Updated - PR11795566 Needs Statement (Meals)_.pdf

LAARNG (Meals – Supply) Ver. April 2021

NEEDS STATEMENT – Meals (Supply)

1. Introduction. The Louisiana Army National Guard (LAARNG) shall at times require catered meals. A catered meal is defined as “a meal prepared in a commercial establishment for consumption at the establishment location or delivered to a specific location, or prepared at the consumption site using the caterer’s portable equipment and subsistence supplies.” The caterer may not use government‐furnished equipment or government‐furnished facilities to prepare meals. Catered meals are authorized for National Guard and Reserve Components in accordance with AR 30‐22, Operating Procedures for the Army Food Program, para 3‐42.

2. Definition of “Supply”. Supply in this case is a contracted service that requires the caterer to package meals bulk containers and then delivered to the requested location for consumption.

3. Scope of Work. The caterer shall provide personnel, supervision, and all items and services necessary to perform full catering services in accordance with state and local sanitation law requirements and deliver individually packaged meals to the requested location. Installation access for caterer vehicles and personnel is coordinated with the unit point of contact (POC) prior to delivery of the meals.

4. Contract Tasks Performed by the Caterer.

a. Prepare food listed on the menu provided in response to the Request for Quote (Contract Supply), according to commercially acceptable standards for the particular menu item. The caterer shall adhere to the meals identified on the LAARNG menu or equally equivalent.

b. Shall provide all single use plates, napkins, bowls, cups, cutting utensils, and condiments to compliment the meal served. Additionally, no “same menu” for any meal should occur in a (5) five-day period.

c. Meal plans shall not include alcoholic beverages. Chilled and closed individual beverage servings shall be provided with each meal to mitigate the spread of airborne pathogens, i.e., COVID-19 virus.

d. All prepared meals shall be in the proper warmer/cooler no later than fifteen (15) minutes before the scheduled serving time. Per TB Med 530 regulation, food shall remain covered until serving begins.

e. Shall provide all condiments, i.e., mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressing, syrup, salt and pepper, etc.) to compliment the meal served.

f. Shall contact the unit POC is meal substitutions are necessary.

5. Sanitation Requirements. Caterer shall comply with state and local food service sanitation requirements, which meet with a rating of satisfactory or better from a health inspection. Prepare and serve meals on the same day. Prepare, transport, served and maintain all menu items at USDA recommended temperature. Handle food in strict adherence to food safety precautions recommended by the State of Louisiana and the U.S. Department of Agriculture (USDA) – USDA Food Safety.

6. Caterer Responsibility.

a. Deliver timely service as stated in the award document. The caterer shall provide the optimum number of personnel to operate efficiently with a focus on quality service. The government reserves the right to require the caterer to remove personnel deemed careless or http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets otherwise objectionable.

b. The caterer is responsible for portioning and serving each menu item into bulk containers to ensure adequate food servings for all personnel are provided.

c. The caterer is responsible for maintaining food at temperatures outlined in Louisiana Health and Safety Code.

Product Minimum Internal Temperature & Rest Time

Beef, Pork, Veal & Lamb Steaks, chops, roasts

145 °F (62.8 °C) and allow to rest for at least 3 minutes

Ground Meats 160 °F (71.1 °C)

Ground Poultry 165 °F

Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes

Fully Cooked Ham (to reheat)

Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).

Product Minimum Internal Temperature

All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)

165 °F (73.9 °C)

Eggs 160 °F (71.1 °C)

Fish & Shellfish 145 °F (62.8 °C)

Leftovers 165 °F (73.9 °C)

Casseroles 165 °F (73.9 °C)

7. Security. The caterer ensures delivery personnel have proper picture identification for entry onto government installations or facilities. The caterer shall coordinate with the unit point of contact (POC) in order to avoid delays related to installation/facility entry access.

