Reduced Sodium & Commercial Meals

NOTE: This Request for Information (RFI) is for conducting additional market research only and is issued in accordance with Federal Acquisition Regulation (FAR) Part 10 and Subpart 15.201. The information provided herein is for information only. No solicitation document exists at this time. Issuance of this notice does not constitute any obligation on the part of the Government to procure these items or to issue a solicitation. In addition, the Government is under no obligation to pay for information submitted in response to this RFI, and responses to this notice cannot be accepted as offers. The contents herein are subject to change without notice. Any information that the vendor considers proprietary should be clearly marked as such. Background: FEMA requires two types of meals; primary option "Reduced Sodium" and secondary option is "Commercial". All meals must be shelf stable, self-heating, and include an entr'e along with additional meal components that can be consumed either as part of the meal or reserved for a supplemental snack. The meals should provide a variety of nutrient dense foods that reflect the basic food groups. Saturated and Trans fats, sodium and added sugars should be limited. Nuts are NOT to be included due to diverticulitis and allergy conditions. Meal components should be appropriate for consumption by the full range of disaster survivors including children (5 years and older)* and seniors (65 years and older). Each case shall include at least six varieties of an entr'e meal. All meals/kits must have 30-36 months long shelf-life remaining upon delivery. No beverages or drink mixes are required. Meals should include: utensil package, napkin, salt and pepper, and salt free seasoning packet. Nutritional Requirements for "Commercial Meals" Maximum calories 1460 per meal Minimum calories 1050 per meal Saturated Fat 13 grams or less (<10% of total calories) Trans Fat Between 0 - 2.5 gram per meal Total Fat 47 grams or less (<35% of total calories) Sodium range 685mg up to 1570mg Nutritional Requirements for "Reduced Sodium Meals" Maximum calories 1200 per meal Minimum calories 1050 per meal Saturated Fat 13 grams or less (<10% of total calories) Trans Fat Between 0 - 2.5 gram per meal Total Fat 47 grams or less (<35% of total calories) Maximum sodium 800mg or less per meal 30-36 months, Shelf-Stable, Self-Heating Reduced Sodium & Commercial Meals Definitions: - Steady state refers to the business normal day to day operation to deliver meals within 30 days. - Emergency response refers to the business capability to provide resources rapidly in support of a disaster(s); deliver meals within 48 hours. 1. Please provide your company's production lead time during Steady State (normal operation) for 30 - 36 months, shelf-stable, self-heating reduced sodium meals? Production lead time during Steady State (normal operation) for 30 - 36 months, shelf-stable self-heating commercial meals? 2. Please provide your company's production lead time during Emergency Response for 30 - 36 months, shelf-stable, self-heating reduced sodium meals? Production lead time during Emergency Response for 30 - 36 months, shelf-stable self-heating commercial meals? 3. What is your company's normal production rate per day (24hrs) during Steady State for 30 - 36 months, shelf-stable, self-heating reduced sodium meals? Normal production rate per day (24hrs) during Steady State for 30 - 36 months, shelf-stable, self-heating commercial meals? 4. What is your company's production rate per day (24hrs) during Emergency Response for 30 - 36 months, shelf-stable, self-heating reduced sodium meals? Production rate per day (24hrs) during Emergency Response for 30 - 36 months, shelf-stable, self-heating commercial meals? 5. What is your company's maximum output of 30 - 36 months, shelf-stable, self-heating reduced sodium meals within 48 hours? Maximum output of 30 - 36 months, shelf-stable, self-heating commercial meals within 48hrs? 6. Please provide how much time is required in order for your company to ramp up from steady state (normal operation) to emergency response production? 7. What is your company's normal inventory level for 30 - 36 months reduced sodium, shelf-stable, self-heating meals? 8. What's the maximum shelf-life of self-heating reduced sodium and commercial meals from the date of manufactured to Best Used by Date? 9. Do you offer Restocking? During an emergency response the delivery location shall be anywhere, CONUS (Continental United States) or to the OCONUS (Outside Continental United States) Port of Departure as designated by FEMA. Possible Steady State locations are as follow: DC Frederick 4420 Buckeystown Pike Frederick, MD 21704 DC Atlanta 3780 South Side Industrial Court Atlanta, GA 30354 DC Fort Worth 501 West Felix St. Bldg 12 FEDAAC Code 7074FS Fort Worth, TX 76115 DC Moffett Field NASA Ames Research Center Bldg 144 door 7 FEDAAC Code 709AAA Moffett Field, CA 94035 DC Hawaii 99-1269 Iweana Street Aiea, HI 96701 DC Guam Bldg 100 Barrigada, GU 96913 DC Caribbean Main Bldg FEMA/Facilities PR 1, KM 25.1 Quebrada Arenas Ward Caguas, PR 00725