DFAC PWS DRAFT.docx

Performance Work Statement (PWS) Mess Attendant Services Royal Air Force Base Lakenheath, United Kingdom

4 Feb 2025

TABLE OF CONTENTS

I. DESCRIPTION OF SERVICES:

1.0. Scope of Work. The contractor shall provide all personnel, supervision, any items and services necessary to perform food service attendant services at the Knights Table Dining Facility and Hot Pit Flight Kitchen at Royal Air Force Base Lakenheath (RAF Lakenheath) as defined in this PWS. The contractor shall perform the requirements in this PWS and conform to the professional standards identified in this contract and shall follow all applicable instructions and directives as identified by this PWS. Contractor tasks include but are not limited to the following: serving and replenishing food, cleaning facilities, equipment, pots and pans, dishes, and utensils, preparing vegetables and fruits for the salad bar and to be cooked, preparing hot and cold sandwiches, and performing cashier services, handling foods, supplies and equipment, maintaining quality control, ensuring operator maintenance and housekeeping services for the facility. English will be the only spoken/written language used in the dining facility. Contractor personnel assigned to direct customer contact (i.e., serving, cashiering) working under this contract must be able to read, write, speak and understand the English language.

1.0.1. Mission Essential Contractor Services, as specified in DFARS 252.237-7023 and 252.237-7204, In the event of contingency, perform all required tasks to include cooking to ensure continued efficient service is maintained for our customers. Additionally, there is the possibility of wing wide exercises that can be held throughout the year. You are considered a Mission Essential Contractor to RAF Lakenheath. As such, you shall continue to provide Mess Attendant services in the event of a base emergency unless specifically directed to stop work by the Contracting Officer. Only the Contracting Officer has the authority to make this determination, and this authority is not delegable to the Contracting Officer Representative (COR) or owning activity 48th Force Support Squadron (48th FSS).

1.1. Program Overview:

1.1.1. Food Service Operations. The RAF Lakenheath Appropriated Fund food service operation consists of the Knights Table Dining Facility as the main dining facility and the Hot Pit Flight Kitchen operations, which are locations. Only the main Dining facility s full meal service to include carry out service and meeting the nutritional needs of Department of Defense (DoD) personnel who frequent the facility. The Flight Kitchen provides and meets the nutritional needs of the Department of Defense (DoD) personnel who frequent the facility.

1.1.2. Customer Eligibility. The primary customers at both facilities are Essential Station Messing (ESM) recipients. These military personnel are allotted rations in government dining facilities at the expense of the government. Secondary customers are military personnel who wish to and are granted permission by the Installation Commander to dine in the facility at their own expense. Other local organizations occasionally dine in the facility with permission from the installation commander. The installation commander may authorize dependents and guests to occasionally eat at the dining facility at their own expense. Cashiers shall refer to the military shift leader or the food service manager to verify customer eligibility when in doubt. The contractor shall ensure only authorized individuals are served in accordance with Air Force DAFMAN 34-131, Appropriated (APF) Food Service Management, all chapters, as well as the most recent base policy letter on whom he/she authorizes to subsist at the Knights Table Dining Facility and Hot Pit operations.

1.2. Operational Requirements and Specific Tasks:

1.2.1. Food Preparation. The contractor shall obtain foods from the senior cook/military shift leader for the preparation of each meal and accomplish the food preparation tasks (i.e., chop lists, breakfast meats, pastries) listed on the Food Service Production Log, in accordance with the Air Force (AF) Automated Recipe System.

1.2.2. Service of Food. The contractor shall comply with DAFMAN 34-131, Appropriated f (APF) Food Service Management, the Federal Drug Administration (FDA) Food Code, the Tri-Service Food code and local Public Health policies. Perform standard cross panning procedures; replenish food containers out of the customer’s and the Tri-Service Food code standards. Set up the serving line and other food distribution lines (Salad Bar & Specialty Bars) 15 minutes prior to the meal start time and close serving lines 15 minutes after the meal end time in accordance with the Food Service Production Log. All cooking and heating equipment shall remain operational until the end of each meal period. Contractor will take left over food out of warmers/fridges/serving lines/ and/or any other food holding containers.

1.2.2.1. Table Service. Clean, and sanitize dining room tables, chairs, and/or benches as each becomes clearly vacant. Replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting. Scraping of plates and trays will be completed out of view patrons. Ensure use of required bussing procedures and use of proper bussing carts, provided by government.

1.2.2.2. Guest Flow Rate. Provide sufficient personnel to ensure that patrons can be served at the rate of four guests per minute in the main serving line for both dining operations and three guests per minute on the short order serving line or breakfast line for the Knights Table.

1.2.2.3. Courteousness. Contractor employees shall always conduct and all contract duties in a professional, and courteous manner.

