FSS SOW for Food Service Catering FY21 - Apr-Sep 2021.docx

CATERED MEAL SERVICES

STATEMENT OF WORK

(SOW)

123 SERVICES FLIGHT

1101 GRADE LANE

LOUISVILLE KY 40213

FY 2021

10-11 APRIL 2021

15-16 MAY 2021

10-13 JUNE 2021

07-08 AUGUST 2021

11-12 SEP 2021

SCOPE OF WORK

1. DESCRIPTION OF SERVICES.

The contractor shall furnish all personnel, supervision, parts, tools, materials, facilities and transportation necessary to provide prepared meals to the 123d Airlift Wing, Kentucky Air National Guard (KYANG) Base for the periods specified within this SOW for the scheduled UTA weekends IAW the following specifications and schedules. All food items will be prepared at the contractor’s location and arrive at the KYANG ready to serve. The number of meals requested in this SOW are tentative only. If the number of meals is subject to change, KYANG Services Personnel will notify the contractor NLT 10 days prior to the dates of service.

a. Contractor will furnish and deliver all food items to the 123d Airlift Wing, Kentucky Air National Guard (KYANG) Base. All food items must be available in the proper warmer/cooler or serving line no later than 10:30 a.m. unless otherwise directed. The number of servings will be verified upon arrival at the KYANG.

b. Contractor will provide a menu to the Services Flight no later than 14 calendar days prior to the scheduled drill. The Services Flight representative(s) will review the menu and make changes as necessary then communicate the changes back to the contractor. Should the contractor order any food prior to the menu approval, the government will not accept any financial responsibility should the menu item change for which the food was purchased. The menu items will be consistent with the requirements listed in bullet “c”.

c. All meals will be pre-packaged and labeled, and ready to serve upon arrival. Menu should offer two separate hot entrees (one pork/beef, one chicken/fish, vegetarian is an option in lieu of the previously mentioned), two hot vegetables, two hot starches, and a bread option. Contractor will also provide one option of each: fresh fruit, 6 oz salad (lettuce mix, shredded carrots, shredded red cabbage, cherry tomatoes, croutons), 2 oz salad dressing (minimum 3 options of either Ranch, French, 1000 Island, Italian, Bleu Cheese, with at least one option being fat free), potato chips, granola bar, and canned soda of a popular commercial brand (Coca-Cola, Pepsi). Two different dessert options will also be available, whereas desserts may include cookies, cakes, pies, brownies, etc.

d. Contractor will provide all condiments (mayonnaise, butter, margarine, tartar sauce, mustard, ketchup steak sauce, hot sauce, pickles, salad dressings, etc.) to complement the meal being served.

e. All food items will be pre-packaged in disposable containers with clear and concise labels on the outside of the container. If there is a menu item that requires to be served out of a pan (whether out of convenience or quality control), the contractor will provide the pan and the serving utensil(s) needed to serve the item.

f. Contractor will receive payment for all meals ordered. All food/meals will remain the property of the 123 SVF and must be left at the Air National Guard (KYANG) Base. Food and beverages will not be removed from the facility by the contractor. Remaining meals/servings will be verified by the Services NCOIC and must match the number of meals ordered minus the number of meals served. Any shortages identified in servings will be deducted from the payment. The contractor shall take all necessary measures to ensure the projected meal count for servings is met.

g. During the UTA weekend two serving lines, salad and beverage bars must be set-up and ready for serving no later than 10:30 a.m. and will remain open until 1:15 p.m. unless otherwise directed. At the conclusion of the meal serving time, the contract will clean up any mess associated with the meal that was served. The contractor is not required to clean/sanitize any surfaces or items that were not impacted by the meal.

h. Contractor will purchase food from approved vendors IAW the FDA Food Code guidelines. A list of food sources must be provided upon request.

i. Contractor will comply with all FDA Food Code guidelines, AFI 34-239, and AFMAN34-240 standards.

