W912LP-18-Q-6000_ATTACHMENT_1.pdf

CATERED MEAL

REQUIREMENTS STATEMENT

PR # 11145154

1. GENERAL. The Iowa Army National Guard (IA ARNG) has a requirement for catered meals to be delivered on various dates and at various locations, in support of IA ARNG training events. Catering contractors shall provide catered meals in accordance with the following minimum requirements.

2. SERVING LINE SET-UP. All catered meals shall be set up in buffet-style serving lines. The catering contractor shall set up a serving line to accommodate the headcount and meal period designated. Typically only one (1) serving line is required. However, in cases of unusually large headcount, two (2) serving lines may be requested.

Contractor shall have serving line(s) set up in the designated location and be ready to serve by the beginning of the specified meal times. The location will typically be available for caterer to set up approximately 30 minutes prior to meal time. Contractor shall ensure food on the serving line is replenished throughout the meal period.

Contractor shall ensure the serving line is maintained in a clean and sanitary condition throughout the meal period, and is responsible for cleaning the serving line at the conclusion of the meal period. The Government is responsible for the set-up and tear-down of the dining area, and for cleaning the dining area.

3. GOVERNMENT FURNISHED EQUIPMENT. The Government will provide an adequate number of tables to set up the serving line(s). The Government will provide and set up the tables and chairs for the dining area. The Government will provide disposable flatware for soldiers’ use. Government equipment or appliances will NOT be provided for contractor use. Electrical service and water will NOT be provided to the contractor for use in providing meals.

4. CONTRACTOR FURNISHED EQUIPMENT. The Contractor shall provide all containers, dispensers and serving utensils required for serving meals. The contractor shall provide disposable 12” dinner plates, bowls, cups and napkins in a quantity appropriate for the specified headcount. The contractor shall provide all equipment and materials necessary for the preparation, storage, serving and removal of food and for cleaning the serving areas.

The contractor is responsible for the heat and cooling sources to maintain food at appropriate temperatures. The contractor shall provide all water required for serving lines and cleaning.

5. MEAL TIMES AND LOCATIONS. Meal locations and serving times for this requirement are as follows:

5.1. Location: Camp Dodge, DFAC 4 (Bldg. 4574), 7105 N.W. 70th Ave, Johnston, IA 50131

Camp Dodge, S53 (Bldg. 1375), 7105 N.W. 70th Ave, Johnston, IA 50131

5.2. Meal serving times:

24MAR2018 DINNER: 1800-1830 (DFAC 4)

25MAR2018 BREAKFAST: 0600-0630 (DFAC 4)

25MAR2018 DINNER: 1800-1830 (DFAC 4)

26MAR2018 BREAKFAST: 0600-0630 (DFAC 4)

26MAR2018 DINNER: 1800-1830 (DFAC 4)

27MAR2018 BREAKFAST: 0600-0630 (DFAC 4)

27MAR2018 DINNER: 1800-1830 (DFAC 4)

28MAR2018 BREAKFAST: 0500-0700 (DFAC 4)

28MAR2018 DINNER: 1730-1900 (DFAC 4)

29MAR2018 BREAKFAST: 0530-0700 (DFAC 4)

29MAR2018 DINNER: 1730-1900 (DFAC 4)

30MAR2018 BREAKFAST: 0530-0700 (DFAC 4)

30MAR2018 DINNER: 1730-1930 (DFAC 4)

31MAR2018 BREAKFAST: 0530-0730 (DFAC 4)

31MAR2018 DINNER: 1700-2000 (DFAC 4 AND S53)

1-13APR2018 BREAKFAST: 0500-0800 (DFAC 4 AND S53)

1-13APR2018 DINNER: 1700-2000 (DFAC 4 AND S53)

6. CONTRACTOR PERSONNEL. The contractor shall furnish enough personnel to run buffet-style serving lines for the entirety of the meal serving periods, to include replenishing food and beverages and maintaining food at correct serving temperatures. Contractor personnel will serve food from the buffet line, using appropriate portion sizes.

