use. Zoning regulations govern where certain types of businesses can operate, so obtaining a zoning permit is crucial to prevent potential legal issues in the future.
Overall, compliance with these various permits is essential for the successful construction or renovation of a food establishment in New Hampshire, ensuring the safety and well-being of both employees and customers.
7. Are there specific plumbing requirements outlined in New Hampshire’s Food Establishment Construction Codes for food establishments?
Yes, New Hampshire’s Food Establishment Construction Codes include specific plumbing requirements that must be followed by food establishments. These requirements ensure the safe handling of food, proper sanitation practices, and compliance with health regulations. Some key plumbing requirements outlined in the codes may include:
1. Installation of adequate sinks for handwashing, dishwashing, and food preparation.
2. Use of approved materials for plumbing fixtures and fittings to prevent contamination.
3. Proper drainage systems to ensure wastewater is disposed of effectively.
4. Backflow prevention devices to protect the potable water supply.
5. Installation of grease traps to prevent fats, oils, and grease from clogging the plumbing system.
6. Regular maintenance and inspections of plumbing systems to ensure compliance with regulations.
It is crucial for food establishments to adhere to these plumbing requirements to maintain a safe and hygienic environment for food preparation and handling, as well as to avoid potential health code violations.
8. How does New Hampshire address accessibility and ADA compliance in the construction of food establishments?
New Hampshire addresses accessibility and ADA compliance in the construction of food establishments through specific construction codes and regulations. The state follows the Americans with Disabilities Act (ADA), which sets forth requirements for accessibility in public spaces, including food establishments.
1. In New Hampshire, the New Hampshire Building Code (adopted from the International Building Code) mandates that all new construction or renovations of food establishments comply with ADA standards for accessibility. This includes provisions for accessible entrances, bathrooms, seating areas, and other facilities to ensure equal access for individuals with disabilities.
2. Food establishment owners in New Hampshire are required to obtain the necessary permits and approvals from the local building department to ensure that their construction plans meet ADA requirements. Inspections may be conducted to verify compliance with these standards before a certificate of occupancy is issued.
3. Additionally, the New Hampshire Division of Public Health Services may also have specific regulations related to accessibility and ADA compliance in food establishments to ensure that they are safe and accessible to all customers.
Overall, New Hampshire takes accessibility and ADA compliance seriously in the construction of food establishments to ensure that individuals with disabilities have full and equal access to these facilities.
9. What are the requirements for the installation of hand-washing sinks in New Hampshire’s Food Establishment Construction Codes?
In New Hampshire, the Food Establishment Construction Codes include specific requirements for the installation of hand-washing sinks to ensure optimal hygiene practices are maintained in food establishments. These requirements typically encompass the following:
1. Location: Hand-washing sinks must be conveniently located within the food establishment to encourage regular and easy access for food handlers.
2. Number of Sinks: The codes usually specify the minimum number of hand-washing sinks required based on the size and capacity of the food establishment.
3. Size and Design: The sinks must be large enough to allow for proper hand-washing procedures and equipped with materials that are easy to clean and maintain.
4. Water Temperature: The codes may stipulate the required water temperature for hand-washing to ensure effective sanitation.
5. Soap and Towels: Hand-washing sinks should be equipped with soap and single-use towels or hand dryers to facilitate proper hand hygiene practices.
6. Signage: Clear and visible signage may be required near the sinks to remind food handlers of the importance of hand-washing.
7. Plumbing Requirements: The installation of hand-washing sinks must comply with plumbing regulations to prevent contamination of the water supply.
8. Accessibility: Hand-washing sinks should be easily accessible to all employees, including those with disabilities.
By adhering to these requirements for the installation of hand-washing sinks, food establishments in New Hampshire can promote a safe and healthy environment for both employees and customers.
10. Are there guidelines in New Hampshire for food storage areas in food establishments?
Yes, in New Hampshire, there are guidelines specifically related to food storage areas in food establishments. These guidelines are in place to ensure the safe storage of perishable and non-perishable food items to prevent contamination, spoilage, and foodborne illnesses. Some of the key requirements for food storage areas in New Hampshire food establishments include:
1. Temperature Control: Food storage areas must maintain proper temperature control to ensure that perishable food items are stored at the appropriate temperature to prevent bacterial growth. Refrigeration units should be regularly monitored and properly maintained to ensure they are functioning correctly.