2. PERSONNEL

a. Contract Manager: The contractor shall provide a full-time contract supervisor on site who shall be responsible for the performance of the work. The contractor shall furnish the name of this person and alternate(s) in writing to the contracting officer and the Services QAE. The contract manager and supervisor(s) must be at least 21 years of age, be fully capable of supervising and performing all tasks required of other contract employees, and must be able to read, write, speak, and understand the English language.

b. The contract supervisor or alternate shall have full authority to act for the contractor on all contract matters relating to daily performance of this contract.

c. The contract supervisor or alternate shall be available during normal duty hours to discuss problem areas with government personnel designated by the contracting officer. After normal duty hours, the manager or designated alternate shall be available within 24 hours.

d. Employees:

(1) Uniforms. The contractor shall provide uniforms to employees. Employees shall wear clean, neat and well-fitting uniforms. The uniform shall not contain commercial advertising except that hats and nametags may contain the contractor's name. The contracting officer shall approve the types and colors of uniforms as well as the standard of dress for supervisors. Uniforms will consist of long pants, short sleeved collar shirt, head cover/hairnet, and appropriate shoes.

a) Shoes shall be of sturdy construction and shall cover the foot for sanitation and safety reasons. Open-toe shoes, sandals, or athletic shoes, and heels higher than 2 inches, are prohibited. Steel-toe shoes are preferred.

b) All personnel shall wear a nametag furnished by the contractor with a minimum of the employee's last name. In addition, the nametags worn by the contract manager and supervisors shall indicate their job titles.

(2) Medical Certificate. The contractor shall ensure that food handlers have a valid medical certificate before starting work. The contractor shall maintain copies of the medical certificates at the duty location. This is a one-time requirement unless the employee is required by public health to undergo another exam due to illness or disease.

(3) The contractor shall keep current for Government inspection, a list of personnel employed on this contract. This list shall include the expiration date of the medical certificates and dates of food service sanitation training completed, as documented on a Food Handler Training Certificate.

(4) Conflict of Interest. The contractor shall not employ off-duty quality assurance personnel nor any person who is an employee of the Government if the employment of that person would create a conflict of interest. The contractor shall not employ any person who is an employee of the Air Force, either military or civilian, unless such person seeks and receives supervisory approval. In addition, the contractor shall not employ any person who is an employee of the Kentucky Air National Guard if such employment would be contrary to KYANG policies.

(5) Security Requirements.

a) Base Access. The contractor shall furnish a current contract employee roster/access list and submit it to the security forces office. The roster shall be updated within 10 days of any changes. The contractor supervisor/lead shall obtain all necessary passes for contractor personnel and personal vehicles requiring entry onto the KYANG base. Vehicles are subject to search at the main gate. All employees are encouraged to car-pool as their vehicles are subject to be searched, and they must have proper registration and proof of insurance in order to be allowed onto the base.

b) Personal Identification. Each contract worker must have photo identification on their person at all times. When they leave their work area, they must wear a badge that identifies the name of the contractor.

c) Background Check. Contractor will submit information for background checks on all employees before they are allowed on base. Full name, full social security number, and birth date are needed for all personnel coming onto the base.

d) Personal Security. Access to sensitive information or equipment located on the KYANG base is strictly prohibited.

e) Physical Security. The contractor shall be responsible for safeguarding all Government property provided for contractor use. At the end of each work shift, all Government facilities, equipment and materials shall be secured.

(6) Employee Training. The contractor shall provide necessary food handling training to employees. The contractor shall maintain records of all training on-site and available for government review. The contract supervisor will have a ServSafe certification that will be held at the government facility.

(8) Contractor Personnel Meals:

a) Contractor personnel who work in dining facilities may purchase meals to be consumed in the facility while on duty and up to 30 minutes before or after their shifts. Before consuming the meal, they shall pay the food charge. They shall not bring food from other sources into the dining facility.

b) Before taking the meal, contractor employees shall sign AF Form 79 and pay the appropriate meal rate. Meals purchased by employees shall not count as meals served for contract payment purposes.

c) Contractor employees who eat government food at any time shall be required to pay for a complete meal determined by the time of day the eating is observed. This is not applicable to spoon-size taste sampling by personnel assigned to quality control. Employees shall not bring food from other sources into the dining facility.

(9) The use of alcoholic beverages or illegal drugs by contractor personnel while on the installation is strictly forbidden. The contractor shall immediately remove any employee who is under the influence of alcohol or drugs.

(10) Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts, or after eating employees shall promptly leave the installation.

(11) Removal of Contractor Employees. 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. They shall be subject to such security checks as the government deems necessary. The government reserves the right to direct the removal of an employee for misconduct or security reasons. This action does not relieve the contractor from total performance of the contract tasks specified herein.

