Attch 1_ Performance Work Statement.pdf

PERFORMANCE WORK STATEMENT (PWS)

158th FW Vermont Air National Guard Catered Meals

1. General:

1.1. Scope: The contractor shall provide all personnel, equipment, tools, materials, supervision, and quality control necessary, except as specified in Paragraph 3.0 as Government Furnished, to provide catered lunch meals, as defined in this PWS.

1.2. Background: The Vermont Air National Guard uses commercial catered meal services to support members attending Regularly Scheduled Drills (RSD) training periods at the Vermont Air National Guard Base, located at 10 Falcon St Building 310, South Burlington, VT. The Services Flight does not possess the organic capabilities to provide these services. The Government will rely on the contractor provided meals for drill periods.

1.3. Period of Performance (PoP): The Period of Performance will cover a 12-month base period, September 2026 – September 2027. The meal service provided will be limited to midday lunch periods in accordance with the table below:

MONTH DAY MEALS

September 30 20 November 5 375 November 6 375 November 7 375 November 8 375 December 5 350 December 6 350 February 4 375 February 5 375 February 6 375 February 7 375 March 6 350 March 7 350 April 29 375

April 30 375 May 1 375 May 2 375 June 5 350 June 6 350 August 5 375 August 6 375 August 7 375 August 8 375 September 11 350

September 12 350

1.4. General Information:

1.4.1. Place and Performance of Services: The contractor shall provide services between the hours of 1030 – 1330 for meal service from 1100-1300, except on recognized US holidays or when the Government facility/installation is closed due to local or national emergencies, administrative closings, or similar Government-directed facility/installation closings. Performance shall be at Building 310, Vermont Air National Guard Base, in South Burlington, VT. The contractor shall always maintain an adequate workforce for the uninterrupted performance of all tasks defined within this PWS when the Government facility/installation is not closed for the above reasons. When hiring personnel, the contractor shall keep in mind that stability and continuity of the work force are essential. Teleworking is not authorized.

1.4.1.1 Telework: The Government does not permit the contractor to telework in support of this requirement.

1.4.1.2 Unscheduled gate closures by Security Forces may occur at any time causing all personnel entering or exiting the installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles and one’s person are subject to search when entering or exiting the installation. Failure to comply with a search request by Security Forces personnel may result in base access denial, debarment and/or detainment. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee’s installation driving privileges.

1.4.1.3 The contractor’s employees shall become familiar with and obey the regulations of the installation, including fire, traffic, safety, and security regulations while on the installation.

Contractor employees should only enter restricted areas when required to do so and only upon prior approval and with a cleared military escort. All contractor employees shall always carry proper identification with them and shall be subject to such checks as may be deemed necessary.

The contractor shall ensure compliance with all regulations and orders of the installation, which may affect performance. The Government reserves the right to direct the removal of an employee from Government property or revoke access to Government systems 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.

1.4.2 Recognized Holidays: The following are recognized United States (US) holidays. The contractor shall not perform services on these days:

1.4.2.1 New Year’s Day: January 1st

1.4.2.2 Martin Luther King, Jr.’s Birthday

1.4.2.3 President’s Day

1.4.2.4 Memorial Day

1.4.2.5 Juneteenth National Independence Day: June 19th

1.4.2.6 Independence Day: July 4th

1.4.2.7 Labor Day

1.4.2.8 Columbus Day

1.4.2.9 Veteran’s Day: November 11th

1.4.2.10 Thanksgiving Day

1.4.2.11 Christmas Day: December 25th

1.4.3. 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 how 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). A final QCP shall be submitted to the Contracting Officer Representative (COR) NLT 10 days after contract award. After acceptance of the QCP, the contractor shall obtain the Contracting Officer’s (KO’s) acceptance in writing of any proposed changes to its QCP.

1.4.4. Quality Assurance (QA): The Government will 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 will be applied, the frequency of surveillance, and acceptable quality level(s) or defect rate(s). A Caterer Food Receipt Inspection will form (SGPM, Form 6a) and will be completed by COR and Public Health at time of each food delivery. The SGPM Form 6a will be attached at time of solicitation for contractor situational awareness.

1.4.5 Access and General Protection/Security Policy and Procedures. 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.

1. The contractor shall obtain Defense Biometric Identification System (DBIDS) credentials, for all contractor personnel who make frequent visits and/or require unescorted base access to or perform work on the Air Force installation(s) cited in the contract. Contractor personnel are required to wear or prominently display DBIDS badges or furnished temporary “escorted” contractor identification badges while visiting or performing work on the installation.

2. The contractor shall submit a written request on company letterhead to the contracting officer listing the following: contract number, location of work site, start and stop dates, and names of employees and subcontractor employees needing access to the base. The letter will also specify the individual(s) authorized to sign for a request for base identification credentials or vehicle passes. Furthermore, each individual employee designated on the provided letterhead, will provide a completed local “Record Release” form, and signed Base Access Briefing form.

The contracting officer will endorse the “Record Release” form and forward it to Security Forces for processing. When reporting to the registration office, the authorized contractor individual(s) must provide a valid driver’s license, current vehicle registration, and valid vehicle insurance certificate.

3. During performance of the contract, the contractor shall be responsible for obtaining the required identification for newly assigned personnel and for prompt return of credentials and vehicle passes for any employee who no longer requires access to the work site. In the case an employee is removed from employment with the contracted company, or the employer is made aware of a change in the employee’s criminal record, the base contracting office and Security Forces Squadron must be notified immediately and provided requested information and return of any base issued credentials.

4. When work under this contract requires entry to controlled or restricted areas, the contractor shall comply with DAFI 31-101, Integrated Defense, and DODMAN5200.02_AFMAN 16-1405, Air Force Personnel Security Program. Contracted employees are not authorized to access controlled or restricted areas without approval and a properly cleared military escort. Unauthorized entry into one of these areas may result in apprehension by Security Forces personnel and termination of base access privileges.

5. Upon completion or termination of the contract or expiration of the identification passes, the prime contractor shall ensure that all base identification passes issued to employees and subcontractor employees are returned to the issuing office. Employees with expiring credentials may request a new bae access credential if required, by seeking approval through the base contracting office who will then concur/non-concur with the request before submitting to the Security Forces Squadron for re-issuing. Individual employees must be physically present for re-issuing of credentials. Employee’s whose credentials have already expired will be required to complete the “Records Release” form.

6. No weapons or ammunition are permitted on this installation. This includes explosives, firearms, bows, crossbows, arrows, crossbow arrows/bolts, or blades greater than three inches in length.

7. Contraband, controlled substances, marijuana, drug paraphernalia, prescriptions not specifically prescribed to individuals, and open alcohol containers are not authorized onto the installation. Contractors found in possession of these items may receive a warning and or barred from installation access. Any personnel found in possession of illegal contraband or substances may be detained by Security Forces members and referred to local law enforcement.

8. Failure to comply with these requirements may result in the withholding of final payment.

1.4.5.1 Reserved.

1.4.5.2 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) (DODIO 2000.16V1_DAFI 31-145, DAFI 31-101 and DODM 5200.08v3_DAFMAN 31-101v3), applicable installation, facility and area commander installation/facility access and local security policies and procedures (provided by government representative).

1.4.5.3 Antiterrorism Awareness Level I Training (AT Level I). This standard language is for contractor employees with an area of performance within a US Government controlled installation, facility or area. All contractor employees, including subcontractor employees, requiring access to US Government installations, facilities and controlled access areas shall complete AT Level I training within 30 calendar days after contract start date or effective date of incorporation of this requirement into the contract, whichever is applicable. AT Level I may be accomplished by a Level I qualified instructor; completing the Force Protection computer-based training (CBT) course on Joint Knowledge Online (JKO) at https://jkodirect.jten.mil/Atlas2/page/login/Login.jsf. For those without a CAC, select "Non-CAC" user on the JKO site. Tracking for each contractor or subcontractor employee is the responsibility of the COR or unit AT Representative.

1.4.5.4 Reserved

1.4.5.5 Communications Security/Information Technology (COMSEC/IT) Security. All communications with DoD organizations are subject to COMSEC review. All telephone communications networks are continually subject to intercept by unfriendly intelligence organizations. DoD has authorized the military departments to conduct COMSEC monitoring and recording of telephone calls originating from, or terminating at, DoD organizations. Therefore, the contractor is advised that any time contractor personnel place or receive a call they are subject to COMSEC procedures. The contractor shall ensure wide and frequent dissemination of the above information to all employees dealing with DoD information. The contractor shall abide by all Government regulations concerning the authorized use of the Government's computer network, including the restriction against using the network to recruit Government personnel or advertise job openings.

1.4.5.2 Reserved.

1.4.5.3 Reserved

1.4.5.4 Reserved

1.4.5.5 Reserved.

1.4.5.6 Protection of Personally Identifiable Information (PII). The contractor shall protect all PII encountered in the performance of services in accordance with Defense Federal Acquisition Regulation Supplement (DFARS) 224.103 Personally Identifiable Information and Department of Defense Directive (DoDD) 5400.11, Department of Defense Privacy Program, and DoD 5400.11- R. If a PII breach results from the contractor’s violation of the policies, the contractor shall bear all notification costs, call-center support costs, and credit monitoring service costs for all individuals whose PII has been compromised.

1.4.5.7 Reserved

1.4.6 Physical Security. The contractor shall safeguard all Government property provided for contractor use. At the close of each work period, Government facilities, equipment and materials shall be secured.

