Attachment 1 - Performance Work Statement (PWS).docx

PERFORMANCE WORK STATEMENT (PWS)

DELAWARE AIR NATIONAL GUARD

FULL FOOD SERVICE

1. General The Delaware Air National Guard (DEANG) has a requirement for cooks to feed Airmen on Regular Scheduled Drill (RSD). This takes place on weekends at Delaware Air National Guard Base, New Castle Delaware.

2. Purpose The 166 FSS/FSV will provide all subsistence. The Contractor shall provide all labor required to accomplish meal preparation and meal service in accordance with this PWS while maintaining a safe, clean, and healthy environment.

3. Location Delaware Air National Guard Base, Building 2803 2600 Spruance Dr. New Castle, DE 19720

4. Contractor Responsibility

a. The Contractor shall provide personnel to Cook and Serve meals in accordance with this PWS and US Food Code 2017. The Contractor shall be responsible for providing meal Preparation, Meal service and Labor required to accomplish performance in accordance with this PWS using military food planning documents (menus) and Government food preparation equipment. The contractor will prepare and serve estimated 285 personnel each. Each period will be identified in a call order and the contractor will be given at least 30 days notice prior to service is needed.

· For the first call order the dates that are being requested in FY22 are:

· May 14-15

· June 4-5

· September 10-11

b. The meal may consist of Hot and Cold meals, Sandwich Meals or both type of meals. Food/Meal preparation: Contractor shall contact Dining Facility representative for guidance and any food preparation that maybe needed before the effective start of service date (RSD). The Contractor shall prepare meal types to include two (2) main entrée, (2) starch, (3) vegetable, gravy, salad, dessert, bread and beverages. The Contractor shall operate two serving lines. Two seating areas may be used. Menu items and seating setup subjected to change. The contractor shall plan for four (4) personnel for Serving line and one (1) person to back up the line. The contractor shall provide at a minimum 6 – 8 personnel each day for full operation.

c. All meals or menu items must be maintained at the proper temperatures to prevent food borne illness, during preparation, cooking, serving and during storage in accordance with (IAW) U.S. Food Code 2017.

d. The Contractor shall designate one person, in writing, as a working supervisor who shall be responsible for managing the cooks in performing their required tasks. The working supervisor shall be ServSafe certified, proof of Servsafe Certification is required. The working supervisor shall display a Name Tag or Identification Badge that confirms their position to others (optional) but must show proof of identification. The contractor POC, dining facility manager(s), supervisor(s), food preparation and serving personnel shall read, write, speak, and understand English.

e. The contractor shall have each employee available for food handler briefing provided by the Project Manager. Training will cover personal hygiene and cleaning techniques. Failure to complete food handler training will disqualify employee to work as a food handler and the Contractor shall replace that employee same day.

f. The Contractor shall provide the Military Services Technician, MSgt Jacquelyn Croy (302-323- 3424) the total number of workers reporting for duty five (5) days prior to the start date. All contractor personnel shall report to the Dining Facility Supervisor in building 2803 each day of the specified RSD at 0700. NOTE: The contractor shall review the menu and determine if food preparation time is required the day before the contract start date or if additional work dates are needed, please contact MSgt Croy with arrival time for any meal prep.

g. The contractor shall provide cooks from 0700 to 1400 on the dates requested of each required RSD. Times subjected to change. Contractor personnel are permitted to bring their own lunch. Contractor personnel shall eat lunch between 1030-1100 or 1230-1300 each day and will be in 1/2 hour (30 minutes) in duration. Contractor personnel may purchase a meal from DFAC personnel at the current government meal price ($6.15) paid to the Cashier prior to eating.

h. The serving times for the Military personnel is 1100 - 1230 with the possibility of extending the meal time by 1/2 hour in either direction to compensate for emergencies or contingencies that might occur. Menu and Meal hours subjected to change. Directly after the scheduled lunch period and after the serving lines are closed, the Contractor is authorized one of their 15-minute breaks before final cleanup for the day.

i. The contractor shall provide all employee uniforms (Optional). Contractor personnel shall present a neat appearance and shall be easily recognized. Clothing and (Uniforms if worn) shall be in good repair, freshly laundered, and well fitting. Individual clothing shall not contain commercial advertising, the only advertising acceptable is on hats or nametags, and they may contain the name of the firm. Clothing shall include; long trousers, dress, or pantsuits, and safety shoes. Shoes shall be clean and of sturdy construction and shall cover the foot. Open toe shoes, sandals, shoes with high platforms or spiked heels shall not be worn. No shorts are permitted. Head covers are required and shall be worn by all personnel. All personnel working in food preparation or service areas shall wear hairnets or other effective hair restraints. Personnel with facial hair that cannot be adequately restrained shall be prohibited from food service operations. All hair restraints shall be kept clean. Only wedding bands, medical alert bracelets and necklaces shall be worn. Food service personnel shall not wear jewelry, or wristwatches while preparing or handling food.

j. The appointed contractor supervisor will be briefed on the instructions, responsibilities, and guidelines to be followed in the Dining Facility operation to ensure quality and safety. The appointed contractor supervisor shall brief their personnel. The DFAC manager will perform training and inspections at both the beginning and ending of the each shift daily. Additionally the appointed contractor supervisor will be given a kitchen checklist to facilitate the inspection at the beginning and ending of each shift.

