Statement of Work Catered Meal and Delivery.pdf

SP-PROCURE

MDARNG

MARYLAND ARMY NATIONAL GUARD

Catering Meals for the 70th Regional Training Institute (RTI)

STATEMENT OF WORK (SOW)

Controlled by: National Guard Maryland- Property & Fiscal Office-Procurement (NGMD-PFO-P) Category: General Procurement & Acquisition (SP-Procure)

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1.0 Introduction and Purpose

This Statement of Work (SOW) defines the requirements for a Contractor to provide fully catered meals and deliveries to 70th Regional Training Institute (RTI). The purpose of this contract is to ensure the consistent provision of high-quality, safe, and nutritious meals to all designated personnel. The Contractor shall furnish all necessary meals, materials, equipment, and transportation to perform the supply described herein, in strict compliance with all applicable Maryland state and food regulations in this SOW.

Purpose: The meals will support service members participating in Officer Candidate School (OCS) and the Basic Military Police Course (BMPC) Annual Training. OCS is designed to teach leadership skills for future Army National Guard Officers, while the BMPC Annual Training serves to enhance the soldiers’ skills and strengthen the workforce.

2.0 Scope of Work

The Contractor shall prepare and deliver meals for breakfast, lunch, and dinner to designated location described in paragraph 3.2 Exhibit 1. This includes sourcing all ingredients from approved suppliers, preparing meals in a licensed commercial facility, packaging them for safe transport, delivering them on schedule, and providing all necessary serving utensils.

3.0 Delivery Style

Delivery Style: The Contractor shall provide all meals in aluminum covered containers. Each complete meal shall include an entree, a starch, a vegetable, bread, a dessert, a salad, and beverages designated to the meal plan or the day.

3.1 Location: Building E4225, Otto Road, Gunpowder, MD 21010

3.2 Delivery Schedule

Times: Breakfast: 0800 – 0900 EST Lunch: 1200 – 1:00 PM EST Dinner: 5:00PM – 6:00 PM EST

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Special Instruction for Delivery Schedule for OCS Phase 1, Exhibit 1:

1. The Vendor shall deliver all meals in strict accordance with the specifications outlined in paragraph 3.1.

2. For the "FIELD" requirement (Column #2, dates 19–21 June): The Vendor must securely pack and deliver exactly 306 breakfast meals. These meals shall be segregated and delivered in separate containers specifically designated for direct distribution to Warfighters during field training operations.

3. For the "FIELD" requirement (Column #2, dates 18–21 June): The Vendor must securely pack and deliver exactly 408 dinner meals. These meals shall be segregated and delivered in separate containers specifically designated for direct distribution to Warfighters during field training operations.

Note: All meals from Exhibits will be delivered to the address indicated on the SOW, paragraph 3.1

Exhibit 1.

OCS PHASE 1

Breakfast Lunch Dinner Total

DATES #1DFAC #2FIELD #1DFAC #2FIELD #1DFAC #2FIELD

12-Jun 0 0 65 0 145 210 13-Jun 145 0 145 0 145 435 14-Jun 145 0 145 0 145 435 15-Jun 145 0 145 0 145 435 16-Jun 145 0 145 0 145 435 17-Jun 145 0 145 0 145 435 18-Jun 145 0 43 0 43 102 333 19-Jun 43 102 43 0 43 102 333 20-Jun 43 102 43 0 43 102 333 21-Jun 43 102 43 0 43 102 333 22-Jun 145 0 145 0 145 435 23-Jun 145 0 145 0 145 435 24-Jun 145 0 145 0 145 435 25-Jun 145 0 145 0 145 435 26-Jun 145 0 0 0 0 145 Total Meals 1724 306 1542 0 1622 408 5602

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Special Instruction for Delivery Schedule OCS Phase 3, Exhibit 2:

1. The Vendor shall deliver all meals in strict accordance with the specifications outlined in paragraph 3.1.

2. For the Breakfast "FIELD" requirements (Column #2, dates 21-23 July, and 26-28 July): The Vendor must securely pack and deliver exactly 378 breakfast meals. These meals shall be segregated and delivered in separate containers specifically designated for direct distribution to Warfighters during field training operations.

3. For the Dinner "FIELD" requirement (Column #2, dates 18–28 July): The Vendor must securely pack and deliver exactly 693 dinner meals. These meals shall be segregated and delivered in separate containers specifically designated for direct distribution to Warfighters during field training operations.

Note: All meals will be delivered to the address indicated on the SOW, paragraph 3.1

Exhibit 2.

OCS PHASE 3

Breakfast Lunch Dinner Total

DATES #1DFAC #2FIELD #1DFAC #2FIELD #1DFAC #2FIELD

17-Jul 0 0 75 0 120 0 195 18-Jul 120 0 57 0 57 63 297 19-Jul 120 0 57 0 57 63 297 20-Jul 120 0 57 0 57 63 297 21-Jul 57 63 57 0 57 63 297 22-Jul 57 63 57 0 57 63 297 23-Jul 57 63 57 0 57 63 297 24-Jul 120 0 57 0 57 63 297 25-Jul 120 0 57 0 57 63 297 26-Jul 57 63 57 0 57 63 297 27-Jul 57 63 57 0 57 63 297 28-Jul 57 63 120 0 57 63 360 29-Jul 120 0 120 0 120 360 30-Jul 120 0 120 0 120 360 31-Jul 120 0 0 0 0 0 120

Total Meals 1302 378 1005 0 987 693 4365

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Note: All meals from Exhibit 3&4 will be delivered to the address indicated on the SOW, paragraph 3.1

Exhibit 3

BMPC PHASE 1

DATES Breakfast Lunch Dinner Total

6-Aug 0 74 74 148 7-Aug 74 74 74 222 8-Aug 74 74 74 222 9-Aug 74 74 74 222

10-Aug 74 74 74 222 11-Aug 74 74 74 222 12-Aug 74 74 74 222 13-Aug 74 74 74 222 14-Aug 74 74 74 222 15-Aug 74 74 74 222 16-Aug 74 74 74 222 17-Aug 74 74 74 222 18-Aug 74 74 74 222 19-Aug 74 74 74 222 20-Aug 74 74 74 222

