CL I Contract_SOW Catering 466 MCAS 14-27 SEP25.pdf

STATEMENT OF WORK

1.1 SPECIFIC REQUIREMENTS: The contractor will furnish all containers, materials to include plates, bowls, cups, serving utensils, and flatware necessary to support all meals. The contractor will only be required to deliver meals in individually packaged containers.

1.2.1. All meals will be delivered to:

• Sustainment Training Center AWCF SSF Camp Dodge, 7105 NW 70th Avenue, Bldg: 2322, Johnston, IA 50131-1824

1.2.3 Breakfast meals for 15 – 27 September 2025 will be dropped off between 0630 and 0645 hours. Dinner meals for 14 – 26 September 2025 will be dropped off between 1730 and 1745 hours. All meals should be provided in individually packaged containers with serving utensils / napkins.

1.2.4 The contractor will provide separate meals to accommodate any dietary restriction identified below for all meals. Dietary restrictions for this contract are as follows:

• No Pork – 1

• Vegetarian - 1

1.2.5 Menu deviations require prior approval of the designated Govt. POC and/or Contracting Officer. Menus requested are listed on the Feeding Schedule provided.

1.2.6 The contractor shall designate in writing a supervisor authorized to act on the contractor’s behalf during the performance of this contract and will provide the designated Govt. Point of Contact (POC) a written designation of the supervisor via email 48 hours prior to any change in contractor supervision. This supervisor(s) shall be present when contract employees are working. This individual will be the single point of contact between the designated Govt. POC and contractor on all matters of the contract.

1.3 GENERAL INFORMATION:

1.3.1 HOURS OF OPERATION: Contracted catered meals shall be

delivered during the timeline designated by the lead unit person-in-charge. If timeline adjustments are required, the designated Govt. POC will submit such time changes to the contractor 48 hours in advance.

1.4 MEAL COMPOSITION: The contractor shall follow the menus

specified in the contract to provide meals offering variety, contrast in texture, flavor and color.

1.4.1 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.

1.4.2 The contractor will ensure that foods are served at the applicable temperature, based on the industry standard. Hot food will be maintained 135 degrees Fahrenheit and cold food will be maintained below 41 degrees Fahrenheit. Prior to and during serving, the GOVT. POC may check the temperatures for quality assurance.

1.4.3 The quality of the food served shall be equivalent to commercially available prepared meals. The Contractor is responsible for delivering enough food in accordance with portion sizes referenced in the NYARNG 21-Day Menus and allowing second servings if extra remains and all patrons have received an initial serving.

1.4.4 If the contractor chooses to prepare meals in a mobile kitchen unit the contractor shall still deliver meals in appropriate heating and cooling dishes.

The mobile unit shall be held to the same standards of cleanliness and requirements for inspection as a standard facility. The mobile unit must be fully self-contained. The government is not responsible for providing utility connectors or connections compatible with mobile kitchen units. The use of on-site kitchen is the preferred choice.

1.5 STANDARDS OF CONDUCT: 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).

1.5.1 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).

1.5.2 Contractors may not have received more than four (4) critical findings and must have a passing score on their most recent health inspection.

Inspection records and additional documentation shall be provided. Out of state caterers must show evidence that they are licensed in their states and are maintaining sanitary standards at least equivalent to regulations established by the NY Department of Health.

1.5.3 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.

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

1.5.5 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.).

1.5.6 The food will be served within 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.

1.6 Based on TB MED 530, the Government estimates food preparation conducted at the contractor’s establishment must occur within a 60-mile radius of the delivery location. This allows for transfer of food to the Insolated Food Containers (0.5hrs), transportation to the delivery location (1.5hrs), preparation for service (0.5hrs), and service/serving (1.5hrs).

1.7 SPECIAL INSTRUCTIONS:

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

1.8 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.

1.9 ACCESS CONTROL:

1.9.1 All persons requesting access to Army installations 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.

1.9.2 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.

1.9.3 Unscheduled gate closures by Security Personnel 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. All vehicles are subject to search and inspection pursuant applicable regulations.

1.9.4 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.

1.9.5 Any person requesting to bring a privately or commercially owned vehicle onto an Army installation 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. All vehicles will be subject to inspection by Army security personnel.

1.9.6 Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee's installation driving privileges.

1.9.7 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. These employees should be escorted at all times. The inability of contractor employees or deliveries to gain proper access to an Army installation shall not constitute an excuse for nonperformance under this contract.

