Att_1_PWS_Final_9_Feb_15_(2).pdf

FOR OFFICIAL USE ONLY

Performance Work Statement (PWS)

Food Service

Joint Base San Antonio (JBSA)

Fort Sam Houston (FSH), TX

Version 2 (9 Feb 2015)

TABLE OF CONTENTS

SECTION NO. AND TITLE PAGE NO.

I. Description of Services—————————————————————— 3

1. Scope of Work————————————————————————— 3

2. Program Overview——————————————————————— 3

3. Operational Requirements and Specific Tasks———————————— 4

4. Cashier Services———————————————————————— 6

5. Daily Cash Deposits——————————————————————— 6

6. Sanitation Requirements————————————————————— 6

7. Housekeeping Services————————————————————— 6

8. Waste Management——————————————————————— 7

9. Grounds Maintenance—————————————————————— 7

10. Contractor Personnel———————————————————————7

11. Conduct——————————————————————————— 9

12. Hours of Operation—————————————————————— 9

13. Quality Control Program———————————————————— 10

14. Contractor Manpower Reporting ————————————— 11

II. General Information————————————————————— 12

1. Safety——————————————————————————— 12

2. Contractor Personnel Meals——————————————————— 12

3. Training—————————————————————————— 12

4. Security Requirements———————————————————— 13

5. Contractor-Furnished Items and Services—————————————— 14

6. Dining Facility Startups and Closures——————————————— 14

7. Phase-In or Phase-Out Plan——————————————————— 15

III. Service Summary ———————————————————— 16

IV. Government Furnished Property and Services——————————— 18

1. Property——————————————————————————— 18

2. Services——————————————————————————— 20

V. Appendices—————————————————————————— 21

1. Hours of Operation (Appendix 1)————————————————— 22

2. Workload Estimates (Appendix 2)———————————————— 27

3. Applicable Publications and Forms (Appendix 3)—————————— 30

4. Maps and Work Area Layouts (Appendix 4-Attachment 1-1)————— 34

5a. Government-Furnished Facilities (Appendix 5a)—————————— 36

5b. Government-Furnished Equipment (Appendix 5b-Attachment 1-2)——— 37

5c. Government-Furnished Materials (Appendix 5c-Attachment 1-3)———— 38

5d. Recommended Supplies (Appendix 5d-Attachment 1-4)——————— 39

6. Definitions (Appendix 6)——————————————————— 40

PERFORMANCE WORK STATEMENT (PWS)

I. DESCRIPTION OF SERVICES

1. Scope of Work

The contractor shall, except as specified in this PWS as government furnished property or services, provide all personnel, supervision, equipment, and any items and services necessary to perform non-personal, full Food Services at JBSA FSH and Camp Bullis, hereafter referred to as "Fort Sam Houston” Dining Facilities (DFAC) as defined in this PWS. The contractor shall perform the requirements, conform to the professional standards, and follow all applicable instructions and directives as identified by this PWS. Contractor tasks include, but are not limited to, the following: dining facility management; accounting; cooking; food requisition and preparation; serving and replenishing food; cleaning facilities; property and utensils; maintenance of food service; preparing vegetables and fruits for the salad bar;

cleaning tables in dining areas, where required; performing cashier services; handling foods, supplies, and property; maintaining quality control; ensuring operator maintenance and repair of food service property; removal and installation of food service equipment; pick up and deliver Operational Rations and in the event of contingency, perform all required tasks to include continued service. Furthermore, the non-personal services required in this contract are mission essential and must be performed unless waived by the Contracting Officer (CO). The estimated quantities of work are listed in APPENDIX 2, Workload Estimates. The contractor shall submit reports and documentation as identified throughout this PWS. Requests for such reports, documentation, and responses shall be coordinated through the Food Program

Manager (FPM).

2. Program Overview

(a) Facilities. The FSH appropriated fund food service operation consists of the buildings as identified in APPENDIX 5a. The Camp Bullis Dining Facility and two annex facilities (bldg 5105 and 5124) are located on Camp Bullis, approximately 30 miles Northwest of FSH . The Rocco DFAC (bldg 2745), Slagel DFAC (bldg 1287), and Camp Bullis (bldg

5107) are full food service dining facilities to include carry out service at Rocco DFAC.

Mermite meals shall be prepared at Camp Bullis DFAC and annexes in support of unit contingency operations and field training requirements. All facilities are dedicated to providing full meal service (unless otherwise specified) and meeting the nutritional needs of

Department of Defense (DoD) personnel and foreign students whom frequent the facilities.

(b) Customer Eligibility. The primary customers at these 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. 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 ROTC, Civil Air Patrol Cadets, and other groups occasionally dine in the dining facilities upon permission from the installation commander. The installation commander may authorize other personnel to occasionally eat in the dining facilities. The government will inform the contractor when permission has been granted to feed such groups. When in doubt, cashiers will refer questions of customer eligibility to the dining facility manager. The contractor shall ensure only authorized individuals are served.

