Attachment A.pdf

Reference No.:W912JB-20-Q-0127 Date: June 29, 2020 PWS for Catered Meals for Northern Strike

PERFORMANCE WORK STATEMENT (PWS)

Food Services for Michigan Soldiers in Exercise Northern Strike 20-3 at Camp Grayling, MI

Part 1 GENERAL INFORMATION

1. G eneral: This is a non-personal services contract to provide food services. The Government shall not exercise any supervision or control over the contract service providers performing the services herein. Such contract service providers shall be accountable solely to the Contractor who, in turn is responsible to the Government.

1.1. D escription of Services: The Contractor shall provide all personnel, equipment, supplies, facilities, transportation, tools, materials, supervision, and other items and non-personal services necessary to perform food services as defined in this Performance Work Statement (PWS), Part 4 except for those items specified as government furnished in Part 2. The Contractor shall perform to the standards in this PWS.

1.2 Scope: Contractor shall provide all supplies, labor, tools, equipment, and supervision necessary to provide remote feeding for up to 658 Soldiers.

Contractor shall provide all food supplies and raw subsistence. Meals include breakfast and dinner. Prepared and packed into two (2) headcount breakdown.

(See Technical Exhibit 2 for the headcount breakdown per location). The contractor is responsible to deliver all packed meals to up to two locations on Camp Grayling Cantonment and Training Areas, to include North Forward Operating Base (NFOB). Meals shall be served from Cantonment location and delivered to NFOB for subsequent breakdown and distribution to individual unit locations by Army personnel.

The contractor shall perform to the standards set forth in this PWS and shall follow all applicable instructions and directives as identified by this PWS including Army Regulation (AR) 30-22, Department of the Army Pamphlet (DA Pam) 30-22, Army Techniques Publication (ATP) 4-41, Technical Bulletin Medical (TB) 530, Tri-Service Food Code, and TB MED 577.

Food shall ultimately be delivered to 631M DFAC and NFOB. Food shall be served at 631M and delivered in individually packaged containers to NFOB.

Food preparation may be performed at the 631M DFAC using caterer’s portable equipment and subsistence supplies or contractor place of business.

1.3 P eriod of Performance: The period of performance is 18 July 2020 thru 01 August 2020.

1.4 General Information:

CONTRACT # W912JB-20-Q-xxxx 28 June 2020

1.4.1 Hours of Operation: Meals shall be at the delivery site no later than (NLT) breakfast meal- 0600 and dinner meal- hours for 1800 on the dates of 18 July – 01 August 2020.

1.4.2 Quality Control (QC): The contractor shall develop and maintain an effective QC Plan (QCP) to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s QCP is the means by which it assures itself that its work complies with the requirements of the contract. As a minimum, the contractor shall develop QC procedures that address the areas identified in Technical Exhibit 1, Performance Requirements Summary (PRS).

1.4.3 Quality Assurance: The Government shall evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government will do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards shall be applied, the frequency of surveillance, and acceptable quality level(s) or defect rate(s).

1.4.4 Type of Contract: Firm-Fixed-Price

1.5 Security Requirements:

1.5.2 Physical Security: Reserved.

1.5.3 Installation Access and General Protection/Security Policy and Procedures: Contractor and all associated sub-contractors employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services or Security Office. Contractor workforce must comply with all personal identity verification requirements (FAR clause 52.204- 9, Personal Identity Verification of Contractor Personnel) as directed by DOD, HQDA and/or local policy. In addition to the changes otherwise authorized by the changes clause of this contract, should the Force Protection Condition (FPCON) at any individual facility or installation change, the Government may require changes in contractor security matters or processes.

1.5.4 Common Access Card (CAC): For contractors that do not require CAC, but require access to a DoD facility 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) (Army Directive 2014-05/AR 190-13), applicable installation, facility and area commander installation/facility access and local security policies and procedures (provided by government representative).

1.5.5 Theft: If a Contractor employee is observed and verified of stealing any Government property, the proper authorities shall be contacted and the

Contractor shall immediately remove the employee.

1.5.6 Removal of Contractor Employees: All personnel employed by the Contractor in the performance of this contract or any representative of the Contractor entering the Government installation, shall abide by all security regulations of the installation and shall be subject to such checks as may be deemed necessary. The Government reserves the right to direct the removal of an employee for misconduct, security reasons, or any overt evidence of communicable disease. Removal of contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance of this contract.

1.6 Environmental Protection:

1.6.2 Compliance with Environmental Laws and Regulations: Contractor shall comply with all applicable federal, state, and local environmental laws, statutes, regulations, executive orders, permits, Army regulations (with supplements), as well as Major Subordinate Command (MSC) and installation regulation, policy, Host Tenant Agreement, Interagency Service Support Agreement, or Status-of-Forces Agreement. Contractor shall immediately report any conflicts between applicable federal, state, local environmental laws, statutes, executive orders, and provisions of Army Regulation 200-1, and any specifications within this contract to the COR.

