2.04a Attachment 1 PWS Panama City.pdf

Performance Work Statement Full Food Services

Naval Support Activity Panama City

Section 1.0 – General 1.1 Scope of Work

The Contractor shall provide all personnel, supervision, and all items and services necessary to perform full food services at Seashore Dining Facility, Naval Support Activity Panama City (NSA PC), Florida as specified in this Performance Work Statement (PWS).

1.1.1 Completion of Tasks

The PWS requires the completion of all tasking necessary and proper for, or incidental to, the contracted functions.

The estimated quantities of work are contained in Technical Exhibit #1 (Daily Workload Estimates). Certain documents are due after award or during performance and can be found in the following paragraphs:

• 1.1.2 Applicable Publications, Forms and Technical Exhibits

• 1.1.4.9 Under Section 1.1.4 Specific Requirements

• 1.1.4.15 Under Section 1.1.4 Specific Requirements

• 1.2.2 Personnel Designations and Rosters

• 1.2.2.1 Key Personnel

• 1.7 Contractor Personnel Meals

• 1.10 Training General

• 1.10.1 Training Requirements

• 1.11.1 Security Clearance

• Access To DOD IT Systems, 4th Paragraph under Section 1.11.3

• Contractor’s Security Representative

• Background Investigation Requirements and Security Approval Process for Contractors Assigned to National Security Positions or Performing Sensitive Duties

• 1.12.3 Under Section 1.12 Government Equipment Furnished (GEF) Inspections

• 1.14.1 Performance Observation

• 1.14.4 Performance Evaluation Meetings

• 6.2 Menu

• 6.7.7 Under 6.7.1 Collection Records

1.1.2 Applicable Publications, Forms and Technical Exhibits

The Contractor shall comply with the requirements contained in the following publications and directives to the extent they apply to the services covered by this contract. All publications listed shall be provided by the Government at the start of the contract. Supplements or amendments to listed publications from any organizational level may be issued during the life of the contract. The Contractor shall immediately implement those changes in publications, which result in a decrease, or no change in the contract price. Prior to implementing any revision, supplement, or amendment that shall result in an increase in contract price, the Contractor shall submit to the Contacting Officer a price proposal and obtain prior approval from the Contracting Officer. The price proposal shall be submitted within 30 calendar days from the date the Contractor receives notice of the revision, supplement or amendment given rise to the increase in cost of performance.

The Contractor shall also be in compliance with the installation HAZMAT and Safety instructions and notices in accordance with NSA Instructions.

a. References:

• Service Act Directory of Occupations, 4th Edition – http://www.dol.gov/whd/regs/compliance/wage/index.htm

• NAVSUP P-486 VOL 1 & 2 Food Service Management (ALL) https://www.public.navy.mil/surfor/Documents/P-485_NAVSUP_Vol_1.pdf

• Florida Restaurant & Logging Association Safe Staff Food Handler Certificate Program www.safestaff.org

• NSAPCFLINST 5100.33 Hazardous Materials Management Plan (ALL) 5100.33NSAPCFLINST Hazardous M

• TRI-Service Food Code NAVMED- P-5010-1 (ALL) https://www.med.navy.mil/directives/Pub/5010-1.pdf

• OTCNET Guide (ALL) https://www.vantiv.com/

• FAR 52.222-43, Fair Labor Standards Act and Service Contract Labor Standards-Price

Adjustment (Multiple Year and Option Contracts)

b. Forms:

• DD Form 1544 (Cash Meal Payment/Sheet ) www.dtic.mil/whs/directives/infomgt/forms/formsprogram.htm

• Food Safety/Sanitation Training Certificate (NAVMED 4061/1)

• NAVSUP Form 335 - Subsistence Ledger

• NAVSUP Form 1291 – Meal Signature Record

• NAVSUP Form 1292 – Recapitulation of Meal Record

• NAVSUP Form 1359 – General Mess Summary Document

• NAVMED P-5010 – Manual of Naval Preventative Medicine

• NAVSUP Form 338, Enlisted During Facility Control Record

• NAVSUP Form 470, Cash Receipt Book

• NAVSUP Form 1059, Food-Item Report/Master Food Code List

• NAVSUP Form 1090, Food Preparation Worksheet

• NAVSUP Form 1282, Preparation of the Food-Item Request/Issue Document

c. Technical Exhibits:

• Technical Exhibit 1, Daily Workload Estimates

• Technical Exhibit 2, Contractor Furnished Material/Consumables

• Technical Exhibit 3, Hours of Operation

• Technical Exhibit 4, Government Property Spaces To Be Cleaned

• Technical Exhibit 5, Government Property Galley Equipment Inventory List

• Technical Exhibit 6A, Quality Standards for Custodial Services

• Technical Exhibit 6B, Quality Standards for Equipment Cleaning

• Technical Exhibit 6C, Quality Standards for Cooking and Food Handling Services

• Technical Exhibit 7A, Performance Requirements Summary (PRS)

• Technical Exhibit 7B, Quality Assurance Surveillance Plan (QASP) PRS Chart

• Technical Exhibit 7C, Contract Discrepancy Report

• Technical Exhibit 7D, Quality Assurance Surveillance Plan

1.1.3 The Contractor tasks include food preparation and replenishing food, cleaning facilities, equipment, and utensils; preparation of all salads, vegetables, and fruits; preparation of meals; furnishing operating supplies and consumables not provided for by the Government; operation of sculleries, perform all food service records keeping and accounting functions; perform administrative paperwork as required by job position and regulations; maintain and operate provisions storerooms; maintain compliance with sanitation procedures; and in the event of contingency, perform all required tasks to include cooking to ensure continued service.

