BQ26 PWS 20260811.docx

PWS — Field Feeding Services | UNCLASSIFIED

PERFORMANCE WORK STATEMENT (PWS)

FIELD FEEDING SERVICES

Non-Personal Services Contract

October 2026 (28 calendar days)

DISTRIBUTION STATEMENT A: Approved for public release; distribution is unlimited.

Prepared in accordance with ATP 4 41, AR 30 22, DA PAM 30 22, and applicable FAR/DFARS performance-based acquisition guidance.

TABLE OF CONTENTS

Page references reflect the base document; update after tailoring the bracketed fields.

1.0 GENERAL INFORMATION

1.1 Description of Services

The Contractor shall provide all personnel, subsistence, equipment, tools, materials, supervision, and other items and non-personal services necessary to perform field feeding services as defined in this Performance Work Statement (PWS), except for those items specified as Government furnished. The Contractor shall provide safe, wholesome, and nutritionally adequate meals to approximately 150 personnel (PAX) per meal period at a field location in support of the requiring activity's training/operational mission.

1.2 Background

The requiring activity will conduct field operations at a location where organic Army field feeding capability (92G Culinary Specialists, containerized kitchens, or supporting dining facilities) is unavailable, insufficient, or dedicated to other missions. To sustain the force and preserve Soldier readiness, the Government requires contracted field feeding support consistent with Army field feeding doctrine. Army field feeding standards, ration policy, and food safety requirements are established in ATP 4 41 (Army Field Feeding and Class I Operations), AR 30 22 (The Army Food Program), DA PAM 30 22 (Operating Procedures for the Army Food Program), and TB MED 530 (Tri Service Food Code). This requirement provides equivalent quality of subsistence through a commercial source.

1.3 Objectives

The Government's desired outcomes for this requirement are:

1. Every Soldier receives three (3) nutritionally adequate, palatable, and safe meals each day of performance.

1. Food is procured, stored, prepared, held, and served in accordance with TB MED 530 with zero preventable foodborne illness incidents.

1. Meals are served within established serving windows so that field operations and training timelines are not degraded.

1. Field kitchen operations meet Army sanitation and environmental standards and leave the site restored on completion.

1.4 Scope

The scope of this PWS encompasses menu planning; subsistence procurement and accountability; cold chain and dry storage; food preparation, cooking, and serving; special dietary and religious meal support; field kitchen set up, operation, and tear down; sanitation and field hygiene; headcount and reporting; equipment operation and maintenance; and environmental/waste management. Performance is at a single field site unless otherwise directed. The Contractor shall not perform inherently governmental functions.

1.5 Period of Performance (PoP)

The period of performance is 15 September 2026 through 12 October 2026 (28 calendar days), inclusive. Feeding operations are continuous across the PoP, including weekends and holidays, unless the Contracting Officer's Representative (COR) directs otherwise in writing. A phase in period (see Para 1.13) precedes the first served meal, and a phase out/site restoration period follows the final served meal.

1.6 Place of Performance

Services shall be performed at Grayling Army Airfield. The exact feeding site is Building 1178, footprint, and any bed down constraints will be identified by the COR at the post award kickoff. The Contractor shall coordinate site access, ground guides, and force protection requirements through the COR.

1.7 Hours of Operation and Serving Windows

The Contractor shall provide three meals per day for self-service within the following default windows. Windows may be adjusted up to plus or minus ninety (90) minutes by the COR in writing to support the training/operational schedule:

The kitchen shall be operational and food safe not later than thirty (30) minutes prior to each window and shall continue serving until the last Soldier in line at window close has been served. Late plate/holdback meals shall be provided for personnel on duty during the serving window when requested through the COR.

1.8 Type of Contract

This is a non-personal service, Firm Fixed Price (FFP) contract. Invoicing shall be based on validated headcount and the contract line item structure. The Contractor is an independent entity; Contractor employees are not subject to Government supervision except as expressly provided for in a non-personal services relationship.

1.9 Recognized Holidays

Because field feeding is a continuous, mission essential service, there are no nonperformance holidays during the PoP. Meals shall be served on Federal holidays and weekends. When a holiday falls within the PoP, the Contractor should plan an enhanced holiday meal consistent with the approved menu cycle.

