Attachment 1 PWS FA004-11-R-A001.pdf

Attachment 1 Mess Attendant Services

Solicitation FA5004-11-R-A001 1 of 33

Performance Work Statement

(PWS)

Mess Attendant Services

Eielson Air Force Base, Alaska

1 October 2010

Solicitation FA5004-11-R-A001 2 of 33

TABLE OF CONTENTS

SECTION NO. AND TITLE PAGE NO.

I. Description of Service 2

1.0 Scope of Work 2

1.1 Program Overview 2

1.2 Operational Requirement and Specific Tasks 3

1.3 Cashier Service 3

1.4 Sanitation Requirement 4

1.5 Housekeeping Service 4

1.6 Waste Management 4

1.7 Grounds Maintenance 4

1.8 Contractor Personnel 5

1.9 Security Requirements 8

1.10 Hours of Operations 9

1.11 Contingency Workload for Contract Cooks 12

1.12 Quality Control Program 13

1.13 Performance During National Emergency 14

II. Service Summary 15

III. Government Furnished Property and Service 16

3.1. Property 16

3.2 Service 16

IV. Appendices 18

4.1 Appendix I - Applicable Publications and Forms 18

4.2 Appendix II - Work Area Layout 20

4.3 Appendix III - Workload Estimate 21

4.4 Appendix IV - Contingency Plan for Contract Cooks 22

4.5 Appendix V- Government Furnished Equipment 24

4.6 Appendix VI - Definitions 27

4.7 Appendix VII - Acronyms 29

I. DESCRIPTION OF SERVICES:

1.0. Scope of Work. Except for items specified in this Performance Work Statement

(PWS) as government furnished property or services, the contractor shall provide all personnel, supervision, any items and services necessary to perform food service

Solicitation FA5004-11-R-A001 3 of 33 attendant services at the Two Seasons Dining Facility at Eielson AFB (EAFB) as defined in this PWS. The contractor shall perform the requirements in this PWS and conform to the professional standards identified in this contract, and shall follow all applicable instructions and directives as identified by this PWS Contractor tasks include, but are not limited to the following: serving and replenishing food, cleaning facilities, equipment, pots and pans, dishes, and utensils, preparing vegetables and fruits for the salad bar and to be cooked, bussing tables in dining areas, preparing hot and cold sandwiches, and performing cashier services, handling foods, supplies and equipment, maintaining quality control, ensuring operator maintenance and housekeeping services for the facility.

1.0.1. In the event of contingency, perform all required tasks to include cooking to ensure continued efficient service is maintained for our customers during exercises. There will be multiple exercises held through out the year that will include different branches of the military to include foreign military.

1.1. Program Overview:

1.1.1. Food Service Operations. The Eielson AFB Appropriated Fund food service operation consists of Two Seasons Dining Facility as the main dining facility and the Top of the World Flight Kitchen, which is located within the Two Seasons Dining

Facility. The Two Seasons is dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DoD) personnel who frequent the facility. Two

Seasons is a full-service dining facility to include carryout service.

1.1.1.1. The Flight Kitchen provides boxed meals for passengers and crews in support of flying missions, base-wide exercises, and customer requests during ground operations. Other than times when the contingency clause might be activated, the only required contract support for Flight Kitchen will be to provide all consumable products stated in para. 1.8.4.4.4. to include increased headcounts due to RED FLAG

ALASKA/NORTHERN EDGE exercises; additionally facility cleaning and sanitation to include wiping down counters, mop floors, take out trash, wipe down racks in refrigerator and freezer. Cleaning and sanitation will be done twice daily or as needed.

1.1.2. Customer Eligibility. The primary customers at this dining facility are

Essential Station Messing (ESM) recipients, formerly known as Subsistence In Kind (SIK).

These military personnel 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 own expense. Organizations such as local Boy

Scout troops occasionally dine in the facility with permission from the installation commander. The installation commander may authorize dependents and guests to occasionally eat at the dining facility at their own expense. Cashiers shall refer to the military shift leader or the food service manager to verify customer eligibility when in doubt. The contractor shall ensure only authorized individuals are served in accordance with Air Force Instruction (AFI) 34-241, Meal Card Program and AFI 34-239, Food

Service Management Program, all chapters, as well as the most recent base policy letter on whom he/she authorizes to subsist at the Two Seasons Dining Facility.

1.2. Operational Requirements and Specific Tasks:

1.2.1. Food Preparation. The contractor shall obtain foods from the senior cook

Solicitation FA5004-11-R-A001 4 of 33 for the preparation of each meal and accomplish the food preparation tasks (i.e. chop lists) listed on the Food Service Production Log, in accordance with the Air Force (AF)

Automated Recipe System.

1.2.2. Service of Food. The contractor shall comply with AFI 34 -239, Food

Service Management Program, paras 1.1, 1.2, 1.5, 1.6, 1.7, 3.1, 3.2, 4.1, and attachment 3 and 9; Air Force Manual (AFMAN) 34-240, Food Service Program

Management, paras 1.2, 1.3, 1.5, 1.6, 1.7, 1.8, 1.9, 1.13, 2.1, 3.1, 3.2, 3.4, 7.7, 7.10, 7.11, and 7.15; and the 2005 Federal Drug Administration (FDA) Food Code. The contractor shall serve food in standard portions IAW AF Golden Eagle Line Serving

Standards and AF Automated Recipe Service, unless smaller portions are requested by the patron. Pan foods into serving containers as required by military food service staff personnel, transport serving containers to food warmer prior to placing on serving lines, and remove empty containers. Perform standard cross panning procedures;

replenish food containers out of customer view, and exchange pans when food begins to crust around edges of food container. Maintain temperature of serving line and food placed on serving line IAW 2005 FDA Food Code standards. Set up and close down serving lines in accordance with the Food Service Production Log.

