Final_PWS Catered Meal Services_Peru.docx

United States Army South (ARSOUTH) Security Forces Assistance (SFA) Peru (PER) 23 Performance Work Statement (PWS) Catered Meal Services

14 DEC 2022

Part 1 General Information

1. GENERAL: This is a non-personal services contract under which the personnel rendering the services are not subject, either by the contract’s terms or by the manner of its administration, to the supervision and control usually prevailing in relationships between the Government and its employees. The United States (U.S.) Government shall not exercise any supervision or control over the Contractor’s employees performing the tasks herein. Such contract employees shall be accountable solely to the Contractor who, in turn shall be responsible to the U.S. Government.

1.1 Description of Services/Introduction: The contractor shall provide all personnel, equipment, supplies, facilities, transportation, tools, materials, supervision, and other items and non-personal services necessary to perform catered meal services as defined in this PWS except for those items specified as government furnished property (GFP) and government furnished services (GFS). The contractor shall perform to the standards in this contract.

1.2 Background: Catered meal services for United States Army South (ARSOUTH, also referred to herein as “the Government”) in support of SFA PER 23

1.3 Objectives: The Contractor provides the Government with catered meal services.

1.4 Scope: Contractor shall provide non-personal services and furnish all labor, transportation, equipment, materials, and any other items and services necessary to provide catered meal services as specified in Exhibit A delivery table. The contractor shall accomplish these services in coordination with the Contracting Officer (KO) and the Contracting Officer Representative (COR) as defined in this PWS except for those items specified as government furnished property (GFP) and government furnished services (GFS).

1.5 Period of Performance: The period of performance shall be from 29 Jan – 11 Mar 2023

1.6 General Information:

1.6.1 Quality Control Plan (QCP): N/A

1.6.1.1:N/A

1.6.1.2 N/A

1.6.1.2.1 Inspection Program: N/A

1.6.1.2.2 Deficiency Identification. N/A

1.6.1.2.3 Deficiency Correction. N/A

1.6.1.2.4 Documentation and Enforcement. N/A

1.6.1.2.5 Trend Analysis. N/A

1.6.1.2.6 Surveillance Methods. N/A

1.6.2 Quality Assurance (QA): The government shall evaluate the contractor’s performance under this contract in accordance with (IAW) the Quality Assurance Surveillance Plan. This plan is primarily focused on what the Government must do to ensure that the contractor has performed IAW the performance standards and contract quality requirements are met. Contract quality requirements” means the technical requirements in the contract relating to the quality of the product or service and those contract clauses prescribing inspection, and other quality controls incumbent on the contractor, to ensure the product or service conforms to the contractual requirements. It defines how the performance standards shall be applied, the frequency of surveillance, the performance threshold, and deductions, if applicable.

1.6.3 Recognized Holidays . Contractor is required to perform services on holidays

1.6.4 Hours of Operation: The contractor is responsible for conducting business between the hours of 6:30AM to 6:30PM, Monday through Sunday to include all Federal Holidays or when the Government facility is closed due to local or national emergencies, administrative closings, or similar Government directed facility closings. In the event operational tempo affects the availability of the requiring activity to receive meals, the COR shall contact the Contractor POC via phone or messaging app, in order to establish the adjusted delivery time. For other than firm fixed price contracts, the contractor shall not be reimbursed when the government facility is closed for the above reasons. The Contractor must, at all times, maintain an adequate workforce for the uninterrupted performance of all tasks defined within this PWS when the Government facility is not closed for the above reasons.

1.6.5 Place of Performance: The work to be performed under this contract shall be performed at Fuerte Hoyos Rubio, Cuartel Caceres of the 1st Multi-Purpose Brigade, Lima Peru.

1.6.6 Type of Contract: The Government anticipates the award of a Fix Price Contract type contract

1.6.7 Access and General Protection Policy and Procedures:

1.6.7.1 FPCON: In addition to the changes otherwise authorized by the changes of clause of contract, should the US Government Force Protection Condition (FPCON) at any individual installation change, the Government may require changes in contractor security matters or process in accordance with DoDI 2000.16. During FPCONs Charlie and Delta, only contract services that have been deemed “mission essential” by the Government shall continue. Contract services shall resume when the FPCON is reduced to Bravo or lower.

