B 1202SC22Q2100 CWN MFS BPA Comb Syn-Sol 4.4.22.pdf

United States Forest Incident Procurement 3833 S. Development Ave Department of Service Operations Boise, ID 83705-5354 Agriculture Logistics Contracting Branch

Caring for the Land and Serving People 1

COMBINED SYNOPSIS / SOLICITATION - Request for Quote (RFQ) IAW FAR 12.6 Streamlined Procedures for Evaluation and Combined synopsis/solicitation of Commercial Products and

Commercial Services (as a Request for Quote (RFQ) – see (16)(ii) below) FAR 13.5 Simplified Procedures for Certain Commercial Products and Commercial Services

USDA Forest Service National Interagency Fire Center (NIFC) Call When Needed (CWN) Mobile Food Service Units (MFSU)

Blanket Purchase Agreement (BPA)

(1) Action Code: N/A

(2) Date: 4/4/2022

(3) Year: FY2022

(4) Contracting Office ZIP Code: 83705-5354

(5) Product or Service Code (PSC): F003 – Natural Resources/Conservation- Forest-Range Fire

Suppression/Presuppression

(6) Contracting Office Address:

USDA Forest Service National Interagency Fire Center (NIFC) Incident Procurement Operations - Logistics Contracting Branch 3833 S. Development Ave Boise, ID 83705-5354

(7) Subject: USDA FS National Interagency Fire Center (NIFC)

Call When Needed (CWN) Mobile Food Service Units (MFSU)

(8) Combined Synopsis/Solicitation Number: 1202SC22Q2100

(9) Closing Response Date: 4/27/2022

(10) Contact Point or Contracting Officer: Dana Price, CFCM

Senior Contract Specialist / Contracting Officer p: (202) 205-0913 c: (703) 431-6656 e: dana.price2@usda.gov or via MS Teams

(11) BPA Award Number: To be determined

BPA Call Order Number(s): To be determined on an induvial basis

(12) BPA Call Order Dollar Amount: Individual Order Ceilings - $7,500,000.00

(13) BPA Line-Item Number: BPA Line-Item Number (CLIN) Structure – CLINs will be established for each CWN MFSU determined acceptable, and fair and reasonable.

CLIN 0001 Call When Needed (CWN) Mobile Food Service Unit (MFSU)

• CWN MFSU Number – [insert applicable Unit Number from Schedule of Item (as applicable)]

Combined synopsis/solicitation No. 1202SC22Q2100 USDA Forest Service CWN Mobile Food Services National Office

Caring for the Land and Serving People 2

(14) BPA Award Date: Anticipated 5/27/2022

(15) Contractor: To be determined

(16) Description:

This combined synopsis/solicitation and resultant Blanket Purchase Agreements (BPAs) are to provide Call When Needed (CWN) Mobile Food Service Units (MFSUs) at various field locations during wildland fire and other types of incidents throughout the contiguous western United States after all Nationally contracted MFSUs have been ordered or determined unavailable, and as the need becomes known to the Government. The expectation and desired result of the attached Statement of Work (SOW) is to provide appetizing, nutritional, well-balanced hot/cold meals, sack lunches, hot/cold can meals and supplemental items. All meals are to be freshly prepared at the incident (please see the SOW for complete details).

This acquisition will result in commercial, multiple-award BPAs, under the authority of Federal Acquisition Regulations (FAR), Part 12, Acquisition of Commercial Products and Commercial Services in conjunction with FAR Part 13, Simplified Acquisition Procedures.

The BPA’s may be used by multiple State and Federal wildland fire agencies and will result in multiple agreements. The dollar limitation for any individual order is the Simplified Acquisition Threshold (SAT) ($7.5M IAW Agency procedure). Since the needs of the Government and availability of Contractor's resources during an emergency cannot be determined in advance, it is mutually agreed that, upon request of the Government, the Contractor shall furnish the resources listed herein to the extent the Contractor is willing and able at the time of order. Due to the sporadic occurrence of incident activity, the placement of any orders IS NOT GUARANTEED.

Offerors shall complete the Schedule of Items – CWN MFSUs Item Detail and Price Schedule (attached separately) for the 2022 Calendar Year for all equipment and services they propose to offer. The Contractor is responsible for furnishing and managing all equipment, materials, supplies, trained/certified personnel, laborers, transportation and lodging necessary to meet the agreement specifications as identified in the SOW.

Pricing/Terms for subsequent years will be requested annually through an updated combined synopsis/solicitation posted to SAM.gov.

The effective period of the resultant BPAs will be June 1, 2022 – May 31, 2032, subject to Annual Review IAW FAR 13.303-6 and custom clause #4.

The physical home location of the CWN MFSUs will be considered the Designated Dispatch Point (DDP) for the Offeror’s personnel and equipment. Wildland fire and other types of incidents occur in the contiguous western United States; BPAs will be established with MFS Units located in these areas.

(i) This is a combined synopsis/solicitation for commercial products and commercial services prepared in accordance with the format in subpart 12.6, as supplemented with additional information included in this notice. This announcement constitutes the only solicitation; quotes are being requested and a written solicitation will not be issued.

Caring for the Land and Serving People 3

(ii) 1202SC22Q2100 is issued as a request for quote (RFQ) and is synonymous to combined synopsis/solicitation; the terms are used interchangeably throughout.

(iii) The combined synopsis/solicitation document and incorporated provisions and clauses are those in effect through Federal Acquisition Circular (FAC) 2022-04 / Effective 1/30/2022.

(iv) The combined synopsis/solicitation is not a Small Business Set-Aside; the associated

NAICS code and small business size standard for sub-contracting is: 722310 – Food Service Contractors - $41.5M

(v) A list of BPA line-item number(s) (CLIINs) and items, quantities, and units of measure

(including optional items, if applicable): a CLIN will be established for each CWN MFSU included in the BPA for Call Order award reference.

