ATTACHMENT 3_ SOUTHEAST SAMPLE BLANKET PURCHASE AGREEMENT.docx

BLANKET PURCHASE AGREEMENT

1. DESCRIPTION: The Louisiana Army National Guard (LAARNG) requires the provision and delivery of complete meals in accordance with (IAW) to the below detailed specifications below. The established BPA is for complete, containerized, and delivered meal only; contractor personnel shall not be used in the set-up or serving of Soldiers. This blanket purchase agreement (BPA) shall serve as a written instrument of understanding call or order the Louisiana National Guard. The contractor shall supply to-go/boxed container to the armories located within central region in the state of Louisiana National Guard. Meals shall be in accordance with the provided 21 Day Menu.

1.1 Period Of Performance (POP): The Period of Performance 20 July 2024 to 19 July 2025.

1.2 Contractor Point of Contact is.

1.3 EXTENT OF OBLIGATION: The government is obligated only to the extent of authorized purchases made under this BPA. This BPA is not a contract.

1.4 Purchase Limitations: The minimum amount per order in $100.00. The maximum amount per order is $25,000.

1.5 INDIVIDUALS AUTHORIZED TO PURCHASE UNDER THE BPA:

Please be advised that the personnel listed are the only personnel authorized to place calls, make inquiries regarding the status of prices, delivery dates or any other information required which is normally associated with the purchase made against the BPA.

The BPA does not authorize anyone to buy merchandise at discount prices for their own personal use, if such a discount is granted the contractor assumes all responsibility and will not be reimbursed for any monetary loss by the government.

1.6 PRICING ARE AS FOLLOWS (includes delivery costs): SEE REGION BREAKDOWN

The below rates are considered "Quoted Rates" for this Blanket Purchase Agreement (BPA) and will remain in effect for the time frame stated above. Prices will be re- negotiated in December for the preceding calendar year (i.e., 2024 prices will be negotiated in December 2023). Under no circumstances are changes authorized without the expressed written consent of the Contracting Officer. All questions or inquiries concerning this BPA must be addressed in writing directly to the Contracting Officer at the address below:

LOUISIANA ARMY NATIONAL GUARD

Mrs. Crystal Stiles 420 3rd Street Camp Beauregard Pineville, Louisiana 71360

In the event of an emergency call:

(318) 290-5933 (Mrs. Crystal Stiles or (318) 290-5873 (Ms. Lavon Wilson) 7:00 a.m. to 5:30p.m. CST Tuesday through Friday.

DELIVERY: Delivery location and time required for delivery shall be provided upon placement of each order.

Breakfast

Lunch

Dinner Travel Lunch

SOUTHEAST-, Baker, Baton Rouge Hammond, Marrero, New Orleans, New Roads, and Slidell

1.7 DELIVERY TICKET: A requirement that all shipments under the agreement shall be accompanied by delivery tickets or sales slips that contain the following minimum information:

a. Name of Supplier

b. BPA Number and Order Number

c. Date of Purchase

d. Itemized list

e. Quantity, Unit Price, and Extension of Each Item, Less Applicable Discounts

f. Date of Quantity or Shipment

1.8 Ordering Procedures

1.8.1 The Government will place task delivery order against the pre-priced items list.

1.8.2 The Contractor shall accept the task order and process the call order within 72 hours.

1.8.3 Cancellation and Adjustment of boxed meals:

1.8.3.1 The Government reserves the right to make partial changes to the requirement or cancel in full up to 72 hours before the event or within 72 hours of the affected date. Decreases or increases of meals shall be issued at a no cost of contracted price if given within a 72-hour notice.

1.9 Payment by Government Purchase Gard (GPC)

Purchases under this Blanket Purchase Agreement may be made by Government Purchase Card (GPC) as an alternate form of payment when authorized. Terms established by Contractor’s Blanket Purchase Agreement shall be the same regardless of payment method. Advancement of charges is not authorized. Contractor shall not charge the Government prior to delivery of goods. Charges shall be made after the date of delivery and consolidated into one charge for the total amount. Surcharges should be notified in advance to cardholders if a merchant will impose a surcharge. Merchants must also include the surcharge fee on all receipts. Surcharges are allowable up to 4%.

1.9.1 The Contractor shall invoice those items that are received by the Louisiana Army National Guard. This shall have at the minimum:

a. BPA Agreement Number with Call Number

b. Invoice Number and Date

c. Contracting Line Items shall match with the official Price list. Slip, Government:

1.9.2 Unit Representative shall complete the following documents under this BPA for receiving report process:

a. Sale slips

b. Complete block 14, 15 and 19 on the BPA Call Record

c. Submit all documents to the Ordering Officer next business after the last delivery date.

1.9.3 Upon acceptance of invoice, Ordering Officer shall proceed with GPC payment IAW for 52.213(Fast Payment Procedures) within 4 days.

1.10 Invoices

An itemized invoice may be submitted electronically through Wide Area Workflow (WAWF) located at https://piee/eb.mil/piee/ for each BPA call process in the Contracting Writing System. Payments will be made by DFAS office designated in the BPA.

2. Definition of “Supply”. Supply is this case is a contracted service requiring a caterer to individually package meals into a “to-go/boxed” container and then delivered to the requested location for consumption.