Total Meals 1036 1110 1110 3256

Exhibit 4

BMPC PHASE 2

DATES Breakfast Lunch Dinner Total

21-Aug 74 74 74 222 22-Aug 74 74 74 222 23-Aug 74 74 74 222 24-Aug 74 74 74 222 25-Aug 74 74 74 222 26-Aug 74 74 74 222 27-Aug 74 74 74 222 28-Aug 74 74 74 222 29-Aug 74 74 74 222 30-Aug 74 74 74 222 31-Aug 74 74 74 222

1-Sep 74 74 74 222 2-Sep 74 74 74 222 3-Sep 74 74 0 148

Total Meals 1036 1036 962 3034

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4.0 Transportation

Vehicles: Food shall be transported in clean, covered vehicles.

Personnel and Vehicle Requirements: All delivery personnel must present a valid, unexpired government-issued photo ID. This includes a REAL ID-compliant driver's license, a U.S. passport or passport card, or a permanent resident card.

Temperature Control: Food must be delivered in insulated containers capable of maintaining the required safe temperatures (145°F for hot, 41°F for cold) throughout transport until the point of service.

During the transportation of meals, the Contractor should have the following consideration:

a. Containers of cool food should be placed in the coolest part of the vehicle. Vehicles should be clean.

b. The food carrying area should be thoroughly cleaned or lined up to prevent any contamination. The journey should be properly planned and be kept short as possible.

5.0 Contractor Tasks and Responsibilities

Contractors must maintain sanitation and hygiene standards in food preparation, transport, and handling of each meal that will be delivered. The Contractor and its employees shall comply with all installation access and security procedures. Contractor and caterer staff should always be professional.

Cooking: Contractor shall prepare food listed on the menu plan according to commercially acceptable standards.

Foods must be cooked to the minimum internal temperatures stated by Maryland COMAR 10.15.03.10. See Illustration below for guidance.

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Beverage: Standard beverage choices are a variety of carbonated beverages (caffeine and/or caffeine-free), juice blends, noncarbonated flavored drinks, coffee, hot or iced tea, milk, will be provided in accordance with meal plan listed. See Appendix A for more details.

Condiments & Utensils: The Contractor shall provide all necessary single-service eating utensils (forks, knives, spoons, napkins), and appropriate condiments (i.e., mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressing, syrup, salt and pepper,) to complement the meals delivered.

Special Dietary Needs: When required the contractor must have the capability to provide for special dietary requirements (e.g., vegetarian, and/or gluten-free) upon written request from Customer POC.

Facility and Licensing

Commercial Kitchen: All food must be prepared in a commercial kitchen licensed as a "Food Service Facility" by the appropriate Maryland county health department.

Preparation of food in a private residence or an unlicensed facility is strictly prohibited.

Licenses: The Contractor must maintain a valid Food Service Facility license and any other applicable business licenses for the duration of the contract. For verification purposes the Maryland Army National Guard could ask for the caterer business license.

Training & Certification: The contractor shall conform to SERV Safe training and certification, professional standards and adhere to The Army Food Program food service standards and ServSafe sanitation standards (National Restaurant Association).

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

Employee Health and Hygiene: The Contractor shall enforce a strict employee health policy, ensuring that no employee with symptoms of communicable illness handles food.

All food handlers must maintain a high degree of personal cleanliness, wear clean outer garments, and use effective hair restraints.

Food Allergy Awareness: The Contractor and the government must be trained and aware of the Maryland Department of Health's "Food Allergy Awareness" for safety in case of major food allergens.

5.1 Food Safety and Handling

Approved Sources: All food, beverages, and condiments must be obtained from an approved commercial source that is regulated by the appropriate food safety authority.

5.2 Potentially Hazardous Foods (Time/Temperature Control for Safety Foods): The Contractor handles all potentially hazardous foods (e.g., meat, poultry, dairy, cooked vegetables, condiments, and utensils) in strict accordance with COMAR 10.15.03.

5.3 Cross-Contamination: Procedures must be in place to prevent the cross-contamination of raw and ready-to-eat foods during storage, preparation, and transport.

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5.4 Labeling: All packaged foods must be labeled in accordance with Maryland law, including the business name, ingredients, net weight, and allergen information.

5.5 Record Keeping: The Contractor shall maintain records demonstrating compliance with food safety regulations, including temperature logs and staff training certifications, and make them available upon request if deemed necessary.

5.6 Security. The caterer ensures delivery personnel have proper picture identification for entry onto government installations or facilities. The caterer shall coordinate with the unit point of contact (POC) to avoid delays related to installation/facility entry access.

6.0 Government Responsibilities:

• Access: Government will provide safe and reasonable access to the delivery location(s) at the scheduled times.

• The Government will provide dining tables and chairs for all personnel.

• Serving Area: Government is responsible for setting up, tear down and meal services.

• Government will inspect food quality, temperature, and meal portion to ensure compliance with temperature and sanitation standards.

7.0 Key Personnel and Communication

7.1 Customer Point of Contact (POC): The on-site POC for coordination and daily management is CPT Nicholas Testo. The Contractor manager shall coordinate directly with the Customer POC.

7.2 Government Point of Contact (POC): All questions or concern about this requirement shall be communicated to contract specialist/contracting officer Mr. Victor Mejia at ng.md.mdarng.mbx.mdcomaccts@army.mil

8.0 Statement of work References

The Contractor shall, at its own expense, comply with all current federal, state, and local laws and regulations.

Applicable Laws and Regulations governing this SOW include but are not limited to:

COMAR 10.15.03.06. Food Protection During Storage, Service, and Transport. This is a foundational rule. It mandates that, except during brief periods of preparation, potentially hazardous foods must be kept at 41°F or less for cold holding, or at 145°F or greater for hot holding. It also specifies that refrigeration units must have a thermometer accurate to within ±2°F.

