2020 EERA Specification Draft 5-15-2020.pdf

2020 EERA Specification U.S. Forest Service National Office

NATIONAL MOBILE FOOD SERVICES

SPECIFICATIONS / STATEMENT OF WORK

2020 EERA SPECIFICATION

15 MAY 2020

D.1.0 COVID19 TEMPORARY MODIFICATIONS

All food item preparation and packaging must be in accordance with FDA guidelines for food preparation with the current COVID 19 situation (https://www.fda.gov/food/food-safety-during-emergencies/best-practices-retail-food-stores-restaurants-and-food-pick-updelivery-services-during-covid-19). Additional COVID-19 information for National Mobile Caterers can be found at -https://www.fs.fed.us/business/incident/static/Natl%20Logistics%20Contract%20COVID- 19%20FAQs%205-5-2020.pdf

(a) Due to the recent pandemic of COVID19 and the various challenges associated with the performance of this Emergency Equipment Rental Agreement (EERA) for services of mobile kitchen units, the following temporary changes to the specification are planned and supersede the specifications outlined below:

(1) Location setup changes

(i) Common dining areas shall not be constructed:

(A) No dining tents, table and chairs shall be set up.

(B) No self-serve areas shall be permitted:

(1) No salad bars or drink bars.

(2) No large coffee pots for the morning briefing.

(C) Beverage station may be used during pre-determined meal times as established and approved by the FDUL under the following conditions:

(1) All drinks shall be in individual closed containers and distributed by contractor.

(2) Increased sanitation of commonly touched areas will follow CDC guidelines.

(3) Proper social distancing shall be accomplished.

(D) Serving windows may be used with approval from the FDUL provided the following is met:

(1) Used for individual clamshell distribution if all handrails and contact surfaces are properly sanitized between each customer.

(2) Proper social distancing can be accomplished.

(ii) New Location Set-up:

(A) Catering staff shall maintain two or more distribution stations for meal pick-up.

https://www.fda.gov/food/food-safety-during-emergencies/best-practices-retail-food-stores-restaurants-and-food-pick-updelivery-services-during-covid-19 https://www.fda.gov/food/food-safety-during-emergencies/best-practices-retail-food-stores-restaurants-and-food-pick-updelivery-services-during-covid-19 https://www.fda.gov/food/food-safety-during-emergencies/best-practices-retail-food-stores-restaurants-and-food-pick-updelivery-services-during-covid-19 https://www.fda.gov/food/food-safety-during-emergencies/best-practices-retail-food-stores-restaurants-and-food-pick-updelivery-services-during-covid-19 https://www.fda.gov/food/food-safety-during-emergencies/best-practices-retail-food-stores-restaurants-and-food-pick-updelivery-services-during-covid-19 https://www.fda.gov/food/food-safety-during-emergencies/best-practices-retail-food-stores-restaurants-and-food-pick-updelivery-services-during-covid-19 https://www.fs.fed.us/business/incident/static/Natl%20Logistics%20Contract%20COVID-19%20FAQs%205-5-2020.pdf https://www.fs.fed.us/business/incident/static/Natl%20Logistics%20Contract%20COVID-19%20FAQs%205-5-2020.pdf https://www.fs.fed.us/business/incident/static/Natl%20Logistics%20Contract%20COVID-19%20FAQs%205-5-2020.pdf https://www.fs.fed.us/business/incident/static/Natl%20Logistics%20Contract%20COVID-19%20FAQs%205-5-2020.pdf

(1) Stations location shall be designated areas with one or more tables and a shelter/cover where meals can be picked up without person to person contact.

(2) One station shall be set-up for single resources to pick-up meals if serving window is not being used.

(3) One station shall be set up for pick-up of multiple meals packaged in larger boxes.

(2) Meal Packaging Changes

(i) All meals shall be packaged in single serve containers (clamshells).

(ii) Off-site Individual meal containers shall be placed into a larger box for transportation (10 to a box).

(3) Breakfast

(i) Hot breakfast and Cold breakfast items shall be packaged separately.

(ii) Hot cereal may be provided if ordered and packaged separately.

(iii) Chilled 100 % Fruit Juice shall be provided in individual containers.

(iv) Appropriate condiments shall be included as determined by the FDUL.

(v) All hot meals shall be kept warm to the best degree practicable and as approved by the FDUL.

(4) Dinner

(i) Hot dinner and Cold dinner items shall be packaged separately.

(ii) Salad shall be packaged in a separate container, meeting the salad bar specifications.

(iii) Drinks shall be provided in individual containers.

(iv) Appropriate condiments shall be included as determined by the FDUL.

(v) All hot meals shall be kept warm to the best degree practicable and as approved by the FDUL.

(5) MRE Complimentary Food Items (OPTIONAL)

(i) Shall be provided as ordered to supplement the MRE feeding option.

(ii) To ensure variety, complimentary food items shall not be repeated in a three day period.

(A) Shall meet the Shift Provision requirement without the Primary Entre.

(B) Shall be bagged in heavy-duty paper sacks, minimum 35# weigh to protect the food and labeled as complementary food items.

(C) Shall be packaged 10 to a box.

(D) Shall be labeled MRE Complementary Items.

D.1.1 SCOPE

(a) The scope of this effort is to obtain the Emergency Equipment Rental Agreement (EERA) for services of mobile kitchen units at specific field locations during wildland fire and other types of incidents throughout the contiguous western United States. The expectation and desired result of this Statement of Work (SOW) is to provide appetizing, nutritional, well balanced hot and special meals, sack lunches, hot and cold can meals and supplemental items.

