Food Contract PWS -SS FY22 (updated 14Mar22).pdf

MISSISSIPPI AIR NATIONAL GUARD

COMBAT READINESS TRAINING CENTER

GULFPORT MISSISSIPPI

FOOD SERVICES

PERFORMANCE WORK STATEMENT

(PWS)

POP - 19 APRIL – 4 MAY 2022

UPDATED: 3/14/2022

FOOD SERVICE PROGRAM ROLES AND RESPONSIBILITIES

The revamped Air Force (AF) Food Service Program is a feeding concept the AF introduced in 2010, shifting how food is delivered to today’s Airmen. Airmen are provided greater variety, availability, food quality, revamped menu options, healthier selections, new aesthetic dining facility serveries, increased operating hours, speed of service, and an overall better dining experience. The following regulations govern the AF Food Service Program: AFMAN 34- 240 Food Service Program Management, AFI 48-116 Food Safety Program, AFI 63-138 Acquisition of Services, Food 2.0 Handbook and Tri-Service Food Code. The AF Dining Facility (DFAC) should consists of an A La Carte service for dine-in or carryout meals; providing flight meals to aircrew and passengers and to ground crew personnel in support of the mission on a 24-hour basis. This feeding capability remains the responsibility of the Installation Commander. The Base Contracting Officer negotiate and enforce those requirements upon assignment of contract. The Services Division Chief oversee the Food Service program and ensure CRTC Gulfport maintains the training support capability. The Food Service Section Chief (FSSC) remains the focal point for the DFAC and maintains overall responsibility for daily operations and management. FSSC is also the Contracting Officer Representative (COR) ensuring standards are met in accordance with (IAW) approved Performance Work Statement. The DFAC Manager maintains a critical position within an AF Food Service operation. In conjunction with the FSSC, all aspects of a DFAC operation is their responsibility. The DFAC manager will also provide feedback as to the performance of assigned contractors. Public Health (PH), per AF regulations, inspect multiple departments on installations; food service being one, holds food operations to the highest standard to ensure safe practices are being perform to prevent food borne illnesses. Contractors are utilized to backfill the absence of military personnel to meet government requirements. If awarded a contract, Contractors are required to follow all local and government standards and will be evaluated by the Food Service COR on compliance with standards, time management and quality of work. The Executive Chef/Person-In-Charge (PIC) plays a vital and significant role in the success of the overall food service operation. Along with the DFAC Manager, the Executive Chef is at the forefront to ensure the menus, recipes, and serving standards are followed and high-quality menu items are provided to customers every day, every meal. The Executive Chef/PIC manages overall kitchen operations by scaling recipes to meet headcounts, ensuring progressive cooking techniques are followed, making sure proper serving sizes are provided to DFAC customers.

1.0 DESCRIPTION OF SERVICES. The Contractor shall furnish all personnel and supervision necessary to prepare and serve meals during execution of Southern Strike at Gulfport CRTC, MS dining facility for the period of 19 April 2022 through 4 May 2022 IAW local and Air Force Food Services regulations, standards, specifications, schedules, and attachments.

1.1 The government will furnish all food items and equipment for food production.

1.2 The government shall provide all cleaning supplies necessary for the contractor to perform the work required under the contract. Contractor is responsible to inventory supplies at the end of each service period and identify to the COR what needs to be replenished for the next service period.

1.3 The government will provide a menu (Attachment 3). The Contractor is required to verify all food, beverage and equipment are in place/operational to perform work at least 24 hours in advance between the hours of 0700-1630.

1.4 The contractor will prep, prepare, cook, and serve meals at Gulfport CRTC, MS food service facility Bldg

160. All food must be in the proper warmer/cooler or serving line no later than 30 minutes prior to scheduled meal times unless otherwise directed. The PIC will enforce cleaning of all dishes, utensils, and equipment used to prepare and serve all meals; to include, kitchen and dining areas before, during and after each meal while maintaining quality control IAW Tri-Service Food Code, Food 2.0 Handbook , AFMAN 34-240 Food Service Program Management and AFI 48-116 Food Safety Program.