1.1.4 Specific Requirements

1.1.4.1 The Contractor shall furnish managerial, administrative and direct labor personnel to accomplish all work required. The food service workers shall be supervised and trained. The Project Manager or Assistant Project Manager shall be assigned with authority to manage the entire operational food service work force. The Project Manager or Assistant Project Manager shall be designated and in charge of operations during hours of operations in accordance with NAVSUP P-486.

1.1.4.2 The Contractor shall provide sufficient personnel to provide complete operations for ordering, receipt, transport, storage, issue internal accounting and inventory control of Government provided subsistence, using NAVSUP P-486 and local forms. The Contractor shall maintain a minimum of 95% inventory accuracy in accordance with NAVSUP P-486 VOL 1, Chap 7, para 7101.

1.1.4.3 The Contractor shall provide personnel to operate the sculleries located in the pots and pan room.

1.1.4.4 The Contractor shall be responsible for trash pickup around the patios and building; and the Government is responsible for the grounds maintenance.

1.1.4.5 The Contractor shall provide bulk storeroom personnel to issue and return provisions for the general mess.

Issues to the general mess shall be done in accordance with NAVSUP P-486. This shall include ordering, shelving, and stocking provisions sufficient to support the galley facility. The bulk storeroom personnel shall also be responsible for receiving, unloading, labeling and storing inventory subsistence items delivered for the warehouse.

1.1.4.6 The Contractor shall provide sufficient qualified personnel to maintain all dining facility subsistence accounts and stock control records.

1.1.4.7 The Contractor shall provide cashier services in accordance with NAVSUP P-486.

1.1.4.8 The Contractor shall designate the individuals responsible for subsistence supplies in writing to the Contracting Officer's Representative/Food Service Officer (COR/FSO) within five (5) days of the contract award date, and immediately upon change of storeroom custodian. Copies of the designation shall be posted in the appropriate area throughout the dining facility and storage areas.

1.1.4.9 Subsistence items shall be issued only to authorized personnel listed on a memorandum signed by the COR/FSO. When authority to receive subsistence items has been withdrawn, the Project Manager shall notify the COR/FSO in writing.

1.1.4.10 The Contractor shall record on the NAVSUP Form 1059 a monthly inventory of all subsistence items after the issue/receipt of the meal components for the day prior to completing NAVSUP Form 1282 and prior to the first issue/receipt for the next day. All inventories shall be completed the same day jointly by the Contractor and the COR/FSO. The Contractor shall provide the COR/FSO a copy of the inventory after the final reconciliation of the dining facility subsistence records. The Contractor shall designate an employee to sign monthly inventories prior to submission. Inventories shall not require signature by other than the designated employees. Per NAVSUP P-486, the Contractor shall reimburse the Government for any and all inventory discrepancies in excess of 5% per line item and 2% per total inventory discovered during the monthly inventory. All discrepancies shall be reconciled and posted to the records IAW NAVSUP P-486.

1.1.4.11 The Contractor shall keep food supply for emergency breakouts (EBO) to a minimum.

1.1.4.12 The Contractor shall staff all designated serving lines with qualified personnel during meal periods to feed a minimum of eight (8) patrons per minute.

1.1.4.13 The Contractor shall utilize the daily Food Preparation Worksheet (NAVSUP 1090) in the daily food preparation. The completed NAVSUP 1090 shall be submitted to the COR/FSO the following working day to be included in the COR/FSO accountability files.

1.1.4.14 The Contractor shall use the standard recipes of the Armed Forces Recipe Services (AFRS), and local recipes approved by the COR/FSO (Scratch cooking). The Contractor shall notify the COR/FSO at least two (2) days in advance if the cycle menu has to be changed due to subsistence shortages, shipment delays or special occasion meals.

1.1.4.15 Specialty meals, such as ethnic meals and holiday meals, may be added to the menu by the COR/FSO within 48 hour notice.

1.1.4.16 The Contractor shall maintain the menu boards.

1.2 Contractor Personnel

1.2.1 General

The Contractor shall furnish managerial, administrative and direct labor personnel necessary for accomplishing all work required by this Performance Work Statement (PWS). The workforce shall be supervised and trained to adequate levels at all times IAW NAVSUP P-486. All Contractor personnel shall be proficient in reading, writing, speaking and understanding English.

1.2.2 Personnel Designations and Rosters

The Contractor shall furnish the COR/FSO a single list of all Contractor personnel employed to perform requirements of this PWS. The initial supervisory and employee list(s) shall be submitted ten (10) days prior to the contract start date and within one (1) work week after the Contractor makes any change. Project Manager and alternate(s) will list point of contact information after normal working hours, in case of emergency.

