Encl_2_JC-1_ANNEX-1300000_PWS_Amend_0001.pdf

Solicitation No.

N40192-19-R-9201

GALLEY SERVICES

FOR U.S. NAVAL HOSPITAL GUAM

GUAM, MARIANAS ISLANDS (M.I.)

ANNEX-1300000

AMENDMENT NO. 0001, 05 SEP 2019; CHANGES INCORPORATED:

SECTION C PWS Annex 1300000 – Galley, Spec Item 3.3.2.3 Off-Hours Meals, Related Information, Informational Note.

Change from: “Informational Note: Off-Hours Meals or “Bag Lunches” are prepared during regular Galley dining hours of operation and stored in a refrigerator at the Quarter Deck.”

Change to: “Informational Note: Off-Hours Meals or “Bag Lunches” are prepared during regular Galley dining hours of operation and stored in after-hours refrigerator in the galley.”

SECTION C PWS Annex 1300000 N40192-19-R-9201

1300000 – Galley Table of Contents

Spec Item Title

1 General Information

2 Management & Administration

2.1 Definitions and Acronyms

2.2 Personnel

2.2.1 Certification, Training, and Licensing

2.2.1.1 Project Manager

2.2.1.2 Employee Training

2.2.1.3 Culinary Certification

2.2.2 Pre-Employment and Annual Medical Examination

2.2.3 Work Uniforms

2.2.4 Cleanliness and Hygienic Standards

2.3 Licensing and Permits

2.4 Safety Requirements

2.5 Food Service Equipment

2.6 Records and Reports

3 Recurring Work

3.1 Galley Management

3.1.1 Logistic (Supply) Management

3.1.1.1 Subsistence Supplies

3.1.1.2 Consumable Supplies

3.1.2 Inventory Control

3.1.2.1 Subsistence Inventory

3.1.2.2 Equipment and Mess Gear Inventory

3.1.3 Accounting and Documentation

3.1.4 Maintenance

3.1.5 Training

3.1.6 Accreditation and Inspections

3.2 Meal Planning

3.2.1 Menu Planning

3.3 Meal Preparation

3.3.1 Regular Galley Meals

3.3.1.1 Holiday Meals

3.3.1.2 Special Event Meals

3.3.2 Therapeutic Inpatient Meals

3.3.2.1 Nutrition Formula

3.3.2.2 Between Meal Snacks

3.3.2.3 Off-Hours Meals

3.3.2.4 Test Trays

3.4 Meal Services

3.4.1 Cashier Services

3.4.2 Setup and Replenishing Services

3.4.3 Mess Attendant Services

3.4.4 Busing Services

3.4.5 Inpatient Meal Services

3.4.6 Customer Service

3.5 Scullery Operation

3.5.1 Machine Washing

3.5.2 Manual Washing

3.6 Housekeeping and Sanitation Services

3.6.1 Food Service Equipment Cleaning and Sanitizing

3.6.2 Area Cleaning

3.6.3 Floor Care

3.6.4 Waste Management

3.7 Disaster Preparation

3.7.1 Disaster Response

3.7.2 Disaster Recovery

4.0 Non-Recurring Work

4.1 Unit Priced Labor (UPL)Work (Negotiated)

4.2 Disaster Response

4.3 Disaster Recovery

1300000 – Galley Spec Item Title Description 1 General Information The Contractor shall provide labor, management, supervision, tools, material, and equipment necessary to perform galley services at Naval Hospital (NAVHOSP). Provide nutritious meals (regular and therapeutic-diet) of varied menus to patients, hospital staff and eligible personnel in an atmosphere conductive to good dining. Services include but not limited to:

obtaining food and related supplies, meal preparation, galley setup, meal services (including take out services), cash and credit collection and handling, cleaning of equipment and maintaining proper sanitation of the galley facilities.

1300000 – Galley Spec Item Title Description 2 Management and

Administration

2.1 Definitions and

Acronyms

2.1.1 Appetizing Foods that possess aesthetically pleasing factors such as color, shape, texture, aroma and flavor to induce appetite and consumption.

2.1.2 BUMED Bureau of Medicine & Surgery

2.1.3 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.

2.1.4 Cycle Menu A series of menus planned to be used consecutively with some variations over a fixed period of time, e.g., 35 days.

2.1.5 Eligible Patrons Personnel that are entitled to rations-in-kind, or are authorized to purchase meals, as specified in Part A, Chapter 2 of NAVSUP P-486, Food Service Management General Messes.

2.1.6 Debris Discarded trash or rubbish including, but not limited to, paper, cans, bottles, and other similar items.

2.1.7 DOD Department of Defense

2.1.8 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.

2.1.9 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.

2.1.10 Healthy Food

Choices

Standards from Healthy People 2020 Goals established by the U.S. Department of Health and Human Services, Dietary Guidelines for Americans developed by the U.S. Department of Agriculture and Health and Human Services and DoD Menu Standards.

2.1.11 Main Line Food serving line where the main menu items, e.g., entrees, starches and vegetables, are served.

2.1.12 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.

2.1.13 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.

2.1.14 NAVHOSP Naval Base Guam Naval Hospital

2.1.15 NAVSUP Naval Supply Systems Command

2.1.16 NAVMED Naval Medical Command

2.1.17 Nutritious and

Acceptable Meals Meals that meet standards and guidelines as established by DoD Menu Standards, 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.