6.1. Employee status and appearance. All personnel performing work under this contract are employees of the contractor and are not employees of the government. Contractor shall identify one (1) employee as the on-site supervisor responsible for ensuring that meals are provided in accordance with this requirements statement.

Contractor personnel shall wear appropriate clothing that is well–fitted, laundered and repaired. Open–toe shoes or sandals are not permitted. Sleeveless blouses/shirts, low cut shirts or shirts that show bare midriff are not permitted. Full-length pants or slacks are required; shorts are not permitted. Hats or hair nets are required, and facial hair must be covered with hair nets or masks.

7. FOOD SAFETY REQUIREMENTS. The contractor shall deliver all food in insulated containers adequate to maintain proper temperatures for the entire meal period. Contractor shall deliver food in a clean, covered vehicle.

Food shall be maintained at safe temperatures, in accordance with Army Technical Bulletin Medical (TB Med) 530, Tri Service Food Code. At a minimum, hot items shall be maintained at 135 degrees Fahrenheit or above and cold items shall be maintained at 41 degrees Fahrenheit or below throughout the set-up and serving period. Contractor shall have food thermometers on site and check food temperatures throughout the meal period. The Unit POC or public health personnel may spot-check food temperatures upon delivery and at any time throughout the meal period. The contractor shall comply with all National Food Code, ServSafe, and other applicable federal/state/local health guidelines. In cases where TB Med 530 and the Food Code differ, the more stringent requirement shall apply.

8. MENUS. Contractor will provide the specified menus, to include entree, starch, vegetable, bread, dessert, salad, and beverages. Contractor may propose deviations (substitutions) of menu items only if they meet the conditions identified in paragraphs 9.2 through 9.2.1.8 of this PWS. Contractor shall prepare meals at least to the minimum standards of the Index of Recipes Armed Forces Recipe Service (TM 10-412), and provide an adequate quantity of food to serve the anticipated headcount following serving/portion sizes identified in the TM 10-412. The TM 10-412 can be found at:

http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf. Menus requested for each meal are identified by number (B1, L1, D1, etc.) in the tables at paragraph 9 below, and are described in Exhibit #1 to this Catered Meal Requirements Statement.

8.1 Condiments. Contractor will provide condiments (salt, pepper, barbeque sauce, mayonnaise, mustard, ketchup, salad dressing, etc.) appropriate for the meal being served. It is preferred that condiments be individually packaged.

8.2 Deviations. Catering contractors may suggest deviations from the proposed menus only in accordance with the deviation allowances identified below. All requested deviations shall be submitted with the contractor’s quotation, and will be routed through the Contracting Officer for written approval of the State http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf

Food Program Manager. Approved deviations will be incorporated into the contract/purchase order. Once the contract/purchase order has been issued, no further deviations or substitutions are authorized.

8.2.1. Deviation Allowances:

8.2.1.1. Entrée. No deviations will be considered.

8.2.1.2. Starch. A deviation of a starch item in different preparation style may be considered. For example, mashed potatoes may be proposed as a substitute for scalloped potatoes, French fries, or another potato dish.

Pasta or rice may not be proposed as a substitute for potatoes.

8.2.1.3. Vegetable. A deviation of a vegetable of a different type that is complementary to the main entrée may be considered. For example corn, beans or broccoli may be proposed as a substitute for green beans. A fruit or starch may not be proposed as a substitute for a vegetable.

8.2.1.4. Salad. No deviations will be considered.

8.2.1.5. Bread. A deviation of bread of a different type may be considered. For example dinner rolls may be proposed as a substitute for sliced bread. However, if Garlic Bread is specified in the menu it may not be substituted with another type of bread.

8.2.1.6. Dessert. A deviation of a dessert of a different type may be considered. For example carrot cake or white cake may be proposed as a substitute for chocolate cake. However, fruit, cookies, Jell-O™, or cinnamon rolls may not be proposed as a substitute for cake.

8.2.1.7. Beverage. No deviations will be considered.

8.2.1.8. Deviations shall be reviewed separately for each catered meal requirement. Contractors shall not assume that a deviation that is approved for one contract/purchase order will be approved in subsequent contracts/orders.

