36C26221Q1300 00002.docx

PAGE 1 OF

1. REQUISITION NO.

2. CONTRACT NO.

3. AWARD/EFFECTIVE DATE

4. ORDER NO.

5. SOLICITATION NUMBER

6. SOLICITATION ISSUE DATE

a. NAME

b. TELEPHONE NO. (No Collect Calls)

8. OFFER DUE DATE/LOCAL

TIME

9. ISSUED BY

CODE

10. THIS ACQUISITION IS

UNRESTRICTED OR

SET ASIDE:

% FOR:

SMALL BUSINESS

HUBZONE SMALL

BUSINESS

SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

WOMEN-OWNED SMALL BUSINESS

(WOSB) ELIGIBLE UNDER THE WOMEN-OWNED

SMALL BUSINESS PROGRAM

EDWOSB

8(A)

NAICS:

SIZE STANDARD:

11. DELIVERY FOR FOB DESTINA-

TION UNLESS BLOCK IS

MARKED

SEE SCHEDULE

12. DISCOUNT TERMS

13a. THIS CONTRACT IS A

RATED ORDER UNDER

DPAS (15 CFR 700)

13b. RATING

14. METHOD OF SOLICITATION

RFQ

IFB

RFP

15. DELIVER TO

CODE

16. ADMINISTERED BY

CODE

17a. CONTRACTOR/OFFEROR

CODE

FACILITY CODE

18a. PAYMENT WILL BE MADE BY

CODE

TELEPHONE NO.

DUNS:

DUNS+4:

PHONE:

FAX:

17b. CHECK IF REMITTANCE IS DIFFERENT AND PUT SUCH ADDRESS IN OFFER 18b. SUBMIT INVOICES TO ADDRESS SHOWN IN BLOCK 18a UNLESS BLOCK BELOW IS CHECKED

SEE ADDENDUM

19.

20.

21.

22.

23.

24.

ITEM NO.

SCHEDULE OF SUPPLIES/SERVICES

QUANTITY

UNIT

UNIT PRICE

AMOUNT

(Use Reverse and/or Attach Additional Sheets as Necessary)

25. ACCOUNTING AND APPROPRIATION DATA

26. TOTAL AWARD AMOUNT (For Govt. Use Only) 27a. SOLICITATION INCORPORATES BY REFERENCE FAR 52.212-1, 52.212-4. FAR 52.212-3 AND 52.212-5 ARE ATTACHED. ADDENDA

ARE

ARE NOT ATTACHED.

27b. CONTRACT/PURCHASE ORDER INCORPORATES BY REFERENCE FAR 52.212-4. FAR 52.212-5 IS ATTACHED. ADDENDA

ARE

ARE NOT ATTACHED

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN _______________

29. AWARD OF CONTRACT: REF. ___________________________________ OFFER

COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH AND

DATED ________________________________. YOUR OFFER ON SOLICITATION

DELIVER ALL ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND ON ANY

(BLOCK 5), INCLUDING ANY ADDITIONS OR CHANGES WHICH ARE

ADDITIONAL SHEETS SUBJECT TO THE TERMS AND CONDITIONS SPECIFIED

SET FORTH HEREIN IS ACCEPTED AS TO ITEMS:

30a. SIGNATURE OF OFFEROR/CONTRACTOR 31a. UNITED STATES OF AMERICA (SIGNATURE OF CONTRACTING OFFICER) 30b. NAME AND TITLE OF SIGNER (TYPE OR PRINT) 30c. DATE SIGNED 31b. NAME OF CONTRACTING OFFICER (TYPE OR PRINT) 31c. DATE SIGNED

AUTHORIZED FOR LOCAL REPRODUCTION

(REV. 2/2012)

PREVIOUS EDITION IS NOT USABLE

Prescribed by GSA - FAR (48 CFR) 53.212

7. FOR SOLICITATION

INFORMATION CALL:

STANDARD FORM 1449

OFFEROR TO COMPLETE BLOCKS 12, 17, 23, 24, & 30

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

664-22-1-107-0003

36C26221Q1300 09-16-2021 Alvizar, Edgar 562-766-2244 10-04-2021

PDT

36C262 Department of Veterans Affairs Network Contracting Office 22 4811 Airport Plaza Drive Suite 600 Long Beach CA 90815

X

722310 $41.5 Million

N/A

36C664 Department of Veterans Affairs VA San Diego Healthcare System Aspire Center 2121 San Diego Avenue San Diego CA 92110 36C262 Department of Veterans Affairs Network Contracting Office 22 4811 Airport Plaza Drive Suite 600 Long Beach CA 90815

Department of Veterans Affairs Financial Services Center P.O. Box 149971

Austin TX 78714-9971

See CONTINUATION Page

CONTRACTOR SHALL PROVIDE FOOD SERVICES AT VA ASPIRE CENTER.

PLEASE ENSURE THE FOLLOWING INFORMATION IS REFERENCED ON ALL

INVOICES.

VA CONTRACT NUMBER:

OBLIGATION NUMBER:

VA POC:

CONTRACTING SPECIALIST: Edgar.Alvizar@va.gov

SUBMIT INVOICES TO:

HTTP://WWW.TUNGSTEN-NETWORK.COM/US/EN/VETERANS-AFFAIRS/

PERIOD OF PERFORMANCE: 11-10-2021 TO 11-09-2022 Base Year and four (4) option years.

