J-1300000 Galley 11-23-2021.docx
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- DRAFT RFP for Base Operations Support (BOS) Services at Naval Support Facility (NSF) Redzikowo, Poland
- Solicitation number
- N62470-21-R-0002
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SECTION J
DOCUMENTS, EXHIBITS, AND OTHER ATTACHMENTS
TABLE OF CONTENTS
| ATTACHMENT NUMBER |
| ATTACHMENT TITLE |
| J-1300000-01 |
| Definitions and Acronyms |
| J-1300000-02 |
| References and Technical Documents |
| J-1300000-03 |
| Specified Meal Periods |
| J-1300000-04 |
| Historical Meal Demand |
| J-1300000-05 |
| Sample Customer Survey Form |
| J-1300000-06 |
| Sample Customer Survey Summary Form |
| J-1300000-07 |
| Mess Gear Inventory Record |
| J-1300000-08 |
| Galley Equipment Inventory |
Attachment J-130000-01
DEFINITIONS AND ACRONYMS
Definitions and Acronyms
| Appetizing |
| Foods that possess aesthetically pleasing factors such as color, shape, texture, aroma and flavor to induce appetite and consumption. |
| Carry Out Meals |
| Meals prepared for pick-up and delivery to military personnel operating in the immediate area (guards, air crews, etc.) who are unable to dine during the established dining facility serving hours. |
| Class I Supplies |
| Subsistence items, e.g., non-perishable, refrigerated, non-refrigerated, water, and combat rations, that are ordered in support of food services requirements. |
| Consumable Supply |
| All non-perishable goods to support the operation of a galley including, but not limited to, food preparation supplies, cleaning supplies, and office supplies. Consumable supplies are contractor-provided. |
| Cycle Menu |
| A series of menus planned to be used consecutively with some variations over a fixed period of time, e.g., 21days. |
| Eligible Patrons |
| Personnel that are entitled to rations-in-kind, or are authorized as specified in Part A, Chapter 2 of NAVSUP P-486, Food Service Management General Messes. Eligibility of contractor personnel and payment procedures are provided in Annex 0200000 (Management and Administration). |
| Debris |
| Discarded trash or rubbish including, but not limited to, paper, cans, bottles, and other similar items. |
| Food Service Attendant |
| Operational functions that include loading and unloading of supplies, performing vegetable preparation tasks, serving meals at the food serving line, maintaining cleanliness and sanitary condition of the facility, operating scullery equipment, washing mess gear, and disposing of food waste. |
| Food Service Management (FSM) System |
| An automated computer system used to perform menu production, receipt, inventory, issue, accounting, and other management functions associated with the operation of a galley facility. TCN’s can input and retrieve data from FSM. A CAC is required to access FSM. A request for access using SAAR (SYSTEM AUTHORIZATION ACCESS REQUEST NAVY (SAAR-N) will |
be submitted to NAVSUP, once approved Food Service Officer can allow limited access that will enable the Contractor input data in FSM.
