EMERGENCY MEALS

STATEMENT OF WORK Emergency Meals & Drink Delivery Service in support of the Marine Corps Installations West Fire Department 1.0 BACKGROUND During past wildfire seasons the Camp Pendleton Fire Department has been augmented by Federal, state, and municipal firefighters to suppress large wildfires aboard MCI-West installations. The base fire department is required to provide the firefighters with meals, water, and sports drinks to meet the U S Forrest Service basic daily caloric intake for firefighters when fighting wildfires. An Indefinite Delivery Indefinite Quantity contract will allow the Fire Department and the Regional Contracting Office the flexibility to better support this requirement during wildfire season as delivery orders are issued. 2.0 SCOPE The contractor shall provide all facilities, equipment, materials, supplies, tools and transportation necessary to perform all services required by this statement of work to prepare and deliver emergency sack lunches and drinks. This requirement is in support of the Fire Department aboard various sites: Marine Corps Base Camp Pendleton, Naval Weapons Station Fallbrook, Marine Corps Air Station Miramar, and potentially Marine Corps Installations West (MCI-West) surrounding areas. 3.0 SPECIFIC TASKS The contractor shall furnish all labor and equipment to prepare and deliver emergency sack lunches and drinks to as specified in this statement of work and each delivery order. The contractor shall employ only properly certified persons who are experienced and trained in meal preparation and delivery in accordance with applicable food preparation state and federal laws. 3.1 PREPARATION/PACKAGING CONDITIONS & INSTRUCTIONS The contractor shall prepare sack lunches and drinks within the minimum sanitary requirements in accordance with food preparation requirements and practice regulations for food (Codes of Federal Regulation, Title 21, Chapter 1, Part 110). Food preparation shall be harvested, housed, handled and prepared under sanitary conditions in accordance with applicable food preparation state and federal laws. 3.1.1 Preparation timeline as follows: (a) The Technical Point of Contact (TPOC, see para. 6.0.) shall determine how long sack lunches and supplemental sandwiches may be held after preparation. The consume by date is generally within 24 hours of the preparation date. A longer or shorter period of time may be deemed appropriate by the TPOC depending on refrigeration or storage conditions utilized. (b) Sack lunches shall be marked "Consume by (date and time; i.e. mm/dd, 00:00)." The sack Lunches or sandwiches shall be stamped or labeled, "Prepared on (date and time; i.e. mm/dd, 00:00)." (c) Supplemental Meat and Non Meat Sandwiches – Shall be stamped or labeled "Prepared on (date and time; i.e. mm/dd, 00:00)." 3.1.2 Packaging requirements as follows: (a) Lunches shall be bagged in heavy-duty paper sacks to protect the lunch. (b) The Government must be able to distinguish between vegetarian and regular sack lunches by use of different colored bags. Brown bags shall be used to designate regular lunches. (c) Individual sack lunches shall be packed in cardboard boxes holding exactly 10 lunches in each box. (d) Sandwiches shall be packaged in plastic sandwich bags or other packaging. The packaging shall keep the sandwiches intact and/or not excessively add to waste disposal; (i.e., no Styrofoam). (e) Sandwiches ordered as supplemental items shall be individually wrapped in a Ziploc® type -- 1 of 10 -- sandwich bag. (f) Snack items must be individually wrapped with labels that clearly list all ingredients contained in the package. 3.2 SACK LUNCH SPECIFICATIONS The sack lunches consists of six (6) categories of food items. In preparation of the sack lunches, no two items in each category shall be the same. To ensure variety, lunch items shall not be repeated in a three day period, if applicable. In addition, pre-prepared sandwiches shall not be frozen and must be prepared and packages as addressed in 3.1 above and delivered within the times specified in para 4.0. below. See SOW Table 2 for complete Sample Lunches. Note: The Sack Lunch unit price is inclusive of all contents as listed in para 3.2 in its entirety (6 food items). 3.2.1 A complete sack lunch must consists of the following six (6) food items listed in below: (i) Food Item 1-- Primary Meal - One (1) Sandwich/Wrap a. The sandwich/Wrap shall be wrapped in plastic wrap or plastic bags. b. The sandwich/Wrap shall contain a minimum of 2 oz. of bread or bread equivalent. c. The meat sandwich/wrap shall contain a minimum of 4 oz. sliced whole muscle or variety meat or a combination of meat and cheese. d. The Vegetarian primary meal must consist of a minimum of 1 sandwich or wrap and shall contain 4 oz. of a non-meat protein. e. Appropriate individually packaged condiments shall be provided and not be put directly on the sandwich. (ii) Food Item 2-- Secondary Meal - Variety Item: Contractors shall select 1 item from this category. Contractors may choose a variety of items for Food Item 2 including a second sandwich. SOW Table 1 for Sack Lunch Options, for examples and size of variety items. (iii) Food Item 3-- Salads, Fresh Fruit, and Fresh Vegetables – Contractors shall select 2 items from this category. a. Salads - Shall be made with a non-mayonnaise base. When served as a side shall have a minimum volume of 4 oz. b. Fresh Fruit - Acceptable whole fruits may be apples, pears, and stone fruit (peaches, nectarines, plums, etc.), oranges, bananas, etc. Whole fruits shall be equivalent in size to 100 count apples or 88 count oranges. Fruits requiring packaging shall be a minimum volume of 8 oz. cup. c. Fresh Vegetables - Shall be a minimum volume of 8 oz. cup (iv) Food Item 4- Energy Snacks – Contractors shall select 6 items from this category. (v) Food Item 5 – Condiments - Four individual factory-wrapped packets of condiments appropriate for the items being served. (vi) …