FBO_SOW_Catered.pdf

COMMERCIAL MEALS STANDARDS

1. Provide the following for Commercial Breakfast Meals:

a. There will be at least one meat item to include (Ham, Bacon, Sausage, or Cream Ground Beef.).

The same type meat item will not be served for two consecutive meals.

b. There will be at least three side items to include (2 Eggs per person, Hash browns, Pancakes, or

French Toast.) When Pancakes or French toast is not being served, there will be a minimum of two slices of toast per soldier.

c. There will be a variety of three type’s Seasonal fresh fruit available during each meal. Canned fruit may not be substituted for fresh fruit.

d. At least one type of real fruit juice will be provided to include, (Orange, Pineapple, Apple, or any other type of real juice).

e. There will be an assortment of bread provided, at all meals in addition to what ever the main entrée is.

f. A variety of individual servings of cold cereal will be provided daily, at a ratio of 100% of the total number of Soldiers.

g. In addition to cold cereal, Hot Cereal must be provided at least twice weekly. (Individual serving packets are acceptable for Oatmeal or Cream of Wheat).

h. Provide the following beverages: coffee, tea, milk, water and hot chocolate.

2. Provide the following Commercial Lunch Meals:

a. There will be at least one meat item to include (Beef, Pork, Poultry, or Fish). The same type meat item will not be served for two consecutive meals.

b. There will be two side items to include, (1 cooked vegetable and 1 cooked starch).

c. When the starch item is combined with the meat item, (Lasagna, or Chili Mac) it will be considered 2 items, (one meat and one starch).

d. A Green Salad Bar will be provided to plus three side items (tomatoes, carrots, celery, cucumbers, radish, green onion, shredded cheese, croutons). As an addition to the salad, Cottage Cheese or

Canned Fruit may be added.

e. Assorted Bread item choices (bread, cornbread, biscuits, dinner rolls, bread sticks, or garlic bread).

Out on the line in addition to the main entrée.

f. There will be a variety of three type’s Seasonal fresh fruit available during each meal. Canned

Fruit may not be substituted for fresh fruit.

g. Provide the following beverages: coffee, tea, milk, water and a Kool-Aid beverage to be available at meal

3. Provide the following Commercial Dinner Meals:

a. There will be at least one meat item to include (Beef, Pork, Poultry, or Fish). The same type meat item will not be served for two consecutive meals. There will be two side items to include, (1 cooked vegetable and 1 cooked starch).

b. When the starch item is combined with the meat item, (Lasagna or Chili Mac) it will be considered

2 items.

c. A Green Salad Bar will be provided plus three side items (tomatoes, carrots, celery, cucumbers, radish, green onion, shredded cheese, croutons).

d. Assorted Bread item choices (bread, cornbread, biscuits, dinner rolls, bread sticks, or garlic bread).

Out on the line in addition to the main entrée.

e. One dessert item will be provided to include (cake, cookies, pie, apple crisp, cobbler, brownies, or ice cream).

f. Provide the following beverages: coffee, tea, milk, water and a Kool-Aid beverage All milk must be kept chilled at all times during serving or storage.

g. Peanut butter and jam will be out on the line for all meals.

h. There will be three types of salad dressing, at the ratio that follows, Ranch 2, 1000 Isle. 1, Italian

1.

4. The following weights and measures are taken directly from the Oregon Army National Guard 14 Day Menu.

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 ARE

WITHOUT THE 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. THE SAME MEAT ITEM WILL NOT BE

SERVED FOR TWO CONSECUTIVE MEALS.

HAM ----------------------------------------------------- -------------- 4 OZ. COOKED MEAT

EGGS---------------------------------------------------- 2 eggs OR EQUIVALENT COOKED

HASHBROWNS--------------------------------------------- 2/3 CUP OR 31/2 OZ. COOKED

STEW MEAT-----------------------------------------------------------6 OZ. MEAT COOKED

RICE------------------------------------------------------------ 3/4 CUP OR 51/2 OZ. COOKED

CHICKEN QUARTERS ------------------------------1/4 OR 71/2 OZ. MEAT COOKED

TURKEY ROAST ---------------------------------------- 61/2 OZ. MEATS COOKED

POTATOES FRESH ----------------------------------1/2 CUP OR 31/2 OZ. COOKED

GROUND BEEF (spaghetti, and creamed beef) 2/3CUP or 51/2OZ. of COOKED MEAT

FROZEN VEGGIES-------------------- ------------------------------------- 31/2 OZ. COOKED

BEEF SWISS STEAK---------- (steak w/onions, pepper steak) 61/2OZ. MEAT COOKED

SALAD MIX ------------------------------------------------ 3/4 CUP OR 21/2 OZ.

