A1 - PWS FOR EX BALIKATAN 26 CATERING_Copy.pdf

PERFORMANCE WORK STATEMENT CATERING SERVICES IN PUERTO PRINCESA PALAWAN,

PHILIPPINES

SECTION I: DESCRIPTION OF SERVICES 1.0 GENERAL

The Performance Work Statement (PWS) entails the cooking and delivery of catered meals in support of exercise in Palawan, Philippines. The vendor will be required to cook the meals in their own facilities and deliver them at the time and location indicated within this contract. The food must be maintained at the appropriate safe temperatures during transit when making the deliveries.

1.1 SCOPE

The vendor shall provide all management, labor, equipment, tables, chairs, tools, supplies (containers, utensils, cups, napkins, etc.) (paper or plastic products), and condiments as well as all other necessities to provide these meals at Camp Rodolfo (MBRP), and Oyster Bay Naval Station, Palawan, within the US Navy Preventive

Medicine and US Army Veterinarian Food Sanitary Code. Vendor shall be able to establish or have access to a hardened structure aboard Camp Rodolfo (MBRP), and Oyster Bay Naval Station, Palawan in order to maintain a permanent meal preparation and serving facility.

2.0 PLACE OF PERFORMANCE

Contractors will coordinate with the Technical Point of Contact (TPOC) for all deliveries and initial set up of facilities.

3.0 PERIOD OF PERFORMANCE

Location 1: Camp Rodolfo (MBRP), Puerto Princessa, Palawan

Location 2: Oyster Bay Naval Station, Palawan

4.0 REQUIREMENTS

LOCATIONS & SCHEDULE PHILIPPINES 2026

CLIN DESCRIPTION

START DATE END DATE

QUANTITY UNIT OF ISSUE

Breakfast/Dinner

(LOC. 1)

48 meals Each

Breakfast/Dinner

(LOC. 1)

3256 meals Each

Breakfast/Dinner

(LOC. 1)

1210 meals Each

Breakfast/Dinner

(LOC. 1)

2464 meals Each

Breakfast/Dinner

(LOC.1)

1752 meals Each

Breakfast/Dinner

(LOC.2)

832 meals Each

4.1 HOURS OF OPERATION

The vendor shall maintain operating hours in accordance with the schedule below or at the discretion of the

CORs approval.

(1) SERVING TIMES

MEAL HOURS

Breakfast 0600-0730 Monday to Sunday

Dinner 1630-1800 Monday to Sunday

4.2 SERVING REQUIREMENTS

The vendor shall utilize all equipment that may be required for the safe preservation, serving, storage, and disposal of all the food and non-food items provided in accordance with this PWS.

The vendor shall be able to cater the requested food services to accommodate the Service Members for the breakfast and lunch meals for the entire period of performance.

The vendor shall provide all containers, utensils, cups, napkins, condiments, and any other items necessary for the food service.

The menus to be served will be provided to the COR at least 48 hours in advance of the food service.

The vendor is required to deliver daily meal service to the site concurrently throughout their respective periods of performance. Must have the ability to serve individual meals in a disposable package. This way personnel can grab meals on the go. COR will notify vendor of this need 48 hours in advance.

4.3 MEAL MENU

The vendor shall provide a menu for the meals indicated by this PWS.

4.4 MENU GUIDELINES

All meals served shall feature Western cuisine as the primary offering, with local Filipino cuisine available as a secondary option. Regardless of the cuisine type, all food must be prepared in accordance with Western FDA-approved cooking standards and be seasoned to perfection. "Western cuisine" is defined as a balanced meal consisting of proteins (such as beef, pork, or poultry), cooked and fresh vegetables, starches (like rice, pasta, potatoes, or breads), and a dessert. The vendor shall strictly adhere to the pre-approved menu plan. Any proposed changes to this menu by either party must be submitted in writing to the Contracting Officer's Representative (COR) at least 48 hours in advance and must be approved by both parties before implementation.

