2_Meal Types and Guidelines_2021.05.25.pdf

BPA Catered Meals, Raw Subsistence and Edibles

1. Meal Requirements

1.1. Hot – Breakfast (BK)

1.1.1. Receive meal on a plate and consume now at serving location.

1.1.2. Provide each of the following items per person, quantities listed are the minimum to be served:

1.1.2.1. 4 ounces of breakfast meat (bacon, Canadian bacon, turkey bacon, sausage patties or links, turkey sausage, ham, steak)

- If serving bacon minimum of 3 pieces.

1.1.2.2. 6 ounces of scrambled eggs or 2 eggs (fried or peeled hard boiled)

1.1.2.3. 2 slices French toast, waffle, pancake or a starch

- Starches are limited to a minimum: 1oz dry Oatmeal, 1oz dry Grits or 3oz Potatoes. Potatoes must be shredded, diced or quartered.

1.1.2.4. 2 assorted slices of bread to include at least 1 option of 100% whole grain

- Note: If French toast, pancakes, or waffles are served, assorted breads may be reduced by ½ the quantity.

1.1.2.5. 1 piece of fresh fruit (apples, bananas, or oranges)

1.1.3. Provide each of the following items for 50% of the headcount, quantities listed are the minimum to be served:

1.1.3.1. 8 ounces of individual yogurt

1.1.3.2. 1 ounce of single serving cereal (assorted variety)

1.1.4. Provide the following mandatory drinks per person, quantities listed are the minimum to be

1.1.4.1. 8 ounces of 100% fruit juice, no concentrate (orange, apple, or grape juice)

1.1.4.2. 8 ounces 1% low fat milk (50% should be Chocolate)

1.1.4.3. 8 ounces of water

1.1.5. Provide the following mandatory drinks for 60% of headcount, quantities listed are the

1.1.5.1. 10 ounces of Coffee

1.1.6. Provide the following mandatory drinks for 40% of headcount, quantities listed are the

1.1.6.1. Individual hot chocolate packets and tea bags with hot water available to mix or steep the tea bags.

1.2. Hot – Lunch/Dinner (LN/DN)

1.2.1. Receive meal on a plate and consume now at serving location.

1.2.2. Provide each of the following items per person, quantities listed are the minimum to be

1.2.2.1. 6 ounces deboned of protein (chicken, beef, pork, turkey, or fish)

- 1 cup if serving ground meat in a sauce such as spaghetti or beef stroganoff.

1.2.2.2. 1/2 cup of starch as main entrée (to include but not limited to rice, potatoes, noodles, etc.)

1.2.2.3. 1½ cups of lettuce salad and/or ½ cup of prepared salad (coleslaw, potato, pasta bean)

- Lettuce salad must contain vitamin rich leafy greens such as romaine, butter head, spinach, kale, arugula, etc. Iceberg lettuce is not to be used. (see salad defined below)

- Pasta salad will not be served if the main entrée contains pasta.

1.2.2.4. 8 oz. vegetable, hot (such as carrots, corn, green beans, mixed vegetables, etc.)

- 2 assorted slices of bread to include at least 1 option of 100% whole grain or 1 dinner roll, or similar products

1.2.2.5. 1 type of dessert per person of assorted variety

- Parfait 10 oz.

- Fruit Salad 9 oz.

- Cookie 1 (average weight ½ oz.)

- Brownie 2” square (3 oz.)

- Pie 3” wedge

- Fruit crisp 1oz

- Cake

1.2.3. Provide (one) of the following items for 50% of the headcount, quantities listed are the

1.2.3.1. One piece of fresh fruit (apples, bananas, oranges)

1.2.3.2. 6 ounces of canned fruit

1.2.4. Provide the following mandatory drinks per person, quantities listed are the minimum to be

1.2.4.1. 8 ounces of beverage - mixed powdered Gatorade, Kool-Aid, and/or lemonade

1.2.4.2. 8 ounces 1% low fat milk (50% should be Chocolate)

1.2.4.3. 8 ounces of water

1.2.5. Provide the following mandatory drinks for 60% of the headcount, quantities listed are the

1.2.5.1. 8 ounces of Coffee and/or non-sweet ice tea

1.3. Box, Later – LN/DN

1.3.1. Provide individually boxed meal that soldier can consume up to 4 hours later at a different location.

1.3.2. Provide each of the following items per person, quantities listed are the minimum to be

1.3.2.1. Sandwich or wrap consisting of:

- 3 ounces of deli meat (ham, turkey, chicken or roast beef)

- 1.5 ounces of cheese (American, cheddar, provolone, or Swiss)

- Sandwich bread is a hoagie bun (white, wheat, or sourdough)

- Wrap (whole wheat or white)

1.3.2.2. 1 piece of fresh fruit apple, orange, or banana

1.3.2.3. 1 individual bag of chips (assorted variety) portion size 1 oz.