1.10 Personnel and Key Personnel

The Contractor shall designate, in writing, a Field Feeding Site Manager (Key Personnel) who is always on site during all serving windows and reachable by phone during the PoP. The Site Manager is the Contractor's single point of contact for the COR and is responsible for food safety, quality control, and day to day execution. The Site Manager and all food handlers shall hold a current, nationally recognized food safety/food protection manager certification (e.g., ServSafe Manager) or Service equivalent. Substitution of Key Personnel requires COR/KO acceptance of equal or greater qualifications.

1.11 Contractor Employees

All Contractor employees shall present a professional appearance, wear clean uniforms and appropriate food service attire (hair restraints, aprons, gloves as required by TB MED 530), and display Government issued or Contractor identification while on site. Contractor personnel shall comply with all installation access, force protection, and badging requirements. The Contractor shall submit a personnel roster with the information required for base/site access not later than ten (10) business days before phase in.

1.12 Government Points of Contact

The Contracting Officer (KO) is the only individual authorized to modify the terms of the contract, direct changes in scope, or obligate the Government. The COR is appointed in writing by the KO to monitor performance, validate headcount and deliverables, and serve as the technical point of contact. The COR is not authorized to direct work outside the scope of, or make changes to, the contract.

1.13 Phase In / Phase Out

The Contractor shall complete phase in including equipment set up, potable water and power connection, kitchen sanitation, preoperational veterinary/Public Health inspection, and menu/food staging so that the first scheduled meal is served on time on 15 September 2026. Following the final meal, the Contractor shall complete phase out: strike and remove all Contractor equipment, dispose of waste and grease in accordance with Para 5.11, and restore the site to its preoccupation condition within 72 hours.

2.0 DEFINITIONS AND ACRONYMS

2.1 Definitions

2.2 Acronyms

3.0 GOVERNMENT FURNISHED PROPERTY, EQUIPMENT, AND SERVICES (GFP/GFE/GFS)

The Government will furnish the following, subject to confirmation at the post award kickoff. Items not listed here are the Contractor's responsibility (see Section 4). The Contractor shall safeguard all Government furnished property and return it in serviceable condition, fair wear and tear excepted.

4.0 CONTRACTOR FURNISHED ITEMS AND SERVICES (CFI)

Except for Government furnished items in Section 3, the Contractor shall furnish everything required to perform, including but not limited to:

1. All labor, supervision, and management, including certified food service personnel and sanitation personnel.

1. All subsistence (food and beverages), meeting the menu and nutrition standards in Section 5, procured from approved sources.

1. A mobile/deployable field kitchen sufficient to prepare and serve 150 PAX per meal, with cooking, hot holding, and cold holding capability equivalent to or better than an Army Containerized Kitchen (CK).

1. Refrigerated and frozen storage (reefer capability) and dry storage sufficient to maintain the cold chain for the required inventory.

1. Generators/power (if Government power is not furnished), fuel, distribution, and spill kits.

1. Serving line(s) with sneeze guards, insulated food containers, hot/cold holding units, and thermometers (calibrated).

1. All consumables: disposable trays/utensils/cups, napkins, condiments, cleaning chemicals, food grade gloves, hairnets, and can liners.

1. Materials handling equipment (MHE) and transport for subsistence and equipment as required.

1. Fire extinguishers (Class K for cooking areas), first aid kit, and personal protective equipment (PPE) for kitchen staff.

1. Pest/vector control measures for the food service area (traps, screening, and approved methods).

5.0 PERFORMANCE REQUIREMENTS (SPECIFIC TASKS)

5.1 Meal Service

The Contractor shall provide three (3) meals per day (breakfast, lunch, and dinner) to approximately 150 PAX per meal period during the PoP, within the serving windows in Para 1.7. Breakfast and dinner shall be hot, freshly prepared meals. Lunch shall be a shelf stable grab and go or operational ration option to support field movement. The Contractor shall plan production against a confirmed headcount provided by the COR/unit not later than 24 hours prior, and shall scale production to serve every eligible Soldier while minimizing waste. The estimated meal volume is provided in the table below for planning; actual meals served are validated by headcount.

Daily Meal Breakdown Table:

Meals

The Contractor shall provide a reasonable over production margin (recommended 5–10 percent) to avoid running short at window close, consistent with waste minimization requirements.

