Statement of Work_Catered Meals for 629th IEW BN.pdf

Maryland Army National Guard

STATEMENT OF WORK

629TH IEW BN

SUBSISTENCE -IN-KIND

SUBSISTENCE-IN-KIND

CONTENTS

Section 1 Scope of Work......................................................................... ...............1-9.

Section 2 Government – Furnish Property Section 3 Contractor Furnished Property……………………………………… ………10 Section 4. Daily Meal Plans and Headcount… …… ……………………………10-

Attachments None

SECTION 1

Statement of Work Or

SCOPE OF WORK

1.0 PROJECT OVERVIEW:

The Maryland Army National Guard (MDARNG), 629th IEW BN requires a Catering Service contract to provide meals to 185 Soldiers for up to two meals per day depending on Soldiers status on the dates listed below to support training mission at PVT Henry Costin Armory (National Guard Armory) 8601 Odell Road Laurel, MD 20708.

1.1 REQUIREMENT/JUSTIFICATION:

The unit’s mission requires all personnel to receive provide timely, high-quality meals cooked under commercial standards and high-quality customer service.

1.2 SCOPE OF WORK:

Maryland Army National Guard (MDARNG) anticipates purchasing catered meals in accordance with this Statement of Work. The intent is to provide quality catered meals to the MDARNG, in support of personnel in attendance of various training events. The contractor must provide timely, high-quality meals cooked under commercial standards and high-quality customer service. The MDARNG DAILY Menu is designed to support the Army training environment, and it is critical for the contractor to provide all identified menu components and condiments within the identified food service timeframes.

1.3. SPECIFIC REQUIREMENTS:

1.3.1 All catered meals shall be dropped off in buffet-style serving trays with utensils, cups, and plates to feed 185 Soldiers.

1.3.2 The catering contractor shall deliver the food to the point of contact at Laurel Armory in Laurel, MD at the beginning of the specified timeframes.

1.3.3 The Government shall have serving line(s) set up ready to receive the meals from the contractor during the beginning of the specified mealtimes as identified in para 1.4.3.

1.3.4 The Government will assist the contractor with carrying in the food to the drop off location (serving line).

1.3.5 The contractor may arrive no more than 30 minutes prior to the specified mealtime (as identified in para 1.4.3) after direct coordination with the unit point of contact.

1.3.6 The Government shall ensure the serving line is maintained in a clean and sanitary condition throughout the meal period and is responsible for cleaning the serving line at the conclusion of the meal period.

1.3.7 The Government is responsible for the set-up and tear-down of the dining area, and for cleaning the dining area.

1.4 MEALTIMES AND LOCATIONS:

1.4.1 Meal locations and serving times for this requirement are as follows:

1.4.2 Location:

Delivery Location: Laurel Armory: 8601 Odell Road Laurel, MD 20708

1.4.3 Meal serving times:

Breakfast

Day Date Time Meals 1 5/31/2025 n/a 0 2 6/1/2025 0800 20 3 6/2/2025 0800 20 4 6/3/2025 0800 20 5 6/4/2025 0800 20 6 6/5/2025 0800 20 7 6/6/2025 0800 20 8 6/7/2025 0800 20 9 6/8/2025 0800 20

10 6/9/2025 0800 20 11 6/10/2025 0800 20 12 6/11/2025 0800 20 13 6/12/2025 0800 20 14 6/13/2025 0800 20

Total Breakfast Meals: 260

Lunch Day Date Time Meals

1 5/31/2025 1130 144 2 6/1/2025 1130 155 3 6/2/2025 1130 155 4 6/3/2025 1130 155 5 6/4/2025 1130 155 6 6/5/2025 1130 160 7 6/6/2025 1130 185 8 6/7/2025 1130 155 9 6/8/2025 1130 155

10 6/9/2025 1130 155 11 6/10/2025 1130 155 12 6/11/2025 1130 135 13 6/12/2025 1130 135 14 6/13/2025 1130 180

Total Lunch Meals: 2179

1.4.4 Contracted catered meals shall be delivered by the timeline designated by the lead unit person-in-charge. If timeline adjustments are required, the Contracting Officer will submit such time changes to the contractor 48 hours in advance.

