SOW AT 2025 Berlin NH.pdf
PDF 765 KB Posted
- Attached to
- Annual Training Meals
- Solicitation number
- W912TF25QA005
- Issued by
-
Department of the Army National Guard
About this file
This Statement of Work (SOW) details meal service requirements for the NH Army National Guard's Annual Training from June 2-12, 2025, at the Berlin Armory. The contractor must provide off-site preparation and delivery of breakfast and dinner meals for 238th AVN unit personnel, with a total of 466 meals over 11 days (233 breakfast and 233 dinner meals). The meals will be served at the Berlin Armory located at 2169 Riverside Dr, Berlin, NH 03570.
Key requirements include maintaining a quality control program, ensuring food handler compliance with health regulations, providing on-site personnel for meal delivery and serving, and adhering to specific serving temperatures (hot food at 135°F, cold food below 41°F). The contractor must set up a dining facility, maintain sanitation standards, progressively replenish menu items, and provide at least three beverages per meal. The menu plan includes a diverse range of items such as pancakes, ham steaks, various proteins (chicken, beef, pork), side dishes, and desserts, with specific recipes detailed for each of the 11 days of training.
View the file
Other files
| File | Type | Posted |
|---|---|---|
| RFIs_ AT Meals_v1.pdf | ||
| W912TF25QA005 RFIs.pdf | ||
| Addendum to FAR 52.212-2 NH_SUPPLY.pdf | ||
| CLS PCs 238th AVN AT Meals.pdf | ||
| SOW AT 2025 Newport NH.pdf |
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STATEMENT OF WORK
NH Army National Guard “Meal Request”
Location: Berlin Armory, 2169 Riverside Dr, Berlin NH 03570
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 “Berlin Armory Berlin NH” for a period of 11 days as follows: 02 June to 12 June 2025
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:
238th AVN 02Jun25 03Jun25 04Jun25 05Jun25 06Jun25 07Jun25 08Jun25 locations Berlin Armory, Berlin NH
Berlin Armory, Berlin NH
Berlin Armory, Berlin NH
Berlin Armory, Berlin NH
Berlin Armory, Berlin NH
Berlin Armory, Berlin NH
Berlin Armory, Berlin NH
Breakfast 0 18 18 23 23 32 32 Lunch 0 0 0 0 0 0 0 Dinner 18 18 23 23 32 32 23
Meals Per
Day 18 36 41 46 55 64 55
09Jun25 10Jun25 11Jun25 12Jun25 locations Berlin Armory, Berlin NH
Berlin Armory, Berlin NH
Berlin Armory, Berlin NH
Berlin Armory, Berlin NH
Total
Breakfast 23 23 23 18 233 Lunch 0 0 0 0 Dinner 23 23 18 0 233
Meals Per
Day 46 46 41 18 466
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
REC #REC #REC #
BREAKFAST LUNCH DINNER
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 1
NH 14 Day Menu, AT MENU
D 025 15 I 000 03 L 020 00Pancakes - Frozen POTATO CHIPS SHEPARD'S PIE100 100 100
D 050 01 Q 000 01 D 033 04Maple Syrup Individual Carrots and Celery Sticks Dinner Rolls100 100 100
E G01 00 D G00 01 D G08 50Assorted Dry Cereal PEANUT BUTTER CUPS - IND Butter Cups60 25 100
L 069 03 D G08 05 A 013 90Grilled Breakfast Ham Steaks Assorted Jam & Jelly ASST Fresh Fruit100 25 100
X G01 00 D G08 50 C G06 00Scrambled Eggs Butter Cups Assorted Beverage Base100 100 100
D G00 01 A 013 90 M G02 02PEANUT BUTTER CUPS - IND ASST Fresh Fruit ASST SALAD DRESSINGS - IND25 100 100
D G08 02 X G00 09 X G44 00Assorted Toast Chocolate Cookies - Mix Spring Salad100 100 100
D G08 06 C G04 06Assorted Jam & Jelly Milk, 1%, Individual25 40
D G08 50 C G06 00Butter Cups Assorted Beverage Base50 100
J 012 06 M G02 02Assorted Yogurt ASST SALAD DRESSINGS - IND60 100
C 001 02 X G44 00HOT CHOCOLATE, IND PKG Spring Salad25 100
C 003 01 N 017 08Coffee - Automatic Maker (Manufacturer Recipe)
Cold Cut Sandwiches100 100
C G02 55 M G02 00ASST. JUICES, RTU, SS 5.5oz RELISH TRAY - SANDWICHES50 100
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of Information Act.
