355th Wing_ML Food PWS_Final CAO 17 Dec 24.pdf

355th Wing

Mosaic Lightning 25.1 (Dugway Proving Ground)

Performance Work Statement (PWS)

Dining Facility Attendant Service

1. GENERAL INFORMATION

1.1 Introduction

1.1.1 This PWS is developed to support 355th Wing Mosaic Lightning 25.1 at Dugway Proving Ground food service requirements to meet Dining Facility Attendant (DFA) services and remote site feeding requirements at designated Dining Facilities. The Contractor shall provide quality services in support of the installation food service program supporting the warfighter with flexible, efficient, and cost-effective services through management innovations and use of industry best practices, where applicable, while ensuring compliance with all applicable laws, rules, and regulations.

1.1.2 The United States Government uses the Performance Based Services Acquisition

(PBSA) strategy to provide the descriptions, instructions, and references in this document. The Government provides additional details or references when experience indicates a need exists to drive a specific effective and efficient outcome. The presence of these additional details or the absence of these details reflect the performance-based nature of this format and should not be construed to mean this performance-based document lists all implied tasks necessary to achieve the successful level of performance. Referenced publications, regulations, and guidance in this PWS provide specific performance standards; the Contractor, Sub-Contractors (herein the Contractor) must adhere to those standards unless specific relief has been given, in writing, by the Contracting Officer (KO).

1.1.3 The KO or his/her designated representative will be the point of contact (POC) concerning administration and performance of the contract. The Contracting Officer’s

Representative (COR) monitors all aspects of the contract and assists in contract administration.

A letter of designation issued to the COR, a copy of which is sent to the Contractor, states the responsibilities and limitations of the COR, especially with regard to changes in cost or price, estimates or changes in delivery dates. Both the KO and

COR can provide guidance.

1.1.4 All work under this effort is subject to inspections and performance assessments.

Failure to meet the contract requirements may result in an automatic payment deduction, Non-Conformance Report (NCR), cure notice, and/or termination. The Government reserves the right to seek consideration in the event of un-resolved contract discrepancies and serious incidents impacting the effort.

1.2 Scope of Effort

1.2.1 The Contractor shall provide all supervision, labor, personnel, materials and supplies to perform activities as defined in this PWS. The Contractor shall perform the requirements in this PWS, conform to the professional standards identified in this contract, and shall follow all applicable instructions and directives as identified by this

PWS. All services provided by the Contractor in this contract shall be performed in accordance with (IAW) Tri Service Food Code (TB MED 530), Air Force Policy, and all applicable local, state, and federal laws, regulations, and policies. In the event of a conflict between any law and regulation, the more stringent rule shall apply.

1.2.2 The contractor shall provide and bring all equipment needed to perform the duties associated with the services requested in this contract to include plastic spoons, forks, knives, and napkins.

1.3 Contractor Personnel Requirements

The Contractor shall provide the appropriate amount of qualified labor and management with required training, skills, and experience in order to effectively accomplish the work required in this PWS. The Contractor shall not allow any employee that is not certified and trained for a particular task to perform such work. The

Contractor, at its own expense, shall maintain at a all qualifications and certifications required to perform the requirements of this PWS. Person in charge (PIC) should have ServSafe certification.

1.4 Emergency Services

The Contractor shall be responsible for providing medical services to its employees.

Emergency medical services will be provided by the Government to support life-saving injuries or illnesses until proper medical support can be administered from an external source to the

Government from a medical treatment facility or transport.

1.4.1 Employee Health, Hygiene, and Dress Code

The Contractor shall follow the requirements for public health, personal hygiene, IAW the regulatory guidance in Tri Service Food Code (TB MED 530) and state and local policies for Contractor employees. Supervisory personnel are responsible for ensuring all Contractor and conditional employees are knowledgeable and understand their responsibility to report listed symptoms, diagnosis, and exposure to a listed pathogen to their supervisor. Additionally, Contractor employees must be medically cleared, specifically IAW

Tri Service Food Code (TB MED 530), Chapter 2, Appendix G, in order to report back to work after an absence due to illness.

