DRAFT_DFAC_PWS.pdf

Hill AFB

Full Food Service

Performance-Based Work Statement

(PWS)

20 February 2013

TABLE OF CONTENTS

SECTION NO. AND TITLE PAGE NO.

I. Description of Services

1. Scope of Work 3

2. Program Overview 3

3. Operational Requirements and Specific Tasks 3

4. Cashier Services 5

5. Sanitation Requirements 5

6. Housekeeping Services 5

7. Waste Management 6

8. Grounds Maintenance 6

9. Major Equipment Maintenance and Repair 7

10. Contractor Personnel 8

11. Manpower Reporting 8

12. Conduct 9

13. Hours of Operation 9

14. Quality Control Program 10

15. Quality Assurance 11

16. Phase-In 11

17. Performance Evaluation Meetings 11

18. Phase-Out 12

19. Vehicles 12

II. Service Delivery Summary 12

III. Government Furnished Property and Services

1. Property 16

2. Services 17

IV. General Information

1. Contractor Personnel Meals 18

2. Employee Training 18

3. Security Requirements 19

4. Contractor-Furnished Items and Services 20

5. Acts of God 21

V. Technical Exhibits

1. Hours of Operation 21

2. Workload Estimates 23

3. Applicable Publications and Forms 24

4. Work Area Layouts 27 5a/b. Government-Furnished Facilities/Equipment 28

6. Definitions 35

6. Appendix C – Safety and Health Plan 38

PERFORMANCE-BASED WORK STATEMENT (PWS)

I. DESCRIPTION OF SERVICES

1. Scope of Work. The contractor shall, except as specified in this Performance-Based Work Statement (PWS) as government furnished property or services, provide all personnel, supervision, and any items and services necessary to perform full food services at Hill AFB as defined in this PWS. The contractor shall perform the requirements in this PWS and conform to the professional standards identified in this contract, and shall follow all applicable instructions and directives as identified by this PWS. Contractor tasks include, but are not limited to, the following: dining facility management, cooking, food preparation serving and replenishing food, cleaning facilities, equipment, and utensils, preparing vegetables and fruits for the salad bar, bussing tables in dining areas, performing cashier services, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance and minor/major repair of food service equipment, and in the event of contingency, perform all required tasks to include continued service. The estimated quantities of work are listed in Technical Exhibit V.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 Hill AFB Appropriated Fund food service operation consists of the Hillcrest Dining Facility, located in building 519; Fast Eddie’s Expanded Flight Kitchen, located in building 45W in a secure area on the flight line; and Oasis Dining Facility, located in building 40020, at the Utah Test and Training Range. These facilities are dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DOD) personnel who frequent the facilities. The Hillcrest Dining Facility is a full service dining facility to include a carry out service. Fast Eddie’s Expanded Flight Kitchen provides hot meals, flight meals, ground meals and Meals Ready to Eat (MRE) for passengers and crew member on a 24-hour basis and to customers requesting them in support of ground operations.

a. Customer Eligibility. The primary customers at these dining facilities are Essential Station Messing (ESM) recipients. These are military personnel who are allotted rations in government dining facilities at the expense of the government. Secondary customers are military personnel who wish to and are granted permission to dine in the facility at their expense. DOD Civilians on military orders, Distinguished Visitors, and organizations such as local Boy Scout troops, Civilian Air Patrol, ROTC, and similar Community Guests occasionally dine in the dining facility upon permission from the installation commander. The installation commander may authorize dependents and guests to occasionally eat in the dining facilities. Cashiers will refer to the shift leader or the dining facility manager to verify customer eligibility when in doubt. The contractor will ensure only authorized individuals are served.

3. Operational Requirements and Specific Tasks

a. Menu Boards. The contractor will post and maintain menu boards in all facilities.

Post menu and prices at the entrance to the dining facility for all meals during the day before the start of the breakfast meal. Post menu and price changes within 5 minutes of notification. The contractor will maintain the automated telephone menu system; to include updating the next day’s menu after the last meal of the day.

b. Subsistence and Material Handling. The Contractor shall comply with Air Force Golden Eagle Receiving and Storage Standards and receipt for all Prime Vendor delivered items.