1.2.2.1. Table Bussing Service. Clear, clean, and sanitize dining room tables, chairs, or benches at a rate sufficient to ensure availability to customers.

Ensure use of required bussing procedures and use of proper bussing carts, provided by the Government. Replenish dining table items (napkins, salt, pepper, condiments, etc.)

so that they are available to all patrons without waiting.

1.2.2.2. Guest Flow Rate. Provide sufficient personnel to ensure that patrons can be served at the rate of 5 guests per minute in the main serving line and 3 guests per minute on the short order serving line or breakfast line.

1.2.2.3. Courteousness. Contractor employees shall perform all contract duties in a professional, courteous, and timely manner.

1.2.2.4. Grab and Go. The contractor shall make boxes or containers, assemble, and pack meal components for pickup by others. Contractors will use commercial carryout boxes and containers with AF Food Service logo or any suitable substitute defined by dining facility manger.

1.3. Cashier Services. Perform cashier duties for each meal to maintain a flow rate of guests to correspond with serving line flow. Contractor must turn in funds and operate the Point of Sales (POS) system provided by the government. Use AF Information

Management Tool (IMT) 1469, Head Count Record, and the Commanders Log Book, when requested by Food Service Manager to record attendance at each meal. The

Contractor will ensure that the cashier station will not remain empty when customers are waiting to proceed through the line.

1.4. Sanitation Requirements. The Contractor shall comply with all federal and

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Air Force mandated sanitation requirements IAW FDA Food Code 2005, and all chapters of AFI 48-116, Food Safety Program, to include cleaning and sanitizing of all food service equipment, utensils, kitchen and dining areas.

1.5. Housekeeping Services. The contractor shall clean all areas indicated in the work area layout as listed in Appendix 2 or any work area which becomes renovated to approximately the same square footage, and those areas that immediately affect customer service to include appearance of the dining hall.

1.5.1. Floor Cleaning. Clean floors/carpet, so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. Do not place chairs on tables at any t ime. Spot clean floors/carpet to remove food spills and debris immediately. Shampoo dining room carpet and all upholstery on a monthly basis.

1.5.2. Wall Cleaning. Clean and sanitize all walls within food service facility and areas behind serving lines after each meal period.

1.5.3. Lavatories. Clean toilets, urinals, wash basins, slop sinks, and partitions with a germicidal detergent solution. Descale toilets and urinals as required.

Proper cleaning removes all deposits, stains, and foreign matter , including those under fixture edges, lips, and on all exposed surfaces, after every meal. Spot-check lavatories during meal times to ensure tidiness and availability of supplies.

1.5.4. Food Service Equipment. All equipment required for meal production will be cleaned and sanitized as needed , to ensure adequate availability for timely meal.

Military will be responsible for disassembling the necessary equipment after each use.

1.5.5. Other Housekeeping Tasks. Before each meal period, replace all burned out light bulbs and fluorescent tubes unless the lights are ten feet (10’) above the ground inside and outside the assigned facilities. Contactor personnel will high dust exhaust fans, televisions, light fixtures, picture frames, artificial plants, etc.

1.6. Waste Management. The contractor shall assist the government by complying with the base recycling program. This may require separating reusable/rec yclable waste materials by type referenced in AFI 32-7080, Pollution Prevention Program, paras 3.3 and

3.4.1.2. The government shall retain ownership of all reusable waste materials.

Non-reusable waste materials (trash and garbage) shall be removed from the facility by a government approved method. The contractor shall comply with AFI 32-7086, Hazardous Materials Management, Chapter 2, and AFI 32-7080, The Pollution

Prevention Program.

1.7. Grounds Maintenance. The contractor shall clean and maintain the grounds around

Solicitation FA5004-11-R-A001 6 of 33 the Two Seasons Dining Facility at Eielson AFB as indicated in Appendix 2. Contractor personnel shall:

1.7.1. Sweep, clean and police in and around entrances/exits, dumpster areas, sidewalks and up to 50 feet from the building after each meal. Cleaning includes removing all paper, trash, and cigarette butts from the area to maintain a neat and clean facility appearance at all times.

1.7.2. Ensure all entrances, exits, and sidewalks leading to and from the Two

Seasons Dining Facility, to include the back loading area, are free of snow and ice 50 feet in all directions.

1.7.3. Additional Maintenance. Weather, traffic, or other conditions may demand additional cleaning or maintenance to ensure that the grounds are clean and orderly.

1.7.4. Flowerbeds and Interior Plants: Provide, plant, and maintain seasonal live plants in the exterior flowerbeds that are provided by the government at the east and west entrance to the facility. Provide, water, and maintain interior live plants as needed and provide the care needed to maintain the growth and life of the plants. Replace the plants as needed.

1.8. Contractor Personnel.

1.8.1. Management. The contractor shall provide a full-time contract manager on site at the Two Seasons Dining Facility who will be responsible for the performance of the work. The name of this person, and at least one alternate, who shall act for the contractor when the manager is absent, shall be designated in writing to the contracting officer. The contract manager or alternate contract manager shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract.

1.8.1.1. The contract manager or alternate contract manager will be available at all times during duty hours to meet at the Two Seasons Dining Facility with government personnel designated by the Contracting Officer to discuss problem areas. After normal duty hours, the manager or designated alternate shall be available for discussion within one (1) hour. The contract manager and alternate must be able to read, write, speak, and understand English. If vacated, the contract manager and alternate position shall be filled immediately.

