3.PWS for HSCG84-16-R-KKO100 Revisions.docx

HSCG84-16-R-KKO100

Performance Work Statement, Base Kodiak, Alaska

Performance Work Statement (PWS)

Full Food Services at

Base Kodiak, Alaska

INTRODUCTION

The U.S. Coast Guard Shore Infrastructure Logistics Center (SILC) is procuring full and complete provision of food services for the U.S. Coast Guard, Base Kodiak, Alaska. This PWS describes the attributes for a measurable and results oriented performance standard. The purpose of the PWS is to define the work and scope, and scope of the requirement so that the contractor can provide full service to the U.S. Coast Guard Base Kodiak, Alaska.

The Contractor shall provide all foodstuffs, personnel, management, supervision, materials, supplies, and other items required to provide Full Food Service at U.S. Coast Guard Base Kodiak, Alaska for all authorized patrons [see Section B(3) for who is an authorized patron]. The Contractor shall ensure tasty, healthy, fresh, appetizing, and quality food is served promptly, efficiently, and courteously under clean and sanitary conditions. The Contractor shall submit reports and documentation as identified throughout this Performance Work Statement (PWS). Contractor tasks include but are not limited to:

· Dining Facility Management

· Menu Development

· Food: Purchasing, Preparation, Serving and Replenishment

· Maintenance of Beverage Bars and Self Service Areas

· Clean Facilities, Equipment, and Utensils

· Clear tables in CPO and Officer’s dining area

· Perform Cashier Services

· Inventory Control

· Quality Control

· Perform maintenance and minor repair of food service equipment

· Provide contingency cook/baker upon request

· Administrative Services

GENERAL

1. Hours of Operation

This exhibit sets forth normal meal hours; however, on occasion, they may be subject to change because of mission, operational, contingency, Special event, and other requirements, which arise.

a. Week days:

b. Weekends:

c. Federal Holidays except Thanksgiving and Christmas:

d. Thanksgiving and Christmas Holidays

e. Emergencies. Special and emergency situations (for example, accident and rescue operations, civil disturbances, weather warnings, and base alerts, may necessitate a dining facility to operate on an extended basis of up to 24 hours per day. The Contractor must develop a contingency plan to provide meals for patrons during situations such as extreme snow conditions.

f. Visits by VIPs and Inspection Teams. VIPs, Management Assistance Teams, Commander’s Annual Facility Inspection Teams, and other operational commitments will require additional Contractor support in such areas as sanitation and general appearance, at no additional cost to the Government.

2. Commonly Used Acronyms

DMAA Duty Master-At-Arms

3. Definition of Authorized Patrons. Authorized Patrons are defined in USCG COMDTINST 4061.5 (series). They are defined as Active Duty Uniformed personnel, Reservists, Auxiliary, Federal Civilian Employees, Dependents of Active Duty Personnel, Contractors, Uniformed Service Retirees, and Guests of Active, Reservist, Retirees.

CONTRACTOR RESPONSIBILITIES

1. Management.

The Contractor shall designate, in writing, a Contract Manager and alternate who shall have full authority to act for the Contractor on all contractual matters relating to daily operation of this contract. The Contract Manager shall be available during normal working hours to meet with either the Contracting Officer, COR or other designated Government personnel to discuss problem areas and shall provide a work schedule to the COR. After normal duty hours, the Contract Manager shall be available within 1 hour to respond to emergency situations 24 hours per day, 7 days per week. The Contractor shall provide phone numbers of these emergency response personnel to the COR.

2. Sanitation Certification.

The contract manager and alternate supervisor(s) shall have a sanitation certificate, obtained within the past 3 years, through an accredited program that has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals. Individuals will have completed a formal course of study through, or equivalent to: 1) The educational foundation of the National Restaurant Association Course in Applied Food Service Sanitation, 2) U.S. Military food service sanitation certification course. 3) Examination results from the Educational Testing Service (ETS) showing satisfactory completion of the Food Protection Certification Program.

3. Licenses and Permits.

The Contractor is responsible for obtaining all permits and licenses required by Federal, State and local laws to perform this contract to include but not limited to the following:

State or Local Business License (if applicable) Alaska Food Worker Cards Any other as required by regulations and laws

Copies of permits and licenses shall be provided to the Contracting Officer at least 10 days prior to the contract start date or before work requiring a permit commences.

4. Security Requirements

The Contractor shall provide a list of employee’s names, and job dates. This list shall be updated as necessary.

a. Key Control. The Contractor shall establish and implement a method of ensuring that all keys issued to the Contractor by the Government are not lost, misplaced, or used by unauthorized persons. The Contractor shall not duplicate keys issued by the Government. The Contractor shall report the loss of any keys to the COR upon the discovery of the loss. The Contractor shall be responsible for any cost incurred for lock replacement required due to lost keys.

b. Private auto Insurance and licensing. Contract employees must possess a valid driver’s-license in order to operate a vehicle on base. The Coast Guard will furnish, upon request, passes to the contractor and its employees until RAPIDGate® pass is completed in accordance with unit regulations. Each vehicle must be registered and insured per state requirements.

c. Safety Requirements. All work shall be conducted in a safe manner and shall comply with all applicable federal, state and local safety standards and requirements. The Government reserves the right to inspect for compliance with safety standards and requirements. The Contractor shall develop and submit a Safety Plan, as a part of the Quality Control Plan in accordance with paragraph 12.0 of this PWS outlining the methods the Contractor will use to meet all the contract required safety requirements stated above and to assure the proper methods are use in the performance of this contract to promote a high standard of safety. The Contractor's safety plan shall comply with all Federal and State laws, including OSHA and regulations set forth in 29 CFR 1910 and 29 CFR 1926 and in COMDTINST M5100.47 and M11000.11. The Safety Program shall include, but not limited to, the following:

d. Accident Reporting. In addition to addressing the following, the Contractor shall maintain a record of property damage, accidents, and fires caused by the Contractor or sub-Contractor employees. The Contractor shall report damage, fires, or accidents to the Contracting Officer in accordance with Homeland Security Acquisition Regulation Clause HSAR 3052.223-90 (DEC 2003). The Contractor shall comply with mishap reporting procedures found in the latest edition of COMDTINST M5100.

e. Safety Data Sheets (SDS). The Contractor shall maintain a current file of hazardous material data sheets (SDS) describing the hazards of any chemical used in the performance of this contract. A copy of each SDS shall be provided for COR approval prior to ordering.

f. Sanitation Inspections. In addition to the inspection of the Contractor’s performance by the COR, Coast Guard medical personnel will make unscheduled inspections for compliance with sanitary standards. Sanitary deficiencies require immediate correction by the Contractor to avoid shutdown of the facility or interruption of service. Compliance with sanitation requirements and all state, local laws and regulations, as identified in Paragraph 5.0 is required by the Contractor to ensure a satisfactory or better rating in Health Inspections.

g. Daily Health Examination. The contractor shall inspect all employees daily as they report for work for any evidence of communicable disease to include boils, infected wounds, open sores, or acute respiratory infection. The Contracting Officer or the COR has the option of inspecting employees for any evidence of communicable disease. Personnel with any health problem shall not be permitted to work in any capacity where there is a possibility of food or food contact surface contamination with pathogenic organisms, or transmittal of disease agents to other personnel.

h. Foodborne Disease Tests. During actual or suspected foodborne disease outbreaks, the contractor shall make facilities, equipment, and employees available for testing and questioning by medical and other investigative personnel. Contractor personnel refusing to submit to testing or questioning shall not be permitted to work in the dining facility. When a foodborne disease outbreak is suspected, food shall not be discarded until directed by the COR.

i. Contractor Personnel Meals. The Contractor may provide meals to its employees in the dining facility. These meals shall not be included in the count of meals paid for by the Coast Guard. Contract employees will not sign the meal sign in sheets. Employee dining times shall be scheduled so as not to interfere with contract performance. Contractor employees shall eat only at Contractor specified times. This is not applicable to normal sampling of small spoonfuls required for quality control.

j. Mail Distribution. The Contractor or Contractor employees shall not use Base Kodiak as their mailing address for correspondence such as letters, bills, etc. The Contractor shall make arrangements with the Postal Service to receive this type of mail. However, the Base Kodiak address may be used as a "delivery point" address to receive Contractor's supplies and materials that are necessary to perform the terms of this contract.

k. Conservation of Utilities. The Contractor is encouraged to exercise energy conservation methods. All equipment is to be turned off when not in use. Under no circumstances is the Contractor to modify or operate any equipment or facility that results in inefficient use of energy; e.g., resetting of thermostats. In the event the Government determines that the Contractor is using an excessive amount of utility service, the Contracting Officer will notify the Contractor in writing of such determination. The Contractor shall respond, in writing within three (3) days, demonstrating to the satisfaction of the Contracting Officer why such excessive use was beyond the control of the Contractor, or if due to the fault or negligence of the Contractor, that the circumstances which caused the excessive use were corrected. If the Contracting Officer determines that the excessive use of utilities was due to the fault or negligence of the Contractor, a deduction from the Contractor's monthly invoice payment(s) may be made.

l. Base Access Requirements. The Contractor is required as a whole and each individual employee must be enrolled into the current identification authentication program at the Contractors expense. Currently SureID, Inc has been selected to implement RAPIDGate® and RAPIDRCx® to validate and screen personnel requiring access to Base Kodiak. Visit http://www.rapidgate.com/ for enrollment information. Temporary passes will be issued to employees until RAPIDGate® is completed.

PERSONNEL REQUIREMENTS AND QUALIFICATIONS

1. Employees/Personnel.

The Contractor shall provide a list of personnel’s names at least 10 days prior to the contract start date. The contractor must staff the facility with a minimum of four personnel and one manager during the week and four personnel during the weekends. This list shall be updated as necessary. The Contractor personnel must be able to read, write, and understand English sufficiently well in order to carry out all duties assigned to them. Require that personnel serving food are courteous and present a helpful attitude toward each patron.

2. Uniforms and Appearance.

Contractor personnel shall present a neat appearance following the standards of Coast Guard Food Safety & Sanitation Program Tactics, Techniques, and Procedures (TPP), (CGTPP4-11.12A) , and be easily recognized as contract employees. All personnel shall wear uniforms with nametags furnished by the Contractor with a minimum of the employee's last name and company name. In addition, the nametags worn by the contract manager and other supervisors shall indicate their job titles.