1.2.2.1 Key Personnel

The Project Manager, Assistant Project Manager, Cash Collection Agent, Bulk Storeroom Custodian, Records Keeper, Floor Supervisor, and Head Cook are considered Key Personnel. All Key Personnel shall have a Primary and Alternate designated in writing and approved by the COR/FSO. All Key Personnel are required to have a Common Access Card (CAC). The Contractor shall provide resumes for all required Key Personnel and Cooks.

Replacement of Key Personnel: Should the Contractor find it necessary to replace Key Personnel, the Contractor shall, to the extent possible, provide advance notification to the COR/FSO and a resume of the proposed candidate that supports the experience requirements listed above. Key Personnel vacancies must be filled at all times, in the event of an emergency/vacancy, Contractor shall provide alternate within 48 hours (i.e. cross train to cover positions) followed by a resume of the proposed candidate within ten (10) working days

1.2.3 Project Manager

The Contractor shall provide an on-site Project Manager with authority to obligate the Contractor to direct work within the dining facilities and be responsible for overall performance of the contract (to include Sub-Contractors) to meet the specified performance standards. The Project Manager or assistant shall supervise employees at all times and be available to meet with any designated Government representatives. The Project Manager shall meet the minimum qualifications listed below.

• Skills to interact and tactfully communicate with Contractor employees, military personnel, Government employees and the public.

• Within the past ten years, eight years’ experience in managing cafeteria style or multi-entree operations with complete meal service (breakfast, lunch and dinner) or at least three years of that experience at the supervisory level or a Bachelor of Science or Bachelor of Arts in food management may be substituted for three years of the eight years of management experience.

• Three to five years’ experience in Military food service may be credited as management experience for this position.

Sanitation and Food Safety certification within the past four years and maintained throughout life of contract.

1.2.3.1 Accessibility during working hours and emergency situations:

The Project Manager shall be physically on site during the core hours of 0700-1530, Monday through Friday.

1.2.3.2 Authority:

The Project Manager shall have the authority to make and implement decisions regarding routine matters related to the PWS and to act on behalf of the Contractor during emergencies, which require fast response. The Project Manager shall work with the COR/FSO to resolve problems.

1.2.3.3 Assistant Project Manager

The Contractor shall provide an Assistant Project Manager, and in the absence of the Project Manager to perform IAW the PWS. The Project Manager and the Assistant Project Manager shall not be off site at the same time, unless pre-approved by the Government. The Assistant Project Manager shall be on site Monday through Friday 0700 – 1530. The Assistant Project Manager shall meet the minimum qualifications listed below.

• Skills to interact and tactfully communicate with Contractor employees, military personnel, Government employees and the general public.

• Within the past eight years, five years’ experience in managing cafeteria style or multi entrée operations providing complete meal service (breakfast, lunch, and dinner) or at least two years’ experience at the supervisory level or three years’ experience as a Unit Manager or Assistant Manager or a Bachelor of Science or Bachelor of Arts in food management may be substituted for three years of the five years of management experience.

• Three to five years’ experience in Military food service may be credited as management experience for this position.

• Obtained a sanitation and food safety certificate within the past four years.

1.2.4 Records Keeper

The Contractor shall provide personnel to perform the functions of requisitioning stores, documenting daily transactions and maintaining financial records in support of the reports, records and returns submissions required per the NAVSUP P-486. The Records Keeper shall be on site Monday through Friday 0600 – 1430. The Records Keeper shall meet the minimum qualifications listed below.

• Minimum seven (7) years accounting background.

• Two years’ experience with Defense Finance and Accounting Services (DFAS) instructions with

STORES (Subsistence Total Order Receipt and Electronic System) software.

• Two years’ experience with military Food Service Management Program (FSM 3.10) or have completed an approved FSM Course. Personnel shall possess the ability to post subsistence item receipts within three (3) business days.

• Ability to manage all matters related to financial management of the general mess and issues of accountability in accordance with NAVSUP guidance.

• Ability to maintain the General Mess Control Record (NAVSUP Form 338) up-to- date within two

(2) current working days.

• Ability to receive CAC access to support FSM 3.10 program.

1.2.5 Floor Supervisor

The Floor Supervisor shall be in charge of all Food Service Workers on the shift. The Supervisor shall be on site Monday through Friday 0300 – 1830 and 0700 – 1830 on the weekends. IAW NAVSUP P-486, in an emergency situation or similar high interest situations, the Supervisor shall be available to meet with the Government representatives as necessary, and shall be on site within two (2) Hours following telephonic notification and position themselves to respond and/or resolve an emergency situations within 24 hours regardless of the day of the week. The Floor Supervisors shall meet the minimum qualifications listed below.

• Four years of working experience in Government or commercial kitchen and dining room facilities with equipment and operations equivalent to that involved in the performance of this contract.

• Two of the four years shall be held as a supervisory or in a work leader position.

1.2.6 Bulk Storeroom Custodian

Bulk Storeroom Custodian is responsible for bulk subsistence storerooms in which dry, chilled and frozen provisions are maintained; maintaining security and inventory accuracy of all accountable food and preserving its condition by using first in first out; monitoring and recording temperatures of storerooms and acting as receipt inspector of stores.

The Bulk Storeroom Custodian shall be on site Monday through Friday 0500 – 1330. The Bulk Room Custodian shall meet the minimum qualifications listed below.

