TE 3 General Portions SSMarie.docx
DOCX document 21 KB Posted
- Solicitation number
- 70Z08420QAA952200
About this file
This combined synopsis and solicitation requests proposals for full food services at the US Coast Guard Sector Sault Sainte Marie facility. The contractor will be responsible for providing all labor, equipment, supplies and management to operate the food service program in accordance with the performance work statement and technical exhibit attached. The base period of performance is from October 1, 2020 to September 30, 2021 with three one-year option periods. Proposals are due by August 18, 2020 with evaluation criteria specified in the request for quotation terms and conditions. The solicitation is set aside for Service Disabled Veteran Owned Small Businesses and has a NAICS code of 722310 with a small business size standard of $41.5 million. The federal agency issuing this solicitation is the Department of Homeland Security US Coast Guard.
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Other files
| File | Type | Posted |
|---|---|---|
| Amend 2 - 70Z08420QAA952200.pdf | ||
| Amend 2 - Rev PWS - Full Food at Sector SSM.pdf | ||
| Amend 1 - 70Z08420QAA952200.pdf | ||
| Attachment 4 - PPQ.pdf | ||
| Attachment 2 - QASP Sector Sault Ste Marie.doc | DOC document | |
| Attachment 3 - WD 2015-4872 Rev 15.pdf | ||
| Attachment 2 - Contract Discrepancy Report.docx | DOCX document | |
| TE 1 Historical Data SSMarie.docx | DOCX document | |
| TE 5 Housekeeping Svs Stds SSMarie.docx | DOCX document | |
| Attachment 1 - Schedule of Services.docx | DOCX document | |
| Attachment 2 - PRS Sector Sault Ste Marie.doc | DOC document | |
| TE 6 Government Property SSMarie.docx | DOCX document | |
| TE 4 USCG Food Quality Guidelines SSMarie.docx | DOCX document | |
| 70Z08420QAA952200 - RFQ Terms and Conditions.pdf | ||
| Attachment 2 - PWS Full Food Svs at Sector SSMarie.docx | DOCX document | |
| TE 2 Sample Forms - SSMarie.docx | DOCX document |
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Text version
70Z08420QAA9522000
TECHNICAL EXHIBIT 3
GENRAL PORTIONS
The Portion sizes listed below are excerpted from the Armed Forces Recipe Service system. The sizes are given for cooked or ready to serve portions (edible portion). Starred * items are given in as purchased weights. The portion size listed is the minimum serving size allowable.
Note: Seconds are not required for items marked with a star * since they are considered premium items and the customer is entitled to only one serving of these items.
| Item Name | Portion Size | |
| Bacon Slices | 2 slices | |
| Canadian bacon | 2 slices | |
| Ham Slices | 2 1/2 oz. | |
| Sausage Links | 2 pieces | |
| Sausage Patties | 2 patties | |
| Eggs any Style | 2 eggs | |
| Roast Prime Rib (beef)* | 6 oz. | |
| Roast Beef | 4 oz. | |
| Beef Pot Roast | 3.5 oz. | |
| Swiss Steak | 7.5 oz. | |
| Lasagna | 9.5 oz. | |
| Chili Con Carne | 1 Cups | |
| Meat loaf | 6 oz. | |
| Spaghetti w/ Meatballs | 3-4 oz. | |
| 1-cup noodles | ||
| Baked Chicken Filet Sandwich | 1 ea | |
| Grilled Steak | 1 ea | |
| Grilled Hamburger(Beef Patties) | 1 burger | |
| Baked Ham | 3 oz. | |
| Grilled Ham Steak | 4 oz. | |
| Grilled Pork Chops | 3 oz. | |
| Polish Sausage | 3 oz. | |
| Braised Spareribs | 7 oz. | |
| Roast Veal | 4 oz. | |
| Corned Beef Sandwich | 1 ea | |
| Frankfurters | 1 ea. | |
| Chicken Wings | 5 ea | |
| Baked Fish | 4 oz. | |
| Creole Shrimp | 8 oz. | |
| Baked Scallops* | 4.5 oz. | |
| Baked Chicken (8 pc) | 8 oz. | |
| Roast Turkey | 4 oz. | |
| Sandwich | 1 ea. | |
| Pizza | 1 slice | |
| Cereal or Pasta | ¾ - 1 cup | |
| Hot Oatmeal | ¾ cup | |
| Vegetables (fresh or frozen compacted) | ½ cup | |
| Vegetables (Broccoli & cauliflower) | ¾ cup | |
| Fruit or Vegetable Salad | ½ - 1 cup | |
| Soups | 8-12 oz. | |
| Deserts | 1 piece | |
| Beverages | 8 oz. |
Note: all food stuffs used in performance of this contract must meet the standards set forth in the Federal Supply Catalog Stock list, FSC Group 89, Subsistence
File details come from the government source that posted it. Updated .