PWS _Mauritania_Food_and_Water.docx

PERFORMANCE WORK STATEMENT (PWS)

for

MEAL CATERING AND WATER

l.0 Introduction: A security cooperation team from SPMAGTF-Crisis Response-Africa will be conducting a multi-lateral training engagement with our Mauritanian military counterparts and will require meals and water for (33) days to ensure the success of the training event.

2.0 Background: SPMAGTF-Crisis Response-Africa will be conducting theater security cooperation with host-nation military in Mauritania and has a need for contracted food and water services during the period of performance. This requirement will take place at a hotel on the 1st Headquarters Base in Nouadhibou, Mauritania.

3.0 Scope: This requirement is for a firm-fixed price type contract. The resulting contract shall be for meal catering and water services for a period of (33) days beginning 16-February-2015 through 20-March-2015 in Nouadhibou, Mauritania. The contractor shall provide all labor, materials, supplies and transportation except those specifically stated as Government furnished.

4.0 Technical Requirements: The contractor shall provide meal catering services as follows:

4.1 Meal and Water Allotment. The contractor shall provide three (3) meals per day (Breakfast, Lunch, and Dinner) and 6 Liters of bottled water/day per person for 20 personnel during the contract’s period of performance. On 16-February-2015 only (2) meals (Lunch and Dinner) will be required.

4.2 Schedule. The meal schedule is expected to be as follows; however, meal schedules will vary according to the training schedule. The contractor shall coordinate with the Responsible Officer for daily meal schedule requirements.

Breakfast: 6:00 am to 8:00 am Lunch: 12:00 pm to 2:00 pm Dinner: 6:00 pm to 8:00 pm

4.3 Location. Meals shall be prepared at a location chosen by the contractor. The contractor shall disclose the location to the responsible officer, and IDC, for inspection purposes prior to the contract start date.

4.4 Delivery. Meals shall be delivered to a hotel on the 1st Headquarters Base in Nouadhibou, Mauritania. Further coordination regarding the exact delivery location will be done so with the Responsible Officer. The specific location will be coordinated between the contractor and the responsible officer. Vendor shall provide transportation for the food and water to all the designated location.

5.0 SUPPORTING INFORMATION:

5.1 PERIOD OF PERFORMANCE. The period of performance (POP) will be from 16-February-2015 through 20-March-2015.

5.2 PLACE OF PERFORMANCE. Hotel on the 1st Headquarters Base in Nouadhibou, Mauritania. Coordination for meal delivery will be done so with the responsible officer in advance for each meal delivery.

5.3 HOURS OF OPERATION. The Contractor shall be expected to provide food and water services during normal meal hours, outlined above. The Responsible Officer will address the specific meal delivery times after award of the contract, however, meal delivery times should not deviate from the meal delivery hour identified in the schedule at 4.2. A government representative along with the IDC will be present at the time of meal and water delivery for acceptance. Any deviations from the proposedhis shall be coordinated with the Responsible Officer in advance.

5.4 RESPONSIBLE OFFICER. The Responsible Officer for this contract is 1stLt Mistovich.

5.5 GOVERNMENT FURNISHED PROPERTY

5.5.1 No Government Furnished Property will be provided for the performance of this contract.

5.6 COST OF OPERATION. All cost of operation under this contract except those specifically stated as Government provided shall be borne by the Contractor. This includes but is not limited to taxes, surcharges, licenses, insurance, transportation, salaries and bonuses. No payments other than those provided for in the Price Schedule will be made to the contractor.

5.7 PERFORMANCE EVALUATION AND QUALITY ASSURANCE. The quality of food and water to be consumed will be determined as acceptable in accordance with the criteria outlined in Attachment 1,MIL-STD-3006C, Department of Defense Standard Practice: Sanitation Requirements for Food Establishments. The contractor must prepare meals under sanitary conditions. All meal preparation conditions, meals, and water provided will be inspected by the Independent Duty Corpsman (IDC) prior to each meal. If at any time the IDC determines the food , water or preparation conditions to be unsatisfactory in accordance with the criteria outlined in Attachment 1 MIL-STD-3006C, the contractor will be required to correct the deficiency. If the Contractor is unable or unwilling to correct the deficiency, the contract will be terminated. All fruits and vegetables must be washed and disinfected properly. All meats must be cooked thoroughly at appropriate temperatures. The contractor shall be responsible for providing the equipment necessary to prevent food spoilage.