A02 Purchase Description_RSD Meals.pdf

PURCHASE DESCRIPTION (PD)

FOR

REGULAR SCHEDULED DRILL (RSD) BOXED

MEALS

1. Background.

1.1. The 102 IW has an ongoing requirement to provide airmen meals in support of Inactive Duty Training (IDT). This requirement was normally fulfilled by the Services Flight, but due to a storm that left the DFAC unserviceable, they are no longer able to furnish meals. Starting in December of 2022, the 102 IW began purchasing meals from vendors on the MA ARNG BPA, W50S80-22-A-0001 to meet this requirement.

1.2. Due to changes in Appendix EE of the AFARS, we are no longer able to use GPC to procure catered meals for Inactive Duty Training.

2. Product Description.

2.1. The requirement is to establish a contract for the delivery of prepared meals for lunch to the 102 IW during Regularly Schedule Drill (RSD).

2.2. The requirement is solely for the procurement of complete, packaged meals, to include all necessary condiments, utensils, etc. The requirement does not include the contractor serving meals, or setup of a dining area.

2.3. The contract line item (CLIN) structure will be as follows (pricing is based on the government’s estimate and may fluctuate with competitive offers):

2.3.1. 0001 – Initial Requirement – 4,500 Meals

2.3.2. 1001 – Option Increase – 12,000 Meals

2.3.3. 2001 – Option Increase – 12,000 Meals

2.3.4. 3001 – Option Increase – 12,000 Meals

2.3.5. 4001 – Option Increase – 12,000 Meals

3. Food Specifications and Delivery Requirements.

3.1. The boxed meals shall be delivered in individually boxed containers by 1015 (10:15 a.m.) each RSD to

Building 305 (The Eagle’s Nest). Three different boxed meal options will be delivered daily (See Annex A). A complete inventory of delivered box meals will be completed at the time of delivery and will be agreed upon by both the contractor employee and the Government POC or designee.

3.2. The boxed meals must be approved by installation public health in accordance with AFI 48-116.

Boxed meals must maintain freshness and comply with sanitation and food handling standards of the Food Code and State and Local laws/regulations, resulting in satisfactory or better health inspection ratings. All items in the boxed meals shall meet commercially acceptable standards of freshness and quality.

4. General Information.

4.1. Quality Control (QC). The contractor shall develop and maintain an effective QC program to ensure meals conform to requirements in this PD. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of meals that do not conform to this PD. The contractor’s QC program is the means by which it assures itself that its work complies with the requirements addressed in this PWS. As a minimum, the contractor shall develop QC procedures that address the areas identified in the deliverables schedule.

4.2. 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)).

4.3. 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.

5. Security Requirements.

5.1. Security Clearances are not required. The Government reserves the right to deny access at any time, for any reason.

5.2. Entrance to JBCC and specifically the 102IW are controlled and security is strictly monitored. In accordance with the 102IW Policy for Contractor Access, the Contractor shall complete a unit developed “Contractor Matrix”, “Day Pass Request Form” or “102IW Request for Identification Application” to obtain access. Submissions of these documents are required prior at the pre-performance conference or 10 calendar days prior to start of work. Any additions or changes shall be submitted to the Government POC no less than 3 weekdays prior to required period of performance to allow timely processing. Access credentials will only be issued following an approved identification process to include vetting against authoritative government databases from the 102IW Security Forces Pass and ID Office. The Contractor is cautioned that these requirements shall be strictly enforced and any delays and/or costs associated with not adhering to these requirements shall be at the Contractor’s own expense.

5.3. The Contractor shall coordinate with the Government POC on all security issues and to gain access to the base and all areas necessary to execute this requirement.

5.4. The Contractor shall ensure that all employees, suppliers, and subcontractors and their employees comply with established security procedures for entering the installation and its facilities, including special security procedures for entry to restricted or controlled areas.

5.5. All prospective contractors MUST be U.S. citizens or MUST have established and maintain legal residence in the U.S., and be authorized by the US Government to work in the United States (i.e.

Green card, worker authorization, etc.). All prospective contractors MUST have at least one form of US Government issued photo identification (driver’s license, US passport, US work visa, etc.) for entry to the installation. Security Forces will review any questionable identification documents for determination as to whether or not said identification is authorized for access to the installation.

5.6. All personnel, the vehicles and property under their control are subject to search upon entering or exiting the installation, or at any point while on the installation. Any vehicles or personnel found in possession of prohibited items will be removed, and/or barred, from the installation and released to the appropriate civil authorities.

5.7. The Government will not be held liable for any delays or breach of contract caused by refusal of the Security Forces to allow entry.

5.8. All contractors and their subcontractors who are issued passes to gain access for the 102 IW return all local access credentials to the Government POC when the contract is completed or when a contractor employee no longer requires access to the installation (e.g., quits or the contract is terminated). Failure to do so will initiate immediate notification to SF for an appropriate update in Defense Biometric Identification System (DBIDS) when a contractor refuses to return issued access media. If a local access credential is not returned, the Installation Commander may consider debarment.

5.9. Physical Security. The contractor shall safeguard all Government property provided for contractor use.

At the close of each work period, Government facilities, equipment and materials shall be secured. The contractor shall ensure that all parts of the facility where work is being performed are adequately protected against vandalism and theft.

5.10. Areas controlled by Contractor employees shall comply with installation operations plans/instructions for Force Protection Condition procedures, Random Antiterrorism Measures (RAMS) and local search /identification requirements. The Contractor shall be responsible for safeguarding all Government property provided for Contractor use. At the end of each work shift, all Government facilities, equipment, and materials shall be secured.

6. Special Qualifications.

6.1. The contractor shall comply with all requirements of the Air Force Manual (AFMAN) 48-147_IP, Tri-

Service Food Code. In accordance with Food Safety Management and Food Handling regulatory requirements, all food service personnel operating in the State of Massachusetts must be ServSafe trained. The contractor shall submit ServSafe certificates of food service personnel preparing and providing boxed meals under this requirement.

7. Identification of Contractor Employees.

7.1. All contract personnel attending meetings, answering Government telephones and working in other situations where their contractor status is not obvious to third parties are required to identify themselves as such to avoid creating an impression in the minds of members of the public that they are Government officials. The contractor shall also ensure that all documents or reports produced by contractor personnel are suitably marked as contractor products or that contractor participation is appropriately disclosed.

8. Government Roles and Responsibilities.

8.1. The Contracting Officer (KO) is the only individual with the authority to authorize changes within this project that will have an effect on the scope and/or monetary value (increase or decrease) of contract.

8.2. The Government POC does NOT have authority to change the terms and conditions of the contract.

8.3. All contracting actions and/or correspondence should be forwarded through the POC. The POC will monitor the progress and quality of the contractor’s performance. Other Observers. Military Public Health (MPH) personnel, Inspector General (IG) Personnel, and other authorized government personnel shall be permitted to observe operations as necessary. These operations include but are not limited to duties at the Contractor’s facility, 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.

9. Contract Performance Requirements. For delivered meals, the Contractor shall:

9.1. Provide all food and beverages as identified in Annex A, Delivered Meal 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 POC. Proposed changes must be coordinated at least five (5) calendar days prior to delivery.

9.2. Provide the three different menu options for boxed meals to include but not limited to a sandwich, wrap, and salad meal. See Annex A – Delivered Meal Menu for six-month menu. See Appendix A for menu specifications for each CLIN. The same menu options may be offered for two UTAs during the same month. The Contractor may provide a proposed menu for each month or to incorporate with existing meal schedule. The Contractor shall provide suggested items with their initial quote. The menu provided with your quote should include a description of all items in the container.

9.2.1. Contents of Sandwich Meal Option:

9.2.1.1. Sandwich composed of varying meats, cheeses, vegetable garnishes and breads (i.e. Pastrami & Swiss on Rye with leaf lettuce), and Side salad (i.e. potato, macaroni, coleslaw, etc.);

9.2.1.2. Chips assorted or Side salad (i.e., potato, macaroni, coleslaw, etc.);

9.2.1.3. Beverage (bottled water, minimum 12oz);

9.2.1.4. Piece of fresh fruit (apple, banana, or orange);

9.2.1.5. Dessert item (individually wrapped cookie, brownie or bar);

9.2.1.6. Condiments appropriate for entrée (mayonnaise, mustard, ketchup, salt, and pepper);

9.2.1.7. Prepackaged utensils (fork, knife, and spoon) with napkin.

9.2.2. Contents of Wrap Meal Option:

9.2.2.1. Wrap composed of varying meats, cheeses, wraps and vegetable garnishes (i.e., Chicken Bacon Wrap with Swiss cheese, lettuce and tomatoes on a spinach tortilla);

9.2.2.2. Chips assorted or Side salad (i.e., potato, macaroni, coleslaw, etc.);

9.2.2.3. Beverage (bottled water, minimum 12oz);

9.2.2.4. Piece of fresh fruit (apple, banana, or orange);

9.2.2.5. Dessert item (individually wrapped cookie, brownie or bar);

9.2.2.6. Condiments appropriate for entrée (mayonnaise, mustard, ketchup, salt, and pepper);

9.2.2.7. Prepackaged utensils (fork, knife, and spoon) with napkin.

9.2.3. Contents of Salad Meal Option:

9.2.3.1. Salad with meat, 4oz Minimum, consistent with type of salad (i.e. Caesar Salad with diced chicken, shredded parmesan cheese, cherry tomatoes and pepperoncini croutons on romaine lettuce)

9.2.3.2. Beverage (bottled water, minimum 12oz);

9.2.3.3. Piece of fresh fruit (apple, banana, or orange);

9.2.3.4. Dessert item (individually wrapped cookie, brownie or bar);

9.2.3.5. Condiments appropriate for entrée (mayonnaise, mustard, ketchup, salt, and pepper);

9.2.3.6. Prepackaged utensils (fork, knife, and spoon) with napkin.

9.3. Ensure all food and beverage items shall be delivered prepackaged in a sturdy box, bag, or container large enough to protect contents and hold all items without crushing. Waxed paper, saran/plastic wrap, or glassine bags shall be used for wrapping non-pre-packaged items. Each container shall be clearly marked with name or number of the meal option (i.e. Pastrami Sandwich, Chicken Bacon Wrap, Caesar Salad, Box 1, Box 2 etc.) and date produced.

9.4. Notify the Government POC of any menu deviations no later than 5 calendar days prior to delivery for approval by the Government POC.

9.5. Provide all food and beverages in accordance with ANG Regional Food Cost Index (FCI), Contracting Rate, and Field Feeding Allowance effective 2 January 2023. This includes any contract food purchase for catered meals, box meals, and cooking utilizing ANG facilities for contingency feeding operations.

9.6. Prepare 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. 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.

10. Definitions

10.1. 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.

10.2. 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.

10.3. 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.

10.4. DEFECTIVE ITEM. An item that does not meet the standard of performance associated with the

Purchase Description.

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

10.6. 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.

10.7. 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.

10.8. 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.

10.9. 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.

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

10.11. QUALITY ASSURANCE. The Government procedures to verify that services being performed by the

Contractor are performed according to acceptable standards.

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

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

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

10.15. SUBSISTENCE. Food items, including beverages and condiments.

10.16. TABLEWARE. Eating, drinking, and serving utensils for table use such as flatware including forks, knives, and spoons; including bowls, cups, serving dishes, and plates.

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

10.18. WORK DAY. The number of hours per day the Contractor provides services in accordance with the contract.

11. Acronyms

11.1. AT Anti-Terrorism

11.2. CM Contract Manager

11.3. CONUS Continental United States (excludes Alaska and Hawaii)

11.4. COR Contracting Officer Representative

11.5. DA Department of the Army

11.6. DFARS Defense Federal Acquisition Regulation Supplement

11.7. DOD Department of Defense

11.8. EFT Electronic Funds Transfer

11.9. EST Eastern Standard Time

11.10. FAR Federal Acquisition Regulation

11.11. FPCON Force Protection Condition

11.12. FSM Food Service Manager

11.13. FSS Force Support Squadron

11.14. HQDAF Headquarters, Department of Air Force

11.15. ID Identification

11.16. IW Intelligence Wing

11.17. JBCC Joint Base Cape Cod

11.18. KO Contracting Officer

11.19. MPH Military Public Health

11.20. OCI Organizational Conflict of Interest

11.21. POC Point of Contact

11.22. QA Quality Assurance

11.23. QAP Quality Assurance Program

11.24. QASP Quality Assurance Surveillance Plan

11.25. QC Quality Control

11.26. QCP Quality Control Program

11.27. RSD Regular Schedule Drill

11.28. SAM System for Award Management

11.29. SIK Subsistence in Kind

11.30. US United States

11.31. USAF United States Air Force

11.32. WAWF Wide Area Work Flow

12. Publications applicable to this requirement are listed in the table below:

Publication (Chapter / Page)

