70B03C24R00000025 - SWB Food Services - Statement of Work.pdf

Southwestern Border Food Services IDIQ SOW

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U.S. DEPARTMENT OF HOMELAND SECURITY (DHS)

U.S. Customs and Border Protection (CBP)

STATEMENT OF WORK (SOW)

SOUTHWESTERN BORDER FOOD SERVICES

U.S. Border Patrol – REGIONAL LOCATIONS (Tucson Sector, Yuma Sector, El Centro Sector)

Single-Award Indefinite Delivery/Indefinite Quantity (IDIQ) Contract(s)

February 2024

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1. BACKGROUND

U.S. Customs and Border Protection (CBP), through its component office of the United States Border Patrol (USBP) has a continuing requirement for the provision of United States Department of Agriculture (USDA) and United States Food and Drug Administration (FDA) approved meals delivery and distribution services (preparation of meals, delivery of meals, distribution of meals, and clean-up services) to non-citizen migrants temporarily held at locations throughout the Southwestern Border (SWB) area of operations.

The meals required are for migrants temporarily held until their processing is complete and they are transferred to better-equipped facilities or otherwise transferred out of CBP custody. The foremost consideration and priority regarding the welfare and nutrition for migrants is that they are expeditiously transferred out of CBP Custody.

While in temporary holding, each migrant shall receive at a minimum three (3) meals a day, which includes breakfast, lunch, and dinner, with an emphasis on the safety of food sources and meeting basic, age-appropriate caloric intake and hydration needs. Snacks shall also be required, as a component of certain meals, depending upon detainee age, and for delivery in bulk, as needed. See meals category requirements outlined in Section 5.

The specific requirements for meals delivery and distribution services to be provided under the contract are dependent on location needs to be specified at the Task Order level to a certain extent as set forth in this Statement of Work (SOW) – See Section 4. However, CBP nutrition and food safety practices, in general, shall be consistent with all applicable standards set by the USDA, as well as those of the FDA. Refer to Section 3.

To provide for coverage that is consistent and always meets all quality and nutritional standards, CBP plans to establish up to three (3) Regional Indefinite Delivery / Indefinite Quantity (IDIQ) contracts to fulfill this requirement for locations within the Regions specified, comprised of the following USBP Sectors:

1. Region 1: USBP Tucson Sector

2. Region 2: USBP Yuma Sector

3. Region 3: USBP El Centro Sector

The IDIQ contract(s) shall establish fixed unit pricing for the various meals’ requirements outlined in Sections 4 and 5 of this SOW. Throughout the 5-year ordering period, individual Task Orders may be issued under a particular Regional contract for performance of services at one or more locations within the particular Sector to fulfill that location’s (or locations’) needs.

2. SCOPE

Within each IDIQ contract established, the Contractor shall furnish all equipment, materials, labor, resources, and supervision for the meals delivery and distribution services as needed by the location

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(Preparation, Delivery, Distribution, and Clean Up Services) meeting the specifications provided herein. See, in particular, Sections 4 and 5.

Locations all operate twenty-four (24) hours a day, seven (7) days a week, including all federal holidays, unless otherwise indicated in individual Task Orders (TO). However, see standard meals distribution and delivery times outlined below. The number of migrants is constantly in flux. The goal of this contract is to provide a dynamic and flexible mechanism to enable the USBP to order meals delivery and distribution services as needed to feed the constantly changing migrant population without any shortages, while minimizing overages and waste. As orders are placed against the contract(s), the Ordering Official for a given TO will coordinate with the Contractor for meal selection and delivery/setup/distribution/clean-up, and other logistics purposes as required within the individual TOs awarded.

All food must meet USDA and FDA health standards, which include Federal, State, and County health and food handling regulations. Food offered for consumption must meet the following minimum requirements:

a. It must be obtained from licensed wholesale or retail sources; prepared in a licensed location, e.g., restaurant, commercial kitchen, or bakery; and stored and transported by means that effectively prevent microbial growth, contamination, or adulteration. Refer to the following for safe handling of food:

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling

b. A licensed company that has passed all health certification standards for operation as a food-handling facility must prepare it. Current and applicable health certifications shall be included with the proposal.

c. All food handlers and servers shall comply with applicable Federal, State, and local health laws and regulations.

d. While working onsite, all Contractor employees shall follow CBP COVID-19 workplace safety protocols.

e. General meal plans/menus must be developed in consultation with a registered nutritionist/dietitian to ensure that age-appropriate nutritional standards are met, variety from day to day and within the span of a day (i.e., breakfast, lunch and dinner) is provided, and that food is age-appropriate for palatability and consumption. Written confirmation of this collaboration and consultation with a registered nutritionist/dietitian, including name and certification credentials and signature of the registered nutritionist/dietitian, must be provided with menu submittals and shall become part of any resulting contract.

The expected average meals required at any location may be as high as 3000 for each meal period (breakfast, lunch, and dinner), or 9000 total meals daily. During periods of higher apprehension rates, meal volume may increase to over 5000 per meal period, or 15,000 total meals daily.

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Standard meals delivery and distribution periods shall be between the hours of 6:00 AM and 6:00 PM. However, meals delivered outside of those periods, e.g., meals for late arrivals or other conditions, may be required and outlined within the individual TOs.

3. APPLICABLE DOCUMENTS

1. US Food and Drug Administration (FDA) Guidance Documents:

https://www.fda.gov/regulatory-information/search-fda-guidance-documents

2. FDA Industry Guidance on Serving Sizes: https://www.fda.gov/regulatory-information/search-fda-guidance-documents/guidance-industry-food-labeling-serving-sizes-foods-can-reasonably-be-consumed-one-eating-occasion

3. US Department of Agriculture (USDA) Dietary Guidelines for Americans:

https://www.dietaryguidelines.gov/current-dietary-guidelines

4. USDA Food Safety and Inspection Service – Basics for Handling Food Safely:

https://www.fsis.usda.gov/food-safety.

5. FDA Food Code 2022: https://www.fda.gov/media/164194/download

6. CBP National Standards on Transport, Escort, Detention, and Search (TEDS) (Oct. 2015), as amended: https://www.cbp.gov/document/directives/cbp-national-standards-transport-escort-detention-and-search

7. COVID-19 Federal Workforce Requirements at www.saferfederalworkforce.gov

4. MEALS DELIVERY AND DISTRIBUTION SERVICES

Contractor shall be required to provide meals delivery and distribution services, to include associated clean-up and removal of waste as outlined below:

Each Task Order will specify any location-specific distribution services requirements in addition to the general requirements set out below. All meals must meet the full specifications outlined in Section 5.

Meals Delivery and Distribution General Requirements

Contractor shall prepare the meals offsite, timely deliver the meals to the location, distribute/serve the meals to the detainee population once on location, and provide for clean-up and breakdown of the meal’s distribution area when complete.

The Contractor shall be required to furnish all cleaning supplies, equipment, and labor necessary for complete meal requirements, serving and clean-up services, including the removal of all meal containers and detainee meal trash and leftovers to be thrown away offsite.

5. SPECIFICATIONS

The Contractor shall provide meals meeting the following specifications to locations specified in Task Orders as they are generated.

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Based on the age and diverse/restricted diet specifications outlined in Sections 5.1 and 5.2 below, the Contractor shall provide meals that follow Contractor-supplied menus that will become part of the contract upon award and shall be provided as submitted within the proposal documents, throughout the period of performance. The Contractor is afforded leeway in the development of meal offerings within industry standards, but each meal menu shall meet all nutritional guidelines outlined in Section 3. A variety of meals from day to day, within a given week, and within the span of a day (i.e., breakfast, lunch and dinner) shall be provided (i.e., Contractor-supplied menus shall be comprised of, at a minimum, three-day menu schedules).