3. Personal Hygiene. The contractor shall ensure that all personnel meet the personal hygiene requirements set forth in Coast Guard Food Safety & Sanitation Program Tactics, Techniques, and Procedures (TPP), (CGTPP4-11.12A) and in the FDA Employee Health and Personal Hygiene Handbook.

4. Employee Health Standards.

The Contractor shall ensure that all personnel, prior to commencing employment, are examined and determined to be free from communicable disease in accordance with the Food and Drug Administration (FDA) Employee Health and Personal Hygiene Handbook. All food service workers shall have a current Food Worker Card issued by the Alaska Department of Environmental Conservation on file with the Contractor prior to beginning work. The Contractor shall provide the Contracting Officer with evidence that the employees, prior to commencing employment at the Coast Guard Dining Facility, are in compliance with applicable Federal, state and local health regulations for food service employees.

5. Use of Alcoholic Beverages/Drugs.

The use, possession or sale of alcoholic beverages or illegal drugs as it is defined by the federal law by Contractor personnel while on duty is strictly prohibited. The Contractor shall immediately remove any employee who uses, is under the influence, possesses, or sells alcohol or drugs to include CBD and marijuana while on board the unit. Removal of the employee for such causes does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

6. Conduct.

Contractor employees shall not loiter in dining area. Upon completion of their assigned shifts, or after eating, employees shall promptly depart from the food service facilities.

7. Certification.

In accordance with the Alaska Food Safety & Sanitation Program the Contractor must have a Certified Food Protection Manager (CFPM) on staff. The CFPM must have completed one of the national exams: ServSafe (National Restaurant Association), Prometric or the National Registry of Food Professionals. A copy of the certification must be provided at least 10 days prior to start of contract.

APPLICABLE DOCUMENTS

The Contractor shall comply with all Federal, State and Local Environmental Protection Statutes and Regulations, as well as applicable US Coast Guard Policies, Instructions, Directives, Attachments and Exhibits listed in the table below pertaining to the services required herein and to the conduct and qualifications of personnel in performance of this contract. The Contractor shall utilize safe products and equipment and qualified personnel to ensure the health and safety of all are in compliance with Environmental Protection Agency (EPA) and Occupational Safety Hazard Administration (OSHA) regulations.

The Government will provide all publications listed upon request of the Contractor. Supplements or amendments to listed publications may be issued during the life of the contract. The Contractor shall immediately implement those changes, which result in a decrease or no change in the contract price. The Government will also provide the forms listed, which are needed for daily operations. Upon completion of the contract, the Contractor shall return to the Government all issued publications and unused form.

by Wayne Gisslen

Handbook

OPERATIONAL REQUIREMENTS AND SPECIFIC TASKS

1. Menu Requirements

The contractor shall develop and provide an eight week cycle menu twice annually to take advantage of the seasonal availability of foods and to vary the type of meals served, i.e., heavier meals during cold weather, lighter meals during warmer weather. The menus should be developed using the principles of the USDA food guide pyramid. Menu combinations offered at each meal shall provide variety and contrast in texture, flavor, and color. The Government may reject menus that do not conform to or meet the minimum requirements set forth in the PWS. The contractor shall correct menu deficiencies within 24 hours and resubmit menus for review. The Contractor shall provide the weekly menu to the COR and command’s assistant no later than the Thursday prior via email for publication in the plan of the week. The menus and any subsequent revisions throughout the life of the contract shall be reviewed by the COR and approved in writing prior to use. The contractor shall not change the menu without approval of the COR, except for emergency situations (e.g., tsunami, snowstorm, etc.). The contractor shall ensure that menus are posted in a designated place at the entrance of the Dining Facility.

2. Menus

a. When developing menus for the Coast Guard Dining Facility, the contractor shall:

-Use the Armed Forces Recipe Service and other recipes approved by the COR -Utilize and program quality fresh produce, meats, and poultry and locally sourced available fish and shellfish.

-Sparingly use pre-packaged, pre-prepared, and “chopped and formed” food items -Boldface all Premium entrees -Demonstrate food variety and creativity (will be considered in menu approval)

- Repetition will be evaluated unfavorably -Meet or exceed the recommended daily dietary allowances (The National Academy of Science, National Research Council Recommended Dietary Allowance (10th Edition), MyPlate.gov and USDA Food ---Guide Pyramid can be used as a guide) see Enclosure 2 for guidelines e.g. in lieu of fried offer baked food, adjust a casserole by incorporating vegetables, for example vegetable lasagna.

-Be well balanced and must state caloric values and portion sizes

b. The Government reserves the right to employ a registered dietitian to review menus; to ensure contractor compliance with the Armed Forces Recipe Service; ensure compliance with contract nutritional requirements and compliance with all other provisions of this contract. The dietitian may view meal preparation in process, consult with the contractor's dietitian and management personnel, observe serving and consumption of meals, examine and approve menus, consult/counsel patrons and provide such assistance to COR(s) as the government requires.

3. Minimum menu requirements are as follows:

a. Premium Entrees. The contractor shall incorporate “Premium" entrees into the menus. These items are to be offered twice monthly during the lunch meal. These entrees shall include items such as Prime Rib, Strip loin and T-Bone steaks, fresh veal cutlet, lobster, king crab, and shrimp. Premium entrees are to be rotated to ensure that all choices are provided at least once within a cycle period. When steak is served, it shall have an AP (as purchased) minimum weight of 8 oz. Identify premium in menu submission.

b. Holiday Menu. The contractor shall ensure that menus recognize all national and local holidays. Traditional foods, regional foods, and decorative food should be offered during these periods.

c. Ethnic Emphasis Meals. The Dining Facility recognizes the diverse ethnicity of the United States Coast Guard. During special emphasis periods, the contractor shall include meal selections that reflect the ethnic or regional eating style or practice being observed.

d. Breakfast: Shall consist of the following items:

· Bacon and sausage plus one lean breakfast meat (breakfast steak, ham slices, or Canadian bacon,).

· Eggs to order (daily), hard-boiled, Cholesterol free eggs (daily), omelet w/ assorted fix-ins e.g., cheese, ham, chopped peppers, onions, tomatoes, and mushrooms (daily).

· Potatoes, hash browns or home fries.

· Pancakes, waffles, or French toast.

· Oatmeal, grits, or other hot cereal cooked without butter or other fat added during preparation. Butter or cheese may be added at service upon customer request.

· Assorted Dry cereal, minimum of 4 selections 2 shall be whole grain.

· Toasted whole grain, white, rye, sourdough breads, English muffins, and bagels.

· Butter, jam, peanut butter, honey and low fat cream cheese spread.

· Low fat and Skim milk, Low Fat Chocolate milk

· Homemade pastry, a choice of one of the following: sweet-roll, coffeecake, doughnut, or muffin that was prepared in-house

· Coffee, de-caf and regular.

· Hot chocolate/cocoa.

· Fruit Juices; orange, and two other fruit juices.

· Fresh Fruit; bananas, oranges, and a choice of 2 other seasonal fruit.

· Syrup and low calorie syrup upon request.

· Low-fat fruit yogurt

· A topping bar for hot cereal and yogurt with raisins or other dried fruit, nuts and granola

e. Lunch: Shall consist of the following:

· Soup; 1 soup to complement main entrée

· 2 Meat entrees and sauce or gravy (only one fried). When high fat meat (sausage, corn beef, sparerib, fried) make other the other option lower fat (roasted meat, fish or poultry)

· 2 Starches

· 2 Vegetables; 1 fresh and 1 frozen. Canned Vegetables will be used only as a back-up. One prepared without vegetable fat, also balance sodium see Enclosure 2.

· Full Salad Bar (see separate section addressing the makeup of a Full Salad Bar.)

· Fresh Fruit; Orange, bananas, and 2 seasonal fresh fruits.

· 3 Desserts; In-house made desserts. One may be frozen yogurt.

· Breads; 1 of the following: Dinner rolls, biscuits, or cornbread plus sliced breads, whole grain bread, and butter or margarine.

· Low fat and skim milk, Low Fat Chocolate milk

· Coffee; regular and decaf.

· Hot Tea and Iced Tea

· Soft Drinks; cola, diet cola, sugar-free, and fruit based, one being fruit juice.

f. Short Order: Menu served at lunch Monday through Friday shall consist of one of the following.

· Hot Sandwiches: Hamburger/Cheeseburger, upon request (Veggie Burger), Salmon burger and grilled chicken.

· Cold Sandwiches: Ham, Turkey and Roast Beef sandwiches

g. Salad Bar: Shall consist of the following items to be fresh as the primary choice and canned only if fresh item is not able to be delivered due to delivery issues:

Primary items: Served with each salad bar.

Raw, leafy green vegetable salad; (iceberg and at least one other green leaf lettuce) Fruit Salad Low-fat cottage cheese Low-fat yogurt 6-8 minimum sliced or chopped fresh vegetables Croutons and sunflower seeds or chow mien noodles 2 Proteins Chopped Eggs Shredded Cheese Olives Dressings: French, Italian, 1000’s Island, Ranch, Oil based dressing and low-fat or non-fat dressings

(2) Secondary Items: 3 items from this list served with each salad bar. Items shall not be served more than twice in a 3-day period. Only 1 specialty salads may be picked each day.

Chopped ham 3-bean salad Pasta Salad Potato Salad Carrot Raisin Salad Other house specialty salads Garbanzo Beans Bean sprouts Nuts Dried Fruit Black Beans Avocado Quinoa Edamame Roasted Red Tomatoes

h. Holiday Menu (Thanksgiving & Christmas) The on-site manager may submit a menu that deviates from these requirements approved by the COR

(1) Breakfast:

· Fresh Fruit, see Enclosure 3 [section D. (14)]

· Fruit Juices, Enclosure 3 [section D. (13)]

· Eggs to order, [section D. (2)]

· Hash browned potatoes

· French Toast, Waffles or Pancakes

· Assorted beverages

· Bacon and Sausage

(2) Special Holiday Lunch:

· Hot Cider and Hors D’oeuvres

· Soup

· Roast Turkey w/ Giblet Gravy

· Roast Prime Rib of Beef w/ Au jus

· Fresh Mashed Potatoes

· Corn Bread Dressing

· Two Vegetables: one fresh, one frozen

· Pecan Glazed Sweet Potatoes

· Chilled Cranberry Sauce

· Hot Dinner rolls

· Relish Tray: Green onions; Carrot Sticks; Radish Buds; Stuffed Green Olives; Assorted Pickles; Pepper Rings; Cheese Cubes

· Full Salad Bar

· Dessert Bar: Pumpkin Pie and whipped cream; Cherry or Apple Pie; Chocolate Cream Cake; Low-Fat Frozen Yogurt

· Assorted Beverages

(3) Holiday Menu (other than Christmas or Thanksgiving). The menus listed below will replace the regular scheduled menus on all national, local holidays and all weekends (Saturday and Sunday).

Breakfast 0800- 1030

Fresh Fruit, see Enclosure 3 [section D. (14)] Fruit Juices, see Enclosure 3 [section D. (13)] Dry Cereals Hot Oatmeal Eggs to Order, see Enclosure 3 [section D. (2)] Omelets Grilled Minute steaks Grilled Ham slices Hash-browned potatoes Pancakes, waffles or French toast Breakfast Pastries Assorted Beverages: (as typically served at all meals)

At 1030 add the following items for the remainder of the service period.

· Soup of the Day

· One entrée

· One sandwich, hot or cold

· Two Vegetables: one fresh and one frozen

· Fruit Jell-O

· Cake w/ frosting

· Low-fat Frozen Yogurt (Soft serve)

· Vegetable relish tray

· 1 starch, e.g., potatoes, rice, pasta

· Bread & Butter

· Assorted Beverages

· Full Salad Bar

4. Condiments – The contractor shall ensure that all tables have the following condiments and other additions to the menu: (on all tables or available at condiment station)

· Ketchup - 1 bottle per table

· Creamer – 10 per table

· Hot Sauce – 1 bottle per table

· Mustard- 1 bottle per table

· Salt & Pepper shakers - 1 each per table

· Soy Sauce – 1 bottle per table

· Sugar pk - 10 per table

· Sugar substitute – 10 per table

· Steak Sauce – 1 bottle per table

Menu items to complement a meal available in a general location:

· Cocoa

· Jelly (jelly, jam, and preserves - variety of grape, strawberry, apple, fruit marmalade)

· Honey

· Mayonnaise

· Mayonnaise, fat free

· Peanut Butter

· Pancake syrup

· Parmesan cheese

5. Furnishing of Food Inventory and Supplies

Contractor shall maintain a minimum 30-day inventory of food inventory on hand, this includes fresh produce, dairy, proteins and dry products. The Contractor shall furnish all food, expendable supplies and other items necessary for food preparation. All foodstuffs used in the dining facility must meet the standards set forth in the Federal Supply Catalog Stock List, FSC Group 89. Fresh food products are to be the primary ingredients in all foods prepared. Use of the following products is prohibited:

· Powdered, dehydrated, instant, or imitation poultry, poultry products, meat products, and dairy products.

· Ground beef and beef patties containing more than 15 percent fat content or containing soybean or other foreign substances.

· Cooking oil containing or exceeding 0.5 grams of trans fat also known as partially hydrogenated oils.

· Shrimp and Scallops smaller than medium (36-40 count/lb).

· Frozen bread for other than emergencies, operational necessities, and for products that are going to be cooked, e.g.; French toast and Grilled sandwiches.

· Bakery products shall have an “expiration date” or “last day of sale” tag on their wrapper or package to determine the product freshness.

· Meats products such as beef, veal, lamb, poultry not USDA Grade A Choice or better, and Eggs THAT ARE NOT U.S. Grade A or better.

6. BIO PREFERRED COMPLIANCE

In accordance with Section 9002 of the Farm Security and Rural Investment Act of 2002 (FSRIA), Executive Order (EO) 13423 “Strengthening Federal Environmental, Energy, and Transportation Management,” and the Federal Acquisition Regulation to provide Bio-based products. Bio-preferred products include many products such as all-purpose and heavy duty cleaners, and dispenser soaps used in Galley cleaning; and Bio-based food service containers and serve ware. Although, the USDA cannot enforce this program Contractors are encouraged to comply to the extent practicable while maintaining price reasonableness and pursuant to the limitation of FAR 23.4. The contractor will be requested to consider the EPA designated and Bio-preferred products as contained within the Full Food Performance requirements in order to reduce climate impact and promote energy efficiency.

a. The Contractor shall utilize products and material made from Bio-based materials (e.g., Bio-based greases, Bio-based hydraulic fluids, Bio-based absorbents) to the maximum extent possible without jeopardizing the intended end use or detracting from the overall quality delivered to the end user. 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 performance of work described herein are subject to review by the COR.

b. The following is a brief list of products that may be used in this contract for Full Food Services and custodial services for which Bio-based products are available. The list is not all-inclusive. It is desirable that vendors be able to supply the greatest number of Bio-based products listed meeting the health and environmental specifications.