1.4.2 Vehicle Operators

Contractor employees or employees of Sub-Contractors shall have proper state registration, proof of insurance, and a valid driver's license to operate privately owned vehicles (POV) on the installation. All vehicles (Contractor and personally owned), Contractor personnel, and their personal property are subject to search and seizure of contraband or unauthorized Government property. The search and seizure provisions of AR 190-5, Motor Vehicle Traffic Supervision apply to Contractor personnel entering, within, or leaving the installation or the installation’s area of responsibility (AOR) which require access by Contractor personnel in performance of this contract. Current requirements may change when dictated by security conditions.

1.5 Food Sanitation, Safety Training and Nutritional Training

1.5.1 The Contractor shall ensure all Contractor employees receive Food Sanitation and

Safety Training IAW Tri Service Food Code (TB MED 530). The Contractor shall ensure

Contractor employees receive food sanitation and safety training within 30 days of beginning food service duties and shall receive refresher food sanitation and safety training at least annually or as often as necessary to ensure awareness of responsibilities in safe food handling.

1.6 Access and General Protection/Security Policy and Procedures

1.6.1 The Contractor and all associated Sub-Contractor’s employees shall comply with applicable installation access requirements and adhere to all local security policies and procedures. The Contractor 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, Personal Identity Verification of Contractor Personnel) as directed by DOD, Headquarters Department of the Air Force (HQAF) and/or local policy. Upon successful completion of background checks, Contractor personnel will receive an Installation

Access Card (IAC). In addition to the changes otherwise authorized by FAR Clause

52.212-4 Contract Terms and Conditions – Commercial Products and Commercial

Services of this contract, should the FORCE Protection at any individual facility or installation change, the Government may require changes in Contractor security matters or processes.

1.7 Environmental Requirements

1.7.1 The Contractor shall follow local, state, and federal policies concerning Environmental and

Public Health while in performance of the contract. The Contractor’s Quality Check Process

(QCP) shall include provisions to enforce environmental policies at the supporting dining facility(s).

1.8 Safety Requirements

1.8.1 In performing the services required, the Contractor shall ensure compliance with all applicable Federal, U.S. Government, and local command directives and regulations that pertain to safety, occupational health, and fire prevention as outlined in 29 CFR

1910, Occupational Health and Safety, DODI 6055.1, DoD Safety and Occupational

Health Program, and TB MED 5300/NAVMED P-5010-1/AFMAN 48-147, TriService Food

Code.

2. OPERATIONAL REQUIREMENTS

2.1 Dining Facility Sanitation Operations

The Contractor shall perform sanitation duties in support of dining facility operations.

2.1.1 The Contractor shall clean and sanitize all food service equipment and surfaces to support dining facility operations IAW Tri Service Food Code (TB

MED 530) and approved cleaning schedule as identified in the Contractor’s QCP.

2.1.2 The Contractor shall protect, clean, and sanitize all food preparation and serving equipment and utensils between uses IAW appropriate methods listed in

Tri Service Food Code (TB MED 530).

3. Menu Guidance

3.1 Minimum Menu Standards

Most meals are planned around entrees of meat, fish, or poultry. Other food items are planned to complement the main dish. The following minimum menu standards were developed as the baseline to provide acceptable, nutritious, and well merchandised meals. These standards are not intended to restrict the mess hall initiative in surpassing them when practical.

Additionally, the contractor will ensure standard breakfast, lunch, dinner, breakfast brunch, and dinner brunch menus meet the following minimum menu requirements.

a. Main entrees. The main entrée is typically the main course of a standard meal offered on the main line. Patrons must be able to vary protein food sources daily (lean meat, poultry, or fish; egg; tablespoon peanut butter; nuts or seeds; beans or peas) in order to optimize human performance.