5.1. Menus Shall Be Categorized into Age-Appropriate Categories

The Contractor shall provide menus categorized based on the below listed age groups in accordance with the regional requirements for same:

a. Category #1: Tender Age Children (Ages 2 through 5)

b. Category #2: Children (Ages 6 through 12)

c. Category #3: Older Children (Ages 13 through 17)

d. Category #4: Adults (Ages 18 and older)

The above-listed categories shall apply to each Region as follows:

1. Tucson Sector – All Categories shall be applicable for menu development.

2. Yuma Sector – Only Category #4 shall be applicable for menu development.

3. El Centro Sector – Only Category #4 shall be applicable for menu development.

Menus shall be provided in accordance with the following guidelines per Category:

4. Category #1 and #2: Three meals (Breakfast, Lunch, Dinner). Two of the three daily meals shall contain a hot entrée. In addition, Breakfast shall include one snack (see Section 5.2 for snack specifications) to be consumed between Breakfast and Lunch and Lunch shall include one snack (Section 5.2) to be consumed between Lunch and Dinner. Note: Category #1 meal components (breakfast, lunch, dinner) shall be specifically comprised of finger foods, including but not limited to, bite-sized and/or diced food options.

5. Category #3: Three meals (Breakfast, Lunch, Dinner). Two of the three daily meals shall contain a hot entrée. In addition, the Lunch shall include one snack (see Section

5.2 for snack specifications) to be consumed between Lunch and Dinner.

6. Category #4. Three meals (Breakfast, Lunch, Dinner). Two of the three daily meals shall contain a hot entrée. Snacks for Adults (see Section 5.2 for snack specifications) shall be supplied in bulk separate from Category #4 meals, as needed.

Each meal menu at a minimum shall consist of an entrée (entrée shall be consistent with the FDA definition for nutritional value based on age group), fruit/vegetable, and beverage. Refer to Appendix

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1 of the USDA 2020-2025 Dietary Guidelines for Americans, Table A1-2, Daily Nutritional Goals, Ages 2 and Older:

- Each menu shall meet or exceed applicable USDA daily nutritional guidelines.

- Each menu for Category #1 shall, in general, be appropriately palatable and consumable, including by the youngest of the Tender Age Children. Each menu for Category #1 shall meet or exceed the “Male 4-8” current USDA daily nutritional guidelines.

- Each menu for Category #2 shall meet or exceed the “Male 9-13” current USDA daily nutritional guidelines, except for iron levels, which shall meet or exceed the “Female 9-13” guidelines.

- Each menu for Category #3 shall meet or exceed the “Male 14-18” current USDA daily nutritional guidelines, except for iron levels, which shall meet or exceed the “Female 14-18” guidelines.

- Each menu for Category #4 shall meet or exceed the “Male 19-30” current USDA daily nutritional guidelines, except for iron levels, which shall meet or exceed the “Female 19-30” guidelines.

A selection of fruits (fresh if available) shall be incorporated into each meal menu. Each meal, to comply with TEDS (Applicable Documents #6) shall provide a choice of beverages: milk, water, and juice (labeled 100% fruit juice). The migrant must be offered a choice of these three beverage options at each meal.

o The following menu is an example of a Category #4 Adult menu, but any meal provided must meet minimum nutritional guidelines for detention industry standards:

Breakfast

- Tortilla Wrap filled with egg, vegetable, rice and beans

Lunch

- Tortilla Wrap filled with meat (chicken or beef), vegetable, rice and beans

Dinner

- Sandwich with meat (chicken or beef) and lettuce

Drinks (available at all meals)

- Bottled water (16.9 fl. oz.)

- Milk cartons (8 fl. oz.)

- Juice (8 fl. oz.)

Note: These contracts do not include the requirements for children under 2 years of age, including formula or similar infant needs.

