Full Food Service Performance Work Statement (PWS) 21 Oct 2020.pdf

KIRTLAND AFB

Full Food Service

Performance Work Statement (PWS)

21 October 2020

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 4

4. Cashier Services 5

5. Sanitation Requirements 6

6. Housekeeping Services 6

7. Waste Management 6

8. Grounds Maintenance 6

9. Major Equipment Maintenance and Repair 7

10. Contractor Personnel 7

11. Conduct 8

12. Hours of Operation 8

13. Quality Control 9

14. Phase-In 10

15. Phase-Out 10

II. Services Summary 11

III. Government Property and Services

1. Property 11

2. Services 12

IV. General Information

1. Contractor Personnel Meals 13

2. Training 13

3. Security Requirements 14

4. Contractor-Furnished Items and Services 14

5. Contractor Reporting Requirements 15

6. Acts of God 15

V. Technical Exhibits

1. Hours of Operation 17

2. Applicable Publications and Forms 20

3. Definitions 22

4. Workload Estimates 24

5. Government Provided Equipment 26

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 Kirtland AFB. 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 the following: Dining Facility Management, cooking, baking, food preparation, serving and replenishing food, cleaning facilities, equipment, and utensils, preparing vegetables and fruits for the salad bar, performing cashier services, handling foods, supplies, and equipment, storeroom functions, procurement and requisition of food and supplies, 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 contractor shall submit reports and documentation as identified throughout this PWS. Requests for such reports and documentation and responses shall be coordinated through the Contracting Officer Representative

(COR).

2. Program Overview. The Kirtland AFB Appropriated Fund food service operation consists of a main dining facility, the Thunderbird Inn DFAC, and the co-located Flight Kitchen. The Thunderbird Inn is dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DOD) personnel who frequent the facility. The Thunderbird Inn is a full service dining facility to include carry-out service. The co-located flight kitchen provides boxed meals for passengers and crews in support of flying missions on a 24-hour basis and to customers requesting them in support of ground operations. Food services may also be required on the west side of Kirtland AFB depending on mission needs and available funding.

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 are granted permission to dine in the facility at their expense. In accordance with (IAW) AFMAN 34-240, organizations such as local Boy Scout troops may occasionally dine in the dining facility with permission from the installation commander. The installation commander may also authorize dependents and guests to occasionally eat in the dining facilities. The contractor shall ensure only authorized individuals are served. Cashiers shall refer to the contractor dining facility manager to verify customer eligibility when in doubt.

3. Operational Requirements and Specific Tasks

a. Menu Boards. The contractor shall post and maintain all menu boards. The contractor shall post menu and prices at the dining facility for all meals before the start of the meal period.

The contractor shall post menu and price changes within five (5) minutes of notification.

b. Subsistence Ordering and Material Handling. The contractor shall comply with Air Force Operation Standards for Receiving and Storage and receipt for all Prime Vendor delivered items.

(1) Storeroom Functions. The contractor shall document both the requisition and receipt for all Subsistence Total Ordering and Receipt Electronic System (STORES) delivered items. The contractor shall follow all procedures set forth in AFMAN 34-240, Chapter 5, Food Service Program Management. Foods requisitioned shall be authorized in the STORES WEB Catalog List.

i. Subsistence Inspection. The contractor shall 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 current U.S. Food and Drug Administration (FDA) and Food Code. Receiving personnel shall reject all items that appear damaged or not delivered at the proper temperatures as specified in the current FDA Food Code.

The contractor shall report unsatisfactory subsistence to Headquarters Air Force Services Agency, San Antonio, Texas (HQ AFSVA), using DD Form 1608 Unsatisfactory Material Data Report (Subsistence).

ii. Storage and Issues. Upon receipt, the contractor shall promptly store perishable and nonperishable subsistence, arranged as listed on the Inventory Count Worksheet.

The contractor shall store frozen and chilled items at specified temperatures in the current FDA Food Code.

iii. First In First Out (FIFO). The contractor shall put away stock in storeroom upon receipt using the First In, First Out (FIFO) method. The contractor shall ensure that oldest food items are issued first. Exceptions are made when the condition of an item dictates earlier use.

iv. Accounting Procedures. The contractor shall follow Air Force subsistence and accounting procedures according to AFMAN 34-240, Food Service Program Management, Chapter 5, and shall document all food received, issued, and transferred between facilities.

v. Subsistence Inventory. The contractor shall maintain accountability and record the physical inventory of food on-hand.

vi. Month-End-Inventory. The contractor shall take physical inventory of all subsistence following the last meal on the 15th of each month along with the last day of each month. The count recorded on the Crunchtime inventory Edit List must equal the physical count.

