HQ_249_Mobile_Kitchen_SOW_201911.pdf

Statement of Work

Oregon Army National Guard

Catered Meals – Hermiston, OR 4 NOVEMBER to 22 NOVEMBER 2019

1.0 Overall Concept and Address

1. The Oregon National Guard requests a caterer to prepare, deliver, and serve food based on the criteria as outlined below.

2. Address: HQ/249 RTI 80080 Ordnance Rd, BLDG 18, Hermiston, OR 98039

3. Headcount and meal breakout:

Day Date Breakfast Lunch Dinner

Headcount Menu Day Headcount Menu Day Headcount Menu Day

1 04 NOV 19 0 n/a 12 1 80 1

2 05 NOV 19 80 2 80 2 80 2

3 06 NOV 19 80 3 80 3 80 3

4 07 NOV 19 80 4 80 4 80 4

5 08 NOV 19 80 1 80 5 80 5

6 09 NOV 19 80 6 80 6 80 6

7 10 NOV 19 80 7 80 7 80 7

8 11 NOV 19 80 8 80 8 80 8

9 12 NOV 19 80 9 0 n/a 80 9

10 13 NOV 19 80 2 80 10 80 10

11 14 NOV 19 80 11 0 n/a 80 11

12 15 NOV 19 80 12 80 12 80 12

13 16 NOV 19 80 13 0 n/a 80 13

14 17 NOV 19 80 14 0 n/a 80 14

15 18 NOV 19 80 1 80 1 80 1

16 19 NOV 19 80 5 0 n/a 80 2

17 20 NOV 19 0 n/a 80 4 80 3

18 21 NOV 19 80 4 80 5 80 4

19 22 NOV 19 80 6 0 n/a 0 n/a

4. Date/Time:

Date Breakfast Lunch Dinner 4 NOV 19 to 22 NOV 19 07:00am to 8:00am 12:00pm to 1:00pm 5:00pm to 6:30pm

2.0 Minimum Sanitation Requirements

1. The TB MED 530 is the governing regulation for all sanitation practices for military food service operations. A copy of this regulation will be supplied to the vendor upon request.

2. Per the TB MED 530 gloves shall be worn at all times when serving or handling food. Wearing gloves also applies when handling food that will be consumed without cooking, such as consumable fruit.

3. Hats or hair restraints will be utilized by all personnel working in the food preparation area.

4. All food service personnel will wash their hands regularly while working in the food preparation area.

5. All personnel handling, cooking, or serving food, will have a current food handler’s permit to be posted within the Dining Facility (DFAC) office area must be current.

6. All food shall be kept at a reasonably safe temperature during transportation and will be kept in containers so as to maintain cleanliness, sanitation, and optimal temperatures.

3.0 Performance Standards

The intent of this solicitation is to obtain the services of a Mobile Food Service Unit catering service/company for the HQ 249th Regional Training Institute training facility, located at the Camp

Umatilla Training Center in Hermiston Oregon. The example rate of delivery to personnel is set at 110 meals per 30-minute period with in the identified eating area or off site, in the field training. The

Contractor shall staff each food service event, to include serving of food to Soldiers, with the optimum number of employees for an efficient operation at all times.

1. The Contractor shall be responsible for providing all equipment, supervision, labor, materials and supplies to accomplish the full scope of work defined herein. Any and all equipment necessary for the operation of the Mobile Food Service Unit will be allowed and approved for use under this contract. Equipment must be capable of operating in various weather conditions. Hermiston, Oregon, gets an average of 9 inches of rain per year, and approximately 10 inches of snowfall. On average, there are 189 sunny days per year. The July high is around 90 °F. The January low is 24

°F. Weather generally has no significant impact on training, except in the event of high winds.

2. The contractor of the Mobile Food Service Unit shall include complete management, control, purchase, receipt, storage, issue, handling and preparation, food serving and clean up.

Additionally, the contractor will be responsible for transport, repair and maintenance to equipment. All hot meals shall be served and consumed at the identified remote dining area except for any “sack lunches” and field meals identified in training calendar for each training cycle.

3. Contractor will provide approved single-use disposable food and beverage products to include, but not limited to; cups, plates, napkins and flatware.

4. Field meals will be needed for field training missions. Meals will be cooked and prepared for transport by the contractor. Prepared food and beverage items will be transported by Unit personnel to field training site. Mermites and warming/cooling beverage containers will be provided to the caterer by HQ 249th RTI Supply section.

5. Government Furnished Services

1. Waste Products – dumpsters for refuse are available on Camp Umatilla. Garbage services are provided after the waste products have been placed in the Government provided containers by the Contractor.

2. Gray Water – Camp Umatilla does not have waste water dumping/removal capabilities.

3. Potable Water – The Mobile Food Service Unit will have access to any/all potable water needed for food preparation.

6. The dining facility at Camp Umatilla, BLDG 36, will be under construction and will be unavailable for use throughout the duration of the construction. Exterior refrigerator and freezer storage will also be unavailable for use throughout the duration of the construction. Vendor will need to be self-sufficient and supply equipment necessary to conduct performance for the duration of the contract.