| FSM |
| Food Service Management software |
| FSO |
| Food Services Officer |
| Go For Green |
| A dining facility nutrition education program. A nutritional recognition labeling system providing the service member with a quick assessment of the nutritional value of menu offerings and food products in the dining facility. The menu offerings and food items are labeled green (eat often), amber (eat occasionally), and red (eat rarely) based on the impact the food can have on a Soldier’s performance. |
| Hazardous Materials (HAZMAT) |
| Materials that can pose a potential health threat. Hazardous materials are listed in 49 CFR Part 172 Hazardous Materials Table, Special Provisions, Hazardous Materials Communications, Emergency Response Information, and Training Requirements. |
| Healthy Food Choices |
| Standards from Healthy People 2010 Goals established by the U.S. Surgeon General, and Dietary Guidelines for Americans developed by the U.S. Department of Agriculture and Health and Human Services. |
| Main Line |
| Food serving line where the main menu items, e.g., entrees and vegetables, are served. |
| Menu Effectiveness |
| A percentage measure of food items posted on the daily menu being consistently available to patrons throughout the entire meal period, e.g., 100% menu effectiveness indicates food items posted on the menu are available from the first patron to the last patron within a particular meal period. |
| Mess Gear |
| All items used in food preparation and serving operations, e.g., ladles, spatulas, trays, plates, mixing bowls, wire whip, drinking glasses, plates, bowls, spoons, forks, and coffee cups. Mess gear is considered a Consumable Supply. |
| NAVSUP |
| Naval Supply Systems Command |
| Nutritious and Acceptable Meals |
| Meals that meet standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. |
| Preventive Medicine Authority (PMA) |
| A division of the Navy Environmental and Preventive Medicine Units under the command of the Navy Environmental Health Center that provides specialized consultation, advice, and recommendations in matters of preventive medicine and environmental health to Navy and Marine Corps activities. |
| Prime Vendor |
| A single commercial distributor serving as the major supplier of subsistence to various federal customers within a geographical region or zone; the vendor supplies available subsistence items under a contractual agreement established by the Defense Support Center, Philadelphia (DSCP). |
| Ration-in-kind (RIK) |
| Prepared meals being served to entitled personnel such as regular and reserve enlisted personnel and others listed in Part A, Chapter 2 of NAVSUP P-486. |
| Receipt |
| Supply receiving procedures including preparation, inspection, storage, processing receipts, posting records, and fiscal accounting. |
| Sanitary |
| Free of harmful microorganisms. |
| Special Event |
| An event requiring a meal prepared that does NOT include items drawn from the scheduled 21 day menu cycle or includes substituted items in the picnic menu for that day. |
| Speedline |
| Food serving line where fast food items, e.g., burgers, hot dogs, and sandwiches, are served. |
| STORES |
| Subsistence Total Ordering and Receipt Electronic System |
| Subsistence-in-kind (SIK) |
| A Military Personnel Navy (MPN) funded program executed by the Navy Exchange Service Command (NEXCOM) to purchases Navy subsistence. |
| Subsistence Prime Vendor (SPV) |
| Commercial vendors under contracts administered by Defense Supply Center Philadelphia (DSCP) under Congressional mandate to meet subsistence requirements for DoD installations. |
| Subsistence Supply |
| Perishable goods such as meats, vegetables, and dairy products. |
ATTACHMENT J-1300000-02
