Attachment 01_PWS 2022 26MAY2022.pdf

PERFORMANCE WORK STATEMENT (PWS)

FOR

Dining Facility Services

26-MAY-2022

1.0 General:

1.1 Scope: The contractor shall provide all personnel, equipment, tools, materials, supervision, and quality control necessary, except as specified in Paragraph 3.0 as Government Furnished, to perform Dining Facility Services, as defined in this PWS.

1.1.1 Objectives (a) Nutritional, safe, and appetizing meals in satisfactory quantities within planned eating schedules. (b) Sanitary, clean, and pleasant dining environment.

1.2 Background: The contractor will be required to provide full food service for the Regional Training Institute (RTI) trainees located on Camp Robinson, North Little Rock, Arkansas. The requirements of this contract include menu planning, cooking, serving and cleaning for the following meals: Breakfast, lunch and dinner to be served in the dining facility, sack lunches for field exercises and To Go meals. The estimated numbers of meals during each 12-month Period of Performance: 28,748 Breakfasts;

28,748 Lunches, 28,748 dinners (86,244 meals for each 12-month period of performance). These meals shall resemble the portion, variety and quality expected at established restaurants and TM 10-412.There will also be a need to provide bag type meals as well. The contractor shall perform to the standards in this PWS. Authorized diners are identified by two classifications: Subsistence in-Kind (SIK) and Non SIK. The government will provide payment for SIK diners only under this contract. Non SIK diners will pay for their own meals via cash or other means. NOTE: This is an estimate of meals based on class loads per year, for 5 years and does not guarantee more, less, or consistency. Class loads (student throughput) depends solely on congressional budgeting and awarded class quotas from the National Guard Bureau.

1.3 Period of Performance (PoP): The Period of Performance shall be 1 Base Year of 12 months and four 12-month option years.

1.4 General Information:

1.4.1 Place and Performance of Services: The contractor shall provide services between the hours of (Breakfast 6:30-8:00 a.m., Lunch 11:00 a.m.-12:30 p.m., Dinner 4:30-6:00 p.m), except on recognized US holidays or when the Government facility/installation is closed due to local or national emergencies, administrative closings, or similar Government-directed facility/installation closings. Performance shall be at Building 4601, Camp Robinson, North Little Rock, AR The contractor shall at all times maintain an adequate work force for the uninterrupted performance of all tasks defined within this PWS when the Government facility/installation is not closed for the above reasons. When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force are essential.

1.4.1.1 Teleworking is not authorized. The Government does not permit the contractor to telework in support of this requirement. In furtherance of Continuity of Operations Planning (COOP), a telework program may be enacted to ensure that the Government's mission-critical operations stay operational during times of national emergency or incidents of national significance. Telework shall be at no additional cost to the Government.

1.4.1.2 Unscheduled gate closures by the Security Police may occur at any time causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant to applicable regulations. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee’s installation driving privileges.

1.4.1.3 The contractor’s employees shall become familiar with and obey the regulations of the installation; including fire, traffic, safety and security regulations while on the installation. Contractor employees should only enter restricted areas when required to do so and only upon prior approval. All contractor employees shall carry proper identification with them at all times, and shall be subject to such checks as may be deemed necessary. The contractor shall ensure compliance with all regulations and orders of the installation, which may affect performance. The Government reserves the right to direct the removal of an employee from Government property or revoke access to Government systems for misconduct, security reasons, or any overt evidence of communicable disease. Removal of contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance of this contract.

1.4.2 Recognized Holidays: The following are recognized United States (US) holidays.

The contractor (shall) perform services on these days:

1.4.2.1 New Year’s Day: January 1st

1.4.2.2 Martin Luther King, Jr.’s Birthday

1.4.2.3 President’s Day

1.4.2.4 Memorial Day

1.4.2.5 Juneteenth National Independence Day: June 19th

1.4.2.6 Independence Day: July 4th

1.4.2.7 Labor Day

1.4.2.8 Columbus Day

1.4.2.9 Veteran’s Day: November 11th

1.4.2.10 Thanksgiving Day

1.4.2.11 Christmas Day: December 25th

1.4.3 Quality Control (QC): The contractor shall develop and maintain an effective QC Plan (QCP) to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s QCP is the means by which it assures itself that its work complies with the requirements of the contract. As a minimum, the contractor shall develop QC procedures that address the areas identified in Technical Exhibit 1, Performance Requirements Summary (PRS). A final QCP shall be submitted to the Contracting Officer Representative (COR) NLT 10 days after contract award.

After acceptance of the QCP, the contractor shall obtain the Contracting Officer’s (KO’s) acceptance in writing of any proposed changes to its QCP.

1.4.4 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 will 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) or defect rate(s).

