118th Mess Attendant PWS and PRS_2022.docx

PERFORMANCE WORK STATEMENT (PWS)

FOR

Tennessee Air National Guard, 118th Old Hickory Dining Facility Kitchen Personnel (KP)

118 FSS/FSV

1.0 General:

1.1 Scope: The contractor will perform various dining facility tasks including but not limited to handling food, serving food, cleaning facilities, dish washing, and restocking equipment as detailed in the PWS. The contractor will perform the requirements in the PWS and conform to the professional standards identified in the contract, and should follow all applicable instructions and directives as directed by the PWS.

1.2 Objectives: Maintain compliance in accordance with (IAW) the performance requirements summary (PRS) in technical exhibit 4 and governing food regulations.

1.3 Background: The Old Hickory Dining Facility is an Appropriated Funds Dining Facility. The facility is dedicated to providing full meal service (225-300 meals per day) and meeting the nutritional needs of the Department of Defense (DOD) personnel who utilize the facility. The Dining Facility is a full service facility which also includes carry out meals. Patrons are generally Essential Station Messing (ESM), Active Guard and Reserve (AGR) and Officers of supporting units associated within the 118 WG. ESM personnel are allotted rations in government dining facilities at the expense of the government. AGR and Officers are military personnel who are granted permission to dine in the facility at their own expense. Organizations such as the Boy/Girl Scouts, Civil Air Patrol and JR ROTC occasionally dine in the dining facility upon permissions from the Base Commander. This facility normally only operates during Unit Training Assemblies (UTA) one weekend each month.

1.4 Period of Performance (PoP): The Period of Performance shall be 1 Base Year of 12 months and 4 Option Years of 12-months for a total of 5 years.

1.5 General Information:

1.5.1 Place and Performance of Services: The contractor shall provide services between the hours of 0800 – 1400 on Saturday-Sunday and SUPER DRILL TRAINING PERIODS. Super drill normally consists of four consecutive training days (Traditionally Thursday, Friday, Saturday and Sunday). The government will provide the contractor with a written 30 day notice prior to this event. The Super Drill event normally precludes the July UTA. except on recognized US holidays or when the Government facility/installation is closed due to local or national emergencies, administrative closings, or similar Government-directed facility/installation closings. Performance shall be at 118th Wing, Bldg. 803. The contractor shall at all times maintain an adequate work force for the uninterrupted performance of all tasks defined within this PWS when the Government facility/installation is not closed for the above reasons. When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force are essential.

1.5.1.1 Unscheduled gate closures by the Security Police may occur at any time causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant to applicable regulations. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee’s installation driving privileges.

1.5.1.2 The contractor’s employees shall become familiar with and obey the regulations of the installation; including fire, traffic, safety and security regulations while on the installation. Contractor employees should only enter restricted areas when required to do so and only upon prior approval. All contractor employees shall carry proper identification with them at all times, and shall be subject to such checks as may be deemed necessary. The contractor shall ensure compliance with all regulations and orders of the installation, which may affect performance. The Government reserves the right to direct the removal of an employee from Government property or revoke access to Government systems for misconduct, security reasons, or any overt evidence of communicable disease. Removal of contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance of this contract.

1.5.2 Recognized Holidays: The following are recognized United States (US) holidays. The contractor shall not perform services on these days:

1.5.2.1 New Year’s Day: January 1st

1.5.2.2 Martin Luther King, Jr.’s Birthday

1.5.2.3 President’s Day

1.5.2.4 Memorial Day

1.5.2.5 Juneteenth National Independence Day: June 19th

1.5.2.6 Independence Day: July 4th

1.5.2.7 Labor Day

1.5.2.8 Columbus Day

1.5.2.9 Veteran’s Day: November 11th

1.5.2.10 Thanksgiving Day

1.5.2.11 Christmas Day: December 25th

1.5.3 Quality Control (QC): The contractor shall develop and maintain an effective Quality Control Plan (QCP) to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s QCP is the means by which it assures itself that its work complies with the requirements of the contract. As a minimum, the contractor shall develop QC procedures that address the areas identified in Technical Exhibit 4, Performance Requirements Summary (PRS). A final QCP shall be submitted to the Contracting Officer Representative (COR) NLT 10 days after contract award. After acceptance of the QCP, the contractor shall obtain the Contracting Officer’s (KO’s) acceptance in writing of any proposed changes to its QCP.

1.5.4 Quality Assurance (QA): The Government will evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government will do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and acceptable quality level(s) or defect rate(s).

1.5.5 Access and General Protection/Security Policy and Procedures: The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the Contracting Officer’s Representative (COR). The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by the local installation’s Security Forces, Director of Emergency Services or local Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by DoD, Headquarters Air Force (HAF) and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1.5.5.1 The contractor shall obtain base identification and vehicle passes, if required, for all contractor personnel who make frequent visits to or perform work on the Air Force installation(s) cited in the contract. Contractor personnel are required to wear or prominently display installation identification badges or contractor-furnished, contractor identification badges while visiting or performing work on the installation.

