PWS Food Catering Services - Tyndall AFB.pdf

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Performance Work Statement (PWS) for

FTXII Catering Service

1.0. Objective. Acquire on site meal catering services in support of Field Training Exercise II at Tyndall AFB for the duration of the exercise.

2.0. Description of Services. The contractor shall provide all personnel, equipment, tools, materials, management, supervision, quality control, food and drinks necessary, and consumables for dinner catered meals, to support 250 personnel, at the Silver Flag training site at Tyndall AFB, FL.

The contractor shall provide timely, quality meals cooked under commercial standards and quality customer service to exercise participants. The contractor shall provide adequate personnel to staff the food transport and preparation, the serving line, and replenish condiments, food trays, and beverages in a timely manner.

The contractor shall provide plates, bowls, cups, flatware, napkins, and trash bags. The contractor shall be self-sufficient in the ability to prepare, transport and maintain proper temperatures for all food with their own equipment. The contractor shall provide sufficient personnel to serve each main entree in order to ensure portion control.

The contractor shall ensure that food service tables and equipment are periodically cleaned throughout the meal periods, and at the conclusion of the food service periods, tables and equipment used by contractor are clean and free of grease, food debris and spills. The contractor shall ensure that the floor around the food service line is clean and free of food debris and spills. The contractor shall at the conclusion of the meal services, or as necessary, remove trash and waste related to the catered meal service.

2.1. Period of Performance. January 19, 2025 – January 28, 2025.

2.2. Place of Performance. The contractor shall perform services at the Silver Flag site which is owned and operated by Tyndall AFB. 264 Strange Point Loop, Stop 87 Tyndall AFB, FL 32403

2.3. Meal Periods.

Dinner 5:00 p.m. – 7:00 p.m.

2.4. Food Requirements. Dinner shall consist of 6 oz. protein, 6 oz. starch, and 4 oz. vegetable.

A salad bar containing tossed salad with 5 toppings and 3 dressings will be available, along with a grab & go area for desserts (cookies, brownies, cake, etc.). Beverages offered will include coffee, juice, milk, punch, and bottled water.

2.4.1. Salad. Tossed salad components and condiments shall consist of at a minimum: mixed

Page | 2 greens, (such as romaine lettuce, spinach, green leaf, and arugula); Iceberg lettuce should not be the sole lettuce in any offering. Salad shall include tomatoes, cucumbers, carrots, croutons/crackers and three choices of salad dressings.

2.4.2. Beverages. The contractor shall provide at least one sweetened and one unsweetened beverage, coffee and low fat milk (2% and chocolate) at each meal; a large container of water is acceptable as the unsweetened option, bottled water shall be served.

2.4.3. Condiments. The contractor shall provide all condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, etc.) to complement the meal being served. The contractor shall comply with all Food and Drug Administration (FDA) Food Code guidelines, including only purchasing food from approved vendors. A list of food suppliers must be provided to the Government POC upon request. No food will be purchased from a non-US company.

2.4.4. Food Temperatures. The contractor shall ensure that foods are served at the applicable temperature, based on the industry standard. Hot food will be served above 140 degrees and cold food will be below 40 degrees. The contractor shall maintain a temperature log to indicate temperatures after preparation, prior to serving, and during service. Government personnel may check the temperature prior to food serving. The Government shall have access to the temperature log at any time upon request.

2.5. Sanitation Requirements. The contractor shall ensure contractor employees meet the following sanitation requirements:

• Hands are washed upon reporting for work, immediately after visiting a lavatory, after smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items.

• Gloves are worn at all times when handling food.

• Wristwatches, bracelets, earrings and rings are removed before and during duty hours.

• Plain wedding rings are allowed.

• Fingernails are cut short to not extend beyond the end of the fingers and are kept clean.

• No smoking or use of tobacco in any form, except during break periods in designated areas is permissible.

• No food items/beverages are consumed in any form while on the serving line or in any food preparation areas.

• Facial hair is trimmed to one (1) inch or less. Hairnets for beards must be worn.

• Acceptable head covers (hats, caps, and hairnets) shall be worn to prevent loose hair from falling into food or onto food contact surfaces in accordance with prevailing health codes.

2.6. Government Standards. The Contractor shall comply with all U.S. Environmental Protection Agency Guidelines and Occupational Safety and Health Administration (OSHA) standards. The contractor shall comply with all federal, state and local laws/regulations, and Air Force-mandated sanitation requirements including Air Force Instruction (AFI) 48-116, Food Safety Program, (or any updated version as it is published), resulting in a satisfactory or better

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Health Inspection rating. Medical service personnel shall report any defects causing unacceptable performance to the Contracting Officer for appropriate action. No tobacco use is authorized in food preparation areas. The contractor shall conduct daily internal self-inspections of all contractor facilities.

Equipment and Utensils Cleaning, Handling, and Storage. If manual cleaning and sanitizing of equipment or utensils is used, all equipment shall be completely immersed in sinks in accordance with the Food and Drug Administration (FDA) Food Code, section 4-301.12.

Utensils/pots shall be pre-soaked to remove food particles. Utensils/pots shall be washed in the first sink compartment with hot clean detergent solution; then rinse utensils in second sink compartment. Sanitize in the third sink by immersing in clear water; Sanitation water shall maintain 171 degrees in temperature or above for a minimum of 30 seconds. If an approved chemical sanitizing solution is used it shall be in accordance with FDA Food Code. If using re-usable wiping cloths the contractor shall rinse frequently in an approved sanitizing solution which is used for no other purpose.

