THE COMMONWEALTH OF MASSACHUSETTS

EXECUTIVE OFFICE OF PUBLIC SAFETY AND SECURITY

DEPARTMENT OF STATE POLICE

470 WORCESTER ROAD

FRAMINGHAM, MA 01702

Request for Response (RFR)

Document Title: Food Service / Cafeteria Management

COMMBUYS Bid: BD-27-1084-POLAC-T1-132216

Agency Document Number: SP27-MSP Academy Food Services-T81

August 11, 2026

Please Note: This is a single document associated with a complete Bid (also referred to as Solicitation) that can be found on www.COMMBUYS.com. All Bidders are responsible for reviewing and adhering to all information, forms and requirements for the entire Bid, which are all incorporated into the Bid. Bidders may also contact the COMMBUYS Helpdesk at COMMBUYS@state.ma.us or the COMMBUYS Helpline at 1-888-MA-STATE. The Helpline is staffed from 8:00 AM to 5:00 PM Monday through Friday Eastern Standard or Daylight time, as applicable, except on federal, state and Suffolk county holidays.

http://www.commbuys.com/ mailto:COMMBUYS@state.ma.us

1 RFR Introduction of Procurement Scope and Description……………………… 1

1.1 Procurement Scope and Description ...…………………………………………. 1

1.2 Applicable Procurement Law ……………………………………………………………… 1

1.3 Acquisition Method ……………………………………………………………………. 1

1.4 Whether Single or Multiple Contractors are Required for this Contract … 2

1.5 Entities Eligible to Use the Resulting Contract ……………………………………... 2

1.6 Expected Duration of Contract ……………………………………………………………... 2

1.7 Anticipated Expenditures, Funding or Compensation …………………………... 3

1.8 Basis for estimated dollar value for this Contract ………………………………… 3

1.9 Basis for estimated number of units for this Contract …………………………. 3

2 Estimated Procurement Calendar …….……………………………………….…………… 4

2.1 Written questions via the Bid Q&A on COMMBUYS ………………………………. 5

2.2 Locating Bid Q&A ……………………………………………………………………

2.3 Amendment Deadline …………………………………………………………………………… 6

2.4 Proposal Format………………………………………………………………………

3 Specifications ………………………………………………………………………………………... 7

4 Other Terms ………………………………………………………………………………………… 27

4.1 Contractors Terms & Conditions …………………………………………………

4.2 Reporting …………………………………………………………………………………………

4.3 Contract Management …………………………………………………………………………. 27

4.4 Change Notification ……………………………………………………………………………… 28

4.5 Invoices and Payments …………………………………………………………………………. 28

4.6 Contract Amendments …………………………………………………………………………. 29

4.7 Contract Renewals ………………………………………………………………………………... 29

4.8 Performance Measures………………………………………………………….……………... 29

4.9 Insurance……………………………………………………………………………………………… 30

4.10 Contract Termination for Convenience …………………………………………

4.11 Contract Termination for Cause …………………………………………………………... 31

4.12 Audit…………………………………………………………………………………………………… 31

4.13 Eliminating Single-Use Plastic Bottles……………………………………………………. 31

4.14 Security and Confidentiality ………………………………

4.15 Emergency and Response & Preparedness……………………………………… 31

5 Evaluation Criteria ………………………………………………………………………………. 32

6 Instructions for Submission of Responses ……………………………………………. 35

7 Appendix 1 – Required Terms for All RFRS …………………………………………… 37

8 Appendix 2 – RFR Required Specs ………………………………………………………… 39

9 Appendix 3 – Instructions for Execution and Submission of Commonwealth Standard Forms ……………………………………………………………………………………………… 48

10 Appendix 4 - Other Department of State Police Specifications……………………… 50

11 Appendix 5 – Glossary ……………………………………………………………...…………………. 53

12. Appendix 6 – How to Submit a Proposal and Quote in COMMBUYS …………

REQUEST FOR RESPONSE

Food Service / Cafeteria Management

RFR # SP27-MSP Academy Food Services-T81 / COMMBUYS Bid: BD-27-1084-

POLAC-T1-132216

1 RFR INTRODUCTION OF PROCUREMENT SCOPE AND DESCRIPTION

1.1 Procurement Scope and Description

The Massachusetts State Police (MSP) seek a qualified and experienced vendor to provide a professional and comprehensive food service operation at the State Police Academy in New Braintree, MA. Meals are to be served to State Police training recruits, Department staff, and various federal, state, local, and private law enforcement agencies. In addition, the awarded vendor may be asked to provide food/services for small functions or other related services not provided on a Statewide Contract.