1.4.5 Installation Access and Security Requirements. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the COR. The contractor and all associated subcontractor employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services, or Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by Department of Defense (DoD), Headquarters Department of Army (HQDA) and/or local policy (see PWS 6.0). Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1.4.5.1 Reserved

1.4.5.1.1 Reserved

1.4.5.1.2 Reserved

1.4.5.1.3 Reserved

1.4.5.1.4 Reserved

1.4.5.1.5 Reserved

1.4.5.1.5.1 Reserved

1.4.5.2 For contractors that do not require a CAC, but require access to a DoD facility or installation: Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center

Interstate Identification (NCIC-III) and Terrorist Screening Database (TSDB) (Army Directive 2014-05), and applicable installation, facility and area commander installation/facility access, and local security policies and procedures (provided by a Government representative).

1.4.5.3 Awareness Training (AT) Level 1: All contractor employees, including subcontractor employees, requiring access to Army installations, facilities, and controlled access areas shall complete AT Level 1 training within 30 calendar days after contract start date and within 30 calendar days of new employees commencing performance. The contractor shall submit certificates of completion for each affected contractor and subcontractor employee to the COR within 15 calendar days after completion of training by each employee or subcontractor personnel. AT Level 1 awareness training is available at the following website:

https://jko.jten.mil/courses/atl1/launch.html.

1.4.5.4 Communications Security/Information Technology (COMSEC/IT) Security. All communications with DoD organizations are subject to COMSEC review. All telephone communications networks are continually subject to intercept by unfriendly intelligence organizations. DoD has authorized the military departments to conduct COMSEC monitoring and recording of telephone calls originating from, or terminating at, DoD organizations. Therefore, the contractor is advised that any time contractor personnel place or receive a call they are subject to COMSEC procedures. The contractor shall ensure wide and frequent dissemination of the above information to all employees dealing with DoD information. The contractor shall abide by all Government regulations concerning the authorized use of the Government's computer network, including the restriction against using the network to recruit Government personnel or advertise job openings.

1.4.5.5 Protection of Personally Identifiable Information (PII). The contractor shall protect all PII encountered in the performance of services in accordance with Defense Federal Acquisition Regulation Supplement (DFARS) 224.103 Personally Identifiable Information and Department of Defense Directive (DoDD) 5400.11, Department of Defense Privacy Program, and DoD 5400.11-R. If a PII breach results from the contractor’s violation of the aforementioned policies, the contractor shall bear all notification costs, call-center support costs, and credit monitoring service costs for all individuals whose PII has been compromised.

1.4.5.6 OPSEC Training: In accordance with AR 530-1, Operations Security, new contractor employees shall complete Level I OPSEC training within 30 calendar days of their reporting for duty and annually thereafter. The contractor shall submit certificates of completion for each contractor employee to the COR within 15 calendar days after completion of training. Level 1 OPSEC training is available at https://securityawareness.usalearning.gov/opsec/index.htm.

1.4.6 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.

1.4.6.1 Key Control. NOTE: All references to keys include key cards. The contractor shall establish and implement methods of ensuring that no keys/key cards issued by the Government are lost or misplaced or are used by unauthorized persons. No keys issued by the Government shall be duplicated. Such procedures shall include turn-in of any issued keys by personnel who no longer require access to locked areas. The contractor shall include procedures covering key control in the QCP.

1.4.6.1.1 The contractor shall immediately report any occurrences of lost or duplicated keys/key cards to the COR.

1.4.6.1.2 In the event keys, other than master keys, are lost or duplicated, the contractor shall, upon direction by the KO, re-key or replace the affected lock or locks; however, the Government, at its option, may replace the affected lock or locks or perform re-keying. When the Government replaces or re-keys the locks, the Government will deduct the total cost of lock replacement or re-keying from the monthly payment due the contractor. In the event a master key is lost or duplicated, the Government will replace all locks and keys for that system, and will deduct the total cost from the monthly payment due the contractor.

1.4.6.1.3 The contactor shall prohibit the use of the Government issued keys/key cards by any persons other than the contractor’s employees. The contractor shall prohibit the opening of locked areas by contractor employees to permit entrance of persons other than contactor employees engaged in the performance of services in those areas, or personnel authorized entrance by the KO.

1.4.6.2 Lock Combinations: The contractor shall establish and implement methods of ensuring that no lock combinations are revealed to unauthorized persons. The contractor shall ensure that lock combinations are changed when personnel having access to the combinations no longer have a need to know such combinations. These procedures shall be included in the contractor’s QCP.

1.4.7 Special Qualifications: The contractor shall ensure all employees possess all required licenses for operating all preparing and cooking equipment used in the performance of this contract. This does not include education or other qualifications for the position in which the contractor employee is performing, dress codes, or other information. (NOTE: The Government does not provide training to contractors.

Contractors must ensure that any personnel performing under a contract are fully trained, licensed, certified, and otherwise qualified to provide services.)

1.4.8 Post Award Conference/Periodic Progress Meetings: The contractor agrees to attend any post award conference convened by the KO in accordance with FAR 42.5.

The KO, COR and other Government personnel, as appropriate, may meet periodically with the contractor to review the contactor’s performance. At these meetings, the KO will apprise the contractor of how the Government views the contractor’s performance and the contractor shall apprise the Government of problems, if any, being experienced.