(b) Unit Requirements - The EERA unit is to include all equipment, supervision, labor, materials, and supplies (except for those items listed as Government furnished) to accomplish the full scope of work defined herein. Only equipment necessary for the operation of an EERA unit will be allowed and approved for use under this contract. Equipment must be capable of operating in adversely impacted urban areas to remote primitive locations with very limited access.

(c) These services shall include complete management, control, purchase, receipt, storage, issue, handling, processing, packaging, preparation, food serving, clean up, transport, repair, and maintenance. All hot meals shall be served by Contractor personnel, except for those meals served at Spike Camps. All meals shall be served and consumed at the Incident dining area except sack lunches and hot/cold can meals, which will be delivered to the Government at a specified time and place. Exceptions to meals eaten outside the dining area may be approved on a case by case basis by the Food Unit Leader (FDUL).

(d) The Contractor shall have the capability to feed personnel when requested by the FDUL at times other than those established for regular meals. The intent is to provide meals on an "as requested" basis but does not require the kitchen to be open continuously 24 hours per day.

(e) Ordering Requirements – EERA’s are intended as alternative sources of meals from any other contracts or agreements that may be in place.

(f) Ordering Additional MFSUs – N/A.

(g) Non-Fire Incidents – EERA’s may be ordered for other types of incidents at the Government’s option. State and other federal cooperators may utilize this contract at their option. However, the ordering procedures in Section C.8 will be followed for all orders.

(h) Hot Food and Beverage Containers - The Government, at its option, may order hot meals and/or cold breakfast to be prepared and placed in Government furnished food and drink containers (Hot Beverage Container NFES 0244 and Hot Food Container NFES 0246).

(i) Supplemental Items – N/A.

(j) Availability – N/A.

(k) Unavailability – N/A.

(l) Vacant Designated Dispatch Points (DDPs) – N/A.

(m) Contractor Evaluations - The designated Government representative is required to complete an Interagency Mobile Food Services Performance Evaluation Form (See Exhibit D.4 and D.4A - Form 1276-E (06/2019)) prior to leaving each incident or prior to team transitions.

The designated Government representative is required to distribute the completed copies of the evaluation as instructed on the form. (Do not send copies of the evaluation form to the Albuquerque Payment Center). The form, in addition to other performance information which may become available, will be utilized to facilitate the Contractor’s annual performance report.

The CO will provide the Contractor 30 calendar days to respond to any negative performance information received.

(n) Annual Minimum Guarantee – N/A.

D.1.2 GOVERNMENT FURNISHED PROPERTY

The Government shall deliver to the EERA Contractor the following Government-furnished property:

(a) Approved single-use, disposable food and beverage containers (NFES 0244 and NFES 0246) when hot or cold meals are ordered.

(b) Electronic versions of the invoices – N/A.

(c) Containers for grease disposal.

D.1.3 GOVERNMENT FURNISHED SERVICES

(a) Waste Products - The Government will arrange for pick up and disposal of all waste products trash and cooking grease, after the waste products have been placed in the Government provided containers by the Contractor at a Government designated location.

(b) Gray Water - The Government will arrange for removal of waste water from the Contractor's holding facilities.

(c) Dust Control - The Government shall provide for dust control for the main serving area as needed.

(d) Potable Water - The Government shall deliver potable water to the EERA unit as needed, after the first 480 gallons required to be furnished by the Contractor is used. The Government shall also deliver potable water to the hand washing stations (if provided), as needed.

(e) Refrigeration - The Government will be responsible for refrigeration of sack lunches and supplemental items upon delivery by the Contractor.

(f) Meal Count

(1) The Government will provide a person to count the number of hot meals being served. These counts shall be performed by head count at the serving lines. All items served from the serving window, or from the self-service breakfast/salad bar, shall be considered a meal. Second helpings at breakfast or from the self-service breakfast/salad bar shall not be considered an additional meal. Second helpings at the dinner meal will not be considered an additional meal unless a meat item is served.

(2) The number of meals counted shall be recorded on NFES 1276-A, Daily Meal Order/Invoice-Mobile Food Services, reconciled with the Contractor, and signed by the FDUL and Contractor on a daily basis.

(3) Items listed in Twenty-Four Hour Service Bar are already included in the meal prices.

These items do not constitute a separate meal count.

(4) Contractor employee meals will be counted as part of the daily meal count. The Contractor is responsible for notifying the FDUL of the initial employee count and any changes to that number thereafter.

(g) Health Authority Notification - When the EERA unit is dispatched to an Incident, a Government representative may notify local health authorities of the time and location of services to be performed.

(h) Fuel Tender - The Government may allow the Contractor to use a Government fuel tender when available. The Contractor shall pay directly via credit card for any costs of these supplies.

At times it may be necessary for the Contractor to deduct the cost of petroleum products from payments due on Form 1276-B Daily Meal Order/Invoice - Mobile Food Service Continuation Sheet when no credit card services are available.

(i) Government Escort - When it is difficult for the Contractor to locate an incident with the directions provided by the Government, the Contractor may request an escort to the incident.

(j) Showers - When Mobile Shower Facilities are available, Contractor personnel may use the showers without charge.

(k) Hot and Cold Container Assembly – When available, the Government may provide personnel to assemble the cardboard sections of the hot and cold containers. This service may not be available at all incidents. Requests for help must be sent through the FDUL.