1.2.2.4. Self-Service Bar(s) and Dessert Display. The contractor shall restock the coffee and all juice machines prior to the start of all meals if needed and as needed throughout the meal period. The contractor shall place pastries, desserts or any other to-go food items in the designated display cabinets, side bars, and salad bar. The contractor will restock all fruit, whole or cut, when needed.

1.3. Cashier Services. Perform and execute cashier duties with 95% accuracy. Each cashier must maintain a flow rate of guests to correspond with serving line flow. If the facility must move to manual procedures, the Contractor must turn in funds and operate the Point of Sales (POS) system provided by the government. Use AF IMT 1469, Invalid Entitlements Log, and AF Form 79, Headcount Record, when requested by Food Service Manager to record attendance at each meal. The Contractor will ensure that all cashier positions will remain manned during all meal periods. Cashiers will not leave cashier stand and only perform cashier duties.

1.4. Sanitation Requirements. The contractor shall comply with all federal and Air Force mandated sanitation requirements IAW FDA Food Code, and all chapters of DAFI 48- 116, Food Protection Program, to include cleaning and sanitizing of all food service equipment, utensils, kitchen and dining areas. Additionally, facility cleaning and sanitation shall include wiping down counters, mopping floors, out trash, wiping down inside and outside of refrigerators and freezers,

1.5 Housekeeping Services. The contractor shall clean all areas indicated in the work area layout as listed in Appendix 2 or any work area which becomes renovated when directed by the contracting officer, and those areas that immediately affect customer service to include appearance of the dining areas. Contractor must keep on file all daily housekeeping services to include, what time, who, and when services were conducted. Once a month the contractor shall provide to the COR, verification that the below cleaning was performed.

1.4.1. Floor Cleaning. The contractor will clean so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. The contractor will utilize the industrial floor cleaner provided by the government to clean all floors after each meal period to include floors in the serving line and kitchen prep area. Do not place chairs on tables at any time. Spot clean floors/carpet to remove food spills and debris as soon as possible if a slipping or health hazard and no earlier than 1 hour after the meal period whether on carpet or tile. All carpeted floors will be shampooed twice a year. At the Knights Table, prior to bi-annual shampooing, the date/time must be coordinated and approved by a Contracting Officer Representative (COR).

1.4.2. Wall Cleaning. Clean and sanitize all walls within food service facility once a week as a minimum and areas behind serving lines after each meal period.

1.4.3. Lavatories. Check cleanliness of bathrooms on directed days from the facility manager, to include urinals, wash basins, slop sinks, and partitions with a germicidal detergent solution at a minimum after every meal period. Descale toilets and urinals at least once per week, or as required. Proper cleaning removes all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces, after every meal. Spot-check lavatories two times during mealtimes to ensure tidiness and availability of supplies.

1.4.4. Food Service Equipment. All equipment required for meal production (tilt grills, meat tenderizer, mixers, steamer, slicers, fryers, sheet pans, line pans, mixing bowls, knives, spatulas, and all like equipment within the kitchen), will be cleaned and sanitized at a minimum within two hours of last use IAW FDA Food Code and Tri-Service Food Code. Contractor will be responsible for disassembling and reassembling equipment for cleaning, sanitation, and use. Contractor will drain and filter fryers after each meal period, or as required. Filters will be replaced & purchased by contractor.

1.4.5. Other Housekeeping Tasks. Clean inside windows monthly, dust inside window ledges and vertical blinds weekly. Clean entrance doors before the start of each scheduled mealtime. Replace all burned out light bulbs and replace the LED light bulbs inside and outside the facility, with contractor-supplied light bulbs and dispose of the burned-out light bulb, within 24 hours of identification or notification by a COR. Light fixtures h than 10 feet off the ground will be replaced by Civil Engineering technicians or designated military facility managers. Contractor personnel will dust exhaust fans, televisions, light fixtures, picture frames, artificial plants, etc. at heights up to 10 feet if needed.

1.5. Waste Management. Non-reusable waste materials (trash and garbage) shall be removed daily from the facility. All garbage cans will be cleaned weekly at the minimum. Contractor must keep on file all daily housekeeping services to include, what time, who, and when services were conducted. The contractor shall comply with DAFI 32-7001, Environmental Management and AFMAN 32-7002, Environmental Compliance and Pollution Prevention, or any local policies from 48th Civil Engineering Squadron.

1.6. Grounds Maintenance. The contractor shall clean and maintain the grounds around both the Knights Table and Hot Pit Facilities. The contractor personnel shall:

1.6.1. Sweep, clean and police in and around entrances/exits, dumpster areas, sidewalks and up to 50 feet from the building before each meal. Cleaning includes removing all paper, trash, and cigarette butts from the area to maintain a neat and clean facility appearance. Ensure all entrances, exits, and sidewalks leading to and from the facilities are free of snow and ice 50 feet (10 feet in front and back of Hot Pit) away from the building in all directions. Contractor will provide snow removal tools to include appropriate shovels, ice picks, safety gear, and de-icing salt. Snow will also be removed 50 feet from dumpsters and back loading dock by the contractor to ensure delivery services are not interrupted.