• At least two years of experience in bulk subsistence storeroom management.

Required skills include proper subsistence storage practices and basic mathematical skills.

1.2.7 Head Cook

This is a working supervisory position. The Head Cook shall be in charge of all Cooks. The Head Cook cannot be the Supervisor for the Food Service Workers on the same shift. These are two (2) separate responsibilities.

Minimum acceptable qualifications for this position shall include experience as a Cook in a large institutional kitchen. The Head Cook shall be on site Monday through Friday 0300 – 1830 and 0700 – 1830 on the weekends.

The Head Cook shall also meet the minimum qualifications listed below.

• One-year supervisory experience.

• Possess basic skills in arithmetic, simple record keeping, portion control, preparation of special dietary meals, tables of weights and measures, recipe conversion, supervisory, training principles and practices.

• Ability to follow oral and written instruction such as worksheets, menus, and schedules.

• Communicate and interact among Contractor management and personnel.

• May frequently require lifting or moving objects weighing up to 50 pounds. Duties require considerable walking and standing for prolonged periods.

• Ability to follow standard recipe cards and worksheets as to the number of portions to prepare, etc.

1.2.8 Cook

Minimum acceptable qualifications for this position shall include experience as a cook/baker in a large institutional kitchen. The Cook shall also meet the minimum qualifications listed below.

• Minimum of two years cooking experience in the food service industry.

• Required skills include safe operation and maintenance for all kitchen equipment, proper food sanitation and storage practices, basic arithmetic, simple record keeping, and portion control and ability of deciding how many portions/servings in a container/pan.

• Ability to follow standard recipe cards and worksheets as to the number of portions to prepare, etc.

• Knowledge if the characteristics of various foods prepared. e.g.; color, consistency, volume, and cooking time. Cooking methods involves all types such as baking, grilling, frying, steaming, boiling, etc.

• Requires skills to plan, coordinate and time sequence steps needed to prepare food on time to minimize overcooking or waste.

• Ability to follow oral and written instructions such as worksheets, menus, and schedules.

• Communicate and interact among Contractor management and personnel.

• May frequently require lifting or moving objects weighing up to 50 pounds. Duties require

• Ability to follow standard recipe cards and worksheets as to the number of portions to prepare, etc.

1.2.9 Baker

Minimum acceptable qualifications for this position shall include experience as a baker in a large institutional kitchen. The principal purpose of this position is to prepare and cook a variety of breads, pastries, cookies, and desserts in quantities using standard or complex recipes. The Baker shall also meet the minimum qualifications listed below.

• Minimum of two years cooking experience in the food service industry.

• Required skills include safe operation and maintenance for all kitchen equipment, proper food sanitation and storage practices, basic arithmetic, simple record keeping, and portion control and ability of deciding how many portions/servings in a container/pan.

• Knowledge of the characteristics of various foods prepared, e.g.; color, consistency, volume, and cooking time. Cooking methods involves all types such as baking, grilling, frying, steaming, boiling, etc.

• Ability to follow oral and written instruction such as worksheets, menus, and schedules.

• May frequently require lifting or moving objects weighing up to 50 pounds. Duties require

• Ability to follow standard recipe cards and worksheets as to the number of portions to prepare, etc.

1.2.10 Prep Cook

Minimum acceptable qualifications for this position shall include experience in salad/fruit prep in a large institutional kitchen. The Prep Cook shall also meet the minimum qualifications listed below.

• Required skills include safe operation and maintenance for kitchen equipment, proper food sanitation and storage practices, basic arithmetic, simple record keeping, and portion control.

• May frequently require lifting or moving objects weighing up to 50 pounds. Duties require

• Communicate and interact among Contractor management and personnel.

1.2.11 Food Service Worker (FSW)

Perform a variety of tasks concerned with the preparation and serving of foods and beverages. The Food Service Worker washes, peels, scrapes, cuts, vegetables and fruits. The FSW shall prepare simple salads; cut, slice, plate and garnish cakes and pies. The FSW shall prepare coffee, tea and other beverages. Dishes out portions of foods on trays or plates and pours beverages. Preparation of dining and serving areas by setting up counters, stands and tables. Places food containers in serving order, fills salt and peppershakers. Scrape, washes and sort dishes, glassware and silverware. Clean kitchen equipment, pots and pans, counters, and tables. Sweeps and mops floors and cleans bathrooms. Food Service Attendant Workers and Food Service Attendant Supervisors SHALL NOT be assigned duties as a Cook. The Food Service Worker shall meet the minimum qualifications listed below.

• Knowledge of sanitation standards in handling and food service.

1.2.12 Dishwasher

The Contractor shall provide personnel to perform the function of dishwasher, to manually or mechanically wash and rinse dishes, glasses and silverware; maintain proper temperature for sterilization and add soap as required;

performs other duties as assigned. The Dishwasher shall meet the minimum qualifications listed below.

• Knowledge of sanitation standards in handling and food service.

1.2.13 Cash Collection Agent

The Contractor shall provide personnel to perform the function of cash collection agent, documenting daily cash transactions, and maintain financial records in support of the reports, records, and returns required by NAVSUP P486.

• Ability to receive CAC access to support OTCnet (Over the Counter Channel Network System) web based deposit process.

