12024B18Q0002_WFAP_Expansion_Specs_and_Requirements.pdf

Solicitation No. 12024B18Q0002 U.S. Forest Service Southeastern WFAP Academy Sessions National Office

SPECIFICATIONS AND REQUIREMENTS

1.1 DESCRIPTION OF CONTRACT

(a) The Forest Service Washington Office Wildland Fire Apprentice Program (WFAP) requires a location in the Southeastern United States at which to deliver a pilot satellite delivery of two WFAP academy sessions. Availability needed: January 29, 2018 – March 2, 2018 and March 12 – April 13, 2018.

(b) The contractor shall furnish lodging, meals, and classrooms in accordance with the following specifications and requirements. Meals shall be prepared on-site and served at the contractor’s onsite cafeteria.

1.2 TASKS/PRODUCTS/REQUIREMENTS

The contractor shall supply a facility that meets the following requirements:

a) FOOD AND LODGING

i. Barrack and /or hotel style lodging for up to 64 students (to include linens and cleaning service once per week),

ii. Hotel style lodging for up to 22 cadre (double bunking is permissible and to include linens and cleaning service once per week),

iii. On-site cafeteria to provide meals for up to 86 students and cadre seven (7) days a week, in accordance with Section 1.8 FOOD AND MEAL REQUIREMENTS.

b) CLASSROOM AND FACILITY REQUIREMENTS

i. Three (3) classrooms One (1) classroom that can accommodate up to 70 people at once including tables and chairs One (1) classroom that can accommodate up to 35 people at once including table and chairs One (1) classroom that can be divided into 4 separate rooms

ii. Two (2) meeting rooms.

iii. Internet service.

iv. Cellular phone coverage available onsite.

v. Audiovisual equipment.

vi. Onsite washers (at least one) and dryers (at least two).

vii. Publicly accessible forests within 5 miles of the facility.

viii. Access to storage space for supplies and equipment during the break between academies (approximate space needed is 25 square feet).

ix. Parking space to accommodate up to 25 vehicles.

c) FIELD AND LOCATION REQUIREMENT

i. Ready access to publicly accessible forests.

ii. Facility must be within ninety (90) minutes of an airport.

1.3 DELIVERY

Delivery will be at the contractor’s facility for the following requirements and during the following dates:

a) Foundational Academy 4

i. Lodging and meals for 22 cadre members

January 29, 2018 – February 3, 2018

ii. Lodging and meals for a total of 86 students and cadre

February 4, 2018 – March 2, 2018

b) Foundational Academy 5

i. Lodging and meals for 22 cadre members March 12, 2018 – March 17, 2018

ii. Lodging and meals for a total 86 students and cadre March 18, 2018 – April 13, 2018

1.4 CONTRACTOR RESPONSIBILITIES

The contractor shall supply all labor, equipment, supplies, and incidentals necessary to provide the required services to the U.S. Forest Service.

1.5 GOVERNMENT RESPONSIBILITIES

Provide one (1) Forest Service technical point of contact for contractor interaction and logistical support.

1.6 PLACE OF PERFORMANCE

The place of performance for this acquisition will be at the contractor’s facility.

1.7 PERIOD OF PERFORMANCE

January 29, 2018 through April 13, 2018.

1.8 FOOD AND MEAL REQUIREMENTS

a) FOOD PREP/SERVING/DINING AREA SANITATION

i) Cleaning and servicing in all food prep, serving and dining areas shall meet or exceed standard commercial requirements, including the following: Department of Labor, Environmental Health Standards for Food Service, State Health Department standards, and U.S. Public Health Service code standards.

b) FOOD SERVICE OPERATION

i) Quantities, variety and quality standards for meals are specified. The intent is for the contractor to provide high quality meals while providing for variety. Additionally, provisions must be made for special meals to accommodate personal needs which may vary from the standard menu (e.g. Vegetarian, allergies to gluten and dairy etc.) Special meals shall have the same quality and equivalent quantity as the standard menu meals. The logistical contact is responsible for notifying the contractor of the number of meals required.

