Attachment A Performance Work Statement.docx

Request for Proposal (RFP)

CC17HQQ0072

Attachment A Performance Work Statement Catering Services

1.0 BACKGROUND

1.1 There are approximately 612 employees who work at FHFA’s headquarters office. FHFA’s headquarters office is located at 400 7th Street, SW, Washington, DC (hereinafter referred to as Headquarters).

2.0 GENERAL REQUIREMENTS

2.1 Objectives

2.1.1 The Contractor shall provide catering to FHFA to satisfy the requirements of this Performance Work Statement (PWS). Catering services shall be provided for the Director and other FHFA Executives and for general employee events. Although catering services will primarily be performed at FHFA’s Constitution Center location, services may be required at FHFA events at other locations within the Washington metropolitan region from time-to-time. The Washington metropolitan region includes the District of Columbia, the Counties of Montgomery and Prince George's in the State of Maryland, and the Counties of Arlington and Fairfax and the Cities of Alexandria and Falls Church in the Commonwealth of Virginia. NOTE: FHFA does not have a facility on-site to prepare food. Food preparation shall occur off-site. A small catering area is available in the Plaza Level Conference Center for staging. There is also a small staging area in the Director’s Suite for any Executive catering functions. Refer to Appendix 1 and 2 for the list of Equipment in the Plaza Level Conference Center and Director's Suite.

2.1.2 Catering services may require rental or purchase of the following items: tables and chairs; linens and napkins, table decorations; all catering needs (silverware, glassware, plates, etc.); and any other items needed in conjunction with the event.

2.1.3 Rental of audio-visual equipment and other items not related to providing food and drink as part of a catered event are considered out of scope unless specifically mentioned in this PWS (e.g., table decorations).

2.2 Contractor Provided Labor and Material

2.2.1 Except for the items to be provided by FHFA, as specified in 2.3 of the PWS and Appendix 1 and 2, the Contractor shall provide all labor and materials necessary to perform the requirements of this PWS, as follows:

2.2.1.1 The Contractor shall provide catering labor on a labor hour (LH) basis. The Contractor shall have the ability to increase and decrease catering labor based on FHFA’s catering needs in performance of the PWS.

2.2.1.2 The Contractor shall provide the catering materials in support of FHFA's catering needs in performance of the PWS.

2.2.2 The Contractor shall provide catering services as ordered by the COR. The Contractor shall prepare a cost estimate for the catering services detailing the labor hours and materials before coordinating with the COR for approval to proceed with the catering services. The COR is authorized to order catering services up to $10,000.00. Catering services exceeding $10,000.00 must be approved by the Contracting Officer prior to commencement of any work.

2.2.3 The Contractor shall not exceed the overall contract ceiling and does so at its own risk.

2.3 Government Furnished Property/Access

2.3.1 FHFA will provide the following access in support of the Contractor’s contractual responsibilities:

· Headquarters’ facilities.

· Loading dock and freight elevator.

· Director’s boardroom, executive dining room and pantry/kitchen.

· Plaza Level Conference Center.

· Thirty-Two (32) conference rooms.

· Storage rooms with event/catering equipment and supplies.

2.3.2 It is the responsibility of the Contractor to coordinate access to the facilities with the COR. If the COR is unavailable, an alternate will be identified.

2.3.3 The Contractor shall not remove any FHFA-furnished property without the written approval of the COR.

2.4 Description of Facilities (Headquarters Facilities)

2.4.1 Conference Rooms. FHFA currently has 32 conference rooms located throughout the building on our Plaza Level and on floors 4 through 10.

2.4.2 Plaza Level Conference Center. The Plaza Level Conference Center is a full-service conference facility which includes 2 medium-sized conference rooms that can be combined into 1 large conference room, 3 small conference rooms, and a pantry/kitchen. See Appendix 1 for list of items included in the Plaza Level Conference Center pantry/kitchen. In addition to the Plaza Level Conference Center, the lessor also has a conference facility located within Constitution Center that FHFA will use.

2.4.3 Director’s Suite. The Director’s suite is located on the 10th floor and includes a private executive dining room, executive boardroom, and pantry/kitchen area. See Appendix 2 for list of items included in the Director’s suite.

2.4.4 9th Floor Café. FHFA has a café located on the 9th floor that is also used as an event space.

2.5 Days and Hours of Operation

2.5.1 Performance is generally required Monday through Friday between 6:30 am to 6:00 pm (hereafter referred to as normal workdays), except on any Federal holiday. The Contractor shall provide catering services as requested and approved by the COR. Services shall be classified as either 1) falling inside normal hours of operation or 2) falling outside normal hours of operation.

