PERFORMANCE WORK STATEMENT_UpdateV1.pdf

FA487725QFT05

PERFORMANCE WORK STATEMENT

FOR CATERING MEAL SERVICE

IN SUPPORT OF EXERCISE

1.0 General: This is a non-personal services contract to provide three (3) catered To- Go style meals daily (lunch, dinner and midnight meal) meals at one Location listed in section 2.2.8.

1.1 Description of Services: The contractor shall provide all personnel, equipment, supplies, ingredients, transportation, supervision and other items necessary to perform Contract Meals Services as defined in this Performance Work Statement

(PWS).

1.2 Background: Contract Meals Services for Military members near Saipan

International Airport; referred to herein as “the Government”

1.3 Objectives: The Contractor provides the Government with Contract to go meal services.

1.4 Scope: Contract shall provide To-Go style meals for 600 individuals per day at designated locations.

1.5 Period of Performance (PoP): Shall be from 11 July 2025 – 8 August 2025.

1.6 General Information:

1.6.1 Operations Security (OPSEC): The Contractor shall implement and maintain an

OPSEC program to prevent the disclosure of critical information or sensitive information which could jeopardize the Government’s ability to execute its mission or to adequately protect its personnel and/or equipment. If the Contractor, or a subcontractor, or employees disclose any information that disrupts or harms the Government’s operations or activities, then the Government retains the right to exclude any employee from performance of duties under this contract. The exclusion of an employee for security reasons will not relieve the Contractor from performance of services required under this contract. By way of example, personnel shall not sketch or take photos of government facilities or activities, unless related to service to be provided.

1.6.2 Quality Assurance (QA): The Government shall evaluate the contractor’s performance under this contract in accordance with (IAW) the quality requirements listed in the PWS and the Quality Assurance Surveillance Procedures (QASP).

1.6.3 Hours of Operation: The Contractor is responsible for conducting business to meet the requirements of section 2 of this PWS, Monday through Sunday. In the event of operational tempo affecting the availability of the requiring activity to receive meals, the Contract Officer Representative (COR) shall contact the Contractor point of contact (POC) via phone or email in order to establish the adjusted service time.

1.6.4 Place of Performance: The work to be performed under this contract shall be performed in the 1 location or areas agreed upon prior to the PoP with the Contracting Officer.

1.6.5 Access and General Protection Policy and Procedures: Contractor Shall adhere to policies or procedures required per the direction of the Contracting Officer or designated representative and based on applicable place of performance requirements.

1.6.6 Contracting Officer Representative (COR): The COR shall be identified by separate letter; The COR monitors all technical aspects of the contract including monitoring cooking, handling, serving and storage operations and assists in contract administration. The COR is responsible to perform the following functions: ensure the Contractor performs the technical requirements of the contract; perform inspection necessary in connection with contract performance;

maintain written and oral communications with the Contractor concerning technical aspects of the contract; monitor Contractor’s performance and notifies both the Contracting Officer (CO) and Contractor of any deficiencies; coordinate delivery specifications and provide site entry and escorts for Contractor personnel. A letter of designation issued to the COR, a copy of which is sent to the Contractor, states the responsibilities and limitations of the COR, especially with regard to changes in cost or price, estimates, or changes in delivery dates. The COR is not authorized to change any terms and conditions of the resulting order.

1.6.7 Advertisement and Social Media: The Contractor shall NOT post information to public websites or social media locations, personal or professional, that in any way discloses names, locations, hotel data, participants, discussions, pictures, etc. before, during, or after the contract period of performance without the express consent of the Government.

The Contractor shall not cite any information (e.g., contract information, pictures, locations, etc.) obtained through this contract on any marketing tools to include its company website.

1.6.8 Delays: Unscheduled gate closures by the Security Force/FAA may occur at any time causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant to applicable regulations. The contractor shall provide a single Point of Contact (POC) that may be reached at any time, 24-hours a day and 7-days a week, for the scheduling of any necessary services or issues that may arise.