3. QUALITY ASSURANCE

a. The government will evaluate the contractor performance under this contract using the method of surveillance specified at Technical Exhibit 1.

b. The Quality Assurance Evaluator (QAE) will record all surveillance observation. When an observation indicates defective performance, the QAE shall request the contractor representative to initial the recorded observation.

c. Sanitation Inspections. In addition to inspections of contractor performance by the QAE medical services personnel assigned by public health, will also inspect for compliance with sanitary standards. Sanitary deficiencies require immediate correction. Public health may shut down the facility until the contractor restores sanitary standards. Additionally, Public Health may request to see the facility in which the contractor

d. Food Service Surveys. The Food Service Officer (FSO) conducts customer surveys and solicits customer comments in other ways. The contractor shall distribute customer evaluation forms and assist in collecting forms and responding to customer comments when requested by the FSO.

e. Other Authorized Observer Government personnel other than QAE's and contracting officers may observe the food service and contractor operations. However these personnel may not interfere with contractor performance.

f. If any of the services do not conform with contract requirement, the Government may require the contractor to perform the services again in conformity with contract requirements, at no increase in contract payment amount. When the effects in service cannot be corrected by re-performance, the Government may, (1) require the contractor to take necessary action to ensure that future performance conforms to contract requirements, and (2) reduce the contract price to reflect the reduced value of the services performed.

g. QASP

4. HOURS OF OPERATION

a. Normal Hours. The contractor shall maintain operating hours for the dining facilities and other facilities as listed in Technical Exhibit 2a. During the required serving hours for a dining facility any authorized patron may select foods from a complete menu. The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours. This allows time for all patrons to be served, and additional time for second servings.

b. Holiday Food Service. The contractor shall plan for increased attendance expected at holiday meals and additional service hours if necessary. The government will provide holiday schedules the UTA prior to the dates.

5. CONSERVATION OF UTILITIES

The contractor shall implement the installation energy conservation program at food service facilities. The contractor shall use procedures that prevent the waste of utilities including:

a. Using lights only in areas where and when patrons are present, or work is actually being performed.

b. Turning off water faucets or valves when not in use.

6. GOVERNMENT FURNISHED PROPERTY AND SERVICES

The government will provide hot serving lines, salad bar, ice cream machine, and dessert cooler. It will also provide all patron dining needs such as silverware, plates, glasses, etc.

7. GENERAL

The government will not furnish:

Uniforms - Employee uniforms and special type clothing (jackets, rubber aprons, etc.), shoes and name tags.

8. SANITATION REQUIREMENTS

a. Personal Hygiene. The contractor shall make sure that employees meet the following personal hygiene requirements:

(1) They wash their hands upon reporting for work: immediately after visiting or cleaning a lavatory: after smoking or taking a break: and after handling raw meat, poultry, garbage, using a cell phone, or otherwise soiling their hands.

(2) They remove wristwatches, bracelets, and rings (except wedding rings and medical emergency information bracelets) while preparing and serving food.

(3) Their fingernails are kept clean without polish, and are cut short so that they do not extend beyond the end of fingers.

(4) They do not smoke or use tobacco in any form, except during break periods in designated areas.

(5) They trim facial hair to 1 inch or less for mustache, no beards

(6) They wear hair restraints (hats, caps, hair nets), acceptable to public health to prevent loose hair from falling into food or onto food contact surfaces.

b. Health Examinations. The contractor shall inspect contractor personnel for any evidence of communicable disease such as boils, vomiting, diarrhea, infected wounds, open sores or acute respiratory infection. Personnel with any health problem shall not be permitted to work in any capacity where there is likelihood of food or food contact surface contamination with pathogenic organisms, or transmitting disease agents to others. Personnel relieved of duty due to illness must have a medical clearance before returning to work

c. Food-borne Disease Tests. The contractor shall cooperate in making employees, facilities, and equipment available for all finger plate culture, rinse tests, swab tests, contact plate tests, and other microbiological tests required by the government. During actual or suspected Food-borne disease outbreaks the contractor shall make facilities, equipment, and employees available for testing and questioning by medical and other investigative personnel. When a Food-born outbreak is suspected the contractor shall not discard food until directed by the government.

9. CHARGES FOR PAYMENT

The contractor will submit the invoice for the service performed via Wide Area Workflow.

