I CO 40TH SB 65TH INF DOR for Prepared Meals JAN FY-25.pdf

DESCRIPTION OF REQUIREMENT FOR

Prepared Meals for Army National Guard Unit – I CO 40TH SB, (1ST 65TH INF)

This requirement for the preparation and delivery meals as specified in the description of requirement.

The delivery of goods will be at BUILDING 403, Camp Santiago Training Center, Salinas, Puerto Rico, which has an average travel time from the main gate to point of service/delivery of 10 minutes. The offeror shall take into consideration commuting distance to point of delivery to minimize the time meals spend in transit. The requirement is for:

CLIN ITEM DESCRIPTION UNIT QTY.

0001 Breakfast - Prepared Meals: Prepackaged as per description of requirement.

Delivery dates: 11 January 2025 from 11 January 2025 to 12 January 2025 delivered at 0630am

EA

0002 Lunch - Prepared Meals: Prepackaged as per description of requirement.

Delivery dates: 10 January 2025 from 10 January 2024 and 12 January 2025 delivered at 11:00 am

0003 Dinner - Prepared Meals: Prepackaged as per description of requirement.

Delivery dates: 10 January 2025 from 10 January 2025 to 11 January 2025 delivered at 5:00 pm

DAILY DELIVERY SCHEDULE:

Delivery Period/Schedule Meals Delivered Per Day From To DAYS Breakfast Lunch Dinner TOTAL

10-Jan-25 10-Jan-25 1 0 455 455 910 11-Jan-25 11-Jan-25 1 455 0 455 910 12-Jan-25 12-Jan-25 1 455 455 0 910

TOTAL 910 910 910

BREAKFAST: Delivery shall occur NO LATER THAN 6:30 am local standard time Puerto Rico (AST)

The meal period consumption starts at 6:45 am. The meal period duration is 1 hour. The contractor has 45 minutes to remediate the non-conforming item to allow reasonable distribution for consumption.

LUNCH: Delivery shall occur NO LATER THAN 11:00 am local standard time Puerto Rico (AST)

The meal period consumption starts at 11:15 am. The meal period duration is 1 hour. The contractor has 45 minutes to remediate the non-conforming item to allow reasonable distribution for consumption.

DINNER: Delivery shall occur for NO LATER THAN 5:00 pm local standard time Puerto Rico (AST)

The meal period consumption starts at 5:15 pm. The meal period duration is 1 hour. The contractor has 45 minutes to remediate the non-conforming item to allow reasonable distribution for consumption.

ALL DELIVERIES SHALL OCCUR NO LATER THAN ESTABLISHED TIME FOR ARRIVAL.

Meal consumption period starts 15 minutes after scheduled arrival time. In the event of a discrepancy or non-conforming item, the contractor shall replace the non-conforming item 15 minutes prior to the end of the consumption period of each delivery.

VARIATIONS IN QUANTITES AND DELIVERY SCHEDULE

The Government may modify up to five percent (5%) meal counts (increase or decrease) within 48 hours advanced notice to the service/product provider with no penalties.

The Government may, with advance notice but no less than 24 hours prior, adjust the individual meal periods no more than 15 minutes to established delivery times to either 15 minutes before established or 15 minutes after established (for example, change from 6:30 am to 6:15 am or from 6:30 am to 6:45am). If no notice is given, the contractor shall deliver as specified in the schedule.

GENERAL CONDITIONS

Customary with commercial practices and sanitary procedures and Technical Bulletin (TB) MED 530, the offeror shall consider the following temperature ranges for verification upon delivery:

• Hot food: Should be held at 135 °F to 140°F (57 to 60 °C) or warmer. When and if serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays.

• Cold food: Should be held at 41 °F (5 ºC) or colder. Keep food cold by nesting dishes in bowls of ice.

• Perishable food: Should not be left out more than 2 hours at room temperature—1 hour when the temperature is above 90 °F (32.2 ºC).

The offeror is required to meet local and federal sanitary requirements for food preparation and handling.

