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

(1) Compliance with the food safety requirements outlined in Part 3 of this chapter;

(2) food contact surfaces are thoroughly cleaned and sanitized before each use;

(3) Cooled time/temperature control for safety food received from a donor kitchen is reheated to at least 165°F (74°C) within two hours;

(4) Cooled time/temperature control for safety food rescued from a food establishment is reheated to at least 165°F (74°C) within two hours; and

(5) meat received from licensed hunters is cooked to at least 165°F (74°C).