Needs Statement (Meals) 2228th Pre-Mob AT.docx
DOCX document 40 KB Posted
- Solicitation number
- W912NR26QA003
- Issued by
-
Department of the Army National Guard
About this file
This Needs Statement details a catering contract for the Louisiana Army National Guard (LAARNG) requiring boxed meals from 1-20 December 2025 at Camp Beauregard in Pineville, LA. The solicitation (W912NR26QA003) is a total small business set-aside under NAICS code 722320 for preparing and delivering individually packaged meals to 200 personnel daily, with specific requirements including food temperature standards, sanitation protocols, and menu diversity. Key contract specifications mandate meals containing five primary food groups, no repeated menus within 72 hours, individual packaging, condiments, beverages, and delivery between 0630-0730 for breakfast and 1630-1730 for dinner, with the government reserving the right to adjust meal quantities up to 72 hours in advance at no cost.
View the file
Other files
| File | Type | Posted |
|---|---|---|
| Solicitation - W912NR26QA003.pdf | ||
| Meal Plan_2228th.xlsx | XLSX spreadsheet |
On GovTribe
Work with this file
- Download the original file
- Contacts named in this file
- Similar government files
- Ask GovTribe AI about this file
Text version
1. Definition of “Supply”. Supply is this case is prepared food requiring a caterer to individually package meals into a “to-go/boxed” 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 boxed 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 menu plan 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 complement the meal served.
e. Should contact the unit POC if 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 delivering each menu item into the to-go/ container to ensure adequate food for all personnel is provided.
c. The caterer is responsible for maintaining and delivering all 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) |
6.1 Transportation Consideration. To maintain the proper handling of food during transportation.
Contractors must comply with the consideration of vehicles to be use and length of time involved. During the transportation of meals, the Contractor should have the following 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 prevent any contamination.
6.1.4 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 to this contract. Daily headcount is listed below:
1 DEC (D) 200
2 DEC (B) 200 (D) 200
3 DEC (B) 200 (D) 200
4 DEC (B) 200 (D) 200
5 DEC (B) 200 (D) 200
6 DEC (B) 200 (D) 200
7 DEC (B) 200 (D) 200
8 DEC (B) 200 (D) 200
9 DEC (B) 200 (D) 200
10 DEC (B) 200 (D) 200
11 DEC (B) 200 (D) 200
12 DEC (B) 200 (D) 200
13 DEC (B) 200 (D) 200
14 DEC (B) 200 (D) 200
15 DEC (B) 200 (D) 200
16 DEC (B) 200 (D) 200
17 DEC (B) 200 (D) 200
18 DEC (B) 200 (D) 200
19 DEC (B) 200 (D) 200
20 DEC (B) 200
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 as follows:
Serve Date
1-20 DEC 2025
Breakfast 0630-0730 Lunch N/A Dinner 1630-1730
9. 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: 1140 F Street, Pineville, LA 71360. Call Unit POC when entering Camp Beauregard gate.
b. Lunch Meals: Not Needed
c. Dinner Meals: 1140 F Street, Pineville, LA 71360. Call Unit POC when entering Camp Beauregard gate.
10. Unit Point of Contact. Call Unit POC prior to arriving at location.
SSG Duncan, Dejah 318-210-8940
11. Pricing. Meal pricing must be inclusive of all costs. Gratuity is prohibited.
12. 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.
13. 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 6 to 8 ounces, Oils 5 to 7 teaspoons). See state menu for example.
14. Cancellation/Adjustment of number of boxed 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 |
LAARNG – Meals (Supply) Ver. March 2025
File details come from the government source that posted it. Updated .