PWS - FY13 FOOD SERVICES - 20 Jun 12.pdf

Solicitation FA3010-12-R-0005

20 Jun 12

Attachment 1

KEESLER AFB

Full Food Service

Performance Work Statement

(PWS)

FY 12

PERFORMANCE WORK STATEMENT

FOR

FOOD SERVICES

1. DESCRIPTION OF SERVICES AND GENERAL INFORMATION.

1.1. SCOPE OF WORK. The Contractor shall provide all personnel, supervision, and any items and services necessary to perform full food services at Keesler Air Force Base (KAFB), Mississippi, as defined in this Performance Work Statement (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. All services provided by the Contractor in this contract shall be performed in accordance with (IAW) all chapters of the Food and Drug Administration (FDA) Food Code. Air Force (AF) standards may exceed standards set forth in the FDA Food Code. Contractor tasks include, but are not limited to the following: dining facility management; cooking; food requisition and preparation;

serving and replenishing of food; cleaning of facilities, equipment, and utensils; maintenance of food service and computer equipment; preparation of vegetables and fruits for the salad bar;

bussing of tables in dining areas or where required; performance of cashier services; handling of foods, supplies, and equipment; quality control maintenance; ensuring operator maintenance and minor/major repair of food service equipment; and in the event of exercises and or contingencies, performance of all required tasks to include continued service. The estimated quantities of work are listed in Appendix B, Workload Estimates. The Contractor shall submit reports and documentation as identified throughout this PWS (Appendix C, Applicable Publications and

Forms). Requests for such reports and documentation, to include responses, shall be coordinated through the Government point of contact (POC).

1.2. PROGRAM OVERVIEW. The KAFB Appropriated Fund food service operation consists of three dining facilities (one on the main side of the base and two in the Triangle area of the base): Live Oak Dining Facility, Building (Bldg.) 2001; Magnolia Dining Facility, Bldg.

7409; and Azalea Dining Facility, Bldg. 6960; one Central Preparation Kitchen, Bldg. 6960; and one Keesler Flight Kitchen, Bldg. 6960. These facilities are dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DOD) personnel who frequent the facilities. The Live Oak, Magnolia, and Azalea Dining Facilities are full service dining facilities to include carry out service. The Keesler Flight Kitchen provides boxed meals for passengers and crews in support of flying missions on a 16-hour basis and to customers requesting them in support of ground operations. The food service operation manages the

Corporate Software System (CFS) and ALOHA Point of Sales systems, in coordination with the

Services Data Automation (SSA) office, to include Contractor user training; equipment troubleshooting; CFS orders with application implementation and troubleshooting; submitting and coordinating work orders with application software vendors; performing daily and monthly back-ups; maintaining computer custodian account; and performing semi-annual hardware and annual software inventories.

1.2.1. Customer Eligibility. The primary customers at the above dining facilities are Essential

Station Messing (ESM) recipients. These are military personnel who are allotted rations in

Government dining facilities at the expense of the Government. The primary customers of the

Flight Kitchen are flight crews and manifested passengers on board military aircraft and personnel authorized ground support meals. Secondary customers are military personnel who wish to and are granted permission to dine in the facility at their expense. Organizations such as local Boy Scout troops, Junior Reserve Officer Training Corps (JROTC), Civil Air Patrol (CAP)

Cadets, and other groups occasionally dine in the dining facility upon permission from the 81st

Training Wing Commander (81 TRW/CC). 81 TRW/CC may authorize dependents, retirees, guests, and others to occasionally eat in the dining facilities. The Government will inform the

Contractor when permission has been granted to feed such groups. When doubts arise, cashiers will refer questions of customer eligibility to the dining facility manager. The Contractor shall ensure only authorized individuals are served.

1.3. OPERATIONAL REQUIREMENTS AND SPECIFIC TASKS.

1.3.1. Menu Boards. The Contractor shall post and maintain all JANUS menu boards or other menu boards supplied by the Government. The Contractor shall post menu and prices at the entrance to the dining facility for all meals before the start of the breakfast meal. The current meal being served and the upcoming meal are to be the only meals posted at one time on the

JANUS plasma menu boards or other menu boards supplied by the Government. The Contractor shall post menu and price changes within five minutes of notification. The Contractor shall be responsible for maintaining the authorized JANUS maintenance agreement financially. Healthy

Heart items shall be identified on the menu boards, as directed by the Government.

1.3.2. Subsistence and Material Handling. The Contractor shall order all food provided in this contract. Contractor personnel are responsible for quality control of food being delivered.

The Contractor shall follow guidelines IAW Air Force Instruction (AFI) 34-239, Food Service

Management Program, 20 Feb 04, paragraph (para) A2.7.13, Hazard Analysis Critical Control

Point (HACCP); and FC 2001, para 3-501.16; procedures used for subsistence to include receipt, storage, food preparation, cooking, serving, and holding food products. Contractor personnel shall obtain a receipt for all Prime Vendor delivered items, visually inspect all items received for deterioration or damage, and physically check temperatures on all refrigerated and frozen foods for compliance with the FDA Food Code (Chapters 2, 3, 7, and 8). Contractor personnel shall reject all items that appear damaged or not delivered at the proper temperature as specified in the

FDA Food Code (Chapter 7). Receiving personnel shall also put away stock in stockroom upon receipt using the First In, First Out (FIFO) method; perishable items within 30 minutes, non-perishable items within two hours. All questions on approved sources and product code information shall be directed to a Government Contract Officer Representative (COR).