The contractor shall reconcile the book inventory with the physical inventory. Copies of the physical inventory shall be furnished to the COR by 1100hrs on the 16th for mid-month and end of month inventories on the 1st of the month. The closing physical inventory shall be the opening inventory for the next month.

c. Food Preparation. The contractor cook shall cook each meal and accomplish the food preparation tasks listed on the Food Service Production Log IAW the Air Force Automated Recipe

Service “Crunchtime” software program. The contractor shall progressively prepare food items to ensure optimum freshness, flavor, color, texture, and nutritional value.

d. Service of Food. The contractor shall comply with AFMAN 34-240 and FDA Food Code using the standard recipes on the Air Force Food Service Automated Recipe Service “Crunchtime” software program. The contractor shall use the Air Force Worldwide Menu and shall serve food in standard portions IAW Air Force Operation Standards for Line Serving, unless the patron requests smaller portions. The contractor shall move full serving containers to serving lines and remove containers. The contractor shall 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.

The contractor shall provide station style feeding on a rotational basis. Station style feeding shall include items such as cook-to-order pasta, fajitas, stir fry, BBQ, or similar offerings. The contractor shall also provide a dessert bar and a monthly birthday meal.

e. Carryout Service. The contractor shall make up boxes or containers, assemble, and pack the meal components for pickup by others. The contractor shall provide approved commercial carry-out boxes or containers.

f. Table Cleaning. The contractor shall clean and sanitize dining room tables, chairs, or benches at a rate sufficient to ensure availability to customers. The contractor shall replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting. Table bussing shall not be provided by the contractor.

g. Flight Kitchen. The Government will furnish all subsistence, including operational rations. The contractor shall provide flight meals, snack meals, and bulk foods to authorized guests IAW the local menu and AFMAN 34-240. Bulk foods, coffee, prepackaged frozen meals, and packaged operational rations shall not count as meals served by the contractor. The contractor shall furnish costed menus for flight meals and snack meals for Food Service Officer’s approval no later than the 27th day of the preceding month. The contractor shall provide meals ordered at least two

(2) hours in advance of the time requested. No notice meals shall be available within 30 minutes of notification and bulk food shall be available within one (1) hour of notification.

h. Pastry Kitchen. The contractor shall maintain accountability for the pastry kitchen as described in AFMAN 34-240.

i. Food Service Accounting. The contractor shall use the Government Food Service Accounting procedures as described in AFMAN 34-240.

4. Cashier Services. The contractor shall perform cashier duties for each meal to maintain a flow rate of guests to correspond with serving line flow rates specified in this contract. The contractor shall provide sufficient personnel to ensure that patrons can be served at the rate of five (5) guests per minute through the main serving line and three (3) guests per minute on the short order serving line and breakfast line. The contractor shall reconcile the cash drawer with Point of Sale (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 and AFMAN 48-147.

6. Housekeeping Services

a. The contractor shall cleanup the areas that immediately affect customer service to include appearance of the dining hall.

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

(2) Spot Floor Cleaning. The contractor shall spot clean floors to remove food spills and debris.

(3) Lavatories. The contractor shall spot check lavatories during meal times to ensure tidiness and supplies are available. The contractor shall clean toilets, urinals, wash bins, slop sinks, and partitions with a germicidal detergent solution and 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) The contractor shall clean and sanitize dishes, pots, pans, kitchen, and dining areas in accordance with the FDA Food Code.

(5) Other Housekeeping Tasks. The contractor shall replace all burned out light bulbs and fluorescent tubes, unless the lights are 10 feet or higher, inside and outside the assigned facilities, with contractor-supplied bulbs and tubes, within 24 hours. All T-8 bulbs will be exchanged through the Light Bulb shop, the contractor shall follow all guidance on storage of lights and bulbs and broken bulbs in accordance to the facility manager procedures.

7. Waste Management. The contractor shall comply with the base recycling program, which requires segregating reusable/recyclable waste materials by type. The Government shall retain ownership of all reusable waste materials. The contractor shall remove non-reusable waste materials (trash and garbage) from the facility by a Government-approved method.