1.5.5.2. The contractor shall submit a written request on company letterhead to the contracting officer listing the following: contract number, location of work site, start and stop dates, and names of employees and subcontractor employees needing access to the base. The letter will also specify the individual(s) authorized to sign for a request for base identification credentials or vehicle passes. The contracting officer will endorse the request and forward it to the issuing base pass and registration office or Security Forces for processing. When reporting to the registration office, the authorized contractor individual(s) should provide a valid driver s license, current vehicle registration, and valid vehicle insurance certificate.

1.5.5.3 During performance of the contract, the contractor shall be responsible for obtaining required identification for newly assigned personnel and for prompt return of credentials and vehicle passes for any employee who no longer requires access to the work site.

1.5.5.4 Upon completion or termination of the contract or expiration of the identification passes, the prime contractor shall ensure that all base identification passes issued to employees and subcontractor employees are returned to the issuing office.

1.5.5.5 Failure to comply with these requirements may result in withholding of final payment.

1.5.6 Physical Security. The contractor shall safeguard all Government property provided for contractor use. At the close of each work period, Government facilities, equipment and materials shall be secured.

1.5.6.1 The contractor shall retrieve all identification media (including vehicle passes) from its employees who depart employment for any reason. The contractor shall return all identification media (i.e., badges and vehicles passes) to the KO within 14 days of an employee’s departure.

1.5.7 Combating Trafficking in Persons: The United States Government has adopted a zero tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in severe forms of trafficking in persons during the period of performance of the contract; procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. The contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at FAR 22.17.

1.5.8 Organizational Conflicts of Interest (OCI): The contractor and subcontractor personnel performing services under this contract may receive, have access to or participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications or work statements, etc.) or perform evaluation services which may create a current or subsequent OCIs, as defined in FAR Subpart 9.5. The contractor shall notify the KO immediately whenever it becomes aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the KO to avoid or mitigate any such OCI. The contractor’s mitigation plan will be determined to be acceptable solely at the discretion of the KO. In the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may impose other remedies as he or she deems necessary, including prohibiting the contractor from participation in subsequent contracted requirements which may be affected by the OCI.

1.5.9 Phase In / Phase Out Periods: To minimize any decreases in productivity and to prevent possible negative impacts on additional services, the contractor shall have personnel on board, during the 60 days phase in/ phase out periods. During the phase in period, the contractor shall become familiar with performance requirements in order to commence full performance of services on the contract start date.

2.0 Definitions and Acronyms:

2.1 Definitions

2.2 CONTRACTOR: A supplier or vendor awarded a contract to provide specific supplies or service to the government. The term used in this contract refers to the prime.

2.3 CONTRACTING OFFICER (KO): A person with authority to enter into, administer, and or terminate contracts, and make related determinations and findings on behalf of the government. Note: The only individual who can legally bind the government.

2.4 CONTRACTING OFFICER'S REPRESENTATIVE (COR): An employee of the U.S. Government designated by the KO to monitor contractor performance. Such appointment will be in writing and will state the scope of authority and limitations. This individual has authority to provide technical direction to the Contractor as long as that direction is within the scope of the contract, does not constitute a change, and has no funding implications. This individual does NOT have authority to change the terms and conditions of the contract.

2.5 DEFECTIVE SERVICE: A service output that does not meet the standard of performance associated with the Performance Work Statement.

2.6 DELIVERABLE: Anything that can be physically delivered and includes non-manufactured things such as meeting minutes or reports.

2.7 KEY PERSONNEL: Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the Key Personnel listed in the PWS. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.8 PHYSICAL SECURITY: Actions that prevent the loss or damage of Government property.

2.9 QUALITY ASSURANCE: The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.10 QUALITY ASSURANCE SURVEILLANCE PLAN (QASP): An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.11 QUALITY CONTROL: All necessary measures taken by the Contractor to assure that the quality of an end product or service shall meet contract requirements.

2.12 SUBCONTRACTOR: One that enters into a contract with a prime contractor. The Government does not have private of contract with the subcontractor.

2.13 WORK DAY: The number of hours per day the Contractor provides services in accordance with the contract.

2.14 BASIC ALLOWANCE FOR SUBSISTENCE (BAS): A cash allowance paid to military personnel in place of subsistence

2.15 EQUIPMENT: Items used to store, prepare, cook, transport and serve food. Equipment also includes items used in cleaning and sanitizing, as well as those used to transport and store supplies.

2.16 FACILITY MANAGER: An officer, or non-commissioned officer, responsible to the Chief of Base Services for matters relating to food service; he/she advises the contracting officer on matters relating to the contract.