1.5 FOOD SAFETY REQUIREMENTS:

1.5.1 The contractor shall deliver all food in insulated containers adequate to maintain proper temperatures for the entire meal period. Contractors shall deliver food in a clean, covered vehicle.

1.5.2 Food shall be maintained at safe temperatures, in accordance with Army Technical Bulletin Medical (TB Med) 530, Tri Service Food Code.

1.5.3 At a minimum, hot items shall be maintained at 135 degrees Fahrenheit or above and cold items shall be maintained at 41 degrees Fahrenheit or below throughout the set-up and serving period. Contractors shall have food thermometers on site and check food temperatures throughout the meal period.

1.5.4 The Unit POC or public health personnel may spot-check food temperatures upon delivery and at any time throughout the meal period if Contractor providing onsite serving.

1.5.5 The contractor shall comply with all National Food Code, SERV Safe, and other applicable federal/state/local health guidelines.

1.5.6 In cases where TB Med 530 and the Food Code differ, the more stringent requirement shall apply

1.6. MENU:

1.6.1 Contractor will provide the specified menus, to include entree, starch, vegetable, bread, dessert, salad, and beverages

1.6.2 The contractor shall follow the menus specified in the contract to provide meals offering variety, contrast in texture, flavor and color.

1.6.3 The contractor shall provide all condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, salad dressings, syrup, salt and pepper, etc.) to complement the meal being served. It is preferred that condiments are individually packaged.

1.6.4 Contractor may propose deviations (substitutions) of menu items only if they meet the conditions identified in paragraphs 1.7 through 1.7.8 of this Statement of Work.

1.6.5 Contractor shall prepare meals at least to the minimum standards of the Index of Recipes Armed Forces Recipe Service (TM 10-412) and provide an adequate quantity of food to serve the anticipated headcount following serving/portion sizes identified in TM 10-412. The TM 10-412 can be found at:

http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf1.

1.6.6 The quality of the food served shall be equivalent to the commercially available prepared meals. The Contractor is responsible to deliver enough food in accordance with portion sizes referenced in the MDARNG Military menus to ensure all patrons have received an initial serving.

1.7. DEVIATION ALLOWANCES:

1.7.1 Entrée. A deviation of an entrée is allowed if it is a common protein of the correct portion size and cooked to the proper safe guidelines. For example, turkey is a substitute for chicken and/or beef.

1.7.2 Starch. A deviation of a starch item in different preparation style may be considered.

For example, mashed potatoes may be proposed as a substitute for scalloped potatoes, French fries, or another potato dish. Pasta or rice may not be proposed as a substitute for potatoes.

1.7.3 Vegetable. A deviation of a vegetable of a different type that is complementary to the main entrée may be considered. For example, corn, beans or broccoli may be proposed as a substitute for green beans. A fruit or starch may not be proposed as a substitute for a vegetable.

http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf1

1.7.4 Salad. A deviation of a salad in a different preparation style is considered. For example, a Caesar salad may be proposed as a substitute for a garden salad.

1.7.5 Bread. A deviation of bread of a different type may be considered. For example, dinner rolls may be proposed as a substitute for sliced bread. However, if Garlic Bread is specified in the menu, it may not be substituted with another type of bread.

1.7.6 Dessert. A deviation of a dessert of a different type may be considered. For example, carrot cake or white cake may be proposed as a substitute for chocolate cake. However, fruit, cookies, Jell-O™, or cinnamon rolls may not be proposed as a substitute for cake.

1.7.7 Beverage. A deviation of Beverage type may be considered. For example, two-liter bottles of soda or pitcher or tea is a substitute for individual bottles or cans, if the serving size is the same for the amount of people being served. Bottled water is not authorized.