This is a total small business set-aside.

$0.00

See CONTINUATION Page

Singletary, Ryan

CONTRACTING OFFICER

Table of Contents

SECTION B - CONTINUATION OF SF 1449 BLOCKS

B.1 CONTRACT ADMINISTRATION DATA

B.1.1. CONTRACT ADMINISTRATION: All contract administration matters will be handled by the following individuals:

b. GOVERNMENT: Edgar Alvizar, M.P.M._ Contract Specialist U.S. Department of Veterans Affairs Service Area Office (SAO) West Network Contracting Office (NCO) 22 4811 Airport Plaza Drive, Suite 600 Long Beach, CA 90815 edgar.alvizar@va.gov

B.1.2. TYPE OF CONTRACT: This is a firm fixed price indefinite-quantity indefinite-delivery (ID-IQ) contract for the purchase of meals specified and effective for the period stated in the Schedule. The quantities of items and services specified in the Price schedule are estimates only and are not purchased by this contract.

B.1.3. ORDERING: Any service to be furnished under this contract shall be ordered by issuance of task orders by the Contracting Officer. Such task orders may be issued orally, telephonically, facsimile, or via e-mail. The Task order will be documented using SF30 form and shall specify the pertaining CLIN to be provided during the Task order’s period of performance.

B.1.4. INVOICES: Invoices shall be submitted in arrears in accordance with 852.232-72 ELECTRONIC SUBMISSION OF PAYMENT REQUESTS (NOV 2012) upon acceptance of items.

B.1.4.1. In order to comply with the Improper Payment Elimination and Recovery Act of 2010 (IPERA), the VA has mandated electronic invoice submission to the Veterans Affairs Financial Services Center (VAFSC). VAFSC has partnered with OB10 e-Invoicing network, for submissions of all electronic invoices to VA. OB10 electronic invoicing is free to all VA vendors.

B.1.4.2. In order to submit electronic invoices, all VA vendors shall register with OB10 by submitting an email to VA.Registration@ob10.com or calling 1-877-752-0900 option 2 for Enrollment.

B.1.4.3. For assistance setting up e-Invoice, the vendor shall contact:

OB10 e-Invoice Setup Information: 1-877-752-0900 OB10 e-Invoice email: VA.Registration@ob10.com <http://VA.Registration@ob10.com/> FSC e-Invoice Contact Information: 1-877-353-9791 FSC e-invoice email: vafsccshd@va.gov <http://va.gov/

B.1.4.4. FACSIMILE, E-MAIL, AND SCANNED DOCUMENTS ARE NOT ACCEPTABLE FORMS OF SUBMISSION FOR PAYMENT REQUESTS.

B.1.4.5. Contractor shall submit an electronic invoice by the eight (8th) of the following month services were performed to the Veterans Affairs Financial Services Center (VAFSC) e-invoice through the website at https://portal.ob10.com/Login.aspx.

B.1.4.6. All invoices shall reference the vendor name and address, customer name, contract number, appropriate obligation/funding order number, description of services provided, quantity, unit price, and total invoice amount (any additional info). Invoices shall also include any payment discount terms.

B.1.4.7. For questions regarding invoice receipt or payment, please call VAFSC directly at 1-877-353-9791 or email vafsccshd@va.gov.

B.2 STATEMENT OF WORK

36C26221Q1300

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1. CONTRACT ADMINISTRATION

VA San Diego shall designate a Contracting Officer’s Representative (COR) to monitor contractor compliance and assist in contract administration. A Delegation of Authority (DOA) delineating the responsibilities and limitations of the COR shall be provided. Any commitment or changes, which affect the price, quantity, authority to amend, render decision on questions of fact in dispute and related contract administration problems are duties of the Contracting Officer and cannot be re-delegated.

The vendor shall not accept any instructions issued by another person(s) other than the Contracting Officer or the COR acting within the limits of his/her authority. Only those services specified herein are authorized.

Long Beach, CA 90815

4811 Airport Plaza Drive, Suite 600 Long Beach, CA 90815

3350 La Jolla Village Drive SD, CA 92161

Fax Number

(858) 642-6442

2. BACKGROUND

The contractor shall provide quality meals that are nutritionally adequate, meet the regulatory requirements for food safety, and are acceptable to the Veteran residents at the ASPIRE Center. Operations shall meet individual Veteran meal needs through Veteran-centric dining that puts the Veteran at the center of all services, and shall model healthy and sustainable food service practices so Veterans can regain health and maintain wellbeing while being educated to a healthier lifestyle. The contractor shall provide oversite, management, and procurement of all resources for food service operations within this facility, including, personnel, food, consumable and reusable supplies, and quality assurance for all residents and food prepared. The scope of work outlines management of food service operations, resources, and financial and organizational planning, including:

a. Procedures for the purchase, storage, receipt, and delivery of food products and supplies from commercial food service vendors.

b. Guidelines for the preparation, storage, transport of food supplies from community food vendors to the ASPIRE facility in a timely manner to maintain fresh/unspoiled food in order to deliver safe, nutritious, and appetizing foods.

c. Recommendations for effective orientation and ongoing training requirements for all employees and food handlers.

d. Emergency preparedness guidelines for food service operations in the event of disasters or other emergencies.

