A04_2025_Elko_Rookie_School_Catering_SOW.docx

Elko District Rookie School Catering Purpose and Need: BLM Elko District is hosting a Firefighter Rookie School at the Spring Creek Horse Palace located at 670 Bronco Drive, Spring Creek, NV 89815. This location requires the firefighters and training staff to camp on site during the training. The location at the Horse Palace will require driving on flat-paved roads to access the site. BLM is looking for a catering company that can provide prepared, packaged meals for approximately 70 people to picked up at the vendor storefront before each meal. The catering company must also be able to accommodate for any special medical dietary needs.

Dates needed: June 9th – June 13th, 2025.

Number of Personnel: 70 Specific Requirements:

· Provide prepared, packaged meals in required numbers to be picked up at vendor storefront. Vendor storefront must be within 25 miles of the Spring Creek Horse Palace location.

Prepared meals must be ready for pick-up by the following times each day:

· Breakfast – 6:30 a.m.

· Lunch – 11:30 a.m.

· Dinner – 4:30 p.m.

All vendors must meet the following requirements:

· Provide all food and condiments required for each meal

· Provide coffee, water, and juice or lemonade drink at each meal

· Meals to be served with individual sealed containers

· Provide all utensils, plates, napkins, and cups for each individual meal

· Proper PPE to prevent spread of any virus

· Condiments must be single use individually packaged Meals Provided by Vendor:

X= Vendor needs to provide meals

Standard Meal Items:

The following list below is the required specifications of food items to be provided during an active fire incident. Due to this being a training operation the below specifications are not mandatory and are included to share as potential meal items to be provided. In conjunction with the meal items provided below, well balanced meals shall be served. 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.

4.2 Standard Menu Requirements

Standard menu items and quantities to be available per person in an actual fire situation are listed below for each type of meal.

4.2.1 Hot Breakfast:

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

4.2.1.2 Meat - 4 oz. (raw uncooked weight).

4.2.1.3 Bread or Hot cakes or French toast or Waffles - or equivalent starch (equal to 3 (1 to 1½ oz.) slices of bread.

4.2.1.4 Potatoes - 6 oz. or equivalent starch (see Section C 4.4.10).

4.2.1.5 Milk - 1/2 pint. Both white and chocolate milk shall be available.

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

4.2.1.7 Chilled 100% Fruit Juice - 5½ oz.

4.2.1.8 Cooked Cereal - 6 oz. (see Section C.4.4.5)

4.2.2 Hot-Can Breakfast:

Hot-can 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.

4.2.3 Cold-Can Breakfasts:

Cold-Can Breakfasts shall be packaged using Government furnished containers. A cold-can breakfast shall consist of cold breakfast food and shall contain the following items:

4.2.3.1 Dry Cereal - 2 individual serving boxes, 3/4 oz. each.

4.2.3.2 Breakfast Protein Item - One or more items with a combined weight of 4 oz.

4.2.3.3 Milk - 1/2 pint. Both white and chocolate milk shall be available.

4.2.3.4 Muffin(s) or equivalent - 3 oz.

4.2.3.5 Fresh (no apples or oranges) or Canned Fruit - 5½ oz. For variety 2 oz. of dried apricots, cherries, dates, mango, pineapple, pears, banana chips, peaches, prunes, raisins, or other dried fruit may be substituted (not to be used on a daily basis).

4.2.3.6 100% Fruit Juice - 5½ oz.

4.2.4 Additional Items for Hot Breakfast and Hot and Cold Can Breakfast In addition to the above, the items listed below shall be made available for the hot breakfast meals:

· Butter and margarine

· instant hot cereal

· jelly or jam

· peanut butter

· salt

· pepper

· sugar

· cream (or substitute)

· tea and hot chocolate

· Mustard, ketchup

· steak sauce Salt and pepper shall be provided in approved dispensers or original bottles in the dining tent area.

Appropriate items for hot and cold-can breakfast will be determined by the COURSE COORDINATOR.

Salsa, hot peppers, brown sugar and raisins or other dried fruit shall also be made available, in appropriate serving containers, not individually packaged.

Brewed coffee for hot can and cold can breakfasts shall be included at no additional cost if ordered by the COURSE COORDINATOR.

4.2.5 Sack Lunch

Regular and vegetarian sack lunches shall be provided as ordered by the COURSE COORDINATOR. Vegetarian sack lunches shall be prepared for the Ovo-Lacto vegetarian classification level and shall consist of the same quantities and items as regular sack lunches. Non-meat protein substitutes such as vegetarian lunch meats require COURSE COORDINATOR approval and shall be used on a limited basis in vegetarian sack lunches.

