20140729_Food_PWS_FY-15.pdf

Attachment 1

Al Udeid AB

Full Food Service

Performance Work Statement

(PWS)

29 July 2014

TABLE OF CONTENTS

SECTION NO. AND TITLE PAGE NO.

I. Description of Services 3

1. Scope of Work 3

2. Program Overview 3

3. Operational Requirements and Specific Tasks 3

4. Contractor Personnel 11

5. Hours of Operation 13

6. Quality Control Program 14

7. Phase-In 15

8. Phase-Out 15

II. Service Delivery Summary 15

III. Government Property and Services 17

1. Property 17

2. Services 17

IV. General Information 18

1. Training 18

2. Security Requirements 19

3. Contractor Furnished Items and Services 20

4. Acts of God 21

Technical Exhibits

1. Hours of Operation 22

2. Workload Estimates 23

3. Applicable Publications and Forms 24

4. Pass and Base Entry requirements 26 5a. Government-Furnished Facilities 27 5b. Government-Furnished Equipment 28

6. Definitions 35

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PERFORMANCE WORK STATEMENT (PWS)

I. DESCRIPTION OF SERVICES

1. Scope of Work. The contractor shall, except as specified in this Performance Work Statement (PWS) as Government property or services; provide all personnel, supervision, and any items and services necessary to perform full food services at Al Udeid Air Base (AUAB) as defined in this PWS. The contractor shall perform the requirements in this PWS, 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; dining facility management, cooking, food preparation, serving, replenishing food, cleaning facilities, equipment, tables and utensils, preparing vegetables and fruits for the salad bar, handling foods, supplies, equipment, maintaining quality control, ensuring operator maintenance, and minor/major repair of food service equipment. Also, in the event of contingency, perform all required tasks to include continued service. The estimated quantities of work are listed in Technical Exhibit 2, Workload Estimates. The contractor shall submit reports and documentation as identified throughout this PWS. Requests for such reports and documentation and responses shall be coordinated through the Government point of contact

(POC).

2. Program Overview. The AUAB Appropriated Fund food service operation consists of the following facilities; The Independence Dining Facility, the Manhattan Heights Dining Facility, Blatchford Preston Complex (BPC) Dining Facility, the Quick Turn/ Grab N Go, Kitchen Grab-n-Go, and any future Al Udeid dining facilities as required. These facilities are dedicated to providing full meal service and meeting the nutritional needs of the Department of Defense (DOD), coalition forces and other authorized patrons who frequent the facilities. All dining facilities are full service dining facilities to include carry out service. The Quick Turn/Grab N Go provides boxed flight meals for passengers and crews in support of flying operations on a 24-hour basis and to customers requesting support of ground operations. It also provides a 24-hour Grab N Go sandwich shop offering a selection of cold sandwich meals to go. The Kitchen/Grab N Go facility will prepare oven, microwave and tilt grill foods in addition to similar items as offered at the Quick Turn/Grab N Go.

a. Customer Eligibility. The primary customers at these dining facilities are Essential Station Messing (ESM) recipients. These include but are not limited to: Coalition Forces, Civilians and Contract personnel who are authorized subsistence in Government dining facilities at the expense of the Government or for reimbursement to the Government.

3. Operational Requirements and Specific Tasks.

a. Subsistence and Material Handling. The contractor shall ensure a minimum of 5 contractors work within the Rations Warehouse (cold/dry) daily. The rations warehouse is typically opened for one 12 hour shift per day. These individuals will be certified in accordance with base policies

CONTRACT PIIN : FA5702-14-R-0004 Page 4 of 41 and Vehicle Operations AFI 24-301 Chapter 4 to drive up to a 2 ½ Ton Reefer Truck and up to a 10K forklift. In addition; individuals will have knowledge and experience in food service warehousing and storage procedures of perishable and non-perishable subsistence. Contractor personnel shall off-load all subsistence from prime vendor deliveries to include bottled water, ice, and charcoal. Contractor personnel shall receive, store, and inventory all food subsistence and supplies received and issued by the Rations Warehouse.

(1) The Contractor shall comply with Air Force Food Service Operation Receiving and Storage Standards and Receipt for all prime vendor delivered items in accordance with AFI 34-239, AFI 34-145, AFI 48-116, AFMAN 34-240 and the applicable F.D.A. Food Code. The Contractor shall visually inspect one hundred percent (100%) of items received for deterioration or damage and physically check temperatures on all refrigerated and frozen foods for compliance with the applicable version of the United States F.D.A. Food Code, as advised by the Food Service Superintendent. Receiving personnel shall reject all items that appear damaged or not delivered at the proper temperature as specified in the F.D.A. Food Code.

(2) The contractor shall receive and rotate stock in each facility using the First-In and First-Out (FIFO) inventory method. The contractor shall be responsible for off-loading/loading delivery trucks, building pallets of rations for movement to other facilities, cleaning, organizing and performing inventory of all storerooms and ration warehouses to include CONEX containers, outdoor refrigeration units and other temporary holding places.