1.8.2. Conduct. 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 facility.

Solicitation FA5004-11-R-A001 7 of 33

1.8.3. Contractor Personnel Meals. Contractor personnel who work in dining facility under this contract may purchase food and beverages, to be consumed in the facility, while on duty and up to thirty (30) minutes before or after their shifts. Employees shall pay for each item at the established item price to include the authorized surcharge. This policy does not apply to a spoon size taste/sampling by personnel for quality control purposes. Employees purchasing food shall sign customer receipt tapes, which the contractor retains for each meal period as proof of payment. Meals purchased by employees shall not count as meals served for contract payment purposes.

Employees shall not bring food from other sources into the dining facility.

1.8.4. Training. The contractor shall provide necessary training to employees and supervisors, maintain records of all training on-site, and have them available for government review. In addition, contractor employees and supervisors shall receive the government-provided training listed-below.

1.8.4.1. Food Handlers Training. The contractor shall ensure that contract employees and supervisors receive food handlers training from an individual designated by the 354 MDG/CC. This training class is approximately one (1) hour in length. Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in safe food handling.

1.8.4.2. Fire Prevention and Resource Protection Training. Contractor personnel shall attend at least two (2) hours per year of fire prevention training and a resource protection class provided by the government.

1.8.4.3. Contractor Supervisor Training for AF IMT 79. Contractor supervisors shall at tend an ini t ial t raining class on proper documentation of AF

IMT 79, provided by the government. Supervisors will be responsible to train all other employees who will use these forms.

1.8.4.4. Contractor Furnished Items and Services. Except for those items or services specifically listed in Section III as government-furnished or government-reimbursed, the contractor shall furnish everything required to perform this contract to include:

1.8.4.4.1. Commercial (off-base) Telephone Service. The contractor shall furnish their own commercial telephone line. The contractor may work with the EAFB

Communications Squadron to establish this line, and shall inform employees that all personal phone calls will be made on contractor-supplied phone line only.

1.8.4.4.2. Special Functions. The contractor shall decorate the Two

Solicitation FA5004-11-R-A001 8 of 33

Seasons Dining Facility with government-provided decorative materials for holidays and special occasions. Decorative materials shall also include government-provided flower arrangements. This shall include the decorating of the entrance, dining area, serving line or what is designated as the event location within the facility.

1.8.4.4.3. Uniform Requirement. Contractor personnel shall present a neat appearance and be easily recognized. Uniforms shall be well -fitting, laundered, and of good repair; wear only the contractor-furnished uniforms approved by the

Contracting Officer and food service section chief as stated below. Employees shall wear a clean uniform each day. Shoes shall be of sturdy construction and shall cover the foot to meet sanitation and safety requirements. Open-toed shoes, sandals, sneakers, athletic shoes, and heels higher than two inches shall not be worn by contractor personnel who work in hazardous areas, i.e., pots and pans, loading and unloading of rations.

1.8.4.4.3.1. Male Employee Uniforms:

1.8.4.4.3.1.1. Long, cotton/polyester or twill, black pleated trousers with a black belt for worker. Long, cotton/polyester, or twill, khaki pleated trousers, with a black belt for supervisor.

1.8.4.4.3.1.2. Tan short-sleeve unisex polo shirt for worker. Tan short-sleeve unisex polo shirt, or tan long sleeve unisex shirt (tie optional) for supervisor.

1.8.4.4.3.1.3. Full-length burgundy bib aprons as appropriate for work station; aprons will be clean and in good repair, no noticeable stains; pots and pans area and clipper area personnel shall wear full length rubber aprons and rubber gloves in good repair. No plastic aprons shall be worn.

1.8.4.4.3.1.4. Pots and pans and clipper personnel shall wear safety shoes.

1.8.4.4.3.1.5. All workers will wear Burgundy cotton/polyester visors as headgear.

1.8.4.4.3.2. Female Employee Uniform:

1.8.4.4.3.2.1. Long, cotton/polyester or twill, black pleated unisex pants/trousers for workers. Long, cotton/polyester or twill, khaki pleated unisex pants/trousers for supervisor.

1.8.4.4.3.2.2. Tan short-sleeve unisex polo shirt for workers.

Tan short-sleeve unisex polo shirt or tan long sleeve unisex shirt for supervisor.

1.8.4.4.3.2.3. Full-length burgundy cobbler aprons as appropriate for workstation; aprons will be clean and in good repair, no noticeable stains; pots and

Solicitation FA5004-11-R-A001 9 of 33 pans area and clipper area personnel shall wear full-length rubber aprons and rubber gloves in good repair. No plastic aprons shall be worn.

1.8.4.4.3.2.4. Pots and pans and clipper personnel shall wear safety shoes.

1.8.4.4.3.2.5. All workers will wear Burgundy cotton/polyester visors as headgear.

1.8.4.4.3.2.6. All personnel engaged in food preparation or

service shall wear hairnets if hair exceeds two inches (2‖).

1.8.4.4.3.3. All personnel shall wear black nametags furnished by the

Contractor with a minimum of the employee's last name in gold letters. In addition, the tags worn by the contract manager and supervisors shall indicate their job titles.

All nametags shall he professional in appearance and maintained in good repair.