1.6.9 Special Qualifications: The contractor shall ensure all employees possess all local food safety certifications for preparing/serving food and food items in the performance of this contract. To ensure compliance with Air Force regulatory requirements as outlined in the FDA Food Code, all food handling contractors will be required to receive Food Handling Specific training by the COR. Training will be coordinated with the COR.

2.0 SPECIFIC TASKS:

2.1 Basic Services: The Contractor shall cook, package, and prepare food for transport, and deliver hot food IAW the location and time identified by the COR.

Hot food is identified as cooked food maintained at minimum of 145 degrees Fahrenheit. Contractor will need to provide all equipment to set up and maintain the serving area to include but not limited to heating and cooling units. All contractor owned equipment shall be removed from the property by end of meal period, to include removal of equipment and trash at the end of each contract period.

2.2 Meal Specifications: The Contractor shall establish a rotational menu for the full duration in accordance with dates specified in Section 1.5. Portions are based on U.S. standard recommended serving sizes and fully comply with nutritional requirements with minimum of 6 oz protein, 8 oz vegetable, and 6 oz starch.

Each to go meal needs 1 meat 1 vegetable and 1 starch with a desert and 1 Individually wrapped snack, along with beverages and utensils.

The rotational menus will ensure menus that provide a variety of food options.

The menus meals will include at a minimum 2 Meat options (1 chicken option and 1 other meat option), 2 Vegetables options, 2 Starch options, 1 dessert, 3 Individually wrapped snack options for each meal.

COR/CO will determine number of meals each will contain. Example, if 200 meals are needed for one meal period, the COR/CO can determine that 100 contain chicken and the 100 others contain beef.

Menus will be provided to the COR/CO after award and prior to the first meal service for approval. COR/CO may request a menu presentation prior to menu approval. Subsequently, the COR shall provide specific dietary restrictions, religious meal preferences etc. to the contractor prior to the first meal service.

The COR reserves the right to request adjustments to the menus, based on dietary restrictions, religious preferences, etc. Requests to adjust the menus to include headcounts per meal period must be provided to the contractor no less than 48 hours in advance. Meals shall be prepared in accordance with (IAW) a rotational menu to be determined prior to performance of contract.

2.2.1 Utensils and Consumables: The Contractor shall provide all disposable smallware and napkins (such as disposable flatware including, forks, knives, and spoons; including serving dishes and food containers). Also, condiments in individual serving packets (i.e., mustard, ketchup, relish, hot sauce, salad dressings, etc.) These are to complement the meals.

2.2.2 Beverages: The Contractor shall provide 1 bottled water 500ml and 1 additional bottled beverage (standard sizes) with each meal. Additional beverages shall include at least of the following:

a. Fruit Juices

b. Bottled Water

c. Electrolyte drinks

2.2.3 Breakfast: N/A

2.2.4 Lunch: The Contractor shall prepare the directed number of hot individual to-go meals IAW the approved menu provided to the COR.

2.2.5 Dinner: The Contractor shall prepare the directed number of hot individual to-go meals IAW the approved menu provided to the COR.

2.2.6 Midnight meal: The Contractor shall prepare the directed number of hot individual to-go meals IAW the approved menu provided to the COR.

2.2.7 Prohibited Foods: The following foods shall NOT be served in a ready‐to‐eat (RTE) form

a. Raw animal foods (such as sushi or raw‐marinated fish, raw molluscan shellfish, and steak tartare).

b. Partially cooked food (such as lightly cooked fish, rare meat, and soft‐cooked eggs).

c. Raw seed or bean sprouts

d. Ice, unless from an authorized ice plant or other authorized potable water source

e. Ruminant meat products originating from countries/areas affected with Bovine Spongiform Encephalopathy (BSE) are prohibited from procurement and use.

2.2.8 Serving Times and Locations: The Contractor shall provide meals daily as follows for the requested number of people at each location specified. All times are in Chamorro Standard Time and may vary by direction.

