1. A. Providers must implement procedures for determining participant eligibility and assessing the need for service. This includes, at a minimum:
2. (1) An initial home visit to assess need within fifteen (15) working days of beginning service; and
3. (2) Six (6)-month reassessment of individuals whose eligibility is subject to change.
4. B. Providers must implement procedures for addressing other participant needs identified during assessment or in the process of serving participants.
5. C. Only trained nutrition program meal delivery staff may deliver meals.
6. 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.
7. 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.
8. F. Hot foods must be kept at one hundred forty (140) degrees F or above, except during periods of preparation.
9. G. Meal carriers must be cleaned and sanitized daily or have a sanitized inner liner.
10. H. Meals must be packed and sealed to provide easy access for participants while minimizing food spillage and damage.
11. 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.
12. J. Frozen or chilled meals may only be used if:
13. (1) The provider and the participant are able to provide safe conditions for storage, thawing and reheating;
14. (2) The frozen food is appropriately packaged and kept at thirty two (32) degrees F or below until it is thawed for use;
15. (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
16. (4) Providers have developed procedures for delivering other supportive services to participants to prevent isolation.

[9.2.18.15 NMAC - Rp, 9.2.18.16 NMAC, 6/30/2015]