Bids must be submitted through the COMMBUYS system.

Electronic Quote Submission Instructions

Bidders are advised that Massachusetts State police (1) restrict submission of written questions to the Bid Q&A tool and (2) requires all responses to be submitted using the online submission tools available to active COMMBUYS account holders only. Bidders are solely responsible to monitor this site for Bid amendments, if any. Bidders may monitor the record by frequently checking the Header Information for the list of Amendments. Bidders with active COMMBUYS accounts may also monitor the record through COMMBUYS email notification and record tracking tools enabled when a vendor acknowledges receipt of a bid. To establish a COMMBUYS account, bidders must select the Register link on www.commbuys.com and complete the online subscription process.

1.2 Applicable Procurement Law

Check Appropriate

Box (“X”):

Type of Purchase Applicable Laws

Executive Branch Goods and Services

Goods and Services MGL c. 7, § 22; c. 30, § 51, § 52; 801 CMR

21.00

Human and Social Services MGL c. 7, § 22, § 22N; c. 30, § 51, § 52; 801

CMR 21.00; 808 CMR 1.00

Legal Services MGL c. 30, § 51, § 52 and § 65; c. 7, § 22;

and 801 CMR 21.01(2) (b)

Grants MGL c. 7A, § 7; St. 1986 c. 206, § 17; 815

CMR 2.00

1.3 Acquisition Method:

Check All Applicable (“X”): Category

Outright purchase/ fee for service. This is a rate contract.

1.4 Whether Single or Multiple Contractors are Required for Contract:

Check One (“X”):

Single Contractor

Multiple Contractors

a. Estimated Number of Awards

The target number of Contractors is a single Contractor; however, the Purchasing Department reserves the option to award more than one Contract, if it is in the best interests of the Commonwealth to do so.

b. Adding Contractors after initial Contract Award

If, over the life of the contract, the Purchasing Department determines that additional Contractors may be added, these may be drawn from qualified companies which responded to this Solicitation but were not awarded Contracts. This is an Open Enrollment Contract. Under the open enrollment process, the Bid may be re-opened if deemed necessary by the Strategic Sourcing Team (SST).

1.5 Entities Eligible to Use the Resulting Contract

Any contract resulting from this Bid will be open for use by the Department of State Police, and Executive Branch and agencies that fall within the Executive Office of Public Safety and Security (EOPSS).

Departments interested in using this contract may submit a written request to the issuing Department (MSP) and will be responsible for executing their own contracts/purchase orders and paying their own invoices for goods and/or services acquired from this Contract.

1.6 Expected Duration of Contract (Initial Duration and any Options to Renew):

Contract Duration

Number of Options Number of

Years/Months

Initial

Up to 3 years

Renewal Options

Four (4)

Up to one (1) year each option

Total Maximum Contract

Up to 7 years

1.7 Anticipated Expenditures, Funding or Compensation:

Expenditures are estimated at $540,000 per year for the life of the contract. This is an estimate only and is for informational purposes only.

If additional funds become available during the contract duration period, the Department reserves the right to increase the contract executed as a result of this RFR, subject to available funding, satisfactory contract performance and service or commodity needed. Expansion may include other MSP sites not specifically listed.

This Request for Response is being procured in compliance with the World Trade Organization (WTO) for procurements in which the value over the entire duration of the procurement may exceed $498,000.

Contract prices will remain fixed during the initial contract period. The Contractor will have an opportunity to request a price increase if an option to renew is offered. The Contractor will need to submit written justification and supporting documentation with price increase requests. The Department of State Police does not guarantee that increase requests will be granted.

