FA286026Q0003

Attachment 1

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PERFORMANCE WORK STATEMENT

FOR

FULL FOOD SERVICE

AT

JOINT BASE ANDREWS, MARYLAND

9 FEBRUARY 2026

Revised 24 February 2026

Revised 3 March 2026

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Contents

SECTION I

1.0 DESCRIPTION OF SERVICES

1.1 General

1.1.1 Scope

1.2 Background

SECTION II

2.0 Task Descriptions

2.1 Task 1 Menu Planning (Freedom Hall and 89th Airlift Wing)

2.2 Task 2 Menu Boards and Website (Freedom Hall)

2.3 Task 3 Subsistence and Material Handling (Freedom Hall and 89th Airlift Wing)

2.4 Task 4 Storeroom Functions (Freedom Hall and 89th Airlift Wing)

2.4.1 Food Preparation

2.4.2 Standard Recipes

2.5 Task 5 Food Preparation, Packaging, and Extended Mission Support (89th Airlift Wing)

2.6 Task 6 Service of Food (Freedom Hall and 89th Airlift Wing)

2.6.1 Meals Served Away from the Dining Facilities

2.7 Task 7 Food Service Accounting (Freedom Hall and 89th Airlift Wing)

2.7.1 Management of Air Force Food Accounts

2.7.2 Cashier Services (Freedom Hall)

2.8 Task 8 Housekeeping Services (Freedom Hall and 89th Airlift Wing)

2.8.1 Housekeeping Schedule (Freedom Hall and 89th Airlift Wing)

2.8.2 Food Equipment and Utensil Cleaning (Freedom Hall and 89th Airlift Wing)

2.8.3 Floor Cleaning (Freedom Hall and 89th Airlift Wing)

2.8.4 Spot Floor Cleaning (Freedom Hall and 89th Airlift Wing)

2.8.5 Lavatories (Freedom Hall)

2.9 Task 9 Other General Tasks (Freedom Hall and 89th Airlift Wing)

2.10 Task 10 Sanitation Requirements (Freedom Hall and 89th Airlift Wing)

2.10.1 Waste Management

2.10.2 Ground Maintenance

SECTION III

3.0 SERVICE SUMMARY

SECTION IV

4.0 DELIVERABLES

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SECTION V

5.0 GOVERNMENT AND CONTRACTOR FURNISHED PROPERTY, EQUIPMENT, MATERIAL,

INFORMATION, OR SERVICES

5.1 General

5.2 Facilities

5.3 Equipment

5.4 Subsistence

5.5 Services

5.6 Utilities

5.7 Contractor Furnished Goods and Services

5.7.1 Consumable Supplies

5.7.2 Commercial Telephone Service

5.7.3 Housekeeping Supplies, Materials, and Equipment

5.7.4 Contractor Meals

SECTION VI

6.0 GENERAL INFORMATION

6.1 Scheduling Concerns

6.2 Kickoff Meeting/Orientation Meeting

6.3 Transition-Out Plan

6.4 Quality Control

6.4.1. Quality Control Plan (QCP)

6.4.2. Quality Assurance

6.5 Emergency Operations/Mission Essential Personnel

6.6 System for Award Management (formerly CMRA)

6.7 Security Instructions

6.8 Maintenance

6.9 Training

6.10 Special Functions (Freedom Hall)

6.11 Visits and Inspections (Freedom Hall)

6.12 Other Events

6.13 Travel

6.14 Employee Accountability & Turnover (Freedom Hall and 89th Airlift Wing)

6.15 Miscellaneous Paragraphs

SECTION VII

TECHNICAL EXHIBIT I

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TECHNICAL EXHIBIT II

TECHNICAL EXHIBIT III

TECHNICAL EXHIBIT IV

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SECTION I

1.0 DESCRIPTION OF SERVICES

1.1 General.

Joint Base Andrews (JBA) full food service operation consists of: (1) Main dining facility services and (2) In- Flight Kitchen Services for the Freedom Hall facility; and (3) Executive Chef, Sous Chef, and Cook support services for the 89 Airlift Wing (1st Airlift Squadron and 99th Airlift Squadron).

1.1.1 Scope.

The Freedom Hall provides full meal service while meeting the nutritional needs of personnel in accordance with (IAW) Department of Air Force (DAF) guidance. Freedom Hall is a full-service dining facility to include carry-out service. The In-Flight Kitchen provides boxed meals for passengers and crews in support of flying missions on a 24-hour basis and to customers requesting them in support of ground operations.

The 89 Airlift Wing (1st Airlift Squadron and 99th Airlift Squadron) at Joint Base Andrews (JBA) full-culinary service for Distinguished Visitors (DV) operations consists of: (1) main Flight Kitchen, Building 1658; (2) Executive Flight Kitchen Services; and (3) Brigade Kitchen support services featuring a cross-trained kitchen staff. This program provides full culinary expertise to assist, train, and advise Flight Attendants to meet the nutritional needs and culinary demands of DV’s. Building 1658 Flight Kitchen is a full-service kitchen preparation to support flight services. The Flight Kitchen provides top tier culinary for passengers and crews in support of flying missions.

Secret Security Requirement for the 89th Airlift Wing support only. The Contractor shall ensure that all personnel assigned under the 89 Airlift Wing are eligible for, obtain, and maintain a Secret security clearance for the duration of their performance. Personnel who fail to obtain or maintain the required clearance shall not be permitted to perform work or access BLDG 1658 or designated flight kitchens. The contractor shall comply with DD Form 254, DoD Contract Security Classification Specification.

