A3. PC_SOW_303RD AT Catered Meals.pdf

Catered Meal Service Statement of Work

Description of Service: The Contractor shall furnish all personnel supervision, parts, tools, materials, and transportation necessary to provide prepared meals to:

2. through

Dine In Carry Out3. Delivery

Breakfast

Lunch

Dinner

6. Final Soldier Count: The number of meals requested in this SOW are tentative only. A final and official numbers of meals required will be given NLT 5 days before the scheduled event. Unit reserves the right to reduce the headcount on all subsequent meals based off actual Soldiers present for duty on the 1st day of training. The selected vendor is only authorized to charge for the number of meals requested; not to exceed the contracted amount.

7. Meal Times: Meals will be ready for pick up/and or delivery no later than 30 minutes before the following daily meal times:

Breakfast From To

Lunch From To

Dinner From To

8. Food Temperature: All Boxed or To-Go meals will be maintained at the proper holding temperatures until the meals are delivered or picked up. Catered meals must be delivered and held on site in equipment designed to maintain temperature (warmer, cooler or temperature monitored serving line). Catered Meals, all food items will be delivered for service from shallow pans (4 inch). In accordance with FDA Food Code, hot foods will be received at 135 degrees Fahrenheit or above and will be held between 135-160 degrees Fahrenheit while on the serving line or in a warmer. Cold food will be received at 41 degrees Fahrenheit or below and held between 33- 41 degrees.

Unit Name and Address:

Primary POC:

Period of Performance:

Delivery Address for meals:

(if applicable)

4.

Delivery Method:

1.

5. Soldier Count:

Dates:

Special Remarks:

Breakfast Lunch Dinner

USE THIS AREA

IF COUNTS ARE

NOT THE SAME.

Champ Rectangle

9. Meal Delivery (if applicable): Meals will be delivered on site at the proper temperature and will be transported to the facility in delivery van or similar vehicle. Food will not be transported in a vehicle trunk space or back of uncovered truck. The Contractor will prepare all meals before arriving at delivery location. All food items brought into the facility must remain at the facility. The Contractor will not remove food products procured and paid for by the government.

10. Equipment. N/A

11. Food Items: The Contractor will provide all paper plates, cups, flatware, napkins, condiments and any other necessary product to complement the meal being served to include, but not limited to, serving utensils, spoons, tongs, knives and scoops matching the appropriate meal serving size. All food pans will be labeled with date and time group prepared, temperature and number of servings.

12. Quality Control: The Contractor shall staff the operation with the optimum number of employees to run two

(2) buffet-style serving lines simultaneously for the entirety of the Dining Facility operations as well as replenishing serving lines and salad bar throughout the serving period. The contractor shall place emphasis on quality of service.

a. All produce and produce items must meet all Federal, State and Local industry standards, regulations, grading and guidelines governing growth, manufacturing, storage, packaging, distribution, and transportation. Produce must be free from decay, rotting and/or deterioration such as to make it unfit for consumption.

b. All meat, poultry, fish and seafood items must meet all USDA, Federal, State and local industry standards, regulations, grading and guidelines governing growth, manufacturing, storage, packaging, distribution and transportation.

13. Food Safety and Sanitation: All food handlers, preparers and/or servers, must have a current Food Safety and Sanitation certificate issued by an accredited program. The program must be recognized by the American National Standards Institute (ANSI)-CFP. Certificates must be presented upon demand of the Unit, Contracting Office or State Food Program Manager.

14. Minimum Sanitation Requirements. The TB MED 530 is the governing regulation for all sanitation practices for military Food Service Operations. A copy of this regulation will be supplied to each vendor after acceptance of the bid or award of the contract.

a. Gloves must be worn at all times by all personnel while serving or handling food. Wearing gloves also applies when handling food that will be consumed without cooking, such as consumable fruit.

b. Hats or hair restraints must be worn at all times by all personnel while working in the food preparation area.

c. All personnel must wash their hands regularly while working in the food preparation area.

d. All personnel who handle or serve food shall not be used to clean latrines, garbage cans, sewers, drains, grease traps or perform similar custodial duties during periods of food preparation and service.

e. With the exception of plain wedding bands, all food service personnel shall not wear jewelry, wristwatches, bracelets, or facial body piercing objects while preparing and/or serving food.

f. No use of tobacco products in any form shall be allowed except during break periods in designated areas outside of the building.

15. Routine Cleaning: Contractor personnel shall use a “clean as you go” method when preparing foods. Sweep and clean in and around entrances, and exits as required, maintaining a neat and clean area at all times.

Cleaning includes removing all paper and trash from the area.

16. Name Tags: Employees shall wear identification badges with a minimum of the Contractor’s name and the employee’s last name. Name tags are worn 100% of the time. Managers and supervisors’ name tags shall include their job title.

17. Security: The following Anti-Terrorism (AT) and Operational Security (OPSEC) measures are standard:

a. Access and general protection/security policy and procedures. This standard language is for contractor employees with an area of performance within the installation, facility, or area. Contractor and all associated sub-contractors employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office.

