FFS PWS Camp Shelby_draft.pdf

PDF 216 KB Posted Apr 24, 2024

Attached to: Camp Shelby Full Food Service
Solicitation number: W9127Q-24-R-0013
Issued by: Department of the Army Mississippi Army National Guard

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Written by GovTribe AI · Apr 24, 2024

This document is a Performance Work Statement (PWS) for providing full food service requirements at the Consolidated Dining Facility (CDF) and additional external dining facilities located at Camp Shelby, Mississippi. The contractor shall provide dining facility management functions, food preparation, facility sanitation, and janitorial duties. The key objectives are to provide a quality food program that supports the warfighter with flexible, efficient, and cost-effective contract food service support. The PWS describes the general and special requirements, performance standards, reporting requirements, and related documents. It also outlines the government-furnished facilities and equipment, and contractor-furnished items and installed equipment.

The related federal contract opportunity is a Sources Sought notice to identify companies capable of performing these full food services at Camp Shelby. The anticipated NAICS code is 722310 - Food Service Contractors, with a small business size standard of $47M. The government is not seeking quotes, bids, or proposals, but is gathering information to assist in set-aside capabilities and the overall approach to executing this requirement. Businesses are asked to provide a capability statement, details on subcontracting or teaming arrangements, and any questions that would need to be answered in a future solicitation.

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Performance Work Statement (PWS)

Food Service-Full Food Service

Camp Shelby, Mississippi

1.0 Introduction

1.1 Background

1.2 Objectives

2.0 Requirements

2.1 General

2.1.1 Scope

2.1.2 Description of Services

2.1.3 General Information

2.1.4 Place of Performance & Hours of Operation

2.1.5 Recognized Government Holidays

2.1.6 Menus

2.1.7 Emergency Services

2.1.8 Contract Administration and Management

2.1.9 Quality Control (QC)

2.1.10 Government Point of Contact

2.1.11 Subcontract Management

2.1.12 Contractor Employees

2.1.13 Business Relations

2.2 Special Requirements

2.2.1 Security

2.2.1.1 Alien Employment

2.2.1.2 Employee Health, Hygiene and Dress Code

2.2.1.3 Employee Conduct, Behavior, and Ethics

2.2.1.4 Contingency Plan

2.2.1.5 DoD Level I Antiterrorism Training (AT)

2.2.1.6 Organizational Conflict of Interest

2.2.1.7 E-Verify

2.2.2 Safety

2.2.3 Key Personnel

2.2.4 Environmental Considerations

3.0 Performance Requirements and Standards

3.1 High Level Objectives

3.1.1 Dining Facility Sanitation and Custodial Operations

3.1.2 Dining Facility Administration & Food Preparation Operations

3.2 Transition

3.3 Contractor Manpower Reporting Application (CMRA)

4.0 Performance Requirement Summary Matrix

4.1 Quality Assurance (QA)

4.1.2 Contractor Payment

4.2 Quality Control Plan

5.0 Reporting

6.0 Related Documents

6.1 Definitions & Acronyms

6.1.1 Standard Definitions

6.2 Applicable Publications, Forms & Labels

6.3 Technical Exhibits

6.4 Government Furnished Property

6.5 Contractor Furnished Items and Installed Equipment

Performance Work Statement (PWS)

Food Service-Full Food Service

1.0 Introduction

This PWS is developed to support Camp Shelby Joint Forces Training Center’s (CSJFTC) installation food service requirement to meet Full Food Service (FFS) needs at the Consolidated Dining Facility (CDF) - Building # 3514 - and additional external dining facilities located within Camp Shelby, MS. The contractor shall provide quality services in support of the installation food service program that supports the warfighter with flexible, efficient and cost-effective service. The service outlined in this requirement encompasses dining facility management functions, food preparation, facility sanitation and janitorial duties. Performance criteria for overall dining facility duties fall under Contractor responsibilities.

1.1 Background

The Army, in its acquisition pursuit of quality food service, has improved its method of contracting to capitalize on new approaches e.g. proven commercial practices, management innovations, and best value contracting. The Army will award its food service contracts as a Performance Based Service Acquisition (PBSA). This idea will foster partnering arrangements between Government and Industry. This approach is in keeping with the standard set under the Secretary of Defense for Acquisition initiative to convert federal service contracts to performance-based on Installation Approach.

1.2 Objectives

To provide a quality food program that supports the warfighter with flexible, efficient and cost effective contract food service support.

2.0 Requirements

This section describes the general requirements for this effort.

2.1 General

2.1.1 Scope

The contractor shall provide items necessary to meet the standards, located in section 5 of this PWS, for services provided in the CDF as required by the headcount provided by the COR. The contractor will accept changes to the headcount up to 12 hours prior to meal serving time. The Government shall pay the Contractor based on the actual headcount and the actual Contract Line Item Number (CLIN) provided to the diner.