3. Operational Requirements and Specific Tasks

(a) Menu Boards. The contractor shall post and maintain all menu boards at the entrance to the dining facility prior to the start of the meal period. Menu changes shall be posted within five (5) minutes of an event that necessitates a change to the menu. The posted menus will include all meals scheduled for service that day and will include the caloric value of each food item.

(b) Nutrition Information. At least one type of nutrition education materiel must be on display in the dining facility, such as nutrition posters, table tents, or bulletin boards.

Education materials approved by the local dietician or nutritionist will be prominently displayed at the facility entryways, within the service area, and in the dining room.

(c) Go For Green. The Go for Green is a nutritional recognition labeling system providing the customer with a quick assessment of the nutritional value of menu offerings and food products in the dining facility. The food items are labeled green (eat often), amber (eat occasionally), and red (eat rarely) based on the impact the food can have on a customer’s performance and will be posted on the serving line.

(d) Food and Material Handling. The contractor shall order and maintain accountability of food in accordance with (IAW) Department of the Army Pamphlet (DA

PAM) 30-22, paragraph 3-14 thru 3-20, 3-32, Army Regulation (AR) 30-22, paragraph 3-21

(a-b), 3-26, 3-46, and in conjunction with Army Food Management Information System

(AFMIS). The contractor shall ensure quality control of food being delivered. Acceptance or rejection of food shall be based on product quality and wholesomeness. In accordance with the most current Food and Drug Administration (FDA) Food Code adopted for use by the

DOD and Tri-Service Technical Bulletin Medical (TB MED) 530, The contractor shall report all non-compliances rejected for quality or wholesomeness to US Army Public Health

Command (USAPHC) and the FPM. The contractor shall store and utilize all stock received using the First-In/First-Out (FIFO) concept. The contractor shall direct all questions on approved sources and product code information to USAPHC.

(e) Menu Planning. Plan menus for regular, short order, fitness/low calorie, remote menu, special meal menus, salad bar, carryout, and rotated pre-prepared salads. The Camp

Bullis Dining Facility may deviate to a modified menu when the headcount threshold is 50 or less but it shall include the minimum standards listed in AR 30-22, paragraph 3-23, 3-24, 3-58 and DA PAM 30-22, paragraph 3-70. The contractor shall ensure the menus do not exceed the

Basic Daily Food Allowance (BDFA) cost. All menus will be submitted to the FPM at least one month in advance, for review and approval.

(f) Food Preparation. The contractor shall accomplish the food preparation tasks listed on the Food Service Production Schedule in accordance with AFMIS. The contractor shall progressively prepare food items for all meals to ensure optimum freshness, flavor, color, texture, and nutritional value.

(g) Service of Food

(1) The contractor shall move full serving containers to serving lines and remove used containers. Personnel shall not stack dirty or empty pans behind the serving lines because it projects a negative image. 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 in accordance with the hours defined in APPENDIX 1 and with the Food Service

Production Schedule. Hot serving lines should be set up no more than 30 minutes prior to the start of the meal and cold-serving lines should be set up no more than 30 minutes prior the start of the meal period. Serving lines may be closed once the scheduled meal period has ended and the last customer is served. 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. Proper planning of short-order items must be used to ensure food does not lose flavor/freshness/nutritional value, exhibit poor color/texture and is not wasted. Cook to order is the standard for short-order preparation and is the preferred method of cooking in the last 30 minutes of the meal period in all facilities.

(2) The contractor shall ensure customers are served at a rate of eight (8) guests per minute through the main serving lines, five (5) guests per minute on the short order and grab and go line and six (6) guests per minute on the deli lines. The contractor shall ensure sufficient personnel are available to ensure food items are replenished without stopping the patron flow. Employees assigned serving line duties will receive a briefing prior to the scheduled meal period. The following will be discussed: available menu items, portion size, and correct serving utensil for each menu item. The contractor shall be courteous and professional to all food service guests.

(3) The contractor shall provide carryout service with contractor provided commercial containers and single use dinnerware.

(h) Table Cleaning Service. Customers will buss their own tables. The contractor shall clean, and sanitize dining room tables, chairs, or booths in full food service dining facilities to ensure availability to customers without waiting. The contractor shall replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting.

(i) Contingency Supplies. On occasion, due to repairs or other reasons that make government furnished property unavailable, the contractor will be required to provide guests paper plates, plastic utensils, paper cups, and napkins.

(j) Remote Feeding and Warming/Cooling Beverages

(1) The contractor shall prepare meals in accordance with (IAW) the planned menus. Food items will be packaged and labeled IAW Army Tactics Techniques and

Procedures (ATTP) 4-41, paragraph 5-58 thru 5-63, and 5-65. Requested meals, beverages, condiments, serving instructions, serving utensils, single use items and trash bags will be made available for government user pick up at requested time. The contractor will issue serving utensils, pans and food containers on a hand receipt. The contractor will be notified by the

FPM 48 hours prior to meal pick up by the supported unit. For Emergency changes a 12-hour notice will be provided. This service is estimated to be at 305 days a year.

