NGRF SOW 20260601 115TH MP BN AT Catering.docx

DESIGN SERVICES (A/E)

Maryland Army National Guard

STATEMENT OF WORK

115TH MILITARY POLICE BATTALION

ANNUAL TRAINING

SUBSISTENCE -IN-KIND

CONTENTS

Section 1 Scope of Work......................................................................... ...............1-8.

Section 2 Government – Furnish Property Section 3 Contractor - Furnished Property……………………………………… ………8 Section 4. Daily Meal Plans and Headcount… …… ……………………………8-10

Attachments None

DESIGN SERVICES A/E

SUBSISTENCE-IN-KIND

Section 1

Performance work statement Or

SCOPE OF WORK

1.0 PROJECT OVERVIEW:

The Maryland Army National Guard (MDARNG), 115th Military Police BN requires a contract for catered meals in support of their Annual Training (AT) for Fiscal Year 2026 from 01JUN26 through 15JUN26. Meals are required for 56 personnel at the Salisbury Readiness Center

1.1 REQUIREMENT/JUSTIFICATION:

The unit’s mission requires all personnel to receive provide timely, high-quality meals cooked under commercial standards and high-quality customer service.

1.2 SCOPE OF WORK:

Maryland Army National Guard (MDARNG) anticipates purchasing catered meals in accordance with this Statement of Work (SOW). The intent is to provide quality catered meals to the MDARNG, in support of personnel in attendance of various training events. The contractor must provide timely, high-quality meals cooked under commercial standards and high-quality customer service. The MDARNG DAILY Menu is designed to support the Army training environment, and it is critical for the contractor to provide all identified menu components and condiments within the identified food service timeframes.

1.3.SPECIFIC REQUIREMENTS:

1.3.1 The location will typically be available for caterer to deliver meals approximately 30 minutes prior to mealtime Breakfast 0730, Dinner 5:00PM EDT.

1.3.2 The Government shall ensure the serving line is maintained in a clean and sanitary condition throughout the meal period and is responsible for cleaning the serving line at the conclusion of the meal period.

1.3.3 The Government is responsible for the set-up and tear-down of the dining area, and for cleaning the dining area.

1.4 MEALTIMES, LOCATIONS, COURSE DATES:

1.4.1 Delivery: Salisbury National Guard Armory. 28722 Ocean Gateway Salisbury MD, 21801

1.4.2. Meal locations and serving times for this requirement are as follows:

Breakfast Meal: Section 4 of Statement of Work has more details

Detailed Daily Schedule:

02 JUN 2026 – 15 JUN 2026: Breakfast (0730 EDT)

Total Breakfast Meals

Dinner Meal Detailed Daily Schedule:

01 JUN 2026 – 14 JUN 2026: Dinner (5:00 PM EDT)

Total Dinner Meals

CLIN 0001: Breakfast Meals - Annual Training (AT) Meal Service Period of Performance: 02 JUN 2026 – 15 JUN 2026

CLIN 0001: Dinner Meals - Annual Training (AT) Meal Service Period of Performance: 01 JUN 2026 – 14 JUN 2026

1.4.6. Contracted catered meals shall be delivered by the timeline designated by the lead unit person-in-charge. If timeline adjustments are required, the Contracting Officer will submit such time changes to the contractor 48 hours in advance.

1.4.8. If Annual Training dates are changed or cancelled the MDARNG will notify the vendor 7 days in advance.

1.5. FOOD SAFETY REQUIREMENTS:

1.5.1 The contractor shall deliver all food in insulated containers adequate to maintain proper temperatures for the entire meal period. Contractor shall deliver food in a clean, covered vehicle.

1.5.2. Food shall be maintained at safe temperatures, in accordance with Army Technical Bulletin Medical (TB Med) 530, Tri Service Food Code.

1.5.3. At a minimum, hot items shall be maintained at 145 degrees Fahrenheit or above and cold items shall be maintained at 41 degrees Fahrenheit or below throughout the set-up and serving period. Contractor shall have food thermometers on site and check food temperatures throughout the meal period.