1.2 Background.

The Joint Base Andrews (JBA) Dining Facility (DFAC) services requirement is a follow-on effort to the existing Food Services Contract FA286023C0027. In accordance with (IAW) Air Force Manual (AFMAN) 34- 240, the Food Service Program provides feeding operations to improve resiliency and readiness, optimize Airman performance and ensure Airmen are fit to fight. This legacy DFAC is mainly for those Airman living in the dorm utilizing Essential Station Messing (ESM). The Department of Defense Manual (DoDM) 1338.10 and Air Force Policy Directive (AFPD) 34-1, Air Force Services, Essential Station Messing (ESM) is declared by the installation, base, or station commander responsible for single government quarters that is essential to operate the government mess efficiently and economically, or that is necessary for the health and safety of enlisted personnel permanently assigned to single quarters. Therefore, the DFAC is the designated place where ESM Personnel are authorized to receive rations. This requirement was previously satisfied by procuring food support services under contract for a 12-month base period and two (2) 12-month option periods. If this effort does not continue, operations will be adversely affected. The Food Service Program provides appropriated fund feeding operations to improve resiliency and readiness, optimize Airman performance and ensure Airmen are fit to fight.

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SECTION II

2.0 Task Descriptions

The Contractor shall, except as specified in the Performance Work Statement (PWS) as Government Furnished Property (GFP), provide all personnel, supervision, and any items and services necessary to perform full food service operations at Joint Base Andrews. The Contractor shall perform the tasks specified herein, ensure that all services conform to professional standards and shall follow all applicable instructions and directives as identified by this PWS.

Contractor tasks include, but are not limited to, the following: Dining Facility Management; Cooking; Food preparation; Serving and replenishing food; Cleaning facilities, equipment, and utensils in accordance with public health standards; Preparing vegetables and fruits; Performing cashier services; Billing for food orders;

Handling foods, supplies, and equipment; Maintaining quality control; Ensuring operator maintenance and minor/major repair of food service equipment. In the event of contingency, perform all required tasks to include continued service.

The Contractor shall provide a Program Manager, who will be responsible for assisting and/or executing the following tasks including, but are not limited to, the following: Manages, leads and oversees kitchen operations, maintaining the facilities in accordance with public health standards, cooking, food preparation, facility and equipment cleaning, overall cost controls, inventory and supply management, shopping, developing and maintaining new menus, maintaining quality control, giving instruction on preparation of high quality meals, and in the event of contingency, performs all required tasks to include continued service.

Scheduling and training Reserve and Guard personnel and kitchen staff (cooking techniques, compliance training, food safety, aircraft food storage, knife skills, plating, sauces & etiquette). Participates and attends departmental meetings, staff development and meetings directly related to meals/menu quality and/or related expenditures. Collaborates with a team to ensure seamless service experience between kitchen, aircraft and customers, and addresses customer meal complaints expeditiously. Maintains excellent knowledge of menu items and equipment use and needs to perform duties.

The Contractor shall submit reports and documentation as identified throughout this PWS. Requests for such reports and documentation and responses shall be coordinated through the government Point of Contact (POC).

Freedom Hall: The estimated quantities of work are listed in Technical Exhibit II, Meal Estimates.

89th Airlift Wing: The Contractor personnel supporting the 89th Airlift Wing shall include one (1) Executive Chef (Kitchen Manager), one (1) Sous Chef, two (2) First Cooks, and one (1) Second Cook as defined in this

PWS.

2.1 Task 1 Menu Planning (Freedom Hall and 89th Airlift Wing).

Freedom Hall: The Contractor personnel at Freedom Hall shall follow the approved Air Force Corporate 28-day rotating menu in Corporate Automated Food Enterprise (CAFE) System or future management system for the main dining facility, Freedom Hall, and In-Flight Kitchen services. The Contractor shall plan meals to meet minimum dietary and meal structure of the Air Force Corporate Food Service Menu Preface updated annually

Page | 7 by the Air Force Services Agency. The Contractor will ensure that the most current version of the Air Force Menu Preface is always on hand.

89th Airlift Wing: The Contractor personnel supporting the 89 AW will abide by food safety standards and security due to the sensitive nature of the job. Menu planning will include discussing with the lead Flight Attendant about nature of the mission, the duration, what to serve based on time changes (breakfast, lunch, dinner, appetizers, snacks), plating for the meals, reheating techniques for in-flight services, garnish recommendations, how to freeze and chill the food to upkeep quality, how to store the food for quality insurance.

2.2 Task 2 Menu Boards and Website (Freedom Hall).

The Contractor shall post and maintain all menu boards for the main dining facility, Freedom Hall, and In- Flight Kitchen services. Post menu and prices at the entrance to the dining facility and any other designated area, for all meals during the day before the start of each meal. Post menu and price changes within five (5) minutes of notification. “Go for Green” shall be easily identifiable on the menu boards and on the serving lines. The Contractor shall also ensure that the Dining Facility online menu is provided to marketing with daily menus, food service special events, and other applicable information. The information will be updated daily or as needed; as it is designed to provide the service members and customers with the convenience to obtain applicable information of the food service operations.