5.2 Menu and Nutritional Standards

The Contractor shall submit a proposed menu cycle for Government approval not later than ten (10) business days before phase in. The menu shall meet the following standards:

1. A minimum fourteen (14) day nonrepeating menu cycle across breakfast, lunch, and dinner, providing variety appropriate to a 28-day operation.

1. Recipes and portioning consistent with the Armed Forces Recipe Service (AFRS) and Army menu standards.

1. Nutritional adequacy consistent with the Military Dietary Reference Intakes (MDRIs) and AR 40 25 / DA PAM 40 25 not less than approximately 3,600 kilocalories per Soldier per day across the three-meal cycle for field operations, with balanced macronutrients.

1. Each breakfast shall include milk or an approved equivalent; each meal shall include a fruit and/or vegetable component and a beverage (including water and a non-carbonated option).

The approved menu becomes the performance baseline. Menu substitutions require COR concurrence and shall be of equal or greater quality and nutritional value.

5.3 Food Procurement, Storage, and Cold Chain Management

The Contractor shall procure subsistence only from approved/sanitary sources and shall maintain complete cold chain control. Specifically, the Contractor shall:

1. Maintain PHF/TCS foods at 41°F (5°C) or below (cold) and 135°F (57°C) or above (hot holding) at all times, per TB MED 530.

1. Maintain frozen foods frozen and thaw only by approved methods (under refrigeration, under cold running water, or as part of cooking).

1. Record refrigeration, freezer, hot holding, and cooking temperatures on logs at intervals not exceeding four (4) hours during operations, using calibrated thermometers.

1. Cook foods to required internal minimum temperatures (e.g., poultry 165°F; ground meats 155°F; other as specified in TB MED 530) and verify with a probe thermometer.

1. Rotate stock first in/first out (FIFO); segregate raw from ready to eat; and remove and document any product that is out of temperature or past date.

1. Retain a labeled sample of each served menu item for the period directed by veterinary/Public Health guidance to support any foodborne illness investigation.

5.4 Food Preparation and Serving

The Contractor shall prepare food in a sanitary manner, avoid cross contamination (color coded boards/utensils or equivalent), and provide servers appropriate utensils and single use gloves. Servers will be Government provided personnel and shall not handle ready-to-eat food with bare hands. The serving line shall present food attractively, at the correct temperature, with functioning sneeze guards. The Contractor shall maintain adequate line speed so that the 150 PAX population clears within the serving window.

5.5 Special Dietary and Religious Meals

The Contractor shall accommodate special dietary and religious meal requirements identified by the COR, including but not limited to Halal, Kosher, vegetarian, and documented medical/allergen diets. Special meal requirements will be provided by the COR based on unit rosters; the Contractor shall provide equivalent, nutritionally adequate options. The Contractor shall label common allergens and, on request, provide ingredient information for served items.

5.6 Field Kitchen Set Up, Operation, and Tear Down

The Contractor shall set up the field kitchen so that food preparation, storage, ware washing, and serving areas are separated and sanitary, with adequate lighting and drainage. The layout shall separate clean and dirty flows and keep waste and grease away from food preparation areas. On completion, the Contractor shall strike all equipment, sanitize, and remove all Contractor property from the site.

5.7 Sanitation and Field Hygiene

The Contractor shall maintain the food service area to TB MED 530 standards throughout the PoP, to include:

1. Ware washing by an approved three compartment (wash rinse sanitize) method or approved equivalent, with sanitizer concentration verified by test strips.

1. Cleaning and sanitizing of all food contact surfaces on a documented schedule and after any contamination.

1. Covered, lined waste containers, emptied before overflow; grease captured and stored for approved disposal.

1. Pest and vector control for the food service area; prompt correction of any harborage or entry points.

1. Daily self-inspection using a sanitation checklist retained on site for COR/veterinary review.

5.8 Headcount and Documentation

The Contractor shall support a headcount at each serving window jointly with the COR or designated Government headcount personnel. The Contractor shall record meals served by meal period and provide a daily consolidated headcount report to the COR not later than 0800 the following day. Headcount records are the basis for performance validation.

5.9 Personnel, Staffing, and Certification

The Contractor shall staff the operation to meet all serving windows and sanitation requirements simultaneously, including a certified Site Manager, cooks, servers, and sanitation personnel. All food handlers shall hold current food safety certification (Para 1.10) and shall be free of reportable illness before handling food. The Contractor shall provide a personnel/certification roster before phase in and keep copies of certifications on site.

