Attachment 1 PWS Catering Kota Belud Malaysia.pdf

Performance Work Statement (PWS) Food Service

Keris Strike FY24 – Kota Belud, Malacca, and Kota

Kinabalu, Malaysia

17 JUN – 13 JUL 2024

I. DESCRIPTION OF SERVICES.

The contractor shall provide a buffet style BREAKFAST AND DINNER meal plan daily to include

Western, Malaysian and vegetarian meal options at the Kota Belud Airstrip (WBKB), Malacca, West

Malaysia, and Kota Kinabalu International Airport (KKIA) in Kota Kinabalu, Malaysia. Contractors shall also provide all management, tools, supplies (plates, napkins, utensils and cups) condiments (salt, pepper, Heinz Ketchup, hot sauce, Soy sauce), cooking supplies, facilities, equipment, labor and all other necessities to provide, prepare, and serve meals, and provide clean up services at the Kota Belud Airstrip, within US health inspection standards at all times. Facilities shall be maintained in accordance with standards established by the U.S. Department of Health and Human Services Food Code, and the local county extension office.

a. Period of Performance. The time frame of service is from 17 Jun 2024 – 14 Jul 2024. Estimated maximum quantities of meals to be served per day see the below (Table 1) for The Kota Belud Airstrip, (Table 2) for the site at KKIA, and lastly in Malacca feeding schedule:

Table 1 – Feeding Schedule for the Kota Belud Airstrip

Kota Belud

Airstrip

DATE 17-Jun 18-Jun 19-Jun 20-Jun 21-Jun 22-Jun 23-Jun 24-Jun 25-Jun 26-

Jun

Breakfast per pax 94 94 94 94 94 94 94 94 398 398

Dinner per pax 94 94 94 94 94 94 94 94 398 398

Funds per pax

Meals per day 188 188 188 188 188 188 188 188 796 796

Kota Belud

Airstrip

DATE 27-Jun 28-Jun 29-Jun 30-Jun 1-Jul 2-Jul 3-Jul 4-Jul 5-Jul 6-

Jul

Breakfast per pax 398 398 398 198 198 198 398 378 178 178

Dinner per pax 398 398 398 198 198 198 398 378 178 178

Funds per pax

Meals per day 796 796 796 396 396 396 796 756 356 356

Kota Belud

Airstrip

DATE 7-Jul 8-Jul 9-Jul 10-Jul 11-Jul 12-Jul 13-Jul 14-Jul

Breakfast per pax 178 178 178 178 178 465 465 442

Dinner per pax 178 178 178 178 178 465 465 442

Funds per pax 0 0 0 0 0 0 eals per day 356 356 356 356 356 930 930 884

Table 2 – Feeding Schedule for Malacca

Table 3 – Feeding Schedule for the Kota Kinabalu Airport

Malacca, Malaysia

DATE

19-Jun 20-Jun 21-Jun 22-Jun 23-Jun 24-Jun 25-Jun 26-

Jun

Breakfast per pax

8 8 8 8 8 8 8 87

Dinner per pax

8 8 8 8 8 8 8 87

Funds per pax

Meals per day

16 16 16 16 16 16 16 174

Kota Belud

Airstrip

DATE 27-Jun 28-Jun 29-Jun 30-Jun 1-Jul 2-Jul 3-Jul 4-Jul

Breakfast per pax 87 87 87 87 87 87 87 87

Dinner per pax 87 87 87 87 87 87 87 87

Funds per pax

Meals per day 174 174 174 174 174 174 174 174

Kota Kinabalu

Airport

DATE 17-Jun 18-Jun 19-Jun 20-Jun 21-Jun 22-Jun 23-Jun 24-Jun 25-Jun 26-

Jun

Breakfast per pax 94 94 94 94 94 94 94 94 398 398

Dinner per pax 94 94 94 94 94 94 94 94 398 398

Funds per pax

Meals per day 188 188 188 188 188 188 188 188 796 796

DATE 27-Jun 28-Jun 29-Jun 30-Jun 1-Jul 2-Jul 3-Jul 4-Jul 5-Jul 6-

Jul

Breakfast per pax 398 398 398 198 198 198 398 378 178 178

Dinner per pax 398 398 398 198 198 198 398 378 178 178

Funds per pax

Meals per day 796 796 796 396 396 396 796 756 356 356

DATE 7-Jul 8-Jul 9-Jul 10-Jul 11-Jul 12-Jul 13-Jul 14-Jul

Breakfast per pax 178 178 178 178 178 465 465 465

Dinner per pax 178 178 178 178 178 465 465 465

Funds per pax 0 0 0 0 0 0 eals per day 356 356 356 356 356 930 930 930

1. Additionally, the contractor shall provide surge/emergency quantities of meals due to unforeseen increases in personnel. The contractor will be given 48 hours notification prior to any unforeseen increase or decrease in personnel.