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.

NOTE: Pre-prepared sandwiches shall not be frozen.

Sack lunches shall consist of the following items:

4.2.5.1 Entree 1 - One Meat Sandwich (or Sandwich with Non-meat Substitute for Vegetarian)

(a) The sandwich shall be wrapped in plastic wrap or plastic bags.

(b) The sandwich shall contain two 1 to 1½ oz. slices of bread.

(c) The meat sandwich shall contain 3½ oz. sliced whole muscle meat or a combination of sliced whole muscle meat and cheese or equivalent vegetarian substitute. Ground meat, such as meatloaf or ground beef patties, may be allowed if approved by the COURSE COORDINATOR.

(d) Appropriate individually packaged condiments shall be provided and not be put directly on the sandwich.

4.2.5.2 Entree 2 - Variety Item

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. (Reference Section J.10 Definitions, Energy Bar)

NOTE: COURSE COORDINATOR may approve the following for variety on an occasional basis:

one supersized hoagie or submarine (salami and/or bologna may be used) having a combination of meat and/or cheese weighing 7 ounces used in place of Entree 1 and 2. Non-meat substitutes shall replace the meat in a vegetarian hoagie or submarine sandwich.

4.2.5.3 Fruit - The fruit shall be one apple (size 100 count) or one orange (size 88 count), or other fresh fruit of comparable size.

4.2.5.4 Dried Fruit - Factory-wrapped or resealable individually wrapped by the Contractor. This item shall have a minimum nutritional value of at least 200 calories. All ingredients shall be identified and attached to the product for easy identification. (Note: Most dried fruits have a caloric value of approximately 75 calories per oz.)

4.2.5.5 Factory-Wrapped or Resealable Individually Wrapped Snack - Two (2) or more snacks with a combined minimum nutritional value of at least 600 calories. It is preferred that these snacks be high in complex carbohydrate content. All ingredients shall be identified and attached to the product for easy identification.

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

4.2.5.7 Paper Napkin and Pre-Moistened Towelette - Two each.

4.2.6 Hot and Hot Can Dinners

4.2.6.1 Hot Dinners

Hot dinners shall include the items and quantities identified below:

a) Whole/Full Muscle Meat (Raw Weight)

b) Steak -10 oz. (boneless) or 14 oz. (bone-in), or

c) Beef - 10 oz. (boneless) or 14 oz. (bone-in), or

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

e) Pork - 10 oz. (boneless) or 14 oz. (bone-in), or

f) Lamb - 10 oz. (boneless) or 14 oz. (bone-in), or

g) Poultry - 8 oz. (boneless) or 14 oz. (bone-in), or

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

i) 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 Section C.4.7. 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. Pre-cooked meat shall meet equivalent weight of raw meat products.

(a) Non-Meat Protein - 4 oz.

(b) Vegetables - 4 oz.

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

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

(e) Milk - 1/2 pint. Both white and chocolate milk shall be available.

(f) Dessert - 4 oz.

(g) Self-Service Salad Bar shall contain:

(1) Five salad toppings,

(2) One tossed green salad with equal amounts of three types of leafy vegetables,

(3) Two prepared salads,

(4) One fruit or fruit salad,

(5) Three types of salad dressings (regular and/or low/non-fat),

(6) Three salad condiments.

4.2.6.2 Hot Can Dinners

Hot Can Dinners shall include the items and quantities identified below. All hot food items including salads shall be packed in Government furnished containers.

a) Whole/Full Muscle Meat (Raw Weight)

b) Steak -10 oz. (boneless) or 14 oz. (bone-in), or

c) Beef - 10 oz. (boneless) or 14 oz. (bone-in), or

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

e) Pork - 10 oz. (boneless) or 14 oz. (bone-in), or

f) Lamb - 10 oz. (boneless) or 14 oz. (bone-in), or

g) AG-024B-S-07-9001, Amendment 01 Page 29 Section C

h) National Mobile Food Services

i) Poultry - 8 oz. (boneless) or 14 oz. (bone-in), or

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

k) 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 Section C.4.7. 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.

(a) Non-Meat Protein - 4 oz.

(b) Vegetables - 4 oz.

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

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

(e) Milk - 1/2 pint. Both white and chocolate milk shall be available.

(f) Dessert - 4 oz.

(g) Two salads - 4 oz. each

(1) One tossed green salad with equal amounts of three types of leafy vegetables with three salad toppings with three types of salad dressings (regular and/or low/non-fat) and

(2) One prepared salad.

