(1) At all times, including while being stored, prepared, displayed, served or transported, food must be protected from potential contamination, including dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage and overhead leakage or overhead drippage from condensation. The temperature of potentially hazardous food must be 45 ˚ F (5 ˚ C) or below or 135 ˚ F (60 ˚ C) or above except as provided in (2) .

(2) Potentially hazardous foods prepared and held refrigerated for more than 24 hours in a bed and breakfast establishment shall be clearly marked at the time of preparation to indicate the date by which the food will be consumed which is, including the day of preparation:

(a) seven calendar days or less from the day that the food is prepared, if the food is maintained at 41 ˚ F (5 ˚ C) or less; or

(b) four calendar days or less from the day the food is prepared, if the food is maintained at 45 ˚ F (7 ˚ C) or less.

(3) Laundry facilities may be present in the residential kitchen, but may not be used during food preparation and service.