b. Hours of Operation. The contractor shall maintain operating hours in accordance with the below schedule. The contractor shall not remove foods from the serving area until 30 minutes after the end of the posted meal hours. This allows for all patrons to be served an additional time for second servings.

Contractor will provide disposable take out containers for soldiers to take on the go as necessary.

Table – 3 Hours of Operation

Meal Hours Style

Breakfast 0630-0830 Buffet style

Dinner 1800-1930 Buffet style

c. Training. The contractor shall provide necessary food service and sanitation training to employees and maintain records of all training on-site and have them available for Government review.

d. Specific Tasks. The Contractor is tasked with the following list of duties: Sanitation

Requirements/Sanitation stations; Food Preparation/Food servers; Service of Food; Provide

Warmers to keep food at the right warm temperature. Provide coolers to keep drinks cold;

Provide General Housekeeping Requirements; Clean-up before and after each meal;

Managing supplies and equipment; In the event of contingency, perform all required tasks to include cooking to ensure continued service. Primary disposition for left-over food is for the contractor to keep and the secondary option is to dispose of it in garbage bins at the dining facility. The Contractor shall adhere and be subject to inspection by the Contracting

Officer’s Representative to the requirements as described and listed in Table 3 below:

Table 4- Required Contractor Controls

COMPOSITE

RISK AREA

REQUIRED CONTROLS

Food Operation

Maintain foods under appropriate temperature conditions during storage to ensure protection of food items against physical, chemical, and microbial contamination.

Use thermometers to verify storage temperatures, internal cooking temperatures, and hot or cold holding temperatures.

1. Store cold foods at 41oF/5oC or lower.

2. Store frozen foods at 0oF or lower.

3. Hold hot foods at 135oF or higher until served

4. Hold cold foods at 41oF/5oC or lower until served

Implement the proper thawing procedures:

1. In a refrigerator at 41°F/5oC

2. Under cold running water at 70oF or below

3. In a microwave oven, only if it will be cooked immediately

4. From the frozen state as part of the cooking process

Storage and labeling:

All food products should be properly protected, labeled/date marked and stored on shelves according to their internal cooking temperatures to prevent cross-contamination.

Food

Facilities and

Equipment

Buildings (to include floors, walls, and ceilings) fixtures (to include those that allow dripping and condensation), utensils (to include but not limited to plates, silverware/utensils, cups), and other physical facilities (e.g. refrigeration units, dishwashing equipment) of the plant should be maintained in a sanitary condition and in good repair in order to prevent contamination.

All pieces of equipment and utensils should be maintained in good repair to allow proper cleaning/sanitation and prevent contamination of food products.

Equipment showing signs of wear and rust need to be discarded and replaced.

Water Portability Water used throughout the facility for cooking and cleaning shall be from a reliable approved source and potable.

Cleaning and

Sanitizing

Recommend each facility establish and maintain a cleaning and sanitizing program detailing the areas and equipment to be cleaned and sanitized, the person responsible, the method and frequency of cleaning, and verification procedures.

Utilize dish-washing machine (e.g. hot water – 77.3oC /181oF) or proper 3-compartment sink cleaning and sanitizing steps (e.g. wash, rinse, sanitize) on all food contact surfaces and utensils. For items too large for the dishwasher or sink, use the bucket or spray method. Sanitizer test kits should be used to verify sanitizer concentration.

If used, chemical sanitizers need to be at the proper concentration in order to reduce microbial load Chemical sanitizing (Use per manufacturer’s instructions)

Chlorine at 100-150 ppm for 30-60 second contact time;

Quaternary Ammonium at 200 ppm for 30-60 seconds contact time; Iodine at 12.5 – 25 ppm for 30-60 seconds

Pest Control

Recommend that pest control services be implemented and that adequate measures

(e.g. entry points be closed and screened) be taken to exclude pests/rodents from processing and storage areas. Place screens over windows and keep doors closed to limit the number of pests/rodents from entering the facility.

