NS26_1-201ST FA_July-August-AT_ FY26 SOW_Revised 7-14-2026.pdf

Menu Guidelines for Breakfast and Dinner Meal Plan 23July-31July, 1August-3August, 12-14 August for 1-201st FA

1. General: The 1-201st FA has a requirement to prepare and serve personnel Breakfast and Dinner.

Meals will be served to the 1-201st FA BN in building 540MA located on Camp Grayling, MI.

Required dates are 23- 31 July, 1-3August, 12-14 August 2026. Meals will be support of Annual Training (AT).

2. Purpose: The Contractor shall be responsible for providing all subsistence, paper goods and labor required to accomplish meal preparation and service in accordance with this Statement of Work while maintaining a safe, clean, and healthy environment.

3. Services Requirement: Provide personnel to prepare and serve meals in accordance with this Statement of Work and applicable industry and service-related regulations.

4. Contractor Responsibility:

a. Contracted personnel are responsible for providing all subsistence and labor required to accomplish meal preparation in accordance with this Statement of Work utilizing military food planning documents, Army Recipe Cards (TM 10-412), TB MED 530 and Government food preparation. Contracted personnel will prepare and serve meals at the designated site to Soldiers daily based on the provided schedule.

b. All meals or menu items must be prepared in accordance with Army Recipe Cards, TM 10-412, maintained at the proper temperatures to prevent food borne illness, during preparation, cooking, serving and during storage (TB MED 530). The Contractor shall use fresh ingredients. No leftovers are to be used or served.

c. There will not be facilities available or provided for food preparation throughout duration of contract unless prior approval is made through Camp Grayling. Each meal must be transported from vendor’s preparation site to designated building or serve out of the vendor’s food truck. Vendors will provide well insulated plastic and/or metal containers for transporting hot food to drop-off location.

d. Contracted personnel will designate in writing a Working Supervisor and alternate who will be responsible for managing the food service for this period. The minimum qualifications for this individual require two years of experience working in a large facility; caterer style, multi-entrée menu service; was providing complete meal service.

In addition, manager(s) shall maintain a current (within four years of issue) food sanitation certificate through an accredited program, preferably the NRAEF Serv-Safe Certification. The manager is required to display some type of Identification/Name Tag that confirms his/her position to others.

e. Approved menu is at the end of the SOW. Alternative menu options must be preapproved by

. Menu days approved for substitution must be of equal value and portions.

f. The scheduled mealtimes are listed in paragraph g. Under unique circumstances, there is the possibility of extending the mealtime by one hour in either direction to compensate for emergencies or contingencies that might occur. The serving line will be set and ready for serving 15 minutes prior to the start of the serving period. The working supervisor will be given notice of any circumstances that might impact scheduling as soon as it becomes available to the COR. The vendor will need to allow for the appropriate amount of preparatory and clean up time before and after each meal.

g. Meal periods are daily with the first meal being dinner 23 July to breakfast 3 August, there will be a break between meal periods. The last meal period will be Dinner starting 12 August ending with breakfast 14 August 2026. unless specified differently below the following serving hours will be:

Breakfast 0630-0800 hrs. (6:30 – 8:00 A.M.)

Dinner 1700-1900 hrs. (5:00 – 7:00 P.M.)

i. Breakfast meal on 14 August 2026 will be a boxed meal, individually boxed with condiments and drink.

h. The changes to the number of meals or locations of service will be routed through the contracting office and to the vendor.

i. Contracted personnel will ensure that each employee has food handler training.

j. Both male and female personnel will wear a clean “Cooks Uniform” which includes long trousers, dress or pantsuits, and close toed safety shoes. No shorts will be allowed.