D.1.4 CONTRACTOR FURNISHED EQUIPMENT, SUPPLIES AND PERSONNEL

The Contractor shall furnish the following:

(a) All cooking, serving equipment, utensils eating dishes and cups. Utensils shall be heavy weight and factory wrapped. All drinking cups shall be a minimum of 12 ounces. All disposable products shall comply with bio-preferred requirements or shall be made of bio-based materials capable of withstanding a minimum temperature of 160° F. www.biopreferred.gov,

(b) All equipment, labor, supervision, fuel, electricity and maintenance necessary for the full operation of the EERA unit,

(c) All food and condiments,

(d) A small weighing scale for spot-checking of minimum weight requirements,

(e) Hot and cold food thermometers for monitoring of food temperatures,

(f) Single-use, food-grade gloves for food service personnel,

(g) Current test strips for checking dish washing sanitizing solution and chlorine residual,

(h) Phosphate-free, antibacterial liquid soap and paper towels for hand washing facilities,

(i) Waterproof tent(s) for the eating area(s) that are able to accommodate a minimum of 200 persons comfortably. Optional tents and seating may be provided only when ordered by the FDUL, at the rates specified in the Contractor’s current Unit Summary. The order shall be clearly documented under miscellaneous charges and credits on Form 1276-B, Daily Meal Order/Invoice (Continuation Sheet),

(j) Appropriate tables and chairs (in good condition), for an eating area that accommodates a minimum of 200 people comfortably,

(k) Adequate lighting for the serving and dining areas,

(l) At least one employee trained in safe food handling procedures who is assigned to monitor and maintain all self-service bars during hours of operation,

(m) Garbage cans with bio-based or bio-preferred liners for the EERA unit; to include all peripheral food handling, preparation areas and dining area,

(n) Refrigeration and freezer units for the storage of meat and other perishables.

(o) Dry storage unit for non-perishable food and dry goods, Clean, rodent, insect and dust-free trailer for all non-perishable food, lunch items, and dry goods. Food storage shall meet all applicable Federal, State, and local laws and regulations.

(p) A minimum of 500 gallons potable water storage capacity and initial supply of 480 gallons of potable water,

(q) A minimum of 1,000 gallons of gray water storage capacity, http://www.biopreferred.gov/ http://www.biopreferred.gov/

(r) Living accommodation for Contractor's personnel shall be a reasonable distance from the kitchen area, designated by the FDUL,

(s) Adequate fire extinguishers meeting current Occupation Safety and Health Act (OSHA), National Fire Protection Association (NFPA) 10# Class K standard in Kitchen Unit that has cooking equipment, and other extinguisher types as appropriate to their surroundings,

(t) Separation and rinsing of kitchen recyclable materials by type (i.e., glass in one container, plastic in another, aluminum in still another, etc.), when the Government is recycling on an Incident,

(u) A current copy of the Food and Drug Administration (FDA) Food Code issued by the U.S.

Department of Health and Human Services to be kept with each unit at all times.

D.1.5 CONTRACTOR RESPONSIBILITIES

The Contractor shall perform in a professional, cooperative and workman like manner. All equipment and service is required to meet current Federal, State and local laws or regulations, the National Electric Code (NEC), the Uniform Plumbing Code (UPC), Federal and State potable water codes, Occupational Safety and Health Administration (OSHA), Food and Drug Administration Food Code (Food Code), National Restaurant Association Standard (NRA), National Sanitation Foundation Standards (NSF), and other contractual requirements. Specific Contractor responsibilities are listed below:

(a) Immediately report to the FDUL or Logistics Section Chief (LSC) to verify setup location upon arrival at the Incident site.

(b) All equipment shall be in acceptable condition and meet minimum equipment requirements.

The Government reserves the right to reject equipment that is not in a safe or operable condition. Rejection of equipment may result in the release of the contractor from the incident. If a contractor is released due to non-compliance before serving the first meal, they will not be entitled to payment for mileage and the first meal as specified in Sections C.12(a)(2) and C.12(b)(2). The Government may allow the Contractor to correct minor deficiencies within 24 hours upon arriving at the incident. Repairs to equipment shall be made and paid for by the Contractor. At the Contractor’s request, the Government may, at its option, make repairs when necessary to keep the equipment operating. The cost of such repairs will be determined by the Government and deducted from payments to the Contractor. No payment will be made for time the equipment was not available.

(c) Record, in a logbook, the minimum and maximum temperatures inside all refrigerator units.

The temperatures shall be recorded a minimum of three times per day (at least 6 hours apart), between 4:00 a.m. and 12:00 a.m. The logbook shall be made accessible to the Government and Health Authorities at all times.

(d) Contain all grease products.

(e) Maintain all facilities and equipment used for meal preparation, serving, storage, seating and cleanup in a sanitary condition. General cleanup shall include cleaning tables, condiment containers and chairs, removing trash from around the eating area and Contractor equipment to locations designated by the FDUL.

(f) Ensure that employees are neat and clean. All employees shall wear uniforms and ID tags that clearly show the employee’s name and identifies the EERA Contractor’s company. A tee-shirt or baseball cap will suffice as a uniform. Food service employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that cover body hair. Long hair hanging out of hats does not meet this requirement. Single-use, food-service gloves shall be worn when handling ready to eat foods and during meal service. Gloves will be changed during the shift as needed and especially when a change in duties occurs i.e., taking out trash, cleaning, preparing and serving food. Clean aprons are required at the beginning of each shift, when the apron is soiled and/or when a change in duties takes place.

(g) Ensure employees cooking or handling food are free of communicable diseases. The Contractor shall train employees in the importance of hand washing as a means of preventing the spread of food borne illnesses.

