Transport vehicles are to be provided with heated and refrigerated facilities that will maintain potentially hazardous food at 140°F (60°C) or above, or 45°F (7.2°C) or below, while in transit. Thermometers accurate to plus or minus 2°F (1.1°C) are to be provided to show the temperature in the coldest part of the hot storage facility and the warmest part of the cold storage facility.