MEALS PWS 1.pdf

STATEMENT OF WORK

Emergency Meals & Drink Delivery Service in support of the Marine Corps Installations West Fire Department

1.0 BACKGROUND During past wildfire seasons the Camp Pendleton Fire Department has been augmented by

Federal, state, and municipal firefighters to suppress large wildfires aboard MCI-West installations. The base fire department is required to provide the firefighters with meals, water, and sports drinks to meet the U S Forrest Service basic daily caloric intake for firefighters when fighting wildfires. An Indefinite Delivery Indefinite Quantity contract will allow the Fire Department and the Regional Contracting Office the flexibility to better support this requirement during wildfire season as delivery orders are issued.

2.0 SCOPE The contractor shall provide all facilities, equipment, materials, supplies, tools and transportation necessary to perform all services required by this statement of work to prepare and deliver emergency sack lunches and drinks. This requirement is in support of the Fire Department aboard various sites: Marine Corps Base Camp Pendleton, Naval Weapons Station Fallbrook, Marine Corps Air Station Miramar, and potentially Marine Corps Installations West (MCI-West) surrounding areas.

3.0 SPECIFIC TASKS The contractor shall furnish all labor and equipment to prepare and deliver emergency sack lunches and drinks to as specified in this statement of work and each delivery order. The contractor shall employ only properly certified persons who are experienced and trained in meal preparation and delivery in accordance with applicable food preparation state and federal laws.

3.1 PREPARATION/PACKAGING CONDITIONS & INSTRUCTIONS The contractor shall prepare sack lunches and drinks within the minimum sanitary requirements in accordance with food preparation requirements and practice regulations for food (Codes of Federal Regulation, Title 21, Chapter 1, Part 110). Food preparation shall be harvested, housed, handled and prepared under sanitary conditions in accordance with applicable food preparation state and federal laws.

3.1.1 Preparation timeline as follows:

(a) The Technical Point of Contact (TPOC, see para. 6.0.) shall determine how long sack lunches and supplemental sandwiches may be held after preparation. The consume by date is generally within 24 hours of the preparation date. A longer or shorter period of time may be deemed appropriate by the TPOC depending on refrigeration or storage conditions utilized.

(b) Sack lunches shall be marked "Consume by (date and time; i.e. mm/dd, 00:00)." The sack Lunches or sandwiches shall be stamped or labeled, "Prepared on (date and time; i.e. mm/dd, 00:00)."

(c) Supplemental Meat and Non Meat Sandwiches – Shall be stamped or labeled "Prepared on (date and time; i.e. mm/dd, 00:00)."

3.1.2 Packaging requirements as follows:

(a) Lunches shall be bagged in heavy-duty paper sacks to protect the lunch.

(b) The Government must be able to distinguish between vegetarian and regular sack lunches by use of different colored bags. Brown bags shall be used to designate regular lunches.

(c) Individual sack lunches shall be packed in cardboard boxes holding exactly 10 lunches in each box.

(d) Sandwiches shall be packaged in plastic sandwich bags or other packaging. The packaging shall keep the sandwiches intact and/or not excessively add to waste disposal; (i.e., no Styrofoam).

(e) Sandwiches ordered as supplemental items shall be individually wrapped in a Ziploc® type sandwich bag.

(f) Snack items must be individually wrapped with labels that clearly list all ingredients contained in the package.

3.2 SACK LUNCH SPECIFICATIONS The sack lunches consists of six (6) categories of food items. In preparation of the sack lunches, no two items in each category shall be the same. To ensure variety, lunch items shall not be repeated in a three day period, if applicable. In addition, pre-prepared sandwiches shall not be frozen and must be prepared and packages as addressed in 3.1 above and delivered within the times specified in para 4.0. below. See SOW Table 2 for complete Sample Lunches.

Note: The Sack Lunch unit price is inclusive of all contents as listed in para 3.2 in its entirety (6 food items).