4.2.6.3 Additional Items for Hot Dinners and Hot Can Dinners – In addition to the above, the items listed below, shall be made available for the hot dinner meals: Butter and margarine, jelly or jam, peanut butter, mustard, ketchup, steak sauce, salt, pepper, sugar, cream (or substitute), tea and hot chocolate. These items shall be individually packaged. Mustard, ketchup, steak sauce, salt, and pepper shall be provided in approved dispensers or original bottles in the dining tent area. (Appropriate items for hot and cold-can breakfast will be approved by the COURSE COORDINATOR.)

Salsa and hot peppers shall also be made available, in appropriate serving containers, not individually packaged. Brewed coffee for hot can dinners shall be included at no additional cost if ordered by the COURSE COORDINATOR.

4.4 Menu Variety (See 4.1.2)

Contractor Bi-Weekly Menus (see Section J) shall be approved by the COURSE COORDINATOR in advance. Menu items shall provide variety daily as to the types of meat and bread used in sandwiches, other sack lunch entrees, snacks, juices and other meal items served. Menus may include a wide variety of recipes.

Pre-cooked items after the fourth meal must be approved by the COURSE COORDINATOR and shall be approved on a limited basis only. If meat is an ingredient of a pre-cooked item, the meat portions per meal must meet the meat quantity standard defined in C.4.2.1 and 4.2.6.1. Entrees such as stew, lasagna, spaghetti, linguine, chili, chicken chop suey or casseroles may be used as approved by the COURSE COORDINATOR.

The following are examples of variety options:

4.4.1 Meat

(a) Beef

(1) Steaks - rib, loin, T-bone, New York, sirloin, cubed, filet and pepper steak.

(2) Roast - Prime rib and sliced roast.

(3) Short Ribs - baked, broiled and barbecued.

(4) Ground Beef - lasagna, meat loaf, meatballs in spaghetti sauce and ground beef patties.

(b) Pork

(1) Chops - loin cut, spare-ribs, country style ribs and barbecued.

(2) Roast - sliced and tenderloin.

(3) Ham - sliced.

(4) Sausage

(c) Lamb

(1) Chops - grilled and barbecued.

(2) Roast - sliced.

(d) Poultry

(1) Sliced, or whole pieces or parts (such as breast, thigh or leg).

(e) Fish - grilled, baked fillets or steaks.

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

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

4.4.2 Eggs - Fried, hard-boiled, poached, omelets or scrambled.

4.4.3 Bread and Equivalent Starches - wheat, white, 7-grain, rye, pumpernickel, French, garlic, biscuits, muffins, rolls, croissants, bagels, cornbread, donuts, sourdough, tortilla, and pita pocket.

4.4.4 Dry Cereal - Varieties of flaked, toasted, or baked cold cereals and granola.

4.4.5 Hot Cereal - Oatmeal or grits, Cream of Wheat®, etc.

4.4.6 Fruit - oranges, tangerines, apples, bananas, grapes, pears, peaches, plums, nectarines, grapefruit, or melons.

4.4.7 Dried Fruit - apricots, cherries, dates, mango, pineapple, pears, banana chips, peaches, prunes, raisins or other dried fruit.

4.4.8 Vegetables - broccoli, cauliflower, asparagus, corn, peas, green beans, mixed vegetables, etc.

4.4.9 Non-Meat Protein - BBQ beans, vegetarian patty, vegetarian hot dog, Tofu, beans, soybean product, bean burritos, peanut butter, cheese, tempeh, quinoa, hummus.

4.4.10 Potatoes and Equivalent Starches - baked, mashed, fried, boiled, scalloped, rice, stuffing, pasta, sweet potatoes, or yams.

4.4.11 Juice - orange, tomato, grape, V8 type, apple, cranberry, or pineapple.

4.4.12 Sandwich Meat and/or Cheese - ham, corned beef, roast beef, turkey, pork, beef pastrami, chicken, cheddar, Swiss, or other natural cheese, excluding American processed cheese.

4.4.13 Salad Bar -

a) Salad Toppings - kidney, garbanzo or pinto beans; carrots, mushrooms, celery, cauliflower, green/red bell peppers, broccoli, cheese, cottage cheese, beets, peas, tomatoes, eggs, cucumbers.

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

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

d) Fruit - melons, peaches, grapes, bananas, strawberries, pears, applesauce or seasonal fruit.

e) Salad Dressings - regular and low/non-fat French, Ranch, Italian, vinaigrette, Thousand Island, Blue Cheese, etc.

f) Salad Condiments - croutons, wheat nuts, sunflower seeds, crackers and taco chips, bread sticks, olives, pickles, or other fresh pickled or marinated vegetables.

