HHS RFP document FINAL 7-27-10.docx

THIS PROCUREMENT IS OPEN TO ALL BUSINESSES.

General Services Administration National Capital Region Public Buildings Service Metropolitan Service Center Washington, DC

SPECIFICATIONS AND BID FORMS

In accordance with GSA’s Affirmative Procurement Program and the Statutes, Regulations, and Executive Orders of the United States, the Contractor is to use green products and supplies in the accomplishment of this contract.

SOLICITATION NO: GS-11P-10-YE-C-0174

PROJECT: CAFETERIA SERVICES

200 INDEPEDENCE AVENUE, SW

WASHINGTON DC 20201

SOLICITATION ISSUE DATE: July 27, 2010

DATE AND TIME DUE: August 26, 2010 2:30 P.M. (Local Time)

DELIVER TO: GSA REGIONAL OFFICE BUILDING

NOTE: ANY QUESTIONS REGARDING THIS SOLICITATION MAY BE DIRECTED TO:

Regina Crews, Contracting Officer Telephone No.: (202) 208-9990 E-mail: regina.crews@gsa.gov

GSAM 515.406-1: UNIFORM CONTRACT ACT

The information collection requirements contained in this solicitation/contract, that are not required by regulation, have been approved by the Office of Management and Budget pursuant to the Paperwork Reduction Act and assigned OMB Control No. 3090-0163.GSA’s hours of operation are 8:00 am to 5:00 pm. Requests for pre-award debriefings postmarked or otherwise submitted after 4:30 p.m. will be considered submitted the following business day. Requests for post-award debriefings delivered after 4:30 p.m. will be considered received and filed the following business day. This solicitation and any documents related to this procurement will be available on the Internet. All Contractors downloading the solicitation shall notify this office in writing (either by electronic mail or facsimile) in order to be placed on the plan holders’ list. Contractors are responsible for downloading their own copy of the solicitation and amendments, if any. The WWW address of the Federal Business Opportunities web page is http://www.fedbizopps.gov. It is the Contractor’s responsibility to monitor this site for the release of the solicitation and amendments, if any. Contractors may register for electronic notification of postings to the site.

TABLE OF CONTENTS

TABLE OF CONTENTS 2 - 5

PREAMBLE………………………………………………………………6

SPECIAL NOTICE TO OFFERORS 7 - 9

Special Notices to Offerors Pre-Bid Conference at the Cafeteria Facility

DESCRIPTION/SPECIFICATION 10 - 34

1. Statement of Work A. Description of Services B. Scope of Work C. Term of Contract

2. Description of Facilities A. Area and Location in the Building B. Seating Capacity C. Historical Sales Data D. Randolph/Sheppard Facilities

3. Effective Date

4. Hours of Service A. Service Schedule B. Modification to Service Schedule

5. Contractor Responsibility A. Service B. Menus C. Wellness Program D. Sustainability Program and Practices E. Procedures for Future Price Adjustments/ Changes F. Equipment and Utensils Furnished by the Contractor G. Sanitation and Quality H. Personnel and Supervision I. Recycling J. Contractor Performed Repairs K. Cleaning and Janitorial Services L. Security Areas M. Hazardous Conditions N. Liability O. Occupant Emergency Program P. Reporting Requirements Q. Operating Expenses R. Energy Conservation Guidelines S. Telephone and Computer Systems T. Building Space

6. Continuity of Operations

7. Contracts and Subcontracts

8. Responsibilities/Furnished by the Government A. General B. Property

a. Government Furnished Space

b. Vending Stands

c. Facilities

d. Parking

e. Windows

f. Preventative Maintenance

g. Rodent/Pest Control

h. Trash Removal

i. Government-Owned Equipment

9. Rights and Authority of the Government A. Approval B. Public Space C. Restrictions D. Records E. Cash Register Readings F. Projected Annual Budget G. Modification of Contract H. Discrepancy in the Specifications

10. Protection and Damage

INSPECTION AND ACCEPTANCE 35 - 38

1. Contractor Responsibility

2. Quality Standards

3. Contractor Representative

4. Role of Government Personnel and Responsibility for Contract Administration A. Contracting Officer (CO) B. Contracting Officer’s Representative (COR) C. Representatives of the Government

5. Inspections

6. Reviews

DELIVERIES 39 - 40

1. Milestone Chart for Contractor’s Deliverables

2. Government Deliverables Due the Contractor

CONTRACT ADMINISTRATION DATA ……41 - 43

1. Administrative Expenses and Loss

2. Payment in Lieu of Rental

3. Purpose of Payment in Lieu of Rent and Payment Schedule

4. Failure to Perform

5. Suspension of Work

6. Proprietary Marks

7. Business Licenses, Taxes & Assessments

8. Payment of Postage and Fees

9. Markings

10. Termination of Contract by Contractor

11. Wage Determination

SPECIAL CONTRACT REQUIREMENTS 44 - 46

1. Personnel A. Qualifications of Employees

2. Security Requirements A. Identification/Building Pass B. Clearances C. Security Clearance Requirements

3. Standards of Conduct

CONTRACT CLAUSES 47 - 62

52.222-42 Statement of Equivalent Rates for Federal Hires Comparable Hires Commercial Items Contract Clauses Index 52.252-2 Clauses Incorporated by Reference 52.212-4 Contract Terms and Conditions - Commercials Items 52.212-5 Contract Terms and Conditions Required To Implement Statutes or Executive Orders - Commercial Items 552.212-72 Contract Terms and Conditions Required to Implement Statutes or Executive Orders Applicable to GSA Acquisition of Commercial Items 52.204-7 Central Contractor Registration 52.204-8 Annual Representations and Certifications 52.204-9 Personal Identity Verification of Contractor Personnel 552.212-71 Contract Terms and Conditions Applicable to GSA Acquisition of Commercial Items 52.223-4 Recovered Material Certification 52.223-10 Waste Reduction Program 52.223-15 Energy Efficiency in Energy-Consuming Products 52.223-16 IEEE 1680 Standard for the Environmental Assessment of Personal Computer Products 52.223-17 Affirmative Procurement of EPA-designated Items in Service and Construction Contracts 52.223-1 Biobased Product Certification 52.223-2 Affirmative Procurement of Biobased Products Under Service and Construction Contracts Addendum to FAR 52.212-4, FAR 52.212-5 and 552.212-71

INSTRUCTIONS, CONDITIONS AND NOTICES TO 63 - 74

OFFERORS

1. Insurance Requirements A. Worker’s Compensation and Employer’s Liability B. General Liability Insurance

2. Instructions to Offerors A. 52.212.1 Instructions to Offerors – Commercial Items B. Instructions on Submitting Proposals C. Contents of the Proposal D. Period for Acceptance of Offerors E. Product Samples F. Late Submissions, Modifications, Revisions, and Withdrawals of Offerors G. Contract Award H. Multiple Awards FAR 52.212-2 Evaluation--Commercial Items Mandatory Registration with CCR and OCRA Websites FAR 52.212-3 Offeror Representations and Certifications - Commercial Items FAR 52.233-2 Service of Protest 552.233-70 - Protests Filed Directly With the General Services Administration

ATTACHMENTS 75 - 130

1. Listing of Attachments Attachment 1 - Wage Determination Attachment 2 - Inventory of Food Service Equipment List Attachment 3 - Standard Form LLL – Certification Regarding Lobbying Attachment 4 - Standard Form LLL-A- Disclosure Form to Report Lobbying Attachment 5 - Standard 527 - Contractor's Qualification & Financial Information Attachment 6 - Sales Generation Model Attachment 7 - Staffing and Labor Cost Model Attachment 8 - Profit/Loss Statement Pro-Forma Operating Statement Attachment 9 - Floor Plans Attachment 10 – Pictures of Facility Attachment 11 - GS-42 Green Seal Environmental Standard for Cleaning Services Attachment 12 - Proposed Nutrition Guidelines for GSA Contracted Operations

PREAMBLE

The General Services Administration (GSA) seeks a contractor that will provide food services at the Department of Health and Human Services. The contractor should be able to:

· Deliver food and beverages at attractive price options that are healthy, organic and grown locally; and

· Maintain operations in an environmentally responsible and sustainable manner.

GSA and the Department of Health and Human Services envision the services under this Contract to be a model for wellness and “sustainable” operations. Generally stated, this objective may be realized by operations that will include:

· Food and beverage items that are organic, and grown or otherwise made in the closest possible proximity to Washington DC and that are healthy as part of a balanced diet and contain as few as possible, if any, chemical or biological additives.

· Back-of-House Operations that include a verifiable waste reduction program; verifiable recycling program, uses (to the highest extent possible) environmentally preferable products including products made from recycled materials that are recyclable and/or biodegradable; and uses environmentally preferable practices.

The sections pertaining to the wellness and sustainability initiatives should be viewed as questions intended to solicit the offeror’s proposal relating to that topic.

This contract is designed to ensure that the services provided continue to meet the highest standards for customer satisfaction, wellness, a healthy diet, and sustainability. Continual feedback from the selected contractor, the Agency, and its customers is key to achieving this goal. Through regular feedback opportunities, this RFP and contract are intended to create a special GSA – contractor relationship that establishes an opening base line and a process for incrementally tracking mutually agreed-upon objectives throughout the initial and subsequent contract terms. It is understood that regular process and results evaluations will be essential as GSA, HHS, and the selected contractor will make program adjustments based on the operational and financial results achieved and the level of success in reaching the wellness and sustainability goals outlined in this RFP and through the course of regular operational reviews.

Special Notice to Offerors

Special Notices to Offerors

A. The successful Contractor shall be fully responsible for providing and accomplishing the required services as outlined in this solicitation. The Contractor is responsible for the operation of the food service facilities at the

DEPARTMENT OF HEALTH AND HUMAN SERVICES (HHS)

HUBERT HUMPHREY BUILDING

200 INDEPEDENCE AVENUE, SW

WASHINGTON DC 20201

B. The Offeror must submit an offer/bid for each evaluation factor in order to be considered for award.

C. In order to be considered for award, the offeror must acknowledge receipt of each amendment issued (if any) under this solicitation by submitting three (3) signed and dated copies of the Standard Form 30 (Amendment of Solicitation/Modification of Contract) issued for each amendment.