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 2
NH 14 Day Menu, AT MENU
D G00 02 O 016 02 O 018 00CREAM CHEESE - IND Chicken / Turkey Gravy Natural Pan Gravy - Au Jus100 100 100
E G01 00 X G43 00 X G05 00Assorted Dry Cereal Baked Quartered Chicken Roast Beef60 100 100
X G01 00 Q G03 02 Q G03 18Scrambled Eggs GREEN BEANS Seasoned Spinach100 100 100
X G89 03 X G08 00 X G57 00Baked Sausage Patty - 2 oz Rice Pilaf Mashed Potatoes - Instant100 100 100
Q 047 00 D 033 04 D 033 04HOME FRIED POTATOES Dinner Rolls Dinner Rolls100 100 100
D 013 01 D G08 50 D G08 50Bagels - Frozen Butter Cups Butter Cups100 100 100
D G00 01 A 013 90 A 013 90PEANUT BUTTER CUPS - IND ASST Fresh Fruit ASST Fresh Fruit25 100 100
D G08 06 X G00 10 C G06 00Assorted Jam & Jelly Oatmeal Raisin Cookies - Mix Assorted Beverage Base25 100 100
D G08 50 C G04 06 M G02 02Butter Cups Milk, 1%, Individual ASST SALAD DRESSINGS - IND50 40 100
J 012 06 C G06 00 X G44 00Assorted Yogurt Assorted Beverage Base Spring Salad60 100 100
C 001 02 M G02 02HOT CHOCOLATE, IND PKG ASST SALAD DRESSINGS - IND25 100
C 003 01 X G44 00Coffee - Automatic Maker (Manufacturer Recipe)
Spring Salad100 100
C G02 55 ASST. JUICES, RTU, SS 5.5oz50
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 3
NH 14 Day Menu, AT MENU
D 022 05 M G01 01 X G69 00French Toast, Frozen Thin Slice
Grated Parmesan Cheese Baked Ham w/ Pineapple100 100 100
D 050 01 X G28 02 Q G02 16Maple Syrup Individual CHILI MACARONI SUMMER SQUASH100 100 100
E G01 00 X G32 01 X G66 00Assorted Dry Cereal BRUSSELS SPROUTS Baked Sweet Potatoe - Fresh60 100 100
L 002 04 D 033 04 D 033 04Oven Fried Bacon Dinner Rolls Dinner Rolls100 100 100
X G01 00 D G08 50 D G08 50Scrambled Eggs Butter Cups Butter Cups100 100 100
D G00 01 A 013 90 A 013 90PEANUT BUTTER CUPS - IND ASST Fresh Fruit ASST Fresh Fruit25 100 100
D G08 06 X G00 12 K 007 02Assorted Jam & Jelly Sugar Cookies Mix PINEAPPLE SAUCE25 100 100
D G08 50 C G04 06 C G06 00Butter Cups Milk, 1%, Individual Assorted Beverage Base50 40 100
X G21 02 C G06 00 M G02 02ENGLISH MUFFINS (COMMER) Assorted Beverage Base ASST SALAD DRESSINGS - IND70 100 100
J 012 06 M G02 02 X G44 00Assorted Yogurt ASST SALAD DRESSINGS - IND Spring Salad60 100 100
C 001 02 X G44 00HOT CHOCOLATE, IND PKG Spring Salad25 100
C 003 01 Coffee - Automatic Maker (Manufacturer Recipe)
C G02 55 ASST. JUICES, RTU, SS 5.5oz50
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 4
NH 14 Day Menu, AT MENU
E G01 00 D G08 50 L 114 00Assorted Dry Cereal Butter Cups TERIYAKI CHICKEN60 100 100
X G01 00 X G15 00 X G07 01Scrambled Eggs CORN BREAD (MIX) FRIED RICE100 100 100