Figure 1 - Example - Offerors must complete attached Schedule of Items (Word doc) for EACH CWN MFSU offered

Offerors shall submit the Schedule of Items (Exhibit 1.) AND complete the form at Schedule of Items for each CWN MFSU offered. NOTE: If there is a discrepancy between the electronic Schedule and the hard copy, the hard copy prices will take precedence.

(vi) Description of requirements for the items to be acquired: See Statement of Work (SOW).

(vii) Date(s) and place(s) of delivery and acceptance and FOB point: Delivery dates are specified in individual Call Order requirement documents.

SCHEDULE OF ITEMS – CWN MFSU ITEM DETAILS & PRICE SCHEDULE

complete a separate Schedule of Items and CWN MFSU Number for each CWN MFSU offered

A BPA Line-Item Number (CLIN) will be established for each CWN MFSU included in the BPA.

Complete the CWN MFSU details (e) and provide 2022 pricing (f) below for each unit(s) you have to offer.

(a) Offeror’s Name:

(b) CWN MFSU Number (unique for each CWN MFSU): _________________________

(c) 24-Hour Contact Telephone Number for Dispatch:

(d) Designated Dispatch Point (DDP) – physical home location of your CWN MFSU (address, city, state and zip code (no P.O. Boxes allowed)):

(e) CWN MFSU details:

Maximum Number of Breakfasts per Hour / Meal Period XXX /hour / XXX /period Maximum Number of Lunches per Meal Period XXX /period Maximum Number of Dinners per Hour / Meal Period XXX /hour / XXX /period

Equipment Type ID Number

(f) CWN MFSU price details:

ITEM

ITEM DESCRIPTION

UNIT OF

MEASURE

PRICE PER UNIT

101 Mileage Rate Mile $

102 Breakfast Rate Meal $

103 Sack Lunch Rate Meal $

104 Dinner Rate Meal $

105 Relocation Fee Rate Move $

OPTIONAL ITEMS:

Fill out the prices for the following Optional Items your company may wish to supply. Include any additional items below.

120 Hand Washing Unit Rate Day $

121 Boxes (used for breakfast/dinner transport) Each $

122 Refrigeration (specify capacity) XX Ft.3/ Day $

123 Tents/Seating (specify capacity) XX people/ $

124 Add Additional Items if applicable

125 Add Additional Items if applicable https://forms.office.com/g/09M4fR9HBA

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(viii) The provision at 52.212-1, Instructions to Offerors-Commercial Products and Commercial Services, does not apply to this acquisition. In accordance with FAR 12.301(b)(1), addenda do apply to this acquisition and are attached.

(ix) The provision at 52.212-2, Evaluation-Commercial Products and Commercial Services, does not apply to this acquisition. In accordance with FAR 12.301(c)(2), addenda do apply and are attached.

(x) Offerors are required to include a completed copy of the provision at 52.212-3, Offeror

Representations and Certifications-Commercial Products and Commercial Services, with its quote:

NOTE: The offeror shall complete only paragraph (b) of this provision if applicable since offerors must be registered in the System for Award Management (SAM) as accessed through https://www.sam.gov in order to respond to solicitations and be awarded contracts.

(xi) The clause at 52.212-4, Contract Terms and Conditions-Commercial Products and

Commercial Services, applies to this acquisition; indicated additional FAR clauses cited in the clause are applicable to the acquisition. Addenda are attached.

(xii) The clause at 52.212-5, Contract Terms and Conditions Required to Implement Statutes or Executive Orders-Commercial Products and Commercial Services, applies to this acquisition; indicated additional FAR clauses cited in the clause are applicable to the acquisition. Addenda are attached.

(xiii) A statement regarding any additional contract requirement(s) or terms and conditions

(such as contract financing arrangements or warranty requirements) determined by the contracting officer to be necessary for this acquisition and consistent with customary commercial practices.

NOTE: Due to the unique circumstances regarding CWN MFSU support, this combined synopsis/solicitation does not have a specified end-date and will be amended at a minimum, at least annually (see Custom Clause #4 Multiple-Award BPA Annual Reviews).

Initial submissions will have a firm end-date as specified herein. Amended solicitation responses will be due as specified in any amendment(s).

(xiv) The Defense Priorities and Allocations System (DPAS) and assigned rating is not applicable.

(xv) Quotes are due 4/27/2022 at 5:00 PM MDT via email to:

2022 CWN MFSU Quotes

Questions are due 4/11/2022 at 11:00 AM MDT via email to:

2022 CWN MFSU Questions Questions not submitted on the Q&A form via email will not be answered.

(xvi) Request for Quote (RFQ) POC: Dana Price, Contracting Officer; dana.price2@usda.gov.

https://www.sam.gov/ mailto:2022_CW.nsf2090sbjtgyg9f@u.box.com mailto:2022_CW.cs6sc7et8jm9uhdx@u.box.com

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(17) Place of Contract Performance: Place of performance will be specified in individual Call Order requirement documents (resource orders).

(18) Set-aside Status: This requirement is not being set-aside for Small Business (SB).

COMBINED SYNOPSIS/SOLICITATION ATTACHMENT(S):

Notice to Offerors Statement of Work (SOW) Schedule of Items (example provided herein)

FAR 52.212-4 & 52.212-5

Exhibits

FAR 52.212-1, 52.212-2 & 52.212-3

RFQ Q&A Form (sample .pdf)

Attached separately to the SAM.gov posting

Schedule of Items for each CWN MFSU offered (fill-in Word doc) Guide for CWN MFSU Invoicing & Invoice Package (Excel workbook) RFQ Q&A Form (fill-in Word doc) SF-1449 to be completed, signed and returned with quotes (see instructions) (PDF)

Table of Contents is the Contract Documents, Exhibits and Attachments located at pages 81-120 of this combined synopsis/solicitation under this formatting

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OFFEROR’S COPY

(Ref. 48 CFR 1) Issuing Office:

U.S. Forest Service, Contracting National Interagency Fire Center (NIFC) 3833 S Development Ave, MS 1100 Boise, ID 83705-5354 This combined synopsis/solicitation can be downloaded from the following Internet site: https://www.sam.gov Quotes Are Solicited For:

CWN Mobile Food Service Units (MFSU)

Combined Synopsis/Solicitation No:

1202SC22Q2100

Issued Date: 4/4/2022

IMPORTANT – NOTICE TO OFFEROR

This combined synopsis/solicitation will result in multiple award Blanket Purchase Agreement(s) (BPA) for Call When Needed (CWN) Mobile Food Service Units (MFSUs). Please review each section in detail to ensure the required documentation is submitted. Quotes are due on 4/27/2022 @ 5:00 PM MDT. Quotes may be submitted at any time prior to the due date and the Government reserves the right to award Blanket Purchase Agreements (BPAs) at any time.

