A1_SOW_W912L226QA003_1JUN26.pdf

STATEMENT OF WORK (SOW)

Multiple Award Blanket Purchase Agreement

Food and Catering

Arizona Army National Guard

AZ USPFO P&C

Solicitation W912L2-26-Q-A003 14 pages

01 June 2026

1.0 Introduction & Background

1.1. Purpose: Establish a Blanket Purchase Agreement, (BPA) with vendors to provide the Government with the best value (cost, service, and quality) for a 5 (five) year ordering period for SUBSISTENCE CATERED MEALS DELIVERED. The ordering period shall begin 1 September 2026 and end 31 August 2017. The BPA shall expire when the ordering period ends or when the ceiling dollar limit is reached, whichever occurs first. The Government intends to establish multiple BPAs to meet this requirement.

1.2. Background: A BPA is a simplified method of filling anticipated repetitive needs for supplies or services by establishing "charge accounts" with qualified sources of supply. BPAs are designed to reduce administrative costs in accomplishing small purchases by eliminating the need for issuing individual purchase documents. In other words, the Government uses BPA's when we know we will need a basic requirement repeatedly but can't say for sure when or how many of the items will be required. A BPA is an agreement between the government and a vendor which sets the stage for us to buy or request a service on short notice. All the conditions of sale are negotiated when the BPA is initially established, so the vendor knows up front the kind of item we will be buying, and we know how much it's going to cost us for each item we buy.

1.3. Project Goal(s): The objectives of a food service contract are as follows:

• Guaranteeing that meals are prepared using high-quality ingredients and are conducive to the health of personnel.

• Providing meals in a timely manner to fulfill the needs of personnel throughout the training period.

• Implementing measures to enhance the well-being of personnel, which may encompass offering nutritious food options and accommodating dietary preferences.

• Ensuring that the meals served are consistent with the organization’s employee health and wellness strategy.

• Providing a variety of food options to meet the diverse dietary requirements of personnel during training.

These objectives should be incorporated into the strategy and proposal of the contract vendor to adequately address the requirements of military personnel in training.

2.0 Scope of Work

2.1. Overview: Contract vendors are required to deliver high-quality, nutritious, and timely meals to personnel engaged in training, thereby supporting military readiness and morale. In addition, the contractor shall provide all personnel, equipment, materials, and supervision to prepare and deliver meals as defined in the SOW, unless otherwise specified as Government-Furnished.

3.0 Period and Place of Performance

3.1. Period of Performance (PoP): The Government seeks to establish a Blanket Purchase Agreement (BPA) with vendors who offer the best value in terms of cost, service, and quality over a five-year ordering period for the delivery of subsistence catered meals. The ordering period is slated to commence on September 1, 2026, and conclude on August 31 30, 2031. The BPA will terminate upon the conclusion of the ordering period or once the ceiling dollar limit is attained, whichever event occurs first. The Government anticipates the establishment of multiple BPAs to fulfill this requirement. Meals may be required from Sunday through Saturday or less frequently, encompassing breakfast, lunch, and dinner primarily for Guard activities. Feeding events may span one day, two days, three days, or more, which includes two-week annual training events or special training events that may extend to one month or longer. Vending machine concessions will be governed by separate agreements and are excluded from the BPA. The Arizona Army National Guard (AZARNG) plans to serve holiday and special meals during November and December. The BPA requirements encompass the provision of breakfast, lunch, and dinner, as well as necessary items such as plates, napkins, cups, cutlery, and condiments. The meals provided must reflect the portion sizes, variety, and quality typically found in established restaurants and shall be delivered in accordance with the relevant requirements.

• Armed Forces Recipe Service

• Department of Defense Standard Practice Sanitation Requirements for Food Establishments

(MIL-STD-3006)

• Department of Defense Military Handbook, Guidelines for Auditing Food Establishments (MIL-

HDBK-3006),

• TRI-Service Food Code, establish standardized food safety standards, criteria, procedures, and roles for the sanitary control and surveillance of food to mitigate risk factors known to cause foodborne illness.

• National Restaurant Association (NRA) and ServSafe actively promote food safety within the restaurant industry. Offer resources, training, and campaigns to help prevent foodborne illness.

