MFSU_Specification_Compliance_Checklist_10-18-2019.xlsx
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- Attached to
- National Mobile Food Services Federal contract opportunity
- Solicitation number
- 12024B19R9001
- Issued by
- Department of Agriculture Forest Service
About this file
This document contains a federal contract opportunity solicitation for National Mobile Food Services. The solicitation involves two separate acquisitions to provide appetizing, nutritional meals and provisions for incident personnel during fire suppression activities, all-hazard incidents, and preparedness assignments. The first acquisition is for Exclusive Use Mobile Food Services and will result in multiple-award IDIQ contracts with fixed pricing from January 2020 to December 2024. The government anticipates awarding no more than 30 units, each with a guaranteed $1,000 per day order amount. The second acquisition is for Call When Needed Mobile Food Services and will result in multiple BPAs to be used by state and federal wildland agencies from January 2020 to December 2024, with a $7 million ceiling for individual orders. Eligible contractors must be able to operate equipment in remote locations with limited access. Both solicitations are total small business set-asides to be issued by the Department of Agriculture Forest Service within weeks.
MFSU Specification Compliance Checklist
View the file
Other files for this federal contract opportunity
| File | Type | Posted |
|---|---|---|
| Summary of Awards 12024B19R9001.pdf | ||
| Amendment 002 - QA Final 1-3-2020.pdf | ||
| Section B.5 Working Docs A-002 1-3-2020.docx | DOCX document | |
| Sol 12024B19R9001 Amendment 002 12-23-2019.pdf | ||
| SF30 19R9001 Amendment 002.pdf | ||
| SF-30 19R9001 Amendment 001.pdf | ||
| Section B.5 Working Docs 11-18-2019.docx | DOCX document | |
| Exhibit D.14 Working Docs 11-18-2019.docx | DOCX document | |
| Exhibits D.3 through D.7 Working Docs 11-18-2019.docx | DOCX document | |
| Pre-Proposal Mtg QA Final.pdf | ||
| Pre-Proprosal Mtg Transcript 10-28-19.pdf | ||
| Pre-Proposal Mtg Attendees.pdf | ||
| Sol 12024B19R9001 Amendment 001 11-14-2019.pdf | ||
| Sol_12024B19R9001_Final_10-18-2019.pdf |
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Compliance Checklist
| Item | Reference in Solicitation Section | Description | Meets Specification | Describe How it Exceeds Specification, Include | Contractor Comments | Location Found in Contractor | ||
| No. | Yes | No | N/A | Value/Benefit to Government | Proposal | |||
| 1 | SF 1449 | Completed and Signed | ||||||
| 2 | B.5 | Provide Name and 24 Hr Contact Number | ||||||
| 3 | B.5 | Complete Schedule of Item Details for all MFSUs | ||||||
| 4 | B.5 | List Proposed DDPs | ||||||
| 5 | B.5 | Complete MFSU Pricing Schedule for all DDPs | ||||||
| 6 | D.1-D.1.4(a) | All cooking, serving equipment, utensils eating dishes and cups. Utensils shall be heavy weight and factory wrapped. All drinking cups shall be a minimum of 12 ounces. All disposable products shall comply with bio-preferred requirements or shall be made of bio-based materials capable of withstanding a minimum temperature of 160° F. www.biopreferred.gov | ||||||
| 7 | D.1-D.1.4(b) | All equipment, labor, supervision, fuel, electricity and maintenance necessary for the full operation of the MFSU | ||||||
| 8 | D.1-D.1.4(c) | All food and condiments | ||||||
| 9 | D.1-D.1.4(d) | A small weighing scale for spot-checking of minimum weight requirements, | ||||||
| 10 | D.1-D.1.4(e) | Hot and cold food thermometers for monitoring of food temperatures, | ||||||
| 11 | D.1-D.1.4(f) | Single-use, food-grade gloves for food service personnel, | ||||||
| 12 | D.1-D.1.4(g) | Current test strips for checking dish washing sanitizing solution and chlorine residual, | ||||||
| 13 | D.1-D.1.4(h) | Phosphate-free, antibacterial liquid soap and paper towels for hand washing facilities, | ||||||
| 14 | D.1-D.1.4(i) | Waterproof tent(s) for the eating area(s) that are able to accommodate a minimum of 200 persons comfortably. Optional tents and seating may be provided only when ordered by the FDUL, at the rates specified in the Contractor’s current Unit Summary. | ||||||
| 15 | D.1-D.1.4(j) | Appropriate tables and chairs (in good condition), for an eating area that accommodates a minimum of 200 people comfortably, | ||||||
| 16 | D.1-D.1.4(k) | Adequate lighting for the serving and dining areas, | ||||||
| 17 | D.1-D.1.4(l) | At least one employee trained in safe food handling procedures who is assigned to monitor and maintain all self-service bars during hours of operation, | ||||||
| 18 | D.1-D.1.4(m) | Garbage cans with bio-based or bio-preferred liners for the MFSU; to include all peripheral food handling, preparation areas and dining area, | ||||||