1.5 The contractor will provide the following meals at the dates and times below:

1.5.1 Meals (Breakfast/Lunch/Dinner)

Time: 0700-0800/1200-1300/1700-1800 Estimated Patrons: 400 per meal Meals per date:

14 Apr: D 15Apr-3May: B/L/D 4 May: B 100 Box Lunch/Aircrew Meals daily

1.5.1.1 The contractor will provide meals IAW the following composition (or similar):

Breakfast:

Toast/Biscuit/French Toast (any two combination) Sausage/bacon (Two meats) Eggs Hash brown Fruit (Two selection) Juice/Coffee/Milk (All selections on cold bar) Cereal (Two selections)

Lunch/Dinner:

Tea, juice, or soft drinks (any two combination)

Two different meat/entrée option (Hotline) Two vegetables (Hotline)

One Starch (Hotline) Salad One Bread One Dessert

1.6 All food/meals will remain property of the Gulfport CRTC, MS. The contractor will not remove food or beverages from the base. All leftovers will be properly labelled and stored IAW Tri-Service Food Code 3-

501.110. The PIC must take all necessary measures to guarantee that the projected meal count for servings is met and progressively prepare food items to ensure optimum freshness, flavor, color, texture, and nutritional value. The contractor will work with the DFAC Manager to make any adjustments to meals prepared to match daily headcount (Approximately 400 meals per day).

1.7 During the meal period, two serving lines must be set-up and ready for serving no later than 30 minutes prior to each scheduled meal (0700/1200/1700 HRs) and will remain open throughout the meal period unless otherwise directed. Contractors will clean the serving line as they go and will ensure serving pans are changed as needed throughout the meal period.

1.8 Contractor will assign one person to the salad bar to setup 30 minutes prior to opening, monitor and refresh during the meal. Salad bar will require clean as you go service.

1.9 Carryout Service. The contractor shall make up boxes or containers, assemble, and pack the meal components for pickup by others. Government will provide approved commercial carryout boxes or containers.

1.10 Sanitation Requirement. The contractor shall comply with all federal and Air Force mandated sanitation requirements. AFI 48-116 Food Safety Program all chapters available at www.e-publishing.af.mil

2.0 SPECIFICATIONS.

2.1 Contractor Personnel:

2.1.1 Management. The contractor shall provide a full-time contract manager on site who shall be responsible for the performance of the work. The name of this person, and an alternate or alternates, who shall act for the contractor when the manager is absent, shall be designated in writing to the contracting officer. The contract manager or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The contract manager or alternate shall be available at all times to meet at the Government facility with government personnel designated by the contracting officer to discuss problem areas. After normal duty hours, the manager or designated alternate shall be available within 1 hour. The contract manager and alternate or alternates must be able to read, write, speak, and understand English. The positions shall at no time be vacant. They shall comply with installation rules and regulations for motor vehicle use on the Government property.

2.1.2 Certification. The contractor will provide a copy of the PIC Serv Safe certification prior to the awarding of this contract (IAW Tri-Service Food Code, 2-102.20 Food Protection Manager Certification).

During all hours of operation, at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified Food Protection Manager who has shown proficiency with required information through passing a test, i.e. Serv Safe certified (IAW Tri-Service Food Code, 2-102.12).

2.1.3 Security Requirements. All personnel employed by the contractor in the performance of this contract, or any representative of the contractor entering the government installation, shall abide by all security regulations of the installation. The contractor shall sign an agreement stipulating the security requirements of this contract and certify to best of their knowledge that personnel performing under this contract do not pose a security risk to the United States. All personnel are subject to a security background check.

2.1.4 Base Access. The contractor shall obtain personal identification passes for all employees and vehicle passes for all contractor and personal vehicles requiring entry onto the base. The contractor shall provide a Contractor/Vendor Access List, and submit it through the Contracting Officer to the Gulfport CRTC Security Forces and Pass & Registration. The contractor is responsible for providing background checks on employees of the contractor and shall provide a copy of a background check for any members who will be working on the installation.

http://www.e-publishing.af.mil/

2.1.5 Antiterrorism / Operations Security / Information Protection. Access and General Protection/Security Policy and Procedures. This standard language is for contractor employees with an area of performance within Government controlled installation, facility, or area. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the Contracting Officer’s Representative (COR). The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by the local installation’s Security Forces, Director of Emergency Services or local Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by DoD, HAF and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

2.1.6 For Contractors that do not require CAC, but require access to a DoD Facility and/or Installation.

Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification Index (NCIC-III) and Terrorist Screening Database (TSDB) (AFI 31-101 and AFI 10-245), applicable installation, facility and area commander installation/facility access and local security policies and procedures (provided by government representative), or, at OCONUS locations, in accordance with status of forces agreements and other theater regulations.