1.7. Contractor Personnel.

1.7.1. Management. The contractor shall provide a project manager and/or an assistant manager on site at the Knights Table and must be on site Monday-Sunday during 0730-2000 and must be available by phone outside of these hours to assist with any contractor related issues. For the Hot Pit, the contractor shall provide a shift manager and/or assistant managers on site Monday-Friday during 0600-2000 or as mission dictates. Both be responsible for the overall performance of the work for contractors on shift. Any absences of the project manager or assistant manager should be covered by an individual with operational familiarity with all performance related matters. The assistant manager shall not be assigned shift leader responsibilities that conflict with their primary role.

1.7.2. In the absence of the above personnel, an alternate shall be available to cover management responsibilities. All management personnel shall be appointed via designation letter and be sent to the contracting officer and COR no later than 3 business days after appointment. During holidays/weekends and base down days the contractor may designate individuals to have full authority to act for the contractor on all contract matters relating to daily operations of this contract. (Designated individuals may be shift leader; or have operational working knowledge of performance related matters.)

1.7.3. The contract manager and/or alternate contract manager shall be available by phone or in person during duty hours Monday-Sunday during 0730-2000 to meet at the Knights Table Dining Facility with government personnel designated by the Contracting Officer to discuss problem areas. During holiday/weekend and down days the manager or assistant manager(s) shall be available for discussion within one (1) hour. The contract manager and assistant(s) must be able to read, write, speak, and understand English. If vacated, the contract manager and/or assistant(s) position(s) shall be filled within

1.7.4. Conduct. Contractor employees shall not sleep in any working or patron area at any time. The contractor is permitted to take breaks in the patron area as long as they present themselves in a professional manner. Upon completion of their assigned shifts or after eating, employees shall depart from the food service facility within one hour, except for periods of inclement weather.

1.7.5. Contractor Personnel Meals. Contractor personnel who work in dining facility under this contract may purchase food and beverages, to be consumed in the facility in designated areas, while on duty and up to thirty (30) minutes before or after their shifts. Employees shall pay for each item at the established item price to include the authorized surcharge. This policy does not apply to a spoon size taste/sampling by personnel for quality control purposes. Employees purchasing food shall sign customer receipt tapes, which the contractor retains for each meal period as proof of payment. Meals purchased by employees shall not count as meals served for contract payment purposes. Employees shall not bring food from other sources into the dining facility during open meal periods. Employees consuming any beverages must ensure to have a lid on their beverage to prevent any spillage.

1.7.6. Training. The contractor shall provide necessary training to employees and supervisors, maintain records of all training on-site, and have them available for government review. In addition, contractor employees and supervisors shall receive the government-provided training listed below.

1.7.6.1. Food Handlers Training. The contractor shall ensure that supervisors receive food handlers training from an individual designated by the 48th Medical Group or a designated representative appointed by them. This training class is approximately one (1) hour in length. Contractor supervisors are then responsible to provide and document this training to their employees. Refresher training is repeated at a minimum annually or as necessary for personnel effected by a corrective action report to be aware of their responsibilities in safe food handling.

1.7.6.2. Fire Prevention and Resource Protection. Contractor will participate in any evacuation drills by following the direction of the contractor lead, shift leader, or dining facility manager.

1.7.6.3. Contractor Supervisor Training for AF Form 79. Contractor supervisors shall attend an initial training class on proper documentation of AF Form 79, provided by the COR. Supervisors will be responsible to train all other employees who will use these forms if the facility is forced to go to manual operations.

1.7.6.4. Food Service Training. Contractors who will be handling food in any capacity will need to complete the ServSafe certification. Managers or personnel in assistant managers position will need to complete the ServSafe Managers Course. The contractor supervisor will need to always keep the certification for each member on hand and provide to the government if asked to.

1.7.6.5. The above training needs to be completed within 30 days of a new employee being assigned and documented by the contractor and supplied to the government if asked.

1.7.6.6. Contractor Furnished Items and Services. The contractor shall furnish everything required to perform this contract to include:

1.7.6.6.1. Special Functions. The contractor shall decorate both Dining Facilities with government-provided decorative materials for holidays and special occasions. Decorative materials shall also include government-provided flower arrangements. This shall include the decorating of the entrance, dining area, serving line or what is designated as the event location within the facility.

1.7.6.6.2. Uniform Requirement. The uniform will consist of matching or color coordinated shirts, slacks, and hats. The contractor will coordinate with the contracting officer prior to approving the types and colors of uniforms as well as the standards of dress for all employees before the contract start date. Unless part of the approved uniform, no over-garments maybe worn that cover the uniform. Cleanliness shall conform IAW FDA and Tri-Service Food code. All personnel engaged in or around food preparation or servicing line operations shall not wear any jewelry except for a smooth plain wedding band. All personnel engaged in or around food preparation or serving line operations shall wear hats. Employees with facial hair shall wear beard nets to cover all facial hair. All personnel will need to wear black non-slip fully enclosed (to include heel) safety shoes.

