I.B.01. W912LD26Q0001_Att(1)_SOW.pdf

STATEMENT OF WORK (SOW)

1. INTRODUCTION:

The United States Property and Fiscal Office (USPFO) for Rhode Island is issuing a Blanket

Purchase Agreements (BPAs) for the preparation and pickup/delivery of meals to support

Rhode Island Army National Guard (RIARNG) units throughout the State of Rhode Island for training requirements and other event requiring subsistence. A BPA is a simplified method of filling anticipated repetitive needs for supplies or services by establishing “charge accounts”.

The Government is obligated only to the extent of authorized purchases actually made under this BPA. The master BPA will not obligate any funds. Funds will be obligated by the individual BPA calls made against the master BPA. There will be no minimum purchase required under this BPA.

2. SCOPE OF WORK:

The RIARNG requires a BPA for Meals in support of Inactive Duty (ID), Active Duty (AD), Full-Time National Guard Duty (FTNGD), Federal Service, Yellow Ribbon Events, and other instances requiring meals. The primary locations are anticipated to be East Greenwich, RI, Warwick, RI, Cranston, RI, Providence, RI, Narragansett, RI, Coventry, RI, Bristol, RI and

Middletown, RI, however other locations within Rhode Island or in close proximity to the

Rhode Island border may be required. The contractor shall provide prepared meals for pick up or delivery, if available to the RIARNG on an as needed basis when a proper BPA call is placed.

3. REQUIREMENTS:

The Contractor shall provide meals as defined in this SOW and shall meet the following in accordance with the applicable documents in section 5.0 of this SOW:

3.1. Standards: All work under this contract shall conform to applicable Industry standards, State and Federal Health Regulations, Environmental Regulations as well as military regulations and bulletins to include AR 30-22 Army Food Program, AR 40-25 Nutrition

Standards and Education, TB MED 530 Tri-Service Food Code and TB MED 577

Sanitary Control and Surveillance of Field Water Supplies. Work not meeting these standards shall be corrected by the Contractor at no additional cost to the Government.

3.2. Food Safety Responsibilities:

3.2.1. No person afflicted with, or a carrier of, a communicable disease shall be permitted in any room where products are prepared, manufactured, or otherwise handled. No person who has a discharging or infected wound, sore, or lesion on hands, arms, or other exposed portion of the body shall work in any capacity resulting in contact with the processing or handling of products, containers, or equipment used in the production of meals. Where health authorities require health certificates, said certificates shall be kept on file at the Contractors place of business and reviewed by the COR upon request. All personnel employed or subcontracted for by the Contractor shall receive appropriate training in proper food handling techniques and food protection principles and shall be cognizant of the danger of poor personal hygiene and unsanitary practices.

3.2.2. Cleanliness. All employees shall wash their hands before beginning work and upon returning to work after using toilet facilities, eating, smoking, or otherwise soiling their hands. They shall keep their hands clean and follow acceptable hygienic practices while on duty. Eating, expectorating, or use of tobacco in any form shall be prohibited in each room and vehicle where food products or supplies are prepared, stored, served or otherwise handled. Personnel shall not wear unsecured jewelry. All persons engaged in receiving, testing, processing, manufacturing, packing, or handling food products shall wear clean unstained clothing. Hair nets, headbands, caps, beard nets, or other effective hair restraints to effectively cover hair shall be worn so as to prevent contamination of food and food contact surfaces. Employees’ personal effects shall not be stored in food production or serving areas.

3.2.3. Vehicles and preparation facilities shall be constructed and operated to protect contents from contamination or deterioration. Vehicles used for transporting food items shall be kept clean and in good repair. Food items shall be transported in insulated containers designed to maintain safe holding temperatures in accordance with TB MED 530 Tri0Service Food Code. Hot foods shall be maintained at 135 degrees Fahrenheit or higher, and cold foods shall be maintained at 40 degrees

Fahrenheit or lower upon receipt. The Contractor shall ensure temperature control is maintained during transport and provide appropriate documentation or verification upon request.

3.2.4. Contractor personnel operating vehicles for pickup or delivery shall possess a valid driver’s license, and all vehicles shall be properly registered and insured in accordance with state and federal law. Vehicles entering military installations or training areas are subject to inspection by security personnel.

3.2.5. The Contractor will ensure there are proper hand-washing facilities available and supplies necessary for personal hygiene, to include soap, paper towels, and waste receptacles, at all times in sufficient quantity to accommodate the number of

Contractor personnel using the facility.

