Attachment 2 - Food Service SOW.docx

911th Airlift Wing

Statement of Work Food Service

27 March 2025

1.0 DESCRIPTION OF SERVICES

The 911th Airlift Wing’s (911 AW) requires a Food Blanket Purchase Agreement (BPA) to provide meals for its enlisted personnel during its scheduled Unit Training Assembly’s (UTA’s). The UTA’s occur on Saturday and Sunday. The Food BPA is to provide meals for up to 350 personnel for lunch for a total of up to 700 lunch meals (Saturday and Sunday combined). Food meal service will be on monthly basis starting in May 2025 through December 2025. Due to out-of-cycle training requirements, meal service may be required in addition to the monthly UTA’s. A 30-day notice will be given to the contractor in an out-of-cycle instance.

Period of Performance: 5/1/2025 – 12/30/2025. Unit Training Weekends are as follows:

May 3/4 June 7/8 July 12/13 August 2/3 September 6/7 October – TBD November – TBD December – TBD *Note: The quantity of lunch meals may vary depending on number of members participating in UTA’s for any given month. The Food Program Manager will advise on headcount at least seven days in advance of the UTA.

2.0 REQUIREMENT AND JUSTIFICATION

The unit’s mission requires that all personnel receive a timely, high-quality meal prepared under commercial standards and with high quality customer service.

3.0 SCOPE OF WORK

The 911th Airlift Wing anticipates purchasing food in accordance with this Statement of Work (SOW). The intent is to provide quality food to the 911th Airlift Wing, in support of personnel in attendance of the units scheduled Unit Training Assembly.

4.0 SPECIFIC REQUIREMENTS

a. All food shall be fully prepared prior to pick up. Pick-up location shall be within 15 road miles of 2375 Defense Ave, Coraopolis, PA 15108.

b. Food will be hot and shall be provided in aluminum buffet style trays. The contractor is only responsible for preparing the food. The government will be responsible for picking up and serving all meals.

c. Date/time notification of all foods being transported for serving for the purpose of ensuring that all foods are properly maintained for the consumption of these foods by troops.

d. Meals must consist of the following:

Lunch: Entrée + side + salad + dessert

5.0 MEALTIMES AND LOCATION

a. All meals shall be ready by 0930 for pickup.

b. Contracted meals shall be picked up by government personnel IAW timeline designated by the lead unit person-in-charge. If timeline adjustments are required, the Contracting Officer will submit such time changes to the contractor 48 hours in advance.

6.0 FOOD AND SAFETY REQUIREMENTS

a. Food shall be at safe temperatures upon pickup. At a minimum, hot items shall be at 140 degrees Fahrenheit or above and cold items shall be at 41 degrees Fahrenheit or below.

b. Food shall be either insulated for hot or cold storage and temperatures checked for delivery of those foods and logged for proof.

c. The POC shall conduct spot checks and document those results for the various foods .

d. The contractor shall comply with all National Food Code, ServSafe, and other applicable federal/state/local health guidelines.

7.0 MENU

a. Menu foods shall be sourced from approved food vendors and all dates shall be within the proper period, with no expired foods/ingredients being utilized in the preparation of the meals. A list of all vendors shall be available for the purpose of proof of sources of foods.

b. Contractor shall provide a variety of menu items to include to include a protein, starch, vegetable, bread, salad and dessert. Menu item selections shall vary from month to month to provide meals that are unique in texture, flavor and color. The contractor shall provide proposed menu items to the Food Service Manager no later than seven days prior to a scheduled UTA weekend.

c. The contractor shall provide all condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, salad dressings, syrup, salt and pepper, etc.) to complement the meal being served. All condiments shall be maintained in a temperature stable environment for the purpose of ensuring food safety.

d. Contractor may propose deviations (substitutions) of menu items only if they meet the conditions identified in paragraphs 8.a through 8.d of this SOW.

e. The quality of the food served shall be equivalent to commercially available prepared meals. The Contractor is responsible to provide enough food with adequate portion sizes to ensure all patrons have received an initial serving.

8.0 DEVIATION ALLOWANCES

a. Entrée. Deviations will be allowed with prior Food Program Manager approval.

b. Starch. Deviations will be allowed with prior Food Program Manager approval.

c. Vegetable. Deviations will be allowed with prior Food Program Manager approval.

d. Salad. Must be leafy green with vegetables. If any salad contains dressing/mayonnaise, it must be dated for the preparation and it must be maintained chilled for storage and transport. Potato and macaroni salads will not be considered as a substitute for salad. Potato and macaroni salad may be served with entrées such as sub sandwiches or like food.

9.0 HEADCOUNT & NOTIFICATION

a. The Government will request meals within at least one week (7 days) prior to meals being required. A headcount will be provided at that time.

10. GOVERNMENT POINT OF CONTACT (POC’s)

a. Contracting Officer. The Contracting Officer is the ONLY person authorized to make changes in the terms and conditions of the contract. The vendor shall call the Contracting Officer before making any changes requested by the Unit POC or other unit personnel.

b. Food Program Manager (POC). The food program manager is:

SMSgt Randy F. Wright, Services Superintendent Office: (412) 474-8259 Email: randy.wright.2@us.af.mil

11. APPLICABLE GUIDELINES

a. FDA Food Code http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/foodCode/ucm374275.htm

12. STANDARDS OF CONDUCT

The contractor shall conform to specified professional standards and adhere to The Air Force Food Program food service standards and ServSafe sanitation standards (National Restaurant Association).

a. The contractor shall comply with all Federal, State and local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry

b. All employees involved in the execution of this requirement shall have a minimum of one hour training by a ServSafe (or equivalent) certified instructor to review aspects of food sanitation to ensure compliance with safety, food handling, cleaning etc.

c. Personal Hygiene: the Contractor shall ensure its contract employees follow food safety and sanitation standards outlined by ServSafe.

d. All employed Contractor staff shall have a valid background criminal check and verification of citizenship conducted by the employer, for the purpose of the Food Vulnerability Assessment (FVA).

e. The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor from further work. Removal of employee(s) for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

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