PWS 147th RTI Catered Meals.pdf

147 RTI

Student Meals

Q2/FY20

Ohio Army National Guard

PERFORMANCE WORK

STATEMENT

Contents

SECTION 1 PERFORMANCE WORK STATEMENT

SECTION 2 GOVERNMENT-FURNISHED PROPERTY

SECTION 3 CONTRACTOR-FURNISHED PROPERTY

SECTION 4 STANDARD 20-DAY MENU

SECTION 5 HEADCOUNTS BY DAY

SECTION 1 PERFORMANCE WORK STATEMENT

1.0 PROJECT OVERVIEW:

The Ohio Army National Guard (OHARNG), HQ 147th Regiment RTI requires contracted catering to provide meals to Soldiers on the dates listed in Section 5 in order to support the training mission at 3990 East Broad Street, DSCC Building 1, Columbus, OH 43213.

1.1 REQUIREMENT/JUSTIFICATION:

The unit’s mission requires for the provision of quality, appetizing meals cooked under commercial standards, to support the ongoing training efforts.

1.2 PERFORMANCE WORK STATEMENT (PWS):

Ohio Army National Guard (OHARNG) anticipates purchasing catered meals in accordance with this Performance Work Statement (PWS). The intent is to provide quality catered meals to the OHARNG, in support of personnel in attendance of various training events. The Contractor must provide timely, high quality meals prepared under commercial standards, and delivered to the specified location(s). The OHARNG Standard 20-Day Menu (see Section 4) is designed to support the Army training environment. It is critical for the contractor to provide all identified menu components and condiments within the identified food service timeframes. The Contractor will be expected to prepare and deliver all food requirements but will not be responsible for any services related to the distribution of the food to the individual trainees. For contracts lasting longer than 20 days, Standard 20-Day Menu is repeated in sequence.

1.3 SPECIFIC REQUIREMENTS:

1.3.1 Contractor shall ensure that there is a sufficient quantity of catered meals that match the pre-arranged menu at the designated location no less than 30 minutes in advance of the specific meal times.

1.3.2 Contractor shall separate meals by course headcounts as shown in Section 5.

1.3.3 The Government is responsible for the set-up, food distribution process, tear-down of the dining area, and for cleaning the dining area during and after meal completion.

1.4 MEAL SERVING LOCATION AND TIMES:

1.4.1. Location:

147TH RTI

3990 E BROAD STREET DSCC BLDG 1

COLUMBUS, OHIO 43213

1.4.2. Meal serving times (see Section 1.3.1):

Breakfast: 6:30 a.m. – 7:30 a.m.

Lunch: 1200 pm -1300pm Dinner: 5:00 p.m. – 6:00 p.m.

1.4.3: Contracted catered meals shall be served during the timeline designated by the lead unit person-in-charge. If timeline adjustments are required, the Contracting Officer will submit such time changes to the contractor NLT 48 hours in advance.

1.5 FOOD SAFETY REQUIREMENTS:

1.5.1 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.

1.5.2. Food shall be maintained at safe temperatures, in accordance with Army Technical Bulletin Medical (TB Med) 530, Tri Service Food Code.

1.5.3. 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.

1.5.4 The Unit POC or public health personnel may spot-check food temperatures upon delivery and at any time throughout the meal period if Contractor providing onsite serving.

1.5.5 The contractor shall comply with all National Food Code, ServSafe, and other applicable federal/state/local health guidelines.

1.5.6 In cases where TB Med 530 and the Food Code differ, the more stringent requirement shall apply.

1.6. MENU:

1.6.1 Contractor will provide the specified menus, to include entree, starch, vegetable, bread, dessert, salad, and beverages.

1.6.2 The contractor shall follow the menus specified in the contract to provide meals offering variety, contrast in texture, flavor and color.

1.6.3. The contractor shall provide all condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, salad dressings, syrup, salt and pepper, etc.) to complement the meal being served. It is preferred that condiments be individually package.

1.6.4. Contractor may propose deviations (substitutions) of menu items only if they meet the conditions identified in Sections 1.7 and 1.8. Requested deviations must be submitted in writing.