3. DEFINITIONS

a. Critical Control Point (CCP): The CCP is a point or procedure in a specific food system where loss of control may result in an unacceptable health risk. It is a step in the Hazard Analysis Critical Control Point (HACCP) process at which control can be applied, and is essential to prevent or eliminate a food safety hazard, or to reduce it to an acceptable level.

b. Hazard Analysis Critical Control Point (HACCP) Plan: The HACCP Plan is a preventative approach to food safety that involves identifying potential hazards, establishing preventative or control measures, and continuous monitoring to ensure that standards or critical limits are met.

c. Production Area: A production area is any area of the kitchen where foods and food products are processed, cooked, assembled, plated, or otherwise produced.

d. Service Area: A service area is a location where plated food is provided by food service or health care workers to patients or residents.

e. Subsistence: Subsistence is defined as food, food products, nourishments, supplements, and enteral feeding provided for Veteran residents.

f. Supervisor/Person in Charge: A Supervisor or Person in Charge is a designated individual onsite, who provides oversite of and is responsible for all food service operations and is ServSafe Manager certified.

g. Test Tray: A test tray is a sample meal tray replicating a Veteran meal that is evaluated by staff for a variety of qualitative and quantitative assessments of food items, including temperature, appearance, taste, and accuracy of diet.

h. VA Healthy Diet Guidelines: The VA Healthy Diet Guidelines are evidence-based healthy diet, menu planning, and environmentally conscious guidelines to assure healthy food choices are available to inpatient veterans.

4. REQUIREMENTS

4.1 Food Safety and Sanitation

It is the responsibility of the contractor to adhere to the requirements set forth by the most recent publication of the Food and Drug Administration (FDA) Food Code, including safety, security, and sanitation. The latest version of the FDA Food code is available at:

https://www.fda.gov/food/guidanceregulations/retailfoodprotection/foodcode/default.htm Safety and sanitation procedures shall be established by the contractor to meet the requirements within the FDA Food Code.

The contractor shall maintain Material Safety data Sheet (MSDS) binder that is accessible to all ASPIRE staff and contracted personnel, to include chemical products used in the kitchen.

The contractor shall maintain a Hazard Analysis and Critical Control Point (HACCP) Plan for food, nourishments, and enteral products that meet the most current publication of the FDA Food Code. The plan must include procedures for the oversite of the following:

a. Purchasing, receiving, storage, preparation, cooking, advanced preparation handling (if applicable), transportation (of food from community food vendors to refrigeration storage at the ASPIRE Center in a safe and timely manner to ensure fresh/unspoiled food), and appropriate points of service;

b. Training, monitoring systems, corrective action plans, and a verification process.

Documents and records produced as required by the FDA Food Code and HACCP plan shall be sent to the COR on a quarterly basis. At a minimum the following records shall be furnished by the contractor to ensure food safety and sanitation:

a. Food cooking temperatures

b. Refrigeration and freezing temperatures

c. Dishwashing temperatures & pH levels as applicable

d. Sanitation inspection and cleaning schedules HACCP and Food Safety policies/procedures, records, and documentation shall be available at all times and will be audited periodically. Any issues discovered shall be resolved by the contractor and reported to the COR.

Cleaning of the cooking hood, grease trap, vents, and floor stripping will be the responsibility of the VA engineering and facility management services.

Pest control will be addressed by the building manager, in which the ASPIRE Center is housed.

4.2 Food Recalls and Foodborne Illness

The contractor shall have a system in place to address all food recalls and alerts. The vendor shall participate in the National Center for Patient Safety (NCPS) recalls system and provide prompt response to all recalls within established timeframes in the alert. The response must include:

a. Result of checking past orders and current inventory

b. Properly disposing of any recalled products in inventory;

c. Requesting credit from the vendor for disposed products; and

d. Advising VA medical facility leadership if recalled food was served to residents in the ASPIRE Center.

4.3 Security

The contractor is responsible for implementing security measures, in coordination with VA Police and ASPIRE Center security policies. Measures shall be in place to protect against theft of supplies and equipment (including computer hardware) and reduce the risk of food terrorism, including the intentional contamination of food and supplies. Security procedures, policies, and documents shall be available and may be audited by the COR or other regulatory agencies. Security measures shall include, but are not limited to:

a. Controlling keys and access points;

b. Securing storage areas and equipment;

c. Restricting access to storage, production, and service areas; and

d. Providing employee education on prevention and consequences to theft and misappropriation of federal resources, including food and equipment.

The contractor shall not have access to VA sensitive information regarding the Veterans admitted to the ASPIRE center.

All contractor personnel shall observe the requirements imposed on sensitive data and information by law, federal regulations, VA statues and policy, Veterans Health Administration policy and guidelines, and the associated requirements to ensure appropriate screening of all personnel (e.g. Privacy Act of 974, Public Law 93-579, the requirements of the FPM 731, Subchapter 2 under E.O. 10450, etc.). Public law 93-579 may be found at:

http://privacy.defense.gov/files/pa1974.pdf Employee files with verification of background checks and fingerprints shall be maintained by the contractor and may be audited by the COR or other regulatory agencies.

4.4 Menu Guidelines

PER VHA Directive 1439 (Attachment A), the contractor is responsible for implementing and evaluating regionally and culturally appropriate menu cycles following the VA Healthy Diet Guidelines (Attachment B) Note that the SharePoint referenced in this document is not available outside of the VASDHS.

It is required that the contractor provide healthy diets according to the following guidelines:

In addition to meeting the VA Healthy Diet Guidelines, the contractor shall ensure:

a. Lunch and Dinner meals shall include:

I. Two entrée options;

II. A starch or starchy vegetable side;

III. A non-starchy vegetable side;

IV. A salad and/or soup side;

V. A dessert; and VI. A variety of beverages.

b. Breakfast meals shall include:

I. Two protein/entrée options II. Starch option III. Fruit and/or vegetables IV. Both hot and cold cereal V. Variety of beverages

c. The vendor shall always have available a list of substitute entrées and other items that residents can request from 24 hour in advance of the meal. This could include items that are simple to prepare such as a plain protein options, wraps, sandwiches, salads, etc. Examples include: Hard boiled eggs, smoothies, bagels with cream cheese, tuna salad, baked salmon, burgers, etc.

d. Due to increased nutrient needs of patient population at ASPIRE Center, meals shall provide a total of:

i. 2400-2600 calories per day

ii. 90-120 g of Protein per day

iii. Maximum of 3000 mg Sodium per day

iv. 100% Dietary Reference Intake (DRI) met for all other micronutrients.

Cycle Menus shall be designed utilizing standardized recipes in support of the above VA Healthy Diet meal guidelines. Cycle menus shall consist of at least a 3-week cycle pattern. Entrée recipes shall not repeat within a three-week cycle for lunch and dinner and within one-week for breakfast. All menus shall be planned to provide adequate variety and adhere to cultural and religious preferences as appropriate. Menus shall adhere to diet prescriptions other than regular diets on a case-by-case basis (with consultation and approval from ASPIRE Center Registered Dietician Nutritionist (RDN)).

If corrective actions arise requiring menu changes (e.g., Unsatisfactory resident feedback), the contractor dietitian, contractor and/or Aspire Center Registered Dietitian Nutritionist (RDN) and/or COR will meet to develop plan for menu changes. Changes to menu, once requested, will be implemented within a month.

4.4.1 Veteran-Centric Dining

The contractor shall meet VA Veteran-centered cultural transformation and Veteran experience goals in food service operations by offering dining programs that provide Veterans meal choices, alternate meal options, as well as festive special occasion meals.

The contractor is responsible for the planning and provision of special meals for the following occasions:

a. New Year’s Eve and/or Day

b. Superbowl Sunday

c. St. Patrick’s Day

d. Easter

e. Mother’s Day

f. Memorial Day

g. Father’s Day

h. Independence Day

i. Labor Day

j. Veteran’s Day

k. Thanksgiving

l. Christmas Consultation with the ASPIRE RDN shall take place at least two weeks prior to these holidays/special events to collaborate and approve the meal content of these occasions.

Provisions for additional special events may be requested at least two weeks in advance.

4.4.2 Dysphagia Guidelines

Shall a resident require texture modification of food, it is the responsibility of the contractor to adhere to VHA Directive 1171, Management of Patients with Swallowing (Oropharyngeal Dysphagia) and feeding Disorders in the provision of foods to meet the patient’s needs. (Attachment C).

4.4.3 Double Portions

Some Veterans require increased calories based on the assessment of the ASPIRE Center RD. The contractor shall provide these patients with double portions and the availability of these extra portions shall not be deemed extra meals, but rather sufficient to meet the dietary needs of the Veterans’ meal service. Leftover foods not consumed may be served to the Veterans towards the end of the meal period, as available, rather than being discarded.

4.4.4 Nourishments and In-Between Meal Snacks

The contractor shall provide high fiber and protein nourishments/snacks for the residents between meal periods. Nourishments shall fall within the above Healthy Diet Guidelines. Examples of offered snacks include, fresh fruit and vegetables, low sugar granola bars, yogurt, low fat muffins, high fiber cookies, healthy dips, nuts, low fat cheese, smoothies, half sandwiches, hard boiled eggs, tuna packets, peanut butter and fruit or crackers, etc.

4.4.5 VA Green Environmental Management Strategies

The vendor shall comply with VA GEMS (Green Environmental Management Strategies) initiatives and include, as available:

a. Inclusion of fresh, seasonal fruit and produce in the menu cycle.

b. Local sourcing of produce, bread, and or dairy

c. Utilization of re-useable or recyclable service ware as /much as possible

d. Selection of products with recycled content.

e. Goals to source products that reduce exposure to chemicals, hormones, and nontherapeutic antibiotics.

f. Elimination of Styrofoam, use compostable materials as available.

g. Waste reduction strategies.

4.5 Registered Dietitian Nutritionist Requirements

The contractor shall have a Registered Dietitian Nutritionist (RDN) on staff or as a consultant that is available for the following responsibilities:

a. Completing a nutritional analysis when new menus are implemented, and review of Aspire menu at least annually to assure nutritional adequacy. Approved Menu Nutrient Analyses shall be submitted to the COR annually and upon new menu implementation. Analysis must include at least one week for the following nutrients for the population served: calories, carbohydrates, protein, fat, fiber, sodium, potassium, calcium, and iron.

b. Approving menus in advance, which must meet VA Healthy Diet Guidelines, and any menu substitutions. If a substitution must be made and the ASPIRE Registered Dietitian Nutritionist (RDN) is not available, a supervisor or person in charge must determine the appropriateness of the substitution, that is, approximate equivalent nutrient value. Menu substitutions must be recorded and reported to the COR.

