Attachment_1_-_PWS.docx

Performance Work Statement (PWS) Naval Special Warfare Command

1. BACKGROUND

1.1 Naval Special Warfare Command (NSWC) requires food services support for training held at Camp Michael Monsoor, LaPosta, California and other locations within the San Diego Metro Area in California. Camp Monsoor is a remote training site located approximately 63 miles from San Diego, CA.

2. OBJECTIVES

2.1 The contractor shall provide nutritious meals that are fresh and varied in flavor, color, and texture.

2.2 Menu combinations offered at each meal will follow menu guidelines delineated within; specifically to meet energy and nutrient demands of Students.

3. SCOPE

3.1 Contractor shall provide all personnel, management, supplies, and tools necessary to provide food and food services as described in this PWS.

3.2 There will be access to power and potable water.

3.3 There will NOT be access to a kitchen for food preparation, storage facilities, grey

4. REQUIREMENTS

4.1. Contractor shall comply with all applicable local, state and federal health and sanitation requirements with respect to food selection, storage preparation and delivery throughout the contract term. Appropriate certifications shall be available for inspection by the Contracting Officer’s Representative (COR).

4.2. Contractor shall assure that all food preparation personnel comply with all applicable local, state, and federal sanitation requirements.

4.3. Employee Health Standards. The Contractor shall ensure that all personnel prior to beginning employment are inoculated against Hepatitis A and all food service employees comply with the applicable Federal, State, and local health regulations.

4.4. The Contractor shall provide breakfast, lunch, and dinner as specified in each task order as they deem appropriate (eg mobile kitchen or delivery from a kitchen).

4.5. Menus shall vary between days. No lunch or dinner shall be served in consecutive days; a minimum of two different breakfast menus shall be served weekly.

4.6. Meals should vary as much as possible.

4.7. The Contractor shall provide trash bags for collection of all waste.

5. MEAL GUIDELINES The Contractor shall provide meals that meet the nutrition guidelines and meet output demands of training divided into 3 daily meals. A sample menu is exhibited below. Nutrition Guidelines are as follows:

Estimated Energy Requirements: 3,000-4,500 kcal per day 420-600 g carbohydrate per day (5-7 g carbohydrate/kg)* 170-210 g protein per day (2-2.5 g protein/kg)* 100-145 g fat per day (1.2-1.7 g fat/kg)* *Calculations based on 185 lb BUDS Student

6. BREAKFAST shall include 2 protein options, 2 starch options, a selection of fruit and breads, and condiments. Examples and portions:

6.1. Protein (2 options): one of which must be cooked (scrambled or hard-boiled) eggs (4 per person), bacon/ham/sausage (4 ozpieces per person), Greek yogurt/cottage cheese (1 ½cup per person).

6.2. Starch (2 options): one of which must be unflavored oatmeal/grits/hot cereal (1 cup), the other may be pancakes/waffles/French toast (2 each), breakfast potatoes/hash browns (1 cup)., oatmeal/grits/cereal (1 cup).

6.3. Bread selections (1 each): English muffins, white/whole wheat bread, bagel, cinnamon toast.

6.4. Fruit selections (2 each/1-2 cups): apples, bananas, oranges, nectarines, plums, pears, melon, berries, pineapple, grapes, fruit cups (in own juice/water with no added sugar).

6.5. Condiments: butter, cream cheese, peanut butter, jam, honey, maple syrup, salt, pepper, and ketchup, cinnamon & raw nuts (almonds, walnuts, pecans) for oatmeal.

7. LUNCH shall include 2 protein options, a total of 8-12 oz protein, 2 starch options, 2 vegetable options, a selection of fruits, and condiments. Examples and portions:

7.1. Protein (8-12 oz2 options): whole protein options such as chicken, pork, beef, fish, ground meat, deli meat (7-10 oz meat to provide 35-50 g protein can be a combination of 2 protein options or 1 option meeting the total portion requirement).

7.2. Starch (2 options): bread/bun/tortilla for sandwiches or wraps, grains (pasta or rice; 1 cup each) starchy vegetables (potatoes, corn, peas, beans; 1 cup each)

7.3. Vegetables (2 cups options): side salad (2 cups lettuce + 1-2 vegetables), 2 cups fresh chopped vegetables (carrot sticks, celery, sliced peppers, cherry tomatoes, snap peas, cucumber), 1 cup cooked vegetable.

7.4. Fruit selections (1 each/1 cup): apples, bananas, oranges, nectarines, plums, pears, and melon, berries, pineapple, grapes, fruit cup (in own juice/water with no added sugar).

7.5. Condiments: mayonnaise, mustard, salad dressing, butter, salt, pepper, ketchup, hot sauce, and hummus, peanut butter , and other dressings.