However, if the headcount falls below the projected headcount by more than 15%, the Government shall pay the contractor based on the projected headcount for the meal serving period at the price for the appropriate meal CLIN. The government furnished dining facility shall be open or closed as necessary to accommodate the projected headcount. The contractor will use the Tri-Service Food Code dated 30 April 2014 as guiding principles for the prudent and safe operation of the dining facility. Failure to maintain a sanitary dining facility and to provide food fit for human consumption shall be grounds for termination under the Termination for Default clause (T4D) of this contract.

The contractor shall provide items necessary to meet the standards of this PWS, to include items listed in Technical Exhibit E, located within external dining facilities as required by the headcount provided by the COR within 30 days of the first meal. The contractor will accept changes to the headcount up to 24 hours prior to meal serving time. The government furnished external dining facility shall be open or closed as necessary to accommodate the projected headcount. The contractor will use the Tri- Service Food Code dated 30 April 2014 as guiding principles for the prudent and safe operation of all external dining facilities. Failure to maintain a sanitary dining facility and to provide food fit for human consumption shall be grounds for T4D.

2.1.2 Description of Services

The contractor shall provide all supervision, labor, personnel, equipment, materials and supplies, with the exception of Government Furnished Property (GFP), to perform activities that comprise the full operation of a government dining facility. It includes, but is not limited to, requisitioning, receiving, storing, preparing, and serving of food.

Included is the performance of related administrative, custodial, and sanitation functions in the dining facilities.

2.1.3 General Information

The Period of Performance (PoP) is one base year, (01March 2018 through 28 February 2019) with (4) additional option years.

2.1.4 Place of Performance and Hours of Operation

This PWS is developed to support Camp Shelby, MS FFS requirements as stated above in the introduction.

Hours of Operation. The hours of operation for the dining facilities are listed in Technical Exhibit F. These hours are subject to change based on supported unit requirements. This change can occur on short notice.

Extended Service Hours. It is expected that a dining facility may periodically be required to extend its service beyond normal hours, e.g. in the event of fire, civil disturbances, severe weather alerts, training exercises, and troop movements. The Contracting Officer (KO) may authorize the contractor to provide extended services by giving notice of any change. In the event of extenuating circumstances or mission requirements, short and/or no notification are possible; however, notification will be given as soon as possible.

2.1.5 Recognized Government Holidays

New Year’s Day Martin Luther King Jr.'s Birthday Presidents’ Day Memorial Day Independence Day Labor Day Columbus Day Veterans Day Thanksgiving Day Christmas Day

Holiday Decorations. Decorations will be posted on the 4th of July and 2-weeks prior to Thanksgiving and Christmas. Contractor provided.

2.1.6 Menus

Menus shall be 100% in compliance with AR 30-22, DA Pam 30-22 and TM 4-41.11 as follows:

Regular Breakfast Menu:

2 assorted 100% fruit juices

5 assorted fresh fruits (bananas daily)

Hot cereal (oatmeal and grits to be served daily)

6 whole grain cold cereals (3 with sugar coating and 2 foliate 100% fortified)

1 non pork item daily, PLUS bacon, (cream beef, sausage gravy, patty or link sausage rotated daily)

Pasteurized eggs, eggs to order, assorted omelets (omelets prepared Sunday through Saturday)

2 starches (potato item daily)

Pancakes, French toast or waffles

2 breakfast pastries – raised or cake donut and sweet roll or pastry item

Whole grain muffin, 4 assorted breads, biscuits, bagels and English muffins

Hot biscuits, rolls or muffins offered daily for breakfast

Butter and margarine

Coffee, tea, 1% milk and low fat Chocolate milk, 2 flavors of individual low fat yogurt and required fitness menu items (see below)

Condiments – 2 jams or jellies, peanut butter, and low-fat cream cheese

Regular Lunch and Dinner Menu:

1 soup – cream or broth rotated daily

2 meat entrees (baked, roasted or broiled) with appropriate sauces or gravies

2 starches (potato item daily)

2 cooked vegetables – dark green or deep yellow

Salad bar (not including short order items) see salad Bar Menu

Assorted dressings - ranch, thousand island, golden Italian, 2 fat-free or low calorie, vinegar and oil

2 seasonal fresh fruits varied between the lunch-dinner meals

2 desserts - 1 of which shall be pie, cake, bar cookies, to include ice cream, and 1 of which shall be fitness oriented, e.g. chilled fruit, frozen yogurt, gelatin or pudding

3 assorted breads – 1 whole grain loaf and 2 others - hot rolls, cornbread, garlic bread or biscuits

Butter and margarine, jams, jellies

Variety of hot and cold beverages – coffee, tea, water, juice, carbonated drinks and milk

Appropriate condiments – butter, margarine, peanut butter, jams and jellies

Lunch & Dinner Short Order Menu:

1 soup – cream or broth

3 different sandwiches and 1 additional meat entrée-chicken strips, hot wings or individual pizza

Grilled hamburgers (precooked at least 85/15 ground beef, 90/10 lean ground beef raw), cheeseburgers, hot dogs, and chili dogs and grilled chicken breast, each meal

3 starches - French fries, and assorted chips

Appropriate condiments.