When developing the master menu, there will be at least one “green” (High Performance Food) entree offered at every meal.

a. Vegetables. Dietary fiber found in vegetables is an important part of an overall healthy balanced diet. A minimum of two and a half (2.5) cups of vegetables is recommended per day. One or more good sources of vitamin A or vitamin C will be considered when developing the master menu (i.e.

colorful, dark leafy, deep yellow, orange, and red vegetables). Fresh, frozen, or canned vegetables will be incorporated into the master menu, in that order of priority based on nutritional value. The master menu will include at least one “green” vegetable served for every meal, however, no more than one starch vegetable per meal. Starchy vegetables include potatoes, corn, peas (black-eyed, green), lentils and beans (i.e. baked beans, black beans, chickpeas, garbanzo beans, kidney beans, Lima beans,

b. Grains and Starches. Whole grains and other naturally starch foods are highly nutritious. It is recommended that patrons consume healthy whole grains to maintain a balanced diet. They are a main source of carbohydrates and play an important role in a healthy diet. Whole grains, rice, pasta and other starches will be selected to complement the main entree. During the development of the master menu there will be at least one green starch offered for every meal. At least two cereals containing greater than 8 grams of whole grain per serving will be offered. A minimum of two cereals will be without sugar coating. At least one whole grain hot cereal will be offered without added fat or sugars.

c. Desserts. Reduced fat recipes will be incorporated into the master menu to offer a variety of dessert options. Recipes may include variations to a menu item, such as offering cake without the frosting. Desserts must be planned for each meal just as other menu components are, taking into account preference, eye appeal, climate, and cooking facilities. Each week’s menu must be carefully planned to provide an equal distribution of cakes, pies, cookies, and fresh fruit dessert options.

d. Fruits. It is recommended that at least two cups of fruit be consumed, each day. Fresh fruit will be served on the dessert bar, dessert display, or dessert carousel. A minimum of two fresh fruit choices will be offered during every meal to provide a good source of vitamin C. Seasonal fruit should be incorporated into standard fruit bar as often as possible.

4. Menu Development.

All menus will be developed to include palatable and acceptable menu options. During menu development, nutrition principles will be applied that encourage optimal physical and cognitive performance. Accompaniments may vary to enhance menu options. Lean meats, starches, vegetables, salads, fruits, desserts and soups will be incorporated into the master menu during development.

4.1 Menu Requirements.

(1) Menu combinations offered at each meal will provide variety and contrast in texture, flavor, color, while keeping within the prescribed Menu

Planning Agenda (MPA).

(2) Cooking times will be adjusted as close to serving times as possible. Progressive cooking is necessary to maintain quality menu products.

(3) To enhance customer service and provide a high quality dining experience, the meat entrée must be appropriately cooked, sliced and served.

(4) A choice of main entrees, vegetables, salads, desserts, and beverages will be offered for each lunch, dinner.

(5) A Standard Beverage and Self-Service Coffee will be served during all meal periods.

(6) The Standard Breakfast Menu will be offered during each breakfast and breakfast brunch meal period.

5. Serving of Food.

The contractor shall serve in standard portions and will utilize gloves for sanitation reasons. The contractor shall move full serving containers from warmers to serving lines, remove older containers with less than a quarter (1/4) amount of foods and replace with a full pan of fully cooked foods. The contractor shall perform standard cross panning procedures, which means that no foods items will be transferred from one line pan to another while on the serving line, while maintaining proper temperature on serving lines. The contractor shall set up and close down serving lines.

5.1 Serving Hours. Breakfast will be served from 5:30 a.m. – 7:30 a.m., lunch 11:20 a.m. – 2:00 p.m. and dinner will be served from 4:30 p.m. – 6:30 p.m.

5.2 Minimum Throughput. The contractor shall provide sufficient personnel to ensure that patrons are served at the rate of 10 guests per minute (600 per hour) in the main serving line.

Contractor employees will be courteous to customers.

5.3 Serving Method. The contractor shall serve meals on disposable plates. “To-go” 3-part clamshells will be available for members un-able to sit down and eat their meal on the designated sitting area.

