TECHNICAL EXHIBIT F - Cafeteria Typhoon and Essential Personnel Procedures Details.pdf
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- Attached to
- Cafeteria-Style Nutritional Food Services
- Solicitation number
- HT941026Q2011
- Issued by
-
Defense Health Agency
About this file
This document is a Performance Work Statement section detailing disaster preparedness and emergency feeding requirements for a Naval Hospital food service contractor.
The contractor must develop, implement, and maintain a comprehensive Disaster Preparedness Plan (DPP) within 14 days of contract award, coordinated with the Naval Hospital's Emergency Management Department and submitted to the Contracting Officer for approval. The DPP must address all potential hazards and include specific elements: risk assessment of operational disruptions; emergency contact lists; communication procedures for power outages and network failures; evacuation procedures; emergency feeding protocols including alternative cooking methods and water purification; staff training requirements; equipment and supply inventory with expiration dates; alternate supplier agreements; security measures; power outage procedures with backup generators; water contamination protocols; and pandemic response procedures with infection control measures. The contractor must maintain a minimum 14-day supply of non-perishable, nutritious emergency food and water meeting DHA nutritional guidelines, conduct regular emergency preparedness drills simulating various scenarios, maintain a trained "storm ride-out team" to remain on-site during disasters, establish agreements with alternate facilities for food service if the primary galley is damaged, and maintain regular communication with DHA Emergency Management. Performance standards require the DPP be approved within 14 days, reviewed and updated annually, all staff receive regular training, the contractor participates in at least two drills per year, safe and nutritious meals are provided within two hours of a disaster event, and customer satisfaction surveys achieve an average score of 9 or higher on a 1-10 scale. Surveillance methods include DPP review, inspection of supplies, verification of training records, observation of drills, review of after-action reports, and customer satisfaction surveys.
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Text version
5.8. Disaster Preparedness and Emergency Feeding:
5.8.1. Scope: The Contractor shall develop, implement, and maintain a comprehensive disaster preparedness plan to ensure the continuity of food service operations during all types of emergencies, including natural disasters, man-made incidents, and public health crises. The Contractor shall be capable of providing safe and nutritious meals to patients, staff, and essential personnel during and after a disaster event. The Contractor shall coordinate with the Naval Hospital's Emergency Management Department and adhere to all applicable DHA and facility-specific emergency plans and procedures.
5.8.1.1. Specific Tasks:
• Develop a comprehensive Disaster Preparedness Plan (DPP) that addresses all potential hazards and outlines specific procedures for maintaining food service operations during and after a disaster. The DPP shall be coordinated with the Naval Hospital's Emergency Management Department and submitted to the Contracting Officer for approval within 14 days of contract award.
• The DPP shall include, but not be limited to, the following elements:
o Risk Assessment: Identification of potential hazards that could disrupt food service operations (e.g., hurricanes, earthquakes, power outages, water contamination, pandemics).
o Emergency Contact List: A current list of key personnel, including contact information for the Contractor, DHA Emergency Management, and essential suppliers.
o Communication Plan: Procedures for communicating with staff, patients, and DHA personnel during an emergency, including alternative communication methods in case of power outages or network failures.
o Evacuation Plan: Procedures for evacuating the galley and dining areas, if necessary, ensuring the safety of patients, staff, and visitors.
o Emergency Feeding Plan: Procedures for providing meals during a disaster, including alternative cooking methods (e.g., use of field kitchens or pre-packaged meals), water purification, and food distribution.
o Staff Training: Regular training for all food service staff on the DPP, including emergency procedures, food safety practices, and communication protocols.
o Equipment and Supply Inventory: A current inventory of all emergency food supplies, water, cooking equipment, and other essential resources, including location and expiration dates.
o Alternate Supplier Agreements: Agreements with alternate food suppliers to ensure continuity of supply in case of disruption to the primary suppliers.
o Security Plan: Measures to secure food supplies and equipment against theft Power Outage Plan: Procedures for maintaining food safety and preparing meals during power outages, including backup power sources (e.g., generators) and alternative cooking methods.
o or damage during a disaster.
o Water Contamination Plan: Procedures for obtaining potable water in case of water contamination, including water purification methods and alternative water sources.
o Pandemic Response Plan: Procedures for maintaining food service operations during a pandemic, including measures to protect staff and patients from infection (e.g., social distancing, enhanced hygiene protocols, use of personal protective equipment).
• Maintain a minimum 14-day supply of emergency food and water to support the needs of patients, staff, and essential personnel. Emergency food supplies shall be non-perishable, nutritious, and palatable, and shall meet DHA's nutritional guidelines. Water supplies shall be potable and stored in accordance with DHA standards.
• Conduct regular drills and exercises to test the effectiveness of the DPP. Drills shall simulate various emergency scenarios and involve all food service staff.
• Maintain a "storm ride-out team" of qualified personnel who are trained and equipped to remain on-site during a disaster to protect the galley and provide food service.
• Establish agreements with alternate facilities or vendors to provide food service if the galley is damaged or inaccessible.
• Maintain communication with DHA Emergency Management personnel and provide regular updates on the status of food service operations during a disaster.
• Participate in any emergency preparedness exercises and drills.
5.8.1.2. Performance Standards:
• A comprehensive Disaster Preparedness Plan (DPP) is developed and approved by the Contracting Officer within 14 days of contract award.
• The DPP is reviewed and updated annually, or more frequently as needed.
• The Contractor maintains a minimum 14-day supply of emergency food and water that meets DHA's nutritional guidelines.
• Emergency food and water supplies are properly stored and rotated to prevent spoilage.
• All food service staff receive regular training on the DPP.
• The Contractor participates in at least 2 emergency preparedness drills per year.
• During a disaster, the Contractor is able to provide safe and nutritious meals to patients, staff, and essential personnel within 2 hours of the event.
• Customer satisfaction surveys during emergency feeding operations indicate an average score of 9 or higher on a scale of 1-10 for meal quality and service.
5.8.1.3. Surveillance Methods:
• Review of the Disaster Preparedness Plan.
• Inspection of emergency food and water supplies.
• Verification of staff training records.
• Observation of emergency preparedness drills.
• Review of after-action reports from emergency events.
• Customer satisfaction surveys during emergency feeding operations
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