1.8.4.4.3.4. No outer garments, turtlenecks, or outer clothing shall be worn.

1.8.4.4.4. Consumable Supplies. The contractor shall furnish all consumable supplies and carry-out containers, to include styrofoam three-compartment containers, plastic three -compartment diagonal tray w/attached cover

(2 styles, NSN # s, 7350-01-387-3613 and 7350-01388-7428; mandatory food service requirement; HQ SVS/SVOHF), flight boxes (NSN# 7350-01-389-3518; mandatory food service require; HQ SVS/SVOHF); dining packet (NSN# 7360-01-167-2610; mandatory food service requirement; HQ SVS/SVOHF) 8 oz and 12 oz. Styrofoam cups; 4, 16, and 24 oz.

clear plastic salad containers and disposable tableware items, i.e., paper plates, plastic knives, forks, spoons, salad bowls, dessert plates, bowls, paper towels, trash bags, coffee stir sticks, drinkable straws, 2-compartment drink carrier with handle, plastic wrap, wax paper, parchment paper, aluminum foil, foil sandwich wrap, plastic gloves, toothpicks, and all light bulbs for food service equipment and facility. Contractor must also furnish all lids to the above-required consumable items,

1.8.4.5. Acts of God. The contractor shall use reasonable diligence to provide a regular and uninterrupted service, but shall not be liable for damages, breach of contract or otherwise, to the government for failure, suspension, diminution, or other variations of service not limited to, acts of God or of the public enemy, fires, floods, earthquakes or other catastrophe, strikes, of failure or breakdown of transmission or other facilities. If any such failure, suspension, diminution, or other variation of service shall aggregate more than 48 hours during any billing period hereunder, an equitable adjustment shall be made by the Contractor in the monthly billing specified in this contract (including the minimum monthly charge).

1.9. Security Requirements. The contractor shall ensure all personnel employed in the performance of this contract, or any representative of the contractor entering the government installation, abides by all applicable security regulations to include Anti-

Robbery procedures.

Solicitation FA5004-11-R-A001 10 of 33

1.9.1. Base Access. The contractor shall submit a separate letter on company letterhead stationary to the Contracting Officer for each employee requiring an ID card to access the base. The letter is then forwarded to the Pass and Registration Office and posted at the Visitor Control Center (VCC) for issuance of a temporary pass to proceed to Pass and Registration to obtain a contractor ID card. Letters requesting employees must be provided access to the base must be forwarded to Pass and

Registration at least three (3) days in advance to ensure the document is on file at the

VCC. Vehicle passes may be obtained at the same time. It shall be the Contract manager to ensure the return of employees ID cards once they have terminated their position. Proof of insurance, a valid driver's license, and registration must be presented

IAW Eielson AFB installation entry policy and AFI 31-204, Air Force Motor Vehicle

Traffic Supervision, to obtain a vehicle pass.

1.9.2. Personnel Identification. The contractor shall furnish personal identification cards with a photograph for all employees requirin g entry onto

EAFB. These cards shall be in employees' possession at all times while on base, identify employees by name, and show that they are employees of the contractor.

1.9.3. Physical Security. The contractor shall be responsible for safeguarding all government property provided for contractor use. At the end of each work shift, all government facilities, equipment, and materials shall be secured IAW

AFI 31-101, The Air Force Physical Security Program.

1.9.4. Funds Protection. To protect cash held by the contractor, the contractor shall comply with AFI 31-209, The Resources Protection Program, Chapter 8. Contractor shall deposit daily funds through the Eielson AFB Comptroller cashiers cage no later than the next business day. The contractor shall take deposit receipt with DD Form 1131 to the Eielson AFB Comptroller office to receive a control number and then take the DD

Form 1131 with control number to the Food Service Accounting Office no later than the next business day.

1.10. Hours of Operation:

1.10.1. Normal. The contractor shall maintain operating hours at the Two

Seasons Dining Facility as listed below. During the required serving hours, any authorized patron may select foods from a complete menu. The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours. This provides additional time for all patrons to receive second servings.

1.10.1.1. Reserve and Air National Guard Weekends: Eielson AFB supports several ANG and Reserve units performing active duty requirements on weekends each month. The contractor will be furnished a tentative list of these active duty weekends, which is subject to change. The contractor shall provide sufficient personnel at the Two

Seasons' Dining Facility, Bldg 2207, to handle monthly ANG and Reserve weekends.

Solicitation FA5004-11-R-A001 11 of 33

(Estimated ONE weekend per month). One weekend per month the Two Seasons'

Dining Facility has two (2) brunch lines in support of components of the Air Guard weekends. The contractor will be notified by the Food Service Section Chief at least two

(2) days in advance of the scheduled weekend.

1.10.1.2. RED FLAG ALASKA: During the months of April-October, Eielson AFB Hosts the exercise, "RED FLAG ALASKA" which will increase the amount of patronage in the Dining Facility; to include increase in patron usage of the flight kitchen consumable products. This may or may not be scheduled four

(4) times per year at two (2) weeks per RED FLAG ALASKA. During extreme circumstances of increased customer usage, the Dining F acility Manager may authorize self bussing of tables by the customers.

1.10.1.3. NORTHERN EDGE: During the months of April-October, Eielson

AFB Hosts the exercise, ―NORTHERN EDGE‖ which will increase the amount of patronage in the Dining Facility; to include increase in patron usage of the flight kitchen consumable products. This may or may not be scheduled one time per year at two

(2) weeks per NORTHERN EDGE. During extreme circumstances of increased customer usage, the Dining Facility Manager may authorize self bussing of tables by the customers.

1.10.1.4. Others: During the year there may be additional exercises hosted by

Eielson AFB. This will then increase the amount of patronage in the Dining Facility.

1.10.2. Holidays. The Two Seasons Dining Facility will be open on all holidays. Federally recognized hol idays are New Year, Mart in Luther King J r . , Presidents ' , Memorial , Independence, Labor, Columbus, Veterans, Thanksgiving, and

Christmas Days. The contractor shall plan additional service hours during holidays if necessary. The government shall provide holiday schedules to the contractor at least five (5) days before the date of the event.