Location #1 [Saipan Internation Airport – Flightline location TBD]

(1) Lunch provided from 1100L to 1330L.

(2) Dinner provided from 1700L to 1900L.

(3) Midnight Meals from 2300L to 0100L.

Flightline entrance, procedures and exact location to be provided prior to performance of contract.

2.2.9 Employees: Contractor pernsonel shall present a neat appearance and shall be easily recognized. Employees shall wear contractor‐furnished uniforms on duty to include headcover and gloves during food handling operations. The Contractor shall follow the requirements for public health and personal hygiene, in accordance with the Tri-Service Food Code, 21 Jun 2023 and current Air Force guidance provided by the COR.

2.2.9.1 Conduct of Employees: The Contractor shall be responsible for the performance and conduct of all personnel employed under this contract. Contractor personnel shall abide by all security regulations set forth by the supported event and shall be subject to such checks as may be deemed necessary. Supervisory personnel are responsible for ensuring all Contractor and conditional employees are knowledgeable and understand their responsibility to report listed symptoms, diagnosis, and exposure to a listed pathogen to their supervisor.

2.2.9.2 English Language Requirement: Contractor personnel that may require direct involvement or conversation with Government personnel shall be able to speak, read, and understand English.

2.2.10 Equipment Cleaning and Sanitizing: The contractor shall comply with all federal and Air Force mandated sanitation requirements, AFI 48–116, 10 Mar 2023 Food Protection Program, all chapters and AFMAN 48–147_IP, Tri-Service Food Code, 21 Jun 2023 and current Air Force guidance provided by the COR. Contractor shall maintain a clean serving area(s) as necessary.

2.2.11 Food Preparation: The contractor is responsible for preventing all foodborne illness by properly storing and preparing food in accordance with DAFI 48-116 and AFMAN 48-147_IP Tri-Service-Food-Code CHAPTER 3 – Food. The contractor shall prepare foods on surfaces that are clean and sanitized. All meats and poultry shall be cooked and prepared at the proper temperatures ensuring the food is thoroughly cooked.

2.2.11.1 Food Safety: All food items per meal period are to be cooked, served, and maintained per appropriate food temperatures in accordance with DAFI 48-116 and AFMAN 48-147_IP Tri-Service-Food-Code.

2.2.11.2 Food Storage: As applicable, the Contractor shall be held responsible for all subsistence delivered to the designated locations. All conveyances will be locked or sealed, secured, and while in storage or at rest. All items shall be placed in proper storage (refrigerated vs. dry storage) or use areas. Containers and bulk food shall be stored a minimum of 15 cm (6 inches) above the floor on dunnage racks or shelves. Food shall not be stored in the same area(s) as non‐food items:

e.g., chemicals, cleaning products, and insecticides. Items shall not be stored under exposed or unprotected sprinkler heads.

2.2.12 Housekeeping Services: Clean and maintain an organized appearance in the performance area that immediately affects customer service to include the serving area.

2.2.13 Waste Management: Waste materials (trash and garbage) shall be removed from the facility using a government-approved method as designated by the Contracting officer or designated official.

3.0 Contingency Services: Operations which may increase workload:

3.1 The contractor shall provide service during military exercises, emergencies, natural disasters, and other contingency operations. Serving hours under this provision may be adjusted, decreased or increased and may be implemented as directed by the contracting officer at any time as required to meet military mission requirements.

3.1.1 Meals provided during alerts, exercises, and emergencies, for locations or times other than those listed in Section 2.2.8., Serving Times and Locations. The contractor shall prepare and place meals in hot food carts, insulated containers, or other suitable containers by the times requested by the Contracting officer. The contractor shall provide meals, with necessary plasticware, paperware, cups, and condiments. The contractor shall deliver and serve meals of choice at the designated location. The contractor staff shall be responsible for transporting all equipment and supplies required to serve meals.

