Attachment 3 - Food Service Performance Work Statement 8 April.pdf

CUI

FOOD SERVICES

PERFORMANCE WORK STATEMENT

(PWS)

FOOD SERVICE PROGRAM ROLES AND RESPONSIBILITIES

The revamped Air Force (AF) Food Service Program is a feeding concept the AF introduced in 2010, shifting how food is delivered to today’s Airmen. Airmen are provided greater variety, availability, food quality, revamped menu options, healthier selections, new aesthetic dining facility serveries, increased operating hours, speed of service, and an overall better dining experience. The following regulations govern the AF Food Service Program: AFMAN 34- 240 Food Service Program Management, AFI 48-116 Food Safety Program, AFI 63-138 Acquisition of Services, Food 2.0 Handbook and Tri-Service Food Code. The AF Dining Facility (DFAC) should consist of an A La Carte service for dine-in or carryout meals. This feeding capability remains the responsibility of the Installation Commander. The Base Contracting Officer negotiates and enforces those requirements upon assignment of contract. The Services Division Chief oversee the Food Service program and ensure CRTC Gulfport maintains the training support capability. The Food Service Section Chief (FSSC) remains the focal point for the DFAC and maintains overall responsibility for daily operations and management. FSSC is also the Contracting Officer Representative (COR) ensuring standards are met in accordance with (IAW) approved Performance Work Statement. The DFAC Manager maintains a critical position within an AF Food Service operation. In conjunction with the FSSC, all aspects of a DFAC operation is their responsibility. The DFAC manager will also provide feedback as to the performance of assigned contractors. Public Health (PH), per AF regulations, inspect multiple departments on installations; food service being one, holds food operations to the highest standard to ensure safe practices are being performed to prevent food borne illnesses. Contractors are utilized to backfill the absence of military personnel to meet government requirements. If awarded a contract, Contractors are required to follow all local and government standards and will be evaluated by the Food Service COR on compliance with standards, time management and quality of work. The Executive Chef/PIC plays a vital and significant role in the success of the overall food service operation. Along with the DFAC Manager, the Executive Chef is at the forefront to ensure the menus, recipes, and serving standards are followed and high-quality menu items are provided to customers every day, every meal. The Executive Chef/PIC manages overall kitchen operations by scaling recipes to meet headcounts, ensuring progressive cooking techniques are followed, making sure proper serving sizes are provided to DFAC customers, which plays a critical role in the Production Log process. (Attachment 3)

1.0 DESCRIPTION OF SERVICES. The Contractor shall furnish all personnel and supervision necessary to prepare and provide meals with beverages during ROCKI 26-03 at Gulfport CRTC, MS dining facility for the period of 10 May 2026 through 18 May 2026 IAW local and Air Force Food Services regulations, standards, specifications, schedules, and attachments.

1.1 The government will furnish all food items for food production during the period of 10 May 2026 through 13

May 2026.

1.2 The Contractor will furnish all food items and services during the period of 15 May 2026 to 18 May 2026.

1.3 The government will furnish all equipment for food production for the entire period of performance.

1.4 The government will provide a menu for the period of 10 May 2026 through 13 May 2026. The contractor

10 MAY 2026 – 18 MAY 2026

shall provide a menu for the period of 14 May 2026 through 18 May 2026 for approval prior to the beginning of the period of performance. Approval will be made in writing by the Contracting Officer. The Contractor is required to verify all food, beverage, and equipment are in place/operational to perform work at least 24 hours in advance between the hours of 0700-1630. However, if any food, beverage, and/or equipment discrepancies, the contractor will immediately notify the DFAC manager.

1.4.1 Failure on the contractor’s part to verify food, beverage, and equipment 24 hours in advance of the ROCKI 26-03 will be documented in the contract file. Multiple failures will result in termination of the contract.

1.5 The contractor will prep, prepare, cook, set up, and close at Gulfport CRTC, MS food service facility Bldg 160 (assigned Military personnel will serve and assist where applicable), in accordance with (IAW) standard portions, AF Food Production logs, and service standards of the World Wide Menu. All food must be in the proper warmer/cooler or serving line no later than 10 minutes prior to scheduled mealtimes unless otherwise directed. Move full serving containers to serving lines and remove containers. Perform standard cross panning procedures and maintain proper temperature on serving lines The PIC will enforce cleaning of all dishes, utensils, and equipment used to prepare and serve all meals; to include kitchen and serving areas before, during and after each meal while maintaining quality control IAW Tri-Service Food Code, Food 2.0 Handbook , AFMAN 34-240 Food Service Program Management and AFI 48-116 Food Safety Program.

