Attachment_1_PWS_Final_V2.pdf

PERFORMANCE

WORK

STATEMENT

For

Contingency Cooks

Dated 25 May 2017

Table of Contents

Section Number and Title

Page Number

1.0 Description of Services 3

2.0 Performance Requirements Summary/Service Summary 3

3.0 Government Furnished Property and Services 4

4.0 Contractor-Furnished Property and Services 5

5.0 General Information 5

6.0 Specific Tasks 12

7.0 Definitions 13

8.0 List of Abbreviations 15

9.0 Appendices 16

Appendix A, Approximate Shift Times Per Task Order 17

Appendix B, Applicable Publications and Forms 18

Appendix C, Historical Workload Data 19

1. Description of Services:

1.1 The contractor shall provide all personnel and services necessary to augment food operations at RAF Lakenheath as defined in this PWS.

1.2 The contractor shall perform the requirements in this PWS and conform to the professional Food Service Operation Standards identified in this contract. The contractor shall follow all applicable instructions and directives as identified by this PWS and in Appendix B.

1.3 Contractor tasks include the following: cooking; baking; food preparation; serving and replenishing food; cleaning work area, equipment, and utensils; handling foods, supplies, and equipment; handle funds and perform cashier duties and maintaining quality control.

1.4 Contractor shall provide all personnel and services necessary to augment food operations at RAF Lakenheath as defined in this PWS in order to cover deployment taskings at a one to one ratio (1:1) for DFAC 3M’s supporting contingency operations to one contingency cook requirement.

2. Performance Requirement Summary (PRS)/ Service Summary: The subsequent table identifies the service results that the government requires. These critical standards are not meant to be limitations on what the contractor should provide nor are they meant to be prescripts on how the contractor should do a job. The government invites contractors to suggest alternative solutions more productive means of providing the service, on the condition however that these essential terms are met. The government’s right to inspect all requirements of this description of service is not limited to these SS (Service Summary) items. Failure to meet the performance threshold for one objective constitutes an overall unsatisfactory performance rating for the month.

Performance Objectives

PWS Paragraph Monthly Performance Threshold/ Acceptable Quality Level(s)

Prepare and cook food IAW Air Force Corporate Food Service Recipe System and production logs.

1.1-1.4, 6., 6.1., 6.1.1.

Daily prepared and cooked food shall adhere to government standards.

AQL: No more than 2 defects per month

Comply with sanitation requirements of the most current Air Force approved, Tri-Service Food Code and regulations, adhere to uniform and personal hygiene standards.

1.1-1.4, 4.1, 4.1.2, 4.1.3 6., 6.1.1, 6.2.- 6.2.4, 6.3., 6.4, 6.5, 6.5.1, 6.5.2, 6.5.3

Sanitation and hygiene shall always adhere to regulations and standards.

AQL: 100% compliance; 0 defects permitted

3. Government Furnished Property: None

3.1 Government Furnished Training: Government personnel will provide orientation for the equipment and procedure training to contractor employees and maintain a record of the training. In addition, contractor employees shall receive the Government provided briefings listed below.

3.1.1 Food Handler’s Briefing & Serv Safe Training. The contractor shall ensure that all contractor employees receive annual food handler’s briefing and Serv Safe training from the Government within 30 days of employment. Food handler’s briefing is approximately one hour in length and will be conducted during shift hours and is required annually. Serve Safe is approximately four hours of training and will be conducted during shift hours. This training is only required every three years. Contract management is responsible for coordinating attendance/making government management aware of new employees/date of start and all required documents will be provided within 30 days of assignment.

3.1.2 General safety, force protection, and fire prevention briefings will be provided by the

Provide expeditious and polite service to guests and adhere to standards of good conduct.

1.1-1.4, 5.4.4, 6 Contractor employees shall provide daily courteous customer service.

AQL: No more than 2 defects per month

Adhere to all security requirements. 1.1-1.4, 5.3- 5.3.5, 6

Contractor employees shall always follow security requirements.

AQL:100% compliance; 0 defects permitted

Provide support in accordance with task order to ensure there is no impact on Food Service operations.

1.1-1.4, 5.1- 5.1.4, 5.4-5.4.7

Number of defects allowed: 2 per month AQL: No more than 2 defects

Jointly maintain the interior of the dining facility in a clean and sanitary condition with military members while performing duties.

1.1-1.4, 6.2- 6.2.4, 6.3, 6.5- 6.5.3

Contractor employees shall uphold daily DFAC sanitary conditions alongside military members.