1.6.3 Compliance with Green Procurement Requirements: Reserved.

1.7 Vehicle Operations: Contractor personnel operating privately owned vehicles on the installation shall have a valid state license to operate a motor vehicle and shall comply with the rules of the road. At any time the Camp Grayling police can inspect their vehicles. (Contractor is responsible to ensure all his employees have current vehicle insurance while operating on the Camp Grayling Training Range).

1.8 Contractor Personnel:

1.8.1 Contract Personnel: Provide necessary personnel to accomplish all contract work and services within specified time frames. Personnel must be trained and qualified to perform the requirements specified prior to starting work. No person shall be hired whose employment under this award could in any way result in a conflict of interest. The Contractor shall ensure that all personnel are trained and familiar with the TB MED 530/NAVMED P-5010- 1/AFMAN 48-147_IP, Tri- Food Service Code, dated 30 April 2014.

1.8.2 Qualifications: All contracting personnel shall have a working knowledge of food preparation methods; standardized recipes; the tables of weights and measures; food chemistry; and terminologies relating to food preparation;

operating service equipment; sanitation and aseptic techniques and standards.

Training in Army food service sanitation and safety training would be preferable; but is not a requirement.

1.8.3 Hair and Hair Restraints: All personnel entering and/or working in food preparation or service area 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.

1.8.4 Personal Hygiene: Contractor shall wash their hands upon reporting for work, immediately after visiting the lavatory, after using tobacco products, and after handling raw meat, poultry, garbage or soiled items. Contractor personnel shall maintain and keep fingernails clean, cut short and devoid of nail polish (food handlers and attendants).

1.8.5 Separation of Duties: Personnel that handle or serve food shall not be used to clean latrines, garbage cans, sewers, drains, grease traps or perform similar custodial duties during periods of food preparation and service.

1.8.6 Jewelry: With the exception of plain wedding bands, food service personnel shall not wear jewelry – including wristwatches, bracelets and facial body piercing objects – while preparing and/or serving food. The wearing of medical alert bracelet or medical alert necklace is authorized.

1.8.7 Use of Tobacco Products: No use of tobacco products in any form shall be allowed while preparing, transporting and issuing food.

1.8.8 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 immediately remove and replace employees who are under the influence of alcohol or drugs.

1.8.9 Performance Requirements: The contractor shall comply with the Government’s performance requirements as defined in the Part 4 entitled “Specific Tasks”. It defines how the performance standards will be applied, the frequency of surveillance, and the minimum acceptable quality level(s).

Government surveillance of contractor performance is not limited to the Performance Objectives as outlined in this PWS. The Government reserves the right to conduct compliance surveillance of any contractual requirement of this acquisition.

1.9 Post Award Conference/Periodic Progress Meetings: The Contractor agrees to attend any post award conference convened by the contracting activity in accordance with Federal Acquisition Regulation (FAR) Subpart 42.5.

The COR(s) will meet periodically with the contractor to review the contractor's performance.

1.10 Contracting Officer’s Representative (COR): Reserved.

Part 2

GOVERNMENT FURNISHED FACILITIES AND EQUIPMENT

2. GOVERNMENT FURNISHED FACILITIES AND EQUIPMENT:

2.1 Facilities and Equipment: The Government shall provide a suitable Dining Facility (DFAC) to support the contractors on-site preparation, with contractor’s owned portable equipment and serving of food.

2.2 Police and Fire Protection: The Government shall provide police and fire services, to include fire-fighting, fire prevention and preliminary investigations for the Contractor on Camp Grayling Training Center. The emergency phone number is 911.

2.3 Utilities: The Government shall furnish gas, water, and electricity utilities in the DFAC for the serving and dining areas.

2.4 Government Forms and Publications: Forms and publications shall be accessed electronically to the maximum extent possible. If required, the Government shall provide DoD, Army or Government forms in accordance with AR 30-22/DA Pam 30-22, FM 10-23, TB MED 530, Tri-Service Food Code, and

AR 600-38.

2.5 Building Maintenance and Repairs: The Government shall provide this service to maintain the dining facility to its original functioning condition if that quoted option is selected.

Part 3

CONTRACTOR FURNISHED ITEMS AND SERVICES

3. CONTRACTOR FURNISHED ITEMS AND RESPONSIBILITIES:

3.1 General: The Contractor shall furnish all supplies and equipment required to perform work under this contract that are not listed under Part 2 of this PWS.

3.2 Materials:

3.2.1 Flatware: Contractor shall provide salad bowls, plates, napkins, plastic-eating utensils consisting of fork, knife and spoon, to-go plates, and drinking cups x 2 for each breakfast and dinner in accordance with the headcount provided, both for remote feeding and in house dining. Insulated food and beverage containers shall be used to pack individual meals and portions.

