Attachment 1 - Performance Work Statement.docx

RAF LAKENHEATH

RAF MILDENHALL

PERFORMANCE

WORK

STATEMENT

For

DFAC FOOD SERVICE

1 May 2020

FINAL

Table of Contents

Section Number and Title

Page Number

3.0 Government Responsibilities

8.0 List of Abbreviations

Contract Bid Schedule

1. Description of Services:

1.1 Contractor shall provide all personnel and services necessary to augment food operations at RAF Lakenheath and RAF Mildenhall as defined in this PWS in order to cover deployment taskings for Dining Facility deployed military members supporting contingency operations.

1.2 The contractor shall perform the requirements in this PWS and conform to the professional Food Service Operation Standards identified in this contract. The contractor shall follow all applicable instructions and directives as identified by this PWS and in Appendix B.

1.2.1 Definition: 1 unit = 2 hours. The contractor shall consider 4 units = 1 shift of 8 working hours, which includes two 15 minutes breaks and one 30 minute lunch.

1.3 Contractor tasks include the following: cooking; baking; food preparation; serving and replenishing food; cleaning work area, equipment, and utensils; handling foods, supplies, and equipment; maintaining quality control, mess duties, performing cashier duties and other administrative DFAC tasks. Further definitions of Level 1 and Level 2 cooks are found in Section 7.

1.4 Contractors must be able to meet the requirements of this PWS 365 days-a-year in accordance with DFARS 237.7602. These services ARE considered mission essential and the Clause “252.237-7023, Continuation of Essential Contractor Services” will be included in the contract. The contractor must maintain a Mission Essential Plan at all times as part of this service.

1.5 MILCON Considerations FY22-FY25: Contractors may be required to meet a planned increase of cook service requirements starting in FY22. This is due to a Military Construction (MILCON) expansion project planned for FY22 to create a new dining facility on RAF Lakenheath. This expansion would increase the number of required cooks by an estimated 300 units of Level I cooks and 300 units of Level II cooks per task order. Rates for these cooks will be at the same rates specified in the contract for that option year in which they are determined to be necessary by 48 FSS. Requirements of cooks in this new dining facility are defined in this PWS for RAF Lakenheath and RAF Mildenhall. See Attachment 5 – MILCON DFAC Program.

2. Performance Requirement Summary (PRS)/ Service Summary: The subsequent table identifies the service results that the government requires. These critical standards are not meant to be limitations on what the contractor should provide nor are they meant to be prescripts on how the contractor should do a job. The government invites contractors to suggest alternative solutions or more productive means of providing the service, on the condition that essential terms of the contract are still met. Said suggestion(s) shall only be made through the proper channels of management i.e. Assistant DFAC Manager, DFAC Manager, or Food Service Manager. The government’s right to inspect all requirements of this description of service is not limited to these SS (Service Summary) items. Failure to meet the performance threshold for one objective constitutes an overall unsatisfactory performance rating for the month. Contractor shall receive performance ratings based on the below Performance Objectives and as documented in the Quality Assurance Surveillance Plan (QASP) for this contract.

Performance Objectives

Provide expeditious and polite service to guests and adhere to standards of good conduct IAW provided customer service training.

Provide food service support IAW PWS herin providing all man hours IAW the contract.

Hours of Operation (varying shift, Holiday, and timeliness)

3. Government Responsibilities

3.1 Government Furnished Property: None

3.1.1 Government Furnished Training: Government personnel will provide orientation for the equipment and procedure training to contractor employees and the COR will maintain a record of the training. In addition, contractor employees shall receive the Government provided briefings listed below.

3.1.2 Food Handler’s Briefing & ServeSafe Training. The contractor shall ensure that all contractor employees receive annual food handler’s briefing and ServeSafe training from the Government within 30 days of employment. The food handler’s briefing is approximately one (1) hour in length and will be conducted during shift hours. This brief is required annually. ServeSafe is approximately four (4) hours in length and will be conducted during shift hours. This training is only required every three years. The contract manager is responsible for coordinating attendance/making government management aware of new employees/date of start and all required documents will be provided within 30 days of assignment.

3.1.3 Safety Training. General safety, force protection, and fire prevention briefings will be provided by the Government within 30 days of employment.

3.1.4 General Training Requirement. The contractor must ensure that all employees can perform all required skills within 30 days after contract start. All employees must be able to perform the required skill, in accordance with Section 5.4.2 and Section 6 of this PWS. then the contractor may place that employee on a Performance Improvement Plan (PIP) in accordance with the Quality Control Plan (see 5.6).

3.1.5 Currency Handling. Per part 6.6 below, the government will instruct all contractors on the currency handling procedures of each DFAC.