(3) The contractor shall ensure that all grounds in, around, and adjacent to the Rations warehouse and CONEX boxes are clean and free of debris, ice buildup in containers, CONEX’s, or other frozen holding storage areas to prevent potential safety mishaps. All boxes and trash are to be broken down and discarded after deliveries. All food handling, storage, receiving and transferring of subsistence will be done in strict accordance to the applicable Food Code.

Additionally the contractor is required to have a Hazard Analysis of Critical Control Points (HACCP) Quality Control Plan to mitigate possible food operational risk vulnerabilities.

b. Food Storage and Preparation. The contractor shall prepare and cook all food service subsistence to include beverages. All food shall be stored according to the most recent US Food Code utilizing FIFO. The contractor shall be responsible for preventing all food borne diseases by properly storing and preparing food. This includes, but is not limited to, storage of bulk foods, refrigerated storage, leftovers, and perishables. The contractor shall accomplish the food preparation tasks listed on the Food Service Production Log in accordance with the recipe cards.

All food items shall be prepared at required cooking and holding temperatures per the HACCP guidelines and In Accordance With (IAW) Armed Forces Recipe System; progressively prepare food items to ensure optimum freshness, flavor, color, texture, and nutritional value.

c. Service of Food. The Government will provide all subsistence (food) to include operational rations. The Contractor shall provide all disposable wares for meal service to include, but not

CONTRACT PIIN : FA5702-14-R-0004 Page 5 of 41 limited to, disposable plates, utensils, coffee cups/cold cup with lids, flight meal containers, salad containers, carry-out containers, napkins, tooth picks needed to support meal service estimated at 15,000 to 18,000 meals daily. Disposable ware types and sizes will be approved by the Lead Contracting Officer Representative (LCOR). Contractor shall maintain a five-day supply of disposable wares on-site. The contractor shall comply with AFI 34-239 (Food Service Management Program), AFMAN 34-240 (Food Service Management Program) and the applicable F.D.A. Food Code using the standard recipes on the Corporate Food Services Recipe Service software program. The contractor shall use the Air Force Worldwide Menu, perform standard cross planning procedures, and maintain proper temperature on serving lines. Serving lines shall be setup no later than 15 minutes prior to the scheduled opening time. Food on the serving line shall be arranged with entrees first, starches second, and vegetables last to enhance customer flow. All foods shall be maintained at the following temperatures; cold foods 35F-40F, hot foods 140F-160F, and frozen foods at <0F. Replenish all foods, tableware, beverages and condiments as necessary to ensure they are available to all customers throughout the meal.

Contractor will not overstock items for convenience. Cover, time/date label, and properly store all food unless disposal of a leftover is appropriate per current FDA Food Code. Prepare short-order items such as, but not limited to; hamburgers, hot dogs, and french fries in advance only to the extent necessary to meet the required customer flow through the serving line.

(1) Carryout Service. The contractor shall make up boxes or containers, assemble, and pack the meal components for pickup by others. Contractor will provide commercial carryout boxes and containers.

(a) Carryout Facilities.

(i) Quick Turn/Grab N Go. Contractor shall provide flight meals, snack meals, and bulk foods to authorized guests, in accordance with AFMAN 34-240 and the local menu. Bulk foods, coffee, prepackaged frozen meals, and packaged operational rations shall not count as meals served by the contractor for contract payment purposes. The Government furnishes all subsistence, including operational rations. Contractor will use containers approved by the LCOR.

(ii) The Kitchen/Grab N Go. Contractor shall provide hot and cold carry out foods to authorized guests, in accordance with AFMAN 34-240 and the local menu. Coffee, prepackaged frozen meals, and packaged operational rations shall not count as meals served by the contractor for contract payment purposes. The Government furnishes all subsistence, including operational rations. Contractor will use containers approved by the lead COR. The Kitchen Grab N Go Facility will prepare oven, microwave, and tilt grill foods for carry out service.

(2) Special Meals. Distinguished visitor (DV) dining rooms (Manhattan Heights /Independence/BPC), and Lounges will be staffed to provide table arrangements, place settings, set-up/tear down, buffet food service, and table serving/clearing (estimated 100 functions per month). The contractor shall support base wide functions (DV support), including monthly wing

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Birthday Meals and unit morale functions (squadrons BBQs) which combined is estimated at 100 times per month. Unit morale function guidance can be found in AUAB 34-239.

d. Ice Cream and Cookie Service. The contractor shall provide one server for each ice cream and cookie bar at all dining facilities including set up, serve, replenish and removal.

e. Table Service. The Contractor shall clean and sanitize dining room tables, chairs and/or benches during meal periods to ensure availability to customers. The Contractor shall replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to patrons at all times during meal service. Table waiting/bussing service will only be required during special functions (estimated at 100 times per month).

f. Flight Meals. The contractor shall prepare and serve food in standard portions, IAW Air Force Automated Recipe Service, Food Service Operation Standards, AUAB 34-239 and the Preface to the World Wide Menu as specified for flight feeding operations. The contractor shall assemble, pack and provide flight meals, snack meals, and bulk foods to authorized guests, in accordance with AFMAN 34-240 and the local menu. Bulk foods, coffee, prepackaged frozen meals, and packaged operational rations shall not count as meals served by the contractor for contract payment purposes. Provide meals ordered at least 30 minutes in advance of the time requested.

