Provides that the rules for food service must provide an exemption to the cold-holding temperature standard of forty-one degrees or colder for an establishment that purchased its equipment prior to May 2, 2005, and the equipment meets the standards that were in place at the time the equipment was purchased. Equipment purchased after May 2, 2005, is exempt if it was purchased to replace a component unit of a cold-holding system, purchased prior to May 2, 2005, that is comprised of several smaller units.