The Government will provide the vendor at least 48-hour notice of any schedule changes. A pricing schedule is established at the beginning of the ordering period and remains in effect for one year until it expires. Each year the BPA prices may be reviewed to account for price changes in the market. The same pricing may be renewed, or it may be adjusted through a bilateral modification to the master BPA.

3.2. Geographic Coverage and Service Area

The Government intends to establish Blanket Purchase Agreements (BPAs) to address catering requirements across various regions in Arizona. Offerors are not obligated to provide statewide coverage to be eligible for a BPA; however, they must explicitly delineate their respective service areas.

To aid in the assessment of geographic capabilities, the Offeror is required to submit a Service Area Capability Statement that includes the following components:

• Statement of Coverage: A definitive statement indicating whether the Offeror is proposing Statewide Coverage (encompassing all locations listed in SOW 3.2) or Regional/Partial Coverage.

• Radius Capability: Verification of the Offeror's capacity to deliver within the concentric circles specified in the SOW (50 miles, 100 miles, and 240 miles), originating from the epicenter located at 5636 E. McDowell Road, Phoenix, AZ 85008-3429.

• Service Area Matrix: The Offeror must complete the "Vendor Coverage Matrix" provided below, marking an "X" next to each region and specific city they have the capability and intention to service.

• Limitations (If Applicable): Should the Offeror bid on a region but be unable to service specific cities within that region due to logistical constraints, those exceptions must be clearly articulated and justified.

3.2.1 Vendor Coverage Matrix (Include within the Service Area Capability Statement)

Instructions to Offeror: Place an "X" in the "Coverage Provided" column for every city you intend to support under this BPA. If you are supporting the entire region, you may place an "X" in the Region Header row.

Region/City Coverage Provided (Vendor Use Only)

Notes / Limitations (Vendor Use Only)

STATEWIEDE COVERAGE (ALL

LOCATIONS)

Phoenix Metro Valley Phoenix Chandler Mesa Tempe Buckeye Queen Creek Northern Arizona Region Prescott Flagstaff Bellemont Show Low Southern Arizona Region Florence Casa Grande Coolidge Marana Tucson Stafford Douglas Nogales Yuma

3.2.2 Basis for Award

The Government intends to award one or more Blanket Purchase Agreements (BPAs) to the responsible Offeror(s) whose proposal(s) conform to the solicitation and are determined to represent the Best Value to the Government. Since multiple BPAs may be established, the Government will evaluate each region independently to ensure full mission coverage across the State of Arizona.

3.2.2.1 Evaluation Factor: Technical Capability (Geographic Coverage)

The Government will evaluate the Offeror's technical proposal to determine the feasibility and reliability of their proposed service area.

Evaluation Criteria Description of “Acceptable” (Pass)

Geographic Alignment

The Offeror has submitted a completed Service Area Capability Statement that clearly identifies the regions and cities they can support. The proposed coverage must logically align with the Offeror’s primary place of business or distribution network.

Radius Capability

The Offeror demonstrates the logistical capability to deliver meals within the specified 50, 100, or 240-mile radius from the 5636 E. McDowell Road epicenter for their selected regions.

Mission Continuity

The Offeror provides a brief narrative of evidence (e.g., vehicle fleet size, staffing) demonstrating they can consistently service the entirety of their selected region(s) without gaps in performance.

3.2.3 Regional Evaluation Methodology

To optimize mission support, the Government will assess proposals in accordance with the following regional criteria:

• Statewide Preference: Although regional proposals are permissible, the Government will prioritize Offerors that propose Statewide Coverage. Should a statewide Offeror be deemed Technically Acceptable and present a fair and reasonable price, such Offeror may be designated as a primary BPA holder.

• Regional Gap Analysis: If no statewide Offeror is selected, or if the Government identifies a need for additional coverage in specific remote locations (e.g., Show Low, Douglas, or Yuma), the Government will then consider Regional/Partial proposals.

• BPA Call Order Fairness: Offerors who are awarded a BPA for a specific region (e.g., Northern Arizona Only) will only be eligible to compete for BPA Call Orders within their designated and approved service area.

3.3. Hours of Operation: Typical dining hours are 0600-0800 Breakfast; 1130-1300 Lunch; 1700-1830

Dinner. If dining hours must be adjusted for training purposes, 24-hour notice will be provided to the vendor. Vendor uses the Call Register to contact Unit Supply or secondary Point of Contact. Vendor may reach out to the COR if unable to contact unit.