** NOTE: They will not exceed the hours used for a normal weekday.

Thanksgiving and Christmas Day meals will be served using the serving schedule in paragraph 1.10.4.

1.10.3. Contingency/Special Event Services. The contractor shall provide the additional food service requirements listed below when requested by the food service section chief, and approved by the Contracting Officer. The contractor will provide the first 24 combined labor hours per year of additional service as part of the contract line item price for Mess Attendant Services. A letter signed by the contractor and either the Food

Service Section Chief, Quality Assurance Person, or Assistant Quality Assurance

Person will serve to record the first 24 hours of combined labor hours at the Mess

Attendant Services rate. Additional hours above the first 24 combined labor hours per year will be provided at the Contract Line Item price for Extended Hours using the combined labor rate. The Contract Line Item price for Extended Hours is a combined

Solicitation FA5004-11-R-A001 12 of 33 rate for a set number of personnel needed by the contractor to supplement existing contracted personnel, provide rest breaks, and maintain quality operations. In addition, the combination of needed mess attendant personnel may be defined by the food service section chief to the contractor, in response to circumstances that the food service section chief has determined require immediate action.

1.10.3.1. Visits by VIPs and Inspection Teams: VIPs, Management Assistance

Teams, Commander's Annual Facility Inspection Teams, and other operational commitments will require additional contractor support in such areas as sanitation and general appearance. (Estimated to occur approximately ten (10) days per year).

1.10.3.2. Civic Groups: Civic groups and scout troops are authorized to use the dining facility upon permission from the wing commander. Group size ranges from 100 persons or less with visits occurring through out the year.

1.10.3.3. Extended Service Hours. Special and emergency situations

(for example, accidents and rescue operations, civil disturbances, weather warnings, base alerts/exercises) may necessitate dining facility operation to an extended basis of up to 24 hours a day. The contractor shall provide extended service hours when requested by the food service section chief/manager, and approved by the Contracting Officer. A representative of the Contracting Officer will advise the contractor of the effort when required. (Estimated to occur approximately seventy

(70) days per year).

1.10.3.4. Contract Cooks/Bakers: In special and emergency situations, the Contracting Officer may direct the contractor to provide cooks in addition to attendant personnel. This direction will be in the form of a unilateral change order, citing this provision as authority. The contractor shall provide cooks who are qualified to perform the cook duties specified in Appe ndix IV. Proof of cooks' qualifications shall be submitted to the Contracting Officer prior to implementing the cook function. The government will provide the contractor a minimum of three (3) days advance notice to replace a specific number of military cooks and the expected duration of the requirement. The Contracting Officer will negotiate a price adjustment based on the number of actual labor hours of cooks employed during the contingency. Cooks provided under this paragraph will supplement or replace military cooks on an occasional basis, rather than assuming full responsibility for cooking, as in paragraph 1.11.

1.10.3.5. Alerting Two Season’s Management of New Hires: The contractor shall furnish a letter in writing to the Food Service Section Chief, Quality Assurance

Person, or Assistant Quality Assurance Person when new personnel are hired as either part of the Extended Hours team, or anytime a new person is hired for which payment from the Government is expected to result.

Solicitation FA5004-11-R-A001 13 of 33

1.10.4. Hours of Operation:

1.10.4.1. Main Dining Facility, Bldg 2207 (Two Seasons Dining Facility)

MEAL

WEEKDAY

HOURS

NUMBER

OF

SERVING

LINES/CASHIER

S MEAL

*SAT/SUN

AND

**HOLIDAY

HOURS

NUMBER OF

SERVING

LINES/

CASHIERS (**See

Note Below)

Breakfast 0530-0830 1/1 Brunch 0700-1330 2**/1

Lunch 1100-1300 2/2 Dinner 1500-1730 1/1

Dinner 1600-1900 1/1

Midnight 2300-0100 1/1 Midnight 2300-0100 1/1

MEAL

RED FLAG

AK/NORTHERN

EDGE EXERCISE

HOURS

NUMBER OF SERVING LINES/

CASHIERS

Breakfast 0430-0830 2/2

Lunch 1030-1330 2/3

Dinner 1530-2030 2/3

Midnight 2200-0130 1/1

RED FLAG

AK/NORTHE

RN

WEEKEND

HOURS

Brunch 0700-1330 1/1

Dinner 1500-1900 2/2

Midnight 2300-0100 1/1

EXERCISE

HOURS

Breakfast 0430-0830 1/1

Lunch 1100-1400 2/2

Dinner 1500-1900 1/1

Midnight 2300-0100 1/1

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* Note: Operating hours during RED FLAG ALASKA/NORTHERN EDGE exercises are subject to change to fulfill their flying mission needs. The contractor will provide custodial services and consumable supplies at the flight kitchen, Sunday through

Saturday. The contractor shall also provide custodial services and consumable supplies at the flight kitchen on holidays. The main dining facility shall provide takeout service during normal meal serving hours.

**Note: One line server will cover the breakfast line from 0700-1330. A second line server will open the brunch serving line at 1030-1330. Both lines will be cleaned at the end of the meal period.

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1.10.4.2. Main Dining Facility, Bldg 2207 (Two Seasons Dining

Facility) (Thanksgiving and Christmas Day Schedule)

MEAL HOURS

NUMBER OF SERVING

LINES/CASHIERS

Breakfast 0700 – 0830 1/1

Lunch 1100 – 1430 2/2

Dinner 1430 – 1700 1/1

Midnight 2300 – 0100 1/1

Flight Kitchen, Bldg 2207

Flight and ground support feeding. Open 24 hours/day, 7 days/week.