**** DUE TO THE UNIQUE CIRCUMSTANCES REGARDING CWN MFSU SUPPORT, THIS SOLICITATION DOES NOT HAVE A SPECIFIED END DATE AND WILL BE AMENDED ON AN AS NEEDED BASIS, OR AT A MINIMUM, AT LEAST ANNUALLY.

INITIAL SUBMISSIONS WILL HAVE A FIRM RESPONSE DATE AS SPECIFIED HEREIN. AMENDED SOLICITATION RESPONSES

WILL BE DUE AS SPECIFIED IN ANY AMENDMENT(S). ****

Offeror shall submit the following items in response to this combined synopsis/solicitation:

a. SF-1449 (Exhibit 13), block 17a (including block CODE with offerors Unique Entity Identifier (UEI) former DUNS number) and blocks 30a-30c: Complete, date, and sign;

b. Complete a Schedule of Items for each unit(s) you have to offer;

c. Complete a CWN MFSU Description & Equipment Requirements Checklist (Exhibit 10.) for each CWN MFSU offered;

d. Provide quote in the format required in FAR 52.212-1 of the combined synopsis/solicitation;

e. Provide responses to FAR 52.212-3 and FAR 52.223-1 Biobased Product Certification.

Combined synopsis/solicitation package (Quote) shall be EMAILED in the following format:

a. To: CWN Mobile Food Services by email to: 2022 CWN MFSU Quotes;

b. Email Subject Line: Comb Syn/Sol 1202SC22Q2100-Company Name-CWNMFSU-Submittal Date;

c. File Name Configuration: Company Name–CWNMFSU–Business/Technical–Submittal Date.

No facsimile (FAX) or hard copy quotes will be accepted.

Offerors may contact Dana Price for information about this RFQ at dana.price2@usda.gov or (703) 431-6656.

“The policy of the United States Department of Agriculture Forest Service prohibits discrimination on the basis of race, color, national origin, age, religion, sex, disability, family status, and/or political affiliation.” Persons believing they have been discriminated against in any Forest Service-related activity should write to: Chief, Forest Service, USDA, P. O. Box 96090, Washington, DC 20090-6090.

Previous editions of this form are obsolete. FS-6300-44 (11/79) https://www.sam.gov/ mailto:2022_CW.nsf2090sbjtgyg9f@u.box.com mailto:dana.price2@usda.gov

USDA FOREST SERVICE

NATIONAL INTERAGENCY FIRE CENTER (NIFC)

2022 CALL WHEN NEEDED (CWN) MOBILE FOOD SERVICE UNIT (MFSU) SUPPORT

STATEMENT OF WORK (SOW)

March 2022

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1. SCOPE

(a) The scope of this effort is to obtain Call When Needed (CWN) services through multiple Blanket Purchase Agreements (BPAs) with mobile kitchen units at specified field locations during wildland fire and other types of incidents throughout the contiguous western United States. The expectation and desired result of this Statement of Work (SOW) is to provide appetizing, nutritional, well balanced hot/cold meals, sack lunches, hot and cold can meals and supplemental items. All meals are to be freshly prepared at the incident.

(b) Unit Requirements - The CWN Mobile Food Service Unit (MFSU) is to include all equipment, supervision, labor, materials, and supplies (except for those items listed as Government furnished) to accomplish the full scope of work defined herein. Only equipment necessary for the operation of an CWN MFSU will be allowed and approved for use under this agreement. Equipment must be capable of operating in adversely impacted urban areas to remote primitive locations with very limited access.

(c) These services shall include complete management, control, purchase, receipt, storage, issue, handling, processing, packaging, preparation, food serving, clean up, transport, repair, and maintenance. All hot meals shall be served by Contractor personnel, except for those meals served at Spike Camps. All meals shall be served and consumed at the Incident dining area except sack lunches and hot/cold can meals, which will be delivered to the Government at a specified time and place. Exceptions to meals eaten outside the dining area may be approved on a case-by-case basis by the Food Unit Leader (FDUL).

(d) The Contractor shall have the capability to feed personnel when requested by the FDUL at times other than those established for regular meals. The intent is to provide meals on an "as requested" basis but does not require the kitchen to be open continuously 24-hours per day.

(e) Ordering Requirements – CWN Mobile Food Service Units (MFSUs) are intended as alternative sources of meals from any other contracts or agreements that may be in place.

(f) Non-Fire Incidents – CWN Mobile Food Service Units (MFSUs) may be ordered for other types of incidents at the Government’s option. State and other federal cooperators may utilize this contract at their option.

However, the ordering procedures will be followed for all orders.

(g) Hot Food and Beverage Containers – The Government, at its option, may order hot meals and/or cold breakfast to be prepared and placed in Government furnished food and drink containers (Hot Beverage Container NFES 0244 and Hot Food Container NFES 0246).

(h) The physical home location of the CWN MFSU will be considered the Designated Dispatch Point (DDP) for the Offeror’s personnel and equipment. Wildland fire and other types of incidents occur in the contiguous western United States; BPAs will be established with MFSUs located in these areas.

