Specifications_Catered_Meals_(11154027).pdf

Specifications

Performance dates breakout by meal by day and menu

The meal/menu schedule will be as follows:

BREAKFAST LUNCH DINNER

DFAC FIELD MENU

DAY DFAC FIELD MENU

DAY DFAC FIELD MENU

DAY

9-Jul-18 17 1 17 1 51 1

10-Jul-18 51 2 51 2 51 2 11-Jul-18 51 3 51 3 57 3 12-Jul-18 57 4 57 4 57 4 13-Jul-18 57 5 57 5 69 42 5 14-Jul-18 111 6 111 6 86 25 6 15-Jul-18 111 7 111 7 68 43 7 16-Jul-18 111 8 111 8 47 64 8 17-Jul-18 111 9 111 9 111 9 18-Jul-18 111

10 111 10 111 10

19-Jul-18 111 11 0 11 111 11 20-Jul-18 111 12 69

12 111 12

21-Jul-18 111 13 0

13 111 13 22-Jul-18 111 14 0

14 111 14

23-Jul-18 111 1 51 2 111

24-Jul-18 38 4 0 5 0

25-Jul-18 0 7 0 8 111

26-Jul-18 111 10 111 11 111 12 27-Jul-18 111 13 0 0

1603 0 978 0 1485 174

TOTAL: 1603 978 1659

USE THE CURRENT OREGON 14-DAY MENU FOR MENU SELECTIONS.

There will be NO kitchen or kitchen equipment available for use. Caterer will need to prepare meals off site; requesting unit will self-serve. Meal times may fluctuate due to training schedule.

What type of facility

The dining facility will have tables and chairs for meal consumption. Trash cans will be available. Deliver meals to: HQ/249 RTI, 78080 Ordnance Road, Building 36 Hermiston, OR 97838

What is provided?

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.

Meal Serving Schedule: MEALS NEED TO PREPARED AND DELIVERED PRIOR TO THE MEAL START TIMES. UNIT WILL SERVE MEALS ON SITE.

Day Date Breakfast Lunch Dinner

Start End Start End Start End 1 9-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 2 10-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 3 11-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 4 12-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 5 13-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 6 14-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 7 15-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 8 16-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 9 17-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm

10 18-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 11 19-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 12 20-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 13 21-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 14 22-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 15 23-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 16 24-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 17 25-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 18 26-Jul-18 05:30am 8:30am 11:30am 1:30pm 5:30pm 7:30pm 19 27-Jul-18 05:30am 8:30am

Additional Information:

MEALS MAY NEED TO BE BOXED AS "TO GO" MEALS TO SUPPORT SOLDIERS THAT MAY STILL BE AT THE TRAINING AREAS DURING THE SCHEDULED MEAL

TIMES.

Place of Service/Performance:

HQ/249 RTI

78080 Ordnance Road Building 36 Hermiston, OR 97838

ORARNG Point of Contact for the Vendor:

Mr. Spencer Winn Contract Specialist USPFO for Oregon 503-584-3731 Spencer.r.winn.civ@mail.mil

Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Day 9 Day 10 Day 11 Day 12 Day 13 Day 14