3.2.1 A complete sack lunch must consists of the following six (6) food items listed in below:

(i) Food Item 1-- Primary Meal - One (1) Sandwich/Wrap

a. The sandwich/Wrap shall be wrapped in plastic wrap or plastic bags.

b. The sandwich/Wrap shall contain a minimum of 2 oz. of bread or bread equivalent.

c. The meat sandwich/wrap shall contain a minimum of 4 oz. sliced whole muscle or variety meat or a combination of meat and cheese.

d. The Vegetarian primary meal must consist of a minimum of 1 sandwich or wrap and shall contain 4 oz. of a non-meat protein.

e. Appropriate individually packaged condiments shall be provided and not be put directly on the sandwich.

(ii) Food Item 2-- Secondary Meal - Variety Item: Contractors shall select 1 item from this category. Contractors may choose a variety of items for Food Item 2 including a second sandwich. SOW Table 1 for Sack Lunch Options, for examples and size of variety items.

(iii) Food Item 3-- Salads, Fresh Fruit, and Fresh Vegetables – Contractors shall select 2 items from this category.

a. Salads - Shall be made with a non-mayonnaise base. When served as a side shall have a minimum volume of 4 oz.

b. Fresh Fruit - Acceptable whole fruits may be apples, pears, and stone fruit (peaches, nectarines, plums, etc.), oranges, bananas, etc. Whole fruits shall be equivalent in size to 100 count apples or 88 count oranges. Fruits requiring packaging shall be a minimum volume of 8 oz. cup.

c. Fresh Vegetables - Shall be a minimum volume of 8 oz. cup

(iv) Food Item 4- Energy Snacks – Contractors shall select 6 items from this category.

(v) Food Item 5 – Condiments - Four individual factory-wrapped packets of condiments appropriate for the items being served.

(vi) Food Item 6 -- Paper Napkin and Pre-Moistened Towelette - Two each.

3.2.2 Sack Lunch Options Small deviations from the minimum amount for commercially packaged products may be allowed with the prior approval by the TPOC. Options provided in SOW Table 1.

SOW Table 1 Menu Item Minimum

Amount Specification and Comments

Primary and Secondary Meal

Sandwich with choice of meat:

4 oz.

1 ea.

2 eggs

Single packet One packet 8 oz.

4 oz.

4 oz.

Regular and Vegetarian Primary Meal shall be a sandwich or a wrap. Sandwiches may be all meat or a combination of meat and cheese.

Turkey Ham Chicken Roast Beef Multi-meat (hoagie style)

Burrito/Chimichanga Beef Chicken Pork Bean Rice and Cheese Hard Salami or Summer Sausage Hard Boiled Eggs Peanut Butter and Jelly sandwich Spam Tuna Cobb Salad Ground beef patties Meatloaf

Must be factory wrapped.

To cut with a knife and eat (cannot be used for primary meal)

With TPOC approval. Include foil

4 oz. protein With TPOC approval With TPOC approval With TPOC approval

Items with oz. & Cal are either/or. Items listed as each are standard serving size.

Vegetarian Meal Options

Vegetarian Lunches will include 2 different items from this category

Burrito/Chimichanga Bean Rice and Cheese Hard Boiled Eggs Veggie Burger Peanut Butter and Jelly Sandwich Veggie Wrap with Hummus

Salads:

Quinoa

Pasta Couscous Bean Other Salads, whole fruits and vegetables Salads Quinoa Pasta

Couscous Bean Whole Fruit Apples Oranges Pears

Strawberries Pineapple Nectarines other

1 ea. /5 oz.

2 eggs

Equivalent to Sandwich 8 oz.

8 oz.

8 oz.

8 oz.

8 oz.

4 oz.

4 oz.

100 count 88 count Equal to Apples 1 cup 1 cup Equal to Apples

Primary Vegetarian Meal shall be a sandwich or wrap containing 4 oz. of a non-meat protein. Cream cheese is not considered a protein for this requirement.

