RTI_PWS-Menu_MAY_JUN_2017.pdf

Performance Work Statement

(PWS)

Regional Training Institute

(RTI)

Catered Meals

1) SECTION 1

a) SUMMARY OF EXPECTATIONS

i) The Vermont Army National Guard anticipates purchasing catered meals in accordance with this Performance Work Statement. The intent is to provide quality catered meal support to the VTARNG 124th Regiment Schoolhouse (RTI), in support of students in attendance of a variety of schools. The vendor must provide timely, high quality meals cooked under commercial standards and high quality customer/student service. The majority of the training conducted at this location is based on a very structured and time sensitive setting, with some courses requiring limited training events/days that requiring a higher level of student physical activity. The VTARNG RTI menu is designed to support this training environment, and it is critical for the contractor to provide all identified menu components and condiments within the identified food service timeframes.

ii) This contract will fulfill feeding requirements for 124th Regiment (RTI) only. No other customers training at Camp Johnson will be supported by this contract.

b) REQUIREMENTS

i) The contractor shall perform food service operation, sanitation and accounting procedures in accordance with (IAW) the Army Food Program (AR 30-22, current edition at time of award), Operating Procedures for the Army Food Program (DA Pam 30-22, current edition), Occupational and Environmental Health Food Sanitation (TB MED 530, current edition) and Nutrition Standards and Education (AR 40-26, current edition) to allow for revisions to standards as agreed to between the Contracting Officer (KO) and Contractor. The aforementioned documents may be reviewed at https://www.apd.army.mil. The contractor shall conform to specified professional standards and adhere to The Army Food Program standards and ServSafe standards (National Restaurant Association).

ii) The contractor shall furnish all containers, personnel, supervision, parts, tools, materials to include plates, bowls, cups, and flatware and transportation necessary to provide all prepared meals. The Contractor will use Ability One to purchase their supplies. Contractor must provide adequate personnel to staff the serving line and replenish condiments, food trays, and beverages in a timely manner.

iii) The contractor will be self-sufficient in the ability to prepare, transport and maintain proper temperatures for all food with their own equipment. Contractors will provide enough personnel to serve each main entree in order to ensure portion control.

Government owned kitchens and equipment shall not be utilized by the contractor to prepare food. However, a location/facility on post will be provided for the vendor to serve meals.

iv) All prepared meals must be delivered and available on site in the proper warmer/cooler or serving line no later than 15 minutes before the scheduled serving time unless otherwise directed. The serving line will be open for 60 minutes. Only the COR is able to notify the vendor that all the soldiers have been feed and they may pack up early.

v) Government shall provide and execute a headcount sheet for each meal. Patrons shall sign a headcount sheet for each meal to ensure the correct quantity of personnel is served.

c) PERFORMANCE

i) The Regional Training Institute (RTI) conducts a wide range of classes throughout the year in support of the Vermont National Guard and outside organizations. A dining hall in the RTI facility may be used to serve meals.

ii) Separate feeding arrangements may be required for individual classes as the students may be in different rooms/buildings or in the field. The COR will coordinate with the contractor in advance to ensure mermites are loaded with the correct amount of meals for each class/group. Notification of separate feeding arrangements will be provided to the contractor 48 hours prior to the feeding time.

iii) On certain days, a class may be scheduled to conduct training in the field. For this particular quantity of students, government furnished mermite containers will be provided prior to required meal, the meals will be delivered to the RTI facility. The contractor will not be required to deliver this meal(s) to the field. Units training in the field will retrieve their mermites and return them to the RTI building; the vendor is not required to deliver to the field.

iv) Breakfast meals shall be served from 7:00 to 8:00 a.m. daily. Lunch meals shall be served from 12:00 a.m. to 13:00 p.m. daily. Dinner meals shall be served from 17:00 – 18:00 p.m. daily. If timeline adjustments are required, such time changes shall be approved by the Contracting Office Representative (COR) 48 hours in advance of the change. The serving line will be open for 60 minutes maximum. If a training unit is unable to attend the serving within the allotted time, those portions intended for that unit shall be transferred to mermites and held in a refrigerator on site for the unit. The government shall be responsible for retrieval and cleaning of these mermite containers.

Otherwise, the vendor shall remove all perishable leftovers.

v) Nonperishable items such as utensils, serveware, fruits, package single-serve items i.e.

cookies, crackers, may be left in the dining facility for the duration of the class.

vi) Post Award Conferences. The Vendor’s Contract Manager may be required to meet with the Contracting Officer (KO), COR and other Government personnel as deemed necessary at no additional cost to the Government. The contractor may request a meeting with the KO when necessary. Intent of meetings is to promote a common understanding of contract requirements, clarify menu requirements or other issues that may impact on contract performance.

d) OPERATIONS

i) In accordance with U.S. Army regulation TB MED 530, the food will be marked or otherwise identified to indicate a time no longer than 4 hours past the point in time when the food is removed from temperature control (i.e. packaged at 10:00 a.m., four hours past equals 2:00 p.m.).

ii) The food will be cooked and served, served if ready-to-eat, or discarded, within the 4 hours from the point in time when the food is removed from temperature control. The food in unmarked containers or packages or marked to exceed the 4 hour limit will be discarded.

iii) Based on TB MED 530, the Government estimates food preparation must occur within a 60 mile radius of Camp Johnson, Colchester VT / Ethan Allen Firing Range, Jericho, VT. This allows for transfer of food to the mermites (0.5hrs), transportation to Camp Johnson/ Ethan Allen Firing Range, Jericho, VT (1.5hrs), preparation for service (0.5hrs), and service/serving (1.5hrs).