1.8 Basis for estimated dollar value for this Contract (including all options to renew) The Estimated Value for this Bid is based on estimated funding.

In FY25, contract expenditure equaled approximately $515,000. In FY24, contract expense equaled approximately $567,000

1.9 Basis for estimated number of units for this Contract (including all options to renew) The “Estimated Units” for this Bid is based on estimated funding.

In FY25, contract expenditure equaled approximately $515,000. In FY24, contract expense equaled approximately $567,000

Any estimates or past procurement volumes referenced in this Bid are included only for the convenience of Bidders and are not to be relied upon as any indication of future purchase levels.

2 ESTIMATED PROCUREMENT CALENDAR

EVENT DATE

Bid Release Date August 11, 2026

Bidder’s Conference and Site Visit to the State Police Academy, in New Braintree, MA (Estimated / If Required)

Notice will be posted on

COMMBUYS.

Estimated week of: 9/14/26 - 9/18/26 or 9/21/26 – 9/25/26

Deadline for Submission of Bidder Questions through COMMBUYS “Bid Q&A”

September 30, 2026, by 3:00PM EST

Official Answers for Bid Q&A published (Estimated)

On or around October 7, 2026

Deadline for Quotes/Bid Responses (“Bid Opening Date/Time” in COMMBUYS)

October 20, 2026, by 3:00PM EST

Oral Presentations from Selected Bidder(s) (Estimated)

TBA if held

Bid Evaluations November 2026

Issue Best and Final Offer (“BAFO”) (If required) (Estimated)

November 2026

Notification of Apparent Successful Bidder(s) (Estimated)

November / December 2026

Estimated Contract Start Date May 1, 2027*

*Expected to start after the 93rd RTT concludes in late April, 2027

Times are Eastern Standard/Daylight Savings (US), as displayed on the COMMBUYS system clock displayed to Bidders after logging in. If there is a conflict between the dates in this Procurement Calendar and dates in the Bid’s Header, the dates in the Bid’s Header on COMMBUYS shall prevail.

Bidders are responsible for checking the Bid record, including Bid Q&A, on COMMBUYS for Procurement Calendar updates.

Point of Contact:

All formal communication during the bidding period shall be only through the designated point of contact and all submissions shall be via COMMBUYS.

The prime point of contact for this solicitation during the bidding period shall be:

Brian J. Kearnan Director of Contract Services

Brian.J.Kearnan@pol.state.ma.us

• Bidders Pre-Bid Conference (in-person or virtually held):

The SST may elect to hold a Pre-Bid Bidders’ Conference. This conference could be in person or held virtually through Microsoft TEAMS or Zoom Conference. A Pre-bid Bidders Conference, if held, is a conference conducted by the SST for the purpose of informing prospective Bidders about general Bid information and answering questions from prospective Bidders. If held, to attend the Bidders’ Conference, Bid Intent Forms must be submitted to Brian J. Kearnan by email to Brian.J.Kearnan@pol.state.ma.us. If held, an announcement will be posted to COMMBUYS along with the Bid Intent Form to download, complete, and return.

• Site Visit to the State Police Academy in New Braintree, MA:

The SST may elect to hold a Site Visit to the State Police Academy in New Braintree, MA so that interested bidders can view and tour the facility and kitchen facilities and have facility specific questions addressed. A site visit, if held, may be combined with a Pre-Bid Bidders’ Conference. If held, to attend the Site Visit, Bid Intent Forms must be submitted to Brian J. Kearnan by email to Brian.J.Kearnan@pol.state.ma.us. If held, an announcement will be posted to COMMBUYS along with the Bid Intent Form to download, complete, and return.

• Oral Presentations/Product Demonstrations (in-person or virtually held):

If requested, bidders may be required to provide the SST with an oral presentation of their proposal.

Selected Bidders who are asked to participate in oral presentations will be expected to prioritize this in their schedules. It is the preference of the SST that oral presentations be conducted by the bidders in-person, although the SST may elect to hold these meetings virtually through Microsoft TEAMS or Zoom Conference. The SST will make every effort to find a mutually convenient time for the Bidder and the SST. However, failure to appear at the scheduled time of the oral presentation may result in disqualification, reduction of points or other action that the SST deems appropriate. If required, the Department will contact bidders to schedule.