4.5 GENERAL MEAL REQUIREMENTS

The vendor shall provide a variety of menu options, including a vegetarian selection containing no meat or poultry at each meal. Non-meat protein substitutes shall be used in vegetarian selections. Meals should include soups, gravies, sauces, meat, fish, poultry, baked goods (breads like rolls, bagels, pies, cakes, pastries, etc.), raw and cooked fruits and vegetables (thoroughly washed and disinfected prior to processing), and chilled beverages of at least one liter per person for each meal. Caloric intake per person will be no less than 1,150 calories per meal with a combination of the selections listed above. Leftover food shall NOT be utilized for future meals. Ice shall NOT be served or placed into beverages to chill them.

4.6 BREAKFAST

Breakfast shall consist of a minimum of two hot main selections (e.g., scrambled eggs, pancakes, waffles, oatmeal), one vegetarian selection (e.g., vegetable frittata or tofu scramble), and two side selections (e.g., bacon, sausage, breakfast potatoes). A selection of breads, bagels, pastries with appropriate spreads, hard-boiled eggs, and a fresh fruit salad shall also be provided. The vendor must be able to accommodate special dietary needs. The meal shall include hot coffee, tea, and a choice of a non-caffeinated beverage, such as orange or apple juice.

4.7 LUNCH

Not applicable.

4.8 DINNER

Dinner shall consist of a minimum of two hot main selections that are grilled, sautéed, or baked all products must be cooked to FDA standards. The meal will also include one vegetarian selection, two side selections, breads, a salad bar, and dessert. The vendor must accommodate special dietary menu needs. The meal shall also include hot coffee, tea, and one choice of a non-caffeinated drink.

4.9 VEGETARIAN MEALS

A small portion of the supported Service Members require vegetarian meals. The vendor should plan on preparing and serving less of the vegetarian meals than the non-vegetarian meals.

4.10 SPECIAL MEALS

All attempts will be made to inform the vendor of any specially requested meals prior to contract solicitation. The vendor must be able to provide the select meals as requested to support those with food allergies or religious restrictions. Typical food allergies could include peanut or other tree nuts, shellfish, and seafood.

4.11 BEVERAGES

All beverages provided shall be sources with water from an approved bottled water source. No ice shall be used in the beverages. Vendor must provide coffee, juice, and water with each meal.

4.12 FOOD SAFETY

The vendor is required to maintain compliance with the control measures identified during the Food and

Water Risk Assessment (FWRA) that was conducted previously to the services being rendered. The US Navy food inspector(s), Contracting Officer Representative (COR), and other contracting personnel shall be able to inspect the vendors cooking facilities, delivery vehicles, and serving line equipment at any time during the period of performance and 48 hours prior to the first scheduled food service to inspect compliance and safety standards.

4.13 SUBSISTENCE AND MATERIAL HANDLING

The (COR) shall inspect all delivered food items for deterioration or damage and physically check temperatures on all refrigerated and frozen foods for compliance with the US Navy Preventive Medicine and US

Army Veterinarian Food Sanitary Code. Any food items rejected by the Government Rep shall not be used for the period of performance for this contract. The vendor shall offload and stock in appropriate location up receipt using the “First in, first out” methodology.

US Navy Preventative Medicine Control Measures (to which will be adhere to at all times): Control measures and recommendations to reduce food risk:

FOOD ITEM RECOMMENDED CONTROLS

MEATS STORE RAW MEATS AT 41 DEGREES (DEG) FAHRENHEIT (F). COOK TO THE

APPROPRIATE INTERNAL TEMPERATURES:

- POULTRY: 165 DEG F FOR 15 SECONDS (SEC)

- GROUND MEAT: 155 DEG F FOR 15 SEC

- STEAKS/CHOPS (BEEF, PORK, LAMB, ETC.): 145 DEG F FOR 15 SEC

- SEAFOOD: 145 DEG F FOR 15 SEC

- FRUITS AND VEGETABLES: 135 DEG F

DAIRY PURCHASE DAIRY FROM LARGE SUPPLY CHAINS AND KEEP UNDER

REFRIGERATION AT 41 DEG F OR LOWER UNTIL USE.

FRESH

FRUITS AND

VEGETABLES

WASH UNDER RUNNING WATER. SANITIZE USING CHLORINE AT 50-100 PARTS PER

MILLION (PPM) FOR 30-60 SEC OF CONTACT TIME OR AN EQUIVALENT

SANITIZING SOLUTION AND AIR DRY. THIS IS ALL TO BE DONE ON

INTACT/WHOLE FRESH FRUITS AND VEGETABLES BEFORE ANY PROCESSING

(CORING OR CUTTING). UNAUTHORIZED CHEMICALS MAY NOT BE USED. TEST

STRIPS MUST BE USED TO VERIFY CONCENTRATION. ONCE PREPARED, KEEP

PRODUCTS AT 41 DEG F OR LOWER UNTIL SERVED.