4.4.14 Dessert - cakes, cookies, pies, cobblers, puddings, pastries or ice cream.

4.4.15 Tea - black, herbal, green, and spiced. Flavored tea may be served in addition to regular tea at the Contractor's option

4.4.16 Milk - white, (Whole, 2%, Skim), and Chocolate.

4.4.17 Snack Varieties - Candy bars, bagged candy, trail mix, cookies, brownies. Granola bars, energy bars, fresh vegetables, pretzels, shelled nuts. Factory packaged meats such as dried meats, sausage, pepperoni, jerky, etc., are acceptable.

Processed cheese and cheese food products are allowed for this item only. The Government retains its full right to reject any product offered under this paragraph if the quality of the product is rejected by users.

For variety two different products shall be used each day.

4.5 Cooking Requirements - All foods shall be cooked to minimize health hazards in accordance with the requirements below and the current FDA Food Code.

4.5.1 Ground Meat, Pork, Poultry Lamb and Fish - All ground meat, pork, poultry, lamb and fish shall be cooked well done to the minimum internal temperature defined in the current FDA Food Code or higher with temperature tested in the product’s thickest part.

4.5.2 Whole Muscle Beef - Roast beef for sandwiches and cube steaks shall be well done.

Beef roast or steaks for dinner meals may be medium rare to well done, as approved by the COURSE COORDINATOR.

4.5.3 Fresh Eggs - Fresh eggs may be cooked to order. Fresh eggs cooked to order shall be cooked to heat all parts of the egg to the minimum internal temperature defined in the current FDA Food Code or higher. Boiled eggs shall be well done.

4.6 Serving Container Requirements

4.6.1 Milk - Shall be available in individual cartons, approved milk dispensers, or must be served from cartons or jugs.

4.6.2 Juice - Shall be available in individual pop-top cans, non-crushable paper/foil-type containers and resealable plastic bottles. Approved dispensers may be used.

4.6.3 Desserts - Shall be either served at the serving line, or in individually wrapped dishes, or covered for protection from contamination if served at a dessert bar.

4.6.4 Salad Dressing and Condiments - Shall be available in individual packets, approved dispensers, or original bottles. Salsa and hot peppers shall be served in approved containers at the salad bar.

4.6.5 Bread - Shall be either served at the serving line or covered for protection from contamination if available at a salad bar. Tongs are required for self-service.

4.6.6 Dry Cereal - Cold cereal shall be available in individual boxes or in approved bulk dispensers.

4.7 Food Quality Standards

4.7.1 Meat, Poultry, and Fish

4.7.1.1 Beef - Fresh or fresh frozen whole/full muscle USDA inspected, USDA Choice or better with ¼ inch trim, (lower grades of beef, including "no roll/select", are not acceptable). No more than 15% pump in all USDA Choice pre-cooked and/or further processed beef items with the exception of corned beef brisket which may be 20%. The term “whole muscle” in this section shall mean whole muscle or sliced from whole muscle. No soy additives shall be included in beef products.

4.7.1.2 Ground Beef - USDA inspected 100 % ground beef or ground beef patties meeting USDA ingredient and labeling requirements, not to exceed 20% fat. Need not be USDA Choice.

4.7.1.3 Beef for Sack Lunches - USDA inspected, need not be USDA choice. Whole/full muscle, flats, top and bottom rounds and eye of the round only (no shoulder cuts allowed). Pre-cooked further processed beef or cured beef such as corned beef or pastrami may be used. No soy additives shall be included in beef products. (No more than 15% pump in all precooked, further processed, or cured beef items, with the exception of corned beef brisket and pastrami, which shall not exceed 20% pump.) Roast beef for sandwiches shall be well done and not appear to have a “green sheen”.

4.7.1.4 Pork - USDA inspected, USDA Grades 1-4. Bacon, sausage and whole/full muscle pork items. Whole/full muscle cured ham and natural juices or cured ham with water added not to exceed 15% pump (ham and water product, ham with water and isolated soy protein added and turkey-ham is not allowed).