Food preparation shall be carried out in accordance with sound hygienic principles. In all places of employment where all or part of the food deliveries are provided, the food dispensed shall be wholesome, free from spoilage, and shall be processed, prepared, handled, and stored in such a manner as to be protected against contamination. The offeror shall provide, with their offer, the means and methods for quality assurance and control to ensure prepackaged meals arrived to point of service/delivery within acceptable temperature ranges and quality parameters in accordance with commercial practices.

The Government may, at discretion and with reasonable advance notification, request to inspect the premises in which the food is prepare, to ensure compliance with commercial practices for food preparation, handling, packaging, and customary hygiene practices. Offeror shall maintain a representative with the delivery that has direct contractual relation with the Government to promptly address deficiencies at time of inspection and acceptance by the Government.

Food Preparation Acceptable Quality Standards:

Food Safety Requirements. The Contractor shall comply with all National Food Safety Code and other applicable federal/state/local health guidelines and Army Technical Bulleting (TB) MED 530. In cases where TB MED 530 and the Food Code differ, the more stringent requirement shall apply. A copy of the material reference can be found at Army Publishing Directorate or upon request. Document can be downloaded at the following link:

https://armypubs.army.mil/ProductMaps/PubForm/Details.aspx?PUB_ID=1006236

Prior to delivery and inspection, the contractor shall:

https://armypubs.army.mil/ProductMaps/PubForm/Details.aspx?PUB_ID=1006236

- Ensure that food is delivered and packaged adequately to maintain proper minimum temperatures for inspection and acceptance at time of receipt.

- Delivery method shall be in a clean, sanitized, and covered vehicle, to prevent any type of contamination of food delivered.

- Food shall be ready for inspection to confirm that quality meets serving criteria specified in TB

MED 530.

- The contractor shall have food thermometers available for confirmation of temperature at time of inspection and acceptance.

Food Quality Requirements: Food items shall be prepared and meet minimum quality requirements specified below:

- Beef and Veal, USDA Grade Choice

- Pork, Lamb and Poultry, USDA Grade A

- Eggs and Dairy products, USDA Grade A

- Frozen Food, USDA Grade A

- Fresh Produce, Fancy

- Canned Products, USDA Grade A

- All other food products must be of comparable quality as defined above.

Menu Requirements: The contractor shall comply with the menu provided for this requirement.

Substitutions or deviations shall not be approved without express approval of the contracting agency.

Material substitution shall be or equal or greater quality if the contractor cannot supply the items listed in their offer at no additional cost to the Government.

Packaging and Delivery: Meals shall be packaged and delivered as specified in this requirement and meet material references for acceptable quality standards. All meals shall have enough disposable tableware (forks, spoons, knives, etc.), condiments and sauces (salt, pepper, BBQ sauce, mayonnaise, mustard, ketchup, salad dressing, and any other condiments), appropriate for the meals requested. At minimum, provide sufficient quantities to meet the per meal quantity plus a 5% excess of tableware, condiments, and sauces.

[OPTION A] The offeror shall deliver individually packed meal trays meeting specified material requirements and quality standards. Packages shall allow an adequate placement of meal components to facilitate visual inspection. The offeror shall provide a catalog of packaging methods with their offer for review. [END OF OPTION A]

The contractor shall use the reference serving amounts to ensure the delivered main course, sides, and complements amount the individual meals required for the total amount of personnel. The contractor shall consider a 2% excess of meal components that are loss (waste) due to serving rather than individual packaging.

CONTRACTOR QUALIFICATIONS:

The contractor shall meet local and state federal qualifications for food preparation consistent with local requirements for food preparation, handling, and distribution.

INSPECTION/ACCEPTION POINTS OF CONTACT

The submitted invoices shall be accepted in WAWF under DODAAC W58BMK by Carlos Rios Quiles, email address carlos.a.riosquiles.mil@army.mil and 939-334-1165.

The delivered goods shall be inspected and accepted by Roberto Matias, email address roberto.matias4.mil@army.mil and contact phone 787-967-6414 or Melvin Perez Garcia, email address melvin.h.perezgarcia.mil@army.mil and contact phone 787-345-7179.

mailto:roberto.matias4.mil@army.mil