PWS_104FW_Catering Services.pdf

104TH FIGHTER WING

PERFORMANCE WORK STATEMENT (PWS)

FOR

CATERED MEALS

12 December 2024

1. DESCRIPTION OF SERVICES. The contractor shall coordinate and furnish all personnel, food items, supervision, parts, tools, materials, facilities and transportation necessary to provide prepared meals for the Massachusetts Air National Guard (MAANG), 104th FW at Barnes ANGB, Westfield, MA 01085 for the periods specified within this PWS for the Regularly Scheduled Drill weekends IAW the following specifications and schedules. The number of meals requested in this PWS is tentative only. The MAANG will give the official number of meals required NLT 15 days before the scheduled event.

1.1. GENERAL

1.1.1. Each catered service anticipates not to exceed (NTE) 300 meals.

1.1.2. The NTE amount is based on the ANG Food Cost Index (FCI). For reference the NTE amount for CY24 per lunch meal is $18.00.

1.1.2.1. Base period NTE amount for CY25 per lunch meal is TBD.

1.1.2.2. Option period one NTE amount for CY26 per lunch meal is TBD.

1.1.2.3. Option period two NTE amount for CY27 per lunch meal is TBD.

1.1.2.4. Option period three NTE amount for CY28 per lunch meal is TBD.

1.1.2.5. Option period four NTE amount for CY29 per lunch meal is TBD.

1.1.3. RSD DATES: Fiscal Year (FY) 25 is confirmed. All other FYs are anticipated.

1.1.3.1. Projected requirement for each Fiscal Year (FY) is eight (8) services.

1.1.3.2. Base Period, CLIN 0001, CY25, February 2025 through January 2026.

1.1.3.2.1. Eight (8) Services. Six (6) definitized, two (2) tentative.

1.1.3.2.1.1. Sunday, February 2, 2025

1.1.3.2.1.2. Sunday, March 2, 2025

1.1.3.2.1.3. Sunday, April 6, 2025

1.1.3.2.1.4. Sunday, June 8, 2025

1.1.3.2.1.5. Sunday, August 24, 2025

1.1.3.2.1.6. Sunday, September 14, 2025

1.1.3.2.1.7. Tentative: Sunday, November 2, 2025

1.1.3.2.1.8. Tentative: Sunday, December 7, 2025

1.1.3.3. Option Period One (1), CLIN 1001, CY26, February 2026 through January 2027.

1.1.3.3.1. Anticipated Dates:

1.1.3.3.1.1. Tentative: Sunday, February [First Sunday], 2026

1.1.3.3.1.2. Tentative: Sunday, March [First Sunday], 2026

1.1.3.3.1.3. Tentative: Sunday, April [First Sunday], 2026

1.1.3.3.1.4. Tentative: Sunday, June [First Sunday], 2026

1.1.3.3.1.5. Tentative: Sunday, August [Last Sunday of the Last Full Week], 2026

1.1.3.3.1.6. Tentative: Sunday, September [First Sunday after Labor Day], 2026

1.1.3.3.1.7. Tentative: Sunday, November [First Sunday], 2026

1.1.3.3.1.8. Tentative: Sunday, December [First Sunday], 2026

1.1.3.4. Option Period Two (2), CLIN 2001, CY27, February 2027 through January 2028.

1.1.3.4.1. Anticipated Dates:

1.1.3.4.1.1. Tentative: Sunday, February [First Sunday], 2027

1.1.3.4.1.2. Tentative: Sunday, March [First Sunday], 2027

1.1.3.4.1.3. Tentative: Sunday, April [First Sunday], 2027

1.1.3.4.1.4. Tentative: Sunday, June [First Sunday], 2027

1.1.3.4.1.5. Tentative: Sunday, August [Last Sunday of the Last Full Week], 2027

1.1.3.4.1.6. Tentative: Sunday, September [First Sunday after Labor Day], 2027

1.1.3.4.1.7. Tentative: Sunday, November [First Sunday], 2027

1.1.3.4.1.8. Tentative: Sunday, December [First Sunday], 2027

1.1.3.5. Option Period Three (3), CLIN 3001 FY28, February 2028 through January 2029.

1.1.3.5.1. Anticipated Dates:

1.1.3.5.1.1. Tentative: Sunday, February [First Sunday], 2028

1.1.3.5.1.2. Tentative: Sunday, March [First Sunday], 2028

1.1.3.5.1.3. Tentative: Sunday, April [First Sunday], 2028

1.1.3.5.1.4. Tentative: Sunday, June [First Sunday], 2028

1.1.3.5.1.5. Tentative: Sunday, August [Last Sunday of the Last Full Week], 2028

1.1.3.5.1.6. Tentative: Sunday, September [First Sunday after Labor Day], 2028