COMAR 10.15.03.10 Food Preparation – Cooking. This section provides a detailed chart of the minimum internal temperatures that different types of food must reach during cooking. For example, poultry must be cooked to 165°F for 15 seconds, while shell eggs for immediate service must reach 145°F for 15 seconds. See link below:

https://regs.maryland.gov/us/md/exec/comar/10.15.03.10

COMAR Maryland 12.14.04.03-Standards—Inmate Food Services. See link below:

https://regs.maryland.gov/us/md/exec/comar/12.14.04.02#D mailto:ng.md.mdarng.mbx.mdcomaccts@army.mil https://regs.maryland.gov/us/md/exec/comar/10.15.03.10 https://regs.maryland.gov/us/md/exec/comar/12.14.04.02#D

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8.1 Army Guidelines & Regulation for this SOW:

a. AR 30-22 Army Food Program, 3-44 Catered Meals https://armypubs.army.mil/epubs/DR_pubs/DR_a/ARN41937-AR_30-22-001-WEB-3.pdf

b. Tri Service Food Code:

https://armypubs.army.mil/epubs/DR_pubs/DR_a/pdf/web/ARN15052_TB_MED_530_FINAL.pdf

c. Index of Recipes Armed Forces Recipe Service (TM 10-412):

https://quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf

9.0 Definitions

Key terms used in this SOW shall have the meanings indicated in COMAR 10.15.03.02 - Definitions.

Caterer: A food service facility that prepares or provides and serves food or drink for service at the provider's premises or elsewhere in connection with a specific event or function.

Potentially Hazardous Food: A food that requires temperature control because it is in a form capable of supporting the rapid growth of infectious or toxigenic microorganisms (e.g., meat, fish, dairy, cooked rice, cut melons).

Food-Contact Surface: A surface of equipment, or utensils which food normally comes in contact.

9.1 Performance Requirement Summary

Performance Objectives

Standard Acceptable Quality Level (AQL)

Surveillance Method

Meal Quality Meals are fresh, well prepared, and adhere to approved menu

98% Compliance Daily Inspection by POC assigned

Food Safety Food is transported, and delivered at proper temperatures

100% Compliance Daily Inspection by POC assigned

Timeliness Food is delivered and ready to be served on scheduled time

98% Compliance Daily Inspection by POC assigned

Cleanliness -Food has been transported in a clean vehicle.

- All food handlers maintain a high degree of personal cleanliness

98% Compliance Daily Inspection by POC assigned

Meal Temperature (Hot) -145°F or greater (Cold) -41°F or greater

100% Compliance Daily Inspection by POC assigned https://armypubs.army.mil/epubs/DR_pubs/DR_a/ARN41937-AR_30-22-001-WEB-3.pdf https://www.google.com/url?q=https%3A%2F%2Farmypubs.army.mil%2Fepubs%2FDR_pubs%2FDR_a%2Fpdf%2Fweb%2FARN15052_TB_MED_530_FINAL.pdf https://www.google.com/url?q=https%3A%2F%2Fquartermaster.army.mil%2Fjccoe%2Fpublications%2Frecipes%2Findex%2Ffull_index.pdf

UNCLASSIFIED

Army Regulation 30 – 22

Food Program

Army Food Program

Headquarters Department of the Army Washington, DC 17 July 2019

SUMMARY of CHANGE

AR 30 – 22

Army Food Program

This administrative revision, dated 30 September 2024–– o Replaces DA Form 7590 (Operational Ration Quality Feedback) with DD Form 3066 (Operational Ration Quality

Feedback) (para 3 – 47).

This major revision, dated 17 July 2019–– o Updates responsibilities (chap 2).

o Updates the roles of senior commanders (chap 3).

o Adds guidance on the use of a field safe during field exercises (para 3 – 29).

o Updated Army policy on field feeding (chap 4).

*This regulation supersedes AR 30–22, dated 24 July 2012.

AR 30–22 • 17 July 2019

UNCLASSIFIED

i

Headquarters Department of the Army Washington, DC

*Army Regulation 30 – 22

17 July 2019 Effective 17 August 2019

Food Program

Army Food Program

History. This publication is an adminis-trative revision. The portions affected by this administrative change are listed in the summary of change.

Summary. This regulation encom-passes garrison, field, and subsistence sup-ply operations. Specifically, this reg-ulation comprises Army Staff and major

Army command responsibilities and in-cludes responsibilities for the U.S. Army

Installation Management Command and subordinate regions. It also establishes policy for the adoption of an à la carte din-ing facility and for watercraft to provide subsistence when underway or in dock.

Additionally, the regulation identifies

DoD 7000.14 – R as the source of meal rates for reimbursement purposes; dele-gates the approval authority for catered meals and host nation meals from Head-quarters, Department of the Army to the

Army commands; and authorizes the use of the Government purchase card for sub-sistence purchases when in the best inter-est of the Government. This regulation al-lows prime vendors as the source of garri-son supply and pricing and provides gar-rison menu standards in accordance with

The Surgeon General’s nutrition stand-ards for feeding military personnel. Also, included is guidance for the implementa-tion of the U.S. Department of Agricul-ture Food Recovery Program.

Applicability. This regulation applies to the Regular Army, Army National

Guard/ Army National Guard of the

United States, and U.S. Army Reserve, unless otherwise stated. It also applies to all contracted operations in appropriated fund Army dining facilities, unless other-wise stated. During mobilization, the pro-ponent may modify chapters and policies contained in this regulation. This regula-tion is not applicable to cadet mess dining facilities at U.S. military academies, which are governed by DoD 7000.14 – R.

Proponent and exception authority.

The proponent of this regulation is the

Deputy Chief of Staff, G – 4. The propo-nent has the authority to approve excep-tions or waivers to this regulation that are consistent with controlling law and regu-lations. The proponent may delegate this approval authority, in writing, to a divi-sion chief within the proponent agency or its direct reporting unit or field operating agency in the grade of colonel or the civil-ian equivalent. Activities may request a waiver to this regulation by providing jus-tification that includes a full analysis of the expected benefits and must include formal review by the activity’s senior le-gal officer. All waiver re- quests will be endorsed by the commander or senior leader of the requesting activity and for-warded through higher headquarters to the policy proponent. Refer to AR 25 – 30 for specific guidance.