No notice meals shall be available within 30 minutes of notification; bulk food within 24 hours of notification. The Government furnishes all subsistence, including operational rations.

Contractor will use containers approved by the LCOR.

g. Flight Meal Menus. Follow established menus for flight meals and snack meals using appropriate packaging. Contractor shall supply all packaging to support the Flight Meal and Grab and Go program. Provide meals in accordance with AUAB 34-239 Supplement 1, Food Service Management Program Operating Instruction as well as the Preface to the World Wide Menu.

h. Food Service Accounting. The Government will perform all Food Service Accounting procedures other than as stated in Section I.3.i. of the PWS.

i. Head Count Services. The Contractor shall maintain and account for all local accounting forms (headcount sign in sheets, AFF 79s or equivalent and all all other forms developed for headcount purposes.) which will be provided by the Government. Common Access Card (CAC) readers will also be utilized at facilities to track headcounts. Forms and CAC readers are utilized for determining customer headcount. Forms will be turned over to the Government daily. The Contractor shall ensure an ample supply is available at all times for patrons to sign in at each meal period. AF Form 2039s will be provided by the Government and used by the Contractor to account for all flight/ground support meals. The Contractor shall provide a designated individual per facility to ensure all customers eating at facilities sign in according to procedures established by the FSM.

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j. Sanitation Requirements. The contractor shall comply with all U.S. Federal and U.S. Air Force mandated sanitation requirements, AFI 48-116 Food Safety Program all chapters, and the applicable F.D.A. Food Code. The most recent directive is followed. The higher of the two standards shall be the requirement. The contractor is required to have a Hazard Analysis Critical Control Point Quality control plan for each facility.

k. Housekeeping Services. The contractor shall cleanup those areas that immediately affect customer service to include appearance of the dining facilities as follows:

(1) Floor Cleaning. Clean floors, floor mats or runners, in corners, baseboards, behind doors, or under furniture/equipment so that no visible dirt or dust remains after every meal period. Do not place chairs on tables at any time.

(2) Spot Floor Cleaning. Spot clean walls and floors to remove food spills and debris.

Immediately clean up food or beverages spilled on floors, counters, or where needed. Any equipment and supplies used to clean when customers are present will be removed immediately after clean up. Caution signs shall be placed in the area when spills or clean up creates a slipping hazard at all times.

(3) Clean and Sanitize. Clean and sanitize dishes, trays, utensils, pots, pans, kitchen and dining areas in accordance with the applicable F.D.A. Food Code (reference Chapter 4-6 and 4-7).

(4) Other Housekeeping Tasks. Replace all burned out light bulbs 10 feet and below, inside and outside the assigned facilities, with contractor-supplied bulbs within 24 hours. Above 10 feet is the responsibility of the Government. Dusting in all areas will be accomplished on an as needed basis under 10’ and monthly otherwise. Windows (inside/out) will be cleaned thoroughly on a monthly basis and on an as needed basis. Air Conditioning (A/C) vents; regardless of height; will be cleaned weekly and/or as needed. The contractor is responsible for cleaning, servicing, and maintaining the hand washing stations as well as supplying the soap for all hand washing stations during and after the meal periods as needed.

(5) Lavatories. Spot check lavatories during meal times to ensure tidiness and supplies are available. Clean toilets, urinals, wash bins, 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. Lavatories will be clean, fully stocked with toilet paper, hand soap, and C-Fold paper towels at all times.

(6) Cooking, Dining Areas and Equipment. Clean and sanitize dishes, trays, utensils, pots, pans, equipment, floors, walls, counters, and sinks in kitchen-dining areas in accordance with applicable F.D.A Food Code and AFI 48-116, Food Safety Program (all chapters). Breakdown and sanitize clipper and pots-n-pans machine as required to prevent deposit build up. The Contractor shall properly clean kitchen and bakery equipment as identified in operational manuals and Food Safety Standards. Exhaust hoods, ducts and all exhaust related accessories are

CONTRACT PIIN : FA5702-14-R-0004 Page 8 of 41 considered to be equipment and cleaned IAW manufacturer instructions other than those tasks identified in section III.2.a.(6). Dining room tables/chairs will be thoroughly cleaned and clear of spots, smudges, dust, and debris once per week without overriding meal time dining area sanitizing. Propane grills, outdoor grilling equipment, and all related accessories are considered to be equipment and will be cleaned and inspected before and after each use IAW the manufacturer’s maintenance and service instructions.

l. Meal Ready to Eat Collection and Disposal Service. The contractor shall provide all personnel, equipment supervision, vehicles and any items and services necessary to perform condemned Meal Ready-To-Eat (MRE) collection and disposal services in accordance with AFPC/SVI instructions at Al Udeid Air Base.