iv) Coordinate the closure of the food service line with the COR. The COR / unit representative will periodically inform the vendor of the number of patrons signed in, when all authorized patrons have signed in for the meal service and when breakdown of the food service line may begin.

v) The VTARNG requires vendors to clean the areas and the VTARNG equipment used in the student and vendor food service areas. Students are required to buss and remove their used dining ware.

e) The Contractor Shall:

i) Ensure that if VTARNG food service tables and equipment are used for the meal services, that the equipment used is periodically cleaned if needed, and at the conclusion of the food service period. Tables and equipment used are clean and free of grease, food debris and spills.

ii) Ensure that the floor around the food service line is clean and free of food debris and spills.

iii) At the conclusion of the meal services, or as necessary, remove trash and waste related to the catered meal service. The Government will identify and provide the waste receptacles and trash bags.

iv) At conclusion of food service period, ensures that table tops and sides of tables used for student meal service are clean and free of grease, food spills and food debris

f) STANDARDS

i) Contractor shall be in compliance with all Federal, State and local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry, including TB Med 530, AR 30-22 and PAM 30-22.

ii) Vendors may not have received more than four (4) critical findings and passing score on their most recent health inspection. The government shall confirm results posted at http://healthvermont.gov/apps/restaurant_scores/RestaurantScores.aspx. Inspection records and additional documentation shall be provided, if requested. Out of state caterers must show evidence that they are licensed in their states and are maintaining sanitary standards at least equivalent to regulations established by the VT Department of Health.

iii) Government Furnished Equipment and Government Furnished Property

iv) There is limited Government capability provided in the dining hall for RTI. Currently the RTI can supply one cold bar/salad bar for the contractor’s use. The contractor is responsible for equipment, operation and cleaning of this equipment. The government can provide training on proper use and handling of the cold bar if necessary. Maintaining the cold bar shall consist of sanitizing, set-up, and clean-up for each meal. The cold bar shall remain in the dining room.

v) Government will provide mermite containers for transport of hot/cold food items as indicated under C iii. Above.

vi) Dining Room: Government will provide a dining hall. The room contains tables and chairs for diners.

g) CONTRACTING OFFICER’S REPRESENTATIVE (COR)

i) A COR shall be assigned in writing to oversee the contractor’s performance. The COR has no authority to make any commitments or changes that affect price, quality, quantity, delivery, or other terms and conditions of the contract nor in any way direct the contractor or its subcontractors to operate in conflict with the contract terms and conditions.

ii) The contractor shall designate in writing any supervisor(s) authorized to act on the contractor’s behalf during the performance of this contract. Contractor must provide the COR a written designation of the supervisor via email 48 hours prior to any change in contractor supervision. This supervisor(s) shall be present when contract employees are working.

iii) Service problems should be anticipated and resolved immediately, if at all possible.

The contractor’s supervisor will be responsible for ensuring problems are handled through the COR in a professional manner. The COR will be contacted to handle any situation that may arise regarding soldier satisfaction, complaints, discrepancies, etc.

iv) Any matter concerning a change to the scope, prices, terms or conditions of this contract shall be referred to the Contracting Officer and will not be acted upon unless specifically authorized to do so in writing by the Contracting Officer.

h) MEAL COMPOSITION

i) Contractor shall follow attached menu to provide meals offering variety, contrast in texture, flavor and color. Any variations must be submitted in advance for review and approval by the COR.

ii) Contractor shall provide:

(1) A lunch/dinner meal with one entrée, one vegetable (fresh/frozen), one starch (rice, potatoes, or pasta), gravies as applicable, salad, seasonal fresh fruit (Non-canned), and beverage.

(2) A breakfast meal with one entrée. Vendor shall provide fresh bananas with each breakfast meal in addition to any menu specified fruit(s)

(3) Tossed salad and salad condiments shall consist of at a minimum: mixed greens, (such as romaine lettuce, spinach, green leaf, and arugula); Iceberg lettuce should not be the sole lettuce in any offering. Salad includes tomatoes, cucumbers, carrots, croutons/crackers and three choices of salad dressings with one of those being low fat/fat free. The Chef salad will include the above items plus shredded hardboiled eggs, turkey, ham and cheese.

(4) Contractor will provide at least one sweetened and one unsweetened beverage, coffee and low fat milk at each meal; a large container of water is acceptable as the unsweetened option. No carbonated beverages (canned sodas or soft drinks) or bottled water will be served.

iii) Contractor shall provide all condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, etc) to complement the meal being served.

iv) Contractor shall comply with all FDA Food Code guidelines, including only purchasing food from approved vendors. A list of food suppliers must be provided upon request. No food will be purchased from a non-US company.

v) Refer to the following website for additional information:

(1) http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ ucm374275.htm

(2) http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCo de2009/

i) MENUS

124th Regiment (RTI) Menus 2015

Meal Times: Breakfast ‐‐07:00‐08:00

Lunch ‐‐‐‐‐‐ 12:00‐13:00 Dinner ‐‐‐‐‐ 17:00‐18:00

# Of Guards

Meal Dates/Meals

MENU 1

B

Scrambled Eggs ‐4 oz, or Hard Boiled Eggs‐ 2 ea, Sausage Patties ‐2 ea, Home Fries ‐4 oz, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Assorted Yogurt, 1% Milk, Chocolate Milk, Coffee, Tea

