Draft_Statement_of_Work.pdf

Course Development, Training and Pilot Processing Laboratory Facility Services for FDA’s FD152 Food Processing and Technology Course

Multiple contracts may be awarded for a period up to five (5) years (FY 18 – FY 23) consisting of a base year and four (4) option years. Up to three (3) Contractors are desired.

Background

The FDA Office of Training Education and Development (OTED) has a Food Processing & Technology Course (FD

152) that is a part of the manufactured food curriculum for training Federal, State, local and tribal investigators/inspectors to conduct these regulatory inspections. Currently, the Food Processing and Technology Course is 4 ½ days in length and provides an overview of the basic principles in food processing, technology, awareness of associated equipment used to ensure the safety of manufactured foods. Coursework includes detailed studies of food microbiology, food characteristics and properties, food chemistry, thermal processing and heat transfer, fluid flow, emerging technologies, preservation technologies, fillers and packaging technology.

Extensive “hands-on” experience with processing equipment is provided in a pilot laboratory setting. The skills and knowledge obtained by investigators through this course will result in an increased protection of the public health.

OTED is seeking a maximum of three (3) Contractor(s) that will provide a training facility equipped with, qualified instructors, A/V support i.e. projector, screen, microphone etc. OTED is also seeking a pilot processing laboratory facility equipped with facilitators and a variety of food equipment used in food manufacturing/processing/packaging i.e. retorts, heat exchange systems, thermal processors, evaporators, dryers and evaporators, freezing equipment, extruders, homogenizers, pumps, and packaging equipment.

Course participants and FDA instructors will be traveling to training site from around the country. The number of courses offered per year shall be based on training needs as dictated by OTED and on the availability of funding in the range of 4 to 8 courses per year per contractor.

The FD152 Food Processing and Technology course currently being delivered has been standardized and is 4 ½ days long. Annually a course “content advisory group” (CAG) will be convened to assess the need for course updates based on course evaluations, other relevant factors and the feasibility of blending course content. OTED would like the contractor to provide access to Instructional Systems Developers (ISDs) and Subject Matter Experts (SMEs) to assist the CAG with the design, development, and implementation of course updates.

Purpose: The FDA Office of Training Education and Development (OTED) has a Food Processing & Technology Course (FD 152) as part of the manufactured food curriculum for training Federal, State, local and tribal investigators/inspectors to conduct inspections. Currently, the course is 4 ½ days in length and provides an overview of the principles in food processing technology, and “hands-on” experience with equipment used to ensure the safe production of manufactured foods.

Objective:

The contract effort goals and objectives; and: OTED is seeking a maximum of three (3) Contractor(s) that will provide a training facility equipped with A/V support i.e. projector, screen, microphone etc. and an equipped pilot processing laboratory. The classroom needs to be able to hold up to 45 participants and instructors with the pilot lab within or adjacent to the building used for classroom training.

• How the results or end products will be used.

The food processing course is a prerequisite for the higher-level food courses and must be taken and pass before they can attend the other classes.

Scope: Provide a brief statement of what the Government expects to accomplish under the contract-the breadth and limitations of the contract effort. It should not include specific work tasks or a description of deliverable products.

Section A. Classroom and Pilot Processing Laboratory Facility

The Contractor(s) shall provide a classroom training facility capable of accommodating a classroom style seating to support up to 40 students at a minimum of 6 ft tables and no more than 2 students per table in a minimum 1,200 sq.ft. room, plus a cadre of up to 5 persons comfortably. Additionally, the Contractor(s) shall provide a training facility equipped with the following:

• Easel/Whiteboard

• Podium

• Projector (LCD preferred)

• Document viewer/projector

• Projector Screen(s) sized to be viewed from the rear of the room

• Instructor laptop connection with internet access

• Wireless lavaliere microphone or wireless lecture microphone

• Wireless remote with laser pointer

• DVD player capable of being connected to AV system

• Audio sound system

• A/V support staff (for equipment malfunctions)

• Ability to turn lights on/off from inside the room

• Room temperature control capability

• Comfortable seating chairs designed for long periods of sitting

• Classroom with unobstructed views

• Capability of receiving and storing advance shipment of training materials

• Capability to access the facility no less than a day in advance of the course to set-up or the contractor agrees to set up the course no less than a day in advance

The Contractor(s) shall provide access and use of a pilot processing laboratory facility located within or adjacent to the building used for classroom training. The current course design requires students to move between training facility and the pilot processing laboratory, frequently during a standard training day. The training facility and the pilot processing laboratory must meet Americans with Disabilities Act (ADA) Accessibility Guidelines for Buildings and Facilities (ADAAG).

