2.04i_Attach_9_PWS_FINAL.pdf

PERFORMANCE WORK STATEMENT

1.0 GENERAL REQUIREMENTS

1.1 Background

1.1.1 The US Naval Base Guantanamo Bay is located on the southeast corner of Cuba, in the Oriente Province, approximately 400 air miles from Miami, Florida. The base consists of 45 square miles of land and water, with a complete infrastructure, to include an airfield and hospital to support base operations. The primary mission of Guantanamo Bay (GTMO) is to serve as a strategic logistics base for the Navy's Atlantic Fleet, and support counter drug operations in the Caribbean. In 1994 the Naval Base was tasked to support a Joint Task Force (JTF) to provide humanitarian assistance to Haitian and Cuban migrants (and since been tasked with the mission of guarding detainees).

1.2 Scope of Work

1.2.1 The Contractor shall provide all resources, and services, to include personnel travel, lodging, and transportation to perform Full Food Service (FFS) in support of Gold Hill (Bldg 1662), Salabarria Hall (Leeward Galley; Bldg AV630), and JTF Galley Building (Camp America; Bldg 2502, and meal support services to Kittery Cafe (Bldg 2261). Additionally, the Contractor shall provide for Special Events, Migrant Feeding Operations, Commissions Feeding Operations, Special Operations, and Detention Camp areas aboard U.S. Naval Base Guantanamo Bay, Cuba.

1.2.2 In general, the food service workload is level; however, it may fluctuate (decrease/increase) due to the turnover of personnel while accommodating the Naval Station, Migrant Operations, and Joint Task Force missions. The Contractor shall provide food service seven (7) days a week, 365 days a year (366 days during a leap year), in compliance with NAVSUP Instructions and within feeding operation guidelines set forth by other applicable references. The Contractor shall have the flexibility to provide required services "when funded" to support special event meals on special occasions which does not impact or is subsidized by the Subsistence In Kind (SIK) account.

1.2.3 The Contractor shall procure, store, warehouse, issue, account for, prepare and serve all military subsistence at Guantanamo Bay Galleys. This includes, but is not limited to, properly storing foodstuffs, adhering to standard warehousing procedures, and conducting inventories. The Contractor shall be held financially accountable for loss through surveys and inventory adjustment above and beyond the established financial limits in accordance with

NAVSUP P-486.

1.2.4 The Contractor shall be proficient in the requirements of the Navy Food Service Management (FSM) Software Accounting System and FSM 250-02.06.00 and FSM 3.0 in order to provide accurate accounting report required by NAVSUP P-486. FSM 3.0 is web based and requires a Common Access Card (CAC) via the NAVSTA GTMO server.

1.2.5 The Contractor shall be responsible for monthly monitoring of the over/under issue levels In Accordance With (IAW) the P-486 requirement and shall be held financially accountable for reimbursement to the Government for overage cost issues at the end of the fiscal year. Contractor reimbursements shall be made payable to the United States Department of Treasury.

1.3 Fire Protection

1.3.1 The Contractor shall establish a fire prevention and evacuation program, which shall be approved by NAVSTA GTMO Fire Department NLT 14 days prior to the start of performance. The Contractor shall assign an on-site Fire Warden responsible for performance of duties associated with fire prevention in accordance with NAVSTA GTMO directives and the National Fire

Protection Association (NFPA). The designated Fire Warden shall maintain a fire evacuation plan, inspect fire extinguishers, call for service, and reply to the Fire Inspector's inspection reports.

1.3.2 The Contractor shall ensure that employees are thoroughly familiar, via documented training and demonstrate competency with the operating procedures and safety precautions as stated in the Manufacturer's Instructions for each piece of galley equipment.

1.4 Hours of Operation

1.4.1 The normal operating hours for serving meals are listed in Attachment 1. The Contracting Officer Representative (COR) may change the meal hours by giving the Contractor, at a minimum, 24 hours of advanced notice of such a change. When notified by the COR, the Contractor shall provide an extra hour of normal service at the galley. This extra hour may be before or after the galley opens but shall be in conjunction with the normal serving times (i.e. open 1 hour immediately prior to the normal galley hours or close 1 hour immediately after the normal closing hours). The Government estimates one additional hour each month. Extended hours will be used only as needed.

1.5 Personnel

1.5.1 Contractor Responsibilities

1.5.1.1 Synchronized Pre-deployment and Operational Tracker (SPOT)

The Contractor shall use the Synchronized Pre-deployment and Operational Tracker (SPOT) at https://spot.dmdc.mil to establish and maintain with the designated Government official a current list of all Contractor personnel in the areas of performance. The Contracting Officer will inform the Contractor of the Government official designated to receive this data and the appropriate system to use for this effort.

The Contractor shall ensure that all employees on this list have a current record of emergency data, for notification of next of kin, on file with both the Contractor and the designated Government official.

1.5.1.2 Inventory of Contracted Services

Services Contract Reporting (SCR) requirements apply to this contract. The contractor shall report required SCR data fields using the SCR section of the System for Award Management (SAM) at following web address: https://sam.gov/.

Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs from October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year. Contractors may direct questions to the help desk, linked at https://sam.gov/.