2. GOVERNMENT FURNISHED PROPERTY

The Government shall deliver to the BPA Contractor the following Government-furnished property:

(a) Approved single-use, disposable food, and beverage containers (NFES 0244 and NFES 0246) when hot or cold meals are ordered.

(b) Electronic versions of the invoices – N/A.

(c) Containers for grease disposal.

3. GOVERNMENT FURNISHED SERVICES

(a) Waste Products - The Government will arrange for pick up and disposal of all waste products trash and

Caring for the Land and Serving People 9 cooking grease, after the waste products have been placed in the Government provided containers by the Contractor at a Government designated location.

(b) Gray Water - The Government will arrange for removal of wastewater from the Contractor's holding facilities.

(c) Dust Control - The Government shall provide for dust control for the main serving area as needed.

(d) Potable Water - The Government shall deliver potable water to the CWN MFSU as needed, The Government shall also deliver potable water to the hand washing stations (if provided), as needed.

(e) Refrigeration - The Government will be responsible for refrigeration of sack lunches and supplemental items upon delivery by the Contractor.

(f) Meal Count

(1) The Government will provide a person to count the number of hot meals being served. These counts shall be performed by head count at the serving lines. All items served from the serving window, or from the self-service breakfast/salad bar, shall be considered a meal. Second helpings at breakfast or from the self-service breakfast/salad bar shall not be considered an additional meal. Second helpings at the dinner meal will not be considered an additional meal unless a meat item is served.

(2) The number of meals counted shall be recorded on NFES 1276-A, Daily Meal Order/ Invoice-Mobile Food Services, reconciled with the Contractor, and signed by the FDUL and Contractor on a daily basis.

(3) Items listed in Twenty-Four Hour Service Bar are already included in the meal prices. These items do not constitute a separate meal count.

(4) Contractor employee meals will be counted as part of the daily meal count. The Contractor is responsible for notifying the FDUL of the initial employee count and any changes to that number thereafter.

(g) Health Authority Notification - When the CWN MFSU is dispatched to an Incident, a government representative may notify local health authorities of the time and location of services to be performed.

(h) Fuel Tender - The Government may allow the Contractor to use a government fuel tender when available.

The Contractor shall pay directly via credit card for any costs of these supplies. At times it may be necessary for the Contractor to deduct the cost of petroleum products from payments due on Form 1276-B Daily Meal Order/Invoice - Mobile Food Service Continuation Sheet when no credit card services are available.

(i) Government Escort - When it is difficult for the Contractor to locate an incident with the directions provided by the Government, the Contractor may request an escort to the incident.

(j) Showers - When Mobile Shower Facilities are available, Contractor personnel may use the showers without charge.

(k) Hot and Cold Container Assembly – When available, the Government may provide personnel to assemble the cardboard sections of the hot and cold containers. This service may not be available at all incidents. Requests for help must be sent through the FDUL.

4. CONTRACTOR FURNISHED EQUIPMENT, SUPPLIES AND PERSONNEL

The Contractor shall furnish the following:

(a) All cooking, serving equipment, utensils eating dishes and cups. Utensils shall be heavy weight and factory wrapped. All drinking cups shall be a minimum of 12 ounces. All disposable products shall

Caring for the Land and Serving People 10 comply with bio-preferred requirements or shall be made of bio-based materials capable of withstanding a minimum temperature of 160° F. www.biopreferred.gov,

(b) All equipment, labor, supervision, fuel, electricity, and maintenance necessary for the full operation of the CWN MFSU,

(c) All food and condiments,

(d) A small weighing scale for spot-checking of minimum weight requirements,

(e) Hot and cold food thermometers for monitoring of food temperatures,

(f) Single-use, food-grade gloves for food service personnel,

(g) Current test strips for checking dish washing sanitizing solution and chlorine residual,

(h) Phosphate-free, antibacterial liquid soap and paper towels for hand washing facilities,

(i) Optional Item (if available): Waterproof tent(s) for the eating area(s) that are able to accommodate a minimum of 100 persons comfortably. Optional tents and seating may be provided only when ordered by the FDUL, at the rates specified (if available) in the current Unit Summary. The order shall be clearly documented under miscellaneous charges and credits on Form 1276-B, Daily Meal Order/Invoice (Continuation Sheet),

(j) Optional Item (if available): Appropriate tables and chairs (in good condition), for an eating area that accommodates a minimum of 100 people comfortably,

(k) Adequate lighting for the serving area, optional lighting (if available) for dining areas,

(l) At least one employee trained in safe food handling procedures who is assigned to monitor and maintain all self-service bars during hours of operation,

(m) Garbage cans with bio-based or bio-preferred liners for the CWN MFSU; to include all peripheral food handling, preparation areas and dining area,

(n) Refrigeration and freezer units for the storage of meat and other perishables.

(o) Dry storage unit for non-perishable food and dry goods, Clean, rodent, insect and dust-free trailer for all non-perishable food, lunch items, and dry goods. Food storage shall meet all applicable Federal, State, and local laws and regulations.

(p) Potable water storage capacity and initial supply of potable water,

(q) Gray water storage capacity,

(r) Living accommodation for Contractor's personnel shall be a reasonable distance from the kitchen area, designated by the FDUL,

(s) Adequate fire extinguishers meeting current Occupation Safety and Health Act (OSHA), National Fire Protection Association (NFPA) 10# Class K standard in Kitchen Unit that has cooking equipment, and other extinguisher types as appropriate to their surroundings,

(t) Separation and rinsing of kitchen recyclable materials by type (i.e., glass in one container, plastic in http://www.biopreferred.gov/

Caring for the Land and Serving People 11 another, aluminum in still another, etc.), when the Government is recycling on an Incident,

(u) A current copy of the Food and Drug Administration (FDA) Food Code issued by the U.S. Department of Health and Human Services to be kept with each unit at all times.