The Contractor will visually inspect one hundred percent of items received for deterioration or damage and physically check temperatures on all refrigerated and frozen foods for compliance with the Food Code. Receiving personnel shall reject all items that appear damaged or not delivered at the proper temperature as specified in the Food Code. Put away stock in storeroom upon receipt using First In, First Out (FIFO) procedures.

c. Food Preparation. The contractor shall sign out foods from the storeroom for each meal and accomplish the food preparation tasks listed on Food Service Production Log In Accordance With (IAW) the Air Force Automated Recipe Service. Progressively prepare food items to ensure optimum freshness, flavor, color, texture, and nutritional value.

d. Service of Food. The contractor shall comply with AFI 34-239, AFMAN 34-240, Golden Eagle Standards, and FDA Food Code, using the standard recipes on the Air Force Food Service Automated Recipe Service software program. The contractor shall use the Air Force Worldwide Menu (14 day menu) which will include the Preface, ethnic, specialty, birthday, holiday, annual changes, and new meals sent by the AFPC/SV. The contractor will use the Air Force Worldwide Menu and will serve food in standard portions, IAW Air Force Golden Eagle Line Serving standards unless the patron request smaller portions. Contractors shall move full serving containers to serving lines and remove containers. Perform standard cross panning procedures, maintain proper temperature on serving lines. Set up and close down serving lines IAW the Food Service Production Log. Prepare short-order items such as hamburgers; hot dogs, and French fries in advance only to the extent necessary to meet the required customer flow through the serving line. 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 with Air Force Food Service Logo (provided by Government).

e. Table Bussing Service. Clear, clean, and sanitize dining room tables, chairs, or benches at a rate sufficient to ensure availability to customers. Replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting.

f. Meals Served “Off Site” or as “Over and Above Hours” from the Dining Facilities.

Provide meals away from the dining facilities, at locations according to Technical Exhibit V.2.

Meal service may be required “Off Site” as “Over and Above” hours on an extended basis of up to 24 hours per day during base alerts, operational exercises, or during natural or simulated emergencies. Additional hours may also be required at the Hillcrest and Fast Eddies dining facilities as “Over and Above” Hours for UTA weekends at times listed in Technical Exhibit V.1.

g. Flight Kitchen. The contractor shall provide flight meals, snack meals, and bulk foods to authorized guests, in accordance with AFMAN 34-240, Air Force Golden Eagle, Flight

Feeding Standards 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.

Furnish costed menus for flight meals and snack meals for Food Service Office (FSO) approval no later than the 27th day of the preceding month. Provide meals ordered at least 2 hours in advance of the time requested. No notice meals shall be available within 30 minutes of notification; bulk food within 1 hour of notification. Meal cost will be IAW; Volume 12, “Special Accounts, Funds and Programs,” of DOD Financial Management Regulation (DOD 7000.14-R), Food Service Charges at Appropriated Fund Dining Facilities, Calendar year 2012 or newer as applicable.

h. Food Service Accounting. Contractor will use Air Force Food Service Accounting procedures according to AFI 34-239, AFMAN 34-240, and AFPC/SV. The contractor shall reconcile cash collected with the CFS Point of Sales (POS) or manual cash collection or signature records forms and turn-in funds collected to the government representative (75 CPTS/FMF). The contractor’s accountant shall deposit monies into the Government assigned bank account using the government provided DD Form 1131. Deposit slips will be turned in to 75th CPTS (located in bldg 430) no later than 1100 hours the next duty day. One copy of the DD 1131 with all back up paper work will be turned into the Hill FSO no later than 1400 the day of deposit. The Contractor will provide all other completed forms and paperwork to the Hill FSO by the 3rd day of the following month.

i. Uniforms. All contractor personnel shall wear professional food service uniforms as recognized by the food service industry. Customers should be able to easily recognize dining facility personnel.

4. Cashier Services. Perform cashier duties for each meal to maintain a flow rate of guests to correspond with serving line flow rates specified in this contract. Provide sufficient personnel to ensure that patrons can be served at the rate of 5 guests per minute main serving line and 3 guests per minute on short order serving line or breakfast line. Cashiers stations shall be manned at all times during the meal period. Reconcile cash drawer with POS reports and ensure cash is turned in on-time.

5. Sanitation Requirements. The contractor shall comply with all federal and Air Force mandated sanitation requirements to include: AFI 48-116 Food Safety Program all chapters, Golden Eagle Standards, local medical sanitation requirements provided by 75 AMDS/SFPM, and the current FDA Food Code.

6. Housekeeping Services

a. The contractor shall cleanup those areas that immediately affect customer service to include appearance of all food service operations. The contractor shall post and follow a cleaning schedule for all areas of each food facility. The contractor shall initial the areas cleaned on each cleaning schedule to show compliance.

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

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

(3) Lavatories. All lavatories will be clean prior to meal opening. 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.

(4) Cleaning Standard. Clean and sanitize dishes, pots, pans, kitchen, and dining areas in accordance with the FDA Food Code.

(5) Other Housekeeping Tasks. Replace all burned out light bulbs and fluorescent tubes unless the lights are 10 feet inside and outside the assigned facilities, with contractor-supplied bulbs and tubes, within 24 hours. Contractor shall call CE to request a work order for replacement of lighting above 10 feet. All cleaning over 10’ must be completed IAW Occupational Safety and Health Administration (OSHA) and base safety office standards. The Contractor is responsible for ensuring all Dining Facility windows are cleaned. Dust all areas of the dining rooms to maintain cleanliness.

7. Waste Management. The contractor shall assist the government by complying with the 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 materials (trash and garbage) will be removed from the facility by placing items in the proper dumpsters located on base.

a. All HAZMAT materials brought on the base must-go through HAZMAT Pharmacy.

8. Grounds Maintenance: The contractor shall clean and maintain the grounds around each facility indicated in Technical Exhibit V.4. Contractor personnel shall:

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

b. Grass must mowed/trimmed as required to maintain within a height of 2-3” inches.

Trim/prune shrubbery as required `to present a neat/trim appearance at all times.

c. Water and fertilize grass, flowers, and shrubbery as required to maintain and promote growth or in accordance with the base schedule provide by the FSO.

d. All entrances, exits, and sidewalks leading to and from the facility must be free of snow and ice prior to and throughout each meal period IAW Hill AFB snow removal policy of 100 feet away from each facility.

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

9. Major Maintenance and Repair. Provide major maintenance on equipment to include repair of all government furnished equipment and replacement of component parts, hood filters, and water faucets. The contractor is responsible for whatever maintenance methods are necessary to properly perform this service. The contractor shall be responsible for cost of labor for repair of Government equipment and Government shall be responsible for cost of parts. Contractor shall perform lock out/tag out on all equipment needing repair.

a. The contractor shall connect and disconnect all utility lines to equipment when required and provide maintenance for the utility line connections. The contractor shall arrange for the repair or replacement of equipment and parts with the FSO.

b. The contractor shall furnish a written cost estimate to the FSO or designated representative on any equipment repair requiring material or reimbursement prior to the work being completed for approval. Upon approval of the estimate, the contractor shall ensure that the repair is completed satisfactorily. The contractor shall then be reimbursed by the government, at actual invoice cost to the contractor, for all parts.

c. If the contractor and government point of contact determine equipment is beyond economical repair the contractor, in coordination with the government inspector, shall recommend to the contracting officer, in writing, that such equipment be replaced. The contractor shall include substantiating data to support the recommended replacement. The contractor shall return equipment no longer used to the government.

d. The contractor shall furnish all replacement parts as approved for purchase by the FSO.

The contractor shall own all parts purchased until they are installed on government-owned equipment. The government will then reimburse the contractor, at actual invoice cost for all parts used. The contractor shall submit consumption data on all parts used each quarter to the government.

e. Parts purchased for repairs and maintenance shall be of equal or greater quality to the parts replaced. The contractor shall purchase parts at the lowest price obtainable after securing reasonable competition for such purchases. The contractor shall credit all discounts and rebates to the government. Used parts, or a credit invoice for same, shall be turned in to the government.

f. The contractor or his representative will determine the classification and response time required for repairs as follows. The contractor shall 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 FSO stating why the equipment has not been repaired and the estimated date when repairs will be completed.

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

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

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

g. The contractor shall maintain a work order log for all work requests submitted to CE (777-1856) and shall provide a copy of all open work orders to the FSO monthly.

10. 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 Hill AFB with government personnel designated by the contracting officer to discuss problem areas. After normal duty hours, the manager or designated alternate shall be available within 1 hour. 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. They shall comply with installation rules and regulations for motor vehicle use on base and the flight line.

11. Manpower Reporting.

a. The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract via a secure data collection site. The contractor is required to completely fill in all required data fields at http://www.ecmra.mil.

b. Reporting inputs will be for the labor executed during the period of performance for each Government fiscal year (FY), which runs 1 October through 30 September. While inputs may be reported any time during the FY, all data shall be reported no later than 31 October of each calendar year. Contractors may direct questions to the CMRA help desk.

c. Reporting Period: Contractors are required to input data by 31 October of each year.

However, due to the delayed implementation, input of FY12 data is required by 31 Mar 2013.

d. Uses and Safeguarding of Information: Information from the secure web site is considered to be proprietary in nature when the contract number and contractor identity are associated with the direct labor hours and direct labor dollars. At no time will any data be released to the public with the contractor name and contract number associated with the data.

e. User Manuals: Data for Air Force service requirements must be input at the Air Force CMRA link. However, user manuals for government personnel and contractors are available at the Army CMRA link at http://www.ecmra.mil.

http://www.ecmra.mil/ http://www.ecmra.mil/

12. 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. Government equipment, buckets or containers shall not be removed from any dining facility; large bags are restricted from being brought into any Government facility.