All personnel shall wear nametags furnished by the Contractor with a minimum of the employee's last name. In addition, the tags worn by the contract manager and supervisors shall indicate their job titles. All nametags shall be professional in appearance and maintained in good repair. The contractor will coordinate with the contracting officer prior to approving the nametags for all employees before the contract start date.

If any personnel show up out of the required uniform, the contractor supervisor will need to correct the member. If the member is non-compliant with a safety or sanitation policy with the uniform deficiency, the supervisor will ask the member to immediately correct the uniform deficiency within two hours. If not corrected within the allotted time, this will result in a write up for the member. In the event the contractor supervisor or designated representative is not present, and a contract employee is found to be non-compliant with a safety or sanitation policy with a uniform deficiency, the member can be asked to correct the deficiency by any member of the Dining Facility management, to also include the shift leader and head cook.

1.8. Security Requirements. The contractor shall ensure all personnel employed in the performance of this contract, or any representative of the contractor entering the government installation, abides by all applicable security regulations to include Anti-Robbery procedures, provided by the military Food Service Training Manager.

1.8.1. Base Access.

1.8.2. Personnel Identification.

1.8.3. Funds Protection. In the event either facility is forced to manual operations and to protect cash held by the contractor, the contractor shall comply with DoD 5200.08-R, Physical Security Program. Contractor shall be responsible for collecting, safeguarding, and securing all funds from the time of collection to the time of turnover to the Food Service Accountant. The contractor shall submit cash overages and reimburse the Government for cash shortages. The contractor shall prepare all cash, receipts, and supporting documentation for collection to the Food Service Accountant no later than 0900 hours next business day.

1.8.4. Voluntary Protection Program: The contractor shall perform work in a safe manner as required by OSHA Safety and Health Requirements. Provide a verbal report to the CO and the COR as soon as possible of each occurrence of damage to Government property or an accident resulting in death, injury, occupational disease, or adverse environmental impact. Provide a completed copy of required Accident Investigation Reports to the CO and COR within five calendar days of each occurrence. Detailed information on Voluntary Protection Plan (VPP) is available on the OSHA website at http://www.osha.gov/dcsp/vpp/index.html.

1.9. Hours of Operation:

1.9.1. Normal. The contractor shall maintain operating hours at the Knights Table Dining Facility and Hot Pit Flight Kitchen Operations. During the required serving hours, any authorized patron may select foods from a complete menu. The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours. This provides additional time for all patrons to receive second servings.

1.9.2. Holidays. The Knights Table Dining Facility will be open on all holidays. Federally recognized holidays are: New Year, Martin Luther King Jr., Presidents', Good Friday, Memorial, Juneteenth, Independence, Labor, Columbus, Veterans, Thanksgiving, and Christmas Days. The contractor shall plan additional service hours during holidays if necessary. The government shall provide holiday schedules to the contractor at least five (5) days before the date of the event.

** NOTE: They will not exceed the hours used for a normal weekday. Thanksgiving and Christmas Day meals will be served using the serving schedule in paragraph 1.10.4.

1.9.2.1. The Hot Pit Flight Kitchen may be open/closed on all federally recognized holidays and USAFE/48th Fighter Wing family days. Federally recognized holidays are New Year, Martin Luther King Jr., Presidents', Memorial, Juneteenth, Independence, Labor, Columbus, Veterans, Thanksgiving, and Christmas Days. The government shall provide holiday schedules to the contractor at least five (5) days before the date of the event.

1.9.3. Contingency/Special Event Services. The contractor shall provide the additional food service requirements listed below when requested by the Food Service Officer, Food Service Superintendent, or Food Service Section Chief and approved by the Contracting Officer.

1.9.3.1. Visits by VIPs and Inspection Teams: VIPs, Management Assistance Teams, Commander's Annual Facility Inspection Teams, and other operational commitments will require additional contractor support in areas such as sanitation and general appearance. (Estimated to occur approximately twenty (20) times per year)

1.9.3.2. Civic Groups: Civic groups and scout troops are authorized to use the dining facility upon permission from the wing commander. Group size ranges from 100 persons or less with visits occurring throughout the year.

1.9.3.3. Contract Cooks/Bakers: Contract Cooks: In special and emergency situations, including but not limited to, mobilization and surge requirements and military manning short falls, the Contracting Officer may direct the contractor to provide cooks in addition to attendant personnel. This direction will be in the form of a modification, citing FAR Clause 52.212-4(c) Changes as authority. The contractor shall provide cooks who are qualified to perform the cook duties specified in Appendix. V. Proof of cooks' food handling training and ServSafe provided by the government shall be submitted to the CO and COR prior to implementing the cook function. The government will provide the contractor a minimum of one-month advance notice to replace a specific number of military cooks and the expected duration of the requirement. The Contracting Officer will negotiate a price adjustment based on the number of actual labor hours of cooks employed during the contingency. Cooks provided under this paragraph will supplement or replace military cooks on an occasional basis, rather than assuming full responsibility for cooking, as in paragraph 1.11.