The contractor shall resolve outstanding issues raised by the Government. Contractor attendance at these meetings shall be at no additional cost to the Government.

1.4.9 Contract Manager (CM): The contactor shall designate 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 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. The CM shall work through the COR to resolve issues, receive technical instructions, and ensure adequate performance of services. The CM shall ensure that contractor employees do not perform any services outside the scope of the contract without an official modification issued by the KO. The CM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor.

1.4.10 Identification of Contractor Employees: All contractor 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 that they are Government employees. The contractor shall ensure that all documents or reports produced by contractor personnel are suitably marked as contractor products or that contractor participation is appropriately disclosed. The contractor’s status as a “contractor” shall be predominantly displayed in all correspondence types (to include signature blocks on e-mail) and dealings with Government or non-Government entities. Contractor personnel shall wear identification badges distinguishing themselves as such. The badges shall have the company name, employee name and the word “contractor” displayed.

1.4.10.1 The contractor shall retrieve all identification media (including vehicle passes) from its employees who depart employment for any reason. The contractor shall return all identification media (i.e., badges and vehicles passes) to the KO within 14 days of an employee’s departure.

1.4.11. Combating Trafficking in Persons: The United States Government has adopted a zero tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in severe forms of trafficking in persons during the period of performance of the contract; procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. The contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at

FAR 22.17.

1.4.12 Contractor Travel (Not Applicable)

1.4.13 Data Rights: The Government has unlimited rights to all documents/materials produced under this contract. All documents and materials, to include the source codes of any software, produced under this contract shall be Government owned and are the property of the Government with all rights and privileges of ownership/copyright belonging exclusively to the Government. These documents and materials may not be used or sold by the contractor without written permission from the KO. All materials supplied to the Government shall be the sole property of the Government and may not be used for any other purpose. This right does not abrogate any other Government rights.

1.4.14 Organizational Conflicts of Interest (OCI): The contractor and subcontractor personnel performing services under this contract may receive, have access to or participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications or work statements, etc.) or perform evaluation services which may create a current or subsequent OCIs, as defined in FAR Subpart 9.5. The contractor shall notify the KO immediately whenever it becomes aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the KO to avoid or mitigate any such OCI. The contractor’s mitigation plan will be determined to be acceptable solely at the discretion of the KO. In the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may impose other remedies as he or she deems necessary, including prohibiting the contractor from participation in subsequent contracted requirements which may be affected by the OCI.

2.0 Definitions and Acronyms:

2.1 Definitions:

2.1.1 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.

2.1.2 Defective Service: A service output that does not meet the standard of performance associated with the PWS.

2.1.3 Deliverable: Anything that can be physically delivered and includes non-manufactured things such as meeting minutes or reports.

2.1.4 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 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.

2.1.5 Physical Security: Actions that prevent the loss or damage of Government property.

2.1.6 Quality Assurance: The Government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.7 Quality Assurance Surveillance Plan (QASP): An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.8 Quality Control: All necessary measures taken by the Contractor to ensure that the quality of an end product or service shall meet contract requirements.

2.1.9 Subcontractor: One that enters into a contract with a prime contractor. The Government does not have privity of contract with the subcontractor.

2.2 Acronyms:

AR Army Regulation AT Annual Training AT/OPSEC Antiterrorism/Operational Security BI Background Investigation CM Contract Manager COR Contracting Officer Representative DA Department of the Army DFAC Dining Facility DFARS Defense Federal Acquisition Regulation Supplement DoD Department of Defense\ EPA Environmental Protection Agency FAR Federal Acquisition Regulation GFP/M/E/S Government Furnished Property/Material/Equipment/Services HQDA Headquarters, Department of the Army HSPD Homeland Security Presidential Directive IA Information Assurance IDT Inactive Duty Training IFC Insulated Food Containers KO Contracting Officer NGB National Guard Bureau NOV Notice of Violation OCI Organizational Conflict of Interest PIPO Phase In/Phase Out POC Point of Contact PRS Performance Requirements Summary PWS Performance Work Statement QA Quality Assurance QASP Quality Assurance Surveillance Plan

QC Quality Control QCP Quality Control Program RTI Regional Training Institute SIK Subsistence-in-Kind SSN Social Security Number TE Technical Exhibit TM Technical Manual

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S):

The Government will provide the property, material, equipment, and/or services listed below solely for the purpose of performance under this contract:

3.1 Property: The Government will furnish the necessary workspace for the contractor to perform services outlined in this PWS to include desk space, telephones, computers and other items necessary to maintain an office environment. (This is not considered GFP for the purpose of included 52.245-1, 252.245-7001, 252.245-7002, 252-245-7003 and 252,245-7004. If additional GFP will be provided, ensure the instructions in DFARS PGI 245.1 are followed.)