Bean, Tofu, Tempeh, Rice, Quinoa, or equivalent

In tortilla wrap or pita bread

All salads will have vegetables, spices and variety All salads will be made with a non-mayonnaise base (i.e. Italian dressing or olive oil) When served as a main meal salad will be 8 oz. servings

At the discretion of the TPOC Lunches will include 2 different items from this category

All salads will have vegetables , spices and variety All salads will be made with a non-mayonnaise base (i.e. Italian dressing or olive oil) When served as a side, salad will be 4 oz. servings Whole grains when possible

All chopped or cut fruits will be non-compacted 1 cup portions

APPROVED BY TPOC

WHOLE VEGETABLES

1 cup

1 cup 1 cup

3 oz.

1 ea.

2 oz.

1 full or 2 minis 2 ea.

1 oz./130 Cal 1 oz.

1 oz./150 Cal 3 oz.

1 oz./160 cal

3 oz.

200 Cal 4 oz.

2 ea.

1 ea.

1 oz./200 cal

110 cal 1 oz.

Carrots Sugar Snap Peas Celery Cucumber Baby Bell Peppers Avocado Other Energy Snacks Granola bar Energy bar

Trail mix Candy bar Beef or Turkey Jerky Bagel

Cheese Crackers

Nuts Sandwich Crackers

Muffin Baked potato chips

Fruit or vegetable squeeze pouch Non-sugared dried fruit Granola Dill Pickle pack Fruit straps Fruit bar Single serving peanut butter pouch

Pretzels Seeds Graham crackers Fig cookies

ITEMS With oz. & Cal are either/or

All chopped or cut vegetables will be 1 cup non compacted portions

Approved by TPOC Lunches will contain 6 different items from this category Nature Valley or equal quality ProBar, Luna, Larabar, odwalla, Tigers Milk, CLIF, or equal quality

Snickers, Milky Way, Butterfinger, or equal quality

Babybels, or cheese stick Goldfish or another non-crushable type

Almonds, Pistachios, or mixed variety Peanut butter, cheddar, or other varieties

Baked potato chips, tortilla chips, or similar variety

Applesauce, or mixed varieties Apple rings, bananas, apricot, pear, cranberry, raisin, plum Loose-not in bar form

MT OLIVE ON THE GO PICKEL PAKS, OR EQUIVALENT

PLAIN OR PEANUT BUTTER FLAVORED

SUNFLOWER, PUMPKIN OR OTHER VARIETIES

ITEMS LISTED AS EACH ARE STANDARD SERVING SIZE

3.2.3. Sample Lunches Example of Sample Lunches and contents are as follows:

OSOW Table 2 Sample Lunch #1

Roast Beef on 7 grain bread Peanut butter and jam on wheat Orange Pasta salad Babybel cheese (2) Goldfish crackers Snickers candy bar Sunflower seeds Granola Non-sugared dried apple rings Salt-Pepper-Salad dressing

Sample Lunch #2

Turkey/Provolone cheese sandwich Hard boiled eggs (2) Quinoa salad Apple Granola bar Beef Jerky Blueberry muffin Milky Way candy bar Dill pickles Fruit Straps Mayonnaise-Mustard-Salt-Pepper

Sample Lunch #3 Vegetarian

Peanut butter and jam on wheat Bean and cheese burrito Pear Mixed whole vegetables Trail mix String cheese (2)

LARABAR

Oatmeal chocolate chip cookies Non-sugared dried cranberries Granola (loose) Tapatio taco sauce

Sample Lunch #4

Pulled Chicken on Kaiser Roll Multi-meat (hoagie style) sandwich Bean salad Sugar Snap peas Sandwich crackers Applesauce squeeze pouch Bagel (2minis) Baked potato chips Trail mix Granola bar Cream Cheese Mayonnaise-mustard

Specification and Comments

HOT BREAKFASTS N/A

EGGS, fresh (2 or 3); or liquid (6oz) MEAT, Four (4) oz. Raw Weight Type:

Fresh OR Frozen OR Precooked Non-MEAT (vegetarian) protein, Four

(4) oz.