4. Contractor-Furnished Property and Services

4.1 Uniforms: The contractor is responsible for providing standardized mess attendant and cook uniforms. The contractor is responsible for maintenance/cleaning of all contractor uniform items. Articles of clothing are to be cleaned daily.

4.1.2 Cook Uniforms: The uniforms provided by the contractors shall be standardized and consist of (embroidered) white chef’s coats with contractor’s company logo and contractor employee’s name, white or black under-shirts, solid black fire retardant/chef quality trousers (no leggings, cargo pants, or black jeans), black non-slip safety shoes or boots (no open toe or open heal shoes/sandals, tennis shoes, or shoes without a non-slip sole), white or dark blue aprons with company logo (clean/serviceable/without stains), and white chef’s hats. Safety shoes or boots shall be black, steel-toed, non-slip, and suitable for work in a kitchen environment. All items shall be clean, serviceable, in good repair, free of stains, ironed, neat, and professional. Members without the correct uniform will not be allowed to work in any function of the dining facility. Members who do not arrive in the correct uniform will have two hours to correct their uniform, or the contractor will count them as a no-show.

4.1.3 Mess Attendant Uniforms: Mess attendant uniforms provided by the contractor shall be standardized and consist of black polo shirt with contractor’s company logo, black trousers, black boots (or safety shoes), and standardized baseball cap with contractor’s company logo. Boots or safety shoes shall be black, steel-toed, non-slip, and suitable for work in a kitchen environment. All items shall be clean, serviceable, in good repair, and kept free of stains. An employee who arrives at a DFAC in the wrong uniform will be considered a no-show.

5. General Information

5.1 Hours of Operation. The contractor shall perform the services required under this contract during the following hours:

5.1.1 Normal Hours. The contractor shall maintain varying shifts to provide facility coverage. Shift times, as listed in Appendix A, are subject to change with in a forty-eight (48) hour notice based on mission requirements. Dining facility management will coordinate respective shift times to the contractor and provide a monthly schedule. The contractor shall provide the number and NVQ Level of cook as indicated on the schedule. The contract manager shall replace an employee who is unwell for duty within two (2) hours. The contractor shall notify the Contracting Officer Representative (COR) or Dining Facility manager of any contractor personnel replacements or changes within one (1) hour.

5.1.1.1 Work Hours: The government guarantees the contractor a minimum of 300 units (600 hours) of Level 1 and Level 2 cooks per quarter/task order and 1000 units (2000 hours) of Level 1 and Level 2 cooks per fiscal year that services are rendered. The COR or Dining Facility manager shall determine the number of hours required each week and shall notify the contractor with the intended schedule no later than five (5) working days, but no less than forty-eight (48) hours prior to the designated work session (see Appendix A for typical schedules). See clause FAR 52.216-19 “Order Limitations” for additional limitations on task orders.

5.1.1.2 Sick/Leave: If a contractor personnel calls out sick or takes leave, the contractor shall provide a suitable replacement within two (2) hours. Failure to provide a one-for-one replacement will be treated as a no-show.

5.1.2 Holidays. The Knight’s Table Dining Facility and the Gateway Dining Facility are open 365 days of the year, including all American and British holidays. Increased dining attendance is expected at Thanksgiving (fourth Thursday in November) and Christmas. The Government shall provide holiday schedules during Thanksgiving, Christmas season, and other special occasions to the contractor at least five (5) days before the date of the event. The required number of scheduled contractors are expected for all holidays, no exceptions.

5.1.3 Timeliness. All contractor employees shall be at the scheduled duty section fifteen (15) minutes prior to shift start time. Workers must be fully dressed and prepared to work at the start of their shift (just being in the facility does not show the employee is ready for work). The contractor shall provide the required number of employees as stated in each task order. Missed time from scheduled work shift will not be compensated or made up at a later date.

5.1.4 Payments. All work hours will be tracked by time sheets or biometrics. All time sheets will be verified by the COR and confirmed by the biometric system. All hard copy time sheets must be turned into the COR weekly for physical verification. Invoices will be submitted to the COR not later than three (3) work days after the end of each month. All hours worked will be submitted via Wide-Area Workflow (WAWF).

5.2 Contractor Personnel

5.2.1 Meals. Contractor personnel who work in dining facilities under this contract may PURCHASE food and beverages, to be consumed during break times. Employees shall pay for each item at the established item price to include the government authorized operational charge, and show proof of purchase upon request. All employees are required to maintain receipts for purchased food and be able to produce the receipt upon request. This policy does not apply to a spoon size taste/sampling by personnel assigned to quality control. Employees shall not bring food from other sources into the kitchen area. All such food must be consumed in employee break areas during designated break times.