D. Facsimile (FAX) bids are unacceptable in response to this solicitation.

E. Deficiencies and Unacceptable Proposals. Offerors are cautioned that an offer may be rejected as non-responsive if it is deficient and thereby unacceptable because it does not answer the evaluation factors completely or meet the Government requirements.

F. Interruptions in Government. Should inclement weather, interruption in Government operations or other unanticipated events occur that interrupt normal Government processes or require the closing of the Government on the bid due date, the bid will be due at the same time of the next Government workday unless notice is given to the contrary by the contracting office.

G. Executive Order 12989. Economy and efficiency in Government procurement through compliance with certain immigration and naturalization act provisions, is in effect and must be complied with under any contract(s) resulting from this invitation for bids. In accordance with Executive Order 12989, Contractors are responsible for compliance with immigration laws and are hereby notified that any and all suspected infractions shall be reported to the Immigration and Naturalization Service.

PRE-BID CONFERENCE at the CAFETERIA FACILITY The purpose of the Pre-Bid Conference is to provide a briefing on the contracting concept, the scope of work, and the specifications, so that offerors can ascertain the complexities of the services to be performed. Offerors will also be briefed on the vision of GSA and HHS to have a cafeteria that is consistent with Federal work/life programs, including employee wellness, satisfaction and sustainability.

Answers to questions will be addressed at the Pre-Bid Conference and a summary of the topics discussed at the Conference will be provided to all prospective offerors as an addendum to the Request for Proposals. Questions can be submitted after the Pre-Bid Conference and an addendum to the Request for Proposals will be submitted with responses. Dates for submitting questions will be established at the Pre-Bid Conference.

MEMORANDUM TO: All Prospective Offerors

The General Services Administration invites you to attend a Pre-Bid Conference which will be held at the time and place listed below:

LOCATION: DEPARTMENT OF HEALTH AND HUMAN SERVICES (HHS)

HUBERT HUMPHREY BUILDING

ROOM 405A

200 INDEPEDENCE AVENUE, SW

WASHINGTON DC 20201

Pre-Bid Meeting at 10:00 AM

Prospective companies are given an opportunity to observe breakfast and lunch service in the facility during the open house hours. A walk-thru of the facility (back and front of house) will be part of the pre-bid meeting.

Prospective Offerors are allowed to sketch the facility and take pictures only during the pre-bid walk-thru.

It is advantageous for each offeror to have qualified representation at the Pre-Bid Conferences to understand the total result desired by the Government.

Contractors are requested to notify the individual listed below by letter, telephone, fax or e-mail (e-mail is preferred) of the names of person(s) who will attend the Conference. Notification should be made at least two working days before the scheduled meeting to:

Point of Contact:

Joy R. Garrett-Bey Contract Specialist GSA Metropolitan Service Center Phone: (202) 219-3039 e-mail: joy.garrett-bey@gsa.gov

All offerors attending the Pre-Bid Conference must submit their full name and current citizenship via email to the Point of Contact above for security clearance into the building 2 business days in advance for clearance. Entry will not be granted to persons whom do not have identification with their picture. All attendees must be U.S. citizens.

Description/Specification

1. Statement of Work:

A. Description of Services. The Contractor shall establish and operate both of the food service facilities described herein for the purpose of dispensing food, nonalcoholic beverages and such other items as may be authorized by the contracting officer (CO) in accordance with the terms and conditions of this contract.

B. Scope of Work. The Contractor shall establish and operate in the Contractor's name, the food service facilities for the purpose of dispensing food, nonalcoholic beverages and such other items as may be authorized by the Contracting Officer's Representative (COR), in accordance with all terms and conditions specified herein at each of the following facilities.

This cafeteria and 6th floor dining room are to be operated for the benefit of an average of approximately 2,000 building occupants. The Building has an average of approximately 300 visitors during the day that attend short seminars, on-site meetings and other functions. These visitors have access to the cafeteria but may not necessary “overlap” the breakfast or lunch period. The building is open to Government employees that have a valid ID.

HHS estimates four percent of the federal employees listed above telework a minimum of one or two days each week, and that five percent of the federal employees listed above work an alternate work schedule (AWS). AWS provides employees one day off (typically a Friday or Monday) every two weeks.

Government shall not be held responsible for any variation from this employee population figure since the extent of occupancy is not guaranteed.

C. Term of Contract. The contract shall be for a period of 5 years effective with the beginning date specified in the Notice to Proceed, subject, however to the rights of termination set forth in the termination clauses. At the option of the Contracting Officer and in concurrence with the Contractor, the contract may be extended thereafter for terms of from one to five years, provided that the Contracting Officer shall give written notice to the Contractor at least 180 days before the contract, or any extensions thereof, would otherwise expire. In no event shall the contract period, as extended, exceed a period of 15 years from the beginning date of the original contract.

2. Description of Facilities:

A. Area and Location in the Building.

Cafeteria The kitchen and servery are located on the penthouse (8th) floor level and occupy at a total of approximately 12,500 square feet. Elevator access is provided to loading dock/street level for receiving product and removing trash.

6th Floor Dining Room The 6th floor dining room has a kitchen of approximately 720 sq. ft. and a dining room of approximately 1080 sq. ft.