1.4.7 Special Qualifications: All supervisory staff shall be ServSafe qualified. Certificates must be provided to the Contracting Officer at the Contracting Officers request. All other employees involved in the execution of this requirement shall have a minimum of one hour training by a ServSafe/Food handlers certified instructor to review aspects of food sanitation to ensure compliance with safety, food handling, cleaning, etc. A copy of this training will be provided to the COR. The contractor shall ensure all employees possess all required training and skills used in the performance of this contract. This does not include education or other qualifications for the position in which the contractor employee is performing, dress codes, or other information.

1.4.8 Post Award Conference/Periodic Progress Meetings: The contractor agrees to attend any post award conference convened by the KO in accordance with FAR 42.5. The KO, COR and other Government personnel, as appropriate, may meet periodically with the contractor to review the contactor’s performance. At these meetings, the KO will appraise the contractor of how the Government views the contractor’s performance and the contractor shall apprise the Government of problems, if any, being experienced. The contractor shall resolve outstanding issues raised by the Government. Contractor attendance at these meetings shall be at no additional cost to the Government.

1.4.9 Contract Manager (CM): The contractor shall designate a CM who shall ensure performance under this contract. The name of this person, and an alternate who shall act for the contractor when the CM is absent, shall be designated in writing to the KO. The CM or alternate shall have full authority to act for the contractor on all contract matters relating to the daily operation of this contract. The CM shall work through the COR, to resolve issues, receive technical instructions, and ensure adequate performance of services. The CM shall ensure that contractor employees do not perform any services outside the scope of the contract without an official modification issued by the KO. The CM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor.

1.4.10 Identification of Contractor Employees: All contractor personnel attending meetings, answering Government telephones, and working in other situations where their contractor status is not obvious to third parties are required to identify themselves as such to avoid creating an impression that they are Government employees. The contractor shall ensure that all documents or reports produced by contractor personnel are suitably marked as contractor products or that contractor participation is appropriately disclosed. The contractor’s status as a “contractor” shall be predominantly displayed in all correspondence types (to include signature blocks on e-mail) and dealings with Government or non-Government entities. Contractor personnel shall wear identification badges distinguishing themselves as such. The badges shall have the company name, employee name and the word “contractor” displayed.

1.4.10.1 The contractor shall retrieve all identification media from its employees who depart employment for any reason. The contractor shall return all identification media (i.e., badges and vehicles pass) to the KO within 14 days of an employee’s departure.

1.4.11. Combating Trafficking in Persons: The United States Government has adopted a zero-tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in severe forms of trafficking in persons during the period of performance of the contract;

procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. The contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at FAR 22.17.

1.4.12 Reserved

1.4.13 Reserved

1.4.14 Organizational Conflicts of Interest (OCI): The contractor and subcontractor personnel performing services under this contract may receive, have access to or participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications, or work statements, etc.) or perform evaluation services which may create a current or subsequent OCIs, as defined in FAR Subpart 9.5. The contractor shall notify the KO immediately whenever it becomes aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the KO to avoid or mitigate any such OCI. The contractor’s mitigation plan will be determined to be acceptable solely at the discretion of the KO. In the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may impose other remedies as he or she deems necessary, including prohibiting the contractor from participation in subsequent contracted requirements which may be affected by the OCI.

1.4.15 Reserved

2.0 Definitions and Acronyms:

2.1 Definitions:

2.1.1 Contractor: A supplier or vendor awarded a contract to provide specific supplies or service to the Government. The term used in this contract refers to the prime.

2.1.2 Defective Service: A service output that does not meet the standard of performance associated with the PWS.

2.1.3 Deliverable: Anything that can be physically delivered and includes non-manufactured things such as meeting minutes or reports.

2.1.4 Key Personnel: Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the PWS. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.1.5 Physical Security: Actions that prevent the loss or damage of Government property.

2.1.6 Quality Assurance: The Government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.7 Quality Assurance Surveillance Plan (QASP): An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.8 Quality Control: All necessary measures taken by the Contractor to ensure that the quality of an end product or service shall meet contract requirements.

2.1.9 Subcontractor: One that enters a contract with a prime contractor. The Government does not have privity of contract with the subcontractor.

2.2 Acronyms:

AFI Air Force Instruction AR Army Regulation AT/OPSEC Antiterrorism/Operational Security BI Background Investigation

CBT Computer Based Training CM Contract Manager COR Contracting Officer Representative DA Department of the Army DBIDS Defense Biometric Identification System DD254 Department of Defense Contract Security Classification Specification DFARS Defense Federal Acquisition Regulation Supplement DoD Department of Defense DSCA Defense Counterintelligence and Security Agency FAR Federal Acquisition Regulation FDA Food and Drug Administration FPCON Force Protection Condition GFP/M/E/S Government Furnished Property/Material/Equipment/Services HAF Headquarters Air Force HQDA Headquarters, Department of the Army HSPD Homeland Security Presidential Directive IA Information Assurance IAW In Accordance With IS Information System(s) KO Contracting Officer NGB National Guard Bureau OCI Organizational Conflict of Interest PII Personally Identifiable Information PIPO Phase In/Phase Out POC Point of Contact PRS Performance Requirements Summary PWS Performance Work Statement QA Quality Assurance QASP Quality Assurance Surveillance Plan QC Quality Control QCP Quality Control Program RSD Regularly Scheduled Drill SCR Service Contract Reporting SSN Social Security Number TB MED Technical Bulletin [Army] Medical TE Technical Exhibit USD(I) Under Secretary of Defense for Intelligence USDA United States Department of Agriculture USAF United States Air Force VT Vermont

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S): The Government will provide the property, material, equipment, and/or services listed below solely for the purpose of performance under this contract:

3.1 Property: The Government will furnish the necessary facility space for the contractor to perform services outlined in this PWS to include a dining hall, tables for contractor’s serving equipment, salad bar and serving line for meal service, refrigerator for food storage during service and tables and chairs for dining. The government will not provide space to park mobile kitchen units.

3.2. Materials: Government will provide reusable plates, bowls, cups, and silverware. Waste, recycling, and compost receptacles and trash bags. The government will provide “to go” containers for the main course who are not dining in the dining facility.

3.3. Equipment: The government will supply the following commercial equipment for utilization by the contractor for the duration of the contract:

Traulsen Food Warmer – AHF132WP Traulsen Food Cooler – G26004P 2 Piper Salad Bars – 6BCM Manitowoc Ice Maker – B570 Master-bilt Milk Cooler – MBMC08SW Master-bilt Ice Cream Cooler – MSF-31AN Walk-In Cooler/Freezer (located in the kitchen) – 3676.5-4-W 2 Hot serving lines Delfield Dessert Cooler (located on the serving line)

3.3.1 The Government is responsible for the repair or replacement of any equipment failure during the performance of this contract. The Contractor shall promptly report any equipment failures to the designated Government representative immediately upon of discovery. The Contractor is not responsible for repair or replacement costs, nor will such failures, unless directly attributable to the Contractor's negligence or willful misconduct, negatively impact the Contractor's performance evaluation.

3.4. Services: Government service members (patrons) will be responsible for removing their used dinnerware and placing it in the designated collection area, recycling paper and plastic waste in the designated receptacles and composting food scraps in the composting receptacles.

Government employees will be responsible for cleaning the dishware, utensils and additional flatware utilized by the patrons.

3.5 Utilities: All utilities in the facility will be available for the contactors’ use in the performance of this contract. The contractor shall instruct employees in utilities conservation practices. The contractor shall operate under conditions that preclude the waste of utilities, which include turning off the water faucets or valves after using the required amount. The Government shall not provide utilities or space for a mobile kitchen to operate as they are required to be self-sufficient.

4. Contractor Furnished Property, Materials, and Equipment (CFP/M/E): Contractor will provide the following items for their staff: disposable gloves, hair nets and uniforms. Additionally, the contractor will furnish individual portioned containers for salads, condiments, and desserts.

4.1 General: Except for those items specifically stated to be Government-Furnished in Paragraph 3.0, the contractor shall furnish everything required to perform these services as indicated in Paragraph 1.1.

5.0 Requirements: The Contractor shall provide comprehensive catering services, including the production, service, and cleanup of meals as specified herein. The Contractor shall perform all services in a professional manner, adhering to the highest industry standards for restaurant-style meal delivery, presentation, and sanitation.

5.1. Food Preparation & Quality: The contractor shall prepare meals, to the greatest extent possible, on the same day of service. Preparation methods will follow practices to ensure nutrition, food safety, plate presentation such as color, shape, flavor, texture, and temperature characteristics of the food are maintained. The quality of the food served shall be equivalent to commercially available prepared meals.

5.1.1. The following guidelines must be adhered to when preparing the meals:

• The use of deep-fat frying is not authorized for any food ingredient or element.

• Lean ground beef (maximum 10% fat) and ground turkey (maximum 15% fat), without fillers or extenders, are the only acceptable ground meats for use in recipes.

• All sliced bread must be whole grain/whole wheat type (white with whole grains or whole wheat with at least 2.5 g fiber per serving)

• Sandwiches shall be transported with fillings/meat separate and assembled at the serving line.

• Food options must provide nutrient-dense, minimally processed ingredients to support optimal health and well-being

5.2 Transportation of Food: The contractor will comply with Tri-Service Food Code (TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP). The contractor shall ensure all prepared meals are delivered and available on site in a certified food approved, proper warmer/cooler container no later than 30 minutes before the scheduled serving time unless otherwise directed. All food will be temp checked upon arrival at the facility to ensure proper food safety. Food shall be available for temperature readings at Building 310, Dining Facility no later than 1030.