9. HEADCOUNT (QUANTITY)

HHC 2-34TH IBCT DFAC 4 (CAMP DODGE)

DATE BREAKFAST LUNCH DINNER

24-Mar Menu # D15

Quantity 16

25-Mar Menu # B1 D16

Quantity 16 34

26-Mar Menu # B2 D17

Quantity 34 62

27-Mar Menu # B3 D18

Quantity 62 65

28-Mar Menu # B4 D19

Quantity 65 167

29-Mar Menu # B5 D20

Quantity 167 167

ROW NOT USED

HHC 2-34TH IBCT DFAC 4 (CAMP DODGE)

30-Mar Menu # B1 D1

Quantity 167 198

31-Mar Menu # B2 D2

Quantity 198 360

1-Apr Menu # B3 D3

Quantity 360 360

2-Apr Menu # B4 D4

Quantity 360 360

3-Apr Menu # B5 D5

Quantity 360 360

4-Apr Menu # B6 D6

Quantity 360 360

5-Apr Menu # B7 D7

Quantity 360 360

6-Apr Menu # B1 D8

Quantity 360 360

7-Apr Menu # B2 D9

Quantity 360 360

8-Apr Menu # B3 D10

Quantity 360 360

9-Apr Menu # B4 D11

Quantity 360 360

10-Apr Menu # B5 D12

Quantity 360 360

11-Apr Menu # B6 D13

Quantity 360 360

12-Apr Menu # B7 D14

Quantity 360 360

13-Apr Menu # B31

Quantity 360

HHC 2-34TH IBCT S53 (CAMP DODGE)

31-Mar Menu # D2

Quantity 205

1-Apr Menu # B3 D3

Quantity 205 205

2-Apr Menu # B4 D4

Quantity 205 205

3-Apr Menu # B5 D5

Quantity 205 390

4-Apr Menu # B6 D6

Quantity 390 390

5-Apr Menu # B7 D7

Quantity 390 390

6-Apr Menu # B1 D8

Quantity 390 390

7-Apr Menu # B2 D9

Quantity 390 390

8-Apr Menu # B3 D10

Quantity 390 390

9-Apr Menu # B4 D11

Quantity 390 390

10-Apr Menu # B5 D12

Quantity 390 390

11-Apr Menu # B6 D13

Quantity 390 390

12-Apr Menu # B7 D14

Quantity 390 390

13-Apr Menu # B31

Quantity 390

9.1 HEADCOUNT DOCUMENTATION. All soldiers shall be accounted for on a headcount roster prior to receiving their meal. At the end of the meal period, the Unit Point of Contact (POC) or Unit Commander shall document the total headcount, and obtain the caterer representative’s concurrence/non- concurrence. The Unit POC or Commander and the caterer representative shall sign or initial the roster. A copy of the completed/signed roster for each meal shall be submitted to the Food Service Manager and the Contracting Officer no later than the close of business on the day the last meal is served. The headcount roster shall be the supporting documentation for the Wide Area WorkFlow (WAWF) Invoice and Receiving Report.

9.2 EXCESS FOOD. If the actual headcount is lower than the quantity of meals ordered, the contractor may allow seconds until all food is consumed up to the contracted number of meals. Any food remaining after all soldiers have eaten shall remain on site, and shall not be removed from the Government installation.

10. GOVERNMENT POINTS OF CONTACT (POC’s)

10.1. CONTRACTING OFFICER. The Contracting Officer is the ONLY person authorized to make changes in the terms and conditions of the contract. The vendor shall call the Contracting Officer before making any changes requested by the Unit POC or other unit personnel. The Contracting Officer for this acquisition is:

Ms. Vicky Williams vicky.l.williams10.civ@mail.mil Office Phone (515) 252-4615 (Monday - Thursday, 0730 – 1700) Mobile Phone (712) 490-0514 (Friday – Sunday or after 1700 Monday - Thursday)

10.2. STATE FOOD PROGRAM MANAGER (POC). The State Food Program Manager POC’s are: SFC Chad DeLouis, (515) 252-4011, chad.m.delouis.mil@mail.mil CW2 Eric Gullett, (515) 334-2714, eric.h.gullett.mil@mail.mil

