12318721R0015 WFAP Catering Services RFP.pdf

United States Forest Washington Office 201 14th St, SW Department of Service Procurement & Washington, DC 20250 Agriculture Property Services

Caring for the Land and Serving People 1

COMBINED SYNOPSIS / SOLICITATION

IAW FAR 12.6 Streamlined Procedures for Evaluation and Solicitation of Commercial Items

USDA Forest Service Washington Office Wildland Firefighter Apprenticeship Program Catering Services

(1) Date: August 26, 2021

(2) Year: FY2021

(3) Contracting Office ZIP Code: 20024

(4) Product or Service Code (PSC): S – Utilities and Housekeeping

(5) Contracting Office Address: USDA Forest Service Sidney R. Yates Federal Building 201 14th St, SW Washington, DC 20250

(6) Subject: USDA Forest Service Washington Office Wildland Fire Apprenticeship Program (WFAP) Catering Services

(7) Solicitation Number: 12318721R0015

(8) Closing Response Date: September 17, 2021

(9) Contact Point or Contracting Officer: Nicole Scott Contract Specialist

(10) IDIQ Award Number: UNKNOWN and Solicitation Number: 12318721R0015

(11) Contract Award Date: Anticipated 10/01/2021

(12) Contractor: UNKNOWN

(13) Description: This contract only applies to meals furnished at the WFTC. Meals shall be prepared off-site and served cafeteria style in the Government provided facility. Meals will be needed seven (7) days of the week, Sunday through Saturday. WFAP Academy Sessions will be held throughout the calendar year for four weeks or more. Sessions may overlap during the calendar year.

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Schedule of Items/Deliverables

Base Year: October 1, 2021 thru September 30, 2022

Items Quantity/Meals Unit Cost Amount Breakfast - Cafeteria 150 Lunch - Cafeteria 150 Lunch – Sack 75 Dinner – Cafeteria 150 Dinner - Sack 75 Dinner – Late Service 75 Total

Option Year 1: October 1, 2022 thru September 30, 2023

Items Quantity/Meals Unit Cost Amount Breakfast - Cafeteria 150 Lunch - Cafeteria 150 Lunch – Sack 75 Dinner – Cafeteria 150 Dinner - Sack 75 Dinner – Late Service 75 Total

Option Year 2: October 1, 2023 thru September 30, 2024

Items Quantity/Meals Unit Cost Amount Breakfast - Cafeteria 150 Lunch - Cafeteria 150 Lunch – Sack 75 Dinner – Cafeteria 150 Dinner - Sack 75 Dinner – Late Service 75 Total

Option Year 3: October 1, 2024 thru September 30, 2025

Items Quantity/Meals Unit Cost Amount Breakfast - Cafeteria 150 Lunch - Cafeteria 150 Lunch – Sack 75 Dinner – Cafeteria 150 Dinner - Sack 75 Dinner – Late Service 75 Total

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Option Year 4: October 1, 2025 thru September 30, 2026

Items Quantity/Meals Unit Cost Amount Breakfast - Cafeteria 150 Lunch - Cafeteria 150 Lunch – Sack 75 Dinner – Cafeteria 150 Dinner - Sack 75 Dinner – Late Service 75 Total

(i) This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in subpart 12.6, as supplemented with additional information included in this notice. This announcement constitutes the only solicitation; proposals are being requested and a written solicitation will not be issued.

(ii) 12318721R0015 is issued as a request for proposal (RFP)

(iii) The solicitation document and incorporated provisions and clauses are those in effect through Federal Acquisition Circular 2020-01/11-12-2019.

(iv) This requirement is being set-aside and the associated NAICS code and small business size standard is: 722310 – Food Services Contractors - $41.5

(v) A list of line item number(s) and items, quantities, and units of measure (including option(s), if applicable) – See (13) above

(vi) See Statement of Work (SOW).

(vii) Date(s) and place(s) of delivery and acceptance and FOB point: Delivery/Task Order specific.

(viii) The provision at 52.212-1, Instructions to Offerors-Commercial, applies to this acquisition and are incorporated by reference. Addenda are attached.

(ix) The provision at 52.212-2, Evaluation-Commercial Items, applies to this acquisition.

Addenda are attached.