Any contract employee pilfering food from any food facility will be reported to the contractor on-site representative and primary contract holder. Any contract employee whose conduct is deemed hostile or inappropriate towards Government personnel, detrimental to Hill AFB, the food facilities and dining facility guests shall be reported to the Contracting Officer (CO) for the appropriate action.

13. Hours of Operation

a. Normal. The contractor shall maintain operating hours at the Hill Dining Facilities as listed in Technical Exhibit 1. During the required serving hours for the dining facility, 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. The Government reserves the right to open or close a facility after giving the contractor a 48-hour notice.

b. Holidays. The Hillcrest dining facility is open on all holidays. The contractor shall plan for increased attendance expected at Thanksgiving and additional service hours if necessary.

The Government will provide holiday schedules during Thanksgiving, the Christmas season, and other special occasions to the contractor at least 5 days before the date of the event.

Thanksgiving and Christmas meals will normally be served by base leadership to create a personable touch for military personnel eating in the facility. These meals shall be served buffet style. Decoration will be provided by the government. The contract will be prepared to take over service requirements as needed (i.e. serving food if needed).

c. Emergency or Special Event Services. Special and emergency situations (e.g.

accident and rescue operations, civil disturbances, weather warnings, base alerts) may necessitate a dining facility to operate on an extended basis of up to 24 hours per day. The contractor shall provide these services as an Over and Above service when required by the CO or a representative of the CO will verbally advise the contractor of the effort required and the CO will follow up with a modification of the contract.

(1) Visits By VIPs And Inspection Teams: VIPs, Management Assistance Teams, Commander’s Annual Facility Inspection Teams, and other operational commitments will require additional contractor support in such areas as sanitation and general appearance.

(Estimated 13 times per year).

(2) Civic Groups: Civic groups are authorized to use the dining facility upon permission from the installation commander. Group size ranges from 10-40 persons with visits occurring year-round.

d. Contingency Services. Operations which may increase workload, to include Performance of Services during Crisis Declared by the National Command Authority, Overseas Combatant Commander, and START Team visits:

(1) Provide service during military exercises, emergencies, natural disasters and other contingency operations. The numbers of operations vary, but can be reasonably predicted from history. The contractor shall respond to an estimated (13) Operational Readiness Exercises or Inspections (ORE/ORI), military exercises or actual emergencies or natural disasters during an average year by increasing serving hours as directed by the contracting officer at the hourly rate shown in the bid schedule for extended service hours. Serving hours under this provision may be increased to twenty-four hours per day and may be implemented as directed by the contracting office at any time as required to meet military mission requirements.

(2) Reserve and Air National Guard Weekends: Hill AFB supports several ANG and Reserve units performing active duty requirements on weekends each month. The contractor will be furnished a tentative list of these active duty weekends, which is subject to change with a 24-hour notice. The contractor shall provide sufficient personnel at the Hillcrest Dining Facility, Bldg 519, and other facilities requesting service) to handle monthly ANG and Reserve weekends (estimated 13 weekends per year).

e. The government, at the government’s option, when the government perceives that mission accomplishment is endangered may augment surge requirements beyond the capability of the contractor.

14. Quality Control Program. The Contractor shall establish, through an independent function, a quality program, which shall encompass all aspects of the contract. The Contractor shall implement the quality program in accordance with the Quality Control Plan (QCP). The QCP shall include the following:

a. Quality Control (QC). The Contractor shall develop and maintain a QC inspection system that encompasses all functions of the contract as stated in the PWS. The QC inspection system shall be designed to keep the Contractor's management informed of all issues affecting quality and their ability to maintain the standards identified in the PWS and supporting references. The QC records of inspections 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. Management Involvement. Personnel performing management functions shall have distinct, well-defined, duties and responsibilities within the quality program.

c. 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 Government representatives throughout the life of the contract. The Contractor shall notify the on-site Government representatives in writing of any changes to his inspection instructions

15. Quality Assurance (QA). The Government shall develop and maintain a QA program ensuring the Governments interests are protected. This function shall assure all aspects of the contract to include the QC inspection system are maintained. Personnel performing the QA function shall be independent of site management and have sufficient, well-defined responsibility, authority, and the organizational freedom to identify and evaluate quality problems and to initiate, recommend, or provide solutions.

(1) The Government shall maintain adequate records of all audits and inspections.

The QA records 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.