| 19 | D.1-D.1.4(n) | Refrigeration and freezer units for the storage of meat and other perishables, | ||||||
| 20 | D.1-D.1.4(o) | Dry storage unit for non-perishable food and dry goods, Clean, rodent, insect and dust-free trailer for all non-perishable food, lunch items, and dry goods. Food storage shall meet all applicable Federal, State, and local laws and regulations. | ||||||
| 21 | D.1-D.1.4(p) | A minimum of 500 gallons potable water storage capacity and initial supply of 480 gallons of potable water, | ||||||
| 22 | D.1-D.1.4(q) | A minimum of 1,000 gallons of gray water storage capacity | ||||||
| 23 | D.1-D.1.4(r) | Living accommodation for Contractor's personnel | ||||||
| 24 | D.1-D.1.4(s) | Adequate fire extinguishers meeting current Occupation Safety and Health Act (OSHA), National Fire Protection Association (NFPA) 10# Class K standard in Kitchen Unit that has cooking equipment, and other extinguisher types as appropriate to their surroundings, | ||||||
| 25 | D.1-D.1.4(t) | Separation and rinsing of kitchen recyclable materials by type (i.e., glass in one container, plastic in another, aluminum in still another, etc.), when the Government is recycling on an Incident, | ||||||
| 26 | D.1-D.1.4(u) | A current copy of the Food and Drug Administration (FDA) Food Code issued by the U.S. Department of Health and Human Services to be kept with each MFSU at all times. | ||||||
| 27 | D.1-D.1.5(b) | All equipment shall be in acceptable condition and meet minimum equipment requirements. | ||||||
| 28 | D.1-D.1.5(d) | Contain all grease products. | ||||||
| 29 | D.1-D.1.5(f) | All employees shall wear uniforms and ID tags that clearly show the employee’s name and identifies the MFSU Contractor’s company. A tee-shirt or baseball cap will suffice as a uniform. | ||||||
| 30 | D.1-D.1.5(h) | Ensure each MFSU has Key Personnel, Certified Food Protection Manager and Supervisory Cook with a Certificate of Completion for Certified Food Protection Manager in food service management, handling, and sanitation training. | ||||||
| 31 | D.1-D.1.5(l) | Provide rodent, insect and dust control in all areas within the MFSU where food is stored, prepared, served or eaten. | ||||||
| 32 | D.1-D.1.6(a) | Capable of feeding 1,200 persons at breakfast and dinner at the minimum rate of 350 persons per hour and 1,500 Shift Provisions/sack lunches. | ||||||
| 33 | D.1-D.1.6(a)(1)(i)(A) | All food preparation and serving units shall be fully enclosed except when serving. | ||||||
| 34 | D.1-D.1.6(a)(1)(i)(B) | All equipment shall be sealed to the floor or raised at least 6” off the floor to prevent moisture from getting under the equipment. | ||||||
| 35 | D.1-D.1.6(a)(1)(i)(C) | Equipment, including the interior of cabinets or compartments, walls, corners, ceilings, and floors shall be easily accessible and have easily cleanable surfaces. Equipment surfaces shall be free from channels, crevices, flanges, ledges, sharp or jagged edges, and other cleaning obstructions. | ||||||
| 36 | D.1-D.1.6(a)(1)(i)(D) | Unfinished wood surfaces are not permitted. This requirement does not apply to pallets being used in distributors’ delivery vehicles. | ||||||
| 37 | D.1-D.1.6(a)(1)(i)(E) | Food contact surfaces shall be constructed of metal or high-pressure laminated plastics, these surfaces must be kept free of cracks, cuts, and other obstructions that would interfere with proper cleaning. Hard maple or an equivalent hard closed grain wood may be used for cutting boards. | ||||||
| 38 | D.1-D.1.6(a)(1)(i)(F) | Utility and service lines shall not obstruct or prevent cleaning of floors, walls and ceilings. Service lines may not be unnecessarily exposed. | ||||||
| 39 | D.1-D.1.6(a)(1)(i)(G) | All junctures where floors and walls meet shall be coved. All seams, cracks and junctures where walls and ceiling meet shall be sealed. Walls and ceilings shall have a smooth finish to allow easy cleaning. | ||||||
| 40 | D.1-D.1.6(a)(1)(i)(H) | All plumbing equipment shall preserve potable water quality throughout the kitchen unit and peripheral equipment where potable water is stored and used. No galvanized pipe, fittings, or fixtures are allowed in the food zone, or food splash zone per National Sanitation Foundation (NSF) standards. Space around pipes, conduits, or hoses that extend through cabinets, floors, or outer walls shall be sealed. | ||||||
| 41 | D.1-D.1.6(a)(1)(i)(I) | Light fixtures, light bulbs and light tubes, etc., shall be covered with completely enclosed plastic safety shields, approved shatter proof type bulbs or the equivalent. All non-dedicated electrical receptacles will be ground fault protected. | ||||||
| 42 | D.1-D.1.6(a)(1)(ii) | Steam Table (Electric or Gas): |
(A) Shall be capable of holding at least 4 full sized hotel pans (12" x 20").
