Attachment 1 25U Meals October PWS.pdf

PERFORMANCE WORK STATEMENT (PWS)

Food Service Contract for 25U Course

General: The 193rd Regional Training Institute (RTI) has a requirement to feed Soldiers for the dates and classes listed below for 10/21/2024 - 11/14/2024.

Class Start End # Days # Soldiers

SLC 10/21/24 11/14/24 25 32

Purpose: The Contractor shall be responsible for providing all subsistence, paper goods, and labor required to accomplish meal preparation in accordance with (IAW) the PWS while maintaining a safe, clean, and healthy environment.

Location: Bethany Beach Training Site (BBTS) 163 Scannell Blvd, Building 115 (Dining Facility) Bethany Beach, DE 19930

Services Requirement: Provide personnel to prepare, transport and serve meals in accordance with this PWS and all applicable industry and service- r e l a ted regulation.

Contractor Responsibility:

Contracted personnel s ha l l be responsible for providing all subsistence, paper goods, and labor required to accomplish meal preparation in accordance with this PWS. Contracted personnel will prepare meals at their facility, transport and serve prepared meals at BBTS.

Breakf ast, lunch, and dinner meals daily are to be based on the number of Soldiers on the chart above and should neither fall below nor exceed this number of meals. The Delaware Army National Guard (DEARNG) State Food Service Officer, or their designee, will brief personnel on food and water security procedures. The contractor will initiate food and water risk management procedures and report any unusual activities. Meals will be prepared utilizing fresh ingredients, and menu may consist of Hot, Cold (Sandwich Meal), or both types of meals as outlined below, Menu Minimums and Requirements, with an emphasis on nutritional value. Note, cold lunches are to be offered no more than 2 times per week.

Vegetarian or pork/fish alternatives may be required but the contractor will be notified of this within 2 days after start of service.

All meals or menu items must be maintained at the proper temperatures to prevent food borne illness, during preparation, cooking, serving, and during storage (TBMED 530).

Health Requirements: General precautions for sanitary serving include minimizing self -service by providing food and drink in individual servings when possible and use of individually wrapped utensils and condiments. No self-serve items are to be offered, unless individually packaged. Based on guidance from the CDC, JCCoE, and Army regulations additional precautions may be put into place as required.

Contracted personnel shal l designate one person in writing as the Working Supervisor who will be responsible for managing food service for this period. The minimum qualification for this individual is two years of experience working in a large facility, caterer style, multi-entree menu service that provided complete meal service (breakfast, lunch, and dinner). One year must have been served as a manager or an assistant manager. In addition, manager(s) shall maintain a current (within four years of issue) food sanitation certificate through an accredited program, preferably the NRAEF Serv -Safe Certification. This certification is to be supplied to the COR or representative. Joint Culinary Center of Excellence (JCCoE) - Quartermaster School (army.mil), https://www.cdc.gov/

All contracted personnel s ha l l report to the Dining Facility in building 115 at the proper specify time each day. The contractor or their representative will notify the COR, prior to the start of any work shift if the number of workers reporting for duty is below the minimum of one serving line with a manning level of two (2) persons; one server and one chef per 20 Soldiers.

The scheduled mealtime is listed below. Under unique circumstances, there is the possibility of extending the mealtime by one-half hour in either direction to compensate for emergencies or contingencies that might occur. The Working Supervisor will be given notice of any circumstances that might impact scheduling as soon as it becomes available to the COR. The vendor will need to allow for the appropriate amount of preparatory and clean up time before and after each meal.

Breakfast: 0700- 0800 Lunch: 1200 - 1300 Dinner: 1700 - 1800

Breakfast 0800-0900 Saturdays and Sundays

Contracted personnel shall ensure each employee has received food handler training and submits to medical screening as required by Public Health Services personnel IAW TB- MED 5-30, if indicated. Training will cover personal hygiene and cleaning techniques.

