Statement of Work 329th Meals Bold Quest.docx

Statement of Work (SOW)

FOR

329th Regional Support Group Fort Pickett IDT/AT Activities

1.0 General:

1.1 Scope: The contractor shall provide all personnel, equipment, tools, materials, supervision, and quality control necessary, except as specified in Paragraph 3.0 as Government Furnished, to perform Food Delivery Services, as defined in this SOW.

1.1.1 Objectives: The Virginia Army National Guard will conduct Annual Training and Inactive Duty Training for the 329th Regional Support Group at Fort Pickett in Blackstone, VA, during the month of September 2025. Soldiers attending the training will require prepared breakfast and dinner meals delivered to Fort Pickett throughout the event. The Virginia Army National Guard anticipates purchasing, in accordance with this SOW, breakfast and dinner meals as required below. The intent is to have a contractor provide high quality, hearty, and filling meals cooked under commercial and U.S. Army standards.

Base FY25:

1.2 Background: The Virginia National Guard 329th Regional Support Group will require food service to sustain soldiers during Annual Training and Inactive Duty Training. Due to lack of food service operators available during the period of performance, a contractor is sought to prepare meals off-site, packaged, and delivered to the location identified in paragraph 1.4.1.

1.3 Period of Performance (PoP): The Period of Performance shall start at 5:00 pm eastern time (ET) on 06 September 2025 and end on 30 September 2025, at 8:30 am ET.

1.4 General Information:

1.4.1 Place and Performance of Services: The contractor shall provide delivery of rations between the hours of 7:00 am ET through 6:30 pm ET each Sunday through Saturday as listed in 1.1.1 at FT. Pickett, VA during the entire Period of Performance and delivery dates. The only other days with exceptions are when the Government facility/installation is closed due to local or national emergencies, administrative closings, or similar Government-directed facility/installation closings. Performance shall be at Fort Pickett, VA. The contractor shall, at all times, maintain an adequate work force for the uninterrupted performance of all tasks defined within this SOW when the Government facility/installation is not closed for the above reasons. When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force is essential.

1.4.1.1 Telework: Telework is not authorized for this event.

1.4.1.2 Unscheduled gate closures by the Security Police may occur at any time causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant to applicable regulations. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee’s installation driving privileges.

1.4.1.3 The contractor’s employees shall become familiar with and obey the regulations of the installation; including fire, traffic, safety and security regulations while on the installation. Contractor employees should only enter restricted areas when required to do so and only upon prior approval. All contractor employees shall carry proper identification with them at all times, and shall be subject to such checks as may be deemed necessary. The contractor shall ensure compliance with all regulations and orders of the installation, which may affect performance. The Government reserves the right to direct the removal of an employee from Government property or revoke access to Government systems for misconduct, security reasons, or any overt evidence of communicable disease. Removal of contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance of this contract.

1.4.2 Reserved.

1.4.3 Reserved.

1.4.4 Quality Assurance (QA): The Government will evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government will do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and acceptable quality level(s) or defect rate(s).

1.4.5 Installation Access and Security Requirements. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the COR. The contractor and all associated subcontractor employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services, or Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by Department of Defense (DoD), Headquarters Department of Army (HQDA) and/or local policy (see SOW 6.0). Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1.4.5.1 Reserved

1.4.5.1.1 Reserved

1.4.5.1.2 Reserved

1.4.5.1.3 Reserved

1.4.5.1.4 Reserved

1.4.5.1.5 Reserved

1.4.5.1.5.1 Failure to comply with these requirements may result in withholding final payment.

1.4.5.1.6 Reserved

1.4.5.2 For contractors that do not require a CAC, but require access to a DoD facility or installation: Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification (NCIC-III) and Terrorist Screening Database (TSDB) (Army Directive 2014-05), and applicable installation, facility and area commander installation/facility access, and local security policies and procedures (provided by a Government representative).

1.4.5.3 Reserved.

1.4.5.4 Reserved.

1.4.5.5 Reserved.

1.4.5.6 Reserved

1.4.5.7 Reserved

1.4.5.8 Reserved

1.4.5.9 Reserved

1.4.5.10 Reserved

1.4.5.11 Reserved

1.4.5.12 Reserved

1.4.5.13 Reserved

1.4.5.14 Reserved

1.4.6 Physical Security. The contractor shall safeguard all Government property provided for contractor use. At the close of each work period, Government facilities, equipment and materials shall be secured.