Definitive numbers of these meals will be provided to the contractor no less frequently than once per week.

ii) The contractor shall submit the first bi-weekly (14 days) menu of a new academy one (1) week prior to the first day of the academy for approval by the logistical contact.

Subsequent menus shall be submitted one (1) week prior to the current bi-weekly menu expiring. The logistical contact shall ensure that the variety and content proposed is in accordance with the contract specifications. The daily menus shall be posted at the entrance of the dining area on a per meal basis. Menus shall be scheduled on a non-repetitive basis for a two week period for all three meals.

iii) Alcohol beverages SHALL NOT be served with any meal or otherwise furnished to any student or staff.

iv) The Government requires that no nuts, mixed nuts, peanuts, etc. or oils from nuts be used in preparation of food or as ingredients in any food served. An exception to this includes prepackaged variety snacks such as shelled nuts and trail mixes in which the ingredients are appropriately marked and identifiable.

v) Furnishing in between meals, fruit, supplemental foods such as nuts, snacks, cookies, candy bars, etc. is not authorized.

vi) The contractor must provide all food preparation equipment and food transportation equipment.

vii) The contractor shall provide grilled foods for either lunch or dinner once every two weeks, weather permitting.

c) SERVING SCHEDULE FOR MEALS

i) The contractor shall provide the following operating schedule. General hours of operation are shown:

Breakfast 7:00 AM – 8:30 AM Lunch 12:00 PM – 1:30 PM Dinner 6:00 PM – 7:30 PM

Late & Early Meals: The Forest Service may, on occasion, request that meals be served to students or staffs who are unable to eat during scheduled hours. The Forest Service will provide adequate notice to allow the contractor time to arrange for staffing for food preparation, serving and cleanup. The contractor is not obligated to serve any meals if the Forest Service does not provide prior timely notification.

d) MEAL COUNTS/ORDERING

i) Once the total number of students and cadre are determined for a given period of time, the

Forest Service shall submit their initial weekly meal order for the start of a new academy session. This will be one week prior to the first day of the academy. Additional meal orders will be made by Monday at noon for the following week for the number of meals to be prepared. The contractor shall provide the ordered quantities specified for each meal plus 10% to account for seconds.

ii) The contractor shall be paid for the number of meals ordered.

e) FOOD SPECIFICATIONS AND INSPECTIONS

i) State Specifications and U.S. Public Health Service Food Code shall be used to determine the acceptability for food products used. The indicated grades are intended as minimum standards only and the contractor is encouraged to exceed these minimums wherever possible.

f) FOOD QUALITY STANDARDS

i) Meat, Poultry, and Fish.

(1) Beef - Fresh or fresh frozen whole/full muscle USDA inspected, USDA Choice or better with 1/4 inch trim, (lower grades of beef, including "no roll/select", are not acceptable). No more than 15% pump in all USDA Choice pre-cooked and/or further processed beef items with the exception of corned beef brisket which may be 20%.

(i) The term “whole muscle” in this section shall mean whole muscle or sliced from whole muscle. No soy additives shall be included in beef products.

(2) Ground Beef - USDA inspected 100% ground beef or ground beef patties meeting USDA ingredient and labeling requirements, not to exceed 20% fat.

Need not be from USDA choice.

(3) Beef for Sack Lunches - USDA inspected, whole/full muscle, flats, top and bottom rounds and eye of the round only (no shoulder cuts allowed). Pre-cooked further processed beef or cured beef such as corned beef or pastrami may be used. No soy additives shall be included in beef products. (No more than 15% pump in all precooked, further processed, or cured beef items, with the exception of corned beef brisket and pastrami, which shall not exceed 20% pump.) Roast beef for sandwiches shall be well done and not appear to have a “green sheen”.

(4) Pork - USDA inspected, USDA Grade 1-2. Bacon, sausage and whole/full muscle pork items. Whole/full muscle cured ham and natural juices or cured ham with water added not to exceed 15% pump (ham and water product, ham with water and isolated soy protein added and turkey-ham is not allowed).

(5) Cornish Game Hens - Whole/full muscle, USDA inspected.