TECHNICAL EXHIBIT 1

1. Government Quality Assurance

The government may use a variety of surveillance methods to evaluate the contractor's performance. One or more methods will be used to evaluate a listed service during a contract period for payment computation purposes. The government uses the following methods of surveillance in this contract:

a. Periodic surveillance of output items (every meal, daily, weekly, monthly, quarterly or as required) by the QAE as determined necessary to assure an efficient evaluation of contractor performance.

b. Management information system reported results.

c. Customer surveys.

d. Other Observers: Military Public Health personnel, Inspector General personnel, and other authorized government personnel shall be permitted to observe operations as necessary. These operations include but are not limited to food preparations at the contractor’s facility, transportation from the contractor’s facility to the 123 Airlift Wing, Air National Guard Base (ANGB) and serving of the food at the base. Public Health personnel must be allowed to conduct sanitary inspections IAW current FDA code guidelines. All parties involved in this contract will comply with FDA Food Code guidelines.

2. The government may elect to require the contractor to re-perform or perform late any defective work disclosed by government inspection. If so, the government will notify the contractor after inspection that specified defective services shall be re-performed or performed late, and completed within a reasonable time specified by the government. In such cases, the government will re-inspect the work re-performed or performed late.

WORK LOAD ESTIMATES

TECHNICAL EXHIBIT 2a

1. Hours of Operation:

Meals Serving Hours: 1030 – 1300: Open at 1100 for base population, conclude meal at 1315

2. Serving Areas: Two hot meal lines, drink stations, salad bar, and dessert areas.

3. Holiday Meals: All holiday meals served on UTA closest to the Holiday.

WORKLOAD ESTIMATES

TECHNICAL EXHIBIT 2b

Meal Estimates:

Main Serving Line - 300 total meals per lunch each day of UTA.

Holiday Meal Serving Line – 425 total meals each holiday meal of UTA.

Ground Support Meals -15 meals per day each day of UTA.

Specific numbers are provided in the menu section.

Located at:

KYANG Dining Facility 1101 Grade Ln.

Louisville, KY 40213-2616

(502) 413-4120

Proposed UTA dates for cooking services:

10-11 April 2021 15-16 May 2021 10-13 Jun 2021 (4 days) 07-08 Aug 2021 11-12 Sep 2021

Dates may be added or deleted according to the government’s needs.

MENU REQUIREMENTS (reiteration of bullet 1c) The menu will be built by the contractor and supplied to the 123 AW Services Staff no later than 14 calendar days prior to the scheduled UTA. The menu will be communicated with each item presented in the format of: menu item, serving size, quantity of servings. Then menu requirements, at a minimum, are as follows:

· At least 2 different hot entrée options with a different protein in each (i.e. one beef, one chicken), vegetarian entrees are an option (300 servings total)

· At least 2 different hot vegetable choices (300 servings each)

· At least 2 different starch options (300 servings each)

· At least 1 option of a dinner themed bread (i.e. dinner roll, corn bread, etc.) (300 servings total)

· At least 1 option of cold fruit (either fresh fruit or fruit cup) (300 servings total)

· 6 oz salad option w/ 2 oz salad dressing (3 separate choices)

· Prepackaged potato chips with a variety of at least 3 choices. Must be served in manufacturer packaging and must be of a popular brand (300 servings total)

· Prepackaged snack-type bar with a variety of at least 3 choices (i.e. nutrigrain bar, protein bar, granola bar). Must be served in manufacturer packaging and must be of a popular brand (300 servings total)

· Prepackaged dessert with a variety of at least 2 choices (i.e. cookies, brownies, etc.). Must be served in manufacturer packaging and must be of a popular brand (300 servings total)

· Canned or bottled soda, minimum 12 oz. ea. Must be served in manufacturer packaging and must be of a popular brand (bottled water not included)(300 servings total)

All meals will be served to-go and can be brought in as bulk quantity and served individually or can be brought in individually packaged and served as-is. All hot menu items (entrée, vegetable, starch, bread) can be served on the provided serving line into one 3-compartment hinged to-go container with closeable clasp. Either paper or plastic bags will be provided by the contractor for patrons to carry all of their menu items in, therefore the bag will need to be capable of carrying all items based on size and weight. All applicable condiments will be provided by the contractor. Contractor will also provide forks, knives, spoons, and napkins that will be packaged as a single item. For COVID-19 mitigation, ALL items will be served to the patrons so contractor will need to provide enough employees to serve these items.

Ground support meals: There will be 15 ground support meals provided in addition to the standard 300 meals. Ground support meals will consist of the following:

Hoagie Sandwiches-10 Tortilla Wraps-5 Fresh Fruit or fruit cup-15 Chips, Asst., Ind. bags-15 servings Cookies, fresh baked-15 servings Soda, can, Asst.-15 image1.jpeg image2.png