12318721R0018 WFAP Satellite Academy Sessions.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 Satellite Academy Sessions

(1) Date: August 27, 2021

(2) Year: FY2021

(3) Contracting Office ZIP Code: 20024

(4) Product or Service Code (PSC): X – Lease/Rental of Conference Space and Facilities

(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 Firefighter Apprenticeship Program (WFAP) Satellite Academy Sessions

(7) Solicitation Number: 12318721R0018

(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: 12318721R0018

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

(12) Contractor: UNKNOWN

Description: The Forest Service Washington Office Wildland Firefighter Apprenticeship Program (WFAP) requires the rental of a facility in the Southeastern United States to deliver satellite WFAP academy sessions. The WFAP anticipates delivering a minimum of one (1) and a maximum of four (4) academies per year. Academy sessions will overlap and/or run simultaneously.

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. The following specifications are the minimum requirements for WFAP however, the US Forest Service may use the contractor facilities for other meetings and training through the submission of task orders. Specifications and requirements will be determined at the task order level.

Caring for the Land and Serving People 2

(13) Schedule of Items/Deliverables

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

Items Quantity/Meals Unit Cost Amount Breakfast - Cafeteria Lunch - Cafeteria Lunch – Sack Dinner – Cafeteria Dinner - Sack Dinner – Late Service Lodging and access to classrooms and facilities Barrack/Hotel Style, per person Lodging and access to classrooms and facilities Hotel Style, per person Copier use, Weekly; All copies, prints, scans

8 weeks or 2,500 copies per week

Classrooms and facilities without meals or lodging Total

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

Items Quantity/Meals Unit Cost Amount Breakfast - Cafeteria Lunch - Cafeteria Lunch – Sack Dinner – Cafeteria Dinner - Sack Dinner – Late Service Lodging and access to classrooms and facilities Barrack/Hotel Style, per person Lodging and access to classrooms and facilities Hotel Style, per person Copier use, Weekly; All copies, prints, scans

8 weeks or 2,500 copies per week

Classrooms and facilities without meals or lodging Total

Caring for the Land and Serving People 3

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

Items Quantity/Meals Unit Cost Amount Breakfast - Cafeteria Lunch - Cafeteria Lunch – Sack Dinner – Cafeteria Dinner - Sack Dinner – Late Service Lodging and access to classrooms and facilities Barrack/Hotel Style, per person

Lodging and access to classrooms and facilities Hotel Style, per person

Copier use, Weekly; All copies, prints, scans

8 weeks or 2,500 copies per week

Classrooms and facilities

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

Items Quantity/Meals Unit Cost Amount Breakfast - Cafeteria Lunch - Cafeteria Lunch – Sack Dinner – Cafeteria Dinner - Sack Dinner – Late Service Lodging and access to classrooms and facilities Barrack/Hotel Style, per person

Lodging and access to classrooms and facilities Hotel Style, per person

Copier use, Weekly; All copies, prints, scans

8 weeks or 2,500 copies per week

Classrooms and facilities

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

Items Quantity/Meals Unit Cost Amount Breakfast - Cafeteria Lunch - Cafeteria

Caring for the Land and Serving People 4

Lunch – Sack Dinner – Cafeteria Dinner - Sack Dinner – Late Service Lodging and access to classrooms and facilities Barrack/Hotel Style, per person Lodging and access to classrooms and facilities Hotel Style, per person Copier use, Weekly; All copies, prints, scans

8 weeks or 2,500 copies per week

Classrooms and facilities without meals or lodging 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) 12318721R0018 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: 531120 – Lessor of nonresidential buildings (except microwarehouses)

- $30.00

(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.

Caring for the Land and Serving People 5

(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.

(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) Any Questions regarding this solicitation 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.

(xvii) 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.

(xviii) Offerors shall submit design layouts and description of their facilities.

(xix) 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, Academy Sessions AA85 and AA87

4. Licensing and Certifications

5. QASP

6. QA Form

7. Facilities Layout

8. Response to Contractor Vaccine Status https://www.sam.gov/ mailto:nicole.scott@usda.gov

Caring for the Land and Serving People 6

9. Certification of Vaccination

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

(14) Place of Contract Performance: Will be determined at time of award.

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

ATTACHMENT(S):

Statement of Work (SOW) Task Order 1: Academy Sessions AA85 and AA87, January 16, 2022 through March 8, 2022 QA Form Past Performance Questionnaire USDA OCP Contractor Vaccine Status 8.13 Letter Certification of Vaccination Region 8 map link https://www.fs.usda.gov/main/r8/home https://gcc02.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.fs.usda.gov%2Fmain%2Fr8%2Fhome&data=04%7C01%7C%7C0c27b0ebe3c04ca6186b08d963fe890e%7Ced5b36e701ee4ebc867ee03cfa0d4697%7C0%7C0%7C637650767208462017%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C1000&sdata=DqEK%2BRHfcUKkm8Zduo1PmhwV0XEPVixRzdfbUiKEeik%3D&reserved=0

SCOPE OF CONTRACT

The Forest Service Washington Office Wildland Firefighter Apprenticeship Program (WFAP) requires the rental of a facility in the Southeastern United States to deliver satellite WFAP academy sessions. The WFAP anticipates delivering a minimum of one (1) and a maximum of four (4) academies per year.

