Statement of Work Catered Meals.docx

SOUTH CAROLINA ARMY NATIONAL GUARD

Statement of Work for

Catered Meals

TABLE OF CONTENTS

Sections Page Number

1.0 General………………………………………………………………………………3

2.0 Specific Requirements/Tasks……………………………………………………..4

3.0 Special Instructions…………………………………………………………………6

4.0 Glossary of Abbreviations and Acronyms………………………………………..7

5.0 Attachment Listing…………………………………………………………………..8

1.0 General

1.1 Background

1.1.1 This acquisition is for hot catered lunches in support of (ISO) the units Annual Training event.

1.2 Objective

1.2.1 The objective is for the contractor and/or subcontractor to provide hot catered meals in accordance with the attached catered meal feeding schedule, at the desired times, locations shown and desired menu chosen.

1.3 Scope of Work

1.3.1 The contractor and/or subcontractor shall provide:

1.3.1.1: 2,269 each, hot catered lunches at varying QTYs per day from 5 January 2026- 10 April 2026 (serving time 1200). See Catered Meal Feeding Schedule

1.4 Period of Performance

1.4.1 The period of performance for this requirement is 5 January 2026- 10 April 2026.

1.5 Place of Performance

1.5.1 The contractor and/or subcontractor shall deliver all meals to 902 Perimeter Road, Greenville, SC 29605

1.6 Applicable Documents

1.6.1 The contractor and/or subcontractor shall utilize the following documents in the performance of this contract:

1.6.1.1 Catered Meal Feeding Schedule.

1.6.1.2 FY 25 14 Day Menu with portion sizes.

1.6.1.3 Menu Recipe Cards. Contractors can access the menu for each food item by using Google to search for the food items recipe number. Example: to find the recipe for Spaghetti with Meat Sauce which is part of the Dinner Meal for 11/20/2025, enter into Google “ Army Recipe L 038 01.

2.0 Specific Requirements/Tasks

2.1 Task One – Prepare Hot Catered Meals

2.1.1 Food Safety. The Safety of our Soldiers is paramount therefore offerors and subcontractors shall strictly adhere to SCDA rules and regulations concerning Retail Food Safety & Compliance, Retail Food Safety & Compliance - South Carolina Department of Agriculture (sc.gov), during the performance of this requirement. The SCDA Retail Food Regulation 61-25 can be found at: Regulation61-25_RetailFoodEstablishments_2024_digital.pdf (sc.gov). The contractor and/or subtractor shall strictly adhere to these regulations to prevent spoilage of food and prevent risk of food borne illness to the Soldiers.

2.1.1.1 All facilities: fixed facility, mobile, owned, rented, leased or borrowed shall have a Current Food Inspection report from the governing State Agency in the state where the food will be prepared. If utilizing a subcontractor, the prime contractor is responsible for the overall performance of their subcontractor to ensure compliance. The inspection report shall be submitted with the offerors quote and shall show a the establishment earned more than 87 points equating to a Grade "A" rating. A Grade B score is acceptable as long as the number of points equals 87.

2.1.1.2 Mobile kitchens utilized by the contractor and/or subcontractor shall adhere to state agency rules and regulations regarding food safety procedures in the state where the meals are prepared.

2.1.1.3 Each offeror or subcontractor is required to have a current Certified Food Protection Manager IAW SCDA Regulation 61-25. The only acceptable training sources is at SCDA website: RFECertifiedFoodProtectionManager2024.pdf (sc.gov)

2.1.1.4 Reciprocity currently exists with North Carolina and Georgia All other vendors must submit with their offer, the appropriate, caterer or mobile unit Reciprocity Form approved by SCDA.

2.1.2 The contractor and/or subcontractor shall provide all the necessary kitchen facilities, equipment and supplies to prepare the meals. The Government will not provide any equipment, supplies or facilities.

2.1.3 The contractor and/or subcontractor shall utilize the attached SCARNG FY25 14 Day Menu and provide all the items exactly as shown. No other menus will be accepted as this is approved by the SCARNG State Surgeon for dietary and nutritional compliance.

2.1.4 The contractor and/or subcontractor shall utilize recipe card number provided to assist the vendor in preparation of the meals.