L

Stuffed Green Peppers‐ 1 half, Franconia Potatoes‐4 oz, Herbed Green Beans‐4 oz, Kidney Bean Salad‐4 oz, Carrot Cake w/ Frosting 1 sl, Chilled Peaches, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk

D

Baked Chicken‐6 oz, Wild Rice‐4 oz, Seasoned Mixed Vegetables‐4 oz, Drop Biscuit/Rolls‐2 ea, Potato Salad‐4 oz, Iced Chocolate Cake‐1 sl, Chilled Peaches, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk

MENU 2

Scrambled Eggs‐4 oz, or Hard Boiled Eggs‐2 ea, Bacon‐3 sl, Hash Browns‐4 oz, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Assorted Yogurt, 1% Milk, Chocolate Milk, Coffee, Tea

Beef Noodle Soup‐6 oz, Salisbury Steak‐4 oz, Brown gravy‐2 oz, Sautéed Mushrooms/Onions‐2 oz, Baked Potato w/Sour Cream and Butter‐1 ea, Peas‐4 oz, Cucumber and Tomatoe Salad‐4 oz, Spring Salad, Oatmeal Cookies‐2 ea, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk

Cream of Chicken Soup‐6 oz, Meatloaf‐8 oz, Mashed Potatoes‐6 oz, Calico Corn‐6 oz, Cole Slaw w/ Creamy Dressing‐4 oz, Apple Pie‐1 sl, Chilled Apricots, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk

MENU 3

Scrambled Eggs‐4 oz, or Hard Boiled Eggs‐2 ea, Sausage Patties‐2 ea, Hash Browns‐4 oz, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Cream of Broccoli Soup‐6 oz, Pepper Steak‐5 oz, Rice Pilaf‐4 oz, Peas w/ Mushrooms‐4 oz, Macaroni Salad‐4 oz, Chilled Pineapple, Apple Pie‐1 sl, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk

Tomato Soup‐6 oz, Lasagna‐8oz, Seasoned Carrots‐4 oz, Waldorf Salad‐4 oz, Cherry Crisp‐6 oz, Chilled Applesauce, Dinner Rolls, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk

MENU 4

Scrambled Eggs‐4 oz, or Hard Boiled Eggs‐2 ea, Ham Slice‐2.5 oz, Home Fries‐4 oz, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Chicken Noodle Soup‐6 oz, Cold Sandwich W/ 4 oz meat per student, Turkey, Ham, or Roast Beef, Franconia Potatoes‐4 oz, Tangy Spinach‐4 oz, Tomato Cucumber Salad‐4 oz, Apple Crunch‐4 oz, Chilled Peaches, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk, Tray of Lettuce, Sliced Tomato, Onion, Mayo, Mustard, Oil and Vinegar, Students will make own sandwiches

Minestrone Soup‐6 oz, Spaghetti w/ Meat Sauce and Grated Parmesan Cheese‐8 oz, Herbed Broccoli‐4 oz, Cottage Cheese‐4 oz, Chocolate Brownies‐1 ea, Garlic Bread‐2 sl, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk

MENU 5

Scrambled Eggs‐4 oz, or Hard Boiled Eggs‐2 ea, Creamed Beef w/ Biscuit‐4 oz, Steamed Rice‐4 oz, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Assorted Yogurt, 1% Milk, Chocolate Milk, Coffee, Tea

Vegetable Soup‐6 oz, Parmesan Fish‐4 oz, Baked Mac & Cheese‐4 oz, Harvard Beets‐4 oz, Potato Salad‐4 oz, Ice Cream Sandwich‐1 ea, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk

Bean & Bacon Soup‐6 oz, Braised Beef & Noodles‐8 oz, Pineapple Cole Slaw‐4 oz, Buttered Cauliflower‐4 oz, Peach Cobbler‐4 oz, Chilled Fruit Salad, Dinner Rolls‐2 ea, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Fruit Punch, 1% Milk, Chocolate Milk

MENU 6

Scrambled Eggs‐4 oz, or Hard Boiled Eggs‐2ea, Sausage Patties‐2 ea, Hash Browns‐4 oz, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Asian Stir fry Soup‐6 oz, Sweet & Sour Chicken‐8 oz, Steamed White Rice‐4 oz, Oriental Stir Fry Cabbage‐4 oz, Banana Coconut Pie‐1sl, Spring Salad, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Fruit Punch, 1% Milk, Chocolate Milk

Vegetable Soup‐6 oz, Chicken Cordon Bleu‐1 ea, Baked Mac & Cheese‐4 oz, Mixed Vegetables‐4 oz, Potato Salad‐4 oz, Peanut Butter Cookies‐2 ea, Chilled Peaches, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Fruit Punch, 1% Milk, Chocolate Milk

MENU 7

Scrambled Eggs‐4 oz, or Hard Boiled Eggs‐2 ea, Bacon‐3 sl, Home Fries‐4 oz, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Assorted Yogurt, 1% Milk, Chocolate Milk, Coffee, Tea

L Beef Noodle Soup‐6 oz, Meat Loaf‐6 oz, Scalloped Potatoes‐4 oz, Corn on the Cob‐1 ea, Macaroni Salad‐4 oz, Chef Salad, Pineapple Upside‐Down Cake‐1 sl, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Fruit Punch, 1% Milk, Chocolate Milk

D Cream of Chicken Soup‐6 oz, Roast Turkey‐4 oz, Mashed Potatoes‐4 oz, Turkey Gravy‐2 oz, Bread Stuffing‐4 oz, Cranberry Sauce‐3 oz, Glazed Carrots‐4 oz, Cabbage/Apple/Raisin Salad‐4 oz, Pumpkin Pie‐ 1 sl, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Fruit Punch, 1% Milk, Chocolate Milk