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. The following specifications are the minimum requirements for WFAP however, the US Forest Service may use the contractor facilities for other meetings and training through the submission of task orders. Specifications and requirements will be determined at the task order level.

3.2 TASKS/PRODUCTS/REQUIREMENTS

The contractor shall supply a facility that meets the following minimum requirements for WFAP Academy Sessions:

3.2.1 LODGING

(a) Barrack and /or hotel style lodging for a minimum of 64 students, to include linens and cleaning service once per week or access to cleaning products so that participants can clean their areas while in residence (MSDS sheets shall be provided for all cleaning products).

(b) Hotel style lodging for a minimum of 22 staff (double bunking is permissible and to include linens and cleaning service once per week). Additional housing arrangements may be considered i.e.

house or off-site motel/hotel within 30 minutes of the facility to accommodate any staff members.

Although training does not typically occur on weekends, lodging is required for the entire Academy, including weekends. Training will take place on any Federal holiday that falls within the training schedule.

3.2.2 FOOD

(a) On-site cafeteria to provide meals for a minimum of 86 personnel, with the capability of serving seven (7) days a week, in accordance with Section 3.10 FOOD AND MEAL REQUIREMENTS.

Meal counts may be increased or decreased one week prior to scheduled service.

3.2.3 CLASSROOM AND FACILITY REQUIREMENTS

(a) Classroom Requirements – Facility MUST meet Option One or Option Two:

(1) Option One:

• Minimum of four (4) classrooms to include one (1) whiteboard, two

(2) flip charts, and projector and projector screen per room:

• One (1) classroom that can accommodate a minimum of 70 people at once including tables and chairs. Desk seating is acceptable.

• One (1) classroom that can accommodate minimum of 35 people at once including tables and chairs. Desk seating is acceptable

• Two (2) classrooms that can accommodate a minimum of 20 people at once including tables and chairs. Desk seating is acceptable.

• One (1) classroom that can accommodate a minimum of 40 people at once including tables and chairs. Desk seating is acceptable.

(2) Option Two:

• Minimum of three (3) classrooms to include one (1) whiteboard, two (2) flip charts, and projector and projector screen per room:

• One (1) classroom that can accommodate a minimum of 70 people at once including tables and chairs. Desk seating is acceptable.

• One (1) classroom that can accommodate a minimum 35 people at once including tables and chairs. Desk seating is acceptable.

• One (1) classroom that can accommodate a minimum of 40 people at once including tables and chairs that can be divided into two (2) classrooms of equal size. Desk seating is acceptable.

(b) Minimum of two (2) meeting rooms that can accommodate 8 to 10 people at one time.

(c) Internet service capable of supporting multiple classes at once as well as multiple users. Service must be wirelessly accessible.

(d) Cellular phone coverage available onsite.

(e) Access to portable microphone and speaker (minimum of 2 each daily).

(f) Onsite washers and dryers (minimum of 2 each).

(g) Access to secure storage space for supplies and equipment during the break between academies (approximate space needed is 25 square feet). This storage space shall be within a building that is secured after hours or an exterior storage building that locks.

(h) Parking space to accommodate up to 25 vehicles, including up to 15 SUVs.

(i) On-site copier/printer/scanner capable of printing black and white and color, duplex, collate and staple. Must be able to print at least forty (40) pages per minute. Need will be determined at the task order level. Weekly copier use is estimated to be 7,500 black and white and 2,500 color copies.

Please note that daily room requirements will vary. A schedule of required rooms will be provided with potential task orders.

3.2.4 FIELD AND LOCATION REQUIREMENT

(a) Publicly accessible land that is available for wildland firefighting field training activities such as hiking on trails or cross country, land navigation, field leadership simulations, ability to utilize helicopters (will require approval from local agency, if applicable, and follow the Incident Response Pocket Guide (IRPG) Helicopter Landing Area Selection Guide on pages 50-52: https://www.nwcg.gov/sites/default/files/publications/pms461.pdf) with consideration for all three types of helicopters. “Items Needed” listed on page 50 will be provided by the Government)), fire line construction and prescribed fire, within a sixty

(60) minute drive. Fire line construction, ability to use pumps and hose (requires an accessible water source in order to relay water from source to pump to end of hose), and prescribed fire capabilities are preferred, but not required.

(b) Facility must be within ninety (90) minutes of a commercial airport.

Requirements may be different dependent on the user group and will be defined at the task order level.

https://www.nwcg.gov/sites/default/files/publications/pms461.pdf

CONTRACTOR RESPONSIBILITIES

(a) The contractor shall supply all labor, equipment, supplies, and incidentals necessary to provide the required services to the U.S. Forest Service, as it relates to facilities management.

(b) The contractor shall maintain any licenses required to complete tasks under this contract.

3.4 GOVERNMENT RESPONSIBILITIES

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

(b) Provide all course/training/meeting coordination and supervision.