AQL: No more than 2 defects

Conduct of contract employees (loiter, breaks, smoking, and mobile phone)

5.2.2, 5.4.5, 5.4.6, 5.4.7

Number of defects allowed: 2 per month AQL: No more than 2 defects

Hours of Operation ( varying shift, Holiday, and timeliness)

5.1-5.1.4 Contractor shall cover taskings during hours of operation AQL: No more than 2 defects

Orientation/Training (orientation, food handlers, Serv Safe, and just in time training)

3-3.1.2 Contractor employees must be trained within 30 days of hiring.

AQL: No more than 2 defects

Government within 30 days of employment.

4. Contractor-Furnished Property and Services

4.1 Uniforms: Contractor shall be responsible for providing standardized mess attendant and cook uniforms. Contractor is responsible for maintenance/cleaning of all contractor uniform items.

4.1.2 Cook Uniforms: Uniforms shall be standardized and consist of (embroidered) white chef’s coats with contractor’s company logo and contractor employee’s name, white or black under-shirts, solid black chef trousers (no leggings, cargo pants, black jeans), black boots (no sandals, tennis shoes or shoes without a non-slip sole), (clean/serviceable/without stains) white or dark blue aprons (with company logo), and white chef’s hats. Boots shall be black, steel-toed, and suitable for work in a kitchen environment. All items shall be clean, serviceable, in good repair, and kept free of stains, ironed, neat and professional. Members without the correct uniform will not be allowed to work in any function of the dining facility.

4.1.3 Mess Attendant Uniforms: Uniforms shall be standardized and consist of black polo shirt with contractor’s company logo, black trousers, black boots, and standardized baseball cap with contractor’s company logo. Boots shall be black, steel-toed, and suitable for work in a kitchen environment. All items shall be clean, serviceable, in good repair, and kept free of stains.

5. General Information

5.1 Hours of Operation. The contractor shall perform the services required under this contract during the following hours

5.1.1 Normal Hours. The contractor shall maintain varying shifts to provide facility coverage.

Shift times, as listed in Appendix A, are subject to change without notice based on mission requirements. Dining facility management will coordinate respective shift times to the contractor and provide a monthly schedule. The contractor shall provide the number and type of cook as indicated on the schedule. The contract manager shall replace an employee who is unwell for duty within 2 hours, and also shall arrange an immediate replacement (within 2 hours) if notified prior to the scheduled shift. Contractor shall notify Contracting Officer Representative (COR) or Dining Facility manager of any contractor personnel replacements or changes within one hour.

5.1.2 Holidays. The Knight’s Table Dining Facility and the Gateway Dining Facility are open 365 days of the year, including all American and British holidays. Increased dining attendance is expected at Thanksgiving (fourth Thursday in November) and Christmas. The Government shall provide holiday schedules during Thanksgiving, Christmas season, and other special occasions to the contractor at least five days before the date of the event. The required number of scheduled contractors are expected for both holidays, no exceptions.

5.1.3 Timeliness. All contractor employees shall be at the scheduled duty section at shift start time. (Workers must be prepared to work at the start of their shift. Just being in the facility does not show the employee is ready for work). The contractor shall provide the required number of employees, with the required level type, as stated in each task order.

Missed time from scheduled work shift will not be compensated or made up at a later date.

5.1.4 Performance of Services during Crises: Work scheduled but not accomplished because of base closure due to weather, exercises, or actual alert, shall be accomplished by the contractor as soon as possible after reopening the base.

5.2 Contractor Personnel

5.2.1 Meals. Contractor personnel who work in dining facilities under this contract may PURCHASE food and beverages, to be consumed during break times. Employees shall pay for each item at the established item price to include the government authorized operational charge, and show proof of purchase upon request. This policy does not apply to a spoon size taste/sampling by personnel assigned to quality control. Employees shall not bring food from other sources into the kitchen area. All such food must be consumed in employee break areas during designated break times.

5.3 Contractor Employee Base Pass and Identification, Special Clearances, and Vehicle Registration. Base access is not authorized for personnel originating from countries identified by the U.S. Department of State as “State Sponsors of Terrorism”. The Contractor shall comply with all requirements and procedures IAW AFFARS 5352.242-9000, Contractor Access to Air Force Installations. Additionally, all personnel employed by the contractor in the performance of this contract, or any representative of the contractor entering the government installation, shall abide by all security regulations of the installation. Those failing to abide will be turned over to SFS immediately with notification made to contract management immediately. The contractor must have ability to gain access to the base legally by qualifying for a pass/escort privileges. Contractor personnel with escort privileges are responsible for maintaining full escort control over assigned personnel while on base at all times. Escorting contractor personnel (for the purpose of fulfilling the contract requirements) is not the responsibility of the Government.