(2) Prepare and provide hot or cold beverage service for remote site consumption as requested IAW DA PAM 30-22, paragraph 4-8.

4. Cashier Services

Cashier duties shall be IAW DA PAM 30-22, Appendix D. Reconcile cash drawers with Point of Sale (POS) reports and ensure cash collected for sale of meals is turned in on time. A receipt will be provided to all cash customers in the full food service dining facilities.

Maintain adequate change fund to ensure change is immediately available to all cash customers.

5. Daily Cash Deposits

The contractor shall prepare deposit slip and enter totals into OTC Net. Money will be turned into FPM office before 0930 (Mon-Fri).

6. Sanitation Requirements

The contractor shall comply with all Federal and Air Force mandated sanitation requirements according to AFI 48-116, Food Safety Program, AFOSHSTD 91-300, Food Service

Operations, and the most current FDA Food Code adopted for use by DoD. The contractor shall comply with sanitation requirements of the FDA Food Code and state/local laws/regulations, which result in a satisfactory or better rating on Preventive Medicine inspections. The contractor shall conduct internal self-inspections every seven (7) days of all facilities listed in APPENDIX 5a and make reports available to the Contracting Officer

Representative (COR) and Preventive Medicine personnel.

7. Housekeeping Services

The contractor shall maintain cleanliness of all areas that immediately affect customer service to include overall appearance of all dining facilities.

(a) Floor Cleaning. The contractor shall clean floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and property. All floors with vinyl tiles shall present a shined appearance. The contractor shall not place chairs on tables at any time. Carpet will be professionally cleaned semi-annually.

(b) Spot Floor Cleaning. The contractor shall spot clean floors to remove food spills and debris and post wet floor signs when the floor is wet. Signs will be removed and placed out of view of customers when signs are no longer required (e.g., when the floor is dry).

(c) Lavatories. The contractor shall spot check lavatories during meal times to ensure tidiness and availability of supplies. The contractor shall clean toilets, urinals, washbasins, sinks, and partitions with a germicidal detergent solution. The facilities shall be cleaned as often as necessary to keep them clean. The contractor shall remove all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces.

(d) Kitchen/Dining Room. The contractor shall clean and sanitize dishes, utensils, pots, pans, equipment and kitchen/dining areas in accordance with the Air Force adopted FDA

Food Code.

(e) Other Housekeeping Tasks. The contractor shall replace all inoperative light bulbs and fluorescent tubes within 24 hours unless the lights are 10 feet or higher inside and outside the assigned facilities. The contractor must contact Civil Engineers (CE), initiate a work order, and document the contact to replace lights over ten (10) feet. All work order requests and follow-up calls to CE and in-house maintenance personnel shall be documented in the appropriate work order logbook.

(f) Hand Sanitizer. The contractor will refill hand-sanitizing solution for guests in each facility and ensure dispensers are full at all times during the meal period. Army Military

Medical Center and School will provide sanitizing solution where dispensers are installed

(currently in buildings 5105, 5107, 5124 and 2745).

(g) Hand Washing Station. The contractor shall clean customer hand washing stations. The stations shall be cleaned and supplied as often as necessary to keep up with customer demand. The contractor shall spot check them during meal times to ensure tidiness and availability of supplies.

8. Waste Management

The contractor shall comply with the base recycling program. This may require segregating reusable/recyclable waste materials by type. The government shall retain ownership of all reusable waste materials. The contractor shall remove non-reusable waste materials (trash and garbage) from the facility by government-approved methods. The contractor shall get prior approval from Hazardous Material (HAZMAT) Pharmacy prior to bringing any hazardous materials on the base.

9. Grounds Maintenance

The contractor shall clean and maintain the grounds up to 50 feet around each facility, delivery/dumpster areas, listed in APPENDIX 5a. The contractor shall:

(a) 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, cigarette butts, spider webs, brush, and fallen tree branches from the area.

(b) All entrances, exits, and sidewalks leading to and from the facility must be free of snow and ice prior to and throughout each meal period.

10. Contractor Personnel.

(a) Management.

(1) Project Manager/Assistant Project Manager

a. The contractor shall provide full-time contract management on site who shall be responsible for the performance of the work. The name of this person, and an alternate or alternates, who shall act for the contractor when the manager is absent, shall be designated in writing to the CO ten days after contract award. The Project Manager or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The Project Manager or alternate shall be available during normal duty hours (Mon-

Fri/7:30AM-4:30PM) to meet at FSH and Camp Bullis with government personnel designated by the CO to discuss problem areas as well as attend mandatory monthly and quarterly meetings. After normal duty hours, the manager or designated alternate shall be available within one (1) hour.

b. Personnel in these positions must be able to read, write, speak, and understand English. In addition they shall have within the past ten (10) years, eight (8) years experience consisting of a minimum of three (3) years supervisory experience in managing cafeteria style, multi-entree menu facility/facilities, providing complete meal service for breakfast, lunch & dinner. Five (5) years experience as a district manager, unit manager, or assistant manager. Have a current ServSafe or equivalent certificate and remain current through the life of the contract. The positions shall at no time be vacant.

c. Organizational chart, which provides for QC personnel to have direct access and accountability to the contractor's top management. Also shall include separate employee

Staffing Charts of all positions for each dining facility, i.e., position, quantity, and building number.

