FFS PWS Ft Eustis 17 Jan 12.docx

DOCX document 114 KB Posted Jan 17, 2012

Attached to: Full Food Service at Ft. Eustis, VA Federal contract opportunity
Solicitation number: FA4800-12-R-0001
Issued by: Department of the Air Force Air Combat Command

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Performance Work Statement for Full Food Service

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PERFORMANCE WORK STATEMENT

FOR

FULL FOOD SERVICES (FFS)

AND

CONTRACT COOK SUPPORT

733D LOGISTICS READINESS DIVISION

JOINT BASE LANGLEY – EUSTIS, VIRGINIA

Period of Performance:

1 OctoberMarch 2012– 2830 September February 2017

TABLE OF CONTENTS

Page

Table of Contents

Section C.1 – General

Section C.2. – Definitions & Acronyms

Section C.2.1. – Standard Definitions

Section C.2.2. – Technical Definitions Peculiar to This Contract

Section C.2.3. – Acronyms

Section C.3 – Government Furnished Property

Section C.4 – Contractor Furnished Property

Section C.5.1. – Specific Tasks

Section C.5.2. – Cook Support Service

Section C.6 – Publications & Forms

Technical Exhibit Listing:

Technical Exhibit A: Performance Requirements Summary

Technical Exhibit B: Dining Facility’s Workload

Technical Exhibit C: Government Furnished Property

Technical Exhibit D: Reports

Technical Exhibit E: Expendable & Durable Supplies

Technical Exhibit F: Recommended Supplies

Technical Exhibit G: Awards Program

Technical Exhibit H: Quality Control Program

SECTION C.1

GENERAL

C.1.1. Scope of Work. Provide all resources, except Government Furnished Property (GFP), to perform Full Food Service (FFS) and Contract Cook Support as required in dining facilities listed at Technical Exhibit (TE) B, Joint Base Langley - Eustis, VA to meet the performance requirements stated in this contract. Food Service operations for this contract are designed primarily to support Advanced Individual Training (AIT), Initial Entry Training (IET) and Noncommissioned Officer students assigned to JBLE.

C.1.1.1. Background. JBLE is home to the U.S. Army Transportation School, U.S. Army Aviation Logistics School, Joint Strategic Deployment center and 7th Sustainment Brigade. Officers and enlisted Soldiers receive education and on-the-job training in transportation, aviation maintenance, logistics and deployment doctrine and research.

C.1.1.1.2. New Construction. Currently, the majority of food service operations are conducted in antiquated facilities which have received numerous remodeling and facility improvements, but still are outdated. In 2009, Department of the Army approval was granted to construct a new facility which will replace the three facilities students use for dining. Upon completion of the New Construction, in approximately JuneSept 20123, the staffing configuration will be adjusted in accordance with requirement changes.

C.1.2. Personnel. Hire and staff qualified personnel who can communicate with Government representatives and diners.

Standards:

Personnel shall be citizens of the United States (U.S.) or possess a valid U.S. Immigration T-151 or I-94, Alien Registration Card. Personnel shall read, write, speak, and understand English. Comment by Michael.Ryczak: Recommend all contractor employees read, write, speak English.

In accordance with (IAW) Army Regulation 525-13, paragraph 5-19, all prospective contractors will undergo a verification process to determine the trustworthiness and suitability prior to being granted access to federal property. Limited access with escort may be granted (at the installation’s discretion) for an interim period while investigations are being conducted.

IAW AR 25-2 and HSPD-12, Installation Security Office will submit all background investigations on prospective contractors requiring Common Access Cards (CAC), network access.

Personnel shall be free of a criminal record. Provost Marshal Office will conduct background checks on all contractor personnel.

C.1.2.1. Contract Manager. Provide an on-site contract (project) manager with the authority to obligate the company and be responsible for overall performance (to include subcontractors) of the contract to meet the specified performance standards.

Standards:

Submit identification of Contract Manager IAW Technical Exhibit (TE) D.

The Contract Manager, or alternate, must be readily available to meet with Government representatives within 30 minutes of call during normal duty hours. Manager must meet qualification requirements.

Qualifications.

Within the past 10 years, 8 years experience; consisting of 3 years supervisory experience in managing cafeteria style or multi-entrée operation providing complete meal service (breakfast, lunch and dinner) and 5 years experience as a district manager, unit manager, or assistant manager in food service industry. High school graduate. Bachelor of Science or Bachelor of Arts in food management may be substituted for 3 years of the 5 years of management experience. Current ServSafe Sanitation certificate (within 4 years).

C.1.2.2. Dining Facility Manager(s). Provide a dining facility manager and alternate for each FFS dining facility listed at TE B to direct work, be responsible for performance in each facility (to include subcontractors) and to meet the specified performance standards.

Standards:

The Dining Facility Manager or alternate must be on site at the dining facility. Managers and alternates have to meet qualification requirements. No substitutions of dining facility manager. First Cook, shift leader or others cannot be substituted for manager or designated alternate. Ability to lead, motivate and train skilled to unskilled food service workers.

Qualifications.

Within the past 10 years, at least 8 years experience in the food service industry-- consisting of at least 3 years supervisory experience in managing cafeteria style or multi-entree operations providing complete meal service (breakfast, lunch and dinner) and 5 years experience as a district manager, or assistant manager in the food service industry.