3.2 Materials: None

3.3 Equipment:

Dining Facility (DFAC) - Dining Area Buffer-Floor, Tables (35), Chairs (140), Desk (3), Ice Cream Cooler, Toaster Oven, Juice Dispenser, Table-Stainless Steel (2), Large TV-Sharp, Salad Bar-Cold (2), Drink Dispenser, Coffee Maker-LG, Tea Maker, Field Feeding Coolers (MERMITE), Utensils (200).

DFAC – Kitchen Ice Maker, Commercial Mixer, Serving Bar-Hot 10ft, 6ft Table-Stainless Steel, 8ft Table- Stainless Steel (2), Warming Cabinet (2), Griddle-Electric, Griddle-Gas, Wash Sink-8ft Stainless Steel, Food Steamer, Commercial Oven, Tilt Grill, Deep Fryer, Hand Carts-2ft (3), Range-Commercial, Dishwasher-Commercial.

DFAC - Storage Room Racks-Storage 6ft (11), Rack Can-Stainless Steel

DFAC - Walk in Refrigerator #1 Rack-4ft (5), Rack-Bread (2)

DFAC - Walk in Refrigerator #2 Rack-4ft (2), Rack-3ft (3)

DFAC - Walk in Freezer Rack-4ft (8)

DFAC – Office Desk, Chest-4 Drawer, Cabinet-File

3.4 Services: None

3.5 Utilities: All utilities in the facility will be available for the contactor’s use in the performance of this contract. The contractor shall instruct employees in utilities conservation practices. The contractor shall operate under conditions that preclude the waste of utilities, which include turning off the water faucets or valves after using the required amount.

4.0 Contractor Furnished Property, Materials, and Equipment (CFP/M/E):

4.1 General: Except for those items specifically stated to be Government-Furnished in Paragraph 3.0, the contractor shall furnish everything required to perform these services as indicated in Paragraph 1.1.

5.0 Requirements: The contractor shall:

5.1 5.1 Start-Up - The contractor will be required to complete all planning, hiring, training of employees, ordering of food and related products, storage inventory and any other tasks necessary for start-up operations. Start date will be 09 July 2022 with the first meal being breakfast on 09 July 2022.

5.2 Food Service Goal - To produce the highest quality of meals that are nutritious, appealing, and that conform to portions according to TM 10-412. A quality meal with good variety is essential for satisfactory contractor performance.

5.3 Standards - All services shall be performed in a professional manner and in accordance with the highest industry standards for delivery of restaurant style meals.

Unless the means or methods of performing a task are specified in this contract, the contractor shall employ methods that are generally accepted industry standards, and in compliance with Federal, State, and National Guard regulations. The contractor shall provide the Contracting Officer's Representative (COR) with standards of operation, management, and support services of the best quality available in the food service industry.

5.3.1 PERFORMANCE REQUIREMENTS -The contractor's continued performance shall comply with industry food standard practices and the Food Service Code.

5.3.1.1 Unacceptable Performance -The Government Point of Contact (POC) may submit a Quality Assurance Worksheet at any time and as often as necessary to document quality levels. If the contractor's response to an identified quality deficiency is unsatisfactory, the Contracting Officer or COR will contact the appropriate contractor's representative to implement a plan of action to remedy the identified deficiency.

5.3.1.2. The Contracting Officer's designated representative may conduct, at a minimum, a quarterly sanitation evaluation. If a deficiency is noted during one of these evaluations, a special evaluation will be scheduled to ensure the problem is corrected.

Additionally, a cure notice will be sent to the contractor in the event of repeat deficiencies.

5.4 SAFETY - The contractor shall conduct an aggressive accident prevention program and safety education. The COR will work with contractor's management to coordinate annual inspections. Proper instructions and training shall be provided by the contractor to all new employees on the use of equipment and techniques of handling food to aid in the goal of having an accident free and safe environment.

5.5 Emergency Medical Treatment - Government furnished medical service is not available to Contractor personnel. The contractor shall ensure employees are provided adequate/necessary medical care.

5.6 Accident/ Injury Reporting- Within 24 hours upon the occurrence of a job related injury, the contractor shall notify the COR by phone or email and do an accident report that will be kept on file.

5.7 Fire Prevention and Protection -The contractor shall train all employees on fire prevention and protection.

5.8 CONTRACTOR PERSONNEL RESPONSIBILITIES

5.8.1 On-Site Management - The contractor shall provide a dining facility manager to oversee and manage this contract operation. The dining facility manager or a designated assistant shall be present during all operating hours of the dining facility.

The contractor shall submit names to the Contracting Officer within two days of this designation of duties. The designated individual shall be on-site no more than 10 calendar days after being designated at the on-site manager.

The dining facility manager or alternate shall direct work, be responsible for performance in the facility and be responsible for meeting the specified performance standards. The on-site manager shall have a minimum of two years supervisory or management experience in managing a food service operation of similar or greater complexity including some catering experience. This position requires a minimum of an Associate Food Service Degree or equivalent training. The on-site manager will meet weekly with the COR to address food service issues and encourage mutual cooperation and a good relationship with RTI.

5.8.1.1. Minimum Staffing Levels - The contractor shall staff the operation with the optimum number of employees for efficient operation at all times. The contractor will place emphasis on quality of service.

a. Personnel - The contractor shall provide, employ and pay the established Service Contract Act wages to all personnel required to accomplish this contract to include all option years. The contractor will require employees to be in a clean uniform.

b. Cooks and Servers:

(1) Clean uniform i.e. Smock or chef jacket

(2) Clean Trousers (no jeans or shorts). Skirts/dresses are acceptable.

(3) Leather shoes, No open-toed footwear

(4) Nametag (Company Standard)

(5) Hair restraints

5.8.1.2. HEADCOUNT/ACCOUNTING PROCEDURES/CASHIER SERVICE. The contractor shall provide cashier and headcount service to accommodate the requirements needed for documenting the signatures of all persons eating in the dining facility during all dining periods. The contractor is responsible to ensure all headcount personnel are trained that they properly discern cash customers from SIK Soldiers IAW the applicable SOP. The contractor shall submit the original headcount sheets (DA Form 3032) for SIK and cash customers weekly to the COR.

5.8.1.3 PROJECTED HEADCOUNT. The COR will provide the contractor the information contained in 5.8.1.5 before the beginning of each month for the food services needed for that month. This schedule shall include required SIK meals and days of service and estimated numbers to be served. Final counts of the numbers to be served and invoiced for, if different than the monthly estimates, will be provided to the contractor a minimum of 48 hours prior to the day of meals. The headcount can be changed no later than 48 hours prior to the event.

5.8.1.4 Individual Duty Training (IDT) and Annual Training (AT): The minimum headcount for an IDT and AT will be 10 soldiers with a maximum of 500.

5.8.1.5 The contractor will be given the following information.

1. Meal Cycle Requested

2. Number of Soldiers by type of status (IDT/AT) that will be receiving meals at the

DFAC

3. Total number of Soldiers to receive meals at DFAC

4. Nature of Request:

a. Dine-in the DFAC

b. Field Meal

c. Sack Lunch

d. Warming/Cooling Beverages

i. Type of Beverage

ii. Quantity required in Gallons

5.8.1.6 OFFSITE FEEDING. This refers to meals to/go, Soldiers that can't eat in the DFAC due to illness, training requirements, etc., and those Soldiers participating in field exercises.

5.8.1.7 CASH CUSTOMERS. Meals served on a cash basis for customers not eligible for SIK meals will be provided at the same price the government is paying per meal for SIK Soldiers. Contractor will provide a detailed menu with prices for cash customers requesting individual items (a la carte).

5.8.2 General Employee Requirements - All employees shall comply with the health, cleanliness, clothing and general practice requirements outlined in Arkansas State Board of Health's "Rules and Regulations Pertaining to Food Establishments". This publication can be found at the following website:

http://www.healthy.arkansas.gov/aboutadh/rulesregs/foodserviceestablishrnentsnew .pdf.

5.8.2.1 All employees must practice personal hygiene at all times. Annually all employees must be instructed in personal hygiene. To the extent required by law, all employees shall be instructed in the prevention of spreading communicable diseases and exposure to blood borne pathogens. This instruction must include information on AIDS and standards of TB MED 530, Occupational and Environmental Health Food Sanitation.

5.8.2.2 The contractor's personnel shall be trained in the fundamentals of nutrition. Food handlers must take and pass the Arkansas food handler's examination or equivalent.

The contractor shall provide the Contracting Office certification that employees have passed the examination within 30 days of starting work.

5.8.3 All contractor employees must speak, read, write and understand English.

5.8.4 All contractor employees are prohibited from using alcohol and illegal drugs while servicing the terms of this contract.

5.8.5 The contractor shall be responsible for ensuring that a background check is completed on all employees and a copy of the background check and list of employees be given to the Department of Public Safety, located on Camp Joseph T. Robinson.

This information must be given to the Department of Public Safety prior to commencement of work.

5.8.6 Vehicle Operators. Contractor's personnel operating privately-owned vehicles on the installation shall have a valid state driver's license, meet the Camp Robinson minimal amount of insurance requirements, and shall comply with the current Camp Robinson Standard Operating Procedures and any current security requirements.

Security is a critical issue and must be adhered to at all times, according to RTI and Camp Robinson regulations. Contractor's employees will be required to obtain a contractor's identification tag and car pass for entry onto Camp Robinson. The COR will assist the contractor in meeting these requirements by providing the necessary information.

5.9 PURCHASE, RECEIPT, AND CARE OF FOOD AND RELATED PRODUCTS:

5.9.1 Food Products - The contractor shall be responsible for the purchase and payment of all food products required under this contract. Purchasing activities shall be conducted under the name of the contractor. The contractor will order, process, receive, and ensure all items delivered shall be in conformance with the specific minimum United States Standards for Grades. In the absence of grade labeling, the contractor shall provide the COR with packer's labeling codes or industry accepted grade equivalent standard to verify the minimum grades specified are being provided. The COR will periodically inspect the contractor's inventory of food and supplies to determine that purchase standards are maintained.