(2) Facility Manager/Supervisor

a. The Dining Facility Manager, or alternate, shall be present during dining facility operating hours. These names shall be designated in writing to the CO ten (10) days after contract award. DFAC management must be available to attend mandatory monthly and quarterly meetings.

b. Personnel in these positions must in the past ten (10) years have three (3) years of experience managing or supervising in a large facility; cafeteria style, multi-entree menu service providing complete meal service for breakfast, lunch and dinner meals. Have a current ServSafe or equivalent certificate and remain current through the life of the contract.

The positions shall at no time be vacant.

(3) Maintenance Technicians

a. The Maintenance Technicians shall be designated in writing and a copy of the certification will be provided to the FPM ten (10) days after contract award.

b. These positions require Commercial Food Equipment Service Association certification (CFESA) with 3-5 years experience repairing commercial kitchen appliances and refrigeration. Personnel working with refrigerants must be EPA certified.

(4) Uniform Requirement. The contractor shall provide employee uniforms and nametags. Employees shall wear clean, neat, pressed and well-fitting uniforms at all times while on duty. Torn and dirty uniforms, in addition to those with missing buttons, etc., are not to be worn in the dining facility. Aprons and hats will not be worn outside the dining facility.

All uniforms must be consistent with the pattern and material, the contractor must have available uniforms for newly hired personnel. The uniforms shall not contain commercial advertising except that the hats and nametags may contain the contractor’s name. Submit uniforms for approval by the CO no later than two (2) weeks prior to contract start date.

a. All shoes shall be of sturdy construction and shall cover the foot for sanitation and safety reasons. Open-toe shoes, sandals, or athletic shoes, and heels higher than

1 1/2 inches shall not be worn. All shoes shall be black in color and have slip resistant soles.

b. All personnel shall wear a nametag furnished by the contractor with a minimum of the employee’s last name and company name. Nametags worn by the Project

Manager, Assistant Project Manager, Dining Facility Managers, and Supervisor shall indicate their job title. Procedures will be available for making temporary nametags for personnel reporting to work without one. 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.

c. The contractor shall furnish all uniforms. The contractor will provide three (3) sets of uniforms (pants, shirts, hats, aprons) to all employees upon start of this contract. In addition, management personnel will be issued one jacket. The contractor will be reimbursed for this one-time initial issue. The government will then reimburse the contractor for three (3) sets of uniforms issued to newly hired employees. The government will also reimburse contractor for three sets of uniforms issued on employees’ anniversary date. The reimbursement will be at the actual invoice cost for all uniforms issued. The contractor shall submit data to include name, date of birth, date hired, date issued and cost of uniforms on all employees receiving uniforms on a monthly basis to the FPM electronically using an Excel spreadsheet.

11. Conduct

The contractor shall follow guidelines established in AETC Instruction 36-2909, Professional and Unprofessional Relationships. Contract employees will not fraternize with food service guests. The contractor employees shall conduct themselves in a lawful manner at all times.

The installation commander reserves the right to bar contractor employees from the installation for misconduct. Contractor 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. Employees shall smoke in designated smoking areas only.

12. Hours of Operation

(a) Normal. The contractor shall maintain operating hours at the FSH dining facilities as listed in APPENDIX 1. During the required serving hours for the dining facilities, any authorized patron may select foods from a complete menu.

(b) Holidays. The contractor shall plan for decreased attendance expected at

Thanksgiving in the dining facilities. The government will provide the name of the holiday facility and up to four (4) AETC Training Holiday schedules to the contractor at least five (5) days before the date of the event for Independence Day, Thanksgiving, the Christmas season, and other special occasions. There will be a reduction in patron numbers during the Christmas holiday period (commonly known as Exodus) in the dining facilities supporting technical training. Normally two (2) dining facilities and one floor of bldg 1287 are closed for approximately l0 to l4 days during that period. The contractor shall not be paid for the operation of the closed facilities or the floor that is closed. The period could vary depending upon the holidays in relation to a weekend. The contractor will be notified of the closure period, to include the facilities, as soon as the dates are made available to the FPM.

(c) Emergency or Special Event Services. Special and emergency situations (for example, accident and rescue operations, civil disturbances, weather warnings, installation alerts) may necessitate a dining facility to operate on an extended basis of up to 24 hours per day. The contractor shall provide these services when notified by the FPM at the contract line item price for extended service hours.

(1) The contractor shall provide additional support in such areas as sanitation and general appearance for visits by distinguished visitors, inspection teams, Management

Assistance Teams, and other operational commitments.

(2) The contractor shall provide additional support in such areas as sanitation and general appearance for civic groups. Civic groups are authorized to use the dining facility upon permission from the installation commander.