Pests and rodents are known to carry disease and cause infestations of food products that may lead to Foodborne illnesses. In addition, frequent and thorough cleaning and sanitation of the kitchen and food storage areas as well as the premises will assist in reducing pest/rodent activity.

Employees

All employees need to be medically screened and free of contagious disease.

All kitchen personnel will be trained in personal hygiene, cleaning and sanitation, and food safety protocols (e.g. hand-washing, preventing cross contamination).

Food Defense

Implement measures to prevent foods from becoming intentionally contaminated.

Measures may include:

1. Employee and visitor screening

2. Preventing unauthorized access

3. Security measures (e.g. guards, cctv, etc.)

1.2. Food Service Regulations. Contractor personnel will follow all applicable food service regulations and comply in accordance with the military standards for dining facility operations. This includes, but is not limited to food preparation, storage and receipt, sanitation, maintenance of equipment, and training. The applicable regulations for the Army Food Program are currently as follows: Army Regulations 30‐22, Department of the Army Pamphlet 30‐22, USAREUR Regulation 30‐21 and TB MED 530.

1.3 MEALS. At a minimum, meals will include soups, salads, gravies, sauces, vegetables, meat, fish, poultry, puddings, gelatins and other foods constituting a complete meal. Baked goods shall include, but are not limited to, preparation of breads, rolls, pies, cakes, pastries, icings, sauces, and glazes. Raw fruits and vegetables will be thoroughly washed/disinfected prior to processing. Drinks provided to be at least

1 Liter per person for each meal. Leftover food shall NOT be utilized for future meals.

1.3.1 Breakfast: All meals served shall consist of a choice of standard “American cuisine”. Contractor shall provide a variety of menu options, including a vegetarian selection containing no meat, fish or poultry at each meal. Non‐meat protein substitutes shall be used in vegetarian selections. Breakfast shall consist of a minimum of two (2) hot main selections, two (2) hot meat selections, bread/pastries and a variety of fruit and juices. Hot coffee, tea, and one (1) choice of milk, chocolate or whole, will be provided.

1.3.2 Dinner: Dinner shall consist of a minimum of two (2) hot main selections one containing meat, fish or poultry and one containing a Malaysian option. One (1) vegetarian selection (salads and vegetables), two (2) side selections, breads/rolls, salad and dessert. Contractor shall also accommodate special dietary menu needs. Hot coffee, tea, and one (1) choice of non‐caffeinated drink will be provided.

1.4 Facilities. The contractor shall establish all serving lines, hot trays, refrigerators, and any other device(s) that may be required for the safe preservation, serving, storage, and disposal of all food and non‐food items provided in accordance with this PWS. The contractor is responsible for each daily tear down and clean-up of equipment. If necessary, the contractor can leave any equipment on site overnight but the U.S.

government is not responsible for any lost, stolen, or damaged equipment.

1.5 Daily Cleaning. Cleaning shall be performed twice daily (after breakfast and dinner meal service) and shall include the proper cleaning of all tables from the serving area, flat wear, dishes, etc. Proper cleaning includes using a cleaning agent (i.e. bleach, ammonia, etc.) to ensure the sterilization of the items and equipment. All dirt, dust, debris, and trash shall be removed after each cleaning. Soldiers will buss their own tables.

1.6 Fresh‐Water Supply. All water used for food preparation shall be potable and meet preventive health medicine specifications (be deemed fit for human consumption). All fresh water used for cooking shall come from an approved source. Contractor shall provide the name of the approved water source for proof along with bid submission.

1.7 Gray and Grease Water Removal (if required). The contractor shall ensure proper disposal of all grey and grease water are in accordance with host nation and international health standards.

1.8 Contractor shall provide all power requirements, electricity and generators required at the Kota Belud

Airstrip to conduct adequate food service operations.

1.9 Employee Uniforms: Contractor personnel shall present a neat appearance and shall be easily recognized as a Dining Facility Employee. Employees shall wear contractor‐furnished uniforms and aprons when on duty. Aprons shall be worn while serving food and not worn to the latrine facilities, or on smoke breaks.

Employees shall wear socks or hose as appropriate. Open toe shoes, sandals, shoes with high platforms, spiked heels, or heels higher than two inches shall not be worn. The contractor attire and standards of dress for Contractor personnel shall be approved by the Contracting Officer’s Representative (COR) within 14 days after contract award.