ASST. SEASONAL FRESH FRUIT (APPLES, ORANGES, BANANAS) I PEACE EA.

CEREAL IND. BOWL PAK 96 COUNT PER 100 ------------------------------------ 1 EA.

COFFEE ---------------------------------------------------6 LBS. PER 100 (PER DAY)

BEEF POT ROAST ----------- ----------- -------- 2 SLICES OR 6 OZ. MEAT COOKED

COCOA IND. ------------------------------------------------------------- 50 IND. PER 100

OATMEAL IND. ----------------------------- --------------------------------50 IND. PER 100

MILK WHITE 2% 14 GALLONS PER 100 (PER DAY) equals-3--½ pints per soldier

SALAD DRESSING THREE TYPES ASST. IND. ---------1 PACKET EACH SOLDIER

BACON SLICED ----------------------------------------------------- 3 SLICES EA. COOKED

SAUSAGE -----------------------------------------------------2 PATTIES OR 4 OZ. COOKED

GROUND BEEF--(Swedish Meatballs) 3 Meatballs or 4OZ.COOKED and ¼ Cup Gravy

VEAL STEAKS --------------- (VEAL PARMESAN) - 1 STEAK OR 61/2 OZ. COOKED

GROUND BEEF(MEAT LOAF, SALISBURY STEAK) 1 SLICE or 61/2 OZ. COOKED

PORK CHOPS ------------------------------------- 1to2 PORK CHOPS OR 6 OZ. COOKED

FISH ------------------------------------------------------------------------------- 4 OZ. COOKED

Minimum Sanitation Requirements

1. 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 the award of the contract.

2. Per the TB MED 530 gloves shall be worn at all times when serving or handling food.

Wearing gloves also applies when handling food that will be consumed without cooking, such as consumable fruit.

3. Hats or hair restraints will be utilized by all personnel working in the food preparation area.

4. All food service personnel will wash their hands regularly while working in the food preparation area.

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

5. Performance dates breakout by meal by day and menu

The meal/menu schedule will be as follows:

12 May 2016 - Provide 50 Lunch Meals: Lasagna, Peas (Frozen), Assorted Salad

Dressings, Salad Mix Chopped RTU, Toasted Garlic Bread, Margarine, Fresh Fruit

(Apple, Orange and Banana), Cherry Drink low sugar.

12 May 2016 - Provide 50 Dinner Meals: Savory Baked Chicken, Steam Rice, Seasoned

Corn Canned, Assorted Salad Dressings, Salad Mix Chopped RTU, Margarine, Fresh

Fruit (Apple, Orange and Banana), Bread Pudding, Lemonade Drink low sugar.

13 May 2016 - Provide 50 Breakfast Meals: Waffles (Frozen), Maple Flavored Syrup

Individual, Scrambled Eggs, Beef Steak (BK steak), Hot Rolled Oats (Oatmeal), Hash

Browns, Margarine, Fresh Fruit (Apple, Orange and Banana), Coffee, Milk 2% 1gal jugs.

13 May 2016 - Provide 50 Lunch Meals: Baked Ham w/Pineapple, Lyonnaise Carrots

(Frozen), Potatoes Au Gratin, Assorted Salad Dressings, Salad Mix Chopped RTU, Margarine, Fresh Fruit (Apple, Orange and Banana), Sugar Cookies, Fruit Punch Drink low sugar.

13 May 2016 - Provide 50 Dinner Meals: Roast Beef, Baked Potato, Mixed Vegetables

(Frozen), Assorted Salad Dressings, Salad Mix Chopped RTU, Margarine, Fresh Fruit

(Apple, Orange and Banana), Brownies (Mix), Pink Lemonade Drink low sugar.

14 May 2016 - Provide 50 Breakfast Meals: Waffles (Frozen), Scrambled Eggs, Oven

Fried Bacon, Hash Browns, Assorted Jam & Jelly, Margarine, Fresh Fruit (Apple, Orange and Banana), Coffee, Milk 2% 1gal jugs.

14 May 2016 - Provide 50 Lunch Meals: Chili Macaroni, Mixed Vegetable (Frozen), Assorted Salad Dressings, Salad Mix Chopped RTU, Margarine, Fresh Fruit (Apple, Orange and Banana), Grape Drink low sugar.

