Attachment_2_Statement_of_Work.pdf

Performance Work Statement (PWS)

1 BACKGROUND: Sherman Indian High School (SIHS) is operated by the U.S. Department of the Interior (DOI), Bureau of Indian Affairs (BIA), Bureau of Indian Education (BIE). SIHS owned cafeteria includes a full kitchen with major kitchen equipment. Each school year, the student average enrollment population starts around 420 and typically may decrease to about 320 at the end of the school year.

1.1 PURPOSE: The purpose of this Full Food Management Support Service contract is for contractor provided services to: (1) Provide the total Student Meal Program at SIHS, Riverside, California, under continued compliance with the applicable laws and regulations as provided in the document. (2) Ensure that SIHS qualifies for Breakfast and Lunch Meal Reimbursement under the USDA Breakfast & Lunch Reimbursement Program, and remains in compliance with all applicable regulations for the reimbursement program as administered by the State of California, Department of Education.

2. GENERAL REQUIREMENTS:

2.1 Hours of Operations: The projected school year calendar will be provided upon award. The contractor is responsible for conducting business seven (7) days a week, except when the Government facility is closed due to local or national emergencies, administrative closings, or similar Government directed facility closings. The Contractor shall at all times maintain an adequate workforce for the uninterrupted performance of all tasks defined within this PWS.

Mealtimes are as follows as the institution addresses the COVID-19 pandemic and are subject to change:

2.2 Meals Serving Hours

Breakfast Lunch Dinner

Weekdays 6:55- 7:50 AM 12:38 - 1:28 PM 6:00 - 7:00 PM Weekend/Holidays 8:00 - 9:00AM 12:00 - 1:00 PM 5:00 - 6:00 PM

Weekdays - The contractor is expected to be flexible to the changes to the academic school schedule, which may include, testing days, minimum days, assembly days, and Regular days. Any meal hour changes must be coordinated and agreed upon by the COR and On-site Contractor Management.

Serving times will end a minimum of 10 minutes before the end of the meal, see example below.

Athletic Staff will notify cafeteria when students will arrive late and accommodations will be made for meal pick up.

SIHS closes for a winter break for period of approximately 2-3 weeks, and for a summer break of approximately 3 months long. No services are to be provided during these periods; the

Government furnished equipment and building shall be closed during these time periods; the contractor may utilize the facilities (for training, etc.) with advance request and authorization.

No services will be required on the following list of observed days:

School Christmas Break TBA (Approx. December 18, 2021 - January 09, 2022) Summer Months TBA (Approx. May 13, 2022 - TBD)

2.3 Place of Performance: The work to be performed under this contract shall be performed Sherman Indian High School (SIHS) (insert building and location).

2.4 Period of Performance: Performance shall be for one (1) Base Year with four (4) renewable option years.

2.5 Notice Regarding Late Delivery/Delayed Performance: The contractor will immediately Notify the Government Contracting Officer Representative (COR) in writing in the event the contractor encounters difficulty in performance by giving pertinent details. However, the notification will be informal only in character and will not be construed as a waiver by the Government of any contractual performance, rights or remedies provided by law.

2.6 Employee Health Conditions: The Contractor shall follow FDA Food Code (2013) Section 2-201 with respect to reporting employee conditions which is transmissible through food. The Contractor shall restrict or exclude employees that meet the criterion for restriction or exclusion per Sections 2-201-12 and 2-201-13. Instatement and Restriction from the "Regulatory Authority" (per Food Codes) requires that the Contractor request (written) approval for Instatement or Reinstatement from the COR for each individual employee. All requests for Instatement and/or Reinstatement must be accompanied by results from a medical professional indicating employee health conditions, their restrictions or, otherwise, define an individual's clean bill of health for each respective Employee's specific food handling responsibilities. The Contractor needs to show viruses and diseases are addressed in its Policies and Procedures or Handbook. The Contractor shall bear all costs.

2.7 Safety: It shall always be Contractor’s responsibility to comply and enforce safety requirements. All common safe work practice shall be strictly adhered and in strict compliance with all applicable local, state, federal safety and workmanship, installation codes. The Contractor shall take precaution to protect all workers when providing food service and shall provide and maintain adequate protection to prevent damage to Government furnished equipment and materials.

2.8 COVID-19 Safe Practices: The Contractor will comply with all guidelines for the Center for Disease Control, California Department of Health and Department of Interior-Bureau of Indian Education guidelines to ensure the safety of students, staff, faculty, and stakeholders. Policies and procedures will be updated as needed. Contractor will ensure no self-service, face coverings will be always worn while on the campus premises, surface sanitizing every 30 minutes, constant sanitizing of high contact surfaces, increase hand washing and glove guidelines, take-out meals and pre-package meals available, plexiglass shields at all transactions and communication sites.

2.9 Licensures/ Special Qualifications: The Contractor shall, without additional expense to the Government, be responsible for obtaining and maintaining required licenses and permits, and certifications applicable to providing food management services for the duration of the contract as required in the food services industry. Employees must be qualified to prepare, cook and serve meals in a cafeteria setting, including having all certifications, before being hired or immediately after.

2.10 Key Control: The Contractor shall establish and implement methods of making sure all Government issued keys/key cards are not lost or misplaced and are not used by unauthorized persons. The Contractor shall immediately report any occurrences of lost or duplicate keys/key cards to the COR. At the discretion of the COR and due to contractor’s negligence, related cost of re-keying or the replacement of the lock or locks, may be deducted from the monthly payment due the Contractor

2.11 Physical Security: The contractor shall be responsible for safeguarding all government equipment, information and property provided for contractor use. At the close of each work period, government facilities, equipment, and materials shall be secured.