X G30 00 A 013 47 X G25 00Creamed Ground Beef PINEAPPLE PIECES, FRESH Vegetable Stir Fry100 100 100
D G00 01 X G00 11 D 033 04PEANUT BUTTER CUPS - IND Peanut Butter Cookies - Mix Dinner Rolls25 100 100
D G08 06 C G04 06 D G08 50Assorted Jam & Jelly Milk, 1%, Individual Butter Cups25 40 100
D G08 50 C G06 00 A 013 90Butter Cups Assorted Beverage Base ASST Fresh Fruit50 100 100
X G01 01 M 008 00 C G06 00Baking Powder Biscuits - Mix Cole Slaw Assorted Beverage Base100 100 100
J 012 06 M G02 02 M G02 02Assorted Yogurt ASST SALAD DRESSINGS - IND ASST SALAD DRESSINGS - IND60 100 100
C 001 02 X G44 00 X G44 00HOT CHOCOLATE, IND PKG Spring Salad Spring Salad25 100 100
C 003 01 N 027 02Coffee - Automatic Maker (Manufacturer Recipe)
BBQ Pulled Pork Sandwich100 100
C G02 55 ASST. JUICES, RTU, SS 5.5oz50
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 5
NH 14 Day Menu, AT MENU
D G00 02 Q 000 01 O 016 00CREAM CHEESE - IND Carrots and Celery Sticks Brown Gravy100 100 100
E G01 00 D G08 50 X G35 00Assorted Dry Cereal Butter Cups Meat Loaf - Scratch60 100 100
X G01 00 A 013 90 Q G01 24Scrambled Eggs ASST Fresh Fruit Buttered Carrots100 100 100
X G10 01 X G00 09 X G57 00CORNED BEEF HASH - CANNED Chocolate Cookies - Mix Mashed Potatoes - Instant80 100 100
Q 046 05 C G04 06 D 033 04Hash Brown Potatoes - Fzn Milk, 1%, Individual Dinner Rolls100 40 100
D 013 01 C G06 00 D G08 50Bagels - Frozen Assorted Beverage Base Butter Cups100 100 100
D G00 01 M G02 02 A 013 90PEANUT BUTTER CUPS - IND ASST SALAD DRESSINGS - IND ASST Fresh Fruit25 100 100
D G08 06 X G40 00 C G06 00Assorted Jam & Jelly Potato Salad Assorted Beverage Base25 100 100
D G08 50 X G44 00 M G02 02Butter Cups Spring Salad ASST SALAD DRESSINGS - IND50 100 100
J 012 06 X G20 01 X G44 00Assorted Yogurt Toasted Reuben Sandwich Spring Salad60 100 100
C 001 02 HOT CHOCOLATE, IND PKG25
C 003 00 COFFEE (AUTOMATIC COFFEE
MAKER)
C 003 01 Coffee - Automatic Maker (Manufacturer Recipe)
C G02 55 ASST. JUICES, RTU, SS 5.5oz50
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 6
NH 14 Day Menu, AT MENU
D 025 15 Q G03 06 X G25 05Pancakes - Frozen Broccoli Lasagna100 100 100
D 050 01 X G09 00 Q G03 07Maple Syrup Individual SPANISH RICE BRUSSELS SPROUTS100 100 100
E G01 00 D 033 04 D G08 50Assorted Dry Cereal Dinner Rolls Butter Cups60 100 100
L 069 03 D G08 50 X G07 00Grilled Breakfast Ham Steaks Butter Cups Toasted Garlic Bread100 100 100
X G01 00 A 013 90 A 013 90Scrambled Eggs ASST Fresh Fruit ASST Fresh Fruit100 100 100
D G00 01 X G00 10 C G06 00PEANUT BUTTER CUPS - IND Oatmeal Raisin Cookies - Mix Assorted Beverage Base25 100 100
D G08 02 C G04 06 M G02 02Assorted Toast Milk, 1%, Individual ASST SALAD DRESSINGS - IND100 40 100