2.17 SUBSISTENCE: Food Items, including beverages and condiments

2.18 ESSENTIAL STATION MESSING (ESM): Food furnished to enlisted personnel at Government expense; instead of a monetary allowance.

2.19 SANITIZE: An effective bactericidal treatment by a process that provides enough accumulative heat or concentration of chemicals for enough time to reduce the bacterial count, including pathogens, to a safe level on utensils and equipment.

2.20 FOOD SERVICE OFFICER (FSO): An officer, noncommissioned officer, or civilian responsible for matters relating to food service. Serves as focal point for Government's surveillance of the interest in its food service contract. Can be the COR. Advises the Contracting Officer on matters relating to the contract.

2.21 BASE PUBLIC HEALTH OFFICE: This office is charged with defining, setting, and monitoring sanitation standards and procedures for food service activities. Representatives from the Public Health Office inspect sanitary conditions and apply ratings based upon their professional, qualitative judgment.

2.22 MEAL SERVING HOURS: Hours designated by the Government when the dining facility doors are open.

2.23 UNIT TRAINING ASSEMBIES (UTA): A planned period of training duty, instruction, or test alert. This usually consists of four 4-hour periods covering one Saturday and Sunday per month.

2.24 SERVING LINE. This term includes the place and equipment used in dining facilities to serve food cafeteria style. It includes hot food counters, beverage dispensers, salad bars, roll warmers, and ice-cream freezers.

2.25 ACCEPTABLE QUALITY LEVEL (AQL): The maximum percent defective, the maximum number of defects per hundred units, or the number of defects that can be considered satisfactory on the average. The allowable leeway or variance from a standard before the Government will reject a specific service. As long as the defective performance does not exceed the AQL, the service will not be rejected by the Government.

2.26 SANITATION SOLUTION: Used for cleaning on fixed equipment shall be based on requirements by the Base BIO- Production Officials.

2.27 FLOOR CLEANING, GENERAL: Clean floors so that no visible dirt or dust remains on floors, floor mats and runners, in corners, behind doors or under furniture, plants and equipment. Cleaning shall be done in such a manner that no dust is raised. Furniture and equipment is moved as necessary during the cleaning process, and is replaced at the completion of cleaning. Chairs will not be placed on tables at any time. All cleaning debris is removed to receptacles provided for this purpose.

2.28 SWEEPING: Sweeping in other than food handling areas may be accomplished using brushes, brooms, treated dust mops or electrically powered cleaners. Sweeping compound may be used sparingly. Dry sweeping in food handling areas is prohibited. In these areas, sweeping shall be done using a damp floor broom or brush covered with an impregnated dusting cloth. Sweeping includes the prior removal of dried matter using a putty knife or other appropriate scraper. A properly swept floor is free of litter, dust and foreign debris.

2.29 VACUUMING: Vacuuming of carpets is done using a mechanical beater or powered brush type carpet vacuum machine and or canister shop vacuum. Vacuuming includes the removal of gum and spots. After vacuuming, the carpeted floors shall be free of visible litter and soil.

2.30 DAMP MOPPING: Damp mopping is performed to disinfect the floor in areas where wet mopping is not desirable (e.g. in dining areas on other than carpeted floors). Done after sweeping, damp mopping is accomplished using a cotton yarn or sponge mop which has been frequently immersed in warm water along with an approved disinfectant solution and wrung out until damp. A properly damp mopped floor is free of dirt, dust, food residue, marks, film, streaks, debris, and standing water.

2.31 WET MOPPING: Wet mopping follows sweeping and is the cleaning of other than carpeted or wood floors using cotton yarn or sponge mops. Mops are frequently immersed in warm water and an approved disinfectant solution to remove soil. Bucket water shall be changed when water becomes discolored. Floors are then rinsed by damp mopping to remove wet mopping residue, standing water, and dingy, streaked or cloudy areas. Care is given to avoiding splash on equipment, furniture, walls, trim, doors and adjacent carpets. A properly wet mopped floor is free of dirt, dust, food residue, film, marks, streaks, debris, and standing water.

2.32 WASHING: Washing is substituted for, or added, following wet mopping on concrete floors (usually on rear platforms, outside storage areas and around entrances and exits). A water hose with sufficient pressure may be used to remove all residue of mopping or soaking. This is followed by a thorough sweeping using a stiff bristled broom, deck brush or scrubber machine. A properly washed concrete surface is free of dirt, dust, food residue, stains other than petroleum stains, and residue of mopping or soaking solutions.

2.33 KITCHEN FLOOR MAINTENANCE: All floors, except concrete or carpeted, shall receive floor maintenance. After receiving floor maintenance the entire floor shall have a uniform coating of a non-skid floor finish (except ceramic and terrazzo floors that do not need the floor finish). The floor shall have a uniform glossy appearance, and be free of scuff marks, heel marks, and other stains and discoloration. All floor maintenance solutions shall be removed from baseboards, furniture, trash receptacles, etc. Chairs, trash receptacles and easily movable items shall be tilted or moved to maintain floors underneath. All moved items shall be returned to their proper position when all operations have been completed.

