New Mexico Administrative Code
Title 9 - HUMAN RIGHTS
Chapter 2 - AGE
Part 18 - NUTRITION SERVICES
Section 9.2.18.15 - HOME-DELIVERED MEAL SERVICE REQUIREMENTS
Current through Register Vol. 35, No. 18, September 24, 2024
A. Providers must implement procedures for determining participant eligibility and assessing the need for service. This includes, at a minimum:
B. Providers must implement procedures for addressing other participant needs identified during assessment or in the process of serving participants;
C. Only trained nutrition program meal delivery staff may deliver meals;
D. Supplies, carriers and vehicles that maintain appropriate temperatures must be used to transport hot and cold foods; hot foods must be packaged and transported in separate carriers from cold foods;
E. Potentially hazardous foods (such as eggs or milk or foods prepared with eggs or milk) must be pre-chilled and kept at forty (40) degrees F or below;
F. Hot foods must be kept at one hundred forty (140) degrees F or above, except during periods of preparation;
G.Meal carriers must be cleaned and sanitized daily or have a sanitized inner liner;
H.Meals must be packed and sealed to provide easy access for participants while minimizing food spillage and damage;
I.Dried foods or shelf-stable meals must be packaged and transported in covered containers and instructions for rehydration or heating provided with each meal;
J.Frozen or chilled meals may only be used if: