SOW_Detainee_Meals.pdf

Detainee Meals

Customs and Border Protection Office of Field Operations

Area Port of Calexico

Statement of Work

1. BACKGROUND

US Customs and Border Protection (CBP) is responsible for protecting our nation’s borders in order to prevent terrorists and terrorist weapons from entering the United States, while facilitating the flow of legitimate trade and travel. CBP is also responsible for apprehending individuals attempting to enter the United States illegally; stemming the flow of drugs and other contraband;

protecting our agricultural and economic interest from harmful pets and diseases; protecting American businesses from theft or their intellectual property; and regulating and facilitating international trade, collecting import duties, and enforcing US trade laws.

The following is an excerpt taken from the CBP Directive 3340-030B and dictates our requirements:

Officers shall provide a meal to any person, whether in a hold room or not, who is detained more than 6 hours (including secondary time or case preparation time).

Juveniles, small children, toddlers, babies, and pregnant women shall have access to snacks, milk, or juice at all times. Regardless of the time in custody, officers shall provide a juvenile with meal service. In cases where an adult detainee requests a snack or meal due to extraordinary circumstances before the next meal service, the officer shall accommodate the request. Officers should be sensitive to culinary cultural/religious dietary restrictions and/or differences of all detainees whenever feasible. A record of what type of meal is given to each detainee shall be logged.

For a person detained in an unattended secure area, time of feeding or declination of a meal shall also be noted in the Personal Detention Log.

2. SCOPE

The Area Port of Calexico is required to provide meals to detainees at the Port of Entry located in Calexico, California. There are currently no food preparation facilities within the Area Port of Calexico grounds. The Area Port of Calexico requires a contractor to deliver meals to feed the detainee population three meals a day, which includes breakfast, lunch, and dinner.

Area Port of Calexico operates 24 hours a day, seven days a week with a detainee population that constantly fluctuates. Contractor shall provide all labor, equipment, materials and supervision for the provision of meals as indicated within this Statement of Work (SOW).

All food, packaged and non-packaged, must meet health standards, which includes all Federal, State, and County health and food handling regulations. Food offered for consumption must be:

• Obtained from approved wholesale or retail sources;

• Prepared in an approved location, e.g., restaurant, commercial kitchen, bakery, etc.

• Prepared by persons with valid health permits

• Stored and transported by means, which effectively prevent microbial growth, contamination, or adulteration.

A licensed company that has passed all health certification standards for the operation as a food service shall prepare all fresh food. Each package shall be marked with the preparation date.

3. APPLICABLE DOCUMENTS

3.1 Commercial and Industry standards shall be followed and utilized in the preparation and delivery of meals.

3.2 Contractor shall comply with all required Federal, State and Local Laws, licenses and regulations.

It is the responsibility of the contractor to be in compliance and current with all applicable laws and licensing requirements.

4 SPECIFIC TASKS

The contractor shall complete the following tasks as required to comply with this SOW.

4.1 Food Preparation and Delivery.

4.1.1 Contractor shall provide its own facilities, equipment, and man-power for meal preparation.

4.1.2 Contractor shall deliver meals identified in Section 5 to the delivery location listed in Section 9.

4.1.3 Contractor shall maintain food deliveries during all Federal Holidays and weekends.

4.1.4 Contractor must have the capacity, man-power, and flexibility to meet any high-volume demand up to the maximum capacity of Area Port of Calexico, which is estimated at 100 individuals.

4.1.5 Contractor must be able to accommodate for dietary restrictions and food allergies. The contractor must be able to modify the meals identified in Section 5, to accommodate for dietary restrictions and food allergies.

4.2 Documentation.

Contractor shall adhere to all instructions in Section 6 and provide documentation as applicable.

5 DESCRIPTION OF DELIVERABLES

Area Port of Calexico estimates an average of forty-six (46) meals for each meal period and snacks, totaling 184 meals per day. The maximum number of meals that can be ordered per day is 300 (100 per meal period). The maximum number of snacks that can be ordered is 300 (100 per meal period).

5.1 Breakfast:

5.1.1 Breakfast Burrito:

Must consist of:

Eggs, 60% of the content Potatoes, 40% of the content 12 oz. total

5.2 Lunch:

5.2.1 Cold Sandwich

Must consist of:

2 slices of white bread 3 slices of turkey or chicken lunch meat Chips (Brand name or equal to: original Fritos, Nacho Cheese Doritos, or Plain potato chips), small lunch size bag

5.3 Dinner Options: (Specific dinner option will be identified at time of order)

5.3.1 Dinner Burrito

Must consist of:

Shredded Beef or shredded chicken 60% of content Beans, refried 10% of content Potatoes 30% of content 12 oz. total Fruit Cup or Applesauce Cup (various fruit/flavors)

5.3.2 Vegetarian Burrito

Must consist of:

Beans, refried, 50% of content Potatoes 50% of content 12 oz. total

5.3.3 Cheeseburger Meal

2 oz all beef patty American cheese slice White bun

5.3.4 Chicken Salad (dressing will be identified at time of order)

Green lettuce with carrots and cabbage 4 oz of cooked chicken Ranch or Vinegar based dressing packet

5.3.5 Chicken Teriyaki Bowl

Must consist of:

1 cup of white rice Cooked carrots and broccoli 4oz cooked chicken Teriyaki sauce Fruit Cup or Applesauce Cup (various fruit/flavors)

5.4 Snacks:

5.4.1 Snack Option Must Include one (1) each of the following:

Juice (6 fl. oz.) or Milk carton (8 fl. oz.)

Chips (Brand name or equal to: original Fritos, Nacho Cheese Doritos, or Plain potato chips), small lunch size bag

Fruit Cup or Applesauce Cup (various fruit/flavors)

5.5 Drink Options with meals:

5.5.1 Drinks must be provided with all meals, option will be identified at time of order.

Bottled water (16.9 fl. oz.)

Milk carton (8 fl. oz.)

Fruit Juice (6 fl. oz.)

6 DELIVERY INSTRUCTIONS AND RESPONSIBILTIES

6.1 Placement of Orders:

Meals shall be delivered two (2) times a day, seven (7) days a week, including holidays. Breakfast and Lunch shall be delivered together. The COR/POC or Supervisors from the Admissibility Enforcement Unit (AEU), shall contact the Contractor and place the order for the number of meals, snacks, and beverages needed. All orders shall be placed no less than 12 hrs. prior to the scheduled delivery time.

6.1.1 Meals shall be delivered between the following times:

Breakfast and Lunch: 5:30 - 6:00 AM Dinner: 5:00 – 5:30 PM

6.1.2 The following shall be provided by the contractor with each order:

• Date of Order

• Description of items being ordered

• Unit prices for specific items being ordered

• Name and telephone number of the person who placed order.

6.1.3 Contingency Meals:

Contractor shall provide a small stock of 5 “contingency meals” in case headcount increases from the initial order to the time of arrival. Specific selections will be identified at time of order.

6.1.4 Individuals designated to place orders for meals

The Contracting Officer, Contracting Specialist, Contracting Officer’s Representative, and shift Supervisor of the Admissibility Enforcement Unit (AEU) are authorized to place meal orders.

Orders will be placed by email with a phone call confirmation to the selected vendor.

6.2 Packaging:

Each item shall be packaged individually. Under no circumstances will packaging consist of metal or glass material. Burritos must be wrapped in ‘butcher’ paper, and packaged in an airtight closed container or heater box. Container and overlay should have an airtight closure, plastic or Styrofoam and be of non-toxic material. Salads and Teriyaki dinners must be served in small disposable bowl, such as plastic or Styrofoam. Eating utensils shall be provided for each meal, as applicable.

Each carton or package will be labeled to include:

• Processor’s name and address (Plant information)

• Item identity, meal type

• Date of production or expiration date

• Quantity of individual units per carton (i.e., ounces, pints, etc.)

6.3 Food Preparation

Meals will be prepared under proper controlled temperatures and shall be prepared fresh daily. The contractor shall assure that all kitchen personnel have the necessary skills and training to comply with menu preparation, packaging, and delivery of food.

The contractor shall prepare all food off-site in accordance with accepted, safe, and sanitary food preparation practices as well as the specific requirements of the menu. In preparing food properly, the contractor shall adhere to the following minimum United States Department of Agriculture (USDA) guidelines:

A. Prepare food with minimal manual contact, clean and sanitize all equipment, utensils, and cutting boards to prevent cross contamination.

B. Raw vegetables, fruits, beans, etc. shall be thoroughly cleaned with potable clean water before cooking or serving.

C. The contractor shall ensure the attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all potentially hazardous foods. Contractor shall cook meat, poultry, and other cooked foods to a safe internal temperature as required Federal, State and local regulations.

D. Liquid, frozen or dry egg products shall not be used.

E. Potentially hazardous foods, such as lunchmeat on sandwiches, shall be prepared from chilled products.

F. Beef shall be at US “Choice” grade or better. Beef shall be free from bruises, blood clots, skin, stringy fibrous tissues and tendons. Head meat, cheek meat, weasand meat, skirts, meat from tendinous portions of shanks, tripe, hearts, and other organs shall be excluded. In lieu of carcasses, wholesale beef cuts (chuck, ribs, loins, rumps, or rounds) will be used. Frozen beef, which has been under refrigeration not longer than six (6) months and shows no evidence of re-freezing or deterioration will be acceptable provided it is not inferior to the grade and quality set forth in this specification.

G. Separate colored coded cutting boards shall be used for meat, poultry, and raw vegetables.

H. Cooked foods shall not be cut on same boards as raw products.

6.4 Transportation

The contractor shall adhere to the following standards, as well as other appropriate guidelines, in transporting and displaying meals.