2.34 INSIDE AND OUTSIDE ASH/TRASH REMOVAL & CLEANING: Ashtrays and smoking urns will be emptied of debris, damp wiped and returned to their location. Ashes and debris from these receptacles shall be placed in non- flammable containers. Waste receptacles shall be emptied at designated waste pickup stations. The interior and exterior of waste receptacles are cleaned by scrubbing and damp wiping using a detergent solution. This task includes removal of cigarette butts, paper and other debris from interior planters and flower boxes. Ash receptacles which include outdoor receptacles and cans are cleaned when free of visible dust, dirt, ashes, film, or water residue. Waste receptacles are cleaned when free of dust, dirt, and other matter.

2.35 SPOT CLEANING: Spot cleaning is the cleaning within any of the categories using the appropriate method. Spot cleaning is performed on as required basis whenever occasioned by unusual or inadvertent events such as spills, animal entry, blowing sand or dust, pipe bursts or clogging, breakages, equipment repairs, unusual patron traffic, etc. Properly accomplished spot cleaning causes the area cleaned to achieve the same standard as during scheduled service.

2.36 SPOT CLEANING (FLOORS): Spot cleaning is hand removing, sweeping, damp mopping or vacuuming small areas as necessary to remove food or beverage spills and debris such as cigarette butts, sand dirt, or stains caused by open doors or heavy traffic. On carpeted floors, spillages must be immediately cleaned with cold water to prevent stains from setting into the carpet. In dining areas during meal serving times, use of manual sweepers is required.

2.37 DUSTING:

2.37.1 GENERAL. Dusting on other than floors is accomplished using treated hand dusters or mitts and dusting of soil or grease with a treated damp cloth. In food handling areas, damp wiping is substituted for the dusting if it is not practical to store all food and to cover food handling equipment and utensils. A properly dusted surface is free of all dirt, dust, lint, streaks, cobwebs, and soil spots. This also includes all framed pictures and window sills.

2.37.2 LOW DUSTING. Low dusting is the removal of dirt, dust, and other matter from walls, structural components, fixtures, corners and decorations up to a height of seven feet above the floor.

2.37.3 HIGH DUSTING. High dusting is the removal of dirt, dust, and other matter form ceilings, walls, structural components, equipment, corners, and fixtures above seven feet in height. Venetian blinds, where installed, are included in this task.

2.37.4 DAMP WIPING: Damp wiping of furniture, decorations, and non-food surface of equipment is accomplished using a clean cloth dipped into disinfectant solution or dampened by a spray bottle. A properly damp-wiped surface is free of dirt, dust, grease, or other matter and of streaks, spots or water residue.

2.38 LAVATORIES: Toilets, urinals, commodes, wash basin, slop sinks, and partitions are cleaned with a germicidal detergent solution using brushes, which are used for no other purpose. Toilets and urinals also require descaling. A proper cleaning removes all deposits, stains and foreign matter, including those under fixture edges, lips and all exposed surfaces. Paper towels, toilet paper, sanitary napkins, and overall cleanliness will be checked and restocked during hours of dining facility operation.

2.39 WALL AND DOOR CLEANING: Wall and door cleaning includes walls, wainscots, doors, posts, partitions, baseboards, trim, jambs and wall mounted fixtures. Cleaning is accomplished using a damp sponge or cloth soaked in disinfectant solution. Particular care is given to removing hand smudges, grease and splashes from baseboards, doors, and trim. Walls in high moisture areas such as ware washing rooms and lavatories are scrubbed as necessary to remove mold. Chlorine based compounds are used on all ceramic or vitreous surfaces. Properly cleaned hard gloss wainscots or glazed tile surfaces shall be bright and free of dirt, mold, stains, streaks, lint, and splash.

2.40 GLASS CLEANING: Glass cleaner may be used on other than exterior windows (glass partitions, glass in interior doors, display cases, directory boards, serving lines, mirrors, etc.). It is accomplished using a damp cloth dipped in a free rinsing detergent followed by polishing with a dry cloth or paper towels. Adjacent trim shall be wiped clean using damp wiping procedures. A properly cleaned glass surface is without dirt, dust, grease, or other matter, spots, streaks, or residue.

2.41 LIGHT FIXTURE CLEANING: Light fixture cleaning includes removal of covers and damp wiping on the inside and outside. Fluorescent fixtures, including tubes and diffusers, are lightly dusted and wiped to remove dust stains. A properly cleaned light fixture is free of insects, dirt, dust, grease and other matter and of stains, spots, and residue.

2.42 DUCT AND LOUVER CLEANING: Ducts, louvers and vents are vacuumed to remove all visible dust, dirt and other foreign matter and the surface is damp wiped to remove spots and streaks. Cleaning the interiors of ducts or conduits is not included.