5.9.2 Expendable Products - The contractor shall purchase all expendable products required for the safe, sanitary and efficient operation of this dining facility operation.

Products shall include such things as plastic utensils, paper napkins, aprons, head and beard nets, disposable hats, butcher paper, plastic wraps for food storage and protection, disposable and non-disposable gloves and all other necessary expendable products required for the preparation, service and storage of food and food products.

The contractor shall also provide all products and cleaning supplies necessary for the proper sanitation of the kitchen and dining areas under the control of the contractor.

5.9.3 Small Wares - The dining facility has some wares such as knives, tongs, serving spoons and ladles that will available for the contractor to use. When these small wares become unusable, lost, or unserviceable, the contractor will be responsible for purchasing its own to meet the requirements of this contract.

5.9.4 DELIVERY/RECEIVING - The contractor shall be responsible for all delivery and receipt activities, including, but not limited to, unloading and loading, proper storage and cleaning of areas used. All subsistence will be off loaded in a timely manner to ensure the food temperatures remain at a safe level per TB MED 530.

5.10 PREPARATION AND MENU REQUIREMENTS:

5.10.1 PREPARATION - The contractor shall prepare all food to the greatest extent possible, on the day it is to be served. Salads and sandwiches should be prepared as close as possible to the time of serving. Preparation methods will follow food nutritional practices to insure that nutrient, textural and flavor characteristics of the food are maintained. Progressively prepare food items to ensure optimum 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. The last SIK customer is to be offered the same range of choice as the first. 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 serving equipment and dispensers for food items must be clean at all times. Stainless steel equipment must be spotless and cleaned with stainless steel cleaner daily and/or as needed. Lines are to be adequately decorated at all times with seasonal displays and food related items. All hot food must reach the customers at 140 degrees or above, and all cold foods will be below 40 degrees.

5.10.2 PORTIONS -The contractor shall comply with industry standards for portions size. Servings will be in accordance with TM 10-412 and the latest edition of DA PAM 30-22, Operating Procedures for the Army Food Program. All portions served shall be as specified on the daily menu, and any additional menu items determined at the beginning or during the contract period per mutual contract between the COR and the contractor. A customer being served has the option of requesting a smaller portion.

Such a request will not be initiated by the Vendor.

The vendor shall offer two entree selections at each meal.

5.11 MENU REQUIREMENTS, PLANNING AND SUBMISSION

5.11.1 The contractor shall develop a 21 day menu that is in accordance with this guide and the highest industry standards and of a restaurant style meal. The contractor shall submit the menu to the COR. The COR shall approve/modify submitted menu two weeks prior to the start of the cycle. The contractor shall only make changes to the menu with prior approval from the COR. DA Form 3034 (Production Schedule) will be used to demonstrate:

a. Current menu guide is being followed

b. Technical Manual 10-412 (Armed Forces Recipe Service) is being used

c. Work is being assigned properly, and

d. Disposition of subsistence used in preparing menu items.

5.11.2 Field Meal Menu - When there is a requirement for Field Feeding, the following menu standard will be followed for all meals:

a. Breakfast-One meat, scrambled eggs, hash brown, pancakes or French toast, coffee and one 100% juice, 1% or 2% milk, dry cereal, bread and appropriate condiments.

b. Lunch and Dinner-One meat/entree, one starch, one vegetable, gravy, one dessert, salad, coffee, one beverage juice drink or sweet tea (iced), bread/rolls and appropriate condiments.

5.11.3 Menu Board - The contractor shall post the daily menu on a Government furnished board at the entrance into the dining facility for all diners to view. The approved daily menu shall be posted on the bulletin board outside the DFAC seven days prior to the day of service. Any deviation or substitution must be approved by

COR.

5.11.4 Vender to provide, on advance request, special meals for those with religious or special dietary requirements.

5.12 MINIMUM DAILY MENU SPECIFICATIONS

5.12.1 Breakfast

a. Natural Juices -Fresh or frozen, orange and grape plus one other choice.

b. Fruit- Fresh, frozen or canned, with a minimum of two choices. One may be canned.

c. Yogurt - Several varieties available.

d. Assorted Dry Cereals-Four (4) varieties every day. One (l) without sugar.

e. Meat - Choice of two meats each day. Four (4) varieties each week. Varieties can come from the following: Sliced bacon, ham, sausage or turkey links/patty;

luncheon sausage. Minced bacon or ham may substituted for this meat requirement.

f. Meatless Entree - Pancakes or waffles.

g. Eggs - Served every day/ serving size will be least two eggs. The contractor shall provide cooked to order eggs daily.

h. Potatoes - Available when eggs are served. Potato offering is to be varied as determined by the contractor.

i. Pastries - Minimum choice of two (2) (muffin, cobbler, etc.) baked fresh daily.

