HHC 199TH BSB Needs Statement_17-20 OCT 2024.pdf

LAARNG – Meals (Services) Ver. February 2023

1. Definition of “Supply”. Supply is this case is prepared food requiring a caterer to package meals into a “BULK” 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 bulk 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, serving utensils, and condiments 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 is 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 bulk container to ensure adequate food all personnel are provided.

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

http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets

LAARNG – Meals (Services) Ver. Feb 2023

Product Minimum Internal Temperature & Rest Time

Beef, Pork, Veal & Lamb Steaks, chops, roasts

145 °F (62.8 °C) and allow to rest for at least 3 minutes

Ground Meats 160 °F (71.1 °C)

Ground Poultry 165 °F

Ham, fresh or smoked (uncooked) 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).

Product Minimum Internal Temperature

All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)

165 °F (73.9 °C)

Eggs 160 °F (71.1 °C)

Fish & Shellfish 145 °F (62.8 °C)

Leftovers 165 °F (73.9 °C)

Casseroles 165 °F (73.9 °C)

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

6.1.4 Prevent any contamination. The journey should be properly planned and be kept short as possible.

6. 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.

7. Meal Plan. Menu plan outlines meal details and is attached as EXHIBIT 1 of this contract.

Unit/requestor selects desired menu plan from Army Food Management Information System (AFMIS) and attaches to this contract. See EXHIBIT 1 for the “21 Day Menu” meal request.

8. 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 attached as Exhibit 1:

9. Delivery Instructions: Location will differ depending on unit drill or annual training schedules.

Delivery locations will be determined at the order level.

10. See Attached Delivery Addresses on Exhibit 1.

Special Instructions: Vendor will deliver meals 30 minutes prior to mealtime.

11. Unit Point of Contact. MSG Gipson Cleveland 337-418-0720 Call Unit POC prior to arriving at location.

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

13. 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.

14. 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). See state menu for example.

15. Cancellation/Adjustment of number of bulk 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.

Deliverable Spec Reference

Acceptable Quality Level (AQL)

Method Used/ Frequency

Prepare food according to commercially acceptable standards for the particular menu item

3.1

95% of menu items per meal period meet the standard

Participant Observation

Deliver timely and courteous employees 3.4 95% of meal prepared meet the standard Participant Observation

Comply with sanitation requirements of the food code and state and local laws resulting in a satisfactory or better rating in health inspections

3.3

100% of the time (no deviations)

Participant observations during meals and random inspections

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

3.1 95% of meals prepared meet the standard

Participant Observation

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

3.1 95% of meals prepared meet the standard

Participant Observation

BN S4 SIGNATURE: Date:

EXIBIT 1:

UNIT :HHC 256TH BDE

Serve Date Breakfast 0630-0730

Lunch 1130-1230

Dinner 1630-1730

17OCT2024 000 MRE 148

18OCT2024 148 MRE 694

19OCT2024 694 MRE 546

20OCT2024 546 MRE 000

REQUESTED MENU:

Attached 21-day menu for request over 4 days.

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:1388

b. Lunch Meals: 0

c. Dinner Meals: 1388

Delivery Address: BLDG 1452 I STREET, LOUISIANA PINEVILLE TRAINING CENTER, 71360

1. Special Instructions: Vendor will deliver meals 30 minutes prior to mealtime.

2. Invoice is to be sent to unit upon award acceptance.

Point of Contact. MSG GIPSON, CLEVELAND 337-418-0720

BDE FSA SIGNATURE: Date:

REC #REC #REC #

BREAKFAST LUNCH DINNER

RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT

Menu Day 9

LANG FY24 Menu, 21 Day menu

D 050 01 L 005 02 L 085 01Maple Syrup Individual Roast Beef GRILLED PORK LOIN CHOPS100 100 100

E G01 00 R G12 36 O 017 01Assorted Dry Cereal Mashed Potatoes - Instant Cream Onion Gravy100 100 100