1.9.1 Hair Restraints: All personnel entering or 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.

1.9.2 Jewelry: With the exception of wedding bands, food service personnel shall not wear jewelry, including wristwatches, while preparing or handling food. The wearing of medical alert bracelets or necklaces is authorized.

1.9.3 Personal Hygiene: Contractor personnel shall: Wash their hands thoroughly with soap and warm water after each absence from their workstation and at any other time the hands may have been soiled or contaminated, specifically, after returning from the latrine or smoking areas and before handling clean utensils or equipment or starting food preparation, prior to donning food service gloves, and between handling of raw and cooked or other ready to eat foods. Note: Single use gloves will be used for only one task.

1.9.4 Contractor employees must maintain and keep fingernails clean and free of dirt and grime.

1.9.5 Contractor employees shall not use tobacco in any form, except during break periods in designated smoking areas.

1.10 Conduct of Employees: The Contractor shall be responsible for the performance and conduct of all personnel employed under this contract. The Contractor shall prohibit employees from performing work under this contract while under the influence of alcohol, drugs, and other incapacitating agents. Contractor personnel shall abide by all security regulations of the installation and shall be subject to such checks as may be deemed necessary. No verbal or physical abuse will be tolerated.

1.10.1 Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by contractor personnel, while on duty, is strictly forbidden. The Contractor shall be required to immediately remove and replace employees who are under the influence of alcohol or drugs.

1.11 Health Examinations: Personnel with evidence of communicable disease, infected wounds, open sores, or acute respiratory infection, shall be referred to a doctor to receive written clearance before returning to the food serving area. Personnel with health problem(s) shall not be permitted to work in any capacity where there is likelihood of food or food contact surface contamination with pathogenic organisms, or transmitting disease agents to others. Personnel relieved of duty due to illness must have medical clearance from a physician before returning to work.

1.12 Contractor Personnel Meals: The Government shall not be charged or held responsible for any contractor provided meals that are consumed by contractor employees.

1.13 Emergency Medical Treatment: Government furnished medical service is not available to contractor personnel except to save life, limb, or eyesight.

1.14 Equipment Cleaning and Sanitizing: The Contractor shall clean and sanitize all dining facility equipment if used. Equipment and food‐contact surfaces shall be cleaned and sanitized between uses to prevent cross contamination. Non‐food contact surfaces of equipment, to include door gaskets, shall be cleaned as often as necessary to eliminate accumulation of dust, dirt, grease, food particles, and other debris. Equipment damaged by contractor employees, shall be the responsibility of the contractor to return the equipment to the condition prior to the damage.

1.14.1 Definition of Clean and Sanitized: For the purpose of this PWS, the following definition shall be applied by the Government to measure performance. Properly cleaned equipment shall be free of dirt, grease, rust, food, food particles, scum and foreign matter. Properly sanitized food contact surfaces have been treated using either heat or sanitizing chemicals; (chemical test stripes shall be available and used) which reduces bacterial count to a safe level without leaving toxic residue.

1.15 Delivery of equipment. The Contractor shall be held responsible for all subsistence delivered to the serving area.

1.16 Trash Cans, The contractor will provide eight (8) trashcans at the DFAC. The trash cans will be monitored and emptied when the trash can is full.

I. REFERENCES:

2.1 Army Regulations 30‐22

http://www.imcom.army.mil/hq/kd/cache/files/70E884E0CA724760BACE7218F3BA3AC7.pdf \

2.2 Department of the Army Pamphlet 30‐22

http://www.army.mil/usapa/epubs/pdf/p30_22.pdf

2.3 USAREUR Regulation 30‐21 https://aepubs.army.mil/pdfpubs/AER30‐21.htm

2.4 TB MED 530 http://www.army.mil/usapa/med/DR_pubs/dr_a/pdf/tbmed530.pdf

2.5 Garrison 21 Day Menu, http://www.quartermaster.army.mil/jccoe/publications/recipes/cover.pdf

II. GENERAL INFORMATION.

a. Definitions.

1) Customer Eligibility. US Service Members/personnel/patron are the primary customers and direct recipients of the services performed by the contractor in the performance of this contract. These are military personnel who are allotted rations in Government dining facilities at the expense of the

Government.

2) Government. In terms of this contract, Government refers to the US Government. The

Government representative is the Contracting Officer.