1.3.3. Food Preparation. The Contractor shall obtain foods from the senior cook for each meal and accomplish the food preparation tasks as defined in the Corporate Food Service (CFS) program or any AF program that supersedes the CFS program and IAW the recipe cards. The

Contractor shall follow the guidelines of the USAF Corporate Food Service Menu mandated by the AF. The Contractor shall operate and maintain a “Signature Sandwich” style sandwich line at each facility IAW the Corporate Food Service core menu. The Contractor shall progressively prepare food items IAW commercial standards and AFI 40-104, Health Promotion Nutrition, 4 Oct 11, para 2.14, to ensure compliance with the Go For Green criteria (Attachment 2).

1.3.4. Service of Food. The Contractor shall comply with AFI 34-239 (Chapters 1 and 2 and

Attachments 5, 6, and 8); AFMAN 34-240, Food Service Program Management, 2 May 05

(Chapters 1 and 5); and FDA Food Code, using the standard recipes on the Air Force Food

Service Automated Recipe Service software program. The Contractor shall plan menus IAW the

Air Force Corporate Food Service Menu. Commercially prepared pastry items shall be purchased and made available IAW the Air Force Corporate Food Service Menu and manufacturers’ instructions. The Contractor shall move full serving containers (pans, trays, plates, bowls, etc.) to serving lines and remove containers. The Contractor shall perform standard cross panning procedures and maintain proper temperature on serving lines. The

Contractor shall set up and close down serving lines IAW the hours defined in Appendix A, Hours of Operation, and with the Food Service Production Log. The Contractor shall prepare short-order items such as hamburgers, hot dogs, and French fries in advance, only to the extent necessary to meet the required customer flow through the serving line. The Contractor shall provide sufficient personnel to ensure that customers are served at the rate of five customers per minute on the main lines and three customers per minute on the short-order serving lines or breakfast. For carryout service, the Contractor shall assemble boxes or containers, if necessary, and pack meal components for pickup by authorized customers. The Contractor shall use Air

Force Services Agency (AFSVA) approved transparent containers with Air Force Food Service

Logo.

1.3.5. Table Bussing Service. The Contractor shall clear, clean, and sanitize dining room tables, chairs, or benches within four minutes of being vacated to ensure availability to customers. The Contractor shall replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all customers without waiting. The Contractor shall also post and display flyers from marketing regarding special events at each table or other food service areas as directed by the Government.

1.3.6. Meals Served Away from the Dining Facilities. The Contractor shall provide meals as required during base alerts, operational exercises, or during natural or simulated emergencies.

Meals provided during alert, exercises, and emergencies, for locations or times other than listed in Appendix A, Hours of Operation. Carryout services will be provided IAW the AFI 34-239, Attachment 4, and AFMAN 34-240, Food Service Program Management, 2 May 05, Chapters 1, 5, and 7. The Contractor shall prepare and place meals in hot food carts or other suitable containers by the times requested. The Contractor shall, at the requesting agency’s option, furnish ground support meals rather than hot meals. The Contractor shall provide these meals with necessary service utensils and condiments to a Government representative assigned to pick up the meals. The Government representative shall have a list of the eligible customers with identification numbers or cash from each, as appropriate. The Government representative shall be required to sign for meals received and attach the list of customers. He/she shall certify 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 utensils furnished.

1.3.7. Flight Kitchen. The Contractor shall provide flight meals, snack meals, and bulk foods to authorized guests, IAW AFMAN 34-240 (Chapters 1, 3, 4, and 5) and the local menu.

Sandwiches, fruits, vegetables, and other items for individual meals shall be merchandised in

AFSVA-approved transparent containers. The Government will furnish all subsistence, including operational rations. The Contractor shall furnish costed menus for flight meals and snack meals to the Food Service Officer (FSO) for his/her approval no later than the 27th day of the preceding month. The Contractor shall provide meals ordered at least two hours in advance of the time requested. The Contractor shall ensure that no-notice meals shall be available within

30 minutes of notification; bulk food within one hour of notification.

1.3.8. Central Food Facility. The Contractor shall maintain accountability for the Central

Preparation Kitchen as described in AFMAN 34-240 (Chapters 1, 4, 5, and 6).

1.3.9. Hand Sanitizer. The Contractor shall provide hand sanitizing solution for each facility at all customer entrances and ensure dispensers are full at all times.

1.3.10. Central Preparation Kitchen. The hours of operation for the Central Preparation

Kitchen are described in Appendix A, Hours of Operation. Central preparation kitchen personnel shall be able to request/receive food items from Prime Vendor, Defense Subsistence

Office (DSO), or other local vendors. Additionally, they must be able to process all meats, fresh fruits, and vegetables as required by the FDA Food Code and comply with recipes for menu items. Contractor or Kitchen personnel shall prepare meat loaves, Salisbury steaks, meatballs, etc., in oven-ready condition, as required by AF Menus. All food deliveries shall be accomplished in a refrigerated vehicle, maintaining proper temperature (IAW the FDA Food

Code) throughout the delivery period.

