Statement of Work (Drop Off Meals Individually Packed).pdf

STATEMENT OF WORK (SOW)

Drop Off Packaged Individual Meals

1.1 Scope. The contractor shall provide and deliver Individually Packaged meals to the New York Army National Guard (NYARNG) – Bulk tray BREAKFAST meals and a combination of bulk and packaged DINNER meals for all PAX to be dropped off at 42d Infantry Division Drive (Main Tank Trail) Fort Drum, NY, 13603 from 7 August - 16 August 2025.

1.2 Standards. This contract shall conform to all applicable Federal, State and local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry.

Additionally, this contract shall conform to military regulations to include Army Regulation (AR) 30-22 Army Food Program dated 17 July 2019, AR 40-25 Nutrition Standards and Education dated 03 January 2017, Technical Bulletins (TB) MED 530 Tri-Service Food Code dated 01 March 2019 and TB MED 577 Sanitary Control and Surveillance of Field Water Supplies dated 01 May 2010. The Contractor shall correct work not meeting these standards at no additional cost to the Government.

1.3. Hours of Operation. NYARNG unit mission requirements will dictate food delivery times.

For general planning purpose, normal delivery times will be as follows

Breakfast: 0630

Dinner: 1700

1.4. Service Locations. The Contractor must be able to service the location specified in the solicitation.

1.5. Meal Requirements.

Total # of Meals: 4,776 CLIN 0001: Product Service Description: Breakfast (Bulk Trays); 8 August -16 August; 2,388 Meals CLIN 0002: Product Service Description: Dinner (Bulk Trays); 7 August-15 August; 1,644 Meals CLIN 0003: Product Service Description: Dinner (Individually Packaged); 7 August-15 August;

744 Meals

DATE Headcount Breakfast Meals (Bulk)

LUNCH Headcount Dinner Meals (Bulk)

Headcount Dinner Meals (Packaged)

8-07-25 n/a N/A 57 PAX 1700 Menu Day 1 N/A

8-08-25 57 PAX 0700 Menu Day 2 N/A 57 PAX 1700 Menu Day 3 N/A

8-09-25 57 PAX 0700 Menu Day 3 N/A 280 PAX 1700 Menu Day 9 40 PAX 1700 Menu Day 9

8-10-25 320 PAX 0700 Menu Day 4 N/A 200 PAX 1700 Menu Day 11 137 PAX 1700 Menu Day 11

8-11-25 337 PAX 0700 Menu Day 5 N/A 200 PAX 1700 Menu Day 13 137 PAX 1700 Menu Day 13

8-12-25 337 PAX 0700 Menu Day 6 N/A 200 PAX 1700 Menu Day 15 120 PAX 1700 Menu Day 15

8-13-25 320 PAX 0700 Menu Day 5 N/A 200 PAX 1700 Menu Day 16 120 PAX 1700 Menu Day 16

8-14-25 320 PAX 0700 Menu Day 3 N/A 200 PAX 1700 Menu Day 6 120 PAX 1700 Menu Day 6

8-15-25 320 PAX 0700 Menu Day 1 N/A 250 PAX 1700 Menu Day 11 70 PAX 1700 Menu Day 11

8-16-25 320 PAX 0700 Menu Day 18 N/A N/A N/A

Additional Notes: Dietary Restrictions as follows:

Vegetarian 15 packaged meals per scheduled feeding

Dietary Restrictions apply to all meals Meals to be delivered NLT 15 min prior to scheduled feeding times. Times listed above are drop off times.

All meals should be provided with serving utensils for the unit to easily distribute to all Soldiers at training sites.

1.5.1. Breakfast Meal Requirement. The breakfast meal, at a minimum, includes the following classes of foods and servings per person and should adhere to nutritional guidelines and recipes outlined at Myplate.gov and Technical Manual 10-412:

• Eggs (1)

• Meat, at least 2 oz. serving (1)

• Fruit and vegetable (1)

• Starch: bread and potatoes (1)

• Hot or cold cereal (1)

• Drinks including but not limited to coffee, juice (optional), and milk.

1.5.2. Dinner and Holiday Meal Requirement. The lunch, dinner and holiday meal, at a minimum, include the following classes of foods and servings per person and should adhere to nutritional guidelines and recipes outlined at Myplate.gov and Technical Manual 10-412:

• Entrée to include at least 6 oz. serving of protein (1)

• Vegetables (2)

• Starch, rice, pasta, or potatoes (1)

• Bread (1)

• Fruit and dessert (1)

• Drinks shall include coffee plus choice of two other drinks, such as flavor aid, iced tea, non-carbohydrate beverage.