3) Contracting Officer. The authorized representative of the US Government that can obligate the US

Government, via written contract or verbal authorization, for consideration to a private party that provide supplies or services to the US Government in accordance with agreed upon terms and conditions of the contract or verbal authorization. Only the Contracting Officer can modify this agreement. The contract and verbal authorization cannot exceed his warranted authority.

4) Contracting Officer’s Representative (COR). The appointed representative of the Contracting

Officer that provides oversight of the contractor in accordance with the statement of work contained within the contract. The COR cannot change the contract’s terms or conditions. ONLY the Contracting Officer may alter the terms of this contract, make applicable agreements, or obligate US government funds. The

COR can raise issues with the contractor and work to solve issues as long as it doesn’t change the contract terms and conditions; and doesn’t cause the COR to solve the problem for the contractor or results in the

COR working for or representing the contractor.

4.1 The COR shall be responsible for continuous observations of the Contractor’s performance under this contract. All observations of incomplete or defective performance, or safety and health standards violated shall be recorded.

http://www.imcom.army.mil/hq/kd/cache/files/70E884E0CA724760BACE7218F3BA3AC7.pdf http://www.army.mil/usapa/epubs/pdf/p30_22.pdf http://www.army.mil/usapa/med/DR_pubs/dr_a/pdf/tbmed530.pdf http://www.quartermaster.army.mil/jccoe/publications/recipes/cover.pdf

4.2 The COR shall issue written notices to the Contractor and shall require the Contractor to reply, in writing, to the COR within five workdays after receipt, explaining reasons for the existing conditions, the corrective action, and procedures taken to prevent recurrence.

4.3 The COR shall inspect and accept the goods/services performed by the

Contractor, and shall not sign for any goods or services not received or not to standard.

4.4 Verify quantities and/or services on the vendor’s invoice.

4.5 Inform the Contracting Officer of any performance problems.

4.6 The COR for this contract will be appointed.

4.7 The COR will monitor headcount and check identification of all personnel eating at the Dining

Facility to ensure that only exercise participants are consuming meals.

5) Contractor Manpower Reporting. The Contractor shall report all Contractor manpower (to include subcontractor manpower) employed for the performance of this contract. The Contractor shall complete all required fields in the reporting system using the web address: https://cmra.army.mil/. The requiring activity will assist the Contractor with the reporting requirement as necessary. The Contractor may enter reports at any time during the reporting period, which is defined as the contract's period of performance not to exceed 4 months ending 30 Sep 2018 of each Government fiscal year. Reporting must be completed no later than 31 Oct following the fiscal year during which the contract is in place. Reporting must be completed for every year or part of a year for which the contract is in place. Failure to comply with this reporting requirement will result in contract termination.

b. Contractor Personnel.

1) Management. The contractor shall provide a manager on site who shall be responsible for the performance of the work. The name of this person, and an alternate or alternates, who shall act for the contractor when the manager is absent, shall be designated in writing to the contracting officer by 2 June

2018. The contract manager or alternate shall 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 to meet with the COR and or contracting officer during all meal hours and food preparation times to discuss problem areas. After normal duty hours, the manager or designated alternate shall be available within 1 hour. The contract manager and alternate or alternates must be able to fluently read, write, speak, and understand English. The positions shall at no time be vacant.

2) All Personnel. Contractor employees shall not loiter in the food service/eating areas during meal times.

c. Sanitation Requirements. The contractor shall comply with all applicable local laws and comply with

COR provided guidance and Preventative Health or US Army Veterinarian Food Sanitary Code.

The contractor shall clean and sanitize equipment and utensils before and after each meal service.

Contractor shall provide a cleaning schedule for equipment and utensils and coordinate schedule with the

COR by 2AUG18.

1) Clean and sanitize dishes, pots, pans, kitchen, utensils and dining areas after each meal service.

2) Waste Management. The contractor shall retain all ownership of all reusable waste. Non-reusable waste materials (trash and garbage) shall be removed from the facility by a method acceptable to the contractor. However, the method shall not cause health or other hazard to any personnel involved in operations at The Kota Belud Airstrip or CERAB, Malaysia.

3) The contractor will provide hand washing stations and hand sanitizer to allow all customers to wash their hands prior to eating at each meal service. Specifically, there will be at least 4 hand washing stations

(with soap and clean running water) set up for use before each meal.

d. Food Preparations.

