Description of Requirements Meals Memo SAM .pdf

PUERTO RICO ARMY NATIONAL GUARD

22ND CBRNE ENHANCED RESPONSE FORCE PACKAGES

BLDG. 545, BORINQUENEER STREET

FORT BUCHANAN, PR 00934

SUBJECT: CERFP SYCTE Meals FY24

1. The 22nd CERFP will perform a Sustainment Year Collective Training Exercise (SYCTE)on Camp Santiago DCA.

2. Below description of meals requested to meet operational requirements.

a. Possible Maximum Quantity:

Date Breakfast Lunch Dinner

26 February 2024 N/A 10 10

27 February 2024 N/A 160 160

28 February 2024 160 160 160

29 February 2024 160 160 160

01 March 2024 160 160 10

02 March 2024 10 10 N/A

b. Delivery Schedule Times: The Contractor shall deliver meals at delivery location stated in paragraph 1 (one) of this Description of Requirements as proposed bellow, unless otherwise specified as proposed bellow:

Meal Types Delivery Time

From To

Breakfast 0700hrs 0730hrs

Lunch 1130hrs 1200hrs

Dinner 1630hrs 1700hrs

1) Pre-packaged meals shall be delivered on dates requested, except when the Government Facility/installation is closed due to local or national emergencies, administrative closings, or similar Government-directed facility/installation closings. The Contractor will maintain an adequate work force for the uninterrupted performance of all tasks defined within this Description of Requirements when the Government facility/installation is not closed for the above reasons. When hiring personnel, the Contractor will keep in mind that the stability and continuity of the work force are essential. The Government reserves the right to adjust the timelines established above based on operational needs.

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

NGPR-TCE-CL

predicted or prevented. Contractors are not compensated for unexpected closures or delays.

3) Vendor must be flexible to unexpected schedule changes. Changes will be confirmed by the government POC by 5:00pm each day if necessary. If no confirmation is made, the Contractor shall deliver the meals as established in the description of requirement.

c. Mandatory Regulatory Requirements. 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 which may be obtained from the Contracting Officer (KO) or Contracting Officer’s Representative (COR). Contractor employees should only enter restricted areas when required to do so, only upon prior approval, and escorted at all times. All Contractor employees shall carry proper identification with them at all times. The Contractor shall ensure compliance with all regulations and orders of the installation which may affect performance. Vehicles operated by Contractor personnel are subject to search pursuant to applicable regulations. All drivers must have their valid driver’s license available at all times. Any moving violation of any applicable motor vehicle regulation may result in the termination of the Contractor employee’s installation driving privileges.

d. Security Requirements. The Contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the Contracting Officer (KO) or Contracting Officer’s Representative (COR).

The Contractor shall also 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 DOD, HQDA and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in Contractor security matters or processes. Each Contractor employee shall fill in and submit to the KO or COR a DD Form 369 – Police Record Check and obtain Government approval prior to commencement of works.

e. Transportation Consideration. To maintain the proper handling of food during transportation Contractor must comply with considerations on vehicle to be use and length of time involved. During the transportation of the meals the Contractor should have the following considerations:

1) Container of cool food should be placed in the coolest part of the vehicle.

2) If the inside of the vehicle is air-conditioned, cold food may be transported better inside rather than in the boot.

3) Vehicles should be clean. If the vehicle is normally used for carrying pets or dirty equipment, the food carrying area should be thoroughly cleaned or lined to prevent any contamination.

4) The journey should be properly planned and should be kept as short as possible.

5) When you arrive at the Area of Operations, make it your first job to unload any hot or cold food and place it in temperature-controlled equipment.

f. Meal Delivery. Bulk containers will have labels indicating date, time, and temperature reading of the food item when it was placed in the container. Food that arrives below 135°F and cannot be reheated properly, cannot be served and must be discarded. Chafing dishes and insulated ice chests are acceptable as long as they comply with food service industry standards as per TB MED 530 Tri-Service Code, 1 March 2019, AR 30-22 Army Food Program, 17 July 2019, DA PAM 30-22, 17 July 2019, and all applicable food safety and sanitation requirements. Delivery should be made at Camp Santiago Joint Training Center Defense Communication Area Structure Collapse Venue Site.

g. Materials and Equipment. The Contractor shall provide all containers, chafer set with “sternos”, dispensers and serving utensils required for serving meals. The Contractor shall provide disposable 12” dinner plates (to include to-go plates), bowls, cups, napkins, eating utensils and ice in a quantity appropriate for the specified headcount. The Contractor shall provide all equipment and materials necessary for the preparation, storage, serving and removal of food and for cleaning the serving areas. The Contractor is responsible for the heat and cooling sources to maintain food at appropriate temperatures. The Contractor shall provide all water required for serving lines and cleaning. The Contractor shall provide the appropriate type and quantity of receptacles and or plastic bags necessary to collect and properly dispose of all solid waste generated by the food service operation.