(2) Quality Status Reports (QSR) shall be generated on a monthly basis. Details of audits and inspections accomplished, significant deficiencies noted, trend analysis of contract performance, and current status of all issues yet to be resolved shall be provided. QSRs shall be distributed to the Contractor's program management and Government representatives concurrently. At a minimum, the QSRs must include metrics which verify whether the performance standards in the Service Delivery Summary have been met.

(3) The QA function shall ensure that timely and effective corrective action is obtained for all deficiencies identified by the Government. All deficiency responses shall include identification of the cause of the deficiency to preclude recurrence and an analysis of the quality program's effectiveness in the area of the deficiency.

(4) The QA function shall develop and maintain a training 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.

(5) The QA function shall conduct special inspections at the CO or site commander's written request. Results of the inspection or audit will be provided, in writing, in a timeframe directed by the CO.

16. Phase-In. The contractor shall provide a complete phase-in plan to ensure a smooth transition in the change of work effort. At the contract start date, the contractor shall take an opening inventory, certified by the contractor and FSO. Two separate inventories are required for the annual inventory on the date specified by the Government, and upon termination or completion of the contract. The contractor shall conduct an inventory and a Government appointed team conducts and certifies a separate inventory.

17. Performance Evaluation Meetings: The contractor may be required to meet at least weekly with the Government Contracting Officer Representative (COR) and the CO during the first month of the contract or as often as necessary thereafter as determined by the CO to discuss areas of nonperformance. Minutes of all performance evaluations shall be prepared by the Government and signed by the Contractor, the CO, FSO or the COR. Should the contractor non-concur with the minutes from the meeting; the contractor shall so state any areas of nonoccurrence in writing to the CO within ten (10) calendar days of receipt of the signed minutes. The minutes shall be included in the contract file.

18. Phase Out: Should there be a change in the incumbent contractor or if the operation reverts to in-house, the incumbent contractor will provide familiarization, to the Government or the follow-on contractor, whichever the case may be. Phase out will not exceed twenty (20) work days. During the phase-out familiarization period, the incumbent will be fully responsible for the operation of all three facilities: Hillcrest Dining Facility, Fast Eddie’s Expanded Flight Kitchen, and the Oasis Dining Facility. The Government reserves the right to conduct site visits at all contractor operated facilities in conjunction with the solicitation of offers for the follow-on contract. In the event the follow-on contract is awarded to other than the incumbent, the incumbent contractor will cooperate to the extent required to permit an orderly change over to the successful contractor. With regard to the successor, the contractor’s access to incumbent’s employees, a recruitment notice may be placed in each facility.

19. Vehicles. The contractor shall furnish vehicles, which shall be enclosed and contain restraining straps for transporting non-perishable subsistence supplies from Hill AFB to the Oasis dining facility at the Utah Test and Training Range and other locations as required. Any vehicle must be in appropriate operating condition to withstand the “wear and tear” attributable to approximately 700 miles per week and severe winters and weather condition. Vehicles will make deliveries to Oasis dining facility at least once a week, or on a need-be basis, in order to have fresh pastries and dairy products. Proper refrigeration of food is required. The contractor shall also transport subsistence between the Hillcrest dining facility and other facilities at least three trips per week to each facility. Vehicles will also be used for transporting hot and cold food items to and from Prime BEEF areas or any other areas that are required in support of base deployments and mobility requirements. Vehicles used for transporting subsistence and/or prepared meals shall have the interior thoroughly cleaned and sanitized twice weekly or more as needed. Subsistence, prepared meals, or equipment shall not be transported in private vehicles.

Contract vehicle operators shall have a valid driver’s license for the category vehicle operated.

Vehicle operators shall adhere to provisions that apply to installation rules and regulations of motor vehicles.

II. SERVICE DELIVERY SUMMARY

SDS Performance Objective PWS Paragraph Performance Threshold Method of Surveillance

A1

Meet requirements of Food Production Logs

AFMAN 34-240, AF

Form 1038 Guidelines Category A - Kitchen Operations

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Random

A2

Meet requirements of Compliance with World- Wide Menus and Preface of Worldwide Menu

AFMAN 34-240, AF

Form 1038 Guidelines Category A - Kitchen Operations

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Random

A3

Meet requirements of Use of Standard Recipes

AFMAN 34-240, AF

Form 1038 Guidelines Category A - Kitchen Operations

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Random

A4

Meet requirements of Progressive Cooking

AFMAN 34-240, AF

Form 1038 Guidelines Category A - Kitchen Operations

Minimum of 40 points (80%) of maximum points (50) are to be maintained.