(1) Point of Collection. Collection will be in the rations warehouse identified/provided by the government.

(2) Capacity. The government reserves the right to change the quantity of MREs at any collection station or change the quantity of collection stations.

(3) Base Access. The contractor is responsible for requesting, receiving, paying fees and any other requirements, as necessary, to obtain base access for employees and or/ vehicles to accomplish the requirements.

(4) Off Base Disposal. The contractor shall transport and dispose of all condemned MREs collected at an off-base disposal site selected by the contractor. Disposal shall be in accordance with existing host nation regulations and local environment guidance. The US government shall not be liable for method of destruction or the contractor’s actions in performing such services.

Additionally, the contractor shall be responsible for obtaining authorization, permits and/or fees required to abide by host nation laws and regulatory requirements.

(5) Scheduling. The COR will notify the Contracting Officer of a requested pickup and disposal prior to scheduling The COR will schedule the pickup of MREs with the contractor. Scheduling needs to be coordinated through the HNCC, Contractor, and Military personnel.

(6) Frequency. The contractor will pick up and dispose of MRE’s on an as requested basis. Due to the varying amounts of MRE’s being delivered from different locations, expiring at different intervals, the government is unable to forecast or anticipate with any consistency or accuracy when or at what intervals services will be required.

(7) Government Provided Equipment. The government will load MRE’s onto contractor provided vehicle(s).

m. Waste Management. The contractor shall assist the Government by complying with any base-recycling program. This may require segregating reusable/recyclable waste materials by type. The Government shall retain ownership of all reusable waste materials. Non-reusable waste

CONTRACT PIIN : FA5702-14-R-0004 Page 9 of 41 materials (trash and garbage) will be removed from the facility and placed in the dumpsters. All cardboard boxes should be broken down and placed in appropriate containers. Areas around dumpsters will be clean and free of debris.

(1) HAZMAT. All HAZMAT materials brought on the base must go through HAZMAT Pharmacy. The contractor shall comply with all installation Environmental Management Policies for Contractors: 1-items of interest, 2-Hazardous Materials registration, 3-Recycling and Solid Waste; 4-Hazardous Materials (HM) and Hazardous Wastes (HW) Handling.

n. Grounds Maintenance. The contractor shall clean and maintain the grounds around each facility indicated in Technical Exhibit 5a. Contract personnel shall:

(1) Cleaning. Sweep and clean in and around entrances, exits and sidewalks as required to maintain a neat and clean facility appearance at all times. Cleaning includes removing all paper, trash, and cigarette butts from the area.

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

o. Major Maintenance and Repair. Contractor shall provide sufficient maintenance personnel available at all times, capable of completing routine and preventive maintenance in accordance with the PWS. The Contractor shall provide major maintenance on equipment to include repair of all Government equipment and replacement of, but not limited to, component parts, accessories, attachments, power cords, hood filters, water filters and water faucets as specified in Technical Exhibit 5b. The contractor shall provide a preventive maintenance and repair schedule to include replacement of component parts, hood filters, and water faucets per manufacturer recommendations. The contractor is responsible for whatever maintenance methods are necessary to properly perform this service.

(1) The contractor shall connect and disconnect all utility lines to equipment when required and provide maintenance for the utility line connections’ accessories, attachments and power cords.

The contractor shall arrange for the repair or replacement of equipment and parts, which are covered by a warranty.

(2) If the contractor and Government point of contact determine equipment is unserviceable (repair cost exceeds 75% of replacement costs) the contractor, in coordination with the Government inspector, shall recommend to the Contracting Officer, in writing, that said equipment needs to be replaced. The contractor shall include substantiating data to support the recommended replacement. The contractor shall return equipment no longer used to the Government.

(3) The contractor shall furnish all replacement parts. The contractor shall own all parts purchased until they are installed on Government-owned equipment.

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(4) Parts purchased for repairs and maintenance shall be of equal or greater quality as the parts being replaced and must comply with the manufacturer’s recommendations.

(5) The Government has established the classifications and response times required for repairs as shown below. The Government retains the right to upgrade or downgrade the classification of the repair for each piece of equipment at any time. The COR and/or Facility Manager will determine the classification and response time required for repairs and initiate and complete repairs within the period of time designated below. If the repairs are not completed within the designated time frame, the contractor shall submit a written explanation to the COR stating why the equipment has not been repaired and the estimated date when repairs will be completed.

(a) Routine – Initiate within 24 hours – Repair within 96 hours

*Routine defined: Mission will not be impacted

(b) Urgent – Initiate within 12 hours – Repair within 48 hours

*Urgent defined: Mission degradation

(c) Emergency – Initiate within 1 hour – Repair within 24 hours

*Emergency defined: mission failure

(6) New equipment purchased by the Government for use in any of the dining facilities will be subject to consideration and acceptance by both parties.

(a) Contractor will be responsible for bringing in all new equipment from outside of facility, removing from packaging, and moving into place.