10.3. UNIT POINT OF CONTACT (POC)/ COMMANDER. The contractor shall coordinate delivery of meals with the Unit POC. In the absence of the Unit POC, the Unit Commander may coordinate with the caterer staff. The Unit POC, Unit Commander, and other unit personnel are NOT authorized to make any changes to the terms and conditions of the contract. The Unit POC/Commander shall call the Contracting Officer listed above BEFORE requesting any changes to the contract. The Unit POC shall be the primary liaison with the caterer staff for the duration of the contract. The Unit POC for this requirement is:

SSG Randall Andrews, Office: (515) 432-3108 ext. 17851, randall.l.andrews.mil@mail.mil

11. APPLICABLE GUIDELINES/REGULATIONS. The following guidelines and/or regulations are applicable to this requirement.

Title Responsible Agency/Organization / URL

AR 30-22 Army Food Program, U.S. Army

3-44, Catered Meals http://www.apd.army.mil/epubs/DR_pubs/DR_a/pdf/web/r30_22.pdf

FDA Food Code U.S. Food and Drug Administration (FDA) http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm

Iowa Code Chapter 137F Iowa Food and Consumer Safety Bureau https://www.legis.iowa.gov/docs/code/137F.pdf

Tri Service Food Code U.S. Department of Defense (Army, Air Force, Navy) http://www.quartermaster.army.mil/jccoe/TB_MED_530_SEP_2014.pdf

Index of Recipes Armed Forces Recipe Service (TM 10-412) U.S. Army

12. APPLICABLE FORM. A Headcount Roster shall be completed for each meal, and shall be the official supporting document for the WAWF Invoice and Receiving Report.

mailto:vicky.l.williams10.civ@mail.mil mailto:chad.m.delouis.mil@mail.mil mailto:eric.h.gullett.mil@mail.mil mailto:randall.l.andrews.mil@mail.mil http://www.apd.army.mil/epubs/DR_pubs/DR_a/pdf/web/r30_22.pdf http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm http://www.legis.iowa.gov/docs/code/137F.pdf http://www.quartermaster.army.mil/jccoe/TB_MED_530_SEP_2014.pdf

EXHIBIT #1 MENUS

Breakfast B1 Lunch L1 Dinner D1

Scrambled Eggs Cold Cut Sandwich (Ham, Turkey, Roast Beef) Beef Stew

Creamed Ground Sausage Gravy Potato Chips (Assorted) Steamed Rice

Baking Powder Biscuits Chicken Noodle Soup Broccoli

Cottage Cheese and Pineapple Cole Slaw w/creamy dressing Tossed Green Salad

Fresh Fruit Apple/Orange/Banana Mix Fruit Salad (Melon) Dinner Rolls

Oatmeal Packets Assorted Crackers Fresh Fruit (Apple/Orange/Banana)

Assorted Dry Cereal Coffee Assorted Salad Dressing

Assorted Yogurt Milk, White, 1% Margarine

Coffee Milk, Chocolate Coffee

Grape Juice Fruit Punch ‐ Sport Drink Milk, White 1%

Orange Juice Milk, Chocolate

White Milk 1% Lemonade ‐ Sport Drink

Chocolate Milk

Breakfast B2 Lunch L2 Dinner D2

Griddle Fried Eggs Toasted Ham and Cheese Sandwich BBQ Pork Sandwich

Grilled Sausage Links Vegetable Soup Vegetable Soup

Buttermilk Pancakes (Mix) Tomato Soup Assorted Crackers

Blueberry Muffins (Mix) Cottage Cheese Salad Cole Slaw

Apple Muffins (Mix) Pasta Salad French Fried Potatoes

Assorted Toast Brownies Double Chocolate Chip Cookies

Fresh Fruit Apple/Orange/Banana Assorted Crackers Coffee

Maple Syrup Coffee Milk, White 1%

Assorted Jam and Jelly Milk, White, 1% Milk, Chocolate

Margarine Milk, Chocolate Fruit Punch ‐ Sport Drink

Grits Cherry Drink ‐ Sport Drink

Assorted Dry Cereal

Assorted Yogurt

Coffee

Apple Juice (RTU SS)

