NGRF SOW reviewed- 6 courses - Revised 20260129.pdf

Maryland Army National Guard

STATEMENT OF WORK

70TH RTI

NGRF COURSE

SUBSISTENCE -IN-KIND

March 9-13, 2026 March 23-27, 2026

April 6-10, 2026 April 20-24, 2026

September 14-18, 2026 September 21-25, 2026

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

SECTION 1

PERFORMANCE WORK STATEMENT

Or

SCOPE OF WORK

1.0 PROJECT OVERVIEW:

The Maryland Army National Guard (MDARNG), 70th Regional Training Institute (RTI) requires catered meals for the National Guard Reaction Course (NGRF). The NGRF Course is being held on 9-13 MAR 2026, 23-27 MAR 2026, 6-10 APR 2026, 20-24 APR 2026, 4-18 SEP 2026, 21-25 SEP 2026. Please see section 1.4 for a breakdown of meals and headcounts.

1.1 REQUIREMENT/JUSTIFICATION:

The unit’s mission requires all personnel to received provide 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 Statement of Work (SOW). 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 time frames.

1.3.SPECIFIC REQUIREMENTS:

1.3.1 All catered meals shall be set up in buffet-style upon delivery. No services will be required under this contract.

1.3.2 The catering contractor shall only have to deliver the food at the location provided.

1.3.3 The government will prefer the contractor to arrives at least 30 minutes prior to Meal serving time listed on 1.4.5.

1.3.6 The Government shall ensure the serving area is maintained in a clean and sanitary condition throughout the meal period, and is responsible for cleaning the serving line at the conclusion of the meal period.

1.3.7 The Government is responsible for the set-up and tear-down of the dining area, and for cleaning the dining area.

1.4 MEAL TIMES AND LOCATIONS:

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

1.4.2. Location:

5401 Rue Saint Lo Dr, Reisterstown, MD 21136

1.4.3. Meal Schedule:

1.4.4. Headcount:

140 meals per serving period

1.4.5. Meal serving times:

Breakfast: 0700-0800

Dinner: 1700-1800

1.4.6: Catered meals shall be delivered by the timeline designated above.

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.

MAR 09,2026; Dinner MAR 10,2026; Breakfast, Dinner MAR 11,2025; Breakfast, Dinner MAR 12,2025; Breakfast, Dinner MAR 13,2025; Breakfast

MAR 23, 2026; Dinner MAR 24, 2026; Breakfast, Dinner MAR 25, 2026; Breakfast, Dinner MAR 26, 2026; Breakfast, Dinner MAR 27, 2026; Breakfast

APR 6, 2026; Dinner APR 7, 2026; Breakfast, Dinner APR 8, 2026; Breakfast, Dinner APR 9, 2026; Breakfast, Dinner APR 10, 2026; Breakfast

APR 20, 2026; Dinner APR 21, 2026; Breakfast, Dinner APR 22, 2026; Breakfast, Dinner APR 23, 2026; Breakfast, Dinner APR 24, 2026; Breakfast

SEP 14, 2026; Dinner SEP 15, 2026; Breakfast, Dinner SEP 16, 2026; Breakfast, Dinner SEP 17, 2026; Breakfast, Dinner SEP 18, 2026; Breakfast

SEP 21, 2026; Dinner SEP 22, 2026; Breakfast, Dinner SEP 23, 2026; Breakfast, Dinner SEP 24, 2026; Breakfast, Dinner SEP 25, 2026; Breakfast

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 throughout the delivery of goods. Contractor shall have food thermometers on site and check food temperatures are in compliance with paragraph 1.5.5.

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

1.6.21 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.

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.

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

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 HEADCOUNT (Quantity)

1.8.1. HEADCOUNT DOCUMENTATION. All soldiers shall be accounted for on a headcount roster (DA form 5914) prior to receiving their meal. This is the responsibility of the Unit; not the Contractor.

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.

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

SSG Zachary T. Mitchell

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.

a. Unit POC: 1SG John Dethdy

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

1.11 APPLICABLE FORMS (Include this section for Type 1 Service only)

1.11.1 The MD ARNG POC will provide a headcount roster for each event.

2.0 STANDARDS OF CONDUCT:

mailto:john.dethdy.mil@army.mil http://www.quartermaster.army.mil/jccoe/TB_MED_SEP_2014.pdf http://www.quartermaster.army.mil/jccoe/publication/recipes/index/full_index.pdf

2.0.1 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 The food will be served within the 4 hours from the point in time when the food is removed from temperature control. The food not consumed within the 4 hour limit will be discarded.

2.0.7 The Contractor will deliver the food to Camp Fretterd Military Reservation at the specific location listed on paragraph 1.4.2., of this SOW.

2.0.8 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 Contractor must provide a name roster/list of all personnel that require access to the installation. Contractor will e-mail this list to Camp Security Office; or call (804) 633-8120 for specific email address.

