B Co. 2-20th SFG (A) July Annual Training SOW Catered Meals.pdf

Maryland Army National Guard

STATEMENT OF WORK

B Co. 2/20th SFG

SUBSISTENCE -IN-KIND

SUBSISTENCE-IN-KIND

CONTENTS

Section 1 Scope of Work......................................................................... ...............1-8.

Section 2 Government – Furnish Property Section 3 Contractor - Furnished Property……………………………………… ………8 Section 4. Daily Meal Plans and Headcount… …… ……………………………8-10

Attachments None

SECTION 1

PERFORMANCE WORK STATEMENT

Or

SCOPE OF WORK

1.0 PROJECT OVERVIEW:

The Maryland Army National Guard (MDARNG), B Co. 2/20th SFG (A) requires a Catering Service contract to provide lunch meals to up to 70 Soldiers on the dates listed below in order to support annual training mission at 10901 Notchcliff Road, Glen Arm, MD 21057. Soldier count will fluctuate between 16-70 Soldiers for the annual training mission 6-20 July 2021. A total of 683 Breakfast and 683 Dinner meals will be served for the duration (see section 4 for daily breakdown).

1.1 REQUIREMENT/JUSTIFICATION:

The unit’s mission requires all personnel to received provide timely, high quality meals cooked under commercial standards and high quality customer service.

1.2 SCOPE OF WORK:

Maryland Army National Guard (MDARNG) anticipates purchasing catered meals in accordance with this Performance Work Statement (PWS). The intent is to provide quality catered meals to the MDARNG, in support of personnel in attendance of various training events. The contractor must provide timely, high quality meals cooked under commercial standards and high quality customer service. The MDARNG DAILY Menu is designed to support the Army training environment, and it is critical for the contractor to provide all identified menu components and condiments within the identified food service timeframes.

1.3 SPECIFIC REQUIREMENTS:

1.3.1 All catered meals shall be set up in buffet-style serving lines.

1.3.2 The catering contractor shall set up a serving line to accommodate the headcount and meal period designated.

1.3.3 Typically only one (1) serving line is required. However, in cases of unusually large headcount, two (2) serving lines may be requested.

1.3.4 Contractor shall have serving line(s) set up in the designated location ready for contractual serving the beginning of the specified meal times.

1.3.5 The location will typically be available for caterer to set up approximately 30 minutes prior to meal time.

1.3.6 The Government shall ensure the serving line is maintained in a clean and sanitary condition throughout the meal period, and is responsible for cleaning the serving line at the conclusion of the meal period.

1.3.7 The Government is responsible for the set-up and tear-down of the dining area, and for cleaning the dining area.

1.4 MEAL TIMES AND LOCATIONS:

1.4.1. Meal locations and serving times for this requirement are as follows:

1.4.2. Location: 10901 Notchcliff Road, Glen Arm, MD 21057

1.4.3. Meal serving times will be 90 minutes IAW AR30-22 and PA Pam 30-22:

Breakfast:

06/06/2021: 8:00 a.m.

06/07/2021: 8:00 a.m.

06/08/2021: 8:00 a.m.

06/09/2021: 8:00 a.m.

06/10/2021: 8:00 a.m.

06/11/2021: 8:00 a.m.

06/12/2021: 8:00 a.m.

06/13/2021: 8:00 a.m.

06/14/2021: 8:00 a.m.

06/15/2021: 8:00 a.m.

06/16/2021: 8:00 a.m.

06/17/2021: 8:00 a.m.

06/18/2021: 8:00 a.m.

06/19/2021: 8:00 a.m.

06/20/2021: 8:00 a.m.

Dinner:

06/06/2021: 3:00 p.m.

06/07/2021: 3:00 p.m.

06/08/2021: 3:00 p.m.

06/09/2021: 3:00 p.m.

06/10/2021: 3:00 p.m.

06/11/2021: 3:00 p.m.

06/12/2021: 3:00 p.m.

06/13/2021: 3:00 p.m.

06/14/2021: 3:00 p.m.

06/15/2021: 3:00 p.m.

06/16/2021: 3:00 p.m.

06/17/2021: 3:00 p.m.

06/18/2021: 3:00 p.m.

06/19/2021: 3:00 p.m.

06/20/2021: 3:00 p.m.

1.4.4: Contracted catered meals shall be delivered and setup by the timeline designated by the lead unit person-in-charge. If timeline adjustments are required, the Contracting Officer will submit such time changes to the contractor 48 hours in advance.

1.5. FOOD SAFETY REQUIREMENTS:

1.5.1 The contractor shall deliver all food in insulated containers adequate to maintain proper temperatures for the entire meal period. Contractor shall deliver food in a clean, covered vehicle.

1.5.2. Food shall be maintained at safe temperatures, in accordance with Army Technical Bulletin Medical (TB Med) 530, Tri Service Food Code.

1.5.3. At a minimum, hot items shall be maintained at 135 degrees Fahrenheit or above and cold items shall be maintained at 41 degrees Fahrenheit or below throughout the set-up and serving period. Contractor shall have food thermometers on site and check food temperatures throughout the meal period.