Head covers are required and will be worn by all personnel. All personnel with hair length more than two inches in length must wear a hair net.

k. Each person must remove wrist watches, bracelets, and rings (except one smooth wedding band) before starting work to insure sanitation and safety.

l. The use of alcoholic beverages and drugs while on duty is strictly forbidden. Any violation shall be cause of an immediate order for removal of the offender(s) by the contractor from further work. Smoking, vaping, or the use of any tobacco products are to be used in authorized areas only, not within 50 feet of the area where food is being served or consumed.

m. The Contractor shall supply the appropriate individual packets of condiments for each meal such as but not limited to salt, pepper, ketchup, hot sauce, mustard, mayonnaise, jelly, butter and single serving salad dressing.

n. The Contractor shall be able to provide a “to-go” style meal for up to 50% of the requested meals. The “to-go” meals will be placed in insulated food containers and able to maintain temperature of 140 degrees, to be sent and served at an alternate location.

The Contractor shall supply all disposable service items such as but not limited to five compartment paper trays measuring 8 ½” by 12 ½” or 3 compartment clamshell take out containers, 10 oz. cups, forks, spoons, knives, and napkins.

o. Set up and clean up shall be completed by the contractor. Food service lines will be maintained by the contractor ensuring appropriate portion sizes are being served. Food on serving lines shall be covered until the serving line opens. Contractor shall clean spills on serving line equipment within 2 minutes of occurrence. The Contractor shall protect open food and beverages placed on display against patron and other source contamination. The Contractor shall use separate serving utensils for each item served.

The Contractor shall progressively prepare items to insure freshness and optimum flavor, color, texture, and nutritive value. Contractor shall ensure proper sealing of each food container to prevent seepage during transportation and proper containment of heat; as well as mark the time in hours by which meal was emplaced in container. The Contractor shall replenish menu items throughout scheduled serving hours.

p. Access and general protection/security policy and procedures. This standard language is for contractor employees with an area of performance within Army controlled installation, facility, or area. Contractor and all associated sub-contractors’ employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services or Security Office. Contractor workforce must comply with all personal identity verification requirements (FAR clause 52.204-9, Personal Identity Verification of Contractor Personnel) as directed by DOD, HQDA and/or local policy. In addition to the changes otherwise authorized by the changes clause of this contract, should the Force Protection Condition (FPCON) at any individual facility or installation change, the Government may require changes in contractor security matters or processes.

q. For contractors that do not require CAC but require access to a DoD facility or installation. Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification Index (NCIC-III) and Terrorist Screening Database (TSDB) (Army Directive 2014-05/AR 190-13), applicable installation, facility and area commander installation/facility access and local security policies and procedures (provided by government representative), or, at OCONUS locations, in accordance with status of forces agreements and other theater regulations.

r. Contract employees require OPSEC Training. Per AR 530-1, Operations Security, the contractor employees must complete Level I OPSEC Awareness training. New employees must be trained within 30 calendar days of the reporting for duty and annually thereafter.

s. AT Level I training. This standard language is for contractor employees with an area of performance within an Army controlled installation, facility or area. All contractor employees, including subcontractor employees, requiring access Army installations, facilities and controlled access areas shall complete AT Level I Awareness training within calendar days after contract start date or effective date of incorporation of this requirement into the contract, whichever is applicable. The contractor shall submit certificates of completion for each affected contractor employee and subcontractor employee, to the COR or to the contracting officer, if a COR is not assigned, within calendar days after completion of training by all employees and subcontractor personnel. AT level I Awareness training is available at the following website: http://jko.jten.mil.

5. QUALITY OF INGREDIENTS. The following minimum dining specifications for quality are established and shall be maintained by the Contractor:

Beef and Veal, USDA Choice

Pork and Lamb, USDA #1

Poultry, USDA Grade “A”

Eggs and Dairy Products, USDA Grade “A”

Frozen Foods, USDA Grade “A” Fancy

Fresh Produce, USDA #1 Quality

Canned Goods, USDA Grade “A” Fancy

Ground Beef, USDA utility with fat content between 18 and 20 percent

Texture vegetable soy products (No foods containing textured vegetable soy, or any other extenders shall be used in any amount in any food item for dietary services)

6. OTHER INGREDIENTS. For ingredients not listed above, the quality standards outlined in the Defense Logistics Agency (DLA) Federal Supply Catalog Stock List for Subsistence shall be the minimum quality standards. This catalog is available online at www.dscp.dla.mil.