Salads, desserts, and beverages shall be the same as offered for the regular lunch and dinner menu, peanut butter

Salad bar Menu:

3 lean deli meat choices (lean ham, lean turkey, and lean roast beef)

Leafy green salad mixed with a second dark leafy item such as (spinach or romaine) with fresh toppings

Required toppings daily, tomatoes, carrots, cucumbers, onions, green peppers, cooked eggs, shredded cheese (no Imitation or fat free), cottage cheese mushrooms, olives, breadcrumbs (croutons), Bacon bits, sunflower seeds or pumpkin seeds

Assorted dressings - Ranch, thousand island, golden Italian - 2 fat-free or low calorie -vinegar and oil

Remote Feeding Breakfast Menu:

1 100% fruit juice

2 Fresh fruit (bananas daily)

Hot cereal (Grits or oatmeal 50%) daily

Assorted cold cereals (same as regular breakfast)

2 meat item daily 50% (link sausage pork or turkey, patty sausage, ham, smoked pork sausage)

Scrambled eggs

Starch (potato item daily)

1 breakfast pastries – raised or cake donut, sweet roll or pastry item

Assorted breads

Butter or margarine

Standard beverage choices i.e. 1% milk, coffee, hot chocolate

Condiments - 2 jam or jellies

Remote Feeding Site Dinner Menu

1 meat entrée (baked, roasted or broiled) with appropriate sauces or gravies

1 starch (not counted as starch if part of main entrée)

1 cooked vegetable dark green or yellow

Salad (carrots, purple cabbage, cucumber, cherry tomatoes

2 fresh fruits

1 dessert of which shall be pie, cake or pastry items

2 breads 1 whole grain loaf and 1 other - rolls

Variety of hot and cold beverages – coffee, water, juice, carbonated drinks

Appropriate condiments – butter, margarine, jams and jellies, assorted salad dressings, peanut butter

Fitness (Low Calorie) Menu:

500 calories for regular meals

450-650 calories per short order meals

1900 calories per day total for both regular and short order meals

Fitness menu shall be offered in conjunction with the regular and short order meals

Special Menus:

Appropriate items to support a meal such as a steak meal, seafood meal, soul food meal or other ethnic meals in addition to Thanksgiving and Christmas meals.

Warming Beverages:

Warming beverages will be provided for field training operations during cold months.

Warming beverages will consist of coffee (to include cream, sugar and stirrers), hot chocolate and soup (broth based and cream based) to be rotated daily. All necessary cups and spoons will also be provided by the contractor.

2.1.7 Emergency Services

The contractor shall be responsible for providing medical services to its employees.

When possible, emergency medical services will be provided by the government to treat injuries or illnesses until proper medical support can be administered from an external source from a medical treatment facility or transport.

2.1.8 Contract Administration and Management

The contractor shall establish processes and assign appropriate resources to effectively administer the requirement. The contractor shall respond to Government requests for contractual actions in a timely fashion. The point of contact for the contractor shall be the Contracting Officer’s Representatives assigned to the contract. The contractor shall assign work and maintain proper and accurate time keeping records of personnel assigned to work on the requirement. The contractor shall establish clear organizational lines of authority and responsibility to ensure effective management of the resources assigned to the requirement. The contractor shall maintain continuity between the support operations at Camp Shelby and the contractor's corporate offices. The contractor shall provide guidance to employees during designated Government non-work days or other periods where Government offices are closed due to weather or security conditions. The contractor shall maintain the currency of their employees by providing initial and refresher training as required by the PWS. The contractor shall make necessary travel arrangements for employees. The contractor shall provide necessary infrastructure to support contract tasks. The contractor shall provide administrative support to employees in accordance with state and federal employment policies (time keeping, leave processing, pay, emergency needs).

2.1.9 Quality Control (QC)

The contractor shall develop and maintain an effective quality control process to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure against reoccurrence of defective services. The Quality Control Plan (QCP) is addressed in paragraph 4.2.

2.1.10 Government Point of Contact (POC)

The KO or their designated representative will be the point of contact concerning administration and performance of the PWS. Designation of COR(s) and their limitations will be in writing by the KO. The COR will be appointed in official letterhead signed by the appropriate KO. The COR monitors all aspects of the PWS and assists in contract administration. A letter of designation issued to the COR, a copy of which is sent to the contractor, states the responsibilities and limitations of the COR - especially with regard to changes in cost, price estimates or changes in delivery dates.

2.1.11 Subcontract Management

The contractor shall manage all subcontracts necessary to integrate work performed on this requirement and the contractor shall be responsible and accountable for subcontractor performance on this requirement. The contractor shall manage work distribution to ensure there are no Organizational Conflicts of Interest (OCI).

2.1.12 Contractor Employees

The contractor shall accomplish the assigned work by employing and using qualified personnel with appropriate combinations of education, training, and experience. The contractor shall ensure the labor categories - as defined in the labor categories document (see related documents) - labor rates, and man-hours used in the performance of each task order (PWS line item), issued hereunder, shall be the minimum necessary to accomplish the task. The contractor shall provide the necessary resources and infrastructure to manage, perform, and administer the contract.