5.3 Contractor Employee Base Pass and Identification, Special Clearances, and Vehicle Registration. Base access is not authorized for personnel originating from countries identified by the U.S. Department of State as “State Sponsors of Terrorism”. The Contractor shall comply with all requirements and procedures IAW AFFARS 5352.242-9000, Contractor Access to Air Force Installations. Additionally, all personnel employed by the contractor in the performance of this contract, or any representative of the contractor entering the government installation, shall abide by all security regulations of the installation. Those failing to abide will be turned over to SFS immediately with notification made to contract manager immediately. The contractor must have ability to gain access to the base legally by qualifying for a pass/escort privileges. Contractor personnel with escort privileges shall be responsible for maintaining full escort control over assigned personnel while on base at all times. Escorting contractor personnel (for the purpose of fulfilling the contract requirements) is not the responsibility of the Government employees. No contractor employee is authorized on base overnight or in excess of sixteen (16) hours.

5.3.1 All personnel employed on a US military base require a National Agency Check (NAC) equivalent investigation before they are authorized access to the base, facilities, and if deemed necessary computer networks. For the purpose of this contract, these positions are deemed non-sensitive, which by US Government definition means do not require access to US classified information. Reference documents can be provided to the contract company for review if required: DoD 5200.2-R, Personnel Security Program; DoD Instruction 1000.13 and Volume I, Identification Cards for Members of the Uniformed Services, Their Dependents, and Other Eligible Individuals; DoD Instruction 1402.5, Criminals History Background Checks on Individuals In Childcare Services; AF Instruction 31-501, Personnel Security Program; AF Instruction 31-101, Integrated Defense; and AF Instruction, USAFE Supplement 31-101, Integrated Defense.

5.3.1.1 A NAC consists of:

· A Local File Check (LFC) conducted by the installation Security Forces (SF) (this can take several days or weeks to complete),

· A Defense Clearance and Investigation Index (DCII) conducted by the installation SF,

· A Host Agency Check (HAC) conducted by the Ministry of Defense (MOD) Defense Vetting Agency (DVA), and

· A Federal Bureau of Investigation (FBI) check if the potential employee has ever resided in the United States for 12 or more consecutive months.

5.3.1.2 Once completed, a NAC is valid for five (5) years.

5.3.2 Before any employee is authorized to perform work on this contract, the Contractor shall provide hard copies of new employee information and NVQ qualifications (or City and Guilds equivalent) required by the LFC and DCII to the COR(s) for the base/task order. The Contractor shall then coordinate with the COR(s) for the new employee to complete all requested documentation for the HAC and, if required, FBI checks within three (3) days of the first day of employment. All contractor employees must have adequate security clearance within six (6) months’ time or the right to be escorted may be terminated.

5.3.3 When a NAC has been favorably completed and documented the COR(s) will inform the Contractor. The COR(s) may request SF issue a non-temporary installation pass (IP) to the employee. The end date will be no later than the end of the contract or one year from issue, whichever is sooner.

5.3.4 The Contractor shall be responsible for tracking expiration dates of IPs and either applying for renewals, or returning the expired IPs to the COR(s) for the base/task order. The Contractor shall return IPs for employees who are no longer employed by the Contractor or assigned to this contract to the COR(s) for the base/task order within 48 hours of the employee’s departure. Additionally, upon resignation or dismissal, the contractor employee shall immediately turn over non-temporary IP to the government.

5.4 Contractor Management. The Contractor shall provide a full time contract manager and an alternate to be available by phone during both RAF Lakenheath and RAF Mildenhall duty hours. The contract manager will be expected to cook if necessary. In addition, a Level 2 cook will be present on each shift, in at least one of the facilities on each of the respective bases, accepting responsibility for the shift conduct. The contract manager or alternate shall respond to initial contact (via phone, e-mail, or message) within one hour of discrepancies. The response time starts when the appointed authority contacts the contract manager. Permanent on site presence by contract “manager(s)” is not required; however, a Level 2 cook with a NVQ Diploma in Professional Cookery (7132-08) or City and Guilds equivalent (706/2) will be required on to be on site and to be able to represent the management in a personnel management capacity. The contract manager and alternate shall be responsible for the performance of the work and have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The contract manager or alternate shall be available upon request to meet with government personnel designated by the contracting officer. Furthermore, the contract manager(s) are required to attend all dining facility staff meetings and training sessions.

5.4.1 Effective Communications. The contractor shall provide staff that are able to read, write, speak and understand conversational English. The contractor’s staff must also know basic math and have the ability to count U.S. currency as needed for required scheduled positions. The contractor shall provide personnel who are legally allowed to work in the United Kingdom and must be able to provide proof of this upon request.

5.4.2 Technical Proficiency. The contractor shall provide cooks with the following levels of experience: NVQ Level I and Level II (see paragraph 7. Definitions). The contractor shall provide cooks with the following levels of experience: Level 1 NVQ Certificate in Food Preparation and Cooking (7131-03) or City and Guilds equivalent (706/1) and Level 2 NVQ Diploma in Food Production and Cooking (7132-06) or City and Guilds equivalent (706/2). The contractor shall provide necessary training to employees and maintain records of all training on-site and have them available for government review. Hard copy proof of NVQ or City and Guilds equivalent certificates must be presented to the government (COR) prior to first working day. Furthermore, the contractor shall provide at a minimum one Level 2 NVQ cook for each shift to act as a supervisor for contracted personnel. There must be at least one Level 2 NVQ for each morning shift and one Level 2 NVQ for each afternoon shift. (see paragraph 7. Definitions).

5.4.3 Health Examinations. The Contractor shall provide Health Certificates for their employees prior to performance under this contract (updated annually), which verify their ability to work in a food service environment IAW FDA Standards. Employees must be physically able to frequently lift objects weighing up to 25 kg., and be able to continually stand, walk, reach, push, pull, and bend for long periods of time. Additionally, the member shall not carry any type of infectious diseases that could be spread while preparing/serving food. General signed correspondence from a certified health care provider must be available upon request.

5.4.4 Conduct. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts, or after eating, employees shall promptly depart from the food service facilities. The contractor shall not employ persons to work on this contract if such person is identified as a potential threat to the health, safety, security, general well-being or operational mission of the installation and its population. Contractor employees shall conduct themselves in a respectful and professional manner at all times. Poor or dangerous behavior detrimental to the facility/base/mission will not be tolerated and the offender will be escorted from the facility/base. The COR or Dining Facility Manager has the authority to deny contractor employees access to the facility and may immediately escort them off base if their conduct proves detrimental to the mission or other staff based on infractions of the Performance Objectives. Employees shall refrain from any photography and or video recording of aircrafts while on the installation.

5.4.5 Employees’ Break Times. Contractors are authorized break times in accordance with local labor laws, but are not to coincide within 2 hours of the beginning or end of shift. The COR or Dining Facility Manager will coordinate with the contract manager to give contractor personnel breaks. Contractor employee’s breaks and lunches will be staggered so that they do not interfere with efficient food prep, serving or cleaning operations. Refer to Appendix 1 for shift times. Contractor employees shall remove aprons and hats prior to going on breaks and wash hands after putting on hats and aprons and prior to returning to work station.

5.4.6 Smoking Policy. All contractor employees shall remove aprons and hats prior to leaving the building and only smoke in designated smoking areas. Contractors shall only smoke during designated break times. Upon returning from smoking contractor will wash hands thoroughly before returning to their work stations.

5.4.7 Mobile Phone Policy. No mobile phone use within the kitchen/serving environment. Mobile phones may be utilized during designated break times. Employees found utilizing their mobile phones during preparation and meal period will be forwarded to contract manager.

5.5 US Military and Government Employees: The contractor shall not employ any person who is an employee of the United States Government if the employment of that person would create a conflict of interest. Nor shall the contractor employ any person who is an employee of the Department of the Air Force, either military or civilian, unless such person seeks and receives approval from the Government.

5.6 Quality Control Plan (QCP): The contractor shall develop a Quality Control Plan to ensure services are performed in accordance with the PWS. This must be made available to the the COR upon request. The contractor shall develop and implement procedures to identify, prevent and ensure non-recurrences of defective services. This QCP shall include:

5.6.1 The quality control (QC) procedures addressing the areas identified in the Service Summary (SS).

5.6.2 The contractor’s process for creating Personnel Improvement Plans (PIPs) for employees who violate the SS of this PWS.

5.6.3 A description of the inspection system to cover all services listed on the SS. The description shall include specifics as to the area to be inspected on both a scheduled and unscheduled basis, frequency of inspections and a submission of a monthly QC schedule to the COR.

5.6.4 A description of the records to be kept for document inspections and for corrective or preventive actions taken.

5.6.5 The records of inspections shall be maintained by the contractor, kept on site and made available to the government throughout the contract performance period, and for the period after contract completion until final settlement of any claims under this contract.

5.7 Performance Management: When the Service Summary is not met, the COR shall initiate documentation to the contractor and the Contracting Officer (CO). Contractor personnel shall adhere to guidelines and direction from Dining Facility management and the Food Service Shift Leader. The contractor shall be required to rectify any failed service requirements of the PWS at no additional cost to the Government and as negotiated by the contractor and the Contracting Officer. The government will investigate complaints from customers and immediately convey those to the Contract Manager. The contractor shall be responsible for initially validating customer complaints. However, the COR shall make final determination of validity of customer complaint(s) in cases a customer and the contractor disagree.

