Attachment 1 - Performance Work Statement.pdf

Performance Work Statement (PWS) Naval Special Warfare Command

La Posta Catering Services 20 May 2021

1. BACKGROUND

1.1 Naval Special Warfare Command (NSWC) requires food services support for training held at Camp

Michael Monsoor, LaPosta, California and Camp Morena, Campo, California

1.2 Camp Monsoor and Camp Morena are two remote training sites both located approximately 60 miles from

San Diego, CA.

2. OBJECTIVES

2.1 The Contractor shall provide nutritious meals that are fresh and varied in flavor, color, and texture.

2.2 Menu combinations offered at each meal will follow menu guidelines delineated within; specifically to meet energy and nutrient demands of Students.

3. SCOPE

3.1 Contractor shall provide all personnel, management, supplies, and tools necessary to provide food and food services as described in this PWS.

3.2 There will be access to power and potable water.

3.3 There will NOT be access to a kitchen for food preparation, storage facilities, grey water disposal or propane.

4. REQUIREMENTS

4.1. Contractor shall comply with all applicable local, state, and federal health and sanitation requirements with respect to food selection, storage preparation and delivery throughout the contract term. Appropriate certifications shall be available for inspection by the Government Representative POC provided by the Contracting Officer.

4.2. Contractor shall assure that all food preparation personnel comply with all applicable local, state, and federal sanitation requirements.

4.3. Employee Health Standards. The Contractor shall ensure that all personnel prior to beginning employment are inoculated against Hepatitis A and all food service employees comply with the applicable federal, state, and local health regulations.

4.4. The Contractor shall provide breakfast, lunch, and dinner as specified in each Task Order as they deem appropriate (eg mobile kitchen or delivery from a kitchen/restaurant).

4.5. Menus shall vary between days. No lunch or dinner shall be served in consecutive days; a minimum of two different breakfast menus shall be served weekly.

4.6. Meals should vary as much as possible.

4.7. The Contractor shall provide trash bags for collection and off-site disposal of all waste and refuse.

4.8. Contractor will be given an advance notice of 30 days if a training period is shortened, canceled and/or rescheduled.

5. MEAL GUIDELINES

5.1. The Contractor shall provide meals that meet the nutrition guidelines and meet output demands of training divided into 3 daily meals. A sample menu is exhibited below. Nutrition Guidelines are as follows:

Estimated Energy Requirements: 3,000-4,500 kcal per day 420-600 g carbohydrate per day (5-7 g carbohydrate/kg)* 170-210 g protein per day (2-2.5 g protein/kg)* 100-145 g fat per day (1.2-1.7 g fat/kg)* *Calculations based on 185 lb BUDS Student

5.2 Meals must be held at appropriate temperatures during transport to Camp Monsoor and Camp Morena (<40 degrees Fahrenheit for cold meals, >135 degrees Fahrenheit for hot meals).

5.3 Contractor shall provide disposable meal wares (plates, spoons/forks/knives, drinking cups, napkins, etc…) needed to reasonably eat along with associated trash bags.

H92240-21-T-0032 Attachment 1

6. BREAKFAST shall include 2 protein options, 2 starch options, a selection of fruit and breads, and condiments.

Examples and portions:

6.1. Protein (2 options): eggs scrambled, hard-boiled or prepared to order (4 per person), bacon, ham or sausage (4 pieces per person), or Hash (7-10 oz per person).

6.2. Starch (2 options): pancakes/waffles/French toast (2 each), breakfast potatoes/hash browns (1 cup), or oatmeal/grits/cereal (1 cup).

6.3. Bread selections (1 each): English muffins, whole wheat bread, bagel, or cinnamon toast.

6.4. Fruit selections (2 each/1-2 cups): apples, bananas, oranges, nectarines, plums, pears, or melon.

6.5. Condiments: butter, cream cheese, Greek yogurt, cottage cheese, peanut butter, jam, honey, maple syrup, salt, pepper, ketchup, sugar, creamer or other basic condiments.