Products: Disposable Take-Out Containers, Dishwashing Products, Oven and Grill Cleaners, Vegetable Cleaners. All purpose cleaners; Floor stripper, finisher, restorer, and sealer; Carpet shampoo, Gum remover, Disinfectant sanitizer, Glass cleaner, Stain remover, Air freshener including dispenser toilet bowl cleaner, Bathroom cleaner, Brass /chrome polish /cleaner, Wood floor cleaner, Liquid hand soap including dispenser cream cleaner, lime and scale remover solvent.

c. Bio-based products that are designated for preferred procurement under USDA’s Bio Preferred program must meet the required minimum Bio-based content as stated in the USDA Final Rule available at www.biopreferred.gov. The Contractor should provide data for their bio based products such as bio based content.

d. The Contractor shall, on each anniversary date of the contract, compile a complete list of Bio-based products, including the information above, purchased to carry out the contract requirements. The Contractor shall list volume to be used and total cost for each individual product. This information will be used for reporting purposes.

e. The Contractor shall comply with the provision at FAR 52.223-1, Bio-based Product Certification. The Contractor shall comply with the clause at FAR 52.223-2; Affirmative Procurement of Bio-based Products Under Service and Construction Contracts.

7. Receiving and Storage of Food

The Contractor shall receive and store food IAW the Coast Guard Food Safety & Sanitation Program Tactics, Techniques, and Procedures (TPP), (CGTPP4-11.12A). All refrigerated food storage areas will be monitored by a temperature log.

8. Food Preparation

The Contractor shall provide food preparation service to meet the requirements of this contract for each menu item.

· Standard Recipes. The Contractor may use the standard recipes of the Armed Forces Recipe Service, (NAVSUP Publication 7 or ARM-146-12-VOL-1 <http://www.nll.navsup.navy.mil> then click pubs/prod/tools then click Navsup digital doc, then click nexcom recipe card are available for use.). The Contractor is authorized to use approved commercial acceptable recipes.

· Progressive Food Preparation. The contractor shall progressively prepare food items to ensure freshness and optimum flavor, color, and texture.

· Sanitary Guidelines. The Contractor shall prepare food IAW the Coast Guard Food Safety & Sanitation Program Tactics, Techniques, and Procedures (TTP), (CGTTP 4-11.12A).

9. Head Count/Cashier Instructions

a. Head Count Procedures. At least 48 hours prior to mealtime, the COR shall inform the contractor of any approved groups or functions other than normal patrons. The Government will reimburse the contractor for the actual meals ordered or served each month (whichever is greater. The contractor shall be solely responsible for ensuring that authorized guests are charged in the credit card machine. Payment for meals consumed will be based on actual patrons charged on the credit card machine. Tray counts and other means of accountability will not be accepted. The COR or other designated Government employees will verify the correctness of the sales overview which shall be submitted weekly. The COR will keep abreast of the headcount at all times. However, if there is a variance in the headcount given to the contractor and the number of personnel who attend a particular meal, the contractor is fully responsible for feeding ALL eligible personnel. The menu must be followed for the headcount provided to the contractor by the COR(s). Every attempt must be made to serve the same menu or substitute a well-balanced nutritional alternative in the event additional patrons attend that meal beyond the headcount provided. Please see Enclosure 1 for a list of historical data about the number of meals served over the past several fiscal years. As one can see, the number of meals served can and does fluctuate. The vendor is to plan accordingly for this.

b. Cashier Instructions. The contractor shall ensure that a copy of current cashier instructions is maintained at the cashier station. These instructions shall include specific meal charges for each category of customer who is authorized to eat in the dining facility. Contractor shall ensure that only authorized patrons are allowed to eat in the CGDF. The contractor is responsible for tracking and documenting rations for all furnished meals on the Meal Sign-in-Sheet, and/or a daily register receipts broken down into patron categories. Additionally, the cashier shall verify all patron eligibility and collects funds by examining each patron’s identification card and/or orders to determine his/her appropriate meal rate category. The contractor shall not be paid for meals provided to Contractor employees or unauthorized patrons. The contractor shall ensure that correct meal charges are collected. Amounts to be charged for meals and classes of authorized patrons will be established by the Government and provided by the COR. During meal sales in the CGDF, cashiers shall admit only authorized patrons, obtain signatures, collect payment for meals, and make change. Using the Sales overview provided by the COR, the attendance of personnel would be documented for each meal. Cashiers shall ensure that each patron checks-off his or her parent service, i.e.: Army, USN, above his/her name when signing. Cashiers shall maintain required accountability for cash receipts, cash collected, and meals furnished to "Subsistence-In-Kind" personnel.

c. Cash Deposits. All cash collected is the responsibility of the Contractor. The daily record shall be maintained and delivered to the COR for verification. In verifying the form, the COR or other Coast Guard employee designated by the Contracting Officer may count all funds collected. The amount money collected from patrons will be deducted monthly from the contract payment due to the Contractor.

d. Special Groups. The Contractor shall admit special/VIP groups when notified by the Government. The Government will provide the Contractor with a roster of individuals authorized to eat. The contractor shall collect cash after having the responsible individual (sponsor) of the group make a one line entry on the credit card machine signifying the total of number of meals paid for and attach the roster to the meal sign in sheet.

e. Change Funds. The Contractor shall provide sufficient change at each cashier station to make change for any diner who pays cash for their meals.

f. Orderly Cashier Station. The Contractor shall keep the cashier station orderly and neat. Refuse and debris will be discarded before it accumulates to cause an eye sore.

g. Employee Appearance. The Contractor shall ensure that the cashier as the immediate representative of the dining facility maintains a neat and professional appearance.

