Attachment 1 - PWS.pdf

PERFORMANCE WORK STATEMENT (PWS)

FOR

272ND EN VERT IDT Training

Catered Meal Services

1.0 General:

1.1 Scope: The contractor shall provide all personnel, equipment, tools, materials, supervision, and quality control necessary, except as specified in Paragraph 3.0 as Government Furnished, to perform Catered Meal Services, as defined in this PWS.

1.2 Background: The Texas Army National Guard will at times require the services of a caterer. A catered meal is defined as “a meal prepared in a commercial establishment for consumption there or delivered to a specific location, or prepared at the consumption site using the caterer’s portable equipment and subsistence supplies.” There is no authority for a caterer to use Government-furnished equipment or Government-furnished facilities to prepare the meals. Catered meals are authorized to the National Guard and Reserve Components in accordance with AR 30-22, Operating Procedures for the Army Food Program, Para 3-42. The caterer shall provide personnel, supervision, and any items and services necessary to perform full catering services and in accordance with State and Local sanitation law requirements. All setup, serving, breakdown and cleanup will be the responsibility of the contractor.

1.3 Period of Performance (POP): The Period of Performance shall be from 18 – 21 January 2024.

1.4 General Information:

1.4.1 Quality Control (QC): The contractor shall develop and maintain an effective QC Plan (QCP) to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s QCP is the means by which it assures itself that its work complies with the requirements of the contract. As a minimum, the contractor shall develop QC procedures that address the areas identified in Technical Exhibit 1, Performance Requirements Summary (PRS). A final QCP shall be submitted to the Contracting Officer NLT 10 days after contract award.

After acceptance of the QCP, the contractor shall obtain the Contracting Officer’s (KO’s) acceptance in writing of any proposed changes to its QCP.

1.4.2 Quality Assurance (QA): The Government will evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government will do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and acceptable quality level(s) or defect rate(s).

1.4.3 Recognized Holidays: The following are recognized United States (US) holidays. The contractor shall perform services on these days if requested:

1.4.3.1 New Year’s Day: January 1st

1.4.3.2 Martin Luther King, Jr.’s Birthday

1.4.3.3 President’s Day

1.4.3.4 Memorial Day

1.4.3.5 Independence Day: July 4th

1.4.3.6 Labor Day

1.4.3.7 Columbus Day

1.4.3.8 Veteran’s Day: November 11th

1.4.3.9 Thanksgiving Day

1.4.3.10 Christmas Day: December 25th

1.4.3.11 Juneteenth Day: June 19th

1.4.4 Place and Performance of Services: The contractor shall provide services between the hours of 0600 – 2000 hours except on recognized US holidays or when the Government facility/installation is closed due to local or national emergencies, administrative closings, or similar Government-directed facility/installation closings, unless requested by the Government. Performance shall be at Camp Swift Training Site – 1705 HWY 95 N, Bastrop, Texas 78612. The contractor shall at all times maintain an adequate work force for the uninterrupted performance of all tasks defined within this PWS when the Government facility/installation is not closed for the above reasons. When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force are essential.

Teleworking is not authorized.

1.4.4.2 Unscheduled gate closures by the Security Police may occur at any time causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant to applicable regulations. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee’s installation driving privileges.

1.4.4.3 The contractor’s employees shall become familiar with and obey the regulations of the installation; including fire, traffic, safety and security regulations while on the installation. Contractor employees should only enter restricted areas when required to do so and only upon prior approval. All contractor employees shall carry proper identification with them at all times, and shall be subject to such checks as may be deemed necessary. The contractor shall ensure compliance with all regulations and orders of the installation which may affect performance. The Government reserves the right to direct the removal of an employee for misconduct, security reasons, or any overt evidence of communicable disease. Removal of contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance of this contract.

1.4.5 Security Requirements. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the KO. The contractor and all associated subcontractor employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services or Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by Department of Defense (DoD), Headquarters Department of Army (HQDA) and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1.4.5.1 For contractors that do not require a CAC, but require access to a DoD facility or installation: Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification (NCIC-III) and Terrorist Screening Database (TSDB) (Army Directive 2014-05/AR 190-13), and applicable installation, facility and area commander installation/facility access, and local security policies and procedures (provided by a government representative).

1.4.5.2 Communications Security/Information Technology (COMSEC/IT) Security. All communications with DoD organizations are subject to COMSEC review. All telephone communications networks are continually subject to intercept by unfriendly intelligence organizations. DoD has authorized the military departments to conduct COMSEC monitoring and recording of telephone calls originating from, or terminating at, DoD organizations.

Therefore, the contractor is advised that any time contractor personnel place or receive a call they are subject to COMSEC procedures. The contractor shall ensure wide and frequent dissemination of the above information to all employees dealing with DoD information. The contractor shall abide by all Government regulations concerning the authorized use of the Government's computer network, including the restriction against using the network to recruit Government personnel or advertise job openings.

1.4.5.3 Reserved

1.4.5.4 Reserved

1.4.6 Special Qualifications: The contractor shall ensure all employees possess all local and state required food safety certifications for preparing/serving food and food items in the performance of this contract. This does not include education or other qualifications for the position in which the contractor employee is performing, dress codes, or other information. NOTE: The Government does not provide training to contractors. Contractors must ensure that any personnel performing under a contract are fully trained, licensed, certified and qualified to provide services.

1.4.7 Post Award Conference/Periodic Progress Meetings: The contractor agrees to attend any post award conference convened by the KO in accordance with FAR Subpart 42.5. The KO and other Government personnel, as appropriate, may meet periodically with the contractor to review the contactor’s performance. At these meetings, the KO will apprise the contractor of how the Government views the contractor’s performance and the contractor shall apprise the Government of problems, if any, being experienced. The contractor shall resolve outstanding issues raised by the Government. Contractor attendance at these meetings shall be at no additional cost to the Government.

1.4.8 Contract Manager (CM): The contractor shall designate a CM who shall ensure performance under this contract. The name of this person, and an alternate who shall act for the contractor when the CM is absent, shall be designated in writing to the KO. The CM or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The CM shall work through the KO, to resolve issues, receive technical instructions, and ensure adequate performance of services. The CM shall ensure that contractor employees do not perform any services outside the scope of the contract without an official modification issued by the KO. The CM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor.