Date of Publication Mandatory or Advisory

Website

AFMAN 48-147_IP

Tri Service Food Code

30 APR 2014 Mandatory http://armypubs.army.m il/med/DR_pubs/dr_a/p df/tbmed530.pdf

AFI 34-239 Food Service Management Program

17 APR 2014 Mandatory http://static.e-publishing.af.mil/produ ction/1/af_a1/publicatio n/afi34-239/afi34- 239.pdf

AFI 34-239, ANG SUP

Food Service Management Program

01 NOV 2006

Certified Current 28

Nov 2012

Mandatory http://static.e-publishing.af.mil/produ ction/1/ang/publication/ afi34- 239_angsup_i/afi34- 239_angsup_i.pdf

AFMAN 34-240

Food Service Program Management

02 MAY 2005

Certified Current 23

Oct 2009

Mandatory http://static.e-publishing.af.mil/produ ction/1/af_a1/publicatio n/afman34- 240/afman34-240.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://armypubs.army.mil/med/DR_pubs/dr_a/pdf/tbmed530.pdf http://static.e-publishing.af.mil/production/1/af_a1/publication/afi34-239/afi34-239.pdf http://static.e-publishing.af.mil/production/1/af_a1/publication/afi34-239/afi34-239.pdf http://static.e-publishing.af.mil/production/1/af_a1/publication/afi34-239/afi34-239.pdf http://static.e-publishing.af.mil/production/1/af_a1/publication/afi34-239/afi34-239.pdf http://static.e-publishing.af.mil/production/1/af_a1/publication/afi34-239/afi34-239.pdf http://static.e-publishing.af.mil/production/1/ang/publication/afi34-239_angsup_i/afi34-239_angsup_i.pdf http://static.e-publishing.af.mil/production/1/ang/publication/afi34-239_angsup_i/afi34-239_angsup_i.pdf http://static.e-publishing.af.mil/production/1/ang/publication/afi34-239_angsup_i/afi34-239_angsup_i.pdf http://static.e-publishing.af.mil/production/1/ang/publication/afi34-239_angsup_i/afi34-239_angsup_i.pdf http://static.e-publishing.af.mil/production/1/ang/publication/afi34-239_angsup_i/afi34-239_angsup_i.pdf http://static.e-publishing.af.mil/production/1/ang/publication/afi34-239_angsup_i/afi34-239_angsup_i.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

AFI 48-116

Food Safety Program

19 AUG 2014

Incorporating Change

1, 23 MAR 2016

Mandatory http://static.e-publishing.af.mil/produ ction/1/af_ja/publication /afi48-116/afi48- 116.pdf

AFI 40-104

Health Promotion Nutrition

17 OCT 2014

Certified Current 18

Jun 2015

Mandatory http://static.e-publishing.af.mil/produ ction/1/af_sg/publicatio n/afi40-104/afi40- 104.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_ja/publication/afi48-116/afi48-116.pdf http://static.e-publishing.af.mil/production/1/af_sg/publication/afi40-104/afi40-104.pdf http://static.e-publishing.af.mil/production/1/af_sg/publication/afi40-104/afi40-104.pdf http://static.e-publishing.af.mil/production/1/af_sg/publication/afi40-104/afi40-104.pdf http://static.e-publishing.af.mil/production/1/af_sg/publication/afi40-104/afi40-104.pdf http://static.e-publishing.af.mil/production/1/af_sg/publication/afi40-104/afi40-104.pdf

Deliverables Schedule

Deliverable Frequency Number of Copies

Medium/Format Submit To

5.

Security

Requirements – Base Access

10 days prior to delivery and when changes to personnel occur

N/A Electronic Submission via email

COR

6.

Special

Qualifications – ServSafe Training

10 days prior to delivery and when changes to personnel occur

N/A Electronic Submission via email

KO & POC