2.1.18 NMIS Network Management Information System

2.1.19 Preventive

Medicine Authority (PMA)

A division of the Navy Environmental and Preventive Medicine Units under the command of the Navy and Marine Corps and Marine Corps Public Health Center that provides specialized consultation, advice, and recommendations in matters of preventive medicine and environmental health to Navy and Marine Corps activities.

1300000 – Galley Spec Item Title Description

2.1.20 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.

2.1.21 Receipt Supply receiving procedures including preparation, inspection, storage, processing receipts, posting records, and fiscal accounting.

2.1.22 Sanitary Free of harmful microorganisms.

2.1.23 Speedline Food serving line where fast food items, e.g., burgers, hot dogs, and sandwiches, are served.

2.1.24 Subsistence-in-

Kind (SIK) A Military Personnel Navy (MPN) funded program executed by the Navy Exchange Service Command (NEXCOM) to purchases Navy subsistence.

2.1.25 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.

2.1.26 Subsistence Supply Perishable goods such as meats, vegetables, and dairy products.

2.2 Personnel The Contractor shall provide personnel with the qualifications, technical knowledge, experience and skills required for efficient operation of galley services.

2.2.1 Certification and

Training

Specific certification and training requirements are addressed as follows.

2.2.1.1 Project Manager The Contract manager must complete the 18-hour Food Safety for Managers course and renew every five years Section 2-1.2.2.D, Chapter 1 of NAVMED P- 5010, Food Safety.

2.2.1.2 Employee Training All Contract personnel shall complete the four-hour Basic Food Handler Course prior to hire and annually per Section 2-1.2.2.C, Chapter 1 of NAVMED P-5010, as well as be trained on portion control and regular/therapeutic diets.

2.2.1.3 Culinary

Certification

All Contractor chefs are preferred to have Certified Culinarian certification issued by the American Culinary Federation

2.2.2 Pre-Employment

and Annual Medical Examination

All Contractor personnel shall be medically screened for evidence of communicable disease prior to initial assignment in galley service and shall receive subsequent annual physical examinations as specified by Chapter 1 of NAVMED P-5010. Records of employee medical examinations shall be maintained by the Contractor and made available for review by the KO upon request.

2.2.3 Work Uniforms The Contractor shall supply all personnel with uniforms that are approved by the KO and shall include nameplates with job titles. All Contractor personnel shall present a professional appearance by wearing clean uniforms while on duty.

All employees shall wear Contractor-provided uniforms, including shirts and/or blouses which are clearly distinguishable from other facility uniforms currently in use. The uniform shall be worn as designed by the uniform manufacturer.

Sandals or other open-toed shoes shall NOT be worn.

2.2.4 Cleanliness and

Hygienic Standards

All Contractor personnel shall comply with personal cleanliness and hygienic practices as specified by Section 2-3 and Section 2-4, Chapter 1 of NAVMED P- 5010.

2.3 Licensing and

Permits

The Contractor shall maintain food service licensing and permit requirements per local laws and regulations.

2.4 Safety

Requirements

The Contractor shall comply with safety requirements as specified in Appendix P of NAVSUP P-486 and OPNAVINST 5100.23, Navy Occupational Safety and Health (NAVOSH) Program Manual.

2.5 Food Service

Equipment

The Government will furnish or make available to the Contractor food service equipment necessary for the performance of galley services. An inventory of GFE is provided in Section J-1300000-10.

1300000 – Galley Spec Item Title Description

2.6 Records and

Reports Records and reports are listed in Section F of the solicitation. The Contractor shall submit accurate and complete documents within the required time frames.

All NAVSUP and DoD food service forms to be completed by the Contractor to meet reporting requirements specified herein are provided in Appendix C of

NAVSUP P-486.

1300000 – Galley Spec Item Title

Performance Objective Related Information Performance Standard

3 Recurring Work The Contractor shall provide a galley operation with a full range of food services and ensure high quality and nutritious meals are available to all eligible patrons during specified meal periods in a clean and sanitary environment for NAVHOSP.

1. The Contractor shall comply with and support applicable NAVSUP, BUMED, NAVMED, TJC, DoD and other references, instructions, and directives listed in Section J-1300000-01.

2. There are four Common Output Levels (COLs), COL1, COL2, COL3, and COL4.

Section J-1300000-02 addresses each COL and their specific impact on the FFP work requirements and Performance Standards.

Galley services performed under this solicitation will be provided at COL3

3. Meal Services

Galley/Outpatient: Breakfast (0615-0800) and Lunch 1100-1300) are served Monday through Friday, except on Federal Holidays.

Wards/Inpatients: Breakfast: 0700, Mid-Morning Snacks: 0900, Lunch: 1100, Afternoon Snacks: 1400, Dinner: 1645 and Bedtime Snacks: 1830 are served daily.

4. The galley floor plan layout is provided in Section J-1300000-05.

1. Sufficient servings of nutritious and acceptable meals are provided within specified meal periods.

2. Galley operations comply with specified procedural, health, and sanitation standards.

3. No validated customer complaints.

3.1 Galley

Management

Effective management, operational controls, and qualified personnel are in place and ready to provide galley services to NAVHOSP patrons.

1. Provide management and administration of the NAVHOSP galley to ensure that food services are operating effectively and efficiently within established regulations and standards.

2. Implement a management system that is able to provide an up-to-date status of galley operations to the Government.

3. Complete and submit deliverables in an accurate and timely fashion.

4. Personnel management and accountability; corrective action, when needed.

1. No NAVHOSP mission degradation due to galley operations.

1300000 – Galley Spec Item Title

Performance Objective Related Information Performance Standard

3.1.1 Logistic

(Supply) Management

Ensure the galley has sufficient resources to meet daily meal preparation and service requirements.

