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.
Foods must be prepared,
served, and transported:
(a) With the least
possible manual contact;
suitable utensils; and
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
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