8. Meal Plan. Menu plan outlines meal details and is attached to this contract.

July 10, 2022 Dinner

- Salad with Dressing

- Roast Pork

- Southern Green Beans

- Parsley Buttered Potatoes

- Dinner Rolls (Brown & Serve)

- Peach Crisp

- Includes assorted Drinks

- Cutlery and Appropriate Condiments included

July 11, 2022 Breakfast

- Eggs, Scrambled

- Oven Fried Bacon

- Hominy Grits

- Baking Powder Biscuits

- Fresh Fruit

- Includes Milk & Assorted Juice

- Cutlery and Appropriate Condiments included

July 11, 2022 Dinner

- Salad with Dressing

- Pepper Steak

- Corn on the Cob

- Steamed Rice

- Assorted Breads

- Double Chocolate Chip Cookies

- Includes assorted Drinks

- Cutlery and Appropriate Condiments included

July 12, 2022 Breakfast

- French Toast

- Grilled Ham Slices

- Oatmeal Packets

- Whole Grain Toast

- Fresh Fruit

- Includes Milk & Assorted Juice

July 12, 2022 Dinner

- Lasagna

- Peas with Mushrooms

- Toasted Garlic Bread

- Banana Cream Pudding

- Fresh Fruit

- Includes assorted Drinks

- Cutlery and Appropriate Condiments included

July 13, 2022 Breakfast

- Pancakes

- Sausage Links

- Hash Brown Potatoes

- Oatmeal Packets

- Baking Powder Biscuits

- Fresh Fruit

July 13, 2022 Dinner

- Meat Loaf

- Herbed Broccoli

- Mashed Potatoes

- Dinner Rolls (Brown & Serve)

- Snickerdoodle- Yellow Cake

- Includes assorted Drinks

- Cutlery and Appropriate Condiments included

July 14, 2022 Breakfast

- Waffles

- Assorted Dry Cereal

- Oven Fried Bacon

- Hominy Grits

- Baking Powder Biscuits

- Fresh Fruit

July 14, 2022 Dinner

- BBQ Pork Sandwich

- Baked Beans

- Cole Slaw

- Fresh Fruit

- Peach Cobbler

July 15, 2022 Breakfast

- Eggs, Scrambled

- Oven Fried Bacon

- Hominy Grits

- English Muffins

- Fresh Fruit

- Yogurt Fruit Cup

- Includes Milk & Assorted Juice

- Cutlery and Appropriate Condiments included

July 15, 2022 Dinner

- Salad with Dressing

- Country Style Steak w/ Brown Gravy

- Mexican Corn

- Mashed Potatoes

- Dinner Rolls (Brown & Serve)