2.1.5 The contractor and/or subcontractor shall utilize the portion sizes shown on the FY25 14 Day Menu as a guide, the vendor can opt to serve more but not less than what is shown.

2.2 Task Two – Delivery of Food

2.2.1 The contractor and/or subcontractor shall deliver the food to the locations specified in the catered meal food schedule.

2.2.2 Quality Control.

2.2.2.1 The contractor and/or subcontractor shall ensure there is a designated Supervisor onsite to ensure issues are resolved. All issues encountered will be reported back to the Contracting Office immediately.

2.2.2.2 The contractor and/or subcontractor shall ensure all items for each meal are inventoried prior to loading for transport to ensure the meal contains all the items IAW the appropriate menu. Units do not have the time to wait for corrective action by the contractor and/or subcontractor.

2.2.2.3 The contractor and/or subcontractor shall ensure the temperature of the food is always maintained as specified by state regulations to ensure food is safe for consumption by the Soldiers to prevent food poisoning, or other issues related to unsafe food practices. Unannounced inspections by the States Food Service NCOIC can be reasonably expected during the performance of the contract.

2.2.2.4 The contractor and/or subcontractor may not drop off multiple meals to save transportation time or cost. Offeror shall ensure arrangements have been made with unit for someone to physically receive the food. Example: the lunch or dinner meal may not be dropped off with the breakfast meal or any combination thereof.

2.3 Task Three – Setup and Serving of Food

2.3.1 The contractor and/or subcontractor shall ensure the food arrives and is setup by the required feeding start times on the catered meal food schedule. This is necessary for the unit to have the most available training time as possible.

2.3.2 The contractor and/or subcontractor shall provide all plates, serving utensils for each of the food items to prevent cross contamination, eating utensils for Soldiers, cups, napkins, condiments for the meals. All leftover items shall be left with units to feed Soldiers who may have missed the meal due to performing missions elsewhere.

2.3.2.1 IAW Class Deviation 2025-O0005 and Presidential Executive Order 14208, the federal Government is prohibited from procuring paper straws.

2.3.3 The contractor and/or subcontractor shall deliver the food in buffet style containers, clam shell containers, or mermite containers. Unit will specify preferred delivery method. Whatever delivery method is utilized the contractor and/or subcontractor shall ensure the proper temperature is maintained to prevent any food spoilage or risk of food borne illness to the Soldiers.

2.3.4 If unit is utilizing a buffet style line, the units are responsible for serving the food to their Soldiers. The contractor and/or subcontractor shall demonstrate to the unit their planned serving size portions for each food item to prevent under and over feeding to ensure all Soldiers receive a meal.

2.3.4.1 The contractor has the option to serve the meals or allow the unit to serve the meals with proper instructions to prevent under or over feeding.

2.3.5 Failure to deliver all food items or failure to have serving line setup by the time prescribed for each meal could lead to a termination for default and/or the Government requesting an equitable adjustment for failure to perform. Training time for National Guard Soldiers is limited and its critical that the meal be served IAW the feeding schedule and menu.

3.0 Special Instructions:

3.1 No substitutions of food items will be granted during the solicitation phase to ensure all offerors are quoting the same items to ensure fair competition. Upon award, the offeror may propose a substitution within reason. Approval for all substitutions will be made to this office who will forward email to the SCARNG's State's Senior Culinary Management NCOIC for final approval.

3.2 Physical Security. The contractor and/or subcontractor shall provide a list contract employee names who will be utilized on the requirement to the units POC.

3.4 Installation Access. Contractor and/or subcontractor shall ensure all employees have Real ID licenses to assist with gaining entry onto Government installations. The responsibility is on the contractor to ensure they know the requirements to gain entry to the particular installation where the performance will be required.

3.4.1 Failure to gain access during the performance of a contract could lead to a Termination for Default and/or the Government requesting an equitable adjustment for failure to perform.

3.5 Unscheduled gate closures by the installations 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.

3.6 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.

4.0 Glossary of Abbreviations and Acronyms

5.0 Attachments

5.1 Catered Meal Feeding Schedule

5.2 FY25 14 Day Menu

5.3 Out of State (minus NC and GA) Catering Reciprocity Request Form

5.4 Out of State Mobile Food Unit Reciprocity Request Form

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