(b) Contractor will remove equipment being replaced from the facility and prepared for disposition. Contractor will load removed equipment onto pallet, and fasten with straps. Pallet and straps to be provided by the government.

4. Contractor Personnel.

a. Management. The contractor shall provide a full-time contract manager on site who shall be responsible for the performance of the work. The name of this person and an alternate or alternates, 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 shall 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 at all times to meet at AUAB with Government personnel designated by the Contracting Officer to discuss problem areas in person. The manager or designated alternate shall be available within 2 hours during daylight hours or night time hours of operation. The contract manager and alternate or alternates must be able to read, write, speak, and understand English. The positions shall at no time be vacant. There will be a shift

CONTRACT PIIN : FA5702-14-R-0004 Page 11 of 41 manager on duty for each of the facilities at all times. The contractor shall keep copies of all employees’ record on site and will provide records of each employee to the Government upon request to review.

b. 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 for work on this contract if such persons are identified to the contractor by the Contracting Officer as a potential threat to the health, safety, security, general well-being, or operational mission of the installation and its population. In the performance of their duties, employees shall conduct themselves in a professional manner while providing timely and courteous service to customers. The use of alcoholic beverages or illegal drugs by contractor personnel is cause for removal from the contract and the base. Contractor employees shall not offer food or beverages to unauthorized person(s).

c. Uniform/Dress and Appearance. All employees will have nametags on at all times while on duty. Contract personnel will have approved uniforms (approved by Lead COR) for all employees. Personnel will meet grooming and safety standards in accordance with Food Service Operation Standards, HACCP, Military Public Health, and U.S Food Code.

d. Health Screening. For Host Nation (HN) and Third Country National (TCN) Employees, the minimum screening requirements are as follows:

All Contractors are responsible to provide the required level of medical screening for their employees based on the job they are hired to perform. The screening must be completed by a licensed medical provider and a copy of the completed medical screening documentation must be maintained by the contractor. Documentation may be requested by base operations center personnel prior to issuance of access badges as well as by medical personnel for compliance reviews. Pre-employment medical screening of HN and TCN employees is not to be performed in Medical Treatment Facility. All HN and TCN employees whose job requires close or frequent contact with non-HN/TCN personnel (E.G., Dining Facility Workers, security personnel, Etc.)

must be screened for tuberculosis (TB) using a chest x-ray. Only close contacts of an active TB case require a tuberculin skin test (TST). HN and TCN employees involved in food service, water and ice production must be screened for signs and symptoms of infectious diseases.

Contractors must ensure employees receive typhoid and hepatitis A. Vaccinations and this information must be documented in the employees’ medical record/screening documentation.

All personnel working on the Food Services contract are required to have an approved State of Qatar health certificate that is up to date. Health certificates shall be accomplished before passes on base are delivered. In the event of Health Certificate expiration, there is a 30 day grace period for renewal after expiration at contracting officer discretion. The process for ensuring health certificates includes the following:

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Contractor must bring a copy of health certificate or completed medical appointment paperwork with appropriate stamps/signatures with gate pass information. If there is no certificate available, and immediate need to begin gate pass paperwork process, Contractor will provide evidence of scheduled appointment to EFSS COR. After routing gate pass paperwork, EFSS COR will maintain authorization letter until receipt of the completed health certificate. After this process is completed, Contractor personnel may enter the base.

If, in the event there are difficulties procuring the required typhoid vaccination in the local area, it may be prudent to use United States Air Force (USAF) assets to fulfill the typhoid vaccination requirement. Use of USAF personnel and materiel is considered a last resort option. The contractor shall use all means necessary to find and utilize commercial services for vaccination and written documentation of the contractor’s efforts to obtain vaccination shall be provided to the contracting officer (CO). Use of Air Force resources to administer the typhoid vaccination is at the sole discretion of the contracting officer and will be supported by 379 AEW/MDG, 379 AEW/JA, and a representative of 379 AEW/Medical Logistics. All health screenings, with documented vaccinations, need to be provided to the Lead COR for filing and tracking purposes.

The Contract Manager need to provide new employee records upon completion to the Lead

COR.

Contractor agrees to indemnify and hold harmless the United States Air Force, and all of its employees, of and from any and all claims, demands, losses, causes of action, damage, lawsuits, judgments including attorneys’ fees and costs, arising out of or relating to the Typhoid immunization of Contractor’s employees by United States Air Force Practitioners (the subject of this contract modification). The Federal Tort Claims Act does NOT cover Contractors or its employees.

e. Contractor Dining. Contractor employees directly in support of this contract are authorized to eat in the government DFACs.5. Hours of Operation.

a. Normal. The contractor shall maintain operating hours at the dining facilities as listed in Technical Exhibit 1. During the required serving hours for the dining facilities, 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 allows for all patrons to be served an additional time for second servings.