1.4.9 Identification of Contractor Employees: All contractor personnel attending meetings, answering Government telephones and working in other situations where their contractor status is not obvious to third parties are required to identify themselves as such to avoid creating an impression that they are Government employees. The contractor shall ensure that all documents or reports produced by contractor personnel are suitably marked as contractor products or that contractor participation is appropriately disclosed. The contractor’s status as a “contractor” shall be predominantly displayed in all correspondence types (to include signature blocks on e-mail) and dealings with Government or non-Government entities. Contractor personnel shall wear identification badges distinguishing themselves as such. The badges shall have the company name, employee name and the word “contractor” displayed.

The contractor shall retrieve all identification media (including vehicle passes) from its employees who depart employment for any reason.

1.4.10 Combating Trafficking in Persons: The United States Government has adopted a zero tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in severe forms of trafficking in persons during the period of performance of the contract; procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. The contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at FAR 22.17.

1.4.11 Organizational Conflicts of Interest (OCI): The contractor and subcontractor personnel performing services under this contract may receive, have access to or participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications or work statements, etc.) or perform evaluation services which may create a current or subsequent OCIs, as defined in FAR Subpart 9.5.

The contractor shall notify the KO immediately whenever it becomes aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the KO to avoid or mitigate any such OCI.

The contractor’s mitigation plan will be determined to be acceptable solely at the discretion of the KO. In the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may impose other remedies as he or she deems necessary, including prohibiting the contractor from participation in subsequent contracted requirements which may be affected by the OCI.

2.0 Definitions and Acronyms:

2.1 Definitions:

2.1.1 Contractor: A supplier or vendor awarded a contract to provide specific supplies or service to the government.

The term used in this contract refers to the prime.

2.1.2 Contracting Officer (KO): A person with authority to enter into, administer, and or terminate contracts, and make related determinations and findings on behalf of the government. Note: The only individual who can legally bind the government.

2.1.3 Contracting Officer Representative (COR): Not Applicable.

2.1.4 Defective Service: A service output that does not meet the standard of performance associated with the PWS.

2.1.5 Deliverable: Anything that can be physically delivered and includes non-manufactured things such as meeting minutes or reports.

2.1.6 Key Personnel: Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the PWS. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.1.7 Physical Security: Actions that prevent the loss or damage of Government property.

2.1.8 Quality Assurance: The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.9 Quality Assurance Surveillance Plan (QASP): An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.10 Quality Control: All necessary measures taken by the Contractor to ensure that the quality of an end product or service shall meet contract requirements.

2.1.11 Subcontractor: One that enters into a contract with a prime contractor. The Government does not have privity of contract with the subcontractor.

2.2 Acronyms:

AEI Army Enterprise Info-structure

AR Army Regulation

AT/OPSEC Antiterrorism/Operational Security

BI Background Investigation

CM Contract Manager

DA Department of the Army

DD254 Department of Defense Contract Security Classification Specification

DFARS Defense Federal Acquisition Regulation Supplement

DoD Department of Defense

FAR Federal Acquisition Regulation

GFP/M/E/S Government Furnished Property/Material/Equipment/Services

HQDA Headquarters, Department of the Army

HSPD Homeland Security Presidential Directive

IA Information Assurance

IS Information System(s)

KO Contracting Officer

NGB National Guard Bureau

OCI Organizational Conflict of Interest

PII Personally Identifiable Information

PIPO Phase In/Phase Out

POC Point of Contact

PRS Performance Requirements Summary

PWS Performance Work Statement

QA Quality Assurance

QASP Quality Assurance Surveillance Plan

QC Quality Control

QCP Quality Control Program

19 Ver. May 2018

SSN Social Security Number

TE Technical Exhibit

USD(I) Under Secretary of Defense for Intelligence

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S): The Government will not provide the property, material, equipment, and/or services solely for the purpose of performance under this contract:

3.1 Property: The Government will furnish the necessary clean workspace for the contractor to perform services outlined in this PWS to include area for serving meals that is protected from the elements, tables to set up serving line, and refuse containers for garbage/refuse resulting from meal service only.

3.2 Materials: None

3.3 Equipment: None

3.4 Services: None

3.5 Utilities: The only utilities in the facility will be available for the contactor’s use in the performance of this contract are electricity for facility installed lighting and contractor provided portable hot/cold serving lines, water/sewage for handwashing and restroom utilization. The contractor shall instruct employees in utilities conservation practices. The contractor shall operate under conditions that preclude the waste of utilities, which include turning off the water faucets or valves after using the required amount.

4.0 Contractor Furnished Property, Materials, and Equipment (CFP/M/E):

4.1 General: Except for those items specifically stated to be Government-Furnished in Paragraph 3.0, the contractor shall furnish everything required to perform these services as indicated in Paragraph 1.1.

5.0 Requirements: The contractor shall:

5.1 Obtain any and all necessary permits from governing body of locations services are to be delivered prior to performance of this contract.

5.2 Prepare food listed on provided menu provided in response to the Request for Quote or Request for Proposal, according to commercially acceptable standards for the particular menu item. The caterer shall plan the menu to ensure that no “same main entrée meat, starch or vegetable combination menu” is served within a 7-day period for any lunch or dinner meal. Additionally, no “same menu” for breakfast should occur in a 5-day period. Meal plan shall not include alcoholic beverages of any type. A minimum of two different drinks per meal should be offered.

5.3 Provide all single use plates, napkins, bowls, cups, cutting utensils, serving utensils, and condiments to compliment the meal being served.

5.4 Comply with sanitation requirements of the State and Local laws regarding food code which would result in a satisfactory or better rating from a health inspection. To the greatest extent possible, all food should be prepared on the day it is to be served.

5.4.1 Ensure all menu items will be prepared, transported, served and maintained at the temperatures recommended by the USDA. Food will be handled in strict adherence to food safety and precautions as recommended by the State of Texas and the U.S. Department of Agriculture (USDA) http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets.