(6) Poultry - Whole raw chicken shall be obtained from USDA inspected facilities and shall be USDA Grade “A” whole/full muscle. Cut raw chicken product shall be obtained from USDA inspected facilities and shall be USDA Grade “A” or equivalent.

Cooked product that does not have a USDA grade shall have been obtained from USDA inspected facilities and purchased from among the suppliers top quality labels. Acknowledgement of a top-quality (Best Label) and equivalent products does not necessarily constitute acceptance as an end product if that product is otherwise objectionable in appearance, taste or quality. Processed or precooked turkey shall not exceed 3 lobes per product of breast meat only. No more than 15% pump in all processed or precooked poultry items. (No chunked, chopped and/or formed product allowed).

(7) Lamb - USDA inspected; USDA Choice or better; fresh, whole/full muscle. No more than 15% pump in all USDA Choice pre-cooked or further processed lamb items. No soy additives shall be included in lamb products.

(8) Fish - Whole muscle steaks or fillets (no chunked, chopped, formed, pressed or imitations, except canned tuna fish).

ii) Dairy Products - Pasteurized, USDA Grade A or better.

(1) Cheese - Natural cheese. No imitation cheese, cheese product, cheese food, or cheese spread allowed except in factory wrapped – commercially available products like burritos, Hot Pockets®, chimichangas, etc., needed for lunches. The contractor shall use natural cheese if these items are made at their certified and designated cook site.

(2) Fresh Shelled Eggs - USDA inspected, Grade AA.

(3) Frozen or Liquid Whole Egg(s) - USDA inspected and pasteurized. No egg substitutes.

iii) Canned Vegetables - US No. 1 or equivalent, top label.

iv) Canned Fruits - US No. 1 or equivalent.

v) Fresh Fruits and Vegetables - First Quality. When grading is available, fruit in the sack lunches must be U.S. No. 1 or better. The contractor shall provide documentation that validates that the quality of the product is equal to U.S. No. 1 or better. Containers, cases, and crates shall be marked for grade.

vi) Frozen Fruits and Vegetables (All Meals) - Grade A.

vii) Juice - 100% fruit juice, 100% fruit juice blend; 100% vegetable juice. All juice must be pasteurized.

viii) Dry Cereal (Breakfast) - Vitamin enriched.

ix) Canned Goods and Prepared Items for Sack Lunch (Second Entree Only). All burritos or similar product containing meat shall be USDA inspected.

x) Bread - Enriched or whole grain.

xi) Coffee - High quality, caffeinated (decaffeinated upon request by the logistical contact).

xii) Tea - High quality.

xiii) Oil - Pure vegetable oil and/or olive oil, or coconut oil, no trans fats.

xiv) Prepared Salads - High quality.

xv) Canned Tuna Fish - Chunk Light Tuna, Dolphin-safe, and water packed.

xvi) Beef Jerky - Sliced dried beef.

g) STANDARD MENU REQUIREMENTS

Standard menu items and quantities to be available per person are listed below for each type of meal.

i) Breakfast - Both hot and cold meal options shall be made available for breakfast.

(1) Breakfast shall include the items and quantities identified below

(a) Eggs - 2 fresh eggs (3 when scrambled) or 6 oz. of liquid eggs (no egg substitutes).

(b) Meat - 4 oz. (raw uncooked weight).

(c) Bread - 1/1/2 oz.

(d) Hot cakes - 3 to 4 oz. One day per week.

(e) French toast – 3 to 4 oz. One day per week.

(f) Potatoes - 6 oz. or equivalent starch (see Section 3.12(10).

(g) Milk - 1/2 pint. White, (Whole or 2%, or Skim) and Chocolate. Additional options may be requested by logistical contact, (Rice, Soy, Almond).

(h) Fresh Fruit - (no apples or oranges).

(i) Chilled 100% Fruit Juice – or vegetable juice -5.5 oz.

(j) Cooked Cereal - 6 oz.

(k) Dry Cereal - 2 individual servings, 3/4 oz. each.

(l) Muffin(s) or equivalent - 3 oz.

(2) Additional Items for Hot and Cold Breakfast.