h. Food Safety Requirements. The Contractor shall deliver all food in insulated container adequate to maintain proper temperatures for the entire meal period. Contractor shall deliver food in a clean, covered vehicle. Food shall be maintained at safe temperatures, in accordance with Army Technical Bulletin (TB MED 530) Tri Service Food Code. At a minimum, hot items shall be maintained at 135 degrees Fahrenheit or above and cold items shall be maintain at 41 degrees Fahrenheit or below throughout the set-up and serving period. Contractor shall have food thermometers on site and check food temperatures upon delivery and at any time throughout the meal period. The Contractor shall comply with all National Food Safety Code, and other applicable federal/state/local health guidelines. In cases where TB MED 530 and the Food Code differ, the more stringent requirement shall apply.

i. Menu Requirements. Contractor must comply with the provided field menu and special dietary consideration. The special dietary consideration are associated with allergies, vegetarianism, and religious dietary requirements are normally addressed the first days of each course. Contractor will provide the specified menus, to include entrée, starch, vegetable, bread, dessert, salad, and beverage. Contractor may propose deviations (substitutions) of menu items only if they meet the conditions identified in paragraph i. through m. of this Description of Requirement Contractor shall prepare meals at least to the minimum 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. If a deviation to the provided meal plan is required the Contractor shall provide 2 days prior a menu for approval that includes breakfast, lunch and dinner. The TM 10-412 can be found at:

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

1) Breakfast. The Breakfast Menu shall include, at a minimum the following:

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

a) 3 assorted fresh fruits medium to large

b) 1 bottle of water (not less than 16.9oz) per Soldier

c) 2 assorted 100% fruit juice

d) 4 whole grain cold cereals (2 with sugar coating and 2 foliated 100% fortified)

e) 1 meat item rotated daily 4oz per serving

f) Two (2) grade (A) Large Eggs per Soldier

g) 1 starch (potato item daily) 4oz serving

h) Pancakes, French toast, or waffles 2 per soldier

i) 2 breakfast pastries - raised or cake donut and sweet roll or pastry item

j) Whole grain muffin, assorted breads, rolls, bagels, and/or English muffins

k) Coffee, tea, milk

l) Low fat yogurt

m) Condiments: 2 jams or jellies, peanut butter and low-fat cream cheese in individually packaged container, butter, or margarine.

2) Lunch and Dinner. The daily lunch and dinner menus shall include, at a minimum the following:

a) 2 meat entrée (baked, roasted or broiled) 4-6 oz per serving when boneless, 6-8 oz per serving with bone in, 2 pieces per serving when use chicken (leg and thigh or breast and wings)

b) 1 starch (potato or starch) 6 oz

c) 1 cooked vegetables 6 oz per serving

d) 2 seasonal fresh fruit varied between lunch-dinner meals

e) 2 desserts – (pie, cake, pastry, pudding, etc.)

f) 2 assorted bread – 1 must be whole grain and 1 other – which may be dinner rolls, garlic bread.

g) 1 bottle of water (not less than 16.9 oz) per Soldier per meals

h) Variety of hot and cold beverages: Standard beverage choices include a variety of dairy selections (milk and alternative), carbonated beverages, juice blends, noncarbonated flavored drinks, coffee & hot tea (regular and decaffeinated), and iced tea (unsweetened).

i) Appropriated condiments: butter, margarine, jams, and jellies in individually packaged containers.

j) A salad is required for lunch and dinner each day. The Salad is to include at a minimum the following items:

(1) Leafy green salad with 3 fresh toppings

(2) Three (3) different types of individually packets of salad dressing shall be provided.

One (1) of which must be low calories.

k). Minimum Quality of Food Products. The following specification represent the minimum quality of food products to be used under this contract.

1) Beef and Veal, USDA Grade Choice

2) Pork, Lamb and Poultry, USDA Grade A

3) Eggs and Dairy products, USDA Grade A

4) Frozen Food, USDA Grade A

5) Fresh Produce, Fancy

6) Canned Products, USDA Grade A

7) All other food products must be of comparable quality as defined above.

l). Condiments. Contractor will provide condiments (salt, pepper, BBQ sauce, mayonnaise, mustard, ketchup, salad dressing, and any other condiments) appropriate for the meal being served. It is preferred that condiments be individually packaged.

m. Deviations. Catering Contractors may suggest deviations from the proposed menus only in accordance with the deviation allowances identified below. All requested deviations shall be submitted with the Contractor’s quotation and will be routed through the Contracting Officer for written approval of the State Food Program Manager. Approved deviations will be incorporated into the contract/purchase order. Once the contract/purchase order has been issued, no further deviations or substitutions are authorized.

1) Entrée. No deviations will be considered.

2) Deviation Allowances.

3) 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.

4) 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.

5) Salad. No deviations will be considered.

6) 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

7) Desert. 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.

8) Beverage. No deviations will be considered.

n. Review of Deviation. Deviations shall be reviewed separately for each pre-packaged meal requirement. Contractors shall not assume that a deviation that is approved for one contract/purchase order will be approved in subsequent contracts/orders. Any deviation to the provided meal suggestion. The Contractor shall provide a menu 2 days prior for approval that includes breakfast, lunch, and dinner.

7. A conference will take place at a minimum three (3) days prior to the delivery dates.

This conference can be performed in person or through telephonic conversation with program manager, contract POC, contracting division personnel, and selected vendor.