25U PWS FOR JUNE THRU SEPTEMBER.pdf

Performance Work Statement Food Service Contract for 25U Course

1. General: The 193rd RTI has a requirement to feed Soldiers on the class dates listed in the chart. Dates that meals are not served reflect the phase breaks for each class which could potentially change the number of students in the respective class.

From To # Days # Soldiers Dates Meals NOT SERVED 6/1/22 7/2/22 31 34 June 17 7/9/22 8/10/22 32 17 July 25 7/30/22 9/8/22 39 17 August 12 & 26 8/27/22 9/28/22 31 17 September 5 & 12

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 (SOW) while maintaining a safe, clean, and healthy environment.

3. Location: Bethany Beach Training Site (BBTS) 163 Scannell Blvd Building 115 (Dining Facility) Bethany Beach, DE 19930

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

5. Contractor Responsibility:

Contracted personnel are responsible for providing all subsistence, paper goods, 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 BBTS (location provided in paragraph (3). The amount will not exceed the maximum breakfast, lunch, and dinner meals per Soldiers daily based on the chart in paragraph 1 of this SOW. The Delaware Army National Guard (DEARNG) State Food Service Officer, or their designee, will brief personnel on food and water security procedures. The contractor will initiate food, 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 as outlined in paragraph 12 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.

a. 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).

b. Pandemic Requirements: Additional safety requirements for force protection will be based upon updates in guidance from the CDC, JCCoE and Army regulations related to the pandemic precautions. Current precautions include minimizing self-service by providing food and drink in individual servings; no self-serve items are to be offered. Individually wrapped utensils, napkins and condiments must be provided. Disposable face masks should be worn during serving of meals but are not required otherwise in the dining area. If additional precautions are put in place, contractor will be notified in writing.

c. 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 representative.

d. 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), SSG Jacqueline (Erika) Smith at 302-752-6378 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.

e. The scheduled mealtimes are listed below. Under unique circumstances, there is the possibility of extending the mealtime by one-half hour in either direction to compensate for emergencies or contingencies that might occur. 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 (0800-0900 Saturday and Sunday) Lunch: 1200 - 1300 Dinner: 1700 - 1800

f. 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/have hair pulled up and covered.

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

h. 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 state owned facilities. 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 contractors are subject to background checks.

i. 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.

j. 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.

k. 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 in the chart in paragraph 1. Classes are listed separately but occasionally have overlapping dates that will increase the total amount of daily meals served.

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 his or her own facility. Contractor will provide to COR or representative food service preparation site inspection or paperwork designating licensure/inspection of food preparation facility if requested. The contractor will bring the prepared food to BBTS and serve the food to the students. The contractor is responsible for setup, serving and cleanup of the meal service and dining area. The contractor is responsible to provide all paper products to include at a minimum disposable tray-like plates, heavy-duty plastic utensils, paper towels, napkins, etc.

10. SELECTION CRITERIA. Each vendor will submit with their bid with 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 with a tendency toward healthier options. A maximum of two cold lunches is permitted per week, or as requested. Enclosed with this SOW are examples of minimum menu requirements. Vendor is not limited to these examples but must adhere to minimum standards in paragraph 11.

11. MENU Minimums and Requirements Potential menu is expected to include, but is not limited to the following:

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

3 assorted fresh fruits-Should occasionally be fresh cut fruit (types to be varied throughout the week, 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) ½ to 1 Cup serving depending on manufacturer’s recommendation.

1 meat item rotated daily 2-3 oz per serving

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

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

Pancakes, French toast, or waffles 2 per soldier (3 X per week rotated 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)- at least one whole grain-and toaster

Coffee, tea, low fat 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.

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

1 meat entrée (baked, roasted or broiled) 7 oz per serving when boneless, 9 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, which should be served separately when possible.

Sandwiches or wraps, when served as a lunch entrée, should be of a hot variety and include sliced tomato/onions/lettuce/pickles as complementary to the type of sandwich. (Limit to 3 days per week not including boxed lunches)

1- 2 starch options (potato or starch) 8 oz per serving- whole grain when possible

2 cooked vegetables 6-8 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, 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 10 ounce salad is required for lunch and dinner each day. The salad is to include at a minimum, the following items: Leafy greens (with romaine or spinach) and 3 fresh cut vegetable toppings4 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.

*To add variety and allow for preference in the menu choices, daily additions of several of the following is suggested:

*Raisins or other dried fruit *Nuts, seeds, or low sugar granola type bars *Pasta salad or similar side salad, cut fresh vegetables *Low fat chopped/sliced meat for salad topping *Other healthy supplementary food options

Box Lunches - The contractor may 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 – (5oz of Ham, Turkey, Roast Beef, Chicken Salad or Tuna salad on a 7“ roll or large bun with appropriate accompaniments such as lettuce/cheese)

Potato chips or equivalent (1.3 ounce or larger)

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

1 seasonal fresh fruit or no sugar added cut fruit

Dessert such as cookies

Individual drink

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