5.3.1 All personnel employed on a US military base require a National Agency Check (NAC) equivalent investigation before they are authorized access to the base, facilities, and if necessary computer networks. For the purpose of this contract, these positions are deemed non-sensitive, which by US Government definition means do not require access to US classified information. Reference documents can be provided to the contract company for review if required: DoD 5200.2-R, Personnel Security Program; DoD Instruction 1000.13 and Volume I, Identification Cards for Members of the Uniformed Services, Their Dependents, and Other Eligible Individuals; DoD Instruction 1402.5, Criminals History Background Checks on Individuals In Childcare Services; AF Instruction 31-501, Personnel Security Program; AF Instruction 31-101, Integrated Defense; and AF Instruction, USAFE Supplement 31-101, Integrated Defense.

5.3.1.1 A NAC consists of:

• A Local File Check (LFC) conducted by the installation Security Forces (SF) (this can take several days or weeks to complete),

• A Defense Clearance and Investigation Index (DCII) conducted by the installation SF,

• A Host Agency Check (HAC) conducted by the Ministry of Defense (MOD) Defense Vetting Agency (DVA), and

• A Federal Bureau of Investigation (FBI) check if the potential employee has ever resided in the United States for 12 or more consecutive months.

5.3.1.2 Once completed, a NAC is valid for five years.

5.3.2 Before any employee is authorized to perform work on this contract, the Contractor shall provide new employee information required by the LFC and DCII to the COR(s) for the base/task order. The Contractor shall then coordinate with the COR(s) for the new employee to complete all requested documentation for the HAC and, if required, FBI checks within three days of the first day of employment.

5.3.3 After the LFC and DCII are completed with no issues discovered and the investigation is submitted to DVA and the FBI then a temporary Installation Pass (IP) granting unescorted base access may be granted when (a) DVA opens the case, (b) a favorable fingerprint report is returned from the FBI, and (c) the unit commander or director favorably reviews the submitted investigation package. The temporary IP is limited to 90 days and does not grant escort privileges. Holders of temporary IPs are subject to additional search procedures at installation entrance gates.

5.3.4 When a NAC has been favorably completed and documented the COR(s) will inform the Contractor. The COR(s) may request SF issue a non-temporary IP to the employee. The end date will be no later than the end of the contract or one year from issue, whichever is sooner.

5.3.5 The Contractor shall be responsible for tracking expiration dates of IPs and either applying for renewals, or returning the expired IPs to the COR(s) for the base/task order. The Contractor shall return IPs for employees who are no longer employed by the Contractor or assigned to this contract to the COR(s) for the base/task order within 48 hours of the employee’s departure.

5.4 Contractor Management. The Contractor shall provide a full time contract manager and an alternate to be available by phone during both RAF Lakenheath duty hours. (In addition, a “head/lead” employee/cook should be present on each shift, in at least one of the facilities on the respective bases, accepting responsibility for the shift conduct.) Contract manager or alternate shall respond to initial contact (via phone, e-mail, or message) within one hour of discrepancies. The response time starts when the DFAC Manager or COR initiates the initial contact. Permanent on site presence by contract “manager(s)” is not required; however, a head/ lead employee will be required on site and be able to represent the management in a personnel management capacity. The contract manager and alternate shall be responsible for the performance of the work and have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The contract manager or alternate shall be available upon request to meet with government personnel designated by the contracting officer. The contract manager(s) are required to attend dining facility staff meetings and training sessions as requested/needed.

5.4.1 Effective Communications. The contractor shall provide staff that are able to read, write, speak and understand conversational English. The contractor shall provide personnel who are legally allowed to work in the United Kingdom

5.4.2 Technical Proficiency. The contractor shall provide cooks with the following levels of experience: Level I and Level II (see paragraph 7. Definitions).

5.4.3 Health Examinations. The Contractor shall provide Health Certificates prior to performance under this contract (updated annually), which verify their ability to work in a food service environment IAW FDA Standards, to the Contracting Officer’s Representative (COR) for each employee working at the dining facility. Employees must be physically able to frequently lift objects weighing up to 40 lbs., and can continually stand, walk, stoop, reach, push, pull, and bend for long periods of time, also the member shall not carry any type of infectious diseases that could be spread while preparing/serving food. General signed correspondence from a certified health care provider will be acceptable.