F 010 07 Q 108 50 E 012 00Eggs, Scrambled - Liquid 2/20lb

ROASTED CARROTS (FRESH) NOODLES JEFFERSON100 100 100

E 002 00 O 016 01 Q 110 01GRITS WITH BUTTER BROWN GRAVY (MIX) WHOLE KERNEL CORN (CANNED)100 100 100

D 025 06 D 015 00 D 033 04WAFFLES (FROZEN) CORNBREAD (CORN BREAD MIX) Dinner Rolls (Brown & Serve)80 100 100

A 013 90 A 013 90 A 013 90Fresh Fruit Apple/Orange Fresh Fruit Apple/Orange Fresh Fruit Apple/Orange100 80 80

C 003 00 H 800 00 G 010 03COFFEE (AUTOMATIC COFFEE

MAKER)

OATMEAL RAISIN COOKIES

(FROZEN)

Lemon Cake w/Frosting100 100 100

C G02 06 C G06 11 C 009 00Orange Juice (PC) 4 oz Cherry Drink Bev Base - Kool- Ade

Iced Tea - Instant100 100 100

C G04 06 M 046 00 M 046 00Milk, White, 1%, 1/2 pint TOSSED LETTUCE, CUCUMBER AND

TOMATO SALAD

TOSSED LETTUCE, CUCUMBER AND

TOMATO SALAD

100 80 100

C G04 12 M G01 02 M G01 02Milk, Choco, 2%, 1/2 pint Salad Dressings, Assorted Salad Dressings, Assorted50 100 100

S 001 00 Assorted Coffee Condiments100

Date Printed: FIELD MENU REPORT2024-09-05 1514 Thursday AJK-P023-1

UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of Information Act.

REC #REC #REC #

BREAKFAST LUNCH DINNER

RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT

Menu Day 10

LANG FY24 Menu, 21 Day menu

B 003 01 P 010 00 L 037 00Vegetable Juice Cocktail #3 can

Chicken & Sausage Gumbo SALISBURY STEAK30 100 100

E G01 00 P G02 00 O 016 00Assorted Dry Cereal Soda Crackers Brown Gravy100 100 100

F 010 07 E 005 05 Q 017 02Eggs, Scrambled - Liquid 2/20lb

BROWN RICE (CONVENTIONAL, SJK) Lyonnaise Carrots (Canned)100 100 100

L 089 00 A 013 90 R G12 36Grilled Sausage Patties Fresh Fruit Apple/Orange Mashed Potatoes - Instant100 80 100

E 001 04 G 021 02 D 007 04Oatmeal Packets Red Velvet FZN Layer 9in 4/56oz

Breadsticks Garlic 6" frzn50 100 100

E 002 00 C 003 00 A 013 90GRITS WITH BUTTER COFFEE (AUTOMATIC COFFEE

MAKER)

Fresh Fruit Apple/Orange100 80 80

Q 046 04 C 009 01 H 010 02HASHED BROWN POTATOES

(PATTIES, FROZEN)

ICED TEA (INSTANT, FOR

DISPENSER)

DOUBLE CHOCOLATE CHIP BARS

(MIX)

100 100 100

A 013 90 M 040 00 C 008 00Fresh Fruit Apple/Orange POTATO SALAD LEMONADE100 100 100

C 003 00 M 046 00 M 046 00COFFEE (AUTOMATIC COFFEE

MAKER)

TOSSED LETTUCE, CUCUMBER AND

TOMATO SALAD

TOSSED LETTUCE, CUCUMBER AND

TOMATO SALAD

100 100 100

C G02 01 M G01 02 M G01 02Apple Juice (PC) 4 oz Salad Dressings, Assorted Salad Dressings, Assorted100 80 80

C G04 06 Milk, White, 1%, 1/2 pint100

C G04 12 Milk, Choco, 2%, 1/2 pint50

S 001 00 Assorted Coffee Condiments80

Date Printed: FIELD MENU REPORT2024-09-05 1514 Thursday AJK-P023-1

UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of Information Act.