01. Attachment 1 - Meals Requirements Statement convertopdf.docx

MEALS REQUIREMENTS STATEMENT

D1 HSC 248 ASB, Meals, 5-16 May 2024 Camp Dodge, Johnston, IA Attachment 1: Meals Requirements Statement Meals Requirements Statement

HHC 334 BSB

05-19 June 2026 Camp Dodge Training Center, Johnston, IA

1. GENERAL. The Iowa Army National Guard’s (IA ARNG) HHC 334 BSB has a requirement for breakfast, lunch, and dinner meals to be delivered 05-19 June 2026, in support of its training event. Contractor shall provide the meals in accordance with the minimum requirements outlined below.

2. SERVING LINE SET-UP. All meals will be set up in buffet-style serving lines. The contractor, along with the Unit Food Service NCO (or unit’s designated personnel) will set up a serving line to accommodate the headcount and meal period designated. Typically, only one (1) serving line is required. However, in cases of unusually large headcount, two (2) serving lines may be requested. Contractor along with the Unit Food Service NCO (or unit’s designated personnel) will have serving line(s) set up in the designated location and the Unit Food Services NCO (or unit’s designated personnel) must be ready to serve by the beginning of the specified mealtimes. The location will typically be available for contractor to set up approximately 30 minutes prior to mealtime. Contractor personnel will assess food temperatures immediately upon delivery to ensure hot item temperatures are at 135 degrees Fahrenheit or above and cold item temperatures are at 41 degrees Fahrenheit or below throughout the set-up period. The Unit Food Service NCO (or unit’s designated personnel) will be present to verify, document and log the food temperatures at the time the contractor assesses the temperatures. The Unit Food Service NCO (or unit’s designated personnel) will ensure food on the serving line is replenished throughout the meal period. The Unit Food Service NCO (or unit’s designated personnel) will ensure the serving line is maintained in a clean and sanitary condition throughout the meal period and is responsible for cleaning the serving line at the conclusion of the meal period. The Unit Food Service NCO (or unit’s designated personnel) is responsible for the set-up and tear-down of the dining area, for serving the meals and beverages in the appropriate portion sizes (provided by the contractor), and for cleaning the dining area.

3. GOVERNMENT FURNISHED EQUIPMENT. The Government will provide an adequate number of tables to set up the serving line(s). The Government will provide and set up the tables and chairs for the dining area. The Government will NOT provide equipment or appliances for contractor use. Electrical service and water will NOT be provided to the contractor for use in providing meals, unless approved by the Contracting Officer prior to the contracted event.

4. CONTRACTOR FURNISHED EQUIPMENT. The Contractor shall provide all containers, dispensers and serving utensils required for serving meals; and disposable 12” dinner plates, bowls, cups, napkins and eating utensils in a quantity appropriate for the specified headcount. The Contractor shall provide all equipment and materials necessary for the preparation, storage, serving and removal of food. The Contractor shall provide the heating and cooling sources to maintain food at appropriate temperatures.

5. MEALTIMES AND LOCATIONS. Meal locations and serving times for this requirement are as follows:

5.1. Location: Camp Dodge Training Center, 7105 NW 70th Ave, Bldg. S70, Johnston, IA 50131.

5.2. Meal times: 05-19 June Breakfast 8:00 – 9:00 am

05-19 June Lunch 12:00 – 1:00 pm 05-19 June Dinner 5:00 – 6:00 pm

6. CONTRACTOR PERSONNEL. The Contractor shall furnish enough personnel to assist in the set-up of buffet-style serving lines prior to the meal serving periods.

6.1. Employee status and appearance. The Contractor shall ensure all personnel who are present and assisting with the food delivery and setup maintain appearance in accordance Iowa Code Chapter 137F and AR 30-22 Army Food Program, 3-44.

7. FOOD SAFETY REQUIREMENTS. The Contractor shall deliver all food in insulated containers adequate to maintain proper temperatures for the entire meal period. The Contractor shall deliver food in a clean, covered vehicle. Food will be maintained at safe temperatures, in accordance with Army Technical Bulletin Medical (TB Med) 530, Tri Service Food Code. At a minimum, hot items will be maintained at 135 degrees Fahrenheit or above and cold items will be maintained at 41 degrees Fahrenheit or below throughout the set-up and serving period. Contractor shall provide food thermometers to leave on-site for the Unit Food Service NCO (or unit’s designated personnel) to monitor food temperatures throughout the meal period. Contractor shall also provide instructions for each meal provided. Instructions will include the temperature range each meal item is to be served at, serving sizes for each item. All involved parties will comply with all National Food Code, ServSafe, and other applicable federal/state/local health guidelines. In cases where TB Med 530 and the Food Code differ, the more stringent requirement will apply.

8. MENUS. The Government will provide the specific menus, to include entree, starch, vegetable, bread, dessert, salad, and beverages. The contractor may propose deviations (substitutions) of menu items only if they meet the conditions identified in paragraphs 8.2 through 8.2.1.8 of this Meal Requirements Statement. The Contractor shall prepare meals to at least the minimum standards of the Index of Recipes Armed Forces Recipe Service and provide an adequate quantity of food to serve the anticipated headcount following serving/portion sizes identified in the Human Performance Resources by CHAMP (HPRC) website. The Armed Forces Recipes can be found at: https://www.hprc-online.org/nutrition/go-green/food/recipes.