h. Customer Comment Forms. The Contractor shall maintain customer comment forms (Enclosure 6) convenient for diners; i.e. near facility exit, to obtain customer feedback and suggestions. The Government provided suggestion boxes should be placed near facility exit convenient for diners’ use.

i. Credit/Debit Card Acceptance & PCI/EMV Compliance. Contractor shall provide all equipment necessary to accept credit/debit cards as a method of payment for all authorized galley patrons. All equipment shall meet Payment Card Industry (PCI) Data Security Standard (DSS) and Euro MasterCard-VISA (EMV) compliance to protect cardholder data or sensitive authentication data. Credit for monies collected will be annotated on the appropriate ledgers and invoices reimbursing this contract. All credit card fees will be totaled at the end of each month and charged as a separate line item on accountable ledgers from the contractor. If the Contractor, any subcontractor, and/or any other third party involved with this contract provides software and/or professional services for any application which stores, processes, or handles any cardholder data and/or sensitive authentication data at any time, the Contractor shall adhere to the then current versions of the PCI-DSS, as applicable. The contractor must also show documentation of cyber insurance in the amount no less than $1 million that indemnifies, defends, and holds harmless the United States of America, the U.S. Department of Homeland Security, and the U.S. Coast Guard from and against any claim, liability, damage or expense, including attorney's fees, that incur relating to, arising out of or existing from credit card transactions of the contractor or subcontractor systems for any liabilities arising from the breach of payment card data at Base Kodiak as part of this agreement.

10. Serving

The Contractor shall serve regular and short order meals to meet the requirements of this contract during the designated meal periods (see Section B - Hours of Operation in). Sufficient quantities of food shall be made available throughout each serving period to provide diners with a selection equal to or better than the standard outlined in Enclosure 2 - Food Standards and Guidelines. The Contractor shall:

a. Set up. (Self serve line and Main Line) Set up the serving lines by the scheduled opening time but not more than 15 minutes prior to the opening time and maintain the serving line throughout the meal period.

b. Food Portions. Serve food in correct portions, which are, as a minimum, in accordance with Armed Forces Recipe Service (NAVSUP Publication 7 or AFM-146-12-VOL-4) and as listed in Enclosure 2 – Food Portions, unless patrons request smaller quantities. If there is a disparity between Enclosure 3 and AFM-146-12-VOL-1 then the Enclosure 3 shall govern.

c. Customer Flow Rates. Provide sufficient personnel to make sure that patrons are served at the following rates:

Main Serving line-3 patrons per minute.

Breakfast grill or short order- 2 patrons per minute.

d. Serving Meats. Assign qualified personnel to carve meats such as roast beef, ham and turkey on the serving line as it is served. A choice of rare, medium, and well-done prime rib, prime cuts of steak and other steaks and meats shall be offered patrons.

e. Progressive replenishment. Replenish all foods, beverages, and condiments as necessary to ensure availability to all patrons throughout the meals. Batch cooking will be used to insure freshness, nutritive value and optimum flavor, color, texture. Replacement foods shall not be added to food containers already on the serving line, pans will be removed from the serving line prior to replenishment.

f. Second Servings Policy. Make seconds available to all patrons; however, seconds on the following entrees are not required: prime cuts of steak, prime rib, shrimp, scallops, and crab. Minimum requirements for entrees that do not require seconds are established in Enclosure 2. – Food Standards and Guidelines. The serving of a second portion to a patron returning to the serving line does not constitute an additional meal.

g. Serving Utensils. Use separate serving utensils for each item served. Between uses, during service, serving utensils shall be stored in the food with the handle extended, or stored clean, dry and protected from contamination.

h. Food Serving Temperatures. Maintain, and operate food tables, holding cabinets, display cases, serving lines, and ice cream cabinets so that food is served within a safe temperature range. See (CGTTP 4-11.12A).

i. Spot Cleaning. Clean up food or beverages spilled on floors, counters or elsewhere in the serving and dining areas, within five (5) minutes from the time of spill or immediately if food serving would be disrupted.

j. Close Serving Line. Keep the serving line open for 5 minutes after the posted meal hours to allow for second servings to all diners. All food will be removed from the serving line within 60 minutes of the scheduled door closure.

k. Leftovers. Cover all food, label (identity, date and time to be discarded) and put in proper storage, unless disposal of a leftover is appropriate.

l. Meals Served Away from the Dining Facility. Provide meals away from the dining facility upon the request of the COR. Normally 24 - hour notification of these meals will be provided to the Contractor; however, in emergency situations, the Contractor shall provide these meals upon a one-hour notice from the COR. Emergency situations include, but are not limited to, operational missions, alerts, operational exercises, natural disasters or simulated emergency exercise.

11. Dining Room Service

The Contractor shall provide dining room service to meet the requirements of this contract as specified below.

a. Prior to Meal Periods. The Contractor shall have dining rooms clean and ready for diner service no later than the scheduled start of each meal period. Dinnerware dispensers shall be clean and loaded ready for service. General cleaning of tables, chairs, and floors shall be accomplished before the start of the service period.