5.4.2 Ensure caterer’s staff will wear hairnets and if handling food, must wear gloves and have a general neat, clean appearance.

5.4.3 Clean up and enforce sanitation requirements for only the food distribution area. The Government’s kitchen area, along with all cooking utensils will NOT be available to the contractor. If violations occur, the contractor will be notified and future awards could be jeopardized.

5.5 Deliver timely service as stated in the award document. The caterer shall staff the operation with the optimum number of employees for efficient operation at all times. The staff will place emphasis on quality of service. The Government reserves the right to require the caterer to remove staffs that are deemed careless or otherwise objectionable.

5.6 Be responsible for portioning and serving each main menu meat, starch, and vegetable item (per the provided menu and portion size guidelines) to the Soldiers, ensuring enough food is provided for all personnel attending the event.

5.6.1 Ensure second portions will be authorized only when all personnel have been served and if enough food is available.

5.6.2 Maintain the serving area sanitary, clean and in compliance with health standards ensuring that all individual service items are replenished to provide a pleasant dining environment in either an indoor or outdoor service situation.

5.7 Ensure all caterers and designated assistant(s) must possess and maintain a current Food Managers Certificate issued by a program accredited by the Texas Department of State Health Services under Texas Health and Safety Code (HSC).

5.7.1 Ensure certificates must be displayed and available for inspection at any time during the catering hours. The Government will not be held liable for the cost of certification. Additionally, the caterer shall have a current Sanitation Certificate from the Educational Testing Service (ETS); or a certificate showing completion of a formal course of study through or equivalent to, the Educational Foundation of the National Association Course in Applied Food Service Sanitation, or a sanitation course of study from an accredited college or university. The Government will not be held liable for the cost of the certification. The caterer is encouraged to have employees complete the Food Handlers Certification program from an accredited source acknowledged by the Texas Department of State Health Services.

5.8 Be responsible for all clean up related to the services they provide and the disposition of all leftover food.

Refuse/garbage containers will be provided by the Government. Caterer is responsible for emptying these containers into central dumpster at performance location.

5.9 Complete the feedback sheet and return to the contract specialist. However, at any time, the caterer can contact the Contracting Officer and address any issues they may have in regards to the facility or the Soldiers.

5.9.1 Receive direction for performance of this contract only from assigned Contracting Officer. Unit leadership and/or Soldiers receiving services will not direct or modify tasks contracted to caterer.

5.9.2 Report any discrepancies to direction for performance clause to KO prior to execution immediately.

6.0 Applicable Publications: Publications applicable to this PWS are listed below:

Publication (Chapter/Page)

Date of Publication

Mandatory or Advisory

Website

Federal Acquisition Regulation https://www.acquisition.gov/?q=browsefar or http://farsite.hill.af.mil/

Defense Federal Acquisition Regulation Supplement http://www.acq.osd.mil/dpap/dars/dfarspgi/current/ind ex.html or http://farsite.hill.af.mil/

DoDM 1000.13-M-V1 DoD Identification (ID) Cards (Enclosure 2, paragraph 3.b)

01/23/2014 http://www.esd.whs.mil/Directives/issuances/dodm/

Federal Information Processing Standards (FIPS) Publication 201-2

Personal Identity Verification (PIV) of Federal Employees and Contractors

(paragraph 9)

August 2013 http://nvlpubs.nist.gov/nistpubs/FIPS/NIST.FIPS.201- 2.pdf

DoDM 5200.2 Regulation 5200.02 Procedures for the DoD Personnel

Security Program (PSP)

04/03/2017 http://www.dtic.mil/whs/directives/corres/pub1.html

Homeland Security Presidential Directive

(HSPD)-12

Policy for a Common Identification Standard for Federal Employees and

Contractors

08/27/2004 https://www.dhs.gov/homeland-security-presidential-directive-12

DoDD 5400.11 Department of Defense Privacy Program

01/29/2019 https://www.esd.whs.mil/Directives/issuances/dodi/

DoD 5400.11-R Department of Defense Privacy Program

05/14/2007 https://www.esd.whs.mil/Directives/issuances/dodm/

DoDD 8140.01 Cyberspace Workforce Management

10/05/2020 http://www.dtic.mil/whs/directives/corres/dir.html

DoD 8570.01-M Information Assurance Workforce

Improvement Program

12/19/2005 (Change 4:

11/10/2015) http://www.dtic.mil/whs/directives/corres/pub1.html

AR 25-2

Information Assurance

04/04/2019 http://armypubs.army.mil/ProductMaps/PubForm/ ArmyDir.aspx

AR 530-1

Operations Security

09/26/2014 http://armypubs.army.mil/ProductMaps/PubForm/ AR.aspx

DoD 5220.22-M National Industrial Security Program

Operating Manual

02/28/2006 (Change 2:

05/18/2016) http://www.dtic.mil/whs/directives/corres/pub1.html

AR 381-12

Threat Awareness and Reporting

Program (TARP) (Section II, ¶ 2-4.b)

06/01/2016 http://armypubs.army.mil/ProductMaps/PubForm/AR.

aspx

DoDI 5200.46 DoD Investigative and Adjudicative Guidance for Issuing the Common Access Card (CAC)

09/09/14 (Change 1:

05/04/2018) https://www.esd.whs.mil/Directives/issuances/dodi/

TECHNICAL EXHIBIT 1

Performance Requirements Summary

(PRS)

This PRS includes performance objectives the Government will use to determine contractor performance and will compare contractor performance to the Acceptable Quality Level (AQL).

Performance Objective

Performance Standard Acceptable Quality Levels (AQL)

Surveillance Method / By Whom

5.1

Obtain any and all necessary permits from governing body of locations services are to be delivered prior to performance of this contract.

The contractor shall obtain any and all necessary permits from governing body of locations services are to be delivered prior to performance of this contract

Meets the standard 100% of the time.

Periodic Inspection / KO

5.2

Prepare food listed on provided menu provided in response to the Request for Quote or Request for Proposal, according to commercially acceptable standards for the particular menu item.

