Attachment 1_PWS 2021 AT Rations (Salem).pdf

Performance Work Statement

G/1-189 AVN (WYQSG0)

Catered Meals – AASF #1 1921 Turner Rd SE, Salem, OR 97302

04 JUNE to 18 JUNE, 2021

1.0 Overall Concept and Address

1. The Oregon National Guard requests a caterer to prepare, deliver, and serve food based on the criteria as outlined below.

2. Address: Army Aviation Support Facility (AASF) #1, 1921 Turner Rd SE, Salem, OR 97302

3. Headcount and meal breakout:

Day

Date Breakfast Lunch Dinner

Headcount Menu Day Headcount Menu Day Headcount Menu Day

1 04 JUNE 21 N/A N/A 44 1 44 1

2 05 JUNE 21 N/A N/A 44 2 44 2

3 06 JUNE 21 N/A N/A 44 3 44 3

4 07 JUNE 21 N/A N/A 44 4 44 4

5 08 JUNE 21 N/A N/A 44 5 44 5

6 09 JUNE 21 N/A N/A 44 6 44 6

7 10 JUNE 21 N/A N/A 44 7 44 7

8 11 JUNE 21 N/A N/A 44 8 44 8

9 12 JUNE 21 N/A N/A 44 9 44 9

10 13 JUNE 21 N/A N/A 44 10 44 10

11 14 JUNE 21 N/A N/A 44 11 44 11

12 15 JUNE 21 N/A N/A 44 12 44 12

13 16 JUNE 21 N/A N/A 44 13 44 13

14 17 JUNE 21 N/A N/A 44 14 44 14

15 18 JUNE 21 N/A N/A 44 1 44 1

4. Date/Time:

Date Breakfast Lunch Dinner

04June2021-18June2020 N/A 1130-1300 1700-1830

2.0 Minimum Sanitation Requirements

1. The TB MED 530 is the governing regulation for all sanitation practices for military food service operations. A copy of this regulation will be supplied to the vendor upon request.

2. Per the TB MED 530 gloves shall be worn at all times when serving or handling food. Wearing gloves also applies when handling food that will be consumed without cooking, such as consumable fruit.

3. Hats or hair restraints will be utilized by all personnel working in the food preparation area.

4. All food service personnel will wash their hands regularly while working in the food preparation area.

5. All personnel handling, cooking, or serving food, will have a current food handler’s permit to be posted within the Dining Facility (DFAC) office area must be current.

6. All food shall be kept at a reasonably safe temperature during transportation and will be kept in containers so as to maintain cleanliness, sanitation, and optimal temperatures.

3.0 Performance Standards

The example rate of delivery to personnel is set at 110 meals per 30-minute period with in the DFAC or off site. The Contractor shall staff each food service event with the optimum number of employees for an efficient operation at all times.

1. The Contractor shall be responsible for all preparation of food and serving to the unit each day of the contract.

2. Clam shells, marmites, cups, napkins, (boxes for clamshells) and flatware. Clam shells so the unit

POC's can haul the meals if need be to various locations. Coffee and assorted beverages containers.

3. Trash cans are available, Caterer will need to remove all trash after each meal. Caterer will provide all paper products (cups, plates, napkins, etc.) and flatware.

4. Meals must supply the necessary nutrition and a minimum 2500 calorie per day diet is expected for training personnel. All meals must be visibly appealing and conform to the Army 14 day menu size portions. The Army and Oregon National Guard Regulations governing food service are referenced above. The Contractor shall provide comparable food substitutes if food depletes during serving time. The substitute(s) must be equal to better than the food depleted. If food is prepared off-site; the Contractor shall provide meals with the same quality, freshness, appeal, and initial preparation as those meals prepared on-site.

5. The Contractor and its employees shall possess and have ready for inspection current Oregon Food Handlers Cards. The Contractor shall obtain all permits and licenses needed for a food service operation. The Contactor shall be responsible for the purchase and payment of all food supplies, cleaning supplies, paper supplies (Plates, cups, bowls, napkins, etc.) and any other supplies required to provide the customers a safe, healthy, sanitary, and efficient food service

6. Meal times: See paragraph 1.4 for date and time breakdown

4.0 Availability of Facilities

1. There is a full service kitchen with equipment available. Vendor is responsible to coordinate with the customer to determine what equipment is available. Vendor is responsible for cleaning all kitchen appliances and equipment used on a daily basis. Proper accountability of all equipment will be done prior to the first meal and an inspection will be conducted following the final meal.

5.0 Commercial Meal Standards

1. Provide the following for Commercial Lunch Meals:

a. There must be at least (1) meat item (i.e. Beef, Pork, Poultry, Fish, etc). The same type meat item may not be served for (2) consecutive meals.

b. There must be at least (2) side items (i.e. (1) Cooked Vegetable, (1) Cooked Starch, etc).

c. When the starch item is combined with the meat item (i.e. Lasagna, Chili Mac, etc), it will be considered as (2) items, (1) meat and (1) starch.

d. A Green Salad Bar must be provided and must include at least (3) side items in addition to lettuce

(i.e. tomatoes, carrots, celery, cucumbers, radish, green onion, shredded cheese, croutons, etc).

Cottage Cheese or Canned Fruit may be added as an addition to the Green Salad Bar.

e. There must be (3) types of Salad Dressing at a ratio that follows (2) Ranch to (1) Thousand Island to (1) Italian.

f. There must be an assortment of bread items provided in addition to whatever the main entrée includes (i.e. Plain White Sandwich Bread, Cornbread, Biscuits, Dinner Rolls, Breadsticks, Garlic Bread, etc). Peanut Butter and Jelly must be provided.

g. There must be a variety of (3) types of seasonal fresh fruit available. Canned fruit may not be substituted for fresh fruit.

h. Coffee, tea, milk, a Kool-Aid beverage, and water must be provided.