4.0 Tasks, Requirements, and Specifications

4.1. Task 1: Meal Requirements

4.1.1. Breakfast, Lunch, and Dinner Meals: The Vendor should follow the current AZARNG 21-day menu and additional daily menu specifications provided by the Food Program Management Office (FPMO) to the greatest extent practicable. The Vendor will not make any changes to the menu without prior approval from the FPMO. Generally, the Vendor will provide:

• A meal with a choice of:

• Entrée (1)

• Vegetable (1)

• Starch (rice, potatoes, or noodles) (1)

• Gravy, salad, or seasonal fresh fruit (1)

• Beverage

• Two per soldier for breakfast and one per soldier for lunch and dinner.

• Tossed salad and salad condiments should consist of a minimum of lettuce, tomatoes, cucumbers, carrots, croutons or crackers and a few choices of salad dressings.

• Vendor will provide at least one sweetened and one unsweetened beverage at each meal. Milk in pint containers will be served for every meal (Milk, Juice alternate drink (tea, lemonade, etc.)

and Coffee. Bottled water is not authorized.

NOTE: Some boxed meals may be required when requested, see section 4.1.2 for details.

These menus are being provided in accordance with the 21 DAY MENU to assist in preparation of a normal meal estimate. In accordance with AR 40-25 the average size/type meal are standard servings from the five food groups, with vegetables around 75g, fruit 150g, grains 500kJ, protein 100g, and dairy 500–600kJ per serve

4.1.2. Boxed Meals: A standard boxed lunch meal typically includes:

• Main Course: A sandwich or wrap (items containing minimum of 4 ounces of protein), or salads (packaged with dressing on the side) to maintain freshness and crispness.

• Side Dishes: Chips, crackers, or a pasta salad.

• Dessert: Cookies, brownies, or mini pastries.

• Beverage: Bottled water, juice, or soda.

These components can vary based on the provider and dietary preferences, but they generally reflect a balanced meal option.

4.1.3. Special Dietary Needs: Supply SGT need to inform vendors of Soldiers with special dietary accommodation. The vendor must have the capability to provide, with 48-hour notice, meals that are:

Vegetarian, Vegan, Non-Pork items, and free from common allergens such as nuts and dairy. Such meals must be individually packaged and clearly labeled to prevent cross-contamination. This requirement considers Soldier assessments, individual care plans, as well as the number, acuity, and diagnoses of the resident population within the facility.

4.1.4. Nutritional Standards for Training: In accordance with Army Regulation (AR) 40-25, Nutrition and Menu Standards for Human Performance Optimization, the vendor shall be capable of providing meals that meet the increased energy demands of service members undergoing strenuous physical training.

Upon notification from the Contracting Officer's Representative (COR), the vendor must adjust meal plans to meet the caloric requirements for Heavy Activity or Exceptionally Heavy Activity levels as defined in AR 40-25, Table B-1. This includes, but is not limited to:

• Providing proper portion sizes for entrees and side dishes.

• Ensuring availability of additional complex carbohydrates (e.g., pasta, rice, potatoes).

• Offering energy-dense, nutritious snacks between meals.

The vendor's menu planning must reflect the understanding that daily caloric needs during training periods may range from 3,700 to 4,700 kcal for males and 2,700 to 3,000 kcal for females, and meals must be scaled accordingly to prevent underconsumption and support peak physical performance.

4.2. Task 2: Food Safety and Hygiene

4.2.1. Regulatory Compliance: Contracted food vendors operating in Arizona are subject to a comprehensive set of food safety and sanitation regulations primarily governed by the Arizona Food Code, adopted by the Arizona Department of Health Services (ADHS) and codified in the Arizona Administrative Code (R9-8-101 et seq.). These regulations integrate federal guidance from the FDA Food Code while including Arizona-specific modifications. Key regulations for contracted vendors, including mobile and temporary units, are summarized below:

• 1. Licensing and Permitting: All food establishments, including contracted food vendors, must obtain a Food Facility Health Permit from the county where they operate. Mobile food vendors require a state-license issued at the county of the commissary plus annual county permits for each county they operate in. Permits are classified based on food handling complexity (Type I, II, III), affecting inspection frequency. Permits and licenses must be conspicuously displayed for public view, and vendors must maintain a written service agreement with a licensed commissary or approved servicing area.

