SOW May Catered Meals 20220405-updated.docx

DESIGN SERVICES (A/E)

Maryland Army National Guard

STATEMENT OF WORK

STATE CATERED MEALS

FOR MAY 2022

SUBSISTENCE -IN-KIND

CONTENTS

Section 1 Scope of Work......................................................................... ...............1-8.

Section 2 Government – Furnish Property Section 3 Contractor - Furnished Property……………………………………… ………8 Section 4. Daily Meal Plans and Headcount… …… ……………………………8-10

Attachments None

DESIGN SERVICES A/E

SUBSISTENCE-IN-KIND

Section 1 Performance work statement Or

SCOPE OF WORK

1.0 PROJECT OVERVIEW:

The Maryland Army National Guard (MDARNG), requires a catering service contract to provide meals to multiple locations on the dates listed (See Attachment 1) in order to support training mission at multiple training locations throughout Maryland. Please see (Attachment 1- Headcount by HUB)

1.1 REQUIREMENT/JUSTIFICATION:

The unit’s mission requires all personnel to receive timely, high quality meals cooked under commercial standards with a high quality customer service.

1.2 SCOPE OF WORK:

The Maryland Army National Guard (MDARNG) anticipates purchasing catered meals in accordance with this Performance Work Statement (PWS). The intent is to provide quality catered meals to the MDARNG, in support of personnel in attendance of various training events. The contractor must provide timely, high quality meals cooked under commercial standards and high quality customer service. The MDARNG Daily Menu is designed to support the Army training environment, and it is critical for the contractor to provide all identified menu components and condiments within the identified food service timeframes.

1.3.SPECIFIC REQUIREMENTS:

1.3.1 The catering contractor will have breakfast meals available between the hours of 0700-0800, lunch meals available between the hours of 1030 – 1130 and dinner meals available between the hours of 1600-1700.

1.3.2 The catering contractor shall deliver meals to the central locations identified in 1.4:

POC’s are identified on Attachment 1.

1.3.3 The catering contractor will provide a vehicle at the delivery hub that units will receive meals from. All of the MDARNG units will pick up the meals from this vehicle.

1.3.4 Contractor shall ensure all food is delivered/Pick up in the safe temperature zone. 135 degrees or above (Hot), 41 degrees or below (Cold). The contractor is responsible for procuring and utilizing thermal/insulated transportation bags/containers to meet this requirement.

1.4 MEAL TOTALS AND LOCATIONS:

1.4.1 Contractor will receive a spread sheet with delivery address and headcounts per location from KO/COR (Attachment 1- Headcount by HUB).

1.4.2 If Headcount adjustments are required, the Contracting Officer / Contracting Officer Representative will submit such all changes to the contractor 20 days in advance.

1.4.3 Contractor will provide a point of contact (POC) name and phone number for each driver at the designated hub locations to the COR monthly.

1.4.4 Contractor vehicle will remind a location for 1 hour. All MDARNG units will sign and receive their meals frow this vehicle.

1.5. FOOD SAFETY REQUIREMENTS:

1.5.1 The contractor shall deliver all food in insulated containers adequate to maintain proper temperatures for the entire meal period. Contractor shall deliver food in a clean, covered vehicle.

1.5.2 Food shall be maintained at safe temperatures, in accordance with Army Technical Bulletin Medical (TB Med) 530, Tri Service Food Code.

1.5.3 At a minimum, hot items shall be at 135 degrees Fahrenheit or above and cold items shall be delivered at 41 degrees Fahrenheit or below at time of delivery and setup. Contractor shall have food thermometers on site and check food temperatures once setup completed.

1.5.4 The unit POC or public health personnel may spot-check food temperatures upon delivery.

1.5.5 The contractor shall comply with all National Food Code, ServSafe, and other applicable federal/state/local health guidelines.

1.5.6 In cases where TB Med 530 and the Food Code differ, the more stringent requirement shall apply

1.6. MENU:

1.6.1 Contractor will provide the specified menus, to include entree, starch, vegetable, bread, dessert, salad, and beverages

1.6.2 The contractor shall follow the menus specified in the contract to provide meals offering variety, contrast in texture, flavor and color.

1.6.3. The contractor shall provide all condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, salad dressings, syrup, salt and pepper, etc.) to complement the meal being served. It is preferred that condiments be individually package.

1.6.4. Contractor may propose deviations (substitutions) of menu items only if they meet the conditions identified in paragraphs 1.7 through 1.7.8 of this PWS.

1.6.5 Contractor shall prepare meals at least to the minimum standards of the Index of Recipes Armed Forces Recipe Service (TM 10-412), and provide an adequate quantity of food to serve the anticipated headcount following serving/portion sizes identified in the TM 10-412. The TM 10-412 can be found at:

http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf1.

1.6.6 The quality of the food served shall be equivalent to commercially available prepared meals. The contractor is responsible to deliver enough food in accordance with portion sizes referenced in the MDARNG Military menus to ensure all patrons have received an initial serving.