5. CONTRACTOR RESPONSIBILITIES

The Contractor shall perform in a professional, cooperative and workman like manner. All equipment and service is required to meet current Federal, State and local laws or regulations, the National Electric Code (NEC), the Uniform Plumbing Code (UPC), Federal and State potable water codes, Occupational Safety and Health Administration (OSHA), Food and Drug Administration Food Code (Food Code), National Restaurant Association Standard (NRA), National Sanitation Foundation Standards (NSF), and other contractual requirements. Specific Contractor responsibilities are listed below:

(a) Immediately report to the FDUL or Logistics Section Chief (LSC) to verify setup location upon arrival at the Incident site.

(b) All equipment shall be in acceptable condition and meet minimum equipment requirements. The Government reserves the right to reject equipment that is not in a safe or operable condition. Rejection of equipment may result in the release of the contractor from the incident. If a contractor is released due to non-compliance before serving the first meal, they will not be entitled to payment for mileage and the first meal as specified in Custom Clause #1, Electronic Invoicing and Payment Requirements.

The Government may allow the Contractor to correct minor deficiencies within 24-hours upon arriving at the incident. Repairs to equipment shall be made and paid for by the Contractor. At the Contractor’s request, the Government may, at its option, make repairs when necessary to keep the equipment operating. The cost of such repairs will be determined by the Government and deducted from payments to the Contractor. No payment will be made for time the equipment was not available.

(c) Record, in a logbook, the minimum and maximum temperatures inside all refrigerator units. The temperatures shall be recorded a minimum of three times per day (at least 6 hours apart), between 4:00 a.m. and 12:00 a.m. The logbook shall be made accessible to the Government and Health Authorities at all times.

(d) Contain all grease products.

(e) Maintain all facilities and equipment used for meal preparation, serving, storage, seating, and cleanup in a sanitary condition. General cleanup shall include cleaning tables, condiment containers and chairs, removing trash from around the eating area and Contractor equipment to locations designated by the

FDUL.

(f) Ensure that employees are neat and clean. All employees shall wear company identification and name tags that clearly identify the CWN MFSU Contractor’s company. A tee-shirt or baseball cap will suffice as a uniform. Food service employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that cover body hair. Long hair hanging out of hats does not meet this requirement. Single-use, food-service gloves shall be worn when handling ready to eat foods and during meal service. Gloves will be changed during the shift as needed and especially when a change in duties occurs i.e., taking out trash, cleaning, preparing, and serving food. Clean aprons are required at the beginning of each shift, when the apron is soiled and/or when a change in duties takes place.

(g) Ensure employees cooking or handling food are free of communicable diseases. The Contractor shall train employees in the importance of hand washing as a means of preventing the spread of food borne illnesses.

(h) Ensure each CWN MFSU has Key Personnel, Certified Food Protection Manager and Supervisory

Caring for the Land and Serving People 12

Cook with a Certificate of Completion for Certified Food Protection Manager in food service management, handling, and sanitation training.

(i) The CWN MFSU Manager shall be responsible for training all employees in food preparation, handling, packaging, food serving, and cleanup requirements. An CWN MFSU Manager or designated representative shall be available at the incident at all times. All representatives shall be designated in writing and have all of the certifications, training, and authority of the CWN MFSU Manager.

(j) No alcoholic beverages and/or controlled substances are allowed. There shall be no use of tobacco products within the immediate area or in the CWN MFSU.

(k) Ensure that only those Contractor employees essential to the mission remain at the Incident.

(l) Provide rodent, insect, and dust control in all areas within the CWN MFSU where food is stored, prepared, served, or eaten.

(m) Maintain copies of the BPA and Call Order; all modifications; invoice forms; inspection forms with the CWN MFSU at all times. Completed past performance evaluation forms shall be kept with the unit at all times.

(n) Food shall be prepared and cooked inside enclosed units, with the exception of food cooked and served from FDUL approved outdoor barbecues. Outdoor barbecues will be used in compliance with local or State fire restrictions, if any. All hot food shall be served with utensils from the kitchen unit, with the exception of beverages, soup and hot cereal which may be self- served from self-contained heated holding equipment.

Note: Barbecues will be allowed if the FDUL inspects and approves the use based on the sanitary condition of the equipment.

(o) The Contractor shall perform one microbiological test for total coliform bacteria upon arrival at the incident and once every 30 days afterwards. The Contractor shall be responsible for performing and paying for these routine tests. The Contractor will be reimbursed for additional water testing fees if the Government requires a water sample to be submitted more than once every 30 days or if the Government chooses to change water sources, while the unit is assigned to the same incident. The costs of the additional water tests will be added as a credit on Form 1276-B Daily Meal Order/Invoice

– Mobile Food Services (Continuation Sheet). The purpose for the required additional water test shall be clearly documented on the invoice form.

Note: Violation of any one or a combination of the above requirements may result in suspension, and/or non-renewal and/or partial or complete termination of the Contractor's agreement.

6. MINIMUM MOBILE FOOD UNIT EQUIPMENT REQUIREMENTS

CWN BPA Units shall consist of the following or shall list any exceptions to these requirements prior to the establishment of the agreement.

(a) A CWN MFSU meeting all responsibilities cited in the Statement of Work (SOW) shall consist of trailers where the cooking is done, sandwiches and salads are prepared, lunches are assembled, and where refrigerated fresh and frozen food and dry goods are stored. All meals are to be freshly prepared at the incident. Each CWN MFSU shall state the capacity of meals they can deliver and their minimum rate of persons per hour and the total rate of Shift Provisions/Sack Lunches capable. Listed below are the minimum equipment requirements for an CWN MFSU.

(1) Mobile Food Service Unit (Including All Peripheral Equipment):

Caring for the Land and Serving People 13

(i) General:

(A) All food preparation and serving units shall be fully enclosed except when serving. A fully enclosed unit shall use one or a combination of the following methods to enclose the unit: 1) screens, 2) air curtains or 3) other effective means for rodent, insect, and dust control. Units that do not have screens or effective air curtains must keep all windows and doors closed.