1.9.3.4. Extended Service Hours. Under special and emergency situations (for example, accidents and rescue operations, civil disturbances, weather warnings, base alerts/exercises) the government may require dining facility operation on an extended basis of up to 24 hours a day. The contractor shall provide the first 24 combined labor hours per year of additional service as part of the contract line-item price for Mess Attendant Services. A letter signed by the contractor and either the Food Service Officer, Food Service Superintendent, Food Service Section Chief, Contracting Officer Representative, or Contracting Officer will serve to record the first 24 hours of combined labor hours at the Mess Attendant Services rate.

1.9.3.4.1. The contractor shall provide extended service hours when requested by the Food Service Officer, Food Service Superintendent, or the Food Service Section Chief and approved by the Contracting Officer via contract modification.

A representative of the Contracting Officer will advise the contractor of the effort with a “best estimate” of the number of patrons and when the services are required. The contractor shall mobilize and be in place to perform services within 72 hours of notification. The estimate number of occurrences is 70 days per year.

1.9.3.4.2. It is the responsibility of the Contractor to determine the category, and the number of mess attendant personnel required to accomplish the required services. However, the government reserves the right to direct the contractor to provide specific labor categories (e.g., cashier, food sanitation specialist, etc.) and the numbers(s) of personnel.

1.9.3.5 Alerting Food Service Management of New Hires: The contractor shall furnish a letter to the Food Service Officer, Food Service Superintendent, Food Service Section Chief, Contracting Officer, and Contracting Officer Representative when new personnel are hired as either part of the extended hours team, or anytime a new person is hired related to direct performance of this requirement.

1.9.4. Hours of Operation

MEAL

WEEKDAY HOURS

NUMBER OF SERVINGLINES/ CASHIERS

MEAL

*SAT/SUN AND

**HOLIDAY HOURS

NUMBER OF SERVING LINES/ CASHIERS

(**See Note Below)

Main Dining Facility, Bldg. 2207 (Knights Table Dining Facility

* Note: Operating hours during exercises are subject to change to fulfill flying mission needs.

**Note: A second line server will open the brunch serving line at 1030-1330. Both lines will be cleaned at the end of the meal period.

***Note: Normal serving lines/cashiers will remain the same. During extended hours personnel will report per the extended hours identified above.

1.9.4.1. Knights Table Dining Facility, Bldg. 2207 (Thanksgiving and Christmas Day schedule ***No dinner is provided on Thanksgiving or Christmas due to extended lunch hours unless directed otherwise by mission requirements.

**** 1.10.5.3. Hot Pit Hours of Operation

LINES/ CASHIERS

(**See Note Below)

**Note: Operating hours are subject to change to fulfill flying mission needs. Midnight meal hours will be added if mission dictates.

***Note: Normal serving lines/cashiers will remain the same. During extended hours personnel will report per the extended hours identified above.

1.10. Contingency Workload for Contract Cooks.

1.10.1. In special and emergency situations, including, but not limited to, mobilization and surge requirements, the Contacting Officer may direct the Contractor to provide cooks in addition to attendant personnel. The price for this service shall be those shown in the Contract Line Item entitled "Contingency Cooks."

1.10.1.1. The government shall provide the Contractor a minimum of one-week advance notice to replace a specific number of military cooks and the estimated duration of the requirement, which typically range from 7-187 days. When the Contingency Cooks line item is exercised, all listed cooks will be required, and the Contractor shall properly staff the dining facility in accordance with workload estimates as listed in Appendix 3.

1.10.1.2. The contractor shall provide cooks who are qualified to perform all military duties to include completing Food Service Production Logs as required and basic computer skills in order to operate any food updating systems. This line item can and may be active for up to the life of the contract dependent upon/pending approval of military manning for both dining facilities.

1.11. Quality Control Program: The contractor shall develop and maintain a quality control program to ensure mess attendant services are performed in accordance with the requirements of this contract. Annually, the contractor shall develop and implement procedures to identify, prevent, and ensure non- recurrence of defective services. As a minimum, the contractor shall develop quality control procedures addressing the areas identified in Section II, Service Summary (SS).

1.11.1. Quality Control Plan (QCP). The Contractor shall develop and submit to the CO a QCP for review within thirty (30) days of contract award or prior to the beginning of contract performance. It shall be designed to keep the contractor's management informed of all issues affecting quality. The Quality Control (QC) records of inspection shall indicate the number and nature of observations made, the number and types of deficiencies found, and the nature of corrective action taken, as appropriate. Contractor must provide records mentioned above within 30 days after every option year.