Note: The contractor will provide custodial services and consumable supplies at the flight kitchen, Sunday through Saturday. The contractor shall also provide custodial services and consumable supplies at the flight kitchen on holidays. The main dining facility shall provide takeout service during normal meal serving hours.

1.11. Contingency Workload for Contract Cooks.

1.11.1. In special and emergency situations, including, but not limited to, mobilization and surge requirements, the Contacting Officer may direct the Contractor to provide cooks in addition to attendant personnel. The price for this service shall be those shown in the Contract Line Item entitled "Contingency Cooks".

1.11.1.1. The government shall provide the Contractor a minimum of three (3) days advance notice to replace a specific number of military cooks and the estimated duration of the requirement, which typically range from 7-147 days.

When the Contingency Cooks requirement is exercised, all listed cooks will be required and the Contractor shall properly staff the dining facility in accordance with workload estimates as listed at Appendix 3.

1.11.1.2. The contractor shall provide cooks who are qualified to perform all military duties to include completing Food Service Production Logs as required and basic computer skills.

1.11.2. When the Government perceives that mission accomplishment is endangered, it may opt to augment surge requirements beyond the capability of the Contractor.

1.12. Quality Control Program. The contractor shall develop and maintain a quality control program to ensure mess attendant services are performed in accordance with the

Solicitation FA5004-11-R-A001 16 of 33 requirements of this contract. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. As a minimum, the contractor shall develop quality control procedures addressing the areas identified in Section

II, Service Summary (SS).

1.12.1. Quality Control Plan (QCP). The Contractor shall develop and submit to the CO a QCP for approval within thirty (30) days of contract award or prior to the beginning of contract performance . It shall be designed to keep the contractor's management informed of all issues affecting quality. The Quality Control

(QC) records of inspection shall indicate the number and nature of observations made, the number and types of deficiencies found, and the nature of corrective action taken, as appropriate.

1.12.1.1. The Contractor shall maintain adequate records of all audits and inspections.

1.12.1.2. The QC function shall ensure that timely and effective corrective actions are taken for all deficiencies identified by the government. All deficiency responses shall include identification of the cause of the deficiency, specific actions taken or planned to preclude recurrence, and an analysis of the quality program's effectiveness in the area of the deficiency.

1.12.1.3. The QC function shall develop and maintain a training program designed to ensure all contractor personnel are clearly aware of contractual requirements and are current on any changes throughout the life of the contract.

1.12.2. Quality Assurance Personnel (QAP). The Government will evaluate the contractor's performance to ensure services are received and are satisfactory in accordance with the PWS. QAP will evaluate the contractor's performance through any number of surveillance methods to include periodic on -site inspections, customer complaints, etc. The Government may inspect each task as completed or increase the number of quality assurance inspections if deemed appropriate because of repeated failures discovered during quality control inspections or because of repeated customer complaints. The Government may decrease the number of quality assurance inspections if contractor performance dictates. On-site records of all inspections conducted by the Contractor and necessary corrective action taken shall be maintained. This documentation shall be made available to the Government during the term of the contract and for the period after contract completion until final settlement of any claims under this contract. A work scheduling system based on the services indicated in SS shall be made available to the Government. The schedule shall show by building and area the day and time frame when tasks will be accomplished.

The Contractor, and not the Government, is responsible for management and quality control actions to meet the terms and performance thresholds of the contract. The role of the Government is quality assurance or ensuring that the performance standards are achieved.

Solicitation FA5004-11-R-A001 17 of 33

1.12.3. Government Remedies. The Contracting Officer shall follow the requirements of FAR 52.212-4, Contract Terms and Conditions--Commercial Items, for

Contractor's failure to correct nonconforming services.

1.13. Performance of Services During Crisis Declared by the National Command

Authority or Overseas Combatant Commander. In the event of a crisis declared overseas or in the United States, the contractor shall perform all services required in this contract unless and until notified by the Contracting Officer.

Solicitation FA5004-11-R-A001 18 of 33

II. SERVICE SUMMARY:

SS # Performance Requirement PWS Para Performance Standard

1 The contractor shall accomplish the food preparation tasks in accordance with recipe cards and serve in standard portions.

1.2. 100% of menu items per meal period.

2 The contractor shall comply with sanitation requirements of the food code and state and local laws/regulations, which results in a satisfactory or better rating in Health

Inspections.

1.2.; 1.4.;

1.5.; and 1.6.

100% of the time

3 The contractor shall satisfy facility manager and guests in reference to timeliness of-service and courteousness of employees.

1.2.2.2.;

1.2.2.3.

100% of monthly meal periods

4 The contractor shall make available supplies and materials necessary to serve guests.

1.8.4.4.4. 95% of monthly meal periods

5 The contractor shall reconcile cash drawer with Point of Sale (POS) reports and ensure cash is turned in on time.

1.3.;

1.9.4.

100% of deposits per month

6 The contractor shall maintain the interior and exterior of the dining facility in a clean and sanitary condition.

1.5.;

1.7.

100% of the days in the month

7 The contractor shall provide cooks/food servers to ensure there is no impact to food service operations during contingency operations.

1.11. 100% of the time

8 The contractor shall establish and maintain clear and complete instructions that describe an inspection system that will assure all aspects of this functional area. The inspection instructions shall include criteria for approval and rejection of services.

1.12. 100% of the time

Solicitation FA5004-11-R-A001 19 of 33

III. GOVERNMENT-FURNISHED PROPERTY AND SERVICES.

3.0. The Government shall provide the facilities, fixtures, equipment, materials, and services listed. All of the fore mentioned in this section will remain property of the

Government at the completion of the contract period.