2.6 Equipment and Smallwares

2.6.1 The Contractor shall be responsible for providing equipment and smallwares as needed. FHFA may, however, acquire equipment and smallwares from other sources, if it is in FHFA’s best interest. The Contractor shall notify the COR, in writing, of all needed equipment and smallwares. The advance notification will identify the equipment and smallwares needed, the cost of the items, and the reason for the purchase. Under no circumstance shall the Contractor purchase any equipment or smallwares without the approval of the COR.

2.6.2 The Contractor shall be responsible for replacing at its own expense any government furnished equipment that must be replaced due to the fault or negligence of the Contractor.

2.6.3 FHFA will review and approve the purchase of any government furnished equipment that no longer functions due to ordinary wear and tear or is unsuitable for use due to the expiration of its useful life. The Contractor shall provide the materials as specified in 2.4. Any equipment purchased on behalf of FHFA becomes the property of FHFA.

2.7 Security

2.7.1 The Contractor shall not prop open doors requiring PIV card access or otherwise allow for unauthorized entry into FHFA space that is under the control of the Contractor.

2.7.2 The Government will not be responsible in any way for damage or loss caused by fire, theft, accident, or otherwise to the Contractor’s stored supplies, materials or equipment, or Contractor personnel's personal belongings.

2.7.3 The Contractor shall bear financial responsibility for any vandalism or loss due to negligent acts, omissions, or willful misconduct of its personnel.

2.8 Safety Conditions

2.8.1 The Contractor shall implement a safety program that complies with all applicable federal and state occupational safety and health laws and regulations and all safety provisions of this Contract. Within twenty-four (24) hours of occurrence, the Contractor shall prepare and submit a report to the COR of all job-related accidents and injuries. The Contractor shall maintain an accurate record of all reports and causes of any accident(s).

2.9 Fire and Civil Defense Drills

2.9.1 In the event of a fire, the Contractor shall contact the fire department immediately by dialing 911 and then calling FHFA’s Office of Security (when safe to do so).

2.9.2 Contractor personnel shall participate in fire and Civil Defense drills, in cooperation with the Building Manager.

2.9.3 Any personal injury or physical damage to the building or equipment resulting from fire or other causes shall be reported to the COR immediately.

3.0 CATERING SERVICES

3.1 General Catering Operational Requirements

3.1.1 It shall be the responsibility of the Contractor to subcontract with outside caterers, as necessary, only for specialty food items (e.g., Kosher, Halal), and to coordinate with, and pay for services provided. All outside caterers shall be approved by the COR.

3.1.2 It shall be the responsibility of the Contractor to coordinate the delivery and set up of all catering items including any government furnished equipment.

3.1.3 The Contractor shall deliver within seven (7) calendar days of award their minimum headcount for catering orders, cancellation policy and procedures, and a list of typical lead times for all types of catered events based on type and size of the event that the COR may consider for planning purposes, to include deadlines for headcount guarantees and cancelations.

3.1.4 The Contractor shall deliver within seven (7) calendar days of award a variety of menus covering the various meal functions (i.e., breakfasts, lunches, dinners, refreshment breaks, and receptions). The Contractor shall also provide custom Executive/VIP menus for Director and other FHFA Executives events. The Contractor shall include hot and cold options that are updated seasonally to reflect seasonal menu options. Menus can be modified to consider dietary restrictions (e.g., vegan, gluten free, diary free, Kosher, Halal). On an annual basis, the Contractor shall update its menu options to provide a variety of new offerings. The Contractor shall consult with the COR on menu options and consider the COR’s feedback in updating menu options.

Menus shall include, but not limited to the following:

· Continental Breakfast/Hot Breakfast

· Continental Breakfast – at minimum include a selection of breakfast breads/pastries, seasonal fruit (i.e., sliced fruit platter or fruit salad), coffee/hot tea; could also include yogurt parfait and fruit juice.

· Hot Breakfast – include hot items such as breakfast meat, eggs/omelet, breakfast potatoes, breakfast bread (pastries, toast, biscuits); or other similar hot items; coffee/tea.

· Lunch (Box Lunch, Deli Lunch Buffet or Hot Entrée (Buffet or Plated)

· Box Lunch or Deli Lunch Buffet– include a selection of sandwiches and wraps (for example, turkey, chicken salad, roast beef, Italian, vegetarian option); salad, chips, dessert (for example, cookie, brownie, dessert bar), beverage (water or soft drink).

· Hot Entrée (Buffet or Plated) – include starter (salad or soup); protein (for example, chicken, beef, fish); starch (for example, rice, potatoes, pasta); vegetable; bread/roll; dessert (for example, cookie, brownie, dessert bar); beverage (water or soft drink).

· Dinner (Hot Entrée (Buffet or Plated))

· Hot Entrée (Buffet or Plated) – include starter (salad or soup); protein (for example, chicken, beef, fish); starch (for example, rice, potatoes, pasta); vegetable; bread/roll; dessert (for example, cookie, brownie, dessert bar); beverage (water or soft drink).

· Reception

· Include a selection of hot and cold hors d’oeuvres (4-6 pieces per person); desserts (1-2 per person - cookies, brownies, dessert bars, cakes, etc.); beverages (assorted soft drinks, water)

· Refreshment Break

· AM Refreshments - include but not limited to a selection of breakfast/cereal bars, granola bars, fruit (sliced or whole), mini bagels, beverages (coffee/hot tea, juice, bottled water).

· PM Refreshments – include a selection of snack items to include but not limited to chips, popcorn, pretzels, granola/protein bars, nuts/trail mix, cookies/brownies/dessert bars, beverages (assorted soft drinks, water)

3.1.5 All available menu offerings shall not exceed the prevailing GSA Per Diem rates for the geographical location[footnoteRef:2]. Refreshment breaks are limited to 20% of the prevailing total Meals & Incidentals (M&IE) for the geographical location. Receptions will be based on the timing of the event and as classified by the COR. [2: FHFA reserves the right to request menu offerings in excess of the prevailing GSA Per Diem rates.]

3.1.6 The Contractor in consultation with the COR shall deliver within seven (7) calendar days of award the ordering procedures for placing a catering order under the contract.

3.2 Catering Services – Director and Other FHFA Executives

3.2.1 The Contractor shall provide executive catering services for the Director and other FHFA Executives at Headquarters, in the Director’s private conference/dining room. Executive catering events typically will be for 2 to 6 people.

3.2.2 The Contractor shall provide catering services for the Director and other FHFA Executives during normal hours of operations. A minimum 24 hours advance notification will be provided. If catering is requested less than 24 hours from the start of an event, the Contractor may accept; upon acceptance by the Contractor, the Contractor shall provide the catering services by the agreed upon time. Minimum advance notification greater than 24 hours may be established for specific types of events based on prior agreement between the Contractor and COR.

3.2.3 The Contractor shall provide catering services for the Director and other FHFA Executives falling outside normal hours of operation. A minimum 24 hours advance notification will be provided. If catering is requested less than 24 hours from the start of an event, the Contractor may accept; upon acceptance by the Contractor, the Contractor shall provide the catering services by the agreed upon time. Minimum advance notification greater than 24 hours may be established for specific types of events based on prior agreement between the Contractor and COR.

3.3 Catering Services – General

3.3.1 The Contractor shall provide catering services for functions falling within normal hours of operation as ordered. A minimum 24 hours advance notification will be provided. If catering is requested less than 24 hours from the start of an event, the Contractor may accept; upon acceptance by the Contractor, the Contractor shall provide the catering services by the agreed upon time. Minimum advance notification greater than 24 hours may be established for specific types of events based on prior agreement between the Contractor and COR.

3.3.2 The Contractor shall provide catering services for functions falling outside normal hours of operation. A minimum 24 hours advance notification will be provided. If catering is requested less than 24 hours from the start of an event, the Contractor may accept; upon acceptance by the Contractor, the Contractor shall provide the catering services by the agreed upon time. Minimum advance notification greater than 24 hours may be established for specific types of events based on prior agreement between the Contractor and COR.

3.4 Catering Services - Levels of Service

3.4.1 Catering services for functions include breakfasts, luncheons, AM/PM refreshment breaks, dinners, and receptions. The Contractor shall be responsible for supplying, if requested by the COR, alcoholic beverages and customized special menus. Contractor shall also provide disposable “To-Go” containers upon request by the COR.

3.4.2 The Contractor shall provide the following levels of service:

· Breakfasts, luncheons, refreshment breaks, and dinners.

· Full-service (room set-up, tear-down, removal, and clean-up are required): The Contractor shall place food and beverages on a table/counter in the event space approximately thirty (30) minutes prior to the designated start time. The Contractor shall set the food and beverages buffet style or provide plated service. Contractor personnel shall be on-hand during the function to set, serve, replenish, and clear.

· Drop-Off (room set-up is required; tear-down, removal, and clean-up are not required): The Contractor shall place food and beverages on a table/counter in the event space approximately thirty (30) minutes prior to the designated start time. Tear-down, removal, and clean-up are not required.

· Receptions (room set-up, tear-down, removal, and clean-up are required):

· Buffet. The Contractor shall place the food and beverages on table/counter for self-service by the attendees. The Contactor shall provide service personnel to serve alcoholic beverages (if applicable) and to replenish food and beverages as necessary. Receptions requiring buffet service generally last 1 ½ hours.

· Butler. The Contractor shall provide service personnel to dispense beverages and pass food on trays. Receptions requiring butler service generally last 1 ½ hours.

3.4.3 The Contractor shall be responsible for cleaning and straightening the following in the event space during full service or reception type catered events:

· Food and beverage station(s).

· Tables and chairs.

· Carpets and floors (if spills and spots are present – major spills shall be brought to the COR’s attention).

3.4.4 Estimated usage. FHFA estimates that the following catering services will be required. There is no minimum guarantee for the actual catering services to be provided and FHFA may utilize other sources for catering requirements.

3.4.4.1 Inside normal hours of operation:

· Breakfast – Executive breakfast 1-2 per month, generally 2-4 people, other breakfast 5-10 per month, generally 25-65 people (most breakfasts occur on Tuesdays, Wednesdays and Thursdays). Typically, the following level of service will be required:

· Luncheons – Executive luncheons 1-2 per month, generally 2-20 people, other luncheons 4-8 per month generally 40-65 people each (most luncheons occur on Tuesdays, Wednesdays, and Thursdays). Typically, the following level of service will be required:

· Refreshment Breaks – in the mornings and afternoons. On average, there are 8-10 breaks per month. Typical attendance is 25-50 people per meeting. Peak periods are Tuesdays, Wednesdays and Thursdays. Typically, the following level of service will be required:

· Dinners – None

· Receptions – 2 per month, generally 50-150 people (most receptions occur on Tuesdays, Wednesdays and Thursdays). The FHFA Holiday Reception in December (generally from 2:00 – 6:00 pm) is for approximately 400 – 500 people, but could be as high as 700 people. Typically, the following level of service is used:

3.4.4.2 Outside normal hours of operation:

· Breakfast – None

· Luncheons – None

· Refreshment Breaks – None

· Dinners – Executive dinners 2 to 3 per year, generally 2-6 people. Typically, the following levels of service will be required:

· Receptions – 5 per year typically with 50-150 people; 3 per year, typically with 100-300 people.

3.5 Tear-Down, Removal, and Clean-Up

3.5.1 The Contractor shall be responsible for tear-down and removal of materials and cleaning the event space when full service is required or for reception type events. When full service is required or reception type events are held, the Contractor shall remove all materials and clean the event space within 30 minutes after the event ends (unless a longer time frame is previously agreed upon between the COR and Contractor). EPA-approved disinfectants shall be used to wipe down commonly touched surfaces. Cleaning products and disinfectants shall be used according to the product’s label and appropriate for the surface.

3.5.2 The Contractor shall provide any food and materials left behind in the rooms to the COR.

3.6 Quality Control Plan

3.6.1 The Contractor’s Quality Control Plan (QCP) shall be a deliverable under this Contract. This plan provides a basis for the COR to evaluate the quality and timeliness of the Contractor’s performance. The oversight provided will help to ensure that required service levels are maintained throughout the contract term. Further, this plan provides the COR with a proactive way to avoid unacceptable or deficient Contractor performance.

3.6.2 Within 30 calendar days after contract award, the Contractor shall provide the COR with the QCP, including performance and quality standards. The Contractor shall work with the COR to specifically tailor the standards to this Contract and to address all aspects of providing catering services. Such performance and quality standards shall be based on the requirements of this Contract and the provisions of the Contractor’s current corporate performance and quality standards.

3.6.3 The Contractor’s performance and quality standards shall align with the Government’s Performance Requirements Summary in 3.7 of the PWS and may require addressing issues such as: catering service standards; personnel qualifications and training; inspections and oversight; cleaning and sanitation; and security (i.e., background investigations). These standards shall as appropriate, identify schedules and timeframes; designate responsible parties; describe performance measurement and evaluation tools; and reporting schedules.

3.6.4 The COR will review the Contractor’s performance and quality standards and request revisions as deemed necessary to the QCP. The COR will monitor the Contractor's work and performance in accordance with the Performance Requirements Summary and the Contractor’s QCP.

