(1) The nutrition service provider shall ensure that:

(a) procedures are used which preserve nutritional value and food safety in the purchase and preparation of food and delivery of meals;

(b) appropriate food containers and necessary utensils are used for blind and handicapped persons;

(c) no food prepared or canned in the home way may be used in meals provided by providers. Only commercially processed, canned food may be used;

(d) hot transported food be at 140�F or above from time of final food preparation to completion of serving;

(e) cold food be maintained at 45� F or below from time of initial service to completion of service; 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 be thrown away.

(2) Vitamins and/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 academy of sciences, national research council.

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