1.4.7 Reserved

1.4.8 Post Award Conference/Periodic Progress Meetings: The contractor agrees to attend any post award conference convened by the KO in accordance with FAR 42.5. The KO, COR and other Government personnel, as appropriate, may meet periodically with the contractor to review the contactor’s performance. At these meetings, the KO will apprise the contractor of how the Government views the contractor’s performance and the contractor shall apprise the Government of problems, if any, being experienced. The contractor shall resolve outstanding issues raised by the Government. Contractor attendance at these meetings shall be at no additional cost to the Government.

1.4.9 Contract Manager (CM): The contactor shall designate a CM who shall ensure performance under this contract. The name of this person, and an alternate who shall act for the contractor when the CM is absent, shall be designated in writing to the KO prior to first delivery. The CM or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The CM shall work through the COR to resolve issues, receive technical instructions, and ensure adequate performance of services. The CM shall ensure that contractor employees do not perform any services outside the scope of the contract without an official modification issued by the KO. The CM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor.

1.4.10 Identification of Contractor Employees: All contractor personnel attending meetings, answering Government telephones and working in other situations where their contractor status is not obvious to third parties are required to identify themselves as such to avoid creating an impression that they are Government employees. The contractor shall ensure that all documents or reports produced by contractor personnel are suitably marked as contractor products or that contractor participation is appropriately disclosed. The contractor’s status as a “contractor” shall be predominantly displayed in all correspondence types (to include signature blocks on e-mail) and dealings with Government or non-Government entities. Contractor personnel shall wear identification badges distinguishing themselves as such. The badges shall have the company name, employee name and the word “contractor” displayed.

1.4.11. Combating Trafficking in Persons: The United States Government has adopted a zero-tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in severe forms of trafficking in persons during the period of performance of the contract; procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. The contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at FAR 22.17.

1.4.12 Reserved

1.4.13 Reserved

1.4.14 Organizational Conflicts of Interest (OCI): The contractor and subcontractor personnel performing services under this contract may receive, have access to or participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications or work statements, etc.) or perform evaluation services which may create a current or subsequent OCIs, as defined in FAR Subpart 9.5. The contractor shall notify the KO immediately whenever it becomes aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the KO to avoid or mitigate any such OCI. The contractor’s mitigation plan will be determined to be acceptable solely at the discretion of the KO. In the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may impose other remedies as he or she deems necessary, including prohibiting the contractor from participation in subsequent contracted requirements which may be affected by the OCI.

2.0 Definitions and Acronyms:

2.1 Definitions:

2.1.1 Contractor: A supplier or vendor awarded a contract to provide specific supplies or service to the Government. The term used in this contract refers to the prime.

2.1.2 Defective Service: A service output that does not meet the standard of performance associated with the SOW.

2.1.3 Deliverable: Anything that can be physically delivered and includes non-manufactured things such as meeting minutes or reports.

2.1.4 Key Personnel: Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the SOW. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.1.5 Physical Security: Actions that prevent the loss or damage of Government property.

2.1.6 Quality Assurance: The Government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.7 Quality Assurance Surveillance Plan (QASP): An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.8 Quality Control: All necessary measures taken by the Contractor to ensure that the quality of an end product or service shall meet contract requirements.

2.1.9 Subcontractor: One that enters into a contract with a prime contractor. The Government does not have privity of contract with the subcontractor.

2.2 Acronyms:

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S): The Government will provide the property, material, equipment, and/or services listed below solely for the purpose of performance under this contract:

3.1 Property: No off-site trash shall be transported to Fort Pickett for disposal in the Government provided dumpster.

3.2 Materials: None

3.3 Equipment: None

3.4 Services: None

3.5 Utilities: None

4.0 Contractor Furnished Property, Materials, and Equipment (CFP/M/E): Utensils (napkins, forks, spoons, knives), coolers, plates, serving utensils (tongs, spoons, ladles, etc.), metal/Aluminum/Styrofoam containers, bowls, and cups. The contractor shall provide all subsistence, supplies, tools, cooking wear and supervision necessary to prepare, cook, and serve the meals off-site.

4.1 General: Except for those items specifically stated to be Government-Furnished in Paragraph 3.0, the contractor shall furnish everything required to perform these services as indicated in Paragraph 1.1.