The size of pilot processing laboratory equipment shall be at least capable of manufacturing pilot scale batches (generally, one-tenth of a full production scale batch). The Contractor(s) shall provide qualified personnel for logistical support and staffing for equipment set-up, relocation, operation, and demonstrations and serve as a liaison for classroom and A/V support. The equipment should include:

• Water activity meter

• pH meter

• Viscosity meter

• Refractometer

• Electro conductivity Test Equipment

• Recording Temperature Devices and Thermocouples

• Resistance Temperature Detectors/Devices (RTDs) and Dataloggers

• Food processing equipment with hygienic design faults (e.g. stagnant areas or dead spaces) *

• Food processing equipment that can be used to demonstrate clean-in-place (CIP) and clean-out-of-place

(COP)*

• Boiler o Fire Tube o Water tube

• Examples of food processing equipment that utilize compressed air

• Examples of food processing equipment that utilize recirculating process water

• Food processing equipment that can demonstration the following process controls below:

o Manual Control o Automatic Control

On/Off (Two Position Controller) Proportional Controller (P-controller) Proportional Integral (PI) Controller Proportional Integral Derivative (PID) Controller o Programmable Logic Controller (PLC)

• Examples of raw material dry cleaning equipment utilized in food processing (e.g. screens, aspiration, magnetic, electrostatic)

• Examples of raw material wet cleaning equipment utilized in food processing (e.g. fruit washing conveyor)

• Examples of raw material peeling equipment utilized in food processing (e.g. steam, lye, brine, abrasion peeling, mechanical knives)

• Examples of raw material sorting equipment utilized in food processing (e.g. color sorter imagining system)

• Examples of raw material blanchers (e.g. water blancher, steam blancher)

• Grinder (rotating grater disks)

• Examples of pumps utilized in food processing (cutaway examples for demonstration preferred) o Piston Pump* o Lobe-rotor pump* o Progressive/Eccentric-screw Pump* o High-Pressure Pump (Homogenizer- Cherry-Burrell, APV or similar) * o Peristaltic Pump (Hose Pump) * o Centrifugal Pump* o Aseptic Pump (Fristam or equivalent)

• Examples of valves utilized in food processing (cutaway examples for demonstration preferred) o Flow Diversion valve* o Butterfly valve* o Gate valve* o Globe valve* o Ball valve* o Petcock valve* o Seat valve o Mixproof valve o Plug valve o Check valve* o Diaphragm valve o Control valve o Valve clusters (multiple valves controlled by a PLC) o Back pressure valve o Steam seal

• Examples of conveyors utilized in food processing (cutaway examples for demonstration preferred) o Pneumatic Conveyor o Hydraulic Conveyor o Uniform Belt Conveyor o Segmented Belt Conveyor o Roll and Skate Wheel Conveyor o Chain Conveyor o Screw Conveyor* o Vibratory Conveyor

• Examples of food (in-process) storage utilized in food processing (cutaway examples for demonstration preferred) o Bins and Silos o Vats and Vessels o Tanks

• Pressure Filters o Plate-and-frame filter press o Horizontal plate filter o Shell-and-leaf filter o Edge Filter

• Vacuum Filters o Rotary drum vacuum filter o Rotary vacuum disk filter

• Centrifugal Filters (Filtering Centrifugal, Basket Centrifuges) o Batch centrifugal filter o Continuous centrifugal filter

• Liquid-Liquid Centrifugal Separators o Tubular bowl centrifuge o Disk bowl centrifuge

• Solid-Liquid Centrifugal Separators o Solid bowl centrifuge (clarifier) o Nozzle-discharge centrifuge o Self-opening centrifuge o Decanting centrifuge

• Batch Presses o Box and Pot Press o Curb and Cage Press o Bladder Press

• Continuous Presses o Screw Press o Roller Press o Belt Press o Juice Reamer

• Fruit Juice Expression o Rack and Frame Press o Wilmes Press o Screw Press o Bucher Press o Belt Press o Accordion press o Screening Centrifuge

• Extraction o Single-Stage Extractor o Multi-stage Extractor o Multistage Moving Bed Extractor

• Stemmer/ crushers (rotating drum with large holes

• Finisher

• De-aerator

• De-oiled

• Decanters

• Distillation Equipment o Batch Distillation o Continuous Distillation (Fractionating) Columns