Orange Juice (RTU)

White Milk 1%

Chocolate Milk

Breakfast B3 Lunch L3 Dinner D3

Griddle Fried Eggs Grilled Reuben Sandwich Sweet and Sour Chicken

Grilled Bacon Grilled Turkey Reuben Sandwich Steamed Rice

French Toast Vegetable Soup Vegetable Stir Fry

Cottage Cheese and Pears French Fried Potatoes ‐ Oven ‐ Fzn Coated Spring Salad

Assorted Toast Tossed Garden Salad Assorted Breads

Fresh Fruit Apple/Orange/Banana Crisp Chocolate Cookies Pineapple Upsidedown Cake

Maple Syrup Assorted Salad Dressing Assorted Salad Dressing

Assorted Jam and Jelly Assorted Crackers Margarine

Margarine Coffee Coffee

Oatmeal Packets Milk, White, 1% Milk, White 1%

Assorted Dry Cereal Milk, Chocolate Milk, Chocolate

Assorted Yogurt Orange Drink ‐ Sport Drink Cherry ‐ Sport Drink

Coffee

Grape Juice (RTU)

Orange Juice (RTU)

White Milk 1%

Chocolate Milk

Breakfast B4 Lunch L4 Dinner D4

Breakfast Burrito Tacos (Beef) (Flour Tortilla) Lasagna

Hash Brown Potatoes (FRZ) Tacos (Turkey) (Corn Shell) Grated Parmesan Cheese

Sour Cream Mexican Rice Broccoli ‐ Fresh

Salsa Refried Beans w/ Cheese Garden Vegetable Salad

Assorted Yogurt Jalapeno Corn Bread w/ Honey Toasted Garlic Bread

Blueberry Muffins (Mix) Tossed Green Salad Brownies (Mix)

Apple Muffins (Mix) Assorted Salad Dressing Assorted Salad Dressing

Assorted Toast Fruit Cocktail Cup Margarine

Fresh Fruit Apple/Orange/Banana Salsa Coffee

Assorted Jam and Jelly Sour Cream Milk, White 1%

Margarine Margarine Milk, Chocolate

Oatmeal Packets Coffee Lemon/Lime ‐ Sport Drink

Assorted Dry Cereal Milk, White, 1%

Coffee Milk, Chocolate

Apple Juice (RTU) Fruit Punch ‐ Sport Drink

Orange Juice (RTU)