A. Contractor shall store all menu items in appropriate, temperature controlled, insulated sealed containers while in transit. Potentially hazardous food to be transported shall be held to a temperature of 150 degrees Fahrenheit (65.56 degrees Celsius) or above unless maintained in accordance with refrigeration and storage requirements that pertain for the State of California.

B. Contractor shall assure temperatures are maintained for all food items through the point of delivery to the port of entry.

C. Contractor shall inspect the meal upon delivery to ensure that all menu items are present.

D. The Contracting Officer’s Representative (COR) or designated representative shall examine the food upon delivery in order to ensure that is palatable in terms of flavor, texture, temperature, and appearance.

E. At the time of delivery, the contractor shall secure and account for and remove all equipment and supplies.

F. Contractor shall provide all vehicles required to fulfill the requirements of this contract.

Vehicles shall be maintained by the contractor to preserve sanitary appearance and shall be of sufficient quantity to provide daily services to all stations as required and in order to meet the delivery time frame.

6.5 Sanitation and Health

A. Contractor shall comply with all contract specifications as well as with all applicable local, state, and federal health and sanitation department requirements with respect to food selection, storage, preparation, and delivery throughout the contract period. The contractor shall obey and abide by all applicable laws and ordinances. Appropriate certifications shall be available for inspection by the Contracting Officer and/or the COR.

B. Contractor shall assure that kitchen personnel comply with all applicable local and State food handler requirements.

C. The Contractor’s food preparers/handlers shall have a physical examination, at contractor’s expense, by a qualified medical physician. This examination shall be completed prior to entry on duty and a minimum of annually thereafter. Appropriate documentation shall be available upon request by the Contracting Officer and /or COR.

D. Temperature requirements are within the definitions of all Federal, State and local regulations.

E. Contractor shall have valid certifications as required by the State of California. Contractor shall forward copies of all required certifications to the Contracting Officer at time of award.

The contractor must provide certifications of all subcontracts under this contract at time of award.

F. The contractor shall provide sample burritos upon request for review by the COR or site supervisor in order to assure Contractor compliance. Such requests will be random and unannounced.

G. CBP may conduct, at its expense, laboratory sampling and analysis on any food, product, or component thereof provided under this contract.

H. The Contracting Officer’s Representative (COR) or designated representative shall examine the food upon delivery in order to ensure that it is palatable in terms of smell, flavor, texture, temperature, and appearance. CBP reserves the right to reject any food, product, or component thereof if determined unacceptable by the COR or site supervisor.

7 GOVERNMENT-FURNISHED EQUIPMENT AND INFORMATION

The Government will not be providing any GFE. Orders from the Government shall contain the information needed to provide the meals required.

8 DISCLOSURE OF INFORMATION

8.1 Any information made available to the contractor by the government or its customers shall be used only for the purpose of carrying out the provisions of this purchase order. This information shall not be divulged or made known in any manner to any persons except as may be necessary in the performance of the contract.

8.2 In the performance of this purchase order, the contractor assumes responsibility for the protection of the confidentially of government records.

8.3 The contractor will adhere to the requirements found in Part 24 of the Federal Acquisition

Regulation, Protection of Privacy and Freedom of Information.

9 DELIVERY LOCATION

Area Port of Calexico 200 E. 1st St.

Calexico, CA 92231

10 ESTIMATED PURCHASE ORDER PERIOD

September 21, 2019 – March 31, 2020

11 SECURITY

11.1 The Contractor shall provide names of employees who make deliveries.

11.2 The Contractor shall ensure employees making deliveries wear an authorized uniform with an issued name tag.

11.3 The Contractor shall provide names of employees who quit or are dismissed after award.

11.4 Vehicles shall be conspicuously marked with Contractor identification.

11.5 Contractor shall provide employee information on any subcontractor requiring access to Area

Port of Calexico facility.

12 CHANGES TO THE SOW

No changes to this SOW or cost increases shall be incurred without written prior approval of the Contracting Officer as coordinated by the Contract Specialist. Any changes or cost increases will not take effect until the Contracting Officer executes a written modification.

13 POINTS OF CONTACT

Contracting Officer’s Representative (COR) Sofia Watson CBP-OFO Area Port of Calexico 760-768-2308 Sofia.n.watson@cbp.dhs.gov

Contracting Office:

Dominique Brown Contract Specialist BECD – Pacific Branch 520.407.2801 Dominique.u.brown@cbp.dhs.gov

Frank Duarte Contracting Officer BECD – Pacific Branch 202.425.1775 frank.s.duarte@cbp.dhs.gov mailto:Sofia.n.watson@cbp.dhs.gov mailto:Dominique.u.brown@cbp.dhs.gov mailto:frank.s.duarte@cbp.dhs.gov