• Computer literate to support web based reporting and accounting.

• Possess basic mathematical skills.

1.3 Conduct: The Contractor shall conduct themselves in a professional manner at all times. The selection, assignment, reassignment, transfer, supervision, management, and control of Contractor personnel employed to perform tasks specified herein shall be the responsibility of the Contractor. The Contractor shall be responsible for the performance and conduct of the Contractor and Sub-Contractor employees at all times. Personnel employed by the Contractor in the performance of this contract, or any representative of the Contractor entering the installation shall abide by the security regulations listed in the contract and shall be subject to such checks by the Government as deemed necessary. The Contractor shall not employ for performance under this contract any person whose employment would result in a conflict of interest with the Government’s standards of conduct. When performing the tasks associated with this PWS, the Contractor shall identify themselves as Contractor employees and not DoD employees. Contractor personnel will not commit the expenditure of US Government resources to unauthorized personnel, both DoD and non-DoD.

Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts or after eating, employees shall promptly depart from the food service facilities. The use of alcoholic beverages, illegal drugs, or profane or offensive language (either verbal or written) by Contractor employees while on duty is strictly prohibited. The Contractor shall comply with local command smoking policies and workforce requirements. The Contractor shall also comply with all Federal statutes, laws, and regulations to implement a Drug Free Workplace Program (DFWP) as well as work force requirements and local command policies. The Contractor shall immediately remove employees from duty who are under the influence of alcohol or drugs. Contractor employees shall adhere to and comply with all Federal, State, DOD Equal Opportunity Policies and Guidelines.

1.4 Non-Personal Service Statement: Contractor employees performing services under this contract shall be controlled, directed, and supervised at all times by management personnel of the Contractor. Contractor management shall ensure that employees properly comply with the performance work standards outlined in the Performance Work Statement. Contractor employees shall perform their duties independent of, and without the supervision of, any Government official or other Defense Contractor. The tasks, duties, and responsibilities set forth in the contract may not be interpreted or implemented in any manner that results in any Contractor employee creating or modifying Federal policy, obligating the appropriated funds of the United States Government, overseeing the work of Federal employees, providing direct personal services to any Federal employee, or otherwise violating the prohibitions set forth in Parts 7.5 and 37.1 of the Federal Acquisition Regulation (FAR). The Government will control access to the facility and will perform the inspection and acceptance of the completed work.

1.5 Status of Employment: The Contractor shall not employ any alien in the performance of work under this contract in violation of the immigration laws of the United States. The Contractor shall not employ any person who is an employee of the United States Government nor shall the Contractor employ any off-duty active military personnel to perform work under this contract.

1.6 Contractor Personnel Meals: Contractor personnel who work in dining facilities under this contract may purchase food and beverages, to be consumed in the facility, while on duty and up to 30 minutes before or after their shifts. Employees shall pay the established standard meal rate, which includes the Government authorized surcharge. This policy does not apply to a spoon size taste/sampling by personnel assigned to quality control. All meals shall be paid on a cash basis. There shall be no credit sales. All employees shall pay IAW NAVSUP Note 7330 standard meal rate using the Treasury Credit Card Disbursing system. Contractor personnel will be required to eat in the designated break area in the back dining area.

1.7 Personnel Sanitation Requirements: Personnel shall maintain compliance with sanitation and food safety standards in accordance with the TRI-Service Food Code P-5010-1.

1.7.1 Employee Health: The Contractor shall require employees to report any information concerning their health and activities as they relate to diseases that are transmittable through food. This includes, but not limited to the following illnesses; Escherichia coli, shigella, salmonella, Hepatitis A virus, jaundice, infected wounds, boils, and any intestinal illness. The Government reserves the right to exclude/restrict any employee who exhibits signs of such illnesses, and require employee to provide medical documentation from a physician that specifies that the employee is free of disease prior to returning to work.

1.7.2 Physical Examinations: The Contractor shall employ personnel who are medically fit. Personnel shall receive medical clearance prior to employment. The Contractor shall furnish at his expense a medical certificate for each employee in the kitchen, dining halls and food handling facilities, or who, in any way, comes in contact with the handling of food in carrying out the provisions of this contract. The Contractor shall be responsible for the cost and completion of initial and subsequent physical examinations for contract employees. These examinations shall provide, as a minimum, a certified statement from a qualified health provider that the employee is free of communicable diseases especially evidence of tuberculosis. Personnel having any open lesions, particularly of the hands, face or neck, or acne of the face, shall be prohibited from performing food service duty. All Food Service Personnel who have been away from their duties for 30 days or more shall have a medical examination prior to resumption of duty. The Contractor shall be responsible for the cost of the required medical examination. If any of the Contractor's employees are found medically unfit to perform their duties under this contract, the Contractor shall promptly remove and replace them with medically examined and fit personnel.

1.7.3 Health Protection Contingency Plan. Possess the ability to operate in austere environment at the following Health Protection levels when implemented by the Base Commander.

HPCON Level Purpose: Each HPCON corresponds to the increased risk from the spread of infectious diseases (viruses) representing elevated risks of morbidity and mortality. The Contractor must be postured to respond to the below HPCON levels.

HPCON A - Limited: Health alert. Communicate risk and symptoms of health threat with employees; review plans and preparation.