2.1.13 Business Relations

The contractor shall successfully integrate and coordinate all activity needed to execute the requirement. The contractor shall manage the timeliness, completeness, and quality of problem identification. The contractor shall provide corrective action plans, proposal submittals, timely identification of issues, and effective management of subcontractors.

The contractor shall seek to ensure customer satisfaction and professional and ethical behavior of all contractor personnel.

2.2 Special Requirements

This section describes the special requirements for this task order. The following subsections provide details of various considerations on this effort.

2.2.1 Security

Visitor Group Security Agreement. The contractor shall sign a Contractor Visitor Group Security Agreement as required by CSJFTC local policy. This permits Installation access to all contract employees. These personnel shall have at a minimum a favorable National Agency Check (NAC).

2.2.1.1 Alien Employment

The contractor shall not employ personnel not in possession of a valid Green Card (I- 551). The contractor shall provide valid social security numbers and citizenship status of all employees to the Government upon request.

2.2.1.2 Employee Health, Hygiene, and Dress Code

The contractor shall follow the requirements for health, personal hygiene, and uniforms IAW the regulatory guidance in the TRI-SERVICE FOOD CODE and local SOP, for contractor employees. The employees (to include subcontractors) shall wear and display an Identification (ID) Badge. Each employee (to include subcontractors) shall wear the ID Badge in a visual, uniform place on the front of exterior clothing and above the waist except when safety or health reasons prohibit. The contractor shall ensure employees wear a Government approved uniform. The contractor shall submit uniforms to the COR 10 days after the award to determine acceptability.

2.2.1.3 Employee Conduct, Behavior, and Ethics

The contractor employees shall comply with all applicable Government regulations, policies and procedures. The contractor shall manage the timeliness and completeness of problem identification. The contractor shall provide corrective action plans, timely identification of issues, and effective management. The contractor shall seek to ensure customer satisfaction and professional and ethical behavior of all contractor personnel.

The contractor shall ensure all personnel employed under this TO conform to standards contained in FAR 52.203-13, Contractor Code of Business Ethics and Conduct. The Government may direct the contractor to remove any employee from the Government premises in accordance with the authority of the Installation Commander. Removal of employees does not relieve the contractor of the responsibility to provide the services required under the TO.

2.2.1.4 Contingency Plan

The contractor shall provide and maintain a contingency plan for continuation of performance of services under this PWS through acts of God, labor disputes/strikes, subcontractor defaults, terrorist acts, mobilizations/deployment and buildup of forces.

The written plan shall be submitted to the KO not later than 20 days after award of this PWS. The plan will be approved by the Government. The contractor shall open and close operating dining facilities as required by the installation feeding mission during contingencies and emergencies with the approval of the KO. The Government will provide advance notification to the greatest extent possible for additional or reduced services. Any reduced or extended services as a result of a contingency operation will be negotiated separately to the PWS.

2.2.1.5 DoD Level I Antiterrorism Training (AT)

Pursuant to Department of Defense Instruction Number 2000.16, DoD Antiterrorism (AT) Standards, all contractor employees, including subcontractor employees, requiring access to Army installations, facilities, or controlled access areas shall complete AT Level I Awareness Training within five (5) calendar days after contract start date or effective date of incorporation of this requirement into the contract, whichever applies.

The contractor shall submit certificates of completion for each affected employee to the COR within five (5) calendar days after completion of training or within five (5) days from the date that its new employees start work on the Federal installation (whichever comes first). This is required for all employees and subcontractor personnel. AT Level I awareness training is available at https://atlevel1.dtic.mil/at. Note: The website for the Information Awareness Training is https://ia.signal.army.mil/DoDIAA/ and the website for the Antiterrorism Level I Awareness Training is https://atlevel1.dtic.mil/at/.

Completion of both is solely the responsibility of the contractor. In the event that the automated system at https://atlevel1.dtic.mil/at/ is not available (e.g., server problems), Level I AT Awareness Training can be provided by a qualified instructor. However, if the training is not completed online, the Level I AT Awareness Instructor qualification must be coordinated with the Installation Antiterrorism Officer (or Installation Security equivalent) and the resultant name(s) of approved instructors shall be provided to the KO or designee along with all associated cost or schedule impacts to the contract.

2.2.1.6 Organizational Conflict of Interest

Contractor and subcontractor personnel performing work under this PWS may receive, have access to, participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications or work statements, etc.), or perform evaluation services which may create a current or subsequent Organizational Conflict of Interests (OCI) as defined in FAR Subpart 9.5. The contractor shall notify the COR/KO immediately whenever they become aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the KO to avoid or mitigate any such OCI. The contractor’s mitigation plan is determined to be acceptable solely at the discretion of the

KO and in the event the Contracting Officer unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated. The Contracting Officer will choose other remedies as he or she deems necessary, including prohibiting the contractor from participation in subsequent contracted requirements which may be affected by the OCI.