(x) Offerors are required to include a completed copy of the provision at 52.212-3, Offeror Representations and Certifications-Commercial Items, with its offer:

The offeror shall complete only paragraph (b) of this provision since they must be registered in the System for Award Management (SAM) as accessed through https://www.sam.gov in order to respond to solicitations and be awarded contracts.

https://www.sam.gov/

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(xi) The clause at 52.212-4, Contract Terms and Conditions-Commercial Items, applies to this acquisition. Addenda are attached.

(xii) The clause at 52.212-5, Contract Terms and Conditions Required to Implement Statutes or Executive Orders-Commercial Items, applies to this acquisition; indicated additional FAR clauses cited in the clause are applicable to the acquisition.

(xiii) A statement regarding any additional contract requirement(s) or terms and conditions (such as contract financing arrangements or warranty requirements) determined by the contracting officer to be necessary for this acquisition and consistent with customary commercial practices.

(xiv) The Defense Priorities and Allocations System (DPAS) and assigned rating is not applicable.

(xv) Proposals are due September 17, 2021 at 3:00pm EST via email to the Solicitation

POC.

(xvi) A Site Visit has been scheduled for August 31, 2021 at 1pm Pacific Time. Please RSVP to Nicole Scott by COB August 27, 2021. A list of names will need to be provided to participate in the site visit due to current pandemic. A maximum of TWO representatives from each vendor are only allowed to the site visit.

In accordance with the Centers for Disease Control and Prevention (CDC), all visitors entering any Federal Building is required to wear face masks/coverings at all times.

(xvii) Any Questions regarding this solicitation and the site visit shall be addressed and delivered to nicole.scott@usda.gov. The Q&A period will end September 3, 2021 by 2pm EST and will be posted by close of business on September 7, 2021. Please use the QA Form provided to submit all questions. Any questions submitted outside of the QA Form will not be addressed.

(xviii) Licensing and Certification. Offerors shall provide a valid/current copy of their County Health Permit to retail food, Business License and Certificate of Insurance.

Failure to provide this information will eliminate your proposal from being considered and evaluated.

(xix) Quality Control Plan. A quality control plan shall be submitted that will address the requirements outlined and will become a part of any resultant contract.

(xx) A complete proposal shall contain the required documents specified. Failure to submit the required documents will result in your proposal submission being eliminated from review and evaluation.

1. Completed form SF-1449

2. 52.212-3, Offeror Representations and Certifications-Commercial Items

3. Pricing for Task Order 1

4. Pricing for Task Order 2 mailto:nicole.scott@usda.gov

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5. Licensing and Certifications

6. Quality Control Plan

7. QA Form

8. Response to Contractor Vaccine Status

9. Certification of Vaccination

(xxi) Solicitation POC: Nicole Scott, Contract Specialist, nicole.scott@usda.gov.

(14) Place of Contract Performance: The Wildland Fire Training and Conference Center, McClellan Business Park, 3237 Peacekeeper Way, McClellan, CA 95652.

IDIQ Period of Performance IDIQ Base Year: October 1, 2021 – September 30, 2022 Option Year 1: October 1, 2022 – September 30, 2023 Option Year 2: October 1, 2023 – September 30, 2024 Option Year 3: October 1, 2024 – September 30, 2025 Option Year 4: October 1, 2025 – September 30, 2026

(15) Set-aside Status: This requirement is being set-aside for Small Business (SB).

ATTACHMENT(S):

Statement of Work (SOW) Task Order 1: Fall Academy; November 1 – 16, 2021 Task Order 2: Spring Academy; January 7 – February 22, 2022 QA Form Past Performance Questionnaire USDA OCP Contractor Vaccine Status 8.13 Letter Certification of Vaccination

Solicitation Number: 12318721R0015 Washington Office Wildland Fire Apprenticeship Program Catering Services Procurement and Property

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Statement of Work

1.1 GENERAL

(a) The contractor shall furnish meals in accordance with the following specifications and requirements. Food shall be furnished at the Forest Service Wildland Fire Training Center (WFTC) at McClellan, California (Formerly McClellan Air Force Base) address of 3237 Peacekeeper Way, McClellan, CA 95652. This contract only applies to meals furnished at the WFTC. Meals shall be prepared off-site and served cafeteria style in the Government provided facility.

