New Mexico Administrative Code
Title 9 - HUMAN RIGHTS
Chapter 2 - AGE
Part 18 - NUTRITION SERVICES
Section 9.2.18.9 - AREA AGENCY ON AGING RESPONSIBILITIES

A. Assess the need for nutrition services and further develop eligibility criteria in the planning and service area(s) administered;

B. Select nutrition service providers through a competitive bid process, which may include a multi-year request for proposals;

C. Monitor the performance of nutrition services, including conducting at least one annual assessment of each provider;

D. Approve the menu used each month for each provider which must be:

E. Provide monthly meal counts to the department by the deadline established;

F. Ensure that providers develop and maintain policies for cancellation of services due to inclement weather;

G. Implement criteria developed by the department and area agency on aging to be used by providers to determine eligibility for home-delivered meals;

H.Designate an individual with overall responsibility to plan, develop, coordinate and administer the nutrition program;

I.Ensure that service providers develop and maintain inventory control systems to account for food and supplies purchased and used. Evaluate meal cost and variance at least annually;

J.Ensure that service providers develop and coordinate nutrition education activities for participants at congregate meal sites and for those receiving home delivered meals;

K.Provide technical assistance and ongoing training to staff and service providers in the areas of nutrition, purchasing, sanitation, safety, inventory, portion control, meal preparation, meal planning, and other relevant topics;

L.Ensure that all participants receive nutritional screening upon entry into the program and at least annually thereafter. Those participants evaluated at high risk may be screened more frequently as circumstances dictate;

M.Develop, approve, and ensure compliance of service providers with regard to measuring, maintaining, and documenting adequate temperature controls for home delivered meals. If the method utilized relies on test meals, such tests shall be conducted no less than monthly and the test meal temperature recorded at the beginning and end of each home delivery route; and

N.Ensure that service providers solicit the advice of nutrition professionals, participants, and others knowledgeable about the needs of older individuals in planning nutrition services.