2.2.1.7 E-Verify

The contractor shall use E-Verify to facilitate verification status of employees. E-Verify is an Internet based system operated by the Department of Homeland Security (DHS) in partnership with the Social Security Administration (SSA) that allows participating employers to electronically verify the employment eligibility of newly hired employees.

E-Verify is currently free to employers and is available in all 50 states. E-Verify provides an automated link to federal databases to help employers determine employment eligibility of new hires and the validity of their Social Security numbers. E-Verify is the best means for determining employment eligibility of new hires and the validity of their Social Security numbers. https://www.uscis.gov/e-verify/getting-started/enrollment-checklist

2.2.2 Safety

Safety Rules and Regulations: In performing the services required hereunder, the contractor shall conform to all safety rules and regulations applicable to the dining facilities, which are in effect during the time of performance of this PWS, and shall take other precautions as well be to assure accident-free performance. All accidents which occur in association with performance of services required in this PWS shall be reported in writing to the COR on the day of the accident or not later than the next working day.

Any accident involving personal injury resulting in possible hospitalization or lost time from work or death shall be reported within one work day to the COR. Full details of the accident, including statements from witnesses, shall be provided if requested by the safety officer or COR. If any claim is made by a third party against this contractor, the COR shall be informed immediately.

2.2.3 Key Personnel

The contractor shall provide key personnel and management of each dining facility to ensure all requirement in the PWS are met. At a minimum the contractor shall identify a project manager as a key person.

The Project Manager (PM): The PM shall be a single point of contact for the KO and Contracting Officer’s Representative (COR). An on-site contract PM shall have the authority to obligate the company and be responsible for the overall performance of the PWS in order to meet the performance standards. The name of the PM shall be provided to the Government as part of the contractor’s proposal. The PM shall attend the food contract meetings with the government in support of the PWS and ensure required management staff attend meetings in support of the contract. During any absence of the PM, only one (1) alternate shall have full authority to act for the contractor on all matters relating to work performed under the resulting contract.

Minimum Qualifications:

a. Current Serve Safe Certification as defined in Tri-Service Food Code.

b. Must be able to meet installation access requirements IAW Section 2.2.1.

2.2.4 Environmental Considerations

The contractor shall follow local, state and federal policies concerning Environmental and Public Health while in performance of the contract. The contractor’s Quality Control Plan shall include provisions to enforce environmental policies at the supporting dining facility operations.

3.0 Performance Requirements and Standards

The following section specifies the Performance Objectives and Performance Elements for the PWS.

3.1 High Level Objectives

3.1.1 Dining Facility Sanitation and Custodial Operations

The Contractor shall perform sanitation and janitorial duties in support of dining facility operations. Perform duties as prescribed in this section.

3.1.1.1 The Contractor shall clean and sanitize food service equipment and surfaces to support dining facility operations:

Performance Standards

a) STD: The contractor shall clean and sanitize food contact surfaces and equipment in designated serving and self service locations (e.g. serving lines, self-service salad bars, and condiment areas, drink dispensers, bussing carts, display refrigerators and warmers).

b) STD: Equipment too large to fit in three compartment sinks (e.g. prep tables, warming cabinets, ice making machines, reach in refrigerators and refrigerated display cases) shall be cleaned and sanitized after each use or as directed by the approved cleaning schedule using alternative procedures listed in TRI-SERVICE FOOD CODE.

Protect clean and sanitized equipment and utensils from contamination between uses and clean and sanitize storage compartments of ice making machines, in self service areas, using alternative procedures listed in TRI-SERVICE FOOD CODE.

c) STD: The contractor shall clean exhaust hoods and filters of dining facilities to prevent grease and oily sludge buildup on frequent intervals with the approved quality control plan schedule. IAW TRI-SERVICE FOOD CODE.

3.1.1.1.1 The Contractor shall wash, rinse, and sanitize pots and pans in three compartment sinks:

The contractor shall wash, rinse, and sanitize pots and pans in three compartment sinks. The contractor shall clean, sanitize and air dry utensils, pot and pans, using appropriate methods listed in TRI-SERVICE FOOD CODE.

Performance Standards:

a) STD: All food preparation equipment and serving utensils shall be protected, cleaned and sanitized from contamination between uses.

b) STD: Maintain wash, rinse, and sanitize sinks at proper temperatures for manual ware washing in three-compartment sinks IAW TRI-SERVICE FOOD CODE.

c) STD: Pots, pans, serving pans, food containers shall be cleaned and sanitized IAW

TRI-SERVICE FOOD CODE.

3.1.1.1.2 The Contractor shall operate and maintain the mechanical dishwashing machine

The contractor shall operate and maintain the mechanical dishwashing machine. The contractor shall setup, maintain and resupply the mechanical dishwashing machine using appropriate methods listed in the manufacturer’s user manual and TRI-SERVICE FOOD CODE. All supporting mechanical equipment shall be protected, cleaned and sanitized from contamination between uses.

Performance Standards:

a) STD: Mechanical dishwashing machine shall be operated IAW TRI-SERVICE FOOD CODE, and applicable user’s manual.

b) STD: Plates and eating utensils are protected from cross contamination. Plates and eating utensils are visibly free of grease, food particles and foreign matter prior to use.