5.2.1. Container Marking: The contractor shall comply with TB MED 530. The food containers will be marked or otherwise identified to indicate a time no longer than 4 hours past the point in time when the food is removed from temperature control (i.e. packaged at 10:00 a.m., four hours past equals 2:00 p.m.). The food will be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. The food in unmarked containers or packages or marked that exceed the 4-hour limit will be discarded. The contractor is NOT authorized to use food previously served.

5.2.2 Facility Location: The Government estimates food preparation must occur within a 45-mile radius of Vermont Air National Guard, South Burlington, VT. This allows for transfer of food to the marmite containers (30 minutes), transportation to Vermont Air National Guard, South Burlington, VT (60 minutes), preparation for service (30 minutes), and service/serving (120 minutes / 2 hours).

If the contractor chooses to prepare meals in a mobile kitchen the contractor shall serve meals in the dining hall using appropriate heating and cooling dishes. The mobile unit shall be held to the same standards of cleanliness and requirements for inspection as a brick-and-mortar facility.

5.2.3. Food Handling Procedures: Contractor shall ensure that foods are served at the applicable temperature, based on the industry standard. Hot food will be served above 140 degrees and cold food will be below 40 degrees. Food temperature will be checked every 30 minutes until close of serving line.

5.3. Menu Standard. The contractor shall prepare the meals following the menu model in Technical Exhibit 4. The final menu and any deviation requests with all identified menu components shall be submitted to the COR within ten workdays prior to the given RSD. The menu must be designed to rotate and shall not repeat within the performance period. All menu items will be available to all patrons through the duration of the serving period. Food shall be consistently high quality, taste and presentation. The contractor is responsible for maintaining portion control as specified in the menu documentation.

5.3.1. Condiments/Toppings: The contractor shall provide condiments in individual portioned containers. At a minimum, the condiments/toppings listed below should be provided. Other condiments may be offered to complement menu items such as steak sauce, salsa, and tartar sauce.

• Butter, and/or trans fats free margarine spread.

• Sugar and Artificial sweetener

• Salt and Pepper - salt and pepper shakers are permitted on the tables.

• Ketchup, hot sauce, mayonnaise, mustard, relish

5.3.2. Salad: The contractor shall provide tossed salad components and condiments consisting of a minimum of mixed greens, (such as romaine lettuce, spinach, green leaf, and arugula);

Iceberg lettuce should not be the sole lettuce in any offering, all will be individually packaged per recommended serving size. Salad includes tomatoes, cucumbers, carrots, croutons/crackers and three choices of individual portioned salad dressings with one of those being low fat/fat free.

5.3.3 Beverages: Contractor shall provide either individually packaged or bulk using approved dispensing containers. All beverages shall be ready to serve at mealtimes. The contractor shall replenish as needed to support an interrupted flow of diners. The beverage selection must include 1% or chocolate milk as one option, and at least one additional choice from the following: iced tea, lemonade, electrolyte drinks, and low-sugar soft drinks.

5.4. Meal Service: The serving line will be open 1100-1300 each day of the RSD. Changes to food service periods as the result of a government authorized delay will need to ensure a total of 120 minutes of serving time is allowed. Contractor to provide staffing to support three patrons per minute during the specified 120 minutes of service. The contractor establishes an operational food service line no less five minutes prior to the start of the feeding time. The COR will periodically inform the contractor of the number of patrons signed in, when all authorized patrons have signed in for the meal service, and when breakdown of the food service line may begin.

5.5. Light Cleaning: The contractor shall maintain a clean and sanitary workspace.

5.5.1. Light Cleaning Services for Food Service Area: The contractor shall periodically clean the equipment and tables used in the food service line and the patron dining areas during and at the conclusion of the food service period to include wiping down chairs. The contractor has access to the kitchen and patron dining areas for the purpose of cleaning for up to two hours after the conclusion of meal service. Contractor shall ensure tables and equipment used are clean and free of grease, food debris and spills. The contractor shall ensure that the floor around the food service line is always clean and free of food debris and spills.

5.5.2. Food and contractor related waste: IAW Vermont State Law the contractor shall follow current waste, recycling, and compost guidance available at www.VTrecycles.com. The http://www.vtrecycles.com/ contractor will not be responsible for disposal or removal of these items but will be required to follow the guidance.

5.6. Compliance: Contractor shall be in compliance with all Federal, State and local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry, including Tri-Service Food Code, AR 30-22 and DA PAM 30-22. Specifically, the contractor shall take special care to follow Tri-Service Food Code, Chapter 9, paragraph 9.502.18 Transporting food, vehicle and prohibition:

“9-502.18 Transporting food, vehicle and prohibition

(A) Except as specified under (B) of this section, vehicles used to transport FOOD shall be clean, covered, and used exclusively for transporting FOOD.