(h) Ensure each EERA unit has Key Personnel, Certified Food Protection Manager and Supervisory Cook with a Certificate of Completion for Certified Food Protection Manager in food service management, handling, and sanitation training.

(i) The EERA unit Manager shall be responsible for training all employees in food preparation, handling, packaging, food serving, and cleanup requirements. An EERA unit Manager or designated representative shall be available at the incident at all times. All representatives shall be designated in writing and have all of the certifications, training, and authority of the EERA unit Manager.

(j) No alcoholic beverages and/or controlled substances are allowed. There shall be no use of tobacco products within the immediate area or in the EERA unit.

(k) Ensure that only those Contractor employees essential to the mission remain at the Incident.

(l) Provide rodent, insect and dust control in all areas within the EERA unit where food is stored, prepared, served or eaten.

(m) Maintain copies of the EERA contract; all modifications; invoice forms; Quality Control Plan and Work/Rest Plan with the EERA unit at all times. Completed past performance evaluation forms shall be kept with the unit at all times. The Quality Control Plan shall address the Contractor’s self-inspection procedures. The Work/Rest Plan shall address the Contractor’s oversight and monitoring of work/rest and length of assignment guidelines.

(n) Food shall be prepared and cooked inside enclosed units, with the exception of food cooked and served from FDUL approved outdoor barbecues. Outdoor barbecues will be used in compliance with local or State fire restrictions, if any. All hot food shall be served with utensils from the kitchen unit, with the exception of beverages, soup and hot cereal which may be self-served from self-contained heated holding equipment.

Note: Barbecues will be allowed if the FDUL inspects and approves the use based on the sanitary condition of the equipment.

(o) The Contractor shall perform one microbiological test for total coliform bacteria upon arrival at the incident and once every 30 days afterwards. The Contractor shall be responsible for performing and paying for these routine tests. The Contractor will be reimbursed for additional water testing fees if the Government requires a water sample to be submitted more than once every 30 days or if the Government chooses to change water sources, while the unit is assigned to the same incident. The costs of the additional water tests will be added as a credit on Form 1276-B Daily Meal Order/Invoice – Mobile Food Services (Continuation Sheet). The purpose for the required additional water test shall be clearly documented on the invoice form.

Note: Violation of any one or a combination of the above requirements may result in suspension, and/or non-renewal and/or partial or complete termination of the Contractor's EERA contract.

D.1.6 MINIMUM MOBILE FOOD UNIT EQUIPMENT REQUIREMENTS

(a) EERA Units shall consist of the following or the Contractor may take exceptions to any of these specifications at the time of order.

An EERA unit meeting all responsibilities cited in Exhibit D.1 Section D.1.15 Contractor Responsibilities shall consist of trailers where the cooking is done, sandwiches and salads are prepared, lunches are assembled, and where refrigerated fresh and frozen food and dry goods are stored. Each EERA unit shall state the capacity of meals they can deliver and their minimum rate of persons per hour and the total rate of Shift Provisions/Sack Lunches capable. Listed below are the minimum equipment requirements for an EERA unit.

(1) Mobile Food Service Unit (Including All Peripheral Equipment):

(i) General:

(A) All food preparation and serving units shall be fully enclosed except when serving. A fully enclosed unit shall use one or a combination of the following methods to enclose the unit: 1) screens, 2) air curtains or 3) other effective means for rodent, insect and dust control. Units that do not have screens or effective air curtains must keep all windows and doors closed.

(B) All equipment shall be sealed to the floor or raised at least 6” off the floor to prevent moisture from getting under the equipment.

(C) Equipment, including the interior of cabinets or compartments, walls, corners, ceilings, and floors shall be easily accessible and have easily cleanable surfaces. Equipment surfaces shall be free from channels, crevices, flanges, ledges, sharp or jagged edges, and other cleaning obstructions.

(D) Unfinished wood surfaces are not permitted. This requirement does not apply to pallets being used in distributors’ delivery vehicles.

(E) Food contact surfaces shall be constructed of stainless steel, high-pressure laminated plastics or other food grade material. These surfaces must be kept free of cracks, cuts, and other obstructions that would interfere with proper cleaning. Hard maple or an equivalent hard closed grain wood may be used for cutting boards.

(F) Utility and service lines shall not obstruct or prevent cleaning of floors, walls and ceilings. Service lines may not be unnecessarily exposed.

(G) All junctures where floors and walls meet shall be coved. All seams, cracks and junctures where walls and ceiling meet shall be sealed. Walls and ceilings shall have a smooth finish to allow easy cleaning.

(H) All plumbing equipment shall preserve potable water quality throughout the kitchen unit and peripheral equipment where potable water is stored and used. No galvanized pipe, fittings, or fixtures are allowed in the food zone, or food splash zone per National Sanitation Foundation (NSF) standards. Space around pipes, conduits, or hoses that extend through cabinets, floors, or outer walls shall be sealed.

(I) Light fixtures, light bulbs and light tubes, etc., shall be covered with completely enclosed plastic safety shields, approved shatter proof type bulbs or the equivalent. All non-dedicated electrical receptacles will be ground fault protected.

(ii) Steam Table (Electric or Gas):

(A) Shall be capable of holding at least 4 full sized hotel pans (12" x 20").

(B) Shall be capable to maintain hot food at a minimum of 140° F.

(C) Steam tables shall be used for serving only and shall not be used in eating area tents at any time.

(iii) One (1) three-compartment metal sink for washing, rinsing and sanitizing:

(A) Shall be equipped with continuous gravity flow or pressurized hot (120° F) and cold running water.