1.6.7.2 Physical Security: Reserved

1.6.7.3 Escorts: RESERVED.

1.6.7.4 Personnel Security Clearance Requirements: RESERVED.

1.6.7.5 Background Checks: The Contractor shall ensure contractor employees and subcontractor employees performing services under this contract have passed a security check conducted by the Host Nation Police Department of their residence or the State Police Department of their U.S. residence. Security checks that have been completed as part of a personnel security clearance background investigation, or a previous background check that was a condition of employment, meet this requirement. Documentation of these checks shall be made available to the KO or COR upon request. The Government retains the right to exclude any employee from performance of duties under this contract if a background security check reveals an employee is a security risk. The exclusion of an employee for security reasons shall not relieve the Contractor from performance of services required under this contract. If the Government determines additional background checks are required, at a minimum, and upon request from the Government, the Contractor shall provide to the KO or COR, the following information on any contractor or subcontractor employee performing services under this contract:

• Full birth name

• Married name (if applicable)

• SSN or local equivalent (ID card number)

• Date of birth

• Place of birth (city, country)

1.6.7.5.1 Background Check Notification Requirements: If a background check on any employee or subcontractor employee performing services under this contract, whether the check was conducted as a condition of employment or as part of the contract with the Government, reveals any information from any source (including host country law enforcement) of criminal activity by Contractor employees, subcontractors, or subcontractor employees, the Contractor shall immediately notify within 24 hours the KO and COR in writing of that information. The Contractor shall make notification of:

(1) Traffic violations, other than parking, shall be reported to the KO or COR only if the contract is for drivers for the Government;

(2) Any suspicious activity by Contractor employees, subcontractors, or subcontractor employees the Contractor believes may pose a risk to U.S. or host nation national security or imminent risk of deadly bodily harm to any person; and

(3) Any actions taken against Contractor employees, subcontractors, or subcontractor employees pursuant to this requirement.

1.6.7.5.2 Remedies. In addition to other remedies available to the Government, the Contractor’s failure to comply with the requirements of this paragraph my result in requiring the Contractor to remove a Contractor employee or employees from the performance of the contract.

1.6.7.5.3 Subcontracts. The Contractor shall include the substance of this paragraph and the preceding paragraph in all subcontracts.

1.6.7.6 Federal Installation/Facility Access: Contractor and all associated sub-contractor employees shall comply with applicable installation, facility and area commander installation/facility access and local security policies and procedures (provided by COR). The employee performing services under this contract shall also provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services, Security Office or the host nation equivalent.

1.6.7.6.1. Contractor Non CAC Eligible Requirements for DOD Facility and Installation Access: RESERVED

1.6.7.7 Employment Eligibility: Reserved

1.6.7.8 Access to Government Information Systems: RESERVED

1.6.7.9 Key Control: RESERVED

1.6.7.10 Lock Combinations: Reserved

1.6.8 Post Award Conference/Contract Periodic Progress Meetings: The Contractor shall attend the post award conference convened by the contracting activity or contract administration office IAW Federal Acquisition Regulation (FAR) Subpart 42.5. The KO, COR, with other Government personnel, as appropriate, may meet periodically with the Contractor to review the Contractor's performance. At these meetings the KO will apprise the contractor of how the government views the Contractor's performance and the Contractor will apprise the Government of problems, if any, being experienced. Appropriate action shall be taken to resolve outstanding issues. These meetings shall be at no additional cost to the government.

1.6.9 Contracting Officer Representative (COR): The COR will be identified by separate letter. The COR monitors all technical aspects of the contract and assists in contract administration. The COR is authorized to perform the following functions: ensure the Contractor performs the technical requirements of the contract; perform inspections necessary in connection with contract performance; maintain written and oral communications with the Contractor concerning technical aspects of the contract; issue written interpretations of technical requirements, including Government drawings, designs, specifications; monitor Contractor's performance and notifies both the KO and Contractor of any deficiencies; coordinate availability of government furnished property; and provide site entry of Contractor personnel. 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 or price, estimates, or changes in delivery dates. The COR is not authorized to change any of the terms and conditions of the resulting order.

1.6.10 Key Personnel: The following personnel are considered key personnel by the government: Restaurant Manager or Catering Services Manager. The Restaurant Manager or Catering Services Manager shall be responsible for the performance of the work. The name of this person and an alternate, who shall act for the Contractor when the manager is absent, shall be designated in writing to the Contracting Officer seven (7) days prior to contract start date. The Restaurant Manager or Catering Services Manager 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 between the hours of 6:30AM to 6:30PM.

1.6.11 Special Qualifications or Certifications: RESERVED

1.6.12 Identification of Contractor Employees: RESERVED

1.6.12.1 Badging of Contractor Employees: RESERVED

1.6.12.2 Uniform: The Contractor shall provide a standard uniform for all Contractor and subcontractor employees performing services under this contract, and ensure they wear the uniform during appointed duty hours. The uniform may consist of the same type and color shirt and slacks for all workers. Company logo is optional .

1.6.13 Contractor Travel: RESERVED

1.6.14 Other Direct Costs (ODC): RESERVED

1.6.15 Data Rights: RESERVED

1.6.16. Non-Disclosure Requirements: RESERVED

1.6.16.1 Non-Disclosure Statements: RESERVED

1.6.16.2 Advertisement and Social Media: The Contractor shall NOT post information to public website or social media locations, personal or professional, that in any way disclose names, locations, hotel data, participants, discussions, pictures, etc. before, during or after the contract period of performance without the express consent of the Government. The use of propaganda violates DOD Commercial Use of Imagery Guidelines stated at (http://www.defenseimagery.mil/products/DODimagery/commercialuse.html). The Contractor shall not cite any information (e.g., contract information, pictures, locations, etc.) obtained through this contract on any marketing tools to include its company website.

1.6.16.3 Information Assurance: RESERVED

1.6.17 Organizational Conflict of Interest (OCI): Contractor and subcontractor personnel performing work under this contract may receive, have access to, or 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 KO immediately whenever it becomes 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 will be determined to be acceptable solely at the discretion of the KO and in the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may affect 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.

1.6.18 Phase-in/Phase-Out (PIPO) Period: RESERVED

1.6.19 General Training Requirements: RESERVED

1.6.19.1 Anti-Terrorism (AT) Level I Training: RESERVED

1.6.19.2 OPSEC Awareness: RESERVED

1.6.19.3 Information Assurance (IA) Training: RESERVED

1.6.19.4 Information Assurance (IA)/Information Technology (IT) Training: RESERVED

1.6.19.5 Threat Awareness Reporting Program (TARP Training): RESERVED

1.6.19.6 iWATCH Training: RESERVED

1.6.19.7 OPSEC Training: RESERVED

1.6.20 Overseas Training Requirements:

1.6.20.1 Antiterrorism (AT) Awareness Training for Contractor Personnel Traveling: RESERVED

1.6.20.2 SERE Training: RESERVED

1.6.21 Foreign (OCONUS) Requirements: RESERVED

1.6.21.1 Theater and Country Clearance Requirements: RESERVED

1.6.21.2 Vetting: The Contractor company and all associated sub-contractor companies, must have been vetted by the US Embassy in the country which the contract will be performed. For the purposes of this contract, the company is considered vetted if the company is located in the country which the contract will be performed unless the company has been previously barred from performing services for the Government. If during a previous vetting process the company was barred from performing service for the Government, then that is grounds for termination of the contract. If the company is located outside of the country which the contract will be performed, the company must be vetted by the US Embassy in the country of performance. Vetting will coordinated through the US Embassy's DOD Security Cooperation Office (SCO) in the country of performance. If during any previous vetting process in other countries, the company is found to be barred from performing services for the Government; this finding is grounds for termination of the contract.

1.6.21.3 Installation Access to DOD Facility or Host Nation Installation: RESERVED

1.6.21.4 Host Nation Installation Access with No DOD Facility: RESERVED.

1.6.21.5 Deoxyribonucleic Acid (DNA) Samples: RESERVED

1.6.21.6 Medical Travel Requirement: RESERVED

1.6.22 Synchronized Pre-deployment and Operational Tracker (SPOT): RESERVED

PART 2

DEFINITIONS & ACRONYMS

2. DEFINITIONS AND ACRONYMS:

2.1. Definitions:

2.1.1 Area of Responsibility. The U.S. Southern Command (USSOUTHCOM) area of responsibility (AOR) includes the geographic areas of Antigua and Barbuda, Argentina, Aruba, Barbados, Belize, Bolivia, Brazil, British Virgin Islands, Cayman Islands, Chile, Colombia, Costa Rica, Cuba, Curacao, Dominica, Dominican Republic, Ecuador, El Salvador, Falkland Islands, French Guiana, Grenada, Guadeloupe, Guatemala, Guyana, Haiti, Honduras, Jamaica, Martinique, Mayotte, Montserrat, Nicaragua, Panama, Paraguay, Peru, Saint Barthélemy, Saint Martin, Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines, Saint Maarten, Suriname, Trinidad and Tobago, Turks and Caicos Islands, Uruguay, and Venezuela.

2.1.2. Contractor. The total contractor organization or a separate entity of it; such as an affiliate, division, or plant that performs its own purchasing.

2.1.3. Contracting officer (KO). A person with the authority to enter into, administer, and/or terminate contracts and make related determinations and findings.

2.1.4. Contracting Officer’s Representative (COR). An individual designated and authorized in writing by the contracting officer to perform specific technical or administrative functions.

2.1.5. Defective Service. A service output that does not meet the standard of performance associated with the Performance Work Statement.

2.1.6. Deliverable. Anything that can be physically delivered, but may include non-manufactured things such as meeting minutes or reports.

2.1.7. Foreign National. A foreign national is not a U.S. citizen. Green card holders are also identified as foreign nationals. A foreign national is further categorized as either a third country national or a local national based on the person’s citizenship and location of performance of duty.

2.1.8. Key Personnel. Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the Key Personnel listed in the PWS. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.1.9. Local National. Local nationals are foreign nationals who are citizens of the country where the performance of duty will occur.

2.1.10. Performance Work Statement (PWS). A statement of work for performance-based acquisitions that describes the required results in clear, specific, and objective terms with measurable outcomes.

2.1.11. Physical Security. Protection of the perimeter area, government property, and assets that prevent the loss or damage of Government property.