1.5.4 The Unit POC or public health personnel may spot-check food temperatures upon delivery and at any time throughout the meal period if Contractor providing onsite serving.

1.5.5 The contractor shall comply with all National Food Code, ServSafe, and other applicable federal/state/local health guidelines.

1.5.6 In cases where TB Med 530 and the Food Code differ, the more stringent requirement shall apply

1.6. MENU:

1.6.1 Contractor will provide the specified menus, to include entree, starch, vegetable, bread, dessert, salad, and beverages

1.6.21 The contractor shall follow the menus specified in the contract to provide meals offering variety, contrast in texture, flavor and color. (See Section 4)

1.6.3. The contractor shall provide all condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, salad dressings, syrup, salt and pepper, etc.) to complement the meal being served. It is preferred that condiments are individually packaged.

1.6.4. Contractor may propose deviations (substitutions) of menu items only if they meet the conditions identified in paragraphs 1.7 through 1.7.8 of this PWS.

1.6.5 Contractor shall prepare meals at least to the minimum standards of the Index of Recipes Armed Forces Recipe Service (TM 10-412) and provide an adequate quantity of food to serve the anticipated headcount following serving/portion sizes identified in the TM 10-412. The TM 10-412 can be found at:

https://quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf

1.6.6 The quality of the food served shall be equivalent to commercially available prepared meals. The Contractor is responsible to deliver enough food in accordance with portion sizes referenced in the MDARNG Military menus to ensure all patrons have received an initial serving.

1.7. DEVIATION ALLOWANCES:

1.7.1 Entrée. No deviations will be considered.

1.7.2 Starch. A deviation of a starch item in different preparation style may be considered. For example, mashed potatoes may be proposed as a substitute for scalloped potatoes, French fries, or another potato dish. Pasta or rice may not be proposed as a substitute for potatoes.

1.7.3 Vegetable. A deviation of a vegetable of a different type that is complementary to the main entrée may be considered. For example, corn, beans or broccoli may be proposed as a substitute for green beans. A fruit or starch may not be proposed as a substitute for a vegetable.

1.7.4 Salad. No deviations will be considered.

1.7.5 Bread. A deviation of bread of a different type may be considered. For example, dinner rolls may be proposed as a substitute for sliced bread. However, if Garlic Bread is specified in the menu, it may not be substituted with another type of bread.

1.7.6 Dessert. A deviation of a dessert of a different type may be considered. For example, carrot cake or white cake may be proposed as a substitute for chocolate cake. However, fruit, cookies, Jell-O™, or cinnamon rolls may not be proposed as a substitute for cake.

1.7.7 Beverage. No deviations will be considered.

1.7.8 Deviations shall be reviewed separately for each catered meal requirement. Contractors shall not assume that a deviation that is approved for one contract/purchase order will be approved in subsequent contracts/orders.

1.8 HEADCOUNT (Quantity)

1.8.1. HEADCOUNT DOCUMENTATION. All soldiers shall be accounted for on a headcount roster (DA form 5914) prior to receiving their meal. This is the responsibility of the Unit; not the Contractor.

1.9 GOVERNMENT POINT OF CONTACT (POC’s)

1.9.1 CONTRACTING OFFICER. The Contracting Officer is the ONLY person authorized to make changes in the terms and conditions of the contract. The vendor shall call the Contracting Officer before making any changes requested by the Unit POC or other unit personnel.