D G08 06 C G06 00 X G44 00Assorted Jam & Jelly Assorted Beverage Base Spring Salad25 100 100
D G08 50 M G02 02Butter Cups ASST SALAD DRESSINGS - IND50 100
J 012 06 X G44 00Assorted Yogurt Spring Salad60 100
C 001 02 L 003 00HOT CHOCOLATE, IND PKG Chicken Enchiladas25 100
C 003 01 Coffee - Automatic Maker (Manufacturer Recipe)
C G02 55 ASST. JUICES, RTU, SS 5.5oz50
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 1
NH 14 Day Menu, AT MENU
D 025 15 I 000 03 L 020 00Pancakes - Frozen POTATO CHIPS SHEPARD'S PIE100 100 100
D 050 01 Q 000 01 D 033 04Maple Syrup Individual Carrots and Celery Sticks Dinner Rolls100 100 100
E G01 00 D G00 01 D G08 50Assorted Dry Cereal PEANUT BUTTER CUPS - IND Butter Cups60 25 100
L 069 03 D G08 05 A 013 90Grilled Breakfast Ham Steaks Assorted Jam & Jelly ASST Fresh Fruit100 25 100
X G01 00 D G08 50 C G06 00Scrambled Eggs Butter Cups Assorted Beverage Base100 100 100
D G00 01 A 013 90 M G02 02PEANUT BUTTER CUPS - IND ASST Fresh Fruit ASST SALAD DRESSINGS - IND25 100 100
D G08 02 X G00 09 X G44 00Assorted Toast Chocolate Cookies - Mix Spring Salad100 100 100
D G08 06 C G04 06Assorted Jam & Jelly Milk, 1%, Individual25 40
D G08 50 C G06 00Butter Cups Assorted Beverage Base50 100
J 012 06 M G02 02Assorted Yogurt ASST SALAD DRESSINGS - IND60 100
C 001 02 X G44 00HOT CHOCOLATE, IND PKG Spring Salad25 100
C 003 01 N 017 08Coffee - Automatic Maker (Manufacturer Recipe)
Cold Cut Sandwiches100 100
C G02 55 M G02 00ASST. JUICES, RTU, SS 5.5oz RELISH TRAY - SANDWICHES50 100
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 2
NH 14 Day Menu, AT MENU
D G00 02 O 016 02 O 018 00CREAM CHEESE - IND Chicken / Turkey Gravy Natural Pan Gravy - Au Jus100 100 100
E G01 00 X G43 00 X G05 00Assorted Dry Cereal Baked Quartered Chicken Roast Beef60 100 100
X G01 00 Q G03 02 Q G03 18Scrambled Eggs GREEN BEANS Seasoned Spinach100 100 100
X G89 03 X G08 00 X G57 00Baked Sausage Patty - 2 oz Rice Pilaf Mashed Potatoes - Instant100 100 100
Q 047 00 D 033 04 D 033 04HOME FRIED POTATOES Dinner Rolls Dinner Rolls100 100 100
D 013 01 D G08 50 D G08 50Bagels - Frozen Butter Cups Butter Cups100 100 100
D G00 01 A 013 90 A 013 90PEANUT BUTTER CUPS - IND ASST Fresh Fruit ASST Fresh Fruit25 100 100
D G08 06 X G00 10 C G06 00Assorted Jam & Jelly Oatmeal Raisin Cookies - Mix Assorted Beverage Base25 100 100
D G08 50 C G04 06 M G02 02Butter Cups Milk, 1%, Individual ASST SALAD DRESSINGS - IND50 40 100
J 012 06 C G06 00 X G44 00Assorted Yogurt Assorted Beverage Base Spring Salad60 100 100
C 001 02 M G02 02HOT CHOCOLATE, IND PKG ASST SALAD DRESSINGS - IND25 100
C 003 01 X G44 00Coffee - Automatic Maker (Manufacturer Recipe)
Spring Salad100 100