2.43 SUPPLIES: Expendable items such as paper and paper products, janitorial and cleaning materials, utensils, and tableware.

2.2 Acronyms:

3.0 Property, Government Furnished Property, Material, Equipment and Services (GFP/M/E/S):

3.1 Property:

3.1.1 Facilities: The Dining Facility, 240 Knapp Blvd, Nashville, TN is the facility upon which services are to be performed.

3.1.2 Equipment and Equipment Inventory: Government furnished equipment and supplies will be furnished. Government furnished supplies and equipment are for official use only and not to be removed from work location.

3.1.3 Equipment Loss and Damage: The Contractor will perform a walk through prior to execution of the contract (or period of performance) to verify contents of equipment. The contractor will requests to the COR for replacement of government-furnished equipment for processing. Requests will specify the reason for the replacement request.

3.2 The Government Responsibilities:

3.2.1 The Government will provide the property, material, equipment, and/or services listed below solely for the purpose of performance under this contract:

3.2.2 Removal of any equipment condemned or replaced from the food service facility receiving area.

3.2.3 Electrical power into the building, including breaker panel board and circuit breakers.

3.2.4 All gas, water, and electrical lines up to and including the supply source for each piece of equipment.

3.2.5 Repair of all appliances, refrigerators, and freezers.

3.2.6 Cleaning, maintenance, and repair of exhaust duct and fan systems (interior components).

3.2.7 Alterations and repairs to building.

3.2.8 Supplying of all janitorial supplies, soaps, detergents and equipment necessary to accomplish such tasks.

3.3 Utilities: The government will provide gas, electricity, sewage and water

3.4 Telephone: “Class C” (on-base) telephone service and access.

3.5 Trash Collection Point: Two receptacles (dumpster) for food waste and garbage are located behind the Dining Facility. Properly bagged trash is to be placed inside dumpster.

3.6 Security: Security Forces and Fire Protection is accessed by dialing 660-8555 anywhere on Berry Field. Contract employees are required to follow safety directions according to emergency.

3.7 Services: The contractor shall serve food in standards portions listed in the AF Form 662, and contractor shall clean Dinning Facility.

4.0 Contractor Furnished Property, Materials, and Equipment (CFP/M/E):

4.1 Except those items or services already outlined as government-furnished or government reimbursed, the contractor will furnish everything required to perform this contract. We prefer the contractor furnish their own cellular phone service.

5.0 Contractor Personnel:

5.1 Management:

5.1.1 The contractor will appoint a Point of Contact (POC) and an alternate who will remain on site and be available during the hours of service. The POC or alternate is responsible for ensuring quality performance for the contractor, as they perform within this PWS. The POC or alternate will communicate with the Facility Manager. The POC or alternate is expected to act on behalf of the contractor on matters relating to daily operation of the Dining Facility. Names of these individuals must be submitted in writing to the 118 WG Contracting Office and the Dining Facility Manager at least 30 days prior to the performance of work as covered under this contract. The POC or alternate must be able to read, write, speak, and understand English.

5.2 Employees:

5.2.1 All contract employees will be free from communicable diseases. The Contractor will adhere to Tri-Service Food Code 2019, and all local codes and regulations of the State of Tennessee relating to food service sanitation and procedures. The Contractor will assure contract employees are fit to perform.

5.2.2 Prior to starting work, contract employees will receive a pre-employment sanitation briefing. Prior to beginning each shift, Contractor’s POC and the Dining Facility Manager or designated representative will jointly inspect Contractor attendants to ensure they meet the personal hygiene requirements.

5.2.3 The use of alcoholic beverages or illegal drugs by Contractor attendants while on duty is strictly forbidden. Any violation will be just cause for an immediate removal of the offender(s) by the Contractor from further work. Removal of attendants for such causes does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform the services.

5.2.4 The use of tobacco and tobacco products by Contractor attendants while on duty will be confined to those area(s) that have been designated by the government as smoking areas. There will be no tobacco use inside any government facility.

5.2.5 Contract employees will not loiter. Upon completion of their task and prior to departing the facility, all areas will be inspected by the Facility Manager or designated representative and are subject to Health and Safety inspections.

5.2.6 All Contract employees under this PWS will remain employees of the Contractor. At no time will they be considered employees of the government.

5.6.5 The Contractor shall make sure the dining hall attendants meet the following personal hygiene requirements:

5.6.5.1 Wash their hands upon reporting for work, immediately after visiting or cleaning the lavatory, taking a break, eating, scratching or touching the body, and after taking out the garbage or soiled items from the dining facility.

5.6.5.2 Remove wristwatches, bracelets, and rings (except wedding bands) while on duty while working around mechanical dish machine.

