(1)Each meal served must meet the current United States Department of Agriculture and Health and Human Services Dietary Guidelines and contain at least 33-1⁄3 percent of the current Dietary Reference Intakes as established by the Food and Nutrition Board of the National Academy of Science-National Research Council.
(2)Foods must be prepared, served, and transported:
(a)With the least possible manual contact;
(b)With suitable utensils; and
(c)On surfaces that have been cleaned, rinsed, and sanitized to prevent cross contamination prior to use.
(3)Meals may be hot, cold, frozen, dried, or canned with a satisfactory storage life.
(a)In areas where the frequency of serving meals five or more days per week is not feasible, per the area plan, nutrition providers have the ability to provide meals at less frequent intervals.
(b)For participants whose case managers have assessed the participant as having low risks, during the Medicaid Risk Assessment process and as part of the individualized service plan, the provider may be authorized to provide frozen meals not to exceed 31 days’ worth of meals.
(5)All providers will have a safety plan to ensure participants will receive meals during emergencies, weather-related conditions, and natural disasters. Plans could include, but are not limited to, shelf-stable emergency meal packages, four-wheel drive vehicles, and volunteer arrangements with other community resources.
Rule 411-040-0035 — Meal Requirements,