Approximately 1,000 HHS employees will have “access” to utilize the facility and it is expected to serve approximately 75 to 100 customers per day.

The Agency is requesting a hot and cold buffet service as a minimum but solicits input from bidders on alternative service methods to accommodate the customers. The Cafeteria kitchen can be used as the main production area for the 6th Floor Dining Room.

The Agency will provide and replace non-disposable china, flatware, cups and front-of-the-house customer service ware when replacement is warranted due to normal wear and tear.

The Agency will provide linens and the Contractor is responsible for cleaning.

Coffee service should be available in the 6th floor dining room during the morning hours. The Agency will work with vendor on an appropriate sales/tracking/monitoring mechanism.

B. Seating Capacity.

Cafeteria Approximately 150 seats.

6th Floor Dining Room Approximately 50 seats.

C. Historical Sales Data.

Cafeteria 2010 Sales through April (4 Months) approximately $223,000 2009 Sales approximately $ 725,000 2008 Sales approximately $ 755,000 2007 Sales approximately $ 645,000 Catering sales has averaged approximately $12,000 per year and are included in the above sales figure.

6th Floor Dining Room No historical sales information is available.

D. Randolph-Sheppard Facilities.

The Randolph-Sheppard program operates all vending machines in the HHS building. A staffed Randolph-Sheppard snack bar is not located in the building.

3. Effective Date:

Service will begin on or about January 03, 2011.

4. Hours of Service:

A. Service Schedule.

Cafeteria services will be provided 5 days per week, Monday through Friday (except for holidays observed by the Federal Government), as follows:

Cafeteria

6th Floor Dining Room

The Agency is interested in the possibility of having breakfast hours in the 6th Floor Dining Room. Bidders are to include a Breakfast program in the proposal only if they determine this to be advantageous and economically feasible.

The above hours are minimum hours to which the contractor must adhere; if the Contractor wants to extend the service schedule to increase its financial viability, the hours can be extended. Changes must be requested in accordance with modification to service schedule.

B. Modification to Service Schedule.

Any request for modifying the hours or days of service shall be submitted for approval of the Contracting Officer’s Representative (COR) prior to start of service date. The Contractor can submit a request for reduction in service during Government holiday periods in advance (14 days). If the Telecommute and/or Alternate Work Schedule (AWS) Agency programs impact sales levels on specific business days, the Contractor can submit a request for change in service on these days. The COR will review the request and advise the Contractor if a request is approved.

5. Contractor Responsibilities:

The Contractor shall provide prompt, efficient, and courteous service, and avoid undue interference with the operation of building in which services are provided. The Contractor shall employ sufficient and suitable personnel to support this contract, secure and maintain insurance, maintain records, submit reports, and observe other contract requirements, all as more specifically set forth herein.

The Contractor shall pay each and every fee, expense or other charge incident to or resulting from operations under the contract as more specifically set forth herein.

Contractor shall meet monthly or as needed with the COR and designated tenant agency representatives to discuss mutual objectives, including but not limited to service levels, wellness, sustainability menus and marketing programs. At a minimum, Contractor will supply Agency with electronic calendars for use on the Agency Intranet. Contractor will be responsible for compliance with Section 508 (29 USC 794(d)) for any submissions for mass emails or websites.

A. Service.

Patrons shall be encouraged to remove trays, containers and utensils from tables to the trash/recycle stations that will be strategically located in the dining area. The Contractor will provide busing service during service hours to remove any remaining soiled trays, containers and utensils and assure that tables and chairs are kept clean.

B. Menus.

It shall be the responsibility of the Contractor to provide a variety of quality prepared foods that are a model for wellness and sustainability and in accordance with industry trends, industry standard practices and the industry’s latest concepts. The Contractor shall offer food that provides wide variety to customers, including vegetarian, vegan, organic, healthy, and light eater. Menus must also include items for people with dietary restrictions and offer “low fat”, "low sodium", "low calorie" and "reduced sugar" menu items as defined in the attachment Proposed Nutrition Criteria for GSA Contracted Dining Operations. Each meal service must offer one or more prepared meals that meet each of the above dietary restrictions. All menu items which meet any health claim eligibility must be clearly labeled for customers, in accordance with the attached Proposed Nutrition Criteria for GSA Contracted Dining Operations.

In light of the emphasis placed on the Wellness program in this solicitation, and in order to ensure optimum visibility of the healthy menu offerings, the contractor should take into consideration the positive effects of priority placement of the products in the cafeteria and on the serving lines. Examples of product placement may include placement of healthy menu offerings as the first thing the customer encounters at each serving line, or at the cash register or at key places on serving lines that are closest to eye level.

The Contractor shall comply with the nutritional information requirements of the 2005 and all subsequent revisions of U.S. Dietary Guidelines for Americans, including in particular the following:

i. Prior to the start date of service, the Contractor shall provide to the COR a complete price/portion book for the account (e.g.: hamburger, list patty size and selling price; Ham sandwich list ounces of meat, toppings included and selling price).

ii. During each serving period, easy-to-read menus with prices listed shall be prominently displayed for the information of patrons at the cafeteria. Menus shall be posted at or near the cafeteria entrances and near the service points. All customer signage, menus, etc. must be printed (no hand-written signs are allowed).