1.5.4 The Unit POC or public health personnel may spot-check food temperatures upon delivery and at any time throughout the meal period if Contractor providing onsite serving.

1.5.5 The contractor shall comply with all National Food Code, ServSafe, and other applicable federal/state/local health guidelines.

1.5.6 In cases where TB Med 530 and the Food Code differ, the more stringent requirement shall apply

1.6. MENU:

1.6.1 Contractor will provide the specified menus, to include verities of entrée (peanut butter cups for vegetarian options), starch, vegetable, bread, dessert, salad, and beverages.

1.6.21 The contractor shall follow the menus specified in the contract to provide meals offering variety, contrast in texture, flavor and color.

1.6.3. The contractor shall provide all condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, salad dressings, syrup, salt and pepper, etc.) to complement the meal being served. It is preferred that condiments be individually package.

1.6.4. Contractor may propose deviations (substitutions) of menu items only if they meet the conditions identified in paragraphs 1.7 through 1.7.8 of this PWS.

1.6.5 Contractor shall prepare meals to meet standards of the Index of Recipes Armed Forces Recipe Service (TM 10-412), and provide an adequate quantity of food to serve the anticipated headcount following serving/portion sizes identified in the TM 10-412. The TM 10-412 can be found at:

http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf1.

1.6.6 The quality of the food served shall be equivalent to commercially available prepared meals. The Contractor is responsible to deliver enough food in accordance with portion sizes referenced in the MDARNG Military menus to ensure all patrons have received an initial serving.

1.7. DEVIATION ALLOWANCES:

1.7.1 Entrée. No deviations will be considered.

1.7.2 Starch. A deviation of a starch item in different preparation style may be considered.

For example, mashed potatoes may be proposed as a substitute for scalloped potatoes, French fries, or another potato dish. Pasta or rice may not be proposed as a substitute for potatoes.

1.7.3 Vegetable. A deviation of a vegetable of a different type that is complementary to the main entrée may be considered. For example corn, beans or broccoli may be proposed as a substitute for green beans. A fruit or starch may not be proposed as a substitute for a vegetable.

1.7.4 Salad. No deviations will be considered.

1.7.5 Bread. A deviation of bread of a different type may be considered. For example dinner rolls may be proposed as a substitute for sliced bread. However, if Garlic Bread is specified in the menu it may not be substituted with another type of bread.

1.7.6 Dessert. A deviation of a dessert of a different type may be considered. For example carrot cake or white cake may be proposed as a substitute for chocolate cake. However, fruit, cookies, Jell-O™, or cinnamon rolls may not be proposed as a substitute for cake.

1.7.7 Beverage. No deviations will be considered.

1.7.8 Deviations shall be reviewed separately for each catered meal requirement.

Contractors shall not assume that a deviation that is approved for one contract/purchase order will be approved in subsequent contracts/orders.

1.8 HEADCOUNT (Quantity)

http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf1

1.8.1. HEADCOUNT DOCUMENTATION. All soldiers shall be accounted for on a headcount roster (DA form 3032) prior to receiving their meal. This is the responsibility of the Unit; not the Contractor.

1.9 EXCESS FOOD (Deleted)

1.10 GOVERNMENT POINT OF CONTACT (POC’s)

1.10.1 CONTRACTING OFFICER. The Contracting Officer is the ONLY person authorized to make changes in the terms and conditions of the contract. The vendor shall call the Contracting Officer before making any changes requested by the Unit POC or other unit personnel. The Contracting Officer for this acquisition is:

Mr. Frank Harris

Office Number (410) 942-8475 Email: frank.d.harris.civ@mail.mil

Tuesday –Friday 06:30 AM – 5:00 PM EST

1.10.2 FOOD PROGRAM MANAGER (POC). The Food Program Manager POC’s are:

SFC Zachary T. Mitchell (MD DOL Food Service Supervisor) Office Number: (410) 612-4198 Email: zachary.t.mitchell6.mil@mail.mil Tuesday –Friday 06:30 AM – 5:00 PM EST

1.10.3 UNIT POINT OF CONTACT (POC)/ COMMANDER. The contractor shall coordinate delivery of meals with the Unit POC. In the absence of the Unit POC, the Unit Commander may coordinate with the caterer staff. The Unit POC, Unit Commander, and other unit personnel are NOT authorized to make any changes to the terms and conditions of the contract. The Unit POC/Commander shall call the Contracting Officer listed above BEFORE requesting any changes to the contract. The Unit POC shall be the primary liaison with the caterer staff for the duration of the contract. The Unit’s point of contact information will be provided to the selected vendor upon contract award.

1.11. APPLICABLE GUIDELINES/REGULATIONS.

1.11.1 The following guidelines and/or regulations are applicable to this requirement.

a. AR 30-22 Army Food Program, 3-44 Catered Meals http://www.apd,army.mil/epubs/DR_pubs/DR_a/pdf/web/r30-22.pdf

b. FDA Food Code http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/foodCode/ucm374275.htm

c. Tri Service Food Code http://www.quartermaster.army.mil/jccoe/TB_MED_SEP_2014.pdf

d. Index of Recipes Armed Forces recipe Service (TM 10-412) http://www.quartermaster.army.mil/jccoe/publication/recipes/index/full_index.pdf

1.12 APPLICABLE FORMS (Include this section for Type 1 Service only)

1.12.1 A DA 3032 Headcount Roster shall be completed for each meal, and shall be the official supporting document for the WAWF Invoice and Receiving Report.

