Atch_2_-_Summary_of_Changes.pdf

RFP HSFLGL-16-R-00023, AMENDMENT 000002

FOOD SERVICES

FLETC, GLYNCO CAMPUS, GA

ATTACHMENT 2

SUMMARY OF CHANGES

1. The following summary of changes is hereby provided to correct administrative changes within RFP HSFLGL-16-R-00023, Section A thru Section E. Area of change is delineated by a vertical line to the right of change location, see pages: 58, 60, 67, 88, 89, 91, 108, 110, 111, 113, 114, 116, 117, 119, 120, 123, 126, 127, 132, 134, 136, 137, 138, 141, 142, 162, 164, 165, 166, 170, 171, 173, and 176.

SECTION A THRU SECTION E:

a. Page 58, Proposal due date is changed to read:

FROM: Closing Time: 2:00 P.M. ET Closing Date: September 6, 2016

TO: Closing Time: 4:00 P.M. ET

Closing Date: September 12, 2016

b. Page 60, Section C, FAR 52.252-2, Clauses Incorporated by Reference: incorporated the following clauses:

FAR 52.223-20 Aerosols (Jun 2016) FAR 52.223-21 Foams (Jun 2016)

c. Page 67, FAR 52.212-4A*1, Contract Terms and Conditions – Commercial Items (May 2015) – Alternate I (May 2014) (a) (4), last sentence to add description as follows:

ADD: [Note: Labor rate attributable to profit shall be applicable under CLIN X003 and CLIN X008; labor category/rate and labor hours required shall be reviewed by the COR and approved by the CO before commencing work.]

d. Page 88, Section D, List of Documents, Exhibits and Other Attachments, Table of Contents: ‘Part 9’ is hereby incorporated as an identifier for all attachments and technical exhibits. First page of each attachments and technical exhibits were updated to include ‘Part 9’ identifier located on the top right/left corner of the page. ‘Part 9’ is also incorporated where attachments and technical exhibits are identified within the RFP.

e. Page 88, Section D, List of Documents, Exhibits and Other Attachments, Table of Contents:

Updated as follows:

i. Attachment 2, change # of pages to read from 6 pages to 5 pages.

ii. Attachment 11, remove and replace:

FROM: Attachment 11, Structured Portion Sizes, 3 pages TO: Attachment 11, Food Services Menu Structure and Portion Sizes, 9 pages

f. Page 89, Para 1.2, Mission, is corrected to read:

FROM: The FLETC mission statement is “We Train Those Who Protect our Homeland”. The FLETC is responsible for providing law enforcement officer training to over 95 Partner Organizations and is responsible for providing certain core instructional law enforcement programs as well as a variety of support services. The Center has on-campus housing for approximately 1500 students.

TO: The FLETC mission statement is “With honor and integrity, we will safeguard the American people, our homeland, and our values.” The FLETC is responsible for providing law enforcement officer training to over 95 Partner Organizations, as well as state, local, tribal, campus, and international law enforcement officers and agents.

g. Page 91, Para 1.10, Project Manager (PM) and Alternate Project Manager (APM); 1st paragraph, starting on the 2nd to 3rd sentence correction to read:

FROM: If the PM or APM at the time of award are not the same individuals identified in the proposal, the new candidates shall have equal or greater experience and qualifications than those identified in the proposal. These positions are subject to the CO validating the candidate’s experience and qualifications possessing the skill set to meet the contract requirement.

TO: If the PM or APM are replaced at any time during the life of the contract, the new candidates shall have equal or greater experience and qualifications than those being replaced. These positions are subject to the CO/COR validating the candidate’s experience and qualifications possessing the skill set to meet the contract requirement.

h. Page 91, Para 1.10, Project Manager (PM) and Alternate Project Manager (APM); 2nd paragraph, starting on the 6th sentence through end of paragraph correction to read:

FROM: The on-site PM shall possess a minimum of eight years of consecutive employment in a related field of Food Service. Within the last five years, the PM shall have successfully managed a large dining hall or full service cafeteria operation. The APM shall possess a minimum of five years’ experience in a related field of Food Service. Within the last three years the ACM shall have successfully managed a large dining hall or a full service cafeteria operation. Both the PM and the APM must be proficient in oral and written communications in English. The PM and APM must be able to use a computer to communicate via email, retrieve reports and provide reports to the CO and COR. The PM and APM must be able to use Microsoft Word and Excel.

