Attachment 1_PWS for BPA_20191106.docx

PERFORMANCE WORK STATEMENT (PWS)

COMMERCIALLY PREPARED AND DELIVERED MEALS

BLANKET PURCHASE AGRREMENT

23 Oct 19

1. The Massachusetts Army National Guard (MAARNG) requires the provision and delivery of complete meals in accordance with (IAW) the below detailed specifications. Delivery dates, locations, recipients, and quantities will be detailed at the Blanket Purchase Agreement (BPA) call or order level. The established BPA is for complete, containerized, and delivered meals only; contractor personnel shall not be used in the set-up of meals or serving of Soldiers.

2. CONTRACTOR REQUIREMENTS

a. The Contractor shall be certified IAW ServSafe requirements and all food service vendor requirements for the state in which the vendor operates.

b. The vendor shall provide all resources to perform to the standards described herein and provide meals to MAARNG Armories and/or training sites as required.

c. Federal Facility Access Requirements

i. Performance may require access to a Federal facility for delivery. Accordingly, Contractor and all associated sub‐contractor 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 as directed by DOD, HQDA and/or local policy. Should the Force Protection Condition (FPCON) at any individual facility or installation change, the Government may require changes in contractor security matters or processes.

3. MEAL SERVICE HOURS.

a. NORMAL HOURS. Delivery time requirements will be detailed at each order/call. However, the suggested meal serving hours for the MAARNG are as follows:

b. VARIABLE HOURS. The Contractor will be given at least seventy two (72) hours notice before any adjustment of delivery times are to go into effect.

4. CONTRACTOR FURNISHED ITEMS AND SERVICES.

a. PERSONNEL. The Contractor shall provide adequate qualified personnel to meet the requirement.

b. EQUIPMENT. The Contractor shall have on-hand all equipment necessary to meet the requirement. There is no Government Furnished Property to be used.

i. Any items required to be returned to the vendor will be coordinated at the call level.

c. SUBSISTENCE. The Contractor shall provide all subsistence items necessary to provide meals and box lunches/sack lunches per agreed upon menu. Attachment 4 – “Sample 21 Day Menu” provides an example of an acceptable menu to meet subsistence requirements.

i. MEALS – When ordered, meals shall be delivered in either bulk packaging or individual packaging and meet the intended meal type (breakfast, lunch, dinner, and any other off-hour meal requirement)

ii. QUANTITIES – Quantities will differ depending on the number of Soldiers per unit. Order quantitates will be determined at the call/order level.

iii. LOCATIONS – Locations will differ depending on unit drill schedules. Delivery locations will be determined at the call/order level.

d. EXPENDABLE PAPER PRODUCTS. The Contractor shall provide all expendable/consumable supplies such as paper plates, paper cups, plastic dinnerware, paper bags required for sack lunches.

5. MEAL PROVISION. The Contractor shall provide meals as follows:

a. A Requiring Unit Representative will provide the Contractor with the an estimated headcount on a DA Form 5913, no later than (NLT) 30 days prior to the meal-serving period. The Contractor shall accept changes to the estimated headcount as late as 72 hours prior to the meal-serving period.

b. The Contractor will use the approved and agreed upon master menu as a guide to ensure the catered meals provided are of nutritional value to meet requirements of AR 40-25 (Nutritional Standards and Education). Changes to the menu require documental approval from the MA ARNG Food Program Manager. When serving a Lunch or Dinner meal, a minimum of two entrees (meat, starch, vegetable, and desert) will be available for choice by the diner. Additional or new entrée items may be offered to the diners subject to the written approval of the Contracting Officer’s Representative.

c. The Contractor will provide sack/boxed lunches and a sack/boxed menu as requested by the unit rep.

d. Meal quantities, types, and delivery locations will be defined at the BPA call/order level. However, for purposes of providing a general scope of the types of orders, the following analysis of historical orders illustrates the type of potential work:

e. FOOD PREPARATION. Proper preparation of food is the responsibility of the Contractor.

f. SUPPORTING ITEMS. The Contractor shall provide appropriate condiments. Butter, salt, pepper, margarine, syrup, jam/jellies, tartar sauce, ketchup, mustard, mayonnaise, steak sauce, hot sauces, assorted salad dressings, crackers, desserts, and assorted beverages shall be offered. Any condiments offered or displayed shall be a compliment to the menu items of the particular meal being served.

g. SERVING UTENSILS. Appropriate serving utensils; i.e. ladles, scoops, serving spoons, etc., shall be used to ensure the serving of the proper portions. Separate utensils shall be used for each item.