1.3.2.4. 1.4 oz. granola bar with a minimum of 28 grams carbohydrates and 8-9 grams of protein

1.3.2.5. 1.7 oz. individually packaged trail mix (legumes and dried fruit, cereal is not acceptable)

1.3.2.6. Desert

- Cookie 1 (average weight ½ oz.)

- Brownie 2” square (3 oz.)

1.3.2.7. 12 fl. oz. Portable Drink (Electrolyte beverage, or 100% fruit juice - no concentrate)

1.4. Box, Now – BK

1.4.1. Provide individually boxed 1.1 meal that is consumed now but at another location.

1.5. Box, Now – LN/DN

1.5.1. Provide individually boxed 1.2 meal that is consumed now but at another location.

1.6. Short Notice Meals

1.6.1. Short notice, fast delivery times.

1.6.1.1. Minimum 48 hours’ notice.

1.6.1.2. Meals will be 1.1, 1.2, 1.3, 1.4, and 1.5.

2. Raw Subsistence and Edibles

2.1. Raw Subsistence

2.1.1. Typical items that can be purchased from grocery stores that are used in meal preparation.

2.2. Raw Subsistence Short

2.2.1. Short notice request, 48 hours notification.

2.2.2. Typical items that can be purchased from grocery stores that are used in meal preparation.

2.3. Edibles and Event Meals

2.3.1. Edibles and Event Meals from specific companies used to help market the NEARNG.

2.3.2. Edibles and Event Meals need to be high quality, from reputable and specific businesses.

2.3.3. Edibles and Event Meals will be delivered or picked up by requester.

3. Subsistence Guidelines

3.1. All meals should be prepared in a kitchen with a current passing Health Inspection and in accordance to - https://www.myplate.gov, Army TB MED 530, local and state laws.

3.1.1. All hot food must reach the customers at 140 degrees or above, and all cold foods will be held below 40 degrees according to USDA standards at https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation.

3.1.2. Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).

3.2. Meats: Limited to beef, pork, chicken, fish, shrimp, crab, and turkey. The standards established within the Meat Buyer’s Guide developed by the NAMI should be used wherever possible. The below specifications will be used when preparing government meals:

3.2.1. USDA AMS graded products will be labeled “USDA Choice”, ‘USDA Select”, etc.

Products labeled “US Ch”,”US Ch Gr”, US Sel”, or “US Sel Gr” are not recognized as officially graded by USDA and therefore will be considered ungraded.

3.2.2. Beef: USDA Choice or USDA Select. Utility grades (or below) are not to be used.

3.2.2.1. Ground Beef: Only lean bulk ground beef is allowed. Principle Display Panel must declare the fat to lean via language such as “90% Lean/10% Fat, 10% fat.” The use of language such as “90/10” is not acceptable.

3.2.2.2. Beef Patties: Will contain at least a minimum of 85% lean meat and will have no more that 15% fat. The Principle Display Panel must declare fat to lean percentage using language such as “85% lean/15% Fat, 85% lean or 15% fat”. The use of language such as “85/15” is not acceptable.

3.2.2.3. The use of Beef Patties as ground beef is NOT permitted.

3.2.2.4. Breaded Products: Will be no more than 30% breading by weight.

3.2.3. Pork: USDA #1, Select 1 minimum required grade.

3.2.3.1. Bacon: Thickness can range from 8 to 10 inches in length and 1/16 in thick. The surface lean on the face of the slice shall extend at least 75 percent of the length of the slice less than 290 mg of sodium per serving. 18-22 slices per lb. (before cooking).

3.2.3.2. Pork Steaks: Product may be pumped with a solution of lemon juice, water and phosphate up to a maximum of 15% of the green weight.

3.2.3.3. Buffet Ham: no more than 10% water added.

3.2.3.4. Breaded Products: Will have no more that 35% breading by weight.

3.2.4. Poultry: USDA Choice Grade A minimum required grade.

3.2.4.1. Breaded Products: Will have no more that 35% breading by weight.

3.2.5. Seafood: Must comply with legal requirements to be from U.S. flagged vessels and processed in U.S. plants. These products must originate in facilities listed in the “USDC Approved List of Fish Establishments” and carry the PUFI shield.