k. 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 use of any tobacco products is not allowed inside or outside any building on base.

l. Any refusal to properly carry out assigned work assignments or if the base Public Health Services personnel states that an individual is not fit for work, will be grounds for dismissal of such person. It is the responsibility of the contractor to furnish, in the same day, if time allows, a replacement to ensure proper operation of the DFAC.

m. The Contractor shall tear down and cleanup all areas to include, serving line(s), salad bar, beverage areas, vegetable preparation area, and kitchen. This includes but not limited to sweeping and mopping floors in the kitchen, cleaning stoves & ovens, meat & vegetable slicers, food preparation tables, sinks, and discard of trash items. A checklist will be furnished to ensure proper performance.

n. Access and General Protection/Security Policy and Procedures. This standard language is for contractor employees with an area of performance within Government controlled installation, facility, or area. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the Project Manager. The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by the local installation’s Security Forces, Director of Emergency Services or local Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by DoD, HAF and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

o. All contractor personnel shall be vetted through the 166th Security Forces Squadron for entrance to the installation. The Contractor POC shall submit the following to the DFAC Supervisor 5 days prior to the start of each RSD: A list of Workers: Names, Driver’s license number and date of birthday of all personnel needing access to the base. Contractor personnel operating privately owned vehicles on the installation should have a valid state license to operate a motor vehicle.

p. Vetting Procedures: All people’s identities will be proofed and vetted through the National Crime Information Center Interstate Identification Index (NCIC-111) and Delaware Law Enforcement Justice Information System (DELJIS). All Air National Guard requests will be forwarded to the 166th Security Forces Squadron.

The following derogatory information is a guideline for determining denial of access to DEANG:

· Five (5) or more arrests within a 10 years period, not including traffic offenses, regardless of whether convicted.

· Three (3) or more misdemeanor convictions within 5 years not including traffic offenses.

· The installation is unable to verify the individuals claimed identity based on the reasonable belief that the individual submitted fraudulent information concerning his, or her, identity in an attempt to gain access.

· The individual has a current arrest warrant, regardless of offense, or violation.

· The individual is currently barred from entry, or access, to any federal or state installation or facility.

· The individual has been convicted of crimes encompassing sexual assault, armed robbery, rape, child molestation, production or possession of child pornography, trafficking in humans, possession with intent to distribute drugs, or drug distribution.

· The individual has a U.S. conviction for espionage, sabotage, treason, terrorism, or murder.

· The individual is a registered sex offender.

· The individual has a felony conviction in the past 10 years, regardless of the offense or violation.

· The individual have been convicted of a felony firearms or explosives violation.

· The individual has engaged in acts or activities designed to overthrow the U.S. Government by force.

· The individual is an illegal foreign national who is not in possession of a valid work visa, or permanent resident green card.

5. DE ANG Responsibility The military supervisor will be responsible for providing all menus, food, recipes, equipment, other required forms, and cleaning utensils to complete the required work.

6. Government Furnished Property and Services The Government will furnish the facility, equipment, and expendable durable supplies. The GFP listed in this section shall be used only in the performance of this contract.

7. AT Level I Training. Contractor employees with an area of performance within an Army/Air National Guard controlled installation, facility or area. All contractor employees, to include subcontractor employees, requiring access to Army/Air National Guard installations, facilities and controlled access shall complete the annual AT Level I awareness training provided by the Dining Facility Manager. For Contractors that do not require CAC, but require access to a DoD Facility and/or Installation. Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification Index (NCIC-III) and Terrorist Screening Database (TSDB) (AFI 10-245, AFI 31-101 and AFMAN 31-113). Applicable installation, facility and area commander installation/facility access and local security policies and procedures (provided by government representative), or, at OCONUS locations, in accordance with status of forces agreements and other theater regulations.

8. Projected Menu: Below is the menu planned for the first call order. The Menu will be provided by the Government to the contractor 30 days prior to the date of requested service. Menu items are subject to change.

Chicken Fajitas Chili Con Carne Mexican Rice Corn California blend Broccoli Tortilla Chip / Salsa Dessert Fruit Drink Salad items Beef Strips w/peppers & Onions Herb Bake Chicken Mashed pot w/ gravy Rice Pilaf Cauliflower blend Peas and Carrots Green beans Dessert Fruit Drink Salad Items

Italian Sausage w/peppers Chicken Tenders Mashed potatoes w/gravy Rice Oriental veggies Peas and Carrots Corn Dessert Fruit Drink Salad Items Prime Rib Sauté Shrimp Alfredo w/fettucine Mashed potatoes /w/ gravy Corn Cauliflower Blend Broccoli Dessert Fruit Drink Salad Items

BBQ Ckn Sandwich Battered Cod Mashed potatoes Rice Asparagus 5 way mixed veg Cauliflower Dessert Fruit Drink Salad Items Strip Steak w/onions Salmon Rice Pilaf Baked Potato Corn 5 way mixed veg Green beans Dessert Fruit Drink Salad Items