The contractor shall prepare food listed on provided menu provided in response to the Request for Quote or Request for Proposal, according to commercially acceptable standards for the particular menu item.

Meets the standard 95% of the time.

Periodic Inspection / KO

5.3

Provide all single use plates, napkins, bowls, cups, cutting utensils, serving

The contractor shall provide all single use plates, napkins, bowls, cups, cutting utensils, serving utensils, and condiments to compliment the meal being served.

Meets the standard 95% of the time.

Periodic Inspection / KO utensils, and condiments to compliment the meal being served.

5.4

Comply with sanitation requirements of the State and Local laws regarding food code which would result in a satisfactory or better rating from a health inspection. To the greatest extent possible, all food should be prepared on the day it is to be served.

The contractor shall comply with sanitation requirements of the State and Local laws regarding food code which would result in a satisfactory or better rating from a health inspection. To the greatest extent possible, all food should be prepared on the day it is to be served.

Meets the standard 95% of the time.

Periodic Inspection / KO

5.4.1

Ensure all menu items will be prepared, transported, served and maintained at the temperatures recommended by the USDA.

The contractor shall ensure all menu items will be prepared, transported, served and maintained at the temperatures recommended by the USDA.

Meets the standard 95% of the time.

Random monitoring / KO

5.4.2

Ensure caterer’s staff will wear hairnets and if handling food, must wear gloves and have a general neat, clean appearance.

The contractor shall ensure caterer’s staff will wear hairnets and if handling food, must wear gloves and have a general neat, clean appearance.

Meets the standard 95% of the time.

Random monitoring / KO

5.4.3

Clean up and enforce sanitation requirements for

The contractor shall clean up and enforce sanitation requirements for only the food distribution area. The Government’s kitchen area, along with all

Meets the standard 95%

Random monitoring / KO only the food distribution area.

The Government’s kitchen area, along with all cooking utensils will NOT be available to the contractor. If violations occur, the contractor will be notified and future awards could be jeopardized.

cooking utensils will NOT be available to the contractor. If violations occur, the contractor will be notified and future awards could be jeopardized.

Government will provide diesel fuel for unit power generation.

5.5

Deliver timely service as stated in the award document. The caterer shall staff the operation with the optimum number of employees for efficient operation at all times.

The contractor shall deliver timely service as stated in the award document. The caterer shall staff the operation with the optimum number of employees for efficient operation at all times.

Meets the standard 95% of the time.

Periodic Inspection / KO

5.6

Be responsible for portioning and serving each main menu meat, starch, and vegetable item (per the provided menu and portion size guidelines) to the Soldiers, ensuring enough food is provided for all personnel attending the event.

The contractor shall be responsible for portioning and serving each main menu meat, starch, and vegetable item (per the provided menu and portion size guidelines) to the Soldiers, ensuring enough food is provided for all personnel attending the event.

Meets the standard 95% of the time.

Random monitoring / KO

5.6.1

Ensure second portions will be authorized only

The contractor shall ensure second portions will be authorized only when all

Meets the standard 95%

Random monitoring / KO when all personnel have been served and if enough food is available.

personnel have been served and if enough food is available.

5.6.2

Maintain the serving area sanitary, clean and in compliance with health standards ensuring that all individual service items are replenished to provide a pleasant dining environment in either an indoor or outdoor service situation.

The contractor shall maintain the serving area sanitary, clean and in compliance with health standards ensuring that all individual service items are replenished to provide a pleasant dining environment in either an indoor or outdoor service situation.

Meets the standard 95% of the time.

Random monitoring / KO

5.7

Ensure all caterers and designated assistant(s) must possess and maintain a current Food Managers

Certificate issued by a program accredited by the Texas Department of State Health Services under

Texas Health and Safety Code

(HSC).

The contractor shall ensure all caterers and designated assistant(s) must possess and maintain a current Food

Managers Certificate issued by a program accredited by the Texas

Department of State Health Services under Texas Health and

Safety Code (HSC).

Meets the standard 95% of the time.

Random monitoring / KO

5.7.1

Ensure certificates must be displayed and available for inspection at any time during the catering hours.

The contractor shall ensure certificates must be displayed and available for inspection at any time during the catering hours.

Meets the standard 100% of the time.

Periodic monitoring / KO

5.8 The contractor shall be

responsible for all clean up related to the services they

Meets the standard 95%

Periodic monitoring / KO

Be responsible for all clean up related to the services they provide and the disposition of all leftover food.

provide and the disposition of all leftover food.

5.9

Complete the feedback sheet and return to the contract specialist.

The contractor shall complete the feedback sheet and return to the contract specialist.

Meets the standard 95% of the time.

Periodic monitoring / KO

5.9.1

Receive direction for performance of this contract only from assigned

Contracting Officer or

Contracting Officer’s

Representative.

The contractor shall receive direction for performance of this contract only from assigned Contracting Officer or Contracting Officer’s

Representative.

Meets the standard 95% of the time.

Periodic monitoring / KO

5.9.2

Report any discrepancies to direction for performance clause to KO prior to execution immediately.

The contractor shall report any discrepancies to direction for performance clause to KO prior to execution immediately.

Meets the standard 95%

Periodic monitoring / KO

TECHNICAL EXHIBIT 2

TXARNG Approved Menu/Portion Size Table

This table depicts the only authorized meals to be produced and served in support of TXARNG Catered Rations Support contracts. Requesting unit will provide the day number of meals to be prepared and served in order to ensure the same meals are not served twice in a set period.