High school graduate. Bachelor of Science or Bachelor of Arts in food management may be substituted for the 3 years of the 5 years supervisory & management experience.

Military food service experience in the pay grade of E-7, warrant or commissioned officer may be credited as management experience for this position. Current sanitation certificate (within 4 yrs).

C.1.2.3. Shift Lead. Provide a Shift Lead for the CCS dining facility listed at TE B to direct work, be responsible for performance in the dining facility (to include subcontractors) and to meet the specified performance standards.

Standards:

The Shift Lead must be on site at the dining facility. Ability to lead, motivate and train skilled to unskilled food service workers.

Qualifications.

Within the past 10 years, 5 years of experience within a large food service operation, cafeteria style and multi-entrée menu service performing dining facility attendant service (breakfast, lunch and dinner). One year must have been served as a supervisor or an assistant supervisor. High School Graduate of GED is the minimum education required. Current Sanitation Certificate (within 4 years).

C.1.2.4. Name Tags. Employees shall wear identification badges with a minimum of the Contractor’s name and the employee’s last name.

Standards:

Name tags must be worn at a visible location on personnel 100% of the time.

Name tags for managers and supervisors shall include their job title.

Name tags must be written in English.

C.1.2.5. Conduct of Employees. Employees shall conduct themselves IAW installation policies concerning conduct.

Standards:

DOD 5500.7-R, Joint Ethics Regulations.

IAW personnel policies listed at C.6.

C.1.2.6. Personal Health and Hygiene. All Contractor personnel shall maintain compliance with sanitation and food safety standards.

Standards:

Technical Bulletin (TB) MED 530

C.1.2.7. Employee Uniforms. Employees shall wear a clean and complete uniform when working.

Standards:

TB MED 530

Uniforms are approved by the COR NLT 14 days prior to the start of performance.

C.1.3. Meal Serving Hours. Meal serving hours are listed at TE B

C.1.4. Expanded Serving Hours.

Standards:

Meal serving hours are those periods reflected in TE B, unless otherwise expanded pursuant to this subsection. Expanded serving hours may be required without advance notice from COR. COR will strive to provide advance notice when possible, but depending on the circumstances, notice period may be minimal or non-existent. Expanded serving hours may be verbally directed by the COR. Prior written notice is not required.

C.1.5. Consolidation of Dining Facilities. Open and close dining facilities.

Standards:

Services added or deleted IAW “Changes” clause of this contract. Contractor provides service, or discontinues service, by way of 72 hours written notification.

C.1.6 Contingency Plan. Provide and maintain a contingency plan for continuation of performance of services under this contract should employees strike, a subcontractor defaults, or other abnormal situations occur (e.g., mobilizations, disaster, civil disturbances, military deployments etc.)

Standards:

Written plan submitted to the COR not later than 20 days after award of contract.

Plan approved by the Government.

C.1.7. Quality Control Plan (QCP). Establish and maintain a comprehensive QCP.

Standards:

QCP submitted IAW TE D and TE H Approved QCP shall include cleaning schedules.

Comprehensive written quality control plan IAW TE H submitted to the Contracting Officer Representative (COR) for approval not later than 10 days after contract award.

In compliance with approved QCP at all times.

C.1.8. Training. Train employees as described below.

Standards:

Written training plan submitted to the Contracting Officer not later than 14 days after contract award.

Training records and certificates of all training completed shall be maintained at the Dining Facility where the employees work and readily available for review at all times.

C.1.8.1. Installation Staff & Contractors Training Course. Conduct Installation Staff & Contractors Training Course for all Contractor personnel in contact with AIT/IET Soldiers.

Standards:

TRADOC Reg 350-6.

All Contractor personnel attend class within 60 calendar days after contract start date or the start of their employment, whichever occurs later.

Requests to train new hires shall be submitted to the COR within five working days after date of employment.

C.1.8.2. Sanitation. Conduct sanitation training.

Standards:

All personnel trained as prescribed by TB MED 530 100% of the time.

Written sanitation training plan submitted to the COR for approval not later than 14 days after award of contract.

C.1.8.3. Hazard Communication (HAZCOM). Train employees in the safe use of chemicals (inventory of products on hand), understanding manufacturer’s product labels, and information contained on the Material Safety Data Sheets (MSDS).

Standards:

Title 29, Code of Federal Regulation Part 1910.1200, Hazard Communication.

C.1.8.4. Nutrition. Conduct nutrition training for employees.

Standards:

IAW AR 40-25

Personnel engaged in menu planning trained to develop menus IAW Section C.5 of this contract 100% of the time.

C.1.8.5. Headcounter/Cashier. Conduct headcounter and cashier training.

Standards:

Headcounters and cashiers trained IAW local SOP, regulatory policy, menu pricing, computer and power malfunctions, and cash register manufacturer’s operations instructions, 100% of the time.

C.1.8.6. Customer Service. Conduct customer service training.

Standards:

All personnel trained on applicable customer service procedures and requirements with refresher and/or additional training as needed during the contract performance period.

C.1.8.7. Equipment Operator/Maintenance. Conduct equipment operating, cleaning and maintenance training.

Standards:

Cooks and maintenance personnel trained IAW manufacturer instructions and operating manuals 100% of the time.

Training conducted IAW requirements listed at Section C.5.

