1218TH AT MEAL DELIVERY-R1.pdf

Base of Operations (CBJTC) 5629 SR 16 W Starke, Fla. 32091, BLDG 4825 WP9FAA_1218th TC. Each caterer shall have as its base of operations a food establishment that shall comply with the minimum feeding standard.

1- Contract Meals.

A retail food establishment that delivers ready-to-eat meals to government facility, schools, senior centers and other institutional feeding sites, if the retail food establishment meets the following criteria:

(a) Food is pre-ordered for a single meal; pre-wrapped or prepared for self-serve buffet style.

(b) Meals are prepared and delivered for a specific meal (Breakfast, Lunch or Dinner), either in individual portions or in bulk portions intended for individual service or resale at a specific meal.

(c) Vendor must be able to delivery and serve commercial meals to a remote feeding location in order to meet the unit training requirement (METT-TC).

(d) Meals must be fully cooked or prepared by the food establishment.

(e) Meals are stored and delivered under required temperatures.

(f) NOTE: Contractors are not authorized to use Government facilities or equipment to prepare or serve meals. Meals can be only be delivered to a Government facility. Meals must be prepared in remote kitchen and served buffet style or delivery pre-packaged and ready to serve.

2- Nutrition and food allergens:

Food Allergy Awareness Requirements. Food establishments that cook, prepare, or serve food intended for immediate consumption either on or off the premises shall comply with the following requirement advertisement.

(a) Major food allergens

(b) Health risks of food allergies

(c) Before placing your order, please inform the vendor if a person in your organization has a food allergy.

3- Menu The contractor shall provide day menus for each meal to include the minimum nutritional requirements.

(a) When serving a meal, a minimum of (protein, starch, vegetable, salad, beverages and desert as applicable) will be available for selection.

(b) Commercial food vendor emphasis will be directed providing a tasty, well balanced, health conscious, nutritious diet, with a reasonable amount of variety.

(c) The contractor shall plan menus for regular, religion preference and fitness (low calorie) to meet the following performance minimum requirements: main course, 2 sides, salad (dinner/Lunch), drink, desert (dinner).

(d) Menus are 100% in compliance with the following: AR 30-22, DA Pam 30-22, FM 10-23-2, AR 40-25.

(e) Appropriate items to support personnel with religious requirements, ethnic meals, Halal or Kosher meal.

4- Meal support at CBJTC

Annual Training: Headcount support minimum to maximum. Headcount and dates may subject to changes with prior coordination with the vendor as minimum 48 hours advance notifications.

Meal Service—

a) Breakfast: 12 July (1 day x 152 Soldiers)

b) Breakfast: 13-15 July (3 days x 152 Soldiers)

c) Breakfast: 16-19 July (4 days x 110 Soldiers)

d) Breakfast: 20-24 July (5 days x 152 Soldiers)

e) Dinner: 12 July (1 day x 135 Soldiers)

f) Dinner: 13-14 July (2 days x 152 Soldiers)

g) Dinner: 15-18 July (4 days x 110 Soldiers)

h) Dinner: 19-23 July (5 days x 152 Soldiers)

Vendor will deliver commercial meal 30 minutes prior to the serving time; serving time as follow: Breakfast- 0630-0800, Dinner 1700-1830: Meal includes a variety of proteins, starches and vegetables changed daily. A choice of two options to be sent for soldiers to choose from. Any dietary restrictions can be accommodated upon request.

(a) Food containers must be able to hold food hot or cold for time limit (4 hours after container was filled) for remote site feeding using insulated food and beverages containers.

(b) Food Service personnel will have 90-120 minutes window to serve commercial meals after received from the vendor.

(c) Supporting Food Service element must meet the 48 hours notification for meal plan modification, i.e. delivery time, meal cycle, headcount, and meal drop off locations.

Purchase specifications The raw food specifications set forth below establish minimum qualities acceptable to the COR in the procurement of raw food to be used at the facility. The Contractor is encouraged to propose a menu containing greater variety and higher quality than the following minimum quality ICW DoD Menu Standards, DoDM 1338.10, 25 March 2025:

ITEM MINIMUM QUALITY

a. Canned fruits USDA Grade "A" Fancy

b. Dairy products, whole milk Grade A, with at least 2% butterfat

c. Eggs USDA Grade AA (medium)

d. Frozen foods USDA Grade A

e. Fresh produce and fruits USDA #1 quality

f. Canned vegetables USDA Grade "A" Fancy

g. Meats, poultry, and fish

1. Beef USDA choice

2. Veal USDA choice

3. Pork and Lamb USDA #1

4. Poultry USDA Grade A

5. Ground beef USDA utility, with fat content not to exceed 10%.

Standards:

AR 40-25 and DoD Menu Standards, DoDM 1338.10, August 26, 2022

Item Portion Size

Standard Portion Sizes.

Meal Breakfast

Serving Hours:

0630-0800

Milk (Whole, low fat, white, or chocolate

8 oz carton

Fresh Fruit Juice 12 oz

Eggs

- any style 2 medium

- omelet to order 6 oz any toppings

Fresh produce and fruits

- apple, banana, orange 1 each

- grapefruit ½ each

Meat

- bacon

- sausage

- ham

2 slices 1 patty 4 oz slice

Starches

- hash browns 5 oz

- Biscuits & gravy

- french toast

- pancakes

- waffles

- bagels

- toast (wheat, white, raisin)

- muffins

- cinnamon roll

2 biscuits w/4oz of gravy 2 slices 2 each 1 each 1 each 1 each 1 each 1 each

Cereal variety, 4 types minimum prepackaged or self-serve

Meal Dinner Serving Hours:

1700-1830

Milk (Whole, lowfat white, or chocolate)

8 oz carton

Fresh Fruit Juice 12 oz

Fresh produce and fruits

- apple, banana, orange 1 ea

- steamed vegetables

- lettuce

- tomatoes

- sliced red onion

- broccoli

- pickles

- olives (black & green)

- shredded carrots

4 oz w/meal 10 oz bowl as meal 12” plate

Salad Dressing 2 oz (variety of 4-6 with low-fat, low calorie and regular option for each)

Meat

- chicken 4 oz

- hamburger

- steak

- shrimp

- fish

4 oz patty 8 oz 3 oz 6 oz

- roast beef 5 oz slice

- deli meats for sandwiches 3-5 oz per sandwich

- Soup (assorted) 6 oz

Starches

- dinner rolls

- bread sticks

- real mash potatoes 4 oz

- baked beans 4 oz

- macaroni & cheese 4 oz

- sweet corn 4 oz

- pasta (assorted) 8 oz and pizza by the slice

Sides

- onion rings 8 ea

- french fries 6 oz

Dessert

- pudding (regular/sugar free) 3 oz

- pie (assorted flavors) 1/8 slices

- jell-o (regular/sugar free) 3 oz

- sheet cakes (assorted) 3.5”x3.5” slice

- brownies 3.5”x3.5” slice

- cookies (assorted) 3” diameter

Beverages 16 - 20 oz