1.6.5. 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 10-412can be found at:

http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf1.

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

1.6.7. If the contractor chooses to prepare meals in a mobile kitchen unit the contractor shall still serve meals in the dining area using appropriate heating and cooling dishes.

The mobile unit shall be held to the same standards of cleanliness and requirements for inspection as a standard facility. The mobile unit must be fully self-contained. The government is not responsible for providing utility connectors or connections compatible with mobile kitchen units. Placement arrangements for contractor’s mobile kitchen must shall be coordinated through Point of Contact at least one day in advance of the event.

1.6.8. The contractor shall provide individually packaged meals for students when highlighted as required on the daily headcount sheet. See section 5 for color key. See Section 4.2 for menu. Menu guidelines for deviation and/or substitutions apply equally to boxed/bagged/individually packaged meals.

1.7 STUDENT DIETARY RESTRICTIONS

1.7.1. As needed, unit point of contact will notify the contractor of special dietary needs and/or restrictions of students.

1.7.2. Unit will provide itemized list(s) of dietary restrictions upon identification following student in-processing.

1.7.3. Contractor shall implement meal plan alternatives to accommodate student dietary restrictions no later than 72 hours after written notification. Alternate meals are for the individual student(s) with dietary restrictions and do not affect the prescribed meal plan schedule.

http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf1

1.7.4. Item substitutions or alternative menus for dietary restrictions shall be well-balanced and comparable to standard menu in caloric and overall nutritional value.

1.7.5. Item substitutions or alternative menus for dietary restrictions shall be comparable to the standard menu in variety.

1.7.6. Item substitutions or alternative menus for dietary restrictions shall adhere to the guidelines for deviation allowances listed in section 1.8.

1.8. DEVIATION ALLOWANCES:

1.8.1 Entrée. No deviations will be considered.

1.8.2 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.

1.8.3 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.

1.8.4 Salad. No deviations will be considered. The approved salad bar will at a minimum consist of:

1.8.4.1 Leafy green salad mix

1.8.4.2 Tomatoes

1.8.4.3 Cucumbers

1.8.4.4 Shredded cheese

1.8.4.5 Two (2) additional salad items (may include croutons, bacon bits, chicken, ham, tuna, or other similar toppings)

1.8.4.6 No less than three salad dressing flavor varieties. All salad dressing must be served in 2 oz. shelf stable packaging.

1.8.5 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.

1.8.6 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.

1.8.7 Beverage. No deviations will be considered. BOTTLED WATER IS NOT AUTHORIZED. Milk must be served at all three meals. Juice (grape -or- apple -or- orange) and coffee must be served at breakfast. Some type of juice (grape -or- apple -or- orange) or punch must be served at Lunch and Dinner.

1.8.8 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.

1.9 HEADCOUNT (QUANTITY)

1.9.1. Student headcounts for meal requirements are listed in Section 5.

1.9.2. Unit shall provide reductions to headcounts upon identification following student in-processing. Further reductions are communicated as needed thereafter in the event students are dropped from the course.

1.9.3. Contractor shall implement headcount adjustments no later than 72 hours after written notification.

1.9.4. Headcount documentation. All soldiers shall be accounted for on a headcount roster by course prior to receiving their meal. This is the responsibility of the Unit; not the Contractor.

1.9.5 At the end of the meal period, the unit shall document the total headcount by course, and obtain the caterer representative’s concurrence / non-concurrence.

1.9.6 The unit point of contact 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.

1.9.7 The headcount roster shall be the supporting documentation for the Wide Area Work Flow (WAWF) Invoice and Receiving Report.

1.10 EXCESS FOOD

1.10.1 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.