5. Trash.

The contractor shall collect and dispose all trash properly in the approved receptacles.

Desired Food Service Support Dates

DATE MEALS PERSONNEL

2 FEBRUARY 2025 L-D 350

3 FEBRUARY 2025 B-L-D 350

4 FEBRUARY 2025 B-L-D 350

5 FEBRUARY 2025 B-L-D 350

6 FEBRUARY 2025 B-L-D 350

7 FEBRUARY 2025 B 350

Minimum Serving per meal period:

(1) One starch, (1) one vegetable, (2) one protein, and (1) one drink are to be served:

during B-L-D.

The contractor must be able to provide:

- Coffee Bar during all three meals consisting of regular caffeinated and decaffeinated options, creamers, and sugars.

- 30x30 Heated tent with tables and chairs to sit 250 personnel.

Requested Feeding Times:

Breakfast – 5:30am-730am Lunch – 11:20am-2:00pm

Dinner – 4:30pm – 6:30pm

*B= Breakfast L= Lunch D= Dinner

Performance Objective Performance Threshold

1. Provide a sufficient number of personnel for each meal to support a flow rate of 10 customers per minute (600 per hour) through the serving line.

100% of all meal periods

2. Comply with all federal, state, and local laws/regulations and Air Force mandated sanitation requirements, resulting in a satisfactory or better Health Inspections rating

100% of the time

3. Clean and Sanitize all surfaces and equipment 95 % of the time

4. Prepare food of the required type and in the required quantity (portion size) for each meal period

100% of the time

5. Make available supplies, equipment, food, etc.

necessary to serve guests 100% of the time

6. Maintain a quality control and conduct and document daily inspections. 95% of the time

MENU # DAY 1 MEAL: MONDAY

RECIPE

NO.

ITEM DESCRIPTION

Breakfast Day 2 Bacon ( L00101/202/200) Sausage Gravy Baked Chicken Sausage Patties

Breakfast Burrito w/ Turkey Sausage

MENU # DAY 2 MEAL: TUESDAY

Breakfast Day 3 Baked Sausage Patty Chipped Beef Oven Fried Turkey Bacon

English muffin with Egg & Cheese/ Canadian Bacon, Egg & Cheese

MENU # DAY 3 MEAL: WEDNESDAY

Breakfast Day 4 Bacon (L00101/202/200) Creamed Turkey Baked Turkey Sausage Patty

Breakfast Pita (Veg)

Hash Browns Potatoes (Baked/Grilled) Hot Rolled Oats

Cottage Fried Potatoes Hot Hominy Grits

Scrambled Eggs Cooked Eggs Cholesterol-Free Scrambled Eggs

Whole Grain French Toast Biscuits Buttermilk Easy Split Small Low Fat Muffins Assorted Breads/Toast

Asst. Dry Cereal

Breakfast Fruit Bar Assorted Fruit Assorted Yogurt

Butter/Spread Condiments Syrup Jam/Jelly

Green-High Performance Food Yellow-Use Caution Red-Performance Limiting Food Need SOP/revised SOP/Commercial Item

Broccoli Quiche

Whole Grain Waffles

English Muffins

Breakfast Fruit/Fitness Bar cooked Eggs

Pancakes

Bagels

7 Day Breakfast - Lunch - Dinner menu Examples

7 Day Breakfast menu

MENU # DAY 4 MEAL: THURSDAY

Breakfast Day 5 Baked Sausage Patty Creamed Beef Oven Fried Canadian Bacon

English muffin with Egg & Cheese/ Canadian Bacon, Egg & Cheese

MENU # DAY 5 MEAL: FRIDAY

Breakfast Day 6 Bacon (L00101/202/200) Creamed Turkey Baked Chicken Sausage Patty

Mexican Breakfast Pizza

Grilled Potato Cakes Cream of Wheat

English Muffins

MENU # DAY 6 MEAL: SATURDAY

Breakfast Day 7 Bacon (L00101/202/200) Oven Fried Turkey Bacon Baked Turkey Sausage Patty