(B) Shall be capable to maintain hot food at a minimum of 140° F.
(C) Steam tables shall be used for serving only and shall not be used in eating area tents at any time.
43 D.1-D.1.6(a)(1)(iii) One (1) three-compartment metal sink for washing, rinsing and sanitizing:
(A) Shall be equipped with continuous gravity flow or pressurized hot (120° F) and cold running water.
(B) The minimum dimensions of each compartment shall be 18" wide x 20" long x 12" deep (inside dimensions) or equivalent volume. The sink dimensions must accommodate all of the cooking pans being utilized.
(C) Shall be equipped with a mixing faucet capable of servicing any sink compartment.
(D) The sink shall have smooth sanitary drain boards or equivalent drying area.
44 D.1-D.1.6(a)(1)(iv) One (1) food preparation sink:
(A) The minimum dimensions shall be 15” x 19” x 7”.
(B) Shall be dedicated to food preparation only.
(C) Shall be maintained the same as any other food contact surface.
45 D.1-D.1.6(a)(1)(v) Hand Washing Sinks for Contractor Personnel:
(A) Shall be provided within all food preparation, cooking, serving and ware washing area(s).
(B) Must have permanent plumbed sink fixtures.
(C) Hand Washing Sinks are to be used for hand washing only.
46 D.1-D.1.6(a)(1)(vi) Hand Washing Sinks for Incident Personnel:
Each individual mobile hand washing station shall have the following:
(A) Minimum eight (8) sinks per unit.
(B) Minimum 400 hundred gallons potable water holding capacity. Potable water tank shall be constructed of food grade safe, non-corrosive and nonabsorbent material, have smooth easily cleanable surfaces and shall be designed with an access port for inspection and cleaning. The access port opening shall be flanged upward at least 13mm (1/2 inch) and be equipped with a cover to overlap the opening. The entire inside of the tank shall be visible and accessible for an ocular inspection. The tank shall be sloped to drain completely. Each tank shall have the size and description stenciled on it in letters no less than 4 inches high (for example: ("400 GAL - POTABLE WATER”).
| (C) | Potable Water Pump - Potable water pumps shall be constructed of food grade materials meeting National Sanitation Foundation (NSF) 61. | ||
| (D) | Minimum 400 gallons gray water holding capacity with the size and description stenciled in letter no less than 4 inches high (for example: “400 GAL. GRAY WATER”). | ||
| (E) | Hot and cold water through a mixing faucet that allows for the washing of both hands while the water is running and have continuous hot water heating capable of maintaining 101º F. | ||
| (F) | One paper towel dispenser and one phosphate-free liquid soap dispenser for every two sinks. | ||
| (G) | Mirrors are optional. | ||
| (H) | Adequate self-contained outside lighting for use of the hand washing station in darkness. | ||
| 47 | D.1-D.1.6(a)(1)(vii) | Ventilation Equipment: |
(A) An electrically powered exhaust hood ventilation system with grease filters or screens shall be provided over all cooking equipment to adequately remove cooking odors, smoke, steam, grease and vapors. The use of galvanized hoods, filters or screens is prohibited.
(B) All exhaust hood ventilation systems shall be equipped with an NFPA approved automatic fire extinguisher system.