1.11 GOVERNMENT POINT OF CONTACT (POC’s)

1.11.1 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 unit personnel. The Contracting Officer information for this acquisition will be provided at time of award

1.11.2 State Food Program Manager. The State Food Program Manager contact information will be provided at time of award

1.11.3 Unit Point of Contact (POC). The designated unit point of contact shall be the primary liaison with the caterer staff for the duration of the contract. The unit point of contact information will be provided to the selected vendor upon contract award. The contractor shall coordinate the following directly with the unit point of contact:

1.11.3.1 Delivery of meals.

1.11.3.2 Reductions in course headcounts.

1.11.3.3 Dietary restrictions of student population.

1.12. APPLICABLE GUIDELINES/REGULATIONS.

1.12.1 The following guidelines and/or regulations are applicable to this requirement.

1.12.1.1 AR 30-22 Army Food Program, 3-44 Catered Meals:

http://www.apd.army.mil/epubs/DR_pubs/DR_a/pdf/web/r30-22.pdf

1.12.1.2 AR 30-22 Army Food Program, 3-44 Catered Meals:

http://www.apd.army.mil/epubs/DR_pubs/DR_a/pdf/web/r30-22.pdf

1.12.1.3 FDA Food Code:

http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/foodCode/ucm3742 75.htm

1.12.1.4 Tri Service Food Code:

http://www.quartermaster.army.mil/jccoe/TB_MED_SEP_2014.pdf

1.12.1.5 Index of Recipes Armed Forces recipe Service (TM 10-412):

http://www.quartermaster.army.mil/jccoe/publication/recipes/index/full_index.pdf

1.13 STANDARDS OF CONDUCT:

1.13.1 The contractor shall conform to specified professional standards and adhere to The Army Food Program food service standards and ServSafe sanitation standards (National Restaurant Association).

1.13.2 The 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 (Tri-Service Food Code).

1.13.3 The contractor will transport food to feeding sites in clean, covered vehicles that will not subject the food to adulteration or contamination as specified in Army regulation

TB MED 530.

http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/foodCode/ucm374275.htm http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/foodCode/ucm374275.htm http://www.quartermaster.army.mil/jccoe/TB_MED_SEP_2014.pdf http://www.quartermaster.army.mil/jccoe/publication/recipes/index/full_index.pdf

1.13.4 Failure to maintain a sanitary requirements and acceptable quality meals may be grounds for termination under the Default Clause of the contract.

1.13.5 In accordance with U.S. Army regulation TB MED 530, prepared food items will be marked with a time 4 hours past the point in time when the food is removed from hot holding and/or refrigeration. (I.E. packaged at 10:00 a.m., four hours past equals 2:00 p.m.).

1.13.6 The food will be served within the 4 hours from the point in time when the food is removed from temperature control. The food not consumed within the 4 hour limit will be discarded.

1.13.7 Based on TB MED 530, the Government estimates food preparation conducted at the contractor’s establishment must occur within a 60 mile radius of 147TH RTI, Columbus, Ohio. This allows for transfer of food to the Insulated Food Containers (0.5hrs), transportation to 147th RTI (1.5hrs), preparation for service (0.5hrs), and service/serving (1.5hrs).

1.13.8 Based on U.S. Army Regulation AR 657, the Ohio Army National Guard reserves the right to conduct a site visit to the contractor’s off-post operating location.

1.14 SPECIAL INSTRUCTIONS:

1.14.1 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.

1.14.2 Personal Hygiene: the Contractor shall ensure its contract employees follow food safety and sanitation standards outlined by the Army Food Program and ServSafe.

1.14.3 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.

1.14.4 The government reserves the right to change quantities of meals purchased during the period of performance. If this change is required, a modification will be generated by the contracting officer. The contractor shall not perform any work above the stated quantities authorized by the contracting office.

1.15 SECURITY REQUIREMENTS:

1.15.1 All persons requesting access to military installation must have a legitimate purpose to access the installation under the terms of this contract, and must present a current valid Government (Federal or State) issued photographic identification card. All persons must present identification to any acting security personnel upon request at any installation access control point or during any point of occupation. All requesting access must be a citizen of the United States.

1.15.2 Contractor must provide a name roster/list of all personnel that require access to the installation.

1.15.3 Any person requesting to bring a privately or commercially owned vehicle onto DSCC must provide current documentation to show that the vehicle is properly registered with a Department of Motor Vehicles or a private vehicle leasing agency in the Continental United States (CONUS). Failure to provide proper documentation will result in denial of vehicular access to the installation.