Contractor shall provide all insulated food containers and shall be responsible for its cleaning and sanitizing. Contractor shall provide food rations for preparing the meals and any necessary utensils, preparation bowls, cutting boards, and relevant preparation and serving equipment.

3.2.2 Cleaning Supplies: The contractor shall provide all cleaning supplies needed for the meals provided, to include trash bags and trash receptacles.

The Contractor shall provide all other cleaning supplies and other items associated with meals provided that constitute and comply with industry standards.

3.3 Other:

3.3.1 Portable or Mobile Kitchens: Not applicable

Part 4

SPECIFIC REQUIREMENT TASKS

4. GENERAL:

4.1 Basic Services: Contractor shall provide all supplies, labor, tools, and supervision necessary to provide remote feeding for up to 658 Soldiers from 18 July 2020 to 01 August 2020. Contractor shall provide all food supplies and raw subsistence. Meals include breakfast and dinner packed for remote feeding for personnel staying in the field. The contractor shall deliver all packed meals to two locations: Cantonment and North FOB NLT 0600 hours (local time) for breakfast and NLT 1800 for dinner meals. The contractor shall provide two sets of insulated food and beverage containers to swap daily to support two locations based on the meals breakdown provided at technical exhibit 2. Contractor shall provide food within the Safe Temp range for both Hot and cold meals: Hot Meal holding temperature is 140F. Cold meal holding temperature is below 40F. All food and beverage must be individually packaged, but insulated transportation containers may be used to transport and deliver the individual portions to feeding sites.

4.1.1 Food Borne Disease Prevention: The Contractor shall cooperate in making employees, facilities and equipment available for all ginger plate culture, rinse test, swab tests, contact plate tests and other microbiological test required by the Government. During actual or suspected food borne disease outbreaks, the Contractor shall make facilities, equipment and employees available for testing and questioning by medical and other investigative personnel. When a food borne outbreak is suspected, food shall not be discarded until directed by the Government.

4.2 SPECIFIC TASKS

4.2.1 Daily Personnel Examinations: The Contractor’s Dining Facility Manager shall inspect contractor personnel for any evidence of boils, open sores and communicable diseases such, infectious wounds, or acute respiratory infection prior to commencement of work for each meal. Personnel with any health problems shall not be permitted to work 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 physician diagnosed illness must have a medical clearance before returning to work.

4.2.2 Menu: The contractor shall prepare and pack food IAW the following menu guide, and shall provide a detailed proposed menu, per meal, per day, with the submitted quote.

Breakfast:

Egg 1 type Meat entrée 1 type Vegetable 1 variety Starch 1 variety Gravy if applicable Fruit Banana’s, Apple’s, Orange’s Baked goods Bread, rolls Beverages Juice, coffee, 1% milk, chocolate milk Condiments Salt, Pepper, Creamer, Sugar, Individual Butter, and Sweetener

Dinner:

Meat entrée 1 type Vegetable 1 variety Starch 1 variety Gravy if applicable Salad Lettuce, Tomatoes, cucumbers Salad Dressing 2 types Baked goods 1 type (cake, fruits and cream pies, pudding) Bread Rolls and Crackers Assorted Varieties Beverages Tea (sweet and unsweetened), juice, coffee, 1% milk Condiments Salt, Pepper, Creamer, Sugar, Individual Butter, and Sweetener

4.2.3 Food Preparation: The contractor shall perform to the standards specified in this section. The contractor shall provide all personnel with the appropriate supplies (gloves, aprons, hats, and etc.) as necessary to provide safe food production.

4.2.4 Beverage Preparation: The Contractor shall provide a minimum of two different beverages in addition to milk and coffee (examples: punch, iced tea, soda). Individual serving or bulk serving are accepted.

4.2.5 0Packing: The contractor shall pack all meals into authorized insulated food and beverage containers. The contractor shall pack one (1) separate meals set to support 1 training location, at NFOB. The containers shall be prepared, used, and cleaned in accordance with ATP 4-41, Para 5-43-48. The contractor shall provide two (2) sets of food and beverage containers to swap daily. The contractor shall furnish single-use cups, plates, flatware (fork, knife, and spoon), paper plates, utensils, and all condiments in individual serving packets for the remote feeding sites.

4.2.6 Delivery: The contractor shall deliver all meals in the quantities referenced in Technical Exhibit 2 to specific location, in the vicinity of grid coordinates in accordance with Technical Exhibit 2 NLT 0600 for breakfast and 1800 for dinner on the dates of 18 July – 01August 2020 local time each day.