REFERENCES AND TECHNICAL DOCUMENTS
Instruction or Directive Publisher and Number Instruction or Directive Title
| OPNAVINST 4061.4 |
| Food Safety Training Program |
| NAVMED P-5010-1 |
| Bureau of Medicine and Surgery Manual of Naval Preventive Medicine, Food Safety |
| NAVSUP 7330 |
| General Mess Quarterly Notice |
| NAVSUP P-476 |
| Navy Food Service |
| NAVSUP P-486 |
| Food Services Management Manual |
| NAVSUP P-580 |
| Fat, Cholesterol and Calories List for General Messes |
| NAVSUP P-7 |
| Armed Forces Recipe Service |
| CNICINST 4061.1 |
| Authorized Patronage for Navy Shore Galleys |
| TB MED 530/NAVMED P-5010-1/AFMAN 48-147 IP |
| Tri-Service Food Code |
| U.S. Public Health Service Publication Number 90 |
| Instructor Guide - Sanitary Food Service |
| Culinary and Hospitality Industry Publications Services |
| The Art and Science of Culinary Preparation |
| Culinary Institute of America |
| The New Professional Chef |
| U.S. Department of Agriculture and Health and Human Services |
| Dietary Guidelines for Americans |
| U.S. Surgeon General |
| Healthy People 2000 Goals |
ATTACHMENT J-1300000-03
SPECIFIED MEAL PERIODS
| Meal |
| Monday-Friday |
| Saturday |
| Sunday/Holiday |
| Breakfast |
| 0600-0730 |
| 0630-0730 |
| N/A |
| Brunch |
| N/A |
| N/A |
| 1030-1230 |
| Lunch |
| 1100-1230 |
| 1100-1230 |
| N/A |
| Dinner |
| 1630-1800 |
| 1630-1800 |
| 1630-1800 |
| Midnight Meal |
| 2300-0000 |
| 2300-0000 |
| 2300-0000 |
ATTACHMENT J-1300000-04
HISTORICAL MEAL DEMAND
| Meal |
| Daily |
| Monthly |
Breakfast
Lunch
Dinner
Midnight Meal
ATTACHMENT J-1300000-05
SAMPLE CUSTOMER SURVEY FORM
CUSTOMER SURVEY
GALLEY LOCATION: _____________ DATE: _____________ TIME: ______________
[On a scale from 1 to 4, with 1 being the lowest rating and 4 being the highest rating]
(1) Promptness of the sign-in process and/or cash transaction [ 1 ] [ 2 ] [ 3 ] [ 4 ]
(2) Availability of food items that are specified on the daily menu [ 1 ] [ 2 ] [ 3 ] [ 4 ]
(3) Temperatures of food items and beverages [ 1 ] [ 2 ] [ 3 ] [ 4 ]
| (4) Quality of food items and beverages being served | [ 1 ] | [ 2 ] | [ 3 ] | [ 4 ] | ||
| (5) Availability of dining ware and utensils | [ 1 ] | [ 2 ] | [ 3 ] | [ 4 ] |
(6) Availability of seating [ 1 ] [ 2 ] [ 3 ] [ 4 ]
(7) Appearance and sanitary conditions of the facility [ 1 ] [ 2 ] [ 3 ] [ 4 ]
(8) Quality of service from galley attendants [ 1 ] [ 2 ] [ 3 ] [ 4 ]
COMMENTS: _____________________________________________________________________________
ATTACHMENT J-1300000-06
SAMPLE CUSTOMER SURVEY MONTHLY SUMMARY REPORT
CUSTOMER SURVEY MONTHLY SUMMARY
GALLEY LOCATION: _____________ MONTH: __________ YEAR: __________
Number of survey responses received: ________________ Average points
| (1) Promptness of the sign-in process and/or cash transaction | [ | ] | |
| (2) Availability of food items that are specified on the daily menu | [ | ] |
(3) Temperatures of food items and beverages [ ]
| (4) Quality of menu items and beverages being served | [ | ] | ||
| (5) Availability of dining ware and utensils | [ | ] |
(6) Availability of seating [ ]
(7) Appearance and sanitary conditions of the facility [ ]
(8) Quality of service from galley attendants [ ]
ATTACHMENT J-1300000-07
MESS GEAR INVENTORY RECORD
Galley Location: NSF Redzikowo Inventory Date: 08-10-2021 Manager Signature:
| Item: |
| Original Amount |
Rec’d:
On Hand This Date:
Week Gains:
Week Loss:
Annual Loss to Date:
Cloths, table
Napkin Holders
Dispenser, sugar
Shaker, hot peppers
Salt and Pepper Shakers
Oil and Vinegar Containers
Stainless Steel Rack
2 Holder Stainless Steel Rack
Tray, plastic
Bowls, soup and salad
Bowls, small—veg, rolls, fruit
Coffee Mugs
Plates, dinner
Plates, dessert
Plates, salad