(B) All equipment shall be sealed to the floor or raised at least 6” off the floor to prevent moisture from getting under the equipment.

(C) Equipment, including the interior of cabinets or compartments, walls, corners, ceilings, and floors shall be easily accessible and have easily cleanable surfaces. Equipment surfaces shall be free from channels, crevices, flanges, ledges, sharp or jagged edges, and other cleaning obstructions.

(D) Unfinished wood surfaces are not permitted. This requirement does not apply to pallets being used in distributors’ delivery vehicles.

(E) Food contact surfaces shall be constructed of stainless steel, high- pressure laminated plastics or other food grade material. These surfaces must be kept free of cracks, cuts, and other obstructions that would interfere with proper cleaning. Hard maple or an equivalent hard closed grain wood may be used for cutting boards.

(F) Utility and service lines shall not obstruct or prevent cleaning of floors, walls, and ceilings. Service lines may not be unnecessarily exposed.

(G) All junctures where floors and walls meet shall be coved. All seams, cracks, and junctures where walls and ceiling meet shall be sealed. Walls and ceilings shall have a smooth finish to allow easy cleaning.

(H) All plumbing equipment shall preserve potable water quality throughout the kitchen unit and peripheral equipment where potable water is stored and used. No galvanized pipe, fittings, or fixtures are allowed in the food zone, or food splash zone per National Sanitation Foundation (NSF) standards. Space around pipes, conduits, or hoses that extend through cabinets, floors, or outer walls shall be sealed.

(I) Light fixtures, light bulbs, and light tubes, etc., shall be covered with completely enclosed plastic safety shields, approved shatter proof type bulbs or the equivalent. All non-dedicated electrical receptacles will be ground fault protected.

(ii) Steam Table or equivalent (Electric or Gas):

(A) Shall be capable to hold and maintain 4 hot food items.

(B) Shall be capable to maintain hot food at a minimum of 140° F.

(C) Shall be located inside the kitchen used for serving only and shall not be used in eating area tents at any time.

(iii) One (1) three-compartment stainless steel sink for washing, rinsing, and sanitizing:

(A) Shall be equipped with continuous gravity flow or pressurized hot (120° F) and cold running water.

(B) The sink dimensions must accommodate all of the cooking pans being utilized.

(C) Shall be equipped with a mixing faucet capable of servicing any sink compartment.

Caring for the Land and Serving People 14

(D) The sink shall have smooth sanitary drain boards or equivalent drying area.

(iv) One (1) food preparation sink:

(A) Must be a reasonable size to accommodate food preparation.

(B) Shall be dedicated for food preparation as defined in code.

(C) Shall be maintained the same as any other food contact surface.

(v) Hand Washing Sinks for Contractor Personnel:

(A) Shall be provided within all food preparation, cooking, serving, and ware washing area(s).

(B) Must have permanent plumbed sink fixtures.

(C) Hand Washing Sinks are to be used for hand washing only and shall be labeled as such.

(D) Shall be provided with hot and cold water, paper towels and antibacterial/phosphate free soap.

(vi) Optional - Hand Washing Sinks for Incident Personnel

Note: Each individual mobile hand washing station shall have the following:

(A) Minimum two (2) sinks per unit.

(B) Potable water holding capacity must be reasonable for use. Potable water tank shall be constructed of food grade safe, non-corrosive and nonabsorbent material, have smooth easily cleanable surfaces and shall be designed with an access port for inspection and cleaning. The access port opening shall be flanged upward at least 13mm (1/2 inch) and be equipped with a cover to overlap the opening. The entire inside of the tank shall be visible and accessible for an ocular inspection. The tank shall be sloped to drain completely. Each tank shall have the size and description stenciled on it in letters no less than 4 inches high (for example: ("400 GAL - POTABLE WATER”).

(C) Potable Water Pump - Potable water pumps shall be constructed of food grade materials meeting National Sanitation Foundation (NSF) 61.

(D) Gray water holding capacity must be reasonable for use with the size and description stenciled in letter no less than 4 inches high (for example: “400 GAL. GRAY

WATER”).

(E) Hot and cold water through a mixing faucet that allows for the washing of both hands while the water is running and have continuous hot water heating capable of maintaining 101º F.

(F) One paper towel dispenser and one phosphate-free liquid soap dispenser for every two sinks.

(G) Mirrors are optional.

(H) Adequate self-contained outside lighting for use of the hand washing station in darkness.

(vii) Ventilation Equipment:

(A) An electrically powered exhaust hood ventilation system with grease filters or screens shall be provided over all cooking equipment to adequately remove cooking odors, Caring for the Land and Serving People 15 smoke, steam, grease, and vapors. The use of galvanized hoods, filters or screens is prohibited.

(B) All exhaust hood ventilation systems shall be equipped with an NFPA approved automatic fire extinguisher system.

(C) Grease filters shall be constructed from stainless steel, aluminum or other (NSF approved material), and be readily accessible for cleaning.

(viii) Waste Receptacles shall be readily accessible, smooth, non-absorbent, and easy to clean.

(ix) Storage of cleaning supplies, insecticides and clothing shall be completely separate from food storage and food preparation areas.

(x) Sneeze guards shall be provided for all self-service food serving lines.

(2) Refrigeration/Freezer Storage Unit(s):

(i) Food in refrigeration and freezer storage units shall be stored a minimum of 6 inches off the floor; 4-inch plastic pallets may be used for temporary storage. Adequate access must be provided; walking on pallets is not acceptable access.

(ii) Adequate refrigeration storage space, capable of maintaining stored food at a temperature of 41° F or lower and adequate freezer storage space capable of maintaining frozen food at 0° F is required.

(iii) Refrigeration and freezer storage units shall be equipped with a thermometer that is equivalent to a “min/max” type or a “continuous graphing” type. The thermometer shall be placed within 8 feet from the entrance.