C.1.8.8. Security Related Training: Conduct security training on installation access, security clearances and security issues.

Standards:

All Contractor personnel are trained to meet requirements of Government Access Control, Physical Security and Information Assurance at all times.

C.1.8.9. Army Food Management Information System (AFMIS) Training. Conduct AFMIS training including refresher training.

Standard:

All manager, clerks, and ration room personnel trained 100% of time in the use of AFMIS.

C.1.8.10. DoD Computer User Training. Ensure that all Contractor personnel accessing DoD computer system successfully complete mandated computer training, including Computer User Security Training (Information Awareness Training) from website https://is.signal.army.mil.

Standard:

All users of DoD automation trained at all times.

Maintain certificate(s) of completion for DoD mandated Computer User Security Training (Information Awareness Training) for all Contractor personnel that are DoD automation users.

C.1.9. Performance Evaluation Meetings. Attend performance meetings with government representatives.

Standards:

Contract manager attends meeting during the first 3 months of the contract and often as deemed necessary by the COR thereafter.

C.1.10. Awards Program. The Contractor may participate in the Installation Best Dining Facility and Philip A. Connelly Award Programs (See TE G).

Standards:

AR 30-22 and DA Pam 30-22

C.1.11. Army Food Management Information System (AFMIS). Operate the AFMIS Web with individual Common Access Cards (CAC) and identification through established Army Knowledge Online (AKO) User ID’s and passwords with personnel that have a favorable National Agency Check with Written Inquiries (NACI).

Standards:

IAW AR 25-2

TCFE Form 125-E-DOIM CAC cards for all AFMIS users at all times.

NACI background investigation, at the government’s cost, submitted to the COR before access to the AFMIS system is authorized.

NACI investigation accepted by the Installation Security Office, 100% of the time.

Certificate of completion of DoD Computer User Security Training (Information Awareness Training) for all DoD automation users.

Protect ID’s and passwords at all times.

C.1.12. Installation Access. Obtain installation access IAW installation access policy,; e.g., ID cards and vehicle registrations for all contractor personnel authorized to work or operate motor vehicles on the installation.

Standards:

IAW AR 190-16

IAW FAR 52-204.9

USATC&S Suppl 1 to AR 380-49 All personnel in compliance at all times.

C.1.13. Security. Safeguard government property. Provide a Physical Security and Crime Prevention plan to safeguard Government property, equipment, subsistence and controlled forms provided for Contractor use to the COR for approval within 30 calendar days after contract award. The Contractor shall notify the COR orally upon discovery of loss, damage, theft, or vandalism of Government owned facilities or property. The Contractor shall follow-up with a written report to the COR within 24 hours of discovery.

C.1.13.1. Network Access. Common Access Cards are required for Network Access. Background investigation is required to access any unique government network systems/website.

Standards:

IAW AR 25-2

TCFE Form 125-E-DOIM Key Control Plan submitted IAW TE D.

All personnel in compliance at all times.

Physical Security and Crime Prevention plan submitted within 30 calendar days after contract award.

C.1.14. Safety. Establish an approved safety plan including Hazard Communication (HAZCOM) Plan.

Standards:

Safety Plan submitted IAW TE D.

All personnel in compliance at all times.

C.1.15. Transition/Phase –In-Out of Contractor Operations.

C.1.15.1. Transition Period/Phase-In. If replacing an incumbent Contractor and/or initiating new or changed performance requirements under this contract, establish a Phase-In plan detailing all actions for a smooth transition to assume full responsibility for full performance in all areas of food service operations.

Standards:

IAW FAR 52.237-3

Phase-In-Plan submitted to Contracting Officer upon award.

Performance to begin within 30 days of award or as directed by Contracting Officer.

Phase-In plan includes, at a minimum, that the Contractor establish a project management office, recruit and hire necessary personnel, obtain all required certifications and clearances, participate in joint inventories and sign for Government Furnished Property (GFP), submit deliverables, and attend post-award meetings as directed.

C.1.15.2. Phase-Out. Develop a Phase-Out plan to affect a smooth and orderly transfer of contract responsibility to successor Contractor.

Standards:

IAW FAR 52.237-3

Phase-Out Plan submitted to Contracting Officer not later than 60 calendar days prior to end of the contract performance period.

No required reports or maintenance shall be deferred for the purpose of transferring responsibility to the successor Contractor.

Successor Contractor and associated management personnel inspect and assess facilities and equipment being provided for contract performance for a period of no less than thirty (30) calendar days prior to the commencement of work by the successor Contractor.

Phase-Out plan includes, at a minimum, Contractor’s approach to employee notification, retention of key personnel, turn-over of work in progress, inventories and turn-over of Government property, removal of Contractor property, data and information transfer and any other actions required to insure continuity of operations.

SECTION C.2

DEFINITIONS/ACRONYMS

C.2.1. Standard Definitions. Federal Acquisition Regulation (FAR), Dictionary of U.S. Army Terms, and Authorized Abbreviations and Brevity Codes, AR 31050, are the references for definitions and acronyms not listed below.

"A" Ration

An "A" Ration consists of perishable (fresh and/or frozen) and nonperishable items necessary to prepare the type menus prescribed in SB 10264.

