STATEMENT OF WORK.docx

STATEMENT OF WORK

· DESCRIPTION: The Louisiana Army National Guard (LAARNG) requires the provision and delivery of complete meals in accordance with (IAW) to the below detailed specifications below. The established BPA is for complete, containerized, and delivered meal only; contractor personnel shall not be used in the set-up or serving of Soldiers. This blanket purchase agreement (BPA) shall serve as a written instrument of understanding call or order level with the Louisiana National Guard. The contractor shall supply to-go/boxed container to the armories located within five (5) regions in the state of Louisiana National Guard. Meals shall be in accordance with the provided 21 Day Menu.

· Definition of “Supply”. Supply is this case is a contracted service requiring a caterer to individually package meals into a “to-go/boxed” container and then delivered to the requested location for consumption.

· Scope of Work. The caterer shall provide personnel, supervision, and all items for the boxed catered meals in accordance with state and local sanitation law requirements. Installation access for catering service vehicles and personnel is coordinated with the unit point of contact (POC) prior to delivery of the boxed meals.

· Contract Tasks Performed by the Caterer

· Prepare food listed on the menu provided in response to the Request for Proposal (Contract Supply), according to commercially acceptable standards for the menu item. The caterer shall adhere to the meals identified on the LAARNG menu or equally equivalent.

· Shall provide all single use plates, napkins, bowls, cups, cutting utensils, serving utensils, and condiments to compliment the meal served. Additionally, no “same menu” for any meal should occur in a (5) five-day period.

· Standard beverage choices are a variety of carbonated beverages, juice blends, noncarbonated flavored drinks, coffee, tea (hot and iced), milk, and water (with individual beverage powder). Chilled and closed individual beverage servings shall be provided with each meal to mitigate the spread of airborne pathogens, i.e., COVID-19 virus. Meal plans shall not include alcoholic beverages.

· All prepared meals shall be in the proper warmer/cooler or foil sheets in each plate covering food keep warm no later than fifteen (15) minutes before the scheduled delivery time. Per TB Med 530 regulation, food shall remain covered until serving begins.

· Caterer shall provide all condiments (i.e., mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressing, syrup, salt, and pepper, etc.) to compliment the meal served.

· Shall contact the unit POC is meal substitutions are necessary.

· Sanitation Requirements. Caterer shall comply with state and local food service sanitation requirements, which meet with a rating of satisfactory or better from a health inspection. Prepare and deliver meals on the same day. Prepare, transport, and maintain all menu items at USDA recommended temperature. Handle food in strict adherence to food safety precautions recommended by the State of Louisiana and the U.S. Department of Agriculture (USDA) – USDA Food Safety

· Caterer Responsibility.

· Deliver timely as stated in the award document. The caterer shall provide the optimum number of personnel to operate efficiently with a focus on quality service. The government reserves the right to require the catered to remove personnel deemed careless or otherwise objectionable.

· The caterer is responsible for preparing, packaging and delivered each menu item into the boxes to ensure adequate food servings for all personnel are provided.

· The caterer is responsible for maintaining and deliver all food at temperatures outlined in Louisiana Health and Safety Code.

· The caterer shall provide a plan on how to maintain temperatures for the proper storage of foods and drinks.

Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes

Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).

· Food Mobile Truck: Catered shall coordinate with unit for location and shall provide their own fuel and water.

· Security. The caterer ensures delivery personnel have proper picture identification for entry onto government installations or facilities. The caterer shall coordinate with the unit point of contact (POC) to avoid delays related to installation/facility entry access.

· Meal Plan. Menu plan outlines meal details and is attached to this contract.

Unit/requestor selects desired menu plan from Army Food Management Information System (AFMIS) and attaches to this contract. See Attachment 1- “21 Day Menu”

· Meal Quantity/Heads/Serve Time.

· Meal Quantity- Quantities will differ depending on the number of Soldiers per unit. Order quantities will be determined at call/order level.

· General Meal hours for the LAARNG are as follows:

0630-0730 Lunch 1130-1230 Dinner 1630-1730

· Louisiana Army National Guard serving times for the above periods will be subject to change pending the Units training schedule and unforeseen training events.

· Delivery Instructions: Location will differ depending on unit drill or annual training schedules. Delivery locations will be determined at the order level.

· Breakfast Meals: Location of meal delivered. Special Instructions.

· Lunch Meals: Location of meal delivered. Special Instructions.

· Dinner Meals: Location of meal delivered. Special Instructions.

· Unit Point of Contact. Call Unit POC prior to arriving at location.

· Unit point of contact will coordinate directly with the select vendor to discuss delivery times, delivery address, and verify the headcount. The unit point of contact is not permitted to make any other changes to the agreement items.

· Pricing. Meal pricing shall include all costs associated with transporting and preparation. Gratuity is prohibited.

· Operational Security Considerations for Caterer. Work performed under this statement of work is unclassified, but for official use only. Delivery locations, dates, number of personnel, names of POCs, training, etc., shall not be disseminated to anyone without a need to know. The Caterer shall comply with all applicable Department of Defense (DoD) security regulations and procedures and shall coordinate all issues dealing with access to Government buildings, facilities, or property with the COR.

· Food Service Requirement Summary. Food Service Requirement Summary. Same meal will not be served within a 72-hour period. Each meal must contain at a minimum the 5 primary food groups (vegetables 2 to 3 cups, fruits 1 ½ cups, grains 5 to 8 ounces, dairy 3 cups (fat free or low-fat) protein foods 5 to 6 ½ ounces, Oils 5 to 7 teaspoons). See state menu for example.

· Bag Lunch: Sandwich, chips, fruit, desert, can drink or juice and condiments.

· Optional entrée items(vegetarian) may be requested by unit point of contact (POC) with the approval of the Contracting Office.

· Food Compartment: Any vegetables or starch move to another compartment in the container shall be package separate (i.e., small container with lid)

· Cancellation/Adjustment of number of boxed meals. The Government reserves the right to make partial changes to the requirements or cancel in full up to 72 hours before the event or within 72 hours of the affected date. Decrease or increase of meals shall be issued at a no cost increase of contracted price if given within a 72-hour notice.

· Quality Control

· Quality Control. The Contractor shall establish and follow a quality control program. The QC program shall provide for an environment that meets all sanitation requirements and result in products that meet the identified requirements. A synopsis of the Contractor’s quality control plan shall be submitted with the proposal. The Contractor shall provide the Contracting Officer an updated copy of the quality control program as changes occurs.

· Provisions of Quality Control. As the minimum the quality control program shall include the following:

· An inspection system covering all tasks required for each order. It must specify the areas to be inspected on a scheduled or unscheduled basis, frequency or inspections, documentation forms, and individuals they will perform the inspections and the follow-up procedures.

· A method of identifying deficiencies before the level of performance becomes acceptable.

· A method of documenting and enforcing Quality Control (QC).

· Process for corrective Action.

· A customer comment program that provides a way for customers to report comments and complaints. The comment records will stay with the customer for review by the Food Program Manager.

· A description of the way the Contractor shall promptly investigate and respond to any comment or complaint. A monthly list of comments and complaints received, and actions taken.

Quality Level (AQL) Method Used/ Frequency