(C) Grease filters shall be constructed from stainless steel, aluminum or other (NSF approved material), and be readily accessible for cleaning.
| 48 | D.1-D.1.6(a)(1)(viii) | Waste Receptacles shall be readily accessible, smooth, non-absorbent and easy to clean. |
| 49 | D.1-D.1.6(a)(1)(ix) | Storage of cleaning supplies, insecticides and clothing shall be completely separate from food storage and food preparation areas. |
| 50 | D.1-D.1.6(a)(1)(x) | Sneeze guards shall be provided for all self-service food serving lines. |
| 51 | D.1-D.1.6(a)(2)(i) | Food in refrigeration and freezer storage units shall be stored a minimum of 6 inches off the floor; 4-inch plastic pallets may be used for temporary storage. Adequate access must be provided; walking on pallets is not acceptable access. |
| 52 | D.1-D.1.6(a)(2)(ii) | Adequate refrigeration storage space, capable of maintaining stored food at a temperature of 41° F or lower and adequate freezer storage space capable of maintaining frozen food at 0° F is required. |
| 53 | D.1-D.1.6(a)(2)(iii) | Refrigeration and freezer storage units shall be equipped with a thermometer that is equivalent to a “min/max” type or a “continuous graphing” type. The thermometer shall be placed within 8 feet from the entrance. |
| 54 | D.1-D.1.6(a)(2)(iv) | Refrigeration and freezer storage units shall have shelving that is non-absorbent, non-corrodible, and easily cleanable. Wood is not acceptable. |
| 55 | D.1-D.1.6(a)(3)(i) | Sandwich Preparation Trailer - Shall maintain a temperature of 72° F or less. |
| 56 | D.1-D.1.6(a)(3)(ii) | Sandwich Preparation Trailer - Shall provide insect and dust control. |
| 57 | D.1-D.1.6(a)(4)(i) | Shift Provision/Sack Lunch Assembly Trailer - Shall maintain a temperature of 72° F or less. |
| 58 | D.1-D.1.6(a)(4)(ii) | Shift Provision/Sack Lunch Assembly Trailer - Shall provide insect and dust control. |
| 59 | D.1-D.1.6(a)(5)(i) | Salad Bar Area - Shall be located in enclosed trailers or tents with sides and doors capable of providing effective protection from insect and dust. If tent is utilized for the salad bar area, flooring shall be used for keeping dust to a minimum. |
| 60 | D.1-D.1.6(a)(6)(i) | Potable Water Storage Tank - Minimum of 500 gallons of potable water (for kitchen use only) is required. |
| 61 | D.1-D.1.6(a)(6)(ii) | Potable Water Storage Tank - Tank material shall be constructed of food grade safe, non-corrosive and nonabsorbent material. Tank shall have smooth easily cleanable surfaces and shall be designed with an access port for inspection and cleaning. The access port opening shall be flanged upward at least 13mm (1/2 inch) and be equipped with a cover to overlap the opening. The entire inside of the tank shall be visible for an ocular inspection. The tank shall be sloped to drain completely. Each tank shall have the size and description stenciled on it in letters no less than 4 inches high (for example: "500 GAL - POTABLE WATER"). |
| 62 | D.1-D.1.6(a)(6)(iii) | Potable Water Storage Tank - Minimum of 480 gallons of potable water shall be provided in the storage tank(s) upon arrival at each incident which supersedes the requirement that the tank shall arrive empty as stated in the NWCG POTABLE WATER TANK SPECIFICATION in Section J.6 |
| 63 | D.1-D.1.6(a)(7) | Potable Water Pump - Potable Water Pump - Potable water pumps shall be constructed of food grade materials meeting National Sanitation (NSF 61). |
| 64 | D.1-D.1.6(a)(8) | A minimum enclosed storage capacity of at least 1,000 gallons of gray water storage shall be provided. The storage container(s) shall have the size and description stenciled on the container in letters no less than 4 inches high (for example: "1,000 GAL - GRAY WATER") |
| 65 | D.1-D.1.6(b) | Any steps or platforms shall have solid handrails, not chain linked, in addition to other current OSHA standards for handrails and stairs (see 29 CFR 1910.23-1910.24). All Stationary equipment shall have oil spill containment kits consisting of both pads and pans, under the fuel tank, engine, and any other petroleum containers, except miscellaneous “fuel containers” under 5 gallons. Stationary equipment is defined as that remaining in one position for 24 hours or more, or that is parked in the same location for over 24 hours. |
