A02 FY24 PWS_Family Day Catered Meal.pdf

PERFORMANCE WORK STATEMENT (PWS)

FOR

FAMILY DAY CATERED MEAL SERVICES

1.0 General:

1.1 Scope: Services non-personal. The contractor shall provide all personnel, equipment, materials, supervision, transportation, and quality control necessary to perform Family Day Meal Services for 1,250 personnel as defined in this PWS and Annex A, except as specified in Paragraph 3.0 as Government Furnished Property, Material, Equipment and Services. The contractor shall perform to the standards in this contract.

1.2 Background: The 102d Intelligence Wing (102IW), Massachusetts Air National Guard located at Joint Base Cape Cod (JBCC) has an All-Staff Commanders Call; whereby Awards and Decorations to selected Officers and Airmen are presented in accordance with military regulations and instructions. As part of this Commander’s Call the Wing Leadership recognizes and honors wing members and their family members for the support and commitment to the 102IW with a special meal during the annual Family Day event.

1.3 Period of Performance (POP): The POP reads as follows:

1.3.1 Sunday, 22 October 2023

1.4 General Information:

1.4.1 Place and Performance of Services: The contractor shall provide services between the Eastern Standard Time (EST) of 0900 (9:00 a.m.) and 1500 (3:00 p.m.) during the period of performance but specifically the meal shall be ready to serve between 1130 (11:30 a.m.) and 1400 (2:00 p.m).

Performance shall be at Cape Cod Fairgrounds, 1220 Nathan Ellis Highway, Route 151, East Falmouth, MA 02536. The contractor shall maintain an adequate work force for the uninterrupted performance of all tasks defined within this PWS. When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force are essential. The government will provide notification approximately seven (7) days prior to period of performance if a weather-related cancellation is necessary.

1.4.2 Recognized Holidays: The following are recognized US holidays. The contractor shall not perform services on these days:

1.4.2.1 New Year’s Day: 1 January

1.4.2.2 Martin Luther King, Jr.’s Birthday: Third Monday in January

1.4.2.3 President’s Day: Third Monday in February

1.4.2.4 Memorial Day: Last Monday in May

1.4.2.5 Juneteenth National Independence Day 19 June

1.4.2.6 Independence Day: 4 July

1.4.2.7 Labor Day: First Monday in September

1.4.2.8 Columbus Day: First Monday in October

1.4.2.9 Veteran’s Day: 11 November

1.4.2.10 Thanksgiving Day: Third Thursday in November

1.4.2.11 Christmas Day: 25 December

1.4.3 Quality Assurance (QA). The Government will evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government must do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and acceptable quality level(s) (defect rate(s)).

1.4.4 Contract Manager (CM): The contactor shall provide a CM who shall ensure performance under this contract. The name of this person, and an alternate who shall act for the contractor when the CM is absent, shall be designated in writing to the Contracting Officer (KO). The CM or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract.

1.4.5 The Contractor shall not post to company websites, publications, newsletters or other media any images, data or information that reveal sensitive government operations, personnel, equipment, and/or classified or controlled unclassified information. When in doubt, company press releases related to this contract should be coordinated through the Contracting Officer Representative (COR) or Technical Point of Contact, as applicable.

1.4.6 Special Qualifications: The contractor shall comply with all requirements of the AFMAN 48-147, Tri-Service Food Code. In accordance with Food Safety Management and Food Handling regulatory requirements, all foodservice personnel operating in the State of Massachusetts must be ServSafe trained.

The contractor shall submit ServSafe certificates of foodservice personnel working under this requirement in accordance with Technical Exhibit 2.

1.4.7 Safety and Fire Protection Requirements.

1.4.7.1 Safety Requirements. The contractor shall take all necessary precautions to meet proper safety standards and regulations of all local, state, and federal codes and regulations. In performing work under this contract, the contractor shall:

1.4.7.1.1 Comply with all Occupational Safety and Health Administration (OSHA) regulations and requirements shall apply to all work performed.

1.4.7.1.2 Conform to the safety requirements contained in the contract for all activities related to the accomplishment of the work.

1.4.7.1.3 Take such additional immediate precautions as the contracting officer may reasonably require for safety and mishap prevention purposes.

1.4.7.1.4 Record and report promptly (within one hour) to the contracting officer or authorized COR all available facts relating to each instance of damage to government property or injury to either Contractor or government personnel.

1.4.7.1.5 In the event of an accident/mishap, take reasonable and prudent action to establish control of the accident/mishap scene, prevent further damage to persons or property, and preserve evidence until released by the accident/mishap investigative authority through the contracting officer.

1.4.7.1.5.1 If the government elects to investigate the accident/mishap, the contractor shall cooperate fully and assist government personnel in the conduct of investigation until the investigation is completed.

1.4.7.2 Fire Prevention and Protection Plan. This section covers the responsibility of the Contractor while performing under this contract. The emergency telephone number is 911.

1.4.8 Environmental Controls. This section covers the responsibility of the contractor while performing under this contract.

1.4.15.1.1 Compliance with Laws and Regulations. The contractor shall be knowledgeable of and comply with all applicable Interstate, Federal, State, and Local laws, regulations, and requirements regarding environmental protection. In the event environmental laws/regulations change during the term of this contract, the contractor is required to comply as such laws come into effect. If there is an increase or decrease in cost because of the change, the contractor shall inform the KO pursuant to notice requirements and negotiate a modification to the contract.

2.0 Government Roles and Responsibilities:

2.1 The Contracting Officer (KO) is the only individual with the authority to authorize changes within this PWS that will affect the scope and/or monetary value (increase or decrease) of contract.

2.2 The Contracting Officer’s Representative (COR) is the individual designated and authorized in writing by the Contracting Officer at contract award to perform specific technical or administrative functions on contracts. The key role of the COR is to observe, document, and communicate contractor performance to both the KO and Contractor. All coordination and correspondence should be forwarded through the COR to the KO. COR and alternate COR (if applicable) will be responsible for the inspection and acceptance of performance and any deliverables under the scope of this PWS and resulting contract.

The COR does NOT have authority to change the terms and conditions of the contract.

2.2.1 All contracting actions and/or correspondence should be forwarded through the COR. The COR will act as the Contracting Officer’s representative for technical matters, providing technical direction and discussion as necessary with respect to the specification or PWS, and monitoring the progress and quality of the contractor’s performance in accordance with the PRS and QASP. The COR does not have authority to take any action, either directly or indirectly, that would change the pricing, quantity, quality, place of performance, delivery schedule, or any other term and condition of the contract, or to direct the accomplishment of effort that goes beyond the scope of the PWS in the contract. When, in the opinion of the contractor, the COR requests efforts outside the existing scope of the contract, the contractor shall promptly notify the KO in writing. The contractor under such direction shall take no action until the KO has resolved the issue or has otherwise issued a modification to the contract.

2.2.2 In the absence of the COR (due to reasons such as leave, illness, and official travel), all responsibilities and functions assigned to the COR shall be the responsibility of the KO until an alternate is assigned.

2.3 Government personnel other than KOs and the authorized COR, may, with KO coordination, observe Contractor operations. However, these personnel may not interfere with Contractor performance or make any changes to the contract.

2.4 Other Observers: Military Public Health (MPH) personnel and other authorized government personnel shall be permitted to observe operations as necessary. These operations include but are not limited to food preparation, storage and refrigeration components at the Contractor’s facility, and transportation from the Contractor’s facility to the installation and return to the Contractor’s facility.

Contractors may be requested to provide State and Municipal certificates.

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S): The Government will provide the facilities, equipment, materials, and services listed below:

3.1 Facilities: The Government will furnish the necessary workspace for the contractor to provide the support outlined in this PWS.

3.2 Equipment: None

3.3 Materials: None

3.4 Services: Government will be responsible to maintain the following:

3.4.1 Disposal of any garbage containers in the performance location.

3.5 Utilities: Coordination for the use of utilities at the Cape Cod Fairgrounds upon request.

4.0 Contractor Furnished Property, Materials, Equipment (CFP/M/E): Contractor shall furnish at a minimum, except for those items specifically stated to be Government-Furnished in Paragraph 3.0, the following and any additional items necessary as identified in the PWS and Annex A to perform Family Day Meal Services:

4.1 Materials: All products and supplies necessary for the proper sanitation and clean-up of serving lines.

4.2 Equipment: The Contractor shall furnish all serving line requirements to consists of:

4.2.1 Cooking Equipment

4.2.2 Chafing dishes and heating elements.

4.2.3 Serving utensils.

5.0 Contract Performance Requirements: The Contractor shall:

5.1 Provide all food and beverages as identified in Annex A, Installation Menu. The entrées shown are recommended. If the contractor deviates from the proposed menu in the resultant contract, the change must be coordinated through the COR. Proposed changes must be coordinated at least two (2) weeks prior to each Period of Performance (PoP) listed in paragraph 1.3.1.