7. The contractor shall furnish the following:

1. All cooking, serving equipment, utensils eating dishes and cups. Utensils shall be heavy weight and factory wrapped. All drinking cups shall be a minimum of 12 ounces. All disposable products shall be capable of withstanding minimum temperature of 160 degrees Fahrenheit.

2. All equipment, labor, supervision, fuel, and maintenance necessary for the full operation of the Mobile Food Service Unit.

3. All food and condiments.

4. Single use, food-grade gloves for food prep and service.

5. Employees trained in safe food handling procedures.

6. Refrigeration and freezer units for the storage of meat and other perishables.

8. Dining area will contain a limited number of garbage cans, Caterer will need to remove all trash after each meal. Caterer will be responsible for the cleaning and organization of the dining area and all rooms contained within the dining area. Services will include the cleaning and sanitization of tables and latrine. Sweeping and mopping of floors within all areas of the dining and latrine areas. Caterer will provide trash bags and all other paper products (cups, plates, napkins, etc.) and flatware.

9. Meals must supply the necessary nutrition and a minimum 2500 calorie per day diet is expected for training personnel. All meals must be visibly appealing and conform to the Army 14 day menu size portions. The Army and Oregon National Guard Regulations governing food service are referenced above. The Contractor shall provide comparable food substitutes if food depletes during serving time. The substitute(s) must be equal to or better than the food depleted. If food is prepared off-site; the Contractor shall provide meals with the same quality, freshness, appeal, and initial preparation as those meals prepared on-site.

10. The Contractor and its employees shall possess and have ready for inspection current Food

Handlers Cards. The Contractor shall obtain all permits and licenses needed for a food service operation. The Contactor shall be responsible for the purchase and payment of all food supplies, cleaning supplies, paper supplies (Plates, cups, bowls, napkins, etc.) and any other supplies required to provide the customers a safe, healthy, sanitary, and efficient food service

11. Meal times: Breakfast 0630-0800; Lunch 1200-1300; Dinner 1700-1830; times may fluctuate due to training schedule POC will provide a copy of the class training schedule for details on chow times.

4.0 Commercial Meal Standards

1. Provide the following for Commercial Breakfast Meals:

a. There will be at least one (1) meat item to include (i.e. Ham, Bacon, Sausage, or Cream Ground

Beef.).

b. The same type meat item will not be served for two consecutive meals.

c. There will be at least three (3) side items to include (2 Eggs per person, Hash browns, Pancakes, or French toast, etc.) When Pancakes or French toast is not being served, there will be a minimum of two slices of toast per Soldier.

d. There will be a variety of three type's Seasonal fresh fruit available during each meal. Canned fruit may not be substituted for fresh fruit.

e. At least one (1) type of real fruit juice will be provided to include, (Orange, Pineapple, Apple, or any other type of real juice).

f. There will be an assortment of bread provided, at all meals in addition to whatever the main entree is.

g. A variety of individual servings of cold cereal will be provided daily, at a ratio of 100% of the total number of Soldiers.

h. In addition to cold cereal, Hot Cereal must be provided at least twice weekly. (Individual serving packets are acceptable for Oatmeal or Cream of Wheat).

i. Provide the following beverages: coffee, tea, milk, water and hot chocolate.

2. Provide the following for Commercial Lunch Meals:

a. There must be at least (1) meat item (i.e. Beef, Pork, Poultry, Fish, etc). The same type meat item may not be served for (2) consecutive meals.

b. There must be at least (2) side items (i.e. (1) Cooked Vegetable, (1) Cooked Starch, etc).

c. When the starch item is combined with the meat item (i.e. Lasagna, Chili Mac, etc), it will be considered as (2) items, (1) meat and (1) starch.

d. A Green Salad Bar must be provided and must include at least (3) side items in addition to lettuce

(i.e. tomatoes, carrots, celery, cucumbers, radish, green onion, shredded cheese, croutons, etc).

Cottage Cheese or Canned Fruit may be added as an addition to the Green Salad Bar.

e. There must be (3) types of Salad Dressing at a ratio that follows (2) Ranch to (1) Thousand Island to (1) Italian.

f. There must be an assortment of bread items provided in addition to whatever the main entrée includes (i.e. Plain White Sandwich Bread, Cornbread, Biscuits, Dinner Rolls, Breadsticks, Garlic

Bread, etc). Peanut Butter and Jelly must be provided.

g. There must be a variety of (3) types of seasonal fresh fruit available. Canned fruit may not be substituted for fresh fruit.

h. Coffee, tea, milk, a Kool-Aid beverage, and water must be provided.