Contractor workforce must comply with all personal identity verification requirements as directed by DOD, DA, NGB and/or local policy. In addition to the changes otherwise authorized by the changes clause of this contract, should the Force Protection Condition (FPCON) at any individual facility or installation change, the Government may require changes in contractor security matters or processes.

b. OPSEC requirements. Contractors shall comply with DOD Directive 5206.02 and any applicable service regulation and Army Regulation 530-1. The Contractor shall implement OPSEC measures as ordered by the CDR. The CDR/COR shall supply the Contractor with the required OPSEC training for their work location. Additionally contract employees shall receive appropriate OPSEC training for their worksite.

c. AT Requirements. Contractor and all associated sub-contract employees must successfully complete Army presented Level One Anti-Terrorism training within 5 days of the beginning of this contract.

d. Optional AT/OPSEC Training. As part of the request for proposal, issuance of the contract or any subcontract being issued that AT/OPSEC trifold will be provided and reviewed by each employee prior to arrival at the site of work.

18. Access to Buildings: Contractor employees must be accompanied by an authorized WMD/WNG employee at all times while in Building .

a. During FPCON Charlie and Delta, services are discontinued and will resume when FPCON level is reduced to level Bravo or lower.

b. FPCON language for certain contracts, SOW specific: This contact and its employees are considered mission essential. Therefore, all contractor employees are required to report for duty and remain on duty during declared emergencies and/or elevated FPCON level unless otherwise directed by the contracting officer via the appropriate COR.

19. Menu Standards: Unless otherwise specified in the attached menus:

a. All Lunch/Dinner meals will consist of the following items and minimum serving portions: Meat entrée (6-8 oz.), two vegetables (4 oz. ea.), tossed salad (4 oz.), 1 bread, 1 fresh fruit or dessert per Soldier, and beverage (12-16 oz.). Casserole type entrees such as chicken pot pie, lasagna, or other casserole dish are forbidden.

b. All Breakfast meals will consist of the following items and minimum serving portions 2 eggs, meat (4-5 oz.), hot cereal (4 oz.), two pieces of toast or one biscuit, seasonal fresh fruit, low-fat milk (white and choc) (5 oz.), coffee and fruit juice. (Milk will be provided for 50% of headcount and juice for 50%, coffee will be provided for 100% of headcount)

20. Menu Notes:

a. No less than two vegetables will be provided to each guest at lunch and dinner meals. However, a choice of two vegetables from a selection of three or four vegetables is preferred.

b. Tossed salad and salad condiments will consist of a minimum of lettuce, tomatoes, carrots, bacon bits, shredded cheese, croutons/crackers and no less than three choices of salad dressings. A choice of a low-fat dressing along with regular dressings will be available to patrons throughout the meal.

c. Milk must be served in half pint.

Entree The vendor must provide the entrée listed.

There will be no deviations allowed.

Starch The vendor must provide the starch outlined in the menu.

Deviation #1

Vegetable The vendor must provide a vegetable as outlined in the menu.

Deviation #2

Salad The vendor must provide a salad as outlined in the menu. There will be no deviations allowed.

Bread The vendor must provide bread items as outlined in the menu.

Deviation #2 Note- (Garlic Bread cannot be substituted with another type of bread)

Dessert The vendor must provide desert items as outlined in the menu.

Deviation #2

Beverage The vendor must provide the beverages listed.

There will be no deviations allowed.

21. DEVIATIONS:

The food items listed above will be proposed by the vendor in accordance with the attached menu. In order to rate each vendor fairly the Government has determined that insignificant deviations may be made to the menu. The vendor must provide a variety of the deviated items each day. No item may remain the same for two meals or two days in a row. The following deviations will be accepted.

DEVIATION #1 STYLE OF MENU ITEM SERVED- The vendor may propose an item to be served in a different style than indicated in the menu.

Example: Menu requests “baked potato”, vendor may propose to serve mashed potatoes, scalloped potatoes, French fries, or other potato dish. Vendor may not propose items such as (but not limited to) pasta or rice in replacement of potatoes.

DEVIATION #2 TYPE OF MENU ITEMS SERVED- The vendor may choose the type of item requested.

Example 1: Menu states “chocolate cake”, vendor may propose peanut butter cake, carrot cake, vanilla cake, strawberry cake, etc. Vendor may not propose items such as (but not limited to) cookies, fruit, jello, cinnamon rolls in replacement of cake.

Example 2: Menu states “green beans”, vendor may propose a vegetable such as corn, peas, Lima beans etc. Vendor may not propose items such as (but not limited to) fruit or starch in replacement of vegetable.

It is the vendor's responsibility to provide a description of the deviations for each meal with the price quotation. The deviations noted by the awardee will be inserted into the purchase order. After award, no changes may be made.

Government Equipment to include (but not limited to) stoves, refrigerators and water may not be used by the caterer to facilitate the services that they provide.

22. Point of contact for this memorandum is the undersigned at or

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309 Byrd St., Centralia, WA 98531