White Milk 1%

Chocolate Milk

Breakfast B5 Lunch L5 Dinner D5

Canadian BAC, Egg, & Cheese Muffin Cheese Burgers Southern Fried Catfish

Sausage, Egg & Cheese Muffin Bratwurst Baked Macaroni and Cheese

Cottage Fried Potatoes Corn on the Cob Green Beans

Assorted Yogurt Potato Salad Green Leaf Lettuce Cucumber Tomato Salad

Fresh Fruit Apple/Orange/Banana Mixed Fruit Salad (Melon) Hush Puppies

Oatmeal Packets Brownies Carrort Cake w/cream cheese frosting

Assorted Dry Cereal Relish Tray Tarter Sauce

Coffee Margarine Assorted Salad Dressing

Grape Juice (RTU SS) Coffee Margarine

Orange Juice (RTU) Milk, White, 1% Coffee

White Milk 1% Milk, Chocolate Milk, White 1%

Chocolate Milk Drink Lemon‐Lime ‐ Sport Drink Milk, Chocolate

Lemon/Lime ‐ Sport Drink

Breakfast B6 Lunch L6 Dinner D6

Omelets to Order Hot Roast Beef Sandwich Meatloaf

Grilled Bacon Mashed Potatoes Mashed Potatoes Cheddar Garlic

Home Fried Potatoes Whole Kernel Corn Peas and Carrots

Cottage Cheese and Peach Red Leaf Lettuce Cucumber Tomato Salad Spring Salad

Fresh Fruit Apple/Orange/Banana Snickerdoodle Cookies Assorted Breads

Assorted Jam and Jelly Assorted Salad Dressings Devil's Food Cake

Margarine Coffee Chocolate Frosting

Oatmeal Packets Milk, White, 1% Assorted Salad Dressing

Assorted Dry Cereal Milk, Chocolate Margarine

Assorted Yogurt Drink Lemon‐Lime ‐ Sport Drink Coffee

Coffee Milk, White 1%

Apple Juice (RTU SS) Milk, Chocolate

Orange Juice (RTU) Lemonade ‐ Sport Drink

White Milk 1%

Chocolate Milk

Breakfast B7 Lunch L7 Dinner D7

Scrambled Eggs and Ham Chili Dog Roast Pork

Hash Brown Potatoes Oven Browned Potatoes Marshmallow Sweet Potatoes

Cottage Cheese and Pineapple Whole Kernel Corn Mixed Vegetables

Streusel Coffee Cake (Mix) Garden Vegetable Salad Lettuce and Tomato Salad

Assorted Toast Crisp Chocolate Cookies Assorted Breads

Fresh Fruit Apple/Orange/Banana Assorted Salad Dressings Applesauce

Assorted Jam and Jelly Coffee Assorted Salad Dressing

Margarine Milk, White, 1% Margarine

Grits Milk, Chocolate Coffee

Assorted Dry Cereal Orange Drink ‐ Sport Drink Milk, White 1%

Assorted Yogurt Milk, Chocolate

Coffee Lemon/Lime ‐ Sport Drink

Grape Juice (RTU SS)

Orange Juice (RTU)

White Milk 1%

Chocolate Milk

Lunch L8 Dinner D8

Fajitas (Beef) BBQ Chicken

Fajitas (Chicken) Baked Macaroni and Cheese

Spanish Rice Cole Slaw

Refried Beans w/Cheese Potato Salad

Jalapeno Corn Bread w/ Honey Corn Bread (Mix)