BREADS BAKE ITEMS THOROUGHLY. AVOID CROSS CONTAMINATION OF OVEN BAKED

ITEMS WITH UNBAKED ITEMS OR CONTACT SURFACES. ONCE PREPARED, KEEP

PRODUCTS AT 41 DEG F OR LOWER UNTIL SERVED.

EGGS KEEP EGGS REFRIGERATED, COOK EGGS UNTIL YOLKS ARE FIRM, AND COOK

FOODS CONTAINING EGGS THOROUGHLY.

PASTAS AND

GRAINS

STORE ALL PASTAS AND GRAINS IN TEMPATURE CONTROLLED ENVIRONMENTS

AND PROTECT FROM PEST INFESTATION. COOK THOROUGHLY AT A MINIMUM

TEMPERATURE OF 135 DEG F FOR 15 SEC UNTIL SERVED.

THERMOMETERS MUST BE USED FOR INTERNAL TEMPERTURE VERIFICATION.

BOTTLED

WATER

NOT APPLICABLE

Control measures and recommendations to reduce facility risk:

COMPOSITE

RISK AREA

RECOMMENDED CONTROLS

FOOD

OPERATION

MAINTAIN FOODS UNDER CONDITIONS DURING STORAGE THAT WILL PROTECT

THEM AGAINST PHYSICAL, CHEMICAL, AND MICROBIAL CONTAMINATION (USE

THERMOMETERS TO VERIFY STORAGE TEMPERATURES, INTERNAL COOKING

TEMPERATURES, AND HOT OR COLD HOLDING TEMPERATURES):

1. STORE COLD FOODS AT 41 DEG F OR LOWER

2. STORE FROZEN FOODS AT 0 DEG F OR LOWER

3. HOLD HOT FOODS AT 135 DEG F OR HIGHER UNTIL SERVED

4. HOLD COLD FOODS AT 41 DEG F OR LOWER UNTIL SERVED

IMPLEMENT THE PROPER THAWING PROCEDURES:

1. IN A REFRIGERATOR AT 41 DEG F

2. UNDER COLD RUNNING WATER AT 70 DEG F OR BELOW

3. IN A MICROWAVE OVEN (ONLY IF THE FOOD WILL BE COOKED

IMMEDIATELY)

4. FROM THE FROZEN STATE AS PART OF THE COOKING PROCESS

STORAGE AND LABELING:

ALL FOOD PRODUCTS SHOULD BE PROPERLY PROTECTED, LABELED/DATED, AND

STORED ON SHELVES ACCORDING TO THEIR INTERNAL COOKING

TEMPERATURES TO PREVENT CROSS-CONTAMINATION.

FOOD

FACILITIES

AND

EQUIPMENT

BUILDINGS (TO INCLUDE FLOORS, WALLS, AND CEILINGS), FIXTURES (TO

INCLUDE THOSE THAT ALLOW DRIPPING AND CONDENSATION), UTENSILS, AND

OTHER PHYSICAL FACILITIES (REFRIGERATION UNITS, DISHWASHING

EQUIPMENT, ETC.) OF THE PLANT SHOULD BE MAINTAINED IN A SANITARY

CONDITION AND IN GOOD REPAIR IN ORDER TO PREVENT CONTAMINATION.

ALL PIECES OF EQUIPMENT AND UTENSILS SHOULD BE MAINTAINED IN GOOD

REPAIR TO ALLOW FOR PROPER CLEANING/SANITATION AND PREVENT

CONTAMINATION OF FOOD PRODUCTS. EQUIPMENT SHOWING SIGNS OF WEAR

AND RUST NEED TO BE DISCARDED AND REPLACED.

WATER

POTABILITY

WATER USED THOROUGHOUT THE FACILITY FOR COOKING AND CLEANING

SHALL BE FROM A RELIABLE SOURCE AND POTABLE.