The Registered Dietitian Nutritionist (RDN) must maintain a current registration under the Commission for Dietetics Registration (CDR) and the contractor shall maintain a file with the Registered Dietitian’s current registration information. This may be audited by the COR or other regulatory agencies.

Approved menus shall be signed-off and displayed for all residents to view. Approved nutrient analyses of recipes and menus shall be available to residents, providers and the COR upon request.

Contractor RDN must be available to consult with Aspire Center RDN at the quarterly contract compliance meetings when requested by ASPIRE RDN and/or COR.

4.6 Meal Service

Meal service hours scheduling shall be implemented to meet Veteran-centered care, care coordination, and regulatory requirements. Meal periods at the ASPIRE Center shall be as follows:

a. Breakfast Meal: 7:00am-8:00am

b. Lunch/Noon Meal: 11:45am-12:45pm

c. Dinner/Evening Meal: 5:30pm-6:30pm Between meal hours, nourishments shall be provided for the residents at the following times:

a. 10:00am

b. 2:00pm

c. 7:00pm Sack meals and snacks shall be provided upon request for residents that will not be onsite during established meal periods.

Meal service shall be provided through a cafeteria line and Veterans shall dine in the designated dining area on the first floor of the ASPIRE Center. Meals shall only be allowed in resident rooms on a case-by-case basis as approved by a VA healthcare provider. Meals shall be served on china/non-disposable dishes except in cases of an emergency.

4.7 Food Service and Production Personnel

Staffing of Food Service and Production personnel shall be sufficient (with a minimum of one cook and one food service staff member per meal) so that meals and nourishments can be produced and delivered according to the above established meal service guidelines in a safe and sanitary manner for a maximum of forty ASPIRE Center residents.

Staffing considerations shall include labor necessary for food ordering, receiving, inventory management, food preparation, cooking, serving, and cleaning.

A supervisor or designated person in charge responsible for oversite and management of all food service operations shall be on site during all hours of operation. This should include staffing for planned and unplanned leave, which could cover vacations, sick leave, emergencies, and terminations. Need to have continuity with person in charge so shift change can be completed. Provide COR with an updated list of persons in charge when changes occur.

An office space will be provided at the ASPIRE Center near the ASPIRE commercial kitchen. The contractor is responsible for providing a refrigerator for contracted staff personal use.

Contracted food services shall operate seven days a week, including all federal holidays. In accordance with 5 U.S.C. 6103, Executive Order 11582 and Public Law 94-97, observed federal holidays include:

a. New Year’s Day, January 1st

b. Martin Luther King’s Birthday, Third Monday in January

c. President’s Day, Third Monday in February

d. Memorial Day, Last Monday in May

e. Juneteenth Independence Day, see www.federalpay.org/holiday

f. Independence Day, July 4th

g. Labor Day, First Monday in September

h. Columbus Day, Second Monday in October

i. Veteran’s Day, November 11th

j. Thanksgiving Day, Fourth Thursday in November

k. Christmas Day, December 25th

When a holiday falls on a Sunday, the following Monday will be observed as a National Holiday. When a holiday falls on a Saturday, the preceding Friday is observed as a National Holiday by U.S. Government agencies.

4.7.1 Protection of Contractor Personnel

The contractor shall assume full responsibility for the protection of its personnel furnishing services under this contract. To carry out this responsibility, the contractor shall provide the following to its personnel:

a. Worker’s compensation

b. Professional liability insurance

c. Health examinations

d. Income tax withholding, and

e. Social security payments Payment for any leave, including sick leave or vacation time is considered the responsibility of the contractor. The contractor shall follow all existing local, state, federal, and/or union laws/regulations relevant to fringe benefits and premium pay for their employees. Such personnel shall not be considered federal employees for any purpose.

Contract personnel shall be technically proficient in the skills necessary to fulfill the government requirements, to include the ability to speak, understand, read, and write English fluently.

4.7.2 Personnel Food Safety and Hygiene Management

The contractor shall have policies and procedures that adhere to the most current FDA Food Code guidelines on personal hygiene and communicating information on health relating to diseases transmissible by food. The information is available at the following link:

https://www.fda.gov/food/guidanceregulations/retailfoodprotection/foodcode/default.htm Food service and production personnel, and any other persons handling food, are responsible for their own personal hygiene and communicating information on health relating to diseases transmissible by food to their supervisors. Contracted employees are responsible for their own personal hygiene, including but not limited to:

a. Reporting for duty in a clean uniform without visible soils;

b. Adequate grooming, that is, hair must be clean, styled, and neatly combed so that it will not hinder vision, work performance, or cause a safety hazard;

c. Personal hygiene practices

d. Hand hygiene

e. Use of proper hair restraint and beard guard; and

f. Maintaining clean and trimmed fingernails with no polish or artificial nails.

Contracted personnel shall be required to wear a neat and professional company uniform, which clearly displays the company name as well as wear identification badges while at ASPIRE Center. Badges must have an identifying picture, the name of the individual, and the represented company depicted.

Contracted food production and service employees are prohibited from wearing any jewelry, except for a single plain band ring. This includes but is not limited to facial jewelry and piercings, gauging, bracelets, watches, necklaces, earrings and visible stud piercings. Medical information jewelry may be worn in the form of a necklace or anklet and must be covered by clothing and not pose a risk to contaminate food.

