Food_Service__PWS__Revised_11_Dec_17.pdf

FA301018R0001

Attachment 1

KEESLER AFB

Full Food Service

Performance Work Statement (PWS)

Revised 11 Dec 17

Non-Personal Services

TABLE OF CONTENTS

Page

1. DESCRIPTION OF SERVICES AND GENERAL INFORMATION

1.1. Scope of Work

1.2. Program Overview

1.2.1 Customer Eligibility………………………………………………………………. 5

1.3. Operational Requirements and Specifications

1.3.1. Menu Boards

1.3.2. Subsistence and Material Handling

1.3.3. Food Preparation

1.3.4. Service of Food

1.3.5. Table Bussing Service

1.3.6. Meals Served Away from the Dining Facilities

1.3.7. Flight Kitchen

1.3.8. Central Food Facility

1.3.9. Hand Sanitizer

1.3.10. Central Preparation Kitchen

1.3.11. Food Service Accounting

1.3.12. Cashier Services

1.3.13. Sanitation Requirements

1.3.14. Housekeeping Services

1.3.15. Waste Management

1.3.16. Grounds Maintenance

1.3.17. Major Equipment Maintenance and Repair

1.3.18. Exhaust Systems

1.4. Contractor Personnel

1.4.1 Management

1.4.2 Uniform Requirement

1.4.3 Conduct

1.5. Hours of Operation

1.5.1. Normal Hours of Operation

1.5.2. Holidays

1.5.3. Compressed Work Schedule (CWS) “Down Fridays”

1.5.4. Emergency or Special Event Services

1.5.5. VIP and Inspection Team Visits

1.5.6. Civic Groups

1.5.7. Contingency Services

1.5.8 Phase-Out

1.5.9. Dining Facility Startups and Closures

1.5.10. Contractor Personnel Meals

1.6. Records

1.7. Security Requirements

1.7.1. Base Access

1.7.2. Pass and Identification Requirements

1.7.3. Security Clearance: National Agency Check with Written Inquiries

(TIER 1)…………

1.7.4. Physical Security

1.7.5. OPSEC

1.7.6. Funds Protection

1.7.7. LAN Access

1.8. Training……

1.9. Safety……

1.10. Identification and Report of Pest and Disease Problems……

1.11. Smoking in AETC Facilities……

1.12. Environmental Management System……

1.13. Hazardous Material……

1.14. Contractor-Furnished Items and Services……

1.14.1. Commercial Telephone Service……

1.14.2. Decorations for Special Functions……

1.14.3. Preventive and Required Maintenance……

1.14.4. Housekeeping Supplies, Materials, and Equipment……

1.14.5. Accounting Procedures……

1.15. Contractor Manpower Reporting……

2. SERVICE SUMMARY (SS) (for Full Food Services)

2.1. Quality Control……

3. GOVERNMENT FURNISHED PROPERTY (GFP), AND SERVICES

3.1. Government –Furnished Equipment (GFE) and Property……

3.1.1. Facilities……

3.1.2. Government-Furnished Equipment (GFE)……

3.2. Government –Furnished Services……

3.2.1. General……

3.2.2. Utilities……

3.2.3. Mail Distribution……

3.2.4. Telephone Service……

3.2.5. Building Maintenance and Repairs……

3.2.6. Refuse Collection……

3.2.7. Recyclable Materials Collection……

3.2.8. Security Forces and Fire Protection……

4. APPENDICES…

Appendix A: Hours of Operation Appendix B: Workload Estimates Appendix C: Applicable Publications and Forms Appendix D: Maps- Work Area Layouts Appendix E.1: Government-Furnished Facilities

Appendix E.2: Government-Furnished Equipment Appendix E.3: Government-Furnished Initial Supplies Appendix F: Definitions Appendix G: Equipment Repair Log Appendix H: Contractor-Furnished Items Appendix I: Required Reports

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 Tri Service Food Code. Air Force (AF) standards may exceed standards set forth in the Tri Service 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 13-hour basis and to customers requesting them in support of ground operations. The food service operation manages the Corporate Automated Food Enterprise system (CAFÉ) and ALOHA Point of Sales systems, in coordination with the Services Data Automation office, to include Contractor user training; equipment troubleshooting; CAFÉ 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. Go For Green items shall be identified on the menu boards, as directed by the Government.

1.3.2. Subsistence and Material Handling. All food purchases shall be made through government approved food sources. 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, 17 Apr 14, paragraph (para) 1.5.9.12; Hazard Analysis Critical Control Point (HACCP);

and Tri-Service Food Code, 30 Apr 14, para 1-10; 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 Tri-Service 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 Tri-Service Food Code (Chapter 3). 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. All food prepared in dining facility shall be purchased through a government approved source. The Contractor shall obtain foods from the senior cook for each meal and accomplish the food preparation tasks as defined in the CAFÉ program or any AF program that supersedes the CAFÉ program and IAW the recipe cards. The Contractor shall follow the guidelines of the USAF CAFÉ mandated by the AF. The Contractor shall operate and maintain a “Signature Sandwich” style sandwich line at each facility IAW the CAFÉ core menu. The Contractor shall progressively prepare food items IAW commercial standards and AFI 40-104, Health Promotion Nutrition, 17 Oct 14, para 2.12, 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 Tri-Service 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 CAFÉ Menu. Commercially prepared pastry items shall be purchased and made available IAW the Air Force CAFÉ 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 when there are changes to menu items or prices for flight meals and snack meals. 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. Fresh fruit may be ordered through DLA for delivery to individual dining facilities. Fruit must be inspected and accepted following the Tri-Service Food Code.