5.4.4 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 facilities. The contractor shall not employ persons to work on this contract if such person is identified as a potential threat to the health, safety, security, general well-being or operational mission of the installation and its population. Contractor employees shall conduct themselves in a respectful and professional manner at all times. (Poor or dangerous behavior that is detrimental to the facility/base/mission will not be tolerated and the offender will be escorted from the facility/base.) Employees shall refrain from photography and/or video recording of aircraft while on the installation, either via a mobile phone, camera, video recorder, or other similar device.

5.4.5 Employees’ Break Times. Contractors are authorized break times in accordance with local labor laws, but are not to coincide within 2 hrs. of the beginning or end of shift. Contractor personnel shall stagger times of employee breaks and lunches so as not to interfere with efficient food prep, serving or cleaning operations. Refer to Appendix 1 for shift times.

5.4.6 Smoking Policy. All contractor employees shall remove aprons and hats prior to leaving the building and only smoke in designated smoking areas. Contractors shall only smoke during designated break times.

5.4.7 Mobile Phone Policy. No mobile phone use within the kitchen/serving environment.

Mobile phones can be utilized during designated break times. Employees found utilizing their mobile phones during preparation and meal period will be forwarded to contract management.

5.5 US Military and Government Employees: The contractor shall not employ any person who is an employee of the United States Government if the employment of that person would create a conflict of interest. Nor shall the contractor employ any person who is an employee of the Department of the Air Force, either military or civilian, unless such person seeks and receives approval from the Government.

5.6 Quality Control Plan Quality Control Plan (QCP): The contractor shall develop a quality program to ensure services are performed in accordance with the PWS. The contractor shall develop and implement procedures to identify, prevent and ensure non-recurrences of defective services. The contractor shall develop quality control (QC) procedures addressing the areas identified in the service summary (SS). The plan shall include the following as a minimum:

5.6.1 A description of the inspection system to cover all services listed on the SS. The description shall include specifics as to the area to be inspected on both a scheduled and unscheduled basis, frequency of inspections and a submission of a monthly QC schedule to the

COR.

5.6.2 A description of the records to be kept to document inspections and corrective or preventive actions taken.

5.6.3 The records of inspections shall be maintained by the contractor, kept on site and made available to the government throughout the contract performance period, and for the period after contract completion until final settlement of any claims under this contract.

5.7 Performance Management: When the performance requirement is not met, the COR shall initiate documentation to the contractor and the Contracting Officer (CO). The contractor shall be required to re-perform any failed service requirements of the PWS at no additional cost to the Government. The government will investigate complaints from customers and immediately convey those to the Contract Manager. The contractor shall be responsible for initially validating customer complaints. However, the COR shall make final determination of validity of customer complaint(s) in cases a customer and the contractor disagree.

5.8 Government Quality Assurance: The Government will rely on the contractor’s quality control program and the performance management approach described in paragraph 5.7 above to assess performance whenever possible. However, the Government reserves the right to perform additional inspections as necessary, utilizing the Government’s Quality Assurance Surveillance Plan (QASP) and the inspection/acceptance provisions in the clause FAR 52.212-4 Contract Terms and Conditions -- Commercial Items.

5.8.1 Contractor Quality Control and Customer Feedback. The Contractor shall establish, implement, and maintain a proactive Quality Control (QC) plan to ensure the requirements of the contract are met.

5.9 Bioenvironmental Engineering/Hazmat Requirements

5.9.1 Environmental, Health, And Safety. The contractor shall ensure all employees receive the necessary environmental, health, and safety training to ensure compliance with all

Occupational Safety and Health Acts (OSHA), federal and local laws. The contractor shall protect the health and safety of employees and the community, minimizing the risk of environmental pollution.

5.9.2 Pollution Prevention. "Pollution Prevention" and "Source Reduction" are defined in the Pollution Prevention Act of 1990, 42 U.S.C. §§ 13101-13109. Contractor's obligation under this section is limited to identifying pollution prevention opportunities and shall not be construed to require the contractor to conduct activities not otherwise required by the program.

5.9.3 The contractor shall comply with energy saving conservation practices as deemed necessary by the facility manager.

5.9.4 Ionizing and Non-Ionizing Radiation: Contractors must obtain authorization from BE prior to bringing on site ionizing or non-ionizing sources/equipment onto the installation.