TO: The on-site PM shall possess a minimum of five years of consecutive employment in a related field of Food Service. Within the last five years, the PM shall have successfully managed a large dining hall or full service cafeteria operation. The APM shall possess a minimum of five years’ experience in a related field of Food Service. Within the last three years the APM shall have successfully managed a large dining hall or a full service cafeteria operation. Both the PM and the APM must be proficient in oral and written communications in English. The PM and APM must be able to use a computer to communicate via email, retrieve reports and provide reports to the CO and COR. The PM and APM must be able to use Microsoft Word and Excel.

i. Page 91, Para 1.11, Quality Control Manager (QC); remove and replace para 1.11 to read:

FROM: The Quality Control (QC) Manager shall coordinate and adjust their work schedule to fulfill the requirement of the contract. All other personnel’s work schedule shall be at the discretion of the Contractor so long as all requirements of the contract are met and there is no interruption in the FLETC training schedule. The QC shall possess a minimum of three years of consecutive employment in a position with comparable responsibilities in quality control management within the last five years. This individual must have demonstrated knowledge of some type of commercial quality control plans and possess knowledge of, or experience with, Food Service. The QC may not share other key management duties. The QC shall have the authority to act in all QC related matters, and report to the Contractor’s corporate office, not the on-site PM. The QC must be able to use a computer to communicate via email, retrieve reports and provide reports to the CO and COR.

The QC must be able read, write, speak and understand English and to use Microsoft Word and Excel.

TO: The Quality Control (QC) Manager shall coordinate and adjust their work schedule to fulfill the requirement of the contract. All other personnel’s work schedule shall be at the discretion of the Contractor so long as all requirements of the contract are met and there is no interruption in the FLETC training schedule. The Contractor shall provide to the CO, in writing, the name and associated resume of the QC who possess the necessary experience and qualifications to perform the work required under this contract effectively at the time of proposal. If the QC is replaced at any time during the life of the contract, the new candidate shall have equal or greater experience and qualifications than the QC being replaced. This position is subject to the CO/COR validating the candidate’s experience and qualifications possessing the skill set to meet the contract requirement. Therefore, any desired change to management personnel must be provided to the CO in writing prior to making each change. The QC shall possess a minimum of three years of consecutive employment in a position with comparable responsibilities in quality control management within the last five years. This individual must have demonstrated knowledge of some type of commercial quality control plans and possess knowledge of, or experience with, Food Service. The QC may not share other key management duties. The QC shall have the authority to act in all QC related matters, and report to the Contractor’s corporate office, not the on-site PM.

The QC must be able to use a computer to communicate via email, retrieve reports and provide reports to the CO and COR. The QC must be able read, write, speak and understand English and to use Microsoft Word and Excel.

j. Page 91, Para 1.12, Maintenance Supervisor; remove and replace Para 1.12. to read:

FROM: The Contractor shall designate in writing, the name(s) of the Maintenance Supervisor (MS), the telephone number(s) at which contact may be made at all times, and the normal assigned area of responsibility. If the MS at the time of award is not the same individual identified in the proposal, the new candidate shall have equal or greater experience and qualifications than the one identified in the proposal. The MS may not be the same individual as the approved PM or APM.

The MS shall possess a minimum of eight years’ experience in maintaining food service equipment to include preventative maintenance, repair, overhaul and installation of all phases of food service equipment. The MS shall possess the ability to work quickly and for long periods of time (e.g. 8 hours); lift heavy boxes (e.g. 35 pounds); and to stoop as needed. The MS shall have a working knowledge of the Hazard Analysis Critical Control Point (HACCP) and current Food Code requirements as pertaining to the various mechanical systems for food service equipment. The systems shall include plumbing, ware washers, electrical, pumping systems, freezers, coolers, electronic control systems, digital control systems, HVACR systems, steam system, and specialty equipment (soft serve machines, etc.). The MS must be able read, write, speak and understand English and to use Microsoft Word and Excel.

TO: The Contractor shall provide to the CO, in writing, the names and associated resumes of Maintenance Supervisor (MS) who possesses the necessary experience and qualifications to supervise the work required under this contract effectively at the time of proposal. If the MS is replaced at any time during the life of the contract, the new candidates shall have equal or greater experience and qualifications than those being replaced. These positions are subject to the CO/COR validating the candidate’s experience and qualifications possessing the skill set to meet the contract requirement. Therefore, any desired change to management personnel must be provided to the CO in writing prior to making each change. The Contractor shall provide the telephone number(s) of the MS at which contact may be made at all times, and the normal assigned area of responsibility. The MS shall possess a minimum of eight years’ experience in maintaining food service equipment to include preventative maintenance, repair, overhaul and installation of all phases of food service equipment. The MS shall possess the ability to work quickly and for long periods of time (e.g. 8 hours); lift heavy boxes (e.g. 35 pounds); and to stoop as needed. The MS shall have a working knowledge of the Hazard Analysis Critical Control Point (HACCP) and current Food Code requirements as pertaining to the various mechanical systems for food service equipment. The systems shall include plumbing, ware washers, electrical, pumping systems, freezers, coolers, electronic control systems, digital control systems, HVACR systems, steam system, and specialty equipment (soft serve machines, etc.). The MS must be able read, write, speak and understand English and to use Microsoft Word and Excel.

k. Page 108, Para 4.13, Actual Count System, correction to read:

FROM:

4.13 Actual Count System

NOTE: All students receive a FLETC-issued Identification Badge which will be presented at each meal. The bar code on the badge contains an eleven character code which consists of:

5 digits – unique to the student 1 digit – category of entitled services (corresponds with badge color, Students (G, R, B, and Y), P for prisoner, and O for Conference Attendees – Green for all meals).

Then the year, month, and date of expiration

TO:

4.13 Actual Count System

NOTE: All students receive a FLETC-issued Identification Badge which will be presented at each meal. The bar code on the badge contains a twelve character code which consists of:

5 digits – unique to the student

1 digit – category of entitled services (corresponds with badge color, Students (G, B, and Y), P for prisoner, R for students training on Second Shift, and O for Conference Attendees – Green for all meals).

Then the year, month, and date of expiration

l. Page 108, Para 4.13 (b), chart correction to read:

FROM:

b. Scan the bar code on the badge. The scanner will interpret the 6th character in the bar code and give an audible signal if the student is not authorized to receive a meal during that meal period. The 6 digit code is set up as follows:

CODE BADGE COLOR OF

PHOTO BORDER

AUTHORIZATION

G R B Y P F C V O

Green (Student) Red (Student) Blue (Student) Yellow (Student) Prisoner Black (Staff) Black (Contractor) Black (VIP) Green (Conference) Orange

All Meals All Meals/Training Days Only Monday – Friday, Except Holidays Cash/Credit Card Only All Meals Cash/Credit Card Only Cash/Credit Card Only Cash/Credit Card Only All Meals All Meals Plus 2130 Boxed Meals

TO:

b. Scan the bar code on the badge. The scanner will interpret the 6th character in the bar code and give an audible signal if the student is not authorized to receive a meal during that meal period.

The 6th digit code is set up as follows:

CODE BADGE COLOR OF AUTHORIZATION

PHOTO BORDER

G Green (Student) All Meals B Blue (Student) Monday – Friday, Except Holidays Y Yellow (Student) Cash/Credit Card Only P Prisoner All Meals F Black (Staff) Cash/Credit Card Only C Black (Contractor) Cash/Credit Card Only V Black (VIP) Cash/Credit Card Only O Green (Conference) All Meals R Orange All Meals Plus 2130 Boxed Meals

m. Page 110, Para 5.2, Food Service Menu, Structure Portion Sizes, Hours and Customer Price List, Menus; 1st paragraph correction to read:

FROM: The Contractor shall develop and submit a proposed Five Week Rotating Menu Plan for the Hot Entrée Line, the Deli Line and the Smart Cuisine Line with no duplications within the same day for the Dining Hall. A Five Week Rotating Menu Plan shall also be submitted for the Grab and Go Lunches at the Student Center Grille. The Five Week Rotating Menu Plan shall include cash prices for each item and shall be submitted to the CO/COR for acceptance no later than the pre-performance conference and no later than thirty calendar days following the exercise of each option period. The Contractor shall establish fair and reasonable cash prices to be paid by authorized non-student customers, and students not entitled to scan for Dining Hall and the Student Center Grille meal services. Portions size shall be the same as the Structured Portion Sizes shown in Attachment

11. In addition to the five week rotating menu, the Contractor may incorporate “fix-it-yourself specials” (i.e., Potato Bar, Taco Bar, etc.). Should the Government reject a menu for any reason; the Contractor shall have three working days to submit a revision for final acceptance.