1.11.1.1. The Contractor shall maintain records of all audits and inspections.

1.11.1.2. The QC function shall ensure that corrective actions are taken for all deficiencies identified by the government. All deficiency responses shall include identification of the cause of the deficiency, specific actions taken or planned to preclude recurrence, and an analysis of the quality program's effectiveness in the deficiency.

1.11.1.3. The QC function shall develop and maintain a training program designed to ensure all contractor personnel are clearly aware of contractual requirements and are current on any changes throughout the life of the contract.

1.11.2. Contracting Officer Representative (COR). The Government will evaluate the contractor's performance to ensure services are received and are satisfactory in accordance with the PWS. CORs will evaluate the contractor's performance through any number of surveillance methods to include periodic on-site inspections, customer complaints (to include ICE comment card system complaints and inquiries). The Government may inspect each task as completed or increase the number of quality assurance inspections if deemed appropriate because of repeated failures discovered during quality control inspections or because of repeated customer complaints. The Government may decrease the number of quality assurance inspections if contractor performance dictates. On-site records of all inspections conducted by the Contractor and necessary corrective action taken shall be maintained. This documentation shall be made available to the Government during the term of the contract and for the period after contract completion until final settlement of any claims under this contract. A work scheduling system based on the services indicated in SS shall be made available to the Government via the Quality Control Plan. The Contractor, and not the Government, is responsible for management and quality control actions to meet the terms and performance thresholds of the contract. The role of the Government is quality assurance or ensuring that the performance standards are achieved.

1.11.3. Government Remedies. The Contracting Officer shall follow the requirements of FAR 52.212-4, Contract Terms and Conditions Commercial Items, for Contractor's failure to correct nonconforming services.

1.12. Performance of Services during Crisis Declared by the National Command Authority or Overseas Combatant Commander. In the event of a crisis declared overseas or in the United States, the contractor shall perform all services required in this contract unless and until notified by the Contracting Officer.

II. SERVICE SUMMARY

2.1. Performance Objectives

Para

PO-1

The contractor shall accomplish the food preparation tasks in accordance with recipe cards and serve in standard portions.

PO-2

The contractor shall comply with sanitation requirements of the food code and state and local laws/regulations, which results in a satisfactory or better rating in Health Inspections.

1.2.

1.4.-1.6.

PO-3

The contractor shall make available supplies and materials serve guests.

PO-5

The contractor shall maintain the interior and exterior of the dining facility in a clean and sanitary condition 1.5.

1.7.

Customer Complaint

PO-6

The contractor shall provide cooks/food servers to ensure there is no impact to food service operations during contingency operations.

1.10.4, 1.11, 4.5.1

PO-7

Quality Control Inspection procedures are followed and documented in accordance with Contractor’s Quality Control Plan (incorporated into contract after award).

PO-8

VPP Requirements:

The contractor shall perform work in a safe manner as required by OSHA Safety and Health Requirements. Provide a verbal report to the CO as soon as possible of each occurrence of damage to Government property or an accident resulting in death, injury, occupational disease, or adverse environmental impact.

Provide a completed copy of required Accident Investigation Reports to the CO within five calendar days of each occurrence.

1.9.4

Periodic Inspection

PO-9

Once a month the contractor shall provide to the COR, verification that cleaning was performed.

the previous month or when requested for spot checks Monthly Inspection/ Daily if Needed

III. PLACE OF PERFORMANCE AND EQUIPMENT.

3.2. Property:

3.2.1. Facilities. The Government shall furnish or make available facilities described in Appendix II, Work Area Layout. No alterations to the facilities shall be made without specific written permission from the contracting officer. The government shall furnish the contractor any facilities in which contractor work is performed:

3.2.2. Equipment. The equipment to be used in performance of this contract is listed in Appendix V.

3.2.3. Subsistence. The government provides all food.

3.3. Services. The government is responsible for:

3.3.1. General:

3.3.1.1. Removal of any equipment condemned or replaced from the food service facilities receiving area.

3.3.1.2. Calibration of all scales.

3.3.1.3. Cleaning, maintenance, and repair of exhaust duct systems through the exterior outlet and exhaust fan mechanisms.

3.3.1.4. Alteration, repair, and maintenance of buildings.

3.3.1.5. Providing building space to be used by the contractor for repairs, maintenance, and parts storage.

3.3.2. Utilities. The government shall provide gas, electricity, sewage, and water. These and the following will be at no cost to the Contractor.

3.3.3. Mail Distribution. On-base distribution only.

3.3.4. Building Maintenance and Repairs. Base Civil Engineer, work order log

3.3.5. Refuse Collection. Monday – Friday, at bldg. 934 and 1224.

3.3.6. Security Forces and Fire Protection. Phone Numbers for RAF Lakenheath Fire Protection is 226-2112 or (911 for emergency) and Security Forces is 226-2333 or (911 for emergency).

