Attachment 1-Statement of Work- BDE YELLOW RIBBON MEALS.pdf

STATEMENT OF WORK: NEW JERSEY NATIONAL GUARD CATERED MEALS

JBMDL (Fort Dix) & Bordentown, NJ Areas

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 2022

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 Soldiers and their families for a Yellow Ribbon event. Requirement includes a combination of A hot lunch and refreshments. 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 comply at all times with food sanitation and food safety guidelines found in the FDA Food Code dated 2013.

III. Lunch menu will consist of the following:

A. Hot Lunch meals will consist of the following:

1. Vendor choice for 80% 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 20% of the headcount for each of item listed below:

• Non-animal based protein (tofu, beans): 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

3. Vendor choice for 75% of the headcount:

• Fresh fruit (bananas, apples, and oranges)

• Fruit cup/individual applesauce: 6 oz.

4. Vendor choice for 100% of the headcount:

• Bottled water

• Gatorade

• Fruit drink

5. Hot coffee and hot water 10 oz. /serving, individual hot chocolate packets, and individual tea bags for 80% of the headcount.

IV. 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).

V. 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.

VI. Meals will be self-service. Vendor will drop off rations at predetermined times and location.

VII. 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.

VIII. 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.

IX. Capability of catering for approximately 310 adults and 20 children (December

02, 2023 at JB-MDL), 200 adults and 20 children (December 03, 2023 at Bordentown), and 480 adults and 75 children (December 09, 2023 at JB-MDL) in the general session area to allow for working lunch/access to vendor tables.

Equitable reduction or increase will be made for change in required catering by November 20, 2023.

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

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

XII. 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 enough ice and/or adequate equipment necessary to maintain temperatures for the proper storage/serving of food and drinks.

XIII. 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.

XIV. 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.

XV. 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

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

XVII. 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.

XVIII. 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.

XIX. The location of the venue for dates 02 & 09 DEC 2023 is on a military installation.

The vendor information will be provided to gate security and the Flight Deck Community Activity Center manager to provide access to the base.

XX. New Jersey National Guard Yellow Ribbon Program point of contact will coordinate directly with the awarded vendor to discuss delivery times, delivery address, verify the headcount and provide any necessary access on the day of the event. The unit point of contact is not permitted to make changes to the menu.