3. Scope of Work. The caterer shall provide personnel, supervision, and all items for the boxed catered meals in accordance with state and local sanitation law requirements. Installation access for catering service vehicles and personnel is coordinated with the unit point of contact (POC) prior to delivery of the boxed meals.

4. Contract Tasks Performed by the Caterer

a. Prepare food listed on the menu provided in response to the Request for Proposal (Contract Supply), according to commercially acceptable standards for the menu item. The caterer shall adhere to the meals identified on the LAARNG menu or equally equivalent.

b. Shall provide all single use plates, napkins, bowls, cups, cutting utensils, serving utensils, and condiments to compliment the meal served. Additionally, no “same menu” for any meal should occur in a (5) five-day period.

c. Standard beverage choices are a variety of carbonated beverages, juice blends, noncarbonated flavored drinks, coffee, tea (hot and iced), milk, and water (with individual beverage powder). Chilled and closed individual beverage servings shall be provided with each meal to mitigate the spread of airborne pathogens, i.e., COVID-19 virus. Meal plans shall not include alcoholic beverages.

d. All prepared meals shall be in the proper warmer/cooler or foil sheets in each plate covering food keep warm no later than fifteen (15) minutes before the scheduled delivery time. Per TB Med 530 regulation, food shall remain covered until serving begins.

e. Caterer shall provide all condiments (i.e., mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressing, syrup, salt, and pepper, etc.) to compliment the meal served.

f. Shall contact the unit POC is meal substitutions are necessary.

5. Sanitation Requirements. Caterer shall comply with state and local food service sanitation requirements, which meet with a rating of satisfactory or better from a health inspection. Prepare and deliver meals on the same day. Prepare, transport, and maintain all menu items at USDA recommended temperature. Handle food in strict adherence to food safety precautions recommended by the State of Louisiana and the U.S. Department of Agriculture (USDA) – USDA Food Safety

6. Caterer Responsibility.

a. Deliver timely as stated in the award document. The caterer shall provide the optimum number of personnel to operate efficiently with a focus on quality service. The government reserves the right to require the catered to remove personnel deemed careless or otherwise objectionable.

b. The caterer is responsible for preparing, packaging and delivered each menu item into the boxes to ensure adequate food servings for all personnel are provided.

c. The caterer is responsible for maintaining and deliver all food at temperatures outlined in Louisiana Health and Safety Code.

d. The caterer shall provide a plan on how to maintain temperatures for the proper storage of foods and drinks.

e. Food Mobile Truck: Catered shall coordinate with unit for location and shall provide their own fuel and water.

Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes

Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).

7. Security. The caterer ensures delivery personnel have proper picture identification for entry onto government installations or facilities. The caterer shall coordinate with the unit point of contact (POC) to avoid delays related to installation/facility entry access.

8. Meal Plan. Menu plan outlines meal details and is attached to this contract.

Unit/requestor selects desired menu plan from Army Food Management Information System (AFMIS) and attaches to this contract. See Attachment 1- “21 Day Menu”

9. Meal Quantity/Heads/Serve Time.

a. Meal Quantity- Quantities will differ depending on the number of Soldiers per unit. Order quantities will be determined at call/order level.

b. General Meal hours for the LAARNG are as follows:

0630-0730 Lunch 1130-1230 Dinner 1630-1730

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

10. Delivery Instructions: Location will differ depending on unit drill or annual training schedules. Delivery locations will be determined at the order level.

a. Breakfast Meals: Location of meal delivered. Special Instructions.

b. Lunch Meals: Location of meal delivered. Special Instructions.

c. Dinner Meals: Location of meal delivered. Special Instructions.

11. Unit Point of Contact. Call Unit POC prior to arriving at location.

a. Unit point of contact will coordinate directly with the select 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 agreement items.

12. Pricing. Meal pricing shall include all costs associated with transporting and preparation. Gratuity is prohibited.

13. Operational Security Considerations for Caterer. Work performed under this statement of work is unclassified, but for official use only. Delivery locations, dates, number of personnel, names of POCs, training, etc., shall not be disseminated to anyone without a need to know. The Caterer shall comply with all applicable Department of Defense (DoD) security regulations and procedures and shall coordinate all issues dealing with access to Government buildings, facilities, or property with the COR.

14. Food Service Requirement Summary. Food Service Requirement Summary. Same meal will not be served within a 72-hour period. Each meal must contain at a minimum the 5 primary food groups (vegetables 2 to 3 cups, fruits 1 ½ cups, grains 5 to 8 ounces, dairy 3 cups (fat free or low-fat) protein foods 5 to 6 ½ ounces, Oils 5 to 7 teaspoons). See state menu for example.

15. Bag Lunch: Sandwich, chips, fruit, drink, and desert.

16. Optional entrée items(vegetarian) may be requested by unit point of contact (POC) with the approval of the Contracting Office.

17. Food Compartment: Any vegetables or starch move to another compartment in the container shall be package separate (i.e., small container with lid)

18. Cancellation/Adjustment of number of boxed meals. The Government reserves the right to make partial changes to the requirements or cancel in full up to 72 hours before the event or within 72 hours of the affected date. Decrease or increase of meals shall be issued at a no cost increase of contracted price if given within a 72-hour notice.

Quality Level (AQL) Method Used/ Frequency