1.5.1.3 The Contractor shall hire and staff qualified personnel (as per U.S. labor, immigration, and contracting regulations, with qualifications and approvals determined by the KO/COR in accordance with the PWS requirement) who can communicate effectively in English with Government representatives and diners. The Island Management Staff shall include the following list of KEY personnel: Project Manager, Assistant Project Manager, at least one (1) Galley Manager (per galley/cafe), a Procurement Agent (Records Keeper) and Cash Collection Agent. The Government will have final approval for the hiring of all island management staff. The Project Manager shall be a citizen of the United States (U.S.) or possess a valid U.S. Immigration T-151 or 1-94, Alien Registration Card.

1.5.1.4 To obtain a Common Access Card (CAC), the Procurement Agent (Records Keeper) and Cash Collection Agent shall be United States (U.S) citizens. All personnel shall be able to fluently read, write, speak, and understand the English language.

1.5.1.5 The Contractor shall provide fully trained and qualified personnel. Personnel shall be thoroughly familiar with and comply with the Food Sanitation Program IAW NAVMED P-5010.

1.5.1.6 All food handlers shall be medically certified (refer to Section 1.56), free from any communicable disease and shall be subject to random medical examinations at any time. It shall be the responsibility of the Contractor to ensure that all food handlers are medically certified.

1.5.1.7 Prior to commencement on this contract, it shall be the Contractors responsibility to ensure that all food handlers receive (and pass) a physical examination at the GTMO Naval Hospital.

1.5.2 Key Personnel

1.5.2.1 Project Manager

The Contractor shall provide an on-site Project Manager and an assistant with authority to obligate the Contractor to direct work within the dining facilities and shall be responsible for the overall performance of the contract (including Subcontractors) to meet the specified performance standards. The Project Manager shall be able to read, write, speak, and understand the English language, to easily converse with all Government and Contractor personnel. The Project Manager or assistant shall supervise Contractor employees at all times and be available to meet with any designated Government representatives.

The Project Manager shall meet the minimum qualifications listed below.

• Eight (8) years’ experience in managing cafeteria style or multi-entree operations providing complete meal service (breakfast, lunch and dinner).

Three (3) years of supervisory experience in a cafeteria style or multi-entree operation.

High School graduate or equivalent.

Food sanitation and food safety certificate (accredited U.S. or foreign institution) within the past four (4) years.

An Associate Degree (AS) in food service/culinary may be substituted for two (2) years of the eight years of management experience.

A Bachelor of Science (BS) or Bachelor of Arts (BA) in food management may be substituted for three (3) of the eight (8) years of management experience.

Three (3) to five (5) years’ experience in Military food service management within the pay grade of E-9, Warrant or Commissioned Officer may be substituted as an equal amount of prior management experience for this position.

1.5.2.2 Assistant Project Manager

The Contractor shall provide an Assistant Project Manager who shall have the same authority as the Project Manager in their absence. The Project Manager and the Assistant Project Manager shall not be off the Island at the same time, unless prior approval is obtained by both the COR and Government Contracting Officer (KO). The Assistant Project Manager shall be able to read, write, speak, and understand the English language, to easily converse with all Government and Contractor personnel.

The Assistant Project Manager shall meet the minimum qualifications listed below.

• Five (5) years’ experience in managing cafeteria style or multi-entree operation providing complete meal service (breakfast, lunch and dinner).

Two (2) years of supervisory experience in a cafeteria style or multi-entree operation. Three (3) years’ experience as a unit manager or assistant manager.

High school graduate or equivalent.

Food sanitation and food safety certification with the past four (4) years.

A Bachelor of Science (BS) or Bachelor of Arts (BA) in food management may be substituted for three (3) of the five (5) years of management experience.

Three (3) to five years’ experience in Military food service experience in the pay grade of E-9, Warrant or Commissioned Officer may be substituted as an equal amount of prior management experience for this position.

1.5.2.3 Galley Manager(s):

The Contractor shall provide at least four (4) on-site Galley/Cafe Managers, a minimum of one (1) for each of the galleys/cafe listed in the contract. These individuals shall be assigned as full-time, on the job, 'non-working" first-line supervisors, responsible for managing and directing the performance of all required food service workers, functional duties and overall supervision of their assigned galley. “Non-working” means individuals in this position are not to perform direct food-service tasks; their role is strictly managerial and supervisory. All Galley Managers shall have at least one

(1) Contractor employee that is designated as their alternate who retains their authority in their absence. The Galley Manager or their designated alternate should be on duty during dining facility operating hours. At least One (1) of the four

(4) Galley Managers shall have experience operating and maintaining a Mobile Kitchen Tent (MKT).

The Galley Managers shall meet the minimum qualifications listed below.

• Five (5) years working experience in a Government and/or commercial kitchen with dining room facility operations equivalent to that involved in the performance of this contract.

Three (3) years of supervisory experience in a Government and/or commercial kitchen with dining room facility operations equivalent to that involved in the performance of this contract.

Military food service experience in the pay grade of E-6 or above may be substituted as management/supervisory experience for this position.

High school graduate or equivalent.