Contractors must provide list of items and description of how they will be used to Bioenvironmental Engineering (BE) at 01638528047 or 48amds.sgpb@us.af.mil at least 10 days prior to the date required to bring them on base.

5.9.4.1 Non-Ionizing Radiation: Electromagnetic Frequency (EMF) Radiation and LASERS:

Contact BE/Installation Laser Safety Officer (48amds.sgpb@us.af.mil) at least 10 days prior to bringing on site. (Example: LASER Classes: 1M, 2M, 3R, 3B, or 4; Transmitting antennas, radars etc.) Reference: AFI 48-139, LASER and Optical Radiation Protection Program, Paragraph 2.21)

5.9.4.2 Ionizing sources: Contact BE (48amds.sgpb@us.af.mil) at least 10 days prior to bringing on site ionizing sources/equipment. For regulated sources, provide copies of permits or sealed source certifications. (Example: Troxler density gauges, sealed sources in various gauges/devices). Reference: AFI 48 -148, Ionizing Radiation Protection.

5.9.5 Hazardous Materials/Chemical Management: Hazardous Materials/Chemical Management: All hazardous material use requires prior authorization before bringing the hazardous material on base. "Hazardous material" includes many materials for which there is a manufacturer SDS, such as cleaning supplies, paints, solvents, sealants, lead acid batteries, fuels, herbicides, etc.

5.9.5.1 The Contractor shall submit an inventory list of ALL chemical products to be used, along with copies of the Safety Data Sheet (SDS) for each chemical product, for review before bringing any potentially hazardous material onto RAF Lakenheath, RAF Feltwell or RAF Mildenhall using the attached “HazMat Authorization Request Template”. The Contractor shall submit completed inventories and SDSs to the 1) CO, 2) CE Environmental / for RAF Lakenheath (01638 523990) (nolan.swick@us.af.mil), or for RAF Mildenhall 100 CES/CEIE (01638 545831), jeanne.dye-porto@us.af.mil and 3) Bioenvironmental Engineering (01638 528047) (48amds.sgpb@us.af.mil) at least 10 days prior to the date required to bring them on base.

5.9.5.2 Once approved, the Contractor shall maintain an inventory of all hazardous materials along with corresponding Safety Data Sheets (SDSs). The Contractor shall track and report actual hazardous material usage during the performance of the contract. Hazardous material usage for any contract that is less than one month in duration shall be reported at the end of the contract period. Hazardous material usage for any contract over a month in duration shall be reported no less than monthly. Hazardous material usage shall be reported using the attached “HazMat Monthly Usage Log Template”.

5.9.5.3 The Contractor shall not leave any excess hazardous materials or empty containers on site following completion of the project. The Contractor is responsible for the removal of all unused hazardous materials and proper disposal of all hazardous waste generated. Reference:

AFI-32-7086, Hazardous Materials Management

5.9.6 Controls of other hazards: Contractors must coordinate with Bioenvironmental Engineering (BE) at 01638528047 or 48amds.sgpb@us.af.mil at least 10 days prior to start of project, regarding all contracts with potential health impact to personnel (Example: Noise above 85 dBA, activities with potential airborne contaminants or particulates). Hazardous work areas/perimeters shall be established to control exposures and limit access to nearby facilities and personnel. Work shall be performed IAW all applicable occupational health and safety regulations.

5.9.7 Contractors must coordinate with facility managers and receive a safety brief of hazards present within work areas.

5.10 Security, Fire and Medical Services. The Government will provide police and fire protection (dial 911 from any Base telephone). In the event of a medical emergency, base ambulance service for transporting an injured employee to a local hospital is available on a cost reimbursement basis.

5.11 eCMRA - Contractor Manpower Reporting Application - Section 2330a of title 10, United States Code (10 USC 2330a), requires the Secretary of Defense to submit to Congress an annual inventory of contracts for services performed during the prior fiscal year for or on behalf of the Department of Defense (DoD) by 31 Oct. The inventory must include the number of contractor employees using Fixed Firm Priced months/days and associated cost data collected from contractors. Information from the secure web site is considered to be proprietary in nature when the contract number and contractor identity are associated with the Fixed Firm Price months/days and Fixed Firm Priced dollars. At no time will any data be released to the public with the contractor name and contract number associated with the data. Contractors for other than Army components can visit https://afcmra.hqda.pentagon.mil/Help/Full_User_Guide.pdf to review user manuals and gain an understanding about the data fields that will be included in the reporting structure that is hosted at http://www.ecmra.mil/ . When filling out the required information please utilize “FFBX70 - USAF IN EUROPE” as the UIC if you cannot locate the UIC for this contract among the provided options.. Also, the FSC for this specific contract is 7310 – Food Cooking Baking and Service Equipment.