Acceptable Quality Level (AQL)

The AQL is the maximum percent defective (or the number of defects per hundred units) that, for purposes of sampling inspection, can be considered satisfactory as a process average.

Administrative Contracting Officer (ACO).

A Contracting Officer who is administering contracts

Adulterated.

The condition of food if it:

a. Bears or contains any poisonous or deleterious substance in a quantity that may render it hazardous to health.

b. Bears or contains any added poisonous or deleterious substance for which no safe tolerance has been established or in excess of such tolerance if one has been established.

c. Consists in whole or in part of any filthy, putrid, or decomposed substance, or if it is otherwise unfit for human consumption.

d. Has been processed, prepared, packed, or held under unsanitary conditions, whereby it may have become contaminated with filth or rendered hazardous to health.

e. Is in whole or in part the product of a diseased animal or an animal which has died other than by slaughter.

f. Is in a container which is composed in whole or in part of any poisonous or deleterious substance that may render the contents injurious to health.

Air Dry

Dry by exposure to air; evaporation method.

Army Federal Acquisition Regulation Supplement(AFARS).

The Army’s supplement to the Federal Acquisition Regulation.

Army Food Management Information System (AFMIS).

The Army's automated record keeping system used in the dining facilities to perform such primary functions as meal production planning, inventory management, Dining Facility Operation (DFO) inquiries, automated headcount and batch processing. These functions provide the capability to create and adjust menus, shopping lists and production schedules; make requests against subsistence inventories; facilitate returns to inventory; provide inventory accountability; perform headcount entries; and inquire against a variety of files. The system includes a DFO terminal located within each dining facility, interfaced with an installation minicomputer, operating system and application software.

Army Food Program.

A comprehensive and continuing program which encompasses all phases of food procurement, inspection, transportation, storage, distribution, issue and sale, preparation, and serving in field and garrison. It includes resale commissary stores, troop issue subsistence activities, dining facilities, bread bakeries, central pastry kitchens, ration breakdown points, a training program, a career program, ration development and distribution, dining facility operating procedures, and the related equipment and operation personnel required therefore.

Army Ration Credit System (ARCS).

An issue and accounting procedure used by appropriated fund dining facilities. Dining facilities that operate within the Army Ration Credit System are charged for the dollar value of subsistence issued and obtain credit for meals served.

Authorized Diner.

Personnel authorized to subsist in Active Army appropriated fund dining facilities IAW AR 3022, The Army Food Service Program.

Automated Headcount Function.

The AFMIS function used to review, perform file maintenance, and print reports for headcount and cash collections. Processes are given to update report signature blocks as well as disbursing office data for the Cash Collection Voucher.

Basic Allowance for Subsistence (BAS).

A cash allowance paid to military personnel in lieu of subsistence.

Basic Daily Food Allowance (BDFA).

A computed monetary value of a ration.

Batch Processing Function.

The AFMIS function to forecast headcount, print daily batch reports and Master Item File price update reports, and process equipment replacement records.

Box (Sack) Lunches.

A meal consisting of readytoeat foods packaged in a box or bag and purchased through Prime Vendor when A-Rations are not suitable, as specified by the Contracting Officer. Each box (sack) lunch contains sufficient food for one person for one meal. Meal components are eaten cold but may be supplemented with a hot beverage or soup.

Breakfast.

The first meal of the day, normally served in the early morning.

Busing.

Removal of trays, dishes, tableware, and utensils from dining tables to scullery areas. The occasional removal from tables of isolated utensils/tableware left by careless diners does not constitute busing.

Calibration.

The comparison of a measurement system or device of unverified accuracy to a measurement system or device of known or greater accuracy to detect and correct any variation from the required performance system or device.

Class A Telephone Service.

Telephone service, which is unrestricted, for use on-post and commercial calls.

Class C Telephone.

Telephone service, which is restricted to inter-post calls from one post telephone to another.

Clean.

The state of being free from streaks, smudges, soil, finger prints, odor, food particles, stains, residue, and impurities.

Cleaning.

The physical removal of food residue, ingredients, dust, and other soil material and matter from surfaces, kitchenware, eating ware, and equipment.

Commercial and Government Entity(CAGE) Code

An identification code assigned to the Contractor and is required by the Contracting Officer (Property Administrator) and Contractor from the Defense Logistics Service center, The CAGE code is also required on the annual Government facilities report.

Condiment.

Any food such as salt, pepper, mustard, and ketchup that is used to enhance the flavor of other food.

Consolidated Dining Facility

Those dining facilities organized to provide subsistence for personnel of two or more units or organizations.

Consumable Supplies and Equipment.

Supplies and equipment that are consumed in use, and are normally used only once before disposal. They are normally used less than durable supplies and equipment before disposal.

Contract Discrepancy Report (CDR).

DA Form 5479R Used to document Contractor’s discrepancies.

Contracting Officer.

A Government official with authority to enter into, administer, and terminate Government contracts.

Contracting Officer's Representative (COR).

An individual designated by the Contracting Officer to act as his authorized representative in administering a contract.

Contract Modification.

Any written alteration in the specification, delivery point, rate of delivery, contract period, price, quantity, or other contract provisions of existing contract.

ContractorOwned Property.

Owned or leased property by the Contractor for use in performing a contract, and to which the Contractor retains title.

Critical Control Point.

