A01_PWS_Catering_Final 82.docx

Catering Services

1. BACKGROUND. This Performance Work Statement (PWS) outlines the requirement for food catering services for Marine Corps Security Forces Regiment, FAST Bn personnel located in Port-au-Prince, Haiti from 18 December 2025 – 17 June 2026 with (1) one-month option period.

0. LOCATION. U.S. Embassy Port-au-Prince, Haiti (18°33'50"N, 72°14'57"W).

1. SCOPE OF WORK. The Contractor shall provide food catering services, as described within this PWS, during the period of performance (POP) in accordance with the delivery schedule in Table 1.

1. REQUIRED DELIVERABLES AND SERVICES. The Contractor shall receive and store food as well as prepare and serve meals, authorized enhancements, and supplements in a sanitary cooking facility. The contractor shall provide other incidental functions and personnel necessary for catering 80 Marines and Sailors, including, but not limited to, provide food, utensils, personnel and equipment necessary to feed U.S. Marine Corps personnel in accordance with the nutrition guidance contained in Marine Corps Order 10110.14M for the duration of the POP, and dispose of any trash such as to-go trays and plastic silverware.

1. CONTRACTOR RESPONSIBILITIES. The contractor shall provide all catering logistics, including but not limited to cooks, preparing meals, transportation of food and personnel to and from the site, and any other measures necessary to perform the service. The contractor’s staff shall be able to speak English.

1. FOOD SAFETY. The contractor shall adhere to food safety standards in accordance with TB Med 5360 –Tri Service Food Code. The meals prepared will be served at the proper temperatures in accordance with the Hazard Analysis & Critical Control Points (HACCP) manual upon pickup or delivery unless otherwise coordinated and agreed upon; i.e. cold cuts, cereals. All meals will be delivered with a meal temperature log sheet that has been signed off by contractor verifying the meal temperatures.

1. CLEANLINESS. The contractor shall maintain cleanliness in accordance with MIL-STD-3006C.

1. KEY NUTRITIONAL GOALS. In accordance with MCO 10110.14N, the following nutritional goals must be met:

4. Target range for carbohydrates is 50-65% of total calories for all meals. Menus shall be developed with less than 10% of total calories per day from added sugar.

4. Target range for protein is 12-15% of total calories for all meals.

4. Target range for fat is below 30% for all meals. Saturated fats shall be limited to 10% for all meals.

1. DELIVERY. The contractor shall deliver prepared food to the discussed location by the meal start time. POP shall be from 18 December 2025 to 17 June 2026, with (1) one-month option period. Delivery coordination will be coordinated and verified with the Contracting Officer Representative (COR) upon award.

1. SAFETY AND SECURITY. The contractor and their hired employees shall not take photographs or videos and shall limit cell phones and electronics use to the maximum extent practicable. The supervisor is allowed to have their phone to use as required for work duties. The contractor and their employees shall not bring any weapons onto the designated location.

1. COMPOUND ACCESS. Upon notice of the award, the contractor is responsible for all required coordination with U.S. Embassy Port-au-Prince authorities to obtain the appropriate passes that provide access for their drivers and vehicles to the required facilities. Should the contractor have difficulty obtaining the necessary passes, they must contact the Contracting Officer immediately.

1. DELIVERY SCHEDULE. See Table 1 for specific meal quantities per day.

Breakfast shall be delivered no later than 0700 until 0800 or all meals are received.

Trash from dinner shall be picked up and properly disposed of.

Lunch shall be delivered no later than 1100 until 1200 or all meals are received.

Trash from breakfast shall be picked up and properly disposed of.

Dinner shall be delivered no later than 1800 until 1900 or all meals are received.

Trash from lunch shall be picked up and properly disposed of.

1. POINTS OF CONTACT AND AUTHORITIES. The COR does not have the authority to make changes to the award. The contractor shall not perform work that deviates from the contract requirements and specifications. If the contractor deviates from the requirements or specifications without the approval of the CONTRACTING OFFICER, such deviation shall be at risk of the contractor and any cost related thereto shall be borne by the contractor.

6. COR: Identified upon award.

6. Contracting Officer: GySgt Halmia K. Jackson

6. Additional Contracting Officer: Mrs. Nichole L. Dewitt

1. LIABILITY. The U.S. Government accepts no liability for the actions of the contractor or his employees and agents.

Table 1: Delivery Schedule

Base Period

Option Period

Quality Assurance Surveillance Plan (QASP)

1. Purpose: This QASP outlines the Government's method for monitoring contractor performance in providing food delivery services to Marines in Haiti. The goal is to ensure services meet the standards outlined in the contract.

2. Performance Standards:

· Timeliness: Food deliveries must arrive within the delivery window specified in the delivery order within +/- 15 minutes of scheduled time

· Acceptable Quality Level (AQL): 95% of deliveries on time per month.

· Food Safety: Food must be delivered at the correct temperature, adhering to all applicable food safety regulations and guidelines outlined in the Performance Work Statement.

· AQL: 100% compliance. Any instance of unsafe food handling is unacceptable.

· Completeness: Deliveries must include all items specified in the delivery schedule and be free from damage or spoilage.

· AQL: 98% of orders complete and undamaged per month.

· Customer Satisfaction: Food quality and presentation should meet reasonable expectations for palatability and presentation.

· AQL: Achieve a satisfactory rating of at least 80% on customer feedback surveys.

3. Surveillance Methods:

· Random Inspections: Government personnel will conduct random, unannounced inspections of delivery vehicles and food handling practices.

· Delivery Verification: Government personnel will verify the contents and condition of deliveries upon arrival.

· Customer Feedback: Periodic customer feedback surveys will be conducted to assess satisfaction with food quality, timeliness, and service.

· Temperature Monitoring: Government personnel will use calibrated thermometers to check the temperature of delivered food items.

· Record Review: Review of contractor’s temperature logs, delivery records, and food safety certifications.

4. Government Point of Contact (POC): GySgt Ian B. Weber - ian.b.weber@usmc.mil

5. Contractor Responsibilities:

· Maintain accurate records of all deliveries, including delivery times, temperatures, and any discrepancies.

· Immediately notify the Government POC of any issues or delays.

· Implement corrective actions promptly to address any identified deficiencies.

· Ensure all personnel involved in food delivery are properly trained in food safety and handling procedures.

· Cooperate fully with government surveillance activities.

6. Remedies: Failure to meet the performance standards may result in Cure Notice or Termination.