Step 4- Needs Statement (Meals) Template_25JAN24.pdf

LAARNG (Meals – Supply) Ver. April 2021

NEEDS STATEMENT – Meals (Supply)

1. Introduction. The Louisiana Army National Guard (LAARNG) shall at times require catered meals. A catered meal is defined as “a meal prepared in a commercial establishment for consumption at the establishment location or delivered to a specific location, or prepared at the consumption site using the caterer’s portable equipment and subsistence supplies.” The caterer may not use government‐furnished equipment or government‐furnished facilities to prepare meals. Catered meals are authorized for National Guard and Reserve Components in accordance with AR 30‐22, Operating Procedures for the Army Food Program, para 3‐42.

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

3. Scope of Work. The caterer shall provide personnel, supervision, and all items and services necessary to perform full catering services in accordance with state and local sanitation law requirements and deliver individually packaged meals to the requested location. Installation access for caterer vehicles and personnel is coordinated with the unit point of contact (POC) prior to delivery of the meals.

4. Contract Tasks Performed by the Caterer.

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

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

c. Meal plans shall not include alcoholic beverages. Chilled and closed individual beverage servings shall be provided with each meal to mitigate the spread of airborne pathogens, i.e., COVID-19 virus.

d. All prepared meals shall be in the proper warmer/cooler no later than fifteen (15) minutes before the scheduled serving time. Per TB Med 530 regulation, food shall remain covered until serving begins.

e. 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.

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

5. 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 serve meals on the same day. Prepare, transport, served 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.

http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets

6. Caterer Responsibility.

a. Deliver timely service 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 caterer to remove personnel deemed careless or otherwise objectionable.

b. The caterer is responsible for portioning and serving each menu item to ensure adequate food servings for all personnel are provided.

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

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).

Product Minimum Internal Temperature

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)

Leftovers 165 °F (73.9 °C)

Casseroles 165 °F (73.9 °C)

7. 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) in order to avoid delays related to installation/facility entry access.

8. 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.

9. Meal Quantity/Heads/Serve Time.

Serve Date Breakfast

Lunch

Dinner

See attachment for specified meals and serve times

10. Delivery Instructions:

a. Breakfast Meals: Location of meal serve. Special Instructions.

LANG Training Center Pineville, I. Street Bldg 1019, Pineville, La 71360 Across from motor pool #2

b. Lunch Meals: LANG Training Center Pineville, I. Street Bldg 1019, Pineville, La 71360

c. Dinner Meals: LANG Training Center Pineville, I. Street Bldg 1019, Pineville, La 71360

11. Point of Contact. 1SG Johnny Hagan (SMFP Operations) 318-542-0258, johnny.l.hagan.mil@army.mil Mrs. Mikelle V. Ricou (Contractor) 225-907-0634, mikelle.v.ricou.ctr@army.mil

12. Pricing. Meal pricing must be inclusive of all costs. Gratuity is prohibited.

13. Operational Security Considerations for Caterer. Work performed under this statement of work is unclassified, but for official use only. Service locations, dates, number of personnel, names of POCs, training, etc., shall not be disseminated to anyone without a bonafide 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.

14. Food Service Requirement Summary.

Deliverable Spec Reference

Acceptable Quality Level (AQL)

Method Used/ Frequency

Prepare food according to commercially acceptable standards for the particular menu item

3.1 95% of menu items per meal period meet the standard

Participant Observation

Deliver timely service and courteous employees 3.4 95% of meal prepared meet the standard Participant Observation

Comply with sanitation requirements of the food code and state and local laws resulting in a satisfactory or better rating in health inspections

3.3 100% of the time (no deviations)

Participant observations during meals and random inspections

Provide food supplies (i.e., utensils, condiments, etc.)

3.1 95% of meals prepared meet the standard

Participant Observation

Provide food supplies (i.e., utensils, condiments, etc.)

3.1 95% of meals prepared meet the standard

Participant Observation

Prepared by (Print Name): ________________________________ Signed: ________________________________________________ Date: 25JAN24

Yellow- YLC Green- CPP

Wednesday - 12 Thursday - 13 Friday - 14 Saturday - 15 Sunday - 16 Monday - 17 Tuesday - 18 Wednesday - 19 Thursday - 20 Friday - 21

Breakfast No meals provided Biscuits Sausage

Scrambled Eggs Grits

Cereal Milk/Juice cartons

(60 people)

Pancakes Lil' Smokies

Hard Boiled Egg Grits

Cereal Milk/Juice cartons

(60 people)

French Toast Bacon Egg Grits

Cereal Milk/Juice cartons

(60 people)

Hashbrowns Sausage

Egg Grits

Cereal Milk/Juice cartons

(60 people)

Waffles Ham patty

Hard Boiled Egg Grits

Cereal Milk/Juice cartons

(60 people)

Biscuits Sausage

Egg Grits

Cereal Milk/Juice cartons

(225 people)

Pancakes Lil' Smokies

Egg Grits

Cereal Milk/Juice cartons

(225 people)

French Toast Bacon Egg Grits

Cereal Milk/Juice cartons

(225 people)

Hashbrowns Sausage

Egg Grits

Cereal Milk/Juice cartons (225 people)

Lunch Ham & cheese Chips

Fruit cups Dessert

(60 people)

BBQ Beef on bun Chips

Pickles Carrots/dip

Dessert (60 people)

Hot dogs Chili

Cheese Pickles Fritos

Carrots/dip Dessert

(60 people)

Tacos:

Shells Meat

Cheese Lettuce/tomato

Taco sauce Dessert

(60 people)

Chicken Nuggets Tater tots

Veggie sticks/dip Dessert

(60 people)

Hamburgers w/cheese

Chips Pickles

Carrots/dip Fruit cup

(225 people)

Hot dogs Chili

Cheese Pickles Fritos

Carrots/dip Dessert

(225 people)

Chicken Nuggets Mac & Cheese

Pickles Dessert

(225 people)

Sloppy Joes Tator Tots

Corn Fruit cup

(225 people)

Ham & Cheese sandwiches

Chips Dessert

(225 people)

Dinner Ground meat patties & gravy

Mashed potato Corn Rolls

Icecream Sandwich (60 people)

Chicken Tenders Mac & Cheese

Corn Cookies

(60 people)

Baked Chicken Rice

Gravy Green beans

Rolls Icecream Cup (60 people)

Chicken & Sausage Jambalaya

Green Beans Corn bread

Salad Brownies

(60 people)

Spaghetti/meat sauce

Cali Blend Garlic Toast

Salad Icecream

Sandwhich (60 people)

Chicken Tenders Mac & Cheese

Corn Cookies

(225 people)

Tacos:

Shells Meat

Cheese Lettuce/tomato

Taco sauce Icecream cups (225 people)

Chicken & Sausage Jambalaya

Green Beans Corn bread

Salad Brownies

(225 people)

Chicken Spaghetti Green beans/ mixed veggies Rolls

*NO DESSERT*

(225 people)

No meals provided

Notes:

M. Ricou 9JAN23

Drinks for breakfast OJ,milk, and apple juice cartons.

Drinks for lunch and dinner is water, tea, and lemonade from dispenser.

Whatever desserts are leftover from the week will be given Thursday night at dance party.

FOOD SHOULD NOT BE COOKED IN PEANUT OIL FOR ALLERGY PURPOSES. NO NUTS WHEN PREPARING FOOD. We will provide a full list of