• Crystallization Equipment o Cooling Crystallizer o Evaporative Crystallizer

• Filtration Sizes o Reverse Osmosis (RO)(hyperfiltration) o Nanofiltration o Ultrafiltration o Microfiltration

• Types of filtration types o Reverse Osmosis Unit* o Nano Filtration Unit o Ultra Filtration Unit o Microfiltration Unit* o Carbon and gravel beds

• Types of filter systems o Plate disc or Multi-disc* o Spiral* o Hollow fiber* o Ceramic o Cartridge* o Plate and Frame or Filter Press

• Types of filter media o Hollow fiber membrane o Cast membrane o Sintered Metal o Fibrous o Ceramic membrane

• Ion-Exchange Equipment

• Electro dialysis System

• Examples of mixers utilized in food processing (cutaway examples for demonstration preferred) o Paddle Mixer* o Turbine Mixer o Propeller Mixer o Pan (Bowl, Can) Mixers o Kneaders (Dispersers, Masticators) o Static Inline Mixers* o Horizontal Screw and Ribbon Mixers* o Vertical Screw Mixers o Tumbling Mixers o Fluidized Bed Mixers o Turbine agitators o Z-blade mixer o Sonic Mixer

• Examples of homogenizers utilized in food processing (cutaway examples for demonstration preferred) o Pressure Homogenizers o Hydro shear Homogenizers o Membrane Homogenizers o Ultrasonic Homogenizers

• Roller Mills (Crushing Rolls)

• Impact (Percussion) Mills o Hammer mill o Beater bar mill o Comminuting mill o Pin (pin-disk) mill o Fluid energy (jet) mill

• Attrition Mills o Burrstone mill o Single-disk attribution mill o Double-disk attrition mill o The Foo’s mill o Colloid mill

• Tumbling Mills o Ball mills o Rod mills

• Extruder o Single Screw o Twin Screw

• Transparent tube that can demonstrate laminar flow of product through the tube

• Transparent tube that can demonstrate turbulent flow of product through the tube

• Steam injection unit (cutaway example for demonstration) *

• Steam infusion system*

• Plate Heat Exchanger (De-Laval or similar) for heating and cooling (minimum 2 – 3 sections) * o Extra plates showing different surface flow configurations

• Tubular Heat Exchangers (Stork, Cherry Burrell, Contherm or similar) o Triple Tube Design (cutaway example for demonstration) * o Double Tube Design (cutaway example for demonstration) * o Multi-tube Design

• Scraped Surface Heat Exchanger (cutaway example for demonstration) * o Extra blades - carbon, steel, and plastic for hands-on demonstration

• Tube-in-Shell Heat Exchanger

• Examples of baking and roasting ovens utilized in food processing

• Examples of Fry equipment utilized in food processing o Batch Frying Equipment o Continuous Frying Equipment o Pressure Fryers o Vacuum Fryers

• Examples of kettles utilized in food processing o Steam Kettle* o Agitated Kettle

• HTST Pasteurization Equipment

• Tunnel (Spray) Pasteurizers

• Examples of retort types utilized in food processing:

o Vertical or Horizontal Still Steam Retort* o Craterless Retort o Still Water Immersion Retort o Continuous Agitating Retort o Discontinuous Agitating Retort o Steam/Air Retort o Water spray/Cascade Retort o Hydrostatic Retort

• Aseptic Processing System

• Examples of equipment associated with Microwave processing (e.g. Microwave Sterilizer)

• Examples of equipment associated with Dialectic Heating Processing

• Examples of equipment associated with Ohmic Heating Processing (e.g. Ohmic Processor)

• Examples of equipment associated with the following Irradiation Processing:

o Ionizing Gamma E-beam X-ray o Non-ionizing UV light (e.g. UV Sterilizer/ UV Processing Unit) Radio frequency (e.g. Radio Frequency Processor)

• Examples of equipment associated with High Pressure Processing (e.g. High Pressure Processor)

• Examples of equipment associated with Ozonization Processing (e.g. Ozone Generator)

• Single-Effect Vacuum Evaporators o Vacuum Pans o Short Tube Vacuum Evaporators o Long-Tube Evaporators o Plate Evaporators o Agitated Thin Film Evaporators o Centrifugal Evaporators o Refractance Window Evaporator o Scraped Surface Evaporator (Convap)

• Hot Air Drying of Solid Food Pieces o Cabinet (Tray) Dryer o Tunnel Dryer o Conveyor Belt Dryer o Bin Dryer o Fluidized Bed Dryer o Pneumatic (Flash) Dryer o Rotary Dryer