5.8 Government Quality Assurance: The Government will rely on the contractor’s quality control program and the performance management approach described in paragraph 5.7 above to assess performance whenever possible. However, the Government reserves the right to perform additional inspections as necessary, utilizing the Government’s Quality Assurance Surveillance Plan (QASP) and the inspection/acceptance provisions in the clause FAR 52.212-4 Contract Terms and Conditions -- Commercial Items.

5.8.1 Contractor Quality Control and Customer Feedback. The Contractor shall establish, implement, and maintain a proactive Quality Control (QC) plan to ensure the requirements of the contract are met.

5.9 Bioenvironmental Engineering/Hazmat Requirements

5.9.1 Environmental, Health, And Safety. The contractor shall ensure all employees receive the necessaryenvironmental, health, and safety training to ensure compliance with all Occupational Safety and Health Acts (OSHA), federal and local laws. The contractor shall protect the health and safety of employees and the community, minimizing the risk of environmental pollution.

5.9.2 Pollution Prevention. "Pollution Prevention" and "Source Reduction" are defined in the Pollution Prevention Act of 1990, 42 U.S.C. §§ 13101-13109. Contractor's obligation under this section is limited to identifying pollution prevention opportunities and shall not be construed to require the contractor to conduct activities not otherwise required by the program.

5.9.3 The contractor shall comply with energy saving conservation practices as deemed necessary by the facility manager.

5.9.4 Ionizing and Non-Ionizing Radiation: Contractors must obtain authorization from Bioenvironmental Engineering (BE) prior to bringing on site ionizing or non-ionizing sources/equipment onto the installation. Contractors must provide list of items and description of how those items will be used to BE at 01638528047 or 48amds.sgpb@us.af.mil at least 10 days prior to the date required to bring those items on base.

5.9.4.1 Non-Ionizing Radiation: Electromagnetic Frequency (EMF) Radiation and LASERS: Contact BE/Installation Laser Safety Officer (48amds.sgpb@us.af.mil) at least 10 days prior to bringing on site. (Example: LASER Classes: 1M, 2M, 3R, 3B, or 4; Transmitting antennas, radars etc.) Reference: AFI 48-139, LASER and Optical Radiation Protection Program, Paragraph 2.21).

5.9.4.2 Ionizing sources: Contact BE (48amds.sgpb@us.af.mil) at least 10 days prior to bringing on site ionizing sources/equipment. For regulated sources, provide copies of permits or sealed source certifications. (Example: Troxler density gauges, sealed sources in various gauges/devices). Reference: AFI 48 -148, Ionizing Radiation Protection.

5.9.5 Hazardous Materials/Chemical Management: Hazardous Materials/Chemical Management: All hazardous material use requires prior authorization before bringing the hazardous material on base. "Hazardous material" includes many materials for which there is a manufacturer SDS, such as cleaning supplies, paints, solvents, sealants, lead acid batteries, fuels, herbicides, etc.

5.9.5.1 The Contractor shall submit an inventory list of ALL chemical products to be used, along with copies of the Safety Data Sheet (SDS) for each chemical product, for review before bringing any potentially hazardous material onto RAF Lakenheath, RAF Feltwell or RAF Mildenhall using the attached “HazMat Authorization Request Template”. The Contractor shall submit completed inventories and SDSs to the 1) CO, 2) CE Environmental / for RAF Lakenheath (01638 523990) (nolan.swick@us.af.mil), or for RAF Mildenhall 100 CES/CEIE (01638 545831), jeanne.dye-porto@us.af.mil and 3) Bioenvironmental Engineering (01638 528047) (48amds.sgpb@us.af.mil) at least 10 days prior to the date required to bring them on base.

5.9.5.2 Once approved, the Contractor shall maintain an inventory of all hazardous materials along with corresponding Safety Data Sheets (SDSs). The Contractor shall track and report actual hazardous material usage during the performance of the contract. Hazardous material usage for any contract that is less than one month in duration shall be reported at the end of the contract period. Hazardous material usage for any contract over a month in duration shall be reported no less than monthly. Hazardous material usage shall be reported using the attached “HazMat Monthly Usage Log Template”.

5.9.5.3 The Contractor shall not leave any excess hazardous materials or empty containers on site following completion of the project. The Contractor is responsible for the removal of all unused hazardous materials and proper disposal of all hazardous waste generated. Reference: AFI-32-7086, Hazardous Materials Management.