3.1. Property:

3.1.1. Facilities. The Government shall furnish or make available facilities described in Appendix II, Work Area Layout. No alterations to the facilities shall be made without specific written permission from the contracting officer. The government shall furnish the contractor the following facilities in which contractor work is performed:

BLDG NO USE/DESCRIPTION APPROXIMATE SQ FT

2207 Two Seasons Dining Facility

Flight Kitchen

14,913

2,280 2207 Top of the World Flight Kitchen 2,280

3.1.2. Equipment. The Government-furnished equipment is listed in Appendix

V. Pots, pans, cooking utensils, dishes, and flatware are furnished initially by the government and the government replaces items that are lost or broken according to subparagraph 3.1.4. below at no cost to the contractor.

3.1.3. Opening and Closing Equipment Inventory. An inventory of

Government Furnished Equipment (GFE) must be done no later than five (5) calendar days before the start of the contract period, and not later than ten calendar days before the completion of the contract period. The Contractor and a Government representative

(identified by the Contracting Officer) shall conduct a joint inventory of all

Government Furnished Equipment. Items of equipment missing or not in working order shall be recorded and the Contracting Officer shall be notified in writing. The

Contractor and the Government representative shall jointly determine the working order and condition of all equipment and document their findings on the inventory.

3.1.4. Equipment Loss or Damage. The Contractor shall submit requests for replacement of Government Furnished Equipment to the food service section chief for processing. Such requests shall specify the reason for the replacement request. If such request is not normal wear and tear or appear to be abused by contractor personnel, then the

Contractor will reimburse the government.

3.1.5. Subsistence. The government provides all food.

Solicitation FA5004-11-R-A001 20 of 33

3.2. Services. The government is responsible for:

3.2.1. General:

3.2.1.1. Removal of any equipment condemned or replaced from the food service facility receiving area.

3.2.1.2. Calibration of all scales.

3.2.1.3. Cleaning, maintenance, and repair of exhaust duct systems through the exterior outlet and exhaust fan mechanisms.

3.2.1.4. All equipment maintenance.

3.2.1.5. Alteration, repair, and maintenance of buildings.

3.2.1.6. Providing building space to be used by the contractor for repairs, maintenance, and parts storage.

3.2.2. Utilities. The government shall provide gas, electricity, sewage, and water. These and the following will be at no cost to the Contractor.

3.2.3. Mail Distribution. On-base distribution only.

3.2.4. Telephone. "Class C" (on-base) telephone service.

3.2.5. Building Maintenance and Repairs. Base Civil Engineer, work order log

3.2.6. Refuse Collection. Monday – Friday, at Building 2207.

3.2.7. Recyclable Materials Collection. Monday – Friday, at building 2207.

3.2.8. Security Forces and Fire Protection. Phone Numbers for EAFB Fire

Protection is 377-1293 or (911for emergency) and Security Forces is 377-5130 or (911 for emergency).

Solicitation FA5004-11-R-A001 21 of 33

IV. APPENDICIES.

4.0. APPENDIX I.

4.1. APPLICABLE PUBLICATIONS AND FORMS.

Publications and forms applicable to this Performance Work Statement (PWS) are listed below. The Contractor has coded publications as mandatory (M) or advisory (A).

The Contractor shall follow those publications coded as mandatory to the extent

(that is, the specific procedure in a paragraph, section, chapter or volume) specified in the PWS. The Contractor shall be guided by those coded advisory to the extent necessary to meet requirements in this PWS. At the start of the contract, the

Government provides all publications and forms listed.

4.1.1. The Government may issue supplements or amendments to listed publications from any organizational level during the life of the contract. The

Contractor will receive updates publications from the QAP. The Contractor shall keep all issued publications up to date.

4.1.2. The Contractor shall immediately implement those changes in publications that result in a decrease or no change in the contract price. Before implementing any such revision, supplement, or amendment that shall result in an increase in contract price, the contractor shall submit to the Administrative Contracting Officer (ACO) a price proposal for approval. Price proposals shall be submitted within thirty (30) calendar days from the date the Contractor receives notice of the revision, supplement, or amendment giving rise to the increase in cost of performance.

4.1.3. The Government shall consider changes in the contract price due to supplements, and amendments shall be considered under the "Contract Terms and

Conditions-Commercial Items" clause. The Government shall continue to supply the government forms needed for daily operations. Upon completion of the contract, the

Contractor shall return to the government all issued publications and unused forms.

4.1.4. Publications Code:

AFI—Air Force Instruction

AFMAN--Air Force Manual.

AFP--Air Force Pamphlet.

AF Form--Air Force Form.

Solicitation FA5004-11-R-A001 22 of 33

DD Form—Department of Defense Form.

4.1.5. DEPARTMENT OF DEFENSE and AIR FORCE PUBLICATIONS:

Number Date Title of Directives Mandatory (M) or Advisory (A)