1.6 The contractor will comply with Preface to the United States air Force Worldwide Menu and provide the following meal services at the dates and times below:

1.6.1 Meals: 10-13 May 2026

Breakfast Mealtime: 0530-0730 Estimated Patrons: 556-600

1.6.1.1 The contractor will conduct preparation and cooking of meals IAW the following composition (or similar):

Individual juices and milk Coffee and water Yogurt/fresh fruit cold bar Assorted cereal Bagel/cream cheese Boiled/Scrambled Eggs (Hotline) Pork/Turkey Sausage (Hotline) Biscuits w/gravy (Hotline) French Toast/Pancake w/syrup (Hotline)

Dinner Mealtime: 1800-2000 Estimated Patrons: 556-600

1.6.1.2 The contractor will conduct preparation and cooking of meals IAW the following composition (or similar):

Soft drinks and Water Two different meat/entrée options (Hotline) Two vegetables (Hotline) One Starch (Hotline) Salad (Two types of green leaf and 9 toppings w/dressing) One Bread One Dessert

1.6.2 Meals: 15-18 May 2026

Breakfast Mealtime: 0530-0730 Estimated Patrons: 120-180

1.6.2.1 The contractor will provide preparation, cooking, serving of meals and cleaning of IAW the following composition (or similar):

Individual juices and milk Coffee and water Yogurt/fresh fruit cold bar Assorted cereal Bagel/cream cheese Boiled/Scrambled Eggs (Hotline) Pork/Turkey Sausage (Hotline) Biscuits w/gravy (Hotline) French Toast/Pancake w/syrup (Hotline)

Dinner Mealtime: 1800-2000 Estimated Patrons: 120-180

1.6.2.2 The contractor will provide preparation, cooking, serving of meals and cleaning of IAW the following composition (or similar):

Soft drinks and Water Two different meat/entrée options (Hotline) Two vegetables (Hotline) One Starch (Hotline) Salad (Two types of green leaf and 9 toppings w/dressing) One Bread One Dessert

1.7 All food/meals will remain property of Gulfport CRTC, MS. The contractor will not remove food or beverages from the base. Leftover meals/servings will be verified by the PIC and DFAC manager. All leftovers will be properly labeled and stored IAW Tri-Service Food Code 3-501.110.

Any shortages identified in servings will be deducted from the contractor payment. Any leftover food will be offered and served during the following day’s meal period. The PIC must take all necessary measures to guarantee that the projected meal count for servings is met and oversee progressively prepare food items to ensure optimum freshness, flavor, color, texture, and nutritional value. The contractor will work with the DFAC Manager to make any adjustments to meals prepared to match daily headcount.

1.8 During the meal period at least one serving line must be set up and ready for serving no later than 15 minutes prior to each scheduled meal and will remain open throughout the meal period unless otherwise directed. Contractors will clean the serving line as they go and will ensure serving pans are changed as needed throughout the meal period.

1.9 Contractor will assign one person to the salad bar to prep and set up 15 minutes prior to opening, monitor and refresh during the meal. Salad bar will require cleaning as you go service.

1.10 Quality Control Program. The Contractor shall establish, through an independent function, a quality program, which shall encompass all aspects of the contract.

2.0 SPECIFICATIONS.

2.1 Personnel:

2.1.1 The contractor will furnish supervisory, administrative and direct labor for personnel to accomplish all work required.

2.1.2 Contractor must identify on-site supervisory/PIC prior to scheduled work, that person must be on site during scheduled workday.

2.1.2 All contract employees performing work under this contract shall always be employees of the contractor and are not considered employees of the government.

2.1.3 The contractor will provide a copy of the PIC Servsafe or civilian equivalent to the FSSC prior to the awarding of this contract. (IAW Tri-Service Food Code, 2-102.20 Food Protection Manager Certification). All contract laborers will, at the least, hold food handler’s training.

2.1.4 The contractor will ensure that personnel have proper identification for entry onto the CRTC base.

This includes providing an entry authorization list (EAL) of all employees who will be permitted on base.

The EAL must be submitted to the FSSC no later than a week prior to arrival. All employees are encouraged to car-pool as their vehicles are subject to be searched, and they must have proper registration and proof of insurance to be allowed onto the base. All employees must have a picture ID to gain access on base, or the employer will remain at the gate entrance until the PIC can identify them and the PIC must bring picture ID.

2.1.5 Ensure compliance with the requirements Air Force Manual 48-147_IP Tri-Service Food Code.

Agree to allow Public Health access to the food establishment and/or provide a copy of the last Public Health Food Safety Inspection report to Gulfport CRTC Public Health office. The Public Health Food Safety and Sanitation report must have been conducted within 12 months and pass Public Health Food Safety Inspection report.