• Drying Solid Foods by Contact with a Heated Surface o Vacuum Cabinet (Tray or Shelf) Dryer o Double Cone Vacuum Dryer o Freeze Drying Solid o Cabinet (Batch) Freeze Dryer o Tunnel (Semi-continuous) Freeze Dryer o Continuous-Freeze Dryers o Vacuum Spray Freeze Dryer

• Drying Food Liquids and Slurries in Heated Air o Spray Drying o Drying Liquids and Slurries by Direct Contact with a Heated Surface o Drum (Roller, Film) Dryer o Vacuum Band (Belt) Dryer o Refractance Window Drying System

• Examples of Cooling equipment utilized in food processing o Cooling of Solids

• Hydrocooling

• Vacuum-Cooling

• Surface Contact Cooling

• Tunnel Cooling o Cooling of Liquid

• Plate Heat Exchangers

• Scrape Surface Heat Exchangers

• Jacketed Vessels

• Shell and Coil Equipment

• Vacuum Cooling Equipment

• Combination Cooling with Mixing

• Plate Contact Systems

• Gas Contact Refrigerators

• Immersion and Liquid Contact Refrigeration

• Cryogenic Freezing

• Examples of Fermentation Systems utilized in in food processing

• Temperature controlled chambers

• Form-Fill-Seal Equipment o Vertical form-fill-seal machine for sachets o Vertical form-fill-seal machine for pillow packs o Horizontal form-fill-seal machine for sachets o Horizontal form-fill-seal machine for pillow packs

• Thermoforming

• Blow Molding

• Injection Molding

• Compression Molding

• Examples of types of fillers utilized in food processing o Siphon o Vacuum o Pressure o Counter Pressure o Piston

• Check Valve Piston

• Rotary Valve Piston o Servo Driven Pump o Powder/ non-liquid

• Net Weight

• Auger

• Cup/Volumetric/Gravimetric (pocket fillers) o Solbern Tumbler Filler o Aseptic Filler with capability to demonstrating filling of Tetra-Pak, Comb bloc, Scholle or

Inpaca containers* o Thermoform cup filling (e.g. Hassia) o Retort pouch filler/sealer

• Tetra-Pak, Combibloc, Hassia, retort pouch sealing equipment that seals by:

o Induction o Impulse o Ultrasonic o Heat bar

• Mechanical Vacuum

• Reduced Oxygen Packaging/Modified atmosphere packaging system

• Single Head Double Seamer*

• Bottle capper system

• Examples of labeling equipment utilized in food processing

• Examples of glass containers o Lug or twist cap glass container* o Press-on Twist-off (PT) cap glass container* o Continuous Thread Closure (CTC) glass container*

• Examples of glass container defects o Glass container with crushed lug* o Closed glass container with product over the edge of finish “wicking” o Glass container with titled or cocked cap o Glass container with pinhole in cap*

• Examples of flexible containers o 3-side seal flexible pouch* o 4-side seal flexible pouch o Semi-rigid Fusion sealed bowl or tray* o Semi-rigid container with double seam metal ends o Semi-rigid paperboard carton* o Semi-rigid erect fill paper carton

• Examples of flexible container defects o Pouch with fracture o Pouch with leaker o Swollen pouch o Pouch with channel leaker* o Pouch with contaminated seal o Pouch with seal wrinkle* o Pouch with blister in seal area* o Pouch with convolution in seal area o Pouch with waffling o Semi-rigid container with cut o Semi-rigid container with incomplete seal o Semi-rigid container with channel leaker o Semi-rigid container with contaminated seal o Semi-rigid container with abrasion o Semi-rigid container with uneven impression in seal area o Crushed semi-rigid container o Semi-rigid container with body abrasion o Semi-rigid container with foreign matter inclusion (imbedded) o Semi-rigid paperboard carton with corner leaker o Semi-rigid paperboard carton with pull tab leaker o Crushed semi-rigid paperboard carton o Semi-rigid paperboard carton with loose tab

• Examples of types of metal containers o 2-piece Drawn & Iron (tin free steel bodies & lids) * o 3-piece welded (tin free or tin coated steel) * o 3 piece soldered (tin coated steel; tin solder) *

• Examples of types of metal container defects o Buckle* o Sweller

• Flipper

• Springer

• Soft Swell

• Hard Swell* o False seam o Knocked down end curl* o Veer (Spur)* o Cut over or Fractured seam o Cable Cut (Cut seam) o Deadhead (Skidder) o Incomplete double seam o Severe dent o Rusted can

From the list, above, equipment marked with an asterisk (*) is deemed the highest priority for the success of this course. Highest consideration will be given to the Contractor(s) that will provide most the above equipment, including equipment considered of highest priority. The equipment itemized in the proposal must be available prior to the initial delivery of the course. Failure to have such will be grounds for immediate termination of the contract.