DoD 5200.2-R Jan 87

Personnel Security Program

Paras 3-600, 3-601 and 3-607 M

DoD 5500.7-R

Change 1

08/30/93

11/02/94 Ethics Standards A

API 31-101 09/01/98 Air Force Physical Security Program, Chpt 5

M

AFI 31-204 08/01/97 Air Force Motor Vehicle Traffic

Supervision M

AFI 31-209 12/01/98

Air Force Resource Protection

Chapter 8 M

AFI 31-501 05/02/94 Personnel Security Program Management M

AFI 32-7080 09/31/97 Pollution Prevention Program M

AFI 32-7086 08/01/97

Hazardous Materials Management

Chapter 2 M

AFI 34-239 02/20/04 Food Service Management Program M

AFI 34-241 11/01/97 Meal Card Program M

AFI 48-116 07/19/94

Food Safety Program

Paras 2.14, 2A5 & 2.16 M

AFI 40-104 05/09/94 Nutrition Education A

AFI 64-106 03/25/94

Air Force Industrial Labor

Relations Activities A

AFI 91-301 05/19/94

Air Force Occupational & Environmental

Safety M

AFMAN 34-240 05/02/05 Food Service Program Management M

4.1.6. OTHER DIRECTIVES:

US Department of Health and Human Services. FDA Food Code, 2005, Mandatory

4.1.7. AIR FORCE FORMS:

AF Form 27, Food Service Customer Comments, 1 Jan 91, Mandatory

4.1.8. DEPARTMENT OF DEFENSE FORMS:

DD Form 1131, Cash Collection Voucher, Dec 2003, Mandatory

Solicitation FA5004-11-R-A001 23 of 33

Solicitation FA5004-11-R-A001 24 of 33

4.3. APPENDIX III.

4.3.1. Estimated Workload Data.

18,000-20,000 meals total are served per month

4.3.2. CARRY OUT SERVICE AT TWO SEASONS' DINING FACILITY:

approximately 100-150 meals per day.

4.3.2. FLIGHT KITCHEN: The Flight Kitchen provides approximately 30-50 box meals per day to authorized patrons during a normal duty day. These meals are not used as a factor in payment to the contractor.

4.4. APPENDIX IV.

4.4.1. Contingency Plan for Contract Cooks:

4.4.1.1. In the event the contingency performance requirement for contractor cooks is implemented the following paragraphs will apply:

4.4.1.1.1. As the need arises the Contracting Officer will require the food service mess attendant Contractor to provide cook personnel as required by issuing of a unilateral change order.

4.4.1.1.2. The change order as issued by the Contracting Officer will specify the required labor hours/days. The basis for reimbursement to the contractor will be a pre-negotiated price based on the labor hours provided.

4.4.1.1.3. The Contractor will be given a minimum of three days

Average daily meal count for normal workweek.

(week days only)

RED FLAG

ALASKA

Exercises

(additional meals)

Average daily meal count for meals served on weekends.

(Sat., Sun., Down days, and

Holidays)

Air National

Guard

Weekends

(Additional

Meals)

Breakfast 150-200 450-700 Brunch 100-150 200

Lunch 225-300 475-800 Dinner 75-100

Dinner 125-175 475-725 Midnight 50-70

Midnight 75-100 175-200

TWO SEASON DINING FACILITY

TWO SEASON DINING FACILITY

Solicitation FA5004-11-R-A001 25 of 33 advance notice to replace a specific number of military cooks and the duration of that requirement. The negotiated payment will be based on the number of labor hours of cooks actually employed during the contingency.

4.4.1.1.4. The Contractor will provide uniforms appropriate for cooks. The Government will provide chef hats and aprons. Chef hats will be used to distinguish cook personnel from food service mess attendants.

4.4.1.1.5. The Contractor will comply with the sanitation standards of the

FDA Food Code.

4.4.2. Progressive Food Preparation. Progressively prepare food items to ensure optimum freshness, flavor, color and texture.

4.4.2.1. Short order breakfast items shall be cooked to order.

4.4.2.2. Short order items such as hamburgers, hot dogs, and french fries may be prepared in advance only to the extent necessary to ensure the required patron flow through the serving line.

4.4.3. Food Preparation. The contractor shall prepare foods on surfaces that have been cleaned, rinsed, and sanitized to prevent cross contamination. Fixed surfaces are sanitized using a clean cloth that has been rinsed in a sanitizing solution.

4.4.3.1. Raw fruit and raw vegetables shall be thoroughly washed with potable water before being cooked and/or served.

4.4.3.2. Fresh egg products shall be used only as ingredients for cooking and baking.

4.4.3.3. Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140 degrees Fahrenheit, except where otherwise specified.

4.4.3.4. Poultry, poultry stuffing, stuffed meats, and stuffing containing meat shall be cooked to heat all parts of the food to at least 165 degrees Fahrenheit, except where otherwise specified.

4.4.3.5. Pork, and any food containing pork, shall be cooked to heat all parts of the food to at least 150 degrees Fahrenheit.

4.4.3.6. Rare roast beef and rare steaks shall be cooked to an internal

Solicitation FA5004-11-R-A001 26 of 33 temperature of at least 130 degrees Fahrenheit.

4.4.3.7. Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to 165 degrees Fahrenheit or higher throughout before being served, or before being placed in the hot food storage unit. Steam tables, warmers, and similar hot food holding equipment shall maintain food temperature at not less than 140 Fahrenheit. This equipment shall not be used for reheating of food.

4.4.3.8. Frozen foods, which are not thawed as part of the cooking process, shall be tempered in refrigerated units at a temperature not to exceed 45 degrees Fahrenheit for not more than 72 hours. The food shall be removed from the packing boxes, unwrapped, placed in proper containers and covered. It shall be marked with the date and time when thawing begins and the meal to be served.

4.4.4. Prepared Sandwiches. The contractor shall individually wrap all sandwiches except sandwiches made on the serving line for individual patrons for their immediate consumption.

4.4.4.1. Maintain sandwiches made with hot meats or other hot ingredients at

140 degrees to 160 degrees Fahrenheit for no more than four (4) hours after which they shall be disposed of as garbage. Once a sandwich is assembled with hot ingredients, it shall not subsequently be chilled or frozen.

4.4.4.2. Store prewrapped sandwiches at 41 degrees Fahrenheit or below.

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