2-156_FY25 Annual Training_FORT JOHNSON-TCP_Needs Statement.docx

1. Definition of “Supply”. Supply is this case is prepared food requiring a caterer to individually package meals into a “to-go/boxed” container and then delivered to the requested location for consumption.

2. Scope of Work. The caterer shall provide personnel, supervision, and all items for the boxed catered meals in accordance with state and local sanitation law requirements. Installation access for catering service vehicles and personnel is coordinated with the unit point of contact (POC) prior to delivery.

3. Contract Tasks Performed by the Caterer

a. Prepare food listed on the menu provided in response to the Request for Proposal (Contract Supply), according to commercially acceptable standards for the menu item. The caterer shall adhere to the meals identified on the LAARNG menu or equally equivalent.

b. Shall provide all single use plates, napkins, bowls, cups, cutting utensils, serving utensils, and condiments to compliment the meal served. Additionally, no “same menu” for any meal should occur in a (5) five-day period.

c. Standard beverage choices are a variety of carbonated beverages, juice blends, noncarbonated flavored drinks, coffee, tea (hot and iced), milk, and water (with individual beverage powder). Chilled and closed individual beverage servings shall be provided with each meal to mitigate the spread of airborne pathogens, i.e., COVID-19 virus. Meal plans shall not include alcoholic beverages

d. Caterer shall provide all condiments (i.e., mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressing, syrup, salt and pepper, etc.) to compliment the meal served.

e. Shall contact the unit POC is meal substitutions are necessary.

4. Sanitation Requirements. Caterer shall comply with state and local food service sanitation requirements, which meet with a rating of satisfactory or better from a health inspection. Prepare and serve meals on the same day. Prepare, transport, and maintain all menu items at USDA recommended temperature. Handle food in strict adherence to food safety precautions recommended by the State of Louisiana and the U.S. Department of Agriculture (USDA) – USDA Food Safety

5. Caterer Responsibility.

a. Deliver time as stated in the award document. The government reserves the right to require the catered to remove personnel deemed careless or otherwise objectionable.

b. The caterer is responsible for preparing, packaging and delivered each menu item into the to-go/ container to ensure adequate food all personnel are provided.

c. The caterer is responsible for maintaining and deliver all food at temperatures outlined in Louisiana Health and Safety Code.

LAARNG – Meals (Services) Ver. February 2023

Product Minimum Internal Temperature & Rest Time

Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes

Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA- inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).

6. 1 Transportation Consideration. To maintain the proper handling of food during transportation. Contractor must comply with the consideration on vehicles to be use and length of time involved. During the transportation of meals, the Contractor should have the follow consideration:

6.1.2 Container of cool food should be placed in the coolest part of the vehicle.

6.1.3 Vehicles should be clean. The food carrying area should be thoroughly cleaned or lined to

6.1.4 Prevent any contamination. The journey should be properly planned and be kept short as possible.

6. Security. The caterer ensures delivery personnel have proper picture identification for entry onto government installations or facilities. The caterer shall coordinate with the unit point of contact (POC) in order to avoid delays related to installation/facility entry access.

Ver. Feb 2023

7. Meal Plan. Menu plan outlines meal details and is attached to EXIBIT 1 of this contract.

Unit/requestor selects desired menu plan from Army Food Management Information System (AFMIS) and attaches to this contract. See EXIBIT 1 for the “21 Day Menu” meal request.

8. Meal Quantity/Heads/Serve Time.

a. Meal Quantity- Quantities will differ depending on the number of Soldiers per unit. Order quantities will be determined at call/order level.

b. General Meal hours for the LAARNG are attached as Exhibit 1:

9. Delivery Instructions: Location will differ depending on unit drill or annual training schedules. Delivery locations will be determined at the order level.

10. See Attached Delivery Addresses on Exhibit 1.

Special Instructions: Vendor will deliver meals 30 minutes prior to mealtime.

11. SFC John Owen 337-785-7191.

12. Pricing. Meal pricing must be inclusive of all costs. Gratuity is prohibited.

13. Operational Security Considerations for Caterer. Work performed under this statement of work is unclassified, but for official use only. Delivery locations, dates, number of personnel, names of POCs, training, etc., shall not be disseminated to anyone without a need to know. The Caterer shall comply with all applicable Department of Defense (DoD) security regulations and procedures and shall coordinate all issues dealing with access to Government buildings, facilities, or property with the COR.

14. Food Portion Requirement Summary. Same meal will not be served within a 72-hour period. Each meal must contain at a minimum the 5 primary food groups (vegetables 2 to 3 cups, fruits 1 ½ cups, grains 5 to 8 ounces, dairy 3 cups (fat free or low-fat) protein foods 5 to 6 ½ ounces, Oils 5 to 7 teaspoons). See state menu for example.

15. Cancellation/Adjustment of number of boxed meals. The Government reserves the right to make partial changes to the requirements or cancel in full up to 72 hours before the event or within 72 hours of the affected date. Decrease or increase of meals shall be issued at a no cost increase of contracted price if given within a 72-hour notice.

Ver. February 2023

Prepare food according to commercially acceptable standards for the particular menu item

3.1 95% of menu items per meal period meet the standard

Participant Observation

Deliver timely and courteous employees

3.4 95% of meal prepared meet the standard

Participant Observation

Comply with sanitation requirements of the food code and state and local laws resulting in a satisfactory or better rating in health inspections

3.3

100% of the time (no deviations)

Participant observations during meals and random inspections

Quality Level (AQL) Method Used/ Frequency

EXIBIT 1:

UNIT: 2-156th IN BN

0630-0730 Lunch 1130-1300 Dinner 1630-1730

Delivery Instructions: Location will differ depending on unit drill or annual training schedules. Delivery locations will be determined at the order level.

a. Breakfast Meals: 4830

b. Lunch Meals: 0

c. Dinner Meals: 4830

Delivery Address: Fort Johnson Alligator Lake Special Instructions: Vendor will deliver meals 30 minutes prior to mealtime.

Point of Contact. SFC Owen, John 1-337-785-7191and email invoices to john.w.owen58.mil@army.mil.

BN S4 SIGNATURE: Owen , John Date: 10/19/2024

EXIBIT 2:

UNIT: 2-156th IN BN

0630-0730 Lunch 1130-1300 Dinner 1630-1730

Delivery Instructions: Location will differ depending on unit drill or annual training schedules. Delivery locations will be determined at the order level.

a. Breakfast Meals: 1020

b. Lunch Meals: 0

c. Dinner Meals: 1275

Delivery Address: Training Center Pineville Special Instructions: Vendor will deliver meals 30 minutes prior to mealtime.

Point of Contact. SFC Owen, John 1-337-785-7191and email invoices to john.w.owen58.mil@army.mil.

BN S4 SIGNATURE: Owen , John Date: 10/19/2024