Tables and Chairs. The Contractor shall clean all tables and chairs prior to meal serving periods. Tabletops shall be cleaned with a sanitizing solution. Chair legs, rugs and framework shall be spot cleaned daily to remove food particles and liquid spills. All items shall be returned to their proper position after cleaning has been accomplished. Chairs shall not be placed on tabletops for the purpose of cleaning. Properly cleaned tables and chairs shall be free of dirt, dust, liquids, grease, food particles, and any foreign matter.

Appointments. The contractor shall set each dining table with items listed in Minimum Menu Requirements above; the condiment containers shall be clean and free from food particles, dried liquids, grease and foreign matter.

Napkin holders and dispensers. The Contractor shall re-supply all napkin dispensers and clean the exteriors prior to service. Properly cleaned holders and dispensers shall be free of dirt, dust, grease, soil, food particles, and any foreign matter.

Doors and Handrails. The Contractor shall clean all entrance and exit doors, to include glass panes. Glass panes shall be cleaned with a nonabrasive glass cleaner. All handrails shall be clean and free of dirt, dust, grease, soil, food particles, and any foreign matter.

b. During Meal period. The Contractor shall provide sufficient personnel during scheduled meal periods to afford each diner a clean table and chair without waiting.

(1) Dining room attendant. The Contractor shall remove soiled eating-ware occasionally left on tables by diners within 5 minutes of occurrence. The occasional removal of eating utensils, service-ware and trash left by careless diners does not constitute routine busing. The contractor is not responsible for routine busing throughout the dining facility’s serving times.

(2) Table Cleaning and Clearing. Clear and clean tables and chairs in designated dining (CPO/Officer’s) area as appropriate in a reasonable time after being vacated.

(3) Soiled tabletops and sides (vertical edges) shall be cleaned and sanitized within 5 minutes between uses.

(4) Spills. Accidental diner spills (food & beverages) shall be cleaned within 5 minutes of occurrence.

(5) Re-supplying Eating-ware. The Contractor shall replenish eating-ware during each scheduled meal period so that no diner waits for service.

c. End of Day Closing. The Contractor shall clean all dining rooms prior to closing for the day. Preventive measures shall be taken to prevent pests from gaining access and harboring in subsistence, equipment, and areas within the dining facilities. Tableware and condiments shall be cleaned and ready for service.

12. Dishwashing

1.1.1 The Contractor shall provide dishwashing service IAW the Coast Guard Food Safety & Sanitation Program Tactics, Techniques, and Procedures (TTP), (CGTTP 4-11.12A).

All soiled eating-ware shall be cleaned and sanitized without cross contamination and free of all visible signs of food, food residue, grease, soap scum, and foreign matter.

a. Prior to meal period. Dishwashing operations from the previous meal shall be complete no later than the scheduled start of the next meal serving period, and prior to closing of the dining facility for the day’s operation. The Contractor shall provide personnel to perform dishwashing service to ensure no diner waits for eating-ware.

1.1.2 Operations. The Contractor shall perform dishwashing operations IAW the Coast Guard Food Safety & Sanitation Program Tactics, Techniques, and Procedures (TTP), (CGTTP 4-11.12A).

b. Mechanical cleaning and sanitizing. Personnel who handle soiled eating-ware shall not, unless hand-washing facilities are used, be the same individuals who handle clean and sanitized eating-ware.

c. Chemicals and Detergents. The Contractor shall use only chemicals and detergents that are recommended by the equipment manufacturer. Sufficient quantities of all chemicals and detergents shall be on hand.

d. Maintaining Water Temperatures. The Contractor shall monitor water temperatures throughout operations to ensure proper cleaning and sanitizing.

Anytime that the water temperature of the final rinse cannot be maintained at or above 180*F, the Contractor shall notify the COR.

e. Power and Mechanical Failures. In the event of power or mechanical failures during meal service, the Contractor shall notify the COR. When directed by the Contracting Officer, the Contractor shall perform dishwashing by hand IAW Coast Guard Food Safety & Sanitation Program Tactics, Techniques, and Procedures (TTP), (CGTTP 4-11.12A). The Contractor may use plastic ware and paper plates and cups as a temporary means of operation. The Contractor shall keep 3 days (normal customer usage) supply of paper and plastic ware on hand for such emergencies.

f. Manual Cleaning and Sanitizing. In the event of inadequate water temperatures, pressure or mechanical failures interrupt automatic dishwashing operations; the Contractor shall perform manual dishwashing IAW M6240.4A Food Service Sanitation Manual. A test kit or other device that accurately measures “parts per million” of concentration of solution shall be on hand and shall be used to monitor the sanitizer concentration.

g. Re-supplying Eating-ware. During the meal period, the Contractor shall re-supply trays, dishes, glasses and flatware in appropriate dispensers. The Contractor shall return all clean dishes, glasses, trays, and flatware to their respective storage areas after each meal.

h. Machine Cleaning. The Contractor shall drain and clean dish machines prior to the start of the next meal period.

Curtains, spray arms, trays, and other removable parts shall be removed, cleaned, air dried and inspected before reuse.

Removable parts and the interior surfaces shall be free of grease, food particles, smudges, and foreign matter.

Exterior surfaces shall be wiped clean after each meal.

Lime deposits shall be removed weekly IAW an approved cleaning schedule using a de-liming agent.

13. Pot and Pan…