1.6.7. For more information in regards to menu items that need to be provided please see attachment B.

1.7. DEVIATION ALLOWANCES:

1.7.1 Entrée. No deviations will be considered.

1.7.2 Starch. A deviation of a starch item in different preparation style may be considered. For example, mashed potatoes may be proposed as a substitute for scalloped potatoes, French fries, or another potato dish. Pasta or rice may not be proposed as a substitute for potatoes.

1.7.3 Vegetable. A deviation of a vegetable of a different type that is complementary to the main entrée may be considered. For example corn, beans or broccoli may be proposed as a substitute for green beans. A fruit or starch may not be proposed as a substitute for a vegetable.

1.7.4 Salad. No deviations will be considered.

1.7.5 Bread. A deviation of bread of a different type may be considered. For example dinner rolls may be proposed as a substitute for sliced bread. However, if Garlic Bread is specified in the menu it may not be substituted with another type of bread.

1.7.6 Dessert. A deviation of a dessert of a different type may be considered. For example carrot cake or white cake may be proposed as a substitute for chocolate cake. However, fruit, cookies, Jell-O™, or cinnamon rolls may not be proposed as a substitute for cake.

1.7.7 Beverage. No deviations will be considered.

1.7.8 Deviations shall be reviewed separately for each catered meal requirement. Contractors shall not assume that a deviation that is approved for one contract/purchase order will be approved in subsequent contracts/orders.

1.8 GOVERNMENT POINT OF CONTACT (POCs)

1.8.1 STATE FOOD PROGRAM MANAGER. The State Food Program Manager is the ONLY person authorized to approve of any changes requested by the Unit POC or other unit personnel. The State Food Program Manager POC is:

SSG Zachary T. Mitchell

1.8.2 UNIT POINT OF CONTACT (POC)/ COMMANDER. The contractor shall coordinate delivery of meals with the State Food Program Manager or designated personnel assigned by the State Food Program Manager. The Unit POC, Unit Commander, and other unit personnel are NOT authorized to make any changes to the terms and conditions of the contract. The Unit POC/Commander shall call the State Food Program Manager listed above BEFORE requesting any changes to the menu or delivery schedule.

1.9. APPLICABLE GUIDELINES/REGULATIONS.

1.9.1 The following guidelines and/or regulations are applicable to this requirement.

a. AR 30-22 Army Food Program, 3-44 Catered Meals http://www.apd,army.mil/epubs/DR_pubs/DR_a/pdf/web/r30-22.pdf

b. FDA Food Code http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/foodCode/ucm374275.htm

c. Tri Service Food Code http://www.quartermaster.army.mil/jccoe/TB_MED_SEP_2014.pdf

d. Index of Recipes Armed Forces recipe Service (TM 10-412) http://www.quartermaster.army.mil/jccoe/publication/recipes/index/full_index.pdf

2.0 STANDARDS OF CONDUCT:

2.0.1 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).

2.0.2 The contractor shall be in compliance with all Federal, State and local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry, including TB Med 530 (Tri-Service Food Code).

2.0.3 The contractor will transport food to feeding sites in clean, covered vehicles that will not subject the FOOD to ADULTERATION or CONTAMINATION as specified in Army regulation TB MED 530.

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

2.0.5 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.).

2.0.6 Based on U.S. Army Regulation AR 657, the Maryland Army National Guard reserves the right to conduct a site visit to the contractor’s off-post operating location.

3.0 SPECIAL INSTRUCTIONS:

3.0.1 All other employees involved in the execution of this requirement shall have a minimum of one hour training by a ServSafe certified instructor to review aspects of food sanitation to ensure compliance with safety, food handling, cleaning etc.

3.0.2 Personal Hygiene: the Contractor shall ensure its contract employees follow food safety and sanitation standards outlined by the Army Food Program and ServSafe.

3.0.3 The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor from further work. Removal of employee(s) for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

3.0.4 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.

4.0 SECURITY REQUIREMENTS:

4.0.1 All persons requesting access to military installation 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.

4.0.2 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.

5.0 PARKING:

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

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

5.0.3 Government shall tow any illegally or unsafely parked vehicle at vehicle owner expense

SECTION 2

GOVERNMENT-FURNISHED PROPERTY

2.0.1 A headcount roster will be provided to the contractor a minimum of 45 days prior to the start of the event.

2.0.2 The government will provide designated parking area for the contractor to distribute food at all designated hub locations.

2.0.3 The government is responsible for providing thermal/insulated transportation bags/containers to receive meals from vendor and transport to unit address.

SECTION 3

CONTRACTOR-FURNISHED PROPERTY

3.0.1 The contractor is responsible for procuring and utilizing thermal/insulated transportation bags/containers to meet this requirement.

3.0.2 The contractor will provide a deliver vehicle which will need to stay at the Hub location during Unit pick up time (1 hour). All MDARNG units will sign and pick up meals from this vehicle.

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