- Brownies

July 16, 2022 Breakfast

- French Toast

- Grilled Ham Slices

- Oatmeal Packets

- Whole Grain Toast

- Fresh Fruit

- Includes Milk & Assorted Juice

- Cutlery and Appropriate Condiments included

July 16, 2022 Dinner

- Salad with Dressing

- Jambalaya

- Corn on the Cob

- Toasted Garlic Bread

- Blueberry Pie

- Includes assorted Drinks

- Cutlery and Appropriate Condiments included

July 17, 2022 Breakfast

- Eggs, Scrambled

- Sausage links

- Hominy Grits

- English Muffins

- Fresh Fruit

- Yogurt Fruit Cup

- Includes Milk & Assorted Juice

- Cutlery and Appropriate Condiments included

July 17, 2022 Dinner

- Salad with Dressing

- Smoked Sausage Red Beans & Rice

- Southern Style Greens

- Corn Bread

- Pecan Pie

- Fresh Fruit

- Includes assorted Drinks

- Cutlery and Appropriate Condiments included

July 18, 2022 Breakfast

- Waffles

- Assorted Dry Cereal

- Oven Fried Bacon

- Hashbrowns

- Fresh Fruit

July 18, 2022 Dinner

- Tacos

- Mexican Rice

- Mexican Corn

- Assorted Breads

- Fresh Fruit

- Oatmeal Cookies

- Includes assorted Drinks

- Cutlery and Appropriate Condiments included

July 19, 2022 Breakfast

- Pancakes

- Eggs, Scrambled

- Oven Fried Bacon

- Hashbrowns

- Baking Powder Biscuits

- Fresh Fruit

- Includes Milk & Assorted Juice

- Cutlery and Appropriate Condiments included

July 19, 2022 Dinner

- Salad with Dressing

- Chicken Gumbo

- Potato Salad

- Steamed Rice

- French Bread

- Fresh Fruit

- Strawberry Short Cake

- Includes assorted Drinks

- Cutlery and Appropriate Condiments included

July 20, 2022 Breakfast

- Egg, Scrambled

- Grilled Ham Slices

- Hominy Grits

- Assorted Dry Cereal

- Fresh Fruit

- Includes Milk & Assorted Juice

- Cutlery and Appropriate Condiments included

July 20, 2022 Dinner

- Salad with Dressing

- Salisbury Steak w/ Brown Gravy

- Lyonnaise Carrots

- Mashed Potatoes

- Garlic Bread Sticks

- Jellied Fruit Cocktail

July 21, 2022 Breakfast

- Waffles

- Oatmeal Packets

- Grilled Sausage Patties

- Hashbrowns

- Baking Powder Biscuits

- Fresh Fruit

9. Meal Quantity/Heads/Serve Time.

Serve Date Breakfast 0600-0700

Lunch 1130-1230

Dinner 1700-1900

CAMP

BEAUREGARD

MEALS

10 JULY 2022 N/A MRE 336

11 JULY 2022 336 MRE 336

12 JULY 2022 336 MRE 406

13 JULY 2022 406 MRE 406

14 JULY 2022 406 MRE 406

15 JULY 2022 406 MRE 406

16 JULY 2022 406 MRE 406

17 JULY 2022 406 MRE 301

18 JULY 2022 281 MRE 218

19 JULY 2022 218 MRE 242

20 JULY 2022 252 MRE 287

21 JULY 2022 336 MRE N/A

FOLK POLK

MEALS

17 JULY 2022 N/A MRE 35

18 JULY 2022 55 MRE 118

19 JULY 2022 118 MRE 94

20 JULY 2022 79 MRE 44

Head Counts between Camp Beauregard and Fort Polk may vary due to changes in mission.

Vendor will be provided the required Head Count at each location 72 hours prior to delivery.

10. Delivery Instructions:

Breakfast Meals Total 4,046: All meals at Camp Beauregard will be packaged in bulk containers and labeled for the individual Unit. Individual Unit Head Counts are listed below.

Camp Beauregard, Vendor will deliver to BLDGs 1016 / 1019, 30 minutes before meal time. Fort Polk, Vendor will deliver to Range 2, 30 minutes before meal time.

Lunch Meals: MRES, unit supplied.

Dinner Meals Total 4,046: All meals at Camp Beauregard will be packaged in bulk containers and labeled for the individual Unit. Individual Unit Head Counts are listed below.

Camp Beauregard, Vendor will deliver to BLDGs 1016 / 1019, 30 minutes before meal time. Fort Polk, Vendor will deliver to Range 2, 30 minutes before meal time.

Unit Head Count

HHC 769: 70

A CO 769: 82

B CO 769: 49

C CO 769: 38

D CO 769: 51

E CO 769: 46

HHC BDE: 70

11. Unit Point of Contact. SFC Cleveland Gipson, 337-418-0720 cleveland.gipson1.mil@army.mil

12. Pricing. Meal pricing must be inclusive of all costs. Gratuity is prohibited.

13. Operational Security Considerations for Caterer. Work performed under this statement of work is unclassified, but for official use only. Service locations, dates, number of personnel, names of POCs, training, etc., shall not be disseminated to anyone without a bonafide need to know. The Caterer shall comply with all applicable Department of Defense (DoD) security regulations and procedures and shall coordinate all issues dealing with access to Government buildings, facilities, or property with the COR.

14. Food Service Requirement Summary.

Deliverable Spec Reference

Acceptable Quality Level (AQL)

Method Used/ Frequency

Prepare food according to commercially acceptable standards for the particular menu item

3.1 95% of menu items per meal period meet the standard

Participant Observation

Deliver timely service and courteous employees 3.4 95% of meal prepared meet the standard Participant Observation

Comply with sanitation requirements of the food code and state and local laws resulting in a satisfactory or better rating in health inspections

3.3 100% of the time (no deviations)

Participant observations during meals and random inspections

Provide food supplies (i.e., utensils, condiments, etc.)

3.1 95% of meals prepared meet the standard

Participant Observation

Provide food supplies (i.e., utensils, condiments, etc.)

3.1 95% of meals prepared meet the standard

Participant Observation

Prepared by: SFC CLEVELAND GIPSON Signed:

Date: 14 June 2022