TO: The Contractor shall develop and submit a proposed Five Week Rotating Menu Plan for the Hot Entrée Line, the Deli Line, and the Smart Cuisine Line with no duplications within the same day for the Dining Hall. A Five Week Rotating Menu Plan shall also be submitted for the Grab and Go Lunches at the Student Center Grille. The Five Week Rotating Menu Plans shall include cash prices for each item and shall be submitted to the CO/COR for acceptance no later than the pre-performance conference and no later than thirty calendar days following the exercise of each option period. Each menu shall include all of the requirements of the Food Service Menu Structure and Portion Sizes (Part 9, Attachment 11). The Contractor shall establish fair and reasonable cash prices to be paid by authorized non-student customers, and students not entitled to scan for Dining Hall and the Student Center Grille meal services. Portions size shall be the same as the Food Services Menu Structure and Portion Sizes shown in Part 9, Attachment 11. In addition to the five week rotating menu, the Contractor may incorporate “fix-it-yourself specials” (i.e., Potato Bar, Taco Bar, etc.). Should the Government reject a menu for any reason; the Contractor shall have three working days to submit a revision for final acceptance.

n. Page 111, Para 5.2, Food Service Menu, Structure Portion Sizes, Hours and Customer Price List, Menus, Condiments; paragraph correction to read:

FROM: Condiments: The Contractor shall maintain adequate supplies to ensure all menu items and condiments (sugar, salt, pepper, mustard, ketchup, various steak sauce, hot sauce, etc.) are available during any meal period. The Contractor shall comply with all provisions of Part 9, Attachment 11, Structured Portion Sizes.

TO: Condiments: The Contractor shall maintain adequate supplies to ensure all menu items and condiments (sugar, salt, pepper, mustard, ketchup, various steak sauce, hot sauce, etc.) are available during any meal period. The Contractor shall comply with all provisions of the Food Services Menu Structure and Portion Sizes, see Part 9, Attachment 11.

o. Page 112, Para 5.3, Hours of Service, Dining Hall, correction to read:

FROM: Dining Hall Regular hours of service shall be as follows:

Monday through Thursday (except Holidays observed by the Federal Government):

Breakfast 6:00 a.m. to 8:00 a.m.

Lunch 11:00 a.m. to 1:00 p.m.

Dinner 4:30 p.m. to 7:15 p.m.

TO: Dining Hall Regular hours of service shall be as follows:

Monday through Friday (except Holidays observed by the Federal Government):

Breakfast 6:00 a.m. to 8:00 a.m.

Lunch 11:00 a.m. to 1:00 p.m.

Dinner 4:30 p.m. to 7:15 p.m.

p. Page 114, Para 5.4, Class Parties and Boxed Meals, Class Parties, 1st paragraph, 3rd sentence correction to read:

FROM: Food and peripheral food product portions shall be provided based on the number of students in the class requesting service as shown in the Structured Portions Size, see Part 9, Attachment 11.

TO: Food and peripheral food product portions shall be provided based on the number of students in the class requesting service as shown in the Food Services Menu Structure and Portion Sizes, see Part 9, Attachment 11.

q. Pages 126-127, Para 5.19, Exhaust Hood Duct Cleaning, chart correction to read:

FROM: No. Exhaust Hood Area Annual Service (Quantity) 1 Steam Kettle Line 2 2 Convection Ovens 2 3 Flat Top Line 3 4 Grill/Fryer 6 5 Dish Hood #1 1 6 Dish Hood #2 1 7 Lite Line (North side) 2 8 Lite Line (South side) 2 9 Deli Line System 6 10 Deli Line System 6 11 Salad Room 2 12 Pot Room 2 13 Pot Room 2

TO: No. Exhaust Hood Area Annual Service (Quantity)

1 Steam Kettle Line 2 2 Convection Ovens 2 3 Flat Top Line 3 4 Grill/Fryer 6 5 Dish Hood (South Dish Room) 1 6 Dish Hood (North Dish Room) 1 7 Lite Line (North) 2 8 Lite Line (South) 2 9 Deli Line (North) 6 10 Deli Line (South) 6 11 Salad Room 2

12 Pot Room Hood #1 2 13 Pot Room Hood #2 2 14 Grease Absorption Cans 1 15 Building 260 Hood 6

r. Page 132, Para 5.24, Service Contract Work Requests, 3rd sentence correction to read:

FROM: CLIN X008, as reflected in the pricing portion of this contract, shall have a fixed dollar amount for the year.