1. Logistic management services include, but are not limited to, requisition, receipt, and issuance of both subsistence and consumable supplies.

2. Order material and supplies in a timely manner so that they are delivered when required.

3. The Contractor shall comply with logistic management standards as specified in Chapters 4 and 5 of NAVSUP P-486.

4. Employ a Just-in-Time (JIT) purchasing process.

5. The Contractor shall utilize NMIS or another designated program to order subsistence supplies, manage the galley operation, and submit applicable food service forms at the end of each workday.

1. No instances of shortages reported or identified.

2. No interruption in services.

3.1.1.1 Subsistence

Supplies

The Contractor shall manage subsistence supplies to ensure sufficient quality supplies for safe consumption are available to execute cycle menu.

1. The Contractor shall store and issue subsistence supplies per procedures specified in Section 3 of NAVMED P-5010.

2. Utilize First In First Out (FIFO) procedures.

3. The Contractor shall order subsistence supplies from SPV per Part B, Chapter 4 and Part H, Chapter 5 of NAVSUP P-486.

4. Procure from approved vendors, only.

1. No occurrence of spoilage or contamination issues.

2. No occurrence of interruption to cycle menu execution due to subsistence supply logistic issues.

3. No validated customer complaints.

3.1.1.2 Consumable

Supplies

The Contractor shall manage consumable supplies to ensure sufficient supplies are available to support meal preparation and serving processes.

1. The Contactor shall procure consumable supplies from vendors that are approved by the KO.

2. Consumable supplies that are considered HAZMAT shall comply with storage and issue procedures specified in Section 5-10, Chapter 1 of NAVMED P-5010.

3. The Contractor shall submit all consumable supply invoices to the COR within five days after the end of each month.

4. Procure from approved vendors, only.

1. No occurrence of interruption to the daily meal preparation and serving processes due to consumable supply logistic issues.

2. No validated customer complaints.

1300000 – Galley Spec Item Title

Performance Objective Related Information Performance Standard

3.1.2 Inventory

Control

Storage areas and food supplies are strictly monitored and controlled to ensure freshness, safety and accuracy of stock inventory.

1. Employ an inventory, stock rotation and issuance system that will minimize spoilage and ensure freshness of all perishables and supplies, utilizing NAVSUP Form 335, outline in the NAVSUP P-486.

2. Protect food stock and equipment from pilfering and loss.

1. Stock inventory and records are accurate.

3.1.2.1 Subsistence

Inventory

The Contractor shall inventory all perishable and non-perishable subsistence products to ensure appropriate supply is available to meet food preparation and meal serving demands.

1. The Contractor shall conduct a wall-to-wall inventory (monthly) for inventory accuracy in accordance with BUMEDINST

10110.5 and submit report to the COR within five (5) business days after completion as required by Section F. Wall-to-wall inventories will be conducted at the end of each month on an agreed upon day by one Government and one Contractor representatives.

2. The Contractor shall conduct a spot inventory (weekly) for inventory accuracy in accordance with BUMEDINST 10110.5 and submit report to the COR within five

(5) business days after completion as required by Section F. Spot inventories will be conducted at unannounced times on five percent of high moving subsistence items in the bulk storerooms. One Government and one Contractor representative shall conduct each weekly inventory.

1. The Contractor shall maintain an inventory validity of at least 95% per BUMEDINST

10110.5 Encl (2) for both

spot and wall-to-wall inventory inspections.

3.1.2.2 Equipment and

Mess Gear Inventory

The Contractor shall inventory equipment and mess gear to ensure appropriate supply is available to meet food preparation and meal serving demands.

1. The Contractor shall comply with Section 5-10, Appendix K of NAVSUP P-486.

2. The Contractor shall complete an equipment and mess gear inventory record, provided in Section J-1300000-08, each time an inventory is conducted and provide to the COR upon request.

3. The Contractor shall inspect all items and remove damaged items, e.g., cracked, chipped, or badly deformed, from service.

The Contractor shall submit replacement requests with a list of damaged items to the COR after each inventory, and purchase replacement items from approved vendors as consumable supply when request is approved by the COR.

1. Equipment and mess gear availability is maintained to meet food preparation and meal serving demands.

2. Damaged items are removed from service.

3. No validated customer

1300000 – Galley Spec Item Title

Performance Objective Related Information Performance Standard

4. Informational Notes: The Government has found that a semimonthly inventory of dining ware, utensils, and mess gear is sufficient to ensure that appropriate supply is available.

3.1.3 Accounting and

Documentation

All required documentation, data and receipts are collected and are accurately updated and maintained.

1. Provide a clear audit trail of documents for the ordering, delivery, acceptance and issuance of receipts.

2. The Contractor shall provide to the COR The Nutrition Management Monthly Performance and Reimbursement Analysis Report BUMED 10110-2 before day 10 of the following month, as required by Section F and as provided in Section J-1300000-11 and J-1300000-12.

3. The Contractor shall provide a Nutrition Management Fiscal Year Report as required by Section F.

1. Required data are available and provided to Government in a timely manner.

2. Based on The Nutrition Management Monthly Performance and Reimbursement Analysis Report BUMED 10110-2 meet feeding and financial goals: at Meal Day Costs, at BDFA and prevent over/under issue.

3.1.4 Maintenance NAVHOSP galley

equipment is maintained to manufacturer’s standards.