2.1 Written questions via the Bid Q&A on COMMBUYS

The “Bid Q&A” provides the opportunity for Bidders to ask written questions and receive written answers from the SST regarding this Bid. All Bidders’ questions must be submitted through the Bid Q&A found on COMMBUYS (see below for instructions). Questions may be asked only prior to the Deadline for Submission of Questions stated in the Estimated Procurement Calendar. The issuing department reserves the right not to respond to questions submitted after this date. It is the Bidder’s responsibility to verify receipt of questions. Additionally, the Department reserves the right to, in its sole discretion, to not answer all questions submitted by Bidders. It is the Bidder’s responsibility to verify the receipt of questions and clarification requests.

Please note that any questions submitted to the SST using any other medium (including those that are sent by mail, fax, email or voicemail, etc.) will not be answered. To reduce the number of mailto:Brian.J.Kearnan@pol.state.ma.us mailto:Brian.J.Kearnan@pol.state.ma.us redundant or duplicate questions, Bidders are asked to review all questions previously submitted to determine whether the Bidder’s question has already been posted.

Bidders are responsible for entering content suitable for public viewing, since all of the questions are accessible to the public. Bidders must not include any information that could be considered personal, security sensitive, inflammatory, incorrect, collusory, or otherwise objectionable, including information about the Bidder’s company or other companies. The SST reserves the right to edit or delete any submitted questions that raise any of these issues or that are not in the best interest of the Commonwealth or this Bid.

All answers are final when posted. Any subsequent revisions to previously provided answers will be dated.

The Department of State Police reserves the option to answer all written questions simultaneously by posting a “Bidder Question and Answer” word document as an RFR attachment posted on the solicitation page on www.commbuys.com.

It is the responsibility of the prospective Bidder and awarded Contractor to maintain an active registration in COMMBUYS and to keep current the email address of the Bidder’s contact person and prospective contract manager, if awarded a contract, and to monitor that email inbox for communications from the Purchasing Department, including requests for clarification. The Purchasing Department and the Commonwealth assume no responsibility if a prospective Bidder’s/awarded Contractor’s designated email address is not current, or if technical problems, including those with the prospective Bidder’s/awarded Contractor’s computer, network or internet service provider (ISP) cause email communications sent to/from the prospective Bidder/Awarded contractor and the Purchasing Department to be lost or rejected by any means including email or spam filtering.

2.2 Locating Bid Q&A

Log into COMMBUYS, locate the Bid, acknowledge receipt of the Bid, and scroll down to the bottom of the Bid Header page. The “Bid Q&A” button allows Bidders access to the Bid Q&A page.

2.3 Amendment Deadline

The SST reserves the right to make amendments to the Bid after initial publication. It is each Bidder’s responsibility to check COMMBUYS for any amendments, addenda or modifications to this Bid, and any Bid Q&A records related to this Bid. The SST and the Commonwealth accepts no responsibility and will provide no accommodation to Bidders who submit a Quote based on an out-of-date Bid or on information received from a source other than COMMBUYS.

2.4 Proposal Format

Bidders must submit their complete proposal via the electronic posting tool in COMMBUYS.

Instructions on how to do this are available at www.commbuys.com.

COMMBUYS Support:

Technical assistance is available during the procurement process. Every effort is made to respond to inquiries within one business day.

Website: Go to www.mass.gov/osd/commbuys and select the COMMBUYS Resource Center link offered under Key Resources.

http://www.commbuys.com/ http://www.mass.gov/osd/commbuys

3 SPECIFICATIONS

(Bidder response required for all items in Section 3) The Massachusetts State Police is seeking a qualified and experienced vendor to provide a professional and comprehensive food service operation at the State Police Academy in New Braintree, MA. Meals to be served to the State Police training recruits, Department staff, and various federal, state, local, and private law enforcement agencies. In addition, the awarded vendor may be asked to provide food/services for small functions or other related services.