Army internal control process.

This regulation contains internal control provisions in accordance with AR 11 – 2 and identifies key internal controls that must be evaluated (see appendix B).

Supplementation. Supplementation of this regulation and establishment of command and local forms are prohibited with-out prior approval from the Deputy

Chief of Staff, G – 4 (DALO – ZA), 500

Army Pentagon, Washington, DC

20310 – 0500.

Suggested improvements. Users are invited to send comments and sug-gested improvements on DA Form 2028

(Recommended Changes to Publications and Blank Forms) directly to the Deputy

Chief of Staff, G – 4 (DALO – SPT), 500

Army Pentagon, Washington, DC

20310 – 0500.

Committee management. AR 15 – 1 requires the proponent to justify establish-ing/continuing committee(s), coordinate draft publications, and coordinate changes in committee status with the U.S. Army

Resources and Programs Agency, Depart-ment of the Army Committee Manage-ment Office (AARP – ZA), 9301 Chapek

Road, Building 1458, Fort Belvoir, VA

22060 – 5527. Further, if it is determined that an established “group” identified within this regulation, later takes on the characteristics of a committee, as found in the AR 15 – 1, then the proponent will fol-low all AR 15 – 1 requirements for estab-lishing and continuing the group as a com-mit- tee.

Distribution. This regulation is availa-ble in electronic media only and is in-tended for the Regular Army, the Army

National Guard/Army National Guard of the United States, and the U.S. Army Re-serve.

Contents (Listed by paragraph and page number)

Chapter 1

Introduction, page 1

Purpose • 1 – 1, page 1

References, forms, and explanation of abbreviations • 1 – 2, page 1

Contents—Continued

AR 30–22 • 17 July 2019 ii

Associated publications • 1 – 3, page 1

Responsibilities • 1 – 4, page 1

Records management (recordkeeping) requirements • 1 – 5, page 1

Objectives • 1 – 6, page 1

Food service and subsistence programs • 1 – 7, page 1

Files • 1 – 8, page 1

Chapter 2

Responsibilities, page 2

Assistant Secretary of the Army (Acquisition, Logistics and Technology) • 2 – 1, page 2

Chief, National Guard Bureau • 2 – 2, page 2

Deputy Chief of Staff, G – 1 • 2 – 3, page 2

Deputy Chief of Staff, G – 3/5/7 • 2 – 4, page 2

Deputy Chief of Staff, G – 4 • 2 – 5, page 3

Deputy Chief of Staff, G – 8 • 2 – 6, page 4

Deputy Chief of Staff, G – 9 • 2 – 7, page 4

Chief, Army Reserve/Commanding General, U.S. Army Reserve Command • 2 – 8, page 5

Chief of Engineers • 2 – 9, page 5

The Surgeon General/Commanding General, U.S. Army Medical Command • 2 – 10, page 6

Commanders of Army commands, Army service component commands, and direct reporting units • 2 – 11, page 6

Commander, U.S. Army Forces Command • 2 – 12, page 7

Commanding General, U.S. Army Training and Doctrine Command • 2 – 13, page 7

Commanding General, U.S. Army Materiel Command • 2 – 14, page 7

Commanding General, U.S. Army Pacific Command • 2 – 15, page 9

Commander, U.S. Army Installation Management Command • 2 – 16, page 9

Commanders, Regional Readiness Sustainment Commands • 2 – 17, page 9

Senior commanders (continental United States and overseas) • 2 – 18, page 10

Unit and organization commanders • 2 – 19, page 10

Subsistence supply managers • 2 – 20, page 10

Chapter 3

Garrison Food Service Operations, page 10

Section I

Installation Food Service Operations, page 10

Roles of senior commanders • 3 – 1, page 10

Army policy on the establishment of appropriated fund dining facilities • 3 – 2, page 12

Establishing a unit or consolidated Regular Army dining facility • 3 – 3, page 12

Establishment of an à la carte dining facility • 3 – 4, page 12

Establishment of a Reserve Component dining facility • 3 – 5, page 12

Establishment of senior Reserve Officers’ Training Corps cadet dining facilities • 3 – 6, page 12

Disestablishment of appropriated fund dining facilities • 3 – 7, page 13

Utilization review • 3 – 8, page 13

New construction and modernization, and renovation of a Regular Army dining facility • 3 – 9, page 13

Food Service Management Plan • 3 – 10, page 13

The Food Program Management Office • 3 – 11, page 14

The food program manager and other food service advisory personnel • 3 – 12, page 14

Food service action plans • 3 – 13, page 15

Operational review requirements • 3 – 14, page 15

Installation food service financial management • 3 – 15, page 15

Relief from loss • 3 – 16, page 15

Financial liability investigation of property loss instructions • 3 – 17, page 16

New subsistence items • 3 – 18, page 16

Section II

Dining Facility Operations, page 16

AR 30–22 • 17 July 2019 iii

Responsibilities of unit and organization commanders • 3 – 19, page 16

Meal service schedule • 3 – 20, page 17

Requisitioning and receiving authorizations • 3 – 21, page 17

Menus • 3 – 22, page 18

Menu planning • 3 – 23, page 18

Menu standards • 3 – 24, page 18

Safeguarding subsistence • 3 – 25, page 19

Inventory management • 3 – 26, page 19

Production schedule and kitchen requisition • 3 – 27, page 19

Headcount policies • 3 – 28, page 19

Cash meal payment books and cash collection • 3 – 29, page 20

Headcount summary • 3 – 30, page 21

The à la carte system • 3 – 31, page 21

The à-la-carte system for medical treatment facilities’ dining facilities • 3 – 32, page 22