(b) The Government will make a single award as a result of this solicitation.

1.2 CONTRACTOR EMPLOYEES

(c) Contractor employees shall meet, or exceed all Federal, State of California, and any other applicable regulatory agency’s health standards for food handlers.

(d) Contractor shall furnish sufficient personnel and supervision to ensure that meals are prepared and served according to schedule shown in this contract.

(e) The Contracting Officer may request, in writing, the Contractor to remove from the work area any employee that is incompetent, careless or otherwise objectionable.

(f) The Government has incorporated the e-verify clause 52.222-54 (AUG 2013) Employment Eligibility Verification.

1.3 SECURITY/FACILITY ACCESS

(g) All contractor personnel working at the Wildland Fire Training and Conference Center located on McClellan Business Park will be required to obtain a Government Common Access Card (CAC) for access to the facility. This temporary access card will be issued by the Facility Manager and does not require a background check. The contractor will be responsible for the management and return of all access cards following each academy Task Order. Access cards that are lost or damaged must be reported to the Facility Manager in a timely manner. A new card will be issued as needed.

(h) Access to the facility after hours and on weekends may be coordinated with the Facility Manager.

1.4 GOVERNMENT FURNISHED FACILITIES FOR OFF-SITE PREPARATION

(i) The Forest Service will provide a facility for serving food and a dining area. The facility will be located at the WFTC in McClellan Park, McClellan California. The cafeteria/food handling area will be one room with approximately 5,700 square feet, which can accommodate the feeding of approximately 250 people at one time. The existing facility to be used for serving off-site prepared meals is described as follows: (see Sec. D, Exhibit 1)

(1) The facility has seating and tables in the dining area which is separated by a wall from the preparation/serving area.

(2) The facility has an area for handling and cleanup of off-site prepared meals.

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Statement of Work

(3) The area will be equipped with 220 Volt power, hot and cold running water, refrigeration, storage, sinks, and counters for serving and clean-up.

(4) The facility has an exhaust fan system capable of venting food odors from the room.

(5) The area has six 20-ampere circuits, each serving two 120V 15A duplex outlets.

(6) The area has four 20-ampere circuits above counter, each are serving two 120V 15A duplex outlets, GFCI type receptacles.

(7) The facility has a double door entrance.

(8) The Government shall allow the contractor to use refrigerator units in the kitchen area which include two (2) reach in freezer compartments for storing daily food as needed.

These units are not to be utilized for long term storage. Contractor will be responsible for cleaning these units.

(j) The Government shall offer a minimal amount of storage for daily supplies and other needs.

There is adequate storage area for cleaning supplies to be kept separate from food storage.

(k) Utilities in the Government provided facility will be provided at no cost to the Contractor.

(l) The government will provide trash containers within the dining area. The Contractor shall be responsible for providing heavy duty trash can liners (32 gallon bags) for these containers and emptying the cans in a timely manner during and after each meal. The Government shall also provide dumpsters for the Contractors use.

(m) The Government shall provide an ice/water dispenser and a coffee maker (2 gallon) with a hot water dispenser.

(n) The contractor will be responsible for acquiring any additional beverage dispenser equipment if needed for the contract.

1.5 SERVING/DINING AREA SANITATION

(o) Cleaning and servicing in all serving and dining areas shall meet or exceed standard commercial requirements, including the following: Department of Labor, Environmental Health Standards for Food Service, California State Health Department standards, and U.S. Public Health Service code standards. All off-site food preparation facilities shall meet requirements of the local Health Department standards.

(p) The contractor shall maintain a current MSDS binder of all chemicals used throughout the duration of the contract. This binder shall be kept on-site in the McClellan cafeteria.

(q) The contractor shall be responsible for the cleaning of both the serving and dining areas after each meal period. The cleaning shall include the tables and floors in the dining room and the food service area and the walls around trash collection areas.

(r) The contractor shall be responsible to complete a deep cleaning in the serving area following the last day of the academy to include inspection and approvel. The last invoice shall not be processed until all of the Forest Service kitchen equipment has been cleaned and inventoried. (See Exhibit 6)

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Statement of Work

1.6 FOOD SERVICE OPERATION

(s) 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 COR 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 per week.