2.3 Task 3 Subsistence and Material Handling (Freedom Hall and 89th Airlift Wing).

The Contractor shall comply with Air Force Receiving and Storage Standards and receipt for all Prime Vendor delivered items. Contractor personnel shall sign for all Prime Vendor delivered items. The Contractor shall visually inspect all items received, checking for deterioration and damage. Temperatures shall be physically checked on all refrigerated and frozen foods for compliance with the current Air Force approved Food and Drug Administration (FDA) Food Code. Receiving personnel shall reject all items that appear damaged and not delivered at the proper temperature as specified in the US Food Code. The Contractor shall also put away food in stockroom upon receipt using First in First out (FIFO) procedures. Food delivered to Freedom Hall shall be off-loaded by the prime vendor Contractors. The Contractor shall take a physical inventory of all subsistence following the last meal on the last day of each month. The Contractor shall reconcile the book inventory with the physical inventory. Copies of the physical inventory shall be furnished only to the Contracting Officer Representative (COR) on the fifth day of the next month. The closing physical inventory shall be the opening inventory for the next month.

2.4 Task 4 Storeroom Functions (Freedom Hall and 89th Airlift Wing).

The Contractor shall requisition all food items, document both the requisition of all food items and receipt for all subsistence delivered items. The Contractor shall follow procedures set forth by the COR.

Freedom Hall: The Contractor shall use crunchtime and STORES for subsistence and accounting procedures.

The government will provide the Contractor training in crunchtime and STORES. The Contractor shall maintain accountability and record the physical inventory of food on-hand.

2.4.1 Food Preparation.

The senior cook shall obtain foods from the storeroom for each meal and accomplish the food preparation tasks listed on the Food Service Production Log in accordance with the recipe cards. The Contractor shall

Page | 8 progressively prepare food to ensure optimum freshness, flavor, color, texture, and nutritional value in accordance with the FDA Food Code and Air Force Manual (AFMAN) 48-147 Tri-Service Food Code.

2.4.2 Standard Recipes.

The Contractor shall use the standard recipes developed by headquarters in conjunction with the menu selection. Menus will be developed on a quarterly basis and incorporate seasonal selections. Recipes shall be developed with an emphasis on quality and consistency.

89th Airlift Wing: The government will provide the Contractor training in FOODTRAK, any other online billing services acquired or procurement service, and Mattermost access. The Contractor shall maintain accountability and record the physical inventory of food on-hand.

2.4.3 Food Preparation. The Executive chef and Sous Chef shall obtain food from the storeroom for each meal and accomplish the food preparation tasks listed on the Food Service Production Log in accordance with the recipe cards. The Contractor shall progressively prepare food to ensure optimum freshness, flavor, color, texture, and nutritional value in accordance with the FDA Food Code and Air Force Manual (AFMAN) 48-147 Tri-Service Food Code.

2.4.4 Culinary Excellence and Creative Recipes. The Executive Chef shall design and refine recipes that elevate the dining experience for distinguished visitors, blending creativity with top-tier fine dining standards.

Menus will be crafted on daily basis to meet specific demands for the mission coordinated with lead flight attendant showcasing seasonal ingredients and innovative culinary techniques, ensuring variety and sophistication. All recipes shall emphasize exceptional quality, consistency, and presentation, providing flight attendants with the tools to deliver an unparalleled service experience.

2.5 Task 5 Food Preparation, Packaging, and Extended Mission Support (89th Airlift Wing).

The Contractor shall ensure that the Executive Chef, Sous Chef, First Cooks, and Second Cook perform all duties associated with the preparation, cooking, packaging, and presentation of food in support of 1st Airlift Squadron (AS), 99th Airlift Squadron (AS), and 89th Airlift Wing (AW) mission requirements. All culinary personnel shall execute their responsibilities under the direction of the Executive Chef and in coordination with the Lead Flight Attendant assigned to each mission.

Contractor personnel shall prepare all food items—including meats, proteins, side dishes, vegetables, starches, sauces, baked goods, and specialty dietary meals—to the highest standards of quality, safety, and fine‑dining presentation. All preparation shall comply with AFMAN 34‑240, FDA Food Code, and all applicable local, state, and federal food safety regulations.

All Contracted personnel (Executive Chef, Sous Chef, First Cooks, and Second Cook) shall perform the following duties:

• Food Preparation and Cooking: Prepare, season, cook, and finish all entrées, sides, appetizers, snacks, and mission-specific specialty items in accordance with menu requirements and Lead Flight Attendant direction. Ensure proper preparing, placement, portioning, and plating standards are met for distinguished visitor service.

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• Packaging for Extended Missions: Package all food items to maintain freshness, safety, and quality for missions ranging from 1 to 30+ days. Packaging shall include vacuum sealing, blast chilling, portion control, and labeling with preparation dates, storage instructions, and reheating guidance. Contractor personnel shall ensure meals remain viable for multi-day consumption in varying aircraft storage environments.

• Support to Flight Attendants: Assist Lead Flight Attendants and assigned crew members with any food-related preparation, organization, or packaging required for extended missions This includes assembling meal kits, preparing snack assortments, bagging ice, packing and staging coolers, and providing reheating or service instructions tailored to mission duration and passenger requirements. Personnel will also be responsible for weighing food and supply items for mission planning and accountability, transporting food and supplies between designated storage areas and the loading dock, and assisting with the input/request and acquisition of fleet items to include transporting (with FA help), loading, unloading, and breakdown of mission-related supplies.

• Special Dietary Requirements: Prepare and package meals that meet dietary restrictions such as vegan, kosher, halal, gluten-free, dairy-free, low-sodium, or allergen-sensitive needs. Contractor personnel shall ensure strict separation and labeling to prevent cross-contamination.