Applicability: The reporting requirement applies to all contracted services, provided the organization that is receiving or benefiting from the contracted services is a Department of

Defense organization, including reimbursable appropriated funding sources from non-DoD executive agencies where the Defense Component requiring activity is executive agent for the function performed. The reporting requirement does not apply to situations where a Defense Component is merely a contracting agent for another executive agency. In general, the only contracted services excluded from reporting are construction and utilities.

6. Specific Tasks

6.1 Food Preparation. The contractor shall obtain government provided foods for each meal based on storeroom access letter and accomplish the food preparation and cooking tasks listed on the Food Service Production Log in accordance with the Air Force Corporate Food Service Recipe System. Level I and Level II Cooks will prepare all meals in accordance with serving and preparation times listed in the Food Service Production Logs, Food Service Operation Standards, utilizing progressive cooking techniques.

6.1.1 Service of Food. The contractor shall prepare and serve food in standard portions, IAW Air Force Corporate Food Service Recipe System and Food Service Production Logs, unless the patron requests smaller portions or directed by Government appointed Contracting Officer’s Representative (COR). The contractor shall prepare and serve to order grill items and cold sandwich items in accordance with the Air Force Corporate Food Service Recipe System and the Tri-Service Food Code. The contractor shall perform standard food serving procedures IAW most current Food and Drug Administration (FDA) code, maintain proper temperature on serving lines, set up and close down serving lines in accordance with the Food Service Production Log, Food Service Operation Standards, utilizing progressive cooking techniques, and government direction. The contractor shall not remove foods from the serving area until after the end of the posted meal hours.

6.1.2 Flight and Ground Support Meals. The contractor shall make up boxes or containers, assemble, and pack the meal components in accordance with Air Force Standards for pickup by others. Contractor will use commercial carryout boxes and containers provided by the Government.

6.2 Sanitation Requirements. The contractor shall comply with all federal and Air Force mandated sanitation requirements, including AFI 48-116 Food Safety Program (all chapters) and the most current FDA code, US Public Health Code, and Tri-Service Food Code. All uniform items shall be contractor provided shall be clean, serviceable, and free of stains, washed, ironed, fitted and embroidered with the contractor’s company logo and contractor employee’s name (IAW Appendix 2).

6.2.1 IAW AFMAN 48-147_IP/ Tri-Service Food Code the following Fingernail standards, Jewelry, outer clothing, and hygienic practices will be strictly enforced.

6.2.2 FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable, are not rough, and do not extend more than ¼ inch above the fingertip.

6.2.3 Jewelry is prohibited while preparing food. Food employees may not wear jewelry, including medical information jewelry on their arms and hands. Except for a plain ring such as a wedding band is authorized.

6.2.4 Outer clothing, clean condition: Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, single-service and single-use articles.

6.3 Food Contamination prevention: Eating, Drinking or using tobacco: an employee shall eat, drink, or use any form of tobacco only in designated areas where food or equipment cannot be contaminated. Employees may drink from a closed beverage container if the container is handled to prevent contamination of hands, food or equipment. Recipe testing is authorized and employees may taste portions of the food during preparation provided the following steps are adhered to: the employee shall use a clean sanitized utensil or single service disposable utensil to withdraw the food sample. The food shall be tasted away from the food and in a manner which does not risk contamination of the food and the utensil shall be used only once.

(Reference AFMAN 48-147_IP 2-401.11).

6.4 Hair restraints: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair and sweat from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

6.5 Housekeeping Services (Cooks). The contractor shall follow clean-as-you-go procedures in all areas that immediately affect customer food service, to include appearance of the kitchen and food prep area.

6.5.1 General Cleaning. Clean immediate work area, to include walls and equipment used (all equipment surfaces to include tops, bottoms, sides, legs, and insides) and food prep areas, cleaning ovens and fryers weekly and trash taken out after every meal period.

6.5.2 Floor Cleaning. Clean kitchen and food prep area floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. Floors should be mopped after each meal period and as needed, i.e. spot clean floors to remove food spills and debris.