1.3.11. Food Service Accounting. The Contractor shall use the Government Food Service

Accounting procedures IAW publications listed in Appendix C, Applicable Publications and

Forms. The Contractor shall document all food received, issued, and transferred between facilities. The Contractor shall comply and follow the guidelines of the Air Force Automated

Data Processing System.

1.3.12. Cashier Services. The Contractor shall perform cashier duties for each meal to maintain a flow rate of guests to correspond with serving line flow rates specified in this contract.

The Contractor shall provide sufficient personnel to ensure customers can be served at the rate of five guests per minute on main serving line and three guests per minute on short order serving line or breakfast line. Cashier instructions are provided by the Government and are updated with current meal prices and operating cost rates. The Contractor shall ensure these instructions are followed. The Contractor shall reconcile cash drawers with Point of Sale (POS) reports to ensure that cash collected for sale of meals is returned on time. The Contractor shall reconcile cash drawers in a secure office.

1.3.13. Sanitation Requirements. The Contractor shall comply with all Federal and AF mandated sanitation requirements per AFI 48-116, Food Safety Program, 22 Mar 04 (Chapter 1 and Attachment 1), and the FDA Food Code, all chapters. CORs and medical service personnel shall report any defects causing unacceptable performance to the Contracting Officer (CO) for appropriate action. Sanitary deficiencies requiring immediate correction may be cause for shutdown of the facility until the Contractor restores sanitary standards. The Contractor shall conduct internal self-inspections of all facilities listed in Appendix E1, Government-Furnished

Facilities.

1.3.13.1. The Contractor shall ensure all food is prepared on surfaces that have been cleaned, rinsed, made odor free, and sanitized to prevent cross contamination. Sponges shall not be used for this purpose. If reusable wiping cloths are used, the Contractor shall rinse them frequently in an approved sanitizing solution and use for no other purpose.

1.3.13.2. If manual cleaning and sanitizing of equipment or utensils is used, the Contractor shall ensure all equipment is completely immersed in sinks IAW FDA Food Code, Section

4301.12 (A). The Contractor shall ensure utensils are pre-soaked to remove food particles;

washed in the first sink compartment with a hot and clean detergent solution; and then rinsed in the second sink compartment. Additionally, the Contractor shall ensure to sanitize the utensils in the third sink compartment by immersing them in clean water maintained at a temperature of at least 171 degrees Fahrenheit for not less than 30 seconds, or in an approved chemical sanitizing solution.

1.3.13.3. The Contractor shall ensure tableware, kitchen utensils, and equipment are cleaned and sanitized in spray type, immersion, or other washing machines. (NOTE: ACCEPTABLE

SURFACE TEMPERATURES FOR FINAL RINSE CYCLE WILL BE 180 DEGREES.) A

microbiological plate count of no more than 100 colonies per utensil surface examined in the utensil swab test demonstrates effective sanitation.

1.3.14. Housekeeping Services. The Contractor shall clean up those areas that immediately affect customer service, to include appearance of the dining hall.

1.3.14.1. Floor Cleaning. The Contractor shall clean floors, floor mats, and runners so that no visible dirt or dust remains. The Contractor shall also ensure there is no visible dirt behind doors, under furniture and equipment, or on table legs/booths. Chairs shall not be placed on tables at any time. When vacuuming, the Contractor shall ensure all visible litter and soil, as well as gum and spots, are removed from floors. When damp mopping, the Contractor shall ensure all dirt, food residue, marks, film, streaks, debris, and standing water are removed from floors. The

Contractor shall clean carpets so that no visible dirt, soil, and/or stains remain. When cleaning concrete floors (usually on rear platforms, outside storage areas, and around entrances and exits), the Contractor shall remove all dirt, dust, food residue, debris, and stains (to include petroleum stains) from concrete surfaces.

1.3.14.2. Floor Maintenance. When performing floor maintenance, the Contractor shall ensure all floors, except concrete or carpets, receive floor maintenance. Grout lines in tile floors shall be free of dirt and stains. After performing floor maintenance, the Contractor shall ensure the entire floor receives a uniform coating of non-skid floor finish (except ceramic, tiled, or terrazzo floors, which do not need the floor finish). The finished floors shall have no dust, dirt, and other debris, and have a uniform glossy appearance, free of scuffmarks, stains, and/or discoloration. The Contractor shall remove all floor maintenance solutions from baseboards, grout lines, furniture, trash receptacles, etc. Unless it is necessary to apply maintenance techniques to an entire floor, the Contractor may perform floor maintenance only to that portion of a floor which requires such maintenance to meet the standards set forth in this PWS.

1.3.14.3. Spot Floor Cleaning. The Contractor shall spot clean floors to ensure food spills and debris are removed immediately and to promote a clean and safe working environment. Caution signs shall be posted on wet floors. (Spot cleaning achieves the same standards of cleanliness as required during scheduled service.)

1.3.14.4. Ash and Trash Removal and Cleaning. The Contractor shall empty ashtrays and smoking cans, placing the ashes and debris from these receptacles into nonflammable containers, as necessary. The Contractor shall ensure ash and waste receptacles are cleaned to remove all visible ashes, dust, dirt, and/or cleaning residue. The Contractor shall ensure planters and flower containers are cleaned.

1.3.14.5. Cleaning of Lavatories. The Contractor shall spot check lavatories during meal times to ensure tidiness and check supply levels to ensure supplies are always available. Toilets, urinals, wash basins, shop sinks, and partitions shall be cleaned with a germicidal detergent solution. Toilets and urinals shall be de-scaled, as required. Lavatories shall be properly cleaned to remove all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces.

1.3.14.6. Kitchen Cleaning. The Contractor shall clean and sanitize dishes, pots, pans, kitchen, and dining areas IAW the U.S. Department of Health and Human Services FDA Food

Code.

1.3.14.6.1. The Contractor shall handle cleaned and sanitized equipment and utensils in such a manner as to protect them from contamination. The Contractor shall touch spoons, knives, and forks only by their handles, without contacting the inside surfaces or surfaces that contact the user's mouth. For the storage of knives, forks, and/or spoons, the Contractor shall use utensil holders that present only the handles of the utensils to customers. Utensils shall be air-dried before storage or stored in a self-draining position. All glasses, cups, and dinnerware shall be inverted for storage.

1.3.14.6.2. The Contractor shall ensure the storage of cleaned/sanitized utensils and equipment is at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and/or other means.

1.3.14.7. Other Housekeeping Tasks. The Contractor shall replace all burned out light bulbs and fluorescent tubes inside and outside assigned facilities with Contractor-supplied bulbs and tubes within 24 hours. The fluorescent tubes will be recycled and turned in to the Government agency.

1.3.14.7.1. Metal and Wood Polishing. The Contractor shall polish metal equipment and fixtures, wood fixtures, and metal or wood/decorations to achieve a surface of uniformly bright appearance free of streaks, tarnish, and polish residue.

1.3.14.7.2. Wall and Door Cleaning. The Contractor shall clean walls, wainscots, doors, posts, partitions, baseboards, trim, jambs, and wall-mounted fixtures, ensuring hand smudges, grease, and splashes on baseboards, doors, and trim are removed. The Contractor shall ensure walls in high moisture areas, such as kitchenware washing rooms and lavatories, are scrubbed as necessary to remove mold. The Contractor shall ensure hard gloss wainscots or glazed tile surfaces are properly cleaned until bright and free of dirt, mold, stains, streaks, lint, and splash.

1.3.14.7.3. Glass Cleaning. The Contractor shall clean all glass surfaces, other than exterior windows, such as glass light fixture covers, and glasses used for beverages, etc. A properly cleaned glass surface is without dirt, dust, grease, spots, streaks, residue, and other matter.

1.3.14.7.4. Window Cleaning (Exterior). The Contractor shall ensure windows that are an integral part of the outer surfaces of the buildings are cleaned and remove all traces of film, dirt, smudges, water spots, and other foreign matter from frames, casings, sills, and glass. The

Contractor shall clean screens to remove all dirt, dust, and foreign matter.

1.3.14.7.5. Light Fixture Cleaning. The Contractor shall clean the light fixtures, to include removing and damp wiping the covers and cleaning the inside and outside of the fixtures, ensuring fluorescent fixtures, including tubes and diffusers, are free of dust, bugs, dirt, dust, grease, stains, spots, streaks, residue, and other matter.

1.3.14.7.6. Duct, Louvers, and Vent Cleaning. The Contractor shall ensure all ducts, louvers, and vents are cleaned to remove all visible dust, dirt, and other foreign matter.

1.3.15. Waste Management. The Contractor shall assist the Government by complying with the KAFB recycling program. This may require segregating reusable/recyclable waste materials by type. The Government will retain ownership of all reusable waste materials. Non-reusable waste materials (trash and garbage) will be removed from the facility by a Government-approved method. Contractors performing base services are considered a part of the mission of KAFB, and are therefore subject to the same hazardous material (HAZMAT) requirements as other base personnel. All HAZMAT materials, including cleaning supplies, brought on the base must have a Material Safety Data Sheet (MSDS) on file at all times. The Contractor shall process an AF

Information Management Tool (IMT) 3952, Chemical/Hazardous Material Request

Authorization Form, 1 Mar 05, through HAZMART (Bldg. 4001) with a copy of the MSDS for all products considered hazardous IAW AFI 32-7086, Hazardous Material Management, 1 Nov

04. Preference to environmentally friendly products shall be given. Product usage shall be reported to the HAZMART for a PROCESS/RECEIPT TRANSACTION after each purchase of

HAZMAT. All transactions must be completed by 1 June of each year, with final reporting to occur at the end of the contract. Final payment will not be made without proof of final

HAZMAT usage reporting. The Contractor shall follow the HAZMAT requirements of AFI 32-

7086. All HAZMAT materials brought on the base must-go through the HAZMAT Pharmacy.

1.3.16. Grounds Maintenance. The Contractor shall clean and maintain the grounds around each facility indicated in Appendix D, Maps/Work Area Layouts. Contractor personnel shall:

1.3.16.1. Sweep and clean in and around entrances, exits and sidewalks as required to maintain a neat and clean facility appearance at all times. Cleaning includes removing all paper, trash, and cigarette butts from the area.

1.3.16.2. Water and fertilize grass, flowers, shrubbery, and replace mulch in flower beds as required to maintain a neat appearance and promote growth or IAW local base schedule.

1.3.16.3. Ensure all entrances, exits, and sidewalks leading to and from the facility are free of snow and ice prior to and throughout each meal period.

1.3.16.4. Perform additional maintenance. Weather, traffic, or other conditions may demand additional cleaning or maintenance (approximately 12 times per year) to ensure the grounds are clean and orderly.

1.3.17. Major Equipment Maintenance and Repair. The Contractor shall provide major maintenance on equipment, to include repair of all Government-furnished equipment and replacement of component parts, hood filters, and water faucets. The Contractor shall be responsible for any or all maintenance necessary to properly perform this service. The

Contractor shall perform preventive and required maintenance IAW manufacturers’ instructions on all equipment. The Contractor shall perform minor equipment maintenance and repairs on all food service equipment and furniture to include, but is not limited to, operator care and maintenance, cleaning, adjusting, oiling, and greasing equipment, and tightening nuts and bolts.

The Contractor is responsible for any maintenance methods necessary to properly perform this service. The Contractor shall submit an equipment maintenance plan no later than the contract start date. The plan shall specify when preventive maintenance will be accomplished and how maintenance and repairs will be documented. Monthly reports on preventive maintenance performed shall be submitted to the FSO for review no later than the fifth working day of the following month. The Contractor shall provide all materials and supplies necessary to perform preventive and required maintenance.

1.3.17.1. The Contractor shall connect and disconnect all utility lines to equipment when required and provide maintenance for the utility line connections. The Contractor shall arrange for repair or replacement of equipment and parts covered by a warranty.

1.3.17.2. The Contractor shall furnish a written cost estimate to the FSO or designated representative on any equipment repair exceeding $2,500.00, to include material and labor costs, prior to having repairs made, unless the repair is an emergency. The Contractor shall submit an original invoice from the company supplying parts, to include part number, model number, and warranty information. Upon approval of the estimate, the Contractor shall ensure the repair is completed satisfactorily. The Contractor shall maintain an Equipment Repair Log, (see

Appendix G), on each piece of Government equipment needing repairs. The log shall be maintained in the facility where equipment being repaired is used. The Contractor shall then be reimbursed by the Government, at actual invoice cost to the Contractor, for all parts used, plus any related special handling costs.

1.3.17.3. If the Contractor and Government POC determine equipment/furniture is beyond economical repair, the Contractor, in coordination with the COR, shall recommend in writing to the CO that the equipment be replaced. The Contractor shall include substantiating data to support the recommended replacement. The Contractor shall make arrangements to dispose of, transport/deliver the equipment/furniture that will no longer be used, to the proper disposal agency (e.g., Base Supply and/or the Defense Reutilization and Marketing Office (DRMO).

1.3.17.4. 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/cost on all parts used each month to the Government.

1.3.17.5. Parts purchased for repairs and/or maintenance shall be of equal to or greater quality than the parts being 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 in to the Government.

1.3.17.6. The FSO or his representative will determine the classification and response time required for repairs as listed below. The Contractor shall initiate and complete repairs within the period of time, as follows. (If the repairs are not completed within the designated time frame, the

Contractor shall submit a written explanation to the FSO stating why the equipment has not been repaired and the estimated date when repairs will be completed.)

a. Routine – Initiated within 24 hours – Repaired within 96 hours

b. Urgent – Initiated within 12 hours – Repaired within 48 hours

c. Emergency – Initiated within1 hour – Repaired within 24 hours

1.3.17.7. The Contractor shall be responsible for calibration of all scales and deep fat fryer thermostats. Calibration shall be IAW Air Force Occupational Safety and Health (AFOSH)

Standard 91-56, Fire Protection and Prevention, 1 Jul 98, para 2.2.3; and National Fire

Protection Association (NFPA) (National Fire Protector Amendment) para 9-2, and DOI 32-1 of

1 March 01, Chapter 1. Certification or calibration stickers shall be placed on calibrated equipment in a conspicuous place.

1.3.18. Exhaust Systems. The definitions for each type and component of the exhaust systems are described and defined within NFPA Standard 96: Standard for Ventilation Control and Fire

Protection of Commercial Cooking Operations, 1999 edition. This standard shall be used as the official basis for the work to be provided under this PWS, except as modified within this PWS.

1.3.18.1. The Contractor shall remove all grease, dirt, lint, and/or any other foreign materials from the underside of range hoods after each meal. In addition, the Contractor shall clean all filters for the hood and duct system. After the cleaning operation is completed, the metal surface shall be free of the all grease and any foreign materials. The Contractor is responsible for leaving the area in a health code sanitary condition that is both neat and clean, as well as and for ensuring that all cooking equipment that was moved is put back and rechecked for proper placement in relationship to the fire suppression system.

1.4. CONTRACTOR PERSONNEL.

1.4.1. Management. The Contractor shall provide a full-time contract manager on site who shall be responsible for the performance of the work. The name of this person, and an alternate(s), who will act for the Contractor when the manager is absent, shall be designated in writing to the CO. The contract manager or alternate shall have full authority to act for the

Contractor on all contract matters relating to daily operation of this contract. The contract manager or alternate shall be available at all times to meet at KAFB with Government personnel designated by the CO to discuss problem areas. After normal duty hours, the contract manager or designated alternate shall be available within one hour. The contract manager and alternate or alternates shall be able to read, write, speak, and understand English. The positions shall at no time be vacant. The project manager shall possess a minimum of five years of experience in managing dining facilities. Part of the prior experience must be achieved within the last five years and include managing several facilities and serving at least 100,000 cafeteria style meals monthly. A Bachelor of Science or Bachelor of Arts degree in food or hospitality management may substitute for five years of total experience.

1.4.2. Uniform Requirement. The Contractor shall provide Contractor personnel with uniforms, nametags, and any other specialty clothing (gloves, rubber gloves, aprons, etc.).

Contractor personnel shall wear clean, neat, pressed, and well-fitting uniforms at all times while on-duty to include managers, supervisors, and cashiers. Contractor personnel shall not be adorned with facial piercing (i.e., tongue, eyebrows, lips, nose, etc.), and male Contractor personnel shall not wear earrings. Torn and dirty uniforms, in addition to those with rips, missing buttons, etc., are not to be worn in the dining facility. All uniforms must be consistent in pattern and material. The Contractor shall have uniforms available for newly hired personnel.

The uniforms shall not contain commercial advertising; however, hats and nametags containing the Contractor’s name shall be worn by all Contractor personnel. The Contractor shall submit uniforms for approval by the CO/FSO no later than two weeks prior to contract start date.

1.4.2.1. Contractor personnel shall wear shoes made of sturdy construction and covering the foot for sanitation and safety reasons. Open-toe shoes, sandals, or athletic shoes, and heels higher then 1-1/2 inches shall not be worn. All shoes shall be black in color.

1.4.2.2. Contractor personnel shall wear clothing bearing the name of the company or badge labels identifying the company. All personnel shall wear a Contractor-furnished nametag that indicates, at a minimum, the Contractor personnel’s last name. Name tags worn by the contract manager and supervisors shall indicate their job title. Procedures will be available for making of temporary nametags for personnel reporting to work without a nametag. Masking tape or markings on shirt will not replace nametags. The temporary nametag must be of the same material and attachment method as the permanent nametag.

1.4.3. Conduct. Contractor personnel shall not loiter in any working or customer area. Upon completion of their assigned shifts, or after eating, Contractor personnel shall promptly depart from the food service facilities.

1.5. HOURS OF OPERATION.

1.5.1. Normal Hours of Operation. The Contractor shall maintain operating hours at Keesler

Dining Facilities as listed in Appendix A, Hours of Operation. During the required serving hours for the dining facility, any authorized customer may select foods from a complete menu.

The Contractor shall remove foods from the serving area within 15 minutes after the facility is closed. This allows all customers additional time for second servings.

1.5.2. Holidays. The Live Oak and Magnolia Dining Facilities are open on all holidays except

Christmas (Only the Azalea Dining Facility will open on Christmas Day). The Contractor shall plan for additional service hours due to increased attendance expected on Thanksgiving Day.

Holiday schedules, including Thanksgiving and Christmas, are provided in Appendix A, Hours of Operation. Schedules for other special occasions will be provided at least three working days before the date of the event.

1.5.3. Emergency or Special Event Services. Special and emergency situations (i.e., accident and rescue operations, civil disturbances, weather warnings, base alerts, etc.) 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 CO, at the contract line item price for extended service hours. A COR will verbally advise the Contractor of the effort required. These changes will be effected by a modification to the contract by the CO.

1.5.4. VIP and Inspection Team Visits. VIPs, Management Assistance Teams, Commander’s

Annual Facility Inspection Teams, and other operational commitments will require additional

Contractor support, such as special table set up, dining room rearrangement, use of special dishware, clean up and tear down of table settings, sanitation, and general appearance.

(Estimated: 12 times per month).

1.5.5. Civic Groups. Civic groups are authorized to use the dining facilities upon permission from 81 TRW/CC. Group size ranges from 10-40 persons, with visits normally occurring May through August, but could occur during other months. High School Reserve Officer Training

Corps (ROTC) units, Scout Packs, and Troop support will occasionally host local or visiting personnel, usually in groups of 50 persons or less.

1.5.6. Contingency Services. Occasionally, operations which may increase workload include

Performance of Services during Crisis Declared by the National Command Authority or Overseas

Combatant Commander, Special Olympics Mississippi (SOMS), and Air Education and Training

Command (AETC) make-up training days.

1.5.7. Phase-In. The Contractor shall provide a complete phase-in plan to ensure a smooth transition in the change of work effort.

1.5.8. Phase-Out. The Contractor shall cooperate fully with any incoming Contractor in the event of contract transition. Phase-out responsibilities include, but are not limited to, joint inventories of all Government-Furnished Equipment (GFE) and transfer of all GFE and contract records.

1.5.9. Dining Facility Startups and Closures. Short range and long range openings and closures of dining facilities are required when requested by the FSO and with the approval of the

CO. One- or two-day closures approved by the CO to allow Base Civil Engineering to perform facility maintenance, minor repairs, or insect and rodent control are not considered short or long range closures. The number of hours for short and long range openings and closures will be negotiated with the Contracting Administrator and the FSO.

1.5.9.1. Short Range Closure and Opening of Dining Facilities. Scheduled closures of dining facilities for periods of 3 to 30 days to allow for extensive repairs, training schools’ holiday breaks, etc., are considered short range closures. The Contractor shall ensure the facility being closed is thoroughly cleaned before the scheduled closure. Natural gas to equipment must be cut off. Any food exceeding its normal shelf life during the period of closure shall be transferred to one of the operational facilities. Normal end of day cleaning requirements are considered to be adequate to reopen facilities. The Contractor is required to close or open a short-range facility within 24-hours of notification.

1.5.9.2. Long Range Closure and Opening of Dining Facilities. Facilities scheduled to be closed over 30 days shall be deactivated by removing all foods, shutting down refrigeration and turning off all electricity and gas to the facility. Before the scheduled closure, the Contractor and the Government COR shall conduct a joint inventory of equipment and does a condition check of all equipment to include refrigeration units. The Contractor shall ensure the facility being closed is thoroughly cleaned. Doors to refrigerators, freezers, ovens, etc., shall be left open to prevent mold and mildew. The Contractor shall be given 48 hours to close a long-range facility after notification, and 72 hours to open a long-range facility after notification.

1.5.9.3. Acts Of God. The Contractor shall use reasonable diligence to provide a regular and uninterrupted supply of service, but shall not be liable for damages, breach of contract or otherwise, to the Government for failure, suspension, diminution, or other variations of service occasioned by or consequence of any cause beyond the control of the Contractor, including but not limited to acts of God or of the public enemy, fires, floods, earthquakes, or other catastrophe;

strikes; failure or breakdown of transmission or other facilities. If any such failure, suspension, diminution, or other variation of service shall aggregate more than 48 hours during any billing period hereunder, an equitable adjustment shall be made in the monthly billing specified in this contract (including the minimum monthly charge).

1.5.9.4. Strike Plan. The Contractor is responsible for establishing a strike contingency plan, which mitigates, as much as possible, the impact of any labor dispute. The plan shall be submitted to the CO for acceptance at the pre-performance conference if one is conducted, or no later than 30 days after contract start date if no pre-performance conference is conducted. This plan should describe the following:

a. An arrangement for stockpiling parts when applicable.

b. Procedures for obtaining non-union and/or contract labor, to include the following:

(1) Phase-in requirements for ramp-up of alternate manpower

(2) Non-standards work schedule requirements.

(3) Lines of authority between the service provider and non-union and/or contract laborer.

(4) Identify the Services Delivery Summary (SDS) items that the service provider will not be able to provide and justification for non-performance.

(5) Plans for collecting identification badges and base vehicle stickers from striking employees within 12 hours of labor strike.

(6) Description of effort to be taken to protect Government property.

(7) Government Notification. The Contractor is required to notify the CO immediately, in writing, upon learning of a labor strike affecting contract performance and provide daily status updates thereafter. Names of striking employees shall be submitted, in writing, to the CO within

8 hours of the labor strike.

1.5.9.5. Performance of Services during Crisis Declared by the National Command

Authority or Overseas Combatant Commander. 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 to an estimated five Operational Readiness Exercises or Inspections (ORE/ORI), military exercises or actual emergencies or natural disasters during an average year by extending serving hours as directed by the CO at the hourly rate shown in the bid schedule for extended service hours.

Serving hours under this provision may be increased to twenty-four hours per day and may be implemented as directed by the CO at any time as required to meet military mission requirements. At the contract start date, the Contractor shall provide the Government with a written recovery plan on the intentions of fulfilling the contract requirements in case of a natural disaster. The Contractor shall properly identify customers prior to the customer entering the facilities during base exercises or real world situations when Threatcon Bravo or above is declared by competent authority.

1.5.9.6. Reserve and Air National Guard Weekends. KAFB supports the 403rd Reserve unit performing active duty requirements on weekends each month. The Contractor shall 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 Live Oak Dining Facility, Bldg

2001, to handle monthly Reserve week.

1.5.10. Contractor Personnel 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 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.

1.5.10.1. Contractor personnel who eat Government provided food shall pay the established price for each item selected. This policy does not apply to a spoon size taste/sampling by personnel assigned to quality control. 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 or drink from other sources into the dining facilities, central preparation kitchen, or flight kitchen.

1.6. RECORDS. The Contractor shall create, maintain, and provide Government-owned/Contractor-held records, regardless of media, in performance of this contract IAW the following directives:

AFI 33-119, Air Force Messaging, 24 Jan 05 (IC4, 2 Sep 08)

AFI 33-322, Records Management Program, 7 Oct 03

AFMAN 33-363, Management of Records, 1 Mar 08

AFI 33-364, Records Disposition—Procedures and Responsibilities, 22 Dec 06

Air Force Information Management System database (AFRIMS) (access through the Air

Force Portal at https://my.af.mil/gcss-af61a/afrims/afrims http://www.e-publishing.af.mil/shared/media/epubs/AFI33-119.pdf http://www.e-publishing.af.mil/shared/media/epubs/AFI33-322.pdf http://www.e-publishing.af.mil/shared/media/epubs/AFMAN33-363.pdf http://www.e-publishing.af.mil/shared/media/epubs/AFMAN33-363.pdf https://my.af.mil/gcss-af61a/afrims/afrims

Air Force Electronic Records Management Solution

1.6.1. The Contractor shall segregate the Government-owned records from the Contractor-owned records and identify all records required to be created by the PWS on the AFRIMS file plans. The

Contractor shall create and maintain paper and electronic records (\\52mahg-fs-001) as appropriate.

The Contractor shall maintain the software and background data to retrieve official electronic

Government records throughout the lifecycle of the records.

1.6.2. The Contractor maintains and disposes of records IAW the AF records disposition schedules.

1.6.3. Electronically Stored Information (ESI). The Contractor shall maintain Government owned electronic non-official records on the organizational shared network drive according the subjective categories (example: template, common, reference material, and working files). Grant the base records manager access to all files located on the organizational shared network drive. The

Contractor shall maintain the official electronic records on the base designated shared network drive (\\52mahg-fs-001) IAW the Air Force Electronic Records Management System and AFMAN

33-363, Chapter 6.

1.6.4. Upon completion of this contract, all Government-owned/Contractor-held records

(regardless of media) received, created, maintained, or provided in the performance of the PWS shall be turned over to the Government. Background electronic data and records specified for delivery to the contracting agency must be accompanied by sufficient technical documentation and software to permit the Air Force to use the data. In the event of default or non-performance, the

Government will have access to all records in order to ensure mission support is not interrupted.

1.6.5. Contractor-Owned Records. Records that relate exclusively to the Contractor’s internal business or are of a general nature not specifically related the performance of work under the contract.

1.6.6. DoD Freedom of Information Act (FOIA) Program. The Contractor shall comply with the requirements of DOD 5400.7R/AFMAN 33-302, Freedom of Information Act Program, 32

Oct 10. If the Contractor receives a FOIA request, the Contractor shall ensure it is delivered immediately to the base FOIA manager (81 CS/SCOK) for processing. The FOIA manager will task a Government official who, as the authorized official, will make the decision on releasing

Government records.

1.6.7. Privacy Act Program. The Contractor shall create and maintain Privacy Act data IAW

AFI 33-332, Privacy Act Program, 16 May 11; and Privacy Act systems of records notice(s)

(http://www.defenselink.mil/privacy/notices/usaf). The Contractor shall not create or maintain a

Privacy Act system of records prior to public notice. If the Contractor receives a Privacy Act request, the Contractor shall be responsible for searching for the records and providing those records to a Government official who, as the authorized official, will make the decision on releasing the Government records.

http://www.defenselink.mil/privacy/notices/usaf

1.6.8. Functional Requests. A functional request is a written request for DoD records received from any person (including a member of the public), or a business that does not cite either the

FOIA or Privacy Act. The Contractor shall be responsible for searching for the records and providing those records to a Government official who, as the authorized official, will make the decision on releasing the Government records.

1.6.9. For Official Use Only (FOUO). The Contractor shall create and maintain FOUO material. When documents containing FOUO material are authorized for destruction, shred the records so that the pieces can’t be reconstructed. Degauss or overwrite magnetic tapes or other magnetic medium.

1.7. SECURITY REQUIREMENTS. All Contractor 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 (i.e., Keesler AFI 31-101, Installation Security, 17 Sep 01, Chapters 8 and 9). The Contractor shall sign an agreement stipulating the security requirements of this contract.

1.7.1. Base Access. The Contractor shall obtain personal identification passes for all Contractor personnel and vehicle passes for all Contractor personnel’s personal vehicles, to include prospective Contractor personnel, requiring entry onto KAFB. Additionally, the Contractor shall keep current, for Government inspection, a list of the names of Contractor personnel employed on this contract. Contractor personnel shall complete Keesler AFB Form 299, Application for

KAFB Identification Card, and submit it through the CO to the Security Forces and Pass and

Registration. Vehicle registration, proof of insurance, and a valid driver’s license must be presented for all vehicles to be registered.

1.7.2. Pass and Identification Requirements. Contractor personnel whose duties require access to KAFB computer system are required to obtain a Common Access Card (CAC). To obtain a CAC, Contractor personnel shall coordinate with their gaining unit’s security manager or the 81st Communications Squadron Consolidated Client Support Activity (CSA) at 228-376-

4335. Paragraphs 1.7.2.1.-1.7.2.8.