1.5.2.4 Records Keeper(s)

The Contractor shall provide personnel to perform the function(s) of Records Keeper. Responsibilities shall include at a minimum, requisitioning stores, documenting daily transactions and maintaining financial records in support of the reports, records and returns submissions required per NAVSUP P-486. The Records Keeper shall obtain a CAC and obtain access to support FSM 3.0. Shall accurately post subsistence item receipts within three (3) business days; shall maintain the General Mess Control Record (NAVSUP Form 338) up to date within two (2) current working days, support web-based reporting and accounting, and shall be able to fluently communicate (read, write, and speak) the English language.

The Record Keeper(s) shall meet the minimum qualifications listed below.

• Four (4) years of accounting experience.

• Experience with U.S. military Food Service Procurement (FSM).

1.5.2.5 Cash Collection Agent(s)

The Contractor shall provide personnel to perform the function of Cash Collection Agent(s). Responsibilities shall include at a minimum, documenting daily cash transactions, and maintain financial records in support of the reports, records, web-based reporting and accounting, returns required by NAVSUP and OTCnet, complete required OTCnet web-based training, and shall be able to fluently communicate (read, write, and speak) the English language.

The Cash Collection Agent(s) shall meet the minimum qualifications listed below.

• Ability to support web-based reporting and accounting.

• Ability to complete the required OTCnet web-based training.

1.5.2.6 Bulk Storeroom/Provisions Custodian(s)

The Contractor shall provide personnel to perform the function of Bulk Storeroom/Provisions Custodian for the main Bulk storeroom and each of the Galleys. Position shall be designated in writing by the Contractor and approved by the FSO.

The Custodian shall be responsible for all bulk subsistence storerooms in which dry, chilled and frozen provisions are maintained. If used, the Custodian shall be responsible for the subsistence issue room. The Custodian shall maintain security and inventory accuracy of all accountable food, and shall preserve its condition until issue or proper expenditure.

Custodian shall report any compromise of accountability to the FSO immediately. Lastly, the Custodian shall be responsible for reporting and potential loss of food stock as a result of storeroom conditions (i.e. flooding, fire, high temperature). The bulk storerooms are for chill, frozen and dry goods. All four storerooms are in different locations and need separate custodians to maintain them to include helpers and drivers to transfer food, and shall be able to fluently communicate (read, write, and speak) the English language.

The Bulk Storeroom/Provisions Custodian(s) shall meet the minimum qualifications listed below.

• Two (2) years of Military Food Service Provisions/Storeroom experience.

• High School graduate or equivalent.

• Meet requirements of NAVSUP P-486 Ch. 1 Sec 1-18

• Note: The FSO shall maintain a 95% inventory count validity of subsistence items on-hand to compare to official Food Service Management (FSM) records at all times.

1.5.3 Uniforms

1.5.3.1 The Contractor shall provide at their expense all uniforms, badges, safety shoes, hair nets and paper caps. When working, Contractor personnel shall present a neat appearance and be easily recognized; uniforms shall be well fitting, laundered, and of good repair. Uniforms shall be white or light pastel in color and approved by the COR NLT 14 days prior to the start of performance. Shoes shall be sturdy safety shoes, consisting of rubber soles, and shall cover the entire foot to meet sanitation and safety requirements. Contractor employees shall wear socks at all times.

1.5.3.2 All Contractor personnel shall wear identification badges that at a minimum, clearly display both the company name and the employee's last name. All employees shall be identified by a nameplate, emblem, or patch on their work uniform while performing duties under this contract. In addition, name tags worn by the Project Managers, Assistant Project Managers and Galley Managers shall indicate their job title.

1.5.4 Conduct of Employees

1.5.4.1 The Contractor shall be responsible for the performance and conduct of all employees under this contract. The Contractor shall prohibit employees from performing work under this contract while under the influence of alcohol, drugs, and other incapacitating agents. All Contractor personnel shall abide by all security regulations of the installation and shall be subject to such checks as deemed necessary. Removal of the Contractor employee for reasons stated above does not relieve the Contractor from their performance responsibility.

1.5.5 Health and Hygiene

1.5.5.1 The Contractor shall ensure that employees are in compliance with the sanitation and food safety standards set forth in NAVMED P-5010, Navy Food Service Operation Handbook, and NAVSUP P-486.

1.5.6 Medical Certificates

Contractor employees assigned to handle food shall be healthy and free of any communicable disease. A medical certificate furnished by Naval Hospital GTMO PMT Department 011-53-72990 shall be provided to the COR for each employee prior to start of work. A physical shall be completed for every employee before reporting to NAVSTA GTMO; and the Contractor shall bear the responsibility and cost for all physical examinations.

1.5.7 Special Conditions for Naval Station Guantanamo Bay (NSGB)

Entry Approval for employees: No employee or representative of the Contractor will be admitted to the U.S. Naval Base, Guantanamo Bay, Cuba without prior entry approval. There are multiple approval processes that shall be done concurrently.

The Contractor shall work with the Contracting Officer to create and complete a Synchronized Pre-deployment and Operational Tracker - Enterprise Suite (SPOT-ES) registration (See Attachment 8 for information and instructions). The background of Contractor personnel will be screened prior to entry to the U.S. Naval Base, Guantanamo Bay, Cuba. The Contractor shall submit to the Contracting Officer the full name, date and place of birth, Social Security number, and addresses of such persons. This information shall be received by the Contracting Officer 45 calendar days prior to the scheduled or desired arrival at the Naval Base. In addition to the security access requirements, the Contractor shall provide the following information for each employee to the COR; if the employee is already on Island, then the Contractor needs to coordinate with the COR and the USNH GB Occupational Health Program Manager to ensure the following immunizations are completed:

1.5.7.1 Physical Examination

All Food Service Workers shall have a physical examination prior to arrival that verifies the Contractor employee is free of any communicable diseases, as well as Hepatitis and any skin disease. This physical shall be in addition to the testing and immunizations provided below.

1.5.7.2 Tuberculosis Testing

Contractor shall provide proof of immunization for all Contracted personnel of negative reaction to purified protein derivative (PPD) testing or negative interferon-gamma release assay (IGRA). This latter test is recommended for personnel with a previous Bacillus Calmette-Guerin (BCG) vaccine history. If either is positive, personnel need to have a negative chest radiographic report for active tuberculosis and have completed treatment for Latent Tuberculosis Infection (LTBI) or have started and is currently being treated for LTBI before arrival to island. Personnel under treatment for LBTI may not begin work until cleared as non-infectious and medically certified fit for duty by appropriate medical authority. The PPD /IGRA test shall be repeated annually if negative. An annual LTBI visit with provider shall be repeated annually for those who have had a positive test in their history.

1.5.7.3 Rubella Testing

Contractor shall provide proof of immunization for all Contracted personnel for rubella titer positivity or two documented rubella immunizations. If the titer is negative or less than two rubella immunizations have been administered, a rubella immunization shall be administered with follow up documentation to the COR.

1.5.7.4 Rubeola Testing

Contractor shall provide proof of immunization for all Contracted personnel for rubeola titer positivity or two documented rubeola immunizations. If the titer is negative or less than two rubeola immunizations have been administered, a rubeola immunization shall be administered with follow up documentation to the COR.

1.5.7.5 Mumps Testing

Contractor shall provide proof of immunization for all Contracted personnel for mumps titer positivity or two documented mumps immunizations. If the titer is negative or less than two mumps immunizations have been administered, a mumps immunization shall be administered with follow up documentation to the COR. Please note: A combination Measles/Mumps/Rubella Titer exists and can be substituted as long as they meet the criteria detailed above.

1.5.7.6 Hepatitis A Testing

Contractor shall provide proof of immunization for all Contracted personnel for Hepatitis A titer or two documented Hepatitis A vaccinations. If titer is negative and less than two Hepatitis A vaccines have been administered, a Hepatitis A immunization shall be administered with follow up documentation to the COR. Completion of two immunizations or titer positivity follow up shall be completed within a year of employment.

1.5.7.7 Hepatitis B Testing

Contractor shall provide proof of immunization for all Contracted personnel for Hepatitis B titer. If the titer is negative, a Hepatitis B immunization shall be administered with follow up documentation to the COR. Completion of all three immunizations and titer follow-up shall be completed within a year of employment. If repeat titer is negative and personnel have completed six total Hepatitis B vaccinations with proven documentation according to Center of Disease Control guidance, this is considered an adequate attempt to meet this requirement.

1.5.7.8 Varicella Testing

Contractor shall provide proof of immunization for all Contracted personnel for Varicella titer or two documented Varicella vaccinations. If titer is negative, then a Varicella immunization shall be administered with follow up documentation to the COR with repeat titer in 30 days.

1.5.7.9 Tetanus, Diphtheria, And Acellular Pertussis (TDaP) Vaccine

Contractor shall provide proof of immunization for all Contracted personnel for TDaP. If there is no documentation, a TDaP immunization shall be administered with follow up documentation to the COR. If more than 10 years since documented TDaP then they will require a Tetanus/Diphtheria booster immunization.

1.5.7.10 Influenza Vaccine

Contractor shall provide proof of influenza vaccine for current year's flu season to the COR, per DHA-IPM-17-005 effective August 3, 2017. Annual influenza vaccination is required.

1.5.7.11 Physical Examination

Proof of a recent physical with results indicating no medical conditions that would impede the employee's ability to work with the SCRs or conditions that would negatively impact the health of the SCRs from daily contact with the employee.

In particular, for food handling, personnel cannot be a carrier for an infectious disease; have a history of persistent vomiting (non-gravida), history of hepatitis, history of jaundice, or history of untreated tuberculosis. In addition, skin needs to be free of any communicable diseases.

1.5.7.12 Medical and Dental Services

USNH GB is a small community hospital that provides high quality health care in a remote setting. Health care is provided on a fee-for-service basis to contract employees, with prices set annually by the Office of Secretary of Defense. The Contractor shall make employees aware that most medical and dental specialties that typically are available at a CONUS military treatment facility cannot be provided due to limited resources. In addition, urgent and emergent medical and dental cases that exceed the hospital's capability will be referred to tertiary care facility at the expense of the employee and/or Contractor. The Contractor is responsible for providing the appropriate level of medical screening for their employees that is in compliance with the Force Health Protection Guidance for Deployment in USSOUTHCOM AOR as of31 July 2017, and all other applicable instructions. Advise prospective employees of the limited medical and dental services available in Guantanamo Bay; and explain the Contractor's policy concerning the extent of liability and insurance coverage for required treatment. Every reasonable attempt shall be made to prevent personnel with chronic disorders that USNH GB cannot provide medical care from being sent to U.S. Naval Base Guantanamo Bay. For more information on: Medical and Dental services, 757-458-2998, extension 72235.

1.5.8 Employee Debts

1.5.8.1 The Contractor shall be liable for debts to the Government incurred by their employees for personnel services at Guantanamo Bay, Cuba; this includes but is not limited to private telephone services, medical/dental services, and DoD school expenses. If an employee departs GTMO Naval Station without satisfying their debt obligation, sufficient funds to cover this type of obligation shall be withheld from Contractor payments until the debts are paid.

1.5.9 Area/Security Clearances

1.5.9.1 All personnel employed by the Contractor and/or represented by the Contractor in the performance of this contract, entering the Government installation, shall abide by all security regulations of the installation. The Government reserves the right to direct the removal of any Contractor employee and/or representative for misconduct or security reasons. This action does not relieve the Contractor from total performance of the contract tasks specified herein.

1.5.9.2 The Contractor shall, at their expense, conduct a background check for each employee as a condition of their employment.

1.5.9.3 It shall be the Contractor’s responsibility to complete and submit a Contractor Area Clearance Request for all employees per U.S. Code: Title 10 and all supplemental Instructions, Regulations, and/or Executive Orders.

• All Contractor employees shall be cleared for work prior to arrival on the Island.

• A list of Contractor employees with full name, place and date of birth shall be furnished to the COR prior to their start of work and updated as changes occur.Contractor employees shall have an area clearance issued by the Government via NAVSTA GTMO 4650/9 (Rev.11/11) or current revision on file.

Contractor employees shall possess a valid passport or an original birth certificate.

All Contractor employees shall be fingerprinted and vetted by the Government upon arrival to the base. The Contractor shall obtain required vehicle passes from Base Security and have the company name displayed on all vehicles.

1.6 Contingency Planning

1.6.1 The Contractor shall feed three (3) hot meals (breakfast, lunch and dinner) to foreign nationals under the migrant operations mission as a contingency requirement under the scope of work in accordance with NAVSTA GTMOINST 5450.4. For planning purposes, four (4) groups of 1,000 migrants each should be the basis for estimating the additional workload. When possible, the Government will provide a 30-day notification to the Contractor of the mobilization requirements in order to staff, purchase and receive subsistence and equip the galley for additional food preparation. Meals shall be prepared and packaged in the most appropriate galley and staged for pick-up by the military upon request. This additional workload shall be required under the "Changes" clause of this contract leading to a bilateral modification.

1.6.2 The contingency plan for migrant feeding shall be submitted to the COR within 5 days of the contract award.

1.6.3 Health Protection Contingency Plan. Possess the ability to operate in an austere environment at the following Health Protection levels when implemented by the Base Commander. In addition, Contractors shall follow proper Center of Disease Control (CDC) measures during HPCON environments.

HPCON Level Purpose: Each HPCON corresponds to the increased risk from the spread of infectious diseases (viruses) representing elevated risks of morbidity and mortality. The Contractor must be postured to respond to the below HPCON levels.

HPCON A - Limited: Health alert. Communicate risk and symptoms of health threat with employees; review plans and preparation.

Perform the following:

• Elevated frequency of sanitizing food contact services

• Frequently check scullery water temp and chemicals

• Unwrapped condiments, lids and unwrapped straws will be kept secured and given to patrons at time of transaction Reduce food area seating by 50% Increased hand sanitizers on station Suspend all monthly base-wide special meals Screening of all galley personnel for PI-ID risk Provide meals to personnel in quarantine and ROM status

HPCON B - Moderate: Strict hygiene (no handshaking, wipe commonly used items). If exposed, have employees self-isolate. Maximize use of telework for eligible personnel.

• Report personnel availability to the COR

• Close self-serve stations

• Post Operational decisions for modified menus/hours

• Make individually wrapped salads

• Increase food inventory to 14 days

• Implement enhanced cleaning requirements

HPCON C - Substantial: Social distancing; limit or cancel in-person meetings, gatherings, temporary duty assignments.

• Limit personnel to mission critical operations only

• Reduce quantity of FF&V

• Reduce menu items that require minimal handling only

• Provide to-go meals

• Significant modification of menu/hours

• Serve RIK and duty personnel only

• Reduce food area seating by 75%

HPCON D - Severe: Restriction of movement (quarantine), mass evacuation, mass decontamination.

• All galleys shall remain open

• Provide heater meals and MREs as necessary

• Develop recovery plan

1.7 Quality Control Plan (QCP)

1.7.1 The Contractor shall establish and maintain a comprehensive and complete quality control program to assure the requirements of the contract are performed as specified. A copy of the Quality Control Plan (QCP) shall be submitted to the COR and KO. Subsequent updates shall be submitted to the COR and KO as changes occur. Refer to Attachment 5 for the minimum QCP Requirements.

The initial and all subsequent Quality Control Plans shall be approved by both the KO and COR.

2.0 DEFINITIONS

2.1 Standard Definitions

Federal Acquisition Regulation (FAR), Dictionary of US Navy Terms, AR 310-25 and Authorized Abbreviations and Brevity Code, AR 310-50, are the references for definitions and acronyms not listed below.

Accredited Sanitation Program: A certificate program that has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals. Individuals shall have completed a formal course of study through, or equivalent to; 1) the Educational Foundation of the National Restaurant Association Course in Applied Food Service Sanitation, 2) the U.S. Army Quartermaster Center and School Food Service Sanitation Certification Course, 3) or examination results from the Educational Testing Service (ETS) showing satisfactory completion of the Food Protection Certification Program, and 4) a course of study that is offered from an accredited college or university approved by the Installation Medical Authority.

Base Menu Board: The base menu board is a panel of Government personnel that exchanges information with the Contractor concerning subsistence requirements for the installation. It provides an exchange of information between food service personnel and the Contractor concerning menu matters and diner comments. A specific function of the board is to review proposed menus, add recommend changes. The COR shall determine the extent to which it shall be implemented.

Commissions Support: Support specific to commissions activities shall be provided through meals either pre-prepared and delivered via Mermite containers and served by Galley personnel or prepared in a Mobile Kitchen Trailer (MKT). This support is provided for military guard support on Rations-In-Kind (RIK) only.

Contracting Officer (KO): An individual with the authority to enter into, administer, and/or terminate contracts and make related determinations and findings.

Contracting Officer's Representative (COR): An individual from the functional activity appointed by the Contracting Officer and delegated specific authority to monitor contract performance and to perform specific contract administration functions.

Contract Discrepancy Report (CDR): A formal method documenting unsatisfactory Contractor performance (contract deficiencies and defects against the MADD) in the contract file.

Critical Control Point: An essential point in the flow of food, at which control can be applied so that a food safety hazard can be prevented, eliminated or reduced to an acceptable level.

Defective Service: A unit of service, which contains one or more defects and does not conform to specified requirements.

Dinnerware: Eating, drinking, and serving utensils for table use, such as flatware including knives, forks, spoons, hollowware including bowls, cups, serving dishes, tumblers and plates.

Expendable/Durable/Consumable Supplies: Items, which are consumed in use, regardless of type classification or unit, price.

Facilities: Government furnished buildings provided to the Contractor for use in performing tasks and services of this contract.

Food Service Officer: An officer, warrant officer, noncommissioned officer, or Department of Defense civilian responsible to the base commander for matters relating to food service.

Food borne Disease Outbreak: The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food.

Food Contact Surface: A surface of equipment or utensils with which food normally comes in contact. This includes equipment and utensils from which food may drain, drop or splash back into food, or onto surfaces normally in contact with food.

Food Handlers: Food service personnel who work where unsealed, raw food or drink is handled, processed, prepared or served and personnel who touch food or food contact surfaces.

Full Food Service (FFS): Those activities that comprise the full operation of a Navy dining facility.

Government Furnished Property (GFP): All facilities, equipment, food and supplies owned or leased by the Government provided to the Contractor for use in the performance of this contract.

Halal: The word means “proper and permitted.” Halal food is for Muslim consumption and includes certain meats, fruits, vegetables and grains. The processing of foods can make these items harmful for consumption by Muslims, many items shall be certified. For a product to be certified, it shall be produced under the inspection and evaluation of Muslim professionals trained in both Islamic religious laws and in production practices. The following products are Halal: milk, honey, fish, fresh or frozen vegetables, fresh or dried fruits, legumes and nuts, grains and plant foods that are not intoxicant.

The Halal status is given to a food product on the following basis:

• The food product is made from only pure Halal ingredients with Halal processing aid and no natural or artificial flavors (except very few flavors or flavoring without alcohol).

The Halal food product is not made with pork, pork-by-products, bacon, ham, lard and pig enzymes, any other meat-by-products, natural and artificial flavors with alcohol, brewer's yeast extracts, gelatin, kosher gelatin (except fish gelatin) and L-Cysteine from human hair.

Genuine Kosher certification was also used as criteria for assigning the Halal status for a food product, which meets the Islamic dietary requirements.

Hazard: A biological, chemical, or physical property that may cause an unacceptable consumer health risk.

Holiday Meal Charges: The rates to be charged for the Thanksgiving, Christmas and the Navy's Birthday meal.

Installation Medical Authority (IMA): Base Medical Authority refers to the Unit Surgeon, Command Chief Surgeon, U.S. Navy Medical Center Commanders, and the Director of Health Services or Center Commanders, and the Director of Health Services or his/her representative responsible for defining, setting and monitoring sanitary standards and procedures.

Kosher: Serving food ritually fit according to Jewish law.

Leftovers: Leftovers are the unserved portions of any item that was prepared for a specific meal, protected from contamination, and held at a proper temperature.

Maximum Allowable Degree of Deviation (MADD): The maximum number of defects or percentage rate allowed before the required service is deemed unsatisfactory. Also known as Maximum Allowable Degree of Deviation from Requirements. Specification of a MADD does not allow the service provider to knowingly provide defective service;

instead, it is a recognition that defective service may sometimes occur unintentionally.

Major Maintenance: The maintenance and repair of equipment, including the restoration or replacement of parts, as necessitated by wear and tear, damage, failure of parts, or the like.

Meal Rate: The rate charged to reimburse the Government for subsistence and a portion of operating expenses at Navy appropriated-funded dining facilities. Meal rates are listed quarterly in the NAVSUP NOTICE 7330.

Meal Serving Hours: Hours designated by the Government when the dining facility serving lines are open for service.