Perform the following:

• Elevated frequency of sanitizing food contact services

• Frequently check scullery water temp and chemicals

• Unwrapped condiments, lids and unwrapped straws will be kept secured and given to patrons at time of transaction

• Reduce food area seating by 50%

• Increased hand sanitizers on station

• Suspend all monthly base-wide special meals

• Screening of all galley personnel for PI-ID risk

• Provide meals to personnel in quarantine and ROM status

HPCON B - Moderate: Strict hygiene (no handshaking, wipe commonly used items). If exposed, have employees self isolate. Maximize use of telework for eligible personnel.

• Report personnel availability to the COR/FSO

• Close self-serve stations

• Post Operational decisions for modified menus/hours

• Make individually wrapped salads

• Increase food inventory to 14 days

• Implement enhanced cleaning requirements

HPCON C - Substantial: Social distancing; limit or cancel in-person meetings, gatherings, temporary duty assignments. Contractor services not required unless given direction from the KO.

• Limit personnel to mission critical operations only

• Reduce quantity of FF&V

• Reduce menu items that require minimal handling only

• Provide to-go meals

• Significant modification of menu/hours

• Serve RIK and duty personnel only

• Reduce food area seating by 75%

• NSB Kings Bay – Contractor Services not required

HPCON D - Severe: Restriction of movement (quarantine), mass evacuation, mass decontamination. Contractor services not required unless given direction from the KO.

• All galleys closed

• Provide heater meals and MREs as necessary

• Develop recovery plan

• NSB Kings Bay – Contractor Services not required

• NS Mayport – Contractor Services not required.

• NAS JAX – Contractor Services not required.

• NCBC Gulfport – Contractor Services not required.

• EOD – Contractor services not required.

• NAS JRB Ft Worth – Contractor services not required.

1.8 Uniforms: The Contractor shall provide employee uniforms, nametags, and any other specialty clothing (jackets, shoes, gloves, rubber gloves, aprons, etc.) and undershirts (including long sleeve during winter months Nov- Feb) shall be white and of cotton material. All undergarments worn under the uniform shirt must be white and of cotton material. Employees shall wear clean, neat, pressed and well-fitting uniforms at all times while on duty.

Uniforms shall not be stained or frayed. The Contractor shall have available uniforms for any newly hired personnel. The uniform shall not contain commercial advertising except that the hats and/or nametags may contain the Contractor’s name. Shoes shall be black and shall meet sanitation and Federal/State safety requirements. Open toe shoes, sandals, or sneakers, and heels higher than two (2) inches, shall not be worn.

All uniforms to include the standard dress for management/supervisors shall be consistent with the pattern and material to approved by the COR/FSO prior to the contract start date, and displayed in an agreed upon place

1.8.1 Hair nets, facial masks, aprons and caps shall be supplied by the Contractor, and shall be worn by Contractor personnel where appropriate, in accordance with the TRI-Service Food Code P-5010-1. Contract employees shall wear acceptable hair restraints (hats, caps, hairnets) to prevent loose hair falling into food or onto food contact surfaces. These restraints shall cover the entire hair area.

1.8.2 Name Tags: All personnel shall wear nametags furnished by the Contractor with a minimum of the last name. In addition, the tags worn by the Contract Manager(s) and Supervisors shall indicate their job title.

1.8.3 Personnel Sanitation Requirements: The Contractor shall provide personal hygiene training to all employees upon starting employment work and on a semi-annual basis. A copy of the training for each employee shall be given to the COR/FSO. The Contractor shall make sure that employees meet all personal hygiene requirements per the TRI-Service Food Code P-5010-1 to include but not limited to the following subjects: proper hand washing, jewelry wear, fingernails, tobacco use, facial hair, hair restraints, and separation of duties.

1.9 Training General: The Contractor shall develop, conduct and be responsible for the cost of the training requirements to support the requirements of this PWS and ensure that contract personnel are qualified to perform their assigned tasks at the beginning of the contract. The Contractor shall develop and conduct a training program for all employees that comply with the Florida Restaurant & Logging Association Safe Staff Food Handler Certificate Program. A copy of the training shall be provided to the COR/FSO within 10 days of the contract start date.

1.9.1 Training Requirements: The Contractor food service employees shall receive a minimum six (6) hours initial training and six (6) hours annual refresher food sanitation training. New food service personnel shall receive this training within the first 30 days of employment. If new food service personnel have previously received this training, the training certificates shall be provided to the COR/FSO within the first 30 days of employment. This requirement for annual training need not be conducted in a consecutive 6-hour block of time. Subject matter of this training shall include, but not be limited to: Personal Hygiene/Health Requirements; Familiarization with all written Contractor technical and quality control procedures and instructions; Proper use and handling of germicidal detergents, supplies and equipment; Basic bacteriological concepts, including how disease is caused, transmitted and prevented, reduced, or contained through proper housekeeping methods; Familiarization with the Government's fire prevention and safety procedures; Cleaning & Sanitizing, Food Preparation and Serving, and energy conservation practices. The Contractor shall provide sufficient training to all employees engaged in menu planning, food preparation and serving to enable the employee to perform to the standards of the Florida Restaurant & Logging Association Safe Staff Food Handler Certificate Program and NAVSUP P-486. This shall in no way limit the amount of training necessary to meet specific requirements for the food service facility.