4.2 Reserved

4.3 Reserved

5.0 Requirements: The contractor shall perform food delivery, sanitation, and accounting procedures in accordance with TB Med 530, Food Service Sanitation and 21 C.F.R. Chapter 1, Subchapter B. The contractor shall comply with all Federal, State, and local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry. All quantities identified below are required. The government will provide a final count no later than 01 August 2025 to include a list of any vegetarian / vegan and Halal requirements or limitations within the quantity count below.

5.1 Meals: The contractor shall provide allergy / vegetarian / Halal options for each meal through the duration of the contract. The Contractor shall provide a menu to the COR no later than 10 calendar days prior to first delivery. All food shall not include nuts or seafood.

5.1.1 Breakfast

5.1.1.1 Forty-five (45) meals shall be provided on 07 September 2025.

5.1.1.2 Forty-six (46) meals shall be provided through-out 08-13 September 2025.

5.1.1.3 Forty-seven (47) meals shall be provided on 14 September 2025.

5.1.1.4 Sixty-seven (67) meals shall be provided on 15 September 2025.

5.1.1.5 Seventy-one (71) meals shall be provided through-out 16-17 September 2025.

5.1.1.6 Seventy-nine (79) meals shall be provided on 18 September 2025.

5.1.1.7 Eighty (80) meals shall be provided on 19 September 2025.

5.1.1.8 Eighty-eight (88) meals shall be provided on 20 September 2025.

5.1.1.9 Eighty (80) meals shall be provided on 21 September 2025.

5.1.1.10 Seventy-two (72) meals shall be provided on 22 September 2025.

5.1.1.11 Forty-four (44) meals shall be provided through-out 23-24 September 2025.

5.1.1.12 Forty-three (43) meals shall be provided through-out 26-29 September 2025.

5.1.1.13 Twenty-three (23) meals shall be provided through-out 30 September 2025.

5.1.1.2.1 Meals shall be ready for consumption by 7:30 am EDT and delivered between 7:00 a.m. to 7:15 a.m. each day listed in the diagram of Schedule of Delivery under 1.1.1.

5.1.1.2.2 Meat option: sausage (2) per person or bacon (2) per person. May consist of any of the 2 options.

5.1.1.2.3 Fresh prepared eggs (scrambled or omelet) two (2) per person.

5.1.1.2.4 Assortment of single serve cold cereal. One (1) per person.

5.1.1.2.5 Assortment of single serve fruit. One (1) per person.

5.1.1.2.6 Single serve milk.

5.1.1.2.7 Single serve juice.

5.1.1.2.8 Bulk serve hot coffee (enough for 75% personnel headcount).

5.1.1.2.9 Either two (2) Pancakes, two (2) French toast, or another starch alternative.

5.1.1.2.10 Individual serving condiments: jelly/jam assortment, butter, syrup, honey, sugar, creamer (as applicable to meals being served).

5.1.3. Dinner

5.1.3.1 Twenty-five (25) meals shall be provided on 06 September 2025.

5.1.3.2 Forty-five (45) meals shall be provided on 07 September 2025.

5.1.3.3 Forty-six (46) meals shall be provided through-out 08-13 September 2025.

5.1.3.4 Forty-seven (47) meals shall be provided on 14 September 2025.

5.1.3.5 Sixty-seven (67) meals shall be provided on 15 September 2025.

5.1.3.6 Seventy-one (71) meals shall be provided through-out 16-17 September 2025.

5.1.3.7 Seventy-nine (79) meals shall be provided on 18 September 2025.

5.1.1.8 Eighty (80) meals shall be provided on 19 September 2025.

5.1.1.9 Eighty-eight (88) meals shall be provided on 20 September 2025.

5.1.1.10 Eighty (80) meals shall be provided on 21 September 2025.

5.1.1.11 Seventy-two (72) meals shall be provided on 22 September 2025.

5.1.1.12 Forty-four (44) meals shall be provided through-out 23-25 September 2025.

5.1.1.13 Forty-three (43) meals shall be provided through-out 26-29 September 2025.

5.1.3.2 Meals that combine a meat option, starch option into one entrée may be considered by the COR if the vegetable, fruit, dessert, and beverages are individual serve. Examples of combined entrées: spaghetti, pizza, subs/sandwiches, tacos.

5.1.3.3 Meat option (1) per person. Examples: Turkey with Gravy, Fried Chicken, Teriyaki Chicken, spaghetti with meat sauce, chicken/beef taco.