7.6. Salad dressing: At least one dressing provided must be olive oil based.

8. DINNER shall include a total of 8-12 oz protein, 2 protein options, 2 starch options, 2 vegetable options, a selection of fruits, and condiments. Examples and portions:

8.1. Protein (8-12 oz2 options): whole protein options such as chicken, pork, steak, fish, ground meat, deli meat beef (7-10 oz meat to provide 35-50 g protein can be a combination of 2 protein options or 1 option meeting the total portion requirement)

8.2. Starch (2 options): grains (pasta or rice; 1 cup each), starchy vegetables (potatoes, corn, peas, beans; 1 cup each), bread/bun/tortilla for sandwiches or wraps

8.3. Vegetables (2 cups options): side salad (2 cups lettuce + 1-2 vegetables), 1 cup cooked vegetables (broccoli, cauliflower, carrots, asparagus, zucchini, spinach, kale, peppers, mushrooms; 1 ½ cups)

8.4. Fruit selections (1 each/1 cup): apples, bananas, oranges, nectarines, plums, pears, melon, berries, pineapple, grapes, fruit cups (in own juice/water with no added sugar).

8.5. Condiments: mayonnaise, mustard, salad dressing, butter, salt, pepper, hot sauce, and ketchup, and other dressings.

8.6. Salad dressing: At least one dressing provided must be olive oil based.

9. BEVERAGES: All meals shall include water for a beverage. An additional beverage can be provided in addition to water. The only authorized beverages are water, 2%/whole/chocolate milk, 100% fruit juice, coffee, tea, and sports drinks such as Gatorade and PowerAde.

9.1. Beverages with added caffeine are not permitted for Students (energy drinks, caffeinated sports drinks).

10. Contractor shall coordinate with NSW Performance Dietitian on menu development. See below for sample menu options.

11. Delivery

11.1. Deliver food or render food services to/at the following locations. The Government will provide a 24 hour notification for location changes between Camp Monsoor and Camp Morena.

11.2. Meal Delivery Times

11.2.1. CLIN 0001-Breakfast shall be delivered at 6:00 am to Camp Morena

11.2.2. CLIN 0002-Lunch shall be delivered at noon Camp Michael Monsoor

11.2.3. CLIN 0003 -Dinner shall be delivered at 5:00pm to Camp Morena or Camp Michael Monsoor as specified in the task order.

11.2.4. CLINs 0001-0003 – May also be ordered within the San Diego, CA Metro Area in conjunction with CLIN 0004 for any delivery differential.

11.3. Delivery Addresses:

11.3.1. Michael Monsoor: 2150 La Posta Rd, Campo, Ca, 91906, 11S NS 527 157 (MGRS)

11.3.2. Camp Morena: 30456 Corral Canyon Trail Campo, CA 91906, 11S NS 453 193 (MGRS)

11.4. The Contractor shall not leave any food service preparation or storage equipment, such as a mobile kitchen, trailer, shed or awning at the training sites or at the delivery locations.

12. CONTRACTOR MANPOWER REPORTING: The Contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the Naval Special Warfare Command via a secure data collection site. The contractor is required to completely fill in all required data fields using the following web address: http://www.ecmra.mil/. Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year, beginning with 2013. Contractors may direct questions to the help desk at help desk at: http://www.ecmra.mil .

13. SECURITY: The Contractor shall establish appropriate administrative, technical, and physical safeguards to protect any and all nonpublic Government data to ensure the confidentiality, integrity, and availability of Government data.

14. SAFETY: Nothing in the performance work statement, nor any Government action or failure to act in performance of the contract shall relieve the contractor of its responsibility for the safety of the Contractor's personnel and property, the Government's personnel and property, and the general public. Furthermore, nothing in this PWS shall relieve the contractor of its responsibility for complying with applicable Federal, State, and Local laws, ordinances, codes and regulations (including those requiring applicable licenses and permits) in connection with the performance of this contract.

15. QUALITY CONTROL: The Contractor shall implement and maintain a Quality Control Plan (QCP) to ensure work performed conforms to the scope of work and meets the requirements under this PWS. The QCP shall, at a minimum provide a method for performing inspections; identifying, correcting and preventing problems/defective service; addressing customer complaints, and improving the quality of services over the life of the contract.

16. QUALITY ASSURANCE: The Government reserves the right to perform inspections and surveillance to evaluate the Contractor’s compliance to the contract terms and performance of the requirements in the PWS. The Government will make every effort to ensure that the surveillance methods used are conducted in an objective, fair, and consistent manner.

16.1. Contract Discrepancy Report (CDR). In the event of unsatisfactory contractor performance, the CO will issue a CDR that will explain the circumstances and findings concerning the incomplete or unsatisfactory service. The Contractor shall acknowledge receipt of the CDR and respond in writing as to how he/she shall correct the unacceptable performance and avoid a recurrence. The Government will review the contractor's corrective action response to determine acceptability and will use any completed CDR as part of an overall evaluation of Contractor performance when determining present or future contractual actions.

17. WORKLOAD ESTIMATE: The estimated minimum requirement for CLINs 0001-0003 is for three meals for 60 personnel per day for 15 days, 6 times per year. However, this estimate is not intended to commit or limit the Government in any way beyond the minimum guarantee specified in the contract.

SAMPLE MENU

Teriyaki Beef

Vegetable 1

Vegetable 2

H92240-16-Q-1007 Attachment 1