Medical screening is to determine that employee has no diseases likely to be transmitted either directly or indirectly through food. Failure to provide the COR with the proper training documentation or non-compliance with medical screening will disqualify employee to work under this contract. Both male and female personnel will wear clean and industry appropriate attire. Head covers are required and will be worn by all personnel. All personnel with hair length more than two inches in length must wear a hair net, hat, or have hair pulled up and covered. Gloves must be worn during handling and serving of food and should be changed after touching other surfaces.

The Contracted personnel supervisor shall be briefed on the instructions, responsibilities, and guidelines to be followed in our Dining Facility operation to ensure quality and safety. In turn, the supervisor will brief their personnel.

The use of alcoholic beverages and drugs while on duty is strictly forbidden. Any violation shall be cause of an immediate order for removal of the offender(s) by the contractor from further work. Smoking or the use of any tobacco or vaping products is strictly prohibited on state owned facilities. Privately Owned Weapons (POW) are not authorized on the training site. The contractor will provide full names, date of birth, and social security numbers for all employees 14 days prior to the start date. All employees will be US Citizens and must take the Army I-Watch training (online). All contracted employees will receive an initial briefing from the DEARNG AT&OPSEC OIC prior to entering the post. All contractors are subject to background checks. It is the responsibility of the contractor to furnish, time permitting, a replacement for any contract employee who refuses to properly carry out the designated work assignments of the COR, or the base Public Health Services. As the Force Protection standards change the contractor will be made aware of the changes.

Each person shall remove wristwatches, bracelets, and rings (except wedding bands) before starting work to insure sanitation and safety.

Military owned food service equipment is not authorized for use except in circumstance that is in the best interest of students and food safety (e.g. cold serving table). Access to the dining facility kitchen is not authorized. It is the contractor’s responsibility to provide all equipment, serving utensils, and cleaning/sanitation supplies to achieve the appropriate level of sanitary conditions and serve food safely. Contractor may place equipment (e.g.

refrigerator) for use in dining area for convenience of students and to prevent spoilage. Any such items will be in good working condition and marked with the owner’s name and contact information. The DEARNG will provide power for such items. The COR will ensure that all areas referenced above are following the approved Quality Control program at the completion of the duty day.

DEARNG Responsibility

The Contracting Officer Representative will be responsible for providing all information needed for the contractor to complete their job. If at any time there is a need to increase the maximum number of meals, a negotiated modification must first be authorized and approved by the Contracting Officer. No other person has the authority to increase the number of meals provided under this contract.

The DEARNG State Food Service Officer, or their designee, may randomly inspect food and water for evidence of tampering or contamination before use by DOD personnel. Inspection can include delivery vehicles, storage areas, storage containers and any other areas where the food is contained or served. The contractor is responsible for cooking the meal at his or her own facility. Contractor will provide to the COR or representative food service preparation site inspection or paperwork designating licensure/inspection of food preparation facility if requested. The contractor will bring the prepared food to BBTS and serve the food to the students. The contractor is responsible for setup, serving, and cleanup of the meal service and dining area. The contractor is responsible to provide all paper products to include at a minimum disposable tray-like plates, heavy-duty plastic utensils, paper towels, napkins, etc.

SELECTION CRITERIA.

Each vendor shall submit their bid with a two- w eek sample menu consisting of the meal plan for this contract, to include what is being served for Breakf ast, lunch, and dinner each day. The menu should include varying/rotating meals providing a balance of nutrition, plate presentation, complementary food items and sensory appeal with a tendency toward healthier options. A maximum of two cold lunches per week, or as requested. The meal plan may rotate on a two-to-three-week basis. Enclosed with this PWS are the minimum menu requirements. Vendor is not limited to these examples but must adhere to minimum requirements below which are based on standards set forth in AR 40-25, DA PAM 30-22 and DoDM 1338.10. Army Publishing Directorate , Army Publishing Directorate

MENU Minimums and Requirements

Potential menu is expected to include, but is not limited to the following:

Breakfast - The breakfast menu shall include, at a minimum the following:

- 3 assorted fresh fruits (types to be varied throughout the week, bananas must always be offered)

- Cut fruit provided three times per week-fresh in season fruit when available.

