08.08_Solicitation 70CDCR20Q00000009 Attachment I- SOW.pdf

Attachment I- Statement of Work (SOW) Solicitation 70CDCR20Q00000009

SF 18 - BLOCK 11 -SCHEDULE OF SUPPLIES/STATEMENT OF WORK

1.1. SPECIFICATIONS

Contractor shall furnish the Immigration and Customs Enforcement, Detention Facility, 630 Sansome Street, San Francisco, CA 94111, freshly prepared box meals, daily (5) days a week, deliveries are Monday- Friday, but not necessarily every day.

Quantities are estimated to be, 50 meals each on Monday, Tuesday, and Wednesday, and 65 meals on Thursday and Friday, for an average of fifty-six (56) daily meals.

Contractor shall provide individual packages of mustard and mayonnaise (approximately .5 oz package) provided in manufacturer’s standard shipment boxes when requested.

The contractor shall furnish all labor, supplies, supervision, materials, equipment, and transportation to provide the required meals.

The COR or site supervisor will confirm actual quantities with the contractor (by phone or fax) typically by 10:00 AM the day prior.

2.1. GENERAL REQUIREMENTS

Contractor shall provide a 16.9-oz (500ml) bottle of water with each meal.

Contractor shall furnish 100% whole-wheat enriched bread or white enriched bread, as specified, with meals and box lunches.

Contractor shall assure appropriate storage and timely transportation of all meals in containers that will assure compliance with temperature requirements as well as all applicable health and sanitation standards.

Contractor personnel shall assist Immigration and Customs Enforcement personnel in unloading the contractor’s vehicle at the designated areas in the staging facility.

Contractor shall resolve all questions regarding special diet orders with the COR or site supervisor prior to preparation and delivery of the meals.

All meals shall be prepared off-site. No food preparation is allowed within the detention facility.

Contractor shall provide box lunches when needed per Section 4.1.

3.1. CONTRACT DEFINITIONS AND ACRONYMS

Contracting Officer’s Representative (COR). An employee of the U.S. Government who is designated and authorized by the Contracting Officer to answer technical questions, provide for inspections, and certify invoices for payment.

Food, Drink and Confection. Any raw or processed substance, including water, or ingredient intended to be used as food, drink, confection for human consumption.

Food preparation. Packaging, processing, assembling, portioning, or any operation that changes the form, flavor, or consistency of food, but does not include trimming of produce.

HACCP. Hazard Analysis Critical Control Point.

HACCP PLAN. Written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point principles that were developed by the National Advisory Committee on Microbiological Critical or Foods and complies with the requirements of Section 114055. Principles include (1) completion of hazard analysis identification by identifying the likely hazards to consumers presented by a specific food

(2) the determination of critical control points in receiving, storage, preparation, display, and dispensing of food (3) setting of measurable critical limits for each critical control point determined (4) developing and maintaining monitoring practices to determine if critical limits are being met (5) developing and utilizing corrective action plans when failure to meet critical limits is detected (6) establishing and maintaining a record keeping system to verify adherence to a HACCP plan (7) establishing a system of audits to verify the effectiveness of the critical limits set and appropriateness of the determination of critical control points and periodically verifying the effectiveness of the HACCP Plan.

Potentially hazardous food. Food that is capable of (1) supporting rapid and progressive growth of infectious or toxigenic microorganisms that may cause food infections or food intoxications (2) supporting the growth or toxin production of Clostridium botulism.

Quality Control. Plans prepared by the Contractor to ensure the requirements of the contract are satisfactorily accomplished.

Quality Assurance. The actions taken by the Government to assure the product meets the requirements of the Performance Work statement.

4.1 MENU

Meal Descriptions:

• Standard Meal. Approximately 98% of the meals are in this category. Each standard meal consists of the following:

o Three slices of white or 100% whole wheat bread enriched bread or white enriched bread.

o Two slices of meat (turkey or white meat).

o Two to four oz vegetables cleaned ready to eat (carrots, celery etc).

o One individual size prepackaged cookie(s) or snack.

o Individual mayonnaise and mustard packs (as required).

o One bottle of drinking water 16.9 fl oz, (500ml) in plastic container

• As directed by the COR or site supervisor, the Contractor shall provide special meals to meet specific needs within two (2) hours of receipt of request for a special meal.

o Special meals are:

Vegetarian Halal Kosher Gluten free o Special meals shall be frozen and approximately 10 oz to 12 oz in size.

o Special meals shall be able to be cooked in a microwave oven.

5.1. FOOD PREPARATION, PACKAGING, AND TEMPERATURES

The contractor shall assure that all kitchen personnel have the necessary skills and training to comply with menu preparation, packaging, and delivery of food.

The contractor shall prepare all food off-site in accordance with accepted, safe, and sanitary food preparation practices as well as the specific requirements of the menu (i.e., regular, vegetarian, low salt, etc.)

In preparing food properly, the contractor shall adhere to the following guidelines:

a. Prepare food with minimal manual contact.

b. Clean and sanitize all equipment, utensils, and cutting boards to prevent cross contamination.

c. Contractor will ensure the proper refrigeration temperatures of all potentially hazardous foods are maintained.