IV. APPENDICIES

4.1. APPENDIX I. APPLICABLE, PUBLICATIONS AND FORMS.

Publications and forms applicable to this Performance Work Statement (PWS) are listed below. The Contractor has coded publications as mandatory (M) or advisory (A). The Contractor shall follow those publications coded as mandatory to the extent (that is, the specific procedure in a paragraph, section, chapter or volume) specified in the PWS. The Contractor shall be guided by those coded advisory to the extent necessary to meet requirements in this PWS. At the start of the contract, the Government provides all publications and forms listed.

4.1.1. The Government may issue supplements or amendments to listed publications from any organizational level during the life of the contract. The Contractor will receive updated publications from the COR. The Contractor shall keep all issued publications up to date.

4.1.2. The Contractor shall immediately implement those changes in publications that result in a decrease or no change in the contract price. Before implementing any such revision, supplement, or amendment that shall result in an increase in contract price, the contractor shall submit to the Contracting Officer (CO) a price proposal for approval. Price proposals shall be submitted within thirty (30) calendar days from the date the Contractor receives notice of the revision, supplement, or amendment giving rise to the increase in cost of performance.

4.1.3. The Government shall consider changes in the contract price due to supplements, and amendments shall be considered under the "Contract Terms and Conditions-Commercial Items" clause. The Government shall continue to supply the government forms needed for daily operations. Upon completion of the contract, the Contractor shall return to the government all issued publications and unused forms.

4.1.4. Publications Code: DAFI- Department of the Air Force Instruction, AFI – Air Force Instruction, DAFMAN- Department of the Air Force Manual, and DD Form- Department of Defense Form

4.1.5. Department of Defense and Air Force Publications:

Program M

DoDMAN 5200.02

DAFMAN 16-1405

4.1.6. OTHER DIRECTIVES: US Department of Health and Human Services. FDA Food Code, Tri- Service Food Code, Mandatory

4.1.7. DEPARTMENT OF DEFENSE FORMS: DD Form 1131, Cash Collection Voucher, Dec 2003, Mandatory

4.2 APPENDIX II. Work Area Layout (Bldg. 934, Knights Table Dining Facility

4.3 APPENDIX III. (Bldg. 1224, Hot Pit Flight Kitchen Facility)

Kitchen Area

4.4. APPENDIX IV. Estimated Workload Data. (To be used as an estimate only).

Down-Days and Holidays)

**** 4.4.1. During normal operations, 25,000 meals are served per month between both facilities. If additional assistance is needed above the normal operations threshold due to unexplained circumstances outside of exercise operations, augmentation to include all levels of operations will be provided by Knights Table Dining Facility military personnel.

4.4.2. TAKE AWAY SERVICE AT KNIGHTS TABLE DINING FACILITY:

Approximately 200-225 meals per day.

4.4.3. FLIGHT KITCHEN: The Flight Kitchen provides only take away options daily unless mission dictates otherwise.

4.5. APPENDIX V.

4.5.1. Contingency Plan for Contract Cooks:

4.5.1.1. In the event the contingency performance requirement for contractor cooks is implemented the following paragraphs will apply:

4.5.1.2. As the need arises the Contracting Officer will require the food service mess attendant Contractor to provide cook personnel as required by issuing of a unilateral change order.

4.5.1.3. The change order issued by the Contracting Officer will specify the required labor hours/days. The basis for reimbursement to the contractor will be a pre- negotiated price based on the labor hours provided.

4.5.1.4. The Contractor will be given a minimum of one-week advance notice to replace a specific number of military cooks and the duration of that requirement. The payment will be based on the number of labor hours of cooks employed during the contingency.

4.5.1.5. The Contractor will provide uniforms appropriate for cook to include chef hats and aprons. Chef hats will be used to distinguish cook personnel from food service mess attendants.

4.5.1.6. The Contractor will comply with the sanitation standards of the FDA and Tri-Service Food Code.

4.5.2. Progressive Food Preparation. Progressively prepare food items to ensure optimum freshness, flavor, color and texture. Net-Chef Crunch time System is mandatory and will be utilized for all food items.

4.5.2.1. Short order breakfast items shall be cooked to order.

4.5.2.2. Short order items such as hamburgers, hot dogs, and French fries may be prepared in advance only to the extent necessary to ensure the required patrons flow through the serving line.

4.5.3. Food Preparation. The contractor shall prepare foods on surfaces that have been cleaned, rinsed, and sanitized to prevent cross contamination. Fixed surfaces are sanitized using a clean cloth that has been rinsed in a sanitizing solution.

4.5.3.1. Raw fruit and raw vegetables shall be thoroughly washed with potable water before being cooked and/or served.

4.5.3.2. Fresh egg products shall be used in accordance with Net-Chef Crunch time recipe system.

4.5.3.3. Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140 degrees Fahrenheit, except where otherwise specified.