Menu Day 1 Breakfast

Recipe # Serving Size Recipe Name

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L03000 4.5 oz or 2/3 Cup Creamed Ground Beef

E00101 6 oz or 3/4 Cup Hot Hominy Grits

Q04602 1 Square Hash Brown Potatoes - Frozen

D00101 1 Biscuit Baking Powder Biscuits

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly

DG0850 2 Pieces Margarine

C00300 8 Oz or 1 Cup Coffee

CG0223 6 Oz or 3/4 Cup Orange Juice

CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 1 Lunch

Recipe # Serving Size Recipe Name

L02200 10 oz or 1 1/4 Cup Beef Stew

E00500 6 oz or 3/4 Cup Steamed Rice

QG0306 2-3 Spears Broccoli

M04700 8 oz or 1 Cup Tossed Green Salad

MG0102 1 oz or 2 Tbsp Assorted Salad Dressings

D03301 2 Rolls Hot Rolls - Brown & Serve

DG0850 2 Pieces Margarine

A01390 1 Piece Fresh Fruit

Apple/Orange/Banana

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0613 8 Oz or 1 Cup Lemonade Menu Day 1 Dinner

Recipe # Serving Size Recipe Name

P00201 8 Oz or 1 Cup Chicken Noodle Soup

PG0200 2 Pkg Assorted Crackers

L04100 3-2 Oz Meatballs with Gravy Swedish Meatballs

E01303 8 Oz or 1 Cup Steamed Vermicelli

Q00102 6 Oz or 3/4 Cup Cauliflower Combo

M04400 6 Oz or 3/4 Cup Spring Salad

MG0102 1 Oz or 2 Tbsp Assorted Salad Dressings

D00702 2 Slices Texas Toast

DG0850 2 Pieces Margarine

G00500 1.5 Tbsp Vanilla Frosting

G03203 4 Oz or 1 Piece Marble Cake

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

CG0406 8 Oz or 1 Carton Milk, 1%

CG0616 8 Oz or 1 Cup Fruit Punch

Menu Day 2 Breakfast

Recipe # Serving Size Recipe Name

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L07103 3 Oz Slice Grilled Ham Slices

D03303 2 Rolls(1 3/4 Oz Each) Oatmeal Rolls

DG0802 2 Slices Assorted Toast

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly

DG0850 2 Pieces Margarine

C00300 8 Oz or 1 Cup Coffee

CG0223 6 Oz or 3/4 Cup Orange Juice

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 2 Lunch

Recipe # Serving Size Recipe Name

L07901 2 Pieces with Sauce Sweet & Sour Chicken

E00701 4 Oz or 1/2 Cup Pork Fried Rice

Q02500 4 Oz or 1/2 Cup Vegetable Stir Fry

M04400 6 Oz or 3/4 Cup Spring Salad

MG0102 1 Oz or 2 Tbsp Assorted Salad Dressings

DG0801 2 Slices Assorted Breads

DG0850 2 Pieces Margarine

G02900 3.25 Oz Slice Pineapple Upside down Cake

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

CG0426 8 Oz or 1 Carton Milk, 1%

CG0611 8 Oz or 1 Cup Cherry Drink

Menu Day 2 Dinner

Recipe # Serving Size Recipe Name

L08500 5 Oz or 1 Chop Braised Pork Chop

Q04001 4 Oz or 1/2 Cup Turnip Greens and Bacon

Q05500 6 Oz or 2/3 Cup Scalloped Potatoes & Onion

M04700 8 Oz or 1 Cup Tossed Green Salad

D03300 2 Rolls Hot Rolls

J01001 1 Slice Apple Crunch

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

Menu Day 3 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L08901 2-2 Oz Patties Baked Sausage Patties

E00100 6 Oz or 3/4 Cup Hot Rolled Oats

DG0802 2 Slices Assorted Toast

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly

DG0850 2 Pieces Margarine

C00300 8 Oz or 1 Cup Coffee

CG0223 6 Oz or 3/4 Cup Orange Juice

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 3 Lunch

Recipe # Serving Size Recipe Name

L11903 4 1/2 Oz Lemon Baked Fish

Q05000 6 Oz or 1/2 Cup Oven Browned Potatoes

QG0114 6 Oz or 3/4 Cup Seasoned Peas

M04700 8 oz or 1 Cup Tossed Green Salad

MG0102 1 oz or 2 Tbsp Assorted Salad Dressings

D03301 2 Rolls Hot Rolls - Brown & Serve

DG0850 2 Pieces Margarine

I01100 1/8 of Pie Chocolate Mousse Pie

C00900 8 Oz or 1 Cup Iced Tea

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0616 8 Oz or 1 Cup Fruit Punch

Menu Day 3 Dinner

Recipe # Serving Size Recipe Name

L00500 3 1/2 Oz Roast Beef

O01800 1 Oz or 2 Tbsp Natural Pan Gravy - Au Jus

Q01400 4 Oz or 1/2 Cup Carrots Almandine

Q05700 4 Oz or 1/2 Cup Mashed Potatoes

M01500 4 Oz or 1/2 Cup Lettuce, Tomato, Cucumber Salad

D03200 2 Rolls Hard Rolls

J00802 6 Oz Cherry Crisp

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

CG0615 8 Oz or 1 Cup Orange Drink

Menu Day 4 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L00200 2 Slices Oven Fried Bacon

E00100 6 Oz or 3/4 Cup Hot Rolled Oats

DG0802 2 Slices Assorted Toast

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly

DG0850 2 Pieces Margarine

C00300 8 Oz or 1 Cup Coffee

CG0223 6 Oz or 3/4 Cup Orange Juice

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 4 Lunch

Recipe # Serving Size Recipe Name

L15600 2 Pieces Oven Baked Chicken

Q05100 2/3 Cup Potatoes Au Gratin

QG0503 6 Oz or 3/4 Cup Mixed Vegetables

M04400 6 Oz or 3/4 Cup Spring Salad

MG0102 1 oz or 2 Tbsp Assorted Salad Dressings

DG0801 2 Slices Assorted Breads

DG0850 2 Pieces Margarine

I01001 1 Piece Peach Cobbler

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0616 8 Oz or 1 Cup Fruit Punch