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

8. Grounds Maintenance. The contractor shall clean and maintain the grounds around building 20350. Contractor personnel shall:

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

b. Remove snow and ice from all sidewalks leading from the parking lots and dormitories to the dining facility and from the main entrance, dining patio, and loading dock areas. The contractor shall accomplish before, but no later than, the start of a meal serving period and repeatedly during the meal serving periods to ensure a safe passage for patrons.

c. Ensure the grounds are clean and orderly when weather, traffic or other conditions require additional cleaning or maintenance.

9. Major Maintenance and Repair. The contractor shall provide major maintenance on equipment to include repair of all Government 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 furnish all replacement parts.

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 that are covered by a warranty.

b. If the contractor and the Food Service Officer determine equipment is beyond economical repair, the contractor, in coordination with the Food Service Officer, shall recommend to the contracting officer in writing that such equipment be replaced. The contractor shall include substantiating data to support the recommended replacement.

c. The Food Service Officer or their representative will determine the classification of the repairs. 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 Food Service Manager 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

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 Kirtland AFB with the COR to discuss problem areas. After normal duty hours, the manager or designated alternate shall be available within one (1) hour of being contacted. The contract manager and alternate(s) must be able to read, write, speak, and understand English. The positions shall at no time be vacant. The contractor manager(s) shall comply with installation rules and regulations for motor vehicle use on flight line.

11. 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.

12. Hours of Operation

a. Normal. The contractor shall maintain operating hours at the Kirtland Dining Facility 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.

b. Holidays. The Kirtland dining facility is open on all holidays. The contractor shall plan for increased attendance and expect additional service hours, at Thanksgiving and Christmas.

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

c. Emergency or Special Event Services. Special and emergency situations (accident and rescue operations, civil disturbances, weather warnings, base alerts) may necessitate the dining facility to operate on an extended basis of up to 24 hours per day. The contractor shall provide these services when notified in writing by the contracting officer.

(1) Visits by 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.

(2) Civic Groups: Civic groups are authorized to use the dining facility upon permission from the installation commander. The group size ranges from 10-45 persons with visits occurring January through December.

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

(1) The contractor shall provide service during military exercises, emergencies, natural disasters and other contingency operations. The contractor shall respond to Operational Readiness Exercises or Inspections (ORE/ORI), military exercises or actual emergencies or natural disasters during an average year by extending serving hours as directed by the contracting officer. Serving hours under this provision may be increased to 24 hours per day and may be implemented as directed by the contracting officer at any time as required to meet military mission requirements. If the activation of contingency/emergency operations or exercises require effort outside normal duty hours or workload outside the parameters of any variation in workload provisions of this contract, such increases in contractor effort will be subject to negotiated upward equitable adjustment. Special or emergency situations may also necessitate the contractor operating on a reduced basis. The contracting officer will notify the contractor in writing of the need for reduced hours. Should the activation of contingency/emergency operations or exercises result in significant decreased contractor effort, a downward equitable adjustment will be negotiated.

(2) Reserve and Air National Guard (ANG) Weekends: Kirtland AFB supports several ANG and Reserve units performing active duty requirements on weekends each month.

The Government will furnish the contractor 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 Thunderbird Dining Facility to handle monthly ANG and Reserve weekends. (Estimated 3 weekends per month).

13. 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 Program Plan (QPP). The QPP 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. The QC inspection system shall be designed to keep the Contractor's management informed of all issues affecting quality. 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. Quality Assurance (QA). The Contractor shall develop and maintain a QA program ensuring the Governments 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 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 Contractor 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 Services 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 contracting officer's or installation commander's written request. Results of the inspection or audit will be provided, in writing, in a timely manner.

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

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

e. Authorized Observers. The Government may occasionally authorize personnel, other than the COR and Contract Administrators to observe contractor operations. These personnel will not interfere with contractor performance.

f. Sanitation Inspections. In addition to inspections of contractor performance by COR, medical service personnel assigned by the Public Health Officer will also inspect for compliance with sanitary standards. Both the COR and Public Health personnel may report any defects causing unacceptable performance to the FD for appropriate action. The COR will furnish a copy to the contracting officer. Sanitary deficiencies require immediate correction and there may be cause for shutdown of the facility until the contractor restores sanitary standards.

