Attachment 1 - G-CO 114TH IN SOW.pdf

STATEMENT OF WORK

STATEMENT OF WORK (Catered Meals)

1. 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

2. Project Scope: Provide high quality (Delivered) catered meals in support of the New Jersey Army National Guard to 1 identified location. Provide a combination of daily, hot Breakfast and Dinner meals. The daily menu will be in accordance with the above references and industry standard, commercial restaurant menu guidelines. The contactor 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 contractor will follow and be in compliance at all times with food sanitation and food safety guidelines found in the FDA Food Code dated 2013.

A. Breakfast menus will consist of Scrambled eggs, the scrambled eggs serving size shall be 6-7 oz. The breakfast meat selection (Bacon, ham, sausage patties or links, turkey sausage patties or links. Breakfast meat serving size is a 4 ounce serving of ham, sausage patties or three pieces of bacon per plate. One serving of a bread product will be served during the breakfast period. Bread products are defined as pancakes, French toast, waffles, coffee cake, English muffins, biscuits and bagels. The serving size of pancakes, French toast, and waffles is two pieces each plate. Fresh fruit will be available daily for 50% of the projected Breakfast headcount. Acceptable fruits selection such as banana’s, apples and oranges may be used. Individual Yogurt, assorted flavors (6 to 8 oz servings) for 50% of the projected Breakfast Headcount. Milk offered during breakfast will be 1%, a variety of white and chocolate (8 oz servings) for 100% of the headcount shall be made available. Fruit juice Apple or Orange will be offered at every breakfast meal (8 oz servings) for 75% of the projected Breakfast headcount. Hot Coffee 10 oz serving for 60% of the projected Headcount.

B. Dinner meals will consist of 6-7 oz’s of Protein; will rotate meat products such as Beef, Chicken, pork, and fish as one of the meat entrees daily. Starch will be 6 oz serving (potatoes, rice, noodles or like products). Vegetables will be 8 oz servings (green beans, corn, mixed vegetables, bake beans or like items). Salad (Green leafy) serving size will be 2 cups (Romaine, Spinach or Iceberg Lettuce) must have at least 3 to 5 other items offered to go with salad, such as tomatoes, onions, peppers, ect. Bread products will be assorted variety of sliced sandwich breads, or dinner rolls or similar like products. Serving size is one each. One serving of a bread product will be served during the Dinner period. Desserts will be a variety of (Cookies, pie, cakes, brownies, apple/cherry crisp or like items), one serving per plate per diner meal. Fresh fruit will be available daily for 50% of the projected Lunch headcount, OR If canned fruit is used then the canned fruit serving size is 6 ounces and should be for 100% of the headcount.

Acceptable fresh fruits selection such as banana’s, apples and oranges may be used.

Cold Beverages will be made available, Powdered beverage drink will be mixed and available for diners’ 8 oz serving size, this includes but is not limited to Tea, Gatorade, kool-aid, etc. Ice water should be made available at the lunch meal. Carbonated Beverages are not allowed. Hot Coffee 10 oz serving for 60% of the projected Headcount.

C. All meals will have required condiments that complement the specific meal, these will be single service items Salt, Pepper, Salt Substitute, a variety of Salad Dressings with a minimum of 2 Fat Free dressings, individual Butter, Syrup, Sugar, Assorted Flavored Creamers, Hot Sauce, BBQ Sauce, Ketchup, mustard, Mayonnaise.

D. 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, pre- packaged sandwiches or entrees.

E. Contractor 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. Hot Food must be delivered at a minimum of135 degrees or above during transportation and during serving of the meal. Contractor will be required to keep cold foods that need to be served or held at 41 degrees or below during transportation and serving of meal as per the FDA Food Code dated 2013.

3 Requirements/Evaluations Factors for Catered Meals:

a. Contractor 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.

b. Meals may be served buffet and/or full service style.

c. Contractor 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.

d. 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.

e. Contractor shall accommodate personnel requiring special meals due to food allergies and/or religious constraints when identified with a 24 hour notice prior to the meal being prepared, and then once identified prepare a special meal or meals thereafter.

f. Soldiers may require a special meal, due to religious traditions: No Pork. Prepare alternate meal for the number of identified Soldiers that require an alternate.

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

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

4 Subsistence Purchasing guidelines:

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

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

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

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

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

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

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

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

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

4.1. 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:

1) Milk

2) Eggs

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

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

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

6) Peanuts

7) Wheat

8) Soybeans

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

5. 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. Contractor will need to be flexible and support the training mission or unforeseen events.

5.1 Required advanced notification of number or time changes for meals. POC/COR is required to give the contractor a minimum of 24 hours’ written advance notice of any headcount or time changes prior to the first meal served on any date IAW this contract. A minimum of 8 hours’ advance notice of meal numbers and/or time changes thereafter for all of the following

The Unit POC will coordinate meal times directly with Contractor.

POC: Erich, Lingelbach, Erich Cell: 908-528-2486

Alternate POC: Andrew Rott Cell: 609-780-2486

Delivery Address: COL Victory 3700 Circle Dr, Trenton NJ 08641