2.1.12. Quality Assurance. The various functions, including inspection, performed by the government to determine whether a Contractor has fulfilled the contract obligations pertaining to quality and quantity.

2.1.13. Quality Assurance Surveillance Plan (QASP). A plan describing how the agency will survey, observe, test, sample, evaluate and document the Contractor’s performance in meeting critical performance standards identified in the contract.

2.1.14. Quality Control (QC). Tasks performed by the Contractor to improve the quality of the organization’s output.

2.1.15. Shall. An imperative command; has a duty to or is required to. Denotes that a regulation must be followed unless the contracting officer has obtained a deviation.

2.1.16. Subcontractor. Any supplier, distributor, vendor, or firm that furnishes supplies or services to or for a prime contractor or another subcontractor.

2.1.17. Third Country National. Third country nationals are foreign nationals who are not citizens of the country where the performance of duty will occur.

2.1.18. Work Day. The number of hours per day the Contractor provides services in accordance with the contract.

2.1.19. Work Week. Monday through Sunday, unless specified otherwise.

2.2 Acronyms:

THIS SECTION INTENTIONALLY LEFT BLANK

PART 3

Government Furnished Equipment (GFE), Government Furnished Property (GFP), and Government Furnished Services (GFS)

3. GOVERNMENT FURNISHED ITEMS AND SERVICES:

3.1. Services: Reserved.

3.2 Facilities: Reserved.

3.3 Utilities: Reserved.

3.4 Equipment: Reserved.

3.5 Materials: Reserved.

PART 4

CONTRACTOR FURNISHED ITEMS AND SERVICES

4. CONTRACTOR FURNISHED ITEMS AND RESPONSIBILITIES:

4.1 General: The Contractor shall furnish all supplies, equipment, facilities and services required to perform work under this contract that are not listed under Part 3 of this PWS.

4.2 Facility Security Clearance: Reserved.

4.3. Materials: Reserved.

4.4. Equipment: Reserved.

4.5 Insurance: All insurances required by the Government of the HN to operate within the country shall be obtained and maintained as required. Insurance requirements include but are not limited to Third Party Damage, First Person Fatality, Additional person Fatalities, Criminal court representation and Civil Representation.

4.5.1 Worker’s Compensation and Employers Liability Insurance as required by law except that if the contract is to be performed in a country which does not require or permit private insurance, then compliance with the statutory or administrative requirements for the Country of Peru. The required Worker’s Compensation insurance shall extend to cover employer’s liability for accidental bodily injury or death and for occupational disease with a minimum liability limit as required by the Government of Peru.

4.5.1.2 General Liability Insurance: Bodily injury liability insurance, in the minimum limits as established by the Government of Peru, per occurrence shall be required on the comprehensive form of policy.

4.5.1.3 Automobile Liability Insurance for Contractor Owned/Leased Vehicles. This insurance shall be required on the comprehensive form of policy and shall provide bodily injury liability and property damage liability covering the operation of all automobiles used in connection with the performance of the contract. At least the minimum limits as established by the Government of Peru shall be required.

4.5.1.4 Payment of Wages/Salaries: The contractor shall be responsible for payment of all employee salaries, vacations, social security, medical insurance, family subsistence and all other entitlements required by Perun labor laws. At a minimum, the Contractor shall adhere to applicable wages established by the Government of Peru. Additionally, the Contractor will make a good faith attempt to provide reasonable wages to maintain stability in the workforce.

4.6 Contractor Vehicles and Passes: All contractor employees’ and Contractor’s subcontractor vehicles used for the performance of this contract shall comply with all Perun Government Regulations. In addition, all vehicles described above must be registered through the Government of Peru or with the installation office for the Perun Military Base that they are working on. Pass and Registration will comply with Perun Installation Commander Directives. The contractor is responsible to provide maintenance or fuel for contractor vehicles.

4.6.1 Vehicle and personal passes are the property of the Government of Peru and will be surrendered upon termination of employment or the end of the contract performance period to the COR. Any pass will be surrendered to US or Perun Security Forces upon demand to positively identify a person’s need to be on Perun Military Installation or the grounds of the US Embassy, Peru, or other facilities based on duty location.

PART 5

SPECIFIC TASKS

5. Specific Tasks: Contractor shall provide non-personal services and furnish all labor, transportation, equipment, materials, and any other items and services necessary to provide catered meal services as specified in Attachment 3 delivery table. The contractor shall accomplish these services in coordination with the Contracting Officer (KO) and the Contracting Officer Representative (COR) as defined in this PWS except for those items specified as government furnished property (GFP) and government furnished services (GFS).

5.1. Basic Services. The Contractor shall prepare individual meals and deliver meals in individual prepackaged meal tray/boxes to Fuerte Hoyos Rubio, Lima Peru, IAW exhibit A delivery table of this PWS.