Sanitize all dinnerware using mechanical dishwashing machine. TRI-SERVICE FOOD CODE and CFR 178.1010.

c) STD: The contractor shall clean, sanitize, buss and replace cups, plates, dinnerware, trays during meal serving periods IAW TRI-SERVICE FOOD CODE and CFR 178.1010.

d) STD: The contractor shall clean, sanitize, and replace bussing carts during meal serving periods IAW TRI-SERVICE FOOD CODE and CFR 178.1010.

3.1.1.2 The Contractor shall clean and maintain dining facility interior and exterior areas.

Non-food contact surfaces and equipment shall be cleaned before, during and after meal period IAW TRI-SERVICE FOOD CODE

a) STD: Clean restrooms, hand washing stations and employee locker rooms.

Fixtures, partitions, and mirrors are visibly free of dirt, grime, grease, residue and foreign matter, prior to the schedule start of each meal serving period and prior to closing of day. Restroom trash has been removed and new liners installed in waste containers. Soap dispensers are supplied with manufactures recommended products.

Paper towels and toilet tissue are available during operations 100% of the time. IAW TRI-SERVICE FOOD CODE and approved cleaning schedule.

b) STD: Clean walls, doors, windows and ceilings. Walls, doors, windows and ceilings are visibly free of dust, dirt, grease and debris IAW TRI-SERVICE FOOD CODE and approved cleaning schedule.

c) STD: Maintain and clean all dining facility floors before, during and after each meal service. Wax and buff floors IAW the approved cleaning schedule and Tri-Service Food Code.

d) STD: Clean dining facility sidewalks, loading dock, and entry ways daily to prevent grease, dirt and refuge buildup IAW the approved quality control plan. Snow and ice, or sand, is removed from sidewalks, and access areas IAW Exhibit F of the Solicitation.

e) STD: Dispose of trash at the end of each scheduled meal serving period, prior to closing for the day and/or when containers are full. Used grease and oil are disposed of in proper containers. Clean surrounding areas of waste and recycling containers daily or as required IAW TRI-SERVICE FOOD CODE.

f) STD: Follow installation, local, state and federal policies concerning recycling and environmental waste program. TRI-SERVICE FOOD CODE, Environmental Compliance and Protection Manual, MCO P5090.2.

g) STD: Clean waste and recycling containers daily or as prescribed in the cleaning schedule.

h) STD: Used grease and oil are disposed of in proper government provided containers.

3.1.1.2.1: The contractor shall maintain and prepare dining room service operations.

This task includes dining room chairs, tables, booth, chair legs, rungs and framework, walls, baseboards, window ledges, doors/doorframes, ceiling fans, TVs, pictures, wall art, artificial plants, light fixtures, globes/lenses, trophies/display cases, drapes/curtains and venetian blinds.

Performance Standards

a) STD: Clean dining room tables, chairs, booths (including chair legs, rungs and framework) walls, baseboards, window ledges, doors/doorframes, ceiling fans, TVs, pictures, wall art, artificial plants, light fixtures, globes/lenses, trophies/display cases, drapes/curtains and venetian blinds. Work performed weekly IAW the approved cleaning schedule IAW TRI-SERVICE FOOD CODE.

b) STD: Prepare, maintain and clean dining areas. Each diner is afforded a clean area to eat without delay. Condiment containers and napkin holders are visibly clean and contain product. All dining areas are clean prior to the scheduled start of the meal period and prior to closing for the day IAW Tri-Service Food Code.

c) STD: Clean spills and remove soiled dinnerware occasionally left by diners during meal service. Spills cleaned and soiled trays bussed within 5 minutes of occurrence

IAW TRI-SERVICE FOOD CODE.

d) STD: Remove and replace tablecloths when stained or heavily soiled when in use.

Tablecloths are clean and in place by the scheduled start of each meal serving period

IAW TRI-SERVICE FOOD CODE.

e) STD: Appropriate condiments are available without delay. Condiment containers and napkin holders are visibly clean and contain product. All dining areas are clean prior to the scheduled start of the meal period and prior to closing for the day IAW Tri-Service Food Code.

f) STD: Replenish tray, dinnerware, plate, cup and bowl bussing carts during meal serving periods from serving and self-service areas. Items available without delay to diners for soiled dinnerware 100% of the time.

g) STD: Display and remove holiday decorations. Contractor furnished decorations are displayed on the day of the Army’s birthday and 1-week prior to Thanksgiving and Christmas.

3.1.1.2.2 The contractor shall furnish and maintain expendables cleaning and sanitary supplies to support custodial duties, sanitation and personal hygiene practices.

The contractor shall ensure custodial supplies (e.g. paper towels, scrub pads, cleaning solutions) are available during operations to support cleaning of the dining facility.