1. Identify and forward all required equipment and facility maintenance requests to the appropriate entity for action.

2. Establish a monitoring and follow up system to accurately track all outstanding maintenance actions.

1. Routine maintenance requests are forwarded to appropriate function within 24 hours.

2. Emergency maintenance requests are forwarded within 30 minutes.

3. All work orders, follow-up, and resolutions must be documented with date and time of response.

3.1.5 Training Galley personnel are

trained in all food service and safety/sanitation requirements.

1. The Contractor shall submit Training Plan to the Government for review and concurrence as required by Section F.

2. Update personnel training plans annually.

3. Conduct training according to the plan.

4. Provide continuous training opportunities to maintain competency in food service functions and safety/sanitation standards.

5. Maintain personnel training records.

1. Personnel training plans are submitted and updated yearly.

2. Training is conducted as scheduled.

3. Personnel training plans are available for review.

3.1.6 Accreditation

and Inspections

The Joint Commission (TJC) certification is maintained at

NAVHOSP.

The Contractor shall ensure facility and

1. The Contractor shall provide operations in compliance with standards mandated by the TJC manual.

2. The Contractor shall support the TJC certification process.

1. Maintain compliance with TJC, Preventive Medicine and Army Vet standards 100% of the time.

1300000 – Galley Spec Item Title

Performance Objective Related Information Performance Standard personnel are meeting all emergency, safety, fire safety, SDS and required hygiene and sanitary standards.

3. The Contractor shall ensure Galley personnel and galley meet acceptable appearance and standards for cleanliness, in accordance with NAVMED P-5010.

4. The Contractor shall provide Action Reports following TJC Inspection as required by Section F.

The Contractor shall perform inspection of workforce and facilities, during each shift, to ensure compliance with established standards.

5. The Contractor shall document any discrepancies that cannot be immediately corrected and develop a plan for corrective action.

2. No TJC critical finding during inspection.

3.2 Meal Planning The Contractor shall

provide meal planning services to ensure cycle menu planning is acceptable and sufficient supplies are available for the execution of daily meal preparation and serving processes.

1. Contractor shall perform meal planning per SIK budgeting guidance including Prime Vendor Allowances that are published in the NAVSUP 7330 General Mess Quarterly Notice.

2. The Contractor’s Contingency Plan shall include menus should there be no power and/or no water.

3. The Contractor shall update historical meal and menu demand data with data collected from Spec Item 3.3.1 of this specification and other food service forms and adjust meal planning accordingly.

4. Historical meal demand data is provided in Section J-1300000-06.

1. The 21-day cycle menu meets nutritious and acceptable meal standards and menu items are appetizing.

2. Daily meal preparation and serving processes are executed without supply issues due to Contractor negligence.

3. No validated customer complaints.

3.2.1 Menu Planning The Contractor shall

perform cycle menu planning to ensure a variety of appetizing meals are offered, healthy food choices are promoted, and nutritional standards are met.

The Contractor shall provide menus that meet or exceed nutritious and dietary requirements of DoD Menu Standards, NAVSUP P-486,

1. The Contractor shall perform cycle menu planning per Part A, Chapter 3 of NAVSUP P-486. The menu shall provide variety in food selection and to meet all dietary requirements of NAVHOSP patrons.

2. The Contractor shall provide a twenty-one (21)-day cycle menu and submit to the KO for approval by NAVHOSP dietitian within thirty (30) days after contract award and bi-annually each calendar year. Cycle menu shall include soup, salad bar, entrees, side dishes (starches), fruit, vegetables, bread, desserts, beverages and condiments that meet or exceed nutritious and dietary requirements of NAVHOSP patrons and

1. Cycle menu planning is performed as specified.

2. 98% of all meals meet Department of Defense (DoD) Joint Nutrition Standards.

1300000 – Galley Spec Item Title

Performance Objective Related Information Performance Standard Nutrition Care Manual and the NAVHOSP dietitian.

established quality/safety standards as required by Section F.

3. The Contractor shall meet standards from Healthy People 2020 Goals established by the U.S. Department of Health and Human Services and Dietary Guidelines for Americans developed by the U.S.

Department of Agriculture and Health and Human Services and the latest DOD Menu Standards (15 Dec 2010) per attachment J-1300000-13.

4. The Contractor shall ensure that all therapeutic menus are reviewed by NAVHOSP dietitian to ensure compliance with the Nutrition Care Manual prior to implementation. The Contractor shall ensure cycle menus are in compliance with the Nutrition Care Manual for hospital inpatients.

5. On or before the last business day of the month, the Contractor shall post the next month’s menu online to inform galley patrons of future selections.

6. The Contractor shall deliver menus to the wards in a timely manner to inform inpatients of current and future selections.

7. In the event that unforeseen circumstances prevent the execution of the cycle menu, the Contractor shall submit a menu change approval request with justification to the COR within twenty-four

(24) hours prior to the day of the menu change.

8. A sample cycle menu is provided in Section J-1300000-07.

3.3 Meal

Preparation

The Contractor shall provide meal preparation services to ensure acceptable and sufficient meals are available.

1. The Contractor shall comply with meal preparation procedures and sanitation techniques to ensure safety and quality of meals as specified in Part B, Chapter 3 of NAVSUP P-486, NAVSUP P-476, and NAVSUP P-7. The Contractor shall ensure meals are prepared according to industry, HACCP & NAVMED P-5010 standards and approved cycle menu and recipes are followed.