An essential point in the flow of food, at which control can be applied so that a food safety hazard can be prevented, eliminated or reduced to an acceptable level.

Customer Complaint.

A means of documenting certain kinds of (food service related) service problems relating to this contract.

Debris.

Remains of anything broken down or destroyed; ruins; fragments; rubbish.

Defective Service.

A unit of service which contains one or more defects or nonconformance with specified requirements.

Diner Satisfaction.

Methods of feedback through a variety of surveys and comment programs to determine the degree to which the Contractor is meeting or exceeding contract requirements and established quality levels of food service.

Dining Facility.

A dining facility is a section within any Army organization where food is prepared and served.

Dining Facility Account.

The dining facility account is a record of food received, used, and on hand as reflected in dollars.

Dining Facility Attendant (DFA).

A person who performs custodial; limited food handling and preparation duties; sanitation functions which include, but are not limited to sweeping, mopping, scrubbing, trash removal, dishwashing, waxing and stripping floors, buffing floors, window washing, pot and pan cleaning, and other sanitation related functions. Loading and offloading trucks.

Dining Facility Inquiries Function.

The AFMIS function used to review dining facility files and print reports.

Dining Facility Operations (DFO) Subsystem A part of AFMIS which is used to control subsistence and headcount The DFO Subsystem consists of six functions; Ration/Issue Cycle Planning, Meal Production Planning, Inventory Management, Dining Facility Inquiries, Headcount and Batch Processing

Dinner

Dinner is the third or evening meal of each day, normally served at a time approximating late afternoon.

Discount Meal Rate: facilities

The rate charged to reimburse the Government for subsistence at Army appropriated fund dining .

Durable Supplies and Equipment

Supplies and equipment that are consumed in use, and can normally be used longer than consumable supplies and equipment before disposal.

Eating ware

Plates, cups, saucers, glasses, knives, forks, spoons, and serving trays on, in or with which food is served to and eaten by dining facility diners. (See TE E)

Educational Foundation of the National Restaurant Association

Educational Foundation of the National Restaurant Association, 20 North Wacker Drive, Chicago, IL 60606, is a nonprofit education foundation created by restaurateurs and other food service executives and governed by a board of trustees, representing all sectors of the industry and associated academic and commercial institutions

Educational Testing Service

The Educational Testing Service of Princeton, NJ is a non-profit corporation engaged in test development, test administration and educational research The Food Protection Certificate Program test is designed to test persons who have ongoing on-site responsibility for protecting the consumer from food-borne illness in food preparation, serving, or eating establishments Educational Testing service, food Protection Certification Program, CN 6515, Princeton, NJ 08541-6515.

Emergency Work Requests

Work requests necessary for protecting health and safety and preventing damage to property, e.g., gas leaks, complete breakdown of refrigerators, complete breakdown of cooking ranges or, other primary kitchen equipment

Equipment

Apparatus or gear furnished or provided for a specific purpose.

Excess Subsistence

Food items or edible material above and beyond those required to meet the established facility needs for one issue of the established installation issue cycle, plus one additional day.

Expendable Supplies and Equipment

Consumable supplies and equipment which are consumed in use, regardless of the type classification or the unit price. (See TE E)

Extended Service

Services outside the designated hours of operation of any dining facility as stated in this contract before the first scheduled meal and after the last scheduled meal for the day.

Facilities and Equipment (AFMIS)

Equipment furnished by the Government for use by the Contractor in performance of AFMIS requirements of the contract. (See TE C)

Field Feeding

Feeding under field conditions at a location actually situated in the field, or buildings authorized by the Government for field feeding activities.

Food

Any raw, cooked, or processed edible substance, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption.

Food borne Illness Outbreak

The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food.

Food Contact Surface

Those surfaces of equipment and utensils with which food normally comes in contact during food preparation and serving This includes those surfaces from which food may drain, drop or splash back into food, or onto surfaces normally in contact with food.

Food Handlers

Food service personnel who work where unsealed food or drink is handled, processed, prepared or served, and who touch food or food contact surfaces in any way Excluded are cashiers and delivery persons who do not handle unwrapped food or touch food contact surfaces.

Food Service Personnel

Any person who transports food or food containers, or engages in food preparation or service or comes in contact with any food, utensils, or equipment (other than food in unbroken protective packages).

Forced Issue

Issue of subsistence supplies intended to dispose of certain items when necessary to prevent loss to the Government through deterioration or spoilage Forced issues are not chargeable to the BDFA

Full Food Service (FFS)

Those activities which comprise the full operation of an Army dining facility, includes but not limited to, requisitioning, receiving, storing, preparing, and serving of food Also, included is the performance of related administrative, custodial, and sanitation functions.

Garbage

Animal and vegetable wastes resulting from the handling, preparation, cooking and serving of food.

Garnish

To adorn or decorate a prepared dish with small pieces of colorful food to enhance the appearance and palatability.

Government-Furnished Equipment (GFE)

Government furnished equipment provided to the Contractor for use by the Contractor in the performance of this contract. (See TE C)

Government Furnished Facilities (GFF)

Government furnished facilities and areas assigned to the Contractor for use by the Contractor in performance of this contract. (See TE F)

Government Furnished Material (GFM)

Government property that may be incorporated into or attached to a deliverable end item or that may be consumed or expended in GFM includes, but is not limited to: assemblies, components, part's, raw and processed materials, small tools and supplies that may be consumed in normal use in performing a contract performing a contract.