(t) The Contractor shall submit the first two weeks menu with their proposal. The menu forms in Section D, Exhibit 3 are examples of the format that may be used when submitting the menu. The COR shall ensure that the variety and content proposed is in accordance with the contract specifications. The daily menus with portion sizes 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.

(u) Buffet line(s) serving shall be set up for breakfast, lunch and dinner, 7 days a week including weekends.

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

(w) 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.

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

(y) The Contractor shall provide appropriate condiments, napkins, plates, only 12 oz. cups, cup lids, eating and serving utensils, tableware and trash liners. All plates, cups, and tableware shall be recyclable / biodegradable.

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

(aa) Contractor shall provide on-site BBQ/grilled foods for either lunch or dinner once a week, weather permitting. BBQ equipment and supplies such as lighter fluid and propane tanks shall not be stored on-site. Contractors may erect a temporary tent/cover for the meal period only. Food may be served outside as coordinated by the COR and Facility Manager.

1.7 SERVING SCHEDULE FOR MEALS

The Contractor shall provide the following operating schedule. General hours of operation are shown:

Breakfast 06:30 – 08:00

Lunch 11:30 – 13:00

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Dinner 17:00 – 18:30

Please see Schedule of Items for deviations from the above listed times.

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.

Contractor is not obligated to serve any meals if the Forest Service does not provide prior timely notification.

1.8 MEAL COUNTS/ORDERING

(bb) Please see Schedule of Items for meal counts. The Contractor shall provide the ordered quantities specified for each meal plus 10% to account for second servings.

(b) The Contractor shall keep count of the number of meals served. Second servings shall not count as an additional meal. Personnel shall identify to the “counter” when they are going through the line for a second time. Meal counts shall be reconciled with the Forest Service after each meal, or other alternative method as agreed to by the Contractor and Contracting Officer Representative.

(c) The Contractor shall be paid for the number of meals actually served or 100% of the number of meals ordered, whichever is greater.

1.9 FOOD SPECIFICATIONS AND INSPECTIONS

(cc) State of California 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.

(dd) The Government will require the offeror to have a valid/current Health Permit for retail food and provide copies of the current year food inspection of their cooking area and all cooking licensing and certifications. This will be required on a yearly basis or as the kitchens and certifications change.

(ee) Offerors will be required to hold a valid/current business license and be insured.

1.10 FOOD QUALITY STANDARDS

(ff) 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%.

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 15% fat.

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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).

(gg) 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.

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

(ii) Canned Fruits - US No. 1 or equivalent.

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(jj) 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.

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

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

(mm) Dry Cereal (Breakfast) - Vitamin enriched.

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

(oo) Bread - Enriched or whole grain.

(pp) Coffee - High quality, caffeinated (decaffeinated upon request by the COR).

(qq) Tea - High quality.

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

(ss) Prepared Salads - High quality.

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

(uu) Beef Jerky - Sliced dried beef.

1.11 STANDARD MENU REQUIREMENTS

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

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

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

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

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

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

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

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

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

(vii) Milk - 1/2 pint. White, (Whole or 2%, or Skim) and Chocolate.

Additional options may be requested by COR, (Rice, Soy, Almond).

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

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

(x) Cooked Cereal - 6 oz.

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

(xii) 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 COR.

(i) Butter

(ii) Jelly or Jam

(iii) Peanut Butter

(iv) Sugar

(v) Cream (or substitute)

(vi) Tea (see Section 1.12(15)), and hot chocolate

(vii) Mustard

(viii) Ketchup

(ix) Steak Sauce

(x) Salt

(xi) Pepper

(xii) Hot Sauce

(xiii) Salsa

(xiv) Hot Peppers

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

(xvi) Raisins or other dried fruit (see Section 1.12(7)) shall also be made available to compliment hot cereal, in appropriate serving containers, not individually packaged

(xvii) Brewed coffee.

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

(1) Hot lunches

Hot lunches shall be available no less than 4days between Monday and Sunday and shall include the items and quantities identified below:

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

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

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

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

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

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

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

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

• Fish - 6 oz., or

• Beef Patties - 5 oz., 100% beef patty with an 85:15 fat ratio.

Contractors 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.

(ii) Vegetables – 4 oz.

(iii) Potatoes - 6 oz. or equivalent starch (See Section 1.12(10)).

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

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

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

(vii) Dessert – 4 oz.