(B) The minimum dimensions of each compartment shall be 18" wide x 20" long x 12" deep (inside dimensions) or equivalent volume. The sink dimensions must accommodate all of the cooking pans being utilized.

(C) Shall be equipped with a mixing faucet capable of servicing any sink compartment.

(D) The sink shall have smooth sanitary drain boards or equivalent drying area.

(iv) One (1) food preparation sink:

(A) The minimum dimensions shall be 15” x 19” x 7”.

(B) Shall be dedicated to food preparation only.

(C) Shall be maintained the same as any other food contact surface.

(v) Hand Washing Sinks for Contractor Personnel:

(A) Shall be provided within all food preparation, cooking, serving and ware washing area(s).

(B) Must have permanent plumbed sink fixtures.

(C) Hand Washing Sinks are to be used for hand washing only, and shall be labeled as such

(D) Shall be provided with hot and cold water, paper towels and antibacterial/phosphate free soap.

(vi) Hand Washing Sinks for Incident Personnel:

Each individual mobile hand washing station shall have the following:

(A) Minimum eight (8) sinks per unit.

(B) Minimum 400 hundred gallons potable water holding capacity.

Potable water tank shall be constructed of food grade safe, non-corrosive and nonabsorbent material, have smooth easily cleanable surfaces and shall be designed with an access port for inspection and cleaning. The access port opening shall be flanged upward at least 13mm (1/2 inch) and be equipped with a cover to overlap the opening. The entire inside of the tank shall be visible and accessible for an ocular inspection. The tank shall be sloped to drain completely. Each tank shall have the size and description stenciled on it in letters no less than 4 inches high (for example: ("400 GAL - POTABLE WATER”).

(C) Potable Water Pump - Potable water pumps shall be constructed of food grade materials meeting National Sanitation Foundation (NSF) 61.

(D) Minimum 400 gallons gray water holding capacity with the size and description stenciled in letter no less than 4 inches high (for example:

“400 GAL. GRAY WATER”).

(E) Hot and cold water through a mixing faucet that allows for the washing of both hands while the water is running and have continuous hot water heating capable of maintaining 101º F.

(F) One paper towel dispenser and one phosphate-free liquid soap dispenser for every two sinks.

(G) Mirrors are optional.

(H) Adequate self-contained outside lighting for use of the hand washing station in darkness.

(vii) Ventilation Equipment:

(A) An electrically powered exhaust hood ventilation system with grease filters or screens shall be provided over all cooking equipment to adequately remove cooking odors, smoke, steam, grease and vapors.

The use of galvanized hoods, filters or screens is prohibited.

(B) All exhaust hood ventilation systems shall be equipped with an NFPA approved automatic fire extinguisher system.

(C) Grease filters shall be constructed from stainless steel, aluminum or other (NSF approved material), and be readily accessible for cleaning.

(viii) Waste Receptacles shall be readily accessible, smooth, non-absorbent and easy to clean.

(ix) Storage of cleaning supplies, insecticides and clothing shall be completely separate from food storage and food preparation areas.

(x) Sneeze guards shall be provided for all self-service food serving lines.

(2) Refrigeration/Freezer Storage Unit(s):

(i) Food in refrigeration and freezer storage units shall be stored a minimum of 6 inches off the floor; 4-inch plastic pallets may be used for temporary storage.

Adequate access must be provided; walking on pallets is not acceptable access.

(ii) Adequate refrigeration storage space, capable of maintaining stored food at a temperature of 41° F or lower and adequate freezer storage space capable of maintaining frozen food at 0° F is required.

(iii) Refrigeration and freezer storage units shall be equipped with a thermometer that is equivalent to a “min/max” type or a “continuous graphing” type. The thermometer shall be placed within 8 feet from the entrance.

(iv) Refrigeration and freezer storage units shall have shelving that is non-absorbent, non-corrodible, and easily cleanable. Wood is not acceptable.

(3) Sandwich Preparation Trailer:

(i) Shall maintain a temperature of 72° F or less.

(ii) Shall provide rodent, insect and dust control.

(iii) May be used for Shift Provision/Sack Lunch assembly.

(4) Shift Provision/Sack Lunch Assembly Trailer:

(i) Shall maintain a temperature of 72° F or less during sack lunch assembly.

(ii) Shall provide rodent, insect and dust control.

(5) Salad Bar Area:

(i) Shall be located in enclosed trailers or tents with sides and doors capable of providing effective protection from rodents, insects and dust. If tent is utilized for the salad bar area, flooring shall be used for keeping dust to a minimum.

(6) Potable Water Storage Tank – Equipment:

(i) Minimum of 500 gallons of potable water (for kitchen use only) is required.

(ii) Tank material shall be constructed of food grade safe, non-corrosive and nonabsorbent material. Tank shall have smooth easily cleanable surfaces and shall be designed with an access port for inspection and cleaning. The access port opening shall be flanged upward at least 13mm (1/2 inch) and be equipped with a cover to overlap the opening. The entire inside of the tank shall be visible for an ocular inspection. The tank shall be sloped to drain completely. Each tank shall have the size and description stenciled on it in letters no less than 4 inches high (for example: "500 GAL - POTABLE WATER").

(iii) Minimum of 480 gallons of potable water shall be provided in the storage tank(s) upon arrival at each incident which supersedes the requirement that the tank shall arrive empty as stated in the NWCG POTABLE WATER TANK SPECIFICATION in Exhibit D.8.

(7) Potable Water Pump - Potable Water Pump - Potable water pumps shall be constructed of food grade materials meeting National Sanitation (NSF 61).