1.15.4 All contractor employees must carry proper photo identification with them at all times. The contractor must ensure compliance with all regulations and orders of the installation.

SECTION 2 GOVERNMENT-FURNISHED PROPERTY

2.1 The contractor may request use of the following unit-owned equipment as needed.

Approved usage is subject to availability and serviceability of items.

2.1.1 2x6 foot mobile salad bar will be available for use at the DFAC only.

2.1.2 Refrigeration to store cold beverages. Refrigeration is located outside of the kitchen area.

2.1.3 Two coffee urns.

2.1.4 Electric outlets.

2.1.5 Two VP18-1 Vulcan food warming cabinets.

SECTION 3 CONTRACTOR-FURNISHED PROPERTY

3.1 The contractor shall furnish facilities, equipment, and supplies required to prepare, deliver, and serve meals which includes all plates, cups, flatware and napkins.

3.2 Serving utensils are measured and labeled to enable portion distribution in accordance with the listed menu amounts.

SECTION 4 STANDARD 20-DAY MENU

4.1 Standard 20-Day Menu.

Day 1 Breakfast Menu Item

Portion Size

Lunch Menu Item

Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs

6 oz Fried Chicken 2 pcs Pot Roast 8 oz

Bacon 2 pcs Macaroni & Cheese

4 oz Peas & Carrots 4 oz

Hash Browns 4 oz Green Beans 4 oz Mash Potatoes / Gravy

4 oz

Pancakes 2 pcs Dinner Roll 2 pcs Dinner Roll 2 pcs Dry Cereal 4 oz Fresh Fruit 1 pcs Fresh Fruit 1 pcs Fresh Fruit 1 pcs Desert Desert

Salad Bar Salad Bar

Day 2 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Baked Chicken 8 oz Roast Turkey 8 oz Sausage Patties 1 pcs Mix Vegetables 4 oz Green Beans 4 oz Hash Browns 4 oz White Rice / Gravy 4 oz Stuffing 4 oz French Toast Sticks

4 pcs Dinner Roll 2 pcs Mash Potatoes / Gravy

4 oz

Dry Cereal 4 oz Fresh Fruit 1 pcs Fresh Fruit 1 pcs Fresh Fruit 1 pcs Desert Desert

Salad Bar Salad Bar

Day 3 Breakfast Menu Item

Portion Size

Lunch Menu Item

Portion Size

Dinner Menu Item

Portion Size

Scrambled Eggs 6 oz Grilled Turkey & Cheese Sandwich

2 pcs Baked Stuffed Pork Chop/ Gravy

8 oz

Corned Beef Hash 4 oz Tomato Soup 6 oz Broccoli 4 oz Hash Browns 4 oz Mixed Vegetables 4 oz Scallop Potatoes 4 oz Toast 2 pcs Dinner Roll 2 pcs Dinner Roll 2 pcs Dry Cereal 4 oz Fresh Fruit 1 pcs Desert Fresh Fruit 1 pcs Desert Salad Bar

Salad Bar Day 4

Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Hamburgers & Cheese Burgers

1 pcs Pepper Steak 6 oz

Cream Ground Beef

6 oz Corn 4 oz Rice 6 oz

Hash Browns 4 oz Potato Wedges 6 oz Mix Vegetables 4 oz Biscuits 2 pcs Marconi Salad 4 oz Dinner Roll 2 pcs Dry Cereal 4 oz Fresh Fruit 1 pcs Fresh Fruit 1 pcs Fresh Fruit 1 pcs Desert Desert Salad Bar Salad Bar

Day 5

Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Beef Stew 8 0z Southwest Chicken 8 oz Bacon 2 pcs Rice 6 oz Spanish Rice 6 oz Hash Browns 4 oz Carrots 4 oz Broccoli 4 oz Waffles 2 pcs Dinner Rolls 2 pcs Dinner Rolls 2 pcs Dry Cereal 4 oz Fresh Fruit 1 pcs Fresh Fruit 1 pcs