2.1.7 AT Level I Training. This standard language is for contractor employees with an area of performance within a Government controlled installation, facility or area. All contractor employees, to include subcontractor employees, requiring access to Government Installations, Facilities and Controlled Access areas shall complete AT Level I Awareness Training within ten (10) calendar days after contract start date or effective date of incorporation of this requirement into the contract, whichever is applicable.

Certificates of completion for each affected contractor employee and subcontractor employee will be maintained by the COR or Antiterrorism Representative. AT Level I Awareness Training is available through https://jkodirect.jten.mil/Atlas2/page/login/Login.jsf

2.2 Contractor Supervision/PIC:

2.2.1 Personal Hygiene: The contractor shall ensure the contract employees meet the following sanitation requirements:

a. Personnel shall wash their hands in a hand washing sink upon reporting for work for at least 20 seconds, then again before donning their gloves, immediately after visiting a lavatory, after coughing, sneezing or using a handkerchief, after smoking, taking a break and after switching between tasks, after handling raw meat, poultry, garbage, or soiled items.

b. Personnel shall remove wristwatches, bracelets, earrings, cell phones/pagers and rings before and during duty hours.

c. Personnel’s fingernails shall be kept trimmed, filed and maintained so the edges and surfaces are clean and not rough and should be no more than ¼ inch above the fingertip. No fingernail polish, artificial nails, or fingernail jewelry when working with exposed food.

d. Personnel shall wear beard restraints and be worn proper to keep hair and sweat from contacting exposed food.

e. Personnel shall properly wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair and sweat from contacting exposed food or food contact surfaces.

2.2.2 Personnel shall not smoke, or use tobacco in any form, except during break periods in designated areas.

2.2.3 Personnel shall not consume food items/beverages in any form while on the serving line or in any food prep areas. Contract personnel meals shall be provided to contractors free of charge.

https://jkodirect.jten.mil/Atlas2/page/login/Login.jsf

2.2.4 Personnel shall wear appropriate clothing that is well–fitted, laundered and repaired. The contractor will furnish work attire that is uniformed. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. No open–toe shoes, sandals or sleeveless blouses/shirts are allowed.

2.3 Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by contract personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the PIC from further work. Removal of employees for such cause does not relieve the contractor of the requirement to provide sufficient personnel to adequately perform services.

2.4 Use of Tobacco: The use of tobacco products by the contractor personnel while on break will be confined to those areas designated by the government as smoking areas.

2.5 Loitering: Contract personnel shall not loiter in any working or patron area. Upon satisfactory completion of their assigned shift and after being released by their PIC, employees shall promptly depart from the dining facility and from the ANG base.

3.0 CONTRACTOR MANPOWER REPORTING APPLICATION (CMRA):

3.1 Service Contract Reporting in SAM is only required for certain contracts that are equal to or greater than

$3M; DoD logistics management services, equipment related services, knowledge-based services, or electronics and communications services. Contracts or task orders below $3M do not require reporting. Contracts or task orders that do not fall within the DoD designated portfolios/PSC categories do not require reporting. A DFARS case will amend the threshold and portfolio groups via two new DFARS clauses.

4.0 Quality Control/Quality Assurance Program

4.1 Quality Control: The Contractor is required to establish and maintain a quality control program to assure the requirements of the contract are provided. The program shall include as a minimum:

a. An inspection system covering all the services to be performed under the contract.

b. The method of identifying deficiencies in the quality of services performed before the level of service becomes unacceptable.

c. Maintain a file of any corrective actions taken. This file shall be made available to the

Government during the term of the contract.

d. Ensure compliance with the requirements of this publication AFMAN 48-147_IP Tri-Service Food Code.

e. Agree to allow access to the FOOD ESTABLISHMENT and/or provide a copy of the last

Public Health Food Safety Inspection report to Combat Readiness Training Center Gulfport Public Health office. The Public Health Food Safety and Sanitation report must have been conducted within 12 months and pass Public Health Food Safety Inspection report.