1.1.3.5.1.7. Tentative: Sunday, November [First Sunday], 2028

1.1.3.5.1.8. Tentative: Sunday, December [First Sunday], 2028

1.1.3.6. Option Period Four (4), CLIN 4001 FY29, February 2029 through January 2030.

1.1.3.6.1. Anticipated Dates:

1.1.3.6.1.1. Tentative: Sunday, February [First Sunday], 2029

1.1.3.6.1.2. Tentative: Sunday, March [First Sunday], 2029

1.1.3.6.1.3. Tentative: Sunday, April [First Sunday], 2029

1.1.3.6.1.4. Tentative: Sunday, June [First Sunday], 2029

1.1.3.6.1.5. Tentative: Sunday, August [Last Sunday of the Last Full Week], 2029

1.1.3.6.1.6. Tentative: Sunday, September [First Sunday after Labor Day], 2029

1.1.3.6.1.7. Tentative: Sunday, November [First Sunday], 2029

1.1.3.6.1.8. Tentative: Sunday, December [First Sunday], 2029

1.1.4. Barnes ANGB Dining Facility will provide napkins, eating utensils, china plates & bowls and hot & cold beverage cups.

1.1.5. Meal pricing is for food only. Gratuity is prohibited.

1.1.6. Any services in addition to meals are separately priced.

1.1.7. Vendor will invoice for meals prepared and delivered after performance.

1.1.8. If short notice cancellation of meals causes the vendor to incur otherwise non-billable costs for perishable food, the vendor shall be reimbursed for those food costs provided the food has no alternative business use and is itemized and approved by the Contracting Officer for reimbursement.

1.1.9. If the caterer cancels the portions of the meals that have not been delivered to the business or that can be used by the business for other contracts. We will receive a credit on the invoice if applicable and coordinated with the Contracting Officer.

1.1.10. If the caterer delivers the food/items that cannot be satisfied under bullet 1.1.7. We then donate the food/items that we cannot maintain here at Barnes ANGB in accordance with specific donations policies and procedures.

1.1.11. The “not to exceed” number of meals is based on 100% attendance. Actual attendance may vary and will be provided to the meal vendor as soon as available. The vendor will then adjust the actual number of meals to be served, and be paid for, accordingly. The vendor will not exceed the total number of meals agreed upon without formal request from the Contracting Officer with coordination from the delegated Contracting Officer’s Representative

(COR).

1.1.12. The condiments shown on the proposed menus are required menu items.

1.2. PERFORMANCE

1.2.1. These meals must be cooked and delivered, ready to serve, to Barnes Air National Guard Base (ANGB). No food preparation is allowed on base. Meals must be maintained at proper temperatures during transport and through the end of serving hours. Temperature Danger Zone (TDZ) is 41F – 140F. Potentially hazardous food (PHF) must stay outside of that temperature range (i.e. cold foods below 41F; hot foods above 140F). At time of delivery, PHF cannot be in the TDZ. Holding food to temperature in the walk-in refrigerator, food warmers, serving line, salad bars and coffee maker is authorized. Barnes ANGB items not authorized to use are: serving utensils, and hotel serving pans. Carbonated soft-drinks (i.e.

Coke, Sprite) will be provided via the “bag in a box” post-mix system by the vendor.

1.2.2. During Quality Assurance checks, if temperatures fall below the TDZ, vendor will have the opportunity to bring back to temperature per the TRI-Service food code.

https://armypubs.army.mil/epubs/DR_pubs/DR_a/pdf/web/ARN15052_TB_MED_530_FINA L.pdf

1.2.3. The meals will be served at Building 003 (Dining Facility) at Barnes ANGB between the hours of 10:30am and 1:00pm. Note: Expect an initial rush of customers (High Average 275 people) between 11:00 and 11:45.

