N.M. Code R. § 9.2.18.15 - HOME-DELIVERED MEAL SERVICE REQUIREMENTS
A. Providers must implement procedures for
determining participant eligibility and assessing the need for service. This
includes, at a minimum:
(1) An initial home
visit to assess need within ffiteen (15) working days of beginning service;
and
(2) Six (6)-month reassessment
of individuals whose eligibility is subject to change.
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:
(1) The provider and the participant are
able to provide safe conditions for storage, thawing and reheating;
(2) The frozen food is appropriately packaged
and kept at thirty two (32) degrees F or below until it is thawed for
use;
(3) Instructions for proper
storage and heating are provided to each participant by methods determined by
an area agency on aging to be effective; and
(4) Providers have developed procedures for
delivering other supportive services to participants to prevent
isolation.
Notes
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