5.2. Snacks Shall Be Supplied as Menu Components for Categories #1-3 and as Bulk Supplies for Adults

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In addition to provision of Snacks as part of meal menus for Categories #1, #2, and #3, as specified above in Section 5.1, Snacks shall be provided in bulk for delivery-only when specified by each location. The snacks shall meet the minimum requirements specified below:

Juice Beverage Snack: Contractor shall provide an assortment of 100% all natural juice flavors. Each juice container shall contain approximately 4.23 ounces of beverage. Each juice container shall be individually sealed single serve but may be overpacked for bulk delivery.

Each container shall include clearly marked expiration and shelf-life dates. Each juice container shall be biodegradable supporting easy disposal upon consumption. For sanitary reasons, each container shall have a safety seal. Containers shall not require refrigeration (room temperature storage only). Each container shall contain a nutritional label as set forth by the FDA.

Low Fat Milk Snack: Contractor shall provide aseptic shelf-stable low-fat milk. Each milk carton shall contain approximately 8 ounces of beverage. Each milk container shall be an individually sealed single-serve but may be overpacked for bulk delivery. Each carton shall include clearly marked expiration and shelf-life dates. Each milk carton will be biodegradable supporting easy disposal upon consumption. For sanitary reasons, each carton shall have a safety seal. Cartons of milk shall be shelf-stable and not require refrigeration (room temperature storage only). Each carton shall contain a nutritional label as set forth by the FDA.

Crackers: Contractor shall provide crackers of assorted flavors (e.g., cheese, peanut butter, garlic) in 1.0-ounce to 1.5-ounce packages. Flavors may or may not include a cream filling.

Each package shall be individually wrapped containing 6 crackers. Individual packages shall be ready for immediate issue and consumption. Each package of crackers shall contain a nutritional label as set forth by the FDA.

Rice Cakes: Contractor shall deliver an assortment of individually packaged ready-to-eat rice cakes with FDA-compliant labels. Rice cakes shall be shelf stable. Rice cakes shall be an individually sealed single-serve in an estimated weight of 4.4 ounces but may be overpacked for bulk delivery.

Raisin Snacks: Raisins Snacks Bag/Box, 1.5 ounce, with FDA-compliant label.

Oatmeal Bars or Muffins: Single serve in a variety of flavors made from 100% whole grain Oats, with FDA-compliant label.

Apple Sauce Pouch: Contractor shall deliver individually packaged apple sauce pouches.

Apple sauce shall be single serve in an estimated weight of 3.2 ounces. Apple sauce shall be shelf stable and not require refrigeration. Apple sauce packages may be overpacked for bulk delivery and shall contain FDA-compliant labels. **Contractor may provide a variety of flavors**.

Fruit Cups: Contractor shall deliver an assortment of individually packaged fruit cups with FDA-compliant labels. Fruit cups shall be single serve in an estimated weight of 4 ounces.

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Fruit cups shall be shelf stable and not require refrigeration. Fruit shall be sealed in disposable cups but may be overpacked for bulk delivery. **Contractor may provide a variety of flavors packed in real fruit juice or light syrup**.

Burritos: Contractor shall deliver an assortment of frozen, individually packaged, burrito flavors (Bean only, Bean & Cheese, Meat & Bean, etc.) in an estimated weight of 5.0 ounces.

Packaging shall allow for heating of burritos by microwave. Each burrito package shall contain a nutritional label as set forth by the FDA.

Breakfast Burritos: Contractor shall deliver an assortment of frozen, individually packaged breakfast burritos (Egg, Sausage, Cheese & Potato) in an estimated weight of 4.5 ounces.

Burritos shall be made with real scrambled eggs, seasoned sausage, cheddar cheese & diced potatoes wrapped in a fresh baked tortilla. Packaging shall allow for heating of burritos by microwave. Each burrito package shall contain a nutritional label as set forth by the FDA.

5.3. Additional Meal Specifications

CBP holds individuals from scores of countries with diverse food and nutrition habits. While it is not feasible to cater to all cultural and dietary needs, the Contractor shall provide menus that include choices in each of the following categories, at a minimum:

a. Menus for each age category that offer fiber-rich choices.

b. Menus for each age category that accommodate a Vegetarian Diet.

c. Menus for each age category that accommodate a Gluten-free Diet.

d. Menus for each age category that accommodate a Pork-free or Pork By-Product-free Diet.