C00900 8 Oz or 1 Cup Iced Tea

Menu Day 4 Dinner

Recipe # Serving Size Recipe Name

L02500 6 Oz or 1 Piece Lasagna

MG0101 1/2 Oz or 1 Tbsp Grated Parmesan Cheese

QG0202 3-4 Stalks Broccoli

M01900 6 Oz or 3/4 Cup Garden Vegetable Salad

D00700 2 Slices Toasted Garlic Bread

G00500 1.5 Tbsp Chewy Nut Bars

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

CG0616 8 Oz or 1 Cup Lemon Lime Drink

Menu Day 5 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

D02500 2 Pancakes Pancakes

D05000 2 Oz Maple Syrup

L00200 2 Slices Oven Fried Bacon

DG0802 2 Slices Assorted Toast

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly

DG0850 2 Pieces Margarine

C00300 8 Oz or 1 Cup Coffee

CG0223 6 Oz or 3/4 Cup Orange Juice

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 5 Lunch

Recipe # Serving Size Recipe Name

L03700 1-6 Oz Steak Salisbury Steak

Q01400 4 Oz or 1/2 Cup Carrots Almandine

Q05700 4 Oz or 1/2 Cup Mashed Potatoes

M04400 6 Oz or 3/4 Cup Spring Salad

MG0102 1 oz or 2 Tbsp Assorted Salad Dressings

D03301 2 Rolls Hot Rolls - Brown & Serve

DG0850 2 Pieces Margarine

H01300 2 Cookies Sugar Cookies

C00900 8 Oz or 1 Cup Iced Tea

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0616 8 Oz or 1 Cup Fruit Punch

Menu Day 5 Dinner

Recipe # Serving Size Recipe Name

L08100 2 Slices or 4 Oz Roast Pork

Q00102 6 Oz or 3/4 Cup Cauliflower Combo

Q06900 4 Oz. or 1/2 Cup Mashed Sweet Potatoes

M03300 1 Leaf Lettuce & 4 Slices of Tomato Lettuce & Tomato Salad

MG0102 1 Oz or 2 Tbsp Assorted Salad Dressings

D00702 2 Slices Assorted Breads

G00500 1.5 Tbsp Chocolate Frosting

G03203 4 Oz or 1 Piece Yellow Cake

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

Menu Day 6 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L03000 4.5 oz or 2/3 Cup Creamed Ground Beef

E00101 6 oz or 3/4 Cup Hot Hominy Grits

Q04700 6 oz or 3/4 Cup Home Fried Potatoes

D00101 1 Biscuit Baking Powder Biscuits

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly

DG0850 2 Pieces Margarine

C00300 8 Oz or 1 Cup Coffee

CG0223 6 Oz or 3/4 Cup Orange Juice

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 6 Lunch

Recipe # Serving Size Recipe Name

L05300 6 Oz or 3/4 Cup Beef Stroganoff

Q04101 6 Oz or 3/4 Cup Peas & Carrots - Frozen

M04700 8 oz or 1 Cup Tossed Green Salad

MG0102 1 oz or 2 Tbsp Assorted Salad Dressings

D03301 2 Rolls Hot Rolls - Brown & Serve

DG0850 2 Pieces Margarine

G01202 4 Oz or 1 Piece German Chocolate Cake w/ Frost

C00900 8 Oz or 1 Cup Iced Tea

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0616 8 Oz or 1 Cup Fruit Punch

Menu Day 6 Dinner

Recipe # Serving Size Recipe Name

L14300 2 Pieces Baked Quartered Chicken

O01602 2 Oz or 1/4 Cup Chicken Gravy

E00501 6 Oz or 3/4 Cup Lyonnaise Rice

QG0101 4-5 Spears Asparagus

Q00102 6 Oz or 3/4 Cup Cauliflower Combo

M04700 8 oz or 1 Cup Tossed Green Salad

D00102 1 Biscuit Cheese Biscuits

H00300 1 Brownie Butterscotch Brownies

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

CG0616 8 Oz or 1 Cup Grape Drink

Menu Day 7 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L08900 2 Patties Grilled Sausage Patties

E00100 6 Oz or 3/4 Cup Hot Rolled Oats

DG0802 2 Slices Assorted Toast

D01202 1 Piece Crumb Cake - Snickerdoodle

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly

DG0850 2 Pieces Margarine

C00300 8 Oz or 1 Cup Coffee

CG0223 6 Oz or 3/4 Cup Orange Juice

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 7 Lunch

Recipe # Serving Size Recipe Name

L16505 1 Slice Pepperoni Pizza

Q04508 4 Oz or 1 Cup French Fried Potatoes

QG0111 6 Oz or 3/4 Cup Seasoned Corn

M04700 8 oz or 1 Cup Tossed Green Salad

MG0102 1 oz or 2 Tbsp Assorted Salad Dressings

D00702 2 Slices Assorted Breads

DG0850 2 Pieces Margarine

H00903 2 Cookies Oatmeal Raisin Cookies

C00900 8 Oz or 1 Cup Iced Tea

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0613 8 Oz or 1 Cup Cherry Drink

Menu Day 7 Dinner

Recipe # Serving Size Recipe Name

L06900 4 Oz or 2 Slices Baked Ham w/ Pineapple

Q06701 4 Oz or 1/2 Cup Glazed Sweet Potatoes

Q00202 6 Oz or 3/4 Cup Pinto Beans

M04700 8 oz or 1 Cup Tossed Green Salad

D03301 2 Rolls Hot Rolls - Brown & Serve

I01701 1/8 Pie Blueberry Pie

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

CG0616 8 Oz or 1 Cup Orange Drink

Menu Day 8 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L03000 4.5 oz or 2/3 Cup Creamed Ground Beef

E00101 6 oz or 3/4 Cup Hot Hominy Grits

Q04602 1 Square Hash Brown Potatoes - Frozen

D00101 1 Biscuit Baking Powder Biscuits

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly

DG0850 2 Pieces Margarine

C00300 8 Oz or 1 Cup Coffee

CG0223 6 Oz or 3/4 Cup Orange Juice

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 8 Lunch

Recipe # Serving Size Recipe Name

L10300 1-6 Oz Steak Veal Parmesan

Q03300 6 Oz or 3/4 Cup Parsley Buttered Potatoes

QG0202 3-4 Stalks Broccoli

M04700 8 oz or 1 Cup Tossed Green Salad

MG0102 1 oz or 2 Tbsp Assorted Salad Dressings

D03301 2 Rolls Hot Rolls - Brown & Serve

DG0850 2 Pieces Margarine

H02100 2 Cookies Lemon Cookies

C00900 8 Oz or 1 Cup Iced Tea

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0613 8 Oz or 1 Cup Cherry Drink

