(1) The requirements for storage, display, and general protection against contamination as contained in this subchapter, shall apply in the transporting of all food from a food processing establishment to another location for service, catering operations, or delivery; and all potentially hazardous food shall be kept at 45 º F or below or 140 º F or above, during transportation.

(2) During the transportation of food from a food processing establishment, all food shall be covered in containers or completely wrapped or packaged so as to be protected from contamination.