14 May 2016 - Provide 50 Dinner Meals: Roast Turkey, Mashed Potatoes, Green Beans

(Frozen), Assorted Salad Dressings, Salad Mix Chopped RTU, Margarine, Fresh Fruit

(Apple, Orange and Banana), Pumpkin Pie, Orange Drink low sugar.

15 May 2016 - Provide 50 Breakfast Meals: Buttermilk Pancakes, Maple Flavored Syrup

Individual, Scrambled Eggs, Baked Sausage Links, Hash Browns, Margarine, Fresh Fruit

(Apple, Orange and Banana), Coffee, Milk 2% 1gal jugs.

15 May 2016 - Provide 50 Lunch Meals: Barbecued Spareribs, Baked Beans, Corn on the

Cob (Frozen), Assorted Salad Dressings, Salad Mix Chopped RTU, Margarine, Fresh

Fruit (Apple, Orange and Banana), Peach Cobbler, Pie Crust for Cobbler, Cherry Drink low sugar.

15 May 2016 - Provide 50 Dinner Meals: Spaghetti w/Meat Sauce, Broccoli (Frozen), Assorted Salad Dressings, Salad Mix Chopped RTU, Toasted Garlic Bread, Margarine, Fresh Fruit (Apple, Orange and Banana), Pineapple Upside-down Cake, Lemonade Drink low sugar.

16 May 2016 - Provide 50 Breakfast Meals: Tater Tots, Breakfast Burrito, Hot Farina, Margarine, Fresh Fruit (Apple, Orange and Banana), Coffee, Milk 2% 1gal jugs.

16 May 2016 - Provide 50 Lunch Meals: Breaded Pork Steaks (Frozen), Glazed Carrots

(Frozen), Franconia Potatoes, Assorted Salad Dressings, Salad Mix Chopped RTU, Margarine, Fresh Fruit (Apple, Orange and Banana), Fruit Punch Drink low sugar.

16 May 2016 - Provide 50 Dinner Meals: Beef Stroganoff, Buttered Egg Noodles, Green

Beans (Frozen), Assorted Salad Dressings, Salad Mix Chopped RTU, Margarine, Fresh

Fruit (Apple, Orange and Banana), Apple Crisp, Fruit Punch Drink low sugar.

17 May 2016 - Provide 50 Breakfast Meals: Scrambled Eggs, Creamed Ground Beef, Hash Browns, Baking Powder Biscuits, Assorted Jam & Jelly, Margarine, Fresh Fruit

(Apple, Orange and Banana), Coffee, Milk 2% 1gal jugs.

25 May 2016 - Provide 50 Breakfast Meals: Broccoli Quiche, Corned Beef Hash, Hominy Grits, Pie Filling Apple (Canned), Margarine, Crepes, Fresh Fruit (Apple, Orange and Banana), Coffee, Milk 2% 1gal jugs.

25 May 2016 - Provide 50 Lunch Meals: Sweet and Sour Pork, Steamed Rice, Assorted

Salad Dressings, Salad Mix Chopped RTU, Corn Bread, Margarine, Fresh Fruit (Apple, Orange and Banana), Cherry Drink low sugar.

25 May 2016 - Provide 50 Dinner Meals: Country Style Steak, Mashed Potatoes, Corn

Whole Kernel (Canned), Assorted Salad Dressings, Salad Mix Chopped RTU, Baking

Powder Biscuits, Margarine, Fresh Fruit (Apple, Orange and Banana), Peach Cobbler, Pie

Crust for Cobbler, Lemonade Drink low sugar.

26 May 2016 - Provide 50 Breakfast Meals: Western Omelet, Hash Browns, Assorted

Jam & Jelly, Margarine, Fresh Fruit (Apple, Orange and Banana), Coffee, Milk 2% 1gal jugs.

26 May 2016 - Provide 50 Lunch Meals: Quick Ambrosia Salad, Bombay Chicken, Noodles Jefferson, Broccoli (Frozen), Assorted Salad Dressings, Salad Mix Chopped

RTU, Margarine, Fresh Fruit (Apple, Orange and Banana), Fruit Punch Drink low sugar.

There will be no kitchen or kitchen equipment available for use. Caterer will need to prepare meals off site and be self-sufficient in serving the meals. Meal times may fluctuate due to training schedule, Meal times: Breakfast 0630-0800; Lunch 1200-1330, Dinner 1800-1930.

Caterer will need to provide all paper products (cups, plates, napkins, etc.) and flatware.

Cleanliness standards must be in accordance will all state and federal laws. A representative from the Det 1 HHB 2-218th will approve and clear the caterer prior to departure after each meal served.