FS02 - Recipe Testing and Menu Changes.pdf
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- Attached to
- Military Sealift Command Food Services and Logistics Training Federal contract opportunity
- Solicitation number
- N3220524R4004-DraftRFP
About this file
This document contains a Contract Data Requirements List (CDRL) and details of a federal contract opportunity posted by the Military Sealift Command (MSC). The CDRL outlines requirements for the contractor to conduct an annual recipe testing event not exceeding seven days at a contractor-provided facility. The contractor must test up to 125 recipes for revisions to MSC menus, purchase ingredients, ensure equipment is available, assist in converting recipes, and provide post-event recommendations. A registered dietitian will also convert recipes, provide nutritional analyses, and input approved recipes into the SASS-E system. The related federal contract opportunity is a draft request for proposal from MSC seeking food services and logistics training. Responses to the draft RFP are requested by 8 March 2024 to solicit feedback on requirements and evaluation criteria prior to a final solicitation. The opportunity involves MSC and is posted on SAM.gov.
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DD FORM 1423-1, FEB 2001
CONTRACT DATA REQUIREMENTS LIST
(1 Data Item)
PREVIOUS EDITION MAY BE USED.
Form Approved OMB No. 0704-0188
The public reporting burden for this collection of information is estimated to average 110 hours per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing the burden, to the Department of Defense, Executive Services and Communications Directorate (0704-0188). Respondents should be aware that notwithstanding any other provision of law, no person shall be subject to any penalty for failing to comply with a collection of information if it does not display a currently valid OMB control number. Please do not return your form to the above organization. Send completed form to the Government Issuing Contracting Officer for the Contract/PR No. listed in Block E.
A. CONTRACT LINE ITEM NO. B. EXHIBIT C. CATEGORY:
TDP ________ TM _______ OTHER
D. SYSTEM/ITEM E. CONTRACT/PR NO. F. CONTRACTOR
1. DATA ITEM NO. 2. TITLE OF DATA ITEM 3. SUBTITLE
4. AUTHORITY (Data Acquisition Document No.) 5. CONTRACT REFERENCE 6. REQUIRING OFFICE
7. DD 250 REQ
8. APP CODE
9. DIST STATEMENT
REQUIRED
10. FREQUENCY
11. AS OF DATE
12. DATE OF FIRST SUBMISSION
13. DATE OF SUBSEQUENT
SUBMISSION
14. DISTRIBUTION
a. ADDRESSEE
b. COPIES
Draft Final
Reg Repro
15. TOTAL
16. REMARKS
17. PRICE GROUP
18. ESTIMATED
TOTAL PRICE
G. PREPARED BY H. DATE I. APPROVED BY J. DATE
Page of Pages
| 1_DATA_ITEM_NO: FS02 |
| 2_TITLE_OF_DATA_ITEM: Recipe Testing and MSC 35-Day Cycle Menu Changes |
| 3_SUBTITLE: |
| 4_AUTHORITY_Data_Acquisit: |
| 5_CONTRACT_REFERENCE: See Block 16 |
| 6_REQUIRING_OFFICE: N43 |
| 7_DID_250_REQ: NO |
| 8_APP_CODE: N/A |
| DIST_STATEMENT: |
| 10_FREQUENCY: See Block 16 |
| 11_AS_OF_DATE: |
| 12_DATE_OF_FIRST_SUBMISSI: See Block 16 |
| 13_DATE_OF_SUBSEQUENT_SUB: |
| addressee1: COR |
| draft1: |
| reg1: 1 |
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| 16_REMARKS: * Background: Contractor shall hold an Annual Recipe Testing Event not to exceed seven (7) calendar days, in a commercial contractor-provided FS facility that has the capability to test up to 125 recipes for revisions to the MSC 35-Day Cycle and COMMs Denied Menus. |
Completed IAW PWS/Attachments listed below.
Certified Executive Chefs:
* Work Load:
- The Executive Chefs will produce up to 125 recipes during the testing event.
- Purchase and store all ingredients required to produce the recipes.
- Ensure food service equipment and utensils required are available at the facility prior to the beginning of the testing event.
- Assist the Registered Dietitian in converting all produced recipes to yield 50 portions.
- Contractor may provide additional support personnel for this event, i.e. ware washing, waste management, and etc.
- Provide recommendations for revisions of the MSC 35-Day Cycle and COMMs after the Recipe Testing Event. The Food Service Director will approve all recipes.
- Review all approved recipes from the Annual Recipe Testing Event to ensure the conversions to yield 100 portions are correct.
Dietitian:
* Work Load:
-Convert all produced recipes to yield 50 portions.
- Provide nutritional analysis information for all approved recipes prior to inputting the information in SASS-E.
- Input all approved recipes in SASS-E along with a photo of the food item taken during the Recipe Testing Event by MSC Government Personnel
* PWS: 1.6.4/1.6.16/4.3.2/4.5.1/5.2.2/5.2.3
* Attachments:
Attachment 3A - Standard Operating Procedures (SOP).
Attachment 3B - historical requirements.
* Frequency: As per Attachments 3A/3B/13.
Microsoft Office product.
| 17_PRICE_GROUP: |
| ESTIMATED_TOTAL_PRICE: |
| G_PREPARED_BY: Roberta C. Jio, MSC N43 FS Director |
| H_DATE: 26 Dec 2023 |
| 1_APPROVED_BY: Beth Travis, MSC N4 COR |
| J_DATE: 10JAN24 |
| Page: 1 |
| reg38t: 62 |
| A_CONTRACT_LINE_ITEM_NO: PWS |
| B_EXHIBIT: 4 |
| TDP: |
| TM: |
| OTHER: Management |
| DSYSTEMITEM: MSC N4 |
| E_CONTRACTPR_NO: |
| FCONTRACTOR: |
| of_pages: 1 |
| Reset: |
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