Menus shall clearly indicate the appropriate age and diverse/restricted diet categorization and all three meals in a menu shall meet the same categorization. Additional categories of diverse food/restricted diet categories based on industry standards may be proposed as well.

Regardless of age or dietary restriction, two of a migrant’s three daily meals must contain a hot entrée.

5.4. Meals Services

The Contractor shall be required to meet all meal delivery and distribution services requirements as ordered. Unless otherwise specified, all meals to be provided under the contract shall be preserved, packaged, and packed for service/distribution in accordance with standard commercial practices to meet the packing requirements of the carrier and ensure safe delivery and serving at the destination as required. Preservation, packaging, and packing shall provide adequate protection against physical damage during order fulfillment.

There are no loading docks or other loading/unloading or serving facilities at any of the locations and the Contractor(s) shall be responsible for the proper offload, delivery, and set-up/tear-down of materials and supplies by use of a handcart or other such Contractor-furnished equipment. Meals delivery and distribution may consist of handing food out to migrants, staging food on a table for

Page 9 of 16 RFQ 70B03C24R00000025 SWB Food Services migrants to obtain, or other similar method to be outlined within each Task Order. Task Orders will provide greater detail regarding specific method of food distribution, clean-up and other services.

Government personnel and/or equipment will not be available to assist in delivering or offloading and unloading of materials.

Standard mealtimes are between the hours of 6:00 AM and 6:00 PM. Exact meal serving times shall be specified in the Task Order. Contractor shall be expected to setup, provide, and serve/distribute all meals within the specified times. Meal services outside of those periods may be requested by the Government during performance of a Task Order (e.g., meals for late arrivals), however performance of meal deliveries and distribution outside the specified timeframes when not directed by the Government shall be considered negative performance and subject to contractual remedies as determined by the Contracting Officer.

Meals shall not require flatware or other eating utensil, i.e., meals shall be provided in a form that does not require a utensil to consume (e.g., a wrap, chicken nuggets, sandwich or burrito or apple sauce packets).

For all non-vegetarian meals provided, all meat and meat products shall have been slaughtered, processed, and manufactured in plants inspected under a USDA-approved inspection process and shall bear the appropriate seal. All meat and meat products must be sanitary and free of objectionable odors or signs of deterioration on delivery and/or during distribution/serving.

The designated Location Point of Contact (POC) shall examine the food upon delivery and during distribution/serving to ensure that it is palatable in terms of flavor, texture, temperature, and appearance. CBP reserves the right to reject any food, product, or component thereof, which the POC or Contracting Officer has determined is unacceptable.

At the completion of meals delivery and distribution, the Contractor shall secure, account for, and remove all equipment (such as carrying containers) and supplies. Contractor shall remove all trash generated to an off-site location, at Contractor’s expense. Any excess food items shall be distributed amongst the migrants as requested or destroyed on site prior to Contractor departure. No food shall be held onsite, returned to CBP, or removed from the premises once placed into service. No materials or packing items or other miscellaneous items shall be left behind by the Contractor after completion of services.

The Contractor shall adhere to the following sanitation and health guidelines:

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely/ct_index

The Contractor shall comply with all applicable local, state, and federal health and sanitation department requirements with respect to food selection, storage, and delivery throughout any ordering period. The Contractor shall obey and abide by all applicable laws and ordinances.

Appropriate certifications shall be available for inspection by the designated Points of Contact and/or Contracting Officers.

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Food handling must meet all temperature requirements specified by Federal, State, and local regulations. Two (2) of the three (3) daily meals included in a menu must be delivered and/or served hot. Refer to the above link for USDA’s safe food handling guidance.

The Contractor shall have valid licenses/certifications as required by the states where they operate in support of this requirement. The Contractor shall include copies of all required licenses/certifications to the Contracting Officer with its proposal package. The Contractor shall provide certifications of all subcontractors under the awarded contract at time of award.