3.2.6. The Contractor will ensure that all Contractor personnel preparing or serving catered or boxed meals are 18 years or older and have a food handler’s permit as required by the County or State Health Department

3.2.7. Food shall be prepared, transported, maintained, and served in accordance with

Army Regulation 40- 657 Veterinary/Medical Food Safety, Quality Assurance, and

Laboratory Service dated 01/21/2005, and TB MED 530 Tri-Service Food Code dated 03/01/2019. Copies of which are available online at https://armypubs.army.mil/

3.3. Meal Requirements: The contractor shall provide meals to the RIARNG either for pickup or delivery, on an as needed basis through individual calls under this BPA. Meals shall meet or exceed the following standards:

3.3.1. Breakfast Meal Requirement. The breakfast meal shall, at a minimum, include the following classes of foods and servings per person and should adhere to nutritional guidelines and recipes outlined at Choosemyplate.gov:

• Eggs, 2 ea (1)

• Meat (1)

• Fruit or vegetable (1)

• Starch, bread, or potatoes (1)

• Hot or cold cereal (1)

• Pastry (Optional)

• Drinks including but not limited to coffee (optional), juice -), and milk.

Sample breakfast meal items include, but are not limited to the following: eggs any style (omelets, hard boiled, scrambled, -, etc.), breakfast meat (bacon, sausage, sliced ham, turkey bacon), fresh or canned fruits, hot or cold cereal, one grilled specialty (pancakes, waffles, French toast, all with syrup), hash browns or home fried potatoes, choice of whole grain bread (toast, bagel, biscuit, or English muffin), breakfast pastry (raised or cake donut, sweet muffin, sweet roll, or Danish), yogurt, meat based gravy, and appropriate condiments, such as -butter, honey, salt and pepper, hot sauce, and choice of spread (jam or jelly).

Contractor will provide alternate meals to meet the needs of Soldiers who have special dietary needs in the kinds and quantities ordered by the Government.

Note: Each portion will include 115g to 225g Carbohydrate per meal per Soldier

(10g of which is fiber) 23g to 45g Protein per meal per Soldier; 6g to 40g Fat per meal per Soldier to average 10% of total calorie per menu (at least 6g of which is omega fatty acid or linoleic acid; 3mg to 6mg of iron per meal per Soldier. Meals should not be less than 850 calorie per Soldier offered. (Carbohydrate 4 cal/g, Protein 4 cal/g, Fat 9 cal/g.)

3.3.2. Lunch and Dinner Meal Requirement. The lunch and dinner shall, at a minimum, include the following classes of foods and servings per person and should adhere to nutritional guidelines and recipes outlined at Choosemyplate.gov:

• Entrée to include a 6 oz. serving of protein (1)

• Vegetables (2)

• Starch, bread, or potatoes (1)

• Fruit or dessert (1)

• Drinks shall include coffee plus choice of two other drinks; such as flavor aid, tea, carbohydrate beverage/ soft drink, or milk.

Sample lunch and dinner meal items include but are not limited to: soup or stew, baked, roasted or grilled meat, one or more sauce or gravy to accompany the entrée, mashed, roasted or baked potatoes, cooked vegetables such as green beans, carrots, or corn, salad, salad dressing, two choices of fruit, bread (wheat, white, rolls, cornbread, garlic, biscuit), appropriate condiments such as -butter, ketchup, mustard, hot sauce, salt and pepper, honey, jelly, fresh fruit, canned fruit, baked dessert (cake, cookies, ice cream, Gelatin, yogurt), and two choices to drink.

Contractor will provide alternate meals to meet the needs of Soldiers who have special dietary needs in the kinds and quantities ordered by the Government.

Note: Each portion will include 115g to 225g Carbohydrate per meal per Soldier

(10g of which is fiber) 23g to 45g Protein per meal per Soldier; 6g to 40g Fat per meal per Soldier to average 10% of total calorie per menu (at least 6g of which is omega fatty acid or linoleic acid; 3mg to 6mg of iron per meal per Soldier. Meals should not be less than 850 calorie per Soldier offered. (Carbohydrate 4 cal/g, Protein 4 cal/g, Fat 9 cal/g.

3.3.3. Boxed Lunch Meal Requirement. The boxed lunch meal, at a minimum, includes the following classes of foods and servings per person:

▪ 6” Sub style or Bulkie roll sandwich with 5.5 to 5.75 ounces of ham, roast beef, chicken, vegetarian option, or turkey with Swiss, Provolone, mozzarella or cheddar cheese (NO American).

▪ Condiments available on the side (lettuce, tomato, onions and pickles)

▪ Individually portioned Mayonnaise, Mustard, Black Pepper and Salt

Packet

▪ 1.5 ounce Bag of Potato Chips (Various)

▪ 1.5 ounce Cookie or piece of fresh fruit (banana, orange, apple)

▪ 12 ounce Carbohydrate Beverage (Can), Sports Drink, or Fruit Juice

Contractor will provide alternate meals to meet the needs of Soldiers who have special dietary needs in the kinds and quantities ordered by the Government.

Note: Each portion will include 115g to 225g Carbohydrate per meal per Soldier

(10g of which is fiber) 23g to 45g Protein per meal per Soldier; 6g to 40g Fat per meal per Soldier to average 10% of total calorie per menu (at least 6g of which is omega fatty acid or linoleic acid; 3mg to 6mg of iron per meal per Soldier. Meals should not be less than 850 calorie per Soldier offered. (Carbohydrate 4 cal/g, Protein 4 cal/g, Fat 9 cal/g.

