FY27 Meals Requirements Statement

Attachment 1: Meals Requirements Statement
Meals Requirements Statement
1-168 INF IDT Meals
6-8 NOV 2026
Camp Dodge Training Center, Johnston, IA
1. GENERAL. The Iowa Army National Guard’s (IA ARNG) 1-168 INF has a requirement for breakfast and dinner meals to be delivered 6-8 NOV 2026 in support of its training event. Contractor shall provide the meals in accordance with the minimum requirements outlined below.
2. SERVING LINE SET-UP. All meals will be set up in buffet-style serving lines. The contractor, along with the Unit Food Service NCO (or unit’s designated personnel) will set up a serving line to accommodate the headcount and meal period designated. Typically, only one (1) serving line is required. However, in cases of unusually large headcount, two (2) serving lines may be requested. Contractor along with the Unit Food Service NCO (or unit’s designated personnel) will have serving line(s) set up in the designated location and the Unit Food Services NCO (or unit’s designated personnel) must be ready to serve by the beginning of the specified mealtimes. The location will typically be available for contractor to set up approximately 30 minutes prior to mealtime. Contractor personnel will assess food temperatures immediately upon delivery to ensure hot item temperatures are at 135 degrees Fahrenheit or above and cold item temperatures are at 41 degrees Fahrenheit or below throughout the set-up period. The Unit Food Service NCO (or unit’s designated personnel) will be present to verify, document and log the food temperatures at the time the contractor assesses the temperatures. The Unit Food Service NCO (or unit’s designated personnel) will ensure food on the serving line is replenished throughout the meal period. The Unit Food Service NCO (or unit’s designated personnel) will ensure the serving line is maintained in a clean and sanitary condition throughout the meal period and is responsible for cleaning the serving line at the conclusion of the meal period. The Unit Food Service NCO (or unit’s designated personnel) is responsible for the set-up and tear-down of the dining area, for serving the meals and beverages in the appropriate portion sizes (provided by the contractor), and for cleaning the dining area.
3. GOVERNMENT FURNISHED EQUIPMENT. The Government will provide an adequate number of tables to set up the serving line(s). The Government will provide and set up the tables and chairs for the dining area. The Government will NOT provide equipment or