In addition to the above, the items listed below shall be made available for the hot breakfast meals. All items shall be provided in approved dispensers or original bottles in the dining area. Examples of approved dispensers are individually-packaged, squeeze bottles, or pump dispenser. Appropriate items for hot and cold breakfast will be determined by the logistical contact.

(a) Butter

(b) Jelly or Jam

(c) Peanut Butter

(d) Sugar

(e) Cream (or substitute)

(f) Tea (see Section 3.12(15)), and hot chocolate

(g) Mustard

(h) Ketchup

(i) Steak Sauce

(j) Salt

(k) Pepper

(l) Hot Sauce

(m) Salsa

(n) Hot Peppers

(o) Brown Sugar - e.g.. Wholesome Sweeteners, or equivalent,

(p) Raisins or other dried fruit (see Section 3.12(7)) shall also be made available to compliment hot cereal, in appropriate serving containers, not individually packaged

(q) Brewed coffee.

ii) Lunch- Both hot meals and sack lunches shall be made available for lunch.

(1) Hot lunches

Hot lunches shall be available no less than 3 days between Monday and Friday and shall include the items and quantities identified below:

(a) Whole/Full Muscle Meat (Raw Weight)

(i) Steak -6 oz. (boneless) or 10 oz. (bone-in), or

(ii) Beef - 6 oz. (boneless) or 10 oz. (bone-in), or

(iii) Beef and Pork Ribs - 6 oz. (boneless) or 14 oz. (bone-in), or

(iv) Pork - 6 oz. (boneless) or 10 oz. (bone-in), or

(v) Lamb - 6 oz. (boneless) or 10 oz. (bone-in), or

(vi) Poultry - 6 oz. (boneless) or 10 oz. (bone-in), or

(vii) Ham - 6 oz. (boneless) or 10 oz. (bone-in), or

(viii) Fish - 6 oz., or

(ix) Beef Patties - 5 oz., 100% beef patty with an 80:20 fat ratio.

The conctractor may elect to serve an entree such as lasagna or casseroles. However, these entrees must have a meat side dish which ensures the total meat quantity standard is met.

Any meat used that is not specified above must be the equivalent quantity and meet the dinner quality standards cited in Section 3.10. The actual weight of any specific cut of meat shown above may vary in accordance with specifications covered under the USDA Institutional Meat Purchase Specifications (IMPS). The portion weight is specified on the supplier’s label. Precooked meat shall meet equivalent weight of raw meat products.

(b) Vegetables – 4 oz.

(c) Potatoes - 6 oz. or equivalent starch (See Section 3.12(10)).

(d) Bread - Two 1 to 1.5 oz. slices or equivalent starch.

(e) Milk - 1/2 pint. Both white and chocolate milk shall be available, (Additional/substitute options may be requested by the logistical contact)

(f) Chilled 100% Fruit Juice – or vegetable juice 5.5 oz.

(g) Dessert – 4 oz.

(h) Self-Service Salad Bar shall contain:

(i) Five salad toppings.

(ii) One tossed green salad with equal amounts of three types of leafy vegetables, e.g. spinach, romaine lettuce, kale.

(iii) Two prepared salads.

(iv) One fruit or fruit salad.

(v) Three types of salad dressings (regular and/or low/non-fat).

(vi) Three salad condiments.

(2) Additional Items for Hot Lunches

In addition to the above, the items listed below shall be made available for the hot lunch meals, no trans-fat.

All items shall be provided in approved dispensers or original bottles in the dining area. Examples of approved dispensers are individually-packaged, squeeze bottles, or pump dispenser.

(c) Peanut Butter

(d) Sugar

(e) Cream (or substitute)

(f) Tea and hot chocolate. These items shall be individually packaged.

(g) Mustard

(h) Ketchup

(i) Steak Sauce

(j) Salt

(k) Pepper

(l) Salsa

(m) Hot Sauce

(o) Brewed Coffee

(3) Sack Lunch

The Forest Service may request sack lunches in lieu of hot lunch. Any such request will be made no less than 24 hours in advance. Regular and vegetarian sack lunches shall be provided and delivered as ordered by the logistical contact. Vegetarian sack lunches shall be prepared for the Ovo-Lacto vegetarian classification level and shall consist of the same quantities and items as regular sack lunches.