2. Provide the following Commercial Dinner Meals:

a. There will be at least one (1) meat item to include (Beef, Pork, Poultry, or Fish). The same type meat item will not be served for two consecutive meals.

b. There will be two (2) side items to include, (l cooked vegetable and l cooked starch).

c. When the starch item is combined with the meat item, (Lasagna or Chili Mac) it will be considered 2 items.

d. A Green Salad Bar will be provided plus three side items (tomatoes, carrots, celery, cucumbers, radish, green onion, shredded cheese, croutons).

e. Assorted Bread item choices (bread, cornbread, biscuits, dinner rolls, bread sticks, or garlic bread). Out on the line in addition to the main entree.

f. One (1) dessert item will be provided to include (cake, cookies, pie, apple crisp, cobbler, brownies, or ice cream).

g. Provide the following beverages: coffee, tea, milk, water and a Kool-Aid beverage. All milk must be kept chilled at all times during serving or storage.

h. Peanut butter and jam will be out on the line for all meals.

i. Coffee, tea, milk, a juice beverage, and water must be provided.

14 Day Menu

The following weights and measures are taken directly from the Oregon Anny National Guard 14 Day Menu:

WHEN VENDORS BID FOR CONTRACTS ON GOVERNM ENT CATERED MEALS,

THESE WEIGHTS AND MEASURES WILL BE STRICTLY ADHERED TO FOR THE

DURATION OF THE CONTRACT.

MENU SERVING SIZE WILL BE NO LESS THAN THE AMOUNT STATED. ALL MEAT

SERVINGS ARE WITHOUT THE GRAVY PORTION. WHEN MEAT IS IN A PASTA OR

STEW ITEM THE OUNCES OF THE SERVING WILL BE AS STATED FOR THAT TYPE

OF MEAT. THE SAME MEAT ITEM WILL NOT BE SERVED FOR TWO CONSECUTIVE

MEALS.

Hash Browns 2/3 cup or 3-1/2 oz cooked Potatoes, Fresh 1/2 cup or 3-1/2 oz cooked Rice 3/4 cup or 5-1/2 oz cooked Eggs 2 eggs or equivalent cooked Bacon 3 slices cooked Ham 4 oz meat cooked Sausage 2 patties or 4 oz meat cooked Ground Beef (Spaghetti and Creamed Beef) 2/3 cup or 5-1/2 oz meat cooked Ground Beef (Swedish Meatballs) 3 meatballs or 4 0z cooked with 1/4 cup gravy Ground Beef (Meatloaf, Salisbury Steak) 1 slice or 6-1/2 oz meat cooked Stew Meat 6 oz meat cooked Veal Steaks (Veal Parmesan) 1 steak or 6-1/2 oz meat cooked Chicken Quarters 1/4 or 7-1/2 oz meat cooked Pork Chops 1 pork chop or 6 oz meat cooked Beef Swiss Steak (Steak w/ Onions, Pepper Steak) 6-1/2 oz meat cooked Beef Pot Roast 2 slices or 6 oz meat cooked Turkey Roast 6-1/2 oz meat cooked Fish 4 oz meat cooked Salad (Lettuce) Mix 3/4 cup or 2-1/2 oz Vegetables, Frozen 3-1/2 oz cooked Seasonal Fresh Fruit 1 piece per Soldier Salad Dressing (Individual Packets) 1 serving per Soldier Cold Cereal (Individually Packed Portions) 1 serving per Soldier Hot Cereal (Individually Packed Portions) 50 per 100 Soldiers Coffee 6lbs per 100 Soldiers per day Hot Cocoa (Individual Packets) 50 per 100 Soldiers 2% Milk 14 gallons per 100 Soldiers per day (3-1/2 pints per Soldier)

6.0 Security Requirements

All service providers shall be able to provide a valid driver's license, valid vehicle registration, and valid vehicle insurance to base security in order to gain access before gaining access to the site. All personnel will be subjected to a Law Enforcement Data System (LEDS) Background check. All individuals with unfavorable background checks will be banned from the installation. All contracted employees and subcontracted employees will be required to pass the required training below in order to come and go off site or maintain onsite for the duration of the requirement.

7.0 Antiterrorism/Operations Security Requirements

7.1 AT Level I Training: All contractor employees, to include subcontractor employees, requiring access AT Level I Training: All contractor employees, to include subcontractor employees, requiring access Army installations, facilities and controlled access areas shall complete AT Level I awareness training. The contractor shall submit certificates of completion for each affected contractor employsee and subcontractor employee, to the COR and to the contracting officer, within 10 days of award. AT Level I awareness training is available at the following website:

http://jko.jten.mil.

7.2 Access and general protection/security policy and procedures. This standard language is for contractor employees with an area of performance within Army controlled installation, facility, or area. Contractor and all associated sub-contractors 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. Contractor workforce must comply with all personal identity verification requirements (FAR clause 52.204-9, Personal Identity. Verification of Contractor Psersonnel) as directed by DOD, HQDA and/or local policy. In addition to the changes otherwise authorized by the changes clause of this contract, should the Force Protection Condition (FPCON) at any individual facility or installation change, the Government may require changes in contractor security matters or processes.

7.3 For contractors that do not require 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 Index (NCIC- III) and Terrorist Screening Database (TSDB) (Army Directive 2014-05/AR 190-13), 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.

7.4 For contracts that require OPSEC Training. Per AR 530-1 Operations Security, the contractor employees must complete Level I OPSEC Awareness training. New employees must be trained within 30 calendar days of their reporting for duty and annually thereafter.

http://jko.jten.mil/