1) Subsistence and Material Handling. Contracting Officer Representative (COR) shall inspect all delivered food items and visually inspect these items for deterioration or damage and physically check temperatures on all refrigerated and frozen foods for compliance with Preventative Health or US Army

Veterinarian Food Sanitary Code at any time. Any food items rejected by the COR shall not be used for the performance of this contract. Contractor shall offload and stock in appropriate locations upon receipt using

“First in First out” (FIFO).

2) Food Preparation. Contracting Officer Representative (COR) shall inspect and have the opportunity to inspect all meal and food preparation tasks for completion of this contract at any time.

3) Menu Boards. Post menu at the entrance to the dining facility serving area for all meals during the day before the start of the breakfast meal. Post menu changes within 5 minutes of notification.

4) Table Bussing Service. Replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting at each meal time.

e. Service of Patrons. The contractor shall serve food to patrons at a flow rate of approximately

100 patrons every 30 minutes through the serving lines. Food shall be served in standard US portions, unless smaller portions are requested by the patron. The contractor shall move full serving containers to serving lines and remove containers. Maintain proper temperature on serving lines if used.

f. Joint Head Count. The contractor and the COR shall conduct head count of all authorized personnel that are being served and subsequently billed to the US Government. The headcount method is individual sign in and shall be run by the Contractor with US Government oversight. The Government and vendor must concur on the head count at the end of each meal period. A Sign in sheet will be provided prior to each meal.

g. General Housekeeping Requirements. The contractor shall cleanup those areas that immediately affect customer service to include appearance of the eating/serving area after each meal service. To ensure customer satisfaction, the COR shall conduct oral customer satisfaction comments. These comments will be used to help assess contractor past performance. The contractor shall encourage customer comments.

1) Floor Cleaning. Clean floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. Do not place chairs on tables at any time.

2) Spot Floor Cleaning. Spot clean floors to remove food spills and debris.

h. Supplies and Equipment. The contractor shall maintain stock level of specific supplies required to perform this contract at all times. (For Example, paper products, foil, plastics, cups, trash bags, plastic eating utensils, paper plates, paper cups, etc.)

i. Meal Head Count Forecasting. The US Government shall provide the contractor with an estimate of the head count at least 48 hours prior to meal time. A twice daily meeting between the COR and the contractor management shall occur so the US Government can update the contractor. The estimated headcount will be used by the contractor to prepare meals over the next 48 hours. The government has the right to request a surge of up to 3% at the same cost already specified in the contract. The surge will come only at the request of the Contracting Officer. The contractor will have 48hrs to comply.

j. Billing and Invoicing. This is a Firm Fixed Priced contract. Vendor pricing and invoicing will be based on the number of personnel served during the period of performance as outlined in the Hours of Operation and Estimated Meals table above.

k. Menu Substitutions. The vendor shall provide 48 hour notice of the substitution of any menu item. The vendors proposed substitution must be an equivalent item in nutrition and be compatible to the rest of the items that are being served (menu) for that meal. This must also comply and meet standards of the standards established by the U.S. Department of Health and Human Services Food Code, and the local county extension office. Ultimately, the COR shall approve any menu or item substitution.

l. Use of Approved Sources. The vendor shall only use approved sources for food items to be served and water used to prepare these food items that are identified by US Army VETCOM sanitary and approved sources.

m. Miscellaneous. The contracting officer is the only official authorized to modify or change the terms of this contract. Any contractual change resulting in additional costs not authorized in writing by the contracting officer will not be paid by the Government.

III. SERVICE DELIVERY SUMMARY.

a. Contractor and COR Surveillance Plan. The Government shall use the information contained in the below table to assess the contractors quality of product and otherwise over-watch the contractor. If the contractor is found not to meet the standard the Government shall request and negotiate consideration for not complying with the contract.

Service Standard Surveillance

Comply with sanitation requirements in accordance with Table 3 and

Section II, para c and g.

Result in 100% of the time in a satisfactory or better rating in

Preventative Health or

US Army Veterinarian inspection. Clean and sanitize facility to meet required Food Sanitary

Code

No-Notice Health

Inspections – COR and US Army

Veterinarian.

Customer Complaint

Prepare food IAW US Government provided menu in accordance with

Table 3 and Section II, para d.

100% of menu items/meal period as provided by the

Government.

COR

Service of patrons/personnel in accordance with Section II, para e.

Serve food to patrons at a flow rate of 100 patrons every 30 minutes.

Customer Complaint and COR

Perform joint head count. In accordance to Section II, para e.