2.2 Contractor Supervision/PIC:

2.2.1 Any attendant supervisor/PIC, designated in writing to act on the contractor’s behalf, shall be present during all hours when contract employees are working.

2.3 Personal Hygiene: The contractor shall ensure the contract employees meet the following sanitation requirements:

2.3.1 Personnel shall wash their hands in a hand-washing sink upon reporting for work for at least 20 seconds, then again before donning their gloves, immediately after visiting a lavatory, after coughing, sneezing or using a handkerchief, after smoking, taking a break and after switching between tasks, after handling raw meat, poultry, garbage, or soiled items.

2.3.2 Personnel shall remove wristwatches, bracelets, earrings, and rings before and during duty hours.

2.3.3 Personnel’s fingernails shall be kept trimmed, filed and maintained so the edges and surfaces are clean and not rough and should be no more than ¼ inch above the fingertip. No fingernail polish, artificial nails, or fingernail jewelry when working with exposed food.

2.3.4 Personnel shall not consume food items/beverages in any form while on the serving line or in any food prep areas. Contract personnel will be responsible for providing meals for themselves on their own time outside of set serving hours.

2.3.5 Personnel will wear beard restraints and be worn properly to keep hair and sweat from contacting exposed food.

2.3.6 Personnel will not have eyelash extensions to prevent lashes from contacting exposed food.

2.3.7 Personnel shall properly wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair and sweat from contacting exposed food or food contact surfaces.

2.3.8 Personnel shall wear appropriate clothing that is well fitted, laundered and repaired. The contractor will furnish work attire that is uniformed. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. No open–toe shoes, sandals or sleeveless blouses/shirts are allowed.

2.4 Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by contract personnel while on duty is strictly forbidden. Any violation shall be caused by the immediate removal of offender(s) by the PIC from further work. Removal of employees for such cause does not relieve the contractor of the requirement to provide sufficient personnel to adequately perform services.

2.5 Use of Tobacco: The use of tobacco products by the contractor personnel while on break will be confined to those areas designated by the government as smoking areas.

2.6 Loitering: Contract personnel shall not loiter in any working or patron area. Upon satisfactory completion of their assigned shift and after being released by their PIC, employees shall promptly depart from the dining facility and from the ANG base.

3.0 CONTRACTOR MANPOWER REPORTING APPLICATION (CMRA):

3.1 Not applicable to this acquisition.

4.0 ANTITERRORISM/OPERATIONS SECURITY/INFORMATION PROTECTION:

4.1 Access and General Protection/Security Policy and Procedures. This standard language is for contractor employees with an area of performance within Government controlled installation, facility, or area. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the Contracting Officer’s Representative (COR). The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by the local installation’s Security Forces, Director of Emergency Services or local Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by DOD, HAF and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

4.2 For Contractors that do not require CAC but require access to a DoD Facility and/or Installation.

Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification Index (NCIC-III) and Terrorist Screening Database (TSDB) (AFI 31-101 and AFI 10-245), applicable installation, facility and area commander installation/facility access and local security policies and procedures (provided by government representative), or, at OCONUS locations, in accordance with status of forces agreements and other theater regulations.

4.3 AT Level I Training. This standard language is for contractor employees with an area of performance within a government-controlled installation, facility or area. All contractor employees, including subcontractor employees, requiring access to Government Installations, Facilities and Controlled Access areas shall complete AT Level I awareness training within 10 calendar days after contract start date or effective date of incorporation into the contract, whichever is applicable. Certificates of completion for each affected contractor employee and subcontractor employee will be maintained by the COR or Antiterrorism Representative. AT level I Awareness Training is available through https://jkodirect.jten.mil/Atlas2/page/login/Login.jsf

5.0 QUALITY ASSURANCE. The government will monitor the contractor’s performance under this contract using the following procedures:

5.1 The Public Health office, FSSC or DFAC manager, acting as a Quality Assurance Evaluator (QAE), inspects for compliance with contract terms and/or uses Attachment 1, Mess Attendant Quality Assurance Checklist and Attachment 2, Food Operation Inspection Report. The PIC will ensure food will be prepared and seasoned properly with a fresh, appetizing appearance. The PIC will be required to insert variety and improvise when set menu items are not in place. If any of the food preparation equipment and/or areas are not up to https://jkodirect.jten.mil/Atlas2/page/login/Login.jsf cleanliness standards, these problems will be corrected on the spot. If any of the services performed do not conform to contract requirements, the Government may require the Contractor to perform the services again in conformity with contract requirements, for no additional fee. When the defects in the services cannot be corrected by re-performance, the Government may require the contractor to take necessary action to ensure that future performance conforms to contract requirements. If the contractor fails to promptly perform the services again or take the action necessary to ensure future performance conforms to contract requirements it may result in termination of the contract for default.