1. Meal preparation processes comply with specified standards, recipes and approved cycle menu.

2. Strict compliance with recipes for therapeutic diet orders.

3. Meals are available within specified meal

1300000 – Galley Spec Item Title

Performance Objective Related Information Performance Standard

2. The Contractor shall prepare meals in number of servings that meet historical meal demand provided in Section J- 1300000-06 and the contingency plan is followed in the event meal demand exceeds historical data.

3. The Contractor shall complete NAVSUP Form 1090 Food Preparation Worksheet for each meal prepared per Part B, Chapter 3 of P-486, and submit to NAVSUP.

4. Maximize use of progressive cooking to ensure freshness of the product.

5. Monitor cooking temperatures and maintain required temperature logs.

6. 4. The Contractor shall support and prepare religious meals when possible, i.e.

Kosher, Halal, vegetarian/vegan.

periods and number of portions prepared meets meal demand.

4. Required temperature logs are maintained daily.

5. Customer Survey Monthly Summary indicates average scores for meal planning related components that are consistent with the specified COL.

3.3.1 Regular Galley

Meals

Galley patrons are provided healthy and appetizing regular meals. The Contractor shall prepare mainline and speedline entrees to ensure cycle menu and recipes are followed and meal demand is met.

1. The Contractor shall prepare main line and speedline food items per cycle menu and recipes specified in NAVSUP P-7 as part of an integrated meal preparation effort to meet meal demand within specified meal periods.

2. Ensure that regular meals are available during breakfast, lunch and for off-hours requirements.

3. The Contractor shall support and provide religious meal requests when possible, i.e.

Kosher, Halal, vegetarian/vegan.

1. Main line and speedline food items are prepared per cycle menu and recipes and served on time to galley patrons.

2. Main line and speedline entrees are available to meet meal demand within specified meal periods.

3. No validated customer complaints.

3.3.1.1 Holiday Meals The Contractor shall

ensure the galley patrons are provided with holiday meals that meet or exceed all hospital guidelines, standards and regulations.

1. The Contractor shall prepare appropriate menus and meals to meet holiday meals requirement.

2. The Contractor shall decorate and prepare galley for holiday meals.

3. The Contractor shall support and provide religious requests and meals when possible, i.e. Kosher, Halal, vegetarian/vegan.

Informational Note:

At a minimum, Fourth of July, Thanksgiving, and Christmas holiday themed meals will be available during lunch on a designated day established by COR and Project Manager.

1. The Contractor shall ensure meals are prepared in accordance with approved holiday menus and served on time to galley patrons.

2. The Contractor shall ensure meals are in compliance with the Nutrition Care Manual for hospital inpatients.

Wait time in line for a meal must not exceed five

(5) minutes after passing the headcounter’s station.

(COL 3).

1300000 – Galley Spec Item Title

Performance Objective Related Information Performance Standard

3.3.1.2 Special Event

Meals

The Contractor shall support Special Events with healthy meals.

1. The Contractor shall prepare meals, conduct meal service, and provide cleanup for special events as requested by the COR.

Informational Note:

A special meal of steak and lobster may be provided up to twice a year for Naval Hospital staff only.

1. Special meals are provided as requested.

3.3.2 Therapeutic

Inpatient Meals

The Contractor shall ensure inpatients are provided with healthy and appetizing therapeutic diet meals daily that meet or exceed all hospital guidelines, standards and regulations at the required time.

1. The Contractor shall prepare therapeutic diet meals and nutrition formulas that meet the dietary requirements of Nutrition Care Manual and/or as prescribed by NAVHOSP dietitian. The Contractor shall ensure cycle menus for therapeutic meals are in compliance with NAVSUP P-486 and the Nutrition Care Manual for hospital inpatients.

2. The Contractor shall ensure a nutrient analysis is accomplished on all inpatient menus that include, but are not limited to, regular, therapeutic (diabetic/cardiac/ renal), pediatric, clear liquid, full liquid and other texture modified menus.

3. The Contractor shall use NAVSUP P-7 (recipe cards), or equivalent, to develop menus.

4. The Contractor shall ensure therapeutic menus, tube feedings, and oral intake nutrition formulas are approved by NAVHOSP dietitian and/or diet roster prior to implementation.

5. The Contractor shall ensure meals are provided on time for breakfast, lunch, dinner and off-hour requirements.

1. Therapeutic menus, tube feedings and oral intake nutritional formulas are approved by the NAVHOSP dietitian.

2. Meal preparation of therapeutic diet and nutrition formulas are met or exceed all hospital guidelines, regulations specified standards and approved cycle menu and recipes are followed.

3. Meals are provided on time 100% of the time.

4. No validated customer complaints.

3.3.2.1 Nutrition

Formula

The Contractor shall ensure nutrition formulas are available for patient use when required.

1. The Contractor shall stock and maintain adequate supply of nutrition formulas.

2. The Contractor shall ensure formula stock is within expiration dates.

3. The Contractor shall provide nutrition formulas for tube feeding when required.

4. The Contractor shall obtain NAVHOSP dietitian and/or diet roster approval prior to providing tube feeding and oral intake nutrition formulas.

1. No shortages of formulas reported or identified.

3.3.2.2 Between Meal

Snacks

The Contractor shall ensure inpatients are

1. The Contractor shall provide inpatients with a variety of healthy snacks as directed

1. Snacks are always available when requested.

1300000 – Galley Spec Item Title

Performance Objective Related Information Performance Standard provided with snacks that meet or exceed hospital guidelines, standards and regulations.

by the diet roster in accordance with their therapeutic meal plan.

3.3.2.3 Off-Hours

Meals

The Contractor shall ensure inpatients and night shift hospital staffs are provided with healthy off-hours meals that meet or exceed all hospital guidelines, standards and regulations.