Reserve Component Subsistence System • 3 – 33, page 23

Basic daily food allowance • 3 – 34, page 24

Monthly earnings and expenditures record • 3 – 35, page 24

Dining facility account status • 3 – 36, page 24

Supplemental allowances • 3 – 37, page 24

Subsisting personnel • 3 – 38, page 25

Reimbursements • 3 – 39, page 26

Section III

Special Situations, page 26

Unit request for support at a local training area • 3 – 40, page 26

Operational rations • 3 – 41, page 27

Box lunches • 3 – 42, page 27

Contracting of food service functions • 3 – 43, page 27

Commercial support • 3 – 44, page 28

Catered meals • 3 – 45, page 29

Interservice support agreement • 3 – 46, page 29

Unsatisfactory subsistence reporting • 3 – 47, page 29

Other special situations • 3 – 48, page 29

Equipment replacement • 3 – 49, page 31

Section IV

Special Programs, page 32

The Philip A. Connelly Program • 3 – 50, page 32

The U.S. Army Culinary Arts Training • 3 – 51, page 33

U.S. Army Culinary Arts Team • 3 – 52, page 34

Food management assistance teams, transition assistance teams, and pre-acceptance teams • 3 – 53, page 34

Energy, Water and Waste Management • 3 – 54, page 35

Safety Program • 3 – 55, page 35

The Food Donation Program • 3 – 56, page 36

Section V

Food Service Management Boards, page 36

Food service management boards • 3 – 57, page 36

Food safety, food defense and nutrition training • 3 – 58, page 38

Nutrition programs • 3 – 59, page 38

Chapter 4

The Army Field Feeding System, page 39

General, page 39

Introduction • 4 – 1, page 39

AR 30–22 • 17 July 2019 iv

Army policy for field feeding • 4 – 2, page 39

Roles • 4 – 3, page 39

Unit request for garrison class I support • 4 – 4, page 40

Cold weather training and operations • 4 – 5, page 40

Unit basic load • 4 – 6, page 41

Special food allowance • 4 – 7, page 41

Travel rations • 4 – 8, page 41

Religious operational rations • 4 – 9, page 41

Operational Policy, page 41

Field kitchen operations • 4 – 10, page 41

Class I support activity • 4 – 11, page 42

Subsistence supply management office • 4 – 12, page 42

Medical field feeding • 4 – 13, page 42

Contingency operations • 4 – 14, page 43

Chapter 5

Subsistence Supply Management Offices and Branches, page 44

General, page 44

Introduction • 5 – 1, page 44

Responsibilities • 5 – 2, page 44

Approving authority • 5 – 3, page 45

Troop issue subsistence management report • 5 – 4, page 45

Appointment and duties of the subsistence supply manager • 5 – 5, page 45

Subsistence supply management office equipment and designs • 5 – 6, page 46

Operations, page 46

Subsistence supply management office accounting • 5 – 7, page 46

Sources of supply • 5 – 8, page 46

Ordering subsistence • 5 – 9, page 47

Receiving subsistence • 5 – 10, page 47

Turn-in of subsistence • 5 – 11, page 47

Pricing and price lists • 5 – 12, page 47

Basic daily food allowance and other allowances • 5 – 13, page 47

Storage of subsistence • 5 – 14, page 47

Inventories • 5 – 15, page 48

Subsistence supply management office support • 5 – 16, page 48

Issues to Regular Army, Reserve Components, and other organizations, activities, and services • 5 – 17, page 48

Excesses, transfers, disposals, and losses • 5 – 18, page 48

Section III

Other Situations, page 49

Ice and bottled water • 5 – 19, page 49

Operational rations • 5 – 20, page 49

Religious operational rations • 5 – 21, page 49

Health and comfort items • 5 – 22, page 49

Veterinary Service personnel withdrawals • 5 – 23, page 50

U.S. Military, U.S. Coast Guard, and Army and Air Force Exchange Service All Food Activities mes-sages • 5 – 24, page 50

Appendixes

A. References, page 51

AR 30–22 • 17 July 2019 v

B. Internal Control Evaluation, page 55

Table List

Table 3 – 1: Training schedule, page 23

Glossary

AR 30–22 • 17 July 2019 1

Chapter 1 Introduction

1–1. Purpose This regulation prescribes policies, responsibilities, objectives, and standards for the implementation and management of Army subsistence and food service programs in garrison, field, and contingency operations.

1–2. References, forms, and explanation of abbreviations See appendix A.

1–3. Associated publications This section contains no entries.

1–4. Responsibilities Responsibilities are listed in chapters 2, 3, 4, and 5.

1–5. Records management (recordkeeping) requirements The records management requirement for all record numbers, associated forms and reports required by this regulation are addressed in the Army Records Retention Schedule––Army (RRS – A). Detailed information for all related record numbers, forms and reports are located in Army Records Information Management System (ARIMS)/RRS – A at https//www.arims.army.mil. If any record numbers, forms, and reports are not current, addressed and/or published correctly in ARIMS/RRS – A, see DA Pam 25 – 403 for guidance.

1–6. Objectives

a. Provide the policies necessary to ensure that Soldiers are offered safe, nutritionally balanced, sufficiently varied, and appealing meals that are time phased appropriately in environments that range from fixed installation dining fa-cilities (DFACs), extended delivery options to contingency operations.

b. Prescribe the policies for establishing and conducting recognition programs for food service operations and per-sonnel.

c. Implement the Army’s food service strategy to:

(1) Improve Soldier’s readiness.

(a) Improve health, weight, and physical fitness test scores.

(b) Improve Soldiers’ cognitive and physical performance.

(2) Increase utilization of Army DFACs, satisfaction surveys, reduce total cost, decrease waste, and increase con-venience.

(3) Optimize DFACs to the right size and location.

(4) Improve inventory and headcount management, auditability, ease of use, and increase efficiencies.

1–7. Food service and subsistence programs The specific objectives and policies of the food service and subsistence programs are delineated as follows:

a. Garrison food service operations for the Regular Army (RA) and Reserve Components (RCs) are in chapter 3 of this regulation.

b. Field training operations, local training areas, and deployments for the RA and RCs are in chapter 4 of this regulation.

c. Subsistence supply for RA and RCs are in chapter 5 of this regulation.