2.12 Compliance: The Contractor must have knowledge of and shall comply with all applicable Federal, State and local laws, executive orders, rules and regulations applicable to its performance under this contract. Applicable regulations include, but are not limited to:

a. The Contractor will operate in strict compliance with the State of California, Department of Education food program and with all applicable local, state, and federal guidelines, regulations, and as applied to COVID-19 safe and healthy practices.

In the event, should the State of California, Department of Education determine noncompliance with the applicable regulations, which results in a suspension of reimbursement, or results in a decrease of reimbursement, or requires SIHS to return reimbursement funds, the contractor shall reimburse SIHS the actual damage amount (actual amount as determined by the State of California, Department of Education).

2.13 The Contractor must have knowledge of and shall comply with all applicable Federal, State and local laws, executive orders, rules and regulations applicable to its performance under this contract.

Applicable regulations include, but are not limited to:

a. California Uniform Retail Food Facilities Law (CURFFL)

b. National School Lunch Programs (7 CFR, Part 210), School Breakfast Program (7 CFR, Part 220)/ NSLP After School Snack Program / California Department of Education (offer vs serve)

c. California Health and Safety Code that relates to the operation of a Retail Food Facility (Commonly referred to as "CAL Code")

d. County of Riverside, Department of Environmental Health, Food Facility Operator's Guide

e. U.S. Food and Drug Administration, Food Code 2009

f. Hazard analysis and critical control points, or HACCP

h. ISO 22000 - Food Safety Management Systems - - Requirements for any organization in the food chain

h. Sherman Indian High School Student Handbook

i. Environmental Health and Safety Survey by Indian Health Services

j. CDC Covid protocol.

2.14 Phase In/Phase Out Period: To minimize any decreases in productivity and to prevent possible negative impacts on additional services, the incoming Contractor shall have personnel on board, during the 30 day phase in and phase out periods. During the phase in period, the Contractor shall become familiar with facilities in order to commence full performance of food services at contract start date.

2.15 Communications: All correspondence, change order requests, notices and other relevant communications in relation to the work performance shall be in direct coordination with the designated COR. The Government’s designated COR will be assigned upon award.

2.16 Changes: The Government retains the option of modifying the scope of work in for this service when deem appropriate to meet SIHS’s food program requirements. Such modifications may result in increased or decreased in student meals and/or contractor’s personnel. These changes will be made on a bi-lateral basis to the contract.

NOTE: The Contracting Officer is the only person authorized to approve changes to requirement that will affect the scope of work or incur additional cost. No changes to contract shall be made without a formal written SF 30 modification authorizing such change is issued to the Contractor by the Contracting Officer.

No payments will be made for any unauthorized supplies and/or services, or for any unauthorized changes to the work specified herein. This includes any services performed by the Contractor of their own volition or at the request of an individual other than the Contracting Officer.

3. SCOPE OF SERVICE

3.1 The Food Service Management Company (Contractor), with its own Employees, shall be required to operate and manage SIHS’s Government owned cafeteria and food service program. The contractor shall serve the projected number of and menu meals for each meal type breakfast, lunch, dinner. Holiday Special Meals.

3.2 The contractor shall provide all personnel, supervision, equipment, materials and other items necessary to accomplish the general requirements, specific tasks and to meet the performance standard as stated in this PWS.

3.3 The services will only be provided following the academic calendar, which can vary from school year to school year. During time periods for summer vacation and Christmas break, no services will be provided.

3.4 The contractor will implement a 6-week menu for the USDA Agricultural standards for approval 4 week before planned date.

3.4.1 Meals will be provided to high school age students, three (3) meals per day, seven (7) days a week.

3.4.2 All meals must be home style prepared in the SIHS school cafeteria by the contractor staff.

3.4.3 Snacks (NSLP After School Snack Program) will be provided on academic school days per the academic calendar. Snacks are served after school at approx. 3:30pm.

3.4.4 Additional Leftover options: To avoid food waste; at Contractors discretion, during non reimbursable meals leftovers may be served to student at no additional costs.

3.5 REQUIRED SERVICE - Implementation of Menu for the Student Meal Program

Standard a. Breakfast and Lunch meals & Snack meet NSBP/NSLP & NSLP After School Snack pattern requirements. Non Claimable meals compliant with approved menu.

b. Meals are served as scheduled.

c. All documentation (example production sheets indicating food offered, recipes, food labels, etc) for all meals served shall be stored in a legible format and accessible location in the cafeteria, during business hours, and a copy provided to the COR with updates weekly.

Performance Requirement: Prior to implementation of menu.

Method of Surveillance

a. Scheduled COR & Project Manager walk through at COR’s discretion with a minimum Bi-monthly.

b. The COR may at any time complete a walk through and share the results with the contractor.

3.6. REQUIRED SERVICE - Janitorial Services for Cleaning Food Preparation Area

Standard: Janitorial services meet the applicable regulations under 2.13, using appropriate disinfectants, detergents/sanitizer cleaning solutions, etc. The Contractor will not receive more than 5 “Violations, those identified in the “corrected by” field as “immediately” must be corrected within 24 hours, all others up to 7 calendar days to remedy for non-critical violations. No more than two “Critical” violations reported, these must be remedied immediately. There are to be no “Repeat Critical” violations.