1.9.8 Contractors and contractor employees will be escorted at all times in areas where they may be exposed to classified and/or sensitive materials and/or sensitive or restricted areas. The contractor will coordinate prior with the GOVT. POC and/or the facility security office for access when required. All contract employees, including subcontractor employees who are not in possession of the appropriate security clearance, will be escorted at all times in areas where they may be exposed to classified and/or sensitive materials and/or sensitive or restricted areas.

1.9.9 Contractor employees must not attempt access to any Soldier training or sleeping areas.

1.10 PARKING:

1.10.1 Army installations shall allow only one contractor vehicle for loading and unloading specialty supplies and equipment incident to this contract.

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

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

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

1.11 PHYSICAL SECURITY:

1.11.1 The contractor must safeguard all Government property provided for contractor use. At the close of each work period, contractor must secure all Government facilities, property, equipment, and materials.

1.11.2 Key Control. The contractor must establish and implement methods of ensuring all keys and key cards issued by the Government are not lost or misplaced, and are not used by unauthorized persons. NOTE: All references to keys include key cards. Contractor must not duplicate any keys.

1.11.3 In the event contractor personnel lose or duplicate keys (other than master keys), the Government shall replace the affected lock or locks or perform re-keying. Under direction of the GOVT. POC, total cost of re-keying or the replacement of the lock or locks shall be deducted from payment due the contractor. In the event contractor personnel loses or duplicates a master key, the Government shall replace all locks and keys for that system, and the total cost deducted from payment due the contractor.

1.11.4 The contactor must prohibit the use of the Government issued keys/key cards by any persons other than the contractor's employees. The contractor must prohibit the opening of locked areas by contractor employees to permit entrance of persons other than contactor employees engaged in the performance of services in those areas, or personnel authorized entrance by the GOVT. POC.

1.12 ADDITIONAL WORK BY CONTRACTOR: Any additional goods or

change to work specified which may be performed by the Contractor, either at his own volition or at the request of an individual other than a duly appointed contracting officer; except as may be explicitly authorized in the contract, will be done at the financial risk of the Contractor. Only the Contracting Officer is authorized to bind the Government to a change in the specifications, terms, or conditions of this contract.

SECTION 2

2. Government Furnished Equipment and Government Furnished Property:

2.1 Materials: The Government will not furnish any food preparation supplies or serving materials, e.g. plates, cups, spoons, cleaning materials etc.

2.2 Equipment: The Government will not furnish food preparation equipment.

2.3 Personnel: Government furnished Kitchen Police (KP) is not authorized to be provided to the contractor unless approved by the Contracting Officer.

2.4 Services: The Government will furnish trash removal services incident to food deliveries.

2.5 QUALITY ASSURANCE SURVEILLANCE PLAN

(QASP)

Deliverable/Tasks Performance Standard Acceptable

Quality Level

Method Used/ Frequency

Meal - Food is hot, warm, fresh as appropriate

- Portions are sufficient size

- Meal includes all components, entrée, starch, salad, vegetable, desert and drink

- Meal plates and utensils are provided

98% of time - Daily inspections and spot checks

- Complaint

Food Serving and Transportation

- Food is transported in food safe containers

- Food is transported IAW food handling regulations

- Food items are served at proper temperatures

- Prepared to serve by scheduled time

- Hot food will be above 135 degrees

- Cold food will be below 41 degrees

100% of time

- Daily inspections and spot checks

- Complaint

Timeliness - Meals are delivered at least 15 minutes prior to scheduled serving time

100% of time

Daily inspections and spot checks

- Complaint

Cleanliness - Maintains cleanliness of serving equipment

- Maintains cleanliness of dining area

- Maintains cleanliness of kitchen

98% of time -Daily inspections and spot checks -Complaint

Contractor Personnel

- Contractor personnel have proper hygiene

- Contractor personnel wear proper attire

98% of time - Daily inspections and spot checks -Complaint

SECTION 5 TECHNICAL EXHIBITS

5b Army Regulatory Guidance

DD Form 2772 (Contract Discrepancy Report):

http://www.dtic.mil/whs/directives/forms/eforms/dd2772.pdf

TB MED 530 (Tri-Service Food Code):

http://dmna.ny.gov/foodservice/docs/references/tbmed530.pdf

AR 30-22 (Army Food Program):

http://dmna.ny.gov/foodservice/docs/references/new_AR_30-22.pdf

Points of Contact:

16.1.

Primary: (Contract Specialist)

Richard Powell Cell: (518)786-3099 Email: Richard.w.powell44.mil@army.mil http://www.dtic.mil/whs/directives/forms/eforms/dd2772.pdf http://dmna.ny.gov/foodservice/docs/references/tbmed530.pdf http://dmna.ny.gov/foodservice/docs/references/new_AR_30-22.pdf mailto:Richard.w.powell44.mil@mail.mil