b. Holidays. All dining facilities will be open on all holidays. The contractor shall plan for increased attendance expected at Thanksgiving and Christmas and additional service hours if necessary. The Government will provide holiday schedules during Thanksgiving, Christmas, and other special occasions to the contractor at least 5 calendar days before the date of the event.

c. Emergency or Special Event Services. Special and emergency situations (for example, accident and rescue operations, civil disturbances, weather warnings, base alerts) may necessitate a dining facility to operate on an extended basis. The contractor shall provide these services

CONTRACT PIIN : FA5702-14-R-0004 Page 13 of 41 when required by the Contracting Officer. A COR will verbally advise the contractor of the effort required. At the discretion of the COR, on duty contract personnel may be redirected from other duties to set-up and breakdown, before and after special activities, events, or visits.

d. 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. This is estimated to be 60 times per year. The support can and will include, but is not limited to, the set-up/tear down, serving of food, replenish, bussing/clearing of tables and tear down functions at conference facilities, lounges and other locations as specified by the COR.

e. Contingency Services. The contractor shall provide service during military exercises, emergencies, natural disasters, and other contingency operations. These operations may increase workload, to include (Performance of Services during Crisis Declared by the National Command Authority or Overseas Combatant Commander):

(1) The numbers of operations vary, but can be reasonably predicted from history. The contractor shall respond to an estimated six military exercises or actual contingencies, emergencies, or natural disasters during an average year by extending serving hours as directed by the COR.

Additionally; this may require the contractor to transport food to the location on base for serving, or to move operations to an alternate facility to provide services. Serving hours under this provision may be increased to twenty-four hours per day and may be implemented as directed by the contracting officer at any time as required to meet military mission requirements.

f. Airmen Appreciation, Birthday, or Other Special Meal. These meals will be provided 24 times per year including one big meal each quarter, in conjunction with special events at the Memorial Plaza. The contractor will set up, decorate the facility as required, and set up/breakdown dining areas.

g. Government Option. At the Government’s option, when the Government perceives that mission accomplishment is endangered, the government may augment operations with Government personnel to assist with services beyond the capability of the contractor.

Additionally, the Government CORs will periodically engage in limited food service activities to check the quality of the food and maintain their proficiency in COR duties.

6. Quality Control Program (QCP). The Contractor shall establish, through an independent function, a quality control program, which shall encompass all aspects of the contract. The contractor is responsible for the quality of services provided under the terms of this contract, including those provided by the contractors. To ensure that the requirements of this contract are met, the contractor shall implement an effective, economically driven quality control program to identify, prevent, and ensure non-recurrence of defective services and satisfactory performance of objectives listed in the Service Delivery Summary (SDS) are achieved. This plan will focus on the level of performance required by the PWS; not the methodology or process. The intent of this

CONTRACT PIIN : FA5702-14-R-0004 Page 14 of 41 program is to rely on the contractor’s quality control, changing the Government’s role from “oversight to insight.” The contractor shall provide a copy of its quality control plan to the government for approval prior to contract commencement. The Contractor shall implement a QCP on day one and throughout the life of the contract. The QCP shall include the following:

a. Quality Control (QC) Plan. The Contractor shall develop and maintain a QC inspection system that encompasses all functions of the contract. The QC inspection system shall satisfy the requirements in FAR Clause 52.246-4, Inspection of Services in the request for proposal (RFP) and resultant contract and shall be designed to keep the Contractor's management informed of all issues affecting quality. The QC records daily inspections and shall indicate the nature and number of observations made, the number and type of deficiencies found, and the nature of corrective action taken as appropriate.

b. Quality Assurance Manager (QAM). The Contractor shall develop and maintain a QA plan ensuring the Government’s interests are protected. Through a clearly separate entity this function shall assure all aspects of the contract to include the QC inspection system. Personnel performing the QAM function shall be independent of site management and have sufficient, well-defined responsibilities, authority, and the organizational freedom to identify and evaluate quality problems and to initiate, recommend, or provide solutions.

(1) Quality Status Reports (QSR) shall be generated on a monthly basis. Details of audits and inspections accomplished, significant deficiencies noted and current status of all issues yet to be resolved shall be provided. QSRs shall be distributed to the Contractor's management staff, contracting officer and lead FSM concurrently. Additionally, the QSRs must include metrics which verify whether the performance standards in the Service Delivery Summary have been met.

(2) The QAM shall ensure that timely and effective corrective action is obtained for all deficiencies identified by the Government and/or contractor. All deficiencies noted by the Government and/or contractor shall be reported in the contractors monthly QSR to include, identification of the cause of the deficiency, action taken to correct the deficiency and action(s) taken to preclude recurrence.

(3) The QAM shall develop and maintain a Training Plan/Program designed to ensure all Contractor personnel are clearly aware of the contractual requirements and are current with any changes throughout the life of the contract.

(4) The QAM shall conduct special inspections at the Contracting Officer's written request.

Results of the inspection or audit will be provided, in writing, within 24 hours of completion to the Contracting Officer and FSM as directed.

c. Management Involvement. Personnel performing management functions shall have distinct, well-defined duties and responsibilities within the quality program.