Government-Furnished Property (GFP)

Property, including facilities, equipment, supplies, and material, in the possession of, or directly acquired by, the Government and subsequently made available to the Contractor for the performance of this contract.

Government Property Administrator (GPA)

An authorized representative of the Contracting Officer appointed in writing to administer the contract requirements and obligations relative to Government property.

Grab-N-Go

Food items such as bagels, muffins, breakfast sandwiches, lunch sandwiches, and other items, and complete meals that are conducive and packaged for carry out.

HACCP Plan

A written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point (HACCP) principles developed by The national Advisory Committee on Microbiological Criteria for Foods.

Hazard

A biological, chemical, or physical property that may cause an unacceptable consumer health risk.

Headcount

A procedure used to accurately determine the number of authorized diners being subsisted by a dining facility; also, the number of authorized diners subsisting in a dining facility.

Headcounter

A person who counts diners that eat in a dining facility, ensures that each diner signs the appropriate form, and collects cash from those who pay for their meals.

Headcount Maintenance Function

The AFMIS function used to review, perform file maintenance and print reports for headcount and cash collections It includes processes to update and report signature blocks as well as disbursing office data for the Cash Collection Voucher report.

Holiday Meal Charges

The rates to be charged for the Thanksgiving and Christmas Day special meal.

Inquiries Function

The AFMIS function used to review dining facility files.

Inquiry

Asking/inquiring/accessing a database for information. Also called query.

Installation Commander

A commander of any Government installation, military commander for USAREUR, state adjutant general for ARNG, and MUSARC commander for USAR.

Installation Food Program Manager (IFPM)

An officer, warrant officer, noncommissioned officer, or Department of the Army civilian responsible to the installation commander for matters relating to Food Service.

Installation Food Service Management Board

The installation menu board is a panel of Government personnel that plans and provides for all anticipated subsistence requirements for the installation. It provides an interchange of information between food service personnel, TISA and the contractor concerning menu matters and diner comments A specific function of the board is to review proposed menus, add or change items, and determine the extent to which it will be implemented.

Installation Medical Authority (IMA)

Installation Medical Authority refers to the Unit Surgeon, Command Chief Surgeon, US Army Medical Center Commanders, and the Director of Health Services or Center Commanders, or their representative responsible for defining, setting and monitoring sanitary standards and procedures.

Inventory Management Function

The AFMIS function used to complete weekly and monthly physical inventories, reconciliations and dining facility transfers.

Inventory Management

The dollar value of all subsistence items in inventory.

Issue Cycle

The interval between each issue of subsistence, per schedule established and published by SSO.

Kitchenware

All multiuse utensils other than Tableware. (See TE E)

Leftovers

The un-served portions of any item which is not served during the meal for which it was prepared.

Legal Public Holidays.

The following legal public holidays referenced in 5 USC 6103(a) will be observed:

New Year’s Day Jan 1st Martin Luther King, Jr’s Birthday 3rd Monday in January President’s Day 3rd Monday in February Memorial Day Last Monday in May Independence Day Jul 4th Labor Day 1st Monday in September Columbus Day 2nd Monday in October Veteran’s Day Nov 11th Thanksgiving Day 4th Thursday in November Christmas Day Dec 25th

Lot

The total number of service outputs in a surveillance period

Local Access Network Connections (LAN)

An installation landline connecting the Army Management Information System modules to the mainframe computer system

Lot Size

The number of service outputs in a lot

LSN

A number used to identify a Government supply item

Lunch

The second meal of the day normally served at a time approximating midday

Manager

One who manages; plans, directs, coordinates, and controls. The contractor operations and contractor furnished resources shall be managed by the contractor organization

Member

The military member or civilian employee for whom services are provided at Government expense

Minor Maintenance & Repairs

Each instance of maintenance and repair of Government furnished property, excluding operator level maintenance of Government furnished equipment that would cost less than $500

Operator Level Maintenance

Operator care, maintenance, and repair of GFE as recommended by manufacturer's manuals, and as specified in AR 420-70, USAIC Reg 420-22, required to maintain full use of that GFE, and preventive measures necessary to prevent the breakdown of GFE

Management and Food Production (M&FP)

Those activities which comprise the management of an Army dining facility to include requisitioning, receiving, storing, and preparation of food. Also, included is the performance of related administrative and limited sanitation functions. DFA services are not included

Mandatory Issue

Issue of subsistence supplies designed to test diner acceptability of new or locally available items. Also used to dispose of items to prevent loss to the Government through deterioration or spoilage. Mandatory issues are charged to the receiving dining facility's BDFA

Master Menu

The Master Menu is the document that provides a recommended breakfast, lunch, and dinner menu for each day of the month, to include breakfast variations and a daily menu for short order meals . It specifies menu choices (except leftovers), including individual breads, salads, desserts, soups, etc, to be served during each meal. The items on the Master Menu are reviewed by the Installation Menu Board and may be modified as the board deems necessary

Meal

A specific quantity of food provided one person during one scheduled serving period

Meal Production Planning Function.

The AFMIS function used to prepare and print production schedules, outside menus, low calorie menus, and extended recipes. In addition, this function is used to maintain subsistence accountability and a production history for each dining facility.

