Statement of Work Catered Meals rev 06 Mar 2025.docx

SOUTH CAROLINA ARMY NATIONAL GUARD

Statement of Work for

Engineer Catered Meals

Published: 28 Feb 2025 by USPFO-SC: Purchasing and Contracting Document Revision History

DARS

03/06/2025

TABLE OF CONTENTS

Sections Page Number

1.0 General………………………………………………………………………………4

2.0 Specific Requirements/Tasks……………………………………………………..5

3.0 Delivery or Deliverables……………………………………………………………7

4.0 Special Instructions…………………………………………………………………7

5.0 Glossary of Abbreviations and Acronyms………………………………………..8

6.0 Attachment Listing…………………………………………………………………..9

1.0 General

1.1 Background

1.1.1 This acquisition is for hot catered breakfast meals, hot catered lunch meals, hot catered dinner meals in support of (ISO) the two units annual training events over multiple locations and overlapping dates.

1.1.2 This Statement of Work provides the Technical criteria part of the evaluation noted in Addendum No 1 to FAR Provision 52.212-1.

1.1.3. The SC National Guard owns the Clarks Hill Training Site which contains a small dining facility that could be used at the risk of the contractor as this kitchen is not used on a consistent basis. It does have a refrigerator and cooler, and very limited cooking utensils. Pictures attached to SAM.gov solicitation.

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 3,390 each hot catered breakfast meals.

1.3.1.2 84 each. hot catered lunch meals.

1.3.1.3 3,491 each hot catered dinner meals.

1.4 Period of Performance

1.4.1 The period of performance for this requirement is 05 May 2025 – 14 June 2025.

1.5 Place of Performance

1.5.1 The contractor and/or subcontractor shall deliver all meals to the following locations per the feed schedules:

Clarks Hill Training Site, 212 Waldrop Way, Plum Branch, SC 29845 Edgefield Army, 225 Augusta Road, Edgefield, SC 29824

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 14 Day Menu with portion sizes.

1.6.1.3 Menu Recipe Cards.

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 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 the attached recipe cards provided to assist the vendor in preparation of the meals.

2.1.5 The contractor and/or subcontractor shall utilize the following portion sizes. Contractors must understand that Soldiers are undergoing vigorous training and must have enough calories to sustain the body during this training. If serving ham/turkey slices –2 slices per Soldier, for bacon strips – 3 slices per Soldier , chicken fingers – 3ea per Soldier , sausage patties/links - 2 ea per Soldier, chicken – 1 leg and 1 thigh or 1 breast per Soldier, 2 hamburgers per or 2 hot dogs per Soldier, steak – 1 per Soldier, meatloaf – 1 slice per Soldier, pork chops – 2ea per Soldier, meatballs – 5 ea per Soldier. Lasagna and spaghetti/noodles should equate to a 8oz portion size.

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 The contractor and/or subcontractor shall ensure the temperature of the food is 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.

2.2.3 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 to 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 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 stay on their training schedules.

2.3.2 The contractor and/or subcontractor shall provide all plates, utensils (serving utensils, and utensils for Soldiers), cups, napkins, condiments for the meals. All leftover items shall be left with the 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 Presidental 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 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 The contractor will serve the meals.

3.0 Delivery or Deliverables. The following technical deliverables are to be provide with Offerors Quote:

3.1. In addition to those items listed in paragraph 8 of the SAM.gov Description, the contractor and/or subcontractor shall provide with their quote copies of:

3.1.1 Copy of current Food Protection Manager's certificate.

3.1.2 Copy of current SC Department of Agriculture's facility inspection report as stated in paragraph 2.1.1.1 above.

3.1.3 Copy of SC Department of Agriculture's Mobile Food Unit Reciprocity Request Form for non-SC businesses.

3.1.4 Copy of SC Department of Agriculture's Catering Reciprocity Request Form for non-SC businesses.

3.1.5 If the contractor or subcontractor is listed on the Department Health Agency's (DHA) Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement listing then the requirements of 3.1.2, 3.1.3 and 3.1.4 will not apply. Provide screenshot from the Worldwide Directory showing the contractor's and/or subcontractor's name.

3.1.6 Confirmation that the caterer understands which meals from the 14 Day Menu the unit has chosen. Acceptable confirmation methods: email, highlighting the meals on the menu then returning the menu to this office.

4.0 Special Instructions:

4.1 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.

4.2 The contractor and/or subcontractor shall utilize a 5% overage factor to allow for an increase in headcount at each meal. It is not uncommon to have more Soldiers than originally planned due to unforeseen mission changes.

4.3 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.

4.4 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.

4.5 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.

5.0 Glossary of Abbreviations and Acronyms

6.0 Attachments

6.1 Catered Meal Feeding Schedule

6.2 14 Day Menu

6.3 Recipe Cards for 14 Day Menu

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

6.5 Out of State Mobile Food Unit Reciprocity Request Form

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