Contracted food production and service employees are prohibited from using their personal, portable electronics, unless required and issued by the Department of Veterans Affairs (VA) to meet departmental and VA medical facility needs. Hand hygiene must be performed after using electronic devices, and the electronic devices must be sanitized routinely.

ASPIRE Center and all VA San Diego facilities are non-smoking campuses, as such, smoking is prohibited on VA San Diego premises.

The contracted food production and service employee must report to their supervisor or designated person in charge about their health and activities as they relate to diseases that are transmissible through food. The employee must report if they have the following symptoms:

a. Vomiting

b. Diarrhea

c. Jaundice

d. Sore throat with fever

e. A lesion containing pus such as a boil or infected wound that is open or draining and is:

i. On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover;

ii. On exposed portions of the arms, unless the lesion is protected by an impermeable cover; or

iii. On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage.

The contracted employee must report to their supervisor any illness diagnosed by a health practitioner due to Norovirus, Hepatitis A, Shigella, Shiga Toxin-Producing Escherichia Coli, Typhoid Fever, Salmonella. Employees may be subject to medical clearance when calling off duty for circumstances identified above. The contractor shall reference Food Code Annex 3-Public Health Reasons/Administrative Guidelines for return to work following guidelines listed for Highly Susceptible Populations.

Contracted personnel shall maintain employee health records which Adhere to CDC guidelines please see below:

a. Baseline TB test upon employment.

b. Screen for Mumps, Measles, Rubella, Varicella, Pertussis (Tdap Vaccine)

c. Influenza annually

d. Covid vaccine (?) – this may be a new requirement coming.

e. The Hep B is for HCW who are potentially exposed to blood products so not a requirement for Food Service.

f. Meningococcus is for laboratory technicians, also not a food service worker requirement.

Documentation of these policies and procedures shall be available and may be audited by the COR or other regulatory agencies.

4.8 Training Requirements

The contractor is responsible for ensuring provision and documentation of training activities of contracted personnel upon orientation and on a regular basis. Documentation shall be available and may be audited by the COR or other regulatory agencies.

Training topics shall be covered to ensure that staff members maintain the competencies required to maintain and improve job performance, and address the knowledge, skills, and abilities appropriate to their job responsibilities. Annual topics covered shall include:

a. ASPIRE Center resident population needs

b. HIPAA and Privacy

c. Fire safety

d. Emergency planning

e. Safety and sanitation

f. Material Safety Data Sheet (MSDS) review of chemicals used All contracted personnel must receive food safety training as it relates to their assigned duties. All food production and service workers must meet personnel certification or education requirements appropriate for the position, including:

a. Food Service Managers, Supervisors, and others who may described “person in charge” per the most current publication of the FDA Food Code, shall hold Food Protection Manager certification

b. Personnel designated as “Cooks” shall complete the education requirements every two years or hold Food Protection Manager certification

c. All other personnel handling food must hold certification as a food handler or complete the education requirements every two years.

4.9 Food and Supply Procurement

The procurement and storage of all food, supplies, and cleaning chemicals are the sole responsibility of the contractor, with the exceptions below:

a. The VA shall provide china entrée plates, side plates, fruit bowls, salad bowls, coffee mugs, eating utensils, trays and basic cooking utensils

b. The contractor shall be responsible for replacement of these items (with the same or comparable quality) and all other cooking/serving items necessary for meal preparation/service not stated above. At the completion of the contract, the contractor shall maintain the same level of inventory as was established at the beginning of the contract. Par level will be available upon award of contract.

The supplies in the Healthy Teaching Kitchen (HTK) are not to be used by the contractor and are solely for use of the Aspire Center Dietitian and Veterans. They are not industrial grade and are not intended for commercial food service use. Any damage to items in the HTK by contractor staff will need to be replaced within 1 week.

Per FAR 52.223-2, Affirmative Procurement of Biobased Products Under Service and Construction Contracts, the vendor shall provide a complete list of USDA designated biobased products intended for use or supply during the performance of the contract within 30 days of the contract award. See Section 6 of this Statement of Work (SOW).

4.10 Contingency Planning

The contractor is responsible for maintaining operations contingency plans for unplanned staff leave, kitchen systems failure or closure and emergency feeding during internal or external disasters.

At a minimum, the contractor shall furnish contingency plans for the following:

a. Earthquake disaster

b. Inadequate staffing

c. Pandemic

d. Power outage This contractor must contact the COR to inform them of any of the above issues as soon as made aware and prior to next scheduled meal to provide a contingency plan on how to feed the veterans at The Aspire Center. The contractor shall maintain a minimum of four days’ emergency supply of perishable/nonperishable foods and disposable food service items. These items shall be based on an emergency menu as stated in the contractor’s emergency plan.

4.11 Support of Healthy Teaching Kitchen Program

Hands-on cooking classes are offered to ASPIRE residents one to two times per week. The contractor shall support the ASPIRE Center Healthy Teaching Kitchen (HTK) program through acquisition of all food, supplies, and equipment, sanitation, and other support. Items to be supplied to this program include, but are not limited to: gloves, hair nets, beard covers, tin foil, plastic wrap, parchment paper, plastic storage bags, muffin liners, dish soap. Sponges, wash cloths, towels, utensils, pots and pans, pitchers, and platters, in addition to food.