1.2.4. Some of the meals may be “To-Go”. Styrofoam clam-shell shaped “To-Go” containers will be provided by Barnes ANGB. The “To-Go” items will consist of that day’s menu. There are no extra items allowed for take-out.

1.2.5. The quality and serving sizes of the food served will be equivalent to commercially available prepared meals and are indicated on the purposed menus. The entrées shown are recommended. If vender request to deviate from the proposed menus, changes must be coordinated two weeks prior to the proposed RSD.

1.2.6. The vendor is responsible for serving and portion control. Buffet style serving is preferred.

Ala carte ordering is prohibited. The vendor is also responsible to provide their own serving utensils and hotel serving pans. These will not be provided or cleaned in our facility.

1.3. CONTRACTOR PERSONNEL:

1.3.1. The contractor shall furnish supervisory, administrative and direct labor personnel to accomplish all work required.

1.3.2. All employees of the contractor employed in the performance of work under this contract shall be employees of the contractor at all times and are not considered employees of the Government. All contractor employees entering base are subject to 104th Fighter Wing Security Forces vetting process. Entry Authorization List (EAL) will need to be submitted within 72 hours of contract award or for new employees during the PoP, provide updated EAL no later than 72 hours prior to service start date.

1.3.3. Contractor Supervision – any attendant supervisor, or other supervisors designated in writing to act in the contractor’s behalf, shall be present during all hours when contract employees are working on base.

1.3.4. Personal Hygiene – the contractor shall ensure the contract employees meet the following sanitation requirements.

1.3.4.1. They shall wash their hands upon reporting for work, immediately after visiting a lavatory, smoking, taking a break, and handling raw meat, poultry, garbage, or soiled items.

1.3.4.2. They shall remove wristwatches, bracelets, earrings, cell phones/pagers and rings before and during duty hours.

1.3.4.3. Their fingernails shall be cut short so that they do not extend beyond the end of the fingers and are kept clean.

1.3.4.4. They do not smoke, or use tobacco in any form, except during break periods in designated areas.

1.3.4.5. They do not consume and/or store food items/beverages in any form while on the serving line or in any food prep/serving areas.

1.3.4.6. They trim facial hair to one (1) inch or less or wear a beard net.

1.3.4.7. They wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact in accordance with prevailing health codes.

1.3.4.8. They shall wear appropriate clothing that is well–fitted, laundered and repaired.

Contractor are encouraged to furnish uniform clothing to easily identify contractor’s employees. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. No open–toe shoes, sleeveless blouses or shirts, or sandals are allowed.

1.3.5. Contractor Meals:

1.3.5.1. Personnel who are employed under this contract may purchase meals while on duty. However, the line shall not be set up early to feed contractor employees. The meal rate shall be the current civilian rate to include operating expenses.

1.3.5.2. If contract employees are observed eating Government subsistence or snacking at any time they will be required to pay for a complete meal. They shall not bring food from other sources into the dining facility.

1.3.6. Loitering: Contract personnel shall not loiter in any working or patron area. Upon satisfactory completion of their assigned shift and after being released by their shift supervisor, employees shall promptly depart from the dining facility and from the Barnes ANGB.

1.3.7. Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or federally illegal drugs by contractor personnel while on base is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the contractor from further work. Removal of employees for such cause does not relieve the contractor of the requirement to provide sufficient personnel to adequately perform services. Federally Illegal drugs are prohibited from being brought onto Barnes ANGB

1.3.8. Use of Tobacco: The use of tobacco products by the contractor personnel while on break will be confined to those areas designated by the Government as smoking areas.

2. SERVICES SUMMARY.

Performance Objective PWS Para.

Performance Threshold Method of Surveillance

1. The contractor shall deliver meals ready to serve.

1.2.1 This requirement is met when the

contractor delivers 90% of the meals at the scheduled time or before.

PERIODIC

3. GOVERNMENT FURNISHED PROPERTY AND SERVICES.

3.1. As itemized in Appendix B.

4. GENERAL INFORMATION.

4.1. SECURITY REQUIREMENTS.

4.1.1. The contractor will ensure that personnel have proper identification for entry into the 104th Fighter Wing, Air National Guard Base (ANGB). This includes providing an EAL of all employees who will be permitted on base. The EAL must be submitted to Contracting no later than the Friday prior to the RSD. All employees are encouraged to car-pool as their vehicles are subject to be searched, and they must have proper registration and proof of insurance in order to be allowed onto the base. All employees must have government issued photo identification to gain access on base, or the employer will have to wait at the gate entrance to identify those without proper identification.