1.5.3. Boxed Lunch Meal Requirement. The boxed lunch meal, at a minimum, includes the following classes of foods and servings per person:

• 6” Sub style or round bun sandwich with 5 to 6 ounces of salami, ham, capicola with provolone cheese, or turkey with American cheese, or Veggie Wrap

• Condiments available on the side (lettuce, tomato, onions and pickles)

• Individually portioned Mayonnaise, Mustard, Black Pepper and Salt Packet

• 1 to 1.5 ounce Bag of Potato Chips (BBQ, plain, or sour cream & onion)

• 1.5 ounce Cookies and piece of fresh fruit (banana, orange, or apple)

• 1.5 ounce Protein Bar

• 12 ounce Non-Carbohydrate Beverage (Can, bottle), or Fruit Juice

1.6. Meal Composition.

1.6.1. The quality of the food shall be equivalent to commercially available prepared meal. The Contractor is responsible to provide the portion sizes from the approved NYARNG menus located in Technical Exhibit 1. Purchase & Contracting office will provide the menu numbers to the Contractor at the time of solicitation.

1.6.2. The contractor shall provide all condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, salad dressings, syrup, salt and pepper, etc.), paper products to include, but not limited to plates, cups, napkins, etc. and shall include utensils and other expendables as necessary.

1.6.3. Each portion will include 115g to 225g Carbohydrate per meal per Soldier (10g of which is fiber) 23g to 45g Protein per meal per Soldier; 6g to 40g Fat per meal per Soldier to average 10% of total calorie per menu (at least 6g of which is omega fatty acid or linoleic acid; 3mg to 6mg of iron per meal per Soldier. Meals offered should not be less than 850 calorie per Soldier. (Carbohydrate 4 cal/g, Protein 4 cal/g, Fat 9 cal/g)

1.6.4. The contractor will ensure that food items are cooked/heated at the following minimum cooking temperatures:

Product Minimum Internal Temperature & Rest Time Beef, Pork, Veal & Lamb Steaks, chops, roasts

145 °F (62.8 °C) and allow to rest for at least 3 minutes

Ground Meats 160 °F (71.1 °C) Ground Poultry 165 °F

Ham, fresh or smoked (uncooked) 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).

All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)

165 °F (73.9 °C)

Eggs 160 °F (71.1 °C) Fish & Shellfish 145 °F (62.8 °C) Casseroles 165 °F (73.9 °C)

1.7. Standards of Conduct. The contractor shall conform to specified professional standards and adhere to The Army Food Program food service standards and ServSafe sanitation standards (National Restaurant Association).

1.7.1. The Contractor shall ensure its contract employees follow food safety and sanitation standards outlined by the Army Food Program and ServSafe.

1.7.2. The Contractor will ensure that all Contractor personnel preparing or serving catered or boxed meals are 18 years or older and have a food handler’s permit as required by the County or State Health Department. The Contractor shall provide a copy of employee food handler permit to the supported unit or COR upon request.

1.7.3. Food shall be prepared, transported and maintained in accordance with Army Regulation 40-657 Veterinary/Medical Food Safety, Quality Assurance, and Laboratory Service dated 01/21/2005, and TB MED 530 Tri-Service Food Code dated 03/01/2019.

1.7.4. Food Service Establishments Health Inspection Ratings. All food service establishments shall meet and maintain the following minimum Health Code Requirements:

• Food inspection letter grade of “B” or equivalent

• Food inspection compliance rating of “Good Compliance” or equivalent

1.7.5. Inspection records and additional documentation shall be provided. Out of state caterers must show evidence that they are licensed in their states and are maintaining sanitary standards at least equivalent to regulations established by the NY Department of Health.

1.7.6. DoD Approved Food Sources. Contractors awarded the purchase order will be subject to an initial inspection audit. If required, the Contractor shall be listed in the Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement, in accordance to Army Regulation (AR) 40-657.

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

1.7.8. 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.).

1.7.9 The food will be served within the 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.

1.7.10. Based on TB MED 530, the Government estimates food preparation conducted at the contractor’s establishment must occur within a 60 mile radius of the delivery location. This allows for transfer of food to the Insolated Food Containers (0.5hrs), transportation to the delivery location (1.5hrs), preparation for service (0.5hrs), and service/serving (1.5hrs).

1.8. Meal Changes/Cancellations.

1.8.1. The government reserves the right to make changes to each call/order MINNIMUM 48 hour notice for quantity changes.

1.8.2. 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.

1.9. Access Control.

1.9.1 All persons requesting access to Army installations 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 persons must present identification to any acting security personnel upon request at any installation access control point or during any point of occupation.

