193rd RTI 25U10 MEALS SOW.pdf

STATEMENT OF WORK

Statement of Work

Food Service Contract for 25U Course

1. General: The 193 rd RTI has a requirement to feed 3 classes of the 25U10 MOS-T. Each class consists of 16 students and each class is 42 days long for a total of 126 days of meals. Meals are needed during the following dates:

18 JAN - 28 FEB 2021 (42 days) 12 APR - 23 MAY 2021 (42 days) 26 JUL - 5 SEP 2021 (42 days)

2. Purpose: The Contractor shall be responsible for providing all subsistence, paper goods, and labor required to accomplish meal preparation in accordance with this Statement of Work while maintaining a safe, clean, and healthy environment.

3. Location: Bethany Beach Training Site, 163 Scannell Blvd, Bethany Beach, DE 19930

4. Services Requirement: Provide personnel to prepare and serve meals in accordance with this Statement of Work and all applicable industry and service related regulations.

5. Contractor Responsibility:

a. Contracted personnel is responsible for providing all subsistence and labor required to accomplish meal preparation in accordance with SOW utilizing military food planning documents (menus), and Government food preparation. Contracted personnel will prepare meals at their facility and serve prepared meals at Bethany Beach Training Site (163 Scannell Blvd, Bethany Beach DE 19930). The amount will not exceed the max breakfast, lunch, and dinner meals per Soldiers daily based on the schedule provided in paragraph 8 of this SOW. The DEARNG State Food Service Officer, or their designee, will brief personnel on food and water security procedures. The contractor will initiate food and water risk management procedures and report any unusual activities. Meals will be prepared utilizing fresh ingredients, and menu may consist of Hot, Cold (Sandwich Meal) or both type meals depending on the schedule provided under paragraph 8 of this SOW. Vegetarian or pork/fish alternatives may be required but the contractor will be notified of this within 2 days after start of service.

b. All meals or menu items must be maintained at the proper temperatures to prevent food borne illness, during preparation, cooking, serving and during storage (TBMED 530). Guidance in this publication is not negotiable.

c. Pandemic Requirements: All contracted personnel associated with preparation, handling, or serving of meals will be required to complete a COVID 19 risk questionnaire daily, as well as record body temperature with a non-touch thermometer at the start of shift. These questionnaires should be maintained in a notebook to be transported with the food items and available for inspection. Personnel associated with preparation, handling or serving of meals will appropriately wear disposable face masks, which can be discarded when soiled or wet, during every aspect of association with meals. Masks should be worn during all aspects of food prep, handling and service. All food and drink items must be individual servings; no self-serve items are to be offered. Individually wrapped utensils, napkins and condiments must be provided. Social distancing is to be enforced with all preparation, serving, and eating areas. High touch areas are to be sanitized with a food grade sanitizing solution every 2-3 hours, or after service of the meal. These requirements are subject to change based on updates in guidance from the CDC and JCCoE related to the pandemic precautions.

d. Be prepared to serve meals on site per schedule provided in paragraph 8 of this SOW.

e. Contracted personnel will designate one person in writing as the Working Supervisor who will be responsible for managing the food service for this period. The minimum qualifications for this individual is two years of experience working in a large facility, caterer style, multi-entree menu service that provided complete meal service (breakfast, lunch & dinner). One year must have been served as a manager or an assistant manager. In addition, manager(s) shall maintain a current (within four years of issue) food sanitation certificate through an accredited program, preferably the NRAEF Serv-Safe Certification. This certification is to be supplied to the COR or designee.

f. All contracted personnel will report to the Dining Facility in building 115 at the proper specified time each day. The contractor or their representative will notify the Contracting Officer Representative (COR), MAJ Evans at 302-326-7911 prior to the start of any work shift if the number of workers reporting for duty is below the minimum manning level of two (2) persons; one server and one chef per 20 Soldiers.

g. The scheduled meal times are listed below. There is the possibility of adjusting the meal time but this requires coordination by both parties. A minimum of 24 hours advance notice is preferred if the meal times are going to change. The Working Supervisor will be given notice of any circumstances that might impact scheduling as soon as it becomes available to the COR. The vendor will need to allow for the appropriate amount of preparatory and clean up time before and after each meal.

Breakfast: 0700-0800 Lunch: 1200 - 1300 Dinner: 1730 - 1830

h. Contracted personnel will ensure that each employee has received food handler training and submits to medical screening as required by the Base Public Health Services personnel IAW TB-MED 5-

30. Training will cover personal hygiene and cleaning techniques. Medical screening is to determine that employee has no diseases likely to be transmitted either directly or indirectly through food. Failure to provide the COR with the proper training documentation or non-compliance with medical screening will disqualify employee to work under this contract. Both male and female personnel will wear a clean "Cook Uniform" which includes, long trousers, dress, or pantsuits, and safety shoes. No shorts will be allowed.

