FY 25_ FY 27 Statement of Work - Box Catered Meals.docx

Statement of Work

1. Definition of “Supply”. Supply in this case is prepared food requiring a caterer to individually package meals into a “to-go/boxed” container and then delivered to the requested location for consumption.

2. Scope of Work. The caterer shall provide personnel, supervision, and all items for the boxed catered meals in accordance with state and local sanitation law requirements. Installation access for catering service vehicles and personnel is coordinated with the unit point of contact (POC) prior to delivery.

3. Contract Tasks Performed by the Caterer

a. Prepare food listed on the menu provided in response to the Request for Proposal (Contract Supply), according to commercially acceptable standards for the menu item. The caterer shall adhere to the meals identified on the LAARNG menu or equally equivalent.

b. Shall provide all single use plates, napkins, bowls, cups, cutting utensils, and serving utensils, to compliment the meal served. Additionally, no “same menu” for any meal should occur in a (5) five-day period.

c. Standard beverage choices are a variety of carbonated beverages, juice blends, noncarbonated flavored drinks, coffee, tea (hot and iced), milk, and water (with individual beverage powder). Chilled and closed individual beverage servings shall be provided with each meal to mitigate the spread of airborne pathogens, i.e., COVID-19 virus. Meal plans shall not include alcoholic beverages

d. Caterer shall provide all condiments (i.e., mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressing, syrup, salt and pepper, etc.) to compliment the meal served.

e. Shall contact the unit POC if meal substitutions are necessary

4. Sanitation Requirements. Caterer shall comply with state and local food service sanitation requirements, which meet with a rating of satisfactory or better from a health inspection. Prepare and serve meals on the same day. Prepare, transport, and maintain all menu items at USDA recommended temperature. Handle food in strict adherence to food safety precautions recommended by the State of Louisiana and the U.S. Department of Agriculture (USDA) – USDA Food Safety

5. Caterer Responsibility.

a. Deliver time as stated in the award document. The government reserves the right to require the catered to remove personnel deemed careless or otherwise objectionable.

b. The caterer is responsible for preparing, packaging and delivered each menu item into the to-go/ container to ensure adequate food all personnel are provided.

c. The caterer is responsible for maintaining and deliver all food at temperatures outlined in

LAARNG – Meals (Supply) Ver. June 2025

Louisiana Health and Safety Code to include TB Med 530-Tri-Service Food Code.

Holding temperature requirements:

Time—maximum up to 4 hours (hot or cold food) If time without temperature control is used as the public health control for up to a maximum of 4 hours:

(1) The FOOD shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;

(2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;

(3) The FOOD shall be cooked and served, served at any temperature if RTE, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control; and

(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 4-hour limit shall be discarded.

Time maximum up to 6 hours (cold food only) If time without temperature control is used as the public health control up to a maximum of 6 hours:

(1) The FOOD shall have an initial temperature of 41°F (5°C) or less when removed from temperature control, and the FOOD temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours;

(2) The FOOD shall be monitored to ensure the warmest portion of the FOOD does not exceed 70°F (21°C) during the 6-hour period.

(3) The FOOD shall be marked or otherwise identified to indicate:

(a) The time when the FOOD is removed from 41°F (5°C) or less cold holding temperature control, and

(b) The time that is 6 hours past the point in time when the FOOD is removed from cold holding temperature control.

Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes

Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA- inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).

LAARNG – Meals (Supply Ver. June 2025

All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) Eggs Fish & Shellfish Leftovers Casseroles

165 °F (73.9 °C)

160 °F (71.1 °C) 145 °F (62.8 °C) 165 °F (73.9 °C) 165 °F (73.9 °C)

LAARNG – Meals (Supply) Ver. June 2025

6.1 Transportation Consideration. To maintain the proper handling of food during transportation. Contractor must comply with the consideration on vehicles to be use and length of time involved. During the transportation of meals, the Contractor should have the follow consideration:

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

6.1.3 Vehicles should be clean. The food carrying area should be thoroughly cleaned or lined to prevent any contamination.