C G02 55 ASST. JUICES, RTU, SS 5.5oz50
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 3
NH 14 Day Menu, AT MENU
D 022 05 M G01 01 X G69 00French Toast, Frozen Thin Slice
Grated Parmesan Cheese Baked Ham w/ Pineapple100 100 100
D 050 01 X G28 02 Q G02 16Maple Syrup Individual CHILI MACARONI SUMMER SQUASH100 100 100
E G01 00 X G32 01 X G66 00Assorted Dry Cereal BRUSSELS SPROUTS Baked Sweet Potatoe - Fresh60 100 100
L 002 04 D 033 04 D 033 04Oven Fried Bacon Dinner Rolls Dinner Rolls100 100 100
X G01 00 D G08 50 D G08 50Scrambled Eggs Butter Cups Butter Cups100 100 100
D G00 01 A 013 90 A 013 90PEANUT BUTTER CUPS - IND ASST Fresh Fruit ASST Fresh Fruit25 100 100
D G08 06 X G00 12 K 007 02Assorted Jam & Jelly Sugar Cookies Mix PINEAPPLE SAUCE25 100 100
D G08 50 C G04 06 C G06 00Butter Cups Milk, 1%, Individual Assorted Beverage Base50 40 100
X G21 02 C G06 00 M G02 02ENGLISH MUFFINS (COMMER) Assorted Beverage Base ASST SALAD DRESSINGS - IND70 100 100
J 012 06 M G02 02 X G44 00Assorted Yogurt ASST SALAD DRESSINGS - IND Spring Salad60 100 100
C 001 02 X G44 00HOT CHOCOLATE, IND PKG Spring Salad25 100
C 003 01 Coffee - Automatic Maker (Manufacturer Recipe)
C G02 55 ASST. JUICES, RTU, SS 5.5oz50
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 4
NH 14 Day Menu, AT MENU
E G01 00 D G08 50 L 114 00Assorted Dry Cereal Butter Cups TERIYAKI CHICKEN60 100 100
X G01 00 X G15 00 X G07 01Scrambled Eggs CORN BREAD (MIX) FRIED RICE100 100 100
X G30 00 A 013 47 X G25 00Creamed Ground Beef PINEAPPLE PIECES, FRESH Vegetable Stir Fry100 100 100
D G00 01 X G00 11 D 033 04PEANUT BUTTER CUPS - IND Peanut Butter Cookies - Mix Dinner Rolls25 100 100
D G08 06 C G04 06 D G08 50Assorted Jam & Jelly Milk, 1%, Individual Butter Cups25 40 100
D G08 50 C G06 00 A 013 90Butter Cups Assorted Beverage Base ASST Fresh Fruit50 100 100
X G01 01 M 008 00 C G06 00Baking Powder Biscuits - Mix Cole Slaw Assorted Beverage Base100 100 100
J 012 06 M G02 02 M G02 02Assorted Yogurt ASST SALAD DRESSINGS - IND ASST SALAD DRESSINGS - IND60 100 100
C 001 02 X G44 00 X G44 00HOT CHOCOLATE, IND PKG Spring Salad Spring Salad25 100 100
C 003 01 N 027 02Coffee - Automatic Maker (Manufacturer Recipe)
BBQ Pulled Pork Sandwich100 100
C G02 55 ASST. JUICES, RTU, SS 5.5oz50
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 5
NH 14 Day Menu, AT MENU
D G00 02 Q 000 01 O 016 00CREAM CHEESE - IND Carrots and Celery Sticks Brown Gravy100 100 100
E G01 00 D G08 50 X G35 00Assorted Dry Cereal Butter Cups Meat Loaf - Scratch60 100 100
X G01 00 A 013 90 Q G01 24Scrambled Eggs ASST Fresh Fruit Buttered Carrots100 100 100