2.0 STANDARDS OF CONDUCT:

2.0.1 The contractor shall conform to specified professional standards and adhere to The Army Food Program food service standards and ServSafe sanitation standards (National Restaurant Association).

2.0.2 The contractor shall be in compliance with all Federal, State and local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry, including TB Med 530 (Tri-Service Food Code).

2.0.3 The contractor will transport food to feeding sites in clean, covered vehicles that will not subject the FOOD to ADULTERATION or CONTAMINATION as specified in Army regulation TB MED 530.

2.0.4 Failure to maintain a sanitary requirements and acceptable quality meals may be grounds for termination under the Default Clause of the contract.

2.0.5 In accordance with U.S. Army regulation TB MED 530, prepared food items will be marked with a time 4 hours past the point in time when the food is removed from hot holding and/or refrigeration. (i.e. packaged at 10:00 a.m., four hours past equals 2:00 p.m.).

2.0.6 The food will be served within the 4 hours from the point in time when the food is removed from temperature control. The food not consumed within the 4 hour limit will be discarded.

http://www.quartermaster.army.mil/jccoe/TB_MED_SEP_2014.pdf http://www.quartermaster.army.mil/jccoe/publication/recipes/index/full_index.pdf

2.0.7 Based on TB MED 530, the Government estimates food preparation conducted at the contractor’s establishment must occur within a 60 mile radius of Laurel Readiness Center.

This allows for transfer of food to the Insolated Food Containers (0.5hrs), transportation to Laurel Readiness Center, preparation for service (0.5hrs), and service/serving (1.5hrs).

Unless otherwise specified in the contract, all food preparation will be conducted in Laurel Readiness Center dining facility kitchen.

2.0.8 Based on U.S. Army Regulation AR 657, the Maryland Army National Guard reserves the right to conduct a site visit to the contractor’s off-post operating location.

3.0 SPECIAL INSTRUCTIONS:

3.0.1 All other employees involved in the execution of this requirement shall have a minimum of one hour training by a ServSafe certified instructor to review aspects of food sanitation to ensure compliance with safety, food handling, cleaning etc.

3.0.2 Personal Hygiene: the Contractor shall ensure its contract employees follow food safety and sanitation standards outlined by the Army Food Program and ServSafe.

3.0.3 The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor from further work. Removal of employee(s) for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

3.0.4 The government reserves the right to change quantities of meals purchased during the period of performance. If this change is required, a modification will be generated by the contracting officer. The contractor shall not perform any work above the stated quantities authorized by the contracting office.

4.0 SECURITY REQUIREMENTS:

4.0.1 All persons requesting access to military installation must have a legitimate purpose to access the installation under the terms of this contract, and must present a current valid Government (Federal, State, or Local) issued photographic identification card. All persons must present identification to any acting security personnel upon request at any installation access control point or during any point of occupation.

4.0.2 Contractor must provide a name roster/list of all personnel that require access to the installation. Contractor will e-mail this list to laurel Readiness Center; or call (301)210- 2342 for specific email address.

4.0.3 Any person requesting to bring a privately or commercially owned vehicle to Laurel Readiness Center must provide current documentation to show that the vehicle is properly registered with a Department of Motor Vehicles or a private vehicle leasing agency in the

Continental United States (CONUS). Failure to provide proper documentation will result in denial of vehicular access to the installation.

4.0.4 All contractor employees must carry proper photo identification with them at all times. The contractor must ensure compliance with all regulations and orders of the installation which may affect performance.

5.0 PARKING:

5.0.1 Laurel Readiness Center shall allow only one contractor vehicle for loading and unloading specialty supplies and equipment incident to this contract.

5.0.2 Contractor must not park any vehicle closer than 50 feet to any building

5.0.3 Contractor and contractor employee must park vehicles only in undesignated parking spaces in lots. Contractor employees must not park overnight unless actively providing services.

5.0.4 Government shall tow any illegally or unsafely parked vehicle at vehicle owner expense

SECTION 2

GOVERNMENT-FURNISHED PROPERTY

A Headcount roster will be provided to the contractor a minimum of 5 days prior to the start of the event and will be updated as changes occur.

SECTION 3

CONTRACTOR-FURNISHED PROPERTY

The contractor shall furnish facilities, furniture, equipment, supplies, management, and supervision.

SECTION 4

DAILY MEAL PLANS AND HEADCOUNTS

6-Jul 7-Jul 8-Jul 9-Jul 10-Jul 11-Jul 12-Jul 13-Jul 63 63 63 56 26 16 25 25 63 63 63 56 26 16 25 25

14-Jul 15-Jul 16-Jul 17-Jul 18-Jul 19-Jul 20-Jul Total 25 35 44 46 63 63 70 683

25 35 44 46 63 63 70 683