5.2. Meal Specifications: Preparation of meals shall be primarily regionally/culturally specific. As part of the rotational menu, meals should include but are not limited to soups, salads, gravies, sauces, vegetables, meat, fish, poultry, puddings, gelatins, and other foods constituting a complete meal. Baked goods shall include: preparation of breads, rolls, quick breads, pies, cakes, pastries, icings, sauces, and glazes. Raw fruits and vegetables shall be thoroughly washed & disinfected prior to processing. Leftovers shall not, at any time, be utilized for future meals.

5.2.1. Menus. The contractor shall establish a 14 day rotational menu using standards listed in para 5.2.3, 5.2.4. and 5.2.5 Breakfast can be a 7 day rotational menu. The 14 day menu will be provided to the COR 7 days prior to the first meal service. Subsequently, the COR will provide specific dietary restrictions, religious meal preferences etc. to the contractor, 5 days prior to the first meal service. The COR/GOVERNMENT reserves the right to request adjustments to the 14 day menu, based on dietary restrictions, religious preferences etc. Requests to adjust the 14 day menu must be provided to the contractor no less than 48hrs in advance.

5.2.2. Cold Beverages (Hot Coffee) for each meal will be provided. All beverages must be pasteurized (Milk/Juices) Cold beverages shall include:

a. Milk

b. Soda

c. Juices

d. Bottled Water

5.2.3. Breakfast: The contractor shall prepare 12 individual whole meals in accordance with the approved menu provided to the COR. (Note: Contractor may be allowed to prepare native foods)

5.2.4. Lunch: The contractor shall prepare 12 individual whole meals in accordance with the approved menu provided to the COR. (Note: Contractor may be allowed to prepare native foods)

5.2.5. Dinner: The contractor shall prepare 12 individual whole meals in accordance with the approved menu provided to the COR.

(Note: Contractor may be allowed to prepare native foods)

5.2.6. Prohibited Foods. The following foods shall NOT be served in a ready-to-eat (RTE) form:

a. raw animal food (such as Sushi or raw-marinated fish, raw molluscan shellfish, and steak tartare)

b. partially cooked food (such as lightly cooked fish, rare meat, and soft-cooked eggs)

c. raw seed or bean sprouts

d. ice, unless from an authorized ice plant or other authorized potable water source

e. Ruminant meat products originating from countries/areas affected with Bovine Spongiform Encephalopathy (BSE) are prohibited from procurement and use, see section 6 for further information.

5.2.7. Serving Times: The Contractor shall provide meals daily as follows for the number of people specified in the attachment 2:

- Breakfast: 0630-0800 hours (06:30AM to 08:00 AM)

- Lunch: 1130-1300 hours (11:30AM to 1:00PM)

- Dinner: 1700-1830 hours (5:00PM – 6:30 PM)

5.2.8. Employees: Contractor personnel shall present a neat appearance and shall be easily recognized. Employees shall wear contractor-furnished uniforms and aprons when on duty. Aprons shall not be worn outside, to the latrine facilities, or on smoke breaks. Employees shall wear socks or hose as appropriate. Open toe shoes, sandals, shoes with high platforms, spiked heels, or heels higher than two inches shall not be worn.

5.2.8.1. Hair and Hair Restraints: All personnel entering or working in food preparation or service areas shall wear hairnets or cap. All hair restraints shall be kept clean.

5.2.8.2. Jewelry: With the exception of wedding bands, food service personnel shall not wear jewelry, including wristwatches, while preparing or handling food. The wearing of medical alert bracelets or necklaces is authorized.

5.2.8.3. Conduct of Employees: The Contractor shall be responsible for the performance and conduct of all personnel employed under this contract. The Contractor shall prohibit employees from performing work under this contract while under the influence of alcohol, drugs, and other incapacitating agents. Contractor personnel shall abide by all security regulations set forth by the supported event and shall be subject to such checks as may be deemed necessary. No verbal or physical abuse will be tolerated while on duty.

5.2.8.4. Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by contractor personnel, while on duty, is strictly forbidden. The Contractor shall immediately remove and replace employees who are under the influence of alcohol or drugs.

5.2.8.5. Headcounts. Contractor shall be responsible for ensuring that the appropriate number of meals (12 per meal) are delivered on time.

5.2.8.6. Hand Washing: Employees shall have fully resourced hand washing stations and use those stations each time before they handle or cook food.

5.2.8.7. Equipment Cleaning and Sanitizing: The Contractor shall clean and sanitize all equipment for storing and transporting meals to the location as specified in exhibit A 3 Deliverable Table. Equipment and food-contact surfaces shall be cleaned and sanitized between uses to prevent cross-contamination. Non-food contact surfaces of equipment, to include door gaskets, shall be cleaned as often as necessary to eliminate accumulation of dust, dirt, grease, food particles, and other debris.

5.2.8.8. Equipment Cleaning: Properly cleaned equipment shall be free of dirt, grease, rust, food, food particles, scum and foreign matter. Properly sanitized food contact surfaces have been treated using either heat or sanitizing chemicals , which reduces bacterial count to a safe level without leaving toxic residue.