Assorted Egg saus/bacon Sandwich W/Cheese

Hot Rolled Oats

Whole Grain Waffles Croissant

Breakfast Fruit /Fitness Bar

MENU # DAY 7 MEAL: SUNDAY

Oven Fried Canadian Bacon Creamed Beef Grilled Turkey Sausage Links

Italian Breakfast Pizza

Plain Omelets

Whole Grain French Toast

Small Low Fat Muffins

IMT 28 Day Cycle Menu

Red-Performance Limiting Food Need SOP or Commercial Item

* Field Entrees E/S serve as Entrée or starch side

MENU # DAY 7 MEAL: LUN

Port Cost

Lunch Day 7

*Chicken Parmesan

* Beef Teriyaki

Broccoli & Cheese Rice (E/S)

Steamed Rice

Obrien Potatoes

Vegetable Stir Fry

Lima Beans

Brown Gravy

Hot Rolls

Salad Bar

Fitness Bar

MENU # DAY 7 MEAL: DIN

Cost

Dinner Day 7

*Grilled Steak *Chicken Cordon Bleu Grilled Hamburger Grilled Cheeseburger

Grilled Chicken Sandwich

Vegetarian Hearty Burger

Grilled Cheese

Baked Potatoes

Sauteed Onions & Mushrooms

Steamed Broccoli

Seasoned Mixed Vegetables

Baked French Fries

Garlic Bread

Brown Gravy

Asst Chips

Short Order Toppings

MENU # DAY 8 MEAL: LUN

Cost

Lunch Day 8

* Cranberry Glazed Chicken

* Italian Rice & Beef

Italian Broccoli Pasta (E/S)

Lyonnaise Potatoes

Rice Pilaf

Collard Greens

Cauliflower

Chicken Gravy

Hot Rolls

MENU # DAY 8 MEAL: DIN

Cost

Dinner Day 8

* Roast Turkey

* Meatball Stroganoff Baked Stuffed Pollock Steamed Pasta

Cornbread Dressing

Mashed Potatoes

Stewed Tomatoes

Herbed Broccoli

Turkey Gravy

Brown Gravy

Hot Rolls

MENU # DAY 9 MEAL: LUN

Cost

Lunch Day 9

* Roast Pork Tenderloin

* Chili Macaroni (Turkey)

Shrimp Jambalya

Cheese Ravioli

Italian Roasted Potato Wedges

Wild Rice

Steamed Peas

California Blend

Brown Gravy

Hot Rolls

MENU # DAY 9 MEAL: DIN

Cost

Dinner Day 9

* Pepper Steak

* Honey Ginger Chicken Whole Wheat Cheese Pizza Mashed Potatoes

Steamed Rice

Brussels' Sprouts Parmesan

Corn O Brien

Chicken Gravy

Brown Gravy

Hot Rolls

MENU # DAY 4 MEAL: WEDNESDAY

COST

Bread Pudding Fruit Parfait Fruit Gelatin Low Fat Frozen Yogurt/Ice Cream Angel Food Cake

MENU # DAY 5 MEAL: THURSDAY

Low Fat Muffin Fruit Parfait Fruit Gelatin

MENU # DAY 6 MEAL: FRIDAY

Rice Pudding Fruit Parfait Fruit Gelatin

MENU # DAY 7 MEAL: SATURDAY

Asstorted Pudding

Fruit Parfait Fruit Gelatin

Red-Performance Limiting Food Need SOP/revised SOP/ Commercial Item

* Field Entrees E/S serve as Entrée or starch side

MENU # DAY 1 MEAL: SUNDAY

Baked Cinnamon Apple Slices Fruit Parfait Fruit Gelatin

MENU # DAY 2 MEAL: MONDAY

Pineapple Carrot Muffin Fruit Parfait Angel Food Cake

MENU # DAY 3 MEAL: TUESDAY

Oatmeal Rasin Bars Fruit Parfait Angel Food Cake