(8) A minimum enclosed storage capacity of at least 1,000 gallons of gray water storage shall be provided. The storage container(s) shall have the size and description stenciled on the container in letters no less than 4 inches high (for example: "1,000 GAL - GRAY

WATER").

(b) Additional Safety Equipment

Any steps or platforms shall have solid handrails, not chain linked, in addition to other current OSHA standards for handrails and stairs (see 29 CFR 1910.23-1910.24). All Stationary equipment shall have oil spill containment kits consisting of both pads and pans, under the fuel tank, engine, and any other petroleum containers, except miscellaneous “fuel containers” under 5 gallons. Stationary equipment is defined as that remaining in one position for 24 hours or more, or that is parked in the same location for over 24 hours.

D.1.7 MINIMUM MOBILE FOOD MEAL REQUIREMENTS

(a) General

(1) 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. Special meals shall have the same quality and equivalent quantity as the standard menu meals. The FDUL is responsible for notifying the Contractor of the number of meals required.

(2) Bi-weekly (14 days) menus shall be submitted within 24 hours of arrival at an incident by the Contractor for approval by the FDUL. Subsequent menus shall be submitted 2 days prior to the current bi-weekly menu expiring, for the duration of the incident. The menu forms in Exhibit D.6 of the solicitation are examples of the format that may be used when submitting the menu. The FDUL 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 dining area.

(3) Pre-cooked, canned, chopped, sliced, diced meats and processed items after the fourth meal shall be listed as such on the menu and approved by the FDUL on a limited basis only.

(b) Standard Menu Requirements:

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

(1) Hot Breakfast

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

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

(iii) Bread – 1 to 1 ½ oz.

(iv) Pancakes, French Toast or Waffles or equivalent– 3 to 4 oz.

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

(vi) Milk - 1/2 pint.

(vii) Fresh or Canned Fruit - (no apples or oranges).

(viii) Chilled 100% Fruit Juice – minimum 5½ oz.

(ix) Cooked Cereal - 6 oz.

(x) Yogurt – minimum 4 oz.

(2) Hot Container Breakfast - Hot Container Breakfasts are to be the same quality and quantity as the hot breakfasts served in camp. These meals shall be packed using Government furnished containers.

(3) Cold Container Breakfasts - Cold Container Breakfasts shall be packed using Government furnished containers. A cold container breakfast shall contain the following items:

(i) Dry Cereal - 2 individual serving boxes, minimum of 3/4 oz. each.

(ii) Breakfast Protein Item - One or more items with a combined weight of 8 oz.

(iii) Milk - 1/2 pint.

(iv) Bread or equivalent starch - 5 oz.

(v) Fresh (no apples or oranges) or Canned Fruit - 5½ oz.

(vi) 100% Fruit Juice – minimum of 5½ oz.

(vii) Yogurt – minimum of 4 oz.

(4) In addition to the above, the items listed below shall be made available for the breakfast meals including hot and cold container meals:

(i) Butter, margarine, instant hot cereal, jelly or jam, peanut butter, salt, pepper, sugar, cream (or substitute), tea and hot chocolate. These items shall be individually packaged.

(ii) Salt, pepper, mustard, ketchup, steak sauce, salsa, hot peppers, brown sugar, raisins or other dried fruit, shall be provided in approved dispensers or original bottles in the dining tent area.

(iii) Appropriate items for hot and cold container breakfast will be determined and approved by the FDUL.

(iv) Brewed coffee and hot water for hot and cold container breakfasts shall be included at no additional cost if ordered by the FDUL.

(5) Shift Provisions/Sack Lunch:

(i) Regular, vegetarian, and special meal Shift Provisions/Sack Lunches shall be provided as ordered by the FDUL, and prepared at incident.

(ii) Vegetarian Shift Provisions/Sack Lunches shall be prepared for the Ovo- Lacto vegetarian classification level and shall consist of the same quantities and items as regular Shift Provisions/Sack Lunches. Non-meat protein substitutes such as vegetarian lunch meats require FDUL approval. 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.

(iii) The Shift Provisions (formerly known as sack lunch) consist of the primary entrée, seven shift food item categories (see table below) and the fruits and vegetables. The term Shift Provisions/Sack Lunches is used to support the idea of multiple eating episodes throughout the shift rather than items to supply a lunch during the work shift. In preparation of Shift Provisions/Sack Lunches, no two items in each category shall be the same. To ensure variety, shift food items shall not be repeated in a three day period.

(iv) Shift Provisions/Sack Lunches shall consist of the following items:

(A) Primary Entree – 1 Sandwich/Wrap

1. The sandwich/wrap shall contain a minimum of 1.5 oz. of bread or bread equivalent. This is equivalent to two slices of bread or one tortilla.

2. The meat sandwich/wrap as a whole shall contain a minimum of 3 oz. protein with a minimum of 2 oz. sliced whole muscle or variety meat and a minimum of 1 oz. cheese or a combination of the 2 proteins. (no artificial cheese product).

3. The vegetarian sandwich/wrap shall contain two different non-meat proteins totaling a minimum of 3 oz. (no artificial cheese products).

4. Appropriate individually packaged condiments shall be provided and not be put directly on the sandwich.

(B) Shift Provisions: Contractors shall select one item from each category listed. These items are to be included in packaging along with the primary entrée. To ensure variety, shift food items shall not be repeated in a three day period. The table below outlines each food category.