(iv) Refrigeration and freezer storage units shall have shelving that is non-absorbent, non-corrodible, and easily cleanable. Wood is not acceptable.

(3) Sandwich Preparation Trailer (kitchen unit may be substituted):

(i) Shall maintain a temperature of 72° F or less.

(ii) Shall provide rodent, insect and dust control.

(iii) May be used for Shift Provision/Sack Lunch assembly.

(4) Shift Provision/Sack Lunch Assembly Trailer (kitchen unit may be substituted):

(i) Shall maintain a temperature of 72° F or less during sack lunch assembly.

(ii) Shall provide rodent, insect and dust control.

(5) Salad Bar Area:

(i) Shall be located in enclosed trailers or tents with sides and doors capable of providing effective protection from rodents, insects, and dust. If tent is utilized for the salad bar area, flooring shall be used for keeping dust to a minimum.

(6) Potable Water Storage Tank – Equipment:

(i) Equipment necessary to store potable water (for kitchen use only) is required.

(ii) Tank material shall be constructed of food grade safe, non-corrosive and nonabsorbent material. Tank shall have smooth easily cleanable surfaces and shall be designed with an access port for inspection and cleaning. The access port opening shall be flanged upward at least 13mm (1/2 inch) and be equipped with a cover to overlap the opening. The entire inside of the tank shall be visible for an ocular inspection. The

Caring for the Land and Serving People 16 tank shall be sloped to drain completely. Each tank shall have the size and description stenciled on it in letters no less than 4 inches high (for example: "500 GAL - POTABLE WATER").

(7) Potable water shall be provided in the storage tank(s) upon arrival at each incident which supersedes the requirement that the tank shall arrive empty as stated in the NWCG POTABLE WATER TANK SPECIFICATION in EXHIBIT 8.

(8) Potable Water Pump - Potable Water Pump - Potable water pumps shall be constructed of food grade materials meeting National Sanitation (NSF 61).

(9) Gray water storage shall be provided. The storage container(s) shall have the size and description stenciled on the container in letters no less than 4 inches high (for example: "1,000 GAL - GRAY WATER").

(10) All hoses shall be labeled for the intended use (for example – POTABLE WATER)

(b) Additional Safety Equipment

Any steps or platforms shall have solid handrails, not chain linked, in addition to other current OSHA standards for handrails and stairs (see 29 CFR 1910.23-1910.24). All Stationary equipment shall have oil spill containment kits consisting of both pads and pans, under the fuel tank, engine, and any other petroleum containers, except miscellaneous “fuel containers” under 5 gallons. Stationary equipment is defined as that remaining in one position for 24 hours or more, or that is parked in the same location for over 24 hours.

7. MINIMUM MOBILE FOOD MEAL REQUIREMENTS

(a) General

(1) Quantities, variety and quality standards for meals are specified. The intent is for the Contractor to provide high quality meals while providing for variety. Additionally, provisions must be made for vegetarian meals to accommodate personal needs which may vary from the standard menu. Vegetarian meals shall have the same quality and equivalent quantity as the standard menu meals. The FDUL is responsible for notifying the Contractor of the number of meals required.

(2) Bi-weekly (14 days) menus shall be submitted within 24 hours of arrival at an incident by the Contractor for approval by the FDUL. Subsequent menus shall be submitted 2 days prior to the current bi-weekly menu expiring, for the duration of the incident. The menu forms (EXHIBIT 6) of the solicitation are examples of the format that may be used when submitting the menu. The FDUL shall ensure that the variety and content proposed is in accordance with the contract specifications. The daily menus with portion sizes shall be posted at the dining area.

(3) Pre-cooked, canned, chopped, sliced, diced meats and processed items after the fourth meal shall be listed as such on the menu and approved by the FDUL on a limited basis only.

(b) Standard Menu Requirements:

Standard menu items and quantities to be available per person are listed below for each type of meal.

(1) Hot Breakfast

(i) Eggs - 2 fresh eggs (3 when scrambled) or 6 oz. of liquid eggs (no egg product or powdered eggs).

(ii) Meat - 4 oz. (raw weight).

(iii) Bread – 1 to 1 ½ oz.

(iv) Pancakes, French Toast or Waffles or equivalent– 3 to 4 oz.

(v) Potatoes - 6 oz. or equivalent starch.

Caring for the Land and Serving People 17

(vi) Milk - 1/2 pint.

(vii) Fresh or Canned Fruit - (no apples or oranges).

(viii) Chilled 100% Fruit Juice – minimum 5½ oz.

(ix) Cooked Cereal - 6 oz.

(x) Yogurt – minimum 4 oz.

(2) Hot Container Breakfast - Hot Container Breakfasts are to be the same quality and quantity as the hot breakfasts served in camp. These meals shall be packed using Government furnished containers.

(3) Cold Container Breakfasts - Cold Container Breakfasts shall be packed using Government furnished containers. A cold container breakfast shall contain the following items:

(i) Dry Cereal - 2 individual serving boxes, minimum of 3/4 oz. each.

(ii) Breakfast Protein Item - One or more items with a combined weight of 8 oz.

(iii) Milk - 1/2 pint.

(iv) Bread or equivalent starch - 5 oz.

(v) Fresh (no apples or oranges) or Canned Fruit - 5½ oz.

(vi) 100% Fruit Juice – minimum of 5½ oz.

(vii) Yogurt – minimum of 4 oz.

(4) In addition to the above, the items listed below shall be made available for the breakfast meals including hot and cold container meals:

(i) Butter, margarine, instant hot cereal, jelly or jam, peanut butter, salt, pepper, sugar, cream (or substitute), tea and hot chocolate. These items shall be individually packaged.

(ii) Salt, pepper, mustard, ketchup, steak sauce, salsa, hot peppers, brown sugar, raisins, or other dried fruit, shall be provided in approved dispensers or original bottles in the dining tent area.

(iii) Appropriate items for hot and cold container breakfast will be determined and approved by the FDUL.