Meal Ready to Eat (MRE).

A packaged ready to eat meal designed for issue either in individual units or in multiples of three for a complete ration, when hot “A” rations are not suitable, as specified by the Contracting Officer. The meals are packaged in flexible envelopes.

Meal Service for Remote Site Feeding.

Tasks associated with preparing meals including beverages, packaging food for shipping from a garrison dining facility to feed soldiers at field training sites.

Meal Serving Period.

Hours designated by the Government when the dining facility serving lines are required to be open for service.

Mechanical Food Service Equipment.

Mechanical cooking, serving, and refrigeration equipment used in preparing, processing, and serving food.

Menu Planning Program.

The automated program which incorporates the Master Menu. This program provides the AFMIS user a menu for breakfast, lunch, and dinner meals for each day of the month, to include breakfast variations, and a daily menu for short order meals. This program computes menu ingredients and quantities required to feed one hundred people per meal item.

National Stock Number (NSN).

A number used to identify a Government supply item.

Night Meal.

The meal served during the late evening to early morning hours (referred to as the midnight meal). The night meal may be a breakfast or dinner meal.

Nonfood Surface.

Exposed surfaces other than those included in food contact surfaces or splash zones.

Non-Expendable Supplies & Equipment.

Durable supplies and equipment which are not consumed in use, retains its original identity during the period of use and requires that accountability be maintained throughout the life of the item.

Operating Hours.

Operating hours for each facility are listed at TE B. Operating hours specify the time prior to the scheduled start of meal service for the first meal of the day to time following the scheduled close of meal service for the day of operation.

Operational Ration.

Packaged, semi-perishable meals issued to personnel for use under field conditions.

Other Dining Facility Equipment.

Non-mechanical items of equipment used in the support of food serving, processing, preparation or preservation operations and mechanical items not related to food preparation, processing, preservation or serving, but which are used in support of other tasks such as cleaning, housekeeping, and sanitation, e.g., busing tray carts, insulated food containers, vacuum cleaners.

Percent of Sample Found Defective.

A percentage determined by dividing the number of defects by the sample size. The resulting number is used to make an equitable deduction from the contract price or award fee for non-performance.

Performance Requirements Summary (PRS).

The PRS identifies the critical service outputs of the contract that will be evaluated by the Government to assure contract performance standards are met by the Contractor. (See TE A.)

Performance Standard.

A measurable output or result associated with the performance-based description of a requirement found in the PWS.

Performance Assessment.

Those actions taken by the Government to assure services meet the requirements of this contract.

Performance Assessment Evaluator.

Individual responsible for checking performance under a contract IAW an established Performance Assessment Plan.

Performance Assessment Plan (PAP).

Defines what the Government must do to ensure that a contractor has performed IAW specified performance standards. Focuses on the level of performance required by the PWS rather than on the methodology used by the contractor to achieve that performance. Sometimes called a Quality Assurance Surveillance Plan (QASP).

Perishable Subsistence.

Those food items with limited shelf life which normally require controlled conditions of temperature, and/or humidity during transportation and storage.

Picnic.

A meal consumed outdoors (pavilion or open air) at a location other than the supporting dining facility. Occasionally "entree menu items (steaks, chops, ribs, hamburgers, etc.) are cooked by military students or military training instructors. Menu items (except entree items when scheduled for cooking on site by military members) are prepared and packed in insulated food containers by cook personnel for transport to the picnic site. Tasks applicable to field feedings apply.

Planned Sampling.

Planned sampling is a method designed to inspect some part, but not all, of the services being monitored. Specified occurrences of contract requirements that are to be monitored are selected for evaluation prior to their scheduled accomplishment. Planned sampling differs from Random Sampling in the way in which samples are selected.

Police.

The action or process of cleaning and putting in order of a dining facility to include related areas of responsibility specified in this contract. This will include sweeping, and pickup and disposal of paper, bottles, cans, and other litter.

Portion Control.

Serving of equal amounts to each diner in accordance with prescribed menu and recipes. Portion sizes shall be IAW TM 10412.

Potentially Hazardous Food (PHF).

Any food that consists in whole or in part of milk or milk products, egg(s), meat, poultry, fish, shellfish, edible crustacean or other ingredients, including synthetic ingredients and all leftovers, in a form capable of supporting rapid and progressive bacterial growth. The term does not include clean, whole, un-cracked, odor free shell eggs or foods that have a PH level of 4.5 or below or a water activity value of 0.85 or less.

Pre-cleaning.

Cleaning tasks performed not more than one day prior to reopening a dining facility after closure during which time contamination of fixtures, furniture, and equipment may have occurred. Pre-cleaning includes cleaning and sanitizing fixtures, equipment, eating ware, utensils, and furnishings.

Preventive Medicine Activity (PVNT MED ACTV).

A part of MEDDAC responsible for inspecting sanitary conditions of dining facilities and applying ratings based on their professional qualitative judgment.

Prime Vendor.

A Department of Defense contractor who has responsibility to supply and furnish subsistence to the dining facility.

Productive Hours.

The number of man-hours required to perform the required function, i.e.; three cooks and one DFA each, work 15 minutes, for a total of one productive hour.

Progressive Food Preparation (Batch Cookery).