Glasses, drinking—12 oz
Bowls, sherbet
Silverware, forks
Silverware, knives
Silverware, spoons
Silverware, tea spoons
Siverware, Desert Spoon
Napkins
Steel Seive Cup
Juice Container Designed
Juice Container Clear
Coffee Pot
Coffee Air pot Small
Coffee Air pot Large
Bread Baking pan
Potato Peeler
Kitchen Knife
Bread Knife
Chef Knife
Boning Knife
Filet Knife
Santoku Knife
Cleaver Knife
Fruit & Veggie Box
Sanelli Knife
Vege Knife
Ration Pan
Pancake Dipper
Laying Pan , 8 inch
Laying Pan , 6 inch
Perforated Lying Pan, 6 in
Laying Pan , 4 inch
Laying Pan , 2 inch
Perforated Lying Pan, 2 in
Shotgun Pan, 6 inch
Shotgun Pan, 4 inch
Shotgun Pan, 2 inch
Shotgun Pan lids
Laying pan lids
Half pan lids
Half pan, 2 inches
Third Pan, 6 inches
Third Pan, 2 inches
Third Pan lid
Clam Shell Containers, White
12 QT Clear Container White
5QT Clear storage Container
Soup Crock with Lid
Sauce Pan with lid
Stainless Steel 1 QT Dipper
Stainless Steel 2 QT Dipper
1`
Mixing Bowl, 5QT
Mixing Bowl, 10QT
Pasta Strainer,Wire
2 oz ladle
4 oz ladle
6 oz ladle
8 oz ladle
Plastic Salad Serving Spoons
Long Handled Basting Serving spoons
Perforated Spoons
Short Handle Basting Serving Spoons
Salad Tong Plastic
Long Handled Stainless Steel Tongs
Short Handle Stainless Steel Tongs
Long Handled Food Turner
Stainless steel Food Turner
Perforated Food Turner
Wire Whisk, 8in
Wire Whisk, 10in
Wire Whisk, french
PalleT Jack
Muffin Pan
Grater
Ice Scoop
Plastic Rice / Flour scoop
Digital Weight scale
Table Condiment rack
Cap opener
Rolling Pin
Pastry Brush
Pizza Cutter
Cutting Board
Ice Cream Scoop
Bakers Spatula, small
Rubber Spatula
Metal Spatula, Baker décor
Perforated Spatula
Spoodle, 2 oz
Spoodle, 3 oz
Spoodle, 4oz
Half Sheet Pan
1/4 Sheet Pan
Cookie pan
Tongs, Serving
Pastry Funnel
Basting Spoons, small
Medium Salad Tongs
Curved Fork, Serving
Attachment J-1300000-08 Galley Equipment Inventory
| Description |
| Qty |
| Janitor Shelving Unit |
| 1 |
| Utility Carts |
| 5 |
| Walk In Refrigerators |
| 3 |
| Refrigerator Shelving Units |
| 25 |
| Dunnage Racks |
| 5 |
| Dry Storage Shelving Units |
| 25 |
| Dunnage Racks |
| 3 |
| Walk In Freezers |
| 2 |
| Freezer Shelving Units |
| 16 |
| Reach In Refrigerators |
| 3 |
| Hand Sinks |
| 4 |
| Steamer And Stand |
| 1 |
| Drain Trough |
| 1 |
| Kettle |
| 1 |
| Drain Trough |
| 1 |
| Braising Pan |
| 1 |
| Range |
| 1 |
| Convection Oven, Double Deck |
| 1 |
| Exhaust Hood |
| 1 |
| Trash Bins |
| 5 |
| Work Table |
| 1 |
| Pan Racks |
| 2 |
| Slicer And Stand |
| 1 |
| Food Processor |
| 1 |
| Work Table |
| 1 |
| Ingredient Bins |
| 3 |
| Mixer |
| 1 |
| Soiled Utensil Rack |
| 1 |
| Utensil Washing Sink |
| 1 |
| Clean Utensil Racks |
| 2 |
| Ice Machine |
| 1 |
| Rack Dollies |
| 3 |
| Work Table |
| 1 |
| Mixer And Stand |
| 1 |
| Reach In Refrigerator |
| 1 |
| Reach In Freezer |
| 1 |
| Work Counter |
| 2 |
| Fryers And Filter |
| 1 |
| Griddle |
| 1 |
| Char Broiler |
| 1 |
| Exhaust Hood |
| 1 |
| Work Counter |
| 1 |
| Heated Cabinet |
| 1 |
| Dish Dispensers |
| 4 |
| Serving Counter |
| 1 |
| Rack Dispensers |
| 2 |
| Milk Dispenser |
| 1 |
| Ice And Soda Dispenser |
| 1 |
| Juice Dispenser |
| 1 |
| Cappuccino Dispenser |
| 1 |
| Coffee Brewer |
| 1 |
| Fruit, Dessert And Condiment Counter |
| 1 |
| Soup And Salad Bar |
| 1 |
| Tray And Silverware Dispensers |
| 2 |
| Soiled Dish Table |
| 1 |
| Dishwasher |
| 1 |
| Booster Heater |
| 1 |
| Clean Dish Table |
| 1 |
| Storage Shelving Units |
| 5 |
| Drain Trough |
| 1 |
| Booster Heater |
| 1 |
| Sink Heater |
| 1 |
| Condensate Hood |
| 1 |
| Walk In Beverage Refrigerator |
| 1 |
| Refrigerator Shelving Units |
| 3 |
| Dining Tables |
| 18 |
| Chairs |
| 120 |
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