Lunches will be bagged in heavy-duty paper sacks and labeled to distinguish between regular and vegetarian lunches. Sandwiches shall be packaged in plastic sandwich bags or other packaging.

Non-meat protein substitutes such as vegetarian lunch meats require logistical contact approval and shall be used on a limited basis in vegetarian sack lunches.

Definition: Ovo-Lacto Vegetarian - This is the most common form of vegetarianism.

Ovo- Lacto vegetarians do not eat meat, chicken, fish or flesh of any kind, but do eat eggs and dairy products. Sub categories are Ovo vegetarians that eat eggs but not dairy products, while Lacto vegetarians eat dairy products but not eggs.

NOTE: Pre-prepared sandwiches shall not be frozen.

Sack lunches shall consist of the following items:

(a) Entree 1 - One Meat Sandwich (or Sandwich with Non-meat Substitute for Vegetarian):

(i) The sandwich shall be wrapped in plastic wrap or plastic bags.

(ii) The sandwich shall contain two 1 to 1.5 oz. slices of bread.

(iii) The meat sandwich shall contain 3.0 oz. sliced whole muscle meat and 1.0

oz. of cheese or equivalent vegetarian substitute.

(iv) Appropriate individually packaged condiments shall be provided and not be put directly on the sandwich.

(v) Individually packaged condiments shall be approved by the logistical contact.

(b) Entree 2 - Variety Item:

(i) The contractors may choose a variety of items for the second entrée including a second sandwich. The preferred option is to provide energy bars.

(ii) Entrée 2 shall have a minimum nutritional value of 400 calories.

(c) Fruit - The fruit shall be one apple (size 100 count) or one orange (size 88 count), or other fresh fruit of comparable size e.g.. Pears, nectarines, peach, etc.

(d) Factory-Wrapped or Re-sealable Individually Wrapped Snack:

(i) Two (2) or more snacks with a combined minimum nutritional value of at least 600 calories.

(ii) It is preferred that these snacks be high in complex carbohydrate content. All ingredients shall be identified and attached to the product for easy identification.

(e) Condiments - Four individual factory-wrapped packets of condiments appropriate for the entrees being served.

(f) Paper Napkin and Pre-Moistened Towelette - Two each.

iii) Hot Dinners

(1) Hot dinners shall include the items and quantities identified below:

(a) Whole/Full Muscle Meat (Raw Weight)

(i) Steak -10 oz. (boneless) or 14 oz. (bone-in), or

(ii) Beef - 10 oz. (boneless) or 14 oz. (bone-in), or

(iii) Beef and Pork Ribs - 10 oz. (boneless) or 18 oz. (bone-in), or

(iv) Pork - 10 oz. (boneless) or 14 oz. (bone-in), or

(v) Lamb - 10 oz. (boneless) or 14 oz. (bone-in), or

(vi) Poultry - 8 oz. (boneless) or 14 oz. (bone-in), or

(vii) Ham - 8 oz. (boneless) or 12 oz. (bone-in), or

(viii) Fish - 8 oz., or

(ix) Beef Patties - 5.5 oz., 100% beef patty with an 80:20 fat ratio.

Steak (sirloin or better) shall be prepared at the dinner meal period a minimum of at least once per two week period.

The contractor may elect to serve an entree such as lasagna or casseroles.

However, these entrees must have a meat side dish which ensures the total meat quantity standard is met.

Note: Any meat used that is not specified above must be the equivalent quantity and meet the quality standards cited in Section B.10. The actual weight of any specific cut of meat shown above may vary in accordance with specifications covered under the USDA Institutional Meat Purchase Specifications (IMPS). The portion weight is specified on the supplier’s label. Precooked meat shall meet equivalent weight of raw meat products.

(b) Vegetables - 4 oz.

(c) Potatoes - 6 oz. or equivalent starch (See Section B.12 (d)(3)).

(d) Bread - Two 1 to 1.5 oz. slices or equivalent starch.

(e) Milk - 1/2 pint. Both white and chocolate milk shall be available.

(Additional options may be requested by logistical contact).

(f) Chilled 100% Fruit Juice – or vegetable juice - 5.5 oz.