2. Hygiene and Sanitation: Food storage areas must be kept clean and organized to prevent cross-contamination. Proper sanitation practices should be implemented, such as regular cleaning of storage surfaces and the use of food-safe storage containers.
3. Pest Control: Food establishments must have pest control measures in place to prevent infestations in food storage areas. This can include regular inspections, sealing entry points, and using pest control treatments as needed.
4. Food Rotation: Proper food rotation practices should be followed to ensure that older food items are used first to prevent spoilage. Food should be labeled with the date of receipt and storage to track freshness.
5. Storage Equipment: Food storage areas should be equipped with appropriate shelving, storage containers, and equipment to safely store food items. Shelving should be constructed to allow for proper air circulation and prevent overcrowding.
Overall, the guidelines for food storage areas in New Hampshire food establishments are designed to promote food safety and protect public health. Compliance with these regulations is essential to ensure that food is stored and handled properly to reduce the risk of foodborne illnesses.
11. What are the regulations in New Hampshire for the construction of walk-in coolers and freezers in food establishments?
In New Hampshire, the regulations regarding the construction of walk-in coolers and freezers in food establishments are outlined in the state’s building codes, specifically the International Building Code (IBC) and the International Mechanical Code (IMC). These regulations cover various aspects of the design and installation of walk-in refrigeration units to ensure food safety and compliance with health standards. Some key points to consider under these regulations may include:
1. Size and Location: Walk-in coolers and freezers must be appropriately sized to accommodate the volume of food being stored and located in a designated area of the establishment to allow for efficient operation and maintenance.
2. Insulation and Materials: The construction materials used for walk-in coolers and freezers must meet specific requirements for insulation to maintain proper temperature control and energy efficiency.
3. Ventilation and Airflow: Adequate ventilation and airflow systems must be in place to ensure proper circulation of cold air within the unit and prevent the accumulation of moisture or mold.
4. Temperature Controls: Walk-in coolers and freezers must be equipped with reliable temperature control systems to maintain the required cold storage temperatures for different types of food products.
5. Accessibility and Maintenance: The design and construction of walk-in coolers and freezers should allow for easy access for cleaning, maintenance, and repairs to uphold sanitation standards.
Overall, compliance with these regulations is essential to ensure the safe storage of perishable food items in food establishments and minimize the risk of contamination or spoilage. It is crucial for food establishment owners and operators to work closely with building code officials and professionals experienced in food establishment construction to meet all necessary requirements and ensure the quality and safety of walk-in coolers and freezers in their facilities.
12. How does New Hampshire ensure proper waste disposal practices in the construction of food establishments?
In New Hampshire, proper waste disposal practices in the construction of food establishments are ensured through a set of regulations and codes that govern the handling and disposal of waste materials. The state enforces these regulations to protect public health and safety, prevent environmental contamination, and maintain cleanliness within the establishment. Specifically, the following measures are typically implemented:
1. Waste Management Plans: Food establishments are required to develop and implement comprehensive waste management plans that outline how different types of waste will be collected, stored, and disposed of properly.
2. Plumbing Codes: Building codes in New Hampshire mandate the installation of proper plumbing systems that can effectively manage and dispose of liquid waste, such as wastewater and grease, in compliance with state and local regulations.
3. Waste Segregation: Food establishments are typically required to segregate different types of waste, including recyclables, organic waste, and hazardous materials, to facilitate proper disposal and recycling.
4. Inspection and Monitoring: Regulatory agencies conduct regular inspections of food establishments to ensure compliance with waste disposal regulations. These inspections help identify any potential issues and ensure that corrective actions are taken promptly.
Overall, New Hampshire’s regulations and enforcement mechanisms play a crucial role in ensuring that food establishments adhere to proper waste disposal practices during construction and throughout operation.
13. Are there specific requirements for flooring materials in New Hampshire’s Food Establishment Construction Codes?
In New Hampshire’s Food Establishment Construction Codes, there are specific requirements for flooring materials to ensure safety, durability, and cleanliness within food establishments. Some of the key requirements include:
1. The flooring material must be non-absorbent and easily cleanable to prevent bacterial growth and contamination.
2. It must also be slip-resistant to prevent accidents in areas where water or spills may occur.
3. The flooring should be durable and able to withstand the heavy foot traffic common in food establishments.
4. In areas where food preparation takes place, the flooring must be smooth and easily sanitized to maintain hygiene standards.
5. Certain areas may require specific flooring materials, such as epoxy coatings or ceramic tiles, based on their intended use and level of sanitation control needed.