4.2. QUALITY CONTROL

2. Hold food to temperature in the walk-in refrigerator, food warmers, serving line.

1.2.1 This requirement is met when

personnel adhere during 98% of the contract.

PERIODIC

3. The contractor shall serve meals between the designated hours.

1.2.1 This requirement is met when the

contractor serves 90% of the meals during the scheduled time.

PERIODIC

4. The contractor shall serve meals as described in the requested menus.

1.2.3 This requirement is met when the

contractor serves 90% of the meals with a menu as requested.

PERIODIC

5. The contractor shall serve meals while following prescribed portion control.

1.2.4 This requirement is met when the

contractor serves 90% of the meals with a portion as identified.

PERIODIC

6. The contractor shall provide sufficient personnel to satisfy the requirement.

1.3.1 This requirement is met when the

contractor provides 95% of the labor required.

PERIODIC

7. The contractor shall provide supervisory personnel to satisfy the requirement.

1.3.1 This requirement is met when the

contractor provides supervisory personnel during 95% of the contract.

PERIODIC

8. The contractor shall adhere to personal hygiene requirements as identified.

1.3.4 This requirement is met when

personnel adhere during 100% of the contract.

PERIODIC

9. The contractor shall comply with sanitation requirements of the TRI-Service food code and state and local laws/regulations, which result in a satisfactory or better rating in Military Public Health Inspections.

4.6.2 This requirement is met when a

Military Public Health inspection records prove the inspection ratings in all facilities are satisfactory or better 100% of the time inspected.

PUBLIC HEALTH

10. The contractor shall comply with health/food safety requirements to include state and local laws/regulations, which result in a satisfactory or better rating.

4.7 This requirement is met when the

two most recent health/food facility inspection records are provided. Inspection ratings in all facilities must be satisfactory or better 100% of the time inspected.

PUBLIC HEALTH

4.2.1. Contractor to be checking for food safety (to include food storage and food temps – separate item) hygiene, food quality, and food handling training.

4.3. QUALITY ASSURANCE

4.3.1. The COR(s) is the authorized individual who will perform assessments of the contractor’s performance.

4.3.2. The COR(s) or alternate(s) will inform the contract manager in person when discrepancies occur and will request corrective action. The COR(s) or alternate(s) will make a notation of the discrepancy on their assessment checklist with the date and time the discrepancy was noted and will request the contract manager (or authorized representative) to initial the entry on the checklist.

4.3.3. Any matter concerning a change to the scope, prices, terms or conditions of this contract shall be referred to the Contracting Officer for final decision.

4.3.4. The services to be performed by the contractor during the period of this contract shall at all times and places are subject to review by the Contracting Officer and or authorized Government representative(s).

4.4. PHYSICAL SECURITY.

4.4.1. The contractor shall be responsible for safeguarding all Government property provided for contractor use.

4.4.2. The contractor is responsible for maintain physical security of the building during ongoing service, for example, keeping doors closed and locked. (food vulnerability)

4.4.3. Services personnel must accompany the contractor during all phases of operation. (food vulnerability)

4.5. RECORDS.

4.5.1. The contractor is responsible for maintaining a temperature log of potentially hazardous foods. Temperature log shall include temperatures of food prior to restaurant departure, upon arrival at Barnes ANGB, and at least twice throughout meal service. The temperature log will be reviewed by 104th Services personnel and 104th Public Health.

4.6. ENVIRONMENTAL CONTROLS:

4.6.1. Compliance with Laws and Regulations. The contractor shall be knowledgeable of and comply with all applicable Interstate, Federal, State, and Local laws, regulations, and requirements regarding environmental protection. In the event environmental laws/regulations change during the term of this contract, the contractor is required to comply as such laws come into effect. If there is an increase or decrease in cost as a result of the change, the contractor shall inform the Contracting Officer pursuant to notice requirements and negotiate a modification to the contract.

4.6.2. Material Storage and Use. The contractor shall follow manufacturer’s guidelines and professional recommendations for control of humidity, temperature, cleanliness, and materials handling. This includes hazardous materials.