6.1. TRANSPORTATION & DELIVERY

The Contractor shall adhere to the following standards, as well as other appropriate guidelines in transporting meals:

a. Contractor shall store all menu items in appropriate, temperature controlled, insulated sealed containers while in transit. Potentially hazardous food shall be transported at a temperature of 150 degrees Fahrenheit (65.56 degrees Celsius) or greater and maintained in accordance with the refrigerated storage requirements of the California Uniform Retail Food Facilities Law.

b. Contractor shall assure temperatures are maintained for all food items until served to the individual detainee.

c. Upon delivery of all menu items to the San Francisco Detention Facility, the

Contractor shall inspect the meal to ensure that all the items are present, and they have been examined by the COR or the site supervisor. The Contractor shall ensure cold foods are below 40 degrees Fahrenheit (4.44 degrees Celsius) at the time of serving.

d. The COR, site representative, or Detention/Removal Supervisor shall examine the food upon delivery in order to assure that it is palatable in terms of flavor, texture, temperature, and appearance. The COR or site supervisor shall determine suitability and palatability before signing for receipt of delivery.

e. Upon delivery of all menu items to the San Francisco Detention Facility, the contractor shall secure and account for and remove all items (such as containers, etc.), used in the delivery of the meals to prevent the items from being used as potential weapons.

f. The contractor shall provide cases of the appropriate condiments, mayonnaise and mustard, per the statement of work and all containers shall be labeled with expiration dates.

g. The contractor shall provide a napkin for each meal.

h. Contractor shall provide all vehicles required to fulfill the requirements of this contract. Vehicles shall be maintained by the contractor to preserve sanitary appearance and shall be of sufficient quantity to provide daily services as required.

i. Bulk deliveries will only be accepted for mayonnaise and mustard, as ordered.

7.1. QUALITY CONTROL

The Contractor shall establish and maintain a complete Quality Control Plan (QCP) to ensure the requirements of the contract are provided. Changes or updates to the QCP shall be submitted to the COR and CO for approval.

8.1. SANITATION AND HEALTH

a. Contractor shall comply with all contract specifications as well as with all applicable local, state, and federal health and sanitation department requirements with respect to food selection, storage, preparation, and delivery throughout the contract period. The contractor shall obey and abide by all applicable laws and ordinances. Appropriate certifications shall be available for inspection by the CO and/or COR.

b. Contractor shall assure that kitchen personnel comply with all applicable local and state food handler requirements.

c. The Contractor’s food preparers/handlers shall have a physical examination, at contractor’s expense by a qualified medical physician.

This examination shall be completed prior to entry on-duty and annually thereafter. Appropriate documentation shall be available upon request by the Contracting Officer and/or COR.

d. Temperature requirements are per the definitions of the California Uniform

Retail Food Facilities Law, 1998.

e. Prior to the Contract start date, the Contractor shall have a valid Hazard Analyze Critical Control Point Certification (HACCP) and Serve Safe Food or the CO and COTR shall provide approved equivalent certification from an accredited college, university, or trade school in the field of Dietetics or Food Service.

f. Contractor shall forward copies of all required certifications to the CO.

g. The contractor shall ensure that the supplies delivered under this contract comply with the Federal Food, Drug, and Cosmetic Act, The Meat Inspection Act, The California Uniform Retail Food Facilities Law, and other applicable local and state regulations. This requirement shall apply regardless of whether the supplies have been shipped by interstate commerce. California Uniform Retail Food Facilities Law is available on line at www.leginfo.ca.gov

h. The Immigration and Customs Enforcement or any other compliance agency may conduct sanitation inspections and product examinations at any time and at any location where food or food products for this contract are processed, prepared, handled, stored, distributed from or served. The contractor shall supply the COR with a directory of all sources of supply, the time and date of receipt of raw materials, supplies, and schedules for food preparation.

i. Contractor shall provide sample meals upon request for review by the

COR or site supervisor in order to assure Contractor compliance. Such requests may be random and unannounced.

http://www.leginfo.ca.gov/

j. Immigration and Customs Enforcement may conduct, at its own expense, laboratory sampling and analysis on any food, product, or component thereof provided under this contract. Frequency of Government verification laboratory testing shall be either on a lot-by-lot basis or skip lot basis. The intensify frequency sampling shall be at the discretion of the COR and of sufficient extent to assure the government that the contractor is meeting all requirements. All government laboratory analysis shall be conducted in government or government approved laboratories.

k. Immigration and Customs Enforcement reserves the right to reject any food, product, or component which the COR, or site supervisor has determined unacceptable.

9.1. MEAL TIMES

The COR or site supervisor will contact the Contractor by 10:00 AM the day prior with the number of meals required. The Contractor shall call the Detention Facility at (415) 844-5551 thirty minutes prior to delivery time of meals to confirm the number of meals needed.

10.1 GOVERNMENT PROVIDED EQUIPMENT FOR ON-SITE USE ONLY

Government will provide a commercial size refrigerator for storage of box meals.

Contractor shall not store other than emergency supplies or equipment on site unless approved by the COR or the on-site supervisors

11.1. DAILY RECEIPTS

The contractor is responsible for submitting a daily delivery receipt showing the quantity delivered for each meal. The contractor will submit this receipt to the COR or site supervisor on a daily basis.

12.1. CONTRACTOR MANAGEMENT RESPONSIBILITY

The Contractor shall appoint a single point of contact who will be the Contractor’s Authorized Representative for technical and administrative performance. This person will be a single point of contact through which all Contractor/Government communications, work, and technical direction shall flow, and needs to be available Monday through Friday from 8:00am- 4:00pm should there be any order changes. The point of contact shall receive and execute on behalf of the contractor, such technical direction as the COR or the on-site Detention/Removal Supervisor may issue within the terms and conditions of the contract.

Only the Contract Officer can make changes to the scope of work.