5.2 Provide qualified personnel that consists of meal preparers, servers, and staff to effectively set up, prepare, cook, serve, and cleanup a Not to Exceed (NTE) of 1,250 personnel during the specified period of performance in paragraph 1.3.1. The Contractor shall staff the operation with the optimal number of employees for efficient operation at all times, placing emphasis on the quality of service.

5.3 Provide quality and serving sizes of food equivalent to commercially available prepared meals in accordance with AFMAN 48-147 Tri-Service Food Code and Air Force Instruction (AFI) 48-116, Food Safety Program as indicated in Annex A.

5.3.1 Prepare of food to the greatest extent possible, on the day it is to be served. Preparation methods will follow food nutritional practices to ensure the nutrient, textural and flavor characteristics of the food are maintained. Progressively prepare food items to ensure optimal freshness, flavor, color, texture, and nutritional value. All foods must be garnished when practical. Serving lines are to be well stocked throughout the entire meal to ensure last customer shall be offered the same quality meal as the first. At the time of services, three serving lines must be utilized to decrease congestion due to high headcount.

Recipes may be adjusted to lower salt, sugar, and fat content or increase the use of whole wheat flour on menu items where the quality of the finished product is not degraded. All hot food must reach the customers at 135 degrees or above, and all cold foods must be below 41 degrees.

5.4 Provide initial set up and replenishment that consists of:

5.4.1 Food and beverages as identified in Annex A, Installation Menu

5.4.2 All tableware and napkins

5.4.3 Condiments in individual serving packets or plastic bottles. (i.e., mustard, ketchup, mayonnaise, relish, hot sauce, salad dressings, etc.). These are to complement the meal as identified in Annex A.

5.5 Provide cleaning of performance location that consists of:

5.5.1 Waste Management. Dispose of waste in locations trash/recycling receptacles.

5.5.2 Housekeeping Services. Clean and maintain an organized appearance in those areas that immediately affect customer service to include the serving area.

5.6 Properly store all food products per the recommended methods located in Chapter 3 of the AFMAN 48-147, Tri-Service Food Code.

5.7 Ensure all contract employees adhere to and comply with all state and federal mandated sanitation requirements per the AFMAN 48-147 titled Tri-Service Food Code and AFI 48-116 titled Food Safety Program to the extent required by law. All foodservice personnel shall practice good personal hygiene and be instructed in the prevention of spreading communicable diseases and exposure to blood borne pathogens when preparing and handling food and beverages.

5.7.1 Ensure single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

5.7.2 Ensure washing hands upon reporting for work, immediately after visiting the lavatory, after smoking, taking a break and after handling garbage, or soiled items.

5.7.3 Ensure wearing of acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact surfaces in accordance with prevailing health codes.

5.7.4 Must wear appropriate clothing that is well fitted, laundered and repaired. Contractor may furnish uniform clothing. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. No open–toe shoes, sleeveless blouses or shirts, or sandals are allowed.

6.0 Definitions and Acronyms:

6.1 Definitions:

6.1.1 CLEAN. Make free of dirt, marks, or stains especially by washing, wiping, or brushing;

contamination or disease, and characterized by a fresh, wholesome quality.

6.1.2 CONTRACTOR. A supplier or vendor awarded a contract to provide specific supplies or service to the government. The term used in this contract refers to the prime.

6.1.3 CONTRACTING OFFICER. A person with authority to enter into, administer, and or terminate contracts, and make related determinations and findings on behalf of the government. Note: The only individual who can legally bind the government.

6.1.4 CONTRACTING OFFICER'S REPRESENTATIVE. An employee of the U.S. Government designated by the KO to monitor contractor performance. Such appointment shall be in writing and shall state the scope of authority and limitations. This individual has authority to provide technical direction to the Contractor as long as that direction is within the scope of the contract, does not constitute a change, and has no funding implications. This individual does NOT have authority to change the terms and conditions of the contract.

6.1.5 DEFECTIVE SERVICE. A service output that does not meet the standard of performance associated with the Performance Work Statement.

6.1.6 DELIVERABLE. Anything that can be physically delivered and includes non-manufactured things such as meeting minutes or reports.

6.1.7 EQUIPMENT. Items used to store, prepare, cook, transport, and serve food. Equipment also includes items used in cleaning and sanitizing, as well as those used to transport and store supplies.

6.1.8 FOOD HANDLERS. Food service personnel, who work where unsealed food or drink is handled, processed, prepared, or served, and who touch food or food contact surfaces in any way.

Excluded are food service managers, cashiers, and delivery persons who do not handle unwrapped food or touch food contact surfaces.

6.1.9 FOOD SERVICE MANAGER. An officer, noncommissioned officer, or civilian responsible for matters relating to food service and reports to the contracting officer on matters relating to the contract.

6.1.10 GARBAGE. Animal and vegetable waste resulting from handling, preparing, cooking, and consuming foods.

6.1.11 KEY PERSONNEL. Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the Key Personnel listed in the PWS.

When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

6.1.12 MILITARY PUBLIC HEALTH. The installation medical authority that defines and monitors sanitation standards and procedures for food service activities. Representatives of the MPH inspect sanitary conditions and apply ratings based upon their professional qualitative judgment.

6.1.13 PHYSICAL SECURITY. Actions that prevent the loss or damage of Government property.

6.1.14 QUALITY ASSURANCE. The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

6.1.15 QUALITY ASSURANCE SURVEILLANCE PLAN. An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

6.1.16 QUALITY CONTROL. All necessary measures taken by the Contractor to assure that the quality of an end product or service shall meet contract requirements.

6.1.17 SANITIZE. The application of cumulative heat or chemicals on cleaned FOOD-CONTACT SURFACES that, when evaluated for efficacy, is sufficient to yield a reduction of 5 logs, which is equal to a 99.999% reduction of representative disease microorganisms of public health importance.

6.1.18 SUBCONTRACTOR. One that enters into a contract with a prime contractor. The Government does not have privity of contract with the subcontractor.

6.1.19 SUBSISTENCE. Food items, including beverages and condiments.

6.1.20 TABLEWARE. Eating, drinking, and serving UTENSILS for table use such as flatware including forks, knives, and spoons, including bowls, cups (hot & cold), serving dishes, and plates.

6.1.21 UTENSIL. A food-contact implement, or container used in the storage, preparation, transportation, dispensing, sale, or service of food, such as tableware.