14. Phase-In. The contractor shall ensure a smooth transition in the change of work effort. The contractor shall provide an orderly transition of work acceptance and accomplishment such that any impact to the requirement is minimized.

15. Phase-Out. The contractor shall ensure a smooth transition with the successor during the contract phase-out period prior to completion of contractual performance. The incumbent contractor shall aid the successor in the development of plans, procedures and methods for the assumption of all on-going work. The contractor shall provide an orderly transition of work acceptance and accomplishment, such that full control by the successor is achieved by the end of the new contract phase-in period.

II. SERVICES SUMMARY

The following list of Service Summary has specific performance standards assigned.

Performance standards below establish the minimum acceptable levels of service required for each item. These minimums do not relieve the contractor from performing 100% of work performance outlined in the contract and regulatory requirements.

SS No. PERFORMANCE

OBJECTIVE

PWS REF. PERFORMANCE

THRESHOLD

SS-1 Menus are planned in accordance with the World Wide Menu Systems

I.3.d. 95% of meal periods

SS-2 Prepare food IAW recipe cards I.3.c. 95% of menu items/meal period

SS-3

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

I.3., I.5., I.6. and I.7.

100% of the time

SS-4

Satisfy Food Service Officer and guests in reference to timeliness of service and courteousness of employees

I.3.d. 90% of monthly meal periods

SS-5

Make available supplies and materials necessary to serve the guests

I.1., IV.4.c., and Iv.4.d.

95% of monthly meal periods

SS-6

Accounting and Food Accountability Reports are accurate on the first submittals

I.3.i. 90% of the time

SS-7

Reconcile cash drawer with POS reports and ensure cash is turned in on-time

I.4. and II.3.c. 95% of deposits per month

SS-8

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

I.6. 85% of the days in the month

SS-9

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

I.9.f. 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 5.

1. Property

a. Facilities. The Government will furnish or make available the main dining facility, co-located flight kitchen, and loading dock located in Building 20350, 1st Floor. No alterations to the facilities will be made without specific written permission from the contracting officer and

COR.

b. Equipment. The Government will furnish the equipment listed in Technical Exhibit 5.

(1) Equipment Inventory. The contractor and COR shall conduct a joint inventory of all Government equipment and the contractor shall sign a receipt for all equipment provided by the Government. An inventory of Government equipment must be done no later than five (5) calendar days after the start of the contract period and not later than ten (10) calendar days before the completion of the contract period (including any option periods). Items of equipment missing or not in working order shall be recorded and the contracting officer shall be notified in writing.

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

(2) Equipment Loss or Damage. The contractor shall submit requests for replacement of Government equipment to the Food Service Officer for processing. Such requests shall specify the reason for the replacement request.

c. Materials. The Government will replace materials that are lost due to fair wear and tear up to 10% of the inventory. The contractor shall 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.

d. Subsistence. The Government will provide all food.

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, 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. The Government will provide on-base mail distribution and United States Postal Service and United Parcel Service for but limited to official Government mail matter, associated with performance of this contract.

d. Telephone. The Government will provide telephone service consisting of a class A phone line. Class A telephones are authorized for transaction of official Government business with access to telephone company central office, toll trunks and the Defense Switched Network (DSN). The contractor will be provided five telephones and five phone lines. Phone use is limited to matters related to performance of this contract.

e. Building Maintenance and Repairs. The Government will perform all building maintenance and repairs to the facility. The contractor is responsible for making service calls to

(505) 846-8222 or preparing a work request.

f. Refuse Collection. The Government will provide refuse service. Bulk containers available outside the facility for the contractor’s use.

g. Recyclable Materials Collection. The Government will accommodate recyclable services. Bulk containers for recyclable corrugated cardboard, white bond paper, computer paper, and newspaper are available outside the facility for contractor’s use. The contractor shall be required to separate and deposit recyclable materials in the appropriate bulk containers.

h. Security Forces. The phone number for emergencies is 911 when using an on-base land line or (505) 853-9111 when using a cell phone or (505) 846-7913 for routine calls.

i. Fire Protection. Fire Department Technical Services telephone number is (505) 846- 7907 or 911 is for emergencies.