TO: CLIN X003 and CLIN X008, as reflected in the pricing portion of this contract, shall have a fixed dollar amount for the year.

s. Page 126, Para 5.24, Service Contract Work Requests, paragraph #5, last sentence correction to read:

FROM: Cost for maintenance work from an outside vendor that has been approved through the SCWR process shall also be billed to the Government in arrears upon completion and acceptance by the COR on the Contractor’s invoice.

TO: Cost for maintenance work from an outside vendor that has been approved through the SCWR process shall also be billed to the Government in arrears upon completion and acceptance by the COR on CLIN X003 on the Contractor’s invoice.

t. Pages 141-142, FLETC Bulletins, Policies and Regulations, correction to read as follows:

(1) FLETC Policy Bulletin 2013-07 - Removed; information is covered under FD # 70-03.A, Personal Property Asset Management, dated 06/29/2016.

(2) FLETC Policy Bulletin 2014-11 – Removed; information is covered under FD #67-35.H, Notification and Assistance for Serious Incidents and Misconduct, dated 03/31/2016.

u. Page 162, Part 8, Para 36 (a), Phase-Out/Contract Completion (JUL 2013), 1st paragraph, 1st sentence correction to read:

FROM: The Contractor shall provide a phase-out plan to the Contracting Officer for approval 102 days prior to contract completion.

TO: The Contractor shall provide a phase-out plan to the Contracting Officer for approval 120 days prior to contract completion.

v. Pages 170-173, Section E, Addendum to FAR 52.212-1 (b), Submission of Offers; Volume 1, correction to read:

(1) Page 170, Para (b) (1), 1st bullet, 1st sentence, correction to read:

FROM: A signed cover letter delineating any exceptions taken to the RFP terms and conditions.

TO: A signed cover letter delineating any exceptions taken to the RFP terms and conditions on all Volumes 1 through 3.

(2) Page 171, Para (b) (1), Submit proposals in three separate Volumes (i.e., 3 ring binder), Volume 1, correction to read:

FROM: Volume 1 shall be labeled Factor A, Management and Technical Approach shall contain a Table of Contents that shall list all the material in the submission and where it can be found. Volume 1 shall not exceed 30 consecutive pages, excluding the Table of Contents, (this includes any matrices, title pages, graphs, drawings, pictures, diagrams, etc., foldout pages are acceptable (8.5 x 14) for organization charts, but over five such pages will count as 1.5 pages against the 30 page limitation. All pages are to be numbered consecutively in Arabic numerals.

(Note: A “page” consists of a single sheet of white paper, 8.5 inches wide by 11 inches long.

Any paper that has text on both sides shall be counted as two pages). All text shall be formatted to a font equivalent to Times New Roman with 12 font. Characters are to be in black ink. All pages beyond the 30 page limitation shall be redacted and not considered for evaluation. All pages beyond the 30 page limitation shall be redacted and not considered for evaluation.

TO: Volume 1 shall be labeled Factor A, Management and Technical Approach shall contain a Table of Contents that shall list all the material in the submission and where it can be found.

Volume 1 shall not exceed 30 consecutive pages, excluding the Table of Contents, (this includes any matrices, title pages, graphs, drawings, pictures, diagrams, etc., foldout pages are acceptable (8.5 x 14) for organization charts, but over five such pages will count as 1.5 pages against the 30 page limitation. All pages are to be numbered consecutively in Arabic numerals.

(Note: A “page” consists of a single sheet of white paper, 8.5 inches wide by 11 inches long.