- 2 assorted 100% fruit juices (individual serving containers)

- 4 whole grain cold cereal types in individual serving packages or dispenser (2 may be sugar coated and 2 folate 100% fortified) ½ to 1 Cup serving depending on manufacturer’s recommendation.

- 1 meat item rotated daily 2-3 oz. per serving

- Two (2) grade “A” large eggs per soldier daily (served hot- in varying preparation styles)

- 1 starch (potato item daily-preparation style must be rotated) 6-8 oz. per serving

- Pancakes, French toast or waffles 2 per soldier (3 times per week rotated throughout cycle)

- 1 hot cereal-grits/oatmeal/cream of wheat-may be prepared and served or instant

- 2 grain options (breads, muffin, biscuits, English muffins, bagels)- at least one whole grain and toaster

- Coffee, tea, low fat milk, low fat chocolate milk

- Low fat yogurt

- Condiments – 2 jams or jellies, peanut butter and low-fat cream cheese in individually packaged containers, butter or margarine and any appropriate to the menu choices such as ketchup or syrup

- Breakfast sandwiches (egg & meat) should be served twice weekly in place of eggs and breakfast meat.

Lunch and Dinner - Meals should be healthy choices, minimizing fried or “fast food” type entrees to 3 times per week. The daily lunch and dinner menus shall include, at a minimum the following:

- 1 meat entrée (baked, roasted or broiled-minimize fried or breaded options) 7 oz. per serving when boneless, 8 oz. per serving with bone in. A fish option should be offered once per week on a rotating basis.

- Appropriate meal accompaniments such as sauces or gravies, which should be served separately when possible.

- Casserole type meals (where the protein is mixed with the starch and/or the cooked vegetables) may be served a maximum of three meals per week unless protein option is also offered in appropriate portion separately.

- Sandwiches or wraps, when served as a lunch entrée, should be a hot variety and include sliced tomato/onions/lettuce/pickles as complementary to the type of sandwich.

- 1- 2 starch options (potato, rice, legumes or other starch) 6 oz. per serving- varied type and preparation, whole grain when possible

- 2 cooked vegetables (one non-starchy) 6 oz. per serving of each. Vegetables should be fresh when possible, or frozen when not. Canned vegetables are not acceptable. Vary cooking styles and type of vegetable for maximum variety.

- 2 (minimum) seasonal fresh fruits varied between lunch-dinner meals and varying throughout the cycle although bananas should always be offered daily.

- 1 dessert item varied throughout the week and the cycle (pie, cake, pudding, cookies etc.)

- 1 bread item to complement the meal (whole grain when possible) this may include rolls, cornbread, garlic bread or biscuits, etc.

- A 10-ounce salad is required for lunch and dinner each day. The salad is to include at a minimum, the following items: Leafy greens (with romaine or spinach) and 3 fresh cut vegetable toppings 4 different types of individual packets of salad dressing shall be provided. Two (2) of which must be low Calorie.

- 2 times per week additions of either a broth soup or side salad (ex. Pasta, potato) should be added to the regular menu items to add variety and choice to meals.

- Variety of hot and cold beverages-i.e., coffee, tea, water, juice, sports drink, carbonated drinks, milk and chocolate milk-Required in individual serving containers.

- Appropriate condiments – butter, margarine, jams and jellies in individually packaged Containers

Box Lunches - The contractor shall assemble and provide box lunches a maximum of 2 times per week or when requested. The maximum number of cold lunches per week is 2. All the following subsistence items are to be individually packaged:

- Variety of at least two (5oz of Ham, Turkey, Roast Beef, Chicken Salad or Tuna salad on a 7“-roll or large bun with appropriate accompaniments such as lettuce/cheese)

- Potato chips or equivalent (1.3 ounce or larger)

- 6 oz. serving of salad such as pasta, macaroni or potato

- 1 seasonal fresh fruit or no sugar added cut fruit

- Dessert such as cookies

- Individual drink

- Appropriate condiments prepackaged, cutlery kit to include utensils, salt, pepper, and napkin or moist towelette.