HRF FTIG 28MAY-2JUN Meal Drop Off

Form / Attachment / Pricing Sheet

This document outlines the feeding schedule for contracted meals for the REG II CBRN TF (102 MP) unit, covering the period from May 28, 2026, to June 2, 2026. It details the meal types (Breakfast, Lunch, Dinner), menu numbers, serving times, quantities, and delivery location.

• Dates of Service: 05/28/26 to 06/02/26
• Delivery Location: Fort Indiantown Gap, Bldg. 12-48, Susquehanna Ave, Grantville, PA 17028
• Meal Breakdown:
  • Breakfast: Scheduled daily from 05:00, with specific menu numbers (B#2, B#4, B#6, B#18) and quantities (454 total meals per day), primarily as Bulk Trays (Supply) or Individually packaged Meals (Supply). Special dietary notes include Halal (20), Vegetarian (7), Seafood Allergy (5), and Peanut Allergy (2).
  • Lunch: Scheduled daily from 05:00 (except 05/28/26), with a note indicating meals will be MRE (Meals, Ready-to-Eat). No specific menu numbers are listed for most days, and total meals are 0 for most entries.
  • Dinner: Scheduled daily at 17:00, with specific menu numbers (D #9, D #13, D #6, D #17, L #20) and quantities (454 total meals per day), primarily as Bulk Trays (Supply).
• Supported Units: JISCC & MEDEL (105 AW), FSRT (107 AW), S&E (1156 ENG), DECON (222CHEM), CASE (NJ), DISTRO (119 C).
• Totals: Breakfast (2270), Lunch (0), Dinner (2270).

This document is crucial for any vendor involved in providing food services for this contract. It specifies the exact dates, times, locations, types of meals, quantities, and dietary considerations required. Bidders should use this schedule to confirm their capacity to meet the demand and to understand the logistical requirements for meal delivery and preparation.

Solicitation / RFP / RFQ

This solicitation, W912PQ26QA018, is for "HRF FTIG 28MAY-2JUN Meal Drop Off Breakfast and Dinner." The acquisition is set aside for Small Business.

• Procurement of breakfast and dinner meals.

• Specific quantities: 2,270 each for breakfast and 2,270 each for dinner.

• Pricing Arrangement: Firm Fixed Price.

• Product Service Code: 8905

• North American Industry Classification Standard (NAICS): 722310, with a size standard of $47,000,000.00.

• Delivery Period for Breakfast: May 29, 2026 to June 2, 2026.

• Delivery Period for Dinner: May 28, 2026 to June 1, 2026.

• FOB Details: Destination.

• Transportation Costs: Contractor is responsible.

• Solicitation Issue Date: April 29, 2026.

• Offer Due Date/Local Time: May 11, 2026, 08:00 AM.

• Evaluation factors will be detailed in the solicitation, considering price and other factors.

• This acquisition is a 100% Small Business set-aside.

• The solicitation incorporates FAR clauses by reference, including those related to System for Award Management, Terms and Conditions for Commercial Products, Small Business Set-Aside, Child Labor, Equal Opportunity, Combating Trafficking in Persons, and others.

• DFARS clauses are also incorporated, including those related to Safeguarding Covered Defense Information and Cyber Incident Reporting, and Prohibition on the Acquisition of Covered Defense Telecommunications Equipment or Services.

• The document includes detailed clauses on Item Unique Identification and Valuation, Wide Area WorkFlow Payment Instructions, and various representations and certifications.

Statement of Work (SOW)

To provide quality catered meals to the New York Army National Guard (NYARNG) for personnel attending training events.

• Provide timely, high-quality meals adhering to commercial grade standards and the NYARNG 21-Day Menu.

• Meals must support Army training environment requirements.

• Contractor must provide all identified menu components and condiments within specified timeframes.

• Conformance to all applicable Federal, State, and local laws, regulations, policies, permits, and insurance pertaining to the food industry.

• Adherence to military regulations including AR 30-22 (Army Food Program), AR 40-25 (Nutrition Standards), TB MED 530 (Tri-Service Food Code), and TB MED 577 (Sanitary Control).

• Work not meeting standards must be corrected at no cost to the Government.

• Delivery times dictated by NYARNG unit mission requirements. General planning times: Breakfast (0600-0730), Lunch (1100-1230), Dinner (1730-1900).

• Meals to be provided at locations specified in the solicitation.

• Food preparation must occur within a 60-mile radius of the delivery location.

• Meals for religious or dietary restrictions must be labeled and kept separate.