X G10 01 X G00 09 X G57 00CORNED BEEF HASH - CANNED Chocolate Cookies - Mix Mashed Potatoes - Instant80 100 100
Q 046 05 C G04 06 D 033 04Hash Brown Potatoes - Fzn Milk, 1%, Individual Dinner Rolls100 40 100
D 013 01 C G06 00 D G08 50Bagels - Frozen Assorted Beverage Base Butter Cups100 100 100
D G00 01 M G02 02 A 013 90PEANUT BUTTER CUPS - IND ASST SALAD DRESSINGS - IND ASST Fresh Fruit25 100 100
D G08 06 X G40 00 C G06 00Assorted Jam & Jelly Potato Salad Assorted Beverage Base25 100 100
D G08 50 X G44 00 M G02 02Butter Cups Spring Salad ASST SALAD DRESSINGS - IND50 100 100
J 012 06 X G20 01 X G44 00Assorted Yogurt Toasted Reuben Sandwich Spring Salad60 100 100
C 001 02 HOT CHOCOLATE, IND PKG25
C 003 00 COFFEE (AUTOMATIC COFFEE
MAKER)
C 003 01 Coffee - Automatic Maker (Manufacturer Recipe)
C G02 55 ASST. JUICES, RTU, SS 5.5oz50
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 6
NH 14 Day Menu, AT MENU
D 025 15 Q G03 06 X G25 05Pancakes - Frozen Broccoli Lasagna100 100 100
D 050 01 X G09 00 Q G03 07Maple Syrup Individual SPANISH RICE BRUSSELS SPROUTS100 100 100
E G01 00 D 033 04 D G08 50Assorted Dry Cereal Dinner Rolls Butter Cups60 100 100
L 069 03 D G08 50 X G07 00Grilled Breakfast Ham Steaks Butter Cups Toasted Garlic Bread100 100 100
X G01 00 A 013 90 A 013 90Scrambled Eggs ASST Fresh Fruit ASST Fresh Fruit100 100 100
D G00 01 X G00 10 C G06 00PEANUT BUTTER CUPS - IND Oatmeal Raisin Cookies - Mix Assorted Beverage Base25 100 100
D G08 02 C G04 06 M G02 02Assorted Toast Milk, 1%, Individual ASST SALAD DRESSINGS - IND100 40 100
D G08 06 C G06 00 X G44 00Assorted Jam & Jelly Assorted Beverage Base Spring Salad25 100 100
D G08 50 M G02 02Butter Cups ASST SALAD DRESSINGS - IND50 100
J 012 06 X G44 00Assorted Yogurt Spring Salad60 100
C 001 02 L 003 00HOT CHOCOLATE, IND PKG Chicken Enchiladas25 100
C 003 01 Coffee - Automatic Maker (Manufacturer Recipe)
C G02 55 ASST. JUICES, RTU, SS 5.5oz50
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 7
NH 14 Day Menu, AT MENU
D G00 02 I 000 03 M G01 01CREAM CHEESE - IND POTATO CHIPS Grated Parmesan Cheese100 100 100
E G01 00 N 012 08 X G51 00Assorted Dry Cereal Grilled Hamburgers CHICKEN PARMESAN60 100 100
X G01 00 Q G04 01 Q G03 01Scrambled Eggs CORN ON THE COB ASPARAGUS100 100 100
X G89 03 D G08 50 X G04 04Baked Sausage Patty - 2 oz Butter Cups Boiled Pasta100 100 100
X G47 00 A 013 58 D G08 50Home Fried Potatoes WATERMELON WEDGES Butter Cups100 100 100
D 013 01 X G00 12 X G07 00Bagels - Frozen Sugar Cookies Mix Toasted Garlic Bread100 100 100
D G00 01 C G04 06 A 013 90PEANUT BUTTER CUPS - IND Milk, 1%, Individual ASST Fresh Fruit25 40 100
D G08 06 C G06 00 C G06 00Assorted Jam & Jelly Assorted Beverage Base Assorted Beverage Base25 100 100