Menu Day 8 Dinner

Recipe # Serving Size Recipe Name

L03500 6 Oz or 2 Slices Meat Loaf

E00800 6 Oz or 3/4 Cup Rice Pilaf

QG0101 4-5 Spears Asparagus

G00900 1.5 Tbsp Chocolate Frosting

G01201 4 Oz or 1 Piece Devil's Food Cake

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

Menu Day 9 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L07103 3 Oz Slice Grilled Ham Slices

D03303 2 Rolls(1 3/4 Oz Each) Oatmeal Rolls

DG0802 2 Slices Assorted Toast

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly

DG0850 2 Pieces Margarine

DG0850 2 Pieces Margarine

C00300 8 Oz or 1 Cup Coffee

CG0223 6 Oz or 3/4 Cup Orange Juice

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 9 Lunch

Recipe # Serving Size Recipe Name

L08500 1 Chop or 5 Oz Braised Pork Chop

Q00200 3.5 Oz or 1/2 Cup Baked Beans

QG0109 6 Oz or 3/4 Cup Chinese Mixed Vegetables

M04400 6 Oz or 3/4 Cup Spring Salad

MG0102 1 oz or 2 Tbsp Assorted Salad Dressings

D00702 2 Slices Assorted Breads

DG0850 2 Pieces Margarine

A01390 1 Piece Chocolate Drop Cookies

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0613 8 Oz or 1 Cup Lemonade

Menu Day 9 Dinner

Recipe # Serving Size Recipe Name

L02802 10 Oz or 1 1/4 Cups Chili Macaroni

QG0121 6 Oz or 3/4 Cup Turnip Greens

M04700 8 Oz or 1 Cup Tossed Green Salad

D03300 2 Rolls Hot Rolls

A01390 1 Piece Fresh Fruit

Apple/Orange/Banana

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

Menu Day 10 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L08901 2 Patties Baked Sausage Patties

L18000 1 Patty Turkey Sausage Patties

E00100 6 Oz or 3/4 Cup Hot Rolled Oats

DG0802 2 Slices Assorted Toast

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly

DG0850 2 Pieces Margarine

C00300 8 Oz or 1 Cup Coffee

CG0223 6 Oz or 3/4 Cup Orange Juice

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 10 Lunch

Recipe # Serving Size Recipe Name

L14601 2 Pieces Barbecued Chicken

F00100 8 Oz or 1 Cup Baked Macaroni & Cheese

Q02700 6 Oz or 3/4 Cup Calico Corn

M04700 8 oz or 1 Cup Tossed Green Salad

MG0102 1 oz or 2 Tbsp Assorted Salad Dressings

D00702 2 Slices Assorted Breads

DG0850 2 Pieces Margarine

J01600 3.5 Oz or 2/3 Cup Bread Pudding

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0613 8 Oz or 1 Cup Lemonade

Menu Day 10 Dinner

Recipe # Serving Size Recipe Name

N04102 1 Sandwich Chili Dog

Q00200 3.5 Oz or 1/2 Cup Baked Beans

M00800 4 Oz or 1/2 Cup Cole Slaw

E01303 8 Oz or 1 Cup Crisp Chocolate Cookies

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

Menu Day 11 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L00200 2 Slices Oven Fried Bacon

E00100 6 Oz or 3/4 Cup Hot Rolled Oats

DG0802 2 Slices Assorted Toast

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly

DG0850 2 Pieces Margarine

C00300 8 Oz or 1 Cup Coffee

CG0218 6 Oz or 3/4 Cup Apple Juice

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 11 Lunch

Recipe # Serving Size Recipe Name

L14800 2 Pieces & Sauce Chicken Cacciatore

E00501 6 Oz or 3/4 Cup Lyonnaise Rice

Q02400 4 Oz or 1/2 Cup Broccoli Parmesan

M04400 6 Oz or 3/4 Cup Spring Salad

MG0102 1 oz or 2 Tbsp Assorted Salad Dressings

D00702 2 Slices Assorted Breads

DG0850 2 Pieces Margarine

G02101 1 Slice Almond Pound Cake

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0616 8 Oz or 1 Cup Cherry Drink

Menu Day 11 Dinner

Recipe # Serving Size Recipe Name

N03500 1 Sandwich Hot Roast Beef Sandwich

Q04800 4 Oz or 1/2 Cup Mashed Potatoes

QG0306 2-3 Spears Broccoli

QG0320 6 Oz or 3/4 Cup Succotash

M02300 1 Square Jellied Cranberry & Orange Salad

H01302 2 Cookies Snickerdoodle Cookies

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

CG0406 8 Oz or 1 Carton Milk, 1%

CG0614 8 Oz or 1 Cup Lemon Lime Drink

Menu Day 12 Breakfast

D02200 2 Slices French Toast

D05000 2 Oz or 1/4 Cup Maple Syrup

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L00200 2 Slices Oven Fried Bacon

DG0802 2 Slices Assorted Toast

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly

DG0850 2 Pieces Margarine

C00300 8 Oz or 1 Cup Coffee

CG0223 6 Oz or 3/4 Cup Orange Juice

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 12 Lunch

Recipe # Serving Size Recipe Name

N02900 1 Hamburger Grilled Hamburger

Q00200 3.5 Oz or 1/2 Cup Baked Beans

M03300 4 Tomato Slices/1 Leaf Lettuce & Tomato Salad

MG0110 2 Oz or 1/4 Cup Dill Chips

MG0102 1 oz or 2 Tbsp Assorted Salad Dressings

Q04502 8 Oz or 1 Cup French Fried Potatoes

H00200 1 Brownie Brownies

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0613 8 Oz or 1 Cup Lemon Lime Drink

Menu Day 12 Dinner

Recipe # Serving Size Recipe Name

L15001 1 Cup Chicken Pot Pie

QG0102 6 Oz or 3/4 Cup Green Beans

M01500 4 Oz or 1/2 Cup Lettuce, Tomato, Cucumber Salad

DG0810 2 Slices Whole Wheat Bread

I00601 1/8 Pie Banana Cream Pie

MG0102 1 Oz or 2 Tbsp Assorted Salad Dressings

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

CG0612 8 Oz or 1 Cup Grape Drink

Menu Day 13 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L03000 4.5 oz or 2/3 Cup Creamed Ground Beef

