61ST_FEB 22-27_TCP_Needs Statement_NGRFREVISED.pdf
PDF 139 KB Posted
- Attached to
- LAARNG 61ST TRP CMD BOXED MEALS 22-27 FEB 26
- Solicitation number
- W912NR26QA008
- Issued by
-
Department of the Army National Guard
About this file
This is a Performance Work Statement (PWS) for catered meal services provided by the Louisiana Army National Guard (LAARNG). The caterer must prepare and deliver individually packaged boxed meals to specified locations in accordance with state and local sanitation requirements. The caterer is responsible for providing all personnel, supervision, food preparation, single-use serviceware (plates, napkins, bowls, cups, utensils), and condiments. Standard beverages include carbonated beverages, juices, noncarbonated flavored drinks, coffee, tea, milk, and water; alcoholic beverages are prohibited. Chilled and closed individual beverage servings must be provided to mitigate airborne pathogen transmission. The caterer must adhere to LAARNG-approved menus or equivalent alternatives and ensure no identical menu is served within any five-day period.
The caterer must comply with all state and local food service sanitation requirements and achieve satisfactory or better health inspection ratings. All food must be prepared and served on the same day, maintained at USDA-recommended temperatures during preparation, transportation, and delivery, with specific minimum internal temperatures documented for various protein and prepared food types. Delivery must occur 30 minutes prior to mealtime at designated locations, with delivery personnel required to provide proper picture identification for government facility access. The caterer is responsible for vehicle cleanliness, proper food temperature maintenance during transport, and coordinating with the unit point of contact (MSG Foster, Danielle, 225.315.4100). For the 61st Troop Command example in Exhibit 1, meal requirements total 1,235 breakfast meals, 300 lunch meals, and 1,235 dinner meals delivered to Building 1452, Camp Beauregard from February 22-27, 2026. Meal pricing must be inclusive of all costs with gratuity prohibited. The government reserves the right to cancel or adjust meal quantities with 72-hour notice at no additional cost.
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LAARNG – Meals (Services) Ver. February 2023
1. Definition of “Supply”. Supply is this case is prepared food requiring a caterer to individually package meals into a “to-go/boxed” container and then delivered to the requested location for consumption.
2. Scope of Work. The caterer shall provide personnel, supervision, and all items for the boxed catered meals in accordance with state and local sanitation law requirements. Installation access for catering service vehicles and personnel is coordinated with the unit point of contact (POC) prior to delivery.
3. Contract Tasks Performed by the Caterer
a. Prepare food listed on the menu provided in response to the Request for Proposal (Contract
Supply), according to commercially acceptable standards for the 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, serving utensils, and condiments to compliment the meal served. Additionally, no “same menu” for any meal should occur in a (5) five-day period.
c. Standard beverage choices are a variety of carbonated beverages, juice blends, noncarbonated flavored drinks, coffee, tea (hot and iced), milk, and water (with individual beverage powder). Chilled and closed individual beverage servings shall be provided with each meal to mitigate the spread of airborne pathogens, i.e., COVID-19 virus. Meal plans shall not include alcoholic beverages
d. Caterer 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.
e. Shall contact the unit POC is meal substitutions are necessary.
4. 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, 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
5. Caterer Responsibility.
a. Deliver time as stated in the award document. The government reserves the right to require the catered to remove personnel deemed careless or otherwise objectionable.
b. The caterer is responsible for preparing, packaging and delivered each menu item into the to-go/ container to ensure adequate food all personnel are provided.
c. The caterer is responsible for maintaining and deliver all food at temperatures outlined in Louisiana Health and Safety Code.
http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets
LAARNG – Meals (Services) Ver. Feb 2023
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)
6. 1 Transportation Consideration. To maintain the proper handling of food during transportation.
Contractor must comply with the consideration on vehicles to be use and length of time involved. During the transportation of meals, the Contractor should have the follow consideration:
6.1.2 Container of cool food should be placed in the coolest part of the vehicle.
6.1.3 Vehicles should be clean. The food carrying area should be thoroughly cleaned or lined to
6.1.4 Prevent any contamination. The journey should be properly planned and be kept short as possible.
6. 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.
7. Meal Plan. Menu plan outlines meal details and is attached to EXIBIT 1 of this contract.
Unit/requestor selects desired menu plan from Army Food Management Information System (AFMIS) and attaches to this contract. See EXHIBIT 1 for the “21 Day Menu” meal request.
8. Meal Quantity/Heads/Serve Time.
a. Meal Quantity- Quantities will differ depending on the number of Soldiers per unit. Order quantities will be determined at call/order level.
b. General Meal hours for the LAARNG are attached as Exhibit 1:
9. Delivery Instructions: Location will differ depending on unit drill or annual training schedules.
Delivery locations will be determined at the order level.
10. See Attached Delivery Addresses on Exhibit 1.
Special Instructions: Vendor will deliver meals 30 minutes prior to mealtime.
11. Unit Point of Contact. MSG Foster, Danielle 2253154100
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. Delivery locations, dates, number of personnel, names of POCs, training, etc., shall not be disseminated to anyone without a 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 Portion Requirement Summary. Same meal will not be served within a 72-hour period.
Each meal must contain at a minimum the 5 primary food groups (vegetables 2 to 3 cups, fruits 1 ½ cups, grains 5 to 8 ounces, dairy 3 cups (fat free or low-fat) protein foods 5 to 6 ½ ounces, Oils 5 to 7 teaspoons). See state menu for example.
15. Cancellation/Adjustment of number of boxed meals. The Government reserves the right to make partial changes to the requirements or cancel in full up to 72 hours before the event or within 72 hours of the affected date. Decrease or increase of meals shall be issued at a no cost increase of contracted price if given within a 72-hour notice.
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 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
Deliverable Spec Reference
Acceptable Quality Level (AQL)
Method Used/ Frequency
EXHIBIT 1:
UNIT: 61ST TROOP COMMAND
Serve Date Breakfast 0630-0730
Lunch 1130-1300
Dinner 1630-1730
22FEB26 0 0 35
23FEB26 35 0 300
24FEB 26 300 0 300
25FEB 26 300 0 300
26FEB 26 300 0 300
27FEB26 300 300 0
REQUESTED MENU:
2/22/2026– (DINNER)
MENU: LUNCH MENU 4
2/23/2026– (BREAKFAST)
MENU: BREAKFAST MENU 1
2/23/2026– (DINNER)
MENU: DINNER MENU 20
2/24/2026 (BREAKFAST)
MENU: BREAKFAST MENU 2
2/24/2026 (DINNER)
MENU: DINNER MENU 4
2/25/26 BREAKFAST
MENU: BREAKFAST MENU 3
2/25/2026 DINNER
MENU: DINNER MENU 10
2/26/2026 BREAKFAST
MENU: BREAKFAST MENU 4
2/26/26 DINNER
MENU: 12
2/27/26 BREAKFAST
MENU: DINNER MENU 5
2/27/26 LUNCH
MENU: BAG, Sandwich (ham, turkey or roast beef) fruit, snack, drink, and condiments
Delivery Instructions: Location will differ depending on unit drill or annual training schedules.
Delivery locations will be determined at the order level.
a. Breakfast Meals: 1235
b. Lunch Meals: 300
c. Dinner Meals:1235
Delivery Address: BLDG 1452, CAMP BEAUREGARD Special Instructions: Vendor will deliver meals 30 minutes prior to mealtime.
Point of Contact. MSG Foster, Danielle, 225.315.4100 and email invoices to danielle.l.foster8.mil@army.mil.
mailto:scott.m.stagg.mil@army.mil
File details come from the government source that posted it. Updated .