5.1.3.4 Starch option (1) per person. Examples: White/brown rice, roasted potatoes, French fries.

5.1.3.5 Vegetable option (1) per person. Examples: Corn, green beans, carrots, broccoli.

5.1.3.6 Meals shall be ready for consumption by 5:30 pm EDT and delivered between 5:00 p.m. to 5:15 p.m. each day listed in the diagram of Schedule of Delivery under 1.1.1.

5.1.3.7 Water, coffee, and sports drink (not containing red dye) shall be served and can be served in a 5-gallon container.

5.1.3.9 Fruit option (1) per person. Examples: bananas, apples, miniature tangerines, oranges, and grapes, berries.

5.1.3.10 Salad Bar option (1 serving) Examples: lettuce, tomato, cheese, individually wrapped croutons,

5.1.3.11 Individual serving condiments: salad dressings, ketchup, mayo, (as applicable to meals being served).

5.2 Menu Requirements/Serving Sizes.

5.2.1 Salads shall be either iceberg, romaine, spinach, or combination.

5.2.2 Juices shall include the options of apple, orange, cranberry, or grape. Juices shall be served individually. Other beverages may be served from large serving size containers such as 5-gallon coolers, etc.

5.2.3 Milk shall be served individually.

5.2.4 Fresh fruit shall include bananas, red and green apples, miniature tangerines, oranges, and grapes, berries and shall be provided as a side item at all meals.

5.2.5 Desserts shall be served individually. Examples: sheet cake, cookies, ice cream and brownies.

5.2.6 Contractor shall adhere to the details of the 7-day sample menu included. Any variations or substitute that menu must be submitted to the COR for approval NLT 5 calendar days prior to the meal. All meals should be catered to adults. Menu options that combine meat, starch, and vegetable should be avoided except for the examples provided. Combinations such as casseroles, pot pies, breakfast burritos, etc. shall not be included.

5.3 Meal Preparation

5.3.1 Contractor shall prepare all meals, snacks, and boxed meals off-site and transport them to the workspace. The contractor is required to provide transportation heaters/coolers and shall serve from containers on site. No government provided equipment will be utilized for storage or service beyond that mentioned in Para 3.0 above Per DA PAM 30-22.

5.3.2 The contractor shall prepare entrees on the day they are to be served. It will be up to the contractor to come up with a plan on how to prepare the food for each meal in a timely manner each day.

5.3.3 If yogurt is served, it shall be low fat.

5.3.4 The contractor shall progressively prepare food items to yield optimum freshness, flavor, color, and texture.

5.3.5 All foods shall be prepared, transported, and served on surfaces which have been properly cleaned and sanitized.

5.3.6 All meats and poultry shall be cooked and prepared at proper temperatures, ensuring the food is thoroughly cooked throughout.

5.3.7 The contractor shall maintain a temperature log to indicate temperatures after preparation, prior to transporting, upon delivery, prior to serving and during service. The COR shall have access to this log at any time, upon request.

5.3.8 All prepared meals shall be within the provided workspace no later than fifteen (15) minutes before the scheduled serving time. Per TB Med 530, food shall remain covered and at its proper serving temperature time throughout the course of each meal.

5.3.9 Any variations or substitute items to the final approved menu shall be submitted for review and approval by the COR five (5) calendar days in advance of the change. The government will develop a change form to track such requests and approvals.

5.3.10 The contractor shall comply with all Food and Drug Administration (FDA) Food Code guidelines including only purchasing food items from approved vendors. A list of food sources must be provided upon request.

5.3.11 The contractor shall furnish all condiments for each meal. Condiments may include, but are not limited to, salt, pepper, relish, meal specific sauces, hot sauce, steak sauce, salad dressings, ketchup, mustard, mayo, assorted creamers, sugar, sugar substitute, butter, and jellies. Other condiments may be offered to complement menu items such as honey, cream cheese, salsa, and BBQ sauce.

5.4 Food Storage

5.4.1 The contractor shall cover, label, and properly store all food off-site and on-site.

5.4.2 The contractor shall promptly store perishable and semi-perishable subsistence upon receipt. Frozen and chilled items shall be stored at proper temperatures.

5.4.3 The contractor is responsible for preventing all food borne diseases by properly storing and preparing food in accordance with applicable regulations.