7. LUNCH shall include 2 protein options, a total of 8-12 oz protein, 2 starch options, 2 vegetable options, a selection of fruits, and condiments. Examples and portions:

7.1. Protein (8-12 oz, 2 options): whole protein options such as chicken, pork, beef, fish, or deli meat (7-10 oz meat to provide 35-50 g protein); can be a combination of 2 protein options or 1 option meeting the total portion requirement.

7.2. Starch (2 options): bread/bun/tortilla for sandwiches or wraps, grains (pasta or rice; 1 cup each), or starchy vegetables (potatoes, corn, peas, or beans; 1 cup each)

7.3. Vegetables (2 options): side salad (2 cups lettuce + 1-2 vegetables), 2 cups fresh chopped vegetables (carrot sticks, celery, sliced peppers, cherry tomatoes, snap peas, or cucumber).

7.4. Fruit selections (1 each/1 cup): apples, bananas, oranges, nectarines, plums, pears, or melon.

7.5. Condiments: mayonnaise, mustard, salad dressings, butter, salt, pepper, ketchup, hummus, sugar, creamer or other basic condiments.

8. DINNER shall include a total of 8-12 oz protein, 2 protein options, 2 starch options, 2 vegetable options, a selection of fruits, and condiments. Examples and portions:

8.1. Protein (8-12 oz, 2 options): whole protein options such as chicken, pork, steak, fish, or ground beef (7-10 oz meat to provide 35-50 g protein) can be a combination of 2 protein options or 1 option meeting the total portion requirement.

8.2. Starch (2 options): grains (pasta or rice; 1 cup each), starchy vegetables (potatoes, corn, peas, or beans; 1 cup each), or bread/bun/tortilla for sandwiches or wraps

8.3. Vegetables (2 options): side salad (2 cups lettuce + 1-2 vegetables), cooked vegetables (broccoli, cauliflower, carrots, asparagus, zucchini, spinach, kale, peppers, or mushrooms; 1 ½ cups)

8.4. Fruit selections (1 each/1 cup): apples, bananas, oranges, nectarines, plums, pears, or melon.

8.5. Condiments: mayonnaise, mustard, salad dressing, butter, salt, pepper, ketchup, sugar, creamer or other basic condiments.

9. BEVERAGES: Water as a beverage shall be available during every meal. In addition to water, a variety of authorized beverages shall also be provided. Authorized beverages include: 2% milk, 100% fruit juice, coffee, tea, and sports drinks such as Gatorade and PowerAde.

9.1. Beverages with added caffeine are not permitted (energy drinks, caffeinated sports drinks).

10. Delivery

10.1. Deliver food or render food services to the following locations: Camp Monsoor and Camp Morena. The

Government will provide a 24 hour notification for location changes between Camp Monsoor and Camp Morena.

10.2. Meal Delivery Times and Locations unless otherwise noted on the Task Order are as follows:

10.2.1. ELIN A00X-Breakfast shall be delivered at 6:00am to Camp Morena.

10.2.2. ELIN B00X-Lunch shall be delivered at noon/12:00pm to Camp Michael Monsoor.

10.2.3. ELIN C00X-Dinner shall be delivered at 5:00pm to Camp Morena.

10.2.4.

10.3. Known Delivery Addresses:

10.3.1. Camp Michael Monsoor: 2150 La Posta Rd, Campo, Ca, 91906, 11S NS 527 157 (MGRS).

10.3.2. Camp Morena: 30456 Corral Canyon Trail, Campo, CA 91906, 11S NS 453 193 (MGRS).

10.4. Special Instructions:

10.4.1. The Contractor shall not leave any food service preparation or storage equipment, such as a mobile kitchen, trailer, shed or awning at the training sites or at the delivery locations.

10.4.2. Vendor must be able to timely obtain personnel and vehicle access to military installations. Vendor is responsible for coordinating all necessary access through the local Military Pass and Decal Office. Vendor shall contact the Pass and Decal Office immediately upon Task Order award to determine access paperwork timeline. Vendor will coordinate with Government end users.

