244TH ENG CO SOW CATERED MEALS CFMR FY 2025.pdf

Maryland Army National Guard

STATEMENT OF WORK

244TH ENGINEER COMPANY

6-19 JUNE 2025

AT

SUBSISTENCE -IN-KIND

SUBSISTENCE-IN-KIND

CONTENTS

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

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

Attachments None

SECTION 1

PERFORMANCE WORK STATEMENT

Or

SCOPE OF WORK

1.0 PROJECT OVERVIEW:

The Maryland Army National Guard (MDARNG), 244th Engineer Company requires a Catering Service contract to provide at Camp Fretterd Military Reservation.

1.1 REQUIREMENT/JUSTIFICATION:

The unit’s mission requires all personnel to be provided a timely, high-quality meals cooked under commercial standards and high-quality customer service.

1.2 SCOPE OF WORK:

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 All catered meals shall be ready for pick up in proper containers.

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

1.3.3 Contractor shall provide all serving utensils needed for the meal ordered.

1.4 MEAL TIMES AND LOCATIONS:

1.4.1. Meal locations and pick up times for this requirement are as follows:

1.4.2. Locations of Delivery:

CAMP FRETTERED

5401 RUE SAINT LO DRIVE

REISTERTOWN, MD 21136

1.4.3. Delivery times:

Delivery Dates and Times Date Meal Headcount Place Time Meal Headcount Place Time 6- Jun-

Dinner 55 CFMR 1900

7- Jun-

Breakfast 55 CFMR 0600 Dinner 40 CFMR 1900

8- Jun-

Breakfast 40 CFMR 0600 Dinner 66 CFMR 1900

9- Jun-

Breakfast 66 CFMR 0600 Dinner 37 CFMR 1900

10- Jun25

Breakfast 37 CFMR 0600 Dinner 70 CFMR 1900

11- Jun-

Breakfast 70 CFMR 0600 Dinner 70 CFMR 1900

12- Jun-

Breakfast 70 CFMR 0600 Dinner 70 CFMR 1900

13- Jun-

Breakfast 70 CFMR 0600 Dinner 70 CFMR 1900

14- Jun-

Breakfast 70 CFMR 0600 Dinner 70 CFMR 1900

15- Jun-

Breakfast 70 CFMR 0600 Dinner 70 CFMR 1900

16- Jun-

Breakfast 70 CFMR 0600 Dinner 70 CFMR 1900

17- Jun-

Breakfast 70 CFMR 0600 Dinner 70 CFMR 1900

18- Jun-

Breakfast 70 CFMR 0600 Dinner 70 CFMR 1900

19- Jun-

Breakfast 70 CFMR 0600

1.4.4: Contracted catered meals shall be picked up by the timeline designated by the lead unit person-in-charge. If timeline adjustments are required, the Contracting Officer will submit such time changes to the contractor 48 hours in advance.

1.5. FOOD SAFETY REQUIREMENTS:

1.5.1 The contractor shall have all food in adequate containers to maintain proper temperatures for pickup.

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 maintained at 135 degrees Fahrenheit or above and cold items shall be maintained at 41 degrees Fahrenheit or below at pick up.

1.5.4 The Unit POC or public health personnel may spot-check food temperatures upon pickup.

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

1.6.21 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.

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 for having enough food in accordance with portion sizes referenced in the MDARNG Military menus to ensure all patrons will receive an initial serving according to contracted request.

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 on 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.

1.9 GOVERNMENT POINT OF CONTACT (POC’s)

1.9.1 CONTRACTING OFFICER. The Contracting Officer is the ONLY person authorized to make changes in the terms and conditions of the contract. The vendor shall call the Contracting Officer before making any changes requested by the Unit POC or other unit personnel. The Contracting Officer for this acquisition is:

1.9.2 STATE FOOD PROGRAM MANAGER (POC). The State Food Program Manager POC’s are:

SSG Zachary T. Mitchell Office Number: (410) 612-4198 Email: zachary.t.mitchell6.mil@mail.mil Tuesday –Friday 06:30 AM – 5:00 PM EST

1.9.3 UNIT POINT OF CONTACT (POC)/ COMMANDER. The contractor shall coordinate delivery of meals with the Unit POC. In the absence of the Unit POC, the Unit Commander may coordinate with the caterer staff. 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 Contracting Officer listed above BEFORE requesting any changes to the contract. The Unit POC shall be the primary liaison with the caterer staff for the duration of the contract. The Unit’s point of contact information will be provided to the selected vendor upon contract award.

1.10. APPLICABLE GUIDELINES/REGULATIONS.

1.10.1 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 mailto:zachary.t.mitchell6.mil@mail.mil http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/foodCode/ucm374275.htm http://www.quartermaster.army.mil/jccoe/TB_MED_SEP_2014.pdf http://www.quartermaster.army.mil/jccoe/publication/recipes/index/full_index.pdf

2.0 STANDARDS OF CONDUCT:

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).

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).

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

Based on TB MED 530, the Government estimates food preparation conducted at the contractor’s establishment must occur within a 60-mile radius of Fort Barfoot. This allows for transfer of food to the Insolated Food Containers (0.5hrs), transportation to Fort Barefoot (1.5hrs), preparation for service (0.5hrs), and service/serving (1.5hrs).