Head covers are required and will be worn by all personnel. All personnel with hair length in excess of two inches in length must wear a hair net.

i. The Contracted personnel supervisor will be briefed on the instructions, responsibilities, and guidelines to be followed in our Dining Facility operation to insure quality and safety. In turn, the supervisor will brief their personnel.

j. The use of alcoholic beverages and drugs while on duty is strictly forbidden. Any violation shall be cause of an immediate order for removal of the offender(s) by the contractor from further work. Smoking or the use of any tobacco or vaping products is strictly prohibited on the Training Site. Privately Owned Weapons (POW) are not authorized on the training site. The contractor will provide full names, date of birth, race, and social security numbers for all employees 14 days prior to the start date. All employees will be US Citizens and must attend the Army I-Watch training (online). All contracted employees will receive an initial briefing from the DEARNG AT&OPSEC OIC prior to entering the post. All contractor are subject to background checks.

k. It is the responsibility of the contractor to furnish, time permitting, a replacement for any contract employee who refuses to properly carry out the designated work assignments of the COR, or the base Public Health Services. As the Force Protection standards change the contractor will be made aware of the changes.

l. Each person must remove wristwatches, bracelets, and rings (except wedding bands) before starting work to insure sanitation and safety. Appropriate face coverings and PPE will be worn in accordance with current approved guidelines.

m. Military owned food service equipment is not authorized for use, and access to the dining facility kitchen is not authorized. It is the contractor’s responsibility to provide all equipment, serving utensils, and cleaning/sanitation supplies in order to achieve the appropriate level of sanitary conditions and serve food safely. The COR will ensure that all areas referenced above are in compliance with the approved Quality Control program at the completion of the duty day.

6. DEARNG Responsibility: The Contracting Officer Representative will be responsible for providing all information needed for the contractor to complete their job.

7. Projected Number of Meals: The quantity for each of the training dates are expressed as a maximum Not to Exceed Quantity and are listed as follows:

18 JAN - 28 FEB 2021

Breakfast: 16 Maximum

Lunch: 16 Maximum Dinner: 16 Maximum

12 APR - 23 MAY 2021

26 JUL - 5 SEP 2021

8. The training dates listed above are tentative and subject to change based upon mission requirements. The contractor hereby acknowledges that the Government reserves the right to cancel any portion of the dates by written notice within 10 days of the training cancellation. Any reduction to the total quantity of this contract shall be processed as a termination for the convenience of the government. If at any time there is a need to increase the maximum number of meals, a negotiated modification must first be authorized and approved by the contracting officer. No other person has the authority to increase the number of meals provided under this contract.

9. The DEARNG State Food Service Officer, or their designee, may randomly inspect food and water for evidence of tampering or contamination before use by DOD personnel. Inspection can include delivery vehicles, storage areas, storage containers and any other areas where the food is contained or served.

The contractor is responsible for cooking the meal at their own facility. Upon request, the contractor will provide paperwork certifying the food preparation facility or allow visitation to the food preparation facility with 24 hours advance notice. The contractor will bring the prepared food to Bethany Beach Training Site and serve the food to the students. The contract is responsible for setup, serving and cleanup of the meal service. The contractor is responsible all paper products to include at a minimum disposable tray-like plates, heavy-duty plastic utensils, paper towels, napkins, etc.

10. Access and general protection/security policy and procedures. This standard language is for contractor employees with an area of performance within Army controlled installation, facility, or area.

Contractor and all associated sub-contractors employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services or Security Office. Contractor workforce must comply with all personal identity verification requirements (FAR clause 52.204-9 or NAF Clause BI.142, Personal Identity Verification of Contractor Personnel) as directed by DOD, HQDA and/or local policy. In addition to the changes otherwise authorized by the changes clause of this contract, should the Force Protection Condition (FPCON) at any individual facility or installation change, the Government may require changes in contractor security matters or processes.