Day 6

Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Meat Loaf / Gravy 8 oz Lemon Pepper Fish 6 oz Ham Steaks 6 oz Mash Potatoes 6 oz Rice 6 oz Hash Browns 4 oz Peas 4 oz Broccoli 4 oz Toast 2 pcs Dinner Rolls 2 pcs Dinner Roll 2 pcs Dry Cereal 4 oz Fresh Fruit 1 pcs Fresh Fruit 1 pcs

Day 7 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Barbecued Chicken 8 oz Spaghetti / Meat Sauce

8 oz

Bacon 2 pcs Macaroni & Cheese 6 oz Green Beans 4 oz Hash Browns 4 oz Collard Greens 4 oz Garlic Bread 2 pcs Pancakes 2 pcs Corn Bread 2 pcs Fresh Fruit 1 pcs Dry Cereal 4 oz Fresh Fruit 1 pcs Desert Fresh Fruit 1 pcs Desert Salad Bar

Salad Bar

Day 8 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Salisbury Steak 8 oz Chili Macaroni 8 oz Sausage Links 2 pcs Green Beans 4 oz Mixed Vegetables 4 oz Hash Browns 4 oz Mash Potatoes /

Gravy 4 oz Dinner Rolls 2 pcs

French Toast Sticks

4 pcs Dinner Rolls 2 pcs Fresh Fruit 1 pcs

Dry Cereal 4 oz Fresh Fruit 1 pcs Desert Fresh Fruit 1 pcs Desert Salad Bar

Salad Bar

Day 9 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Roast Beef 8 oz General Tso Chicken Or Sweet & Sour Chicken

8 oz

Corn Beef Hash 6 oz Scalloped Potatoes 6 oz Rice 6 oz Hash Browns 4 oz Mixed Vegetables 4 oz Egg Roll 1 pcs Toast 2 pcs Dinner Roll 2 pcs Asian Blend

Vegetables 4 oz

Dry Cereal 4 oz Fresh Fruit 1 pcs Fresh Fruit 1 pcs

Day 10 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Chicken Tenders 3 pcs Chili 8 oz Cream Ground Beef

6 oz French Fries 6 oz Rice 6 oz

Hash Browns 4 oz Peas 4 oz Corn 4 oz Biscuits 2 pcs Dinner Roll 2 pcs Dinner Roll 2 pcs Dry Cereal 4 oz Fresh Fruit 1 pcs Fresh Fruit 1 pcs Fresh Fruit 1 pcs Desert Desert

Salad Bar Salad Bar

Day 11 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Cheese Steak Sub 1 pcs Chicken Pot Pie 6 oz Bacon 2 pcs Potato Wedges 6 oz Broccoli 4 oz Waffles 2 pcs Peas & Carrots 4 oz Dinner Roll 2 pcs Hash Browns 4 oz Fresh Fruit 1 pcs Fresh Fruit 1 pcs Dry Cereal 4 oz Desert Desert Fresh Fruit 1 pcs Salad Bar Salad Bar

Day 12 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Tacos 2 pcs Chicken Gordon Bleu

8 oz

Ham Steaks 6 oz Mexican Corn 4 oz Mash Potatoes / Gravy

6 oz

Hash Browns 4 oz Spanish Rice 6 oz Green Beans 4 oz Toast 2 pcs Fresh Fruit 1 pcs Fresh Fruit 1 pcs Dry Cereal 4 oz Desert Desert Fresh Fruit 1 pcs Salad Bar Salad Bar

Day 13 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Turkey Subs 1 pcs Swedish Meatballs 8 oz Bacon 2 pcs Fruit Cup 1 pcs Egg Noodles /

Gravy 6 oz

Hash Browns 4 oz Chips 1 pcs Peas & Carrots 4 oz Pancakes 2 pcs Mac Salad 6 oz Dinner Rolls 2 pcs Dry Cereal 4 oz Fresh Fruit 1 pcs Fresh Fruit 1 pcs Fresh Fruit 1 pcs Desert Desert

Salad Bar Salad Bar

Day 14 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Italian Sausage & Peppers

8 oz Chicken Enchiladas 2 pcs

Sausage Links 2 pcs French Fries 6 oz Spanish Rice 6 oz Hash Browns 4 oz Green Beans 4 oz Mexican Corn 4 oz French Toast Sticks