The ASPIRE Center Dietitian will provide a formal requisition of any of the above items requested one week in advance. The requested supplies will have to be on site no later than 1 day in advance.

Payment for these items is outlined in the Billing subcategory, 4.13.

4.12 Quality Assurance

The contractor shall perform services in accordance with the ethical, professional, and technical standards of the healthcare industry. Contract personnel are subject to the quality assurance standards set forth by the Commission on Accreditation Rehabilitation Facilities (CARF) and The Joint Commission (TJC).

The contractor is responsible for monitoring quality assurance of services offered, including:

a. Ensuring kitchen sanitation and safety by conducting a weekly inspection. The inspection shall be conducted by a supervisor or designated person in charge with a Food Managers certification.

b. Assurance of an active patient test tray program is in place that evaluates overall quality, palatability, and food safety.

c. Administration Satisfaction Surveys to assess the quality and acceptability of nutrition and food services to inpatients and residents using VA Form 10-0498 (Attachment B). As a part of the survey process, the contractor must ensure:

i. Residents are randomly selected, generally representative of the patient population, to complete the Satisfaction Survey.

ii. Results are tracked at a minimum quarterly and reported to the COR.

iii. Survey return rates are equal to at least 100 percent of the average daily census (ADC), as measured on a quarterly basis (40 patients per quarter).

iv. Surveys may be deployed electronically, fillable, or scannable, to aid in data collection and Veteran service recovery.

v. Question 9 shall be rated, on average, greater than 3.99 to indicate resident satisfaction. A score less than 3.99 will require an action plan within one month of the end of the quarter.

The results of all quality assurance audits, surveys, and inspections shall be reported to the COR on a quarterly basis.

The contractor is responsible for implementing performance improvement activities that improve the delivery of quality, safe, and cost-effective food and nutritional care to all ASPIRE Center residents as well as submitting proposal for and results of performance improvement activities to the RDN/COR.

The COR will review contract compliance with the contractor annually.

The Aspire Center Registered Dietitian Nutritionist (RDN) and/or COR will complete random audits of quality. Any issues/concerns will then be discussed with vendor representatives and corrective actions will be completed within 1 week unless extenuating circumstances are present and approved by RDN/COR.

4.13 Billing/Invoicing

The contractor shall provide monthly invoices for payment. Payment will be based on the established per meal fee and a fixed monthly administrative fee to cover labor and costs. The nursing staff provide the census to the contractor every morning before meal preparation begins. The invoiced meals shall be within two of the adjusted daily census that is provided to the kitchen each morning.

Food and other supplies requested for resident cooking classes and special events will be paid as a separate line item. The total cost of food provided will be divided by the average cost and submitted for reimbursement as meal equivalents. For example:

$75 total food cost/$2.50 average meal cost = 30 meal equivalents for billing

4.14 Insurance Requirements

The contractor is required to provide copies of proof of worker’s compensation that complies with federal and state worker’s compensation and occupational disease statues, and provide proof of General Liability Insurance, within fifteen (15) calendar days after notification of contract award.

5. References VHA Directive 1439

Food Service Management

VHA Directive 1171

Management of Patients with Swallowing (Oropharyngeal Dysphagia) and feeding Disorders

VHA Healthy Diet Model

FDA Food Code

NFS Policy/Procedure 120-12

Infection and Environmental Controls

NFS Policy/Procedure 120-45

Patient Satisfaction Surveys

NFS Policy/Procedure 120-81

Procedure for Implementation and Documentation of the HACCP Plan

FAR 52.223-2

Affirmative Procurement of Biobased Products Under Service and Construction Contracts

USDA List Biobased Products

6. BioPreferred Program Compliance

The Contractor must comply with Sections 9002 of the Farm Security and Rural Investment Act of 2002; the Food Conservation and Energy Act of 2008; and the Agricultural Act of 2014; and the Federal Acquisition Regulation to provide biobased products. The Contractor shall also comply with the clause at FAR 52.223-2, Affirmative Procurement of Biobased Products Under Service and Construction Contracts.

The Contractor shall utilize products and material made from biobased materials (e.g., biobased food cleaners, biobased disposable cutlery, biobased dishwashing products). All supplies and materials shall be of a type and quality that conform to applicable Federal specifications and standards. All supplies and materials to be used in the Statement of Work described herein are subject to the approval of the Contracting Officer Representative (COR).

The following is an example list of products that may be used in this cafeteria/food services contract for which biobased products are available and the designated biobased content. The list is not all inclusive. It is desirable that vendors be able to supply the greatest number of biobased products listed meeting the health and environmental specifications.

· Air Fresheners and Deodorizers – 97 percent

· Bedding, Bed Linen and Towels – 12 percent

· Composite Panels (Countertops) – 72 percent Dishwashing Products (Soaps and Detergents) – 58 percent Disposable Containers – 72 percent

· Disposable Cutlery – 48 percent

· Disposable Tableware – (Cups, Plates, Bowls) -72 percent Films (Non-durable) – 85 percent

· Food Cleaners – 53 percent

· General Purpose Cleaners - 54 percent

· Graffiti and Grease Removers – 34 percent

· Hand Cleaners and Sanitizers – 64 percent and 73 percent respectively Microbial Cleaning Products – 50 percent

· Multi-Purpose Cleaners – 56 percent

· Oven and Grill Cleaners – 66 percent

Biobased products that are designated for preferential procurement under USDA’s BioPreferred Program must meet the required minimum biobased content as stated in USDA’s Final Rules available at www.biopreferred.gov. The Contractor shall provide data for their biobased products such as biobased content. In addition to the biobased products designated by the USDA BioPreferred Program, the Contractor is encouraged to use other commercially available biobased products such as biobased products certified with a label.