5.5. Physical Fitness of Food Handlers

In supplying meals under the contract, the Contractor shall only employ food handlers who meet the physical fitness and health and safety criteria established within the current edition of the FDA Food Code. This examination shall be completed before a food handler is permitted to handle and serve meals to be provided under this contract and certification/standards shall be maintained thereafter.

Documentation of the initial examination(s) is due within 10 business days after contract award, and updates and renewals of the documentation are due annually thereafter or upon request of the Contracting Officer, Contract Specialist (CS) or COR.

5.6. Food Safety Plan / Quality Control Plan

Each Offeror shall submit a basic Food Safety Plan/Quality Control Plan with their proposal. At a minimum, all plans shall provide for the following with regards to safe food handling:

1. Hazard Analysis – Identify food hazards known or reasonably foreseeable to ensure the safe handling and preparation of food throughout each meal service. This includes the following controls at a minimum:

a. Preventive Controls – plan to ensure controls are in place to ensure hazards do not exist or are significantly minimized or prevented to ensure that food is not adulterated.

b. Process Controls – procedures in place to ensure control parameters are met, such as those for cooking, refrigerating and acidifying foods. In addition, process controls should outline processed used to ensure the correct meal quantity ordered will be delivered.

c. Food allergen controls – written procedures to control allergen cross contact and ensure allergens are appropriately labeled.

d. Sanitation controls.

e. Food Temperature Controls - plan to ensure temperature is checked and maintained

(in accordance with USDA, federal, state, and local guidelines) during meal cook, holding, and distribution.

2. Monitoring of the Plan - Identification of a quality control inspector or process to ensure, at a minimum, that constant oversight is maintained of all food provision, preparation and serving processes during the period of performance, including supply chain management and recalls.

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During the term of the contract, the Contractor shall adhere to its Food Safety Plan/Quality Control Plan, which shall be incorporated into any resulting contract.

6. CONTRACT DELIVERABLES

ITEM # SECTION # DELIVERABLE DUE DATE

1 5.1, 5.2, 5.3, 5.4 Complete menus meeting all requirements of the

SOW.

With proposal submission.

2 2.e Written and Signed certification that menus meet nutritional guidelines of the USDA/FDA as outlined.

With proposal submission.

3 5.5 Food Handlers Certification

Within 10 days after contract award.

Provided to COR and Contracting Officer.

4 5.6 Food Safety Plan / Quality Control Plan

With proposal submission

5 5.4 Food handling and licensing certifications as required by the state in which the Contractor shall be operating within.

With proposal submission.

6 5.4 Delivery/Distribution Plan

With proposal submission.

7 10 Quarterly Sales Activity Report

Within 15 days after the end of each quarter.

7. GOVERNMENT FURNISHED EQUIPMENT AND INFORMATION

Government furnished equipment shall not be provided. No information beyond the Government’s order requirements shall be provided.

Any information made available to the Contractor by the Government shall be used only for carrying out the provisions of the contract as awarded and shall not be divulged or made known in any manner to any persons except as may be necessary in the performance of the contract.

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The Contractor shall not use, disclose, reproduce, or otherwise divulge or transfuse to any persons any technical information or data licensed for use by the Government that bears any type of restrictive or proprietary legend except as may be necessary in the performance of the contract.

In performance of this contract, the Contractor assumes the responsibility for protection of the confidentiality of all Government records and/or protected data provided for performance under the contract. Contractor shall further ensure that (a) all work performed by any subcontractor is subject to the disclosure restrictions set forth above and (b) all subcontract work is performed under the supervision of the Contractor or its employees.

8. DELIVERY AND PERFORMANCE LOCATIONS

See Appendix 1

9. ORDERING PERIOD

IDIQ contract shall have a five-year ordering period, which shall be comprised of five annual ordering periods for pricing purposes.