Electronic boards and Contractor sponsored web-pages with menu and related informational links are encouraged. Pre-ordering and paying for selected menu items via web or e-mail is encouraged to speed customer processing, as is a “speed pay” system linked to the contractor’s point of sale.

C. Wellness Program The federal government is invested in assisting its employees in making healthy food and beverage choices federal facilities.

In May of 2009, President Obama tasked the Office of Personnel Management with developing wellness best practices and a plan for the federal workforce and the White House Offices of Management and Budget and Health Reform began working with federal agencies to provide healthier food choices to federal employees. In February 2010, GSA released Wellness and Sustainability Requirements for Contracts at federal facilities.

HHS strongly supports GSA’s actions to increase healthy and sustainable food and beverage options and operations at federal workplaces. These standards will apply to food service concessions operations at HHS.

The overall goal of these standards is to increase the offering of healthier and sustainable food and beverage choices, while reducing trans fats, decreasing the sodium content in available foods, and allowing individuals to make informed choices about what they are purchasing and eating through labeling of menu items. These standards will also assist contractors in maximizing their ability to create a healthy and sustainable food service.

i. Dietary Guidelines for Federal Workforce The development of the standards in this document was guided by the Dietary Guidelines for Americans 2005, including the following key recommendations:

· Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit the intake of saturated and trans fats, cholesterol, added sugars, salt, and alcohol.

· Fruits, vegetables, and grains:

· Consume a sufficient amount of fruits and vegetables while staying within energy needs. Two cups of fruit and 2 ½ cups of vegetables per day are recommended for a reference 2,000-calorie intake, with higher or lower amounts depending on the calorie level.

· Choose a variety of fruits and vegetables each day. In particular, select from all five vegetable subgroups (dark green, orange, legumes, starchy vegetables, and other vegetables) several times a week.

· Choose fiber-rich fruits, vegetables, and whole grains often.

· Consume 3 or more ounce-equivalents of whole-grain products per day, with the rest of the recommended grains coming from enriched or whole-grain products. In general, at least half the grains should come from whole grains.

· Dairy:

· Consume 3 cups per day of fat-free or low-fat milk or equivalent milk products

· Fats, and oils:

· Limit intake of fats and oils high in saturated and/or trans fatty acids, and choose products low in such fats and oils.

· Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils.

· When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat, or fat-free.

· Sweeteners:

· Choose and prepare foods and beverages with little added sugars or caloric sweeteners, such as amounts suggested by the USDA Food Guide and the DASH Eating Plan.

· Reduce the incidence of dental caries by practicing good oral hygiene and consuming sugar and starch containing foods and beverages less frequently.

· Sodium:

· Consume less than 2,300 mg (approximately 1 tsp of salt) of sodium per day.

· Choose and prepare foods with little salt. At the same time, consume potassium-rich foods, such as fruits and vegetables.

These criteria can be used by the contractor as a foundation for public education efforts; the contractor is strongly encouraged to use this information in menu development, combo meal promotions and recipe development.

ii. Food Selection Standards

Please see below for additional HHS nutritional and sustainability requirements.

1. Fruits

a. Standard Criteria:

i. All canned or frozen fruit must be packaged in 100% water or its own juice, with no added sweeteners.

ii. Offer at least three whole or sliced fruits daily.

iii. Offer a variety, including seasonal fruits.

2. Vegetables

a. Standard Criteria:

i. If cooked vegetables are offered, always offer at least one steamed, baked or grilled vegetable seasoned without fat or oil.

ii. Offer a variety, including seasonal vegetables.

3. Cereal or Grains

a. Standard Criteria:

i. When a bread or pasta is offered, a whole grain option should be offered for that item as standard choice.

ii. At least 50% of cereals need to have ≥ 3g of fiber and ≤ 10g total sugars per serving.

a. Above Standard:

i. At least 50% of bread/pasta/starch choices must be 100% whole grain.

4. Dairy/yogurt/cheese/fluid milk

a. Standard Criteria:

i. If milk is offered as a beverage Only offer 2%, 1%, and non-fat fluid milk. Whole milk can be offered as a choice for a coffee whitener

ii. If cottage cheese items are offered, only offer low fat or non-fat (2% or less) items.

iii. Only offer 2%, 1% or non-fat yogurt

iv. If yogurt is offered, yogurt with no added caloric sweeteners should be a choice.

v. If yogurt is offered, offer yogurts labeled as reduced or less sugar according to FDA labeling standards.

b. Above Standard:

i. If hard cheese is offered, Only offer hard cheese made from 2% fat or less milk

5. Protein Foods

a. Standard Criteria:

i. Offer lean meat choices daily, if a meat choice is offered.

ii. Offer one vegetarian entree choice at each meal.

b. Above Standard:

i. Offer vegan entrée at least twice a week.