4 pcs Fresh Fruit 1 pcs Fresh Fruit 1 pcs

Dry Cereal 4 oz Desert Desert Fresh Fruit 1 pcs Salad Bar Salad Bar

Day 15 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Lasagna 8 oz Stuffed Peppers 8 oz Corn Beef Hash 6 oz Garlic Bread 2 pcs Mash Potatoes /

Gravy 6 oz

Hash Browns 4 oz Mixed Vegetables 4 oz Green Beans 4 oz Toast 2 pcs Fresh Fruit 1 pcs Dinner Roll 2 pcs Dry Cereal 4 oz Desert Fresh Fruit 1 pcs Fresh Fruit 1 pcs Salad Bar Desert

Salad Bar

Day 16 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Sloppy Joes 2 pcs Baked Fish 6 oz Bacon 2 pcs French Fries 6 oz Rice 6 oz Hash Browns 4 oz Mixed Vegetables 4 oz Mixed Vegetables 4 oz Waffles 2 pcs Fresh Fruit 1 pcs Dinner Roll 2 pcs Dry Cereal 4 oz Desert Fresh Fruit 1 pcs Fresh Fruit 1 pcs Salad Bar Desert

Salad Bar

Day 17 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Beef / Cheese Ravioli

8 oz BBQ Pulled Pork Sandwich

1 pcs

Sausage Links 2 pcs Sause 6 oz Potato Wedges 6 oz Hash Browns 4 oz Garlic Bread 2 pcs Peas & Carrots 4 oz Toast 2 pcs Green Beans 4 oz Mac Salad 6 oz Dry Cereal 4 oz Fresh Fruit 1 pcs Fresh Fruit 1 pcs Fresh Fruit 1 pcs Desert Desert

Salad Bar Salad Bar

Day 18 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Pizza (Cheese / Peperoni)

2 pcs Grilled Cheese 2 pcs

Corn Beef Hash 6 oz Tater Tots 6 oz Chicken Noddle Soup

6 oz

Hash Browns 4 oz Broccoli 4 oz Mix Vegetables 4 oz French Toast Sticks

4 pcs Fresh Fruit 1 pcs Fresh Fruit 1 pcs

Dry Cereal 4 oz Desert Desert Fresh Fruit 1 pcs Salad Bar Salad Bar

Item

Portion Size

Hard Boil Egg 2 pcs Wrapped Muffin 1 pcs Breakfast Bar 1 pcs Fruit Cup 1 pcs Apple or Banana 1 pcs Juice (apple / orange) 8 oz

1 pcs

Lunch Menu Item

Portion Size

Assorted Sub 1 pcs Bag of Chips 1 pcs Potato Salad 4 oz Pickle 1 pcs Cookie 2 pcs Apple or Banana

1 pcs

Can of Soda 1 pcs

Day 19 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Chicken Wings BBQ, Mild, Plan

8 oz Grilled Steaks 8 oz

Cream Chip Beef 6 oz French Fries 6 oz Baked Potato 1 pcs Hash Browns 4 oz Green Beans 4 oz Broccoli 4 oz Biscuits 2 pcs Dinner Roll 2 pcs Dinner Roll 2 pcs Dry Cereal 4 oz Fresh Fruit 1 pcs Fresh Fruit 1 pcs Fresh Fruit 1 pcs Desert Desert

Salad Bar Salad Bar

Day 20 Breakfast Menu Item

Portion Size

Lunch Menu Item Portion Size

Dinner Menu Item Portion Size

Scrambled Eggs 6 oz Chicken Parmesan 6 oz Taco Salad 8 oz Bacon 2 pcs Noodles 6 oz Spanish Rice 6 oz Hash Browns 4 oz Peas 4 oz Refried Beans 4 oz Pancakes 2 pcs Garlic Bread 2 pcs Corn 4 oz Dry Cereal 4 oz Fresh Fruit 1 pcs Fresh Fruit 1 pcs Fresh Fruit 1 pcs Desert Desert

4.2. Standard menu for individually packaged meals (boxed or bagged).

SECTION 5 HEADCOUNTS BY DAY