The continuous preparation of food items at selective time intervals during the entire meal period as the food is consumed. The objective is to match the flow of diners through the serving lines so that freshly prepared food is always provided. It avoids long holding periods which result in loss of flavor, color, texture, and nutritive value. Some exceptions to this procedure are most soups, gravies, meat sauces, or other sauce type items which do not deteriorate in flavor when held throughout the serving period, and baked or prepared desserts.

Quality Control.

Process employed to ensure a certain level of quality in a product or service. It may include whatever actions deem necessary to provide for the control and verification of certain characteristics of a product or service. The basic goal of quality control is to ensure that the products, services, or processes provided meet specific requirements and are dependable, satisfactory, and fiscally sound.

Quality Deficiency Report (QDR).

The authorized means for users of Army equipment to report equipment faults in design, operations, and/or manufacturing in accordance with SF Form 368.

Random Sampling.

A method designed to evaluate some part, but not all, of the contract requirements being monitored. The method, based on sampling procedures and tables for inspection by attributes, a statistical theory, used by industry and Government. Contractor performance for a given requirement over a given period of time as accepted or rejected based on a stated number of defects.

Ration.

The allowance of food for the subsistence of one person for one day.

Reconstituted Food.

Dehydrated food products recombined with water or other liquids.

Refuse.

All solid wastes.

Refuse Collection Area.

An area in which garbage and rubbish may be segregated prior to depositing in disposal areas.

Regular Menu.

A menu offered at the breakfast, lunch and dinner meal which provides the diner, as a minimum, with a choice of two meats/entrees, two vegetables, two starches, assorted deserts, beverages and bread/rolls, and appropriate condiments.

Related MechanicalFood Service Equipment.

Items of mechanical equipment used in support of the preparation, processing, serving, and preservation of foods; disposition of garbage; and cleaning of wares.

Repair.

To restore an item to serviceable condition through correction of a specific failure or unserviceable condition.

Rubbish.

Non-salvageable waste materials other than garbage, rocks or dirt.

SafeTemperatures.

As applied to potentially hazardous food, an internal product temperature of 40 degrees Fahrenheit or below for foods requiring cold temperatures, and 141 degrees Fahrenheit or above for foods requiring hot temperatures, to prevent spoilage.

Sample.

A sample consists of one or more service outputs drawn from a lot. The number of outputs in the sample is the sample size.

Sampling (Food).

The consumption of two or three bites of food items for the purpose of determining palatability and the application of proper cooking procedures.

Sanitary.

Free from elements, such as filth, or bacteria, or other foreign matter, that may endanger health.

Sanitization.

The bactericidal treatment of clean surfaces of equipment and utensils by an approved process that provides sufficient latent heat or concentration of chemicals for an adequate period of time to reduce the bacterial count, including pathogens, to a safe level and leave no toxic residue.

Sanitizing Solution.

A cleaning solution, i.e., chlorine or iodine solution as defined in TB MED 530, Chapter 4, Section I.

Scheduled Serving Period.

Hours designated by the Government that specifies when meals are served.

Scullery.

Area of kitchen set aside for eating ware and kitchenware scraping and washing.

Sealed.

Free of cracks and other openings that permit the entry or passage of moisture or air.

SelfHelp.

Technically minor maintenance and repair of facilities and equipment that building occupants can realistically be expected to perform without prior training.

Sensitive and High Dollar Subsistence.

Subsistence items required to be intensively documented, e.g., items listed in the Federal Supply Classification (FSC) 8905 group in the C8900 Stock List which are meats, fish, and poultry products, Commercial pastry items, coffee, and other items identified by MACOM and Installation Commander.

Service Order Work Request.

Work requests telephonically submitted and limited to maintenance, repair and "new work" jobs for which the work hours and other resources are such that detailed estimating and scheduling are not economically justified.

Semi-Perishable Subsistence.

Those food items which do not spoil or deteriorate rapidly, such as canned, dried, dehydrated, and other items that may under normal conditions be transported and stored unrefrigerated.

Server.

A person who serves hot/cold food from serving line.

Serving Line(s).

The place and equipment used in dining facilities to serve food items to include selfservice fixtures and equipment. It also includes such items as associated tableware, beverage bars, salad bars, plate dispensers, silverware dispensers, bun warmers, soft ice cream freezers, hot counters, cold counters, toasters, griddles, and deep fat fryers.

Serving Utensils.

Tools used to transfer food from a bulk container to diners eating ware, e.g., tongs, scoops, ladles, slotted spoons, basting spoons, pie/cake servers, and food turners.

Short Order Cooking.

The preparation of fast foods such as hamburgers, hot dogs, French fries, and sandwiches.

Short Order Meal.

Fast food menu items consisting of, but not limited to, cold or grilled sandwiches, hamburgers, cheeseburgers, hot dogs, chili, French fries, baked beans, potato or macaroni salad, potato chips, salads, soups and desserts.

Site Management.

As provided in the bid schedule, this line item may include the following: project manager; assistant project manager; office manager; quality assurance managers; property book manager; area managers; dispatcher; secretaries; payroll clerks; miscellaneous office supplies; equipment; and liability insurance.

Soiled.

To become dirty, stained or tarnished.

Special Meals.

This is the start of the file's text. The full file is on GovTribe.

File details come from the government source that posted it. Updated Nov 14, 2017.