Meal Drop Off - Camp Smith Training Site (07JUL26-19JUL26)

1 | P a g e STATEMENT OF WORK (SOW) FOR CATERED MEALS SUPPORTING THE NEW YORK ARMY NATIONAL GUARD (NYARNG) 1 Scope: The New York Army National Guard (NYARNG) anticipates purchasing catered meals in accordance with this Statement of Work (SOW). The intent is to provide quality catered meals to the NYARNG, in support of personnel in attendance of various training events. The contractor will provide timely, high-quality meals cooked with commercial grade standards. The NYARNG 21 Day Menu is designed to support the Army training environment, and it is critical for the contractor to provide all identified menu components and condiments within the identified food service timeframes. 1.2 Standards: This contract shall conform to all applicable Federal, State and local laws, regulations, policies, permits and insurance pertaining to the food industry and appropriate regulating authorities. Additionally, this contract shall conform to military regulations to include Army Regulation (AR) 30-22 Army Food Program dated 17 July 2019, AR 40-25 Nutrition Standards and Education dated 03 January 2017, Technical Bulletins (TB) MED 530 Tri-Service Food Code dated 01 March 2019 and TB MED 577 Sanitary Control and Surveillance of Field Water Supplies dated 01 May 2010. The Contractor shall correct work not meeting these standards at no additional cost to the Government. 1.3. Hours of Operation: NYARNG unit mission requirements will dictate food delivery times. For general planning purpose, normal delivery times will be as follows: *UNLESS otherwise stated in the SAM Solicitation or supporting documents. Breakfast: 0600-0730 Lunch: 1100-1230 Dinner: 1730-1900 1.4. Service Locations: The Contractor must be able to provide meals at the location specified in the solicitation. 1.4.1 Performance Location: 1.5. Ingredient Quality and Meal Composition Requirements. 1.5.1. All meals produced for persons with religious or other dietary restrictions shall be labeled and kept separate from all other meals. 1.5.2. Breakfast Meal Requirement: Breakfast meals will adhere to the nutritional guidelines outlined in AR 40-25 and recipes outlined on the Army Go-4-Green website with respect to the NYARNG 21-day menu selected by the customer. Each breakfast meal supported will at a minimum consist of the following items: -- 1 of 11 -- 2 | P a g e • Eggs (1 serving/ 2 eggs) • Breakfast protein (1 serving/ 2oz) • Fruit, whole or fruit salad (1 pc/ 5oz) • pancakes, waffles or biscuits w/ gravy (1 serving/ 2 each + 4oz gravy if applicable) • Hot or cold cereal (1 serving/ 6oz) • Hot drinks: including but not limited to coffee or tea (1 serving/ 6oz) • Cold drinks: including but not limited to fruit juice and milk. (1 serving/ 6oz) 1.5.3. Lunch, Dinner and Holiday Meal Requirement. The lunch, dinner and holiday meals will adhere to the nutritional guidelines outlined in AR 40-25 and recipes outlined on the Army Go-4-Green website with respect to the NYARNG 21-day menu selected by the customer. Each meal supported will at a minimum consist of the following items: • Entrée (1 serving/ minimum 6 oz portion of protein) • Vegetables (2 servings/ 5oz hot veg and salad w/ dressing) • Starch: rice, pasta, or potatoes (1 serving/ 5oz) • Bread (1 serving/ 2 slices) • Fruit, whole or fruit salad (1 pc/ 5oz) • Dessert (1 serving) • Drinks shall include coffee plus a choice one of two additional drinks, such as flavor aid, iced tea, non-carbohydrate beverage. 1.5.4. Bagged Lunch Meal Requirement. Bagged lunch meals (lunch menu 18) will adhere to the nutritional guidelines outlined in AR 40-25 and recipes outlined on the Army Go-4-Green website with respect to the NYARNG 21-day menu selected by the customer. Each meal supported will at a minimum consist of the following items: • 6” Sub style, round bun sandwich or wrap with 5 to 6 ounces protein with provolone cheese, Swiss or American cheese (4 options minimum/ poultry, beef, pork and vegetarian/vegan option) • Condiments available on the side (lettuce, tomato, onions and pickles) • Individually portioned Mayonnaise, Mustard, Black Pepper and Salt Packets • 1 to 1.5 ounce Bag of Potato Chips (BBQ, plain, sour cream & onion, etc.) • 1.5 ounce dessert • 1 fresh fruit (banana, orange, or apple) • 1.5 ounce Protein Bar • 12 ounce Non-Carbohydrate Beverage (Can, bottle), or Fruit Juice 1.6. Meal Composition. 1.6.1. The contractor shall comply with the New York Army National Guard (NYARNG) menu standards and Department of Defense (DOD) procurement standards that are found in the Army Buyer’s guide and act as the minimum guidelines required for use by -- 2 of 11 -- 3 | P a g e military food service programs during menu planning, food procurement, food preparation, and meal service. 1.6.2. To ensure the service members receive adequate nutrition, each portion will include 115g to 225g Carbohydrate per meal per Soldier (10g of which is fiber) 23g to 45g Protein per meal per Soldier; 6g to 40g Fat per meal per Soldier to average 10% of total calorie per menu (at least 6g of which is omega fatty acid or linoleic acid; 3mg to 6mg of iron per meal per Soldier. Meals provided should not be less than 500 calories per Soldier for breakfast meals, 1100 calories per Soldier for lunch meals and 1100 calories per Soldier for dinner meals. 1.6.3. DoD Approved Food Sources: Contractors awarded the purchase order will be subject to an initial inspection audit. If required, the Contractor shall be listed in the Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement, in accordance with Army Regulation (AR) 40-657. 1.6.4. General guidance for the selection or retention of subsistence items is: a. The standards established within the North American Meat Processors Association (NAMP) “Meat Buyer’s Guide” will be used wherever possible in the selection of beef, veal, pork, lamb, or poultry items. CONUS Installation FPMs and FOSs should …