Random

A5

Meet requirements of Pre- Cooking Preparation

AFMAN 34-240, AF

Form 1038 Guidelines Category A - Kitchen Operations

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Random

A6 meet requirements of Subsistence Ordering Process

AFMAN 34-240, AF

Form 1038 Guidelines Category A - Kitchen Operations

Minimum of 16 points (80%) of maximum points (20) are to be maintained.

Random

A7

Meet requirements of Storage Practice

AFMAN 34-240, AF

Form 1038 Guidelines Category A - Kitchen Operations

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Random

A8

Meet requirements of Inventory Control

AFMAN 34-240, AF

Form 1038 Guidelines Category A - Kitchen Operations

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Random

A9

Meet requirements of Authorized Personnel

AFMAN 34-240, AF

Form 1038 Guidelines Category A - Kitchen Operations

Minimum of 12 points (80%) of maximum points (15) are to be maintained.

Random

A10

Meet requirements of Issues and Transfers

AFMAN 34-240, AF

Form 1038 Guidelines Category A - Kitchen Operations

Minimum of 12 points (80%) of maximum points (15) are to be maintained.

Random

B11

Meet requirements of Serving and Replenishing Food

AFMAN 34-240, AF

Form 1038 Guidelines Category - B - Serving and Dining Operations

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Random

B12

Meet requirements of Food Display and Serving Temperatures

AFMAN 34-240, AF

Form 1038 Guidelines Category - B - Serving and Dining Operations

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Random

B13

Meet requirements of Guest Services

AFMAN 34-240, AF

Form 1038 Guidelines Category - B - Serving and Dining Operations

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Random

B14

Meet requirements of Menu Variety and Acceptability

AFMAN 34-240, AF

Form 1038 Guidelines Category - B - Serving and Dining Operations

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Random

B15

Meet requirements of Palatability and Plate Waste

AFMAN 34-240, AF

Form 1038 Guidelines Category - B - Serving and Dining Operations

Minimum of 40 points (80%) of maximum points (50) are

B16

Meet requirements of Pleasing Atmosphere

AFMAN 34-240, AF

Form 1038 Guidelines Category - B - Serving and Dining Operations

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Random

B17 meet requirements of Menu Posting and merchandising

AFMAN 34-240, AF

Form 1038 Guidelines Category - B - Serving and Dining Operations

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Random

B18 meet requirements of Guest Relations and Communications

AFMAN 34-240, AF

Form 1038 Guidelines Category - B - Serving and Dining Operations

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Random

C19

Meet requirements of Training and Documentation

AFMAN 34-240, AF

Form 1038 Guidelines Category - C - Training, Personnel, and Readiness

Minimum of 45 points (90%) of maximum points (50) are to be maintained.

Periodic / Quarterly

C20

Meet requirements for Recognition and Motivation of Personnel

AFMAN 34-240, AF

Form 1038 Guidelines Category - C - Training, Personnel, and Readiness

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Random

C21

Meet requirements of Personal Appearance and Grooming

AFMAN 34-240, AF

Form 1038 Guidelines Category - C - Training, Personnel, and Readiness

Minimum of 22 points (90%) of maximum points (25) are to be maintained.

Random

C22

Meet requirements of Contingency Preparedness

AFMAN 34-240, AF

Form 1038 Guidelines Category - C - Training, Personnel, and Readiness

Minimum of 45 points (90%) of maximum points (50) are to be maintained.

Random

D23

Meet requirements of General Housekeeping

AFMAN 34-240, AF

Form 1038 Guidelines Category - D - Sanitation and Repair Maintenance

Minimum of 22 points (90%) of maximum points (25) are to be maintained.

Random

D24

Meet requirements of Kitchen Area and Equipment

AFMAN 34-240, AF

Form 1038 Guidelines Category - D - Sanitation and Repair Maintenance

Minimum of 18 points (90%) of maximum points (20) are to be maintained.

Random

D25

Meet requirements of Serving Line and Dining Room

AFMAN 34-240, AF

Form 1038 Guidelines Category - D - Sanitation and Repair Maintenance

Minimum of 22 points (90%) of maximum points (25) are to be maintained.

Random

D26

Meet requirements of Restroom and Locker Rooms

AFMAN 34-240, AF

Form 1038 Guidelines Category - D - Sanitation and Repair Maintenance

Minimum of 13 points (90%) of maximum points (15) are to be maintained.

Random

D27

Meet requirements of Five Year Facility and Equipment Program

AFMAN 34-240, AF

Form 1038 Guidelines Category - D - Sanitation and Repair Maintenance

Minimum of 12 points (80%) of maximum points (15) are

D28

Meet requirements of Equipment Operating Instructions

AFMAN 34-240, AF

Form 1038 Guidelines Category - D - Sanitation and Repair Maintenance

Minimum of 09 points (90%) of maximum points (10) are to be maintained.