1.9.2. All contractor employees must carry proper photo identification with them at all times.

The contractor must ensure compliance with all regulations and orders of the installation which may affect performance.

1.9.3. Unscheduled gate closures by Security Personnel 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. All vehicles are subject to search and inspection pursuant applicable regulations.

1.9.4. 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.

1.9.5. Any person requesting to bring a privately or commercially owned vehicle onto an Army installation must provide current documentation to show that the vehicle is properly registered with a Department of Motor Vehicles or a private vehicle leasing agency in the Continental United States (CONUS). Failure to provide proper documentation will result in denial of vehicular access to the installation. All vehicles will be subject to inspection by Army security personnel.

1.9.6. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee's installation driving privileges.

1.9.7. 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. These employees should be escorted at all times. The inability of contractor employees or deliveries to gain proper access to an Army installation shall not constitute an excuse for nonperformance under this contract.

1.9.8. Contractors and contractor employees will be escorted at all times in areas where they may be exposed to classified and/or sensitive materials and/or sensitive or restricted areas. The contractor will coordinate prior with the COR and/or the facility security office for access when required. All contract employees, including subcontractor employees who are not in possession of the appropriate security clearance, will be escorted at all times in areas where they may be exposed to classified and/or sensitive materials and/or sensitive or restricted areas.

1.9.9. Contractor employees must not attempt access to any Soldier training or sleeping areas.

1.10. Parking.

1.10.1. Army installations shall allow only one contractor vehicle for loading and unloading specialty supplies and equipment incident to this contract.

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

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

2.1. Applicable Publications.

Publication (Chapter/Page)

Date of Publication

Mandatory or Advisory

Website

Federal Acquisition Regulation Advisory https://www.acquisition.gov/?q=browsefar

Defense Federal Acquisition Regulation Supplement

Advisory http://www.acq.osd.mil/dpap/dars/dfarspgi/current/index .html

DoDM 5200.2 Regulation 5200.02 Procedures for the DoD Personnel

Security Program (PSP)

04/03/2017 Advisory http://www.dtic.mil/whs/directives/corres/pub1.html

Army Directive 2014-05 Policy and Implementation Procedures for Common Access Card Credentialing and Installation Access for Uncleared Contractors

03/07/2014 Advisory http://www.apd.army.mil/ProductMaps/PubForm/Army Dir.aspx

AR 190-13

The Army Physical Security Program

06/27/2019 Advisory http://www.apd.army.mil/ProductMaps/PubForm/AR.as px

DoD 5400.11 Department of Defense Privacy Program

1/29/2019 Advisory http://www.dtic.mil/whs/directives/corres/dir.html#

DoD 5400.11-R Department of Defense Privacy Program

05/14/2007 Advisory http://www.dtic.mil/whs/directives/corres/pub1.html

DoDD 8140.01 Cyberspace Workforce Management

08/11/2014 (Change 1:

07/31/2017)

Advisory http://www.dtic.mil/whs/directives/corres/dir.html

DoD 8570.01-M Information Assurance Workforce

Improvement Program

12/19/2005 (Change 4:

11/10/2015)

Advisory http://www.dtic.mil/whs/directives/corres/pub1.html

AR 25-2

Information Assurance

04/04/2019 Advisory http://armypubs.army.mil/ProductMaps/PubForm/AR.as px

AR 530-1

Operations Security

09/26/2014 Advisory http://armypubs.army.mil/ProductMaps/PubForm/AR.as px

DoD 5220.22-M National Industrial Security Program

Operating Manual

02/28/2006 (Change 2:

05/18/2016)

Advisory http://www.dtic.mil/whs/directives/corres/pub1.html

AR 381-12

Threat Awareness and Reporting

Program (TARP) (Section II, ¶ 2-4.b)

06/01/2016 Advisory http://armypubs.army.mil/ProductMaps/PubForm/AR.as px

Army Regulation 40-657 Veterinary/Medical Food Safety, Quality

Assurance, and Laboratory Service

01/21/2015 Advisory https://armypubs.army.mil/ProductMaps/PubForm/Detai ls.aspx?PUB_ID=19

ATTP 4-41 Army Field Feeding and

Class I 12/31/2015 Advisory https://armypubs.army.mil/ProductMaps/PubForm/Detai ls.aspx?PUB_ID=105894 TB MED 530 Tri-Service Food Code 3/1/2019 Advisory https://armypubs.army.mil/ProductMaps/PubForm/Activ eInactiveRescSearch.aspx

2.2. Applicable Forms.

Form Date Website 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

Aug 2000 http://dtic.mil/whs/directives/forms/dd/ddforms0001-0499.htm