(d) Contingency Services.

(1) Performance of services during crisis declared by the National Command

Authority. In the event the mission posture of the base changes substantially because of war, other national emergencies, or a natural disaster, the contractor shall be capable of supporting these missions for the duration of that emergency.

(2) 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 12 occurrences that shall include, but are not limited to IG Inspections, Major Accident Response

Exercises, other military exercises, 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

24 hours per day and may be implemented as directed by the contracting office at any time as required to meet military mission requirements.

13. Quality Control Program

The contractor shall establish a quality control program that encompasses all aspects of the contract. The contractor shall implement the quality program in accordance with the Quality

Control Plan (QCP). The QCP will be submitted to the government at the start of contract and shall include the following:

(a) Quality Control (QC). The contractor shall develop and maintain a QC inspection system that encompasses all functions of the contract. The QC inspection system shall satisfy the requirements in the Inspection of Services Clause (TITLE. E.1 FAR 52.246-

04), and shall be designed to keep the contractor's management informed of all issues affecting quality. The QC records of inspections shall indicate the nature and number of observations made, the number and type of deficiencies found, and the appropriate action taken.

(1) The contractor shall prepare monthly Quality Status Reports (QSR). The contractor shall provide details of audits and inspections accomplished, significant deficiencies noted, trend analysis of contract performance, corrective actions taken and current status of all issues yet to be resolved. QSRs shall be distributed to the contractor's program management and contracting officer’s representative (COR) concurrently on a monthly basis no later than the 5 th workday of the month. At a minimum, the QSRs must include metrics, which verify whether the performance standards in the Service Summary have been met.

(2) The QC function shall ensure that timely and effective corrective action is obtained for all deficiencies identified by the government. All deficiency responses shall include the cause of the deficiency, corrective action, efforts to preclude recurrence, and an analysis of the quality program's effectiveness in the area of the deficiency.

(3) The QC function shall develop and maintain a training program in writing designed to ensure all contractor personnel are proficient in their duties and clearly aware of the contractual requirements, and are current with all changes throughout the life of the contract. Training shall be documented using one standard for all facilities.

(4) The QC function shall ensure follow up action has been taken on customer feedback when needed/required. The Customer Feedback program must be advertised and promoted within the organizations utilizing each DFAC. Comment cards and a locked box will be available for use in each dining facility.

(b) Inspection Instructions. The contractor shall prescribe inspection, auditing, and testing by clear, complete, and current instructions. The contractor's inspection instructions shall be documented and shall be available for review by the government representatives throughout the life of the contract.

(c) Program Elements. As a minimum the following elements should be addressed in the contractors QC Plan: Personnel Health and Hygiene, HAZMAT Program, Customer

Feedback, Employee Training, Staffing, Energy Conservation, Fire/Bomb Threat Prevention and Evacuation, Safety, Government Property, Environmental Protection, and Security.

14. CONTRACTOR FULL-TIME EQUIVALENT REPORTING.

The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the United States Air

Force via a secure data collection site. The contractor is required to completely fill in all required data fields at https://afcmra.hqda.pentagon.mil/login.aspx.

Reporting inputs will be for the labor executed during the period of performance for each

Government fiscal year (FY), which runs 1 October through 30 September. While inputs may be reported any time during the FY, all data shall be reported no later than 31 October of each calendar year. Contractors may direct questions to the CMRA help desk.

Reporting Period: Contractors are required to input data by 31 October of each year.

Uses and Safeguarding of Information: Information from the secure web site is considered to be proprietary in nature when the contract number and contractor identity are associated with the direct labor hours and direct labor dollars. At no time will any data be released to the public with the contractor name and contract number associated with the data.

User Manuals: Data for Air Force service requirements must be input at the Air Force

CMRA link. However, user manuals for government personnel and contractors are available at the Army CMRA link at http://www.ecmra.mil.

II. GENERAL INFORMATION

1. Safety

The contractor shall promote and ensure a safe working environment for employees and a safe eating environment for food service guests. All contractor personnel must adhere to guidelines established in AFOSH Standard 91-300, Food Service Operations, and AFOSH Standard 91-

501, Air Force Consolidated Occupational Safety Standard and AFI 48-116, Food Safety, paragraph 1.5.

2. Contractor Personnel Meals

(a) Contractor personnel who work in dining facilities under this contract may purchase prepared food and beverages to be consumed in the facility while on duty and up to

30 minutes before or after their shifts.

(b) Payment for prepared food items does not apply to a spoon size taste/sampling by personnel performing quality control. Contractor personnel purchasing food shall sign customer receipt tapes, which the contractor shall retain for each meal period as proof of payment. Meals purchased by contract personnel shall not count as meals served for contract payment purposes. Contractor personnel shall not bring or store food from other sources into the dining facilities.

https://afcmra.hqda.pentagon.mil/login.aspx http://www.ecmra.mil/

3. Training

The contractor shall provide necessary training to employees and maintain records of all training on-site and have them available for government review. Each facility manager will have a copy of their training plan available for government review. In addition, contractor employees shall receive the government provided training listed below.

