Needs Statement Meals 1-244th AHB FY21 AT.pdf

LAARNG (Meals – Supply) Ver. March 2021

NEEDS STATEMENT – Meals (Supply)

1. Introduction. The Louisiana Army National Guard (LAARNG) shall at times require catering services/vendor. A catered meal is defined as “a meal prepared in a commercial establishment for consumption at the establishment location or delivered to a specific location, or prepared at the consumption site using the caterers/vendors portable equipment and subsistence supplies.”

Catering services/vendors may not use government‐furnished equipment or government‐ furnished facilities to prepare meals. Catered meals are authorized for National Guard and Reserve Components in accordance with AR 30‐22, Operating Procedures for the Army Food Program, para 3‐42.

2. Definition of “Supply”. Supply in this case is a contracted service that requires the catering service or vendor to individually package meals into a “to-go” container and then delivered to the requested location for consumption.

3. Scope of Work. Catering service/vendor shall provide personnel, supervision, and all items and services necessary to perform full catering services in accordance with state and local sanitation law requirements and deliver individually packaged meals to the requested location. Installation access for catering service vehicles and personnel is coordinated with the unit point of contact (POC) prior to delivery of the service.

4. Contract Tasks Performed by the Catering Service.

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

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

c. Meal plans shall not include alcoholic beverages. Chilled and closed individual beverage servings shall be provided with each meal to mitigate the spread of airborne pathogens, i.e., COVID-19 virus.

d. All prepared meals shall be in the proper warmer/cooler no later than fifteen (15) minutes before the scheduled serving time. Per TB Med 530 regulation, food shall remain covered until serving begins.

e. Catering service 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.

f. Catering service/vendor shall contact the unit POC is meal substitutions are necessary.

5. Sanitation Requirements. Catering services 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, served 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.

6. Catering Service Responsibility.

a. Deliver timely service as stated in the award document. The catering service shall provide the optimum number of personnel to operate efficiently with a focus on quality service. The government reserves the right to require the catering service to remove personnel deemed careless or otherwise objectionable.

b. The caterer is responsible for portioning and serving each menu item to ensure adequate food servings for all personnel are provided.

c. The catering service is responsible for maintaining food at temperatures outlined in Louisiana Health and Safety Code.

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)

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

8. Meal Plan. Menu plan outlines meal details and is attached to this contract.

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

9. Meal Quantity/Heads/Serve Time.

Serve Date Breakfast 0600-0730

Lunch 1100-1200

Dinner 1600-1700

5-19 June 2021 See attached Meal Breakdown

See attached Meal Breakdown

See attached Meal Breakdown

10. Delivery Instructions:

a. Breakfast Meals: See attached spreadsheet.

b. Lunch Meals: See attached spreadsheet.

c. Dinner Meals: See attached spreadsheet.

11. Unit Point of Contact. SFC Corey J. Sanchez, 225-773-3662, corey.j.sanchez.mil@mail.mil

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

13. Operational Security Considerations for Catering Service. Work performed under this statement of work is unclassified, but for official use only. Service locations, dates, number of personnel, names of POCs, training, etc., shall not be disseminated to anyone without a bonafide need to know. The Catering Service 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 Service Requirement Summary.

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 service 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

Prepared by (Print Name): _________________________________ Signed: ________________________________________________ Date: __________________________________________________

SFC COREY J. SANCHEZ