3.7 Performance Requirements Summary (PRS)

3.7.1 This performance-based contract describes the services to be performed and the areas that the services cover. The Contractor shall be responsible for achieving the stated results. The Contractor shall fulfill the requirements of this Contract and requirements in the PRS.

3.7.2 The table below includes the key performance requirements required for the performance of this Contract. Each "Performance Requirement" is related to a task in the PWS. The "Standard" is the function that the Contractor shall perform and the "Acceptable Quality Level" describes the level the government will accept. The "Surveillance Method" shall be the method of surveillance the government will use. If any of the Acceptable Quality Levels are not met during performance evaluation, the government will determine if a "Disincentive" is applicable and may note this in the Contractor’s performance evaluation. NOTE: If more than three (3) offenses occur within the month, the Contractor, COR, and CO shall meet to determine the appropriate contract action; the CO, at their discretion, will determine if additional disincentives will be applied. Monetary disincentives shall be deducted from the invoice covering the applicable event. If the monetary disincentive is determined after the processing of the invoice for the applicable event, the procedures for overpayment under FAR 52.212-4 with Alternate I shall apply (reference paragraph (i) Payments, subparagraph (5) Overpayments/Underpayments of the clause). Repeated performance issues over the life of the Contract may result in the CO requesting additional consideration or result in other remedies consistent with the Contract and Federal Acquisition Regulation.

Sections 3.1, 3.2, 3.3, & 3.4

AQL: The Contractor shall be provided with 2 opportunities to improve performance before a monetary disincentive is applied. COR has discretion in evaluating customer complaints regarding what constitutes satisfactory level of service.

Random Inspection and Customer Feedback

1st time- Corrective actions are developed and implemented by the Contractor.

2nd time- Contractor adjusts, as needed, the previously developed corrective actions and Contractor Senior Management oversees the Contractor’s implementation of the corrective actions.

3rd time- monetary disincentive of 10%-50% (based on the discretion of the CO) of material cost (includes food) for the event based on the issue.

To reset monthly.

Section 3.5

AQL: Event space is clean upon random inspection. The Contractor shall be provided with 2 opportunities to improve performance before a monetary disincentive is applied.

2nd time- Contractor adjusts, as needed, the previously developed corrective actions and Contractor Senior Management oversees the Contractor’s implementation of the corrective actions.

3rd time- monetary disincentive of 3% reduction in the total cost of the event.

To reset monthly.

4.0 PERSONNEL

4.1 General

4.1.1 For purposes of this Contract, “personnel” shall mean the employees of, and any other persons engaged by the Contractor.

4.1.2 The Contractor shall require that its personnel comply with the requirements of this Contract and generally accepted standards of conduct.

4.1.3 The Contractor shall, at the request of the COR, allow the COR or other authorized FHFA employee to examine any certifications and/or documents that the contract (or other applicable statues or regulations) requires the Contractor to have for its personnel.

4.1.4 The Contractor’s personnel shall assist FHFA customers at all times to ensure their catering service requirements are met. The Contractor’s personnel shall be able to communicate with the customers in English and shall be pleasant, courteous, and helpful at all times.

4.1.5 The Contractor shall use only experienced, trained personnel on this Contract to maintain the high quality of services required by FHFA. The Contractor shall provide qualified and trained relief personnel to substitute for its personnel when absent.

4.1.6 The Contractor shall immediately notify the COR and CO of any anticipated labor, personnel, or vendor problems or any other circumstances that could adversely affect FHFA’s catering operations. The Contractor shall continue to provide services under the terms of the contract in the event of strikes and/or other labor disturbances.

4.1.7 FHFA has sole discretion to determine if, as a result of the Contractor’s or its personnel’s actions, there is a threat to the health, safety, security, general well-being, or operational mission of FHFA and its population. FHFA can require appropriate action be taken by the Contractor, including removal of any Contractor personnel posing a threat.

4.1.8 Contractor personnel shall be required to meet minimum security clearances in accordance with the terms and conditions of this Contract.

4.1.9 Subcontractors must be authorized to enter the building on an individual basis as a Visitor. Contractor personnel designated with the word “Escort” on their FHFA badge may escort subcontractors while they are in the building. The Contractor shall be totally responsible for the conduct of the subcontractors.

