DOR WQT 770TH_.pdf

PDF 773 KB Posted Mar 1, 2022

Attached to: PRE-PACKAGE MEALS FOR 770TH TC 24-27 MARCH 2022
Solicitation number: W912LR-22-R-6019
Issued by: Department of the Army National Guard

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W912LR22R6019 (Solicitation).pdf	PDF	Mar 1, 2022

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DESCRIPTION OF REQUIREMENTS

FOR PRE-PACKAGE MEALS

1. Requesting Activity:

2. Delivery Location:

3. Period of Performance: From To

4. Requirements Background:

5. The exact amount of meals for each delivery will be confirmed by the government POC by 5:00pm each day. If no confirmation is made, the Contractor shall deliver the same amount of meals that were delivered the day prior. As per AR 30-22 (17July 2019) para 3-45 d(1) “When the command determines that the meals will be delivered, a “guarantee” clause will not be included in any contractual agreement. This means that only the total number of catered meals consumed by the Soldiers will be paid for by the unit. You cannot promise or guarantee the caterer that a specific number of meals will be sold.”

6. In order to comply with regulatory and guidance requirements the Contractor must comply with the required amount, schedule, and requirements as shown below.

a. Possible Maximum Quantity:

Date Breakfast (QTY) Lunch (QTY) Dinner (QTY)

Total

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 Type Delivery Time From To

Breakfast Lunch Dinner

1) Servings shall be served Mondays thru Sundays, 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 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.

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 21 day 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 21 day 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. Vendor must comply with the attached 21 day Menu. Below is an overall list of what is required on the 21 Day meal Menu. The Breakfast Menu shall include, at a minimum the following:

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. Vendor must comply with the attached 21 day Menu. Below is an overall list of what is required on the 21 Day meal Menu. The daily 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.

j. 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.

k. 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.

l. 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.

m. Review of Deviation. 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. Any deviation to the provided 21 day meal plan the Contractor shall provide a menu 2 days prior for approval that includes breakfast, lunch and dinner.

n. Provided menu: See enclosed 21 days.

7. A pre-performance conference will take place at a minimum three (3) days prior to the beginning of each course. This conference can be perform in person or through telephonic conversation with course manager, contract POC, contracting division personnel, and selected vendor.

8. WAWF Acceptor:

Name:

Phone:

Email:

9. Requesting Activity Point of Contact:

Name:

Phone:

Email:

21 DAY MENU

MENU DAY 1

BREAKFAST LUNCH DINNER

Items Recipe Name Portion Calories

CCP 15

sec Delivery

Temperature Items Recipe Name Portion Calories

CCP 15

sec Delivery

Temperature Items Recipe Name Portion Calories

CCP 15

sec Delivery

Temperature 1 Scramble Eggs - 30% 4 oz 144 155 F 135 F or Higher 1 Grilled Top Sirloin Steak 10 oz 731 145 F 135 F or Higher 1 Roast Pork 5 oz 247 145 F 135 F or Higher 2 Hard Cooked Eggs - 10% 2 eggs 147 155 F 135 F or Higher 2 Oven Baked Chicken 2 pieces 391 165 F 135 F or Higher 2 Jewfish (Mero) Baked Fish 6 oz 156 145 F 135 F or Higher 3 Cheese Omelet – 60% 1 omelet 198 155 F 135 F or Higher 3 Steamed Rice 6 oz 147 145 F 135 F or Higher 3 Brown Gravy 2 oz 72 165 F 135 F or Higher 4 Grilled Chicken Breast 4 oz 168 165 F 135 F or Higher 4 Oven Browned Potatoes 6 oz 119 145 F 135 F or Higher 4 Creole Sauce 3 oz 43 145 F 135 F or Higher 5 Grilled Sausage Patties 2 patties 345 145 F 135 F or Higher 5 Calico Corn 6 oz 115 145 F 135 F or Higher 5 Rice Pilaff (Brown Blended) 6 oz 192 145 F 135 F or Higher 6 Farina 6 oz 105 145 F 135 F or Higher 6 Beef Noodle Soup 8 oz 95 165 F 135 F or Higher 6 Mashed Potatoes 6 oz 105 145 F 135 F or Higher 7 Hashed Brown Potatoes 1 each 138 140 F 135 F or Higher 7 Chef's Salad 8 oz 101 41 F 41 F or Lower 7 Chicken Noodle Soup 8 oz 86 165 F 135 F or Higher 8 Assorted Whole Grain & Dry