• Breakfast meals must meet AR 40-25 and Army Go-4-Green website guidelines, including specific components (eggs, protein, fruit, pancakes/waffles/biscuits, cereal, hot/cold drinks).

• Lunch, Dinner, and Holiday meals must meet AR 40-25 and Army Go-4-Green guidelines, including specific components (entrée, vegetables, starch, bread, fruit, dessert, drinks).

• Bagged Lunch meals (menu 18) must meet AR 40-25 and Army Go-4-Green guidelines, including specific components (sandwich/wrap, condiments, potato chips, dessert, fruit, protein bar, beverage).

• Nutritional requirements per meal: 115g-225g Carbohydrate (10g fiber), 23g-45g Protein, 6g-40g Fat (10% total calorie, omega fatty acid/linoleic acid), 3mg-6mg Iron.

• Minimum calorie counts: 500 for breakfast, 1100 for lunch/dinner.

• Food products must meet US Department of Agriculture (USDA) or equivalent standards for quality (e.g., Grade A for fruits/vegetables, specific grades for meat, US Standards for Grades of Fishery Products for seafood).

• No soy protein (TVP) as binders/extenders; lean finely textured beef ("pink slime") prohibited.

• Breading limits for specific items (Veal Patties NTE 30%, Beef Steak fritter NTE 30%, chicken fritters NTE 35%).

• Seafood must be from US Flagged vessels and processed in US plants.

• Chemical or protein-based tenderizers (Ficin, Bromelin, Papain) require extreme caution and must be cooked to very well done.

• Food labels must comply with FDA's Food Allergen Labeling and Consumer Protection Act (FALCPA).

• Monosodium Glutamate (MSG) is not permitted.

• Trans Fat must be zero grams with no partially hydrogenated oils.

• Juices must meet specific fortification levels (calcium, Vitamin D).

• Milk and milk alternatives must meet specific nutrient levels.

• Marinades, "pumps", or "rubs" are permitted.

• Poultry must be USDA Grade A or equivalent.

• Pork standards based on Meat Buyers Guide.

• All menu item substitutions require customer agreement and notification to the Contracting Officer (KO).

• Contractor to provide condiments, paper products, serving/eating utensils, and other expendables.

• Food items must be cooked/heated to specified minimum internal temperatures and rest times.

• Contractor personnel must be 18+ years old and have ServSafe food handler's permit or equivalent.

• Food must be prepared, transported, and maintained in accordance with specified Army Regulations and Tri-Service Food Code.

• Contractors may not have more than three (3) critical findings on their most recent health inspection.

• Out-of-state vendors must provide evidence of current licensing and equivalent sanitary standards.

• Failure to maintain sanitary requirements or acceptable quality meals is grounds for termination.

• Prepared food items must be marked with a time 4 hours past removal from hot holding/refrigeration.

• Food must be served within 4 hours of removal from temperature control.

• Meal changes/cancellations require a minimum 48-hour notice for quantity changes.

• Government reserves the right to change quantities via modification.

• Access Control: Personnel must have legitimate purpose, valid ID, and obey installation regulations. Vehicles subject to search. No compensation for delays due to gate closures. No unauthorized access to Soldier training/sleeping areas. Parking restrictions apply.

• Applicable Publications and Forms are listed for reference.

Form / Attachment / Pricing Sheet

This document, "NYARNG Catering 21 Day Menu," provides detailed menu options for breakfast, lunch, and dinner, intended for use in catering services. It outlines specific menu items, their portions, and drink choices, with requirements often based on a percentage of headcount.

• Breakfast Menus: Includes 21 distinct breakfast menus with items such as eggs, pancakes, bacon, sausage, cereal, yogurt, and fruit.
• Lunch Menus: Features 15 lunch menus offering a variety of entrees like beef stew, chicken, turkey, and fish, accompanied by sides, salads, and desserts.
• Dinner Menus: Presents 17 dinner menus with options such as roast beef, pork chops, chicken, and pasta dishes, along with side dishes and desserts.
• Drink Choices: For each meal type, specific drink options are listed with their respective portions and percentages of headcount, including juices, milk, sports drinks, iced tea, and coffee.
• Portioning: Menu item requirements are generally based on a percentage of headcount, with instructions to provide 100% of each item unless otherwise noted.

This document is crucial for bidders as it defines the exact food and beverage requirements for the catering services. Vendors must review these menus to understand the scope of the catering services, the types and quantities of food and drinks to be provided, and to accurately price their proposals. It serves as a detailed specification for the catering deliverables.