B08_-_140L5725Q0023_-_Attachment_01_2025_Scope_of_Work_ENOP_catering.pdf

Scope of Work

Provided meals will meet or exceed standards set forth in this document.

CONTRACTOR to provide transportation, set-up, food preparation and service for requested number and type of meals (45 requested numbers for each hot food service) at Camp Williams. Contractor will follow all recommended CDC and state issued COVID-19 guidelines regarding preparing and serving food.

Requested numbers for each food service at the Camp Williams include:

• Hot Breakfast for 45 people daily x 5 days (May 19-23, 2025)

• Lunch for 45 people daily x 5 days (May 19-23, 2025) o Hot lunch Mon-Wed, Sack Lunches to be eaten in the field Thurs-Fri.

• Hot Dinner for 45 people daily x 5 days (May 18-22, 2025) o Recent research has identified nutritional strategies that will improve the health, safety, and productivity of wildland firefighters. The right food sources properly timed will provide energy and nutrients that help sustain work output and maintain function of the immune system.

General- Firefighter Nutrition Complex carbohydrates (such as potatoes, corn, rice, beans and whole grain breads and pasta) provide energy while also supplying needed nutrients and fiber.

Provide fatty foods, such as steak, cheese, and nuts.

Provide supplemental carbohydrates energy (energy bars) between meals Provide four servings of fruits and five servings of vegetables dally.

Site Delivery and Preparation Provide food and service to locations determined by the Incident management team.

CONTRACTOR will provide preparation and service tables and equipment to accommodate two service lines.

All food handlers shall meet federal and state standards for commercial food preparation and service. Single-use food-grade gloves used by food service personnel.

Ensure employees cooking or handling food are free of communicable disease.

Employees trained In the Importance of hand washing to prevent food borne Illnesses.

Food will be transported and stored in a manner consistent with federal and state food service requirements.

CONTRACTOR has indicated pricing based on provided meals each for a hot breakfast service, sack lunch with supplements and hot dinner service under the terms of the contract including transportation delivery charges.

CONTRACTOR to provide large paper napkins, heavy-duty paper china and heavy-duty plastic utensils.

Meal Composition - Generally the daily caloric content of three meals will be between 5000-6000 kilocalories including solid supplements.

Breakfast meal to include the following:

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

Meat - 4 ounces (raw uncooked weight)

Bread or Hot cakes or French toast or Waffles - or equivalent starch (equal to 3 (1 to 1 ½ oz.) slices of bread

Potatoes – 6 oz. or equivalent starch

Milk – ½ pint. Both white and chocolate milk shall be available.

Fresh Fruit or Canned Fruit – (no apples or oranges).

Chilled 100% Fruit Juice – 5 ½ oz.

Cooked Cereal – 6 oz.

Brewed coffee for hot breakfasts shall be included at no additional cost if ordered by the FDUL

Sack lunch in a heavy-duty paper sack to include the following:

Entrée 1 - One Meat sandwich (or Sandwich with Non-meat Substitute for Vegetarian) o Appropriate individually packaged condiments shall be provided and not be put directly on the sandwich.

Entrée 2 - Variety Item o Contractors may choose a variety of items for the second entrée including a second sandwich. The preferred option is to provide energy bars. Entrée 2 shall have a minimum nutritional value of 400 calories.

Fruit – fruit shall be one apple or one orange, or other fresh fruit of comparable size.

Dried Fruit – Factory-wrapped or re-sealable individually wrapped by the contractor with a minimal nutrition value of 200 calories.

Variety Snack – Two snack items consisting of trail mix (3 oz), nuts (1 oz) seeds (1 oz) beef or turkey jerky 2 (2 oz) or fresh vegetables (1 cup)

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

Disposable Eating Utensils, as appropriate

Paper Napkin and Pre-moistened Towelette – Two each

Hot Dinners to include the following:

Whole/Full Muscle Meat (Raw Weight):

o Steak -10 oz. (boneless) or 14 oz. (bone-in), or Beef - 10 oz. (boneless) or 14 oz. (bone-in), or o Beef and Pork Ribs - 10 oz. (boneless) or 18 oz. (bone-in), or Pork - 10 oz. (boneless) or 14 oz.

o (bone-in), or Lamb - 10 oz. (boneless) or 14 oz. (bone-in), or Poultry - 8 oz. (boneless) or 14 oz.

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

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.

Non-Meat Protein – 4 oz.

Vegetables – 4 oz.

Potatoes – 6 oz. or equivalent starch

Bread – Two 1 to 1 ½ oz. slices or equivalent starch

Milk – ½ pint. Both white and chocolate milk shall be available

Dessert – 4 oz.

Self-Service Salad Bar shall contain: Five salad toppings, one tossed green salad with equal amounts of three types of leafy vegetables, two prepared salads, one fruit or fruit salad, three types of salad dressing and Three salad condiments.

Brewed coffee for dinners shall be included at no additional cost if ordered by the FDUL.