6.1.22 WORKDAY. The number of hours per day the Contractor provides services in accordance with the contract.

6.1.23 WORK WEEK. Monday through Friday, unless specified otherwise.

6.2 Acronyms:

6.2.1 ADFAC Aerospace Dining Facility

6.2.2 AF Air Force

6.2.3 AFARS Army Federal Acquisition Regulation Supplement

6.2.4 AFI Air Force Instruction

6.2.5 AFMAN Air Force Manual

6.2.6 AGR Active Guard and Reserve

6.2.7 ANG Air National Guard

6.2.8 AQL Acceptable Quality Level

6.2.9 AT Anti-Terrorism

6.2.10 BSO Base Safety Officer

6.2.11 CFP/M/E Contractor Furnished Property, Materials, Equipment

6.2.12 CM Contract Manager

6.2.13 CMR Contractor Manpower Reporting

6.2.14 CONUS Continental United States (excludes Alaska and Hawaii)

6.2.15 COR Contracting Officer Representative

6.2.16 DA Department of the Army

6.2.17 DFARS Defense Federal Acquisition Regulation Supplement

6.2.18 DOD Department of Defense

6.2.19 EFT Electronic Funds Transfer

6.2.20 EST Eastern Standard Time

6.2.21 FAR Federal Acquisition Regulation

6.2.22 FD Fire Department

6.2.23 FSC Federal Service Code

6.2.24 FPCON Force Protection Condition

6.2.25 FSM Food Service Manager

6.2.26 FSS Force Support Squadron

6.2.27 GFP/M/E Government Furnished Property, Materials, Equipment

6.2.28 HQDAF Headquarters, Department of Air Force

6.2.29 ID Identification

6.2.30 IG Inspector General

6.2.31 IW Intelligence Wing

6.2.32 JBCC Joint Base Cape Cod

6.2.33 KO Contracting Officer

6.2.34 MPH Military Public Health

6.2.35 OCI Organizational Conflict of Interest

6.2.36 ODC Other Direct Costs

6.2.37 OSHA Occupational Safety and Health Administration

6.2.38 POC Point of Contact

6.2.39 POP Period of Performance

6.2.40 PRS Performance Requirements Summary

6.2.41 PWS Performance Work Statement

6.2.42 QA Quality Assurance

6.2.43 QAP Quality Assurance Program

6.2.44 QASP Quality Assurance Surveillance Plan

6.2.45 QC Quality Control

6.2.46 QCP Quality Control Program

6.2.47 RSD Regular Schedule Drill

6.2.48 SAM System for Award Management

6.2.49 SIK Subsistence in Kind

6.2.50 TE Technical Exhibit

6.2.51 UIC Unit Identification Code

6.2.52 US United States

6.2.53 USAF United States Air Force

6.2.54 WAWF Wide Area Work Flow

7.0 Applicable Publications: Publications applicable to this PWS are listed below

Publication

(Chapter / Page) Date of Publication Mandatory or

Advisory Website

AFMAN 48-147

Tri Service Food Code

01 APR 2019 Mandatory http://armypubs.army.mil /med/DR_pubs/dr_a/pdf/t bmed530.pdf

AFMAN 34-240 Food Service Program Management

14 AUG 2018 Mandatory http://static.e-publishing.af.mil/product ion/1/af_a1/publication/a fman34-240/afman34- 240.pdf

AFI 48-116

Food Safety Program

11 SEP 2018 Mandatory http://static.e-publishing.af.mil/producti on/1/af_ja/publication/afi 48-116/afi48-116.pdf

AFI 48-103

Health Promotion

21 JUN 2019 Mandatory http://static.e-publishing.af.mil/producti on/1/af_sg/publication/afi 48-103/afi48-103.pdf

US Department of Health and Human Service FDA Food

Code 2017

2017 Mandatory https://www.fda.gov/dow nloads/Food/GuidanceRe gulation/RetailFoodProte ction/FoodCode/UCM59 5140.pdf

TECHNICAL EXHIBIT 1

Performance Requirements Summary

This Performance Requirements Summary includes performance standards. The Government will use these standards to determine contractor performance and shall compare contractor performance to the Acceptable Quality Level (AQL).

PWS

Paragraph Task Performance Standard Acceptable Quality

Levels (AQL) Surveillance Method / By

Whom

5.1 Provide all food and

beverages as identified in Annex A, Installation Menu.

The contractor shall provide all subsistence and beverages as identified in Annex A, Installation Menu within the established timeframes.

No more than three (3) deficiencies found during any compliance inspection to provide all subsistence and beverages as identified in Annex A, Installation Menu.

Inspection during PoP by completing a checklist of compliance requirements (Services Personnel)

5.2 Provide qualified

personnel to effectively service a Not to Exceed (NTE) of 1,250 personnel during the specified period of performance.

The contractor shall provide qualified personnel to effectively service a Not to Exceed (NTE) of 1,250 personnel during the specified period of performance

No more than three

(3) deficiencies found during compliance inspection to provide qualified personnel to effectively service a Not to Exceed (NTE) of 1,250 personnel