5.6.5.3 Fingernails are cut short so that they do not extend beyond the end of fingers and are kept clean.

5.6.5.4 Do not smoke, or use tobacco in any form, except during break periods and in designated areas.

5.7 Uniforms:

5.7.1 Dining hall contract employees shall wear the Contractor furnished uniform items as listed below while on duty. Uniforms shall be well fitting, laundered and in good repair. Uniforms shall not contain commercial advertising except hats and nametags will contain the Contractor’s name. Shoes shall be of sturdy construction and cover the foot to meet sanitation and safety requirements. Open toed shoes, sandals or sneakers shall not be worn.

5.7.2 Long trousers with conventional belt. Short sleeve shirts or coats (No Tee Shirts alone). Full length aprons, as appropriate for workstation. Paper hats with hairnets.

5.7.3 Supervisory attendants shall wear clothing suitable to their position and the environment in which they work.

5.7.4 All employees shall wear nametags furnished by the Contractor with a minimum of the last name (i.e. Mr. Edwards, Mrs. /Ms. Jones etc.) In addition, the tag worn by the supervisor shall indicate their job title.

5.7.5 Wear acceptable head covers (hairnets/caps/hats) to prevent loose hair from falling into food or onto food contact surface.

5.8 Meals:

5.8.1 Contract employees who work in the Dining Facility under this contract are entitled to purchase meals for the local amount charged to civilians, while on duty and up to 30 minutes prior to meal service. Meals served to contract employees will not count toward payment of services. Snacking or sampling of food served in the facility is prohibited.

5.9 Training:

5.9.1 The contractor will provide job specific training to employees and maintain records of all on-site training and have them available for government review. The Government will provide fire and safety training to the contract POC. The contract POC will train all remaining contract employees. The contractor will ensure that his/her employees maintain ServSafe Basic Food Handlers Training while working under this contract. Copies of training certificates will be maintained in the dining facility training records.

6.0 Operational Requirements and Specific Task List:

6.1 POTS AND PANS: A specific area of concern in the Dining Facility is the spread of food borne illnesses caused by, in some instances, dirty pots and pans that do not get cleaned appropriately. All pots and pans must be properly cleaned, sanitized and air dried in the designated area. After air drying, they will be stored in their designated storage location. The contractor will provide knowledgeable person(s) to manage this task for every shift. The 3 part compartment sink will be used in completing this action along with use of soap and sanitation solution.

6.2 DISHWASHING: The contractor is responsible for cleaning and sanitation IAW the Tri-Service Food Code 2019 of all dishware and eating utensils during and after meals. The contractor is not responsible for the washing or handling of any kitchen knives. This item pertains to any knife used in preparation of meals; it does not pertain to those knives used as part of normal cutlery used in the consumption of food.

6.3 REPLENISHMENT: Prior to each serving the contractor is responsible for initial set up and replenishment of the following: dining table condiments, plates, bowls, cups, glasses, etc. flatware, napkins, and serving trays.

6.4 SANITATION REQUIREMENTS: The contractor will comply with all federal, state and U.S. Air Force mandated sanitation requirements. A copy of AFI 48-116, Food Safety Program and all applicable chapters will be provided to the contractor.

6.5 FOOD SERVING: The Dining Facility Manager will provide cooked food, dessert, pre-cut salad, and salad enhancements. The contractor will be responsible for set up and serving of the cooked food and dessert on the serving lines. The set-up will be illustrated by the production log and portion sizes will be listed accordingly. They will also, provide sufficient personnel to ensure that patrons can be serve at the rate of 4 guests per minute per serving line. The contractor is responsible for maintenance of the dessert serving line and salad bar which will include refilling and cleaning as needed.

6.6 HOUSEKEEPING SERVICES: The contractor is responsible for cleanup of the areas that immediately affects customer service to include appearance of the Dining Facility. Quality Standards for Housekeeping Services are in Technical Exhibit 2.

6.7 FLOOR CLEANING: The contractor employees will clean floors to ensure no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. Floors will be mopped before sweeping. All floors will be completely vacuumed, swept, cleaned and wet mopped as needed at the end of the day. FOR CLEANLINESS REASONS DO NOT PLACE CHAIRS ON TABLES AT ANY TIME

6.8 SPOT FLOOR CLEANING: Spot floor cleaning to remove food spills and debris as needed.

6.9 ENTRANCEWAYS AND DOORS: All entranceways and doors flooring are to be cleaned to include outside matting, trash cans, and cigarette receptacles as needed.

6.10 CLEAN AND SANITIZE: Dishes, pots, pans, kitchen, and dining areas in will be cleaned and sanitized IAW the Tri-Service Food Code 2019 Equipment and Utensil Sanitation.

6.10.1 Food service equipment shall be cleaned and sanitized to be free of food particles, other soil, grease and cleaning/sanitizing agent residue.