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

2. 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. All contract food managers and supervisors who directly oversee food and beverage operations are required to have Food Protection Manager Certification achieved through a Food Protection Manager certification examination process that is evaluated and listed by a Conference for Food Protection (CFP)-recognized accrediting agency as conforming to the CFP Standards for Accreditation of Food Protection Manager Certification Program. The following resources are recognized as authorized for providing food protection manager certification:

American National Standards Institute (ANSI)-CFP accredited programs. A list of accredited programs is available through the ANSI Web site at https://www.ansi.org/Accreditation/credentialing/personnelcertification/food-protection-manager/Directory and is also available from the CFP at http://www.foodprotect.org/.

In addition, all cooks, cook leads, bakers, dishwashers, food service workers and other staff deemed necessary by the food service contract as food handlers are required to complete initial and annual refresher Food Employee Safety training by a Qualified Food Safety Instructor accordance to AFMAN48-147. Food employee’s must also be trained annually in Food Safety and Sanitation training, this can be accomplished by Public Health, a Food Establishment Manager, or supervisor who has completed a Food Protection Manager Certification process as specified in AFMAN48-147, 2-

102.20 Food protection manager certification, paragraph B.1.

b. Contractor personnel shall complete annual fire prevention training provided by the

Government

c. All contractor employees using the Air Force Point of Sale and Back of the House inventory systems shall receive Government provided training prior to using system.

d. The contractor shall send personnel to attend the annual Air Force Food Service Conference in San Antonio, TX for training purposes. The anticipated number of contractor personnel required to attend is two (2) people for approximately five (5) days.

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 outlined in AFI 31-101.

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 Kirtland AFB. The contractor shall work with the COR to obtain base access for their employees. 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 by the contractor.

c. Funds Protection. To protect cash held by the contractor, the contractor shall comply with AFI 31-101, the Air Force Installation Security Program.

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

a. Special Functions. The contractor shall decorate the dining facility with Government provided decorations for holidays and special occasions. This includes decoration of the entrance way to the Thunderbird Inn Dining Facility. The contractor shall provide any paper products needed for these special functions and shall identify them on the consumables list. The contractor shall rearrange dining room tables and chairs for meetings and group meals, and return to original position after the function is over.

b. Preventive and Required Maintenance. The contractor shall perform preventive and required maintenance in accordance with manufacturer’s instructions on all equipment. The contractor shall submit an equipment maintenance plan no later than the contract start date. The plan shall specify when preventive maintenance is accomplished and how maintenance and repairs are documented. The contractor shall provide all materials and supplies necessary to perform preventive and required maintenance.

c. Housekeeping Supplies, Materials, and Equipment. Except for items specifically stated as Government provided, the contractor furnishes everything required to perform this contract.

d. Accounting Procedures. The contractor shall follow Air Force subsistence and accounting procedures according to AFMAN 34-240 and shall document all food received, issued, and transferred between facilities.

e. Meals provided during alerts, exercises, and emergencies. Meals may be provided during alerts, exercises, and emergencies for locations or times other than listed in Technical Exhibit 1. The contracting officer shall notify the contractor in writing when this is required. The contractor shall prepare and place meals in hot food carts, insulated container, or other suitable containers by the times requested. At the requesting agency’s option, the contractor shall furnish ground support meals rather than hot meals. The contractor shall provide these meals with necessary silverware and condiments to a Government representative assigned to pick up the meals. The Government representative shall have a list of the eligible customers with identification numbers or cash from each as appropriate. The Government representative will be required to sign for meals received and to attach the list of customers. The Government representative will certify that the printed entries represent meals issued during the specific alert, exercise, or emergency in progress. The Government representative is responsible for returning all equipment and service ware furnished. The contractor shall contact the Food Service Manager if not all the equipment and service ware is returned. The Food Service Officer will either retrieve the property or reduce the contractor’s inventory accordingly.

f. Carryout services shall be provided IAW to AFMAN 34-240.

5. Contractor Reporting Requirements. The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for food service via the System for Award (SAM) website. Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year.

6. Deliverables. The contractor shall provide the following deliverables.

a. Quality Program Plan (QPP). The contractor shall provide the QPP within ten (10) business days of the contract award effective date. Any revisions or changes made to the QPP shall be provided to the contracting officer within five (5) business days. The contractor shall make the QPP available to the Government when requested within one (1) business day.

b. Quality Status Reports (QSR). The contractor shall generate a QSR on a monthly basis and submit to the COR by the 10th business day of the following month.

