1. Needs Statement_FY26_AT_HAMMOND.pdf

LAARNG – Meals (Services) Ver. February 2023

NEEDS STATEMENT - Meals (Supply)

1. Definition of “Supply.” Supply is this case is prepared food requiring a caterer to individually package meals into a “to-go/boxed” carry out container and then delivered to the requested location for consumption.

2. Scope of Work. The caterer shall provide personnel, supervision, and all items for the boxed catered meals in accordance with state and local sanitation law requirements. Installation access for catering service vehicles and personnel is coordinated with the unit point of contact (POC) prior to delivery.

3. Contract Tasks Performed by the Caterer

a. Prepare food listed on the menu provided in response to the Request for Proposal (Contract

Supply), according to commercially acceptable standards for the menu item. The caterer shall adhere to the meals identified on the LAARNG menu or equally equivalent.

b. Shall provide all single use plates, napkins, bowls, cups, cutting utensils, serving utensils, and condiments to compliment the meal served. Additionally, no “same menu” for any meal should occur in a (5) five-day period.

c. Standard beverage choices are a variety of carbonated beverages, juice blends, noncarbonated flavored drinks, coffee, tea (hot and iced), milk, and water (with individual beverage powder). Chilled and closed individual beverage servings shall be provided with each meal to mitigate the spread of airborne pathogens, i.e., COVID-19 virus. Meal plans shall not include alcoholic beverages

d. Caterer shall provide all condiments (i.e., mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressing, syrup, salt and pepper, etc.) to complement the meal served.

e. Caterer shall contact the unit POC if meal substitutions are necessary.

4. Sanitation Requirements. Caterer shall comply with state and local food service sanitation requirements, which meet with a rating of satisfactory or better from a health inspection. Prepare and serve meals on the same day. Prepare, transport, and maintain all menu items at USDA recommended temperature. Handle food in strict adherence to food safety precautions recommended by the State of Louisiana and the U.S. Department of Agriculture (USDA) – USDA Food Safety

5. Caterer Responsibility.

a. Deliver time as stated in the award document. The government reserves the right to require the catered to remove personnel deemed careless or otherwise objectionable.

b. The caterer is responsible for preparing, packaging and delivering each menu item into the to-go container to ensure adequate food is provided to all personnel.

c. The caterer is responsible for maintaining and delivering all food at temperatures outlined in Louisiana Health and Safety Code.

http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets

Product

Minimum Internal Temperature & Rest Time

Beef, Pork, Veal & Lamb Steaks, chops, roasts

145 °F (62.8 °C) and allow to rest for at least 3 minutes

Ground Meats 160 °F (71.1 °C)

Ground Poultry 165 °F

Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes

Fully Cooked Ham (to reheat)

Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).

Product Minimum Internal Temperature All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)

165 °F (73.9 °C)

Eggs 160 °F (71.1 °C)

Fish & Shellfish 145 °F (62.8 °C)

Leftovers 165 °F (73.9 °C)

Casseroles 165 °F (73.9 °C)

5.1. Transportation Considerations. To maintain the proper handling of food during transportation, Contractor must comply with the following considerations of the vehicle(s) to be used, and length of time involved during the transportation of meals:

5.1.2 Containers of cool food should be placed in the coolest part of the vehicle.

5.1.3. Vehicles should be clean. The food-carrying area should be thoroughly cleaned or lined to prevent any contamination. The journey should be properly planned and be kept short as possible.

6. Security. The caterer ensures delivery personnel have proper picture identification for entry onto government installations or facilities. The caterer shall coordinate with the unit point of contact (POC) in order to avoid delays related to installation/facility entry access.

7. Meal Plan. The menu is attached as EXIBIT 1 of this contract and outlines meal details. This outline is intended to serve as a general guideline which, when combined with the requirements of paragraph 15 of this document, will enable the vendor to provide meals that abide by Army nutritional requirements. See EXHIBIT 1, “21 Day Menu,” attached.

