(1) The nutrition service provider shall ensure:
- (a) the use of procedures that preserve nutritional value and food safety in the purchase and preparation of food and delivery of meals;
- (b) the use of appropriate food containers and necessary utensils for individuals who are blind or who have a disability;
- (c) providers only offer commercially processed, canned food that has not been prepared or canned in a home;
- (d) hot transported food be at 140°F or above from time of final food preparation to completion of delivery;
- (e) cold food be maintained at 40° F or below from time of initial service to completion of delivery; and
- (f) all food transported to sites is considered "leftover," except unopened pre-packaged food, and food remaining at the meal site or main food preparation center is thrown away.
- (2) Vitamins or mineral supplements shall not be provided by the nutrition service provider.
- (3) Each meal served by the service provider shall contain at least one-third of the current recommended dietary allowance as established by the Food and Nutrition Board of the National Academies of Sciences, Engineering, and Medicine.
Authorizing statute(s): 53-2-201, MCA
Implementing statute(s): 52-3-504, 53-2-201, MCA
History: NEW, 1983 MAR p. 863, Eff. 7/15/83; TRANS, from Dept. of SRS, 1987 MAR p. 1492, Eff. 7/1/87; TRANS, from DFS, 1998 MAR p. 2279; AMD, 2024 MAR p. 1884, Eff. 7/27/24.