CLEANING

AND

SANITIZING

RECOMMEND EACH FACILITY ESTABLISH AND MAINTAIN A CLEANING AND

SANITIZING PROGRAM DETAILING THE AREAS AND EQUIPMENT TO BE CLEANED

AND SANITIZED, THE PERSON RESPONSIBLE, THE METHOD AND FREQUENCY OF

CLEANING, AND VERIFICATION PROCEDURES

UTILIZE WARE-WASHING MACHINES (HOT WATER (77.3 DEG F, ETC.) OR PROPER

THREE COMPARTMENT SINK CLEANING AND SANITIZING STEPS (WASH, RINSE,

SANITIZE) ON ALL FOOD CONTACT SURFACES AND UTENSILS. FOR ITEMS TOO

LARGE FOR THE DISHWASHER OR SINK, USE THE BUCKET OR SPRAY METHOD.

SANITIZER TEST KITS SHOULD BE USED TO VERIFY SANITIZER CONDITIONS.

IF USED, CHEMICAL SANITIZERS NEED TO BE AT THE PROPER CONCENTRATION IN

ORDER TO REDUCE MICROBIAL LOAD.

CHEMCIAL SANITIZING (USE PER MANUFACTURER INSTRUCTIONS):

- CHLORINE AT 100-150 PPM FOR 30-60 SEC

- QUATERNARY AMMONIUM AT 200 PPM FOR 30-60 SEC

- IODINE AT 12.5-25 PPM FOR 30-60 SEC

PEST

CONTROL

RECOMMEND THAT PEST CONTROL SERVICES BE IMPLEMENTED AND THAT

ADEQUATE MEASURES (ENTRY POINTS BE CLOSED AND SCREENED, ETC.) BE

TAKEN TO EXCLUDE PESTS/RODENTS FROM PROCESSING AND STORAGE AREAS.

PLACE SCREENS OVER WINDOWS AND KEEP DOORS CLOSED TO LIMIT THE

NUMBER OF PESTS/RODENTS FROM ENTERING THE FACILITY.

PESTS/RODENTS ARE KNOWN TO CARRY DISEASES AND CAN CAUSE

INFESTATIONS OF FOOD PRODUCTS THAT MAY LEAD TO FOODBORNE ILLNESSES.

IN ADDITION, FREQUENT AND THOROUGH CLEANING AND SANITATION OF THE

KITCHEN AND FOOD STORAGE AREAS AS WELL AS THE

PREMISES WILL ASSIST IN REDUCING PEST/RODENT ACTIVITY

EMPLOYEES ALL EMPLOYEES NEED TO BE MEDICALLY SCREENED AND FREE OF CONTAGIOUS

DISEASE.

ALL KITCHEN PERSONNEL WILL BE TRAINED IN PERSONAL HYGIENE, CLEANING

AND SANITATION, AND FOOD SAFETY PROTOCOLS (HAND WASHING,

PREVENTING CROSS-CONTAMINATION, ETC.)

FOOD

DEFENSE

IMPLEMENT MEASURES TO PREVENT FOODS FROM BECOMING INTENTIONALLY

CONTAMINATED TO INCLUDE:

1. EMPLOYEE AND VISITOR SCREENING

2. PREVENTING UNAUTHORIZED ACCESS

3. SECURITY MEASURES (GUARDS, CCTV, ETC.)

4.14 FRESH WATER SUPPLY (IF REQUIRED).

All water used for food preparation shall be potable and meet preventative medicine specifications (be deemed fit for human consumption).

APPROVED PHILIPPINE VENDORS. The vendor shall make every effort to provide food sourced from approved Philippine vendors.

4.15 HEADCOUNTS

Headcounts will be performed during every meal service by the US Marine Corps. They will be recorded on the Quality Assurance Surveillance Plan document and will require the vendor’s signature to confirm the headcount. The vendor should also perform headcounts for comparison. Only US Service Members shall be included in the headcount. Philippine Service Members will not be eating contracted meals. Each Service Member shall only be counted once and may only take one meal. Service Members authorized by the COR to take a second serving after everyone has been fed shall not be counted again.

4.16 CLEANING. Any vehicles used to deliver food must also be cleaned and sanitized daily to prevent food contamination during transport.

4.17 COMMUNICATION. The vendor or a designated Project Manager is required to be available (telephonically) for food service coordination during the stated service times above.