6.5.3 Dishwashing. Clean and sanitize dishes, pots, pans, kitchen, and dining areas in accordance with the most current approved Tri-Service Food Code and US Public Health Code.

7. Definitions:

A La Carte System (ALACS): Item pricing of all menu items. Under ALACS, the cash patron pays for each item selected; the Subsistence-in-Kind (SIK) patron receives all items selected without charge

Basic Allowance for Subsistence (BAS): A cash allowance paid to military personnel in place of subsistence.

Corporate Food Service: The automated system for food service. The food service software includes programs for menu planning, inventory, requisitioning subsistence, controlling food production, identifying patrons, pricing menu items in ALACS facilities and preparing accounting reports.

Director of Military Public Health (MPH): The installation medical authority who defines and monitors sanitation standards and procedures for food service activities. Representatives of the MPH inspect sanitary conditions and apply ratings based upon their professional qualitative judgment.

Equipment: Items used to store, prepare, cook, transport, and serve food. Equipment also includes items used in cleaning and sanitizing, as well as those used to transport and store supplies.

Essential Station Messing (ESM): Food furnished to enlisted personnel at Government expense, instead of a monetary allowance.

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 food service managers, cashiers, and delivery persons who do not handle unwrapped food or touch food contact surfaces.

Food Service Manager (FSM): An officer, noncommissioned officer, or civilian responsible to the base Chief of Services for matters relating to food service. Advises the contracting officer on matters relating to the contract.

Level I (One): Ability to perform simple cooking, but not limited to, the tasks such as slicing, dicing, cutting, chopping, flouring, dredging, breading, measuring, and weighing; can prepare items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh/canned vegetables. Can prepare hot cereals, dehydrated soups, pizza, and cold sandwiches.

Can prepare fried convenience items such as hash browns, chicken nuggets, and egg rolls. Can prepare side dishes such as beans, rice, and potatoes. Can prepare pasta. Can cook short-order grill items. Can roast, broil, bake, fry, fillet, sauté, boil, steam, stew, and grill meats. Can prepare soups, stocks, glazes, broths, gravies, sauces, and puddings without the use of packaged mixes.

Can prepare salads and desserts such as jello, cookies, and puddings. Can prepare entire meals requiring coordination of multiple items and cooking times. Can meet cooking and preparation deadlines. Is proficient at operating and cleaning all kitchen equipment. Can ensure proper steps and quantities in food preparation are followed. Can read, understand, follow, and scale established English recipes. Has basic knowledge of methods and procedures related to food preparation and proof of at least one year experience in preparing food items and using kitchen equipment.

Level II (Two): Ability to perform Level One tasks. In addition, must have basic baking knowledge and proof of one year of baking experience. Can prepare and decorate cakes, but are not limited to, pies, pastries, cookies, cobblers, tarts, frostings, quiches, rolls, and breads.

Major Maintenance: The maintenance and repair of equipment, including the restoration or replacement of parts because of wear and tear, damage, failure of parts, or the like. Major maintenance includes replacing or repairing handles, hinges, gaskets, compressors, and all other components necessary to maintain refrigeration in refrigerators

Meal: A meal served at an ALACS dining facility is any total sale made over 20 cents at breakfast and over 40 cents at all other meals, before the Operating Charge is applied. A sale of less than the specified minimum sales to a cash or subsistence-in-kind (SIK) patron shall not count as a meal served.

Minor Maintenance: Involves the cleaning, adjusting, tightening of knobs, screws, nuts, bolts, etc., as required to keep food service equipment in operation and performing other user maintenance recommended by the manufacturer.

Preventive Maintenance: Encompasses the tasks necessary to prevent the premature failure of equipment and includes routine checks of all equipment, lubricating, greasing and oiling equipment parts/components on a regular basis, and the maintenance of equipment logs.

Progressive Cooking Techniques: The continuous preparation of food in successive steps during the entire serving period. (Continuous preparation of vegetables, cook-to-order, steaks, fried eggs, pancakes.) This procedure ensures fresh, high quality cooked food to customers on a continuous basis.

Subsistence: Food items, including beverages and condiments.

