SoW_Meals.pdf

STATEMENT OF WORK (SOW)

Meals

1.0 Introduction: The New Hampshire National Guard (NHARNG), 197th Fires Brigade, requires catered, individually packed meals (Breakfast and Dinner) during their Annual Training

(AT) at Fort Drum, NY. The goal is to provide high-quality, nutritionally balanced meals to service members in a field-adjacent environment prior to their movement to the training areas.

2.0 Scope. The Contractor shall provide all personnel, equipment, tools, materials, supervision, and transportation necessary to provide, deliver, and drop off individually packed meals. The contractor must ensure food safety, quality, and timely delivery in accordance with the specifications herein.

3.0 SPECIFIC REQUIREMENTS

3.1 Schedule and Quantities: The contractor shall provide 112 meals for each scheduled service on the following dates:

Date Day Meal Qty Time Location

6/2/26 Tue B 112 0630-0830 BLDG 990

6/2/26 Tue D 112 1630-1830 BLDG 990

6/3/26 Wed B 112 0630-0830 BLDG 990

6/3/26 Wed D 112 1630-1830 BLDG 990

6/4/26 Thu B 112 0630-0830 BLDG 990

6/4/26 Thu D 112 1630-1830 BLDG 990

6/5/26 Fri B 112 0630-0830 BLDG 990

6/5/26 Fri D 112 1630-1830 BLDG 990

6/6/26 Sat B 112 0630-0830 BLDG 990

6/6/26 Sat D 112 1630-1830 BLDG 990

6/7/26 Sun B 112 0630-0830 BLDG 990

Total Breakfast 672

Total Dinner 560

Grand Total

1,232

3.2 Serving & Delivery Times: Meals must be delivered and set up no later than the start of the respective feeding window (0630 for Breakfast, 1630 for Dinner. Contractor personnel are not required to remain on-site during the feeding window:

• Breakfast: 0630–0830

• Dinner: 1630–1830

3.3 Delivery Location: All meals shall be delivered to the BLDG 990, 9th Middle Street, FDNY

(Main Post), Fort Drum, NY 13602.

3.4 14-Day Menu Rotation:

To ensure variety and nutritional balance, the contractor shall provide meals in accordance with the Government provided 14-Day Menu Rotation.

• Even if the Period of Performance is less than 14 days, the contractor shall utilize the corresponding days of the approved 14-day cycle to ensure no meal repeats occur during the training event.

• Any substitutions to the 14-day menu must be submitted in writing and approved by the

Project Manager (PM) at least 72 hours in advance.

3.5 Meal Composition & Packing: All meals must be individually packed in high-quality, disposable containers.

• Breakfast: Minimum of eggs, 2 oz. meat serving, fruit/vegetable, starch (bread/potatoes), and two beverage choices (coffee, milk, or juice).

• Dinner: Minimum of 6 oz. protein entrée, two vegetables, one starch

(rice/pasta/potatoes), bread, dessert, and three beverage choices (coffee, iced tea, water).

• Accessories: Each packed meal must include a "spork" or plastic cutlery set, napkin, and required condiments (salt, pepper, sugar, etc.).

• Beverages may be provided in bulk insulated dispensers with individual disposable cups, or as individually bottled/cartoned beverages.

4.0 SECURITY & INSTALLATION ACCESS

4.1 Fort Drum Security Compliance: The contractor and all employees shall comply with all Fort

Drum installation security policies.

4.2 Local Access Pass:

The contractor is strictly required to obtain and maintain a "Local Access Pass" for all personnel and delivery vehicles entering Fort Drum.

• The contractor shall be responsible for all background check applications and paperwork required by the Fort Drum Physical Security Office.

• The contractor must ensure these passes are secured prior to the start date of performance.

• Inability to gain base access due to lack of a Local Access Pass shall not be considered an excuse for non-performance or late delivery.

5.0 PROJECT MANAGEMENT & AUTHORITY

5.1 Project Manager (PM):

A Government Project Manager (PM) will be assigned to this requirement to provide technical oversight, verify meal counts, and monitor food quality.

• Note: No Contracting Officer Representative (COR) is assigned to this action.

• The PM is the primary point of contact for daily coordination and delivery confirmation.

5.2 Limitation of Authority: The Project Manager is not authorized to make any changes to the scope, price, delivery dates, or terms and conditions of the contract. Any such changes must be coordinated through the Contracting Officer (KO) and finalized via written contract modification.

6.0 FOOD SAFETY & QUALITY CONTROL

6.1 Standards: The contractor shall comply with TB MED 530 (Tri-Service Food Code). All food must be prepared in a certified commercial kitchen holding a valid health department license

(Grade “B” or better).

6.2 Temperature Control & The 4-Hour Rule:

• Transport: Hot food must stay above 135°F; cold food must stay below 41°F during transport.

• Labeling: All individually packed meals must be marked with the time they were removed from temperature control.

• Safety: Any food not consumed within 4 hours of the removal time must be discarded.

6.3 The Government (via the PM) reserves the right to inspect all meals upon delivery. This includes checking internal food temperatures with a sanitized probe thermometer, verifying portion sizes, and ensuring all components of the 14-day menu are present. Meals that do not meet the temperature standards (Hot >135°F, Cold <41°F) or lack required components will be rejected.

6.4 The Government reserves the right to withhold payment for any food or meals that do not meet TB MED 530 standards, the temperature parameters defined herein, or the required menu composition.

7.0 GOVERNMENT FURNISHED PROPERTY

None. The contractor is responsible for providing all equipment, including insulated carriers for transport. Insulated carriers can be retrieved at the next meal delivery. If the contractor prefers, the meals can be transferred, and the carriers retrieved at the time of drop-off. The Government is responsible for trash disposal, but the contractor shall provide heavy-duty trash bags with each meal delivery.

8. Applicable Publications.

Publication Description Mandatory or Advisory

FAR Federal Acquisition Regulation Advisory

DFARS Defense Federal Acquisition Regulation Supplement

Advisory

Army Dir 2014-05 Policy for CAC and Installation Access for Uncleared Contractors

Mandatory

AR 190-13 The Army Physical Security Program Advisory

AR 530-1 Operations Security (OPSEC) Advisory

AR 381-12 Threat Awareness and Reporting Program

(TARP)

Advisory

AR 30-22 Army Food Program Advisory

AR 40-25 Nutrition and Menu Standards for Human Performance Optimization

Mandatory

AR 40-657 Veterinary/Medical Food Safety, Quality Assurance

Advisory

ATTP 4-41 Army Field Feeding and Class I Advisory

TB MED 530 Tri-Service Food Code Mandatory