(B) Multipurpose vehicles used to transport personnel, equipment, supplies, and other items:

(1) Prior to the transport of FOOD for each meal period, the cargo area of the vehicle shall be completely washed with soapy water and rinsed to remove dirt, debris, and fuel, oil, or chemical residues. The vehicle shall be allowed to air dry prior to transporting FOOD.

(2) FOOD containers, packages of SINGLE-USE items, and UTENSILS shall be placed on clean, dry pallets or other dunnage to prevent direct contact with the vehicle floor.

(3) FOOD may not be transported with bulk fuel or chemicals.

(4) Transport of FOOD with equipment and nonchemical supplies may be approved by the REGULATORY AUTHORITY if required by the tactical situation and there is little or no risk of FOOD CONTAMINATION or ADULTERATION.”

5.6.1. Contractor shall comply with all FDA Food Code guidelines, including only purchasing food from approved vendors. A list of food suppliers must be provided upon request. No food will be purchased from a non-US company. Refer to the following websites for additional information:

http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm

5.6.2. Contractors must have received a passing score and not have more than four (4) critical findings on their most recent health inspection. The government will confirm results posted at http://healthvermont.gov/apps/restaurant_scores/RestaurantScores.aspx.

5.6.2.1 Inspection records and additional documentation shall be provided, if requested. Out of state caterers must show evidence that they are licensed in their states and are maintaining sanitary standards at least equivalent to regulations established by the VT Department of Health.

5.6.3. The contractor shall prepare and handle all food in strict adherence to food safety precautions as recommended by the state of Vermont and guidelines published by the U.S.

Department of Agriculture (USDA) available at: http://www.fsis.usda.gov/wps/portal/fsis/topics.

http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm http://healthvermont.gov/apps/restaurant_scores/RestaurantScores.aspx http://www.fsis.usda.gov/wps/portal/fsis/topics

6. Applicable Publications: Publications applicable to this PWS are listed below:

Publication

(Chapter/Page)

Date of Publication

Mandatory or Advisory

Website

Federal Acquisition Regulation Mandatory https://www.acquisition.gov/?q=browsefar

Defense Federal Acquisition Regulation Supplement

Mandatory http://www.acq.osd.mil/dpap/dars/dfarspgi/cur rent/index.html or

Defense Federal Acquisition Regulation Supplement

Mandatory https://www.acquisition.gov/dfars

DoDM 5200.2 Procedures for the DoD Personnel Security Program

(PSP)

04/03/2017 (Change 1

10/29/2020)

Advisory https://www.esd.whs.mil/Portals/54/Documents/D D/issuances/dodm/520002m.pdf

DAFI 31-118_DAFGM 2026-01 AFI

31-118

Security Forces Standards and Procedures

8/18/2020 (Guidance

Memo 1/15/2026)

Mandatory https://static.e-publishing.af.mil/production/1/af_a4/publication/ afi31-118/afi31-118.pdf

Executive Order on Combating Race and Sex Stereotyping

09/22/2020 Mandatory https://trumpwhitehouse.archives.gov/presiden tial-actions/executive-order-combating-race-sex-stereotyping/

AR 525-13

Antiterrorism

12/09/2019 Mandatory http://armypubs.army.mil/ProductMaps/PubF orm/AR.aspx

TB MED 530/NAVMED P-

5010/AFMAN 48-147_IP

Tri-Service Food Code

4/30/2014 Mandatory https://armypubs.army.mil/epubs/DR_pubs/DR_ a/pdf/web/ARN15052_TB_MED _530_FINAL.pdf https://www.acquisition.gov/?q=browsefar http://www.acq.osd.mil/dpap/dars/dfarspgi/current/index.html http://www.acq.osd.mil/dpap/dars/dfarspgi/current/index.html https://www.acquisition.gov/dfars http://armypubs.army.mil/ProductMaps/PubForm/AR.aspx http://armypubs.army.mil/ProductMaps/PubForm/AR.aspx

TECHNICAL EXHIBIT 1

Performance Requirements Summary (PRS) This PRS includes performance objectives the Government uses to determine contractor performance as compared to the Acceptable Quality Level (AQL)

Performance Objective

Performance Standard Acceptable Quality Levels

(AQL)

Surveillance method / By Whom

Food Preparation & Quality

PWS 5.1 thru 5.1.1

The quality of the food served shall be equivalent to commercially available prepared meals.

No more than 4 validated complaints per day.

Random Monitoring / Patrons & COR

Transportation of food PWS 5.2, 5.2.1, 5.2.3

Maintains compliance with food safety protocols for food temperature during transport and meal service.

Zero deviation

100% Inspection / COR & Base

Services Manager

Menu Standard

PWS 5.3- 5.3.3

Consistently provides the meal and meal components as outlined in the established daily menu.

No more than 1 instance of missed menu/menu components per quarter

100% Inspections / COR & Base

Services Manager

Maintains portion control with portion sizing as established in the daily menu.

