DRAFT DOR - BOXED MEALS - MIAMI FLEET WEEK.pdf

DESCRIPTION OF REQUIREMENTS

for

USS HARRY S. TRUMAN (CVN 75)

Support of Fleet Week

In Miami, Florida

C.1 DEFINITIONS AND/OR ACRONYMS:

KO: CONTRACTING OFFICER - Representative of the U.S. Government, only person authorized to award and/or make changes to Contracts.

C.2 OBJECTIVE:

The primary objective of this acquisition is to obtain meal Support for USS HARRY S. TRUMAN during the execution of Fleet Week in Miami, Florida from 05 May 2024 – 07 May 2024.

C.3 SCOPE:

During the USS Harry S. Truman port visit in Miami, Florida, the Security Personnel at the fleet landing will require daily meal support. Meals will be required for Lunch, Dinner and Night Meals as outlined according to the meal delivery schedule included herein.

C.3.1. GENERAL REQUIREMENTS:

Each boxed meal shall consist of a:

One (1) freshly made sandwich o The sandwich shall consist of:

Two (2) slices of white bread or French Roll One (1) ounce of cheddar cheese Three (3) ounces of either turkey, ham, or beef. There will be a total 45 sandwiches per delivery. Contractor shall provide 15 turkey sandwiches, 15 beef sandwiches and 15 ham sandwiches per delivery.

One (1) apple or banana Two (2) bottles of water (500ml each) One (1) 1.5 oz bag of individually wrapped potato chips One (1) individually wrapped cookie (1.5- 2.5 OZ) One (1) Packet of Mayonnaise (0.16 oz) One (1) Packet of Mustard (0.16 oz) One (1) Salt and Pepper Packet One (1) Cutlery Set to include a napkin, plastic spoon, plastic fork and plastic knife

C.3.2 BOXED LUNCH DELIVERY REQUIREMENTS:

Contractor shall be responsible for the delivery of all the food to the location in accordance to the meal schedule.

Contractor is responsible to ensure all the security and safety rules and regulations are followed before and during of the food delivery to the location (ship). All food preparation shall be done off-site, shall be delivered daily and shall be delivered to the ship 1 hour before the meal schedule start time as outlined below:

Sunday, May 5, 2024

Meal Delivery Time

Meal Start Time

Number of Meals for Bus Riders/Boat

Riders

Number of Meals for Pier

Security

Total Number of Meals Delivered

1000 1100 5 40 45

1500 1600 5 40 45 1900 2000 5 40 45

Monday, May 6, 2024

Time

Meal Start Time

Number of Meals for Bus Riders/Boat

Riders

Number of Meals for Pier

Security

Total Number of

Meals Delivered

1000 1100 5 40 45

Tuesday, May 7, 2024

Time

Meal Start Time

Number of Meals for Bus Riders/Boat

Riders

Number of Meals for Pier

Security

Total Number of

Meals Delivered

1000 1100 5 40 45

C.3.3 CONTRACTOR RESPONSIBILITY

The contractor shall ensure to delivery all the food in clean, sanitary, tightly covered disposable food containers individual Box lunches. Tables, skirting, chairs, cutlery, serving plates and utensils, trash bags, napkins, cups, soft drinks/alcoholic beverages etc. ARE NOT required. Buffet set up, serving & collection ARE NOT required. Trash collection IS NOT required.

C.3.4 POINT OF CONTACT:

The contractor shall coordinate with the Advance Det Officer – Logistics, Yosniel Valdez (yosniel.valdez@gmail.com) in advance of the delivery date to get pier access.

C.4 SANITIATION REQUIREMENTS:

C.4.1 Personal Hygiene. The Contractor shall ensure all employees meet all personal hygiene requirements to include but not limited to; clean hands and fingernails at all times, proper hair and facial grooming, hair restraints, proper smoking restraint, etc.

C.4.2 Food Storage and Preparation: The Contractor is responsible for preventing all food-borne diseases by properly storing and preparing food in accordance with AFI 48-116, Control of Food-Borne Illnesses. This includes, but is not limited to: storage of bulk foods, refrigerated food, leftovers, perishables, etc. The Contractor shall prepare foods on surfaces and use equipment and cookware that are cleaned and sanitized. All meats and poultry shall be cooked and prepared at the proper temperatures ensuring the food is thoroughly cooked throughout. (FOR PROPER

TEMPERATURE RANGES ON VARIOUS FOODS, CONSULT AFI 48-116).

C.4.3 Contractor shall ensure the vehicles and containers used to transport food must be maintained in a clean and sanitary condition to protect food from contamination. A vehicle used for transporting refuse or garbage may not be used for transporting food. Appropriate hot and cold holding equipment must be provided to maintain temperatures of potentially hazardous food during transportation at 140 degree Fahrenheit (60 degree Celsius) or greater for hot foods and 41 degree Fahrenheit (5 degree Celsius) or less for cold foods. Any food that requires to be delivered frozen shall be delivered frozen. If food temperatures cannot be maintained then mechanical refrigeration or hot holding equipment is required during delivery of the food.

C.5 LOCATION OF WORK:

The delivery location for this requirement is the PORT/Fleet Landing for the USS Harry S. Truman located in Miami, Florida.

C.6 PERIOD OF PERFORMANCE:

The period of performance for this requirement is Sunday, 05 May 2024 at 1100 – Tuesday, 07 May 2024 at 2200.

C.7 METHOD OF PAYMENTS:

Vendors must submit invoices via Wide Area Work Flow (WAWF). For this situation, the words “Prompt Payment Certification” will be replaced by EFT (Electronic Funds Transfer) which is WAWF.

INVOICING INSTRUCTIONS

Invoices will be processed via WAWF.

Invoices for goods received or services rendered under this contract shall be submitted electronically through WAWF in the Receipt and Acceptance section of WAWF. Receipt submission must be accomplished within 48 hours of delivery ONLY WHEN THERE ARE NO SUBSTITUTIONS OR QUANTITIES DELIVERED DIFFERENT FROM WHAT IS ON THE ORDER to allow the ship to process the required documents into their system in a timely manner.

IF THERE ARE ANY SUBSTITUTES OR QUANTITY CHANGES, THE CONTRACTOR MUST SUBMIT

A COPY OF THE INVOICE SIGNED BY BOTH THE CONTRACTOR AND SHIP TO THE

CONTRACTING OFFICE.