4.5.3.4. Poultry, poultry stuffing, stuffed meats, and stuffing containing meat shall be cooked to heat all parts of the food to at least 165 degrees Fahrenheit, except where otherwise specified.

4.5.3.5. Pork, and any food containing pork, shall be cooked to heat all parts of the food to at least 150 degrees Fahrenheit.

4.5.3.6. Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to 165 degrees Fahrenheit or higher throughout before being served, or before being placed in the hot food storage unit. Steam tables, warmers, and similar hot food holding equipment shall maintain food temperature at not less than 135 Fahrenheit. This equipment shall not be used for reheating of food.

4.5.3.7. Frozen foods, which are not thawed as part of the cooking process, shall be tempered in refrigerated units at temperatures that do not exceed 40 degrees Fahrenheit for longer than 72 hours. The food shall be removed from the packing boxes, unwrapped, placed in proper containers, and covered. It shall be marked with the date and time when thawing begins and the meal to be served.

4.5.4. Prepared Sandwiches. The contractor shall individually wrap all sandwiches except sandwiches made on the serving line for individual patrons for their immediate consumption.

4.5.4.1. Maintain sandwiches made with hot meats or other hot ingredients at 140 degrees to 160 degrees Fahrenheit for no more than four (4) hours after which they shall be disposed of as garbage. Once a sandwich is assembled with hot ingredients, it shall not subsequently be chilled or frozen.

4.5.4.2. Store pre-wrapped sandwiches at 40 degrees Fahrenheit or below. They shall be marked with the production date and time and shall be issued or sold before the shelf life expires. After that, they should be discarded. Pre-wrapped sandwiches shall not be made from leftovers. No sandwich shall be reworked, re-wrapped or relabeled to extend its shelf life.

4.6. APPENDIX VI. Equipment List (Knights Table Dining Facility, Bldg. 934)

4.7. APPENDIX VII. Equipment List F (Hot Pit Flight Kitchen Facility, Bldg. 1224)

4.8. APPENDIX VII. (Definitions)

A La Carte System (ALACS). Item pricing of all menu items. Under ALACS, the cash patron pays for each item selected.

Basic Allowance for Subsistence (BAS). A cash allowance paid to military personnel in place of subsistence.

48th Mission Support Group Commander. The installation medical authority who defines and monitors sanitation standards and procedures for food service activities. Representatives of the Military Public Health inspect sanitary conditions and apply ratings based upon their professional qualitative judgment.

Essential Station Messing (ESM). Food furnished to enlisted personnel at government expense, instead of a monetary allowance.

Equipment. Items used to store, prepare, cook, transport, and serve food. Equipment also includes items used in cleaning and sanitizing, as well as those used to transport and store supplies.

Food Handlers. Food service personnel, who work where unsealed food or drink is handled, processed, prepared, or served, and who touch food or food contact surfaces in any way. Excluded are food service managers, cashiers, and delivery persons who do not handle unwrapped food or touch food contact surfaces.

Food Service Manager. An officer, noncommissioned officer, or civilian responsible to the base Chief of Services for matters relating to food service. Advises the contracting officer on matters relating to the contract.

Food Service Section Chief or Food Service Superintendent. A Senior Noncommissioned Officer responsible for the Two Season Dining Facility and Top of the World Flight Kitchen, food operations.

HAZMART Pharmacy. Centralized base supply control point managing the acquisition and disposition of hazardous materials to prevent or reduce future pollution.

Meal. Food or beverage served at an ALACS dining facility where the total sale price exceeds 20 cents at breakfast and 40 cents at all other meals, before the surcharge is applied. A sale of less than the specified minimum sales to a cash or ESM patron shall not count as a meal served.

Minor Maintenance. The cleaning, adjusting, tightening of knobs, screws, nuts, bolts, etc., as required to keep food service equipment in operation, performing other user maintenance recommended by the manufacturer.

Preventive Maintenance. The tasks necessary to prevent premature failure of equipment, including routine checks of all equipment, lubrication mechanisms, greasing and oiling equipment parts/components on a regular basis, and the maintenance of equipment logs.

Corporate Food System (CFS) Automated food service software including programs for menu planning, inventory control, requisitioning subsistence, controlling food production, identifying patrons, pricing menu items in ALACS facilities, and preparing accounting reports.

Subsistence. Food items, including beverages and condiments.

4.9. APPENDIX IX. (Knights Table Dining Facility, Bldg. 934, Snow Removal Plan)

Snow Removal

4.10. APPENDIX IX. (ACRONYMS)

(A) Advisory (AF Form) Air Force Form (AFI) Air Force Instruction (AFMAN) Air Force Manual (ALACS) A La Carte System (BAS) Basic Allowance for Subsistence (CLIN) Contract Line-Item Number (CO)…