(g) Dessert - 4 oz.

(h) Self-Service Salad Bar shall contain:

(i) Five salad toppings.

(ii) One tossed green salad with equal amounts of three types of leafy vegetables, e.g. spinach, romaine lettuce, kale.

(iii) Two prepared salads, no trans-fat.

(iv) One fruit or fruit salad.

(v) Three types of salad dressings (regular and/or low/non-fat). No trans-fat.

(vi) Three salad condiments.

(2) Additional Items for Hot Dinners

In addition to the above, the items listed below shall be made available for the hot dinners.

All items shall be provided in approved dispensers or original bottles in the dining area. Appropriate items for hot dinners will be determined by the logistical contact.

(c) Peanut Butter

(d) Sugar

(e) Cream (or substitute)

(f) Tea and hot chocolate. These items shall be individually packaged.

(g) Mustard

(h) Ketchup

(i) Steak Sauce

(j) Salt

(k) Pepper

(l) Salsa

(m) Hot Sauce

(o) Coffee

h) MENU VARIETY

i) Bi-Weekly Menus (Refer to Section D for sample menu format) shall be approved by the logistical contact in advance. Menu items shall provide variety on a daily basis as to the types of meat and bread used in sandwiches, other sack lunch entrees, snacks, juices and other meal items served.

ii) Menus may include a wide variety of recipes. "Heat and Serve" meals must be approved by the logistical contact and shall be approved on a limited basis only.

iii) If meat is an ingredient of a pre-cooked item, the meat portions per meal must meet the meat quantity standard defined in Section B.10. Entrees such as stew, lasagna, spaghetti, linguine, chili, chicken chop suey or casseroles may be used as approved by the logistical contact.

(1) Meat

(a) Beef

Wheat

(i) Steaks - rib, loin, T-bone, New York, sirloin, cubed, filet and pepper steak.

(ii) Roast - Prime rib and sliced roast.

(iii) Short Ribs - baked, broiled and barbecued.

(iv) Ground Beef - lasagna, meat loaf, meatballs in spaghetti sauce and ground beef patties.

(b) Pork

(i) Chops - loin cut, spare-ribs, country style ribs and barbecued.

(ii) Roast - sliced and tenderloin.

(iii) Ham - sliced.

(iv) Sausage

(c) Lamb

(i) Chops - grilled and barbecued

(ii) Roast - sliced.

(d) Poultry

(i) Sliced or whole pieces or parts (such as breast, thigh or leg).

(e) Fish - grilled, baked fillets or steaks.

(f) Processed Meat Items - pastrami, Polish/Italian sausage and corned beef.

(g) Breakfast Meat - ham, bacon, sausage, steak and pork chops.

(2) Eggs - Fried, hard-boiled, poached, omelets or scrambled.

(3) Bread and Equivalent Starches - wheat, white enriched and/or fortified, 7-grain, rye, pumpernickel, French, garlic, biscuits, muffins, rolls, croissants, bagels, cornbread, sourdough, tortilla and pita pocket.

(4) Dry Cereal - Varieties of flaked, toasted, or baked cold cereals and granola.

(5) Hot Cereal - Oatmeal or grits, Cream of

(6) Fruit - oranges, tangerines, apples, bananas, grapes, pears, peaches, plums, nectarines, grapefruit, or melons.

(7) Dried Fruit - apricots, cherries, dates, pears, banana chips, peaches, prunes, raisins or other dried fruit. Mangos and pineapple are prohibited.

(8) Vegetables - broccoli, cauliflower, asparagus, corn, peas, green beans, mixed vegetables, etc.

(9) Vegetarian Protein Options - BBQ beans, vegetarian patty, vegetarian hot dog, Tofu, beans, soybean product, bean burritos, peanut butter, cheese, tempeh, quinoa, and hummus.

(10) Potatoes and Equivalent Starches - baked, mashed, fried, boiled, scalloped, rice, stuffing, pasta, sweet potatoes, or yams.

(11) Juice - orange, tomato, grape, V8® type, apple, cranberry, or pineapple. Must be

100% juice.