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d. Inspection Instructions. Inspection, auditing, and testing shall be prescribed by clear, complete, and current instructions. The inspection instructions shall include the specific criteria for approval and rejection of services that will be used in each inspection or audit; checklists may be used for this purpose. The Contractor's inspection instructions shall be documented and shall be available for review by the COR or Contracting Officer throughout the life of the contract.

The Contractor shall notify the on-site COR or Contracting Officer in writing of any changes to the inspection instructions.

7. Phase-in. Begin and complete all Phase-In operations necessary to assume full and complete operational responsibility for providing services. Mobilization Phase-in tasks include making contacts with interim service providers and working together with them in a coordinated fashion to have the right information exchanges, meetings, inventories and related actions aimed at the eventual transfer and assumption of full responsibility to the Contractor under this contract.

Interim service providers may include other contractors or sub-contractors, Government employees, or Defense Uniformed personnel. All phase-in processes will be complete within 60 days.

8. Phase-out. If or when there is a change in service provider, the incumbent service provider shall provide familiarization to the follow-on service provider. During the phase-out familiarization period, the incumbent shall be fully responsible for the scope of work specified in the PWS.

II. SERVICE DELIVERY SUMMARY (SDS). The contractor is required to meet the following performance requirements within the prescribed performance standard thresholds to meet contract requirements.

Performance Requirement PWS Performance Standard Menus are executed in accordance with the Air Force World Wide Menu Systems

Sec I.3.c. 95% of menu items/meal periods.

Prepare food IAW Air Force Corporate Food Service recipe cards

Sec I.3.c. 95% of menu items/meal period

Comply with sanitation requirements of the applicable food code and local laws/regulations, which result in a satisfactory or better rating in Health Inspections.

Sec I.3. 100% of the time.

Satisfy facility manager and guests in reference to timeliness of service and courteousness of employees

Sec I.4.b Not more than 2 valid customer complaints per month. All valid COR or customer complaints received during any one-month period are resolved in a timely manner.

CONTRACT PIIN : FA5702-14-R-0004 Page 16 of 41

Make available supplies and materials necessary to serve the guests; to include an on-hand supply of five-day’s worth of expendable wares.

Sec I.3.c.

through I.3.f.

100% of monthly meal periods

Accounting and Food Accountability Reports are accurate on the first submittals

Sec I.3.i. 95% of the time

Maintain the interior and exterior of the dining facility in a clean and sanitary condition

Sec I.3.e.

and I.3.j.

through I.3.n.

95% of the days in the month. At the beginning of the meal period, all areas should appear neat and tidy, all condiments and napkins be replenished. All valid COR or customer complaints received during any one month period are resolved in a timely manner.

Repairs will be initiated/completed within the following time frames:

Routine: 24 hours/96 hours Urgent: 12 hours/48 hours Emergency: 1 hour/24 hours

Sec I.3.o

95% of the time. All are completed satisfactorily.

Contractor must be responsive and cooperative in completing repairs within time periods.

Provide experienced cooks, food servers, and salad preparations to ensure there is no impact of food operations during contingency operations

Sec I.3.c.

and I.5.e.

100% of the time

Management is responsive to problem situations and cooperative in satisfying changing requirements.

Sec I.4. 95% of the time

Special Functions; set-up, food service, delivery, replenishment and tear down, etc.

Sec I.3.c.

and I.5.f and IV.3.b

95% of the time

Maintain a QCP per PWS; including submittal of monthly QSRs

Sec I.6. 100% of the time

Lavatory cleaning Sec I.3.k.(5).

100% of the time

The Contractor shall visually inspect one hundred percent (100%) of items received for deterioration or damage and physically check temperatures on all refrigerated and frozen foods.

Sec

I.3.a.1

100% of the time

CONTRACT PIIN : FA5702-14-R-0004 Page 17 of 41

Non-reusable waste materials (trash and garbage) will be removed from the facility and placed in the dumpsters. All cardboard boxes should be broken down and placed in appropriate containers.

Sec

I.3.m

100% of the time

Contractor shall ensure a minimum of 5 contractors work within the Rations Warehouse (cold/dry) daily.

Sec I.3.a 100% of the time

Contractor personnel shall receive, store, and inventory all food subsistence and supplies received and issued by the Rations Warehouse.

Sec I.3.a.

The contractor shall ensure that all grounds in, around, and adjacent to the Rations warehouse and CONEX box are clean and free of debris.

Sec I.3.a.3

95% of the time

Contractor is required to have a Hazard Analysis of Critical Control Points (HACCP) Quality Control Plan

Sec I.3.a.3

100% of the time

Serving lines shall be setup no later than 15 minutes prior to the scheduled opening time.

Sec I.3.c 95% of the time

All foods shall be maintained at the following temperatures; cold foods 35F-40F, hot foods 140F-160F, and frozen foods at <0F. Cover, time/date label, and properly store all food.

Sec I.3.c 100% of the time

The Contractor shall clean and sanitize dining room tables, chairs and/or benches during meal periods to ensure availability to customers.

