ESBD_370276_1722455756626_Rider 101 - Scope Of Work.pdf

Rider 101 – Scope of Work

Kitchen Exhaust Hood and Duct Cleaning

Scope of Work: Contractor will clean the internal components of the food service grease exhaust systems. A “green” cleaning product shall be used that creates no EPA recordable waste by‐products. The material safety data sheet and other information on the cleaning product must be provided for review to Environmental Health & Safety before use. When “green” products are not available, M.D. Anderson must be provided with disposal records of all waste by‐products. All hoods, all connecting ductwork, to and including each exhaust fan, in strict accordance with the 2008 Edition, National Fire Protection Association 96 Standards (NFPA 96, Chapter 11). The work covered consists of furnishing all labor, material, equipment, transportation, and supervision for performing all necessary operations. Service will be in accordance with the following:

Location of Work: M.D. Anderson Cancer Center Main Hospital, Clark Clinic; Mid‐Campus, ACB, CPB, South Campus, SCRB 2, Pickens Tower, and Fannin Holcombe Building. All kitchen exhaust systems. Future sites to be added as may be required and approved by MDACC.

Services: The following services shall be performed to comply with the NFPA 96 Standards.

Grease Exhaust Duct Systems: Will comprise the duct system proper from the filters up and throughout its entirety including the exhaust fan, housing and fan wheel. It shall include all surfaces on which dirt and grease can be deposited in normal operations . The contractor will remove accumulations of all foreign matter, such as dirt and grease from the exhaust ducts beginning at the hood connection and extending to and including the exit stack. Ducts will be cleaned to bare metal.

Exhaust Fans: Will comprise the complete fan assembly including the structural frame assemblies, housing, fan blades, braces, louvers and all other parts in the direct path of the grease‐laden air, with the exception of the motor interior. The contractor will remove accumulations of all foreign matter, such as dirt and grease. Fans will be reassembled and reinstalled in a satisfactory working condition. Contractor will need to provide Ansul Caps during cleaning of equipment.

Cleaning Standards: The contractor will clean all grease exhaust systems, i.e. duct hoods, fans, fan housings and ductwork by removing all foreign material such as dirt and grease. Hoods, all ductwork and exhaust will be considered clean if there are no visible accumulations of dirt and grease. Cleaning will be done in accordance with the NFPA 96 Standards.

• Pictures will be required before and after each cleaning of all grease exhaust systems, duct hoods, fans, fan housings, and ductwork.

• Pictures (before & after) will be emailed with work order completed by contractor to all department administrators.

• Contractor is not allowed to use the dishwasher to clean filters or any other kitchen equipment without the consent of MDA Dining services.

Personnel Qualifications: The contractor will employ only qualified, experienced and well‐ trained workers who are skilled in performing the requirements of this service contract. They will be physically able to perform the assigned work.

De‐energizing/Energizing Equipment: The contractor shall not turn off or on any M.D.

Anderson‐owned equipment. All de‐energizing/energizing of exhaust fans will be coordinated through M.D. Anderson on‐site personnel.

Environmental Health & Safety Requirements: Maintenance cleaning vendors that must come into a kitchen to clean and maintain kitchen exhaust hood and filter units MUST:

1. Wear head cover (a hat or hairnet).

2. Must not track into any food prep areas, outside soil or shoes or boots that are heavily‐ laden with mud.

3. All food contact surface kitchen equipment must be protected, covered or shielded from extraneous dirt, dust, soil, or any accumulated substances (contaminants) that can be generated into airborne suspended particulates or sprays that can wind up being deposited later onto food prep surfaces over time.

4. When using the rest room facilities to perform biologic functions by nature, contractors must….wash/sanitize/dry their hands afterwards.

5. If any contractor experiences flu‐like symptoms of fever, joint‐aches, chronic coughs, chronic sneezes, diarrhea, etc., must not work in kitchen.

6. When maintaining and cleaning kitchen exhaust units, outside contractors MUST NOT

LEAVE AN OBVIOUS MESS BEHIND FOR KITCHEN EMPLOYEES TO CLEAN UP AFTERWARDS.

At times, a little collateral debris can be expected, but still, maintenance contractors are EXPECTED to clean up after their work. This includes environmental surfaces like kitchen walls, floors, ceiling, air exhaust vents.

7. Contractor's tools, once soiled, or contaminated, must not be washed or cleaned by solvents in any of the hand‐wash sinks, produce sinks, or three‐tub sinks used by our kitchen personal to prepare food. Dispose of generated dry trash appropriately.

8. Contractors are not allowed, or given permission, to use our kitchen facilities to personally prepare, re‐heat, or cook any outside foods, or keep personal foods hot or cold, while they are working on their jobs.

9. Keep in mind: We are a Cancer Hospital Kitchen. We are a unique environment when it comes to food preparation for CANCER PATIENTS.

10. All foods, pre‐packaged beverages, pre‐packaged foods, or any food item must be either removed to a protected area or be adequately covered to ensure against contamination as a consequence of exhaust cleaning & maintenance.

11. Always ensure and activate SAFETY PROTECTION PROTOCOLS for unexpected fires, falls, trip hazards, cuts, abrasions, burns, electric shock, and setting up ladders for climbing inside the kitchen environment.

Equipment Inventory is on the Pricing schedule, which could be modified to add, delete, or change frequency if needed by the facilities administrators.

Kitchen Exhaust Hood and Duct Cleaning