Cereal 1 each It Varies N/A Room Temperature 8 Assorted Low Fat Salad

Dressings 1 each It Varies 41 F Room Temperature 8 Lyonaisse Green Beans 4 oz 54 145 F 135 F or Higher

9 Assorted Toast 2 slices 181 N/A Room Temperature 9 Assorted Bread 2 slice 181 N/A Room Temperature 9 Cole Slaw 4 oz 84 41 F 41 F or Lower 10 Assorted Fresh Fruit 1 each It Varies 41 F 41 F or Lower 10 Assorted Beverages 10 oz It Varies 41 F 41 F or Lower 10 Assorted Fresh Fruits 1 each It Varies 41 F 41 F or Lower 11 Assorted Breakfast Pastries -

Individual 1 each Less than

N/A Room Temperature 11 Assorted Fresh Fruits 1 each It Varies 41 F 41 F or Lower 11 Assorted Beverages 10 oz It Varies 41 F 41 F or Lower

12 Coffee 8 oz 9 220 F 180 F 12 Assorted Individual Pastries 1 each It Varies N/A Room Temperature 12 Assorted Low Fat Salad Dressings

1 each It Varies 41 F Room Temperature

13 Assorted 100% Juice 10 oz It Varies 41 F 41 F or Lower 13 Assorted Milk 8 oz 113 41 F 41 F or Lower 13 Assorted Bread 2 slice 181 N/A Room Temperature 14 Assorted Milk 8 oz 113 41 F 41 F or Lower 14 Iced Tea 8 oz 6 41 F 41 F or Lower 14 Assorted Individual Pastries 1 each It Varies N/A Room Temperature 15 Bottle of Water 16.9 oz 41 F 41 F or Lower 15 Assorted Condiments 8 oz 6 41 F 41 F or Lower 15 Assorted Milk 8 oz 113 41 F 41 F or Lower 16 Assorted Condiments 16 Bottle of Water 16.9 oz 41 F 41 F or Lower 16 Iced Tea 8 oz 6 41 F 41 F or Lower

17 Low Fat Yogurt 6 oz 171 41 F 41 F or Lower 18 Assorted Condiments 19 Bottle of Water 16.9 oz 41 F 41 F or Lower

Assorted Milk Milk, 1% & 2% (60%) Milk, Chocolate (30%) Milk, Lactose free (5%) Milk, Skim (5%)

Assorted Fruits Bananas 20% Apples 15% Oranges 15% Pears 15% Cantaloupe / Honeydew 15% Seasonal Fruits 20%

Assorted Milk Milk, 1% & 2% (60%) Milk, Chocolate (30%) Milk, Lactose free (5%) Milk, Skim (5%)

Assorted Fruits Bananas 20% Apples 15% Oranges 15% Pears 15% Cantaloupe / Honeydew 15% Seasonal Fruits 20%

Assorted Bread White Bread Wheat Whole Grain Bread Dinner Roll Pan Criollo

Assorted Milk Milk, 1% & 2% (60%) Milk, Chocolate (30%) Milk, Lactose free (5%) Milk, Skim (5%)

Assorted Pastries Less than 140 Calories 35% Lower in fat and sugar 65%

Assorted Pastries Regular Pastries 25% Fruit Based Dessert 25% Lower in fat and sugar 50%

Assorted Fruits Bananas 20% Apples 15% Oranges 15% Pears 15% Cantaloupe / Honeydew 15% Seasonal Fruits 20%

Assorted Condiments Jam & Jelly Margarine Salt Pepper Peanut Butter Ketchup Mayonnaise Hot Sauce Cream Cheese Flavored Coffee Creamers Artificial Sweeteners

Assorted Condiments Margarine Steak Sauce Salt Pepper Ketchup Mayonnaise Hot Sauce Parmesan Cheese BBQ Sauce Vinegar (apple cider, balsamic, red, white) Salad oils (canola, olive, sesame or blends)