3.2.5.1. Seafood products included in the U.S. Standards for Grades of Fishery Products must meet requirements for Grade A or equivalent.

3.2.5.2. Fish should be high in Omega 3s (ex. salmon, tuna, trout, herring, mackerel) https://www.myplate.gov/ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation

Breaded Products: Will have no more that 30% breading by weight.

3.3. Salads: Lettuce Salad is made primarily of leafy greens that are either dark or light green, these include: spinach, romaine, kale, escarole, endive, butter, arugula, frisée, radicchio, romaine, spinach, and kale.

3.3.1. Dressings: Salads must be accompanied with a minimum of two dressings one must be fat free.

3.3.1.1. Options include: Dorothy lynch, ranch, Italian, balsamic, French, blue cheese, honey mustard, green goddess, Caesar, and buttermilk.

3.3.2. Toppings: A minimum of 4 must be offered. Toppings can include: tomatoes, cucumbers, onions, cheese, bacon bits, peppers, nuts, eggs, meat, raw vegetables, dried fruit, beans, fresh fruit, croutons, roasted vegetables, avocado, corn, salsa, and olives.

3.3.3. Prepared Salads: A side dish with its main ingredient being a carbohydrate that is served cold, to include coleslaw.

3.4. Fruits and Vegetables: All fruits and vegetables fresh or processed must meet the established US Standards for Grades for Processed Fruits and Vegetables, available at ttps://www.ams.usda.gov.

3.4.1. Processed Fruits and Vegetables will meet Grade A requirements.

3.4.2. Frozen Fruits and Vegetables: Fancy Grade 1 minimum required grade / brand for all frozen vegetables.

3.4.3. USDA #1 minimum grade required / brand required for all fresh produce.

3.4.4. Canned Fruits/Juices: Grade A Choice fruit minimum required grade.

3.5. Condiments: All meals will have required condiments that complement the specific meal. Single service items include salt, pepper, salt substitute, individual butter, syrup, sugar free syrup, sugar, sugar substitute, assorted flavored creamers, jam, jelly, honey, hot sauce, BBQ sauce, ketchup, mustard, and mayonnaise.

3.6. Dinnerware and Utensils. The Contractor shall use disposable supplies. The disposable supplies must be of heavy duty, high quality paper/Styrofoam products and plastic wear for all meals served.

3.6.1. These items include, but are not limited to, disposable type utensils, plates/trays, hot and cold cups, napkins, soup bowls, and dessert plates.

3.6.2. Eating utensils shall be individually wrapped (i.e. knife, fork and spoon in one package).

3.7. Items Not Allowed:

3.7.1. Bottled water.

3.7.2. Soda and/or pop.

3.7.3. Deep fat fried foods.

3.7.4. Salads used as main entrée.

3.7.5. Breakfast bagel bar.

3.7.6. Candy bars and/or candy.

3.7.7. Pre-prepared and pre-packaged sandwiches, or any variation of a pre-packaged sandwiches, for breakfast, lunch or dinner.

3.7.8. Pizza is not allowed to be served unless prior authorization has been provided by the government.

3.7.9. The use of protein extenders such as, but not limited to, Textured Vegetable Protein (TVP), Isolated Soy Protein (ISP), or Soy Protein Concentrate (SPC), for all 8905 items is prohibited. Additionally, the use of enzymatic tenderizers such as ficin, bromelain, or papain is also prohibited.

3.7.10. If serving consecutive meals, the vendor will rotate meals to ensure a variety of meals are served and no specific meal is repeated.

3.8. Allergens: Food labels must comply with the Food and Drug Administration’s Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004. Under FALCPA, food labels are required to state clearly whether the food contains a major food allergen. A major food allergen is defined as one of the following foods or food groups, or is an ingredient that contains protein derived from one of the following foods or food groups:

3.8.1. Milk.

3.8.2. Eggs.

3.8.3. Peanuts.

3.8.4. Tree nuts (e.g. almonds, walnuts, pecans)

3.8.5. Soybeans.

3.8.6. Wheat.

3.8.7. Fish (e.g. bass, flounder, cod)

3.8.8. Crustacean shellfish (e.g. crab, lobster, shrimp)

3.8.9. The vendor will provide a list of items and meals with potential food allergens.

3.9. The daily menu requirements and portion size will be in accordance with the references below.

3.9.1. NEARNG Meal Types and Guidelines

3.9.2. AR 30-22, The Army Food Program

3.9.3. DA PAM 30-22, Operating Procedures for the Army Food Program

3.9.4. AR 40-25, Nutrition Standards and Education

3.9.5. USDA My Plate