1.7.8 Deviations shall be reviewed separately for each catered meal requirement.

Contractors shall not assume that a deviation that is approved for one contract/purchase order will be approved in subsequent contracts/orders.

1.8 HEADCOUNT (Quantity)

1.8.1 HEADCOUNT DOCUMENTATION. All soldiers shall be accounted for on a headcount roster (DA form 3032) prior to receiving their meal. This is the responsibility of the Unit, not the Contractor.

1.9 GOVERNMENT POINT OF CONTACT (POC’s)

1.9.1 CONTRACTING OFFICER. The Contracting Officer is the ONLY person authorized to make changes in the terms and conditions of the contract. The vendor shall call the Contracting Officer before making any changes requested by the Unit POC or other unit personnel. The Contracting Officer for this acquisition is:

Mr. Gilberto Resto

Office Number (667) 296-4814 Email: gilberto.resto.civ@army.mil

Tuesday –Friday 06:30 AM – 5:00 PM EST

1.9.2 STATE FOOD PROGRAM MANAGER (POC). The State Food Program Manager POC’s are:

MSG Zachary T. Mitchell Office Number: (410) 491-0276 Email: zachary.t.mitchell6.mil@army.mil Tuesday –Friday 06:30 AM – 5:00 PM EST

1.9.3 UNIT POINT OF CONTACT (POC)/ COMMANDER. The contractor shall coordinate delivery of meals with the Unit POC. In the absence of the Unit POC, the Unit Commander may coordinate with the caterer staff. The Unit POC, Unit Commander, and other unit personnel are NOT authorized to make any changes to the terms and conditions of the contract. The Unit POC/Commander shall call the Contracting Officer listed above BEFORE requesting any changes to the contract. The Unit POC shall be the primary liaison with the caterer staff for the duration of the contract. The Unit’s point of contact information will be provided to the selected vendor upon contract award.

a. Laurel Armory: SGT Anthony Killiebrew (240) 760-8270

1.10 APPLICABLE GUIDELINES/REGULATIONS.

1.10.1 The following guidelines and/or regulations are applicable to this requirement.

a. AR 30-22 Army Food Program, 3-44 Catered Meals http://www.apd,army.mil/epubs/DR_pubs/DR_a/pdf/web/r30-22.pdf

b. FDA Food Code http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/foodCode/ucm374275.htm

c. Tri Service Food Code http://www.quartermaster.army.mil/jccoe/TB_MED_SEP_2014.pdf

d. Index of Recipes Armed Forces recipe Service (TM 10-412) http://www.quartermaster.army.mil/jccoe/publication/recipes/index/full_index.pdf

1.11 APPLICABLE FORMS (Include this section for Type 1 Service only)

1.11.1 A Headcount Roster shall be completed for each meal and shall be the official supporting document for the WAWF Invoice and Receiving Report.

2.0 STANDARDS OF CONDUCT:

2.0.1 The contractor shall conform to specified professional standards and adhere to The Army Food Program food service standards and SERV Safe sanitation standards (National Restaurant Association).

http://www.quartermaster.army.mil/jccoe/TB_MED_SEP_2014.pdf http://www.quartermaster.army.mil/jccoe/publication/recipes/index/full_index.pdf

2.0.2 The contractor shall be in compliance with all Federal, State and local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry, including TB Med 530 (Tri-Service Food Code).

2.0.3 The contractor will transport food to feeding sites in clean, covered vehicles that will not subject the FOOD to ADULTERATION or CONTAMINATION as specified in Army regulation TB MED 530.

2.0.4 Failure to maintain sanitary requirements and acceptable quality meals may be grounds for termination under the Default Clause of the contract.

2.0.5 In accordance with U.S. Army regulation TB MED 530, prepared food items will be marked with a time 4 hours past the point in time when the food is removed from hot holding and/or refrigeration. (i.e. packaged at 10:00 a.m., four hours past equals 2:00 p.m.).