(iv) Brewed coffee and hot water for hot and cold container breakfasts shall be included at no additional cost if ordered by the FDUL.

(5) Shift Provisions/Sack Lunch:

(i) Regular and vegetarian meal Shift Provisions/Sack Lunches shall be provided as ordered by the FDUL and prepared at incident.

(ii) Vegetarian Shift Provisions/Sack Lunches shall be prepared for the Ovo- Lacto vegetarian classification level and shall consist of the same quantities and items as regular Shift Provisions/Sack Lunches. Non-meat protein substitutes such as vegetarian lunch meats require FDUL approval. Definition: Ovo-Lacto Vegetarian - This is the most common form of vegetarianism. Ovo-Lacto vegetarians do not eat meat, chicken, fish, or flesh of any kind, but do eat eggs and dairy products. Subcategories are Ovo vegetarians that eat eggs but not dairy products, while Lacto vegetarians eat dairy products but not eggs.

(iii) The Shift Provisions (formerly known as sack lunch) consist of the primary entrée, seven shift food item categories (see table below) and the fruits and vegetables. The term Shift Provisions/Sack Lunches is used to support the idea of multiple eating episodes throughout the shift rather than items to supply a lunch during the work shift. In preparation of Shift Provisions/Sack Lunches, no two items in each

Caring for the Land and Serving People 18 category shall be the same. To ensure variety, shift food items shall not be repeated in a three-day period.

(iv) Shift Provisions/Sack Lunches shall consist of the following items:

(A) Primary Entree – 1 Sandwich/Wrap

1. The sandwich/wrap shall contain a minimum of 1.5 oz. of bread or bread equivalent. This is equivalent to two slices of bread or one tortilla.

2. The meat sandwich/wrap as a whole shall contain a minimum of 3 oz. protein with a minimum of 2 oz. sliced whole muscle or variety meat and a minimum of 1 oz.

cheese or a combination of the 2 proteins. (No artificial cheese product).

3. The vegetarian sandwich/wrap shall contain two different non- meat proteins totaling a minimum of 3 oz. (no artificial cheese products).

4. Appropriate individually packaged condiments shall be provided and not be put directly on the sandwich.

(B) Shift Provisions: Contractors shall select one item from each category listed. These items are to be included in packaging along with the primary entrée. To ensure variety, shift food items shall not be repeated in a three-day period. The table below outlines each food category.

Category Specifications Examples

Food Bar

Ideal Nutrient Content:

- 150 - 300 Calories

- 15 - 30g carbohydrate

- 10g protein

R Bar; Rx Bars; Kind Protein Bars, Cliff Bar, Nugo Bar, Tahoe Trail Bar, Premier Protein bar, Cliff Builders bar, Jimmy Protein bar, Kirkland Protein bar, NV Protein Chewy bar, or Equivalent commercially prepared item.

Snack Bar

Must provide a minimum of the following:

- 100 - 200 Calories

- 25 - 30g carbohydrate

Kind Bars; Nutri-grain Bars;

Nature Valley Bars, Nature valley Fruit and Nut Bars bar or Equivalent commercially prepared item.

Candy/Cookie/Desert

Must provide a minimum of the following:

- 150 - 300 Calories

- 15 - 30g carbohydrate

Candy Bars such as Snickers, Twix, Skittles; Grandma’s Cookies; Lenny & Larry’s The Complete Cookie bar or Equivalent commercially prepared item.

Chips/Pretzels/Crackers

Must provide a minimum of the following:

- 100 - 250 Calories

- 20 - 30g carbohydrate

Baked potato chips; Pretzels;

Individual bags of crackers bar or Equivalent commercially prepared item.

Caring for the Land and Serving People 19

Category Specifications Examples

Alternative Protein

Must provide a minimum of the following:

- 50 - 200 Calories

- > 5g protein

Tuna, beef or turkey jerky, hard-boiled eggs, roasted chickpeas, hummus, nut butters, bar, or Equivalent commercially prepared item.

Nuts/Seeds/Trail Mix

Must provide a minimum of the following:

- 200 - 300 Calories

- < 25g carbohydrates

- > 5g protein

Trail mix packets, almonds, cashews, peanuts, macadamia nuts, sunflower seeds bar or Equivalent commercially prepared item.

Trial Item

Must provide a minimum of the following:

- 150 - 300 Calories

- 15 – 30 g carbohydrate

May include a variety of food items and types including examples listed above and other miscellaneous items which meet specifications.

(C) Fresh Fruit and Vegetables – Contractors shall select 3 items from this category (to include at least one fruit and one vegetable). These items will be included with the shift provisions and either contained in a re-sealable bag, container, or by itself. To ensure variety, shift food items shall not be repeated in a three-day period. Acceptable whole fruits and vegetables are listed in the tables below. The sizes were taken from Choice Plus, Publication Number FCS-297, a joint publication of USDA and the National Food Service Management Institute at The University of Mississippi.

1. Fresh Fruit - Items listed with quantity needed to credit as a ½ cup serving minimum.

Fruit Name Minimum Size Fruit Name Minimum Size Apple 100 Count, 3 ⅛” diameter (1 apple) Nectarine 88-96 count, 2” – 2 ¼” diameter (1 nectarine)

Apricot Medium (16 per lb.), fresh (2 whole apricots) Orange 138 count 2 ¾” to 3 ¼” diameter (1 orange) Avocado 1 avocado Peach fresh, 80 count (1 peach)

Banana 150 count, 7” - 7 ⅞” (1 whole banana) Pear fresh, 150 count (1 pear)

Blueberries Medium size (roughly 65 to 95 berries per ½ cup) Plum black/red, 2-inch diameter

(1 plum) Cherries Fresh (14 cherries) Raspberries 62 g or roughly 15 raspberries Dates 3.5 oz. or roughly four pitted Strawberries Fresh, roughly 4 strawberries Grapes Fresh, seedless, (14 whole) Tangerine One large (2 ¾” diameter) or two small

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