Bagels or English muffins may be served as a pastry.

j. Condiments - Includes but not limited to hot sauce, ketchup, salt, pepper, butter, jelly, honey, peanut butter packets, creamer, sugar, sweetener and any item to enhance the taste of the item offered, for example; honey or syrup for pancakes or waffles.

k. Beverages - Includes but not limited to 1 % milk, 2% milk, skim milk, hot chocolate, coffee, decaffeinated coffee, tea, fruit juices and a variety of carbonated beverages.

l. Breads - White and wheat bread must be available at every meal. Raisin bread is optional.

m. Instant Cooked Cereal - Three varieties of assorted packets of instant cooked cereal each day.

5.12.2 Lunch

a. Short Order Line- A short order line or some sort of short order consisting of hamburgers, grilled cheese sandwiches, or like food, and freedom fries will be available as well as a main-line entree. Due to the limitations of building 4601, an agreed upon menu will be determined between the COR and contractor.

b. Soup - Homemade" preferred and rotated to provide variety. Chili can be offered as a substitute.

c. Hot/Cold Sandwich -A minimum four {4) ounces meat and/or cheese combinations.

d. Entree -A choice of two entrees. "One meat shall be solid non-fabricated non-processed meat; the other one can be a fabricated or processed meat or non-fabricated and non-processed fish." These meats shall be the following: Chicken, Roast beef, pork, lamb, veal, turkey, cured ham, grilled, baked, broiled or fried steaks, fish, chops or cutlets.

(1) The daily lunch solid meat choice may include an alternate choice of an acceptable non-solid entree with prior approval of the COR. The non-solid meat entree may include a eight (8) to ten (10) ounce portion of an extended meat entree such as Salisbury steak, breaded cutlets, meatloaf, or an eight (8) to ten (10) ounce portion of such items such as sirloin tips, beef stroganoff or Creole seafood where their costs are comparable to a solid fabricated or processed meat entree and mutually agreed entrees.

(2) A grilled or broiled eight (8) to ten ( 10) ounce boneless beef steak or roast beef rib shall be served once per week at lunch on any day Monday through Thursday. Exceptions shall require approval of the COR.

(3) Additional choices may be offered but only with prior COR approval.

e. Potato, Pasta or Rice - Served daily. In addition, potato, com, or taco chips, pretzels, cheese curls and other snack items shall be served daily. Dressing may be available when appropriate.

f. Vegetable - Fresh, frozen or canned. The contractor shall provide a choice of two. One may be canned.

g. Salad Bar -Consisting of as a minimum-Lettuce (Iceberg and Romaine), a choice of spinach leaves or mixed greens, and cottage cheese daily with a choice of 4 dressings to include one reduced fat and one low calorie and eight toppings to include two protein toppings served daily.

(1) A minimum of two other salads: for example macaroni salad, potato salad, or pasta salad. Other salads and toppings must be rotated daily to provide variety. The toppings for salads must include, but not be limited to, the following items for every meal: cherry tomatoes, cucumbers, green peppers, onions, bacon bits, chopped ham, cheese, chopped eggs, carrot sticks, celery sticks.

(2) Salads for the field- Must consist of the following: lettuce, tomatoes, cucumbers, and include 2 types of individual dressings with one being low cal.

h. Desserts-Two (2) pastry items i.e. cookie, cake, pie and two (2) types of fruit, whole fresh fruit or sliced melon served daily.

i. Ice cream- Two (2) flavors of ice cream and one choice of yogurt (regular or flavored) provided daily.

j. Breads - White and wheat bread must be available at each meal. Raisin bread is optional. Also include one home baked/premade specialty bread, biscuit, dinner rolls or muffin.

k. Beverages-Hot chocolate, coffee, decaffeinated coffee, tea, fruit juices and a variety of carbonated beverages.

l. Milk- One or two percent (1 or 2% milk). The contractor can offer milk in either ½ pint containers or bulk.

m. Condiments - Includes but not limited to hot sauce, ketchup, salt, pepper, butter, jelly, honey, peanut butter packets, creamer, sugar, sweetener and any item to enhance the taste of the item offered. For example, sour cream and butter for baked potatoes, mustard and pickle relish for hamburgers.

5.12.3 Dinner

a. Soup - "Homemade" preferred and rotated to provide variety. Chili can be offered as a substitute.

b. Entrees -A choice of two entrees. "One meat shall be solid non-fabricated non-processed meat; the other one can be a fabricated or processed meat or non-fabricated and non-processed fish." These meats shall be the following: Chicken, Roast beef, pork, lamb, veal, turkey, cured ham, grilled, baked, broiled or fried steaks, fish, chops or cutlets.

(1) The daily dinner solid meat choice may include an alternate choice of an acceptable non-solid entree with prior approval of the COR. The non-solid meat entree may include a eight (8) to ten (10) ounce portion of an extended meat entree such as Salisbury steak, breaded cutlets, meatloaf, or an eight (8) to ten (10) ounce portion of such items such as sirloin tips, beef stroganoff or Creole seafood where their costs are comparable to a solid fabricated or processed meat entree and mutually agreed entrees.

