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-RFP
About this file
This document is a Contract Data Requirements List (CDRL) that specifies the requirements for recipe testing and menu changes under a federal contract.
The key details are:
- The contractor shall hold an annual 7-day recipe testing event to test up to 125 recipes for revisions to the 35-day cycle and communications-denied menus. This includes purchasing ingredients, providing food service equipment, assisting the registered dietitian, and providing recommendations for menu revisions.
- The registered dietitian shall convert the tested recipes to 50-portion yields, provide nutritional analysis, and input the approved recipes into the SASS-E system.
- The work is to be performed in accordance with the Performance Work Statement and specific attachments referenced.
- The frequency of this requirement is per the attachments.
- This CDRL is associated with the "Military Sealift Command Food Services and Logistics Training" solicitation number N3220524R4004-RFP.
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Text version
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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| addressee2: N43 |
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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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