4.2 Quality Assurance: The Government shall monitor the Contractors performance under this contract using the following procedures:

a. The Public Health office, FSSC or DFAC manager, acting as a Quality Assurance Evaluator (QAE), inspects for compliance with contract terms and/or uses Attachment 1, Mess Attendant Quality Assurance Checklist and Attachment 2, Food Operation Inspection Report. The QAE shall inspect for compliance of the contract and shall record all surveillance observations. Those observations that indicate defective performance shall be brought to the attention of the Contractor’s attendant supervisor for immediate correction. If any of the services performed do not conform to contract requirements, the Government may require the Contractor to perform the services again in conformity with contract requirements, for no additional fee. When the defects in the services cannot be corrected by re-performance, the Government may require the contractor to take necessary action to ensure that future performance conforms to contract requirements. If the contractor fails to promptly perform the services again or take the action necessary to ensure future performance conforms to contract requirements it may result in termination of the contract for default.

b. When the Contractor’s performance is unsatisfactory, the Contractor shall be required to reply in writing, giving the reasons for the unsatisfactory condition, the corrective actions taken or to be taken, and procedures to prevent recurrence. Unsatisfactory performance may result in a payment deduction and/or termination of the contract.

5.0 LIST OF ATTACHMENTS. Attachment 1: Mess Attendant’s Quality Assurance Checklist, Attachment 2:

DD Form 2973 Food Operation Inspection Report, Attachment 3: Food Menu

Attachment 1 Mess Attendants Quality Assurance Checklist:

This checklist is to be completed and initialed by the PIC each day before the contractor departs.

___________Contract supervisor provided names of attendants working in writing.

___________Attendants meet uniform requirements, i.e. Nametags, shirts identical and uniformed.

___________Attendants meet sanitary standards (i.e. nails, hats, facial hair, non-tobacco and gum use).

___________All areas cleaned (swept, mopped and vacuumed) prior, during and after meal period.

___________All serving line items, condiments, utensils, silverware, trays, and glasses kept stocked/replenished to avoid customer wait.

___________Dining room tables, booths, and seats are cleaned as patrons leave.

___________Food and beverage spills on floors, counters, or elsewhere in serving line or dining area cleaned within four minutes and “wet floor” sign used until dry then removed.

___________Clean and sanitize tableware and trays to meet requirements.

___________All utensils and required items set up prior to meal in salad bar, desserts, and drinks areas and replenished as needed during the meal in a timely manner for customer satisfaction.

___________All windows and doors with glass and stainless steel equipment cleaned and free from streaking.

___________Clean all food prep tables as you go and at the end of each meal period or when contamination occurs.

___________All work areas/equipment used will be cleaned as you go with a sanitizing agent.

___________All sinks are cleaned and sanitized.

___________Entrances, sidewalks and loading zones are swept free of debris and dumpster area is free from debris.

___________Dishes, utensils and kitchen equipment pass random inspection for sanitation and cleanliness.

___________All kitchen and dining area floors have been swept and mopped.

___________Tables, chairs, napkins, salt & pepper, and equipment have been put away.

___________Ice cream machine has been cleaned/sanitized and all parts are put back in place.

___________All garbage has been taken to the dumpster and all trash containers have been cleaned/sanitized.

___________Utility closet is cleaned and neatly arranged; mops are rinsed then hung to dry; mop bucket emptied and cleaned then turned upside down.

*This is a checklist only and is not all inclusive of all duties/responsibilities. Tri-Service Food Code must be followed and any discrepancies must be corrected on the spot*

ATTACHMENT 2 pg.1

FOOD OPERATION INSPECTION REPORT

ATTACHMENT 2 pg.2

FOOD OPERATION INSPECTION REPORT

ATTACHMENT 3

Food Menu Attachment in solicitation