3.5 DELIVERY AND PLACE OF PERFORMANCE

(a) Delivery and place of performance will be at the contractor’s facility. Dates and requirements will be determined at the task order level.

3.6 ORDERING PROCEDURES

(a) Ordering procedures

(1) The Contracting Officer will issue task announcements when requirements for task/products are required. The Contractor will be required to confirm the receipt by e-mail within two working days.

(2) At a minimum, task announcements shall include specifics such as the period of performance, the type and number of lodging required, the number of meals required and other requirements.

(3) Competitive Task Orders will be awarded to the Contractor who provides the best value to the Government. Contractors’ quotes will be evaluated on the following criteria:

(i) Price

(ii) Past performance on earlier task orders under this contract, including:

(A) Quality of Service based on staff and student feedback.

(B) Professionalism: to include communication, cooperation, and working relationship with company employees and Government Personnel.

(iii) Potential impact on other orders placed with the contractor.

(iv) Minimum order requirements.

(b) Pricing

(1) Pricing for each task order will be based on the prices listed on the Schedule of Items (Sec. 1.1).

(2) Contractors may choose to quote prices lower but not higher than those listed on the Schedule of Items.

(c) Award

The Contracting Officer will give every Contractor a fair opportunity to be considered for a Task Order unless one of the following exceptions applies:

(1) The Governments need for the service is so urgent that providing a fair opportunity would result in unacceptable delays.

(2) The order must be issued on a sole source basis in the interest of economy and efficiency because it is a logical follow-on to an order already issued under the contract, provided that all awardees were given a fair opportunity to be considered for the original order.

(3) It is necessary to place an order to satisfy a minimum guarantee.

Contractors are bound to accept Task Orders within the ordering limitations defined in the ordering clauses. (Section 2.6).

(d) Quote preparation costs are at the expense of the offeror and will not be reimbursed.

3.7 FAIR OPPORTUNITY OMBUDSMAN

Ombudsman Description. In accordance with FAR 16.505(a)(6), no protest under FAR subpart

33.1 is authorized in connection with Contracting Officer decisions regarding fair opportunity or the issuance of a Task Order (TO) under this contract, except for a protest on the grounds that a TO increases the scope, period, or maximum value of the contract. The Ombudsman will review the complaints from the contractors and ensure that all contractors are afforded a fair opportunity to be considered consistent with the procedures in the contract. Complaints to the USDA Forest Service Ombudsman must be forwarded to:

Mission Area Senior Contracting Official (MASCO) 201 14th St. SW Washington DC 20024

3.8 PAYMENT

(a) Payment for services and deliverables shall be made under this contract upon completion of the work required in accordance with FAR 52.212-4(i) and submission of a proper invoice.

3.9 INVOICES

(a) Invoices in support of the US Forest Service shall be submitted to the following:

The Contractor must follow the instructions on how to register and submit invoices via the Department of Treasury’s Internet Payment Platform (IPP) as prescribed in the previous communications from USDA and Treasury. All invoices are to be submitted via the electronic invoice processing platform. This is a mandatory requirement initiated by the U.S.

Department of Treasury and you can find more information at this website https://www.ipp.gov/index.htm. Please make sure that your company has registered at https://www.ipp.gov/vendors/enrollment- vendors.htm to establish your account.

(b) The Contractor shall attach an original invoice and all required supporting documentation to the IPP invoice. A proper invoice shall include -

(1) Name and address of the Contractor

(2) Invoice date

(3) Contract number and the task order number http://www.ipp.gov/index.htm http://www.ipp.gov/vendors/enrollment-

(4) Description, quantity, unit of measure, unit pricing and extended price of the items delivered

(5) Terms of any prompt payment discount offered

(6) Name and address of official to whom payment is to be sent; and

(7) Name, title, and phone number of person to be notified in event of defective invoice

(c) Invoices will be handled in accordance with the Prompt Payment Act (31 U.S.C. 3909) and Office of Management and Budget (OMB) Circular A-125, Prompt Payment.

Contractors are encouraged to assign an identification number to each invoice.

3.10 FOOD AND MEAL REQUIREMENTS (IF REQUIRED AT THE TASK ORDER LEVEL)

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.). Meals for those with food allergies will be prepared, packaged separately to avoid cross contamination, and clearly marked for the individual. 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 in accordance with Section 3.12

(d) Meal Counts/Ordering.

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) General hours for meal times are:

Breakfast 0630 – 0800 hours Lunch 1200 – 1330 hours Dinner 1800 – 1930 hours

Meal times will be determined at the task order level. All students to be served meals at the same time.

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. Generally, meals will not be requested to be served later than 2200 hours. 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% (entire meal) 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 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.

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 shallcontain:

(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.

(a) Butter

(b) Jelly or Jam

(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

(n) Hot Peppers

(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.

(a) Butter

(b) Jelly or Jam

(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

(n) Hot Peppers

(o) Coffee

h) MENU VARIETY

i) Bi-Weekly Menus (Refer to Section 3 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 3.12 (f). 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

(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 Wheat

(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.

individually wrapped in a Ziploc

EXHIBIT 1 - 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 sandwich .

(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)."

EXHIBIT 2 - 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 2 - 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 2 - 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…