Raw Weight Type: Fresh OR Frozen

OR

Precooked BREAD and TORTILLAS, 1 to 2 oz.

Pancakes, French Toast or Waffles; 3 to 4 oz, AND Potatoes, 6 oz.

MILK, ½ Pint Whole, 2%, Skim, Rice, Soy, Almond White and Chocolate FRUIT, Fresh OR Canned 2 (1/2 cup)

AND

100% Juice, 5 ½ oz.

CEREAL, Cooked, 6 oz.

YOGURT, 4 oz.

HOT AND HOT CONTAINER

DINNERS

ENTREE 1-Meat Type:

ENTRÉE 1-Vegetarian

Type:

ENTRÉE 2-Non-Meat, 4 oz.

VEGETABLES, 4 oz.

POTATOES OR Substitute, 8 oz.

BREAD, Two (2) slices, 1 to 1 ½ oz.

MILK, ½ Pint, Whole, 2%, Skim, Rice, Soy, Almond White and Chocolate DESSERT, 4 oz.

SALAD FOR HOT CONTAINER,

Two (2) types One (1) tossed green AND One (1) prepared.

SALAD BAR, One (1) Tossed Green Salad AND Two (2) Prepared Salads AND One (1) Fresh Fruit or Fruit Salad Seven (7) Salad Toppings (5 fresh vegetables, 2 others) Three (3) other salad toppings

3.3 DRINK SPECIFICATIONS The drinks are priced separately from the Sack Lunch unit price, the following must be provided with each sack lunch unit ordered.

3.3.1 Bottled Water: A quantity of three (3) .5 liter bottles of drinking water per sack lunch.

3.3.2 Sport Drinks: A quantity of one (1) 20 oz. Carbohydrate/electrolyte drink per sack lunch.

3.3.3 Bags of Ice: 20 lb. bags of ice

3.3.4 Refrigerator Truck Rental: 16ft. Refrigerated Truck.

4.0. DELIVERY SPECIFICATIONS

4.1. DELIVERY FEE A single delivery fee will be paid per site only. Sites are as follows: (1) Marine Corps Base Camp Pendleton/Naval Weapons Station Fallbrook and (2) Marine Corps Air Station Miramar. The government will NOT pay mileage costs.

4.2. RESPONSE TIME When the Government notifies the contractor of a delivery needed, the contractor will respond to established communication within 15 minutes. The contractor shall be notified of the anticipated number of drink and meals orally. Oral delivery orders are authorized under this contract to be placed by the Government.

4.2. DELIVERY TURNAROUND TIME the contractor must deliver within 4 hours (maximum) of the Government placing a delivery order. While every attempt will be made to adhere to these ordering schedules it may be necessary to order meals and/or additional meals with very little notice due to the sporadic nature of the emergency incidents. The Delivery Order schedule, locations and units ordered are critical and cannot be modified or changed without prior authorization by the Government.

Failure on the part of the contractor to meet the delivery schedules may result in a reduction of the contract meal unit prices, suspension or termination of services. No reduction in contract meal prices shall be made for any additional meals when not ordered by the required timeframes.

4.3. DELIVERY TICKETS Each delivery ticket shall reflect the contract number, item number, description of item, site with specific location(s) if applicable, time and the quantity of all items delivered. The Contractor shall furnish the Government with two (2) copies of each delivery ticket for signature at the time of delivery as coordinated by the TPOC within 1 business day to the Technical Point of Contact and Contracting Office.

5.0. PERIOD OF PERFORMANCE: This delivery service will be for a period of performance of one Base year and four one year options.

6.0. TECHNIAL POINT OF CONTACT(s):

TBD

Solicitation Provisions