3.1.2 The contractor shall surge its capacity to operate for an extended period of time, increase capacity for the 600 pax and maintain extended hours as mission requirements. All feeding requirements shall be dictated by the COR and the contracting officer. The contracting officer shall negotiate with the contractor for increased costs should surge capacity be extended for a period of time and/or exceed an estimated 500 additional pax users.

4.0 Quality Control Program: The contractor shall establish a Quality Control

Program (QCP) which shall encompass all aspects of the contract. The contractor shall implement the QCP in accordance with the government’s Quality Assurance Surveillance Plan (QASP).

4.1 Quality Control (QC): The contractor shall develop and maintain an effective QC

Plan (QCP) to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s QCP is how it assures itself that its work complies with the requirements of the contract. As a minimum, the contractor shall develop QC procedures that address the areas identified in Technical Exhibit 1, Performance Requirements Summary (PRS).

After acceptance of the QCP, the contractor shall obtain the Contracting Officer’s (CO’s) acceptance in writing of any proposed changes to its QCP.

5.0 Government Furnished Property, Material, Equipment and Services

(GFP/M/E/S): The Government will not provide the property, material, equipment, and/or services solely for the purpose of performance under this contract.

5.1 Property: None

5.2 Materials: None

5.3 Equipment: None

5.4 Services: None

5.5 Utilities: None

6.0 Contractor Furnished Property, Materials, and Equipment (CFP/M/E): Except for those items specifically stated to be Government-Furnished in Section 5.0, the contractor shall furnish everything required to perform these services as indicated in this PWS.

7.0 Points Of Contacts and Authorities: The Contracting Officer is the only person authorized to approve any changes to the requirements of this contract and not withstanding the provisions contained within, the authority remains solely with the Contracting Officer. In the event the contractor effects any change at the direction of any person other than the Contracting Officer, the change will be considered to have been made without authority and no adjustment will be made to the contract price because of the change.

8.0 Liability: The U.S. Government accepts no liability for the actions of the contractor or his employees and agents.

9.0 Applicable Publications: The Contractor must abide by all applicable regulations, publications, manuals, and local policies and procedures. Listed below.

Publication (Chapter/Page)

Website

Federal Acquisition Regulation https://www.acquisition.gov

Defense Federal Acquisition Regulation Supplement http://www.acq.osd.mil/dpap/dars/dfarspgi/current/in dex.html

DoDM 1000.13-M-V1 DoD Identification (ID) Cards (Enclosure 2, paragraph 3.b) http://www.esd.whs.mil/Directives/issuances/dodm/

Federal Information Processing Standards (FIPS) Publication 201-2

Personal Identity Verification (PIV) of Federal Employees and Contractors

(paragraph 9) http://nvlpubs.nist.gov/nistpubs/FIPS/NIST.FIPS.201- 2.pdf

DoDM 5200.2 Regulation 5200.02 Procedures for the DoD Personnel

Security Program (PSP) http://www.dtic.mil/whs/directives/corres/pub1.html

Army Directive 2014-05 Policy and Implementation

Procedures for Common Access Card Credentialing and Installation Access for Uncleared Contractors http://www.apd.army.mil/ProductMaps/PubForm/Ar myDir.aspx

AR 190-13

The Army Physical Security Program http://www.apd.army.mil/ProductMaps/PubForm/AR.

aspx http://www.acq.osd.mil/dpap/dars/dfarspgi/current/index.html http://nvlpubs.nist.gov/nistpubs/FIPS/NIST.FIPS.201-2.pdf http://www.apd.army.mil/ProductMaps/PubForm/ArmyDir.aspx http://www.apd.army.mil/ProductMaps/PubForm/AR.aspx

Homeland Security Presidential Directive (HSPD)-12

Policy for a Common Identification Standard for Federal Employees and

Contractors https://www.dhs.gov/homeland-security-presidential- directive-12

DoDD 5400.11 Department of Defense Privacy

Program http://www.dtic.mil/whs/directives/corres/dir.html#

DoD 5400.11-R Department of Defense Privacy

Program http://www.dtic.mil/whs/directives/corres/pub1.html

DoDD 8140.01 Cyberspace Workforce

Management http://www.dtic.mil/whs/directives/corres/dir.html

DoD 8570.01-M Information Assurance Workforce

Improvement Program http://www.dtic.mil/whs/directives/corres/pub1.html

AR 25-2

Information Assurance http://armypubs.army.mil/ProductMaps/PubForm/AR.