Random

D29

Meet requirements of Cleaning Procedures

AFMAN 34-240, AF

Form 1038 Guidelines Category - D - Sanitation and Repair Maintenance

Minimum of 13 points (90%) of maximum points (15) are to be maintained.

Random

D30

Meet requirements of Facility/Grounds Maintenance and Reporting Procedures

AFMAN 34-240, AF

Form 1038 Guidelines Category - D - Sanitation and Repair Maintenance

Minimum of 18 points (90%) of maximum points (20) are to be maintained.

Random

D31

Meet requirements of Table Clearing Procedures

AFMAN 34-240, AF

Form 1038 Guidelines Category - D - Sanitation and Repair Maintenance

Minimum of 09 points (90%) of maximum points (10) are to be maintained.

Random

D32

Meet requirements of Operation of Dishwashing machines

AFMAN 34-240, AF

Form 1038 Guidelines Category - D - Sanitation and Repair Maintenance

Minimum of 13 points (90%) of maximum points (15) are to be maintained.

Random

D33

Meet requirements of Pot and Pan Cleaning Procedures

AFMAN 34-240, AF

Form 1038 Guidelines Category - D - Sanitation and Repair Maintenance

Minimum of 09 points (90%) of maximum points (10) are to be maintained.

Random

D34

Meet requirements of Cleanliness of Utensils and Dishwares

AFMAN 34-240, AF

Form 1038 Guidelines Category - D - Sanitation and Repair Maintenance

Minimum of 09 points (90%) of maximum points (10) are to be maintained.

Random

D35

Meet requirements of Refuse and Trash Disposal

AFMAN 34-240, AF

Form 1038 Guidelines Category - D - Sanitation and Repair Maintenance

Minimum of 09 points (90%) of maximum points (10) are to be maintained.

Random

E36

Meet requirements of Senior Leadership Interest in Food Service

AFMAN 34-240, AF

Form 1038 Guidelines Category - E - Management

Minimum of 15 points (75%) of maximum points (20) are to be maintained.

Random

E37

Meet requirements of Adequate Supervision and Response

AFMAN 34-240, AF

Form 1038 Guidelines Category - E - Management

Minimum of 13 points (90%) of maximum points (15) are to be maintained.

Random

E38

Meet requirements of Effective Utilization and Manpower

AFMAN 34-240, AF

Form 1038 Guidelines Category - E - Management

Minimum of 09 points (90%) of maximum points (10) are to be maintained.

Random

E39

Meet requirements of Accounting Procedures and Monetary Management

AFMAN 34-240, AF

Form 1038 Guidelines Category - E - Management

Minimum of 13 points (90%) of maximum points (15) are

E40

Meet requirements of Menu Planning and Recap

AFMAN 34-240, AF

Form 1038 Guidelines Category - E - Management

Minimum of 18 points (90%) of maximum points (20) are to be maintained.

Random

E41

Meet requirements of Budgeting

AFMAN 34-240, AF

Form 1038 Guidelines Category - E - Management

Minimum of 09 points (90%) of maximum points (10) are to be maintained.

Periodic / Quarterly

E42

Meet requirements of Contract and In-House Administration

AFMAN 34-240, AF

Form 1038 Guidelines Category - E - Management

Minimum of 20 points (80%) of maximum points (25) are to be maintained.

Periodic / Quarterly

E43

Meet requirements of Cashier Instructions and Procedures

AFMAN 34-240, AF

Form 1038 Guidelines Category - E - Management

Minimum of 15 points (75%) of maximum points (20) are to be maintained.

Random

E44

Meet requirements of Protection of Funds and Forms

AFMAN 34-240, AF

Form 1038 Guidelines Category - E - Management

Minimum of 09 points (90%) of maximum points (10) are to be maintained.

Random

E45

Meet requirements of Special and Satellite Dining Facility Services

AFMAN 34-240, AF

Form 1038 Guidelines Category - E - Management

Minimum of 07 points (75%) of maximum points (10) are to be maintained.

Random

E46

Meet requirements of Safety Awareness and Procedures

AFMAN 34-240, AF

Form 1038 Guidelines Category - E - Management

Minimum of 09 points (90%) of maximum points (10) are to be maintained.

Random

E47

Meet requirements of Energy Conservation

AFMAN 34-240, AF

Form 1038 Guidelines Category - E - Management

Minimum of 09 points (90%) of maximum points (10) are to be maintained.

Random

E48

Meet requirements of Expendable Supply Functions

AFMAN 34-240, AF

Form 1038 Guidelines Category - E - Management

Minimum of 05 points (100%) of maximum points

(05) are to be maintained.