8.1 CONDIMENTS. The Contractor shall provide individual portions of condiments (salt, pepper, barbeque sauce, mayonnaise, mustard, ketchup, salad dressing, etc.) appropriate for the meal being served; condiments will be individually packaged.

8.2 DEVIATIONS. Contractors may suggest deviations from the proposed menus only in accordance with the deviation allowances identified below. All requested deviations will be submitted with the contractor’s quotation and will be routed through the Contracting Officer for written approval of the State Food Program Manager. Approved deviations will be incorporated into the contract/purchase order. Once the contract/purchase order has been issued, no further deviations or substitutions are authorized.

8.2.1. DEVIATION ALLOWANCES:

8.2.1.1. ENTREE. No deviations will be considered.

8.2.1.2. STARCH. A deviation of a starch item in different preparation style may be considered. For example, mashed potatoes may be proposed as a substitute for scalloped potatoes, French fries, or another potato dish. Pasta or rice may not be proposed as a substitute for potatoes.

8.2.1.3. VEGETABLE. A deviation of a vegetable of a different type that is complementary to the main entrée may be considered. For example, corn, beans or broccoli may be proposed as a substitute for green beans. A fruit or starch may not be proposed as a substitute for a vegetable.

8.2.1.4. SALAD. No deviations will be considered.

8.2.1.5. BREAD. A deviation of bread of a different type may be considered. For example, dinner rolls may be proposed as a substitute for sliced bread. However, if Garlic Bread is specified in the menu, it may not be substituted with another type of bread.

8.2.1.6. DESSERT. A deviation of a dessert of a different type may be considered. For example, carrot cake or white cake may be proposed as a substitute for chocolate cake. However, fruit, cookies, Jell-O™, or cinnamon rolls may not be proposed as a substitute for cake.

8.2.1.7. BEVERAGE. No deviations will be considered.

8.2.1.8. Deviations will be reviewed separately for each catered meal requirement. Contractors will not assume that a deviation that is approved for one contract/purchase order will be approved in subsequent contracts/orders.

9. HEADCOUNT (QUANTITY). See Attachment #2 for daily headcounts and menus.

9.1 HEADCOUNT DOCUMENTATION. Headcount documentation will be verified utilizing the Soldiers authorized subsistence in kind (SIK) and the number of signatures for meals on the IA Form 1544. The contractor may, at his or her own expense, stay to conduct their own headcount. The Contracting Officer will investigate any discrepancies between the number of meals provided and the number of meals requested. The AFMIS Closing Report, which will reflect the total Soldiers fed per meal IAW the above-mentioned forms, will be the supporting documentation for the Wide Area WorkFlow (WAWF) Invoice and Receiving Report.

9.2 EXCESS FOOD. If the actual headcount is lower than the quantity of meals ordered, the Contractor shall allow seconds until all food is consumed up to the contracted number of meals. Any food remaining after all soldiers have eaten will remain on site and will not be removed from the Government installation.

10. BILLING. Supporting documentation for headcount will be submitted IAW Section 9.1 Headcount Documentation. Invoices will be submitted electronically via the Wide Area Workflow (WAWF) application within the Procurement Integrated Enterprise Environment (PIEE) suite at https://wawf.eb.mil. An invoice may be submitted for each meal, or for a combination of meals, at the contractor’s discretion, after meals have been delivered.

11. GOVERNMENT POINTS OF CONTACT (POC’s)

11.1. CONTRACTING OFFICER. The Contracting Officer is the ONLY person authorized to make changes in the terms and conditions of the contract. The vendor will contact the Unit POC identified on the contract who, in turn, will contact the Contracting Officer before making any changes requested by the contractor, Unit POC, or any other unit personnel. The Contracting Officer for this acquisition is:

Ms. Megan Kaszinski

Office Phone: (515) 252-4498

Email: megan.r.kaszinski.civ@army.mil

11.2. STATE FOOD PROGRAM MANAGER (POC). The State Food Program Manager POC’s are:

Primary: SGM Chad DeLouis, (515) 252-4011, chad.m.delouis.mil@army.mil Secondary: WO1 Stacie Baker-Stoen, (515) 252-4172, stacie.r.baker-stoen.mil@army.mil

11.3. UNIT POINT OF CONTACT (POC). The Contractor shall coordinate delivery of meals with the Unit POC identified in the contract. In the absence of the Unit POC, the Unit Food Service NCO (or unit’s designated personnel) may coordinate with the contractor staff. The Unit POC, Unit Food Service NCO (or unit’s designated personnel) are NOT authorized to make any changes to the terms and conditions of the contract. The Unit POC/Unit Food Service NCO (or unit’s designated personnel) will call the Contracting Officer listed above BEFORE requesting any changes to the contract. The Unit POC will be the primary liaison with the contractor staff for the duration of the contract. The Unit POC for this requirement will be provided to the awarded vendor.

12. APPLICABLE GUIDELINES/REGULATIONS. The following guidelines and/or regulations are applicable to this requirement.

Title Responsible Agency/Organization / URL

AR 30-22 Army Food Program, U.S. Army 3-44, Catered Meals 17 July 2019 ARN7458_R30_22_FINAL.pdf (army.mil)

FDA Food Code U.S. Food and Drug Administration (FDA) FDA Food Code 2017

Iowa Code Chapter 137F Iowa Food and Consumer Safety Bureau 137F.pdf (iowa.gov)

Tri Service Food Code U.S. Department of Defense (Army, Air Force, Navy) ARN15052_TB_MED_530_FINAL.pdf (army.mil)