D G08 50 M G02 02 M G02 02Butter Cups ASST SALAD DRESSINGS - IND ASST SALAD DRESSINGS - IND50 100 100
J 012 06 X G40 00 X G44 00Assorted Yogurt Potato Salad Spring Salad60 100 100
C 001 02 X G44 00HOT CHOCOLATE, IND PKG Spring Salad25 100
C 003 01 N 030 04Coffee - Automatic Maker (Manufacturer Recipe)
GRILLED HOT DOG100 100
C G02 55 M G02 00ASST. JUICES, RTU, SS 5.5oz RELISH TRAY - SANDWICHES50 100
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 8
NH 14 Day Menu, AT MENU
D 022 05 L 119 01 Q G03 16French Toast, Frozen Thin Slice
BAKED COD WITH GARLIC BUTTER PEAS100 100 100
D 050 01 Q 024 02 D 033 04Maple Syrup Individual Cauliflower Parmesan Dinner Rolls100 100 100
E G01 00 Q G03 08 D G08 50Assorted Dry Cereal SLICED CARROTS Butter Cups60 100 100
L 002 04 D 033 04 A 013 90Oven Fried Bacon Dinner Rolls ASST Fresh Fruit100 100 100
X G01 00 D G08 50 C G06 00Scrambled Eggs Butter Cups Assorted Beverage Base100 100 100
D G00 01 A 013 90 M G02 02PEANUT BUTTER CUPS - IND ASST Fresh Fruit ASST SALAD DRESSINGS - IND25 100 100
D G08 06 X G00 11 X G44 00Assorted Jam & Jelly Peanut Butter Cookies - Mix Spring Salad25 100 100
D G08 50 C G04 06 L 031 01Butter Cups Milk, 1%, Individual CHEESE RAVIOLI50 40 100
X G21 02 C G06 00ENGLISH MUFFINS (COMMER) Assorted Beverage Base70 100
J 012 06 M G02 02Assorted Yogurt ASST SALAD DRESSINGS - IND60 100
C 001 02 X G44 00HOT CHOCOLATE, IND PKG Spring Salad50 100
C 003 01 Coffee - Automatic Maker (Manufacturer Recipe)
C G02 55 ASST. JUICES, RTU, SS 5.5oz50
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 9
NH 14 Day Menu, AT MENU
E G01 00 X G85 01 X G53 00Assorted Dry Cereal Grilled Pork Chop Beef Stroganoff60 100 100
X G01 00 Q G02 02 Q G03 08Scrambled Eggs Broccoli - Fresh SLICED CARROTS100 100 100
X G30 00 X G02 05 X G04 02Creamed Ground Beef BARBECUE SAUCE Boiled Egg Noodles100 100 50
D G00 01 X G66 00 X G12 00PEANUT BUTTER CUPS - IND Baked Sweet Potatoe - Fresh FRIED CABBAGE25 100 50
D G08 06 D 033 04 D 033 04Assorted Jam & Jelly Dinner Rolls Dinner Rolls25 100 100
D G08 50 D G08 50 D G08 50Butter Cups Butter Cups Butter Cups50 100 100
X G01 01 A 013 03 A 013 90Baking Powder Biscuits - Mix APPLESAUCE ASST Fresh Fruit100 100 100
J 012 06 X G00 09 C G06 00Assorted Yogurt Chocolate Cookies - Mix Assorted Beverage Base60 100 100
C 001 02 C G04 06 M G02 02HOT CHOCOLATE, IND PKG Milk, 1%, Individual ASST SALAD DRESSINGS - IND25 40 100
C 003 01 C G06 00 X G44 00Coffee - Automatic Maker (Manufacturer Recipe)
Assorted Beverage Base Spring Salad100 100 100
C G02 55 M G02 02ASST. JUICES, RTU, SS 5.5oz ASST SALAD DRESSINGS - IND50 100