4.7. GOVERNMENT OBSERVATIONS.

4.7.1. Government personnel, other than Contracting Officers and authorized COR(s), may, with Contracting Officer coordination, observe contractor operations. However, these personnel may not interfere with contractor performance or make any changes to the contract.

4.7.2. Other Observers: Military Public Health personnel, Inspector General Personnel, and other authorized government personnel shall be permitted to observe operations as necessary.

These operations include but are not limited to food preparations at the contractor’s facility, transportation from the contractor’s facility to the 104th Fighter Wing, Air National Guard Base (ANGB) and serving of the food at the base. Public Health personnel must be allowed to conduct sanitary inspections IAW current TRI-Service code guidelines. All parties involved in this contract will comply with TRI-Service Food Code guidelines. Contractors must provide two most recent local health department inspections for 104th Public Health review. The inspections must be provided when bidding for the contract.

4.7.2.1. TRI-Service Food Code guidelines:

https://armypubs.army.mil/epubs/DR_pubs/DR_a/pdf/web/ARN15052_TB_MED_530_ FINAL.pdf

4.8. SAFETY REQUIREMENTS. In performing work under this contract, the contractor shall:

4.8.1. Conform to the safety requirements contained in the contract for all activities related to the accomplishment of the work.

4.8.2. Take such additional immediate precautions as the contracting officer representative may reasonably require for safety and mishap prevention purposes.

4.8.3. Provide protection to government property to prevent damage during the period of time the property is under the control or in possession of the contractor.

4.8.4. Include a clause in all subcontracts to require sub-contractors to comply with the safety provisions of this contract as applicable.

4.8.5. Record and report promptly (within one hour) to the COR, all available facts relating to each instance of damage to Government property or injury to either contractor or Government personnel.

4.8.6. In the event of an accident/mishap, take reasonable and prudent action to establish control of the accident/mishap scene, prevent further damage to persons or property, and preserve evidence until released by the accident/mishap investigative authority through the Contracting Officer.

4.8.7. If the Government elects to conduct an investigation of the accident/mishap, the contractor shall cooperate fully and assist Government personnel in the conduct of investigation until the investigation is completed.

4.8.8. Include a clause in each applicable subcontract requiring the subcontractor's cooperation and assistance in accident reporting and investigation.

4.8.9. The contractor kitchen supervisor must hold a ServSafe Food Protection Manager certificate. All other workers must hold a ServSafe Food Handlers certificate. Proof of the certificates are required. The manager’s certificate must be provided when bidding for the contract. The Food Handler’s certificates must be provided prior to food service event.

APPENDIX A

RECOMMENDED MENU

The menu entrées, vegetables, and soups shown on the menus below are recommended. Similar substitutions are allowable, but if the vender deviates from the proposed menu items, a substitute menu must be provided at the time of bid proposal submission.

First Service - Estimated Headcount – 300

ENTRÉE Serving Size Quantity Pork Chops 3 oz 135 servings Baked Chicken 8 oz 165 servings Garlic Rstd Pot Wedges 4 wdgs 165 servings Wild Rice 1/2 cup 135 servings

VEGETABLE Serving Size Quantity Summer Squash 3/4 cup 155 servings Brussel Sprouts 3/4 cup 145 servings

GRAVY Serving Size Quantity Mushroom Gravy ¼ cup 135 Servings

SOUP Serving Size Quantity Vegetable Soup 1 Cup 100 servings Cream of Broccoli Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Vanilla cake w/frosting 1 slice 135 servings Brownies 1 ea. 135 servings

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chickpeas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, shredded cheese, croutons, bacon bits, cottage cheese (25lbs), potato salad (20lbs), macaroni salad (25lbs), Tuna, fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings French dressing packets 1 ea. 65 servings Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings Diet Coke- 12 oz. (or bib equivalent) …100 Servings Sprite- 12 oz. (or bib equivalent) …125 Servings

Second Service - Estimated Headcount – 300

ENTRÉE Serving Size Quantity Chicken Alfredo 6 oz 150 servings Beef Pot Roast 6 oz 150 servings Fettuccini Noodles ½ cup 150 servings Potatoes au Gratin 2/3 cup 150 servings

VEGETABLE Serving Size Quantity Parmesan Broccoli ¾ cup 150 servings Corn ¾ cup 150 servings