6.10.2 All roasting pans, baking pans, steam table inserts and cooking utensils used in preparation and service of food shall be thoroughly cleaned and sanitized after each use. Included in this requirement are racks, which military cooks will remove from ovens and range, and components of food service equipment.

6.10.3 Pans and utensils will be returned to point of use or storage after cleaning. Food Service personnel will transport other machinery components to cook’s work area for assembly.

6.10.4 Pan and utensil washing will be accomplished early enough as to not cause a delay for cooks requiring this equipment for subsequent food preparation.

6.10.5 Tableware, cookware, kitchen and serving line utensils shall be washed, rinsed, sanitized and air-dried after each use. They must be visually clean, free of food particles, water spots, film and grease.

6.10.6 Flatware will be presoaked in a solution (designed for that purpose) and run through the dishwasher twice. First, to clean and remove food particles. Second, to be stored handles up in the dispensing containers and run through the dishwasher so that the attendants do not handle the utensils.

6.10.7 Flatware will be inspected daily for detection of damaged items, such as bent tines of forks, etc. Damaged items will be set aside for disposition as determined by the Dining Facility Supervisor.

6.10.8 Dishes, plates, cups and glassware will be surveyed after washing for detection of broken, chipped or cracked items, such items to be set aside for disposition as determined by the Dining Facility Supervisor.

6.11 BREAKDOWN OF SERVING LINES AND SALAD BAR AREAS: The contractor employees will ensure all display cabinet doors and shelves are cleaned, sanitized, and free of debris. The Facility Manager or representative will identify and approve all items for disposal. Once identified, the contractor will breakdown all serving lines by throwing away food left on lines. Food stored in warmers and walk-ins will be the responsibility of the military.

6.12 DISH WASHING AREAS: These areas include the dishwashing machine room, the pots and pan cleaning line, and the food preparation sink. All equipment, food contact and non-food contact surfaces, floors, interior walls, and sinks will be cleaned. Dish machine internal parts will be removed and washed at the end of the scheduled meals. Fresh water will be used to wash out the machine.

6.13 RESTROOMS: Clean restrooms before and during meal times to ensure tidiness and supplies are available. Clean toilets, wash basins, floors and all walls prior to, during and after each meal. The cleaning of toilets performance standard is free from scale deposits, foreign matter under and on all hard surfaces.

6.14 WASTE MANAGEMENT: The contractor is responsible to empty waste barrels. Barrels emptied when they become no more than ¾ full. Barrels replenished with linings/bags and put back in place.

6.15 SELF-INSPECTION: The contractor will conduct a self-inspection using the Contractor Quality Assurance Checklist each month the contract is worked. This checklist is found in Technical Exhibit 5.

7.0 Quality Control Program:

7.1 The government shall implement a quality program, which shall encompass all aspects of the contract.

7.2 QUALITY ASSURANCE (QA). The government shall develop and maintain a QA program ensuring the Governments interests are protected. Personnel performing the QA function shall be independent of Contractor site management and have sufficient, well-defined responsibility, authority, and the organizational freedom to identify and evaluate quality problems and to initiate, recommend, or provide solutions.

7.2.1 The government shall maintain adequate records of all audits and inspections. The QA records shall indicate the nature and number of observations made, the number and type of deficiencies found, and the nature of corrective action taken as appropriate.

7.2.2 The QA function shall ensure that timely and effective corrective action is obtained for all deficiencies identified by the Government. All deficiency responses shall include identification of the cause of the deficiency to preclude recurrence and an analysis of the quality program's effectiveness in the area of the deficiency.

7.2.3 The QA function shall conduct special inspections at the contracting officer's or site commander's written request. Results of the inspection or audit will be provided, in writing, in a timely manner.

7.3 MANAGEMENT INVOLVEMENT: Personnel performing management functions shall have distinct, well-defined, duties and responsibilities within the quality program.

7.4 INSPECTION INSTRUCTIONS: The inspection instructions shall include the specific criteria for approval and rejection of services that will be used in each inspection or audit; checklists may be used for this purpose. The government’s inspection instructions shall be documented and shall be available for review by the Contractor representatives throughout the life of the contract. The government shall notify the Contractor representatives in writing of any changes to his inspection instructions.

7.5 CONTRACTOR QUALITY ASSURANCE CHECKLIST: Completed and maintained by the contractor to ensure the contract is completed in its entirety. Technical Exhibit 4

8.0 Safety:

8.1 The contractor must comply with all applicable Occupational Safety and Health Standards (OSHA) standards, technical orders, regulations and referenced publications. The contractor must comply with the highest degree of safety protection where any disagreements exist.

8.2 Accident prevention and safety practices on contractual work under the jurisdiction of the Contracting Officer are the responsibility of the contractor. The contractor must brief all employees on proper safety and accident reporting. The contractor must provide all occupational health services to his employees. Contractor employees must be instructed to notify the contractor’s Contract Manager of potential or existing occupational health hazards that require attention.