(a) The contractor shall ensure that contract supervisors receive initial food handlers training from all individuals designated by the Public Health Flight Commander. This training class is approximately one hour in length. All non-supervisory contract personnel shall be trained in food handling techniques by contract supervisors that have attended the initial food handlers training course. The contractor shall ensure contract supervisors receive refresher food handlers training annually or as often as necessary for contract personnel to be aware of their responsibilities in safe food handling.

(b) Contractor personnel shall attend at least two (2) hours per year of fire prevention training provided by the government.

(c) All contractor employees required to access the FSH Local Area Network are required to take a one (1) hour long Information Awareness Training annually. In addition, each employee needing access to the LAN will need to complete SF85 for a National Agency

Check with Inquiries. This form will be forwarded to the 802d Force Support Squadron’s

Security Manager electronically.

(d) All contractor employees required to handle funds shall attend a two (2) hour long

Fund Handlers Training as required by AFI 31-101, Integrated Defense (For Official Use Only).

4. Security Requirements

All personnel employed by the contractor in the performance of this contract, or any representative of the contractor entering the government installation, shall abide by all security regulations of the installation.

(a) Installation Access. The contractor shall obtain personal identification passes for all employees and vehicle passes for all contractor and personal vehicles requiring entry onto

FSH . The contractor must submit a request for installation access to the CO. The request will contain the name, date of birth, driver’s license, or state identification number of each employee requiring access to the installation. Vehicle registration, proof of insurance and a valid driver’s license must be presented for all vehicles entering the installation. The contractor will provide a list of current employees to the CO one month prior to the start of the contract and annually thereafter—one month prior to start of an option year. In addition, a list of all terminated employees along with access badges and or Common Access Cards will be turned in to the FPM on a monthly basis.

(b) Fort Sam Houston –Installation Access (9-July-2014)

ACCESS PROCEDURES: JBSA-Fort Sam Houston (JBSA-FSH) requires 100% processing of all contractor/vendor and visitor population requiring access to FSH Main through Walters or Scott Visitor Control Center (VC). The Walters VC services the south end of JBSA-FSH, including the Interstate 35 corridor; and the Scott VC, services the north end of

JBSA-FSH, including Highway 281 and Interstate 410 corridors.

1. Access to Joint Base San Antonio Fort Sam Houston (JBSA FSH). Person(s) not in possession of a valid access credential must enter JBSA FSH installations through the following entry control points: Walters Street, Harry Wurzbach East, SAMMC IH35, Camp

Bullis and Jadwin (commercial vehicles only).

Walters Street

Harry Wurzbach East

BAMC/I35

Camp Bullis

Jadwin (Commercial Vehicles Only)

Persons in possession of the below approved access credentials may enter through any entry control point: DoD CAC ID card, Teslan card (Retiree, Family Member ID, PIV), Defense

Biometric Identification (DBIDS) Card/Pass (approved for JBSA FSH).

2. Obtaining an access credential. Non-DoD persons requiring entry to JBSA FSH must be sponsored by an authorized DBIDS registered DoD ID cardholder. Sponsors must notify the

502d Security Forces Visitor Control Center NLT 10 days prior to the requested entry date.

Contractor/Vendors and Non-Medical Attendees requiring access must be sponsored by an authorized Requesting Authority (Sponsor or Authorizing Official) in writing or via email from a .mil address to the Visitor Control Center. An Application for an Installation Access

Credential will be submitted by the Requesting Authority to the Pass and Registration office.

DBIDS registered DoD ID Card holders will use the Entry Authority List when applying for access of Daily Visitors, Sponsored Visitors, and personnel attending Special Events.

The following non expired documents may be used as proof of identity for vetting and access credential issuance: United States Passport, Permanent Resident Card/Alien Registration

Receipt Card (Form I-551)Foreign Passport with a temporary (I-551) stamp or temporary (I-

551) printed notation on a machine readable immigrant visa., An employment authorization document that contains a photograph (Form I-766) Current/Valid Driver’s License.

Identification card issued by Federal, State or local Government Agencies, U.S. Coast Guard

Merchant Mariner Legacy Cards, U.S. Coast Guard New Merchant Mariner Credential, Approved Department of Defense (DoD) Privilege Card Holders, Veterans Identification Card

(VIC)

For more information, please contact the Visitor Control Center at (210) 221-2650/2651, or email usaf.jbsa.502-abw.mbx.502-sfs-fsh-visitor-control-center@mail.mil.