GRAVY Serving Size Quantity Alfredo Cheese Sauce 2 tbsp 150 Servings

SOUP Serving Size Quantity Minestrone Soup 1 Cup 100 servings Italian Wedding Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Chocolate Pudding 1 cup 135 servings Cookies 2 ea. 135 servings

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chickpeas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, shredded cheese, croutons, bacon bits, cottage cheese (25lbs), potato salad (20lbs), macaroni salad (25lbs), Tuna, fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings French dressing packets 1 ea. 65 servings Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings

Sprite- 12 oz. (or bib equivalent) …125 Servings

Third Service - Estimated Headcount – 300

ENTRÉE Serving Size Quantity Roast Turkey 8 oz 150 servings Glazed Ham 2 slices 150 servings Garlic Mashed Potato ½ cup 150 servings Stuffing ¾ cup 150 servings

VEGETABLE Serving Size Quantity Green Beans w/almonds ½ cup 150 servings Peas and Carrots ½ cup 150 servings

GRAVY Serving Size Quantity Turkey Gravy ¼ cup 150 Servings

SOUP Serving Size Quantity Clam Chowder 1 Cup 100 servings Chicken Noodle Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Brownies 1 ea. 135 servings Peach Cobbler 1 piece 135 servings

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chickpeas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, tuna, shredded cheese, croutons, bacon bits, cottage cheese (10lbs), potato salad (10lbs), macaroni salad (10lbs), Tuna, fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings French dressing packets 1 ea. 65 servings Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings Diet Coke- 12 oz. (or bib equivalent) …100 Servings Sprite- 12 oz. (or bib equivalent) …125 Servings

Fourth Service - Estimated Headcount – 300

ENTRÉE Serving Size Quantity Lemon Herbed Chicken 3.5 oz 150 servings Swedish Meatballs 3 meatballs 150 servings Broccoli Cheese Rice \½ cup 150 servings Egg Noodles ½ cup 150 servings

VEGETABLE Serving Size Quantity Herbed Cauliflower ½ cup 150 servings Glazed Carrots ½ cup 150 servings

GRAVY Serving Size Quantity Cream Gravy ¼ cup 150 Servings

SOUP Serving Size Quantity Tomato Soup 1 Cup 100 servings Beef Barley Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Baked Apple Pie 1 slice 135 servings Cookies 2 ea. 135 servings

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chickpeas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, tuna, shredded cheese, croutons, bacon bits, cottage cheese (10lbs), potato salad (10lbs), macaroni salad (10lbs), Tuna, fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings French dressing packets 1 ea. 65 servings Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings Diet Coke- 12 oz. (or bib equivalent) …100 Servings Sprite- 12 oz. (or bib equivalent) …125 Servings

Fifth Service - Estimated Headcount – 300

ENTRÉE Serving Size Quantity Pork Chops 3 oz 135 servings Baked Chicken 8 oz 165 servings Garlic Rstd Pot Wedges 4 wdgs 165 servings Wild Rice 1/2 cup 135 servings

VEGETABLE Serving Size Quantity Summer Squash 3/4 cup 155 servings Brussel Sprouts 3/4 cup 145 servings

GRAVY Serving Size Quantity Mushroom Gravy ¼ cup 135 Servings

SOUP Serving Size Quantity Vegetable Soup 1 Cup 100 servings Cream of Broccoli Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Vanilla cake w/frosting 1 slice 135 servings

Brownies 1 ea. 135 servings

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chickpeas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, tuna, shredded cheese, croutons, bacon bits, cottage cheese (10lbs), potato salad (10lbs), macaroni salad (10lbs),Tuna, fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings

Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings Diet Coke- 12 oz. (or bib equivalent) …100 Servings Sprite- 12 oz. (or bib equivalent) …125 Servings

Sixth Service - Estimated Headcount – 300

ENTRÉE Serving Size Quantity Chicken Alfredo 6 oz 150 servings Beef Pot Roast 6 oz 150 servings Fettuccini Noodles ½ cup 150 servings Potatoes au Gratin 2/3 cup 150 servings

VEGETABLE Serving Size Quantity Parmesan Broccoli ¾ cup 150 servings Corn ¾ cup 150 servings

