ARM 37.41.306. NUTRITION SERVICES, FOOD REQUIREMENTS

(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.