The person in charge of a donated food distributing organization shall ensure:

(1) Vehicles owned and operated by the donated food distributing organization for transporting food are cleaned at a frequency necessary to prevent accumulation of soil residues. The interior of the vehicle where food containers are stored must be clean and free of insects, dirt, animals, leakage, and other potential contaminants;

(2) time/temperature control for safety food is maintained hot or cold during transport using equipment that is not packed beyond capacity to maintain cold foods at 41°F (5°C) or below and hot foods at 135°F (57°C) or above; and

(3) food is handled and transported in separate containers as needed to prevent potential cross contamination.