3673rd Needs Statement Jackson Barracks.pdf

LAARNG – Meals (Services) Ver. March 2021

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.

http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets

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

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

Ground Meats 160 °F (71.1 °C)

Ground Poultry 165 °F

Ham, fresh or smoked (uncooked) 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).

Product Minimum Internal Temperature

All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)

165 °F (73.9 °C)

Eggs 160 °F (71.1 °C)

Fish & Shellfish 145 °F (62.8 °C)

Leftovers 165 °F (73.9 °C)

Casseroles 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 Prevent any contamination.

6.1.4 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.

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

Unit/requestor selects desired menu plan from Army Food Management Information System

(AFMIS) and attaches to this contract. See Attachment 1- “21 Day Menu”

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 as follows:

Serve Date Breakfast

0600-0730

Lunch

1130-1230

Dinner

1600-1730

28 November 22 0 0 120

29 November 22 120 0 0

16 December 22 0 0 120

17 December 22 120 0 0

9. 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: 6400 St. Claude Ave., Jackson Barracks, New Orleans, LA 70117

b. Lunch Meals:

c. Dinner Meals: 6400 St. Claude Ave., Jackson Barracks, New Orleans, LA 70117

1. Unit Point of Contact: SGT Jordan Ricouard / 504-259-3612 / Jordan.m.ricouard.mil@army.mil

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

3. 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.

4. 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.

5. 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.

Deliverable Spec

Reference

Acceptable

Quality Level (AQL)

Method Used/

Frequency

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

Provide food supplies (i.e., utensils, condiments, etc.)

3.1 95% of meals prepared meet the standard

Participant Observation

Provide food supplies (i.e., utensils, condiments, etc.)

3.1 95% of meals prepared meet the standard

Participant Observation

Date Printed: FIELD MENU REPORT

LANG FY22 Menu, 21 Day menu

Menu Day 1

AJK-P023-1 2021-12-22 Wednesday

BREAKFAST LUNCH DINNER

UNCLASSIFIED/FOR OFFICIAL USE ONLY

Information Act.

This document contains information that may be exempt from mandatory disclosure under the Freedom of

1 of 23 Page

REC # PORT RECIPE NAME REC # PORT RECIPE NAME REC # PORT RECIPE NAME

B 003 01 15 Vegetable Juice Cocktail can

#3 L 013 00 100 PEPPER STEAK (5-1/2 oz) L 079 01 100 Sweet & Sour Chicken (8 oz)

D 022 05 100 French Toast, Thin Slice

(frzn-200) (2 slices)

E 005 00 100 Steamed Rice (3/4 cup) E 005 00 100 Steamed Rice (3/4 cup)

D 050 01 100 Maple Syrup Individual Q G04 01 100 Corn on the Cob (frzn -3"

(1 ea)

Q 025 00 100 Vegetable Stir Fry (1/2 cup)

E G01 00 100 Assorted Dry Cereal

(ready to eat cup)

M 050 00 100 Waldorf Salad (1/2 cup) M 044 00 100 Spring Salad (3/4 cup)

F 010 07 100 Eggs, Scrambled - Liquid lb (1/3 cup)

4/5 M G01 02 100 Salad Dressings, Assorted D G08 01 100 Assorted Breads (1 alice)

L 071 03 100 Grilled Ham Slices (3 oz slice)

D G08 01 100 Assorted Breads (1 slice) D G08 50 100 Margarine cup

E 001 04 50 Oatmeal Packets (1 ea) D G08 50 100 Margarine cup A 013 90 80 Fresh Fruit Apple/Orange/Banana

E 002 00 100 HOMINY GRITS ( 2/3 cup) A 013 90 80 Fresh Fruit

Apple/Orange/Banana

(1 ea)

G 029 01 100 Pineapple Upside down Cake –

Mix

(1 piece)

D G08 50 100 Margarine H 010 03 100 Double Chocolate Chip Cookies

(2 cookies)

C 003 00 80 Coffee - Automatic Maker

A 013 90 100 Fresh Fruit

Apple/Orange/Banana

(1 ea)

C 003 00 80 Coffee - Automatic Maker C 009 00 20 Iced Tea - Instant

C 003 00 100 Coffee - Automatic Maker C 006 00 100 Fruit Punch C G04 06 40 Milk, White, 1%, 1/2 pint

C G02 06 100 Orange Juice (PC) 4-6 oz C G04 06 40 Milk, White, 1%, 1/2 pint C G04 12 20 Milk, Choco, 2%, 1/2 pint

C G04 06 100 Milk, White, 1%, 1/2 pint C G04 12 20 Milk, Choco, 2%, 1/2 pint C G06 16 100 Fruit Punch - 29 oz Koolaid

C G04 12 50 Milk, Choco, 2%, 1/2 pint S 001 00 100 Assorted Condiments S 001 00 100 Assorted Condiments

S 001 00 100 Assorted Condiments

28 November 2022 victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight

Menu Day 2

AJK-P023-1 2021-12-22 Wednesday

BREAKFAST LUNCH DINNER

UNCLASSIFIED/FOR OFFICIAL USE ONLY

Information Act.