1. The Contractor shall ensure off-hours meals (regular and therapeutic diets) are available to night shift staff personnel and inpatients admitted after hours.

The Contractor shall ensure regular and therapeutic meals are in compliance with NAVSUP P-486 and the Nutrition Care Manual.

Informational Note:

Off-Hours Meals or “Bag Lunches” are prepared during regular Galley dining hours of operation and stored in after-hours refrigerator in the galley.

1. The Contractor shall provide therapeutic off-hours meals approved by the NAVHOSP dietitian and/or diet roster.

2. No noted instances of shortages.

3.3.2.4 Test Trays The Contractor shall

ensure inpatients are provided appetizing and safe therapeutic diet meals daily that meet or exceed all hospital guidelines, standards and regulations at the required time.

1. The Contractor shall conduct weekly test trays as required by Section F. The Diet Tech shall randomly and objectively assign ward staff to assess meal tray items (soup, meat, starch, vegetable, dessert, milk and miscellaneous) for temperature on ward, flavor, color, texture, appearance and aroma based on a scale of excellent, good or fair.

2. The Contractor shall debrief cooks and Diet Clerks on recommendations and overall results to improve future inpatient feeding.

3. Test trays form is provided in Section J-1300000-13.

1. All food items assessed are rated as excellent or good.

2. All temperatures should meet standards and regulations.

3.4 Meal Services The Contractor shall

provide meal services to ensure patrons of the galley and inpatients on the wards are served in a courteous and timely manner.

1. The Contractor shall ensure the galley (food, facilities and personnel) is ready to receive patrons and meals are ready to be served and delivered to the wards.

a) Registers, commercial internet and credit card scanners are ready to conduct payment transactions.

b) Food and beverage containers are full and the serving line is ready.

c) All equipment is clean, operating correctly, properly placed for customer accessibility and ready to serve galley patrons, on time at each meal.

d) Dining room is clean, sanitized and conducive to a good dining experience.

e) Tables, chairs and table condiments are

1. Serving lines are ready 5 minutes prior to opening and maintained within hospital standards.

2. No instances of unsanitary conditions.

3. Average wait time for patrons to reach serving lines is consistent with the specified COL.

4. Customer Survey Monthly Summary indicates average scores for meal services related

1300000 – Galley Spec Item Title

Performance Objective Related Information Performance Standard set up and ready.

f) Utensils, trays and dishes are clean and available on the line and napkin dispensers are full.

g) Inpatient meals are correctly labeled (name/ward/room on menu) and are ready for delivery.

h) The Contractor shall provide disposable utensils and containers for use by take-out customers. Disposable utensils and containers shall not be used as a substitute for non-disposable utensils and containers in the dining room, unless during equipment failures (i.e. dishwasher malfunctions).

2. Maintain food delivery and beverage line services within required hospital safety and sanitary standards.

components that are consistent with the specified COL.

5. No validated customer complaints.

3.4.1 Cashier

Services

The Contractor shall perform cashier services to ensure eligible patrons are processed in an accurate and timely manner.

1. The Contractor shall provide the full range of cash and credit handling to include:

a) Process and verify eligible patrons, to include RIK meal card verification, and obtain signatures on NAVSUP From 1291 Meal Signature Record and NAVSUP Form 1292 Recapitulation of Meal Record for each meal period.

b) Collect payment from patrons per established meal rates published in the General Mess Quarterly Notice 7330, obtaining signatures, and completing DoD Form 1544 Cash Meal Payment Book for each meal period.

c) Secure funds and enforce fund control procedures.

d) Conduct joint accounting of funds with Government personnel.

2. The amount of cash collected or credit receipts from each meal period shall be documented on NAVSUP Form 470 Cash Receipt Book, and then deposited to a designated Government account by completing the DoD From 1131 Cash Collection Voucher for each deposit.

3. The Contractor shall complete all NAVSUP and DoD food service forms specified above for each meal period and submit at the end of each workday.

1. Correct meal rates are collected from patrons and secured in accordance with NAVSUP P-486, Para.2201 and 2202.

2. No unauthorized personnel allowed in the dining facility due to Contractor negligence.

3. Collected payment reconciles with number of paying patrons for each meal period. Any receipt discrepancy is resolved within 24 hours of transaction.

4. All NAVSUP forms are accurate and submitted within the specified time.

5. No validated customer

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Performance Objective Related Information Performance Standard

4. The Contractor shall complete NAVSUP Form 1359 General Mess Summary Document and submit five (5) days after the end of each month.

5. The Contractor is responsible to enforce the installation dress code for proper attire prior to patrons entering the dining facility.

3.4.2 Setup and

Replenishing Services

The Contractor shall set-up, monitor, and replenish the serving lines to ensure availability of food items, dining ware, and utensils to patrons in a proper and timely manner.

1. The Contractor shall provide meal service at serving lines and stations including main line, speedline, salad bar, fruit bar, bread bar, and soup bar, beverage dispensers, ice cream freezers, soft serve ice cream machines, and dessert cabinets.

2. The Contractor shall maintain temperatures of hot and cold food and beverages for patron consumption per Section 3-5 of NAVMED P-5010, Part C of NAVSUP P-486, and NAVSUP P-7.

3. The Contractor shall ensure all galley products (food, beverage and condiments) are adequately stocked and available for use by galley patrons throughout set operating hours.