5.2.8.9. Food delivery and Storage: The Contractor shall be held responsible for all subistence delivered to the facility. All conveyances will be locked or sealed and secured while in storage or at rest. All items shall be placed in proper storage (refrigerated vs. dry storage) or use areas upon receipt. Containers and bulk food shall be stored a minimum of 15 cm above the floor on dunnage racks or shelves. Food shall not be stored in the same area(s) as non-food items; e.g., chemicals, cleaning products and insecticides. Items shall not be stored under exposed or unprotected sprinkler heads.

5.2.8.10 Tableware and Condiments: The Contractor shall provide all tableware and napkins (Eating, drinking, and serving utensils for table use such as flatware including forks, knives, and spoons; including bowls, cups, serving dishes, and plates). Also condiments in individual serving packets or plastic bottles. (i.e., Mustard, ketchup, relish, hot sauce, salad dressings, etc.). These are to complement the meals.

5.2.8.11 Housekeeping Services. Clean and maintain an organized appearance in the performance area that immediately affects customer service to include the serving area.

5.2.8.12 Nutrition: Meal nutritional standards, shall be based on nutritional guidelines outlined within AR 40-25, table B-1. Energy standards are to be considered under the Heavy category. Daily protein intake per day per person will be 150 grams. Serving sizes. Serving sizes will be in accordance with ATP 4-41 and TM 10-412.

5.3. Service Contract Reporting (SCR). RESERVED.

PART 6

APPLICABLE PUBLICATIONS

6. APPLICABLE PUBLICATIONS (CURRENT EDITIONS)

6.1. The Contractor must abide by all applicable regulations, publications, manuals, and local policies and procedures.

6.1.1 DOD Commercial Use of Imagery Guidelines

6.1.2 AR 190-13, The Army Physical Security Program

6.1.3 Army Directive 2014-05, Policy and Implementation Procedures for CAC Credentialing Access for Uncleared Contractors

6.1.4 DOD 5220.22-M, National Industrial Security Program Operating Manual

6.1.5 Defense Federal Acquisition Regulation Supplement (DFARS)

6.1.6 Joint Travel Regulation (JTR)

6.1.7 AR 735-5, Policies and Procedures for Property Accountability

6.1.8 DODD 8570.01, Information Assurance Training Certification and Workforce Management

6.1.9 DOD 8570.01-M, Information Assurance Workforce Improvement Program

6.1.10 AR 25-2, Information Assurance

6.1.11 DODI 3020.41, Contractor Personnel Authorized to Accompany the U.S. Armed Forces

6.1.12 USSOUTHCOM SC Regulation 40-501, Medical Suitability Screening Regulation

6.1.13 DODI 2000.16 DoD Antiterrorism (AT) Program

6.1.14 AR 40-25 Nutrition Standards and Education

6.1.15 TB MED 530 Tri-Service Food Code

6.1.16 ATP 4-41. Army Field Feeding and Class I Operations

6.1.17 TM-10-412 Armed Forces Recipe Service

PART 7

ATTACHMENT/TECHNICAL EXHIBIT LISTING

7. Attachment/Technical Exhibit List:

7.1 Attachments:

7.1.1 Attachment 1 – Performance Requirements Summary

7.1.2 Attachment 2 - Deliverables Schedule

7.2 Technical Exhibits:

7.2.1 Technical Exhibit A Delivery Table

7.2.2 Technical Exhibit B Universal Control Measures to Mitigate Risk of Foodborne Illness

Attachment 1

Performance Requirements Summary The contractor service requirements are summarized into performance objectives that relate directly to mission essential items. The standard should relate to timeliness, quality, or quantity (metrics) of service required by the Contractor is stated in the PWS verbiage. The performance threshold briefly describes the minimum acceptable levels of service required for each requirement. These thresholds are critical to mission success

Performance Objective (The Service required—usually a shall statement)

of Surveillance

% Deduction from invoice for not meeting Performance Standards

1. Combating Trafficking in Persons FAR 52.222-50 c The Contractor shall Notify its employees of

a. The United States Government's zero tolerance policy described in paragraph

(b) of this clause The actions that will be taken against employees for violations of this policy. Such actions may include, but are not limited to, removal from the contract, reduction in benefits, or termination of employment

PRS # 1.

The contractor shall clean and sanitize all equipment for storing and transporting meals to the location as specified in Exhibit A Deliverable Table.

PWS paragraph: 5.2.9.1 Equipment and food-contact surfaces shall be cleaned and sanitized between uses to prevent cross-contamination. Non-food contact surfaces of equipment, to include door gaskets, shall be cleaned as often as necessary to eliminate accumulation of dust, dirt, grease, food particles, and other debris.

Standard should always relate to the timeliness, quantity, or quality of service required

PRS # 2

The Contractor shall be held responsible for all subsistence delivered to the facility. All conveyances will be locked or sealed and secured while in storage or at rest. All items shall be placed in proper storage (refrigerated vs. dry storage) or use areas upon receipt.