Sanitation supplies (e.g. mechanical and manual dishwasher dispensers, hand wash dispensers, bowl capsules, cleaning solutions) are available during operations to support cleaning and sanitation operations. All napkin and towel dispensers are refilled with napkins before, during and after the meal period. For informational purposes, a typical supplies list is provided in Technical Exhibit E - Expendable and Durable Supplies.

Performance Standards

a) STD: Maintain dispensers filled with appropriate chemicals while performing duties to support mechanical and manual ware washing.

b) STD: Maintain dispensers filled at all times with appropriate towels and hand wash soap to support all employee and patron handwashing sinks.

3.1.2 Dining Facility Administration and Food Preparation Operations.

This service describes food preparation task that support Full Food Service Services (service which includes Food preparation). The contractor is responsible for the preparation of meals that include: Breakfast, Lunch, Dinner, Brunch, Supper and Midnight/Snack meals when service is requested.

Within those meals, the menus shall include a variety of services which include:

Regular menu, Short Order menu, Breakfast, Lunch and Dinner Bars and Baked Goods.

Other specialty menus to support holidays and special events shall be prepared in support of Army feeding policy. Service also includes safeguarding foods during preparation and serving using food service regulatory requirements for safety and sanitation.

Reporting A01 Food Handler Training Records A04 DA Form 3032/3033 A05 DD Form 1544 A07 Cash Collection Vouchers and Deposit Tickets A08 AFMIS Generated Headcount Forms (DA Form 3032/3033, CCV, Deposit Tickets)

3.1.2.1 The contractor shall establish and maintain administration operations for all supported Dining Facilities.

a) STD: Conduct administration management and filing operations of dining facility operation files using the Army Record Information Management System (ARIMS) and Army Food Management Information System (AFMIS). Meet the specified performance standards and account management standards listed AR 30-22, DA PAM 3-45, AR 25- 400-2.

b) STD: All personnel accessing government systems shall have passed a background check to perform management and administrative functions on government CAC enabled computer systems.

c) STD: Perform minor user maintenance equipment IAW operators’ manual. Notify the COR when required repairs exceed the instructions contained in the operators’ manual.

Document minor repairs of equipment on DA Form 2405, and notify the COR when equipment requires major repair. The contractor shall inform the COR immediately when equipment and facility repairs reduces the level of service to the customers (i.e.

Dishwasher, Electrical, Plumbing).

A11 Inspection and Maintenance Records

d) STD: Support monthly Integrated Pest Management schedule. The COR will coordinate in accordance with installation public works policy and procedures. The contractor shall maintain pest control log. IAW TRI-SERVICE FOOD CODE.

A12 Pest Inspections A14 Expendable/Durable Supplies Records

3.1.2.1.1 The contractor shall conduct and maintain headcount procedures for all supported Dining Facilities.

a) STD: Operate point of sales system (POS), record headcount, cash collection, cash turn-ins, and safe guard and maintain accurate accountability of funds collected IAW AR 30-22, DA PAM 30-22, and TRI-SERVICE FOOD CODE/NAVMED P-5010-1/AFMAN 48-147_IP, the Army Food Management Information System (AFMIS) with the latest AFMIS updates, ARIMS 25-4002 and other regulatory guidelines.

A04 DA Form 3032/3033 A05 DD Form 1544

A07 Cash Collection Vouchers and Deposit Tickets

Tickets)

3.1.2.1.2 The contractor shall manage, maintain, and account for government subsistence in support dining facility operations.

Accountability functions include accounts management using the current automated system - Army Food Management Information System (AFMIS) - which includes, but are not limited to, safeguarding subsistence and inventory management and performing manual accounting and data collection when automated system fails.

Performance Standards

a) STD: The contractor shall order, receive, store and issue subsistence to support safeguard of perishable and semi-perishable foods. IAW TM 4-41.11.

b) STD: The contractor shall safeguard subsistence IAW AR 30-22, DA PAM 30-22, TRI-SERVICE FOOD CODE/NAVMED P-5010-1/AFMAN 48-147_IP, and the Army Food Management Information System (AFMIS) with the latest AFMIS updates, ARIMS 25-4002 and other regulatory guidelines.

c) STD: The contractor shall perform inventory management, IAW AR 30-22, DA PAM 30-22, TRI-SERVICE FOOD CODE/NAVMED P-5010-1/AFMAN 48-147_IP, the Army Food Management Information System (AFMIS) with the latest AFMIS updates, ARIMS 25-4002 and other regulatory guidelines.

d) STD: Maintain dining facility account status within allowable tolerance IAW AR 30-22 and DA PAM 30-22.