Br ea kf as t

Grilled Ham

Chicken Fried Steak

Bacon

Sausage Links

Breakfast Burrito

Creamed Beef

Corned Beef Hash

Western Omelet

Creamed Beef

Breakfast Burrito

Cornbeef Hash

Bacon

Grilled Ham

Sausage Links

Eggs

Quiche

To Order

Hash Browns

Hash Browns

Hash Browns

Hash Browns

Tater Tots

Hash Browns

Hash Browns

Hash Browns

Hash Browns

Hash Browns

Hash Browns

Hash Browns

French Toast

Waffles

Asst Bread

Pancakes

Biscuits

Crepes

Cold Cereal

Yogurt

French Toast

Pancakes

Grits

Oatmeal

Cream of Wheat

Grits

Lu nc h

Lasagna

Baked Ham

Chili Mac

Ribs

Breaded Pork Chops

Yankee Pot Roast

Pork Stir Fry

Bombay

Meatloaf

Fajita

Beef Stew

Roast Beef Sandwich

Pork Odobo

Beef Yakisoba

Potatoes Au Gratin

Baked Beans

Franconia Potatoes

Browned Potatoes

Steamed Rice

Buttered Noodles

Home Fried Potatoes

Mexican Rice

Steamed Rice

Steamed Rice

Peas

Lyonaisse Carrots

Mixed Veggies

Buttered Corn

Glazed Carrots

Green Beans

Steamed Broccoli

Green Beans

Buttered Corn

Mixed Veggies

Mixed Veggies

Steamed Broccoli

Onion Soup

Fresh Fruit

Cookies

Fruit

Peach Cobbler

Cake

Fruit

Ambrosia Salad

Brownies

Jello

Di nn er

Roast Beef

Turkey

Spaghetti w/Meat Sauce

Beef Stroganoff

Beef Fajita

Chicken Fried Steak

Baked Fish

Pork Roast

Chili Mac

Baked Chicken

Pepper Steak

Spaghetti w/Meat Sauce

Fish

Potato

Mashed Potatoes

Buttered Noodles

Mexican Rice

Mashed Potatoes

Mashed Potatoes

Home Fries

Pilaf

Buttered Corn

Mixed Veggies

Green Beans

Steamed Broccoli

Green Beans

Refried Beans

Buttered Corn

Steamed Carrots

Buttered Corn

Green Beans

Mixed Veggies

Steamed Carrots

Steamed Broccoli

Honey Dijon Veggies

Garlic

Chips & Salsa

Cornbread

Garlic Bread

Garlic Bread

Dinner Rolls

Pudding

Brownies

Pumpkin Pie

Pineapple U/D Cake

Apple Crisp

Fresh Fruit

Peach Cobbler

Cheesecake

Apple Cobbler

Fruit Cocktail U/D Cake

Apple Pie

Pie

Banana Cream Pudding

THIS SAMPLE MENU DOES NOT INCLUDE ALL REQUIRED ITEMS (BREAD/SALAD/FRUIT/ETC) FOR EACH MEAL. REFER TO THE CATERED MEAL

REQUIREMENTS LISTING FOR COMPLETE MENU OUTLINES.

Breakfast Meal Requirements

1) There must be at least (1) meat item (i.e. Ham, Bacon, Sausage, Cream Ground Beef, etc). The same type meat item may not be served for (2) consecutive meals.

2) There must be at least (3) side items (i.e. Hash Browns, (2) Eggs per Soldier, Pancakes, or French toast, etc). When Pancakes or French toast are not served, there must be a minimum of (2) slices of toast per Soldier.

3) There must be a variety of (3) types of seasonal fresh fruit available. Canned fruit may not be substituted for fresh fruit.

4) At least (1) type of real fruit juice will be provided (i.e. Orange, Pineapple, Apple, etc).

5) There must be an assortment of bread items provided in addition to whatever the main entrée includes.

6) A variety of individual servings of cold cereal must be provided daily at a ratio of 1 serving per Soldier.

7) In addition to cold cereal, hot cereal must be provided at least twice weekly (for catering services lasting more than (6) consecutive days). Individual serving packets are acceptable for Oatmeal or Cream of Wheat.

8) Coffee, tea, milk, hot cocoa, and water must be provided.

Lunch Meal Requirements

1) There must be at least (1) meat item (i.e. Beef, Pork, Poultry, Fish, etc). The same type meat item may not be served for (2) consecutive meals.

2) There must be at least (2) side items (i.e. (1) Cooked Vegetable, (1) Cooked Starch, etc).

3) When the starch item is combined with the meat item (i.e. Lasagna, Chili Mac, etc), it will be considered as (2) items, (1) meat and (1) starch.

4) A Green Salad Bar must be provided and must include at least (3) side 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 Bar.

5) There must be (3) types of Salad Dressing at a ratio that follows (2) Ranch to (1) Thousand Island to (1) Italian.

6) There must be an assortment of bread items provided in addition to whatever the main entrée includes (i.e. Plain White Sandwich Bread, Cornbread, Biscuits, Dinner Rolls, Breadsticks, Garlic Bread, etc). Peanut Butter and Jelly must be provided.

7) There must be a variety of (3) types of seasonal fresh fruit available. Canned fruit may not be substituted for fresh fruit.

8) Coffee, tea, milk, a Kool-Aid beverage, and water 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 meat item may not be served for (2) consecutive meals.

2) There must be at least (2) side items (i.e. (1) Cooked Vegetable, (1) Cooked Starch, etc).

3) When the starch item is combined with the meat item (i.e. Lasagna, Chili Mac, etc), it will be considered as (2) items, (1) meat and (1) starch.

4) A Green Salad Bar must be provided and must include at least (3) side 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 Bar.

5) There must be (3) types of Salad Dressing at a ratio that follows (2) Ranch to (1) Thousand Island to (1) Italian.

6) There must be an assortment of bread items provided in addition to whatever the main entrée includes (i.e. Plain White Sandwich Bread, Cornbread, Biscuits, Dinner Rolls, Breadsticks, Garlic Bread, etc). Peanut Butter and Jelly must be provided.

7) There must be (1) dessert item provided (i.e. Cake, Cookies, Pie, Apple Crisp, Cobbler, Brownies, Ice Cream, etc).

8) Coffee, tea, milk, a Kool-Aid beverage, and water must be provided

9) 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.