1.10. APPLICABLE GUIDELINES/REGULATIONS.

1.10.1 The following guidelines and/or regulations are applicable to this requirement.

a. AR 30-22 Army Food Program, 3-44 Catered Meals http://www.apd,army.mil/epubs/DR_pubs/DR_a/pdf/web/r30-22.pdf

b. FDA Food Code http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/foodCode/ucm374275.htm

c. Tri Service Food Code http://www.quartermaster.army.mil/jccoe/TB_MED_SEP_2014.pdf

d. Index of Recipes Armed Forces recipe Service (TM 10-412) http://www.quartermaster.army.mil/jccoe/publication/recipes/index/full_index.pdf

1.11 APPLICABLE FORMS (Include this section for Type 1 Service only)

1.11.1 A Headcount Roster shall be completed for each meal and shall be the official supporting document for the WAWF Invoice and Receiving Report.

2.0 STANDARDS OF CONDUCT:

2.0.1 The contractor shall conform to specified professional standards and adhere to The Army Food Program food service standards and ServSafe sanitation standards (National Restaurant Association).

2.0.2 The contractor shall follow all Federal, State and local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry, including TB Med 530 (Tri-Service Food Code).

2.0.3 The contractor will transport food to feeding sites in clean, covered vehicles that will not subject the FOOD to ADULTERATION or CONTAMINATION as specified in Army regulation TB MED 530.

2.0.4 Failure to maintain sanitary requirements and acceptable quality meals may be grounds for termination under the Default Clause of the contract.

2.0.5 In accordance with U.S. Army regulation TB MED 530, prepared food items will be marked with a time 4 hours past the point in time when the food is removed from hot holding and/or refrigeration. (i.e. packaged at 10:00 a.m., four hours past equals 2:00 p.m.).

2.0.6 The food will be served within 4 hours from the point in time when the food is removed from temperature control. The food not consumed within the 4-hour limit will be discarded.

2.0.7 Based on TB MED 530, the Government estimates food preparation conducted at the contractor’s establishment must occur within a 60-mile radius of Salisbury National Guard Armory Site. This allows for transfer of food to the Insolated Food Containers (0.5hrs), transportation to Salisbury National Guard Armory (1.5hrs), preparation for service (0.5hrs), and service/serving (1.5hrs).

2.0.8 Based on U.S. Army Regulation AR 657, the Maryland Army National Guard reserves the right to conduct a site visit to the contractor’s off-post operating location.

3.0 SPECIAL INSTRUCTIONS:

3.0.1 All other employees involved in the execution of this requirement shall have a minimum of one hour training by a ServSafe certified instructor to review aspects of food sanitation to ensure compliance with safety, food handling, cleaning etc.

3.0.2 Personal Hygiene: the Contractor shall ensure its contract employees follow food safety and sanitation standards outlined by the Army Food Program and ServSafe.

3.0.3 State and Locate government Health Inspection: State or Local government Health Inspection Report for food service preparation facility. The health inspection shall be completed less than 12 months from the date proposal submissions are due.

3.0.4 The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor from further work. Removal of employee(s) for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

3.0.5 The government reserves the right to change quantities of meals purchased during the period of performance. If this change is required, a modification will be generated by the contracting officer. The contractor shall not perform any work above the stated quantities authorized by the contracting office.

4.0 SECURITY REQUIREMENTS:

4.0.1 All personnel requesting access to military installation must have a legitimate purpose to access the installation under the terms of this contract, and must present a current valid Government (Federal, State, or Local) issued photographic identification card. All personnel must present identification to any acting security personnel upon request at any installation access control point or during any point of occupation.

4.0.2 Contractor must provide a name roster/list of all personnel that require access to the installation. Contractor will e-mail this list to unit POC.

4.0.3 Any person requesting to bring a privately or commercially owned vehicle must provide current documentation to show that the vehicle is properly registered with a Department of Motor Vehicles or a private vehicle leasing agency in the Continental United States (CONUS). Failure to provide proper documentation will result in denial of vehicular access to the installation.

4.0.4 All contractor employees must carry proper photo identification with them at all times. The contractor must ensure compliance with all regulations and orders of the installation which may affect performance.

SECTION 2

GOVERNMENT-FURNISHED PROPERTY

2.1.1. A Headcount roster will be provided to the contractor a minimum of 5 days prior to the start of the event and will be updated as changes occur.

