SOW AT 2024 Camp Dodge.pdf

STATEMENT OF WORK

NH Army National Guard “Meal Request”

Location: Camp Dodge, IA 50131

1. Scope of Work:

a. The awarded contractor shall provide all personnel, supervision, subsistence, and other items necessary to prepare and deliver meals as defined in this Statement of Work (SOW). Meals will be in support of training being conducted at “Camp Dodge, IA” for a period of 13 days as follows: 08 Sept to 20 Sept 2024

b. The contractor shall perform to the standards set forth in this contract. Contractor tasks include but are not limited to the following: (1) Off-site preparation of breakfast and dinner meals as outlined in the “Meal Plan” attached to this SOW.

2. General:

a. The contractor shall furnish all Supervisory and labor Staff required to accomplish all work associated with this contract during the period of performance as outlined in the subject contract.

b. The contractor shall provide on-site personnel to assist in the delivery and serving of the meals.

Contractor Staff Personnel shall be neat in appearance, courteous, and present a helpful attitude towards the patrons dining.

c. The contractor shall ensure that all food handlers are in accordance with applicable health and safety regulations.

d. All contractor personnel operating a motor vehicle shall have a valid state driver’s license.

e. The use of alcoholic beverages, drugs, and tobacco products is prohibited.

3. Quality Control: The contractor shall maintain a Quality Control Program to ensure the requirements of the contract and the meal preparations are in accordance with the terms and conditions of this contract and applicable food service regulations (AR 30-22, DA PAM 30-22, TM 412).

4. Delivery Times:

a. The normal serving times are outlined in attached “Meal Schedule”, section 16. Based on the training of soldiers, the Government may adjust the time schedule for serving of meals. The SUPERVISOR will provide a 24 Hour notice to the Contractor of serving time adjustment(s).

b. The quantity of meals is outlined in attached “Meal Plan”, section 15a and is based on estimated attendance. These numbers are subject to change. The contractor will be given at least a 72 hour notice if revision of meals ordered is required.

5. Dining Facility:

a. The contractor shall set up and maintain an onsite facility (tent or comparable structure) to carry out the requirements of the SOW.

6. Maintenance of Dining Facility:

a. The contractor shall remove any soiled eating ware left on tables at the end of each meal served.

Tables and chairs will be wiped down.

b. All debris that is accrued after each meal served will be bagged and removed to outside receptacles provided for this purpose.

c. The contractor shall notify the SUPERVISOR of any maintenance requirements, other than those identified in this SOW that prevents the contractor from carrying out the requirements of this

SOW.

7. Sanitation:

a. The contractor shall ensure that all employees used in performance of this SOW practice personal hygiene procedures. Food preparation, handling, transporting, and storage must meet the sanitation requirements.

b. The contractor shall at all times conduct the requirements of this SOW in a sanitary manner to prevent the attraction of insects, vermin, and rodents. If an infestation of vermin occurs at the dining facility, the contractor shall immediately notify the SUPERVISOR. Pest control treatments of the dining facility will be required by the government as necessary.

8. Storage of Supplies and Related Items: No on-site storage of supplies is permitted while performing this contract.

9. Progressive Replenishment: The contractor shall progressively prepare items to ensure freshness and optimum flavor, color, texture, and nutritive value. The contractor shall replenish menu items throughout scheduled serving hours so that each patron is provided a minimum of one food selection from each food group. Empty serving food containers shall be removed and replaced with filled containers of garnished foods. Replacement food shall not be added to a serving line food container while the food container is on the serving line.

10. Leftovers: The contractor shall offer for service, as menu enhancements, leftover foods that have been prepared and stored in accordance with standard food handling procedures. The contractor shall not use leftovers as a substitute for menu items without prior approval of the SUPERVISOR. Items kept at unsafe temperatures or exposed to contamination shall not be retained for use.

11. Beverages Service: The contractor shall at a minimum provide at least 3 beverages per meal.

For example, Milk, Coffee and Cold Beverage. Drinks will be offered heated or cooled as required.

12. Serving Line: The contractor shall setup food serving lines and open for patron service no later than the scheduled start time of each meal serving period. Serving lines shall not be broken down until fifteen (15) minutes after end of posted meal hours. Serving of all delivered meals is the contractor’s responsibility. The contractor will ensure that foods are served at the applicable temperature, based on the industry standard. Hot food will be maintained 135 degrees Fahrenheit and cold food will be maintained below 41 degrees Fahrenheit.

Prior to and during serving, the COR may check the temperatures for quality assurance.

13. Condiment Service: The contractor shall have available throughout scheduled serving hours, table or counter service condiments, seasonings, and dressings. Ketchup, mustard, steaks sauce and other sauces may be served in original container or in a contractor furnished dispenser. Sugar and sugar substitutes shall be available in individual packages or in pour type containers.

14. Tableware: The contractor shall maintain tableware (utensils, dishes, cups, trays, etc.) and table appointments (napkins, sugar, salt, pepper, etc.) so they are available to all patrons without waiting.

Eating utensils cups, dishes, plates, trays, etc. will be of good quality paper or plastic.

15. Requested Meals:

a. The following represents the requested “Meal Schedule” by date and quantity:

3643D BSB 08-Sept-24 09-Sept-24 10-Sept-24 11-Sept-24 12-Sept-24 13-Sept-24 14-Sept-24 locations Camp Dodge

Camp Dodge

Camp Dodge

Camp Dodge

Camp Dodge

Camp Dodge

Camp Dodge

Breakfast 0 60 60 60 60 60 60 Lunch 0 0 0 0 0 0 0 Dinner 60 60 60 60 60 60 60

Meals Per

Day 60 120 120 120 120 120 120

15-Sept-24 16-Sept-24 17-Sept-24 18-Sept-24 19-Sept-24 20-Sept-24 locations Camp Dodge

Camp Dodge

Camp Dodge

Camp Dodge

Camp Dodge

Camp Dodge

Breakfast 60 60 60 60 60 60 Lunch 0 0 0 0 0 0 Dinner 60 60 60 60 60 0

Meals Per

Day 120 120 120 120 120 60

16. Meals Plan:

*** Please see attached 13 day menu with dates labeled “13 Day Menu 2024” and “Chow Dates and Times Camp Dodge

AT 2024”.

17. Definitions of words and terms:

Contractor: Refers to the contracted vendor to perform the terms and conditions under subject contract.

Contracting Officer (KO): Individual from the NH National Guard Joint Contracting Office who has authorization to bind the government to a contract.

SUPERVISOR: A qualified NH Army National Guard representative who is appointed by the Contracting Officer to assist in the technical monitoring or administration of the contract. The Supervisor cannot change the terms of the contract, only the KO.

Government: Refers to a representative of the NH Army National Guard.

Contracting Officer (KO): Mr. Sean Connolly Phone: (603) 225-1226 Email: Sean.M.Connolly1.mil@army.mil

Contract Specialist: Richard Trafton Phone: 603-715-3669 Email: Richard.C.Trafton.civ@army.mil