Within thirty (30) days of contract award, the Contractor shall provide a complete list of USDA designated biobased products that it intends to use or supply during performance of this cafeteria/food services contract, including products used or supplied by subcontractors. For each product, the Contractor shall identify the product and brand/manufacturer. For each designated product, the Contractor shall also identify the biobased content. The Contractor shall provide detail on how the Contractor intends to keep abreast of the development and increasing availability of designated and non-designated biobased products and how any new or improved products will be incorporated on an ongoing basis into contract performance. The list shall be approved by the COR in writing. The Contractor shall not commence work until this list is approved by the COR in writing. The list must be reviewed and updated annually, and as required by the COR.

Reporting is required by Sections 9002 of the Food Conservation and Energy Act of 2008 and the Agricultural Act of 2014. The Contractor shall provide quantities, product types and dollar value of any USDA-designated biobased product purchased by the Contractor. This important data shall be submitted to the COR for the current quarter and current contract year. A brief explanation shall include the methodology used to calculate the dollar value of USDA-designated products used or supplied.

The Contractor should also note that USDA-designated biobased products are available for purchase through the AbilityOne Program (formerly known as the Javits- Wagner-O’Day (JWOD) Program). Under this program, members of organizations including the National Industries for the Blind (NIB) and the National Institute for the Severely Disabled (SourceAmerica) offer products and services that are mandatory by Federal agencies. A search of the AbilityOne Program’s online catalog (www.ability.gov) indicated biobased products that fall within the cafeteria/food services area. These include but are not limited to: deodorizers, cleaners, cutlery, cups, plates, trays, glass cleaners, multi- purpose cleaners, graffiti removers, hand cleaners, and hand sanitizers.

The Contractor is responsible for communicating the economic, environmental and other benefits of biobased product choices to the patrons. As a minimum, the Contractor shall: display signage and training that communicates the benefits associated with USDA-designated biobased product choices within the cafeteria/food service area.

B.3 PRICE/COST SCHEDULE

Breakfast Contract Period: Base POP Begin: 11-10-2021 POP End: 11-09-2022 14,880 meals per year (12 months times 1240 meals per month). 1240 meals per month is estimated based on a maximum census of 40 residents times one (1) breakfast meal per day (1240 = 40 meals X 31 days)

Lunch

POP Begin: 11-10-2021

14,880 meals per year (12 months times 1240 meals per month). 1240 meals per month is estimated based on a maximum census of 40 residents times one (1) lunch meal per day (1240 = 40 meals X 31 days)

Dinner

POP Begin: 11-10-2021

14,880 meals per year (12 months times 1240 meals per month). 1240 meals per month is estimated based on a maximum census of 40 residents times one (1) dinner meal per day (1240 = 40 meals X 31 days)

Sack Meal (To-go Meal)

POP Begin: 11-10-2021

14,880 meals per year (12 months times 1240 meals per month). 1240 sack meals per month is estimated based on a maximum census of 40 resident X one (1) sack meal per day (1240 = 40 meals X 31 days)

Nourishments (snacks)

POP Begin: 11-10-2021

44,640 meals per year (12 months times 3720 meals per month). 3720 snacks per month is based on a maximum census of 40 residents times three (3) snacks per day (3720 = 120 snacks daily X 31 days)

Special Holiday Meal

POP Begin: 11-10-2021

480 meals per year (12 months times 40 meals per month). 40 special holiday meals per month is based on a maximum census of 40 resident times one (1) holiday special meal per month

Monthly Administrative Fee

POP Begin: 11-10-2021

Firm-Fixed-Price Monthly Administrative Fee

Breakfast Contract Period: Option 1 POP Begin: 11-10-2022 POP End: 11-09-2023 14,880 meals per year (12 months times 1240 meals per month). 1240 meals per month is estimated based on a maximum census of 40 residents times one (1) breakfast meal per day (1240 = 40 meals X 31 days)

Lunch

POP Begin: 11-10-2022

Dinner

Sack Meal (To-go Meal)

Nourishments (snacks)

Special Holiday Meal

Monthly Administrative Fee

Breakfast Contract Period: Option 2 POP Begin: 11-10-2023 POP End: 11-09-2024

Lunch

Dinner

Sack Meal (To-go Meal)

Nourishments (snacks)

Special Holiday Meal

Monthly Administrative Fee

Breakfast Contract Period: Option 3 POP Begin: 11-10-2024 POP End: 11-09-2025

Lunch

Dinner

Sack Meal (To-go Meal)

Nourishments (snacks)

Special Holiday Meal

Monthly Administrative Fee

Breakfast Contract Period: Option 4 POP Begin: 11-10-2025 POP End: 11-09-2026

Lunch

Dinner

Sack Meal (To-go Meal)

Nourishments (snacks)

Special Holiday Meal

Monthly Administrative Fee