5.10 Equipment Operation and Maintenance

The Contractor shall operate and maintain all Contractor and Government furnished equipment (kitchen, refrigeration, generators, water systems) in safe, serviceable, and sanitary conditions and shall provide backup capability or a corrective action plan to prevent a missed meal in the event of equipment failure. Fuel handling and generator operation shall follow safety and environmental requirements, with spill kits on hand.

5.11 Environmental and Waste Management

The Contractor shall manage solid waste, food waste, gray water, and grease in accordance with installation and environmental requirements. Grease and used cooking oil shall be captured and disposed of through approved means (no dumping on the ground or into drainage). Gray water shall be managed per site direction. The Contractor shall not create unauthorized burn or dump sites. The site shall be left free of Contractor generated waste at phase out.

5.12 Safety

The Contractor shall comply with applicable safety requirements, maintain Class K and appropriate fire extinguishers in cooking areas, keep a first aid kit on site, control slip/trip/fall and burn hazards, and immediately report any injury, fire, or fuel spill to the COR. The Contractor shall maintain Safety Data Sheets (SDS) for all chemicals on site.

5.13 Foodborne Illness and Incident Reporting

The Contractor shall immediately notify the COR (and support the notification of veterinary/Public Health personnel) of any suspected foodborne illness, product recall affecting served items, significant equipment failure threatening a meal, or major sanitation failure. The Contractor shall cooperate fully with any Government food safety investigation and preserve retained food samples and records.

5.14 Site Restoration

At phase out the Contractor shall restore the feeding site to a condition equal to or better than its preoccupation state, remove all Contractor equipment and waste, and support a joint COR/Contractor site inspection to confirm restoration prior to release.

6.0 APPLICABLE PUBLICATIONS AND STANDARDS

The Contractor shall comply with the current editions of the following publications to the extent they apply to contracted field feeding. In the event of conflict, the more stringent food safety standard governs, and the Contracting Officer resolves conflicts affecting the terms of the contract.

Note: Publication editions and titles are subject to change. The Contractor is responsible for compliance with the current edition in effect at time of performance.

7.0 PERFORMANCE REQUIREMENTS SUMMARY (PRS)

The PRS links required performance objectives to measurable standards and the acceptable quality level (AQL). The Government will surveil the objectives below using the methods indicated and documented in the QASP. Failure to meet an AQL may result in a performance deduction, re performance, or other remedy consistent with the contract.

8.0 QUALITY CONTROL AND QUALITY ASSURANCE

8.1 Contractor Quality Control Plan (QCP)

The Contractor shall develop and maintain a Quality Control Plan (QCP) and submit it for Government acceptance not later than ten (10) business days before phase in. The QCP shall describe how the Contractor will self-inspect and control each performance objective in Section 7, including food safety monitoring, temperature logging, sanitation checks, menu compliance, headcount procedures, corrective actions, and the identification of QC personnel. The Contractor shall update the QCP as needed and provide QC records to the COR on request.

8.2 Government Quality Assurance (QASP)

The Government will surveil performance using a Quality Assurance Surveillance Plan (QASP) keyed to the PRS in Section 7. The COR will document surveillance (inspections, log reviews, and Soldier feedback), record acceptable and unacceptable performance, and notify the Contractor of deficiencies. Government surveillance does not relieve the Contractor of its QC responsibilities. Veterinary/Public Health food safety inspections supplement COR surveillance and may direct immediate corrective action for food safety findings.

9.0 SECURITY, ACCESS, AND GENERAL REQUIREMENTS

The requirement is UNCLASSIFIED. The Contractor shall comply with all installation/site access control, identification, and force protection requirements, and shall submit personnel information for access not later than ten (10) business days before phase in. Contractor personnel shall comply with lawful direction of the force protection authority regarding movement and security on the site. The Contractor shall report any security incident to the COR immediately. Operations Security (OPSEC): the Contractor shall not disclose troop strength, unit identity, locations, or schedules except as required for performance.

10.0 DELIVERABLES

The Contractor shall provide the following deliverables to the COR (with copy to the KO where indicated). Times are calendar unless noted.

END OF PERFORMANCE WORK STATEMENT