SECTION II

SERVICES SUMMARY. The US Marine Corps shall use the information contained in the table below to assess the vendors quality of product and to monitor the compliance with the contract. If the vendor is found to not be meeting the standards set forth, the US Marine Corps shall request and negotiate consideration for the non-compliance with the contract.

PERFORMANCE OBJECTIVE STANDARD SURVEILLANCE

COMPLY WITH SANITATION RESULT IN 100% OF THE TIME RANDOM INSPECTIONS

REQUIREMENTS IN

ACCORDANCE WITH THE

INFORMATION AND TABLES IN

SECTION I

IN A SATISFACTORY OR

BETTER RATING THAN THE

US NAVY PREVENTATIVE

MEDICINE OR US ARMY

VETERINARIAN INSPECTION.

CLEANED AND SANITIZED

FACILITY TO MEET REQUIRED

FOOD SANITARY CODES.

CONDUCTED BY THE COR

AND/OR US NAVY HEALTH

AND SAFETY PERSONNEL

CUSTOMER COMPLAINT

PERIODIC INSPECTION

SERVICE OF FOOD IN

ACCORDANCE WITH

GENERAL MENU GUIDELINES

IN ACCORDANCE WITH THE

INFORMATION AND TABLES IN

SECTION I

95% OF MENU ITEMS

PROVIDED IN A TIMELY

MANNER

CUSTOMER COMPLAINTS AND

GOVERNMENT REP RANDOM

INSPECTIONS

SERVICE OF SERVICE

MEMBERS IN ACCORDANCE

WITH THE INFORMATION AND

TABLES IN SECTION I

SERVE FOOD TO SERVICE

MEMBERS AT A FLOW OF 100

SERVICE MEMBERS EVERY 30

MINUTES

CUSTOMER COMPLAINTS AND

GOVERNMENT REP RANDOM

INSPECTIONS

ACCURATELY MONITOR THE

NUMBER OF MEALS SERVED

IN ACCORDANCE WITH THE

INFORMATION AND TABLES IN

SECTION I

99% HEADCOUNT ACCURACY GOVERNMENT REP PERIODIC

INSPECTIONS

MANAGE SUPPLIES AND

EQUIPMENT NECESSARY TO

SERVE THE SERVICE

MEMBERS IN ACCORDANCE

WITH THE INFORMATION AND

TABLES IN SECTION I

NEVER RUN OUT OF THE

REQUIRED MENU ITEMS OR

SUPPLIES AT ANY TIME

DURING THE PERIOD OF

PERFORMANCE

CUSTOMER COMPLAINTS AND

COR RANDOM INSPECTIONS

a. PERIODIC INSPECTION. Said method requires the government representative to employ a

“spot check” style of evaluation. Periodic surveillances will be conducted on a scheduled basis

(daily, every other day, or weekly) and may be adjusted based on quality trends. The government representative shall use this PWS and the FWRA to monitor compliance.

i. Any unsatisfactory inspection (defect) results shall be recorded, and the vendor shall correct the defect before the next serving time at the latest.

b. CUSTOMER COMPLAINTS. The government representative will receive and investigate complaints and will be responsible for initially validating these complaints. The Exercise

Commander will make the final determination of the validity of the customer complaints in cases of disagreement between the government representative and the vendor. Validated customer complaints shall be corrected before the next serving time at the latest.

i. Below the performance requirement threshold for any of these performance objectives more than two times can result in a warning letter or letter of concern from the Exercise

Commander.

ii. Continuing to meet below the performance requirement threshold for any of these performance objectives will result in an immediate meeting between the government representative and the vendor. All remedies shall be in alignment with the Federal

Acquisition Regulation (FAR) 52.212-4 (a), Contract Terms and Conditions –

Commercial Items, Inspection, and Acceptance.

c. RANDOM INSPECTIONS. Random inspections are a government representative inspection method designed to evaluate some part, but not all, of the contract requirements being monitored.

When using random surveillance, any occurrence of a contract requirement is as likely to be evaluated as any other occurrence. With this type of surveillance, the vendor is unable to guess which of the occurrences of work are most likely to be evaluated. Evaluations are conducted by the Government Rep. Results are compared to the performance standards to check conformance.