2.1.2. The MDARNG will provide the building where the meal will be served.

SECTION 3

CONTRACTOR-FURNISHED PROPERTY

The contractor shall furnish facilities, furniture, equipment, supplies, management, and supervision.

SECTION 4

DAILY MEAL PLANS AND HEADCOUNTS

Day 1 Meal Menu

Dinner Menu

Headcount: 56

Pot Roast (8 Oz) Peas & Carrots (4 oz) Mash Potatoes (6 oz) Chicken Gravy Tossed Green Salad (6 oz) Dinner Rolls (2 Pcs) Fresh Fruit (Apple/Orange/Banana) (1pcs) Assorted Salad Dressing Brownies (4 oz) Margarine Coffee (10 oz) Coffee Creamer Sugar Assorted Fruit Drink (12 oz)

Day 2 Meal Menu

Scrambled Eggs (6 oz) Grilled Sausage Links (1 pcs) Hash Browns (4 oz) French Toast Sticks (4 pcs) Dry Cereal/Oatmeal (4 oz) Fresh Fruit Apple/Orange/Banana (2 pcs) Maple Syrup Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 Pint) Roast Turkey (8 oz) Green Beans (4 oz) Stuffing (6 oz) Turkey Gravy Mashed Potatoes (6 oz) Dinner Rolls (2 pcs) Tossed Garden Salad (8 oz) Fresh Fruit (Apple/Orange/Banana) (2 pcs) Assorted Salad Dressing Margarine Chocolate Cake (1 pcs) Coffee (10 oz) Coffee Creamer

Day 3 Meal Menu

Scrambled Eggs (6 oz) Corn Beef Hash (4 oz) Hash Browns (4 oz) Apple Muffins (4 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint) Baked Stuffed Pork Chop / Gravy (Lemon Pepper Fish Alt (8 oz) Broccoli (4 oz) Scallop Potatoes (4 oz) Garden Salad (6 oz) Assorted Salad Dressing Fresh Fruit Apple/Orange/Banana (2 pcs) Cheesecake (1 pcs) Margarine Coffee (10 oz) Coffee Creamer

Assorted Drink (12 oz)

Day 4 Meal Menu

Scrambled Eggs (6 oz) Cream Ground Beef (6 oz) Biscuits (2 pcs) Hash Browns (4 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint) Pepper Steak (8 oz) Rice (6 oz) Mixed Vegetables (4 oz) Dinner Roll (2 pcs) Garden Salad (6 oz) Assorted salad Dressing Assorted Cookies (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Coffee (10 oz) Coffee Creamer

Day 5 Meal Menu

Scrambled Eggs (6 oz) Bacon (2 pcs) Waffles (2 pcs) Apple Muffins (4 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint) Southwest Chicken (8 Oz) Broccoli (4 oz) Spanish Rice (6 oz) Tossed Green Salad (6 oz) Dinner Rolls (2 Pcs) Fresh Fruit (Apple/Orange/Banana) (1 Pcs) Assorted Salad Dressing Brownies (4 oz) Margarine Coffee (10 oz) Coffee Creamer

Day 6 Meal Menu

Griddle Fried Eggs (6 oz) Grilled Sausage Links (2 pcs) Buttermilk Pancakes ( 2 pcs) Blueberry Muffins (8 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Maple Syrup Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 Pint) Catfish (8 oz) Broccoli (4 oz) Rice (6 oz) Dinner Rolls (2 pcs) Tossed Garden Salad (8 oz) Fresh Fruit (Apple/Orange/Banana) (2 pcs) Assorted Salad Dressing Margarine Chocolate Cake (1 pcs) Coffee (10 oz) Coffee Creamer

Day 7 Meal Menu

Scrambled Eggs (6 oz) Bacon (2 pcs) French Toast (2 pcs) Apple Muffins (4 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint) Spaghetti/ Meat Sauce (8 oz) Garlic Bread (2 pcs) Green Beans (4 oz) Garden Salad (6 oz) Assorted Salad Dressing Fresh Fruit Apple/Orange/Banana (2 pcs) Cheese Cake (1 pcs) Margarine Coffee (10 oz) Coffee Creamer