(viii) Self-Service Salad Bar shall contain:

• Five salad toppings.

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

• Two prepared salads.

• One fruit or fruit salad.

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

• 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. Appropriate items for hot and cold lunches will be determined by the COR.

Examples of approved dispensers are individually-packaged, squeeze bottles, or pump dispenser.

• Butter

• Jelly or Jam

• Peanut Butter

• Sugar

• Cream (or substitute)

• Tea and hot chocolate. These items shall be individually packaged.

• Mustard

• Ketchup

• Steak Sauce

• Salt

• Pepper

• Salsa

• Hot Sauce

• Hot Peppers

• Brewed Coffee

(3) Sack Lunch

The Forest Service may request sack lunches in lieu of the buffet. 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 COR. 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 packaged and labeled according to the requirements in Exhibit 2.

Non-meat protein substitutes such as vegetarian lunch meats require COR 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:

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

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

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

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

1.0 oz. of cheese or equivalent vegetarian substitute. Ground meat, such as meatloaf or ground beef patties, may be allowed if approved by the COR.

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

(E) Individually packaged condiments shall be approved by the COR.

(ii) Entree 2 - Variety Item:

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

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

(iii) 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.

(iv) Dried Fruit - Factory-wrapped or re-sealable individually wrapped by the Contractor. This item shall have a minimum nutritional value of at least 200 calories. All ingredients shall be identified and attached to the product for easy identification and must NOT have any additional sugars or sweeteners. (Note:

Most dried fruits have a caloric value of approximately 75 calories per oz.)

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

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

(B) 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.

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

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

(xx) Hot Dinners

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

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

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

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

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

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

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

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

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

• Fish - 8 oz., or

• Beef Patties - 5.5 oz., 100% beef patty with an 85:15 fat ratio.

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

Contractors 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.

(ii) Vegetables - 4 oz.

(iii) Potatoes - 6 oz. or equivalent starch.

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

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

(Additional options may be requested by COR).

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

(vii) Dessert - 4 oz.

(viii) Self-Service Salad Bar shall contain:

• Five salad toppings.

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

• Two prepared salads, no trans-fat.

• One fruit or fruit salad.

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

• 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 COR.

(i) Butter

(ii) Jelly or Jam

(iii) Peanut Butter

(iv) Sugar

(v) Cream (or substitute)

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

(vii) Mustard

(viii) Ketchup

(ix) Steak Sauce

(x) Salt

(xi) Pepper

(xii) Salsa

(xiii) Hot Sauce

(xiv) Hot Peppers

(xv) Coffee

1.12 MENU VARIETY

(yy) Contractor Bi-Weekly Menus (Refer to Exhibit 3 for sample menu format) shall be approved by the COR 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.

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

(aaa) 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 COR.

(1) Meat

(i) Beef

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

• Roast - Prime rib and sliced roast.

• Short Ribs - baked, broiled and barbecued.

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

(ii) Pork

• Chops - loin cut, spare-ribs, country style ribs and barbecued.

• Roast - sliced and tenderloin.

Wheat

• Ham - sliced.

• Sausage

(iii) Lamb

• Chops - grilled and barbecued

• Roast - sliced.

(iv) Poultry

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

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

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

(vii) 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

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

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

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

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

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

(vi) 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 - 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 COR.

(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.

1.13 COOKING REQUIREMENTS

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

(bbb) 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.

(ccc) 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 COR.

(ddd) 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.

1.14 FROZEN AND PACKAGE ITEMS

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.

1.15 SERVING CONTAINER REQUIREMENTS

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

(fff) 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.

(ggg) 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.

(hhh) 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.

(iii) 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.