Any unsatisfactory inspection results shall be recorded, and the vendor shall re-perform the service within two hours after notification.

i. Below the performance requirement threshold for any of these performance objectives more than two times can result in a warning letter or letter of concern from the Exercise

Commander.

ii. Continuing to meet below the performance requirement threshold for any of these performance objectives will result in an immediate meeting between the representative and the vendor. All remedies shall be in alignment with the Federal Acquisition

Regulation (FAR) 52.212-4 (a), Contract Terms and Conditions – Commercial Items, Inspection, and Acceptance.

SECTION III

SITE SURVEY. A site survey will be conducted at least 48 hours prior to serving the first meal with the awarded vendor. Vendors will contact the Philippine Marine Corps and request access to the base to provide the food service at the requested location. The vendor must be able to adjust the time and quantity of the meal given the proper notification by the COR. COR will notify vendor no later than 24 hours prior to request mealtime. The site survey will be conducted by the CORs, First Lieutenant Emano, Alexa, N.

and Gunnery Sergeant Payne, Christopher H.

a) PROVIDED EQUIPMENT. The vendor will provide their own portable tables to assist in the setup of their serving line.

b) PROVIDED SERVICES. The US Marine Corps will allow the usage of portable toilets and handwashing stations to the vendor for usage during serving hours.

SECTION IV

2. GENERAL INFORMATION.

a. CONTRACT MANAGER. The vendor will provide a Contract Manager and alternates who are knowledgeable of catering services. The vendor will submit the name, telephone number, and email address of the Contract Manager to the Contracting Officer within two days of the contract start date.

i. The Contract Manager or alternates shall have full authority to act for the vendor on all contract matters relating to the daily operation of the awarded contract.

ii. The Contract Manager or alternates shall be available within two hours during working hours to meet with US Marine Corps Service Members designated by the Contracting

Officer to discuss problem areas.

iii. The Contract Manager and alternates will be able to read, write, and speak English.

b. VENDOR EMPLOYEES.

i. BASE ACCESS. All vendors shall provide the following information immediately upon notification of contract award to the Contracting Officer or a designated Philippine

Armed Forces Service Member. Employees who are not eligible to access Philippine

Armed Forces facilities for any reason will not be eligible to perform any work under this contract that requires access to the base at the requested location. The vendor will be responsible for gaining access to the base with proper paperwork.

ii. ALCOHOL/DRUG USE. The consumption of alcoholic beverages or illegal drugs by vendor employees while on working is strictly forbidden. The vendor shall immediately remove any employee who is under the influence of alcohol or drugs. Smoking is allowed in designated areas only.

iii. STANDARDS OF CONDUCT. The vendor shall be responsible for the performance and conduct of all employees under this contract. The vendor shall prohibit employees from performing work under this contract while under the influence of alcohol, drugs, and other incapacitating agents. Vendor employees shall abide by all security regulations of the installation and shall be subject to such checks as may be deemed necessary. No verbal or physical abuse will be tolerated. iv. VENDOR EMPLOYEES WILL ADHERE

TO THE FOLLOWING:

1. Will not remove objects from the garbage for personal use. Vendor employees may request items through the Contracting Officer.

2. Will not purchase any items from the local economy for any Service Members without authorization from the Contracting Officer.

3. Will not utilize personal cameras or recording devices to take pictures, video, or audio recordings of Service Members, both US and Philippine, equipment, and installations without first obtaining permission to do so. Any devices used to record without permission will be subject to inspection or confiscation by the

US or Philippine authorities.

4. PERSONAL HYGIENE. Vendor employees shall wash their hands thoroughly with soap and water after each absence from their workstation and at any other time the hands may been soiled or contaminated, specifically after returning from the toilet or smoking areas, and must do so before handling clean utensils and equipment prior to handling food. Sterile gloves shall be always worn by contract employees while handling foods and food products. Single use gloves will be used for only one task. Fingernails will be maintained and kept clean and free of dirt and grime.

5. HEALTH EXAMINATIONS. Vendor employees with evidence of a communicable disease, infected wounds, open sores, or acute respiratory infection shall be referred to a doctor to receive a written clearance before returning to the food servicing area. Employees with health problems shall not be permitted to work in any capacity where there is a likelihood of food or food contact surface contamination with pathogenic organisms or transmitting disease agents to others is possible. Employees relieved of work due to illness must have medical clearance from a physician before returning to work.