(c) Physical Security. The contractor shall be responsible for safeguarding all government property provided for contractor use. At the end of each work shift, the contractor shall ensure all government facilities, property, and materials are secured. The contractor shall abide by AFI 31-101, Integrated Defense, paragraph 8.2.5.8. Prevent Pilferage. Pilferage is the deliberate taking of property through circumvention of human controls and physical http://www.samhouston.army.mil/pdf/VisitorInfo/Tri-FoldDBIDS.pdf http://www.samhouston.army.mil/pdf/VisitorInfo/Tri-FoldContract-Vendor.pdf http://www.samhouston.army.mil/pdf/VisitorInfo/Tri-FoldNonMedicalAttendees.pdf http://www.samhouston.army.mil/pdf/VisitorInfo/RequestingAuthorityExample.pdf http://www.samhouston.army.mil/pdf/VisitorInfo/applicationFormat_AIAC.pdf http://www.samhouston.army.mil/pdf/VisitorInfo/applicationFormat_AIAC.pdf http://www.samhouston.army.mil/pdf/VisitorInfo/Tri-FoldDBIDS.pdf http://www.samhouston.army.mil/pdf/VisitorInfo/applicationFormat-EAL.pdf http://www.samhouston.army.mil/pdf/VisitorInfo/Tri-FoldDailyVisitors.pdf http://www.samhouston.army.mil/pdf/VisitorInfo/Tri-FoldSponsoredVisitors.pdf http://www.samhouston.army.mil/pdf/VisitorInfo/Tri-FoldSpecialEvents.pdf mailto:usaf.jbsa.502-abw.mbx.502-sfs-fsh-visitor-control-center@mail.mil protection methods. Like the terms steal, take, theft, and larceny, it implies the taking of any quantity of material or any item of value without authorization. It is everyone's responsibility to prevent and report pilferage.

(d) Funds Protection. Appoint a primary and alternate funds custodian in writing to the FPM. To protect cash held by the contractor, the contractor shall comply with the following paragraphs in AFI 31-101, Integrated Defense. 8.2.5.8.2.2. Keep accountability and control of lock combination lists, keys, locks, and containers. 8.4.4.11. Container

Combination Control, control the container combination and restrict it to the minimum number of persons. Change the combination as follows: 8.4.4.11.2. Every 12 months for other funds facilities. 8.4.4.11.3. When transferring, discharging, or separating personnel who have access to the container. 8.4.4.11.4. When directed by the Integrated Defense Council (IDC).

(e) Anti-robbery Procedures. The contractor shall follow guidelines published in

AFI 31-101, Integrated Defense. 8.3.2.4. Anti-Robbery Exercises. Funds facilities storing under $100,000 must be exercised annually by the Resource Protection Program Manager. All funds storage facilities, regardless of amount, should conduct and document anti-robbery training for their personnel as determined by the IDC.

5. Contractor Furnished Items and Services

Except for those items or services specifically stated as government-furnished or government reimbursed, in Section III and APPENDIX 5, the contractor shall furnish everything required to perform this contract, to include the following:

(a) Commercial Telephone Service. The contractor will pay for any additional telephone line they may require. They will work with the Communications Squadron to establish this line, if necessary.

(b) Special Functions. The contractor shall decorate dining facilities with government provided decorative materials and floral arrangements for holidays and special occasions requested by the FPM. This will include the decoration of the entranceways, dining areas, and serving lines of the dining facilities.

(c) Preventive and Required Maintenance. The contractor shall perform preventive and required maintenance in accordance with manufacturer’s instructions on all equipment.

The contractor shall submit a property maintenance plan no later than the contract start date.

The plan shall specify when preventive maintenance is accomplished and how maintenance and repairs are documented. The contractor’s preventive and required maintenance must be documented in the property control plan in accordance with contract clause 52.245-2 and submitted to the CO. The preventive and required maintenance schedule will be provided to the FPM upon start of the contract. The FPM will have access to all preventive and required maintenance records. The contractor shall provide all materials and supplies necessary to perform preventive and required maintenance.

6. Dining Facility Startups and Closures

Short range and long-range openings and closures of dining facilities are required when requested by the FPM and with the written approval of the CO. The government may request a facility be open or closed at any time. The number of hours for short range and long-range openings and closures will be paid based on the actual hours used.

(a) Short Range Closure and Opening of Dining Facilities. Scheduled closures of dining facilities for periods of 7 to 30 days to allow for extensive repairs, training schools’ holiday breaks, entomology spraying, etc., are considered short-range closures. The contractor shall ensure the facility being closed is thoroughly clean and natural gas to property is shut off before the scheduled closure. Any food that will exceed its normal shelf life during the period of the 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 shall be required to close or open a short-range facility within 72 hours of notification, 48 hours for emergency notifications. This does not include Annex buildings 5105 and 5124.

(b) Long Range Closure and Opening of Dining Facilities. Facilities scheduled to be closed more than 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 property and do a condition check of all property to include refrigeration. 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 10 days to close a long-range facility after notification, and 10 days to open a long-range facility after notification. This does not include Annex buildings 5105 and 5124.

(c) Annex buildings 5105 and 5124 will open with notification of 72 hrs, 48 hours emergency notification. Extra cleaning and preparation for the opening and closing of the facility will be required if closed for a minimum of seven (7) days to ensure the annex is sanitary and ready for operational use then properly prepared for inactivity. Opening and closing of an annex is considered a set.