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

Services

Statement of Work

1.16 LIST OF EXHIBITS

EXHIBIT 1 FACILITY LAYOUT

EXHIBIT 2 PACKAGING/MARKING INSTRUCTIONS FOR SACK LUNCHES

EXHIBIT 3 SAMPLE CONTRACTOR MENUS

EXHIBIT 4 SACK LUNCH OPTIONS

EXHIBIT 5 DEPARTMENT OF LABOR WAGE DETERMINATION

EXHIBIT 6 LIST OF GOVERNMENT PROVIDED PROPERTY

EXHIBIT 1 – FACILITIES LAYOUT

Equipment List:

1. 2 Work Tables

2. 1 Lot Storage Shelving

3. 2 Portable Transport Cart

4. 1 Hand Sink

5. 1 Wall Shelf

6. 1 Work Table-Portable

7. 1 Work Table

8. 1 Prep Sink

9. 1 Wall Shelf

10. 1 Walk In Cooler

11. 1 Lot Walk In Shelving

12. 1 Hood System

13. 1 Fire Suppression System

14. 1 Convection Oven

15. 1 Fryer System

16. 1 Dump Table

17. 1 Range w/oven

18. 1 Class 1 Hood System

19. 1 Broiler w/st

20. 2 Work Table-Portable

21. 1 Lot Transport Tray Rack

22. 1 Lot Staff Table & Chairs

23. 1 Lot Employee Lockers

Services

Statement of Work

EXHIBIT 2 - PACKAGING/MARKING INSTRUCTIONS FOR SACK LUNCHES

(a) Lunches shall be bagged in heavy-duty paper sacks to protect the lunch.

(b) The Government must be able to distinguish between vegetarian and regular sack lunches by use of different colored bags. Brown bags shall be used to designate regular lunches.

(c) Individual sack lunches shall be packed in cardboard boxes holding exactly 10 lunches in each box.

(d) Sandwiches shall be packaged in plastic sandwich bags or other packaging. The packaging shall keep the sandwiches intact and/or not excessively add to waste disposal;

(e.g.., no Styrofoam).

(e) Sandwiches ordered as supplemental items shall be individually wrapped in a Ziploc type sandwich bag.

(f) Snack items must be individually wrapped with labels that clearly list all ingredients contained in the package.

(g) The COR shall determine how long sack lunches and supplemental sandwiches may be held after preparation. The consume by date is generally within 24 hours of preparation date. A longer or shorter period of time may be deemed appropriate by the COR depending on refrigeration or storage conditions utilized.

(h) Sack lunches shall be marked "Consume by (date and time; e.g..mm/dd,00:00)."

(i) Sack lunches prepared off site shall be approved by the COR in advance. The sack lunches made off site shall be stamped or labeled, "Consume by (date and time; e.g..

mm/dd, 00:00)."

(j) Boxes containing lunches prepared off site shall be labeled or marked with the sandwich preparation date and time. "Prepared on (date and time; e.g.. mm/dd, 00:00)."

(k) Supplemental Meat and Non Meat Sandwiches – Shall be stamped or labeled "Consume by (date and time; e.g.. mm/dd, 00:00)."

Services

Statement of Work

EXHIBIT 3 - SAMPLE CONTRACTOR MENUS (FOR ADVANCE APPROVAL BY COR)

SERVING DATES CONTRACTOR/UNIT FIRE INCIDENT

APPROVED ` SERVED

BREAKFASTS DATE: DATE: DATE: DATE: DATE: YES NO YES NO

EGGS, fresh (2 or 3);or liquid (6oz)

MEAT, Four (4) oz. Raw Weight Type: Fresh OR Frozen OR Precooked

BREAD, 3 – 1.5 oz.

Pancakes, French Toast or Waffles

POTATOES, or equivalent starch, 6 oz.

MUFFINS OR Equivalent Equal - 3 oz.

MILK, ½ Pint Whole, 2%, Skim, Rice, Soy White and Chocolate FRUIT, Fresh OR Canned

100% Juice, 5.5 oz.

CEREAL, Dry-Cold, Two (2), ¾ oz.

CEREAL, Cooked, 6 oz.

PROPOSED BY DATE APPROVED BY DATE

Kitchen Manager COR --All changes to a previously approved menu MUST be reviewed and approved in advance by the COR.

--This form does not constitute an order for meals. It verifies ONLY advance agreement on, and approval of the Contractor’s menu items.

EXHIBIT 3-SAMPLE CONTRACTOR MENUS, Continued (For Advance Approval by COR)

SERVING DATES CONTRACTOR/UNIT FIRE INCIDENT

APPROVED SERVED

HOT LUNCHES DATE: DATE: DATE: DATE: DATE: YES NO YES NO

ENTREE 1-Meat Type:

ENTRÉE 2-Non Meat, 4 oz.

VEGETABLES, 4 oz.