Inspection during PoP by completing a checklist of compliance requirements (Services Personnel) during http://armypubs.army.mil/med/DR_pubs/dr_a/pdf/tbmed530.pdf http://armypubs.army.mil/med/DR_pubs/dr_a/pdf/tbmed530.pdf http://armypubs.army.mil/med/DR_pubs/dr_a/pdf/tbmed530.pdf http://static.e-publishing.af.mil/production/1/af_a1/publication/afman34-240/afman34-240.pdf http://static.e-publishing.af.mil/production/1/af_a1/publication/afman34-240/afman34-240.pdf http://static.e-publishing.af.mil/production/1/af_a1/publication/afman34-240/afman34-240.pdf http://static.e-publishing.af.mil/production/1/af_a1/publication/afman34-240/afman34-240.pdf http://static.e-publishing.af.mil/production/1/af_a1/publication/afman34-240/afman34-240.pdf http://static.e-publishing.af.mil/production/1/af_ja/publication/afi48-116/afi48-116.pdf http://static.e-publishing.af.mil/production/1/af_ja/publication/afi48-116/afi48-116.pdf http://static.e-publishing.af.mil/production/1/af_ja/publication/afi48-116/afi48-116.pdf http://static.e-publishing.af.mil/production/1/af_ja/publication/afi48-116/afi48-116.pdf http://static.e-publishing.af.mil/production/1/af_sg/publication/afi48-103/afi48-103.pdf http://static.e-publishing.af.mil/production/1/af_sg/publication/afi48-103/afi48-103.pdf http://static.e-publishing.af.mil/production/1/af_sg/publication/afi48-103/afi48-103.pdf http://static.e-publishing.af.mil/production/1/af_sg/publication/afi48-103/afi48-103.pdf http://www.fda.gov/dow within the established timeframes.

the specified period of performance.

5.3 Provide quality and

serving sizes of food equivalent to commercially available prepared meals and in accordance with

AFMAN 48-147_IP,

Tri-Service Food Code and Air Force Instruction (AFI) 48- 116, Food Safety Program as indicated in Annex A.

The contractor shall provide quality and serving sizes of food equivalent to commercially available prepared meals and in accordance with

AFMAN 48-147_IP,

Tri-Service Food Code and Air Force Instruction (AFI) 48- 116, Food Safety Program as indicated in Annex A within the established timeframes.

No more than three (3) deficiencies found during compliance inspection to provide quality and serving sizes of food equivalent to commercially available prepared meals and in accordance with

AFMAN 48-147_IP,

Tri-Service Food Code and Air Force Instruction (AFI) 48- 116, Food Safety Program as indicated in Annex A.

Inspection during PoP by completing a checklist of compliance requirements (Services Personnel)

5.4 Provide initial set up

and replenishment that consists of:

• Subsistence and beverages as identified in Annex A, Installation Menu;

• All tableware and napkins;

• Condiments in individual serving packets or plastic bottles to complement the meal as identified in Annex A.

The contractor shall provide initial set-up and replenishment within the established timeframes.

No more than three (3) deficiencies found during compliance inspection to provide initial set-up and replenishment within the established timeframes each month.

Inspection during PoP by completing a checklist of compliance requirements (Services Personnel)

5.5 Provide cleaning of

performance location that consist of:

• Waste Management.

Assist the government by complying with the

The contractor shall provide initial set-up and replenishment within the established timeframes.

No more than three (3) deficiencies found during compliance inspection to provide initial set-up and replenishment within the established

Inspection during PoP by completing a checklist of compliance base recycling program.

• Housekeeping Services. Clean and maintain an organized appearance in those areas that immediately affect customer service to include the serving area.

timeframes each month.

requirements (Services Personnel)

5.6 Ensure all contract

employees adhere to and comply with all state and federal mandated sanitation requirements (specifically

AFMAN 48-147_IP,

Tri-Service Food Code and Air Force Instruction 48-116, Food Safety Program)

The contractor shall ensure all contract employees adhere to and comply with all state and federal mandated sanitation requirements (specifically AFMAN 48-147_IP, Tri-Service Food Code and Air Force Instruction 48- 116, Food Safety Program)

No more than three (3) deficiencies found during compliance inspection to and comply with all state and federal mandated sanitation requirements (specifically AFMAN 48-147_IP, Tri- Service Food Code.

and Air Force Instruction 48-116, Food Safety Program)

Inspection during PoP by completing a checklist of compliance requirements (Services Personnel)

TECHNICAL EXHIBIT 2

Deliverables Schedule

Deliverable Frequency Number of Copies

Medium/Format Submit To

1.4.6 Special

Qualifications – ServSafe Training

10 days prior to performance start date and when changes to personnel occur

N/A Electronic Submission via email

KO