At minimum, the contractor will:

a. Contractor shall clean all sinks, designated for hand washing after each meal period.

b. Contractor shall be responsible for discarding all fats and discard grease, oils and fats from cooking in covered containers located on the exterior of the dining facility. Grease, oils and fats used in cooking shall not be discarded in dumpsters. Oil shall not be dumped in any sink.

c. The contractor shall monitor grease trap levels and notify the COR before they need pumping.

d. The Contractor shall recycle used oil, cardboard, glass, plastic, tin cans and aluminum in government provided containers.

e. The pot and pan washing area shall be cleaned after each meal and prior to the close of the day's operation.

f. The entire kitchen food preparation work area, serving line area and dining area (floors, hallways, etc.) shall be cleaned after each meal and prior to the close of the day's operation.

g. Dishwashing towels shall be washed and dried daily under proper operation of the machines.

h. Other essential cleaning requirements:

1. All windows shall be cleaned once quarterly, and/or more frequently as needed.

2. Exposed vent hoods shall be cleaned monthly, and/or more frequently as needed.

3. Freezer and cold food storage rooms shall be cleaned monthly, and/or more frequently as needed.

4. Food storage rooms shall be cleaned weekly.

5. Laundry room & non-food cafeteria storage rooms shall be cleaned weekly.

6. All walls and baseboards shall be cleaned monthly.

Performance requirement: As stated for each item.

Method of Surveillance:

1. The COR & Project Manager shall complete a walk through, at the COR’s discretion with a minimum Bi-monthly (sign log documentation).

2. The COR shall complete a walk through inspection at any time, results shall be provided to the contractor.

3.7 REQUIRED SERVICE - Janitorial Services in the Student Dining Area

Standard: Janitorial services are completed to meet applicable regulations under 2.13, using appropriate disinfectants, detergents/sanitizer cleaning solutions, etc.

Student dining room area, student restrooms, entrance & exit areas shall be clean and ready for service no later than the scheduled start of each meal period.

Performance Requirement: The Contractor will not receive more than 5 “Violations, those identified in the “corrected by” field as “immediately” must be corrected within 24 hours, all others up to 7 calendar days to remedy for non-critical violations. No more than two “Critical” violations reported, these must be remedied immediately. There are to be no “Repeat Critical” violations.

Prior to Meals:

1. Dinnerware dispensers clean and loaded ready for service. Cleaning of tables, chairs and floors, condiment dispensers, utensil container shall be cleaned before start of service period.

2. Tabletops shall be cleaned with sanitizing solution. Chair legs and table framework shall be spot cleaned daily to remove food particles and liquid spills.

3. Re-supply all napkin dispensers and clean the exteriors prior to service. Properly clean holders; dispensers shall be free of dirt, dust, soil, food particles and any foreign matter.

After Meal Serving Hour:

Items "a - h": Cleaning shall be completed prior to, and/or after each meal period;

Item "i ": Cleaning shall be completed (at minimum) daily and/or as needed after each meal.

a. Clear & clean tables and chairs in designated dining area after area is vacated; soiled tabletops and sides shall be cleaned & sanitized.

b. Dishwashing services: After each meal, all eating ware (trays, cups, silverware, etc.) shall be cleaned and sanitized without cross contamination and free of visible signs of food, food residue, grease, soap scum and foreign matter. The contractor shall drain and clean dishwashing machines prior to the start of the next meal period. No unwashed trays shall be left in the dishwashing room area between meals.

c. Curtain spray arms, trays and other removable parts shall be removed, cleaned, air dried and inspected before reuse. Removable parts and interior surfaces shall be free of grease, food particles, smudges and foreign matter.

d. Contractor shall return all cleaned items to their designated storage areas after each meal.

e. Floor cleaning shall be performed after each meal period. Floors shall be cleaned from dirt, gum, food particles, greasy film, scum, streaks, paper, mop strings and any foreign matter.

f. Tables, chairs, mats/runners and equipment shall be moved as necessary during the cleaning process and shall be replaced at the completion of cleaning. Clean floor mats and runners between meals to remove liquids, sand, dirt and stains caused by diner traffic.

g. All debris, including exterior entry and exit ways, shall be removed to receptacles as necessary.

h. All student restrooms shall be cleaned after each meal and be monitored periodically to ensure sanitation standards are maintained.

i. The dishwashing room area shall be cleaned daily (floors are mopped; baseboards & wall areas are cleaned of any particles).

Method of Surveillance

1. The COR & Project Manager shall complete a walk through, at the COR’s discretion with a minimum Bi-monthly (sign log documentation).

2. The COR shall complete a walk through inspection at any time, results shall be provided to the contractor.

4. CONTRACTOR PERSONNAL

4.1 The Contractor representative are the individuals whom the Government may contact during the period of the contract for prompt action on matters pertaining to the administration of the contract and the individual authorized to sign the contract.

4.1.1The contractor must provide a contract manager who must be responsible for the performance of the work on a full-time basis and shall have no other responsibilities. The name of this person, and an alternate or alternates who must act for the contractor when the manager is absent, must be designated in writing to the contracting officer.

4.1.2The contract manager or alternative must have full authority to act for the contractor on all contract matters relating to daily operations of this contact.

4.2 Contractor Employees

4.2.1 The contractor must not employ persons for work on this contract if such employee is considered by the CO to be a potential threat to the health, safety, security, general well-being or operational mission of the school and its population.

4.2.2 Contractor personnel must easily be recognized as contractor employees.

4.2.3 All Contractor personnel, include temporary employees, will be suitably dressed in clean uniforms.

4.2.4 The contractor must make sure employees have a current and valid license and permit required by law, regulation, ordinance or common industry standards before starting work under this contract and maintained during the contract. The Contractor shall notify SIHS immediately in writing int e event of termination of any such license or permit.

4.2.5 No substitution of personnel without notification and approval by the COR. If requested by the COR, the Contractor shall replace the Manager or other management personnel upon thirty (30) day notice.

4.2.6 SIHS reserves the right to require the Contractor to remove any of its employees from the premise if, in SIHS’s sole judgement, the employee is at any time for reason cited as noncompliance to any specified expectation listed herein or that is otherwise reasonable with regards to the service safety and service delivery. The Contractor shall promptly replace the removed employee with an employee approved by the COR.

4.2.7 The Contractor must not employ any person who is an employee of the U.S. Government if employing that person would create a conflict of interest.

4.2.8 All contract employees must maintain satisfactory standards of competence, conduct, appearance, integrity and ethics.

4.2.9 The Contactor shall require annual physical examinations to include TB testing for its personnel. Because of health concerns, it is SIHS requirement to require the contractor’s employees to be individually tested. The contractor shall notify the COR when one or more of its personnel are diagnosed with a sickness or illness that could be transmitted to others in the course of food preparation and/or service.

4.2.10 All Contractor employees shall comply with time and attendance policies and reporting requirements.

4.2.11 Employees shall be able to read, write, and converse in the English language to the extent required by their respective positions and to communicate effectively with customers.

5. GOVERNMENT-FURNISHED PROPERTY and EQUIPMENT

5.1.1 Government-Furnished Facilities: The Government shall provide the SIHS School Cafeteria work site, and parking for the contractor's employees at a designated location.

5.1.2 Government-Furnished Equipment - SIHS will provide the student cafeteria facility with major kitchen "as is" equipment. The cafeteria building and equipment will be provided on the school’s inventory sheet.

5.1.2.1 Equipment Inventory (Accountable and Non-Accountable). Tables and appliances with wheels will remain indoors at all times.

a. The Contractor and COR shall conduct a joint inventory of Government-furnished equipment with both parties signing the inventory.

b. The Contractor and COR shall jointly determine the working order and condition of all equipment and document their findings on the inventory.

c. In the event of disagreement between the Contractor and the COR on the working order and condition of equipment, the disagreement shall be treated as a dispute under the FAR Contract Clause entitled "Disputes."

5.1.2.2 The Contractor shall keep the COR advised of the condition of all equipment in regard to normal operational wear and tear as it affects the operation of such equipment.

5.1.2.3 Repair of Government-Furnished Equipment: When repair of Government-furnished equipment is needed, at no fault of the Contractor, but due to fair/normal wear and tear in normal proper use of the equipment, the Contractor shall submit a written request for the necessary repair of the equipment required in the performance of the contract. Any repairs deemed the fault of the contractor either by admission, mutual agreement, or result of third party determination shall be performed within 30 days of said finding or immediately if needed for day to day operations. If repairs are not made by specified time frame SIHS will make arrangement for repairs and deduct costs from the contractor’s next invoice.

5.1.2.4 Obtaining Replacement of Government-Furnished Equipment - The Contractor shall submit requests for replacement of government furnished equipment to the COR for processing.

Such requests shall specify the reason for the replacement request.

5.1.2.5 Third compartment sink is provided. Third compartment is used for hot water emersion and sanitizing at minimum temperature of 171 degrees.

5.1.2.6 Hi temp dishwashing shall only be used for student trays, cups, bowls, and utensils. The Hi Temp dishwasher shall not be used for pots, pans, sheet pans etc.

5.1.2.7 Propane tanks refilled as needed by Sherman Indian High School

5.2 Government Provided Services: The following services will be provided to the contractor during the performance of the contract at no cost to the contractor.

5.2.1 Utilities. The Government will provide gas, electricity, refuse disposal, sewage, heating fuel, and water The Contractor shall use energy conservation techniques to control the unnecessary use of energy.

5.2.2 Telephone. The Government will provide a telephone (extension # under the School's phone system) for the Contractor's use. No personal long distance phone calls shall be allowed.

Service interruption will not be considered a disruption to the communication process. It is strongly recommended that the vendor provide an alternate means for communication such as a cell phone. Internet access will be made available but a vendor owned wireless hot spot for redundancy is strongly recommended. SIHS is not responsible for any business conducted by the vendor over the internet or provided telephone services. Access to the federal system if required by the gov’t, will require successful completion of the Federal Information Security Systems Awareness (IMT/FISSA) training (includes Record Management and Privacy Act modules).

5.2.3 Building Maintenance and Repairs. The COR will schedule all maintenance and/or repair work.

5.2.4 Refuse Collection. The Contractor shall place all refuse in the school cafeteria dumpsters.

5.3 Government-Furnished Records

5.3.1 All records maintained and/or created under this contract are the sole property of the Government. Upon exiting the Agency/Regional Office worksite location, all records (hardcopy and electronic) are to be delivered to the Government, NO EXCEPTIONS.