11. For contracts that require delivery of food and water. This standard language is for contractor employees with an area of performance delivering food and water within an Army-controlled installation, facility or area. The supplies delivered under this contract shall be transported in delivery conveyances maintained to prevent tampering with and / or adulteration or contamination of the supplies, and if applicable, equipped to maintain a prescribed temperature. All delivery vehicles will also be subject to inspection at all times and all places by the Contracting Officers Representative, Post Veterinarian, and / or Law enforcement Officials. When the sanitary conditions of the delivery conveyance have led, or may lead to product contamination, adulteration, constitute a health hazard, the delivery conveyance is not equipped to maintain prescribed temperatures or the transport results in product "unfit for intended purpose", supplies tendered for acceptance may be rejected without further inspection. As the holder of a contact with the Department of Defense, it is incumbent upon the awardee to insure that all products and/or packaging have not been tampered or contaminated. Delivery conveyances will be locked or sealed at all times, except when actively loading or unloading. Unsecured vehicles will not be left unattended. All incoming truck drivers will provide adequate identification upon request. In the event of an identified threat to an installation, or a heightened force protection/Homeland Security threat Level, the contractor may be required to adjust delivery routes to minimize vulnerability risks and enable direct delivery to DOD facilities.

12. SELECTION CRITERIA. Each vendor will submit with their bid their menu consisting of the meal plan for the duration of this contract, to include what is being served for breakfast, lunch, and dinner each day.

The menu should include varying/rotating meals providing a balance of nutrition, plate presentation, complementary food items and sensory appeal. A maximum of two cold lunches and one continental style breakfast is permitted per week, or as requested. Enclosed with this SOW is examples of minimum menu requirements. Vendor is not limited to these examples (Encl).

Potential menu is expected to include, but is not limited to the following:

MENU Examples:

Breakfast - The breakfast menu shall include, at a minimum the following:

3 assorted fresh fruits (types to be varied/rotated but bananas must always be offered)

2 assorted 100% fruit juices (individual serving containers)

4 whole grain cold cereal types in individual serving packages (2 may be sugar coated and 2 folate 100% fortified)

1 meat item rotated daily 2-3 oz per serving

Two (2) grade “A” large eggs per soldier (served hot-any style)

1 starch (potato item daily) 6-8 oz per serving

Pancakes, French toast or waffles 2 per soldier (3 X per week rotated/varied throughout cycle)

1 hot cereal-grits/oatmeal/cream of wheat-may be prepared and served or instant

2 grain options (breads, muffin, biscuits, English muffins, bagels) and toaster

Coffee, tea, milk

Low fat yogurt

Condiments – 2 jams or jellies, peanut butter and low-fat cream cheese in individually packaged containers, butter or margarine and any appropriate to the menu choices such as ketchup or syrup.

Continental Breakfast may be served once weekly or at request and should include at a minimum two eggs per person (may be boiled-served cold), 2-3 varieties of fresh fruits and a 2-3 varieties of breads or pastry items with beverage choices as indicated above.

Lunch and Dinner - The daily lunch and dinner menus shall include, at a minimum the following:

1 meat entrée (baked, roasted or broiled) 6 oz per serving when boneless, 7-8 oz per serving with bone in. A fish option should be offered once per week on a rotating basis.

Appropriate meal accompaniments such as sauces or gravies/sandwiches or wraps should be of a hot variety and include sliced tomato/onions/lettuce/pickles as complementary to the type of sandwich.

1 starch (potato or starch) 6-8 oz per serving

2 cooked vegetables 6 oz per serving of each

2 (minimum) seasonal fresh fruits varied between lunch-dinner meals and varying throughout the cycle although bananas should always be offered daily.

1 dessert item varied throughout the week and the cycle (pie, cake, pastry, pudding, cookies etc)

1 bread item to complement the meal (whole grain when possible) this may include rolls, cornbread, garlic bread or biscuits, etc.

Variety of hot and cold beverages-i.e., coffee, tea, water, juice, carbonated drinks, and milk

Appropriate condiments – butter, margarine, jams and jellies in individually packaged containers

A salad is required for lunch and dinner each day. The salad is to include at a minimum, the following items:

o Leafy green salad with 3 fresh vegetable toppings o 4 different types of individual packets of salad dressing shall be provided. Two (2) of which must be low Calorie.

Casserole type meals (where the protein is mixed with the starch and/or the cooked vegetables) may be served a maximum of three meals per week unless protein option is also offered in appropriate portion separately.

Box Lunches - The contractor shall assemble and provide box lunches a maximum of 2 times per week or when requested. All of the following subsistence items are to be individually packaged:

Variety of at least two – (4-5oz of Ham, Turkey, Roast Beef, Chicken Salad or Tuna salad on a roll or bun with appropriate accompaniments such as lettuce/cheese)

Potato chips

6 oz serving of salad such as pasta, macaroni or potato

1 seasonal fresh fruit

Dessert such as cookies

Individual drink

Appropriate condiments prepackaged, cutlery kit to include utensils, salt, pepper, and napkin/moist towelette