To ensure 100% accurate invoice and billing for meals served.

US Service Member and COR

Managing supplies and equipment necessary to serve the guests in accordance with Section II, para h.

Never run out of required supplies.

Customer Complaint and COR

b. Menu. The contractor shall provide a meal plan to include Western, Thai and vegetarian meals. The below Western menu shall be provided by the contractor. The contractor shall notify the contracting officer 48 hours in advance if substitutions must be made. Substitutions must be approved by the contracting officer and meet standards established by the U.S. Department of Health and Human

Services Food Code, and the local county extension office. A proposed menu will be provided with all offerors’ proposals for the term of the contract. See sample listed below.

WESTERN (SAMPLE)

Breakfast: 0630-0830 Dinner: 1830-1930

IV. CONTRACT MANAGEMENT/INVOICING FOR PAYMENT:

(a) Contract administration shall be performed by The Contracting Officer and COR

(b) Quality Assurance: The Government will monitor the Contractor’s performance under this

Contract. All work performed under this contract will be subject to inspection at any time by the

Government. To include technical oversight, Contractor performance inspection, and acceptance of services rendered for payment purposes will be performed by the COR/ACOR appointed by the

Contracting Officer IAW FAR 52.246-4. Final decision of service acceptability will be solely the

Breakfast Eggs – hard boiled

Fruit Compote

Yogurt Breakfast Sausage

Bacon Hash Brown Potato

Chicken Tocino Fresh fruits – bananas, apples, oranges

Eggs - Chef to Prepare (Fried, scrambled or

Omelet) Tomato, Onion, Cheese White Bread

Whole Milk: white, chocolate

Croissant Danish

Pastry

Salted Butter

Cut Fruit

Coffee: Creamer, Sugar, stirrer Juices: apple, orange, pineapple

Cereal – variety: Cheerios, granola, frosted flakes

Dinner Beef w/ Broccoli Breaded Pork Chops

Chicken Breast Malaysia – Chicken Adobo

Spaghetti Egg Noodles

White Rice

Bread Rolls Vegetables: Broccoli, carrots, beans Fresh fruits – bananas, apples, oranges

Vegetable Stir Fry Peas and Carrots

Brown Gravy Pita

Bread

Cheddar cheese

Onion Soup Chicken noodle Soup

Salad bar Chocolate Chip Cookies

Cake Oatmeal and Raisin Cookies

Ice Cream – vanilla, chocolate

Rainbow sherbet

Water

Gatorade responsibility of the Government.

(c) Contracting Officer’s Representative (COR): Appointments for

COR/ACOR of this contract will be made at the time of contract award.

V. BASE ACCESS: All contractors shall provide the following information with quote/proposal:

Driver Name:

Company Name:

ID Number:

Vehicle Number:

Number of Personnel:

Item you are supplying:

Point of Contact:

VI. GOVERNMENT FURNISHED PROPERTY AND SERVICES - Will be provided for the Military

Service Members involved in operations at The Kota Belud Airstrip and CERAB, Malaysia.

a. The Government will provide tables, table covers, chairs, waste receptacles and electricity.

b. The Government will provide no additional equipment for use by the contractor in performance of this contract.

c. The Government will make no alterations to the existing facilities. Any alterations required by the contractor shall be made at the contractor’s expense. Written approval must be obtained from the contracting officer prior to altering the facility. The contractor shall restore altered facilities to their original appearance and condition at the completion of the contract unless told otherwise by the contracting officer.

VII.CONTRACTOR-FURNISHED PROPERTY-

a. Vendor shall provide removal/disposal of disposal of all grey and grease water.

b. The contractor shall provide all serving lines, hot trays, refrigerators, and/or any other device(s) that may be required for the safe preservation, serving, storage, and disposal of all food and non-food items provided in accordance with this PWS.

c. Vendor shall provide all cleaning supplies to include cleaning/disinfectant solvents and garbage bags.

VIII.CONTRACTUAL RELATIONSHIPS- Contractor personnel shall at all times be under the supervision of the contractor and not under the supervision of the U.S. Government or any of its officers or employees. The contracting officer will bring discrepancies or noncompliance with the contract clauses, specifications, or Statement of Work to the attention of the contractors’ supervisor or foreman for necessary corrective action.

IX. LIABILITY- The U.S. Government accepts no liability for the actions of the contractor or his employees and agents.

End of Performance Work Statement