4. The Contractor shall ensure the availability of clean and dry dining ware and utensils to patrons during meal periods including bowls, plates, dishes, glasses, cups, flatware, knives, spoons, and forks.

1. Serving line set-up properly completed prior to each specified meal period.

2. Menu effectiveness is consistent with the specified COL.

3. No noted shortages of food, beverages or galley products.

4. Full compliance with

NAVMED P-5010.

5. No validated customer complaints.

3.4.3 Mess Attendant

Services

The Contractor shall perform mess attendant services to ensure dining area is prepared for patron use in a proper and timely manner.

The Contractor shall ensure sanitary conditions at NAVHOSP galley are maintained at all times.

1. The Contractor shall ensure food service equipment, tables, and chairs are clean, in good working condition, and are properly arranged.

2. The Contractor shall maintain table linen free of stains, spots, debris, wrinkles, and worn or frayed areas, and in uniform color and appearance.

3. The Contractor shall ensure all containers including napkin dispensers, salt and pepper shakers, creamer and sugar holders, and other condiment holders are clean, operable, adequately supplied, and are refrigerated as required.

4. The Contractor shall clean, sanitize and sterilize serving lines and food dispensers to

1. Dining area set-up properly completed prior to each specified meal period.

2. All containers are clean with sufficient supplies continuously available.

3. Preventative Medicine reports are within sanitation guidelines and corrected in required time frame.

4. No instances of unsanitary conditions.

5. Full compliance with

NAVMED P-5010.

1300000 – Galley Spec Item Title

Performance Objective Related Information Performance Standard required standards and ensure they are ready for the next meal service.

5. Clean, sanitize and sterilize galley dining room (mess decks) to required standards.

6. Conform to the cleanliness and sanitary requirements for galley operations in accordance with NAVMED P-5010.

6. No validated customer complaints.

3.4.4 Busing Services The Contractor shall

perform busing services to ensure a neat appearance of the dining area is maintained and vacated dining spaces are properly cleaned in a timely manner, ready to be used by the next patron during the meal hours.

1. The Contractor shall comply with Section 4-6, Chapter 1 of NAVMED P-5010 when cleaning tables, chairs and floors as needed during and after the meals.

2. The Contractor shall monitor the dining area to immediately clean vacated dining spaces and restore them to a condition that is inviting to new patrons. All condiments shall be returned to their respective holders, and tables and chairs shall be wiped as necessary to remove all food particles, stains, and debris.

3. The Contractor shall move full tray racks with soiled dishes, silverware, glasses, and trays from dining areas to the scullery room for prompt washing, and empty tray racks are available for patrons to place trays after dining.

4. Busing efforts shall have minimal impact on surrounding patrons, and the appearance and environment that is conducive to dining shall be maintained during meal periods.

1. Busing procedures comply with specified sanitation standards.

2. Neat appearance of the dining area is continuously maintained during and after meal periods.

3. Dining spaces are cleaned and ready to be occupied by new patrons within two (2) minutes of being vacated.

4. No validated customer complaints.

3.4.5 Inpatient Meal

Services

The Contractor shall ensure correct meals are delivered to in-patients on the wards at the required time.

The Contractor shall ensure ward areas are cleared of all food services items after each meal.

1. The Contractor shall correctly mark, maintain and deliver meals at the correct temperature, in accordance with NAVMED P-5010, Manual of Naval Preventive Medicine and sanitary condition.

2. The Contractor shall deliver prescribed meals to the correct patient at the designated times.

3. The Contractor shall remove all food services items from the wards for cleaning in a timely manner.

4. The Contractor shall ensure that patients’ rooms are free of all food items and trash from food services at the end of each meal period.

1. Therapeutic meals delivered to inpatients are consistent with the diet roster and/or dietitian at all time.

2. Meals are delivered with the correct temperature and in sanitary condition at all time.

3. Meals delivered shall include the patients’ selected meal choices that are in compliance with the therapeutic diet order.

1300000 – Galley Spec Item Title

Performance Objective Related Information Performance Standard

4. All food service items are removed from the ward within sixty (60) minutes after each meal period.

3.4.6 Customer

Service

The Contractor shall ensure galley personnel are providing high quality customer service at all times.

1. The Contractor shall provide Customer Survey Forms, provided in Section J-1300000-03, for patrons to complete, and shall submit the Customer Survey Monthly Summary, provided in Section J-1300000- 04, to the KO within five days after the end of each month.

2. The Contractor shall take corrective actions on noted violations within a timely manner as dictated by the command’s Customer Relations Program and indicate on the PMA monthly inspection report.

1. Customer Survey Monthly Summary indicates average scores that are consistent with the specified COL.

2. No validated customer complaints.

3.5 Scullery

Operations

The Contractor shall provide scullery operations to ensure mess gear is clean and sanitary and dining ware and utensils are available to meet demand.

The Contractor shall ensure all food service items are cleaned and sanitized to required standards and are ready for reuse.

1. Scullery operations for machine ware washing and manual ware washing shall comply with sanitation standards specified in Section 4, Chapter 1 of NAVMED P- 5010.

2. Cleaned mess gear shall be properly stored in designated racks, dispensers, holders, and storage areas. Chipped, cracked, or broken items shall be removed from service.

1. Full compliance with

NAVMED P-5010.

2. Sanitation related violations reported during each PMA inspection are not in excess of the specified COL.

3. Mess gear is cleaned, sanitized, and stored per specified procedures and standards.

4. Clean and sanitary dining ware and utensils are continuously available during meal periods.

5. Customer Survey Monthly Summary indicates average scores for scullery operation related components that are consistent with the specified COL.

