Attachment 1 - CENTRAL NJARNG STATE BPA FOOD SERVICE SOW.pdf

STATEMENT OF WORK: CENTRAL REGION NEW JERSEY NATIONAL GUARD

CATERED MEALS BPA

I. References:

a. AR 30-22, The Army Food Program

b. DA PAM 30-33, Operating Procedures for the Army Food Program

c. AR 40-25, Nutrition Standards and Education

d. FDA Food Code, dated 2013

e. USDA Choose MyPlate.gov

f. TB MED 530

II. Project Scope: Provide high quality (Delivered) catered meals in support of the New Jersey Army National Guard. Requirement includes a combination of daily, hot breakfast, hot or cold lunch and hot dinner meals. The daily menu will be in accordance with the above references and industry standard, commercial restaurant menu guidelines. The vendor will follow the required menu outlines which will include required components for a nutritionally balanced meal that contain wholesome and nutritious products, and follow the USDA Choose My Plate guidelines. The vendor will follow and be in compliance at all times with food sanitation and food safety guidelines found in the FDA Food Code dated 2013.

III. Breakfast menus will consist of the following:

1. Choose one for 100% of headcount:

Breakfast casserole entrée: 8 oz./serving

Scrambled eggs: 6-7 oz./serving

2. Vendor choice for 100% of headcount:

Bacon: 3 piece/serving

Ham: 4 oz./serving

Sausage Patty/Links: 4 oz./serving

Turkey Sausage: 4 oz./serving

Creamed Gravy: 8 oz./serving with appropriate bread product

**The breakfast meat must be rotated every four days**

3. Vendor choice for 100% of headcount:

Pancakes: 2/serving

French toast: 2/serving

Waffles: 2/serving

Coffee Cake: 1/serving

English Muffins: 1/serving

Biscuits: 1/serving

Bagels: 1/serving

**In addition to bread choice above, there must always be a variety of both white and wheat sliced sandwich bread for breakfast toast available**

4. Vendor choice for 50% of headcount for each item listed below:

Fresh fruit (bananas, apples, and oranges)

Hot and Cold Cereal assortment

Assorted individual yogurt: 6-8 oz./serving

5. Milk must be 1%, a variety of white and chocolate (8 oz. servings) for 100% of the headcount.

6. Orange juice must be offered at every breakfast meal (8 oz. servings) for

100% of the headcount.

7. Hot coffee and hot water 10 oz. /serving, individual hot chocolate packets, and individual tea bags for 60% of the headcount.

IV. Lunch menu will consist of the following:

A. Cold lunch meals will consist of a portable to-go type meal. Lunches will be prepared same day as delivery. All to-go meals will consist of the following:

1. Cold sandwich variety for 100% of the headcount:

Variety of bread/tortilla/wrap

6 oz. meat/serving

Romaine/ spinach/ spring lettuce

Tomato

Cheese: 1/serving

Individual condiments (mayonnaise & mustard)

**Two peanut butter & jelly sandwiches may be substituted for one meat sandwich

2. Starch variety for 100% of the headcount:

Single serve chips

Single serve potato salad

Packaged crackers

Granola/oatmeal bar

Mixed nuts/trail mix

Pretzels

Popcorn

3. Vendor choice for 75% of the headcount:

Fruit cup/individual applesauce: 6 oz.

4. Vendor choice for 100% of the headcount:

Bottled water

Gatorade

Fruit drink

B. Hot Lunch meals will consist of the following:

1. Vendor choice for 100% of the headcount for each item listed below:

Protein (beef, chicken, pork, fish): 6-7 oz./serving

Starch (potatoes, rice, noodles): 6 oz./serving

Cooked vegetables: 8 oz./serving

Salad (green leafy): 2 c./serving

Bread product (sliced bread, dinner rolls): 1 slice/serving

2. Vendor choice for 75% of the headcount:

3. Vendor choice for 100% of the headcount:

V. Dinner meals will consist of the following:

1. Vendor choice for 100% of the headcount for each item listed below:

Protein (beef, chicken, pork, fish): 6-7 oz./serving

Starch (potatoes, rice, noodles): 6 oz./serving

Cooked vegetables: 8 oz./serving

Salad (green leafy): 2 c./serving

Bread product (sliced bread, dinner rolls): 1 slice/serving

2. Vendor choice for 75% of the headcount:

3. Desserts must be a variety of cookies, pie, cakes, brownies, apple/cherry crisp or like items: one serving per plate per diner meal

4. Vendor choice for 100% of the headcount:

5. Hot coffee and hot water 10 oz. /serving, individual hot chocolate packets, and individual tea bags for 60% of the headcount.

VI. All meals must have the required condiments that complement the specific meal/items in the meal. These condiments must be single serve items (i.e. salt, pepper, and salt substitute, a variety of salad dressings, individual butter, sugar, creamers, hot sauce, BBQ sauce, ketchup, mustard, and mayonnaise).