During the course, the Contractor’(s) classroom and pilot laboratory shall be open and available for use Monday through Friday, 7 AM – 6 PM as the primary facility and pilot processing laboratory.

As an option, if requested, the Contractor(s) may decide to provide qualified personnel and/or equipment to other entities that may choose to host the FD152 course at their facility. Any personnel and/or equipment loan agreements shall be between the Contractor(s) and the other entity hosting the FD152 course. FDA shall not be involved in or held accountable for such agreements or financial arrangements.

Section B. Instructional Services

The Contractor(s) shall provide at minimum four (4) qualified personnel for instructional services in the design, development and delivery of training modules as identified by FDA/OTED for the Food Processing and Technology Course (FD152).

Currently, the lecture topics and estimated presentation/lecture times are as follows:

• Introduction to Food Processing and Technology (30 minutes)

• Safety in Food Processing (90 minutes)

• Food Plant Utilities (30 minutes)

• The Hygienic Design of the Food Processing Plant (45 minutes)

• Process Controls in Food Processing (30 minutes)

• Postharvest Handling and Preparation of Foods Processing (45 minutes)

• Mechanical Transport and Storage (60 minutes)

• Separations in Foods Processing (60 minutes)

• Mixing, Emulsification, and Size Reduction (60 minutes)

• Heat Transfer (105 minutes)

• Thermal Processing (75 minutes)

• Non-Thermal Processing (60 minutes)

• Evaporation & Dehydration (90 minutes)

• Refrigeration and Freezing (30 minutes)

• Acidification, Fermentation, Smoking and Curing (60 minutes)

• Food Packaging and Food Packaging Equipment (60 minutes)

The Contractor(s) shall provide qualified support staff to facilitate hands-on presentations and practical exercises as identified by FDA/OTED for the Food Processing and Technology Course (FD152).

The hands-on demonstration topics, practical exercises and estimated presentation times are as follows:

• Introduction to Food Processing and Technology (15 minutes) o Pilot Plant Policies and Procedures o Pilot Plant Overview

• The Hygienic Design of the Food Processing Plant (60 minutes) o Hygienic Design of Equipment Exercise

• Process Controls in Food Processing (90 minutes) o Hands-on demonstration of equipment process controls

• Mechanical Transport and Storage (135 minutes) o Hands-on demonstration of mechanical transport and storage equipment

• Separations and Mixing (90 minutes) o Hands-on demonstration of separations and mixing equipment

• Heat Transfer (120 minutes) o Hands-on demonstration of heat transfer equipment

• Thermal Processing (150 minutes) o Hands-on demonstration of thermal processing equipment

• Extrusion, Non-Thermal Processing and Dehydration/Evaporation (105 minutes) o Hands-on demonstration of extrusion, non-thermal, dehydration, and evaporation equipment

• Food Packaging and Food Packaging Equipment (150 minutes) o Hands-on demonstration of food packaging and food packaging equipment o Metal, Glass, Flexible Containers Defect Classification

From the lists, above, the number of presentations and hands-on demonstrations, the Contractor’(s) qualified instructors can deliver is negotiable. However, highest considerations will be given to those Contractor(s) that can deliver a larger majority of the lecture topics, hands-on presentation topics and practical exercises using at minimum (4) instructors. Qualified instructors must have 3-5 years of experience in a food manufacturing setting and must have experience in delivering adult education and training, and/or attend an instructor development workshop, or other means of demonstrating effective instruction to adult learners or mutually be agreed upon by both parties, Contractor and FDA/OTED. From the topical presentations and hands-on demonstrations above, provide the instructor(s) and their brief bio sketch. Instructors must be available prior to the initial delivery of the course. Failure to have such will be grounds for immediate termination of the contract.

