New Mexico Administrative Code
Title 9 - HUMAN RIGHTS
Chapter 2 - AGE
Part 18 - NUTRITION SERVICES
Section 9.2.18.12 - FOOD PREPARATION AND SERVICE REQUIREMENTS

A. Comply with all state and local health laws and ordinances governing procurement, preparation, handling and serving of food;

B. Keep a copy of current state and local food service regulations; and review these annually with staff;

C. Submit to inspections by state and local authorities and promptly correct any deficiencies;

D. Serve food within thirty (30) minutes after preparation or refrigerate food until ready for use or maintain food at an appropriate temperature as described in 9.2.18.16 NMAC;

E. Bring the internal temperature of food served hot to a temperature of at least one hundred sixty fve (165) degrees Fahrenheit (F) during cooking or reheating;

F. Maintain hot foods at one hundred forty (140) degrees F or higher and maintain cold foods at forty (40) degrees F or lower, until served.

G. Not use steam tables or hot food tables to reheat prepared foods;

H.Provide meals that are reflective of participant choice, religion, ethnicity, and culture, and are attractive, palatable and appealing, and contain a variety of color and texture;

I.Minimize leftover food by developing accurate production forecasting. A maximum ten percent (10%) variance between the number of leftover meals and the number of meals served is the target. Leftover food may be served to participants within forty eight (48) hours of preparation if proper food handling and storage techniques have been implemented;

J.Exercise discretion as to whether to permit leftover food from a meal to be taken from the site by a participant; and

K.Obtain all commercial foods from vendors that comply with all laws relating to food and food labeling. Commercially packaged food must arrive in containers with labels, and, must have been stored at all times at appropriate temperatures. Fresh or frozen meat, poultry or fish must be processed to comply with all safety requirements. Fresh produce must be in good condition, free from spoilage, filth or other contamination, and safe for human consumption. Use of home prepared or home canned food is prohibited.