ATCH_1_Meal_Requirements_Statement.docx

MEAL REQUIREMENT STATEMENT

Regional Training Institute (RTI) Camp Dodge Joint Maneuver Training Center, Johnston, IA

1. GENERAL. The Iowa Army National Guard’s Regional Training Institute (RTI) has a requirement for catered meals to be delivered on various dates in support of RTI training events. Contractors shall provide the meals in accordance with the following minimum requirements outline below

2. SERVING LINE SET-UP. All catered meals shall be set up in buffet-style serving lines. The contractor, along with the unit Food Services NCO (or unit’s designated personnel) shall set up a serving line to accommodate the headcount and meal period designated. Typically, only one (1) serving line is required. However, in cases of unusually large headcount, two (2) serving lines may be requested. Contractor along with the unit Food Services NCO (or unit’s designated personnel) shall have serving line(s) set up in the designated location and be ready to serve by the beginning of the specified meal times. The location will typically be available for contractor to set up approximately 30 minutes prior to mealtime. The Food Services NCO (or unit’s designated personnel) shall ensure food on the serving line is replenished throughout the meal period. The Food Services NCO (or unit’s designated personnel) shall ensure the serving line is maintained in a clean and sanitary condition throughout the meal period, and is responsible for cleaning the serving line at the conclusion of the meal period. The Food Services NCO (or unit’s designated personnel) is responsible for the set-up and tear-down of the dining area, for serving the meals and beverages in the appropriate portion sizes, and for cleaning the dining area. Note: Authorized portion sizes are provided in TM 10-412.

3. GOVERNMENT FURNISHED EQUIPMENT. The Government will provide an adequate number of tables/equipment to set up the serving line(s), and the tables and chairs for the dining area. Government equipment or appliances will NOT be provided for contractor use; electrical service and water will NOT be provided to the contractor for use in providing meals.

4. CONTRACTOR FURNISHED EQUIPMENT. The Contractor shall provide all containers, dispensers and serving utensils required for serving meals. The contractor shall provide disposable 12” dinner plates, bowls, cups, napkins and eating utensils in a quantity appropriate for the specified headcount. The contractor shall provide all equipment and materials necessary for the preparation, storage, serving and removal of food.The contractor is responsible for the heat and cooling sources to maintain food at appropriate temperatures.

5. MEAL TIMES AND LOCATIONS. Meal locations and serving times for this requirement are as follows:

5.1. Location: Joint Maneuver Training Center Camp Dodge, BLDG M-7, 7105 NW 70th Ave, Johnston Iowa, 50131-1824

5.2. Meal serving times: Breakfast is served from: 0630 to 0730 Lunch is served from: 1130 to 1230 Dinner is served from: 1700 to 1800

NOTE: Contractor shall be required to occasionally separate a number of meals for delivery to the field by RTI personnel.

6. CONTRACTOR PERSONNEL. The contractor shall furnish enough personnel to assist in the set-up of buffet-style serving lines prior to the meal serving periods. Contractor personnel shall assess food temperatures immediately upon delivery to ensure hot item temperatures are at 135 degrees Fahrenheit or above and cold item temperatures are at 41 degrees Fahrenheit or below throughout the set-up period. The unit’s Food Service NCO (or designated personnel) shall be present to verify, document and log the food temperatures at the time the contractor assesses the temperatures.

6.1. Employee status and appearance. The Contractor shall ensure all personnel’s appearance who are present and assisting with the food delivery and setup is in accordance Iowa Code Chapter 137F and AR 30-22 Army Food Program, 3-44. Contractor personnel are required to wear cloth face coverings when they cannot maintain six (6) feet of physical distance.

7. FOOD SAFETY REQUIREMENTS. The contractor shall deliver all food in insulated containers adequate to maintain proper temperatures for the entire meal period. Contractor shall deliver food in a clean, covered vehicle. Food shall be maintained at safe temperatures, in accordance with Army Technical Bulletin Medical (TB Med) 530, Tri Service Food Code. At a minimum, hot items shall be maintained at 135 degrees Fahrenheit or above and cold items shall be maintained at 41 degrees Fahrenheit or below throughout the set-up and serving period. Contractor shall provide food thermometers to leave on-site for the Food Service NCO (or designated personnel) to monitor food temperatures throughout the meal period. All involved parties shall comply with all National Food Code, ServSafe, and other applicable federal/state/local health guidelines. In cases where TB Med 530 and the Food Code differ, the more stringent requirement shall apply

8. MENUS. Contractor will be provided with the specific RTI menus, to include entree, starch, vegetable, bread, dessert, salad, and beverages (Due to COVID-19, beverages are required to be individual portions only, except for coffee). Contractor may propose deviations (substitutions) of menu items only if they meet the conditions identified in paragraphs 9.2 through 9.2.1.8 of this PWS. Contractor shall prepare meals at least to the minimum standards of the Index of Recipes Armed Forces Recipe Service (TM 10-412), and provide an adequate quantity of food to serve the anticipated headcount following serving/portion sizes identified in the TM 10-412. The TM 10-412 can be found at:

http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf.

8.1 Condiments. Contractor will provide individualized portion condiments (salt, pepper, barbeque sauce, mayonnaise, mustard, ketchup, salad dressing, etc.) appropriate for the meal being served.