9.0 Applicable Publications:

9.1 Publications applicable to this PWS are listed below:

Publication (Chapter/Page)

Federal Information Processing Standards (FIPS) Publication 201-2 Personal Identity Verification (PIV) of Federal Employees and Contractors (paragraph 9)

DoD 5400.11-R Department of Defense Privacy Program

AFI 31-118

Security Forces Standards and Procedures

AFI 48-116

Food Safety Program

AFMAN 34-240

Food Service Management Program

10.0 Applicable Forms:

10.1 Forms applicable to the PWS are listed below:

I-9 Employment Eligibility Verification 10/21/2019 https://www.uscis.gov/sites/default/files/files/form/i-9.pdf

DD 441

Department of Defense Security Agreement Feb 2020 http://www.dtic.mil/whs/directives/forms/dd/ddforms0001-0499.htm

DD 250

Material Inspection and Receiving Report

AF Form 662 Food Production Log

TECHNICAL EXHIBIT 1

QUALITY STANDARDS FOR EQUIPMENT AND UTENSIL CLEANING

1.0 Clean linens (wiping cloths) will be free from food residues and other soiling matter.

2.0 Wet wiping cloths will be provided by the government.

3.0 Dry wiping cloths will be exchanged as necessary to prevent contamination of food and clean serving utensils.

4.0 Sponges may not be used in contact with cleaned and sanitized or in-use food contact surfaces.

5.0 Equipment, food contact surfaces, nonfood contact surfaces, and utensils.

6.0 Equipment, food contact surfaces, and utensils will be clean to sight and touch.

7.0 The food contact surfaces of cooking equipment and pans will be kept free of encrusted grease deposits and other debris.

8.0 Non-food contact surfaces of equipment will be kept free of accumulation of dust, dirt, food residue and other debris.

9.0 Sanitization of equipment and utensils. Utensils and food contact surfaces of equipment will be sanitized before use and after cleaning.

10.0 Tableware, kitchen utensils, and equipment may be cleaned and sanitized in spray type, immersion, or other ware washing machines. A microbiological plate count of no more than 100 colonies per utensil surface examined in the utensil swab test demonstrates effective sanitation.

11.0 For manual cleaning and sanitizing of equipment or utensils, which CAN be completely immersed in sinks:

12.0 Pre-flush or pre-scrape and when necessary, pre-soak utensils to remove gross food particles.

13.0 Thoroughly wash utensils in the first sink compartment with a hot and clean detergent solution.

14.0 Rinse utensils in the second sink compartment.

15.0 Sanitize in the third sink compartment by immersing in clean water maintained at a temperature of at least 180 degrees Fahrenheit for not less than 30 seconds, or in an approved chemical sanitizing solution.

16.0 For manual cleaning and sanitizing of equipment or utensils, which CANNOT be completely immersed in sinks:

17.0 Pre-scrape equipment to remove gross food particles and soil; and Treat with steam cleaners, rinse or spray, and then swab with a chemical sanitizing solution.

18.0 Handling and Storage: Cleaned and sanitized utensils and equipment will be stored at least six (6) inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means.

19.0 Utensils will be air dried before being stored or will be stored in a self-draining position on suitably located hooks or racks. Handle cleaned and sanitized equipment and utensils to protect them from contamination. Touch spoons, knives, and forks only by their handles without contacting inside surfaces or the surfaces that contact the user’s mouth.

20.0 Store cleaned and sanitized utensils and equipment at least 6 inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means. Clean storage racks with a sanitizing solution each day.

21.0 Glasses and cups will be stored inverted. Other stored utensils will be covered or inverted, wherever practical. Facilities for the storage of knives, forks, and spoons will be designed and used to present the handle to the employee or consumer. Unless tableware is pre-wrapped, holders for knives, forks, and spoons at self-service locations will protect these articles from contamination and present the handle of the utensil to the consumer.

TECHNICAL EXHIBIT 2

QUALITY STANDARDS FOR HOUSEKEEPING SERVICES

1.0 Clean floors so that no visible dirt or dust remains on floors. Move furniture and equipment as necessary during the cleaning process and replace after cleaning.

2.0 Physical facilities will be maintained to present a clean and professional appearance.

3.0 Except for cleaning that is necessary due to a spill or other accident, cleaning will be done during periods when the least amount of FOOD is exposed such as after closing.

4.0 Cleaning of floors and walls, except emergency cleaning of floors, will be done during periods when the least amount of food is exposed, such as after closing or between meals. Floors, mats, duckboards, walls, ceilings, and attached equipment and decorative materials will be kept clean. Only dustless methods of cleaning floors and walls will be used, such as vacuum cleaning, wet cleaning, or the use of dust-arresting sweeping compounds with brooms.

5.0 Spot cleaning may be accomplished by hand removing, sweeping, damp mopping, or…