| 66 | D.1-D.1.7(a)(1) | Quantities, variety and quality standards for meals are specified. The intent is for the Contractor to provide high quality meals while providing for variety. Additionally, provisions must be made for special meals to accommodate personal needs which may vary from the standard menu. Special meals shall have the same quality and equivalent quantity as the standard menu meals. |
| 67 | D.1-D.1.7(a)(2) | Bi-weekly (14 days) menus shall be submitted within 24 hours of arrival at an incident by the Contractor for approval by the FDUL. Subsequent menus shall be submitted 2 days prior to the current bi-weekly menu expiring, for the duration of the incident. The daily menus with portion sizes shall be posted at the dining area. |
| 68 | D.1-D.1.7(a)(3) | Pre-cooked, canned, chopped, sliced, diced and processed items after the fourth meal shall be listed as such on the menu, only a limited basis. |
| 69 | D.1-D.1.7(b) | Standard menu items and quantities to be available per person are listed in Section D.7(b) in Exhibit D.1, for each type of meal. Confirm intent to comply with these requirements. |
| 70 | D.1-D.1.7(c) | The 24 Hour Service Bar shall be available at the incident dining area 24 hours per day, with the exception of cold cereal and milk, which shall be available between 4:00 a.m. and 10:00 a.m. There is no additional charge for any of these items, due to the fact that the costs for these items are calculated in the daily meal prices. Confirm intent to comply with these requirements. |
| 71 | D.1-D.1.7(d) | Menu Variety - Contractor Bi-Weekly Menus shall be approved by the FDUL in advance. Menu items shall provide variety on a daily basis as to the types of meat and bread used in sandwiches, other shift provisions, fruit, snacks, juices and other meal items served. Menus may include a wide variety of recipes. |
If meat is an ingredient of a pre-cooked item, the meat portions per meal must meet the meat quantity standard defined in Exhibit D.1 Section D.1.7(b) Entrees such as stew, lasagna, spaghetti, linguine, chili, chicken chop suey or casseroles may be used if approved by the FDUL.
| 72 | D.1-D.1.7(e) | All foods shall be cooked in accordance with the requirements stated below and identified in the current FDA Food Code to minimize health hazards. |
| 73 | D.1-D.1.7(e)(i) | Ground Meat, Pork, Poultry Lamb and Fish - All ground meat, pork, poultry, lamb and fish shall be cooked well done to the minimum internal temperature defined in the current FDA Food Code or higher. |
| 74 | D.1-D.1.7(e)(ii) | Whole Muscle Beef - Roast beef and steaks for sandwiches shall be well done. Roast beef and steaks for dinner meals may be medium rare to well done, as approved by the FDUL. |
| 75 | D.1-D.1.7(e)(iii) | Fresh Eggs - Fresh eggs may be cooked to order. Fresh eggs cooked to order shall be cooked to heat all parts of the egg to the minimum internal temperature defined in the current FDA Food Code or higher. Boiled eggs shall be well done. |
| 76 | D.1-D.1.7(f)(1) | Milk - Shall be available in individual cartons, approved milk dispensers, or must be served from cartons or jugs. |
| 77 | D.1-D.1.7(f)(2) | Juice - Shall be available in individual pop-top cans, non-crushable paper/foil-type containers and re-sealable plastic bottles. Approved dispensers may be used. |
| 78 | D.1-D.1.7(f)(3) | Yogurt – shall be in individual factory packaged serving containers. |
| 79 | D.1-D.1.7(f)(4) | Desserts - Shall be either served at the serving line, or in individually wrapped dishes, or covered for protection from contamination if served at a dessert bar. |
| 80 | D.1-D.1.7(f)(5) | Salad Dressing and Condiments - Shall be available in individual packets, approved dispensers, or original bottles. Salsa and hot peppers shall be served in approved containers at the salad bar. |
| 81 | D.1-D.1.7(f)(6) | Bread - Shall be either served at the serving line, or covered for protection from contamination if available at a salad bar. Tongs are required for self-service. |
| 82 | D.1-D.1.7(f)(7) | Dry Cereal - Cold cereal shall be available in individual boxes or in approved bulk dispensers. |
| 83 | D.1-D.1.7(g)(1) | Beef, Buffalo, Pork, Poultry, and Fish: The term “whole muscle” in this section shall mean whole muscle or sliced from whole muscle. Beef, buffalo, pork, poultry, and fish, shall not contain additives in raw products. No more than 15% pump in all USDA Choice pre-cooked and/or further processed beef items with the exception of corned beef brisket which may be 20%. |