6. FOOD SERVING TEMPERATURES

a. Vendor shall deliver food in containers suitable to the food item such that the food item retains the required temperatures for serving. Hot food is served with a temperature range of 140 degrees to 160 degrees F, cold food is served within a temperature range of 34 degrees to 41 degrees F, and ice cream is served within a temperature range of -10 degrees to 0 degrees F. Food shall be within the above specified temperature ranges before being placed in serving equipment. The Contractor shall use bimetallic thermometers accurate to plus or minus 2 degrees F, to assure the attainment and maintenance of proper internal cooking holding or refrigeration temperatures of all foods.

b. COOKING PORK, FISH AND GROUND MEATS. All pork, including foods containing pork, fish and ground meats shall be cooked to a minimum internal temperature of 155 degrees F.

c. COOKED BEEF. Roast beef, cooked beef, and corned beef shall be cooked to minimum internal temperature for 145 degrees F for 15 seconds. Rare steak and roast beef to be served “Rare”, “Medium”, and “Well Done,” and shall be cooked to a minimum internal temperature 155 to 165

d. TEMPERATURE OF CHILL FOOD FOR SERVING. Cold food shall be chilled to a temperature of between thirty four (34) degrees F and thirty nine (39) degrees F upon delivery.

7. FOOD PREPARATION. The Contractor shall perform food preparation and cooking service in their facility prior to the scheduled start of each meal period.

8. QUALITY CONTROL

a. QUALITY CONTROL. The Contractor shall establish and follow a quality control program. The QC program shall provide for an environment that meets all sanitation requirements and result in products that meet the identified requirements. A synopsis of the Contractor’s quality control plan shall be submitted with the proposal. The Contractor shall provide the Contracting Officer an updated copy of the quality control program as changes occur.

b. PROVISIONS OF QUALITY CONTROL. As a minimum the quality control program shall include the following:

i. Identification of the Hazard Analysis Critical Control Points (HACCP) in handling and preparing food as management’s responsibility in monitoring operations.

ii. An inspection system covering all tasks required for each order. It must specify the areas to be inspected on a scheduled or unscheduled basis, frequency of inspections, documentation forms, and individuals that will perform the inspections and the follow-up procedures.

iii. A method of identifying deficiencies before the level of performance becomes unacceptable.

iv. A method of documenting and enforcing Quality Control (QC).

v. Processes for corrective Action.

vi. Contractor’s top management will have direct accountability for quality operations.

vii. A customer comment program that provides a way for customers to report comments, complaints. The comment records will stay with the customer for review by the Food Program Manager.

viii. A description of the manner in which the Contractor shall promptly investigate and respond to any comment or complaint. A monthly list of comments and complaints received and actions taken.

c. QUALITY CONTROL RECORDS. The Contractor shall maintain records of all inspections conducted by the Contractor and necessary corrective actions taken. The Contractor shall make these documents available to the Contractor Officer or Contracting Officer Representative throughout the term of this agreement.

9. INSTALLATION ACCESS

a. Vendor personnel shall comply with all military installation access requirements. Vendor personnel shall be escorted while on a military installation by requiring unit personnel.

b. A check of records through the National Crime Information Center (NCIC) Interstate Identification Index (III) is the Army minimum baseline background check for entrance onto Army installations for non-CAC holders to include entrance of visitors.

10. Delivery Regions

a. Delivery locations are spread across the Commonwealth of Massachusetts. For the purposes of this project, the Commonwealth has been divided into four general (4) delivery zones:

i. North of I90, East of the North/South route of 190 (extending to the N and S borders of the commonwealth);

ii. South of I90, East of the North/South route of 190 (extending to the N and S borders of the commonwealth), to extend to the Cape Cod region;

iii. West of the North/South route of 190 (extending to the N and S borders of the commonwealth), and East of I91;

iv. West of I91

b. Please see the reference map below for a graphical depiction of the general areas.

c. The intent of this regionalization is to ensure food is delivered at the required temperatures. Firms may deliver from an assembly point in one region and deliver to a destination in another region. However, further scrutiny will be applied to a firm’s technical capability to perform such delivery requirements.

REFERENCES

NGB-PAM 415-12

Army National Guard Facilities Allowances

AR 30-22

The Army Food Service Program

DA PAM 30-22

Operating Procedures for the Army Food Program

TB Med 530 Tri Service Food Code 30 April 2014

AR 40-25

Nutrition Standards and Education 3 Jan 2017 image1.emf