NYARNG Raw Sub FT Drum/Camp Smith Drop Dates 12JUL, 16JUL, 20JUL

Version 1.2 Page 1 of 8 STATEMENT OF WORK (SOW) FOR RAW SUBSISTENCE PROCUREMENT SUPPORTING THE NEW YORK ARMY NATIONAL GUARD SECTION 1 (GENERAL INFORMATION) 1 SCOPE: The New York Army National Guard (NYARNG) anticipates purchasing raw subsistence products in accordance with this Statement of Work (SOW). The intent is to provide quality meals/products to the NYARNG, in support of personnel during various training events at multiple locations. The contractor will provide timely delivery, high- quality products with commercial grade standards and high-quality customer service. 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 no later than the identified requested delivery date. 1.1 SPECIFIC REQUIREMENTS: Contractors awarded the purchase order may 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. - Delivery Location: - Delivery Window: 1.1.1 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. Continental United States (CONUS) Installation Food Program Managers (FPM) and Food Operation Sergeants (FOS) should investigate the feasibility of utilizing fresh (never frozen) beef, pork, and poultry products where possible. Army facilities will primarily use beef products processed from USDA choice or select grades. The user must determine the intended use of the product to properly determine the relative quality grade required. Utility grade (or below) is not authorized in Army dining facilities. The Army standard for ground beef (bulk) is 90% lean meat and not more than 10% fat. Beef patties 85% lean meat and not more than 15% fat. Soy protein (TVP) as binders or extenders ARE NOT permitted. The use of lean finely textured beef (LFTB) “pink slime” is also PROHIBITED. Products identified as “fritters” must be individually evaluated to determine acceptability. Breading should not exceed the following percentages for the listed items; Veal Patties NTE 30% breading, Beef Steak fritter NTE 30% breading, or chicken fritters NTE 35% breading. Items exceeding these percentages should not be cataloged for use in Army dining facilities. -- 1 of 8 -- Version 1.2 Page 2 of 8 b. Standards for seafood products are contained in the US Standards for Grades of Fishery Products. All seafood products must comply with legal requirements to be from US Flagged vessels and processed in US plants. These products must originate in facilities listed in the “USDC Approved List of Fish Establishments” and should carry the PUFI shield. Seafood products included in the US Standards for Grades of Fishery Products must meet requirements for Grade A or equivalent. Products such as imitation Shrimp (over 50% breading) or “fritters” exceeding 35% breading will not be used in Army dining facilities. Extenders/binders (Not to exceed 40%) are normally permitted in limited items such as stuffed crab, crab cakes or salmon fritters or salmon patties. Fish used to fabricate imitation crab or lobster products is authorized. c. All processed fruits and vegetables must meet the established US Standards for Grades for Processed Fruits and Vegetables. Processed fruits will meet Grade A requirements to qualify for inclusion on Army catalogs. Grade B will be accepted in lieu of Grade A when USDA and DLA- Troop Support research supports that Grade A is consistently unavailable in quantity or cost prohibitive from commercial industry. Grades less than Grade B will not be purchased for Army dining facilities. The Grade requirement for processed vegetables may be established by each installation as US Grade A or US Grade B. As catalogs are v updated all references which combine requirements as for “US Grade A or B” will be removed. Grade requirements for processed vegetables should be discussed with the subsistence prime vendor before establishing the level desired. Many vegetables classified as “Grade B” will perform better in large feeding operations and where items are placed in warmers or held on serving lines. Some “Grade A” vegetables are in fact too fragile for use in cafeteria style feeding situations. The FPM must also ensure that items established with a quality level of Grade B are priced as Grade B and not Grade A. d. EXTREME CAUTION must be exercised in the use of products treated with chemical or protein-based tenderizers such as Ficin, Bromelin or Papain. Operational methods for Army dining facilities must be considered when developing menus and selecting products. Enzyme treated items serve well where the product is taken from refrigeration, cooked, and served in one continuous operation. These products are not well suited to holding periods (in food warmers or on serving lines) after preparation. Ficin is activated at 90 degrees F and inactivated at 145 degrees F. Bromelin is activated at 90 degrees F and inactivated at 140 degrees F. Papain is activated at 140 degrees F and inactivated at 185 degrees F. Products must be cooked to very well done to inactivate the enzymes. The practice of large dining facilities is to prepare quantities of product in advance of serving makes the use of these items questionable. Once activated these tenderizers do not stop until heat inactivated or there is nothing left to tenderize. The use of these “tenderizers” is not recommended for Army garrison facilities and should be strictly limited by FPM. e. Food labels must comply with the Food and Drug Administration’s (FDA) Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004. Under FALCPA, food labels are requir…