Most caterers assume catering kitchen hood cleaning in CT is simpler than restaurant work, until a fire marshal asks who cleaned the hood that was used at a client's event last Saturday. Catering is harder to keep compliant because the cooking happens in more places, on a less predictable schedule, and under more than one owner's name. This guide explains who carries responsibility under NFPA 96, how off-site and on-site operations change cleaning frequency, and which records