Category Specifications Examples Food Bar Ideal Nutrient Content:

- 150 - 300 Calories

- 15 - 30g carbohydrate

- 10g protein

R Bar; Rx Bars; Kind Protein Bars, Clif bar, Nugo Bar, Tahoe Trail Bar, Premier Protein bar, Cliff Builders bar, Jimmy Protein bar, Kirkland Protein bar, NV Protein Chewy bar or Equivalent commercially prepared item.

Snack Bar Must provide a minimum of the following:

- 100 - 200 Calories

- 25 - 30g carbohydrate

Kind Bars; Nutri-grain Bars; Nature Valley Bars, Nature valley Fruit and Nut Bars bar or Equivalent commercially prepared item.

Candy/Cookie/Desert Must provide a minimum of the following:

- 150 - 300 Calories

- 15 - 30g carbohydrate

Candy Bars such as Snickers, Twix, Skittles; Grandma’s Cookies; Lenny & Larry’s The Complete Cookie bar or Equivalent commercially prepared item.

Chips/Pretzels/Crackers Must provide a minimum of the following:

- 100 - 250 Calories

- 20 - 30g carbohydrate

Baked potato chips; Pretzels;

Individual bags of crackers bar or Equivalent commercially prepared item.

Alternative Protein Must provide a minimum of the following:

- 50 - 200 Calories

- > 5g protein

Tuna, beef or turkey jerky, hard-boiled eggs, roasted chickpeas, hummus, nut butters, bar or Equivalent commercially prepared item.

Nuts/Seeds/Trail Mix Must provide a minimum of the following:

- 200 - 300 Calories

- < 25g carbohydrates

- > 5g protein

Trail mix packets, almonds, cashews, peanuts, macadamia nuts, sunflower seeds bar or Equivalent commercially prepared item.

Trial Item Must provide a minimum of the following:

- 150 - 300 Calories

- 15 – 30 g carbohydrate

May include a variety of food items and types including examples listed above and other miscellaneous items which meet specifications.

(C) Fresh Fruit and Vegetables – Contractors shall select 3 items from this category (to include at least one fruit and one vegetable). These items will be included with the shift provisions and either contained in a re-sealable bag, container, or by itself. To ensure variety, shift food items shall not be repeated in a three day period. Acceptable whole fruits and vegetables are listed in the tables below. The sizes were taken from Choice Plus, Publication Number FCS-297, a joint publication of USDA and the National Food Service Management Institute at The University of Mississippi.

1. Fresh Fruit - Items listed with quantity needed to credit as a ½ cup serving minimum.

Fruit Name Minimum Size Fruit Name Minimum Size Apple 100 Count, 3 ⅛” diameter (1 apple) Nectarine 88-96 count, 2” – 2 ¼” diameter (1 nectarine) Apricot Medium (16 per lb.), fresh (2 whole apricots) Orange 138 count 2 ¾” to 3 ¼” diameter (1 orange) Avocado 1 avocado Peach fresh, 80 count (1 peach) Banana 150 count, 7” - 7 ⅞” (1 whole banana) Pear fresh, 150 count (1 pear)

Blueberries Medium size (roughly 65 to 95 berries per ½ cup)

Plum black/red, 2 inch diameter (1 plum)

Cherries Fresh (14 cherries) Raspberries 62 g or roughly 15 raspberries

Dates 3.5 oz. or roughly four pitted Strawberries Fresh, roughly 4 strawberries

Grapes Fresh, seedless, (14 whole) Tangerine One large (2 ¾” diameter) or two small

2. Fresh Vegetables - Items listed with quantity needed to credit as a ½ cup serving minimum.

Vegetable Name Minimum Quantity Vegetable Name Minimum Q Broccoli florets 4-5 florets Peas, Snap/Snow 7 whole pea

Carrots 9 baby carrots – 2 inches length

Peppers, Bell Equivalent to 1 whole bell

Celery 6 – 3” sticks Tomatoes, Cherry 6 cherry tomatoes

Cucumber 6 – 3” x ¾” sticks Radishes 3 whole radishes

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

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

(6) Hot Dinners

(i) Primary entrée/hot dinners shall include the items and quantities identified below.

(A) 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.

• Buffalo – 10 oz. (boneless) or 14 oz. (bone-in) 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 dinner quality standards cited in Exhibit D.1 Section D.1.7(g). 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) Second Entrée (Non Meat) – Shall contain 4 oz. or more of non-meat protein referenced in Exhibit D.1 Section D.1.7(d).

(C) Vegetables - 4 oz.

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

(E) Bread - Two 1 to 1½ oz. slices or equivalent starch.

(F) Milk - 1/2 pint.

(G) Dessert - 4 oz.

(H) Self-Service Salad Bar shall contain:

• Seven salad toppings, including five fresh vegetables and two other toppings

• One tossed green salad with equal amounts of three types of leafy vegetables,

• Two prepared salads,

• One fresh fruit or fruit salad,

• Five types of salad dressings (regular and/or low/non-fat),

• Three salad condiments.

(7) Hot Container Dinners

(i) Primary entrée shall include the items and quantities identified below.

(A) 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.

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 dinner quality standards cited in Exhibit D.1 Section D.1.7(g). 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) Second Entrée Non Meat Protein - Shall contain 4 oz. or more of non-meat protein referenced in Exhibit D.1 Section D.1.7(d).

(C) Vegetables - 4 oz.

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

(E) Bread - Two 1 to 1½ oz. slices or equivalent starch.

(F) Milk - 1/2 pint.

(G) Dessert - 4 oz.