4.1.10 Contractor personnel shall wear uniforms during the time they are performing their duties in the building. Uniforms shall always be clean, pressed, and neat. Uniforms shall be appropriate for the job function and may vary based on the type of event and audience. The Contractor’s uniforms shall be subject to the approval of the COR. Uniforms shall include company identification and nametags. Any FHFA issued badges shall be visible at all times to allow for immediate identification of the individual as authorized Contractor personnel.

4.1.11 The Contractor shall require all personnel to use authorized and designated entrances and exits during working hours.

4.2 Catering Coordinator

4.2.1 The Contractor shall provide a Catering Coordinator. This individual shall serve as the day-to-day point of contact for services under this contract.

4.2.2 Any changes to the Catering Coordinator shall be identified in writing by the Contractor. When the Catering Coordinator is not available, the Contractor shall provide an alternate.

4.3 Banquet Captain

4.3.1 The Contractor shall identify and provide 1-2 staff to serve as dedicated Banquet Captains for Executive catering events on a rotating basis as required by the COR. The Banquet Captain shall be responsible for providing catering services to the Director in the Director’s private conference/dining room or other events as deemed necessary by the COR. The Contractor’s Banquet Captain shall have previous experience providing similar services as those described under this PWS.

5.0 LICENSES AND INSURANCE

5.1 The Contractor shall obtain all required licenses and permits necessary to provide the required catering services. For special catering events, alcoholic beverages may be served; therefore, the Contractor shall maintain any necessary licenses and provide the qualified personnel to fulfill such service if required.

5.2 The Contractor shall obtain all insurance necessary for performance of this Contract.

5.3 The Contractor shall be responsible for all fees, costs, or other charges, incidental to or resulting from operations under the contract, except for those specified in herein.

6.0 MONTHLY AND ANNUAL REPORTS

6.1 Catering Costs Report

6.1.1 The Contractor shall submit with their monthly invoice reports of all catering costs, to include food and beverage, equipment, decorations, labor (broken out by number of contractor personnel and labor hours), paper, linens, etc. The report shall include:

· Individual report per catering function (including the name of the event and event date); and

· Monthly summary report of all catering functions.

6.1.2 Upon request of the COR, the Contractor shall add additional data fields to the report.

7.0 DELIVERABLES

7.1 The following table summarizes the deliverables that shall be submitted in the performance of this Contract. All deliverables shall be submitted electronically.

7.2 The deliverables for Headcount Minimums, Cancellation Policy and Procedures, and Typical Catering Event Lead Times, shall be identical to the information provided in the Contractor's quote prior to award with the exception of any changes requested by the COR.

7.3 For any written deliverables, FHFA will provide notification of acceptance or rejection in accordance with FHFA clause 6.216, Review and Ownership of Deliverables.

7.4 For any written deliverables, the contractor must ensure they are in an electronic format (e-documents)—either in a Microsoft Office product format (Word/ PowerPoint/ Project/ Excel) or an Adobe Acrobat PDF format and are in compliance pursuant to Section 508 of the Rehabilitation Act of 1973, as amended (29 USC 794d), and its implementing standards and guidelines (36 CFR Part 1194).

8.0 ACCESSIBILITY REQUIREMENTS

Section 508 of the Rehabilitation Act, as amended by the Workforce Investment Act of 1998 (P.L. 105-220) requires that when Federal agencies develop, procure, maintain, or use information and communication technology (ICT), it shall be accessible to people with disabilities. Federal employees and members of the public who have disabilities must have access to, and use of, information and data that is comparable to people without disabilities. As such, the following requirements apply to this contract:

1. Products, platforms and services delivered as part of this work statement that are ICT, or contain ICT, must conform to the Revised 508 Standards, which are located at 36 C.F.R. § 1194.1 & Apps. A, C & D, and available at https://www.access-board.gov/guidelines-and-standards/communications-and-it/about-the-ict-refresh/final-rule/text-of-the-standards-and-guidelines

1. E102 / 702.10 – Web Content Accessibility Guidelines (WCAG) success criteria level A & AA are incorporated as a requirement. The referenced WCAG criteria is available at http://www.w3.org/TR/WCAG20/

Applicable Functional Performance Criteria: All functional performance criteria apply when using an alternative design or technology that achieves substantially equivalent or greater accessibility and usability by individuals with disabilities than would be provided by conformance to one or more of the requirements in Chapters 4-6 of the Revised 508 Standards, or when Chapters 4-6 do not address one or more functions of ICT.

Applicable requirements for electronic documents and/or support services:

· E205.4 – WCAG Level A & AA Success Criteria

· E302 – Functional Performance Criteria