1–8. Files Files and the disposition of all documents related to the Army Garrison Food Service, the Army Field Feeding System

(AFFS), and subsistence supply management office (SSMO) operations will be maintained in accordance with AR

25 – 400 – 2. Disposition of files will be in accordance with DA Pam 30 – 22.

http://https/www.arims.army.mil

AR 30–22 • 17 July 2019 2

Chapter 2 Responsibilities

2–1. Assistant Secretary of the Army (Acquisition, Logistics and Technology) The ASA (ALT) is the principal staff advisor on research, development, acquisition, and logistics of Army materiel.

2–2. Chief, National Guard Bureau The CNGB will—

a. Determine policy for the U.S. Army National Guard (ARNG), Army National Guard of the United States

(ARNGUS) Food Service Program.

(1) Oversee the Food Service Program for all ARNG and/or ARNGUS units.

(2) Establish training criteria for the ARNG and/or ARNGUS pursuant to U.S. Army Training and Doctrine Com-mand (TRADOC).

(3) Exercise supervision and assist in policy determination over the ARNG and ARNGUS Food Service Program.

b. Prepare the ARNG and ARNGUS subsistence budget for submission to Headquarters, Department of the Army

(HQDA).

c. Oversee the management of their respective food service programs and will ensure that:

(1) Serviceable equipment is available and that a viable program of instruction for user operation and maintenance is established.

(2) Maximum effort is made to provide formal training to all food service operational and management personnel.

(3) An awards program to recognize outstanding food service operations and personnel is established.

(4) A food service officer (FSO) and/or food service technician is designated as a central point of contact for mat-ters relating to the ARNG and ARNGUS Food Service Program.

d. Ensure funding requirements are included within the annual budget for:

(1) Travel of key food service personnel.

(2) Annual reviews for inactive duty training (IDT) and annual training (AT).

(3) The annual command FSMB.

(4) Food service training of subordinate personnel.

(5) Philip A. Connelly Program and State Food Service Awards Program evaluations.

(6) Unannounced cash counts and verification of Department of Defense (DD) Form 1544 (Cash Meal Payment

Book).

(7) Food service staff assistance visits.

(8) State food management teams.

(9) The ARNG and ARNGUS Food Service Program to ensure that maximum results are achieved at the least cost to the Government.

(10) Ensure appropriated funds funding requirements distributed through the comptroller into the DCS, G – 4 allot-ments.

(11) Support DCS, G – 4 recommendations of modified tables of organization and equipment (MTOE) and author-ized garrison food service equipment.

(12) Reviews and verifies transactions from the DCS, G – 4.

2–3. Deputy Chief of Staff, G – 1 The DCS, G – 1 will—

a. Serve as principal advisor on matters pertaining to plans, policies, and programs for personnel.

b. Develop policies concerning food service personnel selection, utilization, evaluation, classification, and career development.

c. Establish policies for enlisted Soldier subsistence entitlements.

2–4. Deputy Chief of Staff, G – 3/5/7 The DCS, G – 3/5/7 will provide overall coordination for––

a. Developing and validating organizational, operational, and materiel concepts.

b. Training military food service personnel.

c. Coordinating, Funding, and Reimbursing for Institutional Training Directed Lodging and Meals support as re-quired with U.S. Army Sustainment Command (ASC).

AR 30–22 • 17 July 2019 3

2–5. Deputy Chief of Staff, G – 4

a. The DCS, G – 4 is the Army General Staff proponent for the Army Food Program. The DCS, G – 4 will—

(1) Serve as the principal advisor for the food service program to the Secretary of the Army, the Chief of Staff, U.S. Army, the Army Staff, and all other elements of HQDA.

(2) Develop plans, policies, programs, doctrine, and standards for managing the Army Subsistence and Food Ser-vice Program.

(3) Coordinate food service matters with the Office of the Secretary of Defense, other military services, and private industry.

(4) Provide guidance to the Director, Joint Culinary Center of Excellence (JCCoE) on worldwide Army food ser-vice policy. Provide policy guidance for the establishment and management of subsistence war reserves.

(5) Develop subsistence budget requirements and coordinate with the Assistant Secretary Army (Financial, Man-agement and Comptroller) and the DCS, G – 1.

(6) Establish annual mandatory Army commands (ACOMs), Army service component commands (ASCCs), and direct reporting units (DRUs) requisitioning objectives for operational rations.

(7) Develop food service program and budget requirements in coordination with U.S. Army Installation Manage-ment Command (IMCOM) and U.S. Army Materiel Command (AMC). The installation food service program includes base operations (BASOPS) and operational requirements for DFAC operations, contracting, equipment replacement, equipment maintenance, DFAC décor and noninstalled equipment costs for military construction, Army (MCA) pro-jects, and operation of SSMOs (management decision evaluation package–F).

(8) Support the ARNG and ARNGUS Food Service Program to ensure that maximum results are achieved at the least cost to the Government.

(9) Schedule, solicit, evaluate, and consolidate pursuant to the program objective memorandum (POM).

(a) The IMCOM region for BASOPS.

(b) ASC funding requirements for operation of DFACs and any contracts to support DFAC operations (full-food service (FFS) and dining facility attendant (DFA); equipment replacement; DFAC decor and equipment costs for

MCA projects; and operation of subsistence supply management offices (SSMOs)) and funding for tables of distribu-tion and allowances (TDAs) authorized positions.

b. The Director, JCCoE receives direction and guidance from the DCS, G – 4 in matters pertaining to the worldwide

Army Food Service Program and serves as the lead for the Army Food Program through the Army Center of Excel-lence, Subsistence (ACES), Operations Directorate (OD). Use of the term JCCoE throughout this document generally refers to the ACES OD. As the lead for the Army Food Program, the Director, JCCoE will—

(1) Analyze worldwide command and installation food service programs; provide assistance and training as re-quired; and provide analysis of findings and recommendations on improvements and corrective actions to the DCS, G – 4, AMC, ASC, and IMCOM.