Assorted Bread White Bread Wheat Whole Grain Bread Bagel an Criollo

Assorted Bread White Bread Wheat Whole Grain Bread Dinner Rolls Pan Criollo

MENU DAY 2

BREAKFAST LUNCH DINNER

Items Recipe Name Portion Calories

CCP 15

sec Delivery

Temperature Items Recipe Name Portion Calories

CCP

15 sec Delivery

Temperature Items Recipe Name Portion Calories

CCP

15 sec Delivery

Temperature 1 Ham, Cheese & Eggs 6” Whole

Wheat Sandwich 50% 1 each 344 155 F 135 F or Higher 1 Roast Veal 5 oz 273 145 F 135 F or Higher 1 Roast Beef 5 oz 296 165 F 135 F or Higher

2 Ham & Eggs 6” Whole Wheat Sandwich – 10%

1 each 212 155 F 135 F Higher 2 Roast Turkey 5 oz 394 165 F 135 F or Higher 2 Sweet & Sour Chicken 2 pieces 362 165 F 135 F or Higher

3 Scramble Eggs - 30% 4 oz 144 155 F 135 F or Higher 3 Brown Gravy 2 oz 72 165 F 135 F or Higher 3 Brown Gravy 2 oz 72 165 F 135 F or Higher 4 Hard Cooked Eggs - 10% 2 eggs 147 155 F 135 F or Higher 4 Chicken Gravy 2 oz 2 165 F 135 F or Higher 4 Rice w/Corn 8 oz 283 145 F 135 F or Higher 5 Grilled Ham Slices 2 slices 164 145 F 135 F or Higher 5 Spanish Rice 6 oz 174 145 F 135 F or Higher 5 Stew Navy Beans 3 oz 127 145 F 135 F or Higher 6 Grilled Turkey Ham Slices 2 slices 72 165 F 135 F or Higher 6 Potatoes Au Gratin 6 oz 218 145 F 135 F or Higher 6 Mashed Potatoes 6 oz 105 145 F 135 F or Higher 7 Oatmeal 6 oz 106 145 F 135 F or Higher 7 Minestrone Soup 8 oz 95 165 F 135 F or Higher 7 Chicken w/Rice Soup 8 oz 69 165 F 135 F or Higher 8 Sweet Potatoes Breakfast Hash 5oz 122 140 F 135 F or Higher 8 Buttered Broccoli 4 oz 27 145 F 135 F or Higher 8 Seasoned Carrots 4 oz 133 145 F 135 F or Higher 9 Assorted Dry Cereal 1 each It Varies N/A Room Temperature 9 Lettuce and Tomato Salad 4 oz 20 41 F 41 F or Lower 9 Italian Style Pasta Salad 4 oz 150 41 F 41 F or Lower 10 Assorted Toast 2 slices 181 N/A Room Temperature 10 Assorted Low Fat Salad Dressings 1 each It Varies 41 F Room Temperature 10 Assorted Low Fat Salad

Dressings 1 each It Varies 41 F Room Temperature

11 Assorted Fresh Fruit 1 each It Varies 41 F 41 F or Lower 11 Assorted Bread 2 slice 181 N/A Room Temperature 11 Assorted Bread 2 slice 181 N/A Room Temperature 12 Breakfast Pastries - Individual 1 each 185 N/A Room Temperature 12 Assorted Beverages 10 oz It Varies 41 F 41 F or Lower 12 Assorted Beverages 10 oz It Varies 41 F 41 F or Lower 13 Coffee 8 oz 9 220 F 180 F 13 Assorted Fresh Fruits 1 each It Varies 41 F 41 F or Lower 13 Assorted Fresh Fruits 1 each It Varies 41 F 41 F or Lower 14 Assorted 100% Juice 10 oz It Varies 41 F 41 F or Lower 14 Individual Pastries 1 each It Varies N/A Room Temperature 14 Individual Pastries 1 each It Varies N/A Room Temperature 15 Assorted Milk 8 oz 113 41 F 41 F or Lower 15 Assorted Milk 8 oz 113 41 F 41 F or Lower 15 Assorted Milk 8 oz 113 41 F 41 F or Lower 16 Assorted Condiments 16 Iced Tea 8 oz 6 41 F 41 F or Lower 16 Iced Tea 8 oz 6 41 F 41 F or Lower 17 Bottle of Water 16.9 oz 41 F 41 F or Lower 17 Assorted Condiments 17 Low Fat Yogurt 6 oz 171 41 F 41 F or Lower

18 Bottle of Water 16.9 oz 41 F 41 F or Lower 18 Assorted Condiments 19 Bottle of Water 16.9 oz 41 F 41 F or Lower