A02 Daily Menus A03 Subsistence Receipts A07 Cash Collection Vouchers and Deposit Tickets

Tickets)

3.1.2.2 The contractor shall prepare meals to support dining facility feeding operations.

Food Preparation includes preparing of meals for breakfast, lunch, dinner, meals to include field meals breakfast lunch (sack) and dinner field.

a) STD: Follow approved Armed Forces Recipes, TM 10-412, approved Standard Operating Procedures or manufacturer's instructions.

b) STD: Maintain proper food preparation temperatures and use HACCP Plan to support Food Safety standards. IAW TRI-SERVICE FOOD CODE.

c) STD: Prepare main-line menu items: IAW Initial Military Training (IMT) menu standards. Prepare government ethnic observance and holiday meals. Menu items shall be offered to support nutrition awareness and "Go for Green" (G4G) program. AR 40-

25, TM 4-41.11.

d) STD: Prepare short order menu items: IAW Initial Military Training (IMT) menu standards. Prepare government ethnic observance and holiday meals. Menu items shall be offered to support nutrition awareness and "Go for Green" program. AR 40-25, TM 4-41.11.

e) STD: Prepare breakfast/fitness and salad bar items: IAW Initial Military Training (IMT) menu standards the salad bar shall be properly set up not earlier than 30 minutes prior to serving and maintained throughout the meal serving period. Breakfast/Fitness bar items shall consist of canned fruit, fresh fruit, and approved G4G menu items. IAW

AR 40-25, TM 4-41.11.

f) STD: Dessert and baked goods: Prepare or provide purchase commercial breads and pastries to support each meal. Pastry items shall be offered during breakfast, lunch and dinner. IAW Initial Military Training (IMT) menu standards. Pastries shall consist of sweet dough pastries, cakes, pies and cookies, puddings, gelatins and yogurt. Breads such as hot rolls, biscuits, muffins shall be used complement each meal. IAW AR 40-25, TM 4-41.11.

g) STD: Use Progressive Cooking, Batch Cooking and Cook to order as outlined in Army Food Program Standards to support Initial Military Training (IMT) menu standards.

TM 4-41.11/TM 10-41.12 (Dining Facility Operations).

3.1.2.3 The contractor shall safeguard and serve food during serving periods at each dining facility operation.

Serving service is either, food server provided or self-service. Food server service for the following serving areas: Main line, Short order and Griddle lines. Self-service:

Salad Bars, self service areas (Fountain Machines, refrigerated display cases, etc.).

Performance Standards:

a) STD: Garnish and setup the servings lines no later than 15 minutes prior and not earlier than 30 minutes prior to serving periods. Ensure nutritional G4G information is displayed IAW TM 4-41.11 (Dining Facility Operations).

b) STD: Use proper serving utensils and portion controls to support each dinner IAW TM 4-41.11 (Dining Facility Operations) and TRI-SERVICE FOOD CODE.

c) STD: Serve food at appropriate temperatures and prevent cross contamination.

Properly handle leftovers and reheat to 165 degrees IAW TRI-SERVICE FOOD CODE.

d) STD: Serve at a minimum rate of 8 diners per minute per full food service line, or

10.5 diners per minute for a full food service line plus short order section IAW DA PAM 30-22, Section B.

e) STD: Leftover Disposition: Use proper procedures for leftover foods and ensure safe storage of foods within specified time limits IAW TRI-SERVICE FOOD CODE.

A06 Quality Control Program Evaluation Sheets

3.1.2.4 The contractor shall prepare meals for remote site feeding within dining facility operations to support field operations.

a) STD: Ensure Food Containers are sanitized and properly maintained prior to use IAW TM 4-41.11 (Dining Facility Operations) and TRI-SERVICE FOOD CODE.

b) STD: Ensure prepared food containers are labeled with product date and time and products are safe for consumption IAW TRI-SERVICE FOOD CODE.

c) STD: Ensure food products are ready for transport no earlier than 30 minutes prior to pick up IAW TRI-SERVICE FOOD CODE.

A10 Remote Site Feeding Food Preparation Record

3.2 Transition

The contractor shall submit a transition plan to the KO within 5 days after contract award. The contractor shall follow their transition plan and keep the Government fully informed of status throughout the transition period. Throughout the phase-in period, it is essential that attention be given to minimize interruptions or delays to work in progress that would impact the mission. The contractor shall plan for the transfer of work control, delineating the method for processing and assigning tasks during the phase-in period.

3.3 Contractor Manpower Reporting Application (CMRA)

The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the

Department of the Army via a secure data collection site. The contractor is required to completely fill in all required data fields using the following web address:

http://www.ecmra.mil and then click on “Department of the Army CMRA” or the icon of the DoD organization that is receiving or benefitting from the contracted services.

Reporting inputs shall be for the labor executed during the period of performance during each Contract Year, which runs from 01 March 2018 through 28 February 2019. While inputs may be reported any time during the Contract Year, all data shall be reported no later than October 31 of each calendar year, beginning with 2018. Contractors may direct questions to the help desk by clicking on “Send an email” which is located under the Help Resources ribbon on the right side of the login page of the applicable Service/Component’s CMR website at http://www.ecmra.mil. As part of its submission, the contractor will also provide the estimated total cost (if any) incurred to comply with this reporting requirement.

4.0 Performance Requirement Summary Matrix

Reference 3.1.1 Dining Facility Sanitation and Custodial Operations

High Level Objective Standard

Lot Size and AQL Sampling Method

Payment

The contractor shall clean and sanitize food service equipment and surfaces to support dining facility operations.

Service Meets standards of Paragraph 3.1.1.1