5.9.6 Controls of other hazards: Contractors must coordinate with Bioenvironmental Engineering (BE) at 01638528047 or 48amds.sgpb@us.af.mil at least 10 days prior to start of project, regarding all contracts with potential health impact to personnel (Example: Noise above 85 dBA, activities with potential airborne contaminants or particulates). Hazardous work areas/perimeters shall be established to control exposures and limit access to nearby facilities and personnel. Work shall be performed IAW all applicable occupational health and safety regulations.

5.9.7 Contractors must coordinate with facility managers and receive a safety brief of hazards present within work areas.

5.10 Security, Fire and Medical Services. The Government will provide police and fire protection (dial 911 from any base telephone). In the event of a medical emergency, base ambulance service for transporting an injured employee to a local hospital is available on a cost reimbursement basis.

5.11 CONTRACTOR MANPOWER REPORTING APPLICATION

Section 2330a of title 10, United States Code (10 USC 2330a) as amended, and IAW OSD memorandum, “Revised Department of Defense Contractor Manpower Reporting Initiative,” dated October 16, 2019, beginning FY2020, will require contractors to report manpower data relating to the performance of service contracts into the System for Award Management (www.sam.gov), consistent with existing service contract reporting requirements under the Federal Acquisition Regulation (FAR) that is currently applicable only to Federal civilian agencies. The Department of Defense is drafting a Defense FAR Supplement rule that will include a contract clause to implement this change.

Applicability: The reporting requirement applies to all contracted services, provided the organization that is receiving or benefiting from the contracted services is a Department of Defense organization, including reimbursable appropriated funding sources from non-DoD executive agencies where the Defense Component requiring activity is executive agent for the function performed. The reporting requirement does not apply to situations where a Defense Component is merely a contracting agent for another executive agency. In general, the only contracted services excluded from reporting are construction and utilities.

6. Specific Tasks

6.1 Food Preparation. The contractor shall obtain government provided foods for each meal based on storeroom access letter and accomplish the food preparation and cooking tasks listed on the Food Service Production Log in accordance with the Air Force Corporate Food Service Recipe System. NVQ Level I and Level II Cooks or City and Guilds equivalent will prepare all meals in accordance with serving and preparation times listed in the Food Service Production Logs, Food Service Operation Standards, utilizing progressive cooking techniques.

6.1.1 Service of Food. The contractor shall prepare and serve food in standard portions, IAW Air Force Corporate Food Service Recipe System and Food Service Production Logs, unless the patron requests smaller portions or directed by the COR. The contractor shall prepare and serve to order grill items and cold sandwich items in accordance with the Air Force Corporate Food Service Recipe System and the Tri-Service Food Code. The contractor shall perform standard food serving procedures IAW most current Food and Drug Administration (FDA) code, maintain proper temperature on serving lines, set up and close down serving lines in accordance with the Food Service Production Log. Employees shall use Food Service Operation Standards, shall utilize progressive cooking techniques, and shall follow government direction in the service of all food. The contractor shall not remove foods from the serving area until after the end of the posted meal hours.

6.1.2 Set Up. The contractor shall set up DFAC serving lines, food service counters, steam tables, dining room tables and service stands with hot foods, salads, desserts, silverware, glasses, and grab and go as required each shift.

6.1.3 Flight and Ground Support Meals. The contractor shall make up boxes or containers, assemble, and pack the meal components in accordance with Air Force Standards for pickup by others. Contractor will use commercial carryout boxes and containers provided by the Government. Contractor will accept flight and ground meal orders in person or over the telephone utilizing appropriate forms. Contractor will also issues meals IAW Air Force standards and set standards provided by DFAC Management, and validate payments and customer privileges.

6.2 Sanitation Requirements. The contractor shall comply with all federal and Air Force mandated sanitation requirements, including AFI 48-116 Food Safety Program (all chapters) and the most current FDA code, US Public Health Code, and Tri-Service Food Code.

6.2.1 IAW AFMAN 48-147_IP/ Tri-Service Food Code the following fingernail standards, jewelry, outer clothing, and hygienic practices will be strictly enforced.

6.2.2 Food Employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable, not rough, and do not extend more than ¼ inch above the fingertip. Food service employees shall not wear fingernail polish, artificial fingernails, or fingernail jewelry when working with exposed food.

6.2.3 Jewelry is prohibited while preparing food. Food employees may not wear jewelry, including medical information jewelry on their arms and hands. The one exception to this policy is a plain ring such as a wedding band.

6.2.4 Outer Clothing, Clean Condition: Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, single-service and single-use articles.