5.3.2 The Contractor shall comply with the Government records management policies and directives.

5.4 SIHS’s RRSPONSIBILITIES:

1. Provide daily/monthly meal count serving schedule to contractor.

2. Prior to the start of food service operations, the contractor and SIHS COR will conduct a joint physical inventory of equipment and materials. An annual inventory will be performed jointly by the contractor, COR and SIHS property staff.

3. Evaluate meals in terms of nutrition, determine how much the student enjoy the dishes and provide input on menu planning and recipes. A nutritionist may be consulted for advice and to work jointly with the school and the contractor.

4. Work with contractor to establish internal controls that ensures the accuracy of meal count.

5. Review and approve invoices, reports and all correspondence relating to the food service.

6. Control and documented periodic inspection of food preparation and sanitation practices.

7. Maintain a system for contract administration to ensure contract compliance.

8. Provide pest control and waste management services.

9. Mediate and resolve food service operation issue and concerns.

10. Conduct inspections as necessary.

11. Review recommended menu "substitution" food items, and/or changes.

12. Provide inspection report(s) to the Contractor and Contracting Officer.

13. Implement correction action in response to any compliance regulations violations.

14. Conduct customer surveys; validated survey results; communicate survey results with Contractor.

15. Conduct annual inventory of all Government Provided Property with the Contractor.

16. Schedule Kitchen equipment/building maintenance and/or replacement.

17. Complete all required Quality/Performance Evaluation.

18. Based upon the School calendar, the Contractor and the COR shall conduct a walk-through of the facilities to determine what items and equipment will need to be serviced/cleaned and repaired during closure periods.

19. One Work Week Prior to End of School Year Exit: One week prior to the contractor's departure, the Project Manager shall inventory all equipment in the School Cafeteria Facility.

20. Final Day of Exit: The Project Manager and COR shall sign the BIE and contractor's Equipment Inventory. Contractor employees shall return all keys and Government issued ID cards.

21. Provide the contract with a new meal schedule annually.

6. CONTRACTOR FURNISHED EQUIPMENT

Equipment and Items: Contractor take sole responsibility for its equipment, supplies and material brough on SIHS premises. The contractor will apply labels where applicable stating it is owned by the contractor and will keep inventory and submit a copy to the COR.

6.0 CONTRACTOR RESPONSIBILITIES AND SPECIFIC TASKS:

The contractor shall:

1. Always have a supervisor onsite for food service operations. The Contractor's Project Manager shall have the required Food Manager ServSafe Certification. The contractor shall provide the COR with a copy and the contractor shall have the certificate posted in the SIHS cafeteria. 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.

2. Prior to the start of food service operations, the contractor and SIHS COR will conduct a joint physical inventory of equipment and materials. An annual inventory will be performed jointly by the contractor, COR and SIHS property staff.

3. The contractor shall be required to provide all needed kitchen wares (pots, pans, steam trays, silverware/eating utensils, etc).

4. Purchase all food, ingredients, and condiments for the meals to be served.

5. Purchase Janitorial supplies and cleaning equipment.

6. Attend periodic scheduled meetings and assist with menu planning.

7. Supervise contractor’s employees, monitor food service operation and sanitation compliance.

8. Employ proper conduct, appearance, integrity and ethics.

9. Submit a list of employee names, position titles and work schedules at the beginning of the contract with revisions to the list submitted whenever there are any changes to the information on the employee list.

10. Comply with work hours and established schedule.

11. Ensure all employees are able to read, write and converse in the English language.

12. Ensure employees are tested and without diseases, conditions or viruses, which are transmissible through food or by any other means.

13. Fully train employees with the highest standards of efficiency and customer service including courses on dealing with difficult customers

14. Not use SIHS's facilities to produce food, meals or services for other organizations or any other non-SIHS related activities or interests. Government facilities and property can only be used for government purposes.

15. Maintain a high sanitation standard to the satisfaction of the Government.

16. Report defective and/or damaged Government-furnished equipment to the COR.

17. Be liable for any negligence on its part that results in any improper use of or damage to Government-furnished equipment.

18. Control and maintain the school’s meal count and provide monthly reports.

19. Increase food safety precautions during times of possible contagion.

20. Create a welcoming and friendly atmosphere for the students and others.

21. Contractor staff shall not have cellphones on their person in the performance of their duties.

21. Visitors-Contractor employees shall not receive visitors without the express permission of the

COR.

22. All Contractor employees shall have a County of Riverside Food Worker's Certification (Food Handlers Card). Copy of the Food Handler's card shall be posted in the cafeteria and copies submitted to COR for all employees.

23. Adhere to COVID-19 requirements under the State of California, Federal Guidelines, and as COVID-19 requirements are applied to the food industry.

24. Based upon the School calendar, the Contractor and the COR shall conduct a walk-through of the facilities to determine what items and equipment will need to be serviced/cleaned and repaired during closure periods.

25. One Work Week Prior to End of School Year Exit: One week prior to the contractor's departure, the Project Manager shall inventory all equipment in the School Cafeteria Facility.

26. Final Day of Exit: The Project Manager and COR shall sign the BIE and contractor's Equipment Inventory. Contractor employees shall return all keys and Government issued ID cards.

6.1 CONTRACTOR GENERAL INFORMATION AND SPECIFIC TASK

6.1.1 The Contractor shall provide Meals and Janitorial Services (personnel and supervision, food, supplies, kitchen wares, tables and necessary equipment’s for outside B.B.Q’s, (for food setting and serving, warmers, etc,) cleaning supplies and cleansers) necessary to perform the SIHS Student Meal Service Contract.

Except for those items or services specifically stated in Section C-5 as Government-furnished, the Contractor shall furnish all personnel, supervision, food items, supplies, kitchen wares, cleaning supplies, cleansers and transportation, 6 week menu, meal preparation services and cleaning services to perform this contract according to all its terms.

The Contractor will provide all cafeteria non-food supplies and materials (cleansers, disinfectants, detergents, mops, mop buckets, brooms, paper products, etc.) which must meet the Bio based Products.

6.1.2 Contractor shall ensure that the Material Safety Data Sheets (MSDS) are accessible at location.

6.1.3 The contractor may provide their own additional equipment (energy star rated equipment) when approved by SIHS Facility Management. The Government/SIHS would assume no responsibility for any damage or loss to the contractor’s equipment.

6.2 Hours of Operation / Tour of Duty - The serving hours may vary from year to year. A New schedule will be sent to Contractor annually.

6.2.4.a Specialty Meal (Specialty Price, Dinner) Once a month, celebrate student birthdays within that month at the dinner meal and provide a birthday cake. The COR shall schedule the date for the birthday meal each month. The contractor is encouraged to decorate for the meal.

6.2.4.b Once a month have an all campus BBQ. The COR will schedule each month with meal time. When weather permits have additional (1) time a month picnic style cooked and served outdoors with at least 3 schedule during dinner. Contractor manager to advise COR of desired date(s) and menu 10 days in advance for COR approval. (Tables and appliances with wheels will remain indoors). Contractor to supply own tables for setting up food and serving.

6.2.4.c Parent Teacher Conference Lunch BBQ is scheduled for October ( COR will communicate Approximate meal numbers for families and date, TBD, Billed separately).

6.2.4.d Showcase lunch BBQ is scheduled for April ( COR will communicate meal numbers and families and date may change, billed separately).

6.3 Holiday Dinners

6.3.1 Holiday Dinner Meals (Thanksgiving / Christmas / Easter). The contractor shall provide menus that recognize the holidays.

a. Thanksgiving

b. Christmas

c. Easter

6.3.2 Holiday Dinner Menu. The contractor shall provide menus that recognizes the following holidays.

a. September - Native American Day - Indian Tacos with condiments

b. October - Halloween

c. November - Thanksgiving

d. December - Christmas

e. January - New Year

f. February – Super bowl

g. March - St. Patrick’s Day

h. Easter (March or April)

i. May - Graduation /Summer Break

6.3.3 Meals determined as non-claimable (Non-academic school days, eg. Holidays, dinners and seconds) do not require strict adherence to reimbursable program standards. Variety is encouraged.

6.4 Emergencies. Special and emergency situations (for example, accident and rescue operations, civil disturbances, weather warnings, earthquakes, bomb threats and campus alerts) may necessitate a dining facility to operate on an extended basis of up to 24 hours per day. This could alter the designated meal times and location. On duty Contracting Staff will be required to stay and maintain services until emergency is lifted or replacement personnel will be allowed to enter campus. For shorter term emergencies meal times may need to be extended to provide meals to students as it becomes safe to move them through.

6.4.1 The contractor shall reserve the right to refuse service to a student whose behavior and or conduct is inappropriate, interferes, or disrupts the meal preparations, service, clean up. In such instances SIHS would immediately remove from the cafeteria and assume the responsibility for that student. Instances involving more than 10 students a meal would require the supervisor in charge to address and supervise the student(s) while they eat, they will be served last.

6.5 Physical Security. The Contractor shall be responsible for safeguarding all Government property and facilities in the performance of the services performed. At the end of each work day and/or period, all Government equipment, materials, and records shall be secured.

6.6 BIE Training: At the onset of each school year, the Contractor’s employees shall complete the Bureau of Indian Education, Suspected Child Abuse and Neglect (SCAN) 2 hour training session as scheduled by the school.

The SCAN training is normally conducted 1 week prior to student's August arrival.

6.7 Specific Tasks

6.7.1 Menu Requirements

6.7.1.1 Six (6) Week Cycle Menu - Submission:

a.1 The Contractor shall submit in digital format a menu with a detailed nutritional value menu (identifying food items, portion size, plan quantity, Calories, Sodium, T-fat, S-Fat & Tri Fat data, four weeks prior to next menu cycle. All changes to the menu shall be agreed upon by COR and contractor management. Following receipt of approved menu contractor will provide the government representative (COR) with a simple menu (for posting), with a detailed nutritional value menu including caloric values Four weeks prior to incorporation of the following cycle menu for final approval in digital format.

a.2 The reimbursable meals will be within 100 calories of the maximum caloric value or at maximum value. Daily breakfast and lunch meal caloric and nutritional count shall be within 100 calories of the maximum caloric value or at maximum value. At lunch and breakfast; contractor will provide a minimum of 2 entrée choices (preferably one hot and one cold) every day.

a.3 Menus shall include “Nutritional Values – Detailed” documents (identifying food items, portion size, Calories (including Dinner), Sodium, T-fat, S-Fat & Tri Fat data; for offered portions.