(12) Sandwich Meat and/or Cheese - ham, corned beef, roast beef, turkey, pork, beef pastrami, chicken, cheddar, Swiss, or other natural cheese, excluding American processed cheese.

(13) Salad Bar

(a) Salad Toppings - kidney, garbanzo or pinto beans, carrots, mushrooms, celery, cauliflower, green/red bell peppers, broccoli, cheese, cottage cheese, beets, peas, tomatoes, eggs, cucumbers.

(b) Prepared Salads - carrot and raisin, potato, pea, coleslaw, fruit, rice or pasta salads, mixed bean salads.

(c) Tossed Salad Greens - romaine, endive, green leaf, red leaf, butter, spinach, or cabbage.

(d) Fruit - melons, peaches, grapes, bananas, strawberries, pears, applesauce or seasonal fruit.

(e) Salad Dressings - regular and low/non-fat French, Ranch, Italian, vinaigrette, Thousand Island, Blue Cheese

(f) Salad Condiments - croutons, wheat nuts, sunflower seeds, crackers and taco chips, bread sticks, olives, pickles, or other fresh pickled or marinated vegetables.

(14) Dessert - cakes, cookies, pies, cobblers, puddings, pastries or ice cream.

(15) Tea (bags) - black, herbal, green, and spiced. Flavored tea may be served in addition to regular tea at the contractor's option.

(16) Milk – White (whole, or 2% or skim), and Chocolate. Almond, rice, or soy milk as requested by logistical contact in order to meet dietary requirements/restrictions.

(17) Snack Varieties - trail mix, granola bars, energy bars, fresh vegetables, pretzels, shelled nuts. Factory packaged meats such as dried meats, sausage, pepperoni, jerky, etc., are acceptable. Processed cheese and cheese food products are allowed for this item only. The Government retains its full right to reject any product offered under this paragraph if the quality of the product is rejected by users.

(18) Energy Bars- A processed snack made of healthful ingredients and high calorie content to give a boost to athletes and firefighters endurance. The packaging of a typical bar will provide a precise nutritional breakdown in order to assist the students in maintaining a dietary regimen. Major brand names in North America include the Balance® bar, PowerBar®, Odwalla Food Bar®, and CLIF® bar. Other brand names may be provided if comparable in nutritional value of these listed brand name Energy Bars.

i) COOKING REQUIREMENTS

All foods shall be cooked to minimize health hazards in accordance with the requirements below and the current FDA Food Code.

i) Ground Meat, Pork, Poultry Lamb and Fish - All ground meat, pork, poultry, lamb and fish shall be cooked well done to the minimum internal temperature defined in the current FDA Food Code or higher with temperature tested in the product’s thickest part.

ii) Whole Muscle Beef - Roast beef for sandwiches and cube steaks shall be well done.

Beef roast or steaks for dinner meals may be medium rare to well done, as approved by the logistical contact.

iii) Fresh Eggs - Fresh eggs may be cooked to order. Fresh eggs cooked to order shall be cooked to heat all parts of the egg to the minimum internal temperature defined in the current FDA Food Code or higher. Boiled eggs shall be well done.

j) FROZEN AND PACKAGED ITEMS

(1) Frozen items shall not be frozen longer than the manufacturer “use by date”.

Packaged items shall be used by the manufacturers “sell- by" or expiration date.

k) SERVING CONTAINER REQUIREMENTS

i) Milk - Shall be available in individual cartons, approved milk dispensers, or must be served from cartons or jugs.

ii) Juice - Shall be available in individual pop-top cans, non- crushable paper/foil-type containers and re-sealable plastic bottles. Approved dispensers may be used.

iii) Desserts - Shall be either served at the serving line, or in individually wrapped dishes, or covered for protection from contamination if served at a dessert bar.

iv) Salad Dressing and Condiments - Shall be available in individual packets, approved dispensers, or original bottles. Salsa and hot peppers shall be served in approved containers at the salad bar.

v) Bread - Shall be either served at the serving line, or covered for protection from contamination if available at a salad bar. Tongs are required for self-service.

vi) Dry Cereal - Cold cereal shall be available in individual boxes or in approved bulk dispensers.