Draft Task Requirements.pdf

1. Contractor shall provide adequate personnel to deliver all food items and beverages in a timely manner.

2. Contractor shall not repeat a lunch or dinner meal within a five-day period of this contract.

3. Contractor shall diversify meat for main course, as in not repeating the same main protein twice in one day. For example, cooking ham steaks for breakfast and dinner.

4. Contractor shall provide meals that offer variety, contrast in texture, flavor, and color. Meals must equal to a good quality restaurant prepared meal.

5. Breakfast shall consist of eggs, meat, meatless entrée, and a potato. Additional options could include a low-fat yogurt, cereal, or pastry. Breakfast should have a priority on healthy options and include wholegrain oatmeal, wholegrain breads, cream of wheat, grits, cottage cheese, eggs (hard and soft), smoothies, customizable omelets (vegetable/protein), customizable yogurt bowls that can be topped with fresh fruit, granola, nuts, and seeds. Unprocessed turkey sausage, bacon, ham, pancakes, French toast, and waffles from scratch are acceptable. Peanut butter and syrups free of sweeteners and other additives.

Contractor should provide healthy beverage options to include but not limited to tomato (V8 juice), unsweetened tea, orange juice, apple juice, pomegranate juice, grapefruit juice, almond milk. Low fat chocolate milk should be served at every breakfast. Hot tea and coffee should be available at every breakfast. Hot beverages should be served with almond milk, half and half, sugar, sugar in the raw, and raw honey. Sweet’ N Low, Splenda, and Equal original are not authorized.

Decaf coffee and tea are acceptable for lunch and dinner.

Yogurt (plain and Greek style) must be high in protein and sugar must be under 20g per serving. Greek yogurt must have more grams of protein than sugar per serving.

6. Lunch should be laid out in a similar manner as breakfast (buffet style). At least 3 different types of unprocessed sandwich meat (e.g. turkey, ham, pastrami, roast beef) and three different types of cheeses (e.g. provolone, cheddar, Havarti, etc.) shall be provided. American or any other processed cheese is not authorized. Sandwiches should be served with lettuce, tomato, mayonnaise, mustard. Other vegetables like avocadoes cucumber, bell peppers etc. are encouraged.

Peanut butter and jelly on whole-grain bread should be served at every lunch. Other appropriate entrée options for lunch include tuna sandwiches/tuna melt on whole wheat bread, wraps, hot/chilled soups, rice/protein bowls, etc.

Avoid fat-free dressing. Oil, vinegar, 100% balsamic vinegar and lemons at all salad bars. Homemade dressing acceptable. No packaged dressings.

7. Dinner shall include main entrée, starch, vegetable, salad, and a beverage. Dinner should include a main entrée and be accompanied with a fresh vegetable and complex carb/starch (sweet potatoes, brown rice, black beans, quinoa, etc.). A salad bar shall be present at all dinners. The offerings on the salad bar shall be equal to or better than what would be found at a salad bar found in a quality restaurant. Soda is not authorized as a drink option.

The main entrée should be a lean protein that is enhanced with dry seasonings. If a sauce/condiment should be used it must be low in added sugar and pack nutritious ingredients like protein, healthy fats, and fiber (e.g. pesto, marinara, salsa, tahini, mustard, hummus, guacamole, apple cider vinegar, raw honey, lemon juice, balsamic vinegar, red hot sauce, extra virgin olive oil, etc.). Examples of a healthy entrée would be spaghetti and meatballs (80-90% lean ground beef), seasoned chicken breasts, pesto pork chop, cod, tacos on whole wheat tortillas (80-90% lean ground beef), etc.

8. Snacks should be provided to fill nutritional gaps and boost energy without causing weight gain. Snacks should be high in nutrients and not loaded with “empty calories” (e.g. single serve packs of vegetables, string cheese, protein bars, dry roasted unsalted nuts or seeds, trail mix, peanut butter and bananas, whole grain pretzels, beef jerky, popcorn, etc.).

Snacks should be available for each person to take to class during and after every meal.

9. Three types of fresh fruits shall be available as an option at every meal. Examples of acceptable fruit include Grapefruit, Apples, Bananas, Clementine oranges, Strawberries, Blueberries, Cantaloupe, and Melons.

10. Contractor will provide all condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, peanut butter, jelly, etc.) to compliment the meals being served.

11. Contractor shall serve buffet style; Ala Carte ordering is prohibited.

12. The quality and serving sizes of the food served will be equivalent to commercially available prepared meals. The Contractor is also responsible for portion control, allowing second plates if all individuals have received their first plate of food.

13. All potentially hazardous food shall be maintained at: 135F (57C) or above for hot food items and served in shallow pans (4 inch) or 41 F (5C) or less for cold food items to prevent the spread of bacteria.

14. Contractor will comply with all FDA Food Code guidelines. Most current version is 2022 but it is the responsibility of the quoter to keep current with FDA Food Codes. The following website can be used to check for the latest version:

https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/default.htm

15. Contractor shall purchase food in the performance of this contract from only approved vendors IAW the FDA Food Code guidelines. A list of food sources must be provided upon request. Food purchased shall be from a USA company.

16. Contractors shall follow and comply with all Federal, State and Local laws, regulations, policies, and have the necessary permits and insurance pertaining to the appropriate food industry.

17. Meals shall be served out of a government facility located on Fort Harrison.