Contractor employees shall handle cleaned and sanitized equipment and utensils in a manner to protect them from contamination, and touch spoons, knives, and forks only by their handles without contacting inside surfaces or the surface that contacts the user’s mouth. Use containers that present only the handles to customers, for the storage of knives, forks, and spoons. Air dry utensils before storage, or store in self-draining position. Invert glasses, cups, and dinnerware for storage. Dry glasses, cups, and plates before setting out for customer utilization. Cups, plates, and utensils shall be room temperature prior to making them available to the customer.

Storage of cleaned, sanitized utensils and equipment shall be at least 6 inches above the floor in a clean, dry location in a manner that protects them from contamination by splashing, dust, and other means.

2.6.1. Housekeeping Services. The contractor shall clean those areas and locations that immediately affect customer service. Trash cans shall have a lid at all times. Trash shall be emptied once it has reached maximum capacity. Do not place chairs on tables at any time.

Replenish items (i.e. napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting. Customers are responsible for discarding their trash.

2.7. Safety. The contractor shall comply with all local, state and federal laws and safety regulations. Compliance with OSHA and other applicable laws and regulations for the protection of contractor employees is exclusively the obligation of the contractor, and the Government will assume no liability or responsibility for the contractor’s compliance or noncompliance with such responsibilities. The contractor shall furnish contractor employees with all necessary personal protective equipment to perform services.

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2.8. Work Area. The contractor shall, at all times, keep work areas free from accumulations of waste, rubbish, tools, equipment, and materials. Upon completion of the job or when away from the work area, the contractor shall leave the work area and premises in a clean, neat, and safe condition. The contractor shall remove and properly dispose of all waste.

3.0. General Information

3.1. Contract Manager. The contractor shall designate a Contract Manager (CM) who is responsible for contractor-performed services. Upon contract award, the contractor shall submit the name and telephone number of the CM, in writing, to the Contracting Officer. The CM shall have full authority to act for the contractor on all matters relating to daily execution of the contract. The CM must be available by telephone at all times to respond to emergency calls.

3.2. Continuation of Essential Contractor Services. The Government has determined that the services have not been determined to be mission essential, in accordance with the Defense Federal Acquisition Regulation Supplement (DFARS), Subpart 237.76, Continuation of Essential Contractor Services. The contractor providing essential services shall not be prepared to continue providing such services, in accordance with the terms and conditions of their contract, during periods of crisis, as determined by Government personnel.

3.3. Illegal Substances. Illegal substance possession and/or use will not be tolerated on any military installation, including the Silver Flag site. This includes the use, possession, distribution, or purchasing of marijuana, even if it has been medically prescribed. The contractor shall ensure that contractor employees who have base access do not possess and/or use illegal substances.

All contractors and subcontractors are required to adhere to all local, state and federal laws concerning possession and/or use of illegal substances. Contractors found to be in possession of illegal substances will be barred from the installation, and subject to arrest and prosecution by local authorities.

3.4. Security. The name and phone number of a Government Point of Contact (POC) will be provided to the contractor upon contract award. The POC will be designated to provide the contractor with information regarding the work area location and Government escorts, if necessary. The POC does not have the authority to make any changes to the contract, nor can the POC add services to the contract. If any changes to the contract are necessary, requests shall be submitted to the Contracting Officer.

3.4.1. Listing of Employees. The contractor shall maintain a current listing of employees performing services at the Silver Flag site. The list shall include employee's name, driver’s license number and state of issue, date of birth, and country of citizenship. Supervisors must be identified on the list of employees.

3.4.2. Pass and Identification (ID) Items. No Pass and ID requirements are necessary for access to the Silver Flag site. If any changes occur, the Contracting Officer shall ensure that all necessary pass and identification items required are obtained for contractor employees.

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3.4.3. Traffic Laws. Contractor employees shall comply with all local traffic regulations. The use of seat belts is mandatory for all vehicle occupants. The use of cell phones is prohibited while driving on location, unless the phone is a hands-free cell phone.

3.4.4. Weapons, Firearms, and Ammunition. Contractor employees are prohibited from possessing weapons, firearms, or ammunition, on themselves or within their contractor owned vehicle or privately owned vehicle while on Avon Range.

3.4.5. Contractor Personnel Travel at the site. All contractor personnel will limit their travel on the Silver Flag site only to specific areas required for performance of services, specified break and meal areas, or travel directly to and from these locations.

3.4.6. Controlled/Restricted Areas. The Contractor will not be granted entry to any restricted areas.

3.4.7. Compliance with Laws and Regulations: The contractor shall be knowledgeable of and comply with all applicable Federal, State, Interstate and local laws and permits, regulations and requirements regarding environmental protections. Contractor operations are subject to environmental compliance inspections without notice. In the event environmental laws/regulations changed during the term of this contract, the contractor is required to comply as such laws come into effect.

3.4.8. Communication. Contractor employees are required to identify themselves as a contractor at all times while on the job.

3.5. Technical Qualifications: Contractor personnel shall have job-appropriate education, training, experience, certifications, and licensing prior to performing services under the contract.

The contractor shall, without additional expense to the Government, be responsible for obtaining any necessary permits, licenses, insurance, and for complying with any Federal, State, and municipal laws, codes, and regulations applicable to the performance of the work.

3.6. Deliverables, Reports, Records and Billing: The contractor shall submit invoices for services rendered and supporting documents shall be submitted to the contracting officer no later than ten (10) workdays following the month of service. Once the invoice is accepted and approved, the contractor will be notified.