MENU 8

Scrambled Eggs‐4 oz, or Hard Boiled Eggs‐2 ea, Creamed Beef w/ Biscuit‐4 oz, Steamed Rice‐4 oz, Assorted Caked Doughnut, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fresh Cut Fruit Salad, Assorted Yogurt, 1% Milk, Chocolate Milk, Coffee, Tea

L Tomato Soup‐6 oz, BBQ Chicken‐6 oz, Baked Potato w/ Sour Cream‐ 1 ea, Lyonnaise Green Beans‐4 oz, Pasta Salad‐4 oz, Spring Salad, Yellow Cake w/ Frosting‐1 sl, Assorted Bread, Butter, Peanut Butter, Cream of Broccoli Soup‐6 oz, Shrimp Creole‐8 oz, Wild Rice‐4 oz, Peas/Onions‐4 oz, Cucumber & Onion Salad‐4 oz, Chocolate Chip Cookies‐2 ea, Chilled Pears, Assorted Bread, Butter, Peanut Butter, MENU 9

Scrambled Eggs‐4 oz, or Hard Boiled Eggs‐2 ea, Corned Beef Hash‐4 oz, Hash Browns‐4 oz, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Assorted Yogurt, 1% Milk, Chocolate Milk, Coffee, Tea

Cream of Mushroom Soup‐6 oz, Baked Ham‐4 oz, Rice Pilaf‐4 oz, Seasoned Mixed Vegetables‐4 oz, Three Bean Salad‐4 oz, Chocolate Brownies‐1 ea, Chef Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Fruit Punch, 1% Milk, Chocolate Milk

D Minestrone Soup‐6 oz, Salisbury Steak‐6 oz, Brown Gravy‐2 oz, Sautéed Mushrooms‐2 oz, Baked Potato w/ Sour Cream‐1 ea, Calico Corn‐4 oz, Cucumber & Onion Salad‐4 oz, Oatmeal Cookies‐2ea, Chilled Pears, Spring Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk

MENU 10

Scrambled Eggs‐4 oz, or Hard Boiled Eggs‐2 ea, Canadian Bacon‐4 oz, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Split Pea Soup‐6 oz, Creole Boneless Pork Chop‐4 oz, Potato Wedges‐4 oz, Creole Summer Squash‐4 oz, Cabbage/Apple/Raisin Salad‐4 oz, Chocolate Pie‐1 sl, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chicken Noodle Soup‐6 oz, Beef Stroganoff‐4 oz, Buttered Egg Noodles‐4 oz, Seasoned Green Beans‐4 oz, Three Bean Salad‐4 oz, Pineapple Upside Down Cake‐1 sl, Chilled Mandarin Oranges, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk

MENU 11

Scrambled Eggs‐4 oz, or Hard Boiled Eggs‐2 ea, Bacon‐3 sl, Hash Browns‐4 oz, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Assorted Yogurt, 1% Milk, Chocolate Milk, Coffee, Tea

Chicken Noodle Soup‐6 oz, Herbed Baked Chicken‐6 oz, Rice Pilaf‐4 oz, Peas w/ Onions‐4 oz, Country Style Tomato Salad‐4 oz, Ice Cream Sandwich‐1 ea, Chilled Mandarin Oranges, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, Tomato Soup‐6 oz, Hamburgers‐1 ea, Hotdogs‐1 ea, Baked Beans‐4 oz, Vegetable Stir Fry‐4 oz, Italian Pasta Salad‐4 oz, Apple Turnover‐1 ea, Chilled Applesauce, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk, Tray of Lettuce, Sliced Tomato, Onion, Mayo, Ketchup, Mustard

MENU 12

Scrambled Eggs‐4 oz, or Hard Boiled Eggs‐2 ea, Creamed Beef‐4 oz, Steamed Rice‐4 oz, Assorted Danish‐1 ea, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fresh Cut Fruit Salad, Assorted Yogurt, 1% Milk, Chocolate Milk, Coffee, Tea

Bean & Bacon Soup‐6 oz, Cold Sandwich W/ 4 oz meat per student, Turkey, Ham, or Roast Beef , Lyonnaise Wax Beans‐8 oz, German Cole Slaw‐4 oz, Peanut Butter Cookies‐2 ea, Chefs Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk, Tray of Lettuce, Sliced Tomato, Onion, Mayo, Mustard, Oil and Vinegar, Students will make own sandwiches

Cream of Potato Soup‐6 oz, Steak Ranchero‐4 oz, Steamed Rice‐4 oz, Seasoned Mixed Vegetables‐4 oz, Cottage Cheese‐4 oz, Cherry Pie‐1 sl, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk

MENU 13

Scrambled Eggs‐4 oz, or Hard Boiled Eggs‐2 ea, Sausage Patties‐ 2 ea, Cottage Fried Potatoes‐4 oz, Assorted Danish‐1 ea, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fresh Cut Fruit Salad, Assorted Yogurt, 1% Milk, Chocolate Milk, Coffee, Tea

Cream of Chicken Soup‐6 oz, Spaghetti w/ Meat Sauce‐8 oz, Seasoned Steamed Asparagus‐4 oz, Cucumber & Onion Salad‐4 oz, Yellow Cake w/ Chocolate Frosting‐1 sl, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, Vegetable Beef Soup‐6 oz, Grilled Steak‐8 oz, Sautéed Mushrooms & Onions‐2 oz, Baked Potato w/ Sour Cream‐1 ea, Cauliflower Polonaise‐6 oz, Pineapple Cole Slaw‐4 oz, Berry Shortcake w/ Whipped Topping‐6 oz, Chilled Peaches, Dinner Rolls, Tossed Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk, Steak Knives, Steak Sauce