A coherent menu (a layman can decipher) in a post ready format (digital version) that includes each item with caloric value and indicate which items are whole grain, Vegetarian and or Gluten free.

a.4 The contractor shall not revise the menu without approval of the COR, except in emergency situations and in such cases the meal will still meet the USDA requirements.

a.5 All documentation (example production sheets, recipes, Child nutrition labels, food labels, etc) for all meals served shall be stored in a legible format and accessible location in the cafeteria, during business hours, and a copy provided to the COR with updates weekly.

b. The Breakfast and Lunch menus shall be in compliance with the USDA Offer Vs. Serve food Requirements, and subsequent changes to the USDA requirements. Sherman reserves the right to change the serving style based on USDA approved serving methods.

b.1 Sherman Indian High School will be implementing Pre-plated meals in compliance with Offer vs Serve requirements.

A. Pre plated meal will include 3 of 5 components offered and must include ½ cup fruit or vegetable on plate.

c. All meals and Menu combinations offered at each meal shall provide variety and fresh fruits and vegetables including Vegetable sub groups.

C.1 All meals and menu combinations offered at each meal shall provide variety and fresh fruits & vegetable including sub groups.

6.7.1.2 The contractor shall ensure that Menu is posted at all serving lines of the Cafeteria Facility.

6.7.1.3 Menus: When developing menus for the Sherman Indian High School, the contractor shall:

- Use the USDA requirements to create a six (6) week cycle menu for breakfast, lunch and after school snack.

- Utilize and program quality fresh produce, fish, shellfish, meats, and poultry.

- Sparingly use pre-packaged, pre-prepared, and "chopped and formed" food items.

- Boldface all Premium entrees.

- Demonstrate food variety and creativity.

- Meet the recommended daily dietary allowances (USDA Food Requirements). In lieu of "fried foods", offer baked food, adjust a casserole by incorporating vegetables. For example: vegetable lasagna.

- Be as near to the maximum for the caloric values and portion sizes for the USDA allowances in compliance with the weekly caloric count.

- Avoid back to back similar entrées, e.g. lasagna and spaghetti: Monday lunch & Dinner.

- Dinner is "outside" of the USDA requirement. Dinner shall be a minimum of 1,250 calories, with 200 of which must be from a meat product with at least six ounces of boneless meat. Dinner will provide a minimum of 2 entrée choices (preferably one hot and one cold) everyday.

6.7.1.4 Specialty Meals (Dinner): Once monthly. Menu shall include items such as Prime Rib, Strip loin, T-bone steaks, and tenderloin.

Specialty Dinner entrees should be rotated to ensure that all choices are provided at least once within a 1 month period. When steak is served, it shall have an AP (as purchased) minimum weight of 8 oz. Identify premium in menu submission.

6.7.1.5 Holiday Meals: Shall be a home style prepared meal cooked on site. The contractor is encouraged to decorate for the holiday.

6.7.1.6 Furnishing of Food items and Supplies. The Contractor shall furnish all meal ingredient food items necessary for meal preparation. All food items used in the dining facility must meet the U.S.D.A standards.

- White Homogenized 1% Milk, Chocolate Homogenized fat free shall be offered for all meals.

- Ground beef and beef patties containing more than 15 percent fat content or containing soybean or other foreign substances.

- Cooking oil made of coconut oil, or palm oil, any use of Trans fat ARE PROHIBTED.

- Frozen bread for other than emergencies, operational necessities, and for products that are going to be cooked, e.g.; French toast and Grilled sandwiches. Bakery products shall have an "expiration date" or "last day of sale" tag on their wrapper or package to determine the product freshness.

- In house Baked items shall be labeled for discard at 72 hours from baking

- Meat products such as Beef, veal, lamb, poultry USDA Grade A Choice or better, and Eggs that are U.S. Grade A or better.

- Native American Indian flavors and ingredients for non USDA meals.

6.7.1.7 Food/Meal Preparation: The contractor shall prepare meals at the SIHS cafeteria facility.

Contractor shall also have an emergency plan and equipment for meal preparation for an alternative location on campus.

6.7.1.8 Alternate meals for students in sick dorm, with allergies, vegans, or special medical needs such as lactose intolerance, soy, etc. need to be available. Contractor should anticipate a minimum of 4 students - vegetarian’s meals, 15 students -lactose intolerant, 2 students -diabetic meals, 1student - soy intolerant, 1 student - Oil sensitive diet required and will change from year to year.

6.8 Other Associated Meal Requirements

6.8.1 Salad Bar: The contractor shall provide a monitor for the salad bar to insure minimum waste and restocking. For dinners and weekend lunches salad bar is to be monitored to insure cleanliness and restocking. If applicable, Covid protocols will be followed. Additionally; to meet covid protocols, contractor will include offering prepackaged grab and go salad bar items to offer variety at meals)

6.8.2 Condiments station: The condiment stations, as appropriate to the meal, for non USDA reimbursable meals, shall include:

Menu items to complement a meal available in a general location (IE Relish for hot dogs etc).

- Tapatio/Green Chili Sauce - 1 bottle per table at the condiment station

- Hot Chocolate / Cocoa/Tea

- Syrup and low sugar syrup

- Jelly (low sugar) grape, strawberry, apple, fruit marmalade)

- Honey

- Mayonnaise

- Mustard

- Peanut Butter

- Parmesan cheese

- Ketchup

- pepper

6.9 Receiving and Storage of Food. The School will provide storage food space on site of school facility. Delivery is to be made in compliance with applicable regulations under 2.1.2a. Scheduled delivery is preferred to be completed during 5:00 - 7:00 AM. Other times can be arranged and approved by the COR.