1.9.2 Training Records: Contractor employee training, certificates, attendance rosters, shall be maintained by the Contractor and shall be furnished to the COR/FSO for review, upon request. A separate Food Safety/Sanitation Training Certificate (NAVMED 4061/1) for each food employee shall be current and kept on file at a central location.

1.9.3 Training Instructor Qualifications: All required formal Contractor training shall be administered (i.e., taught, presented) by persons who are qualified to instruct or teach the specific subjects or topics required.

Certification to instruct the specific subject shall be in the form of a certificate issued by an accredited institution of learning (school, college, university etc.), a Federal, state, or county, educational certification body (agency, board, commission, etc.), or by documentation that the person instructing has sufficient experience in/with the subject to be able to instruct the subject in an authoritative, practical, and current manner. Instructors qualified to teach the food safety/sanitation training shall have completed an 18-hour supervisor/manager food service sanitation/food safety training course. Such certification (documentation) offered shall be current (by date) and shall meet the approval of the COR/FSO.

1.9.4 All food service personnel shall be familiar with the power sources required for all food service equipment.

Personnel shall have a thorough knowledge of equipment operation and comply with posted safety instructions.

Personnel shall have a thorough working knowledge of basic firefighting techniques to include combating deep fat fryer fires.

1.10 Security Requirements and Fire Protection:

All personnel by the Contractor in the performance of this contract, or any representative of the Contractor entering the Government installation, shall abide by all security regulations of the installation. The Government reserves the right to direct the removal of an employee for misconduct or security reasons. This action does not relieve the Contractor from total performance of the contract tasks specified herein.

1.10.1 Security Clearance: The Contractor shall furnish the COR/FSO the names of all personnel hired to perform work under this contract within 10 working days after contract award and within 10 working days after the Contractor makes any new personnel changes. The names shall be accompanied by a brief personal history statement, including but not limited to; (a) statement of facts of any criminal convictions other than minor traffic violations; (b) statement and facts of any conviction in a military or civil court; (c) statement and facts of membership in any organization which advocates the overthrow of the United States Government; and (d) a record of employment covering the immediate preceding year.

1.10.2 Defense Biometric Identification System (DBIDS): Defense Biometric Identification System (DBIDS).

Defense Biometric Identification System (DBIDS) increases installation security and communications by receiving frequent database updates on changes to personnel/credential status, law enforcement warrants, lost/stolen cards, and force protection conditions. The system provides a continuous vetting anytime the DBIDS card is scanned at an installation entry point. If you currently have an Navy Commercial Access Control System (NCACS) card, the following is required to get a DBIDS credential:

• Present your NCACS Card and a completed copy of the SECNAV FORM 5512/1 to the base Visitor Control Center (VCC) representative.

• The VCC will pull up your information in the computer, ensuring all information is current and correct.

• Once your information is validated, a temporary DBIDS credential is provided.

• Your temporary credential will have an expiration date, prior to which you will need to obtain your permanent DBIDS credential (180 days).

• For each additional U.S. Navy installation to which you need access, the first time you visit you only need to bring your DBIDS credential and statement of purpose for base access when arriving at the Visitor Control Center.

• The representative will enter base access authorization and then you may proceed to work.

If you do NOT have an NCACS Card, the following is required to obtain a DBIDS credential:

• Present a letter or official document from my government sponsoring organization that provides the purpose for your access.

• Present valid identification, such as a passport or Real ID Act-compliant state driver's license.

• Present a completed copy of the SECNAV 5512/1 form to obtain your background check.

• Upon completion of the background check, the Visitor Control Center representative will complete the

DBIDS enrollment process, which includes your photo, finger prints, base restrictions, and several other assessments; after all this is done, you will be provided with your new DBIDS credential.

• You may now proceed to work.

For additional questions about obtaining a DBIDS card, contact your local base visitor control center.

1.10.3 Contractor Unclassified Access to Federally Controlled Facilities, Sensitive Information, Information Technology (IT) Systems or Protected Health Information. Homeland Security Presidential Directive (HSPD)12, requires Government agencies to develop and implement Federal security standards for Federal employees and Contractors. The Deputy Secretary of Defense Directive-Type Memorandum (DTM) 08-006 – “DoD Implementation of Homeland Security Presidential Directive – 12 (HSPD-12)” dated November 26, 2008 (or its subsequent DoD instruction) directs implementation of HSPD-12. This clause is in accordance with HSPD-12 and its implementing directives.

APPLICABILITY

This clause applies to Contractor employees requiring physical access to any area of a federally controlled base, facility or activity and/or requiring access to a DoN or DoD computer/network/system to perform certain unclassified sensitive duties. This clause also applies to Contractor employees who access Privacy Act and Protected Health Information, provide support associated with fiduciary duties, or perform duties that have been identified as National Security Position, as advised by the Command Security Manager. It is the responsibility of the responsible Security Officer of the command/facility where the work is performed to ensure compliance.

Each Contractor employee providing services at a Navy Command under this contract is required to obtain a Department of Defense Common Access Card (DoD CAC). Additionally, depending on the level of computer/network access, the contract employee will require a successful investigation as detailed below.