(2) Implement recommended changes in food service programs and systems. Develop detailed procedures to es-tablish programs and policies.

(3) Develop proposed policy and guidance in the form of Army regulations, pamphlets, circulars, field manuals, and memorandums for referral to the DCS, G – 4. Develop doctrine, training policies, training circulars, and other publications concerning the Army Food Service Program.

(4) Develop prototype continental United States (CONUS) and outside continental United States (OCONUS) menus and special purpose menus as needed.

(5) Serve on the Department of Defense (DoD) nutrition, dietary, and food service-related committees.

(6) Coordinate the entry of new food items for operational rations into the Army, in conjunction with other Services and the Defense Logistics Agency (DLA).

(7) Coordinate the utilization with DLA, AMC, ASC, and ACOMs for the rotation of all operational rations from war reserve operational project stocks.

(8) Review and recommend changes to The Army Authorization Documents System–Redesign documents when war- ranted.

(9) Review and validate DFAC new construction and modernization projects contained in the annual MCA con-struction programs and provide a copy of project validation memorandum to the DCS, G – 4 (DALO – ZA).

(10) Assist all U.S. Army Corps of Engineers (USACE), Center of Standardization with the standard for all Army food service operations and determine the facilities and equipment required to perform the operation. JCCoE is the agent of the DCS, G – 9 at IMCOM.

(11) Provide overall development, staffing, and coordination of the SFI Program within the Army Food Program

(see para 2–5b(9)).

AR 30–22 • 17 July 2019 4

(12) Coordinate with the DCS, G – 4, TRADOC, and the Office of the Surgeon General (OTSG) on all matters related to the program.

(13) Provide policy and procedure guidance for program operations, to include menus, recipes and product criteria, and management.

(14) Provide oversight and concurrence and/or nonoccurrence with recommended changes to the program.

(15) Provide recurring assessments of installation programs, to include food products, for compliance with guide-lines and cataloging instructions.

(16) Serve as the approval authority for requests to support MCA projects for nonstandard items of food service equipment. This does not apply to items for hospital and nonappropriated fund DFACs.

(17) Identify and provide the DCS, G – 4 with the operation and maintenance, Army (OMA) dollar amounts required by fiscal year (FY) ASC, Army Field Support Brigade (AFSB) and the Logistics Readiness Center (LRC) during the validation of the annual MCA program.

(18) Administer the Army funds (OMA and other procurement).

(19) Receive, review, fund, and forward requisitions to the appropriate supply source for OMA-funded and other procurement, Army-funded equipment.

(20) Provide the responsible design and construction agency or installation LRC, with funds needed for the OMA-funded décor items in support of new construction or modernization projects.

(21) Serve as the approving authority pertaining to types and allowances for Army food service garrison equipment

(see common table of allowance (CTA) 50 – 909).

(22) Provide assistance, evaluation, and guidance to commanders on food program objectives, policies, and proce-dures through the use of food management and other assistance team visits in concert with the ACOM, ASCC, ASC, AFSB, and LRC food service representatives.

(23) Serve as Army Joint Technical Representative to the DoD Combat Feeding Program; develop recommended list of research and development projects for HQDA-level prioritization; and coordinate research and development actions with appropriate activities.

(24) Administer the annual Philip A. Connelly Program and the Joint Culinary Training Exercise (JCTE) support-ing the Culinary Arts Program for the Army.

(25) Sponsor and support the U.S. Army Culinary Arts Team.

(26) Review, evaluate, advise, certify, and assist in the development and administration of contracts for food ser-vice functions or the operation of food service systems—facilities, extended delivery options, and so forth.

(27) Maintain a list of food service equipment that complies with the energy and water efficiency requirements in

DoD Instruction (DoDI) 4105.72 and reflects the economic life expectancy of mechanical kitchen equipment.

(28) Conduct analysis of worldwide monthly subsistence expenditures. Provide analysis and recommendation to the DCS, G – 4 and to other appropriate agencies. JCCoE will review reported end-of-year account status for all DFACs and initiate appropriate investigation and audit actions to identify the causes of overspent accounts and to determine any systemic factors that may be involved.

(29) Advise regional staff and directors on technical and food service policy matters.

(30) Provide technical guidance to ACOMs with field feeding operations.

(31) Provide functional expertise to RC units, National Guard Bureau (NGB), Office of the Chief, Army Reserve

(OCAR), U.S. Army Reserve Command (USARC), U.S. Army Civil Affairs and Psychological Operations Command, RC food service advisors, and action officers assigned to ACOMs, CONUS Armies, DCS G – 4, and other Army ac-tivities in matters pertaining to RC food service and SSMOs.

(32) Serve as the Army user representative for field feeding equipment.

(33) As the agent of the DCS, G – 4, host periodic Army Food Program advisory board meetings to ensure full integration of the tactical and garrison aspects of the overall food program.

(34) Serve as the Army Food Management Information System (AFMIS) the configuration control board and the

Executive Steering Committee chair.

2–6. Deputy Chief of Staff, G – 8 The DCS, G – 8 is responsible for related matters involving combat, combat support, and combat service support ac-tivities, to include funding for field feeding equipment.

2–7. Deputy Chief of Staff, G – 9 The DCS, G – 9 will—

a. Program and budget for new construction and modernization of food service facilities when funded with MCA funds, in accordance with AR 420 – 1.

AR 30–22 • 17 July 2019 5

b. Program and budget for the BASOPS requirements and repair and maintenance of equipment to operate DFACs.

2–8. Chief, Army Reserve/Commanding General, U.S. Army Reserve Command

a. The CAR/CG, USARC will—

(1) Prepare the U.S. Army Reserve (USAR) subsistence portion of the annual budget for submission to HQDA.

(2) Provide assistance to the Chief of Engineers and JCCoE in the design, layout, and equipment of USAR food service facilities utilizing choice architecture in design of future or renovated DFACs.

(3) Develop USAR food service policy structured to USAR capabilities and current directives.