POTATOES OR Substitute, 6 oz.

BREAD, Two (2) slices, 1 to 1 ½ oz.

MILK, ½ Pint Whole, 2%, Skim, Rice, Soy White and Chocolate

SALAD BAR, Five (5) Toppings, Three

(3) Dressings, Three (3) Condiments, One (1) Tossed Green Salad AND Two (2) Prepared Salads AND One (1) Fruit Salad

DESERT, 4 oz.

PROPOSED BY DATE APPROVED BY DATE

Kitchen Manager COR

--This form does not constitute an order for meals. It verifies ONLY advance agreement on, and approval of the Contractor’s menu items.

EXHIBIT 3 - SAMPLE CONTRACTOR MENUS, Continued (For Advance Approval by COR)

SERVING DATES CONTRACTOR/UNIT FIRE INCIDENT

APPROVED SERVED

HOT DINNER DATE: DATE: DATE: DATE: DATE: YES NO YES NO

ENTREE 1-Meat Type:

ENTRÉE 2-Non Meat, 4 oz.

VEGETABLES, 4 oz.

POTATOES OR Substitute, 6 oz.

BREAD, Two (2) slices, 1 to 1.5 oz.

MILK, ½ Pint Whole, 2%, Skim, Rice, Soy White and Chocolate

DESSERT, 4 oz.

SALAD BAR, Five (5) Toppings, Three

(3) Dressings, Three (3) Condiments, One (1) Tossed Green Salad AND Two (2) Prepared Salads AND One (1) Fruit Salad

PROPOSED BY DATE APPROVED BY DATE

Kitchen Manager COR

--This form does not constitute an order for meals. It verifies ONLY advance agreement on, and approval of the Contractor’s menu items.

EXHIBIT 4 - SACK LUNCH OPTIONS

Note: Small deviations from the minimum amount for commercially packaged products may be allowed with prior approval by the COR.

MENU ITEM MINIMUM

AMOUNT SPECIFICATIONS AND COMMENTS

Primary and Secondary Meal Lunches Will Include 2 Different Items from this Category

Sandwich with choice of meat :

Regular and Vegetarian Primary Meal shall be a sandwich or a wrap. Sandwiches may be all meat or a combination of meat and cheese.

Turkey 3.5 oz Ham 3.5 oz Chicken 3.5 oz Roast Beef 3.5 oz Multi-meat (hoagie style)

Burrito/Chimichanga: 1 ea Must be factory wrapped.

Beef Chicken Pork Bean Rice and Cheese

Hard Salami or Summer Sausage 4 oz To cut with a knife and eat (cannot be used for primary meal) Hard Boiled Eggs 2 eggs Peanut Butter and Jelly Sandwich Spam Single packet With COR approval. Include foil Tuna One packet Cobb Salad 8 oz 4 oz. protein Ground beef patties 4 oz With COR approval Meatloaf 4 oz With COR approval

*Items with oz & Cal are either/or. *Items listed as each are standard serving size.

EXHIBIT 4 - SACK LUNCH OPTIONS, Continued

MENU ITEM

MINIMUM

AMOUNT SPECIFICATIONS AND COMMENTS

Vegetarian Meal Options Vegetarian Lunches will Include 2 Different Items from this Category

Burrito/Chimichanga: 1 ea/5 oz.

Primary Vegetarian Meal shall be a sandwich or wrap containing 4 oz. of a non-meat protein.

Cream cheese is not considered a protein for this requirement.

Bean Rice and Cheese

Hard Boiled Eggs 2 eggs Veggie Burger Bean, Tofu, Tempeh, Rice, Quinoa, or equivalent Peanut Butter and Jelly Sandwich Veggie Wrap with Hummus Equivalent to Sandwich In tortilla wrap or pita bread Salads: 8 oz All salads will have vegetables, spices and variety.

Quinoa 8 oz All salads will be made with a non-mayonnaise base (e.g.. Italian dressing or olive oil) Pasta 8 oz When served as a main meal salads will be 8 oz servings Couscous 8 oz Bean 8 oz

Other At the discretion of the COR

Salads, Whole Fruits And Vegetables Lunches Will Include 2 Different Items From This Category Salads

Quinoa 4 oz All salads will have vegetables, spices and variety.