ACCESS TO FEDERAL FACILITIES

Per HSPD-12 and implementing guidance, all Contractor employees working at a federally controlled base, facility or activity under this clause will require a DoD CAC. When access to a base, facility or activity is required, Contractor employees shall in process with the Command’s Security Manager upon arrival to the Command and shall out-process prior to their departure at the completion of the individual’s performance under the contract.

ACCESS TO DoD IT SYSTEMS

In accordance with SECNAV M-5510.30, Contractor employees who require access to DoN or DoD networks are categorized as IT-I, IT-II, or IT-III. The IT-II level, defined in detail in SECNAV M-5510.30, includes positions that require access to information protected under the Privacy Act, to include Protected Health Information (PHI). All Contractor employees under this contract who require access to Privacy Act protected information are therefore categorized no lower than IT-II. IT Levels are determined by the requiring activity’s Command Information Assurance Manager.

Contractor employees requiring privileged or IT-I level access, (when specified by the terms of the contract) require a Single Scope Background Investigation (SSBI) or T5 or T5R equivalent investigation, which is a higher level investigation than the National Agency Check with Law and Credit (NACLC)/T3/T3R described below. Due to the privileged system access, an investigation suitable for High Risk national security positions is required. Individuals who have access to system control, monitoring, or administration functions (e.g. system administrator, database administrator) require training and certification to Information Assurance Technical Level 1, and must be trained and certified on the Operating System or Computing Environment they are required to maintain.

Access to sensitive IT systems is contingent upon a favorably adjudicated background investigation. When access to IT systems is required for performance of the Contractor employee’s duties, such employees shall in process with the Navy Command’s Security Manager and Information Assurance Manager upon arrival to the Navy command and shall out-process prior to their departure at the completion of the individual’s performance under the contract.

Completion and approval of a System Authorization Access Request Navy (SAAR-N) form is required for all individuals accessing Navy Information Technology resources. The decision to authorize access to a Government IT system/network is inherently governmental. The Contractor supervisor is not authorized to sign the SAAR-N;

therefore, the Government employee with knowledge of the system/network access required or the COR/FSO shall sign the SAAR-N as the “Supervisor”.

The SAAR-N shall be forwarded to the Command’s Security Manager at least 30 days prior to the individual’s start date. Failure to provide the required documentation at least 30 days prior to the individual’s start date may result in delaying the individual’s start date.

When required to maintain access to required IT systems or networks, the Contractor shall ensure that all employees requiring access complete annual Information Assurance (IA) training, and maintain a current requisite background investigation. The Contractor’s Security Representative shall contact the Command Security Manager for guidance when reinvestigations are required.

INTERIM ACCESS

The Command's Security Manager may authorize issuance of a DoD CAC and interim access to a DoN or DoD unclassified computer/network upon a favorable review of the investigative questionnaire and advance favorable fingerprint results. When the results of the investigation are received and a favorable determination is not made, the Contractor employee working on the contract under interim access will be denied access to the computer network and this denial will not relieve the Contractor of his/her responsibility to perform.

DENIAL OR TERMINATION OF ACCESS

The potential consequences of any requirement under this clause including denial or termination of physical or system access in no way relieves the Contractor from the requirement to execute performance under the contract within the timeframes specified in the contract. Contractors shall plan ahead in processing their employees and subcontractor employees. The Contractor shall insert this clause in all subcontracts when the Subcontractor is permitted to have unclassified access to a federally controlled facility, federally controlled information system/network and/or to Government information, meaning information not authorized for public release.

CONTRACTOR’S SECURITY REPRESENTATIVE

The Contractor shall designate an employee to serve as the Contractor’s Security Representative. Within three (3) workdays after contract award, the Contractor shall provide to the requiring activity’s Security Manager and the Contracting Officer, in writing, the name, title, address and phone number for the Contractor’s Security Representative. The Contractor’s Security Representative shall be the primary point of contact on any security matter. The Contractor’s Security Representative shall not be replaced or removed without prior notice to the Contracting Officer and Command Security Manager.

BACKGROUND INVESTIGATION REQUIREMENTS AND SECURITY APPROVAL PROCESS FOR

CONTRACTORS ASSIGNED TO NATIONAL SECURITY POSITIONS OR PERFORMING SENSITIVE

DUTIES

Navy security policy requires that all positions be given a sensitivity value based on level of risk factors to ensure appropriate protective measures are applied. Contractor employees under this contract are recognized as NonCritical Sensitive [ADP/IT-II] positions when the contract scope of work require physical access to a federally controlled base, facility or activity and/or requiring access to a DoD computer/network, to perform unclassified sensitive duties. This designation is also applied to Contractor employees who access Privacy Act and Protected Health Information (PHI), provide support associated with fiduciary duties, or perform duties that have been identified as National Security Positions. At a minimum, each Contractor employee must be a US citizen and have a favorably completed NACLC or T3 or T3R equivalent investigation to obtain a favorable determination for assignment to a non-critical sensitive or IT-II position. The investigation consists of a standard NAC and a FBI fingerprint check plus law enforcement checks and credit check. Each Contractor employee filling a non-critical sensitive or IT-II position is required to complete:

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