PWS paragraph:5.2.9.3

PRS # 3

The Contractor shall provide all tableware and napkins PWS paragraph: 5.2.9.4

PRS # 4

Meal nutritional standards shall be based on nutritional guidelines outlined within AR 40-25, table B-1.

Energy standards are to be considered under the Heavy category.

PWS paragraph: 5.2.9.7

Performance Objective

1. Combating Trafficking in Persons FAR 52.222-50 c The Contractor shall notify its employees of

a. The United States Government's zero tolerance policy described in paragraph (b) of this clause The actions that shall be taken against employees for violations of this policy. Such actions may include, but are not limited to, removal from the contract, reduction in benefits, or termination of employment

PRS # 1

Meal Specifications: Preparation of meals shall be primarily regionally/culturally specific. Raw fruits and vegetables shall be thoroughly washed and disinfected prior to processing.

PWS Para. 5.2

Attachment 2 Deliverables Schedule

Santos "Tito" Lima Jr Executive Officer

CPT, AR

CAT 1330, Chaos Troop, 3rd Squadron, 1st SFAB Panama City, Panama e: santos.lima.mil@army.mil c: +1 (503) 360-2706

Background Checks: The Contractor shall ensure contractor employees and subcontractor employees performing services under this contract have passed a security check conducted by the Host Nation Police Department

PWS Para 1.6.7.5

Santos "Tito" Lima Jr Executive Officer

CPT, AR

CAT 1330, Chaos Troop, 3rd Squadron, 1st SFAB Panama City, Panama

Background Check Notification Requirements: : If a background check on any employee reveals any information from any source of criminal activity by Contractor employees the Contractor shall immediately notify the COR of that information.

PWS Para 1.6.7.5.1

Santos "Tito" Lima Jr Executive Officer

CPT, AR

CAT 1330, Chaos Troop, 3rd Squadron, 1st SFAB Panama City, Panama

Exhibit A Delivery Table

Technical Exhibit B

UNIVERSAL CONTROL MEASURES TO MITIGATE RISK OF FOODBORNE ILLNESS

(Revised 12 November 2014)

A. FOODBORNE ILLNESS

Foodborne illness may be caused by microorganisms such as bacteria, viruses, or parasites, and improper processing, storage or handling of food greatly increase the risk for illness. Taking extra care to follow the steps outlined in this document will significantly help reduce the chance of foodborne illness.

B. TIME-TEMPERATURE MEASURES

1. Raw animal foods shall be cooked to heat all parts of the food to the following minimum requirements for temperature and time:

(a) 145F/63C for 15sec for raw shell eggs for immediate service, fish, seafood, beef, veal, lamb, and commercially raised game animals.

(b) 155F/68C for 15sec for eggs not prepared for immediate service and pork; OR 66C one minute; OR 63C for 3 minutes.

(c) 165F/74C for 15sec for poultry, stuffed fish, stuffed meat, and stuffed pasta. Poultry shall not be stuffed. Stuffing and dressing shall be cooked separately.

(d) Cooks shall use a properly calibrated and sanitized (e.g. Alcohol wipes) thermometer to measure temperature.

2. Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 135F/57C. Cut fruits and vegetables under refrigeration shall be held at 41F/5C or less until cooked or served.

3. Foods held hot shall be maintained at 135F/57C or higher. Temperatures need to be verified with a properly sanitized thermometer. Hot foods not kept at 135F/57C or greater since preparation shall be discarded after 4 hours. Cold foods served and not held at 41F/5C or less shall be discarded after 4 hours.

4. Potentially Hazardous Foods (PHF) shall be thawed in one of the following manners (listed most to least desirable):

(a) In refrigeration that maintains the food temperature at 41F/5C or less.

(b) Completely submerged under running potable water at a water temperature of 70F (21C) or below with sufficient water velocity to agitate and float off loose particles in an overflow.

(c) Microwave (only if cooked immediately thereafter).

5. Refrigerated foods shall be protected/wrapped properly and clearly marked with time/date of preparation or opening and use-by date (7 days or less) and stored at 41F/5C or less.

6. Frozen foods need to be clearly marked with time/date of preparation or packaging and use by date (45 days or less) and stored frozen at 0F/-18C or less.

7. Shell eggs at receipt shall be at 45F/7C or below and stored under refrigeration at 41F/5C or less.

8. Obtain products from wholesale distributors that deliver food at the proper temperature and in sealed packages with labels identifying the product. Food products stored in packages other than their original container or package shall be labeled with original product name and time/date when original container/package was first opened.

9. Under no circumstances shall leftover food be reheated, mixed with fresh ingredients, or served again for future meals; however, bakery items may be served again at the next scheduled meal.