11. CONTRACTOR MANPOWER REPORTING:

The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for Naval Special Warfare Center via a secure data collection site. The contractor is required to completely fill in all required data fields using the following web address: http://www.sam.gov/. Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year, beginning with 2013. Contractors may direct questions to the help desk at help desk at: http://www.sam.gov/.

12. SECURITY: The Contractor shall establish appropriate administrative, technical, and physical safeguards to protect any and all nonpublic Government data to ensure the confidentiality, integrity, and availability of Government data.

13. SAFETY: Nothing in the PWS, nor any Government action or failure to act in performance of the contract shall relieve the Contractor of its responsibility for the safety of the Contractor's personnel and property, the Government's personnel and property, and the general public. Furthermore, nothing in this PWS shall relieve the Contractor of its responsibility for complying with applicable Federal, State, and Local laws, ordinances, codes and regulations (including those requiring applicable licenses and permits) in connection with the performance of this contract.

14. QUALITY CONTROL: The Contractor shall implement and maintain a Quality Control Plan (QCP) to ensure work performed conforms to the scope of work and meets the requirements under this PWS. The QCP shall, at a minimum provide a method for performing inspections; identifying, correcting and preventing problems/defective service; addressing customer complaints, and improving the quality of services over the life of the contract.

15. QUALITY ASSURANCE: The Government reserves the right to perform inspections and surveillance to evaluate the Contractor’s compliance to the contract terms and performance of the requirements in the PWS.

The Government will make every effort to ensure that the surveillance methods used are conducted in an objective, fair, and consistent manner.

15.1. Contract Discrepancy Report (CDR). In the event of unsatisfactory contractor performance, the

Contracting Officer will issue a CDR that will explain the circumstances and findings concerning the incomplete or unsatisfactory service. The Contractor shall acknowledge receipt of the CDR and respond in writing as to how he/she shall correct the unacceptable performance and avoid a recurrence. The Government will review the Contractor's corrective action response to determine acceptability and will use any completed CDR as part of an overall evaluation of Contractor performance when determining present or future contractual actions.

16. WORKLOAD ESTIMATE: The estimated requirement for CLIN 0001 which is comprised of ELINs A00X – C00X is for three meals per day for 60 personnel for 23 training/working days (Saturday/Sunday excluded), 6 times per year. However, this estimate is not intended to commit or limit the Government in any way beyond the minimum guarantee specified in the contract. Each Task Order can be unique and will specify the number of days (dates), which meals per day are needed, and number of personnel which can vary from the above mentioned estimate.

17. PERIOD OF PERFORMANCE (PoP): Task Orders may be placed against this contract for 5 years (60 months) from the date of award unless the option at FAR 52.217-8 is exercised to extend the contract PoP.

SAMPLE MENU

Breakfast Lunch Dinner Protein 1 Scrambled Eggs Deli Meat Wrap Roasted Turkey Breast Protein 2 Sliced Ham Grilled Chicken Sandwich Teriyaki Beef Starch 1 Breakfast Potatoes Tortilla/Bread Sweet Potatoes Starch 2 Oatmeal Pasta Salad Steamed Rice Alt 1 Greek Yogurt Vegetable 1 Green Salad Roasted Cauliflower Vegetable 2 Raw Vegetables Steamed Broccoli Bread English Muffins & Whole

Wheat Toast

Fruit Bananas & Nectarines Apples & Grapes Watermelon & Oranges Condiments butter, cream cheese, peanut butter, jam, honey, maple syrup, salt, pepper, and ketchup, Greek yogurt, cottage cheese, sugar, creamer and other basic condiments mayonnaise, mustard, salad dressing, butter, salt, pepper, ketchup, hummus, sugar, creamer and other basic condiments mayonnaise, mustard, salad dressing, butter, salt, pepper, and ketchup, sugar, creamer and other basic condiments