Statement_of_Work.docx

CATERED MEAL SERVICES

STATEMENT OF WORK

(SOW)

125 SERVICES FLIGHT

14300 FANG DRIVE

JACKSONVILLE, FL 32218

FY 2018

8-9 MARCH 2018 (CAMP BLANDING)

10-11 MARCH 2018 (125 FW)

12-13 APRIL 2018 (125 FW)

19-20 MAY 2018 (125 FW)

SCOPE OF WORK

1. DESCRIPTION OF SERVICES.

The contractor shall furnish all personnel, supervision, parts, tools, materials, facilities and transportation necessary to provide prepared meals to the 125th Fighter Wing, Florida Air National Guard (FLANG) Base or 202 RHS, Camp Blanding, Starke, Florida as outlined in technical exhibits for the periods specified within this SOW for the scheduled RSD weekends IAW the following specifications and schedules. All food items will be prepared at the contractor’s location and arrive at the FLANG/Camp Blanding ready to serve. The number of meals requested in this SOW are confirmed.

a. For all meal requests, contractor will furnish and deliver all food items to the 125th Fighter Wing, Florida Air National Guard (FLANG) Base or 202 RHS, Camp Blanding as outlined in the technical exhibits. All food items must be available in the proper warmer/cooler or serving line no later than 10:00 a.m. unless otherwise directed. The number of servings will be verified upon arrival at the FLANG/Camp Blanding.

b. For main line meals, contractor will provide a meal with a choice of two entrees, two vegetables, two starches (rice, potatoes, or noodles), one gravy, salad bar, warm bread, fresh fruit, and a choice from at least two desserts. Desserts may include cookies, cakes, pies, brownies, etc. A Grab-N-Go meal (sandwich take-out) must be provided on days request as well as a choice of drinks. Suggested menus are attached in the technical exhibit. Final menu will be confirmed 10 days prior to service.

· Tossed salad and salad condiments will consist of a minimum of lettuce, tomatoes, cucumbers, carrots, cottage cheese, 2 different canned fruit, potato salad, black olives, bacon bits, shredded cheese, croutons/crackers and no fewer than three choices of salad dressings. Required flavors are Ranch, Italian, Honey Mustard and Fat Free Ranch in bulk. A variety of 2 seasonal fruits/vegetables will also be included on the salad bar. Apples, oranges, pears, or grapes are good examples.

· Grab-N-Go sandwiches will include turkey/cheese hoagie sandwiches, ham/cheese hoagie sandwiches. The amount of meat on each sandwich/wrap will be 4 ounces and two slices of cheese will be provided. Assorted popular flavored chips, cookies, fruit, and popular flavored canned soda or bottled water will be included in each meal. All items will be wrapped separately and labeled for easy differentiation. The canned soda assortment will consist of popular flavored diet, caffeine-free, and regular and must be served chilled for immediate consumption.

c. Contractor will provide all condiments (mayonnaise, butter, margarine, tartar sauce, mustard, ketchup steak sauce, hot sauce, pickles, salad dressings, etc.) to complement the meal being served.

d. All hot meal food items will be served by the contractor from shallow pans (2 inch or 4 inch).

e. Contractor will receive payment for all meals ordered. All food/meals will remain the property of the 125 SVF and must be left at the Air National Guard Base. Food and beverages will not be removed from the facility by the contractor. Remaining meals/servings will be verified by the Services NCOIC and must match the number of meals ordered minus the number of meals served. Any shortages identified in servings will be deducted from the payment. The contractor shall take all necessary measures to ensure the projected meal count for servings is met.

f. On days specified to cook hot meals during the RSD weekend, two serving lines, salad and beverage bars must be set-up and ready for serving no later than 10:00 a.m. and will remain open until 12:30 p.m. unless otherwise directed. On days specified for ground support meals, meals and drinks must be set up no later than 10:00 a.m. and will remain available until 12:30 p.m. Contractor will be responsible for serving of all meals to military personnel.

g. Contractor will purchase food from approved vendors IAW the FDA Food Code guidelines. A list of food sources must be provided upon request.

h. Contractor will comply with all FDA Food Code guidelines, AFI 34-239, and AFMAN34-240 standards.