Any paper that has text on both sides shall be counted as two pages). All text shall be formatted to a font equivalent to Times New Roman with 12 font. Characters are to be in black ink. Company name should only be identified on the cover of the binder. Contents shall not identify company name nor any indications to identify the company. All pages beyond the 30 page limitation shall be redacted and not considered for evaluation. All pages beyond the 30 page limitation shall be redacted and not considered for evaluation. Submit an original + 3 copies.

(3) Page 171, Para (b) (1), Submit proposals in three separate Volumes (i.e., 3 ring binder), Volume 2, correction to read:

FROM: Volume 2 shall be labeled Factor B, Past Performance and shall not exceed 10 consecutive pages, excluding the Table of Contents. All pages beyond the 10 page limitation shall be redacted and not considered for evaluation. All text shall be formatted to a font equivalent to Times New Roman with a size equivalent to either 12 characters per inch or 10 point type. Characters are to be in black ink. Submit an original + 3 copies.

TO: Volume 2 shall be labeled Factor B, Past Performance and shall not exceed 10 consecutive pages, excluding the Table of Contents. All pages beyond the 10 page limitation shall be redacted and not considered for evaluation. All text shall be formatted to a font equivalent to Times New Roman with a size equivalent to 12 characters per inch. Characters are to be in black ink. Submit an original + 3 copies.

(4) Page 172, Evaluation Factors; FACTOR A: Management and Technical Approach, correction to add bullets f, g and h:

f. Key Personnel Resumes; PM, APM, QC, and MS.

g. Ala Carte Menu Reference Attachment 11, Food Service Menu Structure and Portion Sizes, with individual items pricing.

h. Catering Guide with Premier Catering Plan.

(5) Page 172, Evaluation Factors; FACTOR B: Past Performance, correction to 2nd paragraph to read:

FROM: The offeror shall determine three projects most relevant to be considered for evaluation. The following information will be provided for each relevant project:

TO: The offeror shall determine six projects most relevant to be considered for evaluation.

Three of the projects shall be basic food service and three shall include Premier catering events.

The following information will be provided for each relevant project:

(6) Page 173, Evaluation Factors; FACTOR C: Price; add bullet ‘v.’ to read as follows:

v. Ala A Carte. Using Attachment 11, Food Structure and Portion Size the offeror shall provide an itemized price list consisting of all food items required under this attachment.

w. Page 176, Section E, Addendum to FAR 52.212-2, Volume 3, Factor C: Price, Para (2) is hereby removed in its entirety and labeled ‘Reserve’.

x. Section D, Part 9, remove Attachment 11, Structured Portion Sizes; and replace with Attachment 11, Food Service Menu Structure and Portion Sizes.

y. Section D, Part 9, Attachment 13, Boxed Meal Request Form – 2nd Shift Use Only, was not included during initial issue of RFP; thereby is hereby incorporated.

z. Section D, Part 9, Attachment 21, Maintenance Material Inventory Listing, is hereby removed and replaced with a newer version, pages 1 through 10.

aa. Section D, Part 9, Technical Exhibit 1, Contractor Required Submittals, is hereby removed and replaced with a newer version, pages 1 through 4.

SECTION B:

bb. CLIN 0001 is changed to incorporate CLINS 0001AA and 0001AB to read as follows:

(1) CLIN 0001AA is added to incorporate Food Service Management Phase-In – 2 Mos.

(2) CLIN 0001AB is added to incorporate Food Service Management – 9 Mos.

cc. CLINS X004AA and X004AB Description, 4th sentence is corrected to read:

FROM: The daily rates shall apply on a per meal basis and shall include all direct “Food” costs (i.e., food costs, overhead, G&A, and profit, etc.).

TO: The daily rates shall apply on a per meal basis and shall include all direct “Food” costs (i.e., food costs, labor, overhead, G&A, and profit, etc.).

dd. CLIN X004AA, Description, Actual Count Daily Rate (Meals/Day) chart is corrected to add/insert:

ACTUAL COUNT: 3301-3750: $_______ $_______ $_______

ee. CLINS X004, X007, X009 and X010, Description, 2nd sentence is corrected to read:

FROM: The daily rates shall apply on a per meal basis and shall include all direct “Food” costs (i.e., food costs, overhead, G&A, and profit, etc.).

TO: The daily rates shall apply on a per meal basis and shall include all direct “Food” costs (i.e., food costs, labor, overhead, G&A, and profit, etc.).

**END OF CHANGES**