7. Seasoning, Cooking and Portion Sizes shall be IAW TM 10-412.

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

8. A catered meal is defined as “a meal prepared in a commercial establishment for consumption there or delivered to a specific location for consumption or prepared at the consumption site using caterer’s portable equipment and subsistence supplies”. There is no authority for a caterer to use Government-furnished equipment or facilities to prepare catered meals unless coordinated and approved through Camp Grayling facilities manager.

9. Approved menu and headcount per day. Any changes to the menu must be submitted for approval.

23-Jul-26 24-Jul-26

BREAKFAST DINNER BREAKFAST DINNER

0 10 10 10

LASAGNA ASST DRY CEREAL BBQ PORK CHOP

BROCCOLI

BISCUIT & SAUSAGE

GRAVY GREEN BEANS

PARMESAN

CHEESE

SCRAMBLED EGGS SCALLOPED

POTATOES

SALAD BAR

W/ASST DRESSING

BACON SALAD BAR W/ASST

DRESSING

GARLIC

BREADSTICKS

ASST FRUIT DINNER ROLLS

SWEET ICED

TEA/FLAVORED

DRINK

TOAST W/ BUTTER &

JELLY

SWEET ICED

TEA/LEMONADE

DESSERT

COFFEE/ORANGE

JUICE/MILK ASST PIES

25-Jul-26 26-Jul-26

10 10 10 10

ASST DRY CEREAL BAKED CHICKEN ASST DRY CEREAL FRIED CHICKEN

BAKED OATMEAL MIXED VEGGIES

BISCUIT & SAUSAGE

GRAVY

MASHED

POTATOES

FRIED EGGS MASHED

POTATOES

SCRAMBLED EGGS CORN

SAUSAGE LINKS SALAD BAR W/ASST

DRESSING

BACON MAC & CHEESE

BITES

ASST FRUIT DINNER ROLLS

ASST FRUIT SALAD BAR

W/ASST DRESSING

31-JUL-26

BREAKFAST DINNER

375 375

ASST DRY CEREAL ROAST TURKEY W/CORN

BREAD DRESSING

HASHBROWNS MASHED POTATOES

W/GRAVY

SCRAMBLED EGGS GREEN BEANS

BACON SALAD BAR W/ASST

DRESSING

ASST FRUIT DINNER ROLLS

TOAST W/ BUTTER & JELLY SWEET ICED

TEA/LEMONADE

JUICE/MILK DESSERT

1-Aug-26 2-Aug-26

375 375 375 375

ASST DRY CEREAL BBQ PULLED PORK

W/BUN

ASST DRY CEREAL FRIED CHICKEN

HASHBROWNS SEASONED VEGGIES BAKED OATMEAL MASHED POTATOES

SCRAMBLED EGGS CUBED POTATOE FRIED EGGS CORN

BACON SALAD BAR W/ASST

DRESSING

SAUSAGE LINKS MAC & CHEESE BITES

ASST FRUIT DINNER ROLLS ASST FRUIT SALAD BAR W/ASST DRESSING

TOAST W/ BUTTER &

JELLY

SWEET ICED

TEA/LEMONADE

TOAST W/ BUTTER & JELLY DINNER ROLLS

JUICE/MILK DESSERT

COFFEE/JUICE/MILK SWEET ICED TEA/FLAVORED

DRINK

DESSERT

3-Aug-26

BREAKFAST DINNER

375 0

ASST DRY CEREAL

BISCUIT & SAUSAGE GRAVY

SCRAMBLED EGGS

BACON