MENU 14

Scrambled Eggs‐4 oz, or Hard Boiled Eggs‐2 oz, Ham Slices‐4 oz, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Chili Conquistador‐4 oz, Corn on the Cob‐1 ea, Potato Salad‐4 oz, Oatmeal Raisin Cookies‐2 ea, Chefs Salad, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Cream of Mushroom Soup‐6 oz, Swedish Meatballs‐4 oz, Steamed Noodles‐4 oz, Seasoned Peas & Carrots‐4 oz, Chocolate Brownies‐ 1ea, Chilled Apricots, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 1% Milk, Chocolate Milk

RTI

Bag Lunch Menus

Meal Times: Lunch – 12:00‐1:00pm

# Of Students

Meal/ Time

Dates/Meals

Bag Meal 1

4 oz Turkey Sandwich on Hard Roll, Lettuce, Tomato,2 oz Cheese, Bag Potato Chip‐1oz, Gatorade‐20oz, Fresh Fruit‐1pc, Individually Wrapped Dessert‐1ea, 4oz Carrot or Celery sticks Mustard Packet, Mayonnaise Packet

Bag Meal 2

4 oz Ham Sandwich on Hard Roll, Lettuce, Tomato, 2 oz Cheese, Bag Potato Chip‐1oz, Gatorade‐20oz, Fresh Fruit‐1pc, Individually Wrapped Dessert‐1ea, 4oz Carrot or Celery sticks Mustard Packet, Mayonnaise Packet

Bag Meal 3

4 oz Roast Beef Sandwich on Hard Roll, Lettuce, Tomato,2 oz Cheese, Bag Potato Chip‐1oz, Gatorade‐20oz, Fresh Fruit‐1pc, Individually Wrapped Dessert‐1ea, 4oz Carrot or Celery sticks Mustard Packet, Mayonnaise Packet

Bag Lunches are required for Squad Designated Marksman Course (SDM) for lunch meal from 23May2017 to 3 June2017 conducted at Camp Ethan Allen Training Site (CEATS), Jericho, VT. These Bag Lunches are delivered with the breakfast meal each morning at the Cram Dining Facility to the SDM instructors.

j) MENU STANDARDS

i) All items being served on the posted menu will be (a) available to the last diner thru the line as was available to the first person thru the line and (b) be of high quality and delicious to the taste. In addition, the following guidelines must be adhered to when preparing the meals:

ii) No item shall be deep fat fried or cooked in oil.

iii) Only lean ground beef (fat content not to exceed 10%) and ground turkey (fat content not to exceed 15%) with no fillers or extenders will be used in recipes.

iv) All sliced bread must be whole grain/whole wheat type (white with whole grains or whole wheat with at least 2.5 g fiber per serving).

v) Sandwiches shall be transported with fillings/meat separate and assembled at the serving line.

vi) Beverages (other than milk and breakfast juices) may be served from large serving size containers such as 1 gallon jugs, etc.

vii) If yogurt is served it must be low fat (less than 3 g of fat per serving) individual yogurt (at least 4 oz but no more than 8 oz) or bulk low fat (less than 3 g of fat per serving) yogurts.

viii) Condiments/Toppings: Offer condiments in portion control containers, bag, in a box pump, or bottles. At a minimum, these condiments/toppings listed below should be provided. Other condiments may be offered to complement menu items such as steak sauce, salsa, trail mix and tartar sauce.

ix) Butter, and/or Tran’s fat free margarine spread

x) Sugar and Artificial sweetener

xi) Salt and Pepper - salt and pepper shakers are permitted on the tables

xii) Catsup, hot sauce, mayonnaise, mustard, relish

xiii) Jams or Jelly - offer one fruit spread or low sugar jelly/jam

xiv) Two or more spreads if required (e.g. low fat cream cheeses, honey)

xv) Peanut butter

k) INGREDIENTS

i) Contractor shall comply with all FDA Food Code guidelines including only purchasing food items from approved vendors. A list of food sources must be provided upon request.

l) MEAL SERVING

i) The contractor shall prepare and handle all food in strict adherence to food safety precautions as recommended by the state of Vermont and guidelines published by the U.S. Department of Agriculture (USDA) available at:

http://www.fsis.usda.gov/wps/portal/fsis/topics.

ii) The contractor shall prepare entrees to the greatest extent possible on the day it is to be served. Preparation methods will follow nutritional practices to insure nutrient, textural and flavor characteristics of the food are maintained.

iii) If the vendor chooses to prepare meals in a mobile kitchen unit the vendor shall still serve meals in the dining hall using appropriate heating and cooling dishes. The students will not leave the building to get their meal(s).

iv) The mobile unit shall be held to the same standards of cleanliness and requirements for inspection as a standard facility. The unit must be fully self-contained as the government will not provide utilities etc to support or generate the mobile kitchen.

v) Ensure that foods are served at the applicable temperature, based on the industry standard. Hot food will be served above 140 degrees and cold food will be below 40 degrees.

vi) Contractor will maintain a temperature log to indicate temperatures after preparation, prior to serving, and during service, prior to serving the COR may check the temperature.