6. Beverages

a. Standard Criteria:

i. At least 50% of available beverage choices (other than 100% juice and milk) must be ≤ 10 kcal/serving.

ii. If juice is offered, only offer 100% fruit juice or juice with added water and no added caloric sweeteners.

iii. Offer non-caffeinated options for the same drink when available.

iv. Offer drinking water at no charge.

b. Above Standard:

i. At least 75% of beverage choices available (other than 100% juice and milk) must be < 10 kcal/serving.

ii. Offer as a choice a non-dairy calcium fortified beverage (such as soy, almond, or rice); these beverages should not provide more sugars than milk (thus be 12g/8 oz serving or less), provide the same amount or more of protein (at least 8 g/8 oz), and provide less than 5 g total fat (equivalent to 2% milk).

7. Other considerations

a. Standard Criteria:

i. Deep fried options will not be featured as the main entrée choice.

ii. Offer half or reduced size choices for meals and cafeteria items, where feasible.

iii. Where value meal combinations are offered, always offer fruit or vegetable as the standard side dish, instead of chips or cookie.

b. Above Standard:

i. Limit deep-fried entrée options to no more than one choice per day

ii. Give pricing and promotional preference to foods prepared with minimal preservatives, no added colors, no additives and no flavor enhancers such as MSG, DSG, etc.

iii. Make healthier options more appealing to the consumer by offering them at a reduced price as compared to less healthy alternatives.

iv. Offer desserts that use less or no added sugars, for example offer desserts prepared with fruits, vegetables, nuts, seeds, apple sauces, and yogurts etc.

These criteria can be used by the contractor as a foundation for public education efforts; the contractor is strongly encouraged to use this information in menu development, combo meal promotions and recipe development.

D. Sustainability Program and Practices

The Federal government recognizes the importance of promoting sustainable systems that protect our people, our planet and our economic vitality.

i. Background The commitment to sustainability goals is demonstrated in the following executive orders, USDA legislation, and USDA initiative. These are a basis for the sustainability elements of these guidelines. Furthermore, the American Medical Association (AMA) recognizes that a sustainable food system is a food system that is healthier for the public and for the workers within that food system. This call for a sustainable healthy food system further underscores the importance of the sustainability measures required by these guidelines.

1. Executive Order 13423, “Strengthening Federal Environmental, Energy, and Transportation Management,” directs agencies within the Federal government to practice environmentally, economically and fiscally sound, integrated, continuously improving, efficient and sustainable methods of operation.

1. Executive Order 13514 states:

· increase energy efficiency; measure, report, and reduce their greenhouse gas emissions from direct and indirect activities;

· conserve and protect water resources through efficiency, reuse, and storm water management;

· eliminate waste, recycle, and prevent pollution;

· leverage agency acquisitions to foster markets for sustainable technologies and environmentally preferable materials, products, and services;

· design, construct, maintain, and operate high performance sustainable buildings in sustainable locations;

· strengthen the vitality and livability of the communities in which Federal facilities are located; and

· inform Federal employees about and involve them in the achievement of these goals.”

1. The USDA defines sustainable agriculture as the definition that Congress specified in 1990 (7 USC 3103) as: “an integrated system of plant and animal production practices having a site-specific application that will over the long-term:

a) Satisfy human food and fiber needs;

b) Enhance environmental quality and the natural resource base upon which the agriculture economy depends;

c) Make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls;

d) Sustain the economic viability of farm operations; and

e) Enhance the quality of life for farmers and society as a whole.”

1. The USDA encourages stronger connections between farmers and consumers and support for local and regional food systems as a way to foster economic opportunity for farmers and ranchers, stimulate community economic development, expand access to affordable fresh and local food, cultivate healthy eating habits and educated, empowered consumers, and demonstrate the connection between food, agriculture, community and the environment. (See www.usda.gov/knowyourfarmer for more information.). Vendors should consider partnerships with local farmer’s markets.

1. AMA 2009 Report: The resolution piggybacked a report issued by the AMA’s Council on Science and Public Health that recognizes the ecological footprint of industrially produced food, understanding that it contributes to antibiotic resistance, climate change and air and water pollution. Combating these causes of damage to the environment is a preventive treatment for illnesses and conditions such as asthma. American Medical Association’s 158th annual meeting in Chicago members passed a resolution that supports the advocacy of sustainable healthy food systems.

It is encouraged that the contractor employs these practices in the daily operation of the HHS cafeteria and demonstrates their corporate capability in applying these standards

ii. Sustainability Standards

1. General Operations

a. Standard Criteria:

i. Participate in waste reduction, recycling and composting programs.

ii. Promote and incentivize the use of reusable beverage containers.

iii. Utilize green cleaning practices.

iv. Provide materials for single-service items (e.g., trays, flatware, plates, and bowls) that are compostable and made from bio-based products.

2. General Food

a. Standard Criteria:

i. Offer 25% of food choices to be organically or locally or documented sustainably grown (e.g. integrated pest management, pesticide free, other labeling programs, etc.).

b. Above Standards:

i. Offer 10% of all food to be Certified Organic.

3. Sustainability labeling

a. Standard Criteria:

i. Educate about the value of agricultural best practices that are ecologically sound, economically viable and socially responsible in agency cafeteria services (e.g., signage, informational programs, and other means of communicating the benefits of the items that are labeled organic, local, and/or sustainable).

b. Above Standard

i. Label organic, local or documented sustainably grown food items available in food service at the point of choice.

ii. For locally grown foods, include information that identifies the farms and sustainable practices used.