• 2. Facility and Operation Standards: All food preparation, handling, cooking, assembly, storage, and service must occur inside approved facilities and commissaries. Mobile food vendors must maintain sanitary equipment, clean vehicle exteriors, and monitor waste disposal and potable water supply. Vendors must report to their commissary every 96 hours for cleaning, waste disposal, and food replenishment. Equipment must be easily cleanable and approved (e.g., NSF or ANSI-certified). Key documents that must be followed and should be listed here include: the current FDA Food Code, the Tri-Service Food Code (TB MED 530), and The Army Food Program (AR 30-22). Also include any applicable state and local health codes.

4.2.2. Personnel Hygiene and Training: Employee Health & Training: All personnel handling food must hold a valid Arizona Food Handler Card or equivalent from an accredited training program. Management staff must hold a Certified Food Protection Manager (CFPM) certification. Employees showing signs of illness are prohibited from handling food until cleared.

Food Handling and Sanitation:

• Food must be stored under proper temperature control:

• Cold foods ≤ 40°F; hot foods ≥ 135°F (TCS foods).

• Cross-contamination prevention includes:

• Separate storage for raw and ready-to-eat foods.

• Clearly labeled containers and FIFO management.

• Required handwashing stations must provide potable water, soap, and disposable towels always. Surfaces, utensils, and equipment must be regularly cleaned and sanitized; CIP (clean-in place) may be used when appropriate, as mandated by the regulations listed above.

References:

Arizona Administrative Code, R9-8: AZ Food Code PDF

Arizona Revised Statutes §36-1761: Mobile food vendors: Justia Link

Ariz. Admin. Code § R9-8-110: Mobile food units: Cornell Law

Legal overview: LegalClarity – Arizona Food Safety Summary

Contracted food vendors in Arizona must comply with licensing, employee certification, sanitation, inspection, food handling, temperature control, allergen labeling, and mobile unit-specific operations.

Compliance ensures public safety, reduces risk of foodborne illness, and aligns with federal and state food safety standards. Vendors are responsible for maintaining documentation, commissary agreements, and regular operational hygiene per ADHS guidelines. The vendor is required to engage an adequate number of personnel possessing the necessary competencies and skill sets to perform the duties associated with the food and nutrition service.

4.3. Menu Planning and Coordination:

All specific menu selections, delivery times, locations, and final meal quantities will be coordinated and finalized at the individual BPA call level between the contractor and the Contracting Officer Representative (COR) specified in the call order. The Master BPA does not set a rigid delivery schedule.

5.0 Deliverables and Schedule

Deliverable # Deliverable Name Due/Frequency 001 Quality Control Plan (QCP) NLT 10 days after award or changes occur, and annually 002 Mandatory Training Certificates NLT 15 days after award, NLT 10 days after a new hire or refresher training.

003 Hazard Analysis and Critical Control Points (HACCP) plan or equivalent food safety plan

NLT 10 days after award or changes occur, and annually

004 Temperature control protocols NLT 10 days after award, submitted with HACCP plan updates.

005 Proof of licenses, certifications, and food handler training.

NLT 10 days after award or renewal of each license / certification, and annually.

006 Proof of compliance with OSHA and local workplace safety regulations

NLT 1 year after award and annually.

007 Background checks and qualification certifications for staff handling food.

Prior to any employee starting work.

008 Copies of permits from local health departments or ADHS.

NLT 10 days after award and NLT 5 days after any permit renewal.

6.0 Government-Furnished Items

Unless otherwise stipulated, there shall be no expectation of facility access by the vendor, except in specific circumstances, such as on-site grilling of hamburgers. The vendor shall be responsible for the advanced preparation of meals and their subsequent delivery, or for supplying the requisite equipment to cook the food, which may include a portable kitchen or mobile food truck, among other options. It is the vendor's obligation to communicate with the FPMO when coordinating any feeding event to ascertain the availability of facilities or equipment for use. The Vendor is required to obtain authorization from the Facility Manager prior to utilizing kitchen equipment for meal preparation. If the Vendor is permitted access to a facility, they bear the responsibility for the security of all Government properties they utilize. The Vendor must ensure the facility, equipment, and supplies are secured whenever personnel are not present in the building, as well as at the end of the facility's operational hours.