2 of 23 Page can (6 oz)

#3 L 025 02 100 Lasagna - Frozen – Commercial

(4 by 5 – 9.5oz)

E 005 00 100 Steamed Rice (3/4 cup)

E G01 00 100 Assorted Dry Cereal

(ready to eat cup)

Q 041 00 100 Peas w/ Mushrooms – Fzn (3/4 cup)

Q 027 02 100 Mexican Corn (3/4 cup)

F 010 07 100 Eggs, Scrambled - Liquid lb (1/3) cup

4/5 M 046 01 100 Tossed Garden Salad (1 cup) M 033 00 100 Lettuce & Tomato Salad (1 cup)

L 002 02 100 Grilled Bacon 2 slices M G01 02 100 Salad Dressings, Assorted M G01 02 100 Salad Dressings, Assorted

E 001 04 50 Oatmeal Packets (1 ea) D 007 00 100 Toasted Garlic Bread (2 slices)

D G08 01 100 Assorted Breads (1 piece)

E 002 00 100 HOMINY GRITS (2/3 cup) D G08 50 80 Margarine cup L 043 01 100 Chicken Fajitas (2, 3oz strips)

(2 fajitas)

Q 046 04 100 HASH BRWN 2.5 OZ OVEN

(or ½ cup)

A 013 90 80 Fresh Fruit

Apple/Orange/Banana

(1 ea)

Q 038 02 100 REFRIED BEANS W/CHEES(1/2 cup)

D 001 01 100 Baking Powder Biscuits - Mix

(1 ea)

H 011 01 100 Peanut Butter Cookies – Mix

(2 cookies)

A 013 90 80 Fresh Fruit Apple/Orange/Banana

(1 ea)

D G08 05 100 Assorted Jam & Jelly packets

C 003 00 80 Coffee - Automatic Maker J 014 01 100 BANANA CREAM PUDDING (1/2 cup)

D G08 50 100 Margarine cups C 008 00 100 LEMONADE 4/5 oz O 007 01 100 Salsa

A 013 90 100 Fresh Fruit

Apple/Orange/Banana

(1 ea)

C G04 06 40 Milk, White, 1%, 1/2 pint C 003 00 80 Coffee - Automatic Maker

C 003 00 100 Coffee - Automatic Maker C G04 12 20 Milk, Choco, 2%, 1/2 pint C 009 02 80 Iced Tea w/Lemon-Sugar, Inst 26 oz

C G02 23 100 Orange Juice PC 6 oz S 001 00 100 Assorted Condiments C G04 06 40 Milk, White, 1%, 1/2 pint

C G04 06 100 Milk, White, 1%, 1/2 pint C G04 12 20 Milk, Choco, 2%, 1/2 pint

C G04 12 50 Milk, Choco, 2%, 1/2 pint C G06 16 80 Fruit Punch - 29 oz Koolaid

29 November 2022 victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight

Menu Day 4

AJK-P023-1 2021-12-22 Wednesday

BREAKFAST LUNCH DINNER

UNCLASSIFIED/FOR OFFICIAL USE ONLY

Information Act.

3 of 23 Page

B 003 01 20 Vegetable Juice Cocktail #3 can (6 oz)

L 035 00 100 Meat Loaf – Scratch

(6 oz)

L 158 00 100 Savory Baked Chicken

(2 pieces)

E G01 00 100 Assorted Dry Cereal

(ready to eat cup)

O 016 05 100 Mushroom Gravy (1/4 cup) O 016 00 100 Brown Gravy (1/4 cup)

F 010 07 100 Eggs, Scrambled - Liquid 4/5 lb (1/3 cup)

Q 057 00 100 Mashed Potatoes – Instant

(1/2 cup)

E 005 00 100 Steamed Rice (3/4 cup)

L 091 00 100 Sausage Links, Grilled

(precooked)(2 oz)

Q 065 00 100 Herbed Broccoli (3/4 cup) Q G05 03 100 Mixed Vegetables – Frozen

(3/4 cup)

E 001 04 50 Oatmeal Packets (1 ea) M 048 00 100 Tossed Vege Salad (1 cup) M 048 00 100 Tossed Vege Salad (1 cup)