4. Animal products

a. Standard Criteria:

i. Only offer fish/seafood identified as “Best Choices” or “Good Alternatives” on the Monterey Bay Aquarium’s seafood Watch list or certified by Marine Stewardship Council (or equivalent program).

b. Above Standards:

i. Offer Certified Organic or documented sustainably or locally produced milk and milk products.

ii. Offer Certified Organic or documented sustainably or locally produced eggs and meat (e.g., grass fed, free-range, pasture raised, grass finished, humanely raised and handled).

5. Beverages

a. Standard Criteria:

i. Offer drinking water at no charge.

b. Above standards:

i. If offering coffee or tea, offer coffee or tea that is fair trade, Certified Organic, shade grown, and/or bird friendly.

ii. If bottled water is offered it is packaged in compostable bottles.

iii. Offer and promote a “bottleless” drinking water program, for example provide filtered water and a reusable mug program.

It is encouraged that the contractor employs these practices in the daily operation of the HHS cafeteria and demonstrates their corporate capability in applying these standards

E. Procedures for Future Price Adjustments/Changes.

Future price adjustments/changes must be submitted with supporting documentation in a spreadsheet format that includes:

i. Any changes to standard menu prices, portions, or items offered for sale shall be submitted to the Contracting Officer’s Representative 30 days in advance and shall be submitted as replacement pages for the price/portion book initially submitted by the Contractor. Daily or weekly promotional menu items are excluded.

ii. Date of proposed price adjustment.

iii. A market basket survey of at least 3 similar food facilities in the local area (COR accepted locations).

iv. In situations where one or more critical food or supply items have sudden upward price fluctuations due to an “Act-of-God” or other situation considered by the Contractor to be out of its control, the COR/CO are to be contacted with a request for a temporary surcharge or menu change. Once the subject prices have stabilized, the former approved price is to be reestablished or the item returned the menu as specified.

If the price change/adjustment is accepted by the COR/CO, a meeting will take place between COR, Contractor, and Client of the Agency for final approval. After approval, a notice to the customers is then created by the Contractor and posted in prominent locations at least 14 days prior to the on-site implementation.

F. Equipment and Utensils Furnished by the Contractor.

i. All required equipment and utensils (sample list below) shall be provided by the Contractor who shall replace such equipment and utensils when necessary. Equipment and utensils provided by the Contractor shall be of a quality in keeping with that provided by the Agency.

Sample items expected to be provided by Contactor:

All other kitchen smallwares to meet contract requirements

The contractor shall provide “Green” disposable products including products that are petroleum-free, contain post-consumer recycled content and processed chlorine free. All disposable products must be “compostable” and compatible with the recycling/compost system that will be or is in use within the building. The use of disposable products (including plates, cups, and bowls) constructed of Polystyrene Foam is prohibited.

ii. The Contractor shall provide complete Point of Sale (POS) system to include the acceptance of patron’s use of credit and debit cards in an expeditious manner at cafeteria. A system that allows for “speed pay” – e.g., a pre-paid debit card system is highly encouraged.

iii. It is incumbent upon the Contractor to verify sizes and capabilities of Agency-furnished dish, bowl, and mug dispensing equipment and to provide chinaware of appropriate size and weight to suit equipment. Also note type of self-bussing equipment in use, and dining table top sizes for trays.

iv. Trash receptacles shall be of hard non-toxic plastic material. Single service liners shall be used in conjunction with these receptacles. All trash containers will be provided with self-closing tops.

v. Contractor should maintain a physical inventory of all Contractor owned equipment on site. All Contractor owned equipment shall remain the property of the contractor throughout the contract term.

vi. All items provided by the Contractor shall be of good quality, suitable for the purpose of its intended use, and consistent with the quality of the various items provided by the Agency and meeting current business and industry standards.

G. Sanitation and Quality.

i. The Contractor shall serve quality food, under clean and sanitary conditions in accordance with the provisions and recommendations contained in the most recently published Food Code, U.S. Public Health Service publication. All foods served shall be wholesome and free from spoilage, free from adulteration and misbranding, and safe for human consumption. Uncooked items, such as fresh fruits, shall be clean and free from blemishes. All foods shall, when served, be attractive in appearance and correct in temperature and consistency. To the greatest degree possible, the Contractor will purchase food that is organic and sustainable (including foods that are produced locally and regionally).

The minimum specifications the Contractor will use as a guide when purchasing food products are:

• Meat Beef U.S. Department of Agriculture (USDA) Choice Pork USDA Number 1 Veal USDA Select and Choice Lamb USDA Choice Poultry USDA Grade “A” for all graded fresh or frozen poultry and poultry products as a minimum specification

• Seafood Frozen Fish Monterey Bay Aquarium’s Seafood Watch guidelines Fresh Fish Monterey Bay Aquarium’s Seafood Watch guidelines

• Dairy Eggs Fresh USDA or State Grade “A” Butter USDA Grade “A” (92) Score Cheese USDA Grade “A” for all graded cheeses Milk and milk products USDA Grade “A” Fresh Soy products FDA guidelines

• Produce USDA Grade “A”

• Dry Stores Grade “A” Fancy

• Canned goods Grade “A” Fancy

Products containing high fructose corn syrup, modified corn starch, and other similar additives, as well as products including preservatives, are highly discouraged from wholesale ingredients to be incorporated in menu items that will be prepared onsite.

