NE LB520

Redefines "bed and breakfast establishment" as a single-family dwelling converted to provide sleeping accommodations and breakfast to transient guests, limited to no more than 10 guest rooms or 20 guests at any given time

Establishes detailed food safety requirements including mandatory use of pasteurized Grade A milk, prohibition on home-canned foods (except jams and jellies), temperature controls for hazardous foods (45°F or below, 140°F or above), and cooking requirements of 165°F for stuffings, poultry, and pork

Requires operators to obtain food handling certification by passing a department examination, and prohibits employees with communicable diseases transmissible through food from working at the establishment

Mandates fire safety measures including smoke alarms and heat detectors in all common areas, guest rooms, and hallways; emergency lighting; fire extinguishers (2A:10BC rating per floor, 40BC in kitchen); and prohibition of indoor smoking

Requires each guest room to have primary and secondary means of egress (window of at least 5.7 square feet on first or second floor), with an 18-month compliance window to install secondary egress or a sprinkler system; establishments serving hot meals to more than 10 guests must install a fire suppression hood