(4) Coordinate USAR food service matters with the USARC DCS, G – 4 staff.

(5) Serve as the principal staff advisor for all matters associated with the USARC Food Service Program.

(6) Exercise staff supervision and policy determination over the USARC Food Service Program.

(a) Plan and implement the Food Service Program for all USARC units.

(b) Establish the training criteria for the USARC (in accordance with TRADOC guidance).

b. The commanders, functional commands (FCs), operational commands (OCs) and direct reporting commands

(DRCs) will—

(1) Supervise the Food Service Program for all USAR units within their command by—

(a) Designating a food service advisor to perform technical supervision over the food service activities and accom-plish those duties outlined within this regulation and DA Pam 30 – 22.

(b) Providing subordinate units with written guidance outlining how the Army Food Service Program is imple-mented within their commands.

(c) Providing guidance on specific procedures for subordinate units to request, procure, account for, and report subsistence procurement and consumption (ingredients and catered meals) within the FC, OC, or DRC. Copies of published guidance will be provided to USARC (AFRC – LGS), 4710 Knox Street, Fort Bragg, North Carolina

28310 – 9110.

(2) Monitor subsistence expenditures and accounts.

(3) Input and forward the subsistence data summary quarterly to the USARC using the AFMIS.

(4) Authorize commissary purchase of unprepared subsistence and local catered meals by subordinate units. The

FC, OC, or DRC will maintain the following:

(a) Records of all approvals.

(b) A current listing, by unit, of all subsistence sources. Provide this listing to USARC (AFRC – LGS) no later than

15 November each year. The following required elements will be included in the submission in the order given below:

(1) Local purchase.

(2) Catered meals.

(3) Subsist with others.

(4) Subsistence prime vendor (SPV).

(5) Establish an FC, OC, or DRC command awards program to recognize outstanding USAR food service person-nel and operations for both garrison and field kitchens. Field kitchen recognition will be in conjunction with the Philip

A. Connelly Program.

(6) Conduct annual food service operations and sanitation refresher training for FSOs, food operations sergeants

(FOSs), and unit personnel responsible for food service.

(7) Ensure that funding requirements are included within the annual budget for—

(a) Travel of key food service personnel.

(b) Annual reviews for IDT and AT.

(c) Annual command FSMB.

(d) Food service training of subordinate unit personnel.

(e) Philip A. Connelly Program and Command Food Service Awards Program evaluations and local level award recognition for those winning units.

(f) Unannounced cash counts and verification of DD Form 1544.

(g) Food service staff assistance visits.

(h) Repair and replacement of garrison food service equipment.

2–9. Chief of Engineers On behalf of the COE, the U.S. Army Corps of Engineers (USACE) will—

a. Prepare designs for new construction and modernization of food service facilities at Army installations and facilities and coordinate with JCCoE.

b. Design and construct Army facilities for storage, distribution, preparation, and serving of subsistence.

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2–10. The Surgeon General/Commanding General, U.S. Army Medical Command TSG/CG, MEDCOM will—

a. Comply with requirements in paragraph 2 – 14.

b. Develop, implement, and maintain the food service program for all MEDCOM installations and activities in-volved in the feeding of troops.

c. Establish the training criteria for the USAR, table of organization and equipment (TOE), and TDAs for medical units and/or activities.

d. Provide technical assistance to USAR units on a scheduled and requested basis.

e. Supervise and assess the readiness training of the medical USAR and ARNG units.

f. Establish appropriate nutritional standards for personnel subsisting under normal and special operating condi-tions (for example, arctic, desert, and tropical climates).

g. Provide guidance on ideal weight for personnel and methods for achieving prescribed weight, in accordance with AR 600 – 9.

h. Provide qualified representatives to:

(1) Advise local food service management boards (FSMBs) on the means to obtain and maintain nutritional ade-quacy of food served under various conditions of operation.

(2) Assist in instructing food service personnel in the fundamentals of nutritional education, personal hygiene, and food service sanitation.

i. Review and recommend appropriate changes to standards for design, construction, operation, and maintenance of facilities and equipment where food is stored, processed, and served to comply with health and sanitation standards.

j. Coordinate research and develop activities for medical field feeding with appropriate activities.

k. Train food service personnel for assignment to fixed medical facilities.

l. Provide input into nutritional targets and health management perspectives under the Soldier Fueling Initiative

(SFI) Program (see para 3 – 59).

m. Assist affected initial military training installations with the implementation and management of the SFI Pro-gram.

n. Provide review of all requested changes to the SFI Program to ensure compliance with program goals.

2–11. Commanders of Army commands, Army service component commands, and direct reporting units Commanders of ACOMs, ASCCs, and DRUs having food service staff will—

a. Designate a command food service advisor to provide advice on the ACOM tactical food program and advise commanders on garrison class I policy. Work in coordination with AFSB FPMs on garrison support requirements and field feeding operations supporting training or exercises.

b. Provide operational ration requirements in accordance with POM guidance and submit to the DCS, G – 4 no later than 1 July annually.

c. Validate, fund, and authorize unit basic loads (UBLs) for MTOE units and/or organizations and have program responsibility for implementation and execution of the AFFS.

d. Provide functional expertise to the development of MTOE requirements, force structure, and force moderniza-tion for ACOM, ASCC, and DRU units as it applies to AFFS and associated equipment.

e. Review, concur, or nonconcur, and submit all requests for catered meals when required to support tactical mis-sion to the DCS, G – 4 for approval.

f. Concur and/or nonconcur with the establishment and/or disestablishment of SSMOs (in coordination with AFSB region) within the ACOM support area.

g. Assist all subordinate commands in planning class I requirements for all major deployments and exercises.

h. Assist JCCoE with rotation of all operational rations from war reserve operational project stocks, to include residual rations, from all deployments and major exercises.

i. Review and provide guidance and assistance on the establishment and operation of perishable subsistence pla-toons within an ACOM.

j. Define (in coordination with the ASC, AFSB region) the standard level of service required to support tactical mission functions for all supporting operational SSMOs.

k. Complete…