6.3 Food Contamination prevention: Eating, drinking, or tobacco use: an employee shall eat, drink, or use any form of tobacco only in designated areas where food or equipment cannot be contaminated. Employees may drink from a closed beverage container if the container is handled to prevent contamination of hands, food or equipment. Recipe testing is authorized and employees may taste portions of the food during preparation provided the following steps are adhered to: the employee shall use a clean sanitized utensil or single service disposable utensil to withdraw the food sample. The food shall be tasted away from the food and in a manner which does not risk contamination of the food and the utensil shall be used only once. (Reference AFMAN 48-147_IP 2-401.11).

6.4 Hair Restraints: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair that are designed and worn to effectively keep their hair and sweat from contacting exposed food.

6.5 Housekeeping Services (Cooks). The contractor shall follow clean-as-you-go procedures in all areas that immediately affect customer food service, to include appearance of the kitchen and food prep area. The following shall all be performed IAW the Tri-Service Food Code:

6.5.1 General Cleaning. Clean immediate work area, to include walls and equipment used (all equipment surfaces to include tops, bottoms, sides, legs, and insides) and food prep areas. Clean ovens and fryers according to cleaning schedule and take trash out every meal period and as needed.

6.5.2 Floor Cleaning. Clean kitchen and food prep area floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. Floors should be mopped after each meal period and as needed, i.e. spot clean floors to remove food spills and debris.

6.5.3 Dishwashing. Clean and sanitize dishes, pots, pans, kitchen, and dining areas in accordance with the most current approved Tri-Service Food Code and US Public Health Code.

6.6 Currency handling. Currency handling will be IAW procedures and training set by DFAC Management. Members identified to work with cash will receive training from DFAC accountant on point of sale systems, processing payments, change making etc. before handling currency.

7. Definitions:

A La Carte System (ALACS): Item pricing of all menu items. Under ALACS, the cash patron pays for each item selected; the Subsistence-in-Kind (SIK) patron receives all items selected without charge.

Basic Allowance for Subsistence (BAS): A cash allowance paid to military personnel in place of subsistence.

Corporate Food Service: The automated system for food service. The food service software includes programs for menu planning, inventory, requisitioning subsistence, controlling food production, identifying patrons, pricing menu items in ALACS facilities and preparing accounting reports.

Director of Military Public Health (MPH): The installation medical authority who 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.

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.

Essential Station Messing (ESM): Food furnished to enlisted personnel at Government expense, instead of a monetary allowance.

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.

Food Service Manager (FSM): An officer, noncommissioned officer, or civilian responsible to the base Chief of Services for matters relating to food service. Advises the contracting officer on matters relating to the contract.

Level 1 NVQ or City and Guilds equivalent: Competence, which involves the application of knowledge and skills in the performance of a range of varied work activities most of which may be routine and predictable.

Must have competence in the following units:

· Maintain a safe, hygienic and secure working environment

· Contribute to effective teamwork

· Maintain food safety when storing, preparing and cooking food

· Prepare vegetables

· Cook vegetables

· Prepare and cook meat and poultry

· Prepare and cook pasta

· Prepare and cook rice

· Cook and finish simple bread and dough products

· Cook short-order grill items

· Capable of utilizing different cutting technique

· Capable of flouring, dredging, breading, measuring, and weighing

· Capable of Preparing items such as but not limited to:

· pancakes, sausage, eggs, hamburgers, sandwiches

· hot cereals, dehydrated soups, pizza, cold sandwiches

· hash browns, chicken nuggets, egg rolls

· salads and desserts such as jello, cookies, puddings

· Capable of performing different cooking technique such as:

· roast, broil, bake, fry, fillet, sauté, boil, steam, stew, and grill meats

Level 2 NVQ or City and Guilds equivalent: Competence, which involves the application of knowledge and skills in a significant range of varied work activities, performed in a variety of contexts. Some of the activities are complex or non-routine, and there is some individual responsibility or autonomy. Collaboration with others, perhaps through membership of a work group or team, may often be a requirement.

Must have competence in the following units:

· Preparing and cooking fish and shell fish; poultry

· Preparing and cooking hot and cold desserts

· Preparing and cooking rice and vegetables

· Preparing and cooking biscuits and other dough products

· Preparing and cooking cakes and other desserts

· Must be capable of performing all Level 1 tasks

· Baking knowledge capable of preparing and decorating:

· Cakes, pies, pastries, cookies, cobblers, tarts, frostings, quiches, rolls, breads

Major Maintenance: The maintenance and repair of equipment, including the restoration or replacement of parts because of wear and tear, damage, failure of parts, or the like. Major maintenance includes replacing or repairing handles, hinges, gaskets, compressors, and all other components necessary to maintain refrigeration in refrigerators

Meal: A meal served at an ALACS dining facility is any total sale of any price which exceeds that of a “taste”, which is equal to one teaspoon-sized spoonful as noted in 5.2.1., before the Operating Charge is applied.

