Caterer PWS Troop Feeding 2021 - FINAL.docx

DEPARTMENT OF THE AIR FORCE

AIR FORCE RESERVE COMMAND

MEMORANDUM FOR 911 FSS/SVK

FROM: 911 AW/CC

SUBJECT: Performance Work Statement (PWS) - Air Force Reserve Airmen Feeding Operations

1. GENERAL: GENERAL: The 911th Airlift Wing’s (911 AW) requires a Catering Service contract to provide meals for its enlisted personnel during its scheduled Unit Training Assembly (UTA). The UTAs occur on Saturday and Sunday, and Thursday-Sunday for the once-a-year “Super” UTA in September. The Catering Service contract is to provide meals for up to 200 personnel for breakfast, up to 450 personnel for lunch, and up to 50 personnel for dinner at the Unit Training Assembly located at 2475 Defense Avenue, Coraopolis, PA 15108. A total of 400 breakfast meals, 900 lunch meals, and 100 dinner meals will be served for the duration of the UTA. Catered meal service will be on an as needed basis when food service by military members is not available approximately 2-6 times within a 12 month period.

2. REQUIREMENT and JUSTIFICATION: The unit’s mission requires that all personnel to receive a timely, high quality meals prepared under commercial standards and with high quality customer service.

3. SCOPE OF WORK: The 911th Airlift Wing anticipates purchasing catered meals in accordance with this Performance Work Statement (PWS). The intent is to provide quality catered meals to the 911th Airlift Wing, in support of personnel in attendance of the units scheduled Unit Training Assembly. The contractor must provide timely, high quality meals prepared under commercial standards and with high quality customer service. The 911th Airlift Wing Daily Schedule is designed to support the Air Force Reserves training environment, and it is critical for the contractor to provide complete meals to include all condiments and components within the identified meal times.

4. SPECIFIC REQUIREMENTS:

a. All catered meals prepared prior to delivery.

b. Catered meals may consist of either large buffet style trays or individual boxed meals, with prior coordination with the Food Program Manager or contract administrator.

c. Meals required to be delivered NLT 45 minutes prior to meal times.

d. Meals will primarily be box meals and can be hot or cold. On occasion, meals may be requested that require the use of a serving pan and use of a chaffing dish. The contractor is only responsible for preparing and dropping off meals. The government will be responsible for serving all meals.

e. The Government is responsible for cleaning the dining area.

f. The Government is responsible to pay for all meals ordered regardless if they are consumed or not.

g. Meals must consist of the following:

Breakfast: Entrée + side + fruit Lunch: Entrée + side + salad Dinner: Entrée + side + salad

5. MEAL TIMES and LOCATION: Meal location and serving times for this requirement are as follows:

a. Location: 1160 Brown Street, Bldg 213, Coraopolis, PA 15108

b. Meal periods: Breakfast meal period will be for 60 minutes. Lunch meal periods will be 120 minutes. Dinner meal will be for 60 minutes.

Breakfast: 0600 Hours - 0700 Hours Lunch: 1030 Hours – 1230 Hours Dinner: 1600 Hours – 1700 Hours

c. Contracted catered meals shall be delivered IAW timeline designated by the lead unit person-in-charge. If timeline adjustments are required, the Contracting Officer will submit such time changes to the contractor 48 hours in advance.

6. FOOD SAFETY REQUIREMENTS:

a. The contractor shall deliver all food in insulated containers adequate to maintain proper temperatures for the entire meal period. Contractor shall deliver food in a clean, covered vehicle.

b. Food shall be maintained at safe temperatures. At a minimum, hot items shall be maintained at 140 degrees Fahrenheit or above and cold items shall be maintained at 41 degrees Fahrenheit or below throughout the set-up and serving period. Temperature will be checked upon arrival and contractor must provide proof of temperature via contractor owned thermometer.

c. The Unit POC or public health personnel may spot-check food temperatures upon delivery

d. The contractor shall comply with all National Food Code, ServSafe, and other applicable federal/state/local health guidelines.

7. MENU

a. Contractor will provide the specified menus, to include verities of entrée (peanut butter cups for vegetarian options), starch, vegetable, bread, dessert, salad, and beverages. The contractor is required to provide an entrée item and a side item.

b. The contractor shall follow the menus specified in the contract to provide meals offering variety, contrast in texture, flavor and color.

c. The contractor shall provide all condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, salad dressings, syrup, salt and pepper, etc.) to complement the meal being served. It is preferred that condiments be individually package.

d. Contractor may propose deviations (substitutions) of menu items only if they meet the conditions identified in paragraphs 8.a through 8.g of this PWS.

e. The quality of the food served shall be equivalent to commercially available prepared meals. The Contractor is responsible to deliver enough food with adequate portion sizes to ensure all patrons have received an initial serving.