Unless otherwise specified in the contract, the unit will transport the food to the unit and serve the patrons.

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.

SECTION 4

DAILY MEAL PLANS AND HEADCOUNTS

DAY: 6-JUN 25

MEAL: DINNER

HEADCOUNT: 55

MENU: Item Portion Size

Pot Roast 8 oz Peas & Carrots 4 oz Mash Potatoes / Gravy 4 oz Dinner Roll 2 Pcs Fresh Fruit 1 Pc Desert Salad Bar

DAY: 7-JUN-25

MEAL: BREAKFAST

HEADCOUNT: 55

MENU: Item Portion Size

Scrambled Eggs 6 oz Bacon 2 pcs Hash Browns 4 oz Fresh Fruit 1 Pc

DAY: 7-JUN-25

HEADCOUNT: 40

MENU: Item Portion Size

Roast Turkey 8 oz Green Beans 4 oz Stuffing 4 oz Mash Potatoes / Gravy 4 oz Fresh Fruit 1 Pc

DAY: 8-JUN-25

HEADCOUNT: 40

MENU: Item Portion Size

Scrambled Eggs 6 oz Sausage Patties 1 Pcs

French Toast Sticks 4 Pcs Dry Cereal 4 oz

DAY: 8-JUN-25

HEADCOUNT: 66

MENU: Item Portion Size

Baked Stuffed Pork Chop/ Gravy 8 oz Broccoli 4 oz Scallop Potatoes 4 oz Dinner Roll 2 Pcs

DAY: 9-JUN-25

HEADCOUNT: 66

MENU: Item Portion Size

Scrambled Eggs 6 oz Corned Beef Hash 4 oz Hash Browns 4 oz Toast 2 Pcs

DAY: 9-JUN-25

HEADCOUNT: 37

MENU: Item Portion Size

Pepper Steak 8 oz Rice 6 oz Mix Vegetables 4 oz Dinner Roll 2 Pcs

DAY: 10-JUN-25

HEADCOUNT: 37

MENU: Item Portion Size

Cream Ground Beef 4 oz Hash Browns 4 oz Biscuits 2 Pcs

DAY: 10-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Southwest Chicken 8 oz Spanish Rice 6 oz Broccoli 4 oz Dinner Roll 2 Pcs Fresh Fruit 1 Pc

DAY: 11-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Scrambled Eggs 6 oz Bacon 2 Pcs Hash Browns 4 oz Waffles 2 Pcs

DAY: 11-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Lemon Pepper Fish 8 oz Rice 6 oz Broccoli 4 oz Dinner Roll 2 Pcs

DAY: 12-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Scrambled Eggs 6 oz Ham Steak 2 Pcs Hash Browns 4 oz Toast 2 Pcs

DAY: 12-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Spaghetti / Meat Sause 8 oz Green Beans 4 oz Garlic Bread 2 Pcs Fresh Fruit 1 Pc

DAY: 13-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Scrambled Eggs 6 oz Bacon 2 Pcs Hash Browns 4 oz Pancakes 2 Pcs

DAY: 13-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Chili Macaroni 8 oz Mixed Vegetables 4 oz

Dinner Rolls 2 Pcs

DAY: 14-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Scrambled Eggs 6 oz Sausage Links 2 Pcs Hash Browns 4 oz French Toast Sticks 4 Pcs

DAY: 14-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

General Tso Chicken or Sweat & Sour Chicken

8 oz

Rice 4 oz Egg Roll 1 Pc Asian Blend Vegetables 4 oz Fresh Fruit 1 Pc

DAY: 15-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Scrambled Eggs 6 oz Corned Beef Hash 6 oz Hash Browns 4 oz Toast 2 Pcs

DAY: 15-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Chili 8 oz Rice 4 oz Corn 4 oz Dinner Rolls 2 Pcs Fresh Fruit 1 Pc

DAY: 16-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Scrambled Eggs 6 oz Cream Ground Beef 4 oz Hash Browns 4 oz Biscuits 2 Pcs

DAY: 16-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Chicken Pot Pie 6 oz Broccoli 4 oz Dinner Rolls 2 Pcs Fresh Fruit 1 Pc

DAY: 17-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Scrambled Eggs 6 oz Bacon 2 Pcs

Waffles 2 Pcs

DAY: 17-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Chicken Cordon Bleu 8 oz Mash Potatoes / Gravy 6 oz Green Beans 4 oz Fresh Fruit 1 Pc

DAY: 18-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Scrambled Eggs 6 oz Ham Steak 2 Pcs Hash Browns 4 oz Toast 2 Pcs

DAY: 18-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Swedish Meatballs 8 oz Egg Noodles / Gravy 6 oz Peas & Carrots 4 oz Dinner Rolls 2 Pcs Fresh Fruit 1 Pc

DAY: 19-JUN-25

HEADCOUNT: 70

MENU: Item Portion Size

Bacon 2 Pcs Hash Browns 4 oz Pancakes 2 Pcs