The COR shall have access to this log at any time upon request.

vii) The quality of the food served shall be equivalent to commercially available prepared meals. The Contractor is responsible for serving and portion control in accordance with portion sizes as referenced in the VT RTI menus and allowing second servings if extra remains and all patrons have received an initial serving.

viii) Failure to maintain a sanitary requirements or failing to provide food fit for human consumption shall be grounds for termination under the Default Clause of the contract.

m) CONTRACTOR EMPLOYEES

i) All persons employed for the performance of work under this contract by the Contractor are not considered employees of the government. Contractor is responsible for all actions of its employees and/or subcontractors.

ii) All supervisory staff shall be ServSafe qualified. Certificates must be provided to the Contracting Officer at the Contracting Officers request. All other employees involved in the execution of this requirement shall have a minimum of one hour training by a ServSafe certified instructor to review aspects of food sanitation to ensure compliance with safety, food handling, cleaning etc.

iii) Personal Hygiene – the Contractor shall ensure its contract employees meet the following sanitation requirements:

iv) Hands are washed upon reporting for work, immediately after visiting a lavatory, after smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items.

v) Gloves are worn at all times when handling food.

vi) Wristwatches, bracelets, earrings and rings are removed before and during duty hours.

Plain wedding rings are allowed.

vii) Fingernails are cut short so as to not extend beyond the end of the fingers and are kept clean.

viii) No smoking, or use of tobacco in any form, except during break periods in designated areas is permissible.

ix) No food items/beverages are consumed in any form while on the serving line or in any food prep areas.

x) Facial hair is trimmed to one (1) inch or less. Hair net’s for beards must be worn.

xi) Acceptable head covers (hats, caps, and hairnets) are worn to prevent loose hair from falling into food or onto food contact surfaces in accordance with prevailing health codes.

xii) Appropriate clothing must be well-fitted, laundered and repaired. Contractor may furnish uniform clothing (at no cost to the Government). A general neat and clean appearance is a requirement that will be enforced by the contractor.

xiii) Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. Open-toe shoes, sleeveless blouses or shirts are not allowed.

xiv) Use of cell phones/pagers etc is not allowed while on the serving line.

xv) The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor from further work. Removal of employee(s) for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

xvi) Contract personnel shall not loiter in any working or patron area. Upon satisfactory completion of their assigned shift and after being released by their shift supervisor, employees shall promptly depart from the area

2) SECTION 2

a) ORDERING/INVOICING PAYMENT PROCESSES

i) Only the Contracting Officer may increase / decrease the number of meals ordered via written approval.

ii) If shorter than 48 hours’ notice of cancellation of meals or reduction in ordered quantities causes the vendor to incur otherwise non-billable costs for perishable food, the vendor shall be reimbursed for those food costs provided the food has no alternative business use and is itemized and approved by the contracting officer for reimbursement.

iii) Meal pricing must be inclusive of all costs. Gratuity is prohibited.

iv) The contractor shall take all necessary measures to ensure the projected meal count for servings is met. Any shortages identified in servings will be multiplied by the number of soldiers not fed; that amount will be deducted from the payment.

v) The government reserves the right to increase quantities of meals purchased during the period of performance by 15%. If this increase is required, a modification will be generated by the contracting officer. The vendor shall not perform any work above the stated quantities authorized by the contracting officer.

vi) Vendor to register for and submit an electronic invoice via Wide Area Work Flow (WAWF) for the services provided.

b) SECURITY AND ACCESS TO SITE

i) Work performed under this statement of work is UNCLASSIFIED. The Contractor shall comply with all applicable Department of Defense (DoD) security regulations and procedures. The Contractor shall coordinate all issues dealing with access to Government buildings, facilities, or property with the COR.

ii) Contractor will ensure the physical security of food and beverages from the point of purchase to the point of receipt on Camp Johnson / Ethan Allen Firing Range.

iii) Vehicle operators must possess and present a valid state issued driver’s license to gain access and operate a vehicle on to Camp Johnson or the Ethan Allen Training Site.

Vehicle operators must maintain appropriate levels of insurance coverage in accordance with their state licensing agency.

iv) Personnel accompanying vehicle operators must possess and provide valid state or federal government issued identification containing photograph to gain access to facilities.

v) The contractor is prohibited from possessing weapons, firearms or ammunition, on themselves, or within their contractor-owned or privately-owned vehicle while on post.

vi) The contractor must understand that any operations on Government properties are fully inspectable (on a no-notice basis) by law enforcement agencies, to include post and outside security and safety agencies

vii) Special Security Requirements

(1) AT Level I training. All contractor employees, including subcontractor employees, requiring access to a VTARNG controlled installation, facility, or area shall complete AT Level I Awareness Training within 30 calendar days after contract start date or effective date of incorporation of this requirement into the contract, whichever applies. The contractor shall submit certificates of completion for each affected contract employee and subcontract employee to the COR (or to the contracting officer, if a COR is not assigned) within 30 calendar days after completion of the training by all employees and subcontractor personnel. This is an annual training requirement. AT Level I training is available at https://jkodirect.jten.mil/Atlas2/faces/page/login/Login.seam. Instructions for requesting Non-DOD access is provided in the figure below. Questions on completing this access form can be directed to MSG Brian K. Huyler at 802-338-3882

(2) Access and general protection policy and procedures. All contractor employees, including subcontractor employees, requiring access to an Army or VTARNG controlled installation, facility, or area shall comply with applicable security policies and procedures (provided by the government representative). This includes policies pertaining to the use or prohibition of electronic recorders, devices, cameras, etc. If the Contractor is required to take photographs or videos on a Government Installation, the Contractor must obtain written permission from the Senior Commander. The contractor shall also provide all information required for background checks to meet installation and facility access requirements to be completed by the state Physical Security Manager, Director of Emergency Services, or Security Office. The contractor workforce must comply with all personal identity verification requirements as directed by DoD, HQDA, NGB, VTARNG and/or local policy. In addition to the changes otherwise authorized by the changes clause of this contract, should Force Protection Condition (FPCON) at any individual facility or installation change, the government may require changes in contractor security matters or processes.