| 84 | D.1-D.1.7(g)(1)(i) | Beef - Fresh or fresh frozen whole/full muscle USDA inspected, USDA Choice or better with 1/4 inch trim, (lower grades of beef, including "no roll/select", are not acceptable). |
| 85 | D.1-D.1.7(g)(1)(ii) | Buffalo - Fresh or fresh frozen whole/full muscle USDA inspected with ¼ inch trim. |
| 86 | D.1-D.1.7(g)(1)(iii) | Ground Beef - USDA inspected 100 % ground beef or ground beef patties meeting USDA ingredient and labeling requirements, not to exceed 20% fat. Need not be USDA Choice. |
| 87 | D.1-D.1.7(g)(1)(iv) | Beef for Shift Provisions/Sack Lunches - USDA inspected, need not be USDA choice. Whole/full muscle, flats, top and bottom rounds and eye of the round only (no shoulder cuts allowed). Pre-cooked further processed beef or cured beef such as corned beef or pastrami may be used. No ground beef products shall be used. No soy additives shall be included in beef products. (No more than 15% pump in all precooked, further processed, or cured beef items, with the exception of corned beef brisket and pastrami, which shall not exceed 20% pump.) Roast beef for sandwiches shall not appear to have a “green sheen”. |
| 88 | D.1-D.1.7(g)(1)(v) | Pork - USDA inspected, USDA Grades 1-4. Bacon, sausage and whole/full muscle pork items. Whole/full muscle cured ham and natural juices or cured ham with water added not to exceed 15% pump (ham and water product, ham with water and isolated soy protein added and turkey-ham is not allowed). |
| 89 | D.1-D.1.7(g)(1)(vi) | Cornish Game Hens - Whole/full muscle, USDA inspected, need not be USDA Grade A. |
| 90 | D.1-D.1.7(g)(1)(vii) | Poultry - Whole raw chicken shall be obtained from USDA inspected facilities and shall be USDA Grade “A” whole/full muscle. Cut raw chicken product shall be obtained from USDA inspected facilities and may be USDA Grade “A” or equivalent. Cooked product that does not have a USDA grade shall have been obtained from USDA inspected facilities and purchased from among the suppliers top quality labels. Acknowledgement of a top-quality (Best Label) and equivalent products does not necessarily constitute acceptance as an end product if that product is otherwise objectionable in appearance, taste or quality. Processed or precooked turkey shall not exceed 3 lobes per product of breast meat only. No more than 15% pump in all processed or precooked poultry items. No soy additives, or chunked, chopped and/or formed product allowed. |
| 91 | D.1-D.1.7(g)(1)(viii) | Lamb - USDA inspected; USDA Choice or better; fresh, whole/full muscle. No more than 15% pump in all USDA Choice pre-cooked or further processed lamb items. No soy additives shall be included in lamb products. |
| 92 | D.1-D.1.7(g)(1)(ix) | Fish - Whole muscle steaks or fillets. No chunked, chopped, formed, pressed or imitation product allowed. |
| 93 | D.1-D.1.7(g)(2) | Dairy Products - Pasteurized, USDA Grade A or better. |
| 94 | D.1-D.1.7(g)(3) | Cheese - Natural cheese. No imitation cheese, cheese product, cream cheese, cheese food, or cheese spread allowed except in factory wrapped - commercially available products like burritos, chimichangas, etc., used for lunches and cold can breakfast. |
| 95 | D.1-D.1.7(g)(4) | Fresh Shelled Eggs - USDA inspected, Grade A. |
| 96 | D.1-D.1.7(g)(5) | Frozen or Liquid Whole Egg(s) - USDA inspected and pasteurized. No egg product or powdered eggs. |
| 97 | D.1-D.1.7(g)(6) | Canned Vegetables - US No. 1 or equivalent (top label). |
| 98 | D.1-D.1.7(g)(7) | Canned Fruits - US No. 1 or equivalent (top label). |
| 99 | D.1-D.1.7(g)(8) | Fresh Fruits and Vegetables - First Quality. When grading is available, fruit in the shift food provisions must be U.S. No. 1 or better. The Contractor shall provide documentation that validates that the quality of the product is equal to U.S. No. 1 or better. Containers, cases, and crates shall be marked for grade. |
| 100 | D.1-D.1.7(g)(9) | Frozen Fruits and Vegetables (All Meals) - Grade A. |
| 101 | D.1-D.1.7(g)(10) | Juice - 100% fruit juice, 100% fruit juice blend; 100% vegetable juice. All juice must be pasteurized. |
| 102 | D.1-D.1.7(g)(11) | Dry Cereal (Breakfast) - Vitamin enriched. |
| 103 | D.1-D.1.7(g)(12) | Bread – Whole grain or enriched. |
| 104 | D.1-D.1.7(g)(13) | Coffee - High quality, Columbian or better. |
| 105 | D.1-D.1.7(g)(14) | Tea - High quality. |