7.0 Key Personnel

Identify essential positions. For this type of contract, a single point of contact is crucial.

Position Required Role & Qualifications Contracting Officer (KO) The contracting officer plays a crucial role in creating a food service master BPA for the army by ensuring that the agreement meets the necessary requirements and standards.

Contracting Officer Representative

(COR)

The COR is designated by the contracting officer to oversee the technical and administrative aspects of the contractor's performance during the contract's life cycle

Contracting Specialist (CS) The Acquisition Officer plays a crucial role in creating a food service master BPA for the Army by ensuring that the agreement is established with the schedule contractor that can provide the best value for the supply or service.

8.0 Contractor Personnel & Conduct

8.1. Contractor Identification: Contractor employees clearly identify themselves as contractor personnel to avoid any appearance of being government employees. Identification shall include:

• Wearing a visible badge displaying the employee’s name, company name, and the word “Contractor” in legible print.

• Using an official email signature block that includes the employee’s name, company name, and the designation “Contractor”.

• Verbally identifying themselves as contractor personnel during official communications when appropriate.

8.2. Post Award Conference / Progress Meetings: The contractor shall attend a post-award conference scheduled by the Contracting Officer (KO) to review contract requirements, performance expectations, and administrative procedures. The contractor shall also attend periodic progress meetings as scheduled by the KO or Contracting Officer’s Representative (COR) to address performance status, resolve issues, and coordinate upcoming requirements.

8.3. Employee Conduct and Removal: The Government reserves the right to direct the immediate removal of any contractor employee from the installation for reasons including, but not limited to:

• Misconduct or unprofessional behavior.

• Violation of security regulations or access control procedures.

• Posing a health or safety risk to personnel or operations.

Such removal will not relieve the contractor of its responsibility to meet performance requirements under the BPA. The contractor shall provide qualified replacement personnel without delay.

8.4. Combating Trafficking in Persons: The contractor shall comply with the U.S. Government’s zero-tolerance policy regarding trafficking in persons, as outlined in FAR 22.17 and FAR Clause 52.222-50. The contractor shall:

• Inform all employees of this policy and their obligations under it.

• Take appropriate action to prevent, monitor, and report any suspected violations.

• Cooperate fully with Government investigations related to trafficking in persons.

9.0 Security Requirements

9.1. Installation Access & Personnel Security: All contractor personnel requiring access to military installations shall undergo and pass background checks in accordance with applicable Department of Defense and installation security policies. Screening shall include, but is not limited to, NCIC-III criminal history checks and other adjudication standards as directed by the Installation Security Office. Access badges will only be issued upon successful completion of all required checks. The Government may require changes in contractor security processes should the Force Protection Condition (FPCON) at any installation change. The contractor shall comply with all such directives.

9.2. Mandatory Training: Contractor personnel requiring installation access shall complete all government-mandated training within 30 calendar days of their start date, or prior to unescorted access, whichever occurs first. Required courses include, at a minimum: Antiterrorism (AT) Level I Awareness Training iWATCH Army Program Awareness Operations Security (OPSEC) Awareness Additional training may be required based on mission needs or updated regulations. The contractor shall maintain training completion records and provide them to the Contracting Officer’s Representative (COR) upon request.

9.3. Vehicle Access and Operation: All contractor-owned or -operated vehicles entering the installation are subject to inspection by security personnel. Vehicles must comply with all installation traffic regulations, be properly licensed, registered, and insured, and display any required access passes.

Installation driving privileges may be suspended or revoked for violations of traffic laws, security procedures, or safety regulations.

9.4. Physical Security Facilities: When using government-provided facilities (e.g., dining facilities, kitchens, storage areas), the contractor is responsible for securing all assigned areas and equipment at the end of each work period. This includes locking doors, securing storage areas, turning off appliances, and ensuring that no unauthorized personnel remain in the facility. Any loss or damage resulting from failure to secure facilities may be subject to contractor liability.

10.0 Quality Assurance & Acceptance

10.1. Quality Assurance Surveillance Plan (QASP): The Government will monitor contractor performance in accordance with a Quality Assurance Surveillance Plan (QASP). The QASP defines the methods and frequency of surveillance to verify that services meet the performance standards outlined in the Performance Requirements Summary (PRS). Surveillance methods may include direct observation, random sampling, customer feedback, and review of contractor-provided documentation. QASP is a government tool and will not be provided to the contractor in its entirety; however, the performance standards and Acceptable Quality Levels (AQLs) are provided herein for transparency.