3. Provide the following Commercial Dinner Meals:

a. There will be at least one (1) meat item to include (Beef, Pork, Poultry, or Fish). The same type meat item will not be served for two consecutive meals.

b. There will be two (2) side items to include, (l cooked vegetable and l cooked starch).

c. When the starch item is combined with the meat item, (Lasagna or Chili Mac) it will be considered 2 items.

d. A Green Salad Bar will be provided plus three side items (tomatoes, carrots, celery, cucumbers, radish, green onion, shredded cheese, croutons).

e. Assorted Bread item choices (bread, cornbread, biscuits, dinner rolls, bread sticks, or garlic bread). Out on the line in addition to the main entree.

f. One (1) dessert item will be provided to include (cake, cookies, pie, apple crisp, cobbler, brownies, or ice cream).

g. Provide the following beverages: coffee, tea, milk, water and a Kool-Aid beverage. All milk must be kept chilled at all times during serving or storage.

h. Peanut butter and jam will be out on the line for all meals.

i. Coffee, tea, milk, a juice beverage, and water must be provided.

14 Day Menu

The following weights and measures are taken directly from the Oregon Anny National Guard 14

Day Menu:

WHEN VENDORS BID FOR CONTRACTS ON GOVERNM ENT CATERED MEALS,

THESE WEIGHTS AND MEASURES WILL BE STRICTLY ADHERED TO FOR THE

DURATION OF THE CONTRACT.

MENU SERVING SIZE WILL BE NO LESS THAN THE AMOUNT STATED. ALL MEAT

SERVINGS ARE WITHOUT THE GRAVY PORTION. WHEN MEAT IS IN A PASTA OR

STEW ITEM THE OUNCES OF THE SERVING WILL BE AS STATED FOR THAT TYPE

OF MEAT. THE SAME MEAT ITEM WILL NOT BE SERVED FOR TWO CONSECUTIVE

MEALS.

Hash Browns 2/3 cup or 3-1/2 oz cooked

Potatoes, Fresh 1/2 cup or 3-1/2 oz cooked

Rice 3/4 cup or 5-1/2 oz cooked

Eggs 2 eggs or equivalent cooked

Bacon 3 slices cooked

Ham 4 oz meat cooked

Sausage 2 patties or 4 oz meat cooked

Ground Beef (Spaghetti and Creamed Beef) 2/3 cup or 5-1/2 oz meat cooked

Ground Beef (Swedish Meatballs) 3 meatballs or 4 0z cooked with 1/4 cup gravy

Ground Beef (Meatloaf, Salisbury Steak) 1 slice or 6-1/2 oz meat cooked

Stew Meat 6 oz meat cooked

Veal Steaks (Veal Parmesan) 1 steak or 6-1/2 oz meat cooked

Chicken Quarters 1/4 or 7-1/2 oz meat cooked

Pork Chops 1 pork chop or 6 oz meat cooked

Beef Swiss Steak (Steak w/ Onions, Pepper Steak) 6-1/2 oz meat cooked

Beef Pot Roast 2 slices or 6 oz meat cooked

Turkey Roast 6-1/2 oz meat cooked

Fish 4 oz meat cooked

Salad (Lettuce) Mix 3/4 cup or 2-1/2 oz

Vegetables, Frozen 3-1/2 oz cooked

Seasonal Fresh Fruit 1 piece per Soldier

Salad Dressing (Individual Packets) 1 serving per Soldier

Cold Cereal (Individually Packed Portions) 1 serving per Soldier

Hot Cereal (Individually Packed Portions) 50 per 100 Soldiers

Coffee 6lbs per 100 Soldiers per day

Hot Cocoa (Individual Packets) 50 per 100 Soldiers

2% Milk 14 gallons per 100 Soldiers per day (3-1/2 pints per Soldier)

5.0 Security Requirements

All service providers shall be able to provide a valid driver's license, valid vehicle registration, and valid vehicle insurance to base security in order to gain access before gaining access to the site. All personnel will be subjected to a Law Enforcement Data System (LEDS) Background check. All individuals with unfavorable background checks will be banned from the installation. All contracted employees and subcontracted employees will be required to pass the required training below in order to come and go off site or maintain onsite for the duration of the requirement.

6.0 Antiterrorism/Operations Security Requirements

1. AT Level I Training: All contractor employees, to include subcontractor employees, requiring access

Army installations, facilities and controlled access areas shall complete AT Level I awareness training.

The contractor shall submit certificates of completion for each affected contractor employee and subcontractor employee, to the COR and to the contracting officer, within 10 days of award. AT Level

I awareness training is available at the following website: http://jko.jten.mil.

2. iWATCH Training. The contractor and all associated sub-contractors shall brief all employees on the local iWATCH program (training standards provided by the requiring activity ATO). This local developed training will be used to inform employees of the types of behavior to watch for and instruct employees to report suspicious activity to the COR. There will be an AT/OPSEC handout for the contractor to review and a student log for the contractor to sign to complete this requirement. This training shall be completed and the results reported to the COR and the contracting officer within 10 days of award.

7.0 Contracting Manpower Recording Act (CMRA):

• The Contractor shall report ALL Contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the National Guard Bureau via a secure data collection site.

• The Contractor shall completely fill in all required data fields using the following web address:

http://www.ecmra.mil/. Reporting inputs shall be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year, beginning with 2013. Contractors may direct questions to the help desk at http://www.ecmra.mil

• Unit Identification Code (UIC) for the Requiring Activity: W90KNA

• Issuing Office DoDAAC: W912JV http://jko.jten.mil/