VII. Vendor shall be responsible for providing single service paper plates, eating utensils disposable hot and cold drinking cups, and paper napkins and associated single service condiments that complement the meal for all meals.

VIII. Meals may NOT be served buffet and/or full service style.

IX. Vendor shall prepare meals in a certified kitchen and shall possess all appropriate and applicable cities, county and state licenses and permits to prepare and serve food.

X. Contract performance shall be subject to food and health inspections from the appropriate department of the city, county, state and federal agency where food is being prepared and served for the duration of contract performance.

XI. Vendor shall accommodate personnel requiring special meals due to food allergies or religious practices when identified at the onset of the order.

XII. Cost of catered meals shall include all costs associated with transporting and preparation. Gratuity is prohibited.

XIII. If refrigerated or warming units/equipment is not utilized for proper temperature storage of food and to serve meals and drinks, the vendor shall provide sufficient quantities of ice and/or adequate equipment necessary to maintain temperatures for the proper storage/serving of food and drinks.

XIV. Items NOT allowed on the MENU are as follows: Carbonated Beverages, Pizza, Salads used as main entrée, Breakfast Bagel bar, Taco bar, candy bars, candy, Fish sandwiches, Chicken Sandwiches, and pre-packaged lunch or breakfast sandwiches.

XV. Vendor shall be responsible to identify and cook Potentially Hazardous Food

(PHF) until proper internal cooking temperatures have been reached IAW the FDA Food Code dated 2013, and provide the means to properly hold hot food at 135-140 degrees during transportation and during serving of the meal. Vendor must keep cold foods that need to be served or held at 41-35 degrees during transportation and serving of meal as per the FDA Food Code dated 2013.

XVI. Requirements/Evaluation Factors for Catered Meals:

The below are guidelines the vendor shall use to purchase the quality of food that is required for the raw subsistence that is used to prepare the government meals.

1. Beef: USDA Choice minimum required grade. Ground beef 90% lean/fat ratio.

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

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

4. Variety Meats & Sausage: USDA #1 minimum grade /brand required for all products and all products must be processed in USDA-Certified Facilities.

5. Eggs: USDA AA Grade; size large minimum required grade/brand for all egg and egg products.

6. Frozen Foods: Fancy Grade 1 minimum required grade/brand for all frozen vegetables.

7. Produce: USDA #1 minimum grade/brand required for all fresh produce.

8. Canned Fruits/Juices: Grade A Choice Fruit minimum required grade.

9. Allergens – Effective January 1, 2006, the Food Allergen Labeling and Consumer

Protection Act (FALCPA) requires that the 8 major food allergens be listed in simple language (e.g. “milk” instead of “casein”) on all packaged food. The eight (8) major food allergens identified by FALCPA are:

Milk

Eggs

Fish (e.g. Bass, flounder, Cod)

Crustacean shellfish (e.g. Crab, Lobster, shrimp)

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

Peanuts

Wheat

Soybeans

XVII. Menu items, recipes and food products selected for use by the vendor will have food allergens removed to the fullest extent as possible. The vendor shall be held liable if food allergens are not identified and or removed prior to meal consumption.

XVIII. New Jersey Army National Guard serving times for the above periods will be subject to change pending the Units training schedule and unforeseen training events.

XIX. The government shall be required to give the vendor a minimum of 24 hours’ notice of any headcount or time changes prior to the first meal served on any date.

XX. Unit point of contact will coordinate directly with the awarded vendor to discuss delivery times, delivery address, and verify the headcount. The unit point of contact is not permitted to make any other changes to the contracted items.

CENTRAL REGION NJARNG

LOCATION ADDRESS UNIT

Kitchen

Y/N

Head

Count

Flemington 422 State Route 12 Flemington B-Battery 3-112th Field Artillery 45

Woodbridge

625 Main Street Woodbridge

117th Combat Sustainment Support

Battalion

C-Co 2-113th Infantry Battalion

Y

Somerset

1060 Hamilton Street, Somerset

HHD 42D Regional Support Group

50th Chemical Company

50th financial Management Company

250th Finance Detachment

350th Finance Detachment

Lawrenceville

101 Eggerts Crossing Road, Lawrenceville

44th Headquarters Infantry Brigade

444th Public Affairs Detachment

C-Co 104th Brigade Engineer Battalion

Freehold 635 Business Park Drive, Freehold B-Co 1-114th Infantry Battalion

Det 1 HHB 3-112th Field Artillery

Sea Girt

100 Camp Drive, Sea Girt

Regional Training Institue

154th Water Purification Company

Recruiting and Retention Command

Medical Management Unit

Medical Command

63rd Army Band

Westfield 500 Rahway Avenue HHT 1-102nd Cavalry

D-Co 250th Brigade Support Battalion Y