Compliance with these flooring requirements is essential to ensure a safe and sanitary environment within food establishments in New Hampshire and to meet regulatory standards.
14. What are the guidelines in New Hampshire for the construction of food service counters and dining areas in food establishments?
In New Hampshire, there are specific guidelines and regulations that must be adhered to when constructing food service counters and dining areas in food establishments to ensure the safety and health of customers. These guidelines include:
1. Layout and Design: The layout and design of food service counters and dining areas should promote efficient flow of both customers and staff to prevent congestion and optimize service.
2. Materials: All surfaces in food service counters and dining areas should be constructed using materials that are durable, non-porous, and easy to clean to prevent contamination.
3. Sanitation: Adequate handwashing stations should be provided both for customers and staff, and surfaces should be easily cleanable to maintain proper sanitation standards.
4. Ventilation: Proper ventilation systems must be in place to maintain good air quality and prevent the build-up of heat, odors, and excessive moisture.
5. Lighting: Adequate lighting is essential in food service areas to ensure safety and enhance visibility for staff and customers.
6. Accessibility: Food service counters and dining areas must comply with Americans with Disabilities Act (ADA) regulations to ensure accessibility for individuals with disabilities.
7. Fire Safety: Fire safety regulations, including the installation of fire suppression systems and adherence to building codes, must be strictly followed to protect customers and staff in case of emergencies.
8. Seating Capacity: The seating capacity of dining areas should adhere to local regulations regarding occupancy limits to prevent overcrowding.
9. Food Handling: Adequate space must be provided for food preparation, storage, and display to prevent cross-contamination and ensure food safety standards are met.
By following these guidelines and regulations when constructing food service counters and dining areas in food establishments in New Hampshire, operators can create a safe, efficient, and hygienic environment for both customers and staff.
15. How does New Hampshire address the use of lighting and ventilation systems in food establishment construction?
In New Hampshire, food establishment construction codes, particularly in regard to lighting and ventilation systems, are typically governed by the state’s Building Code. The Building Code outlines specific requirements for lighting and ventilation to ensure the health and safety of patrons and employees within food establishments. This includes regulations on the type, placement, and intensity of lighting to provide adequate illumination for food preparation areas and dining spaces, as well as to maintain a hygienic environment. Ventilation systems must also meet certain standards to ensure proper air circulation, temperature control, and removal of cooking odors, smoke, and grease to maintain a comfortable and safe working environment. Compliance with these lighting and ventilation requirements is essential in obtaining building permits and ensuring that food establishments meet the necessary health and safety standards in New Hampshire.
16. What are the regulations in New Hampshire for the construction of restrooms in food establishments?
In New Hampshire, the construction of restrooms in food establishments is governed by various regulations to ensure the health and safety of patrons. Some key regulations include:
1. Number of Facilities: The New Hampshire Food Code requires that food establishments have a sufficient number of restrooms based on the occupancy of the establishment. The code stipulates the minimum number of restrooms required based on seating capacity and staff size to accommodate the needs of customers and employees.
2. Size and Layout: Restrooms in food establishments are required to meet certain size and layout specifications to ensure accessibility and compliance with sanitation standards. This includes requirements for the minimum square footage, number of fixtures (toilets, sinks, and urinals), and accessibility features such as grab bars and wheelchair clearance.
3. Ventilation and Drainage: Proper ventilation and drainage are essential components of restroom construction in food establishments to prevent the buildup of odors, mold, and bacteria. The code outlines specific requirements for ventilation systems, plumbing fixtures, and drainage to maintain a clean and sanitary restroom environment.
4. Handwashing Facilities: Food establishments in New Hampshire are required to have designated handwashing sinks in restrooms for employees to maintain good hygiene practices. These sinks must be equipped with hot and cold running water, soap, and single-use towels or air dryers to promote proper handwashing.
Overall, compliance with these regulations is crucial to ensure the health and safety of both customers and staff in food establishments in New Hampshire. It is important for food establishment owners and operators to familiarize themselves with the specific requirements outlined in the New Hampshire Food Code to maintain a clean and sanitary restroom environment.
17. Are there guidelines in New Hampshire for the installation of fire suppression systems in commercial kitchens?
Yes, in New Hampshire, there are guidelines for the installation of fire suppression systems in commercial kitchens. These guidelines are typically based on nationally recognized standards such as the National Fire Protection Association (NFPA) Standard 96, which provides requirements for the design, installation, operation, inspection, and maintenance of commercial cooking operations to mitigate fire risks. When it comes to fire suppression systems in commercial kitchens, New Hampshire regulations may include the following key aspects:
1. Type of Fire Suppression System: New Hampshire likely requires commercial kitchens to have an automatic fire suppression system specifically designed for kitchen cooking equipment.