10. REPORTING REQUIREMENT

The Contractor shall provide a Quarterly Sales Activity Report to the Administrative Contracting Officer within 15 calendar days after the end of each quarter following award, using any electronic format desired. Each Quarterly Sales Activity Report shall contain, at a minimum, the following information: (1) monthly summary of orders under the contract from the previous quarter by organizational component; (2) cumulative summary of orders under the contract to date by organizational component; (3) any issues that need attention; and (4) line-item detail for each product purchased in an order. For example, if one order consists of three (3) products, there shall be three

(3) entries under that one order number.

Quarterly Sales Activity Reports shall be provided in electronic format and emailed to the Contracting Officer. The subject line of the email notice presenting the submission of the Quarterly Sales Activity Report shall be annotated with – “Contract Number, SWB Food Services IDIQ Region [1 -3] Quarterly Sales Activity Report [Quarter/Year].”

11. SECURITY: Background Investigation Requirements

A current favorable background investigation (BI) is required for work on this contract. CBP’s Personnel Security Division (PSD) must vet contractor personnel prior to beginning any work under this contract.

The Contractor shall pay particular attention to the terms and conditions of the included clause entitled Special Security Requirement – Contractor Pre-Screening (AUG 2022) as well as Section 12.3, PREA Pre-Screening in this SOW.

Contractor shall nominate to the CBP BI process only those personnel who have passed all requirements of the pre-screening clause. When submitting documentation for candidates to the

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CBP BI process, Contractor shall additionally provide written proof that pre-screening has been completed and all pre-screening requirements have been met for the candidate.

The BI process is thorough, and proper pre-screening of potential Contractor personnel is critical to completion of this task and the ability of the Contractor to successfully meet the requirements of the contract.

A contractor personnel must be immediately removed by the Contractor if notified by PSD that derogatory information has been discovered as part of the background investigation. Upon any notification from PSD that derogatory information has been discovered regarding a candidate, CORs are responsible for notifying the Contractor that said candidate shall not be allowed any responsibility or work on contract. Contractor shall be responsible for taking immediate action to remove that individual from staff listing and replacing as necessary. The COR shall notify PSD when complete. Action to remove that individual from contract operations upon such notification from the COR shall occur within two (2) hours after notification from the COR.

All personnel employed by the Contractor for the performance of work outlined herein either shall currently possess or shall be able to favorably pass a background investigation. For contractor personnel who currently possess a DHS investigation, reciprocity may be applicable. The Contractor shall submit within 24 hours after award a list containing the full name, social security number, and date of birth of all personnel who shall be working on the contract, including those personnel claiming to have successfully passed a background investigation by CBP/DHS or other agency, and submit such information and documentation to have a CBP BI performed for all contracted personnel.

12. SPECIAL CONSIDERATIONS

12.1. Federal Holidays

The Contractor shall be required to maintain meal delivery and distribution service during all Federal Holidays and all weekends.

12.3 PREA Pre-Screening

In addition to other pre-screening required by this contract/order, Contractor also agrees to provide pre-screening of applicants to ensure compliance with 6 CFR § 115.117 and CBP Clause H.26

PREVENT, DETECT AND RESPOND TO SEXUAL ABUSE AND ASSAULT IN

CONFINEMENT FACILITIES (FEB 2017), prior to submitting names to CBP for background clearance. Contractor must affirmatively ask all personnel who may have contact with detainees on this contract/order about previous misconduct described in 6 C.F.R §115.117(a) in written applications or interviews and document and preserve the responses before making prospective personnel available for onboarding. Please refer to the CBP PREA Questionnaire for questions that the Contractor should ask. Contractor shall maintain documents with responses during the contract/order term and submit to CBP upon request.

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Further, consistent with Federal, State, and local law, the Contractor shall make its best efforts to contact all prior institutional employers (as defined in 42 U.S.C. § 1997) where the proposed Contractor personnel performed services to inquire about substantiated allegations of sexual abuse.

