RSP_MEAL_SOW.pdf

Catered Meal Requirements

Breakfast Meal Requirements

1. There must be at least (1) meat item (i.e. ham, bacon, sausage, etc.) The same type of meat may not be served for (2) consecutive meals.

2. There must be at least (3) side items (i.e. hash browns, eggs, pancakes, French toast, etc.) When neither pancakes nor French toast are served there must be a minimum of (2) slices of toast per Soldier.

3. There must be fresh fruit available, canned fruit may not be substituted for fresh fruit.

4. A variety of cold cereal must be provided daily at a ratio of (1) serving per Soldier.

5. Milk, and a juice or flavored beverage must be provided.

Dinner Meal Requirements

1. There must be at least (1) meat item (i.e. beef, pork, poultry, fish, etc.) The same type of meat may not be served for (2) consecutive meals.

2. There must be at least (2) side items (i.e. cooked vegetable, cooked starch, etc.)

3. When the starch items is combined with the meat item (i.e. lasagna, chili mac, etc.) it will be considered as (2) items, 1 meat, 1 starch.

4. A green salad with dressing must be provided and must include (3) items in addition to lettuce (i.e. tomatoes, carrots, celery, cucumbers, radish, green onion, shredded cheese, croutons, etc.) Cottage cheese or canned fruit may be added as an addition to the green salad.

5. There must be a bread option provided in addition to whatever the ain entrée includes

(i.e. plain white sandwich bread, corn bread, biscuits, dinner rolls, breadsticks, garlic bread, etc.) Butter, peanut butter, and jelly must be provided a appropriate.

6. Milk, and a juice or flavored beverage must be provided.

Catered Meal Requirements WHEN VENDORS BID FOR CONTRACTS ON GOVERNMENT CATERED MEALS, THESE WEIGHTS AND MEASURES

WILL BE STRICTLY ADHERED TO FOR THE DURATION OF THE CONTRACT.

Menu serving size will be no less than the amount stated. All Meat Servings listed are without a Gravy Portion. When Meat is in a Pasta or Stew Item, the ounces of the serving will be as stated for that type of Meat.

Hash Browns

2/3 cup or 3-1/2 oz cooked

Potatoes, Fresh 1/2 cup or 3-1/2 oz cooked Rice 3/4 cup or 5-1/2 oz cooked Eggs 2 eggs or equivalent cooked Bacon 3 slices cooked Ham 4 oz meat cooked Sausage 2 patties or 4 oz meat cooked Ground Beef (Spaghetti and Creamed Beef) 2/3 cup or 5-1/2 oz meat cooked Ground Beef (Swedish Meatballs) 3 meatballs or 4 oz cooked with 1/4 cup gravy Ground Beef (Meatloaf, Salisbury Steak) 1 slice or 6-1/2 oz meat cooked Stew Meat 6 oz meat cooked Veal Steaks (Veal Parmesan) 1 steak or 6-1/2 oz meat cooked Chicken Quarters 1/4 or 7-1/2 oz meat cooked Pork Chops 1 pork chop or 6 oz meat cooked Beef Swiss Steak (Steak w/Onions, Pepper Steak) 6-1/2 oz meat cooked Beef Pot Roast 2 slices or 6 oz meat cooked Turkey Roast 6-1/2 oz meat cooked Fish 4 oz meat cooked Salad (Lettuce) Mix 3/4 cup or 2-1/2 oz Vegetables, Frozen 3-1/2 oz cooked Seasonal Fresh Fruit 1 piece per Soldier Salad Dressing (Individual Packets) 1 serving per Soldier Cold Cereal (Individually Packed Portions) 1 serving per Soldier Hot Cereal (Individually Packed Portions) 50 per 100 Soldiers Coffee 6lbs per 100 Soldiers per day Hot Cocoa (Individual Packets) 50 per 100 Soldiers 2% Milk 14 gallons per 100 Soldiers per day (3-1/2 pints per Soldier)

Minimum Sanitation Requirements The TB MED 530 is the governing regulation for all sanitation practices for military Food Service Operations. A copy of this regulation will be supplied to each vendor after acceptance of the bid or award of the contract.

1) Gloves must be worn at all times by all personnel while serving or handling food. Wearing gloves also applies when handling food that will be consumed without cooking, such as consumable fruit.

2) Hats or hair restraints must be worn at all times by all personnel while working in the food preparation area.

3) All personnel must wash their hands regularly while working in the food preparation area.

4) All personnel handling, cooking, or serving food will have a current food handler’s permit.

The meal/menu schedule will include breakfast and dinner for the following dates and locations:

26-27 January Camp Murray (approx. 140 Soldiers) 23-24 February Camp Murray (approx. 70 Soldiers) Kent Armory (approx. 70 Soldiers) 2324 March Camp Murray (approx. 70 Soldiers) Kent Armory (approx. 70 Soldiers) 27-28 April Camp Murray (approx. 140 Soldiers) 18-19 May Camp Murray (approx. 140 Soldiers) 22-23 June Camp Murray (approx. 140 Soldiers) 20-21 July Camp Murray (approx. 140 Soldiers) 17-18 August Camp Murray (approx. 140 Soldiers) 14-15 September Camp Murray (approx. 70 Soldiers) Kent Armory (approx. 70 Soldiers)

Is there a kitchen: NO

If there is a kitchen, what type of facility can the vendor expect? THERE IS NO

KITCHEN.

What is provided? NOTHING

What does the caterer need to provide? ALL PAPER PRODUCTS AND FLATWARE.

NOTHING IS PROVIDED BY THE UNIT.

What time are meals to be served? Breakfast between 0800-0845, Dinner between 1800-1845.

When will final Soldier count be provided to contractor? 7 days prior to scheduled meal POC will contact vendor with final number of meals required.

Unit Point of Contact for the Vendor:

SFC Sarah Cowart sarah.g.cowart.mil@mail.mil Company Operations NCO 24410 Military Rd Kent, WA 98032

(253) 945-1802