6.1.4 FOOD containers, packages of SINGLE-USE items, and UTENSILS shall be placed on clean, dry pallets or other dunnage to prevent direct contact with the vehicle floor.

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

6.1.6 Methods that could be used to keep food at proper temperature requires insulation, heat retention, and strategic stacking- Examples:

A. Use Insulated Food Delivery Bags Large catering-grade insulated bags or pizza bags work well. Line the bags with foil or towels for extra insulation.

Stack containers carefully to avoid crushing food.

B. Use Large Insulated Boxes or Coolers Styrofoam coolers or large cambro food carriers work well.

Pre-warm the containers by lining the inside with hot packs or heated towels.

C. Wrap with Thermal Blankets or Foil Use thermal catering blankets (like emergency blankets) to trap heat. Aluminum foil around stacks of containers can help retain warmth.

D. Add Heat Sources Hot packs or warming pads (placed safely under or around the containers). Heated bricks or water bottles wrapped in towels (avoid direct contact with food).

E. Minimize Air Exposure Keep containers tightly packed to reduce heat loss. Transport in a closed vehicle rather than an open truck bed.

For long-distance transport, electric food warmers or heated delivery bags plugged into a car inverter can help maintain temperature.

6.1.7 Security. The caterer ensures delivery personnel have proper picture identification for entry onto government installations or facilities. The caterer shall coordinate with the unit point of contact (POC) in order to avoid delays related to installation/facility entry access.

6. 1.8 Meal Plan. Menu plan outlines meal which is attached to this contract.

Unit/requestor selects desired menu plan from Army Food Management Information System (AFMIS) and attaches to this contract.

7. Meal Quantity/Heads/Serve Time.

a. Meal Quantity- Quantities will differ depending on the number of Soldiers per unit. Order quantities will be determined at call/order level.

b. General Meal hours for the LAARNG are as follows:

8. Delivery Instructions: Location will differ depending on unit drill or annual training schedules. Delivery locations will be determined at the order level.

a. Breakfast Meals:

b. Lunch Meals:

c. Dinner Meals:

d. Enhancements

9. Unit Point of Contact. Call Unit POC prior to arriving at location.

10. Pricing. Meal pricing must be inclusive of all costs. Gratuity is prohibited.

11. Operational Security Considerations for Caterer. Work performed under this statement of work is unclassified, but for official use only. Delivery locations, dates, number of personnel, names of POCs, training, etc., shall not be disseminated to anyone without a need to know. The Caterer shall comply with all applicable Department of Defense (DoD) security regulations and procedures and shall coordinate all issues dealing with access to Government buildings, facilities, or property with the COR.

12. Food Portion Requirement Summary. Same meal will not be served within a 72-hour period. Each meal must contain at a minimum the 5 primary food groups (vegetables 2 to 3 cups, fruits 1 ½ cups, grains 5 to 8 ounces, dairy 3 cups (fat free or low-fat) protein foods 5 to 6 ½ ounces, Oils 5 to 7 teaspoons).

13. Food trays should be at least 3 compartment- 9.25x9.5x3 in size and foam with hinged lid.

14. Cancellation/Adjustment of number of boxed meals. The Government reserves the right to make partial changes to the requirements or cancel in full up to 72 hours before the event or within 72 hours of the affected date. Decrease or increase of meals shall be issued at a no cost increase of contracted price if given within a 72-hour notice.

Quality Level (AQL) Method Used/ Frequency

Prepare food according to commercially acceptable standards for the particular menu item Deliver timely and courteous employees Comply with sanitation requirements of the food code and state and local laws resulting in a satisfactory or better rating in health inspections Provide food supplies (i.e., utensils, condiments, etc.)

Provide food supplies (i.e., utensils, condiments, etc.)

LAARNG – Meals (Supply)

3.1 95% of menu items per meal period meet the standard

Participant Observation

3.4 95% of meal prepared meet the standard

Participant Observation

3.3

100% of the time (no deviations) Participant observations during meals and random inspections

Participant Observation

Ver. June 2025