Tossed Green Salad Bread Pudding

Assorted Salad Dressing Margarine

Apple Crisp Coffee

Cherry Crisp Milk, White 1%

Salsa Milk, Chocolate

Sour Cream Fruit Punch ‐ Sport Drink

Margarine

Coffee

Milk, White, 1%

Milk, Chocolate

Fruit Punch ‐ Sport Drink

Lunch L9 Dinner D9

Hot Roast Turkey Sandwich Spaghetti w/Meat Sauce

Mashed Potatoes Grated Parmesan Cheese

Broccoli Green Beans w/mushroom

Tossed Green Salad Spring Salad

Lemon Cookies Toasted Garlic Bread

Assorted Salad Dressings Spice Cake

Margarine Caramel Frosting

Coffee Assorted Salad Dressing

Milk, White, 1% Coffee

Milk, Chocolate Milk, White 1%

Fruit Punch ‐ Sport Drink Milk, Chocolate

Lemon/Lime ‐ Sport Drink

Lunch L10 Dinner D10

Pizza ‐ Cheese Fish and Chips

Pizza ‐ Pepperoni Green Beans

Pizza ‐ Sausage Tossed Green Salad

Corn on the Cob Carrort Cake w/cream cheese frosting

Garden Vegetable Salad Tarter Sauce

Mixed Fruit Salad Assorted Salad Dressing

Assorted Salad Dressings Margarine

Margarine Coffee

Coffee Milk, White 1%

Milk, White, 1% Milk, Chocolate

Milk, Chocolate Fruit Punch ‐ Sport Drink

Orange Drink ‐ Sport Drink

Lunch L11 Dinner D11

Cannon Ball Sub Sandwich Roast Beef

Mixed Vegetables Natural Pan Gravy ‐ Au Jus

Oven Browned Potatoes Carrots Almandine

Red Leaf Lettuce Cucumber Tomato Salad Mashed Potatoes

Brownies Tossed Calico Garden Salad

Assorted Salad Dressings Dinner Rolls

Coffee Cherry Crisp

Milk, White, 1% Margarine

Milk, Chocolate Coffee

Drink Lemon‐Lime ‐ Sport Drink Milk, White 1%

Milk, Chocolate

Orange Drink ‐ Sport Drink

Lunch L12 Dinner D12

Grilled Chicken Sandwich Grilled Pork Chop

Potato Chips (Assorted) Herbed Green Beans

Cole Slaw w/creamy dressing Baked Potato

Vegetable Soup Tossed Green Salad

Assorted Crackers Dinner Rolls

Mix Fruit Salad (Melon) Apple Crunch

Coffee Sour Cream

Milk, White, 1% Assorted Salad Dressing

Milk, Chocolate Margarine

Fruit Punch ‐ Sport Drink Coffee

Milk, White 1%

Milk, Chocolate

Fruit Punch ‐ Sport Drink

Lunch L13 Dinner D13

Hot Itailian Sub Sandwich Oven Baked Chicken

Sloppy Joe Sandwich Potatoes Au Gratin

Green Beans Seasoned Corn

French Fried Potatoes (FRZ) Spring Salad

Tossed Green Salad Assorted Breads

Carrot Cake Peach Cobbler

Assorted Salad Dressings Assorted Salad Dressing

Coffee Margarine

Milk, White, 1% Coffee

Milk, Chocolate Milk, White 1%

Orange Drink ‐ Sport Drink Milk, Chocolate

Lunch L14 Dinner D14

Philly Cheese Steak Sandwich Creole Macaroni (Ground Beef)

Whole Kernel Corn Grated Parmesan Cheese

Mixed Fruit Salad (Melon) Green Beans

Lettuce, Tomatos and Cucumber Salad Spring Salad

Devil's Food Cake Toasted Garlic Bread

Assorted Salad Dressings Brownies (Mix)

Coffee Assorted Salad Dressing

Milk, White, 1% Margarine

Milk, Chocolate Coffee

Fruit Punch ‐ Sport Drink Milk, White 1%

Milk, Chocolate

Lemon/Lime ‐ Sport Drink

Dinner D15 Dinner D16 Dinner D17

Braised Beef and Noodles BBQ Spare Ribs Roast Turkey

Peas and Carrots Potatoes Au Gratin Gravy ‐ Turkey (Mix)

Tossed Green Salad Buttered Carrots Corn Bread Dressing

Dinner Rolls Tossed Green Salad Mashed Potatoes

Fresh Fruit (Apple/Orange/Banana) Dinner Rolls Green Beans

Assorted Salad Dressing Apple Pie Spring Salad

Margarine Blueberry Pie Assorted Breads

Coffee Assorted Salad Dressing Pumpkin Pie

Milk, White 1% Margarine Whipped Topping

Milk, Chocolate Coffee Assorted Salad Dressing

Lemonade ‐ Sport Drink Milk, White 1% Margarine

Milk, Chocolate Coffee

Lemon/Lime ‐ Sport Drink Milk, White 1%

Milk, Chocolate

Fruit Punch ‐ Sport Drink

Dinner D18 Dinner D19 Dinner D20

Fiesta Chicken w/ Rice Beef Stroganoff Baked Ham

Mexican Corn Buttered Egg Noodles Mashed Potatoes

Tossed Green Salad Peas and Carrots Peas

Dinner Rolls Tossed Green Salad Spring Salad

Chocolate Chip Cookies Dinner Rolls Assorted Breads

Assorted Salad Dressing German Chocolate Cake Chocolate Cake

Margarine Coconut Pecan Frosting Assorted Salad Dressing

Coffee Assorted Salad Dressing Margarine

Milk, White 1% Margarine Coffee

Milk, Chocolate Coffee Milk, White 1%

Lemonade ‐ Sport Drink Milk, White 1% Milk, Chocolate

Milk, Chocolate Cherry ‐ Sport Drink

Orange ‐ Sport Drink

Dinner D21 Dinner D22 Dinner D23

Turkey Cuttlet Swiss Steak w/mushroom gravy BBQ Porklion

Gravy, Turkey ‐ Mix Baked Potato Potatoes Au Gratin

Sweet Potatoes Mixed Vegetables Peas

Green Beans Lettuce and Tomato Salad Lettuce and Tomato Salad

Bread Stuffing Assorted Breads Assorted Breads

Tossed Green Salad Oatmeal Raisin Cookies Fresh Fruit (Apple/Orange/Banana)