Section C. Air Travel and Lodging Accommodations

Identify major airport(s) closest to the Contractor’s training venue and ground transportation options between the airport and lodging (airfare and ground transportation expenses are not borne by the Contractor). The Contractor(s) shall provide support in identifying and coordinating accommodations for participants and cadre attending the FD152 Course. Accommodations must be FEMA approved and listed on the Hotel-Motel National Master List website (http://apps.usfa.fema.gov/hotel/) and meet federal government per diem rates listed on the GSA Per Diem Rates website (http://www.gsa.gov/portal/category/21287). The lodging facilities shall be smoke-free, clean, and free of mold and mildew. Lodging accommodations meeting federal travel regulation requirements may be private or apart of the Contractor’s organization. The cost, availability, and feasibility of air travel, ground transportation and lodging are relevant factors for consideration.

Section D. Transportation between Lodging and Training Venue

Transportation must be provided by the contractor between the lodging and training venue, if not within a reasonable and safe walking distance (i.e. not more than ¼ mile walk and pedestrian friendly). The cost, feasibility and transportation time are relevant factors for consideration.

Section E. Quality Assurance and Course Revisions

FDA/DHRD shall perform quality assurance and will review course work to ensure quality, accuracy and consistency of the course material and delivery. Annually, a course “content advisory group” (CAG) will be convened to assess the need for course updates based on course evaluations, other relevant factors and the feasibility of blending course content to other means of delivery outside the classroom. The CAG will consist of FDA/OTED, FDA subject matter experts (SMEs), Contractor(s) and other identified SMEs. Annual CAG meetings may be up to a two-day face to face meeting or equivalent meeting time (up to 16 hours) spread out over conference calls or webinars. FDA/OTED will determine when and modality of CAG meetings.

If course updates are required, FDA/OTED will determine who (FDA and/or Contractor(s)) will carry out the specific updates in the course’s design and development or other changes. Contractor(s) will need to allocate time and resources annually to perform agreed upon course updates. Resources include but are not limited to: access to Instructional Systems Developers (ISDs), SMEs and Learning Management System (LMS) personnel. Also, contractor(s) will need to allocate time annually to instructors to allow them to review updated course content in preparation for course delivery for each fiscal year.

The amount of time and resources allocated to contractor(s) for course design and development will be based on a sliding scale of training needs as dictated by OTED and the availability of funding. Contractor(s) will not be awarded funding for course design and development that exceeds the equivalent costs of delivering four courses.

Currently FDA is using Microsoft Office 2010 to develop classroom course content and presentations and the training officer will provide direction as to which software program shall be used. Training materials must follow http://www.gsa.gov/portal/category/21287

FDA policies, such as, but not limited to: 508, copyright and plain language. All source material used to create training must be provided to FDA.

Section F. Deliverables and Administrative Requirements

All electronic reports submitted shall be compliant with Section 508 of the Rehabilitation Act of 1973.

Additional information about testing documents for Section 508 compliance, including specific checklists, by application, can be found at: http://www.hhs.gov/web/508/index.html under "Helpful Resources."

The Section 508 accessibility standards applicable to this contract are:

• E101.2 Equivalent Facilitation E203 Access to Functionality

• E204 Functional Performance Criteria

• E205 Electronic Content

• 302 Functional Performance Criteria

The Contractor(s) shall provide the following deliverables:

PWSNO. Activity Deliverables Timeframe (Work Day) 1 Course Schedule Set schedule for FY18 course offerings in coordination with the training officer’s schedule of courses

Within 45 days of effective date of contract

2 Course/Materials Development

In coordination with the Training Officer, adjust current standardized curriculum content to align with classroom/ pilot lab facilities, equipment, and instructors provided at each contractor site

Within 60 days after effective date of contract

3 Preparation of Training Materials

OTED will provide standardized course material. Each contractor may need to provide supplements based on adjustments made to the standardized curriculum based on PWS NO. 2.

Based on an approved training plan and schedule

4 Delivery of Classroom Training

Food Processing & Technology Course

(FD152)

90 days after contract award

5 Course Advisory Group

Instructional materials/Revisions Scheduled determined by the Training Officer

6 Status Report Status Report, covering: Monthly, by 10th day of the month (for the previous month)

• Activities completed during the prior month;

• Activities planned for the next month;

• Problems/issues;

• Recommended solutions

7 Invoices Detailed Invoice, including: Monthly, by 10th day of the month (for the previous month) • Course billed by category;

• Category of work

Describe requirements for any special materials that are to be encountered in the performance of the service(s).

Period of Performance:

Base year: 9/24/18-9/23/19 Option Year 1: 9/24/19-9/23/20 Option Year 2: 9/24/20-9/23/21 Option Year 3: 9/24/21-9/23/22

Period of Performance: