The EERA Agreement outlines general requirements for contractors providing transport services for fire suppression, all-hazard incidents, and prescribed fire projects. Contractors are responsible for all necessary personnel, licenses, equipment, and supplies. Equipment must meet specific safety standards, including OSHA compliance for ROPS/FOPS/OPS, lighting, spark arresters, factory guards, radiator protection, seat belts, flashlights, drinking water, first aid kits, backup alarms (Type D, 87 dBA), and 2A 10BC fire extinguishers with current inspection tags. Vehicles must also comply with state and federal safety regulations and have exterior lighting on service doors. For hot food delivery, vehicles require self-contained, thermostatically controlled holding capabilities (minimum 140°F for six hours) for at least 200 hot meals daily (breakfast and dinner), using contractor-provided disposable aluminum steam table pans and covers. Storage containers like Cambros are prohibited. Environmental protection against rodents, insects, dust, and rain is mandatory. Staffing requires a minimum of two employees with ServSafe or valid state certification, and the contractor is responsible for meeting the NWCG work-rest-ratio of 2:1 and all loading/unloading. The Government provides coolers for cold items, but cold holding is not a requirement for price negotiations.

This government RFI (Request For Information) response addresses vendor questions regarding operational requirements for a food service contract, likely for remote or emergency situations such as wildland fire incidents. Key requirements include ServSafe training, thermostatically controlled heating units for food, and single-use pans. The document clarifies that RT-130 training is not required, a second vehicle is omitted, and the government retains the right of first refusal for additional services. Food must be held at a minimum of 140 degrees Fahrenheit. Demobilization at the end of dinner service is technically allowed but discouraged due to driving hour restrictions. Trailers are not permitted. Deliveries will be made to remote/spike camps, with vendors picking up food from a caterer. Mileage will only be paid for travel to and from delivery locations, not for mobilization or demobilization.

The "Hot Food Transportation Van Incident Compliance Inspection Checklist" (HFTV) is a government document used to ensure that hot food transportation vans meet specific requirements for federal agreements, likely related to RFPs or grants. The checklist details minimum equipment and personnel standards, including VIN verification, completed check-in processes, and a pre-use inspection checklist. Key requirements cover hot food holding capabilities (minimum 140 degrees Fahrenheit for 200 meals and six hours), exterior lighting, specific disposable aluminum steam table pans and covers, oven mitts, a securely mounted multipurpose fire extinguisher with a current inspection tag, and a backup alarm. The document also includes sections for identifying and correcting deficiencies, with spaces for inspector and operator signatures, ensuring compliance and accountability in food transportation services.

The USDA Forest Service issued a Request for Information (RFI) for Hot Food Transportation Service (HFTS) vendors to support wildland fire incidents. This RFI, reference number 6320 and issued on December 12th, 2025, with responses due by February 17th, 2026, aims to gather market research on industry capabilities for providing hot food transport, including staffing, equipment, and estimated daily pricing. It is not a solicitation for a contract and the government will not pay for information submitted. Vendors must provide two personnel capable of lifting 45 pounds, a self-contained hot food holding unit with a minimum capacity for 200 meals, and adhere to federal and state vehicle requirements, including a 4x4 pickup-style vehicle. All personnel must be English-speaking and possess ServSafe certification. The RFI seeks to identify potential sources for a future Request for Quote (RFQ).