Meal serving hours for each facility are listed at Attachment 1.

Meals for Remote Feeding: Tasks associated with preparing meals including beverages, packaging food for shipping from a garrison dining facility to feed soldiers at field training sites.

Minor Maintenance: Normal operator care of equipment recommended by the manufacturer. Minor maintenance is limited to cleaning, oiling, greasing, tightening of nuts and bolts, and other minor tasks.

Night Meal: The meal served during the late evening to early morning hours (referred to as the midnight meal). The night meal may be a breakfast or lunch/dinner meal, but should include a mix of items from both categories. Not two separate full menus in the same night.

Nonfood Surface: All exposed surfaces other than those included in food or splash zones.

Operating Hours: Operating hours specify the time prior to the scheduled start of meal service for the first meal of the day to time following the scheduled close of meal service for the day of operation.

Performance Standard: A measurable output or result associated with the performance-based description of a requirement found in the PWS.

Perishable Subsistence: Those food items with limited shelf life that normally require controlled conditions of temperature, and/or humidity during transportation and storage.

Police: The action or process of cleaning and putting in order a dining facility to include related areas of responsibility. Tasks include sweeping, raking and picking up trash and debris.

Portion Control: Serving of equal amounts to each dinner in accordance with prescribed menus and recipes.

Potentially Hazardous Foods (PHF): Any food that promotes the rapid growth of bacteria. May be characterized as high protein and acid foods with water activity above 0.86 (H2).

Preventive Medicine Activity: The local medical authority responsible for inspecting sanitary conditions of dining facilities and safe food handling protection.

Prime Contractor: A Department of Defense Contractor who has responsibility to supply and furnish subsistence to the dining facility.

Progressive Food Preparation (Batch Cookery): The continuous preparation of food items at selective time intervals during the entire meal period as the food is consumed. The objective is to match the flow of diners through the serving lines so that freshly prepared, quality food is always provided. Progressive cooking reduces the need to hold foods for long periods of time that result in loss of flavor, color, texture, and nutritive value. Exceptions to progressive cooking are;

baked or prepared desserts, soups, gravies, meat sauces, and other sauce type items that do not deteriorate in flavor when held throughout the serving period.

Quality Control: Those actions taken by the Contractor to control the in-process performance of goods or services to ensure that contract quality standards are met.

Ration: The allowance of food for the subsistence of one person for one day.

Regular Menu: A menu offered at the breakfast, lunch and dinner meal which provides the diner, as a minimum, with a choice of two meats/entrees, two vegetables, two starches, assorted desserts, beverages and bread/rolls, and appropriate condiments.

Safe Temperatures: The internal product temperature of potentially hazardous food (PHF) shall be 41oF (7o) or below, 1400 F (60oC) or above.

Sanitizing: The process of reducing the number of microorganisms on a surface to safe levels.

Sanitizing Solutions: A chlorine solution "or any other chemical sanitizing agent allowed under 21 CFR 178.1010" as defined in NAVMED P-5010.

Semi-perishable Subsistence: Food items that do not spoil or deteriorate rapidly, such as canned, dried, dehydrated, and other items that may under normal conditions be transported and stored un-refrigerated.

Serving Line(s): The location and equipment within dining facilities where diners are served food.

Special Meals: Meals offered outside of the normal cyclic menu that support special occasions; e.g., Thanksgiving, Christmas, and the Navy's Birthday, to include special theme meals to honor ethnic and American heritage events.

Speed Line Menu: A fast-food menu offered at the lunch and dinner meal which provides the diner, as a minimum, with a choice of prepared to order cold or grilled sandwiches, hamburgers, cheeseburgers, and hot dogs, in addition to other items; e.g., chili, french fries, baked beans, potato or macaroni salad, potato chips, salads, soups, assorted desserts, beverages and appropriate condiments.

Standard Meal Rate: The rate charged to reimburse the Government for subsistence at Navy appropriated fund dining facilities.

Subsistence: Food items required for feeding troops. This term includes all foods, nonalcoholic beverages, condiments, accessory foods and ice.

Subsistence-in-Kind (SIK): Meals furnished to enlisted personnel at Government expense.

Trouble Call: A request made to the Directorate of Public Works (DPW) for maintenance (equipment repair, service, and calibration) and facility renovations.

Veterinary Activity: A part of VETCOM that is responsible for inspecting all food to determine fitness of safety for human consumption.

2.2 Acronyms

COR Contracting Officer Representative

DFARS Defense Federal Acquisition Regulation Supplement DLA Defense Logistics Agency DOC Defense Operations Center DODDS Department of Defense Dependent Schools DSO Defense Subsistence Office DTO Direct Turn Over ESBF Extended Stay Berthing Facilities ETS Educational Testing Service FAR Federal Acquisition Regulation FFS Full Food Service

FMR Fair Market Rental FSO Food Service Officer GFE Government Furnished Equipment GFP Government Furnished Property HAZMAT Hazardous Material IAW In Accordance With JDG Joint Detention Group JMG Joint Medical Group KGAL Kilo Gallon KO Contracting Officer KTR Contractor MKT Mobile Kitchen Trailer or Mobile Kitchen Tent MP Military Police MWH Megawatt-hour NAVMED Naval medical Command NAVSTA Naval Station NAVSUP Naval Supply Systems Command NGIS Naval Gateway Inns & Suites NRCS Navy Ration Credit System NSF National Sanitation Foundation PA Property Administrator PAO Public Affairs Officer PCP Property Control Plan PHF Potentially Hazardous Foods PMT Preventative Medicine Technician PWS Performance Work Statement QA Quality Assurance QC Quality Control RIK Rations in Kind SOP Standard Operating Procedures USDA United States Drug Administration VIP Very Important Person

3.0 GOVERNMENT FURNISHED Property (GFP) AND SERVICES

3.1 General. The Government will furnish facilities, food service equipment, utensils, and the initial quantity of expendable/durable supplies as Government Furnished Property (GFP) and services specified within this section of the PWS. The Government will provide an initial supply of 30-45 days to include cleaning and janitorial, paper products, coffee, gloves, plastic utensils, household and foam plates, bowls etc. Specified GFP and services shall be used in the performance of this contract. Any required repair or replacement due to fair wear and tear of GFP in Attachment 7 the Government will make repair/replacement and ensure availability for Contractor use. No alterations to the facilities shall be made without permission from the Contracting Officer. The Contractor shall return the facilities to the Government in the same condition as received, fair wear and tear and approved modifications excepted. These facilities shall be used in the performance of this contract only. It is the intent of the contract that the Contractor shall clean all equipment contained in these spaces.

3.1.1 Property Control Plan. The Contractor shall develop, maintain and implement a Property Control Plan (PCP). The PCP shall be submitted in writing to the Government with proposal submission as a part of the Quality Control Plan (See Quality Control Plan). The Property Administrator (PA) implements approved Property Control Plans.

3.1.2 Official Property Records. By the start date, the Contractor and the Government representative shall conduct a joint inventory for all GFP and GFE listed in Attachment 6 and 7, and the Contractor shall exercise responsibility for care and use of all such property and equipment. The Contractor and Government representative shall jointly determine and record the working order and condition of all equipment. If the Contractor does not participate in the inventory, the Contractor shall accept as accurate the listing and stated condition of equipment provided by the Government. At the completion or extension of the contract, the Contractor and Government representative shall again conduct a joint inventory. The recording of inventory shall be performed in accordance with DFARS Subpart 45.5 and the approved Property Control Plan. Changes to the Government inventory shall be documented and modified as necessary.

3.1.3 Government Furnished Equipment. The Government will provide the equipment as listed in Attachment 7. The Government is responsible for daily, weekly, monthly, quarterly, and semi-annual maintenance schedules. Required repair or replacement due to fair wear and tear of Government Equipment in Attachment 7 is the responsibility of the

Government and repairs shall be administered by the Government contracted maintenance Contractor.

3.1.3.1 The Contractor shall be responsible for the replacement of Government Equipment due to misuse, neglect or carelessness on the part of the Contractor's personnel as accessed by the COR, as compared to the condition of the property recorded in the joint inventory at the start of performance.

3.2 Liability

3.2.1 The Contractor shall report GFP that is lost, damaged, destroyed or consumed in excess quantities. The Contractor shall notify the Government Property Administrator by verbal means upon discovery of loss, damaged and unaccountable GFP and provide a written report within two (2) days of verbal notification. A letter of Fact and Finding shall also be submitted to the Contracting Officer within 15 days after the discovery of lost, damaged, destroyed or consumed in excess.

3.3 Reconciliation

3.3.1 The Contractor shall reconcile loss, damaged, destroyed or consumed in excess quantities of GFP in accordance with FAR Part 45. The Contracting Officer will make a determination of liability. If the Contractor is found liable, the original acquisition cost minus the depreciation cost of the property shall be deducted from the Contractor's invoice.

3.4 Leased/Rented Equipment

3.4.1 The Government leased and rented equipment is considered GFE identified in Attachment 7.

3.5 Equipment Manuals

3.5.1 The Government will furnish equipment manufacturers operating manuals for equipment on-hand in each dining facility.

3.6 Equipment Warranties

3.6.1 The manufacturers or dealers will perform warranty repairs on new equipment. If the Contractor performs unauthorized maintenance that voids the warranty, the Contractor shall be responsible for all subsequent repair costs.

3.7 Services

3.7.1 The Government will provide the following services for the Contractor's use in performing the duties as listed in the PWS of this contract.

3.8 Ocean Freight

3.8.1 During performance under this contract the cost for movement of Contractor required furnished items via sea barge transportation (bi-monthly) from Jacksonville, FL to GTMO Naval Seaport shall be the Contractors responsibility. The Contractor is shall also be responsible for the movement/shipment of Contractor and employee vehicles. The current POC for barge shipments between Jacksonville, FL and Naval Station Guantanamo Bay is Schuyler Line Navigation Company.

Schuyler Lines Sales Manager:

Logan Heam Schuyler Line Navigation Company LLC lhearn@schuylerline.com

3.9 Air Freight

3.9.1 The Government will provide air transportation for fresh fruits and vegetables (weekly) from Norfolk, VA to the GTMO Naval Seaport. The Government will provide services to transport air freight from the air terminal to bulk storage on the Windward side for direct turnover (DTO).

3.10 Refrigerated Truck

3.10.1…