No more than 10 missed instances per day

Random Monitoring / COR & Base Services

Manager

Meal Service PWS 5.4

Establishes an operational food service line no less five minutes prior to the start of the feeding time.

No more than 3 instances of late establishment of food line

100% Inspections / COR & Base

Services Manager

Light Cleaning

PWS 5.5 - 5.5.2

Service area, dining area and equipment free of grease, food or trash and recycling debris and spills.

No more than 2 missed instances per day

Random Monitoring /

COR

TB Med 530 Compliance

PWS 5.6

Service in compliance with Federal, State and local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry, including AR 30-22 and

DA

PAM 30-22.

Zero deviation

Periodic Inspection /

COR

TECHNICAL EXHIBIT 2

Deliverables Schedule

PWS Reference / Deliverable Title Frequency Number of

Copies Medium/Format Submit To

1.4.5.2 Complete Base

access request/background check

Provide within 5 calendar days of contract award for personnel requiring base access for execution of contract

1 per individual requiring access

Electronic COR to forward to APP Office for

NCIC

background check

1.4.5.3 AT Level 1

Awareness Training

Certificates

Provide within 30 calendar days after employee completes training.

1 Electronic Submission

COR

1.4.11 Complete

Combat Trafficking in Persons (CTIP)

Training

Provide within 15 calendar days after employee completes training.

1 Electronic Submission

COR

1.4.7 Complete

ServSafe

(Supervisors only), Provide within 15 calendar days after employee completes training. Must have prior to rendering service.

1 Electronic Submission

COR

1.4.7 Complete Food

Handlers (all employees)

Provide within 15 calendar days after employee completes training. Must have prior to rendering service.

1 Electronic Submission

COR

5.2 Menu standard;

RSD menu

Provide within 10 calendar days prior to meal service.

1 Electronic Submission

COR

DD2970 &

Drawings

PWS 5.6.1.1 and 5.6.1.2

Submit DD Form 2970 and associated required drawings to COR within seven (7) days of contract Performance

1 Electronic Submission

COR

TECHNICAL EXHIBIT 3

Estimated Workload Data

Information under item 1 contains historical workload information.

ITEM NAME MONTHLY ESTIMATED QUANTITY

1 Historical meals served approximately (per day/per month)

2025-2026: 350-400 daily meals

2 30 Sept 2025 – 13 Sept 2026 350 Daily lunch meals, 8,415 total meals

TECHNICAL EXHIBIT 4

MENU

Final menu/ingredient list must be provided to the base at least one week prior to the drill period.

MINIMUM OPTION ITEMS PER MEAL

One soup (winter months, see below months) Two proteins (must not be the same type) One vegetarian or plant-based entrée One starch to compliment the protein One non-starchy vegetable One Toss Salad, minimum of 50% dark green leaves such as romaine Condiments compliment meals, i.e. ketchup, mustard, salsa, salad dressing (2 options), etc Nonfat, skim or 1% milk and chocolate milk At least one additional beverage: Iced Tea, Lemonade, electrolyte drinks, low sugar soft drinks One dessert such as cookies, cake, pie or specialty item

Standard Dessert Choices Portion

1 Assorted Cakes 1 Slice 1 Specialty Dessert 1 Each

1 Pie 1 Slice 1 Cookie 2 Each

**Note: Any deviation from the above minimum options must be pre-approved.

The following is a SAMPLE menu:

September 30th Meal

Saturday Menu Item Portion N/A Vegetable Soup 1 Cup

Roast of Pork loin 5 oz Savory Baked Chicken 5 oz

Garden Vegetable Wrap (V) 1 Each Potato 3/4 Cup

French Green Beans 3/4 Cup Toss Salad 1.5 Cup

Gravy 1/4 Cup

October Drill (4-day drill)

Thursday Menu Item Portion Friday Menu Item Portion French Onion Soup 1 Cup Split Pea Soup 1 Cup

Stuffed Salmon 5 oz Swedish Meatballs w/gravy 3 Meatballs/ 2oz

Beef 5 oz Chicken 5 oz Orzo Rice 3/4 Cup Jefferson Noodles 1 Cup

Brussel Sprouts 3/4 Cup Broccoli 3/4 Cup Toss Salad 1.5 Cup Toss Salad 1.5 Cup

Tempeh Stir Fry (V) 1 Cup Baked Tofu (V) 1 Cup

Saturday Menu Item Portion Sunday Menu Item Portion French Onion 1 Cup Broccoli Cheddar Soup 1 Cup

Roast Pork Loin 5 oz Braised Beef 5 oz BBQ Chicken 5 oz Chicken Fajitas 2 Fajitas

Cheese Tortellini Marinara (V) 8 oz Vegetable Burrito (V) 1 Each Scalloped Potatoes 3/4 Cup Noodles 3/4 Cup