2. Installation Standards: Regulations may stipulate the proper installation of fire suppression systems to ensure coverage over all cooking appliances and surfaces where grease-laden vapors are present.
3. Inspection and Maintenance: There are usually requirements for regular inspection, testing, and maintenance of fire suppression systems by qualified professionals to ensure they are in proper working condition.
4. Compliance with NFPA Standards: New Hampshire regulations often align with NFPA standards to ensure that fire suppression systems meet nationally recognized safety guidelines.
5. Permitting Process: Business owners may need to obtain permits from local authorities before installing or modifying fire suppression systems in commercial kitchens.
It is essential for food establishment owners and contractors in New Hampshire to familiarize themselves with these guidelines to ensure compliance with state regulations and maintain a safe working environment in commercial kitchens.
18. How does New Hampshire regulate the construction of outdoor dining areas and food trucks?
In New Hampshire, the construction of outdoor dining areas and food trucks is regulated primarily by the Department of Health and Human Services and the local health departments. Regulations governing outdoor dining areas typically include requirements for proper sanitation, waste disposal, pest control, and adequate protection from environmental factors. Food trucks are subject to similar guidelines, with additional regulations addressing the mobility and structural integrity of the vehicles.
1. Local Health Department Permits: Food establishments looking to operate outdoor dining areas or food trucks are required to obtain permits from the local health department. These permits ensure that the establishment complies with all health and safety standards.
2. Construction Standards: The construction of outdoor dining areas and food trucks must adhere to specific standards outlined by the Department of Health and Human Services. This includes requirements for proper ventilation, food storage, handwashing facilities, and waste disposal systems.
3. Inspections: Regular inspections are conducted by health department officials to ensure that outdoor dining areas and food trucks meet all construction and safety regulations. Any violations are immediately addressed to protect public health.
Overall, New Hampshire places a strong emphasis on ensuring the construction of outdoor dining areas and food trucks complies with strict health and safety regulations to protect consumers and maintain high standards of food service establishments.
19. What are the requirements for signage and labeling in New Hampshire’s Food Establishment Construction Codes?
In New Hampshire’s Food Establishment Construction Codes, there are specific requirements for signage and labeling that must be adhered to in order to maintain compliance with health and safety standards. These requirements are as follows:
1. All food establishments must prominently display their official permit or license in a location that is easily visible to customers and health inspectors.
2. Signage indicating handwashing stations must be clearly displayed in appropriate locations within the establishment, such as near restrooms and food preparation areas.
3. All food products for sale must be properly labeled with accurate information regarding ingredients, allergens, expiration dates, and any relevant health or safety warnings.
4. Signs indicating health and safety protocols, such as proper food handling practices and employee hygiene requirements, must be visibly posted in employee areas.
5. Any food items prepared on-site and offered for sale must be clearly labeled with the date of preparation to ensure freshness and compliance with regulations.
Adhering to these signage and labeling requirements is crucial for food establishments in New Hampshire to ensure the health and safety of their customers, as well as to maintain compliance with state regulations. Failure to comply with these regulations can result in penalties, fines, or even closure of the establishment, highlighting the importance of following these guidelines diligently.
20. Are there specific guidelines for pest control measures in New Hampshire’s food establishment construction regulations?
Yes, New Hampshire’s food establishment construction regulations do include specific guidelines for pest control measures. These guidelines are essential to ensure that food establishments maintain a safe and sanitary environment, free from pests that can contaminate food and pose health risks to customers.
1. Regular pest control inspections are required to identify any signs of infestation and take necessary action to eradicate pests.
2. Food establishments are expected to take preventive measures such as sealing entry points, proper storage of food items, and maintaining cleanliness to deter pests.
3. In cases of pest infestation, food establishments must employ licensed pest control professionals to address the issue promptly and effectively.
4. Proper documentation of pest control measures taken must be maintained on-site for health inspection purposes.
5. Failure to comply with these regulations can result in fines, closure of the establishment, or other penalties as determined by the regulatory authority.
Overall, adherence to these pest control guidelines is crucial in ensuring the safety and quality of food served in New Hampshire’s food establishments.
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