5.5 Workspace

5.5.1 Per section 3.1 of this SOW, access to the dining facility will be for delivering food and drinks only. The contractor will deliver the food to a designated area within the dinning facility determined by the COR.

5.5.2 The contractor must provide hot/cold containers, serving utensils, and drink containers for service.

5.6 Housekeeping and Sanitation

5.6.1 The contractor shall provide proper housekeeping and sanitation services of all facilities, appliances, and food preparation equipment not government provided. Food particles, other soil, grease, cleaning or sanitizing agent residue shall be removed in accordance with commercial practices off-site.

5.6.2 The contractor shall ensure all employees meet personal hygiene requirements to include, but not limited to, clean hands and fingernails, proper hair and facial grooming, hair restraints and smoking restrictions.

5.6.3 The government reserves the right to have medical service personnel inspect for compliance with all sanitary requirements/conditions throughout the life of this contract including the off-site location where food is prepared.

5.6.4 The contractor will NOT have to clean any government facility or equipment. The Government and Government staff will clean the dining facility at the conclusion of every meal. The contractor will only be responsible for cleaning their own equipment left on-site, that is NOT considered no-disposable.

5.6.5 Contract MUST pick up and clean any non-disposable equipment or containers left on-site after every meal or when they deliver the next meal.

6.0 Applicable Publications: Publications applicable to this SOW are listed below:

Publication (Chapter/Page)

Federal Acquisition Regulation

Defense Federal Acquisition Regulation Supplement

AR 530-1

Operations Security

AR 525-13

Antiterrorism

AR 381-12

Threat Awareness and Reporting Program (TARP) (Section II, ¶ 2-4.b)

_FINAL.pdf

6.1 Applicable Forms: Forms applicable to the SOW are listed below:

I-9 Employment Eligibility Verification 10/21/2019 https://www.uscis.gov/sites/default/files/files/form/i-9.pdf

DD 441

Department of Defense Security Agreement Feb 2020 http://www.dtic.mil/whs/directives/forms/dd/ddforms0001-0499.htm

DD 250

Material Inspection and Receiving Report

TECHNICAL EXHIBIT 1

Performance Requirements Summary (PRS)

This PRS includes performance objectives the Government will use to determine contractor performance and will compare contractor performance to the Acceptable Quality Level (AQL).

Levels (AQL) Surveillance Method / By Whom

5.1 Meals

5.1.1 Breakfast Meals

5.1.3 Dinner Meals

5.3.5 Food shall be prepared, transported, and served on properly sanitized surfaces All foods shall be prepared, transported, and served on surfaces which have been properly cleaned and sanitized.

Contractor shall also ensure that cross-contamination of common allergens is avoided as required (peanut, tree nut, eggs, etc.).

Non-compliance shall result in and immediate correction by the contractor, all food on improperly cleaned and sanitized surfaces being discarded and new food being prepared without additional charge to the government.

More than 1 violation may result in immediate termination by the government.

Periodic Inspection/ COR

5.4.1 Food shall be properly labeled and stored

More than 1 violation during the period of performance may result in immediate termination by the government.

Periodic Inspection / COR

5.6 Housekeeping and Sanitation The contractor shall provide proper housekeeping and sanitation services of all food preparation equipment not government provided. Food particles, other soil, grease, cleaning or sanitizing agent residue shall be removed in accordance with commercial practices.

The contractor shall ensure all employees meet personal hygiene requirements to include, but not limited to, clean hands and fingernails at all times, proper hair and facial grooming, hair restraints and smoking restrictions.

TECHNICAL EXHIBIT 2

Deliverables Schedule

of Copies

1.4.9 Contract Manager

5.1 Catering Menu

5.2.6 (If Applicable) Menu Deviation

TECHNICAL EXHIBIT 3

Sample 7-day Menu

Cheese Pizza

Green Beans

Brownies

Fresh Fruit

Tossed Vegetable Salad

Assorted Salad Dressing

Water

Gatorade/Powerade

Condiments (As Applicable)

Dinner Rolls

Dinner Rolls

Dinner Rolls

Fruit Juice (Single Serve)

Condiments (As Applicable)

Waffles

Bacon

Fresh Fruit

Fruit Juice (Single Serve)

Cold Cereal (Single Serve)

Hot Coffee

2% Milk (Single Serve)

Assorted Yogurt (Single Serve)

Condiments (As Applicable)