C G04 06 X G44 00Milk, 1%, Individual Spring Salad100 100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 10
NH 14 Day Menu, AT MENU
D G00 02 X G05 05 X G15 05CREAM CHEESE - IND Steamed Rice TURKEY POT PIE100 100 100
E G01 00 X G41 03 X G57 00Assorted Dry Cereal Peas w/ Onions - Fzn Mashed Potatoes - Instant60 100 100
X G01 00 D G08 50 D G08 50Scrambled Eggs Butter Cups Butter Cups100 100 100
X G10 01 X G15 00 X G01 01CORNED BEEF HASH - CANNED CORN BREAD (MIX) Baking Powder Biscuits - Mix80 100 100
Q 046 05 A 013 90 A 013 90Hash Brown Potatoes - Fzn ASST Fresh Fruit ASST Fresh Fruit100 100 100
D 013 01 X G00 10 C G06 00Bagels - Frozen Oatmeal Raisin Cookies - Mix Assorted Beverage Base100 100 100
D G00 01 C G04 06 M G02 02PEANUT BUTTER CUPS - IND Milk, 1%, Individual ASST SALAD DRESSINGS - IND25 40 100
D G08 06 C G06 00 X G44 00Assorted Jam & Jelly Assorted Beverage Base Spring Salad25 100 100
D G08 50 M G02 02Butter Cups ASST SALAD DRESSINGS - IND50 100
J 012 06 X G44 00Assorted Yogurt Spring Salad60 100
C 001 02 X G28 00HOT CHOCOLATE, IND PKG CHILI CON CARNE -CN BEANS25 100
C 003 01 Coffee - Automatic Maker (Manufacturer Recipe)
C G02 55 ASST. JUICES, RTU, SS 5.5oz50
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
RECIPE NAME RECIPE NAME RECIPE NAMEPORT PORT PORT
Menu Day 11
NH 14 Day Menu, AT MENU
D 025 15 L 062 01 X G83 05Pancakes - Frozen HAMBURGER YAKISOBA BUFFALO CHICKEN100 100 100
D 050 01 M G01 01 Q G03 06Maple Syrup Individual Grated Parmesan Cheese Broccoli100 100 100
E G01 00 Q G03 02 X G01 05Assorted Dry Cereal GREEN BEANS Baked Macaroni & Cheese60 100 100
L 069 03 D G08 50 D G08 50Grilled Breakfast Ham Steaks Butter Cups Butter Cups100 100 100
X G01 00 X G07 00 X G15 00Scrambled Eggs Toasted Garlic Bread CORN BREAD (MIX)100 100 100
D G00 01 A 013 90 A 013 90PEANUT BUTTER CUPS - IND ASST Fresh Fruit ASST Fresh Fruit25 100 100
D G08 02 X G00 12 C G06 00Assorted Toast Sugar Cookies Mix Assorted Beverage Base100 100 100
D G08 06 C G04 06 M G02 02Assorted Jam & Jelly Milk, 1%, Individual ASST SALAD DRESSINGS - IND25 40 100
D G08 50 C G06 00 X G44 00Butter Cups Assorted Beverage Base Spring Salad50 100 100
J 012 06 M G02 02Assorted Yogurt ASST SALAD DRESSINGS - IND60 100
C 001 02 X G44 00HOT CHOCOLATE, IND PKG Spring Salad25 100
C 003 01 Coffee - Automatic Maker (Manufacturer Recipe)
C G02 55 ASST. JUICES, RTU, SS 5.5oz50
C G04 06 Milk, 1%, Individual100
I 000 02 ASST. GRANOLA BARS70
Date Printed: FIELD MENU REPORT2025-01-30 1445 Thursday AJK-P023-1
UNCLASSIFIED/FOR OFFICIAL USE ONLY This document contains information that may be exempt from mandatory disclosure under the Freedom of
File details come from the government source that posted it. Updated .