4.0.3 Any person requesting to bring a privately or commercially owned vehicle at Camp Fretterd Mili tary Reservation must provide current documentation to show that the vehicle is properly registered with a Department of Motor Vehicles or a private vehicle leasing agency in the Continental United States (CONUS). Failure to provide proper documentation will result in denial of vehicular access to the installation.

4.0.4 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.

SECTION 2

GOVERNMENT-FURNISHED PROPERTY

A Headcount roster will be provided to the contractor a minimum of 5 days prior to the start of the event and will be updated as changes occur.

SECTION 3

CONTRACTOR-FURNISHED PROPERTY

NOT APPLICABLE (N/A).

SECTION 4

DAILY MEAL PLANS AND HEADCOUNTS

DAY: MAR 9, MAR 23, APR 6, APR 20, SEP 14, SEP 21

MEAL: DINNER (D1)

HEADCOUNT: 140

MENU: Herbed Baked Chicken (8 Oz)

Peas & Carrots (4 oz) Rice (6 oz) Chicken Gravy Tossed Green Salad (6 oz) Dinner Rolls (2 Pcs) Fresh Fruit (Apple/Orange/Banana) (1 Pcs) Assorted Salad Dressing Brownies (4 oz) Margarine Coffee (10 oz) Coffee Creamer Sugar Assorted Fruit Drink (12 oz)

DAY:

MEAL: Breakfast

HEADCOUNT 140

MENU: Griddle Fried Eggs (6 oz)

Grilled Sausage Links (2 pcs) Buttermilk Pancakes ( 2 pcs) Blueberry Muffins (8 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Maple Syrup Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 Pint)

ALL MEALS IN FY 2026

MAR 10, MAR 24, APR 7, APR 21, SEP 15, SEP 22

ALL MEALS IN FY 2026

DAY:

MEAL: DINNER

HEADCOUNT: 140

MENU: Roast Turkey (8 oz)

Corn (4 oz) Stuffing (6 oz) Turkey Gravy Mashed Potatoes (6 oz) Dinner Rolls (2 pcs) Tossed Garden Salad (8 oz) Fresh Fruit (Apple/Orange/Banana) (2 pcs) Assorted Salad Dressing Margarine Chocolate Cake (1 pcs) Coffee (10 oz) Coffee Creamer Sugar Assorted Fruit Drink (12 oz)

DAY:

MEAL: Breakfast

HEADCOUNT 140

MENU: Scrambled Eggs (6 oz)

Bacon (2 pcs) French Toast (2 pcs) Apple Muffins (4 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint)

MAR 10, MAR 24, APR 7, APR 21, SEP 15, SEP 22

ALL MEALS IN FY 2026

ALL MEALS IN FY 2026

MAR 11, MAR 25, APR 8, APR 22, SEP 16, SEP 23

MEAL: Dinner

HEADCOUNT 140

MENU: Meat Lasagna (8 oz)

Garlic Bread (2 pcs) Green Beans (4 oz) Garden Salad (6 oz) Assorted Salad Dressing Fresh Fruit Apple/Orange/Banana (2 pcs) Cheese Cake (1 pcs) Margarine Coffee (10 oz) Coffee Creamer Sugar Assorted Drink (12 oz)

DAY:

MEAL: Breakfast

HEADCOUNT 140

MENU: Scrambled Eggs (6 oz)

Corn Beef Hash (6 oz) Biscuits (2 pcs) Blueberry Muffins (4 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint)

ALL MEALS IN FY 2026

ALL MEALS IN FY 2026

MAR 11, MAR 25, APR 8, APR 22, SEP 16, SEP 23

MAR 12, MAR 26, APR 9, APR 23, SEP 17, SEP 24

MEAL: Dinner

HEADCOUNT 140

MENU: Grilled Steak (8 oz)

Baked Potato (6 oz) Corn (4 oz) Dinner Roll (2 pcs) Garden Salad (6 oz) Assorted salad Dressing Assorted Cookies (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Coffee (10 oz) Coffee Creamer Sugar Assorted Drink (12 oz)

DAY:

MEAL: Breakfast

HEADCOUNT 140

MENU: Scrambled Eggs (6 oz)

Bacon (2 pcs) Waffles (2 pcs) Apple Muffins (4 oz) Assorted Toast (2 pcs) Fresh Fruit Apple/Orange/Banana (2 pcs) Assorted Jam and Jelly Margarine Coffee (10 oz) Coffee Creamer Sugar Apple Juice (8 oz) Orange Juice (8 oz) White Milk 2% (1 pint) Chocolate Milk (1 pint)

ALL MEALS IN FY 2026

ALL MEALS IN FY 2026

MAR 12, MAR 26, APR 9, APR 23, SEP 17, SEP 24

MAR 13, MAR 27, APR 10, APR 24, SEP 18, SEP 25