6. EMPLOYEE UNIFORMS. Vendor employees shall present a neat appearance and be easily recognized as an employee. Employees shall wear vendor furnished uniforms and aprons when working. Aprons shall be worn while serving the food and not worn to the toilet or when smoking. Employees will wear socks and hose as appropriate. Open toed shoes, sandals, shoes with high platforms, spiked heels, or heels higher than two inches shall not be worn. The vendor employee attire and standards of dress shall be approved by the KO within 14 days after the contract is awarded.

7. HAIR AND HAIR RESTRAINTS. All vendor employees entering or working in the food preparation or service areas shall wear a hairnet or other effective hair restraint. Employees with facial hair that cannot be adequately restrained shall be prohibited for food service operations. All hair restraints shall be kept clean.

8. JEWELRY. Except for wedding bands or religious jewelry, vendor employees shall not wear jewelry, including wrist watches, while preparing or handling food. The wearing of medical alert bracelets or necklaces is authorized.

9. SECURITY REQUIREMENTS. Vendor employees shall adhere to the current installation security policies. Employees may be subject to search upon access to the installation and while working in accordance with local policies and security procedures.

10. INTERPRETER. The vendor shall provide an interpreter if English is not the primary language of the workers. The interpreter shall be always on site.

iv. BASE ACCESS. Vendor is responsible for coordinating with 3rd Marine

Brigade to ensure that they are allowed access to 3rd Marine Brigade Headquarters, Western Command Headquarters, and Antonio Bautista Air Base. The point of contact for this matter will be determined upon contract award. Employees who are not eligible to access Philippine facilities for any reason will not be eligible to perform any work under this contract that requires access to the base at the requested location. The vendor will be responsible for gaining access to the base with proper paperwork.

v. DEFINITIONS AND DUTY DESCRIPTIONS.

1. CUSTOMER ELIGIBILITY. Service Members are the primary customers and direct recipients of the services performed by the vendor in the performance of this contract.

2. CONTRACTING OFFICER. The Contracting Officer is an authorized representative of the US Military that can obligate the US Military, via written contract or verbal authorization, for consideration to a private party that will provide supplies or services to the US Military in accordance with the agreed upon terms and conditions of the contract. Only the Contracting Officer can modify the contract.

3. CONTRACTING OFFICER REPRESENTATIVE The COR provides oversight of the vendor in accordance with the PWS contained within the agreed upon contract. ONLY the Contracting Officer may alter the terms and conditions of this contract, make applicable agreements, or obligate US

Military funds. The representative can raise issues with the vendor and work to solve issues if it does not change the terms and conditions and does not cause the representative to solve the problem for the vendor or results in the representative working for or representing the vendor in any fashion.

a. The representative shall be responsible for continuous observations of the vendor’s performance under this contract. All observations of incomplete or defective performance or safety and health standards violated will be recorded.

b. The representative shall issue written notices to the vendor and will require the vendor to reply, in writing, to the representative within two working days after receipt, explaining the reasons for the existing conditions, the corrective actions, and procedures taken to prevent a reoccurrence.

c. The representative shall inspect and accept the goods and services performed by the vendor and shall not sign for any goods or services not received or not to standard.

d. The representative shall inform the Contracting Officer of any performance infractions.

e. The representative for this contract will be named by the Contracting

Officer and identified to the vendor prior to the start of the contract’s period of performance.

f. The representative will monitor the headcount and check identification when necessary of Service Members to ensure the appropriate personnel are being served.

4. CLEAN AND SANITIZED. For this PWS, the following definition shall be applied by the US Marine Corps to measure performance: Properly cleaned equipment shall be free of dirt, grease, rust, food, food particles, scum, and foreign matter; Properly sanitized food contact surfaces have been treated using either heat or sanitizing chemicals to reduce the bacterial count to a safe level without leaving toxic residue.

3. POINTS OF CONTACT

Contracting Officer

Capt Yankowiak, Piper J

Email: piper.yankowiak@usmc.mil

Work Phone: (760) 763-8104

Contract Officer

SSgt RojasSaldana Leticia C

Email: leticia.rojassaldana@usmc.mil

Work Phone: (760) 763-8104