4.7.1.5 Cornish Game Hens - Whole/full muscle, USDA inspected, need not be USDA Grade A.

4.7.1.6 Poultry - Whole raw chicken shall be obtained from USDA inspected facilities and shall be USDA Grade “A” whole/full muscle. Cut raw chicken product shall be obtained from USDA inspected facilities and may be USDA Grade “A” or equivalent. Cooked product that does not have a USDA grade shall have been obtained from USDA inspected facilities and purchased from among the supplier’s top-quality labels. Acknowledgement of top-quality (Best Label) and equivalent products do not necessarily constitute acceptance as an end product if that product is otherwise objectionable in appearance, taste or quality. Processed or precooked turkey shall not exceed 3 lobes per product of breast meat only. No more than 15% pump in all processed or precooked poultry items. (No chunked, chopped and/or formed product allowed).

4.7.1.7 Lamb - USDA inspected; USDA Choice or better; fresh, whole/full muscle. No more than 15% pump in all USDA Choice pre-cooked or further processed lamb items. No soy additives shall be included in lamb products.

4.7.1.8 Fish - Whole muscle steaks or fillets (no chunked, chopped, formed, pressed or imitations).

4.7.2 Dairy Products - Pasteurized, USDA Grade A or better.

4.7.3 Cheese - Natural cheese. No imitation cheese, cheese product, cheese food, or cheese spread allowed except in factory wrapped – commercially available products like burritos, Hot Pockets®, chimichangas, etc., needed for lunches and cold can breakfast. Also, see 4.4.12. The Contractor shall use natural cheese if these items are made at the incident.

4.7.4 Fresh Shelled Eggs - USDA inspected, Grade A.

4.7.5 Frozen or Liquid Whole Egg(s) - USDA inspected and pasteurized. No egg product.

4.7.6 Canned Vegetables - US No. 1 or equivalent (top label).

4.7.7 Canned Fruits - US No. 1 or equivalent (top label).

4.7.8 Fresh Fruits and Vegetables - First Quality. When grading is available, fruit in the sack lunches must be U.S. No. 1 or better. The Contractor shall provide documentation that validates that the quality of the product is equal to U.S. No. 1 or better. Containers, cases, and crates shall be marked for grade.

4.7.9 Frozen Fruits and Vegetables (All Meals) - Grade A.

4.7.10 Juice - 100% fruit juice, 100% fruit juice blend; 100% vegetable juice.

All juice must be pasteurized.

4.7.11 Dry Cereal (Breakfast) - Vitamin enriched.

4.7.12 Canned Goods and Prepared Items for Sack Lunch (Second Entree Only) - Top label or equivalent. All burritos or similar product containing meat shall be USDA inspected.

4.7.13 Bread - Enriched or whole grain.

4.7.14 Coffee - High quality, Columbian or better.

4.7.15 Tea - High quality.

4.7.16 Oil - Pure vegetable oil and/or olive oil, no trans fats.

4.7.17 Prepared Salads - High quality.

4.7.18 Canned Tuna Fish - Chunk Light Tuna, Dolphin-safe, and water packed.

4.7.19 Beef Jerky - Sliced dried beef.

D.1 SACK LUNCHES – GENERAL

1.1 Lunches shall be bagged in heavy-duty paper sacks to protect the lunch.

1.2 The Government must be able to distinguish between vegetarian and regular sack lunches by use of different colored bags. Brown bags shall be used to designate regular lunches.

1.3 Individual sack lunches shall be packed in cardboard boxes holding exactly 10 lunches in each box.

1.4 Sandwiches shall be packaged in plastic sandwich bags or other packaging. The packaging shall keep the sandwiches intact and/or not excessively add to waste disposal; (i.e., no Styrofoam).

1.5 Sandwiches ordered as supplemental items shall be individually wrapped in a Ziploc® type sandwich bag.

1.6 Snack items must be individually wrapped with labels that clearly list all ingredients contained in the package.

D.2 SACK LUNCH AND SUPPLEMENTAL SANDWICHES

2.1 The COURSE COORDINATOR shall determine how long sack lunches and supplemental sandwiches may be held after preparation. The consume by date is generally within 24 hours of preparation date.

A longer or shorter period of time may be deemed appropriate by the COURSE COORDINATOR depending on refrigeration or storage conditions utilized.

2.2 Sack lunches shall be marked "Consume by (date and time, i.e. mm/dd, 00:00)."

2.3 Sack lunches prepared off site shall be approved by the COURSE COORDINATOR in advance. The sack lunches made off site shall be stamped or labeled, "Consume by (date and time, i.e. mm/dd, 00:00)."

2.3.1 Boxes containing lunches prepared off site shall be labeled or marked with the sandwich preparation date and time. "Prepared on (date and time, i.e. mm/dd, 00:00)."

2.4 Supplemental Meat and Non-Meat Sandwiches – Shall be stamped or labeled "Consume by (date and time, i.e. mm/dd, 00:00)."