(3) iWATCH training. The Vendor and all associated sub-contractors shall brief all employees on the local iWATCH program (training standards provided by the requiring activity ATO). This locally developed training will be used to inform employees of the types of behavior to watch for and instruct employees to report suspicious activity to the COR or the designated security office. Training shall be completed within 30 calendar days of contract award and within 30 calendar days of new employees' commencing performance with the results reported to the COR no later than 30 days after contract award and new employees' commencing performance. This is a one time training requirement for each employee. This training is available at http://mdwhome.mdw.army.mil/iwatch

(4) Requirement for OPSEC training. Per AR 530-1, Operations Security, new contract employees must complete OPSEC Level I training within 30 calendar days of reporting for duty. All contract employees must complete annual OPSEC Awareness Training. This training is available at http://cdsetrain.dtic.mil/opsec/

(5) VCIC, NCIC and terrorist threat data base screening required. All contractor employees, including subcontractor employees, who are not in possession of a current Common Access Card (CAC) will be vetted by the local security office to determine fitness and eligibility for access IAW DTM 09-012, paragraph 2.b (4) may include but not limited to a Vermont Criminal Information Center (VCIC), National Criminal Information Check (NCIC) and National Terrorist Screening Database (NTSDB). The Vendor will ensure that the government has sufficient biographical information to conduct said screening including, but not limited to the person's name, date of birth, and social security number. VCIC check will be conducted by the contractor with results forwarded to the VTARNG security office; NCIC and NTSDB will be conducted by the VTARNG security office as required. Documentation of risk assessment will be recorded and reported as Access Approved/Access Denied.

Negative findings will be destroyed within 60 days of risk assessment. Appeals of denial of access due to negative risk assessment may be made through VTARNG State Physical Security Manager for additional review.

(6) Pre-screen applicants using E-Verify Program. The Vendor must pre-screen applicants using the E-verify Program (http://www.dhs.gov/E-Verify) website to meet the established employment eligibility requirements. The vendor must ensure that the applicant has two valid forms of government issued identification. An initial list of applicants must be provided to the COR later than 7 business days after the initial contract award to start the CI-focused security screening process.

(7) Vendor responsible for ensuring security documentation is completed by applicants. The Vendor must facilitate the security screening process for CRPs (US/non-US citizens who do not require a security clearance and/or access to classified information) by ensuring the applicants complete the required security documentation (Privacy Act Advisement, SF 85P, Fingerprint Cards, OFI Form 86C Special Agency Check (SAC), Intelligence Security Questionnaire, and a National Intelligence Agency Spreadsheet). The Vendor is responsible for translation services required for non-English speaking / writing applicants for assistance in completing the security screening packets.

A blank security CI-screening packet will be provided to the Vendor by the Contracting Office upon request. For Linguist support, the Vendor must acquire a PSI-CoE PSIP account to submit the required background investigations.

(8) Vendors must provide completed packets at least 30 days after hire. The Vendor must provide completed security screening packets in a sealed envelope/box to the VTARNG security office for access approval no later than 30 days after hiring.

(9) COR notification to the Vendor. The COR will notify the Vendor of the access determination for each applicant after the CI- focused screenings are complete. The Vendor must provide a final list of vetted/approved applicants to the COR at least 7 business days prior to the start of the training/exercise event to ensure that the Installation Security Office is notified in advance.

viii) The contractor will complete the following memorandum for each employee that is working for the contractor on the contract. The contractor will provide all completed packets for employees to the COR no later than 15 days prior to the start of contract work.

VENDOR LETTERHEAD

ADDRESS, TEL NO

ADD DATE

SUBJECT: SPECIAL SECURITY REQUIREMENTS for working on a Vermont National Guard Facility

______(Initial) I understand “All contractor employees, including subcontractor employees, requiring access to an Army or VTARNG controlled installation, facility, or area shall comply with applicable security policies and procedures (provided by the government representative). This includes policies pertaining to the use or prohibition of electronic recorders, devices, cameras, etc. If the Contractor is required to take photographs or videos on a Government Installation, the Contractor must obtain written permission from the Senior Commander. The contractor shall also provide all information required for background checks to meet installation and facility access requirements to be completed by the state Physical Security Manager, Director of Emergency Services, or Security Office. The contractor workforce must comply with all personal identity verification requirements as directed by DoD, HQDA, NGB, VTARNG and/or local policy. In addition to the changes otherwise authorized by the changes clause of this contract, should Force Protection Condition (FPCON) at any individual facility or installation change, the government may require changes in contractor security matters or processes.”

____(Initial) I certify I have conducted the online Antiterrorism training at website https://jkodirect.jten.mil/Atlas2/faces/page/login/Login.seam and am familiar with the standards Antiterrorism. Antiterrorism certification is attached.

____(Initial) I certify I have viewed the iWatch website http://mdwhome.mdw.army.mil/iwatch and am familiar with the standards of reporting suspicious activity.

____(Initial) I certify I have conducted the online OPSEC training at website http://cdsetrain.dtic.mil/opsec/ and am familiar with the standards Operations Security. Opsec certification is attached.