• Sanitation and Compliance: Maintain strict adherence to sanitation protocols, including cleaning and sanitizing all food preparation areas, equipment, utensils, and storage spaces. Ensure proper rotation of inventory (FIFO), monitoring of expiration dates, and documentation of food safety logs.

• Mission Readiness and Flexibility: Provide culinary support for short-notice, high-tempo, or extended-duration missions. Contractor personnel shall remain capable of adjusting menus, preparation quantities, and packaging methods based on mission changes or Lead Flight Attendant direction.

• Cross-Functional Support: All culinary staff shall be cross-trained and prepared to perform prep work, dishwashing, sanitation tasks, and other kitchen duties as required to maintain uninterrupted mission support.

• Hours of Operation: This operation is in Building 1658 and shall operate five (5) days per week, 0800 – 1600 hours.

• Daily Operations: If workload requirements change, the Executive Chef shall coordinate all duty reassignments, dismissals, or adjustments to workload structure with the designated Points of Contact (POCs). The Executive Chef shall check in with the 1st Airlift Squadron (Kitchen Operations) and the 99th Airlift Squadron (Flight Attendant Support) Non-Commissioned Officers in Charge (NCOICs) prior to implementing any changes.

The Contractor shall ensure that all food prepared for airlift missions meets the highest standards of quality, safety, and presentation, supporting the distinguished visitor mission of the 89th Airlift Wing and ensuring readiness for all operational requirements.

2.6 Task 6 Service of Food (Freedom Hall and 89th Airlift Wing).

Freedom Hall: The Contractor at Freedom Hall shall comply with AFMAN 34-240 and Air Force approved FDA Food Code, using the standard recipes on the Air Force Food Service Automated Recipe Service software

Page | 10 program. The Contractor shall use the Air Force World Wide Menu and will serve food in standard portions, IAW Air Force Serving standards unless the patron requests smaller portions. Contractors shall replenish serving line by replacing full serving containers in place of empty (partially empty) containers. Perform standard cross panning procedures, maintain proper temperature on serving lines and consistently maintain record of those temperatures. The Contractor shall replenish food, beverages, and condiments to ensure availability to the customer throughout the meal. The Contractor shall provide seconds on all menu items except those specified by the Installation Menu Board. Line Servers shall be able to speak and understand the English Language. The Contractor shall Set-up and close-down serving lines in accordance with the Food Service Production Log. The Contractor shall also prepare short-order items such as hamburgers, hot dogs, and french-fries progressively, or in advance, if necessary, only to meet the required customer flow through the serving line. For Carryout Services, the Contractor shall make up boxes or containers assemble and pack the meal components for pickup. The Contractor shall provide all supplies (cups, straws, napkins etc.) and commercial carryout boxes and containers for the main dining facility, Freedom Hall, and In-Flight meal boxes with Air Force Food Service Logo. Selected short order breakfast items shall be cooked to order.

Dining Room Service Freedom Hall. Clean and sanitize dining room tables, chairs, or benches at a rate sufficient to ensure availability to customers. Replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting.

2.6.1 Meals Served Away from the Dining Facilities.

Provide meals to be away from the dining facilities, by government personnel, from locations, and at times listed in Technical Exhibit 1 on a regular basis. Meals may be required during base alerts, operational exercises, and during natural emergencies.

2.6.2 Meals Served. Meals may be required during operational alerts, normal operations, operational exercises, and during natural emergencies. The Contractor shall provide meals as directed by government personnel, from locations and at times listed in Technical Exhibit I on a recurring basis. In the event of a scheduled or unscheduled kitchen shutdown, the Contractor shall be expected to continue operations at alternate government-designated locations to ensure uninterrupted food service support. The Contractor shall maintain readiness to respond to emergent requirements, including relocation of food service operations, to sustain mission continuity and ensure the availability of fresh, high-quality meals for authorized personnel under all conditions.

89th Airlift Wing: The Contractor at the Flight Kitchen shall comply with AFMAN 34-240 and the Air Force– approved FDA Food Code while delivering food service that directly supports the daily missions of the 89th Airlift Wing. The Contractor shall employ creative menu planning and fine-dining recipe development to meet the ever-changing needs, preferences, and dietary requirements of distinguished visitors. Menu and service shall be guided by the lead flight attendant to ensure alignment with mission requirements and guest expectations. In addition, the Contractor shall maintain readiness by restocking and managing kitchen inventory—including containers, pans, and other essential cooking equipment—to guarantee seamless execution of food service operations in support of ongoing and emergent missions. Flight Kitchen Storage Area. Clean and sanitize carts, sweep/mop storage area, and ensure cleanliness of back room. Organize leftover mission items to include food, drinks and snacks.

2.6.3 Culinary Operations. Provides scheduling and oversight of Reserve and Guard personnel and kitchen staff, ensuring proficiency in ground kitchen operations (including food safety, compliance, equipment

Page | 11 operation, and basic culinary needs). Participate in departmental meetings, staff development activities, and meetings related to meal/menu quality and cost management. Collaborate with a team to ensure seamless service experience between kitchen operations and customer delivery, addressing customer feedback promptly and effectively. Maintains a comprehensive understanding of menu items and equipment to perform all duties efficiently. Provides Culinary Expertise and Kitchen Manager Support, including all personnel, supervision, and management required for culinary and kitchen operations. The Contractor shall provide resources and personnel to effectively manage kitchen operations to ground service.

2.6.4 Executive Flight Kitchen. The Contractor shall provide in-flight meals in bulk to support the dynamic and evolving requirements of the 89th Airlift Wing mission. Meal service shall include breakfast, lunch, dinner, dessert, appetizers, snack meals, and specialized dietary accommodations (including but not limited to vegan, kosher, vegetarian, dairy-free, gluten-free, and other dietary restrictions and/or allergens) for authorized guests, in strict accordance with AFMAN 34-240.

To ensure freshness and high quality, the Contractor shall manage and prepare alert meals to store in Building 1201, maintaining readiness to support drop-down missions and short-notice taskings.

Meals ordered at least one (1) hour in advance shall be provided at the requested time. Due to the dynamic nature of missions expect changes to meals, dietary, and amount of people on short notice, contractors are expected to adapt to changes as best for no-notice missions, meals shall be available within thirty (30) minutes of notification, and bulk food service shall be available within one (1) hour of notification.

2.7 Task 7 Food Service Accounting (Freedom Hall and 89th Airlift Wing).

The Contractor shall use the Government Food Service Accounting procedures. The Contractor at shall use the Air Force subsistence and accounting procedures according to AFMAN 34-240 and shall document all food received, issued, and transferred between facilities. When the Aloha Point of Sale, Crunch Time, STORES, or other designated computer system fails to operate, the Contractor shall convert to manual operations and complete all Department of Defense (DoD), United States Air Force (USAF) and installation reports without any additional cost to the Government. Contractor shall ensure reports are accurate and free of errors upon submission.

2.7.1 Management of Air Force Food Accounts.

The Contractor shall manage the food account in accordance with AFMAN 34-240 and applicable Air Force directives.

Freedom Hall: The Contractor shall maintain food account within 3% of sales verses issues or other monetary standards established by Corporate Food Service at the Air Force Service Agency. Maintain monthly ending inventory no larger than 25% of sales. Maintain subsistence issues to kitchen within 3% of sales.

89th Airlift Wing: The Contractor shall adhere to food account standards as established within this PWS and by direction of the COR or authorized Government personnel, ensuring accurate tracking, reporting, and accountability of subsistence. Monthly ending inventories shall be maintained in alignment with mission requirements to support operational readiness. The Contractor shall coordinate and communicate inventory status and food account management activities with 1st Airlift Squadron (1AS) Kitchen Operations and the lead Flight Attendant to ensure seamless integration with mission schedules and distinguished visitor support.

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2.7.2 Cashier Services (Freedom Hall).

Perform cashier duties for each meal to maintain a flow rate of guests to correspond with serving line flow rates specified in this PWS. Cashiers shall be able to read, write, speak, and understand the English Language.

Provide sufficient personnel to ensure that patrons can be served at the rate of five (5) guests per minute on main serving line and three (3) guests per minute on short order serving line or breakfast line. Cashier shall not leave cashier stations unattended during meal service times. Maintain Air Force (AF) Form 27, Food Service Customer Comments, or base approval forms near each cashier station. Cash drawers should be reconciled with POS reports and cash should be turned in daily. Maintain accountability for cash receipts, cash overages and cash shortages furnished to cash customers. The Contractor shall require cashiers to perform in accordance with AFMAN 34-240, Food Service Program Management, Chapter 3. The Contractor shall deposit money collected into the designated bank using appropriate forms. The Contractor shall take the SF 215 (deposit ticket) with DD Form 1131 (Cash Collection Voucher) to the Joint Base Andrews finance office to receive a control number from Defense Finance and Accounting Service (DFAS). The Contractor shall send DD Form 1131 and copy of deposit ticket to the Food Service Accounting office not later than the next business day.

2.8 Task 8 Housekeeping Services (Freedom Hall and 89th Airlift Wing).

Freedom Hall: The Contractor shall clean and sanitize all areas utilized for food holding, preparation, and areas that affect customer service; to include appearance of the dining hall, preparation activities, including the office areas to maintain professional appearance and cleanliness, the storage areas to ensure proper sanitation and organization of food and supplies, the kitchen facilities such as floors, walls, ceilings, food preparation surfaces, and associated work areas, all kitchen equipment through routine cleaning, sanitization, and preventive maintenance, and snack holding areas to maintain cleanliness and freshness standards for all snack storage and distribution points; all housekeeping and sanitation activities shall be performed in accordance with AFMAN 34-240, the FDA Food Code, and applicable Air Force health and safety regulations, with the Contractor documenting cleaning schedules, maintaining inspection records, and ensuring readiness to support mission requirements at all times.

89th Airlift Wing: The Contractor shall clean and sanitize all areas utilized for food holding, preparation, and any spaces that directly impact Flight Attendant preparation activities, including the office areas to maintain professional appearance and cleanliness, the Flight Kitchen storage areas to ensure proper sanitation and organization of food and supplies, the kitchen facilities such as floors, walls, ceilings, food preparation surfaces, and associated work areas, all kitchen equipment through routine cleaning, sanitization, and preventive maintenance, and snack holding areas to maintain cleanliness and freshness standards for all snack storage and distribution points; all housekeeping and sanitation activities shall be performed in accordance with AFMAN 34-240, the FDA Food Code, and applicable Air Force health and safety regulations, with the Contractor documenting cleaning schedules, maintaining inspection records, and ensuring readiness to support mission requirements and distinguished visitor service at all times.

2.8.1 Housekeeping Schedule (Freedom Hall and 89th Airlift Wing).

The Contractor shall prepare and submit to the COR and Food Service Manager (FSM) a performance schedule for tasks performed less often than daily. This schedule will cover a period of six months and shall be monthly and show the date(s) tasks will be performed.

2.8.2 Food Equipment and Utensil Cleaning (Freedom Hall and 89th Airlift Wing).

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The Contractor shall clean and sanitize all food service equipment and utensils to be free of food particles, other soil, grease, and cleaning or sanitizing agent residue all in accordance with the FDA Food Code and public health standards.

2.8.3 Floor Cleaning (Freedom Hall and 89th Airlift Wing).

Clean floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. Do not place chairs on tables at any time.

2.8.4 Spot Floor Cleaning (Freedom Hall and 89th Airlift Wing).

Spot clean floors to remove food spills and debris.

2.8.5 Lavatories (Freedom Hall).

Spot check lavatories during mealtimes to ensure tidiness and supplies are available. Clean toilets, urinals, washbasins, slop sinks, and partitions with a germicidal detergent solution. Proper cleaning removes all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces.

Separate mops, brooms, and brushes used in cleaning of lavatories and do not use for cleaning in any other areas. Lavatory cleaning accessories shall be identified by red painted handles and stored separately when not in use.

2.9 Task 9 Other General Tasks (Freedom Hall and 89th Airlift Wing).

Clean and sanitize dishes, pots, pans, kitchen, and dining areas in accordance with the FDA Food Code.

Replace all burned out light bulbs and fluorescent tubes unless the lights are 10 feet high inside and outside the assigned facilities, with Contractor-supplied bulbs and tubes, within 24 hours.

2.10 Task 10 Sanitation Requirements (Freedom Hall and 89th Airlift Wing).

The Contractor shall comply with all federal and Air Force mandated sanitation requirements in accordance with AFI 48-116, Food Safety Program and AFMAN 48-147, Tri-Service Food Code.

2.10.1 Waste Management.

The Contractor shall assist the Government by complying with the base-recycling program. This may require segregating reusable/recyclable waste materials by type. The Government shall retain ownership of all reusable waste materials. Non-reusable waste materials (trash and garbage) shall be removed from the facility by a government-approved method which will be communicated during the initial meeting with Contractor. The Contractor will work with Valley Proteins to collect all food waste.

2.10.2 Ground Maintenance.

The Contractor shall:

• Clean and maintain the grounds around only the Government furnished facility (Building 1628 Freedom

Hall - DFAC). Contractor shall be responsible for approximately 75 feet from the front door, backdoor on the docks, the sides of the building to include the immediate parking area.

• Sweep and clean in and around entrances, exits and sidewalks as required always maintaining a neat and clean facility appearance. Cleaning shall include, but is not limited to removing all debris, snow, and ice from the area during hours of operation. The use of salt or sand is authorized to aid in removal of ice.

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• Report all damages to the facility, outside of normal wear and tear, to the COR and/or Contracting Officer

(CO).

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SECTION III

3.0 SERVICE SUMMARY

The Contractor service requirements are summarized into performance objectives that relate directly to mission essential items. The performance threshold briefly describes the minimum acceptable levels of service required for each requirement and will be assessed on an “Acceptable” or “Unacceptable” basis. These thresholds are critical to mission success.

Performance Objective PWS Para.

Performance Threshold

Method of Surveillance

Frequency Remedy

SS-1 Freedom Hall - Post menu and prices before the start of each meal.

2.2 95% of the time

Random / Customer Complaints

Daily Reperformance

/ CPARS

SS-2 Freedom Hall - Online menu will be updated daily or as needed.

2.2 95% of the time

Random / Customer Complaints

Daily Reperformance

/ CPARS

SS-3 Prepare food in accordance with (IAW) recipe cards

2.4

95% of menu items/meal period

Random / Customer Complaints

Monthly Reperformance

/ CPARS

SS-4 Menus planned IAW the World Wide Menu Systems

2.6

95% of meal periods

Random Monthly Reperformance

/ CPARS

SS-5 Accounting and Food Accountability Reports are accurate on the first submittals

2.7

95% of the time

Random Daily Reperformance

/ CPARS

SS-6 89 AW - Ensure proper mise en place, portioning, and plating standards

2.5 95% of the time

Random Daily Reperformance

/ CPARS

SS-7 Maintain subsistence issues to kitchen within AFMAN 34-240 requirements

No more than one failure in any three (3) consecutive monthly periods

Random Daily Reperformance

/ CPARS

SS-8 Reconcile subsistence receipts daily

100% of the time

Random Daily Reperformance

/ CPARS

SS-9 Reconcile cash drawer with POS reports and ensure cash is turned in on-time

2.7.

95% of the time

Random Daily Reperformance

/ CPARS

SS-10 Comply with sanitation requirements of the food code, state and local laws/regulations, which result in satisfactory or better rating in Health Inspections.

2.10

100% of the time

Random / Customer Complaints

Daily Reperformance

/ CPARS

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SS-11 Maintain proper conduct, appearance, and customer service

6.14 95% of the time; no more than three (3) valid customer complaints per month

Random Weekly Reperformance

/ CPARS

SS-12 No positions shall remain vacant for more than 30 calendar days

6.14 90% of the time

100 % Surveillance

Monthly Reperformance

/ CPARS

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SECTION IV

4.0 DELIVERABLES

The Contractor shall provide deliverable(s) in a format mutually agreed upon by the Government and the Contractor. The following enumerated deliverables are not expected to change. Due Date intervals are not expected to change but actual dates may need to be revised depending on actual contract start date.

DELIVERABLE PWS

PARA

DUE DATE DELIVERY

Equipment Inventory 5.3 5 calendars days after award of the contract, every six months, and 10 calendar days before the end of the period of performance.

By email to the COR in pdf or Microsoft Word format

Physical Inventory Monthly Report

2.3 Completed last day of each

month. Due 5th day of the following month.

By email to the COR in pdf or Microsoft Word format

Requisition of food items and receipt for all subsistence delivered Items.

2.4 Upon request by the COR. By email to the COR in pdf or

Microsoft Word format

Housekeeping Schedule & Inspection Records

2.8 Upon request by the COR. By email to the COR in pdf or

Microsoft Word format

Quality Status Report 6.4 10th calendar day of each month

By email to the COR in pdf or Microsoft Word format

Kickoff Meeting Agenda 6.2 NLT 3 calendar days after contract award

By email to the COR in pdf or Microsoft Word format

Transition-Out Plan 6.3 NLT 90 (business or calendar) days prior to contract expiration

By email to the COR in pdf or Microsoft Word format

Quality Control Plan 6.4 Submitted at Kickoff Meeting and annual revisions submitted 15 calendar days after option year exercise, if applicable.

By email to the COR in pdf or Microsoft Word format

Employee List 6.14 Upon Request By email to COR in MS Excel Resumes for Key Personnel 6.14 Submitted and approved prior to onboarding key personnel.

By email to the COR in pdf or Microsoft Word format

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SECTION V

5.0 GOVERNMENT AND CONTRACTOR FURNISHED PROPERTY, EQUIPMENT, MATERIAL,

INFORMATION, OR SERVICES

5.1 General.

The government will provide Contractor personnel with use of facilities, fixtures, equipment, materials, and services listed in this PWS. The Contractor shall conform to the provisions of Joint Base Andrews instructions for safeguarding the government facilities, materials and shall develop and establish procedures for securing facilities and equipment provided.

5.2 Facilities.

The Government shall furnish or make available facilities, no alterations to the facility will be made without specific written permission from the COR and CO. Modifications to the building, kitchen, equipment placement, etc., must be submitted through installation facility board for approval.

5.3 Equipment.

The Government will furnish the equipment listed in this PWS.

5.3.1 Equipment Inventory. An initial inventory of Government furnished equipment shall be done no later than five (5) calendar days before the start of the contract period, and not later than 10 calendar days before the completion of the contract period (including any option periods). The Contractor and a Government representative (identified by the CO) shall conduct a joint inventory of all Government furnished equipment. Additionally, a 100% inventory of government furnished equipment shall be conducted bi-annually (every six months) by a Government representative and a Contractor representative (identified by the Contractor). The Contractor shall sign a receipt for all equipment provided by the Government. Items of equipment missing or not in working order shall be recorded and the CO notified in writing. The Contractor and the Government representative shall jointly determine the working order and condition of all equipment, plus document their findings on the inventory.

5.3.2 Materials. The Government will replace materials (silverware, glassware, plates, and serving/cooking utensils, etc.) that are lost due to fair wear and tear up to 10% of the inventory. The Contractor shall replace, with like items, any loss over 10% of the inventory. Any additional stock that is needed above the initial inventory will be at the Government’s expense.

5.3.3 Equipment Loss or Damage. The Contractor shall submit requests for replacement of Government-furnished equipment to the food service manager for processing. Such requests shall specify the reason for the replacement request.

5.4 Subsistence.

The Government shall provide all food.

5.5 Services.

5.5.1 The Government is responsible for:

• Removal of any equipment condemned or replaced from the food service facility receiving area;

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• Electrical power into the building and including panel board and circuit breaker;

• Sewer lines from floor and wall drains of buildings;

• All gas, water, and steam lines up to and including the supply source for each piece of equipment;

• Repair of walk-in refrigerators, except for handles, hinges, gaskets, and refrigeration units;

• Cleaning, maintenance, and repair of exhaust duct systems through the exterior outlet and exhaust fan mechanisms; and

• Alteration, repair, and maintenance of buildings.

5.5.2 Government-Reimbursed Materials. The Contractor shall furnish a written cost estimate to the FSM, COR and CO on any equipment repair exceeding $500.00 to include material and labor costs. Upon approval of the estimate by the CO, the Contractor shall ensure that the repair is completed satisfactorily.

The Contractor shall furnish all replacement parts. The Contractor shall own all parts purchased until they are installed on Government-owned equipment. The Government will then reimburse the Contractor, at actual invoice cost for all parts used plus any related special handling costs. The Contractor shall submit consumption data on all parts used each quarter to the government.

Parts purchased for repairs and maintenance shall be of equal or greater quality to the parts replaced. The Contractor shall purchase parts at the lowest price obtainable after securing reasonable competition for such purchases. The Contractor shall credit all discounts and rebates to the Government. Used parts, or a credit invoice for same, shall be turned into the Government.

5.6 Utilities.

The Government will provide gas, electricity, sewage, and water.

5.7 Contractor Furnished Goods and Services.

Except for those items or services specifically stated as government-furnished goods and services, the Contractor shall furnish everything required to perform this contract, to include:

5.7.1 Consumable Supplies (Freedom Hall).

The Contractor shall furnish large and small paper plates, hot and cold paper cups (10 and 12 ounce sizes, with accompanying lids), take out containers, aluminum pans, plastic flatware (forks, spoons, and knives), eating bowls, compartment mess trays, paper towels, napkins, trash bags (45 gallons), coffee stir sticks, straws, paper bags and individually wrapped toothpicks, in-flights boxed meals containers, and similar products necessary for routine operations.

5.7.2 Commercial Telephone Service.

The Government will provide phones for Contractor use for Government business only. The Contractor is responsible for the purchase of all supplies needed for printers and fax machines (paper, ribbons, toner, etc.).

5.7.3 Housekeeping Supplies, Materials, and Equipment.

Except for items specifically stated as Government furnished or Government reimbursed, the Contractor furnishes everything required to perform this contract. This is inclusive of chemical products for dish machines, floor drain maintenance/sanitation, and other cleaning supplies, chemicals, and equipment supplies necessary for daily sanitation, and facility operation.

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5.7.4 Contractor Meals.

Contractor personnel who work in dining facilities under this contract may purchase food and beverages, to be consumed in the facility, while on duty and up to 30 minutes before or after their shifts. Employees shall pay for each item at the established item price to include the Government authorized surcharge.

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SECTION VI

6.0 GENERAL INFORMATION

6.1 Scheduling Concerns.

6.1.1 Duty Hours. The Contractor at Freedom Hall shall have access to Government facilities 7 days a week, 24 hours a day. Contractor personnel are expected to conform to customer agency normal operating hours;

however, the Contractor may be required access to Government facility outside of duty hours based on the customer agency’s needs. As a baseline, Contractor personnel shall work 8 hours per day, 40 hours per week.

Compensatory time arrangements are permissible for temporary spikes in worktime; but overtime pay is prohibited without COR and CO approval. Federal Holidays shall be observed in accordance with Office of Personnel Management policy.

6.1.2 Holiday Meals. The Contractor shall plan for increased attendance expected at Thanksgiving and Christmas with additional service hours if necessary. The Government will provide holiday schedules during Thanksgiving, the Christmas season, and other special occasions to the Contractor at least five (5) days before the date of the event.

6.1.3 Emergency or Special Event Services. Special and emergency situations (for example, accident and rescue operations, civil disturbances, weather warnings, base alerts) may necessitate a dining facility to operate on an extended basis of up to 24 hours per day. The Contractor shall provide these services when required by the contracting officer, at the contract line-item price for extended service hours. The COR will verbally advise the Contractor of the effort required and the Contracting Officer will follow up with a modification of the contract.

6.1.4 Contingency Services. Operations which may increase workload, to include Performance of Services during Crisis Declared by the National Command Authority or Combatant Command or exercises, the Contractor shall:

• Provide service during military exercises, emergencies, natural disasters, and other contingency operations. The numbers of operations vary but can be reasonably predicted from history. The Contractor shall respond an estimated six (6) times for Operational Readiness Exercises or Inspections (ORE/ORI), military exercises, actual emergencies, and natural disasters during an average year.

Extend serving hours as directed by the contracting officer at the hourly rate shown in the bid schedule for extended service hours. Serving hours under this provision may be increased to twenty-four (24) hours per day and may be implemented as directed by the contracting office at any time as required to meet military mission requirements.

• Meals provided during alerts, exercises, and emergencies, for locations or times other than listed in

Technical Exhibit I. The Contractor shall prepare and place meals in hot food carts, insulated containers, or other suitable containers by the times requested. At the requesting agency’s option, furnish ground support meals rather than hot meals. The Contractor shall provide these meals with necessary paper supplies (flatware, cups, napkins, etc.), and condiments to a Government representative assigned to pick up the meals. That representative shall have a list of the eligible customers with identification numbers or cash from each as appropriate. The Government representative shall be

Page | 22 required to sign for meals received and to attach the list of customers. He or she shall certify that the printed entries represent meals issued during the specific alert, exercise, or emergency in progress. The government representative shall be responsible for returning all equipment and service ware furnished.

If equipment is not returned, the Contractor shall contact the Food Service Officer who shall either recover the property or reduce the Contractor’s inventory accordingly.

• Reserve and Air National Guard Weekends: Joint Base Andrews (JBA) supports several Air National Guard (ANG) and Reserve units performing active-duty requirements on weekends each month. The Contractor will be furnished a tentative list of these active-duty weekends, which is subject to change with a 24-hour notice. The Contractor shall provide sufficient personnel at the Freedom Hall Dining Facility, Bldg. 1628 to handle monthly ANG and Reserve weekends (Estimated two (2) weekends per month).

• Upon notification by the FSM/COR, the Contractor shall provide the services specified within this PWS to support activation or exercises of contingency plans 7 days a week, 24 hours a day, if required, for the duration of the contingency. The Contractor will be paid for the services ordered in accordance with the applicable contract line-item number(s) (CLINs).

• The Contractor shall use the priorities established by AFI 34-239 Chapter 2, if the activation or exercises of multiple contingency plans generates conflicting support requirements. If the Contractor cannot accomplish a routine workload due to activation or exercise of any contingency plan, the Government will not take remedial action against the Contractor for nonsupport of the lower priorities.

6.2 Kickoff Meeting/Orientation Meeting

6.2.1 The Contractor shall schedule and coordinate a Project kick-off Meeting no later than (NLT) five calendar days after contract award at the location approved by the Government. The meeting will provide an introduction between the Contractor personnel and Government personnel who will be involved with the contract. The meeting will provide the opportunity to discuss technical, management, and logistic issues; travel authorization; communication process between Government and Contractor; and reporting procedures. At a minimum, the attendees shall include key Contractor personnel, key Government representatives, and the COR.