Additionally, Central preparation kitchen personnel shall process all meats, fresh fruits, and vegetables as required by the Tri-Service 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 Tri-Service 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, 23 Mar 16, para 2.6.1, and the Tri-Service Food Code, all chapters. The contractor shall comply with sanitation requirements of the Food Code and state/local laws/regulations, which result in a “Substantially Compliant” or better rating on Public Health inspections. 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 Tri-Service Food Code, Chapter 4.

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 Tri-Service 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, unless the lights are 10 feet or higher. The Contractor must contact Civil Engineers (CE) to replace lights over 10 feet. 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, 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 and training as other base personnel. All HAZMAT materials, including cleaning supplies, brought on the base must have a Safety Data Sheet (SDS) on file at all times. The Contractor shall process an AF Form 3952, Chemical/Hazardous Material Request/Authorization, through HAZMART (Bldg. 4001) with a copy of the SDS for all products considered hazardous IAW AFI 32-7086, Hazardous Material Management, 4 Feb 15. 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 to the FSO and CO no later than 30 days after 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 $1,000.00, 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 FSO and CO.

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 (three quotes) for such purchases. Absence of competition requires documentation. All quotes and documentation must be maintained on-site and made available to the Government for periodic review. 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. A routine repair is anything that does not cause a financial loss of service and does not inconvenience workers or customers.

b. Urgent – Initiated within 12 hours – Repaired within 48 hours. An urgent repair is anything that causes an inconvenience, but has a work around (i.e., inoperative ovens…you can use others that are available).

c. Emergency – Initiated within1 hour – Repaired within 24 hours. An emergency repair is anything that can cause a loss of food or service to the government or a loss of service (i.e., refrigerator, serving lines or dishwasher).

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, 2014 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 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. The contractor shall follow guidelines established in AETC Instruction 36-2909, Professional and Unprofessional Relationships. Contract employees will not fraternize with food service patrons. The contract employees shall conduct themselves in a courteous, professional, and lawful manner at all times. The installation commander reserves the right to bar contract employees from the installation for misconduct. Contract employees shall not loiter in any working or patron area. Upon completion of their assigned shifts, or after eating, employees 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 ensure food remains on one serving line for 15 minutes after the facility is closed.

This allows all customers additional time for second servings.

1.5.2. Holidays. One dining facility in the triangle to be determined by the FSO 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. Compressed Work Schedule (CWS) “Down Fridays”. KAFB utilizes a CWS which results in every other Friday being a non-training day or “Down Friday”. Hours of operation for these “Down Fridays” are provided in Appendix A, Hours of Operation, and are coded as CWS.

1.5.4. Emergency or Special Event Services. Special and emergency situations (i.e., accident and rescue operations, civil disturbances, weather warnings, base alerts, military exercises, natural disasters, 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 notified by the CO in writing, at the contract line item price for extended service hours. Services under this provision may be implemented by the CO at any time as required to meet military mission requirements. No later than 30 days after contract start date, the Contractor shall provide the CO 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.

1.5.5. 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).

1.5.6. 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.

1.5.7. Contingency Services. Occasionally, operations which may increase workload include emergency situations, Special Olympics Mississippi (SOMS), and Air Education and Training Command (AETC) make-up training days. These services shall be provided under the contingencies contract line item and will be negotiated on a case-by-case basis.

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 CO 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 no later than 30 days after contract start date. 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. 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 Azalea Dining Facility, Bldg. 6960, 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. 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 33-322, Records Management Program, 4 Jun 12, Incorporating Change 2, 25 May 17, and Keesler AFB Sup 1, 29 Oct 12 AFMAN 33-363, Management of Records, 1 Mar 08; Incorporating Change 2, 9 Jun 16, AFGM2017-01, 2 Jun 17, and Keesler Supplement, 23 Apr 15 AFI 33-364, Records Disposition—Procedures and Responsibilities, 22 Dec 06, Incorporating Change 1, 6 Nov 14 and AFGM2017-01, 30 Mar 17 Air Force Information Management System database (AFRIMS) (access through the Air Force Portal at https://www.my.af.mil/afrims/afrims/afrims/rims.cfm)

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 records inventory.

The Contractor shall create and maintain paper and electronic records (\\52mahg-fs-106) 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 to subjective categories (example: template, common, reference material, and working files). The Contractor shall 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-106) 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.