E 002 00 100 HOMINY GRITS (2/3 cup) M G01 02 100 Salad Dressings, Assorted M G01 02 100 Salad Dressings, Assorted

Q 046 02 100 Hash Brown Potatoes – Fzn (1/2 cup or 1 ea)

D G08 01 100 Assorted Breads (1 ea) D 007 00 100 Toasted Garlic Bread (2 pieces)

D 001 01 100 Baking Powder Biscuits – Mix

(1 ea)

D G08 50 100 Margarine cup D G08 50 80 Margarine cup

D G08 05 100 Assorted Jam & Jelly packets A 013 90 80 Fresh Fruit

Apple/Orange/Banana

(1 ea)

A 013 90 80 Fresh Fruit Apple/Orange/Banana

(1 ea)

D G08 50 100 Margarine cups D 012 01 100 Snickerdoodle - Yellow Cake

Mix (1 piece)

G 026 05 100 CHERRY CHEESE CAKE (MIX) (1

piece)

A 013 90 100 Fresh Fruit

Apple/Orange/Banana

(1 ea)

C 003 00 80 Coffee - Automatic Maker C 003 00 80 Coffee - Automatic Maker

C 003 00 100 Coffee - Automatic Maker C 006 01 100 LIME LEMON PUNCH C 009 00 80 Iced Tea - Instant

C G02 23 100 Orange Juice PC 6 oz C G04 06 40 Milk, White, 1%, 1/2 pint C G04 06 40 Milk, White, 1%, 1/2 pint

C G04 06 100 Milk, White, 1%, 1/2 pint C G04 12 20 Milk, Choco, 2%, 1/2 pint C G04 12 20 Milk, Choco, 2%, 1/2 pint

C G04 12 50 Milk, Choco, 2%, 1/2 pint S 001 00 100 Assorted Condiments C G06 16 80 Fruit Punch - 29 oz Koolaid

S 001 00 100 Assorted Condiments S 001 00 100 Assorted Condiments

16 December 2022 victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight

Menu Day 5

AJK-P023-1 2021-12-22 Wednesday

BREAKFAST LUNCH DINNER

UNCLASSIFIED/FOR OFFICIAL USE ONLY

Information Act.

4 of 23 Page can (6 oz)

#3 L 156 00 100 Oven Baked Chicken (2 pieces) L 038 01 100 SPAGHETTI W/MEAT SCE(TOM

(/2 cup & ½ cup)

E G01 00 100 Assorted Dry Cereal

(ready to eat cup)

F 001 00 100 Baked MAC & CHEESE (1 cup) Q 027 02 100 Mexican Corn (3 cup)

F 010 07 100 Eggs, Scrambled lb (1/3 cup)

- Liquid 4/5 Q G03 06 100 Broccoli

(3/4 cup)

M 044 00 100 Spring Salad (3/4 cup)

L 089 00 100 Grilled Sausage Patties

(1 ea)

M 048 00 100 Tossed Vege Salad (1 cup) M G01 02 100 Salad Dressings, Assorted

E 001 04 50 Oatmeal Packets (1 ea) M G01 02 100 Salad Dressings, Assorted D 007 00 100 Toasted Garlic Bread (2 slices)

E 002 00 100 HOMINY GRITS (2/3 cup) D 033 04 100 Dinner Rolls (Brown & Serve)

(1 ea)

D G08 50 100 Margarine cup

Q 046 02 100 Hash Brown Potatoes – Fzn (1/2 cup or 1 ea)

A 013 90 100 Fresh Fruit

Apple/Orange/Banana

(1 ea)

A 013 90 80 Fresh Fruit Apple/Orange/Banana

(1 ea)

D 001 01 100 Baking Powder Biscuits – Mix

(1 ea)

G 005 00 100 Vanilla Frosting - Mix H 002 01 100 BROWNIES (MIX)

(1 piece)

D G08 05 100 Assorted Jam & Jelly packets

G 010 00 100 Yellow Cake – Mix

(1 piece)

C 003 00 80 Coffee - Automatic Maker

D G08 50 100 Margarine cups

C 003 00 80 Coffee - Automatic Maker C G04 04 30 Milk, White, 2%, 1/2 pint

A 013 90

C 003 00

Fresh Fruit

Apple/Orange/Banana

(1 ea)

Coffee - Automatic Maker

C 008 00

C G04 06

LEMONADE

Milk, White, 1%, 1/2 pint

C G04 12

C G06 15

Milk, Choco, 2%, 1/2 pint

Orange Drink - 29 oz Koolaid

C G02 03 100 Grape Juice (PC) 4 oz C G04 12 20 Milk, Choco, 2%, 1/2 pint S 001 00 100 Assorted Condiments

17 December 2022 victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight victor.g.cooks Highlight