These are minimum specifications for sanitation and quality. Offeror may propose additional and higher standards that meet the Government’s goals of providing an environmental sustainable, healthy cafeteria for its employees.

ii. The most recently published Food Code, U.S. Public Health Service publication and all local codes and regulations relating to food service sanitation and procedures shall be adhered to by the Contractor.

iii. The Contractor is to develop a Hazard Analysis and Critical Control Point (HACCP) plan as required by Health Department. A copy is to be submitted to COR.

iv. Material Safety Data Sheets (MSDS) shall be onsite prior to the start date of the contract and remain updated on site.

v. The Government requires that a certified food handler (as required by Health Department) to be on the premises during all operating hours.

vi. Any suspected outbreak of illness, whether involving employees or visitors, is to be reported immediately to the Agency and COR and to a public health consultant. A suspected outbreak of human illness results when two or more persons have common symptoms that could be associated with contaminated water or food sources or other adverse environmental conditions.

H. Personnel and Supervision.

i. The Contractor shall employ sufficient personnel to maintain sanitary conditions and satisfactory service which will ensure prompt and efficient service. All employees must be sober, conscientious, neat, and courteous. All employees assigned by the Contractor to perform work under this cafeteria contract must be physically able to do their assigned work and shall be free from communicable diseases.

All Contractor personnel must be able to read, write, speak and understand English in order to carry out all duties assigned to them and communicate with patrons. The Contractor must provide training to employees to ensure competent performance in all areas associated with these contracted services.

ii. The Contractor is required to provide a professional, full-time, qualified food service person to act as manager of the facility. The manager will be subject to the approval of the Government. The Contractor's manager will be delegated the authority, and shall be able to effectively manage the day-to-day operation of the cafeteria relative to supervision of personnel and training, execution of the Contractor’s RFP response, menu planning, purchasing, cost control, sanitation, and customer satisfaction, etc. To facilitate customer feedback, the Contractor will establish an online or e-mail customer feedback program with comments being sent directly to the on-site manager, the GSA COR and the HHS representative. The establishment of this program will be coordinated with the Agency. The on-site manager will monitor daily the customer comments and/or complaints received via such program. The Agency will reserve the right to monitor both customer submissions and Contractor responses.

The manager must be onsite when the cafeteria is open, for the duration of this contract. The Contractor's manager will be replaced, on 30 days notice, upon request of the COR. A representative of the Contractor (i.e. District Manager), other than the above manager, shall visit the facility periodically. A representative of executive status (e.g. Vice President) shall visit the facilities to adjust significant matters requiring attention upon 48 hours notice from the Government.

iii. At all times while on duty, the Contractor's employees shall wear a distinctive professional looking uniform that displays the company logo, wear a hair net and or other suitable head covering, appropriate gloves while handling food and a legible name badge as a means of identification at all times while they are in the building.

iv. The Contractor must provide adequate, trained relief personnel (management and hourly) to substitute for the regular employees when they are absent (scheduled or unscheduled) in order that a high quality food service operation will be maintained with consistently of standards at all times.

v. The Contractor shall require the employees to comply with such instructions pertaining to conduct and building regulations as are in effect for the control of persons in the building, or as may be issued for that purpose by Government representatives.

vi. The Contractor is required to schedule an employee training program that will continue for the duration of this contract and any extensions thereof, to ensure that their employees perform their jobs with the highest standards of efficiency, customer service and sanitation excellence. Contractor must keep on site a record copy of training attendance and subject matter for all employees for Government review.

vii. All articles found by the Contractor, the Contractor's agents or employees, or by patrons and given to the Contractor shall be turned in to the front entrance security desk as lost and found items.

I. Recycling.

i. The Contractor shall participate and integrate with the recycling and composting program (i.e. cardboard, aluminum, metal cans, plastic, glass, etc) operated by the Agency in the building. At this time, composting is not available at the facility; however, the follow roles and responsibilities will apply when applicable. The Agency shall provide the recycling/composting-collection bins. Contractor shall make collections from each bin in the dining area as needed during and after food service periods, at a minimum, at least once each day. Contractor is responsible for sorting compost material from compost bins in the dining room and from bins delivered by Agency to the composting area from elsewhere in the building, if any (i.e. compost collection bins on upper floors of the building in connection with an expanded composting program) and operating the composting equipment to process all such compost material in accordance with the operating instructions for the composting equipment. Agency shall store any materials to be recycled. The Agency, in conjunction with the Contractor, shall encourage and educate the customer on the recycling/composting program and necessary sorting of customer’s materials.

ii. The Contractor is responsible to collect, store and recycle grease and cooking oils. The containers and surrounding space are to be kept clean and orderly by the Contractor. The Contractor shall be responsible for the proper storage and marking of containers of grease and cooking oils. The kitchen grease will be collected in containers that are waterproof, vermin-proof, covered with working lids, and well-labeled to indicate what should be deposited in the container.

J. Contractor Performed Repairs.

i. The Contractor shall be responsible…