6.0 LIST OF ATTACHMENTS. Attachment 1: Mess Attendant’s Quality Assurance Checklist, Attachment 2:

DD Form 2973 Food Operation Inspection Report

EXAMPLE DRAFT*

Performance Work Statement (PWS)

Food Services for Gulfport CRTC, MS 09 May – 19 May

1.0 DESCRIPTION OF SERVICES

The contractor shall provide all necessary personnel, supervision, and management to prepare and serve breakfast and dinner meals at the Gulfport Combat Readiness Training Center (CRTC), MS dining facility (Bldg 160). Services are required from 09 May through 14 May to feed up to 556 personnel per meal. Services are required for 15-18 May to feed up to 250 personnel. The contractor will operate in accordance with local and Air Force food service regulations, including the Tri-Service Food Code and AFMAN 34-240.

2.0 GOVERNMENT-FURNISHED ITEMS & SERVICES

2.1 The government will furnish all food items, a menu, and the necessary equipment for food production.

2.2 The government will provide access to the dining facility, kitchen, serving lines, and all associated areas and equipment required for the execution of this PWS.

2.3 The government is responsible for the maintenance and repair of all furnished real property and equipment, unless damage is caused by contractor negligence.

3.0 CONTRACTOR TASKS AND RESPONSIBILITIES

3.1 Meal Service and Schedule

The contractor will serve meals during the following times for up to 556 personnel:

• Breakfast: 0530 - 0730

• Dinner: 1800-2000

3.2 Menu Composition

The contractor will prepare and serve meals IAW the government-provided menu. The composition will be the following:

• Breakfast Service:

• Individual juices, milk, coffee, and water.

• Yogurt/fresh fruit cold bar and assorted cereal.

• Hotline Items: Boiled/Scrambled Eggs, Pork/Turkey Sausage, Biscuits w/gravy, and

French Toast/Pancakes w/syrup.

• Dinner Service:

• Soft drinks and water.

• Salad bar with two types of green leaf lettuce, nine toppings, and dressing.

• Hotline Items: Two different meat/entrée options, two vegetable options, one starch, and one bread.

• One dessert option.

3.3 Personnel and Supervision

3.3.1 The contractor shall furnish a sufficient number of supervisory, administrative, and direct labor personnel to accomplish all required work.

3.3.2 A designated on-site supervisor/Person-in-Charge (PIC) must be present during all hours of contract work.

3.3.3 The PIC must hold a current Food Protection Manager Certification (e.g., ServSafe), and all other contract laborers must have, at a minimum, food handler's training.

3.3.4 All personnel must adhere to strict hygiene standards, including proper hand washing, wearing of hair/beard restraints, and maintaining clean, laundered uniforms. No open-toed shoes are permitted.

3.3.5 The use of tobacco, alcohol, or illegal drugs by contractor personnel while on duty is strictly forbidden.

3.4 Food Safety and Sanitation

3.4.1 The contractor will adhere to the most current edition of the Tri-Service Food Code for all food preparation, serving, and storage.

3.4.2 All food must be on the serving line no later than 15 minutes prior to the scheduled mealtime.

3.4.3 The contractor is responsible for all cleaning of dishes, utensils, and equipment used. This includes housekeeping services for all kitchen and dining areas before, during, and after each meal.

3.4.4 A "clean as you go" policy will be enforced. All spills will be cleaned promptly.

3.4.5 The contractor shall develop and follow a Master Cleaning Schedule to ensure all facilities and equipment are maintained at the highest level of cleanliness.

3.5 Security and Base Access

3.5.1 The contractor must submit an Entry Authorization List (EAL) for all employees to the Food Service Section Chief (FSSC) no later than one week prior to the start of work.

3.5.2 All contractor employees must have proper photo identification to gain access to the base.

3.5.3 All personnel and vehicles are subject to search and must comply with all installation security policies and procedures.

4.0 QUALITY ASSURANCE

The government will monitor the contractor's performance to ensure compliance with all contract terms. Performance will be evaluated by the Food Service Contracting Officer Representative (COR), Public Health office, or DFAC Manager. Evaluations may include the use of the Mess Attendant Quality Assurance Checklist (Attachment 1) and the DD Form 2973 Food Operation Inspection Report. Failure to meet standards may result in a requirement to re-perform services at no additional cost or, in case of multiple failures, termination of the contract.