10. The following foods may not be served in a ready-to-eat (RTE) form: (a) raw animal food (such as Sushi or raw-marinated fish, raw molluscan shellfish, and steak) (b) partially cooked food (such as lightly cooked fish, rare meat, and soft-cooked eggs) (c) raw seed or bean sprouts (d) ice, unless from an authorized/approved ice plant or other authorized potable water source. Non-potable/non-approved ice used for cooling shall not come in direct contact with the food item being cooled (e) Unpasteurized fruit juices or dairy products.

C. CROSS-CONTAMINATION MEASURES

1. Cross contamination of food shall be prevented by: (a) separating raw animal foods during storage and preparation from RTE foods and cooked foods. This can be accomplished by using separate equipment (cutting boards, utensils) and during storage – by arranging RTE items over products requiring lower cooking temperatures and products requiring higher cooking temperatures on the bottom (b) all cutting boards, utensils, and food contact surfaces used for potentially hazardous foods (PHF) shall be cleaned and sanitized throughout the day at least every 4 hours or at any time during the operation when contamination may have occurred.

2. Before being peeled, cut, combined with other ingredients, or offered in a RTE form, raw fresh fruits and vegetables shall be:

(a) Thoroughly washed in potable water to remove soil and other contaminants.

(b) When chlorine solution is used for disinfecting whole fresh fruits and vegetables, it is used at a 50-200 ppm concentration level.

(c) Completely immerse FF&V for at least 1 minute in the disinfecting solution.

3. Food shall be protected from contamination by storing the food in a clean dry location; where it is not exposed to splash, dust, or other contamination; and at least 15 cm/6 in above the floor. During preparation, unpackaged food shall be protected from environmental sources of contamination.

4. Recommend holding tank for bulk water (designated for kitchen and shower use, etc…) be secured with a lock and that bulk water be maintained at 1.0 ppm free available chlorine and checked daily.

5. Food service workers shall eat, drink, or use any form of tobacco ONLY in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection cannot result.

D. FOOD CONTACT SURFACES MEASURES

1. Utilize the 3 compartment sink as follows:

(a) First compartment (WASH) - equipment and utensils shall be thoroughly washed with detergent and hot water at no less than 110F/43C.

(b) Second compartment (RINSE) - Equipment and utensils rinsed in clean water no less than 120F/49C.

(c) Third compartment (SANITIZE) - Sanitize equipment and utensils in one of the following manners:

1. Immerse in hot water 171F/77C or above for at least 30 seconds.

2. Immerse in approved sanitizer (ex. chlorine solution for at least 15 seconds at temperature of 75F/24C and concentration of 100 ppm chlorine (5 ppm FAC). Add 16 tsp (80 ml) of 5% liquid bleach to 40 L of water to achieve 5 ppm FAC. Chlorine test strips should be provided at each sink.

2. Ware washing machines that use hot water to sanitize shall achieve a dishware/utensil surface temperature of 160F (71C).

3. Cleaned and sanitized equipment and utensils shall be stored: (a) in a clean and dry location (b) where they are not exposed to splash, dust, or other contamination (c) on a rack above the floor that permits air drying (d) either covered or inverted.

4. Plates and utensils shall be allowed to air-dry after washing and sanitizing to prevent recontamination.

5. Cleaning cloths used for wiping food spills shall be reasonably clean and stored in a chemical sanitizer solution between 50-100 ppm chlorine/5 ppm FAC (or equivalent) solution and used for food contact and non-food contact surfaces, OR use single use clean paper towels. Sanitizer solution shall be checked at a frequency necessary to ensure maintenance of proper concentration.

E. PERSONAL HYGIENE MEASURES

1. Food employees shall vigorously wash hands and exposed arms for at least 20 seconds with warm water and soap at a designated hand washing sink before food preparation or working with exposed food; after the toilet, after breaks, after coughing, sneezing, using a handkerchief or tissues, using tobacco, eating, or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; between working with raw food and ready-to-eat (RTE) food; after engaging in other activities that contaminate the hands.

2. If an alcohol-based hand sanitizer is used, it shall be applied to hands AFTER thoroughly cleaned as described above.

3. Each hand washing station shall be supplied: soap, disposable towels, and a waste container.

4. Food employees need to wear authorized hair restraints (i.e. hats, hair nets) to keep hair from contaminating exposed food, clean equipment, utensils, and linens.

F. OTHER RESERVED.

G. DEFINITIONS

Potentially Hazardous Foods (PHF): those foods in which microorganisms are able to grow rapidly, such as:

1. Fresh Milk (chilled/frozen) or milk products (not UHT milk)

1. Cheese

1. Shell eggs, raw seeds and sprouts, sliced melons

1. Meats, poultry, and fish

1. Shellfish and edible crustacean (such as shrimp, lobster, crab)

1. Baked or boiled potatoes

1. Tofu or other soy-protein foods

1. Garlic-and-oil mixtures

1. Plant foods that have been heat-treated (such as rice, beans, etc…)

Authorized potable water source – water that has been identified and confirmed potable by environmental science, preventive medicine, or veterinary personnel.

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