8. Meal Quantities/Serving Times.

a. Meal Quantity – Quantities will differ depending on the number of Soldiers per unit. Order quantities will be determined at call/order level.

b. General Meal hours for the LAARNG are outlined in Exhibit 1.

9. Delivery Instructions: Location(s) may differ dependent on unit drill or annual training schedules. Delivery locations may be determined or adjusted at the order level.

10. Delivery Address is: 1500 N Industrial Park Road, Hammond, LA 70401

11. Special Instructions: Vendor will deliver meals 30 minutes prior to mealtime.

12. Unit point of contact is SFC Christopher Sundo 504-338-0383

13. Pricing. Meal pricing must be inclusive of all costs. Gratuities are prohibited.

14. Operational Security Considerations for Caterer. Work performed under this needs statement is unclassified, but for official use only. Delivery locations, dates, numbers of personnel, names of POCs, training, etc., shall not be disseminated to anyone without a need to know. The Caterer shall comply with all applicable Department of Defense (DoD) security regulations and procedures and shall coordinate all issues dealing with access to Government buildings, facilities, or property with the COR.

15. Food Portion Requirement Summary. The same meal will not be served twice within a 72-hour period. Each meal must contain at a minimum the 5 primary food groups (vegetables 2 to 3 cups, fruits 1½ cups, grains 5 to 8 ounces, dairy 3 cups (fat free or low-fat) protein foods 5 to 6 ½ ounces, oils 5 to 7 teaspoons). See state menu for example.

16. Cancellation/Adjustment of number of boxed meals. The Government reserves the right to make partial changes to the requirements or cancel in full up to 72 hours before the event or within 72 hours of the affected date. Decreases or increases to the number of meals required shall be issued at a no-cost increase of the contracted price if notice is given within 72 hours of the affected date.

Prepare food according to commercially acceptable standards for the particular menu item

3.1

95% of menu items per meal period meet the standard

Participant Observation

Deliver timely and courteous employees

3.4 95% of meal prepared meet the standard

Participant Observation

Comply with sanitation requirements of the food code and state and local laws resulting in a satisfactory or better rating in health inspections

3.3

100% of the time (no deviations)

Participant observations during meals and random inspections

Provide food supplies (i.e., utensils, condiments, etc.)

3.1 95% of meals prepared meet the standard

Participant Observation

Provide food supplies (i.e., utensils, condiments, etc.)

3.1 95% of meals prepared meet the standard

Participant Observation

Deliverable Spec Reference

Acceptable Quality Level (AQL)

Method Used/ Frequency

EXHIBIT 1:

UNIT: HHC 204th,ACO 1-244th, BCO 1-244th, DCO 1-244th, ECO 1-244th, HHC 1-244th, Det 1 D 2-151st (Hammond)

Serve Date Breakfast

0630-0730 Lunch

1130-1230 Dinner

1730-1830

29 MAY 2026 0 272 0

30 MAY 2026 0 272 0

31 MAY 2026 0 247 0

01 JUN 2026 0 166 0

02 JUN 2026 0 166 0

03 JUN 2026 0 166 0

04 JUN 2026 0 166 0

05 JUN 2026 0 40 0

06 JUN 2026 0 263 0

07 JUN 2026 0 263 0

08 JUN 2026 0 263 0

09 JUN 2026 0 263 0

10 JUN 2026 0 263 0

11 JUN 2026 0 272 0

12 JUN 2026 0 292 0

REQUESTED MENU:

05/29/2026 – 06/12/2026 (All Meals) See attached 21-Day Menu

Delivery Instructions:

Delivery Address: 1500 N Industrial Park Road, Hammond, LA 70401 Special Instructions: Vendor will deliver meals 30 minutes prior to mealtime.

Point of Contact: SFC Chris Sundo 504-338-0383

SIGNATURE: Date: _20260424____