3.5.1 Machine

Washing

The Contractor shall perform machine washing to ensure sanitary and safety requirements are met, clean and sanitized dining ware and utensils are available.

1. The Contractor shall comply with Section 5, Appendix K of NAVSUP P-486.

2. The Contractor shall monitor and record operating temperatures of all washing cycles and provide records to the Government upon request.

1. Scullery machines and equipment are operated as specified and monitoring log of operating temperatures is accurate and current.

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Performance Objective Related Information Performance Standard

3. All scullery machines and equipment shall be operated per manufacturers’ recommended procedures and safety precautions.

2. No shortage of dining ware and utensils during meal periods.

3. No validated customer complaints.

3.5.2 Manual

Washing

The Contractor shall perform manual washing to ensure cookware and utensils are thoroughly cleaned, sanitized, and stored.

1. The Contractor shall comply with Section 6, Appendix K of NAVSUP P-486.

1. Cookware and serving utensils are cleaned, sanitized, and stored after each use as specified.

3.6 Housekeeping

and Sanitation Services

The Contractor shall provide housekeeping and sanitation services to ensure the facility is maintained in a clean, sanitary, and sightly condition.

1. The Contractor shall develop and submit to the KO within thirty (30) days after contract award a schedule for housekeeping and sanitation services with corresponding frequencies, in a format as specified in Section J-1300000-09, that comply with standards per Part H, Chapter 3 and Appendix K of NAVSUP P-486, and Section 5, Chapter 1 of NAVMED P-5010.

A PMA inspection guide including checklist of major inspection areas is provided in Appendix C of NAVMED P-5010.

1. Scheduled housekeeping and sanitation tasks completed per the specified COL.

2. Sanitation related violations reported during each PMA inspection are not in excess of the specified COL.

3. The facility is clean, sanitary, and sightly consistent with the specified housekeeping standards.

4. Customer Survey Monthly Summary indicates average scores for housekeeping and sanitation services related components that are consistent with the specified COL.

3.6.1 Food Service

Equipment Cleaning and Sanitizing

The Contractor shall clean and sanitize food service equipment to ensure a sanitary condition is maintained during meal preparation and serving processes.

1. The Contractor shall clean and sanitize all food service equipment per Section 4 of NAVMED P-5010 and Appendix S of

NAVSUP P-486.

2. The food service equipment inventory is provided in Section J-1300000-10.

1. Food service equipment is cleaned and sanitized as specified.

2. Cleanliness and sanitary condition of food equipment is maintained during the meal preparation and serving process.

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Performance Objective Related Information Performance Standard

3.6.2 Area Cleaning The Contractor shall

perform area cleaning to ensure each functional area within the facility is clean, sanitary, and sightly.

1. The Contractor shall perform area cleaning for functional areas including food preparation areas, scullery rooms, food serving lines and stations as shown in Section J-1300000-05.

2. The Contractor shall use cleaning and sanitizing equipment and follow procedures per Section 8, Appendix K of NAVSUP P- 486.

3. The Contractor shall respond and complete minor cleaning tasks as requested by patrons including, but are not limited to, clean-up of spills on serving line and station counter surfaces and soiled tray slide rails.

1. Area cleaning is accomplished as specified.

2. All specified functional areas of the facility are cleaned, sanitized, and stocked per the Contractor’s schedule.

3. Minor cleaning tasks are completed within two

(2) minutes after receipt of notification.

No validated customer complaints.

3.6.3 Floor Care The Contractor shall

perform floor care services to ensure floors are clean and sightly.

Areas: Six (6) administrative offices, storm rooms, scullery, galley meal preparation spaces, walk-in reefers, galley serving area and dining room (mess decks).

1. The Contractor shall move non-permanent floor coverings prior to floor care services. The Contractor shall return furniture, floor coverings, and other items moved during services to their original positions.

2. The Contractor’s cleaning techniques and products protect the integrity of the surface and finish of floors and adjacent walls.

3. Floor care services shall be performed in a manner that minimizes interference with daily operations.

4. The Contractor shall post warning signs and barricades in areas of floor care operations, as appropriate, to ensure personnel safety.

1. Floors are cleaned per the Contractor’s schedule.

2. Minor floor cleaning tasks are completed within two minutes after receipt of notification.

3. No validated customer complaints.

3.6.4 Waste

Management

The Contractor shall remove waste and recyclable container to ensure a sanitary and odor free condition is maintained for the facility.

1. The Contractor shall comply with Section 5-8, Chapter 1 of NAVMED P-5010.

2. The Contractor shall dispose of waste from meal preparation areas and scullery areas to the designated dumpsters outside of the facility after each meal period.

3. The Contractor shall empty waste receptacles and recyclable container before reaching full capacity, maintain the dumpster area free of litter, and take appropriate measures to minimize odor.

4. All recyclable material shall be moved to building collection site. Interior collection points are identified in Section

1. Waste management procedures comply with specified standards.

2. Waste is removed to maintain a sanitary, odor free and pest free facility.

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Performance Objective Related Information Performance Standard

J-1300000-05.

3.7 Disaster

Preparation The Contractor shall ensure NAVHOSP Galley material, equipment, and facilities are protected from damage and operations are maintained during contingencies.

The Contractor shall prepare NAVHOSP Galley facilities and operations to meet Condition of Readiness (COR) IV, III and II requirements of the

JTREGMARIANASI

NST 3440.17 and

USNHGUAMINST

3440.1C Annex I Appendix 5 and 6, Financial Consideration and Food Service…