Condiments shall be individually packaged.

8.2 Deviations. Catering contractors may suggest deviations from the proposed menus only in accordance with the deviation allowances identified below.

All requested deviations shall be submitted with the contractor’s quotation, and will be routed through the Contracting Officer for written approval of the State Food Program Manager. Approved deviations will be incorporated into the contract/purchase order. Once the contract/purchase order has been issued, no further deviations or substitutions are authorized.

8.2.1. Deviation Allowances:

8.2.1.1. Entrée. No deviations will be considered.

8.2.1.2. Starch. A deviation of a starch item in different preparation style may be considered. For example, mashed potatoes may be proposed as a substitute for scalloped potatoes, French fries, or another potato dish. Pasta or rice may not be proposed as a substitute for potatoes.

8.2.1.3. Vegetable. A deviation of a vegetable of a different type that is complementary to the main entrée may be considered. For example corn, beans or broccoli may be proposed as a substitute for green beans. A fruit or starch may not be proposed as a substitute for a vegetable.

8.2.1.4. Salad. No deviations will be considered.

8.2.1.5. Bread. A deviation of bread of a different type may be considered. For example dinner rolls may be proposed as a substitute for sliced bread. However, if Garlic Bread is specified in the menu it may not be substituted with another type of bread.

8.2.1.6. Dessert. A deviation of a dessert of a different type may be considered. For example carrot cake or white cake may be proposed as a substitute for chocolate cake. However, fruit, cookies, Jell-O™, or cinnamon rolls may not be proposed as a substitute for cake.

8.2.1.7. Beverage. Individual serving sizes only (except for coffee). No deviations will be considered.

8.2.1.8. Deviations shall be reviewed separately for each catered meal requirement. Contractors shall not assume that a deviation that is approved for one contract/purchase order will be approved in subsequent contracts/orders.

9. HEADCOUNT (QUANTITY). See Attachment #2 for daily headcounts and menus

9.1 HEADCOUNT DOCUMENTATION. All soldiers shall be accounted for on a headcount roster prior to receiving their meal. At the end of the meal period, the Unit Point of Contact (POC) or Unit Commander shall document the total headcount, and obtain the contractor representative’s concurrence/non-concurrence. The Unit POC or Commander and the contractor representative shall sign or initial the roster. A copy of the completed/signed roster for each meal shall be submitted to the Food Service Manager and the Contracting Officer no later than the close of business on the day the last meal is served. The headcount roster shall be the supporting documentation for the Wide Area WorkFlow (WAWF) Invoice and Receiving Report.

9.2 EXCESS FOOD.

If the actual headcount is lower than the quantity of meals ordered, the contractor may allow seconds until all food is consumed up to the contracted number of meals. Any food remaining after all soldiers have eaten shall remain on site, and shall not be removed from the Government installation.

10. GOVERNMENT POINTS OF CONTACT (POC’s)

10.1. CONTRACTING OFFICER. The Contracting Officer is the ONLY person authorized to make changes in the terms and conditions of the contract. The vendor shall contact the unit’s designated P.O.C. identified on the contract who, in turn, shall contact the Contracting Officer before making any changes requested by the contractor, Unit POC, or any other unit personnel. The Contracting Officer for this acquisition is:

Mr. Dan Collins

Office Phone: (515) 252-4647

Email: daniel.w.collins.mil@mail.mil

10.2. STATE FOOD PROGRAM MANAGER (POC). The State Food Program Manager POC’s are:

10.3. UNIT POINT OF CONTACT (POC)/ COMMANDER. The contractor shall coordinate delivery of meals with the Unit POC identified in the contract. In the absence of the Unit POC, the Unit Commander may coordinate with the contractor staff. The Unit POC, Unit Commander, and other unit personnel are NOT authorized to make any changes to the terms and conditions of the contract. The Unit POC/Commander shall call the Contracting Officer listed above BEFORE requesting any changes to the contract. The Unit POC shall be the primary liaison with the caterer staff for the duration of the contract. The Unit POC for this requirement is:

11. APPLICABLE GUIDELINES/REGULATIONS. The following guidelines and/or regulations are applicable to this requirement.

Title Responsible Agency/Organization / URL

AR 30-22 Army Food Program, U.S. Army 3-44, Catered Meals http://www.apd.army.mil/epubs/DR_pubs/DR_a/pdf/web/r30_22.pdf

FDA Food Code U.S. Food and Drug Administration (FDA) http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm

Iowa Code Chapter 137F Iowa Food and Consumer Safety Bureau https://www.legis.iowa.gov/docs/code/137F.pdf

Tri Service Food Code U.S. Department of Defense (Army, Air Force, Navy) http://www.quartermaster.army.mil/jccoe/TB_MED_530_SEP_2014.pdf

Index of Recipes Armed Forces Recipe Service (TM 10-412) U.S. Army http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf

12. BILLING. Invoices shall be submitted electronically via the Wide Area WorkFlow (WAWF) application within the Procurement Integrated Enterprise Environment (PIEE) suite at https://wawf.eb.mil. An invoice may be submitted for each meal, or for a combination of meals, at the contractor’s discretion, after meals have been delivered.