Minor Maintenance: Involves the cleaning, adjusting, tightening of knobs, screws, nuts, bolts, etc., as required to keep food service equipment in operation and performing other user maintenance recommended by the manufacturer.

Preventive Maintenance: Encompasses the tasks necessary to prevent the premature failure of equipment and includes routine checks of all equipment, lubricating, greasing and oiling equipment parts/components on a regular basis, and the maintenance of equipment logs.

Progressive Cooking Techniques: The continuous preparation of food in successive steps during the entire serving period. (Continuous preparation of vegetables, cook-to-order, steaks, fried eggs, pancakes.) This procedure ensures fresh, high quality cooked food to customers on a continuous basis.

Subsistence: Food items, including beverages and condiments.

8. List of Abbreviations

9. Appendices

Appendix A, Approximate Shift Times Per Task Order Appendix B, Applicable Publications and Forms Appendix C, Historical Workload Data

APPENDIX A

APPROXIMATE SHIFT TIMES PER TASK ORDER

(4 Units = 1 Shift; this consists of 8 working hours including two 15 minute and one 30 minute breaks)

RAF Lakenheath Per Task Order All Contractors will clock in utilizing the government provided time clock. If the time clock is not utilized or operational, Dining Facility management will track and verify duty hours worked. All time sheets will be verified by the COR, all hard copy time sheets must be turned into the COR weekly.

Knight’s Table

Shifts Approximate Number of Personnel Required per Shift

Hours of Operation/ Serving Times

Midnight: 2300 – 0100

Holidays and Weekends

Breakfast: 0600-0815

All shifts are subject to change by the Government due to changes in the DFAC duty hours. The contractor shall be provided 48 hours’ notice.

RAF Mildenhall Per Task Order All Contractors will track worked hours using time sheets or a government provided time clock when made available. If the time clock is not utilized or operational, Dining Facility management will track and verify duty hours worked. All time sheets will be verified by the COR utilizing the time clock or witness accounts. All hard copy time sheets must be turned into the COR weekly.

Gateway

Shifts Approximate Number of Personnel Required per Shift

Hours of Operation/ Serving Times

Midnight: 2300 – 0030

Holidays and Weekends

All shifts are subject to change by the Government due to changes in the DFAC duty hours. The contractor shall be provided 48 hours’ notice.

Appendix B

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this Performance Work Statement (PWS) are listed below. The contractor shall follow those publications to ensure compliance in its entirety in accordance with AFMAN 34-240 Food Service Program Management. Air Force Food Service Directives as listed are available digitally on the AFDPO WWW site at http://www.e-publishing.af.mil. The Government will continue to supply the Government forms needed for daily operations.

Publications Code:

AFI - Air Force Instruction AFMAN - Air Force Manual AFP - Air Force Pamphlet AF Form - Air Force Form DD Form - Department of Defense Form.

DEPARTMENT OF DEFENSE and AIR FORCE PUBLICATIONS:

AFI 40-104, Nutrition Education AFI 48-116, Food Safety Program AFI 63-138, Acquisition of Services AFMAN 34-240, Food Service Program Management AFMAN 65-604, Appropriation Symbols and Budget Codes Food & Beverage Home Tri-Service Food Code

POLICIES AND WAIVERS:

2015 Meal Per Diem Rate for TDY Uniformed Service Members AF Food and Beverage Leftover Policy AFSVA Inventory Procedures Guidance Birthday Meal Authorization Letter (Mar '19) CY19 DoD Meal Rate Policy Letter CY19 Preface to WW Menu (as of 10 Apr) FY19 SIK Appropriation Memo AFMAN 48-147 Tri-Service Food Code 2019 ServSafe Guidance

OTHER DIRECTIVES:

US Department of Health and Human Services and Tri-Service Food Code (most current Air Force approved) United States Food Service Operation Standards Air Force Corporate Food Service Recipe System

AIR FORCE FORMS:

Local Installation Forms:

RAF Lakenheath Ground/Flight meals RAF Mildenhall Ground/Flight meals

DEPARTMENT OF DEFENSE FORMS:

DD Form 1131 Cash Collection Voucher

APPENDIX C

Historic Workload Data

The issuance of task order’s (TO’s) and associated number of hours for level I & II cooks are dependent upon deployment of government personnel. The following historical data is provided for reference, but does not guarantee the number of associated hours under the resultant, new contract.

RAF Lakenheath

(Hours Requested) Level II Cooks (Hours Requested)

RAF Mildenhall

(Hours Requested) Level II Cooks (Hours Requested)

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