2.0.6 The food will be served within 4 hours from the point in time when the food is removed from temperature control. The food not consumed within the 4-hour limit will be discarded.

2.0.7 Based on TB MED 530, the Government estimates food preparation conducted at the contractor’s establishment must occur within a 60-mile radius of Laurel Armory. This allows for transfer of food to the Insolated Food Containers (0.5hrs), transportation to Armory (1.5hrs), preparation for service (0.5hrs), and service/serving (1.5hrs). Unless otherwise specified in the contract, all food preparation will be conducted in Armory dining facility.

2.0.8 Based on U.S. Army Regulation AR 657, the Maryland Army National Guard reserves the right to conduct a site visit to the contractor’s off-post operating location.

3.0 SPECIAL INSTRUCTIONS:

3.0.1 All other employees involved in the execution of this requirement shall have a minimum of one hour training by a SERV Safe certified instructor to review aspects of food sanitation to ensure compliance with safety, food handling, cleaning etc.

3.0.2 Personal Hygiene: the Contractor shall ensure its contract employees follow food safety and sanitation standards outlined by the Army Food Program and SERV Safe.

3.0.3 The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor from further work. Removal of employee(s) for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

3.0.4 The government reserves the right to change quantities of meals purchased during the period of performance. If this change is required, a modification will be generated by the contracting officer. The contractor shall not perform any work above the stated quantities authorized by the contracting office.

4.0 SECURITY REQUIREMENTS:

4.0.1 All people requesting access to military installation must have a legitimate purpose to access the installation under the terms of this contract, and must present a current valid Government (Federal, State, or Local) issued photographic identification card. All people must present identification to any acting security personnel upon request at any installation access control point or during any point of occupation.

4.0.2 Contractor must provide a name roster/list of all personnel that require access to the installation. The contractor will send the list to unit POC.

4.0.3 All contract employees must always carry proper photo identification with them. The contractor must ensure compliance with all regulations and orders of the installation which may affect performance.

5.0 PARKING:

5.0.1 Laurel Armory shall allow only one contractor vehicle for loading and unloading specialty supplies and equipment incident to this contract.

5.0.2 Contractor must not park any vehicle closer than 50 feet to any building

5.0.3 Contractor and contractor employee must park vehicles only in undesignated parking spaces in lots. Contractor employees must not park overnight unless they are actively providing services.

5.0.4 Government shall tow any illegally or unsafely parked vehicle at vehicle owner expense.

SECTION 2

GOVERNMENT-FURNISHED PROPERTY

A Headcount roster will be provided to the contractor with a minimum of 5 days prior to the start of the event and will be updated as changes occur.

SECTION 3

CONTRACTOR-FURNISHED PROPERTY

The Contractor shall furnish utensils, cups, and plates to be used by the Government to serve the food.

SECTION 4

DAILY MEAL PLANS AND HEADCOUNTS

DAY: 06/01/2025 to 06/13/2025 MEAL: Breakfast (B1-B13)

HEADCOUNT: 20

MENU: Griddle Fried Eggs

Grilled Sausage Links Buttermilk Pancakes (Mix) Blueberry Muffins (Mix) Apple Muffins (Mix) Assorted Toast Fresh Fruit Apple/Orange/Banana Maple Syrup Assorted Jam and Jelly Margarine Assorted Dry Cereal Coffee Coffee Creamer Sugar Apple Juice (RTU SS) Orange Juice (RTU) White Milk 1% Chocolate Milk

DAY: 05/31/2025 to 06/13/2025 MEAL: Lunch (D1-D14)

HEADCOUNT 185

MENU: Roast Turkey

Corn Stuffing Turkey Gravy Mashed Potatoes Dinner Rolls Tossed Garden Salad Fresh Fruit (Apple/Orange/Banana) Assorted Salad Dressing Margarine Apple Blossoms

Coffee Coffee Creamer Sugar Assorted Fruit Drink Tea Assorted Soft Drinks