Pasta 4 oz All salads will be made with a non-mayonnaise base (e.g.. Italian dressing or olive oil) Couscous 4 oz When served as a side, salads will be 4 oz servings Bean 4 oz Whole grains when possible

Whole Fruit Apples 100 Count All chopped or cut fruits will be non-compacted 1 cup portions Oranges 88 Count Pears Equivalent to Apples Strawberries 1 Cup Pineapple 1 Cup Nectarines Equivalent to Apples Other Approved by COR

EXHIBIT 4 - SACK LUNCH OPTIONS, Continued

MENU ITEM

MINIMUM

AMOUNT SPECIFICATIONS AND COMMENTS

Whole Vegetables Carrots 1 Cup All chopped or cut vegetables will be 1 cup non compacted portions Sugar Snap Peas 1 Cup Celery 1 Cup Cucumber 1 Cup Baby Bell Peppers 1 Cup Avocado 1 Cup Other Approved by COR

Energy Snacks Lunches Will Contain 2 Different Items From This Category (With A Combined Minimum Nutritional Value Of 600 Calories).

Granola bar 1 ea Nature Valley® or equal quality Energy bar 1 ea ProBar™, LUNA®, LARABAR®, odwalla®, Tigers Milk®, CLIF®, or equal quality Trail mix 3 oz Candy bar 1 ea Snickers®, Milky Way®, Butterfinger®, or equal quality Beef or Turkey Jerky 2 oz Bagel 1 full or 2 minis Cheese 2 ea Babybels®, or cheese stick Crackers 1oz/130 Cal Goldfish® or another non-crushable type Nuts 1 oz Almonds, Pistachios, or mixed variety Sandwich Crackers 1oz/150 Cal Peanut butter, cheddar, or other varieties Muffin 3 oz Baked potato chips 1oz/160 Cal Baked potato chips, tortilla chips, or similar variety Fruit or vegetable squeeze pouch 3oz Applesauce, or mixed varieties Non-sugared dried fruit 200 Cal Apple rings, bananas, apricot, pear, cranberry, raisin, plum Granola 4 oz Loose-not in bar form Dill pickle pack Mt. Olive on the go picklePAKs, or equivalent Fruit straps 2 ea Fruit bar 1 ea Single serving peanut butter pouch 1oz/200 Cal Pretzels 110 Cal Plain or peanut butter flavored Seeds 1 oz Sunflower, pumpkin, or other varieties Graham crackers Fig cookies

EXHIBIT 5 – LIST OF GOVERNMENT PROVIDED PROPERTY

1. Two commercial toaster units (20amp)

2. 200 serving trays

3. Three 12oz cup dispenser units

4. One commercial water feed coffee maker

5. Two Galley beverage islands

6. Two Galley serving tray catchers

7. One electric Galley two 11 quart soup pots serving island

8. One Galley flatware/condiment island

9. One upright reach in desert refrigeration unit

10. Two Galley salad bar electric/cooling units

11. Two medium size Galley reach in freezer units

12. Two Galley four item hot/electric serving units with trays/lids

13. Four electric food warmers (must remain on-site)

14. Twenty salad bar small bowels

15. One large salad bowel

16. One commercial dishwasher

17. One three compartment deep sink unit

18. Two 2x3 metal commercial standing storage racks

19. One 2x4 metal commercial standing storage racks

20. One commercial ice machine

21. One commercial walk in refrigeration unit.

22. Two large beverage hot/cold dispensers

23. Three medium beverage hot/cold dispensers

24. Seven commercial garbage cans on rollers

25. Five large cooking trays (food warmer)

Combined Synopsis/Solicitation – Wildland Firefighter Apprenticeship Program Catering Services

REFERENCE NO. OF DOCUMENT BEING

CONTINUED 12318721R0015

PAGE

OF

52.212-1 INSTRUCTIONS TO OFFERORS – COMMERCIAL ITEMS (JUN 2020), applies to this acquisition.

Incorporated by Reference.

ADDENDUM TO INSTRUCTIONS TO OFFERORS – ADDITIONAL INFORMATION

52.252-1 Solicitation Provisions Incorporated by Reference (Feb 1998) This solicitation incorporates one or more solicitation provisions by reference, with the same force and effect as if they were given in full text. Upon request, the Contracting Officer will make their full text available.