Day 8 Meal Menu

Scrambled Eggs (6 oz) Hash Browns (4 oz) Sausage Links (2 pcs) Dry Cereal/ Oatmeal (4 oz) French Toast Sticks (4 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint) Chili Macaroni (8 oz) Mixed Vegetables (4 oz) Dinner Roll (2 pcs) Garden Salad (6 oz) Assorted salad Dressing Assorted Cookies (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Coffee (10 oz) Coffee Creamer

Day 9 Meal Menu

Scrambled Eggs (6 oz) Bacon (2 pcs) Waffles (2 pcs) Apple Muffins (4 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint) General Tso Chicken Or Sweet & Sour Chicken (8 oz) Rice (6 oz) Asian Blen Vegetables (4 oz) Egg Roll (2 pcs) Garden Salad (6 oz) Assorted salad Dressing Assorted Cookies (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Coffee (10 oz) Coffee Creamer

Day 10 Meal Menu

Griddle Fried Eggs (6 oz) Grilled Sausage Links (2 pcs) Buttermilk Pancakes ( 2 pcs) Blueberry Muffins (8 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Maple Syrup Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 Pint) Chili (8 oz) Corn (4 oz) Rice (6 oz) Dinner Rolls (2 pcs) Tossed Garden Salad (8 oz) Fresh Fruit (Apple/Orange/Banana) (2 pcs) Assorted Salad Dressing Margarine Chocolate Cake (1 pcs) Coffee (10 oz) Coffee Creamer

Day 11 Meal Menu

Scrambled Eggs (6 oz) Bacon (2 pcs) French Toast (2 pcs) Apple Muffins (4 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint Chicken Pot Pie (8 oz) Dinner Roll (2 pcs) Broccoli (4 oz) Garden Salad (6 oz) Assorted Salad Dressing Fresh Fruit Apple/Orange/Banana (2 pcs) Cheesecake (1 pcs) Margarine Coffee (10 oz) Coffee Creamer

Day 12 Meal Menu

Scrambled Eggs (6 oz) Corn Beef Hash (6 oz) Biscuits (2 pcs) Blueberry Muffins (4 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint) Chicken Cordon Blue (8 oz) Mash Potatoes with Gravy (6 oz) Green Beans (4 oz) Dinner Roll (2 pcs) Garden Salad (6 oz) Assorted salad Dressing Assorted Cookies (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Coffee (10 oz) Coffee Creamer

Day 13 Meal Menu

Scrambled Eggs (6 oz) Bacon (2 pcs) Waffles (2 pcs) Apple Muffins (4 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint) Swedish Meatballs (8 Oz) Peas & Carrots (4 oz) Egg Noodles with gravy (6 oz) Tossed Green Salad (6 oz) Dinner Rolls (2 Pcs) Fresh Fruit (Apple/Orange/Banana) (1 Pcs) Assorted Salad Dressing Brownies (4 oz) Margarine Coffee (10 oz) Coffee Creamer

Day 14 Meal Menu

Scrambled Eggs (6 oz) Bacon (2 pcs) Waffles (2 pcs) Apple Muffins (4 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint) Pulled BBQ Chicken (8 Oz) Peas & Carrots (4 oz) White Rice (6 oz) Tossed Green Salad (6 oz) Dinner Rolls (2 Pcs) Fresh Fruit (Apple/Orange/Banana) (1 Pcs) Assorted Salad Dressing Brownies (4 oz) Margarine Coffee (10 oz) Coffee Creamer

Day 15 Meal Menu

Breakfast Menu

Headcount: 56

Scrambled Eggs (6 oz) Bacon (2 pcs) Waffles (2 pcs) Apple Muffins (4 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint) Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint) image1.jpeg