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

1. Property.

a. Facilities. The government shall furnish or make available facilities described in Technical Exhibit 5. 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 5.

The contractor shall maintain all equipment in the condition of which it was received.

c. Equipment Inventory. An inventory of government furnished 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 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 provides all food, however the protection of government provided subsistence shall be the responsibility of the contractor.

2. Services. The government is responsible for:

a. General.

(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.

(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) Repair of walk-in refrigerators, except for handles, hinges, gaskets, and refrigeration units.

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

(7) Alteration, repair, and maintenance of buildings.

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

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

c. Mail Distribution. On-base only.

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

e. Building Maintenance and Repairs.

f. Refuse Collection. Monday – Friday, at buildings 519, 1105, size of container 8 cubic yard, type of refuse “garbage”.

g. Recyclable Materials Collection. Place recyclables in the proper containers designed f or recycling.

h. Security Forces and Fire Protection. Phone Number: 911. Security Forces can also be reached at 777-3056.

IV. GENERAL INFORMATION

1. Contractor Personnel Meals. Contractor personnel who work in dining facilities under this contract may purchase food and beverages, to be consumed in the facility, while on duty and up to 30 minutes before or after their shifts. Employees shall pay for each item at the established item price to include the government authorized surcharge.

a. Contractor employees who eat government provided food shall pay the established price for each item selected. This policy does not apply to a spoon size taste/sampling by personnel assigned to quality control. Employees purchasing food shall sign customer receipt tapes, which the contractor retains for each meal period as proof of payment. Meals purchased by employees shall not count as meals served for contract payment purposes. Employees shall not bring food from other sources into the dining facility or flight kitchen. Contract personnel shall not serve themselves.

b. Employees not on duty are not allowed to utilize the facility.

2. Employee Training. The contractor shall provide necessary training to employees and maintain records of all training on-site and have them available for government review. The contractor within 60 days of receiving the contract, shall develop a training plan for all employees which addresses protection of the public’s health and safety as required (i.e. cash handling, bomb threat, food safety, Voluntary Protection Program (VPP) etc..). In addition, contractor employees shall receive the 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. Additionally, the contractor supervisors will acquire food handlers training as outlined in the HQ USAF/A1S memo dated 29 Jun 2009 or its replacement.

Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in safe food handling. The contractor shall ensure the Project Manager and Shift Supervisors successfully complete the National Restaurant Association (NRA) ServSafe Essential program and receive a certificate of completion. The contractor shall ensure all cooks, 1st cook; dishwashers and other employees are trained utilizing the NRA ServSafe Starter kit.

Contract personnel not current in the required training will not be allowed to perform duties in the Hill Dining Facilities.

b. Contractor personnel shall attend at least 2 hours per year of fire prevention training provided by the government.

c. All contractor employees using the Air Force Corporate Food Service (CFS) inventory system shall receive government provided training prior to using system.

d. The contractor shall utilize the training provided by the HQ AFPC the full extent possible.

3. Security Requirements. 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. The contractor shall sign an agreement stipulating the security requirements of this contract. All newly hired contract employees shall receive OPSEC training within 90 days of hire IAW AFI 10-701: OPSEC Coordinators will provide OPSEC training or training materials to contract employees within 90 days of employees’ initial assignment to the contract.

a. Base Access. The contractor shall obtain personal identification passes for all employees and vehicle passes for all contractor and personal vehicles requiring entry onto Hill AFB. The contractor must complete Hill AFB Form 114, Contractor/Vendor Access List, and submit it through the Contracting Officer to the Security Forces and Pass and Registration.

Vehicle registration, proof of insurance, and a valid driver’s license must be presented for all vehicles to be registered.

b. Physical Security. The contractor shall be responsible for safeguarding all government property provided for contractor use. At the end of each work shift, all government facilities, equipment, and materials shall be secured. At the end of each work shift, all Government facilities, equipment, and materials shall be secured. The contractor shall have a key control log for each food facility. The Food Security Authorization List shall be update within 24 hours of employee removal or being added to the contract IAW AFI 48-116. The food store room and walk-ins shall remain locked at all times to secure against tampering or loss. The contractor shall perform all Threatcon procedures or Random Action Measures (RAMs) as directed by squadron security manager.

c. Funds Protection. To protect cash held by the contractor, the contractor shall comply with AFI 31-209, Resource Protection Program.

4. Contractor Furnished Items and Services. Except for those items or services specifically stated as government-furnished or government reimbursed, in paragraph III above and Technical Exhibit 5, the contractor shall furnish everything required to perform this contract, to include:

a. Commercial telephone…