aspx

AR 530-1

Operations Security http://armypubs.army.mil/ProductMaps/PubForm/AR.

aspx

DoD 5220.22-M National Industrial Security Program

Operating Manual http://www.dtic.mil/whs/directives/corres/pub1.html

AR 381-12

Threat Awareness and Reporting

Program (TARP) (Section II, ¶ 2-4.b) http://armypubs.army.mil/ProductMaps/PubForm/AR.

aspx

AR 30 -22 Army Food Program http://armypubs.army.mil/ProductMaps/PubForm/AR.

aspx https://www.dhs.gov/homeland-security-presidential-directive-12 http://armypubs.army.mil/ProductMaps/PubForm/AR.aspx

TECHNICAL EXHIBIT 1

Performance Requirements Summary (PRS)

This PRS includes performance objectives the Government will use to determine contractor performance and will compare contractor performance to the

Acceptable Quality Level (AQL). Performance Objective

Performance Standard Acceptable Quality Levels

(AQL)

Surveillance Method / By Whom

2.1 Prepare cook and package food on provided menu provided, according and locations identified by the

COR.

The contractor shall prepare cook and package food on provided menu provided, according and locations identified by the

COR.

Meets the standard 100% of the time.

Periodic Inspection /

COR

2.2 Prepare food listed on provided menu as part of a rotational menu and provide accommodations.

The contractor shall establish a 7-day rotational menu using standards defined in this PWS. Provide dietary and religious meal accommodations.

Meets the standard 95% of the time.

Periodic Inspection /

COR

2.2.1-2.2.2 Provide Utensils and Consumables and Provide 1 bottle water and an additional bottled beverage IAW PWS.

The contractor shall provide all single use plates, napkins, bowls, cups, cutting utensils, serving utensils, and condiments to complement the meal being served and provide 1 bottled water and 1 additional bottled beverage with each meal.

Meets the standard 95% of the time.

Periodic Inspection /

COR

2.2.4 - 2.2.6 Ensure daily meals at designated locations are serviced during times specified.

Ensure daily meals at designated locations are serviced during times specified.

Meets the standard 95% of the time.

Random monitoring /

COR

2.2.9-2.2.9.2 Contractor personnel that may require direct involvement or conversation with Government personnel shall be able to speak, read, and understand English and conduct themselves professionally.

Contractor personnel that may require direct involvement or conversation with Government personnel shall be able to speak, read, and understand English and conduct themselves professionally.

Meets the standard 100% of the time.

Periodic monitoring /

COR

2.2.10 Ensure equipment is sanitized

IAW PWS.

Ensure equipment is sanitized IAW PWS.

Meets the standard 95% of the time.

Periodic monitoring /

COR

2.2.11 – 2.2.11.2 Ensure Food preparation, food safety and storage are IAW DAFI 48-116 and Tri-Service Food Code and PWS.

Ensure Food preparation, food safety and storage are IAW DAFI 48-116 and Tri- Service Food Code and

PWS.

Meets the standard 95% of the time.

Periodic monitoring /

COR

2.2.12 Ensure customer service areas are clean and maintained.

The contractor shall clean and maintain an organized appearance in the performance area that immediately affects customer service to include the serving area.

Meets the standard 95% of the time.

Periodic monitoring /

COR

2.2.13 Ensure waste materials (trash and garbage) be removed from the facility using a government-approved method as designated by the Contracting officer or designated official.

The contractor shall waste materials (trash and garbage) shall be removed from the facility using a government-approved method as designated by the Contracting officer or designated official.

Meets the standard 95% of the time.

Periodic monitoring /

COR

End of Performance Work Statement