Assorted Breads Sour Cream Assorted Salad Dressing

Pumpkin Pie Assorted Salad Dressing Margarine

Assorted Salad Dressing Margarine Coffee

Margarine Coffee Milk, White 1%

Coffee Milk, White 1% Milk, Chocolate

Milk, White 1% Milk, Chocolate Lemon/Lime ‐ Sport Drink

Milk, Chocolate Cherry ‐ Sport Drink

Dinner D24 Dinner D25 Dinner D26

Chicken Enchiladas Pepper Steak Pork Chop Suey

Mexican Rice Steamed Rice Rice Pilaf

Refried Beans w/Cheese Tossed Green Salad Mixed Vegetables

Jalapeno Corn Bread Dinner Rolls Spring Salad

Tossed Green Salad Fresh Fruit (Apple/Orange/Banana) Assorted Breads

Assorted Salad Dressing Assorted Salad Dressing Lemon Cookie

Chocolate Cookies Margarine Assorted Salad Dressing

Salsa Coffee Margarine

Sour Cream Milk, White 1% Coffee

Margarine Milk, Chocolate Milk, White 1%

Coffee Lemonade ‐ Sport Drink Milk, Chocolate

Milk, White, 1% Fruit Punch ‐ Sport Drink

Milk, Chocolate

Fruit Punch ‐ Sport Drink

Dinner D27 Dinner D28 Dinner D29

Chicken A La King Oriental Steak Chicken Cordon Bleu

Baking Powder Biscuits Steamed Brown Rice Mashed Potatoes

Mixed Vegetables Vegetable Stir Fry Gravy, Chicken

Tossed Green Salad Tossed Green Salad Broccoli

Fresh Fruit (Apple/Orange/Banana) Almond Cookies Tossed Green Salad

Assorted Salad Dressing Assorted Salad Dressing Dinner Rolls

Margarine Assorted Breads Spice Cake

Coffee Margarine Assorted Salad Dressing

Milk, White 1% Coffee Margarine

Milk, Chocolate Milk, White 1% Coffee

Orange ‐ Sport Drink Milk, Chocolate Milk, White 1%

Lemon/Lime ‐ Sport Drink Milk, Chocolate

Fruit Punch ‐ Sport Drink

Dinner D30

Chili Macaroni

Grated Parmesan Cheese

Green Beans

Garden Vegetable Salad

Toasted Garlic Bread

Brownies (Mix)

Assorted Salad Dressing

Margarine

Coffee

Milk, White 1%

Milk, Chocolate

Cherry ‐ Sport Drink

Breakfast B31 ‐ Continental Lunch L31 ‐ Holiday Dinner D31 ‐ Steak

Cinnamon Rolls (Prebaked) Baked Ham w/pineapple Grilled Top Sirloin Steak

60 Muffin, Varity (Prebaked) Roast Turkey Green Beans w/mushroom

Bagels, Varity (Prebaked) Shrimp Cocktail Baked Potato

Cream Cheese (Bagels) Savory Bread Dressing Tossed Garden Salad

Assorted Jam and Jelly Mashed Potatoes Apple Crisp

Margarine Gravy, Turkey Cherry Crisp

Assorted Yogurt Candied Sweet Potatoes Sour Cream

Assorted Dry Cereal French Style Green Beans Dinner Rolls

Coffee Garden Vegetable Salad Margarine

Grape Juice (RTU SS) Assorted Salad Dressing Assorted Salad Dressing

Orange Juice (RTU) Dinner Rolls Coffee

White Milk 1% Margarine Milk, White 1%

Chocolate Milk Apple Pie Milk, Chocolate

Pumpkin Pie Fruit Punch ‐ Sport Drink

Cherry Pie

Whipped Topping

Coffee

Milk, White 1%

Milk, Chocolate