Attachment 1 Saipan Catering (PWS).pdf

Catering Services (Saipan) 18 July – 03 August 2021

I. Scope of Work. The contractor shall provide a breakfast and dinner meal in accordance with the provided schedule in TO-GO boxes for individual servings which include utensils, napkins, condiments (if needed), and trash removal. All meals will be delivered to the respective locations at the provided times. Food shall be 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.

II. Description of Service Agreement:

a. Period of Performance. The time frame of service is from 18 July 2021 – 03 August 2021. The location and estimated maximum quantities of meals to be served per day see the below (Table 1) for feeding times and schedule.

Trash must be removed daily for catered meals. Trash may be picked up on next delivery date.

Date Type Quantity Menu Time Location

July Dinner 50

Spicy Hot Chicken Wings Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

1800 Hyatt Regency

July Dinner 50

BBQ- Chicken Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

1800 Hyatt Regency

July Dinner 50

Beef Broccoli Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

Army

Reserve Center

July Dinner 50

Spicy Hot Chicken Wings Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

Army

Reserve Center

July Dinner 50

BBQ- Chicken Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

Army

Reserve Center

July Dinner 50

Beef Broccoli Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

Army

Reserve Center

July Dinner 50

Spicy Hot Chicken Wings Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

Army

Reserve Center

July Dinner 50

BBQ- Chicken Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

Army

Reserve Center

July Dinner 60

Beef Broccoli Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

Army

July Dinner 60

Spicy Hot Chicken Wings Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

Army

Reserve Center

July Dinner 60

BBQ- Chicken Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

Army

Reserve Center

July Dinner 60

Beef Broccoli Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

Army

Reserve Center

July Dinner 60

Spicy Hot Chicken Wings Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

Army

Reserve Center

July Dinner 60

BBQ- Chicken Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

Army

Reserve Center

Aug Dinner 60

Beef Broccoli Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

Army

Aug Dinner 60

Spicy Hot Chicken Wings Tossed Salad

Corn on the Cob Steamed Broccoli w/ butter

Fresh Fruit Whole Wheat Roll

Army

b. 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.

c. Hours of Operation. The contractor shall maintain operating hours in accordance with the below schedule.

Additionally, the Contracting Officer (KO) is authorized to inform the contractor of any changes to the serving hours below only if 48hrs notice is given to the contractor. The KO may only adjust the operating hours within two (2) hours of the schedule below.

d. 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.

e. Specific Tasks.

1. Contractor Controls: Contractor will provide all services in accordance with the following controls:

Table 3- Required Contractor Controls

COMPOSITE RISK

AREA

REQUIRED CONTROLS

Food Operation

Maintain foods are under conditions during storage that will protect the 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, 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 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 /171oF) 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 30‐5 and 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 Dinner: Dinner shall consist of a minimum of two (2) hot main selections one containing meat, fish or poultry, 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 after 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 Grey 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 feeding locations 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 and 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 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 Use of 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.

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

2.0 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.

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.

http://www.imcom.army.mil/hq/kd/cache/files/70E884E0CA724760BACE7218F3BA3AC7.pdf%20/ http://www.army.mil/usapa/epubs/pdf/p30_22.pdf https://aepubs.army.mil/pdfpubs/AER30%E2%80%9021.htm http://www.army.mil/usapa/med/DR_pubs/dr_a/pdf/tbmed530.pdf http://www.quartermaster.army.mil/jccoe/publications/recipes/cover.pdf

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 2016 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. 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.

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.

c. 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.

d. Billing and Invoicing. The Contractor shall invoice at the end of the contract period of performance. The Contractor shall e-mail invoices to the Contracting Officer no later than 3 days prior to contract completion for review and corrections. The Contracting Officer will forward the invoice to the Finance Office for payment processing. The invoice shall be listed by contract line items as in the delivery order and shall not exceed the obligated amount as identified within this agreement. 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.

e. 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.

f. 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.

g. 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.

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 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. 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.

VIII. LIABILITY- The U.S. Government accepts no liability for the actions of the contractor or his employees and agents. All employees must be adequately trained and licensed for this requirement and solely the responsibility of the contractor.

IX. POINTS OF CONTACT AND AUTHORITIES. The contracting officer is the only person authorized to approve any changes to the requirements of this contract and not withstanding provisions contained elsewhere in this contract, the authority remains solely the contracting officer. In the event the contractor effects any change at the direction of any person other than the contracting officer, the change will be considered to have been made without authority and no adjustment will be made in the contract prices as a result of the change.

X. CONTRACTOR NOTICE REGARDING LATE DELIVERY. In the event the contractor anticipates or encounters difficulty in complying with the delivery schedule, the contractor shall immediately notify the Contracting Officer telephonically giving full detailed reasons for the delay. Receipt of contractor’s notice does not constitute acceptance of an alternate delivery schedule waiver of the U.S. Government’s rights under this contract or at law.

XI. CONTRACT ADMINISTRATION: Correspondence or inquiries relative to this PWS and any resultant contract administration shall be addressed to the Contracting Officer.

XII. INSURANCE: The contractor must secure Defense Base Act (DBA) insurance after award of the contract.

Insurance must be presented to contracting officer no later than 14 days after contract award. All DBA insurance information can be determined and acquired using the U.S. Department of Labor website. DBA is a 100% mandated requirement for all services outside of the U.S. that does not have a current waiver on file with the U.S. Department of Labor. Commonwealth of Northern Mariana’s Islands is not on the waiver list. DBA is essentially a form of workman’s compensation to ensure all workers are covered in case of an accident during performance of contract.

(End of Performance Work Statement)