| 106 | D.1-D.1.7(g)(15) | Oil - Pure vegetable oil and/or olive oil, no trans-fats. |
| 107 | D.1-D.1.7(g)(16) | Prepared Salads - High quality. |
| 108 | D.1-D.1.7(g)(17) | Canned Tuna Fish - Chunk Light Tuna, Dolphin-safe, and water packed. |
| 109 | D.1-D.1.7(g)(18) | Shift Food Items - Factory-wrapped or re-sealable individually wrapped by the contractor at the incident. All ingredients shall be listed on the label for easy identification. |
| 110 | D.1-D.1.8(a)(1) | Shift Provisions/Sack Lunches shall be bagged in heavy-duty paper sacks, minimum 35 # weight, to protect the food. |
| 111 | D.1-D.1.8(a)(2) | The Government must be able to distinguish between vegetarian and regular Shift Provisions by use of different colored bags. Brown bags shall be used to designate regular lunches. |
| 112 | D.1-D.1.8(a)(3) | Individual Shift Provisions/Sack Lunches shall be packed in cardboard boxes holding exactly 10 Shift Provision/Sack Lunches in each box. A consume by date shall be written on the cardboard box. |
| 113 | D.1-D.1.8(a)(4) | Sandwiches shall be packaged in plastic sandwich bags or other packaging. The packaging shall keep the sandwiches intact and/or not excessively add to waste disposal; (i.e., no Styrofoam). |
| 114 | D.1-D.1.8(a)(5) | Sandwiches ordered as supplemental items shall be individually wrapped in a re-sealable sandwich bag. |
| 115 | D.1-D.1.8(a)(6) | Snack items must be individually wrapped with labels that clearly list all ingredients contained in the package for identification of food allergens. |
| 116 | D.1-D.1.8(b)(1) | The FDUL shall determine how long Shift Provisions/Sack Lunches and supplemental sandwiches may be held after preparation. The “Consume by Date” is generally within 24 hours of preparation date. A longer or shorter period of time may be deemed appropriate by the FDUL depending on refrigeration or storage conditions utilized. |
| 117 | D.1-D.1.8(b)(2) | Shift Provisions/Sack Lunches shall be marked "Consume by (date and time; i.e. mm/dd, 00:00)." |
| 118 | D.1-D.1.8(b)(3) | Supplemental Meat and Non Meat Sandwiches – Shall be stamped or labeled "Prepared on (date and time; i.e. mm/dd, 00:00)”. |
| 119 | D.1-D.1.8(c) | Frozen items shall not be frozen longer than the manufacturer “use by date”. Packaged items shall be used by the manufacturer's “sell-by or expiration date”. |
| 120 | D.1-D.1.8(d)(1) | Mobile Food Service Units - All vehicles comprising a complete Mobile Food Service Unit shall be permanently marked with Company Name, Unit Identification Number (UIN). Marking shall be in an obvious place and have letters no less than inches in height. |
| 121 | D.1-D.1.8(d)(2) | Potable Water Tanks - All potable water tanks shall have the size and use labeled on them in a conspicuous place with letters no less than 4 inches in height (for example: "500 GAL - POTABLE WATER"). |
| 122 | D.1-D.1.8(d)(3) | Gray Water Bladder Bags/Storage Containers - All gray water bladder bags/storage containers used shall have the size and use labeled on them in a conspicuous place with letters no less than 4 inches in height (for example: "1000 GAL - GRAY WATER"). |
| 123 | D.1-D.1.8(d)(4) | Hoses - All hoses shall be labeled at both ends to identify their use (i.e., gray or potable). |
| 124 | D.1-D.1.8(e) | The Contractor is responsible for filling all combination Hot Food/Drink Containers, sealing and stamping or labeling them with the date and time they were filled and the contents within. A statement as follows shall be stamped or labeled on the container: |
Prepared on (date and time; i.e. mm/dd, 00:00).
Must be Served within Hours of Time Prepared.
Contents:_______________ . The serving time is normally within 4 hours of filling, unless otherwise approved by the FDUL. Hot or cold container meals shall only be packed in Government furnished hot food containers (NFES 0244) and beverage containers (NFES 0246). All hot/cold food containers shall be labeled with food contents and portion size. Food for hot/cold container meals that is not temperature sensitive or is in individually packaged containers such as milk may be packed in reusable coolers or sent without further packaging as approved by the FDUL. Portion size shall be in simple terms (for example: Corn - 2 scoops per person, Chicken - two pieces per person). FDUL shall manifest hot/cold containers to remote camps.