Sec I.3.e 95% of the time

The Contractor shall provide a designated individual per facility to ensure all customers eating at facilities sign in according to procedures established by the FSM.

Sec I.3.i 100% of the time

Spot clean walls and floors to remove food spills and debris. Immediately clean up food or beverages spilled on floors, counters, or where needed.

Sec I.3.k.2

CONTRACT PIIN : FA5702-14-R-0004 Page 18 of 41

Air Conditioning (A/C) vents; regardless of height; will be cleaned weekly and/or as needed.

Sec I.3.k.4

95% of the time

Breakdown and sanitize clipper and pots-n-pans machine as required to prevent deposit build up. The Contractor shall properly clean kitchen and bakery equipment as identified in operational manuals and Food Safety Standards.

Sec I.3.k.6

100% of the time

Dining room tables/chairs will be thoroughly cleaned and clear of spots, smudges, dust, and debris once per week.

Sec I.3.k.6

95% of the time

Propane grills, outdoor grilling equipment, and all related accessories are considered to be equipment and will be cleaned and inspected before and after each use IAW with the manufacturer’s maintenance and service instructions.

Sec I.3.k.6

100% of the time

Clean and sanitize dishes, trays, utensils, pots, pans, equipment, floors, walls, counters, and sinks in kitchen-dining areas in accordance with applicable F.D.A Food Code and AFI 48- 116, Food Safety Program (all chapters).

Sec I.3.k.6

100% of the time

Sweep and clean in and around entrances, exits and sidewalks as required to maintain a neat and clean facility appearance at all times.

Cleaning includes removing all paper, trash, and cigarette butts from the area.

Sec I.3.n.1

95% of the time

All employees will have nametags on at all times while on duty.

Sec I.4.c 100% of the time

Contractors must ensure employees receive typhoid and hepatitis A. Vaccinations and this information must be documented in the employees’ medical record/screening

Sec I.4.d 100% of the time

CONTRACT PIIN : FA5702-14-R-0004 Page 19 of 41 documentation.

The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours.

Sec I.5.a 95% of the time

III. GOVERNMENT PROPERTY AND SERVICES. The Government shall provide the facilities, fixtures, equipment, materials and services listed here or in Technical Exhibit 5a & 5b.

The government will provide fuel for all required equipment provided by the government.

1. Property.

a. Facilities. The Government shall furnish or make available facilities described in Technical Exhibit 5a. No alterations to the facilities will be made without specific written permission from the contracting officer.

b. Equipment. The Government will furnish the equipment listed in technical exhibit 5b.

c. Equipment Inventory. An inventory of Government equipment must be done not later than 5 calendar days before the start of the contract period, and not later than 10 calendar days before the completion of the contract period (including any option periods). The contractor and a Government representative (identified by the contracting officer) shall conduct a joint inventory of all Government-furnished equipment and the contractor shall sign a receipt for all equipment provided by the Government. Items of equipment missing or not in working order shall be recorded and the contracting officer 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.

d. Equipment Loss or Damage. The contractor shall submit requests for replacement of Government-furnished equipment to the food service manager for processing. Such requests shall specify the reason for the replacement request.

e. Materials. The Government will replace materials (any items used to accomplish the mission, not already covered under equipment) that are lost due to fair wear and tear up to 10% of the inventory. The contractor will replace, with like items, any loss over 10% of the inventory. Any additional stock that is needed above the initial inventory will be at the Government’s expense.

f. Subsistence. The Government will provide all food.

2. Services. The Government is responsible for:

a. General.

CONTRACT PIIN : FA5702-14-R-0004 Page 20 of 41

(1) Removal of any equipment condemned or replaced from the food service facility receiving area.

(2) Electrical power into the building and including panel board and circuit breaker and sewer lines from floor and wall drains of buildings.

(3) Sewer lines from floor and wall drains of buildings.

(4) All gas, water and steam lines up to and including the supply source for each piece of equipment.

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

(6) Major Alteration, repair, and maintenance of buildings.

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

b. Utilities. The Government will provide gas, sewage, electricity, and water.

c. Mail Distribution. (On-base only)

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

e. Building Maintenance and Repairs. The government will maintain and repair the facilities and equipment not otherwise covered under the PWS.

f. Refuse Collection.

g. Recyclable Materials Collection.

h. Security Forces and Fire Protection. Phone Number: 911 or 437-2669.

IV. GENERAL INFORMATION.

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

a. The contractor shall ensure that contract supervisors receive food handlers training from an individual designated by the Director of Base Medical Services (DBMS). This training class is approximately one hour in length. All non-supervisory employees will be trained in food handling techniques by contract supervisors that have attended the food handlers training course.

Refresher training is repeated annually or as often as necessary for personnel to be aware of their

CONTRACT PIIN : FA5702-14-R-0004 Page 21 of 41 responsibilities in safe food handling. Contractor will ensure staff has received customer service training.

b. Contractor personnel shall attend annual…