W912LR24Q0029 DOR 162nd QM.pdf

PUERTO RICO ARMY NATIONAL GUARD

162ND WATER SUPPORT COMPANY

BLDG 143 FT. ALLEN, JUANA DIAZ PR 00795

NGPR-RST-WC 25 March 2024

MEMORANDUM FOR Purchasing and Contracting Division, (NGPR-PFP) COL Samuel Agosto, Contracting Office, USPFO-PR, Fort Buchanan, PR 00934

SUBJECT: Description of Requirements Purchase of Prepared Meals for Annual Training

FY-24(PR# 0012088209)

1. 162ND QM CO requires the purchase of catered meals to comply with requirements and Commander’s intent for personnel that will be conducting Annual Training at Fort Allen, Juana Diaz. To support Commanders intent rations are required on 25 May – 8 June 2024.

2. The exact number of meals for each delivery will be confirmed by the government POC by 5:00pm each day. If no confirmation is made, the contractor shall deliver the same number of meals that were delivered the day prior. As per AR 30-22(17 July2019) Para 3-45d (1) “When the command determines that the meals will be delivered, a “guarantee” clause will not be included in any contractual agreement. This means that only the total number of catered meals consumed by the soldiers will be paid for by the unit. You cannot promise or guarantee the caterer that a specific number of meals will be sold”.

3. To comply with regulatory and guidance requirements the contractor must comply with the required amount, schedule and requirements as shown below.

4. HHC CSJTC will be providing meals for all unit personnel attending Annual Training, at CSJTC details below:

DATE BREAKFAST LUNCH DINNER LOCATION

20240526 100 N/A 100 FORT ALLEN, JUANA DIAZ

20240527 100 N/A 100 FORT ALLEN, JUANA DIAZ

20240528 100 N/A 100 FORT ALLEN, JUANA DIAZ

20240529 100 N/A 100 FORT ALLEN, JUANA DIAZ

20240530 100 N/A 100 FORT ALLEN, JUANA DIAZ

20240531 100 N/A 100 FORT ALLEN, JUANA DIAZ

20240601 100 N/A 100 FORT ALLEN, JUANA DIAZ

20240602 100 N/A 100 FORT ALLEN, JUANA DIAZ

20240603 100 N/A 100 FORT ALLEN, JUANA DIAZ

20240604 100 N/A 100 FORT ALLEN, JUANA DIAZ

20240607 N/A N/A 100 FORT ALLEN, JUANA DIAZ

20240608 100 N/A N/A FORT ALLEN, JUANA DIAZ

5. Schedule:

Meal type Delivery time Breakfast 0630

Dinner 1600

6. Transportation:

Transportation Consideration. To maintain the proper handling of food during transportation contractor must comply with considerations on vehicle to be use and length of time involved. During the transportation of the meals the Contractor should have the following considerations.

1- Container of cool food placed in the coolest part of the vehicle.

2- Food transportation preferably in the inside of the vehicle if its air-conditioned, rather than in the boot.

3- Vehicles should be clean. Vehicles used for carrying pets or dirty equipment, the food carrying area should be thoroughly cleaned or lined to prevent any contamination.

4- Properly plan the journey to be as short as possible.

5- When arriving at the Area of Operations, make it your first job to unload any hot or cold food and place it in temperature-controlled equipment.

7. Temperatures:

Meal Delivery. Bulk containers will have labels indicating date, time, and temperature reading of the food item when it was placed in the container. Food that arrives below

135°F and cannot be properly reheated will not be served and must be discarded.

Chafing dishes and insulated ice chests are acceptable if they comply with food service industry standards as per TB MED 530 Tri-Service Code, 1 March 2019, AR

30-22 Army Food Program, 17 July 2019, DA PAM 30-22, 17 July 2019, and all applicable food safety and sanitation requirements.

8. Food Safety Requirements:

The Contractor shall deliver all food in insulated container adequate to maintain proper temperatures for the entire meal period. Contractor shall deliver food in a clean, covered vehicle. Food has is to be maintained at safe temperatures, in accordance with Army Technical Bulletin (TBMED 530) Tri Service Food Code. At a minimum, hot items are to 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 upon delivery and at any time throughout the meal period. The contractor shall comply with all National Food Safety Code, 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.

9. Materials:

Materials and Equipment. The contractor shall provide all containers, chafer set with “sternos”, dispensers and serving utensils required for serving meals. The Contractor shall provide disposable 12” dinner plates (to include to-go plates), bowls, cups, napkins, eating utensils and ice 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. The Contractor shall provide the appropriate type and quantity of receptacles and or plastic bags necessary to collect and properly dispose of all solid waste generated by the food service operation.

10. WAWF Acceptor for this request will be SPC Ocasio, Janpaul.

11. Point of Contact for this matter is SPC Ocasio, Janpaul 787-469-9176 or via email at janpaul.e.ocasiotorruellas.mil@army.mil

LUIS E. RUIZ

1LT, QM

Commanding