PD_ AT Meal Delivery Food Service_3-116th.pdf

Base of Operations (CBJTC) 3-116 IN AT24. Each caterer shall have as its base of operations a food establishment that shall comply with the minimum feeding standard.

1- Contract Meals. A retail food establishment that delivers ready-to-eat meals to government facility, schools, senior centers and other institutional feeding sites, if the retail food establishment meets the following criteria:

(a) Food is pre-ordered for a single meal; pre-wrapped.

(b) Vendor must have food separated by five different units’ headcounts so each individual unit can pick up dinner meals

(c) Meals are prepared and delivered for a specific meal, either in individual portions or in bulk portions intended for individual service

(d) Meals must be fully cooked or prepared by the food establishment.

(e) Meals are stored and delivered under required temperatures.

2- Nutrition and food allergens:

Food Allergy Awareness Requirements. Food establishments that cook, prepare, or serve food intended for immediate consumption either on or off the premises shall comply with the following requirement advertisement.

(a) Major food allergens

(b) Health risks of food allergies

(c) Before placing your order, please inform the vendor if a person in your organization has a food allergy.

3- The contractor shall provide day menus for breakfast and dinner to include price for each meal and minimum nutritional requirements

(a) When serving a Dinner meal, a minimum of (protein, starch, vegetable, salad, beverages and desert) will be available for selection.

(b) Commercial food vendor emphasis shall be directed providing a tasty, well balanced, health conscious, nutritious diet, with a reasonable amount of variety.

(c) The contractor shall plan menus for regular, short order, religion preference and fitness (low calorie) to meet the following performance minimum requirements:

Standards:

(d) Menus are 100% in compliance with the following: AR 30-22, DA Pam 30-22, FM 10-23-2, AR 40-25.

(e) Appropriate items to support personnel with religious requirements, ethnic meals, theme meal.

4- Courses: Provide, food service and to go boxes for the period of 20 April 2024 to 4 May 2024.

Annual Training: Headcount support minimum (402) to maximum (420) for Breakfast for 4/21 thru 5/03 and Dinner for 4/20 thru 5/02. Headcount and dates may subject to changes with prior coordination with the vendor as minimum 24-48 hours notifications.

5- Vendor will deliver commercial meal 30 minutes prior to the serving time; serving time as follow:

Breakfast Meals will need to be separated by five different units’ headcounts so each individual unit can pick up dinner meals. Each unit serving time is 0600-0730; include a variety of proteins, starches and vegetables changed daily. A choice of two options to be sent for soldiers to choose from. Any dietary restrictions can be accommodated upon request.

Dinner Meals will need to be separated by five different units’ headcounts so each individual unit can pick up dinner meals. Each unit serving time is 1700-1900; include a variety of proteins, starches and vegetables changed daily. A choice of two options to be sent for soldiers to choose from. Any dietary restrictions can be accommodated upon request.

(a) Food containers must be hold food hot or cold for time limit (4 hours after container was filled) for remote site feeding using insulated food and beverages containers.

(b) Food Service MSC personnel will have 90-120 minutes window to serve commercial meals after received from the vendor.

(c) Supporting MSC element must meet the 24-48 hours notification for meal plan modification, i.e. delivery time, meal cycle, headcount, and meal drop off locations.