2. PERSONNEL

a. Contract Manpower Reporting (CMR): The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the FLORIDA AIR NATIONAL GUARD via a secure data collection site. The contractor is required to completely fill in all required data fields using the following web address: http://www.ecmra.mil/. Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year, beginning with 2013. Contractors may direct questions to the help desk at: http://www.ecmra.mil.

Unit Identification Code (UIC) for the Requiring Activity: C21CFL3P Issuing Office DoDAAC: W911YN

b. Contract Manager: The contractor shall provide a full-time contract supervisor on site who shall be responsible for the performance of the work. The contractor shall furnish the name of this person and alternate(s) in writing to the contracting officer and the Services QAE. The contract manager and supervisor(s) must be at least 21 years of age, be fully capable of supervising and performing all tasks required of other contract employees, and must be able to read, write, speak, and understand the English language.

c. The contract supervisor or alternate shall have full authority to act for the contractor on all contract matters relating to daily performance of this contract.

d. The contract supervisor or alternate shall be available during normal duty hours to discuss problem areas with government personnel designated by the contracting officer. After normal duty hours, the manager or designated alternate shall be available within 24 hours.

e. Employees:

(1) Uniforms. The contractor shall provide uniforms to employees. Employees shall wear clean, neat and well-fitting uniforms. The uniform shall not contain commercial advertising except that hats and nametags may contain the contractor's name. The contracting officer shall approve the types and colors of uniforms as well as the standard of dress for supervisors. Uniforms will consist of long pants, short sleeved collar shirt, head cover/hairnet, and appropriate shoes.

a) Shoes shall be of sturdy construction and shall cover the foot for sanitation and safety reasons. Open-toe shoes, sandals, or athletic shoes, and heels higher than 2 inches, are prohibited. Steel-toe shoes are preferred.

b) All personnel shall wear a nametag furnished by the contractor with a minimum of the employee's last name. In addition, the nametags worn by the contract manager and supervisors shall indicate their job titles.

(2) Medical Certificate. The contractor shall ensure that food handlers have a valid medical certificate before starting work. The contractor shall maintain copies of the medical certificates at the duty location. This is a one-time requirement unless the employee is required by public health to undergo another exam due to illness or disease.

(3) The contractor shall keep current for Government inspection, a list of personnel employed on this contract. This list shall include the expiration date of the medical certificates and dates of food service sanitation training completed, as documented on a Food Handler Training Certificate.

(4) Conflict of Interest. The contractor shall not employ off-duty quality assurance personnel nor any person who is an employee of the Government if the employment of that person would create a conflict of interest. The contractor shall not employ any person who is an employee of the Air Force, either military or civilian, unless such person seeks and receives supervisory approval. In addition, the contractor shall not employ any person who is an employee of the Florida Air National Guard if such employment would be contrary to FLANG policies.

(5) Off-duty Military Personnel. Off-duty active service military personnel change of station (PCS), change in duty hours, or deployment. Military Reservists and National Guard members may be subject to recall to active duty. The abrupt absence of these personnel could adversely affect the contractor’s ability to perform. Their absence at any time shall not constitute an excuse for nonperformance under this contract.

(6) Security Requirements.

a) Base Access. The contractor shall furnish a current contract employee roster/access list and submit it to the security forces office. The roster shall be updated within 10 days of any changes. The contractor supervisor/lead shall obtain all necessary passes for contractor personnel and personal vehicles requiring entry onto the FLANG base. Vehicles are subject to search at the main gate. All employees are encouraged to car-pool as their vehicles are subject to be searched, and they must have proper registration and proof of insurance in order to be allowed onto the base.

b) Access and General Protection/Security Policy and Procedures. This standard language is for contractor employees with an area of performance within Government controlled installation, facility, or area. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the Contracting Officer’s Representative (COR). The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by the local installation’s Security Forces, Director of Emergency Services or local Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by DoD, HAF, and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

c) AT Level I Training. This standard language is for contractor employees with an area of performance within a Government controlled installation, facility, or area. All contractor employees, to include subcontractor employees, requiring access to Government Installations, Facilities and Controlled Access areas shall complete AT Level I awareness training within 10 calendar days after contract start date or effective date of incorporation of this requirement into the contract, whichever is applicable. Certificates of completion for each affected contractor employee and subcontractor employee will be maintained by the COR or Antiterrorism Representative. AT Level I Awareness Training will be made available to the contractor within 10 calendar days of effective date.

d) Personal Identification. Each contract worker must have photo identification on their person at all times. When they leave their work area, they must wear a badge that identifies the name of the contractor.

e) Background Check. Contractor will submit information for background checks on all employees before they are allowed on base. Full name, full social security number, and birth date are needed for all personnel coming onto the base.

f) Personal Security. Access to sensitive information or equipment located on the FLANG base is strictly prohibited.

g) Physical Security. The contractor shall be responsible for safeguarding all Government property provided for contractor use. At the end of each work shift, all Government facilities, equipment and materials shall be secured.

(7) Employee Training. The contractor shall provide necessary food handling training to employees. The contractor shall maintain records of all training on-site and available for government review. The contract supervisor will have a ServSafe certification that will be held at the government facility.

(8) Contractor Personnel Meals:

a) Contractor personnel who work in dining facilities may purchase meals to be consumed in the facility while on duty and up to 30 minutes before or after their shifts. Before consuming the meal, they shall pay the food charge. They shall not bring food from other sources into the dining facility.

b) Before taking the meal, contractor employees shall sign AF Form 79 and pay the appropriate meal rate. Meals purchased by employees shall not count as meals served for contract payment purposes.

c) Contractor employees who eat government food at any time shall be required to pay for a complete meal determined by the time of day the eating is observed. This is not applicable to spoon-size taste sampling by personnel assigned to quality control. Employees shall not bring food from other sources into the dining facility.

(9) The use of alcoholic beverages or illegal drugs by contractor personnel while on the installation is strictly forbidden. The contractor shall immediately remove any employee who is under the influence of alcohol or drugs.

(10) Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts, or after eating employees shall promptly leave the installation.

(11) Removal of Contractor Employees. All personnel employed by the contractor in the performance of this contract, or any representative of the contractor entering the government installation shall abide by all security regulations of the installation. They shall be subject to such security checks as the government deems necessary. The government reserves the right to direct the removal of an employee for misconduct or security reasons. This action does not relieve the contractor from total performance of the contract tasks specified herein.

3. QUALITY ASSURANCE

a. The government will evaluate the contractor performance under this contract using the method of surveillance specified at Technical Exhibit 1.

b. The Quality Assurance Evaluator (QAE) will record all surveillance observation. When an observation indicates defective performance, the QAE shall request the contractor representative to initial the recorded observation.

c. Sanitation Inspections. In addition to inspections of contractor performance by the QAE medical services personnel assigned by public health, will also inspect for compliance with sanitary standards. Sanitary deficiencies require immediate correction. Public health may shut down the facility until the contractor restores sanitary standards.

d. Food Service Surveys. The Food Service Officer (FSO) conducts customer surveys and solicits customer comments in other ways. The contractor shall distribute customer evaluation forms and assist in collecting forms and responding to customer comments when requested by the FSO

e. Other Authorized Observer Government personnel other than QAE's and contracting officers may observe the food service and contractor operations. However these personnel may not interfere with contractor performance.

f. If any of the services do not conform with contract requirement, the Government may require the contractor to perform the services again in conformity with contract requirements, at no increase in contract payment amount. When the effects in service cannot be corrected by re-performance, the Government may, (1) require the contractor to take necessary action to ensure that future performance conforms to contract requirements, and (2) reduce the contract price to reflect the reduced value of the services performed.

g. QASP

4. HOURS OF OPERATION

a. Normal Hours. The contractor shall maintain operating hours for the dining facilities and other facilities as listed in Technical Exhibit 2a. During the required serving hours for a dining facility 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 allows time for all patrons to be served, and additional time for second servings.

5. CONSERVATION OF UTILITIES

The contractor shall implement the installation energy conservation program at food service facilities. The contractor shall use procedures that prevent the waste of utilities including:

a. Using lights only in areas where and when patrons are present, or work is actually being performed.

b. Turning off water faucets or valves when not in use.

6. GOVERNMENT FURNISHED PROPERTY AND SERVICES

The government will provide hot serving lines, salad bar, and dessert cooler. It will also provide all patron dining needs such as silverware, plates, glasses, etc.

7. GENERAL

The government will not furnish:

Uniforms Employee uniforms and special type clothing (jackets, rubber aprons, etc.), shoes and name tags.

8. SANITATION REQUIREMENTS

a. Personal Hygiene. The contractor shall make sure that employees meet the following personal hygiene requirements:

(1) They wash their hands upon reporting for work: immediately after visiting or cleaning a lavatory: after smoking or taking a break: and after handling raw meat, poultry, garbage, using a cell phone, or otherwise soiling their hands.

(2) They remove wristwatches, bracelets, and rings (except wedding rings and medical emergency information bracelets) while preparing and serving food.

(3) Their fingernails are kept clean without polish, and are cut short so that they do not extend beyond the end of fingers.

(4) They do not smoke or use tobacco in any form, except during break periods in designated areas.

(5) They trim facial hair to 1 inch or less for mustache, no beards

(6) They wear hair restraints (hats, caps, hair nets), acceptable to public health to prevent loose hair from falling into food or onto food contact surfaces.

b. Health Examinations. The contractor shall inspect contractor personnel for any evidence of communicable disease such as boils, vomiting, diarrhea, infected wounds, open sores or acute respiratory infection. Personnel with any health problem shall not be permitted to work in any capacity where there is likelihood of food or food contact surface contamination with pathogenic organisms, or transmitting disease agents to others. Personnel relieved of duty due to illness must have a medical clearance before returning to work

c. Food-borne Disease Tests. The contractor shall cooperate in making employees, facilities, and equipment available for all finger plate culture, rinse tests, swab tests, contact plate tests, and other microbiological tests required by the government. During actual or suspected Food-borne disease outbreaks the contractor shall make facilities, equipment, and employees available for testing and questioning by medical and other investigative personnel. When a Food-born outbreak is suspected the contractor shall not discard food until directed by the government.

9. CHARGES FOR PAYMENT

The contractor will submit the invoice broken into two different line items:

TECHNICAL EXHIBIT 1

1. Government Quality Assurance

The government may use a variety of surveillance methods to evaluate the contractor's performance. One or more methods will be used to evaluate a listed service during a contract period for payment computation purposes. The government uses the following methods of surveillance in this contract:

a. Periodic surveillance of output items (every meal, daily, weekly, monthly, quarterly or as required) by the QAE as determined necessary to assure an efficient evaluation of contractor performance.

b. Management information system reported results.

c. Customer surveys.

d. Other Observers: Military Public Health personnel, Inspector General personnel, and other authorized government personnel shall be permitted to observe operations as necessary. These operations include but are not limited to food preparations at the contractor’s facility, transportation from the contractor’s facility to the 125 Fighter Wing, Air National Guard Base (ANGB) and serving of the food at the base. Public Health personnel must be allowed to conduct sanitary inspections IAW current FDA code guidelines. All parties involved in this contract will comply with FDA Food Code guidelines.

2. The government may elect to require the contractor to re-perform or perform late any defective work disclosed by government inspection. If so, the government will notify the contractor after inspection that specified defective services shall be re-performed or performed late, and completed within a reasonable time specified by the government. In such cases, the government will re-inspect the work re-performed or performed late.

WORK LOAD ESTIMATES

TECHNICAL EXHIBIT 2a

1. Hours of Operation (8-9 March at 202 RHS, Camp Blanding, Starke, FL):

Meals Serving Hours: 1100-1200

2. Serving Areas: Dining Facility, 1 main serving line, drink station

3. Hours of Operation (10-11 March at 125 FW, Jacksonville, FL):

Meals Serving Hours: 1030-1230 (Main base population at 1100-1230)

4. Serving Areas: Two hot meal lines, drink stations, salad bar, and dessert areas.

5. Hours of Operation (12-13 April at 125 FW, Jacksonville, FL):

Meals Serving Hours: 1030-1230 (Main base population at 1100-1230)

6. Serving Areas: Dining Facility, 2 meal lines, drink stations

7. Hours of Operation (19-20 May at 125 FW, Jacksonville, FL):

Meals Serving Hours: 1030-1230 (Main base population at 1100-1230)

8. Serving Areas: Dining Facility, 2 meal lines, drink stations

WORKLOAD ESTIMATES

TECHNICAL EXHIBIT 2b

Meal Estimates: (8-9 March 2018) Main Serving Line – None required Ground Support Meals -250 meals per lunch each day.

Located at:

202nd Red Horse Squadron Dining Facility 629 State Road 16 West Building 4200 Starke, FL 32091-9709

(904) 741-77714 or (904) 762-5496

Meal Estimates: (10 March 2018) Main Serving Line – 450 total meals per for main serving line Ground Support Meals -50 meals Located at:

FLANG Dining Facility 14300 Fang Drive Jacksonville, FL 32218

(904) 741-7891 or (904) 762-5496 (11 March 2018) Main Serving Line – 400 total meals per for main serving line Ground Support Meals -0 meals Located at:

FLANG Dining Facility 14300 Fang Drive Jacksonville, FL 32218

(904) 741-7891 or (904) 762-5496

Meal Estimates: (12-13 April 2018) Main Serving Line – None required.

Ground Support Meals -400 meals per lunch each day.

Located at:

FLANG Dining Facility 14300 Fang Drive Jacksonville, FL 32218

(904) 741-7891 or (904) 762-5496

Meal Estimates: (19-20 May 2018) Main Serving Line – None required.

Ground Support Meals -500 meals per lunch each day.

Located at:

FLANG Dining Facility 14300 Fang Drive Jacksonville, FL 32218

(904) 741-7891 or (904) 762-5496

Proposed RSD dates and locations for cooking services:

8-9 MARCH 2018 – 202ND RHS, CAMP B LANDING, STARKE, FL

10-11 MARCH 2018 – 125 FW, JACKSONVILLE, FL

12-13 APRIL 2018 - 125 FW, JACKSONVILLE, FL

19-20 MAY 2018 - 125 FW, JACKSONVILLE, FL

Dates may be added or deleted according to the government’s needs.

Menu is subject to change. Before vendor can alter menu, approval is needed from 125th Services Flight Superintendent.

Monthly anticipated total headcount 8 March 2018 – 250 grab ‘n go 9 March 2018 – 250 grab ‘n go 10 March 2018 – 500 (450 main line/50 grab ‘n go) 11 March 2018 – 450 (450 main line/0 grab ‘n go) 12 April 2018 – 400 (0 main line/400 grab ‘n go) 13 April 2018 – 400 (0 main line/400 grab ‘n go) 19 May 2018 – 500 (0 main line/500 grab ‘n go) 20 May 2018 - 450 (0 main line/450 grab ‘n go)

Menu Example: Contractor may suggest additional menu but must meet standard specifications.

Thursday 8 March 2018 Grab-N-Go/ground meals- Hoagie Sandwiches-150 Turkey / 100 Ham Fresh Fruit or fruit cup- 250 servings Pasta Salad – 250 servings Chips, Asst., Ind. bags-250 servings Cookies, fresh baked- 250 servings Soda, can, Asst./bottled water- 250 servings Appropriate condiments

Friday 9 March 2018 Grab-N-Go/ground meals- Hoagie Sandwiches-150 Turkey / 100 Ham Fresh Fruit or fruit cup- 250 servings Pasta Salad – 250 servings Chips, Asst., Ind. bags-250 servings Cookies, fresh baked- 250 servings Soda, can, Asst./bottled water- 250 servings Appropriate condiments

Saturday 10 March 2018 Meat Spaghetti Sauce (served separately)- 150 servings -6 oz Chicken Parmesan-225 servings -4 oz Marinara Sauce-125 servings- 2 oz Spaghetti-300 servings noodles -6 oz Rice Pilaf (chicken flavored)-150 servings-4 oz Green Beans-250 servings -1/2 cup Cauliflower-250 servings -3/4 cup Garlic Bread-300 servings -2 each Sugar Cookies-175 servings- 2 each White Cake-175 servings- 1 slice Salad Bar w/ accompaniments –450 servings-6 oz

Condiments-Saturday Butter patties Margarine patties Parmesan Cheese Salt/Pepper Mayonnaise packets-for sandwiches Mustard Packets-for sandwiches

Sunday 11 March 2018 Teriyaki Chicken-275-6 oz Baked Fish-175 servings-4 oz Mashed Potatoes-300 servings-4 oz Rice Pilaf (Chicken) -200 Chicken or Turkey Gravy-300 servings-2oz Corn-250 servings-4 oz Glazed Carrots-250 servings-4 oz Dinner Roll-300 servings- 2 pieces Brownies-175 servings- 1 piece Peach Cobbler-175 servings-4 oz Salad Bar w/ accompaniments –350 servings-6 oz

Condiments-Sunday Tarter sauce Butter patties/Margarine patties Salt/Pepper Mayonnaise packets-for sandwiches Mustard Packets-for sandwiches

Drinks-each day 1 Pepsi company BIB soda-flavor TBD week prior Sweet Tea-50 servings Unsweet Tea-50 servings Milk, white, 1%, ½ pint-25 servings Milk, chocolate, ½ pint-25 servings Coffee-25 servings

Thursday 12 April 2018 Grab-N-Go/ground meals- Hoagie Sandwiches-250 Turkey / 150 Ham Fresh Fruit or fruit cup- 400 servings Pasta Salad – 400 servings Chips, Asst., Ind. bags-400 servings Cookies, fresh baked- 400 servings Soda, can, Asst./bottled water- 400 servings Appropriate condiments

Friday 13 April 2018 Grab-N-Go/ground meals- Hoagie Sandwiches-250 Turkey / 150 Ham Fresh Fruit or fruit cup- 400 servings Pasta Salad – 400 servings Chips, Asst., Ind. bags-400 servings Cookies, fresh baked- 400 servings Soda, can, Asst./bottled water- 400 servings Appropriate condiments

Saturday 19 May 2018 Grab-N-Go/ground meals- Hoagie Sandwiches-250 Turkey / 250 Ham Fresh Fruit or fruit cup- 500 servings Pasta Salad – 500 servings Chips, Asst., Ind. bags-500 servings Cookies, fresh baked- 500 servings Soda, can, Asst./bottled water- 500 servings Appropriate condiments

Sunday 20 May 2018 Grab-N-Go/ground meals- Hoagie Sandwiches-250 Turkey / 200 Ham Fresh Fruit or fruit cup- 450 servings Pasta Salad – 450 servings Chips, Asst., Ind. bags-450 servings Cookies, fresh baked- 450 servings Soda, can, Asst./bottled water- 450 servings Appropriate condiments image1.png