(2) Additional choices may be offered but only with prior COR approval.

c. Hot/Cold Sandwich -A minimum four (4) ounces meat and/or cheese combinations.

d. Potato, Pasta or Rice - Served daily. In addition, potato, com, or taco chips, pretzels, cheese curls and other snack items shall be served daily. Dressing may be available when appropriate.

e. Vegetables - Fresh, frozen or canned. The contractor shall provide a choice of two. One may be canned.

f. Desserts - selection of two (2) pastry items i.e. cookie, cake, pie and two (2) types of fruit, whole fresh fruit of sliced melon served daily.

g. Ice Cream Two (2) flavors of ice cream and one choice of yogurt (regular or flavor) provided daily.

h. Breads - White and wheat bread must be available at each meal. Raisin bread is optional. Also include one home baked/premade specialty bread, biscuit, dinner rolls or muffin.

i. Beverages - Hot chocolate, coffee, regular and decaffeinated, tea, fruit juices and a variety of carbonated beverages.

j. Milk - One or two percent (1 or 2%) milk. Contractor can offer milk in either½ pint containers of bulk.

k. Condiments - Includes but not limited to hot sauce, ketchup, salt, pepper, butter, jelly, honey, peanut butter packets, creamer, sugar, sweetener and any item to enhance the taste of the item offered. For example, sour cream and butter for baked potatoes, mustard and pickle relish for hamburgers.

l. Salad Bar-Consisting of as a minimum: Lettuce (Iceberg and Romaine), a choice of spinach leaves or mixed greens, and cottage cheese daily with a choice of 4 dressings to include one reduced fat and one low calorie and eight toppings to include two protein toppings served daily.

(1) A minimum of two other salads: for example macaroni salad, potato salad, or pasta salad. Other salads and toppings must be rotated daily to provide variety. The toppings for salads must include, but not be limited to, the following items for every meal: cherry tomatoes, cucumbers, green peppers, onions, bacon bits, chopped ham, cheese, chopped eggs, carrot sticks, celery sticks.

(2) Salads for the field must consist of the follow: lettuce, tomatoes, cucumbers and include 2 types of individual dressings with one being low cal.

NOTE: Entrees, vegetables and desserts shall vary from lunch meal to dinner meal each day.

5.12.4 Cycle menu items shall be served not more than twice a week and not on consecutive days.

5.12.5 Chopped, formed or masticated patties called steaks/cutlets shall not satisfy the solid meat requirement.

5.12.6 Vegetarian meals or special diets shall be addressed on a case by case basis between the COR and contractor, available NLT 48 hours from request.

5.12.7 Meals shall not include alcoholic beverages of any type.

5.12.8 Pie and cake may be offered after its initial serving as an additional dessert choice the next day, but shall not be served more than one day after the initial serving.

From time to time, specialty pastries may be purchased and served with prior approval of the COR.

5.12.9 Holiday meals. (AR 30-22, paragraph 3-44 m.) Holiday meals will be served on the actual holiday or on the actual day of the Army's birthday. The installation commander may authorize an exception to the actual day of service when circumstances warrant. Reserve Components will be served only one holiday meal (Thanksgiving or Christmas) within the fiscal year.

5.12.10 BAG LUNCHES- Bag lunches, at a minimum, shall consist of the following: 2 sandwiches with 4oz of meat each, chips, fresh fruit or fruit cup, cookie, some kind of trail mix, mayo or mustard and a canned drink. Bag lunch meals will not be made by the contactor more than 48 hours in advance of scheduled pickup, and shall be kept refrigerated until pickup. No leftovers will be used.

5.12.11 Insulated Food Containers (IFCs or MERMITES) - The government will provide insulated food containers (IFC) for support of offsite feeding (field feeding). IFCs are insulated containers for bulk food delivery and are Government supplied and transported. Outside Military units will coordinate for offsite meals through the COR and will provide their own IFC containers, paper plates, flatware, napkins and drink glasses.

The contractor shall provide all necessary condiments along with detailed serving instructions, labeled with date and time packed, and proper serving utensils for field meals.

5.12.12 Carry Out Meals. Carry out meals are only available to Soldiers confined to the Barracks who are verified by the COR. The contractor shall provide flatware, napkins, and condiments. There may be an occasional requirement for carry out meals on short notices in emergency cases when a RTI guest has been placed on "quarters", "bed rest" or quarantined due to illness. These will be coordinated through the COR. The contractor must provide these short- notice meals whenever so directed.

5.12.13 Minimum Quality of Food Products - The following specifications represent the minimum quality of food products to be used under this contract:

a. U.S.D.A No. I or U.S.D.A Choice cut to institutional meat purchase (I.M.P.)

specifications

b. Seafood-U.S. Grade A, Certified

c. Poultry-U.S. Grade A

d. Eggs-U.S. Grade A medium size

e. Pure ground beef-U.S.D.A. utility or better, not to exceed 15% fat

f. Fresh fruits and vegetables-U.S.D.A. No. 1 Grade A, fancy

g. Canned fruits, vegetables, juices-U.S.D.A.