125 D.1-D.1.8(f) The quality standards of the foods served shall be clearly visible and/or verifiable. Meat and poultry quality standards shall be visible on the unopened boxes or individual packages. In the case of poultry, a USDA Poultry Certificate is also acceptable for verification. In the case of products other than meat or poultry, appropriate USDA/industry/food supply company standards must be visible and/or verifiable.
USDA Grade A poultry package labeling shall clearly show the USDA inspection symbol (bug) and the USDA Grade A shield. Frozen fruits and vegetable packages shall clearly show the Grade A wording on the package or boxes, etc.
Food items in packages not clearly labeled or identified by a USDA certificate or other appropriate verifiable identification, properly identifying the quality standards required under this contract, may be rejected by the Government.
Note: Shift Provision/Sack Lunch or hot/cold can spreads, such as vendor made sandwich/wrap spreads, homemade burritos, etc. need to be labeled for content due to allergy or special diet needs.
126 Section C.16 Pursuant to FAR clause 52.228-5, Insurance-Work on a Government Installation, the Contractor will be required to present evidence to show, as a minimum, the amounts of insurance coverage indicated below:
(a) Workers Compensation and Employer's Liability. The Contractor is required to comply with applicable Federal and State workers' compensation and occupational disease statutes. If occupational diseases are not compensable under those statutes, they shall be covered under the employer's liability section of the insurance policy, except when contract operations are so commingled with a Contractor's commercial operations that it would not be practical to require this coverage. Employer's liability coverage of at least $100,000 shall be required, except in States with exclusive or monopolistic funds that do not permit worker's compensation to be written by private carriers.
(b) General Liability. The Contractor shall have bodily injury liability insurance coverage written on a comprehensive form of policy of at least $500,000 per occurrence
(c) Automobile Liability. The Contractor shall have automobile liability insurance written on a comprehensive form of policy. The policy shall provide for bodily injury and property damage liability covering the operation of all automobiles used in connection with performing the contract. Policies covering automobiles operated in the United States shall provide coverage of at least $200,000 per person and 500,000 per occurrence for bodily injury and $20,000 per occurrence for property damage or loss.
(d) Aircraft Public and Passenger Liability. When aircraft are used in connection with performing the contract, the Contractor shall have aircraft public and passenger liability insurance. Coverage shall be at least $200,000 per person and $500,000 per occurrence for bodily injury, other than passenger injury. Coverage for passenger injury shall be at least $200,000 multiplied by the number of seats or passengers, whichever is greater.
| 127 | Section C.20 | It is extremely important that inappropriate behavior be recognized and dealt with promptly. Inappropriate behavior is all forms of harassment including sexual and racial harassment. Harassment in any form will not be tolerated. Non-prescription unlawful drugs and alcohol are not permitted at the incident. Possession or use of these substances will result in the Contractor or its employees being released from the incident. During off-incident periods, personnel are responsible for proper conduct and maintenance of fitness for duty. Drug or alcohol abuse resulting in unfitness for duty may result in the Contractor being released from the incident. Sexual harassment is defined as unwelcome sexual advances, request for sexual favors, and other verbal or physical conduct of a sexual nature when (1) submission to such conduct is made either explicitly or implicitly a term or condition of an individual’s employment, (2) submission to or rejection of such conduct by an individual is used as the basis for employment decisions affecting such individual’s work performance or, (3) creates an intimidating, hostile, or offensive working environment. |
| 128 | Section C.22 | DOL Wage Determination - Confirm intent to comply with these requirements. |
| 129 | Section C.23 | Affirmative Procurement of BioBased Products - Confirm intent to comply with these requirements. |
| 130 | Section C.27 | Key Personnel - Confirm intent to comply with these requirements. |
| 131 | Exhibit D.14 | MFSU Description and Equipment Requirements Checklist - Provide a completed copy of this exhibit in your proposal. |
| 132 | Section E.7 | Any changes to a proposal made by the offeror after its initial submittal shall be accomplished by replacement pages. Changes from the original page shall be indicated on the outside margin by vertical lines adjacent to the change. The offeror shall include the date of the amendment on the lower right corner of the changed pages. |
| 133 | Section E.8 | BioBased Product Certification - Confirm intent to comply with these requirements. |
| 134 | Section E.9 | Offerors Representations and Certifications - Complete the Reps and Certs as required. |
Solicitation No. 12024B18R9001 National Mobile Food Services Specification Compliance Checklist U.S. Forest Service National Office
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