L11001 4 Oz or 1/2 Cup Corned Beef Hash

E00101 6 oz or 3/4 Cup Hot Hominy Grits

D00101 1 Biscuit Baking Powder Biscuits

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly

DG0850 2 Pieces Margarine

C00300 8 Oz or 1 Cup Coffee

CG0223 6 Oz or 3/4 Cup Orange Juice

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 13 Lunch

Recipe # Serving Size Recipe Name

P00700 8 Oz or 1 Cup Vegetable Soup

PG0200 2 Pkg Assorted Crackers

Q05000 4 Oz or 1/2 Cup Oven Browned Potatoes

M05000 4 Oz or 1/2 Cup Waldorf Salad

N02702 1 Sandwich BBQ Pork Sandwich

H01003 2 Cookies Double Chocolate Chip Cookies

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0613 8 Oz or 1 Cup Fruit Punch

Menu Day 13 Dinner

Recipe # Serving Size Recipe Name

L03800 1 Cup Spaghetti & 1 Cup Sauce Spaghetti w/ Meat Sauce

MG0101 .5 Oz or 1 Tbsp Grated Parmesan Cheese

QG0102 6 Oz or 3/4 Cup Asparagus

D00700 2 Slices Toasted Garlic Bread

M04400 6 Oz or 3/4 Cup Spring Salad

MG0102 1 Oz or 2 Tbsp Assorted Salad Dressings

G01800 2.5 Tbsp Caramel Frosting

G02500 1 Slice Spice Cake

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

CG0616 8 Oz or 1 Cup Lemonade

Menu Day 14 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L08900 2 Patties Grilled Sausage Patties

E00100 6 Oz or 3/4 Cup Hot Rolled Oats

DG0802 2 Slices Assorted Toast

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly

D01202 1 Piece Crumb Cake

CG0223 6 Oz or 3/4 Cup Orange Juice

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 14 Lunch

Recipe # Serving Size Recipe Name

L11900 4 Oz Baked Fish

L11906 4 Oz Fish Amandine

E00800 6 Oz or 3/4 Cup Rice Pilaf

M00801 4 Oz or 1/2 Cup Mexican Cole Slaw

DG0801 2 Slices Assorted Breads

A01391 2 Pieces Lemon Wedges

DG0850 2 Pieces Margarine

G02602 1/8 Pie Cheese Cake Pie

Q01701 4 Oz or 1/2 Cup Glazed Fresh Carrots

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0613 8 Oz or 1 Cup Grape Drink

Menu Day 14 Dinner

Recipe # Serving Size Recipe Name

L04200 1 Square Chili Conquistador

E00501 6 Oz or 3/4 Cup Lyonnaise Rice

Q00702 4 Oz or 1/2 Cup Green Beans w/Mushrooms

DG0810 2 Slices Whole Wheat Bread

M04400 6 Oz or 3/4 Cup Spring Salad

MG0102 1 Oz or 2 Tbsp Assorted Salad Dressings

DG0850 2 Pieces Margarine

G01600 1 Biscuit Strawberry Shortcake

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

CG0616 8 Oz or 1 Cup Cherry Drink

Menu Day 15 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L03000 4.5 oz or 2/3 Cup Creamed Ground Beef

E00101 6 oz or 3/4 Cup Hot Hominy Grits

Q04602 1 Square Hash Brown Potatoes - Frozen

D00101 1 Biscuit Baking Powder Biscuits

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 15 Lunch

Recipe # Serving Size Recipe Name

L01700 10 Oz or 1 1/4 Cup Braised Beef & Noodles

Q04101 6 Oz or 3/4 Cup Peas & Carrots

M04700 8 oz or 1 Cup Tossed Green Salad

MG0102 1 oz or 2 Tbsp Assorted Salad Dressings

D03301 2 Rolls Hot Rolls - Brown & Serve

DG0850 2 Pieces Margarine

A01390 1 Piece Fresh Fruit

Apple/Orange/Banana

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0613 8 Oz or 1 Cup Lemonade

Menu Day 15 Dinner

Recipe # Serving Size Recipe Name

L16200 2 Slices Roast Turkey

O01602 2 Oz or 1/4 Cup Chicken Gravy

O02000 3 Oz Cornbread Dressing

Q04800 4 Oz or 1/2 Cup Mashed Potatoes

QG0102 6 Oz or 3/4 Cup Green Beans

M04400 6 Oz or 3/4 Cup Spring Salad

MG0102 1 Oz or 2 Tbsp Assorted Salad Dressings

D03304 2 Rolls Dinner Rolls

DG0850 2 Pieces Margarine

I01200 1/8 Pie Sweet Potato Pie

K00201 3 Tbsp Whipped Topping

C00300 8 Oz or 1 Cup Coffee

C00900 8 Oz or 1 Cup Iced Tea

Menu Day 16 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal

F00700 2 Eggs Griddle Fried Eggs

L07103 3 Oz Slice Grilled Ham Slices

D03303 2 Rolls(1 3/4 Oz Each) Oatmeal Rolls

DG0802 2 Slices Assorted Toast

C00300 8 Oz or 1 Cup Coffee

CG0223 6 Oz or 3/4 Cup Orange Juice

CG0426 8 Oz or 1 Carton Milk, 1%

Menu Day 16 Lunch

Recipe # Serving Size Recipe Name

P00700 8 Oz or 1 Cup Vegetable Soup

PG0200 2 Pkg Assorted Crackers

N00602 1 Sandwich Toasted Cheese & Ham Sandwich

M03800 4 Oz or 1/2 Cup Pasta Salad

H00200 1 Brownie Brownies

C00300 8 Oz or 1 Cup Coffee

CG0406 8 Oz or 1 Carton Milk, 1%

CG0613 8 Oz or 1 Cup Cherry Drink

Menu Day 16 Dinner

Recipe…