7. Acts Of God. The contractor shall use reasonable diligence to provide a regular and uninterrupted supply of service, but shall not be liable for damages, breach of contract or otherwise, to the Government for failure, suspension, diminution, or other variations of service occasioned by or consequence of any cause beyond the control of the contractor, including but not limited to acts of God or of the public enemy, fires, floods, earthquakes, or other catastrophe;

strikes; of failure or breakdown of transmission or other facilities. If any such failure, suspension, diminution, or other variation of service shall aggregate more than 48 hours during any billing period hereunder, an equitable adjustment shall be made in the monthly billing specified in this contract.

TECHNICAL EXHIBIT 1

HOURS OF OPERATION

Main Dining Facility, Bldg. 20350 (Thunderbird Inn)

Meal Periods, Monday – Friday Serving Hours Breakfast 0600-0800 Lunch 1100-1300 Dinner 1600-1900 Midnight (Grab-n-Go ONLY) 2200-2400

Meal Periods, Weekend and Holidays Serving Hours Brunch 0900-1300 Supper 1700-1900 Midnight (Grab-n- Go ONLY) 2200-2400

NUMBER AND TYPE OF SERVING LINES: One steam-type for breakfast and two for lunch/brunch dinner/supper. Midnight Meal is Carry-Out only.

NUMBER OF CASHIER STATIONS: One for midnight and breakfast, two for dinner/supper and lunch/brunch (after 1030).

NATIONAL GUARD AND RESERVE DRILL WEEKENDS: National Guard and Reserve drill weekend will be the first, second, and fourth weekend of each month.

NOTE: The dining facility will provide takeout service during normal meal serving hours.

** NOTE: Holidays, as determined by the Government. The contractor will be notified by the COR of the scheduled serving hours for holidays at least five (5) days before the date of the holiday. They will not exceed the hours used for a normal weekday. Thanksgiving and Christmas Day meals will be served using the below serving schedule:

Thanksgiving Day and Christmas Day Serving Hours Breakfast (Continental) 0830-1030 Lunch (Main Course Meal) 1030-1430 Dinner 1700-1900 Midnight (Grab n Go ONLY) 2200-2400

CO-LOCATED FLIGHT KITCHEN: Open 24 hours 7 days a week.

TECHNICAL EXHIBIT 2

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this Performance Work Statement (PWS) are listed below.

Publications are coded as either mandatory (M) or advisory (A). The contractor shall follow those publications coded as mandatory to the extent (that is, the specific procedure in a paragraph, section, chapter or volume) specified in the PWS. The contractor shall be guided by those coded advisory to the extent necessary to meet requirements in this PWS. The Government will provide all publications and forms listed below at the start of the contract. The Government may issue supplements or amendments to listed publications from any organizational level during the life of the contract. The contractor shall keep all issued publications up-to-date. The contractor shall immediately implement those changes in publications that result in a decrease or no change in the contract price. Before implementing any such revision, supplement, or amendment that will result in an increase in contract price, the contractor shall submit to the contracting officer a price proposal for approval. Price proposals shall be submitted within 30 calendar days from the date the contractor receives notice of the revision, supplement, or amendment giving rise to the increase in price of performance. The Government will consider changes in the contract price due to supplements and amendments shall be considered under the "Contract Terms and Conditions- Commercial Items" clause. The Government will continue to supply the Government forms needed for daily operations. Upon completion of the contract, the contractor shall return to the Government all issued publications and unused forms.

Publications Code:

AFI--Air Force Instruction

AFMAN--Air Force Manual

AFP--Air Force Pamphlet

AF Form--Air Force Form

DD Form--Department of Defense Form

DEPARTMENT OF DEFENSE and AIR FORCE PUBLICATIONS:

Number Title of Directive Mandatory (M) or Advisory (A)

DoD 5500.7-R 8/30/93 Ethics Standards A Change 7 11/17/11 AFI 48-116 9/11/18 Food Safety Program M AFMAN 48-147 2/28/19 Tri-Service Food Code M AFI 64-106 10/3/19 Contractor Labor Relations Activities Relations Activities M

AFMAN 34-240 4/18/19 Food Service Program Management M

OTHER DIRECTIVES:

US Department of Health and Human Services FOOD CODE M

Food Service Managers Handbook Dining Facility Managers Quarterly Planner Food Service Forms Guide Checklist for Production Management Air Force Worldwide Menu Flight Kitchen Managers Handbook Accounting Guide

AIR FORCE FORMS:

AF Form 27 Food Service Customer Comments AF Form 79 Cash Collection Record AF Form 1339 Dining Hall Signature Record AF Form 2039 Ground Support Meal Request Form AF Form 3514 Inventory Count Worksheet AF Form 3516 Food Service Inventory Transfer Receipt AF IMT 1305 Receipt for Transfers of Cash and Vouchers

DEPARTMENT OF DEFENSE FORMS:

DD Form 1131 Cash Collection Voucher DD Form 2875 System Authorization Access Report (SAAR) DD Form 2973 Food Operation Inspection Report

TECHNICAL EXHIBIT 3

DEFINITIONS

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

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

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

Earned Income. The monetary credit obtained from the number of weighted rations served multiplied by the meal rate. Under ALACS, it is the monetary credit obtained by multiplying the number of weighted rations served ESM personnel by the meal rate, plus cash receipts menu surcharges.

Essential Station Messing (ESM). Formerly known as Subsistence In Kind. Food furnished to enlisted personnel at government expense. ESM is also termed “Rations-In-Kind”.

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

Functional Director (FD). Serves as the focal point for the Government’s surveillance of the food service contract and advises the contracting officer on matters relating to the contract.

Food Handlers. Food service personnel who work where unsealed food or drink is handled, processed, prepared, or served, and who touch food or food contact surfaces in any way.

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

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

Garbage. Animal and vegetable waste resulting from handling, preparing, cooking, and consuming foods.

Installation Menu. The local base or facility adaptation of Air Force Worldwide Menu. It specifies menu choices (except leftovers), including, but not limited to, entrees, salad, desserts, soups, to be served each meal during the menu cycle. The menu also includes the recipes to be used.

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

Meal. A meal served at an Air Force dining facility is any total sale made over $1.00 at breakfast, and over $2.00 at all other meals, before the Operating Charge is applied. A sale of less than the specified minimum sales to a cash or Essential Station Messing (ESM) patron shall not count as a meal served.

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

Potentially Hazardous Foods. Any perishable food which consists in whole or in part of dairy products, eggs, meat, poultry, fish, shellfish. These foods are good media for bacterial growth and are potential causes of FOODBORNE disease especially if creamed, ground, mixed, or handled often.

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

Progressive food Preparation (Batch Cookery). The preparation of food items at selective time intervals during the entire meal period as the food is consumed. The objective is to match the flow of customers through the serving lines so that freshly prepared, high quality food is always provided. It avoids long holding periods, which result in loss of flavor, color, texture, and nutritive value. Some exceptions to this procedure are most soups, gravies, meat sauces, other sauce-type items and baked or prepared desserts. These foods do not deteriorate in flavor when held throughout the serving period.

The automated system for food service. The food service software includes programs for menu planning, inventory, requisitioning subsistence, controlling food production, identifying patrons, pricing menu items in ALACS facilities and preparing accounting reports. System also includes the Subsistence Prime Vendor Interpreter (SPVI).

Subsistence. Food items, including beverages and condiments.

Work Request. A request made to Civil Engineering for maintenance, construction of new facilities, or additions or changes to current facilities. These requests, on AF Form 332, are coordinated as prescribed by local policy.

TECHNICAL EXHIBIT 4

WORKLOAD ESTIMATES

MEAL ESTIMATES

Thunderbird Inn DFAC

Average daily meal count for normal work week (weekdays only)

Average daily meal count for meals served on weekends (Saturdays and Sundays), down days, and holidays

Breakfast 234 Brunch 317 Lunch 309 Supper 129 Dinner 210 Midnight 22 Midnight 25

Approximately 17,000 – 27,000 meals total are served per month. There are approximately 60 tables in the Thunderbird Inn.

CARRY-OUT SERVICE AT THUNDERBIRD INN DFAC: Approximately 300 meals per day

CO-LOCATED FLIGHT KITCHEN: The Co-Located Kitchen provides approximately 500- 600 ground support box meals and 25-75 flight meals per month to authorized patrons. These meals are not used as a factor in payment to the contractor.

AVERAGE YEARLY MAINTENANCE COSTS: $13,933.00

AVERAGE YEARLY EQUIPMENT…