7. Transition - Phase-In and Phase-Out Plan:

Transition period is scheduled for the thirty-day period immediately prior to contract start date (phase-in) and the thirty-day period prior to the contract end date (phase-out) to allow for orderly contract transition. Contractor shall provide a phase-in plan with the proposal and a phase-out plan forty-five days prior to end of the contract to the Contracting Officer and COR.

In order to maximize the effectiveness of the transition process, an initial meeting between both the Government's Contract Administrators and managers of the contractor shall be held to address phase-in and phase-out requirements and responsibilities not later than three days into the phase-in/phase-out period. Subsequent meetings will be held as determined by the

Contracting Officer. When an incumbent contractor is also the successor contractor, these meetings will not be waived since the orderly transition from one work specification to another will also require significant management involvement in the transition process and the incumbent will be required to complete a 100% inventory.

(1) During the Phase-In period, the Service Provider will be allowed entry to all locations of work, to familiarize supervisors, key personnel, and staff with equipment, reporting procedures, work schedules, operating procedures, and other matters. The incoming contractor will ensure that its phase-in operations do not hinder or interfere with normal operations of the phase-out contractor and that maximum effort is made to avoid loss of productivity.

(2) The incumbent provider shall provide to any subsequent or follow-on provider records of all equipment, appliances, compressors, and parts under warranty.

(3) During contract phase-in, the incoming provider shall perform, but not be limited to, the following tasks: observe operations of the current work force; program for any communications and utility conversions; interview work force personnel off site; gather and submit submittal data; establish signatory authority for Government forms that require contractor completion; secure insurance, licenses and tax documents; establish accounts and make arrangements for personnel, equipment, materials, and transportation needed to accomplish contract tasks.

(4) Phase-Out Plan. The outgoing provider shall transfer all work at contract start date to the successor provider. During the final five days of the phase-in period, the incoming provider will be provided access and input to all subsistence request documents. During

Phase-out, the Contractor's Project manager shall allow successor provider personnel (civilian or military) to observe contract performance for a period of ten days prior to the expiration of the contract. The Contractor's managers shall cooperate with any successor during this phase, to include orderly transition of record and operational data.

III. SERVICE SUMMARY

IV. GOVERNMENT FURNISHED PROPERTY AND SERVICES.

Performance Objective PWS Para. Performance Threshold

1. Ensure menus are planned in accordance with the approved menu from the FPM.

I.3.c This requirement is met when the contractor does not exceed ten (10) percent defects for all inspections in a month.

2. Accomplish food preparation tasks in accordance with the AFMIS Production

Schedule.

I.3.f This requirement is met when the contractor does not exceed ten (10) percent defects for all inspections in a month.

3. Comply with sanitation requirements of the Food Code and state/local laws/regulations.

I.3. d and I.6 This requirement is met when the contractor does not exceed ten (10) percent defects for all inspections in a month.

4. Achieve a “Satisfactory” rating or higher on all Public Health inspections.

I.6 This requirement is met when Public Health inspection records prove the inspection ratings in all facilities are “Satisfactory” or higher 100% of the time inspected in a month.

5. Satisfy Food Service guests in reference to timeliness of service.

I.3.g This requirement is met when the contractor does not exceed ten (10) percent defects for all inspections in a month.

6. Make available supplies and materials necessary to serve guests.

I.1, I.3.g and III.1.h This requirement is met when the contractor does not exceed ten (10) percent defects for all inspections in a month.

7. Ensure Accounting and Food

Accountability Reports are accurate and on time on the first submittal.

I.3.d This requirement is met when ninety five percent

(95%) of the first submittal of required accounting reports contain no errors for the month.

8. Reconcile AF Form 79 and/or Point of

Sale (POS) reports with DD Form 1131 deposits to ensure cash is turned in on time.

I.4 and I.5 This requirement is met when all DD Forms 1131 from all facilities are found to be ninety five percent (95%) accurate in amount of deposit on first submittal and deposits in a month were made on time.

9. Maintain the interior and exterior of all dining facilities, storage areas, and office facilities in a clean and sanitary condition.

I.6, I.7, I.8, I.9 This requirement is met when the contractor does not exceed ten (10) percent defects for all inspections in a month.

10. Equipment repairs will be initiated and completed respectively within the following timeframes:

Routine 24 hours/96 hours

Urgent 12 hours/48 hours

Emergency 1 hour/24 hours

III.1.e.6 This requirement is met when the contractor does not exceed the required maintenance timelines ten

(10) percent times for all inspections in a month.

11. Ensure quality and wholesomeness of foods through inspections upon delivery and practice First-In/First-Out.

I.3.d This requirement is met when the contractor does not exceed ten (10) percent defects for all inspections in a month.

12. Comply with AF established safety requirements.

IV.1 This requirement is met when the contractor does not exceed ten (10) percent defects for all inspections in a month.

13. Clear, clean and sanitize dining room tables, chairs, and booths to ensure availability to Food Service guests.

I.3.b This requirement is met when the contractor does not exceed…