Asparagus 3/4 Cup Peas 3/4 Cup

December Drill

Saturday Menu Item Portion Saturday Menu Item Portion Tortilla Soup 1 Cup Chicken noodle 1 Cup

Chicken Cordon Blue 5 oz Ham 5 oz Meatloaf 5 oz Turkey 5 oz

Mashed Garlic Potato's 2/3 Cup Baked Potato 2/3 Cup Mac and Cheese (V) 2/3 Cup Pasta Primavera (V) 1 Cup

Corn 3/4 Cup Broccoli 3/4 Cup

February (4-day drill)

Thursday Menu Item Portion Friday Menu Item Portion Vegetable Soup 1 Cup Beef Barley Soup 1 Cup

Sweet & Sour Pork 5 oz Chicken Cordon Blue 5 oz Teriyaki Chicken 5 oz Roast beef 5 oz

Vegetable Stir Fry (V) 8 oz Baked Fish (V) 5 oz Fried Rice 3/4 Cup Rice Pilaf 3/4 Cup

Stir Fry Blend 3/4 Cup Carrots 3/4 Cup

Tomato Soup 1 Cup Vegetable Beef 1 Cup BBQ Chicken 5 oz Meatballs 3 each

Hot/Sweet Sausage w/roll 5 oz Herb Chicken 5 oz Macaroni and Cheese (V) 3/4 Cup Alfredo Tortellini (V) 3/4 Cup

Roasted Potatoes 3/4 Cup Brown Rice 3/4 Cup Asparagus 3/4 Cup Brussel Sprouts 3/4 Cup

Pepper & Onions 3/4 Cup Toss Salad 1.5 Cup Toss Salad 1.5 Cup

March Drill

Chicken Rice Soup 1 Cup Broccoli Cheddar Soup 1 Cup

Corned Beef 5 oz General Tso Beef w/ Vegetables 5 oz

Lemon Baked Chicken 5 oz Szechwan Chicken 1 each

Mushroom Quiche (V) 5 oz General Tso Veg. Stir Fry

(V) 5 oz

Redskin Potato 3/4 Cup Steamed Rice 1/2 Cup Cabbage 3/4 Cup Cauliflower/Broccoli 3/4 Cup

Toss Salad 1.5 Cup Toss Salad 1.5 Cup

April/May Drill (4-day drill)

Thursday Menu Item Portion Friday Menu Item Portion

Bourbon Style Chicken Breast 5 oz Beef Pot Roast 2-3 slices (5 oz)

Citrus Butter Salmon 5 oz Baked Ham 2 slices (5 oz)

Cheesy Potato Pasta Pocket (V) 4 pierogies

Baked Macaroni and Cheese (V) 3/4 Cup

Couscous 3/4 Cup Glazed Sweet Potatoes 3/4 Cup California Vegetable Medley 3/4 Cup Mixed Veggies 3/4 Cup

Toss Salad 3/4 Cup Toss Salad 1.5 Cup

Maple Ginger Glaze Salmon 5 oz Chicken Ala King 5 oz

Parmesan Crusted Pork Chop 5 oz Country Fried Steak 5 oz Scalloped Potato 3/4 Cup Mashed Potatoes 3/4 Cup

Broccoli 3/4 Cup Green Beans 3/4 Cup Vegetable Paella (V) 1 Cup Vegetable Risotto (V) 1 Cup

June Drill

Italian Sausage w/roll 1 each Salisbury Steak 5 oz

Hamburger’s w/roll 1 each Italian Stuffed Pollock Fillet 5 oz Veggies Burgers (V) w/roll 1 each Macaroni and Cheese (V) 3/4 Cup

Baked Beans 3/4 Cup Rice 3/4 Cup Roasted Zucchini and Summer

Squash 3/4 Cup Peas/Carrots 3/4 Cup

Pepper and Onion 3/4 Cup Toss Salad 1.5 Cup Toss Salad 1.5 Cup

August Drill (4-day drill)

Thursday Menu Item Portion Friday Menu Item Portion Roast of Pork loin 5 oz Chicken Tenders 5 oz

Baked Chicken 5 oz Turkey Burger w/Roll 5 Oz

Garden Vegetable Wrap (V) 1 Each Black Bean Burger w/Roll

(V) 5 oz

Rice 3/4 Cup Scalloped Potatoes 3/4 Cup French Green Beans 3/4 Cup Carrots 3/4 Cup

Chicken Alfredo 5 oz Sloppy Joes w/roll 5 oz

Creamy Beef Tips 5 oz Sloppy Joes Vegan (V) w/roll 5 oz

Tuna Casserole (V) 4 pierogies Pulled Pork w/roll 5 oz

Egg Noodles 3/4 Cup Baked Macaroni and Cheese 3/4 Cup

Broccoli 3/4 Cup Cauliflower Mix 3/4 Cup