3.4. Menu and Coordination of Pickup/Delivery:

3.4.1. Coordination to include menu selection, quantities ordered, time and place of delivery/pickup, shall be coordinated between the Contractor and the ordering unit

POC, which will be the unit supply personnel. Menu planning may include meals for Soldiers with special dietary needs, and it is the responsibility of the ordering unit to determine the nature of any special needs and order appropriate quantities of meals required to provide for these Soldiers. The ordering POC may request from a

Contractor specific information about the menu items offered as needed to make informed choices, including but not limited to use of ingredients related to common allergies or whether fruit, vegetables, or eggs supplies are fresh, frozen or canned.

At no time shall the Contractor accept any changes that will exceed the authorized

BPA price per meal or the terms and conditions in the BPA unless authorized by the

Contracting Officer.

3.4.2. Quantities of meals ordered are generally based on preliminary estimates which are subject to change as the government’s requirement changes or becomes more certain. Projected dates of services to be performed are subject to change during the month. An eight (8) day notice is the default minimum time frame to place or cancel orders submitted to a Contractor from ordering points of contact. A twelve (12) hour notice is the default minimum time frame to make a 10% decrease or increase to the agreed upon order.

3.5. Delivery and Serving of Meals: All meals are to be prepared and presented to the pickup person or delivered to delivery location at the rate established in the BPA.

3.5.1. Government Pickup. RIARNG personnel will be responsible for picking up meals with its own transportation at the Contractor location and with providing its own food servers and flatware (paper plates, cups, napkins, and utensils, etc) at the dining location. Government will be responsible for cleaning and returning any serving containers to the Contractor. Contractor shall still provide condiments as necessary. All catered meals provided under this BPA shall include disposable serving containers, plates, flatware, napkins, and serving utensils for both pickup and delivery orders. The Government will not be responsible for returning any non-disposable containers or equipment. If the Contractor elects to use reusable equipment, they shall coordinate pickup of such items directly with the ordering unit and shall do so at no additional cost to the Government.

3.5.2. Contractor Delivery. Contractor shall deliver meals to the dining location but will not provide servers or flatware. Government will be responsible for cleaning and returning any serving containers to the Contractor. Contractor will still provide condiments as necessary.

3.6. Authorized Changes. Changes to the BPA must be made through the Rhode Island

National Guard Purchasing and Contracting Office.

3.7. Pricing. This is a priced BPA. Meal rates under this BPA shall be fair and reasonable and established at or below the Government/Military GSA per diem rates for the applicable Fiscal Year (https://www.gsa.gov/travel/plan-book/per-diem-rates). The GSA per diem rate serves as a maximum allowable price rate, not a guaranteed rate.

Contractors may offer lower prices consistent with their standard commercial rates.

Pricing shall includes all costs associated with meal preparation, packaging, disposables, delivery (if applicable), and compliance with this SOW.

4. FOOD PREPARATION LOCATION(S): (TO BE FILLED IN BY VENDOR)

Location Name Address, City, State Name of Contact Person

Phone

Number Email Address

5. DEFINITIONS:

https://www.gsa.gov/travel/plan-book/per-diem-rates

• CONTRACTING OFFICER: Persons with the authority to enter, administer, or terminate contracts for the Government, and make related determination and findings

• BPA Call (Blanket Purchase Agreement Call): is a call against an existing blanket purchase agreement to request a service or product provided under the established agreement.

• GPC (Government Purchase Card): A Visa and or Master Card credit card used by the

Government to make authorized payments for supplies, and services.

5. APPLICABLE DOCUMENTS: Publications applicable to this SOW are listed below:

Publication Date of

Publication

Mandatory or

Advisory

Website

Federal Acquisition

Regulation

Latest Revision Advisory https://www.acquisition.gov

Defense Federal

Acquisition Regulation

Latest Revision Advisory https://www.acquisition.gov

AR 30-22, Army Food

Program

Latest Revision Mandatory https://armypubs.army.mil/ProductMa ps/PubForm/Details.aspx?PUB_ID=10

04219

AR 40-25,

NUTRITION

STANDARDS AND

EDUCATION

Latest Revision Mandatory https://armypubs.army.mil/ProductMa ps/PubForm/Details.aspx?PUB_ID=10

02833

TB MED 530, TRI-

SERVICE FOOD

CODE

Latest Revision Mandatory https://armypubs.army.mil/ProductMa ps/PubForm/Details.aspx?PUB_ID=10

06236

TB MED 577,

SANITARY

CONTROL AND

SURVEILLANCE OF

FIELD WATER

SUPPLIES

Latest Revision Mandatory https://armypubs.army.mil/ProductMa ps/PubForm/Details.aspx?PUB_ID=86

AR 40-657

Veterinary/Medical

Food Safety, Quality

Assurance, and

Laboratory Service

Latest Revision Mandatory https://armypubs.army.mil/ProductMa ps/PubForm/Details.aspx?PUB_ID=19