4.3 Cleanup:

4.3.1 Trash/Solid Waste Disposal: The Contractor shall follow the Quality Standards as established by the Government and in accordance with the Food and Drug Administration (FDA) Food Code TB MED 530, Tri-Service Food Code. The Contractor shall provide all cleaning supplies. The Contractor shall perform the following:

The contractor shall provide trash cans and trash bags for use in the Government provided training areas. Trash cans shall be kept covered except for cans actively being used in food preparation areas. When filled, the cans shall be removed to the proper storage area for pickup. The contractor shall make maximum effort to reduce and prevent waste.

4.3.2 Grease Traps: Must be used and cleaned regularly to facilitate proper operation and avoid contamination or damage to facility, if quote option to prepare food in 631M is selected.

4.4 Contractor Manpower Reporting (CMR): The contractor shall report all contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract via a secure data collection site. The contractor is required to completely fill in all required data fields using the following web address: http://www.ecmra.mil/, and then click on “Department of the Army CMRA” or the icon of the DoD organization that is receiving or benefitting from the contracted services.

Reporting inputs shall be for the labor executed during the period of performance during each Government Fiscal Year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31, 2020.

Contractors may direct questions to the help desk by clicking on “Send an email” which is located under the Help Resources ribbon on the right side of the login page of the applicable Service/Component’s CMR website.

4.5 Options

4.5.1 Additions to Equipment and Services: Contractor shall hold in reserve the capability to provide a Fifty (50) meal increase in daily plans to include equipment and services employed within a 24 hour period from the time of notice for up to a fourteen (14) day period.

4.5.2 Movement of Locations for Meals within 24 hours: Contractor shall be prepared to move (relocate) to new feeding locations, a quantity of meals ranging from one meal to all meals served, as specified in technical exhibit 2. This change shall be able to be employed within a 24 hour period from the time of notice. The quantities may be split but the total amount requested throughout the period of performance shall not exceed the specified quantities.

http://www.ecmra.mil/

PART 5

TECHNICAL EXHIBIT LISTING

5. TECHNICAL EXHIBIT LIST:

5.1 T echnical Exhibit 1 – Performance Requirements Summary

5.2 T echnical Exhibit 2 – Quantity of meals, times and locations chart

TECHNICAL EXHIBIT 1

Performance Requirements Summary

The contractor service requirements are summarized into performance objectives that relate directly to mission essential items. The performance threshold briefly describes the minimum acceptable levels of service required for each requirement. These thresholds are critical to mission success.

Performance

Objective Performance Standard Acceptable

Quality Levels

(AQL)

Surveillance Method / By Whom

4.2.1

Daily Personnel Examinations

The Contractor shall inspect all personnel preparing and delivery food before each meal to ensure personnel examinations are within scope of contract

Contractor shall not deviate from stated performance standard.

Random inspection /

COR or Representative

4.2.2

Preparation of Food provide the proper food IAW the menu guide within the scope of the contract stated

4.2.3

Appropriate Food

Handling Equipment provide all personnel with the proper equipment to safeguard and handle the food within the scope of the contract

Contractor shall not deviate from stated

4.2.4

Beverage

Preparation.

provide a minimum of two different beverages in addition to milk and coffee (e.g., punch, iced tea, soda). Individual serving or bulk serving are accepted.

stated

4.2.5

Packaging of Meals

The contractor shall pack all meals and beverages IAW the referenced PWS paragraph 4.2.5

Contractor shall not deviate from stated

COR or Rep.

4.2.6

Delivery of Meals

Meals shall be delivered IAW the quantity and location referenced in

Technical Exhibit 2 and delivered NLT hours established in Technical Exhibit 2.

stated

4.3.1

Trash/Solid Waste

Trash/Solid Waste

Disposal – contractor shall meet the requirements referenced in the PWS Paragraph

4.3.1 stated

4.5.1

Additions to

Equipment and Services

Contractor shall hold in reserve the capability to provide a Fifty (50) meal increase in daily plans to include equipment and services employed within a 24 hour period from the time of notice for up to a fourteen (14) day period review daily each day feeding requirement with

COR

representative to ensure accuracy of meals served

Daily before next day’s meal Through verbal communication /

4.5.2

Movement of

Locations for Meals within 24 hours

Contractor shall be prepared to move

(relocate) up to all meals served in technical exhibit 2 to be employed within a 24 hour period from the time of notice.

The quantities may be split but the total amount requested throughout the period of performance shall not exceed the specified quantities review daily each day feeding location requirement with

COR

representative to ensure accuracy of location in which meals shall be served

Daily before next day’s meal Through verbal communication /

TECHNICAL EXHIBIT 2

Quantity of Meals, Times and Locations Chart

The contractor service requirements are summarized into performance objectives that relate directly to mission essential items. The performance threshold briefly describes the minimum acceptable levels of service required for each requirement. These thresholds are critical to mission success.

See included spreadsheet titled “Technical Exhibit 2 – NS20-3 Food Service Counts.xlsx”