GRAVY Serving Size Quantity Alfredo Cheese Sauce 2 tbsp 150 Servings

SOUP Serving Size Quantity Minestrone Soup 1 Cup 100 servings Italian Wedding Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Chocolate Pudding 1 cup 135 servings Cookies 2 ea. 135 servings

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chickpeas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, tuna, shredded cheese, croutons, bacon bits, cottage cheese (10lbs), potato salad (10lbs), macaroni salad (10lbs), Tuna, fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings French dressing packets 1 ea. 65 servings Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings Diet Coke- 12 oz. (or bib equivalent) …100 Servings Sprite- 12 oz. (or bib equivalent) …125 Servings

Seventh Service - Estimated Headcount – 300

ENTRÉE Serving Size Quantity Roast Turkey 8 oz 150 servings Glazed Ham 2 slices 150 servings Garlic Mashed Potato ½ cup 150 servings Stuffing ¾ cup 150 servings

VEGETABLE Serving Size Quantity Green Beans w/almonds ½ cup 150 servings Peas and Carrots ½ cup 150 servings

GRAVY Serving Size Quantity Turkey Gravy ¼ cup 150 Servings

SOUP Serving Size Quantity Clam Chowder 1 Cup 100 servings Chicken Noodle Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Brownies 1 ea. 135 servings Peach Cobbler 1 piece 135 servings

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chickpeas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, tuna, shredded cheese, croutons, bacon bits, cottage cheese (10lbs), potato salad (10lbs), macaroni salad (10lbs),Tuna, fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings

Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings Diet Coke- 12 oz. (or bib equivalent) …100 Servings Sprite- 12 oz. (or bib equivalent) …125 Servings

Eight Service - Estimated Headcount – 300

ENTRÉE Serving Size Quantity Lemon Herbed Chicken 3.5 oz 150 servings Swedish Meatballs 3 meatballs 150 servings Broccoli Cheese Rice ½ cup 150 servings Egg Noodles ½ cup 150 servings

VEGETABLE Serving Size Quantity Herbed Cauliflower ½ cup 150 servings Glazed Carrots ½ cup 150 servings

GRAVY Serving Size Quantity Cream Gravy ¼ cup 150 Servings

SOUP Serving Size Quantity Tomato Soup 1 Cup 100 servings Beef Barley Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Baked Apple Pie 1 slice 135 servings Cookies 2 ea. 135 servings

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chickpeas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, tuna, shredded cheese, croutons, bacon bits, cottage cheese (10lbs), potato salad (10lbs), macaroni salad (10lbs),Tuna, fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings French dressing packets 1 ea. 65 servings Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings

Sprite- 12 oz. (or bib equivalent) …125 Servings

APPENDIX B

GOVERNMENT FURNISHED PROPERTY/SERVICES/EQUIPMENT

The following items are available for use:

1. Serving line for hot and cold food items being served

2. Walk-in refrigerator to store cold food items prior to serving

3. Reach-through warmers and refrigerator to store hot or cold food prior to serving

4. Milk dispensers for bulk milk (5-gal bibs max)

5. Soda dispenser for bulk soda (2.5 gal bibs or 5 gal bibs)

6. Oven and stove for heating prepared food

7. Automatic coffee maker during lunch period

APPENDIX C

Approved Food Vendor Lists: The following vendors/distributors are considered Public Health approved sources for food acquisition.

1. Anywhere listed in the Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement:

https://phc.amedd.army.mil/TOPICS/FOODWATER/CA/Pages/DoDApprovedFoodSources.a spx

2. 104th Public Health Locally Approved Sources:

a. 90 Meat Outlet, 90 Avocado St., Springfield, MA 01104

i. Product(s) approved: Beef and Chicken

b. All Star Dairy, 620 New Ludlow Road, South Hadley, MA 01075

i. Product(s) approved: Milk

c. Arnold’s Meats, 307 Grattan St, Chicopee, MA 01013

i. Product(s) approved: All Meats and Seafood

d. Big Y, 10 College Highway, Southampton, MA 01073

i. Product(s) approved: All Meats, Seafood, Produce and non-perishable foods

e. BJ’s, 650 Memorial Dr. Chicopee, MA 01020

i. Product(s) approved: Non-perishable foods

f. Restaurant Depot, 123 1st Ave, Chicopee, MA 01020

g. U.S. Foods, 222 Otrobando Ave, Norwich, CT 06360