____(Initial) I authorize a Vermont Criminal Records check. It has been conducted within the last 30 days, and findings are attached. (This check may be conducted via https://secure.vermont.gov/DPS/criminalrecords/ or by mail as directed by the website. Cost is $30.00 per request) ____(Initial) My employer has determined my eligiblity to work in the United States. Confirmation of findings conducted through https://www.uscis.gov/e-verify is attached.

____(Initial) I understand that this Special Security Requirements package will be submitted to the Vermont State Physical Security Manager, Camp Johnson, 789 Vermont National Guard Road, Colchester 05446 for review. If my findings are determined to be a risk to VTARNG, I understand I may be barred from working at VTARNG facilities. If I am barred, I may appeal through the State Physical Security Manager.

______(Initial) I understand my security packet may remain on file for up to three years, but certain certifications and checks may be required to be renewed annually.

Contract Name/ Description:___________________________________________________________

Signature of Employee:______________________________________ Date:____________________ Printed Name of employee:___________________ Attached:

AT1 Training Certification OPSEC certification eVerify Statement Vermont Criminal Records Check

c) QUALITY CONTROL

i) The services to be performed by the Contractor during the period of this requirement, at all times and places are subject to review by the Contracting Officer, the COR and/or other authorized Government representative(s).

ii) The government shall monitor the contractor’s performance under this requirement using the following procedures:

(1) The Contracting Officer's Representative (COR) is the authorized individual who will perform assessments of the Contractor's performance. COR may inspect the mermites and/or serving line for compliance with contract terms and governing regulations. The assessment/inspection will be based on the Quality Assurance Surveillance Plan (QASP) provided. The COR will utilize relevant food service forms found in AR 30-22, TB MED 530, etc. to assist with evaluation and documentation of inspections and subsequent results.

(2) The Contractor’s performance will be evaluated at least once during contract performance. For those tasks listed on the QASP, the COR will follow the methods of surveillance specified. The COR will record all surveillance observations.

When an observation indicates other than a “GREEN” rating, the COR will require the Contract Manager or representative to initial the observation. The initialing of the observation does not constitute concurrence with the observation; only acknowledging that they have been made aware of the defective performance.

(3) The COR will inform the contract manager in person when discrepancies occur and will request immediate corrective action. The COR will make a notation of the discrepancy on the assessment checklist with the date and time the discrepancy was noted. The Contractor supervisor (or authorized representative) will initial the entry on the checklist as indication the discrepancy was discussed with the COR. Any of the equipment and/or areas not up to cleanliness standards will be corrected on the spot. If any of the services performed do not conform to established requirements, the Government may require the Contractor to perform the services again in conformity with contract requirements at no additional cost. When the defects in the services cannot be corrected by re-performance, the Government may (1) require the Contractor to take necessary action to ensure future performance conforms to contract requirements; or (2) reduce any fee payable under the contract to reflect the reduced value of the services performed (FAR 52.246.5(d)). If the Contractor fails to promptly perform the services again or take the action necessary to ensure future performance conforms to contract requirements, the government shall: (1) reduce any fee payable by an amount that is equitable under the circumstances, and/or (2) Terminate the contract for default (FAR 52.246.5(e)).

(4) The COR is required to submit completed QASPs and any other supporting documentation generated during contract performance to the Contracting Officer within five workdays of contract completion.

(5) Other Observers: Military Public Health, Inspector General, and other authorized government personnel shall be permitted to observe operations as necessary. Either the COR or the KO will notify the individual by name. These operations include, but are not limited to, food preparations at the contractor’s facility and transportation from the contractor’s facility to the feeding site. Public Health personnel must be allowed to conduct sanitary inspections in accordance with current FDA code guidelines.

3) SECTION 3

a) CONTRACTING OFFICER’S REPRESENTATIVE.

i) A Contracting Officer’s Representative will be appointed after contract award to oversee the contractor’s performance. The COR is not authorized to make any changes affecting price, quality, quantity, delivery or any other term or condition of the contract.

b) SERVICE CONTRACT ACT:

i) This contract is covered by the Service Contract Act of 1965 as amended (41 U.S.C.

351, et seq.). The contractor shall pay its employees at least the wages and fringe benefits found by the Department of Labor to prevail in the locality or, in the absence of a wage determination, the minimum wage set forth in the Fair Labor Standards Act. Refer to the attached Service Contract Act wage determinations (Attachment E) and Federal Acquisition Regulation Part 22, Subpart 22.10 -- Service Contract Act of 1965, as Amended for additional information (http://farsite.hill.af.mil/VFFARa.HTM).

c) STANDARD OF CONDUCT AT GOVERNMENT INSTALLATIONS.

i) The contractor shall be responsible for maintaining satisfactory standards of employee competency, conduct, appearance and integrity and shall be responsible for taking such disciplinary action with respect to his employees as may be necessary.

d) SAFETY AND ACCIDENT PREVENTION.

i) In performing work under this requirement on a Government installation, the contractor shall:

(1) Conform to the specific safety regulations established by this contract.

(2) Comply with the safety regulations of the Government installation that concern related activities not directly addressed in this contract.

(3) Take all reasonable steps and precautions to prevent accidents and preserve the life and health of contractor and Government personnel performing or in any way coming in contact with the performance of this contract.

(4) Take such additional immediate precautions as the Contracting officer may reasonably require for safety and accident prevention purposes.

ii) The Contracting Officer may, by written order, direct additional safety and accident standards as may be required in the performance of this contract and any adjustments…