6.10 Serving. Contractor shall serve meals during the designated meal periods. Meal count as provided by the COR or designee shall be made available throughout each serving period.

6.11 Customer Flow Rates. SIHS reserves the right to determine flow rates and require sufficient personnel for additional serving lines.

6.12 Second Servings Policy.

Seconds will be at the Contractor discretion, seconds may be served to students, during non-reimbursable meals, at no additional cost.

6.13 Leftover Food: Cover all food, label (identify, date and time to be discarded); place in proper storage, unless disposal of a leftover is appropriate.

6.13.1 Additional options for leftovers: To avoid food waste; at Contractor discretion, leftovers may served to students, during non-reimbursable meals, at no additional cost.

6.14 Sack Meals: Sack meals are to be considered "lunches" for payment purposes. As scheduled by the COR/designee 48 hours in advance, the contractor will prepare box and/or sack meals for pickup by designated employee. There will be, on occasion, when notification will be less than 12 hours in advance (student last minute travel, emergencies, etc.). Sack meals shall include the appropriate condiments and plastic ware. sack meals are still to be USDA compliant if being served in place of a reimbursable meal. The examples below are to be adjusted according to NSLP/SBP guidelines when deemed reimbursable. Coolers (provided by Sherman) will be used for meals when TCS (time, temperature control for safety) is applicable. Estimated meal count for non-reimbursable pre-meal/athletics and hydration meals listed below.

Breakfast sack Meal:

Milk 1% Yogurt -4oz or 4 Carrot/celery stick and Peanut butter pkt.

Cereal bowl Bran Muffin Fresh Fruit 1 bottles of water 12 oz

Lunch sack Meal:

Wheat berry or 9 grain wheat or Hoagie 6" roll Sliced Turkey, Ham, Roast Beef or chicken sandwich 1 bottles of water 12 oz Carrot/celery stick and Peanut butter pkt.

Lettuce shredded Fresh fruit Chips

Dinner/weekend/athletic/Activities sack meal:

Turkey sandwich on wheat berry or 9 grain wheat Peanut butter and jelly sandwich 2 bottles of water 12oz Cheese Stick Carrot sticks Peanut Butter Packet

Chips Shredded lettuce Pickle wedge Fresh fruit Granola bar or cookie Gatorade 12oz No low calorie

Pre-meal/Athletics: (Estimated Count 200 per year) Peanut Butter and Jelly sandwich Cheese Stick Fresh Fruit Canned Fruit/Trail Mix Water 12 oz Gatorade 12oz No Low calorie

Hydration Meal: (Estimated 1000 per year) Gatorade 12oz (No low calorie) Water 12oz

In the event of cancellations, prepared sack/box meals will used for the next available requested sack/box meal as long as it falls within the edible time period as prescribed by the California Health and Safety Code time frame (up to 72 hours in most cases). Sack/box/box meals will only be counted as purchased, when received. Expired Sack/box meals unable to be used for other requests (left over or overages) that cannot be used due to safety code will be billed as received.

6.15 Cleaning & Sanitary Guidelines. The contractor will comply with Environmental Health and Safety Survey by Indian Health Services. This is under General and Quality control.

6.15.1 Spot Cleaning. The contractor will make available mops, brooms, dustpans in the dining area for the cleaning up food or beverages spilled on floors, counters or elsewhere in the serving and dining areas. The school staff supervisors and/or student(s) will clean up accidentally spilled items from the floor.

6.16 Emergency Plan. As coordinated with the SIHS Safety Officer(s); examples: power outages, lock downs, earthquakes etc.

7.1 ACCEPTANCE: The government will pay for the number of meals served.

a. Meals prepared and served on time.

b. Reimbursable meals & snacks that meet USDA meal pattern requirements.

c. Dinner (in compliance with the approved menu and details outlined in 6.7.1.3 & 6.7.1.4)

d. Pre-meal/Athletics (in compliance with approved meal outlined in 6.14)

e. Hydration meal (in compliance with approved meal outlined in 6.14)

f. Seconds (as outlined in seconds meal policy outlined in 6.12)

g. In accordance with 7 CFR 210.16(c)(3), the government will not pay the Contractor for food that is spoiled or unwholesome at delivery, does not meet the SFA's specification or does not meet requirements of the contract.

7.2 NON-ACCEPTANCE: (TO BE FINALIZED - after the Contractor’s Quality Control Plan has been revised/revised and the Government has the Quality Assurance Plan in place.)

7.2.1 Deficient meal(s) (ie: inadequate or improper preparation, not in compliance with USDA etc.) will include inadequate quantity of food for a given meal.

a. Deduction will be made against the contractor's invoice a.1 1st offense: Discussion & documentation with Contractor.

a.2 2nd & subsequent offense: .Appropriate deduction in compliance with the contractors QCP.

b. In the event, should the State of California, Department of Education determine noncompliance with the their regulations, which results in a suspension program participation, or results in a decrease of reimbursement, or requires SIHS to return reimbursement funds, the contractor shall reimburse SIHS the actual damage amount (actual amount as determined by the State of California, Department of Education).

I. Food Service Program

A. School Food Authority Responsibilities

(Note: New clause) The SFA may not contract with the FSMC to provide only nonprogram food (e.g., a la carte and adult meals) unless the FSMC offers free, reduced price,…