Contractor personnel having contact with detainees shall not have been convicted of engaging or attempting to engage in sexual abuse as defined by 6 CFR § 115.6 or sexual activity facilitated by force, overt or implied threats of force or coercion or if the victim did not consent or was unable to consent or refuse. The Contractor personnel shall not have been civilly or administratively adjudicated to have engaged in such activity. When submitting the name of such an applicant for CBP background clearance, the Contractor shall provide to the COR the steps taken to comply with these pre-screening requirements, including the steps taken to verify that the proposed Contractor personnel had not previously engaged in the defined sexual abuse activities above. The Contractor shall further certify in writing that its vetting included all of the stated PREA requirements and produced negative results. The Contractor shall impose on such personnel the continuing affirmative duty to disclose any such misconduct and the Contractor must promptly report that information to the COR.

13. POINTS OF CONTACT

All contract questions and concerns shall be directed to the point of contact designated below. The Contracting Officer is the only individual with the authority to amend the contract.

13.1 Contracting Officer

Frank S. Duarte Contracting Officer (CO) US Customs and Border Protection Border Enforcement Contracting Division – Pacific Branch Phone: 202-425-1775 Email: frank.s.duarte@cbp.dhs.gov

13.2 Contracting Officer’s Representative (COR)

To be determined (TBD).

13.3 Program Office POCs

TBD

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APPENDIX ONE (1) – LOCATION DATA

CBP, US Border Patrol (USBP) Southwestern Border Food Services IDIQ

Region 1:

USBP TUCSON SECTOR

Tucson Sector Area of Responsibility

The Tucson Sector is, and has been, responsible for all Arizona counties with the exception of Yuma, La Paz, and Mojave counties. Tucson Sector is responsible for patrolling 262 miles of our international border with Mexico and more than 89,000 square miles in Arizona.

The stations that make up the Tucson Sector are:

AJO Border Patrol Station Address: 850 North Highway 85; Ajo, Arizona 85321

Casa Grande Border Patrol Station (CAG) Address: 396 Camino Mercado; Casa Grande, Arizona 85222

Douglas Border Patrol Station (DGL) Address: 1608 Kings Highway, Douglas, AZ 85607

Naco - Brian A. Terry Border Patrol Station (NCO) Address: 2136 South Naco Highway; Bisbee Arizona 85603

Nogales Border Patrol Station (NGL) Address: 1500 West La Quinta Road, Nogales 85621

Sonoita Border Patrol Station (SON) Address: 3225 Hwy 82, Sonoita, AZ 85637

Three Points Border Patrol Station (TPS) Address: 16435 W Ajo Way Tucson, AZ 85736

Tucson Coordination Center – Tucson (TCC) Address: 2430 South Swan Road; Tucson Arizona 85711

Willcox Border Patrol Station (WCX) Address: 200 S. Rex Allen Jr. Rd., Willcox, AZ 85643

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Region 2:

USBP YUMA SECTOR

Yuma Sector Area of Responsibility

The Yuma Sector patrols 126 miles of border with Mexico, between the Yuma-Pima County line in Arizona and the Imperial Sand Dunes in California. The sector has responsibility for Yuma, La Paz, and Mojave Counties in Arizona, the eastern-most areas of Imperial and Riverside Counties in California, and the entire state of Nevada.

The stations that make up the Yuma Sector are:

Blythe Border Patrol Station (BLY) Address: 16870 W. Hobsonway, Blythe, CA 92226

Wellton Border Patrol Station (WEL) Address: 10888 Avenue 31E, Wellton, AZ 85356

Yuma Border Patrol Station (YUM) Address: 4151 S. Avenue A, Yuma, AZ 85365

Region 3:

USBP EL CENTRO SECTOR

El Centro Sector Area of Responsibility

The El Centro Sector is comprised of three stations and covers the geographical region of 34 miles of linear border and 940 square miles of Imperial County.

The stations that make up the El Centro Sector are:

El Centro Station 221W. Aten Road Imperial, CA 92251

Calexico Station 536 Barbara Worth, Calexico, CA 92231

Indio Station 45-620 Commerce Street, Indio, CA 92201