(H) Two salads - 4 oz. each

• One tossed green salad with equal amounts of three types’ leafy vegetables with five fresh vegetable salad toppings and five types of salad dressings (regular and/or low/non-fat).

• One prepared salad.

(8) Additional Items for Hot Dinners and Hot Container Dinners - In addition to the above, the items listed below, shall be made available for the hot dinner meals:

(i) Butter, margarine, jelly or jam, peanut butter, sugar, cream (or substitute), tea and hot chocolate. These items shall be individually packaged.

(ii) Salsa, hot peppers, mustard, ketchup, steak sauce, salt, and pepper shall be provided in approved dispensers or original bottles in the dining tent area.

(iii) Appropriate items for hot container dinners will be determined by the FDUL.

(iv) Brewed Coffee, Hot Water, Cold Drinks and Ice Tea for hot container dinners shall be included at no additional cost if ordered by the FDUL.

(c) Twenty-Four Hour Service Bar

The following items shall be available in a service bar 24 hours per day at the incident dining area with the exception of cold cereal and milk, which shall be available between 4:00 a.m. and 10:00 a.m. There is no additional charge for any of these items, due to the fact that the costs for these items are calculated in the daily meal prices.

(1) Hot Regular Brewed Coffee (regular and decaffeinated). Flavored coffee may be served in addition to regular coffee at the Contractor’s option.

(i) Available 24-Hours. A high quality ground or liquid concentrate shall be available. FDUL may purchase supplemental coffee by the gallon for consumption away from the dining area.

(ii) Available during Hot Meals. Fresh brewed coffee shall be made available from high quality (ground) beans. If coffee is brewed outside, it must be in a tent with sides and flooring.

(2) Hot Water

(3) Hot Chocolate

(4) Tea Bags (regular and decaffeinated)

(5) Cold Drinks

(6) Iced Tea (regular and decaffeinated)

(7) Dry Cereal

(8) Milk

(d) Menu Variety

Contractor Bi-Weekly Menus shall be approved by the FDUL in advance. Menu items shall provide variety on a daily basis as to the types of meat and bread used in sandwiches, other shift provisions, fruit, snacks, juices and other meal items served.

Menus may include a wide variety of recipes.

If meat is an ingredient of a pre-cooked item, the meat portions per meal must meet the meat quantity standard defined in Exhibit D.1 Section D.1.7(b) Entrees such as stew, lasagna, spaghetti, linguine, chili, chicken chop suey or casseroles may be used if approved by the FDUL. The following are examples of variety options:

(1) Meat

(i) Beef

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

• Roast - Prime rib, pot roast.

• Short Ribs.

• Ground Beef - meat loaf, meatballs and ground beef patties.

(ii) Pork

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

• Roast – sirloin, loin, tenderloin, or pulled pork.

• Ham.

• Sausage – links or patties.

• Bacon.

(iii) Lamb

• Chops.

• Roast .

(iv) Poultry

• Whole pieces (such as breast, thigh or leg).

(v) Fish - fillets or steaks.

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

(vii) Breakfast Meat - ham, bacon, sausage, steak and pork chops.

(viii) Buffalo – Roast and burger.

(2) Eggs - Fried, hard-boiled, poached, omelets or scrambled.

(3) Bread and Equivalent Starches – white, whole wheat, 7-grain, rye, pumpernickel, French, garlic, biscuits, muffins, rolls, croissants, bagels, donuts, cornbread, sourdough, tortilla, and pita pockets as requested by FDUL.

(4) Breakfast Hot Starch - Pancakes, French Toast, Waffles or equivalent to include crepes, Mexican coquilles or quesadillas.

(5) Dry Cereal - Varieties of flaked, toasted, or baked cold cereals and granola.

(6) Hot Cereal - Oatmeal or grits, Cream of Wheat®.

(7) Fresh Fruit - oranges, tangerines, apples, bananas, grapes, pears, peaches, plums, nectarines, grapefruit, or melons.

(8) Fresh Vegetables - broccoli, cauliflower, asparagus, corn, peas, green beans, mixed vegetables.

(9) Non-Meat Protein for Dinner- BBQ beans, vegetarian patty, vegetarian hot dog, Tofu, soybean product, tempeh, quinoa, hummus and assorted beans/legumes.

(10) Potatoes and Equivalent Starches - baked, mashed, fried, boiled, scalloped, rice, stuffing, pasta, sweet potatoes, yams and macaroni and cheese.

(11) Juice – 100% Juice: orange, tomato, grape, V8® type, apple, cranberry, or pineapple.

(12) Sandwich/wrap Meat and/or Cheese - ham, corned beef, roast beef, turkey, pork, beef pastrami, chicken, salami, sausage, cheddar, Swiss, or other natural cheeses.

(13) Vegetarian Sandwich/Wrap Equivalent– Peanut Butter, hummus, quinoa, cheese, beans, vegetarian patty, tofu entrees, and bean burritos.

(14) Salad Bar -

(i) Fresh Salad Toppings - carrots, mushrooms, celery, onions, cauliflower, sweet bell peppers, broccoli, beets, peas, tomatoes, cucumbers, squash, avocado.

(ii) Other Salad Toppings – black, kidney, garbanzo or pinto beans; cheese, cottage cheese, eggs.

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

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

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

(v) Salad Dressings - regular and low/non-fat French, Ranch, Italian, Vinaigrette, Thousand Island, Blue Cheese or other acceptable varieties.

(vi) Salad Condiments - croutons, wheat nuts, sunflower seeds, pumpkin seeds, crackers and taco chips, bread sticks, olives, pickles, or other fresh pickled or…