8. List of Abbreviations

Acronym/Abbreviation Definition ALACS A La Carte System AFFARS Air Force Federal Acquisition Regulation AFI Air Force Instruction AQL Acceptable Quality level BAS Basic Allowance for Subsistence BE Bioenvironmental Engineering CO Contracting Officer COR Contracting Officer Representative NACI National Agency Check and Inquiries DBS Disclosure and Barring Service DCII Defense Clearance and Investigation Index DFAC Dining Facility

DV Distinguished Visitor DVA Defense Vetting Agency EHS Extremely Hazardous Substances EMS Essential Station Messing FAR Federal Acquisition Regulation FBI Federal Bureau of Investigation FDA Food and Drug Administration FOIA Freedom of Information Act FOUO For Official Use Only FSM Food Service Manager GPC Government Purchase Card HAC Host Agency Check HAF Headquarters Air Force HM Hazardous Material IAW In Accordance With IP Installation Pass LFC Local File Check MOD Ministry of Defense MPH Director of Military Public Health NAC National Agency Check ODS Ozone Depleting Substances OPM Office of Personnel Management OSHA Occupational Safety and Health Administration PBT Persistent Bioaccumulative and Toxic POC Point of Contact POV Personally Owned Vehicle PRS Performance Requirement Summary/SS PWS Performance Work Statement QCP Quality Control Plan SDS Safety Data Sheet SF Security Forces SKI Subsistence-in-Kind SS Service Summary/PRS UK United Kingdom US United States

9. Appendices

Appendix A, Approximate Shift Times Per Task Order Appendix B, Applicable Publications and Forms Appendix C, Historical Workload Data

APPENDIX A

APPROXIMATE SHIFT TIMES PER TASK

ORDER

(1 Shift consists of 8 working hours plus two 15 minute and one 30 minute breaks)

RAF Lakenheath Per Task Order All Contractors will clock in utilizing the government provided time clock. All time sheets will be verified by the COR utilizing the time clock, all hard copy time sheets must be turned into the COR weekly.

Knight’s Table

Shifts Approximate Number of Personnel Required per Shift

Hours of Operation/ Serving Times

Morning Shift: 0500 – 1400 2 Breakfast: 0600 – 0815 Day Shift: 1030 – 1930 2 Lunch: 1100 – 1300 Mids: 2000-0500 2 Dinner: 1630 – 1900 Midnight: 2300 – 0100 Holidays and Weekends Breakfast: 0600-0815 Morning Shift: 0500 – 1400 3 Lunch: 1100- – 1300 Supper: 1030 – 1930 3 Supper: 1630 – 1830 All shifts are subject to change by the Government due to changes in the DFAC duty hours. The contractor shall be provided 48 hours’ notice. No more than 6 cooks are required at one time.

Appendix B

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this Performance Work Statement (PWS) are listed below. The contractor shall follow those publications to ensure compliance in its entirety in accordance with AFI 34-239 Food Service Management Program and AFMAN 34-240 Food Service Program Management. Air Force Food Service Directives as listed are available digitally on the AFDPO WWW site at http://www.e-publishing.af.mil. The Government will continue to supply the Government forms needed for daily operations.

Publications Code:

AFI- Air Force Instruction AFMAN- Air Force Manual AFP- Air Force Pamphlet AF Form- Air Force Form DD Form - Department of Defense Form.

DEPARTMENT OF DEFENSE and AIR FORCE PUBLICATIONS:

Number Title of Directive

AFI 31-209 Air Force Resource Protection AFI 34-239 Food Service Management Program AFI 34-241 Meal Card Program AFI 36-2903 Dress and Appearance Standards AFI 48-116 Food Safety Program

AFMAN 34-240 Food Service Program Management

OTHER DIRECTIVES:

US Department of Health and Human Services and Tri-Service Food Code (most current Air Force approved) United States Food Service Operation Standards Air Force Corporate Food Service Recipe System

AIR FORCE FORMS:

AF Form 27 Food Service Customer Survey AF Form 79 Headcount Record AF Form 1038 Food Service Evaluation

Local Installation Forms:

RAF Lakenheath Ground/Flight meals

DEPARTMENT OF DEFENSE FORMS:

DD Form 1131 Cash Collection Voucher

APPENDIX C

Historic Workload Data

The issuance of task order’s (TO’s) and associated number of hours for level I & II cooks are dependent upon deployment of government personnel. The following historical data is provided for reference, but does not guarantee the number of associated hours under the resultant, new contract.

RAF Lakenheath

Line Item Description Quantity Unit of Measure 0001 Level I Cooks 12 Months 0002 Level II Cooks 6 Months 0003 Level I Cooks 6,520 Hours

- A month is considered to be a 30 days, 8 hours per day.