10.2. Performance Requirements Summary (PRS): This table outlines the key performance objectives and the minimum acceptable quality level (AQL).

Performance Objective Performance Standard Acceptable Quality Level (AQL)

Method of Surveillance

Timeliness of Delivery Meals are delivered by the time specified in the BPA call.

e.g., 98% on-time delivery

Random Monitoring / 100% Inspection of Delivery Times

Regulatory Food Safety Food prep, storage, and service comply with all regulations in Section 4.2.1. TB MED e.g., 100% compliance.

No critical violations.

Periodic Inspection / COR Observation

Correct Quantities The number of meals delivered matches the final quantity ordered.

e.g., 100% accuracy on meal counts

100% Inspection of Delivery Tickets vs.

Order

Authorized Key Personnel Presence

Contractor must maintain sufficient fully qualified personnel on-site and available during servicing periods

100% coverage of required work

COR Observation

11.0 Pricing and Delivery Fee’s

11.1. Pricing:

Instructions to Offeror: Place an amount in the "Price Per Meal" column for each meal type you intend to support under this BPA.

Meal Type Price Per Meal Breakfast Lunch Dinner Boxed Meal Holiday Meal

11.2. Delivery Fees: All costs associated with transportation, fuel, lodging, and personnel transit shall be included in the Firm-Fixed-Price (FFP) "Delivery Fee" for each respective location. The Government will not reimburse the Contractor for separate travel expenses, per diem, or mileage. A delivery is considered complete upon signature of the DD Form 250 or COR acceptance.

Instructions to Offeror: Place an amount in the "Delivery Charge" column for every city you intend to support under this BPA.

Location Delivery Charge Location Delivery Charge Phoenix Metro Valley Show Low Phoenix Florence Chandler Casa Grande Mesa Coolidge Tempe Marana Buckeye Tucson Queen Creek Stafford Prescott Douglas Flagstaff Nogales Bellemont Yuma

12.0 Organizational Conflict of Interest (OCI)

Include a standard clause requiring the contractor to immediately notify the KO of any actual or potential OCI and to submit a mitigation plan if necessary.

13.0 Contract Administration

13.1. Invoicing Procedures: The contractor shall submit all invoices for payment using the Invoicing, Receipt, Acceptance, and Property Transfer (iRAPT) system (formerly known as WAWF – Wide Area Workflow) in accordance with DFARS 252.232-7006.

• Invoices must be submitted electronically via iRAPT at https://wawf.eb.mil.

• Each invoice shall include the BPA number, BPA call number, Contract Line-Item Number (CLIN), description of services, period of performance, total amount due.

• Supporting documentation (e.g., delivery tickets, QASP inspection results, travel receipts if applicable) must be attached to iRAPT.

• The Government will review and certify invoices in iRAPT after verifying that all services meet the performance standards and Acceptable Quality Levels (AQLs) outlined in this BPA.

• Payment will be made in accordance with the Prompt Payment Act and applicable DFARS clauses.

• Contractors unfamiliar with iRAPT may contact the iRAPT Help Desk or the Contracting Officer’s

Representative (COR) for guidance.

• Training resources are available at https://wawftraining.eb.mil.

https://wawftraining.eb.mil/

14.0 Applicable Documents

14.1. Applicable Documents: List of all official regulations, standards, or manuals referenced in the SOW. Key examples for food service include:

• Armed Forces Recipe Service

• AR 30-22, The Army Food Program

• AR 40-25, Nutrition and Menu Standards

• AZ Admin Code

• AZ ARNG 21-Day Menu

• AZ Food Code

• Defense Federal Acquisition Regulation Supplement (DFARS)

• FDA Food Code

• Federal Acquisition Regulation (FAR)

• MIL-STD-3006, DoD Standard Practice Sanitation Requirements for Food Establishments

• National Restaurant Association (NRA) and ServSafe

• TB MED 530 / NAVMED P-5010-1 / AFMAN 48-147, Tri-Service Food Code

• TB MED 577, Sanitary Control and Surveillance of Field Water Supplies