8. DEVIATION ALLOWANCES

a. Entrée. Deviations will be allowed.

b. Starch. Deviations will be allowed.

c. Vegetable. Deviations will be allowed as long as they are complementary to the entrée. Fruit will not be allowed as a substitute for a vegetable.

d. Salad. Must be leafy green with vegetables. Potato and macaroni salads will not be considered as a substitute for salad. Potato and macaroni salad may be served with entrée’s such as sub sandwiches or like food.

9. HEADCOUNT & NOTIFICATION

a. Headcount Documentation. All personnel will be accounted for shall be accounted for on an AF Form 79, Headcount Record prior to receiving their meal. This is the responsibility of the Unit, not the Caterer.

b. The Government will request meals within at least one week (7 days) prior to meals being required. A headcount will be provided at that time.

c. Government will provide notice that services are required within 30 calendar days prior to UTA.

10. EXCESS FOOD:

An attempt when feasible shall be made by the caterer to donate food purchased by the government to non profit organizations to assist in feeding people in need. If donations of food cannot be made, the food must be disposed of. Food purchased by the Government that is not served to personnel or donated to non profit organizations cannot be resold.

11. GOVERNMENT POINT OF CONTACT (POC’s)

a. Contracting Officer. The Contracting Officer is the ONLY person authorized to make changes in the terms and conditions of the contract. The vendor shall call the Contracting Officer before making any changes requested by the Unit POC or other unit personnel.

b. Food Program Manager (POC). The food program manager is:

SMSgt Randy F. Wright, Services Flight Chief Office: (412) 474-8259 Email: randy.wright.2@us.af.mil

12. UNIT POINT OF CONTACT (POC)/OPPERATIONS OFFICER. The contractor shall coordinate delivery of meals with the Unit POC. In the absence of the Unit POC, the unit Operations Officer may coordinate with the caterer staff. The Unit POC, Unit Commander, and other unit personnel are NOT authorized to make any changes to the terms and conditions of the contract. The Unit POC/Commander shall call the Contracting Officer listed above BEFORE requesting any changes to the contract. The Unit POC shall be the primary liaison with the caterer staff for the duration of the contract. The Unit’s point of contact information will be provided to the selected vendor upon contract award.

13. APPLICABLE GUIDELINES

a. FDA Food Code http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/foodCode/ucm374275.htm

14. APPLICABLE FORMS

a. An AF Form 79 Headcount Record shall be completed for each meal, and shall be the official supporting document that food service has been completed.

15. STANDARDS OF CONDUCT:

a. The contractor shall conform to specified professional standards and adhere to The Air Force Food Program food service standards and ServSafe sanitation standards (National Restaurant Association).

b. The contractor shall be in compliance with all Federal, State and local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry

c. The contractor will transport food to feeding sites in clean, covered vehicles that will not subject the FOOD to ADULTERATION or CONTAMINATION

d. All other employees involved in the execution of this requirement shall have a minimum of one hour training by a ServSafe certified instructor to review aspects of food sanitation to ensure compliance with safety, food handling, cleaning etc.

e. Personal Hygiene: the Contractor shall ensure its contract employees follow food safety and sanitation standards outlined by ServSafe.

f. The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor from further work. Removal of employee(s) for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

16. SECURITY REQIREMENTS

a. All persons requesting access to military installation must have a legitimate purpose to access the installation under the terms of this contract, and must present a current valid Government (Federal, State, or Local) issued photographic identification card. All persons must present identification to any acting security personnel upon request at any installation access control point or during any point of occupation.

b. Contractor must provide a name roster/list of all personnel that require access to the installation. Contractor will e-mail this list to the unit POC and Operations officer; or call (412) 474-8259 for specific email address.

c. Any person requesting to bring a privately or commercially owned vehicle to 911th Airlift Wing must provide current documentation to show that the vehicle is properly registered with a Department of Motor Vehicles or a private vehicle leasing agency in the Continental United States (CONUS). Failure to provide proper documentation will result in denial of vehicular access to the installation.

d. All contractor employees must carry proper photo identification with them at all times. The contractor must ensure compliance with all regulations and orders of the installation which may affect performance.

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