Nutrition service providers shall:

1. A. Establish and administer nutrition program(s) with the advice of nutrition professionals, participants, and others knowledgeable about the needs of older individuals.
2. B. Provide eight (8) hours per year of food service training to nutrition staff.
3. C. Provide congregate, home-delivered meals, or both, on a regularly scheduled basis.
4. D. Assess the need for home delivered meals based on established criteria.
5. E. Have a disaster plan in place to address the availability of meals in emergencies.
6. F. Maintain required food services licensure or certification.
7. G. Prepare, publicize, and adhere to a monthly menu that meets the dietary needs and ethnic and cultural preferences of participants.
8. H. Conduct and document testing and temperature control procedures to ensure that meals are served or delivered at appropriate temperatures.
9. I. Conduct outreach at least annually to ensure that the maximum number of eligible persons have the opportunity to participate in the program.
10. J. Provide nutrition education for participants at each congregate meal site at least every three (3) months for fifteen (15) minutes or more and provide nutrition education for home-delivered meal recipients through materials sent to the home, home visits, or telephone contact at least twice annually.
11. K. Report cases of suspected abuse, neglect, and exploitation to adult protective services; report to designated authorities any conditions or circumstances which place participants in imminent danger.
12. L. Obtain prior written approval of the area agency on aging that funds the program prior to cancelling services, closing a site or reducing days of operation, except in the case of inclement weather per area agency on aging policy.
13. M. Maintain, at a minimum, the following:
14. (1) Documentation identifying participants, guests, and staff;
15. (2) Monthly menus verified for nutritional requirements as specified in this rule;
16. (3) Documentation of nutrition education provided to participants;
17. (4) Documentation of food service training provided to nutrition program staff; and
18. (5) Daily temperature logs for freezers, refrigerators, and food.
19. N. Persons under the age of eligibility may consume a meal when it will not deprive an eligible individual of a meal. These persons must pay the full cost of the meal.

[9.2.17.10 NMAC - Rp, 9.2.18.10 NMAC, 6/30/2015]