3.1 Bidder Qualifications- all requested information shall be uploaded in response through

COMMBUYS.

3.1.1 Corporation/ Company Profile and Food Service Experience / Please Provide:

• Company History

• Experience in Food Service Industry Information and other areas of business

• Address of Corporate Headquarters and Local Office

• Provide names, addresses, phone numbers and reason for any food service contracts lost within the last twenty-four (24) months

• Provide one (1) complete set of the most recent Audited Financial Statements conducted by an independent CPA or CPA firm for your company.

3.1.2 Staffing Plans / Please Provide:

• The number and type of permanent on-site positions assigned to the Academy, full-time or part-time.

• Anticipated rates of pay

• Complete list of company benefits offered to each position classification

• Chart of staffing hours for Recruit and Non-Recruit sessions

• Detailed position description for any proposed position you feel is necessary to carry out the mission of the RFR.

3.1.3 Support Staffing / Please Provide:

• Provide brief profile, resumes, and business locations

• Phone numbers of all key managers and supervisors who will be directly responsible for the implementation and successful operation of the food service program at the MSP Academy.

3.1.4 Transition Plan / Please Provide:

• A detailed plan for a smooth takeover, if current vendor is not selected

• How long will it take to become fully operational, who will be involved, etc.

3.1.5 Quality Control / Please Provide:

• Provide a concise, but detailed description of Bidder’s policy in the following areas:

a) Portion Control

b) Receiving and Inventory Control

c) Special Diets/Needs

d) Sanitation Program

3.1.6 Training / Please Provide:

• Describe the content of and the frequency of training offered by the Bidder to its staff members

• Where does training take place, and how long does the bidder ensure that all staff attend required training

• What are the minimum training hours per year, etc.

3.2 Pricing - See terms and conditions under the Fiscal Terms/Pricing section of this RFR.

3.2.1 Cost

• Prices for Recruit Class meals to be submitted/uploaded on the Price Sheet Attachment.

• Bidders must provide a price and portion (if applicable) chart for a la carte items. For example: Coffee 8 oz, Juice 8 oz., Danish, Muffin, Ham & Cheese Sandwich, etc.

• No charging of tax on any meal provided. MSP is a tax-exempt agency. Tax exempt certificate may be provided upon award of contract.

3.3 Contract Performance and Specifications for Food Services:

3.3.1 Introduction

1. It is our pursuit of excellence, molded to meet the needs of the public, which has made the MSP leaders in law enforcement. That same demand for excellence and flexibility will be our hallmark for quality, superior service and innovation for our food service contract.

2. Innovation, superior quality, and creativity are the key factors in our specifications. These factors are displayed in the menu design, production techniques, food presentation, and management style outlined herein.

3.3.2 MSP Expectations of Contractor

1. To provide three meals per day during recruit training, as well as a nighttime snack.

2. To provide two meals (breakfast and lunch) during all other periods.

3. Provide meals for recruits at off-site training locations. Example: bagged lunches, cookouts, etc.

4. Manage and supervise the cafeteria operations, in a manner to bring to the MSP an efficient and appetizing food service.

5. Plan and implement imaginative menus.

6. Provide complete training and supervision for all food service employees in order to promote good work habits and efficiency.

7. Achieve and maintain the highest possible sanitary conditions in all phases of the operation and in accordance with all state and local Board of Health regulations.

8. Provide meals that the MSP and the Law Enforcement Community will truly enjoy by creating a complete dining experience accented by fresh, preservative free, superior quality foods.

9. Minimize the monotony of “routine” meals by maximizing choices and implementing rotating menus.

10. Provide professional consultation, planning and execution in all areas of catering.

11. Establish a customer/ manager rapport to provide an atmosphere where comments are welcomed and recommendations are encouraged.

12. The Contractor shall operate under this contract on its own account and is solely responsible for any profits or losses which result.

13. Provide organized and legible billing invoices no later than 15 days after the end of each month.

3.3.3 General

1. The physical facilities, made available to Contractor shall not be used in connection with any operations not included as a part of MSP operations. The MSP shall have full access and use of the kitchen and dining areas at all times with or without notice to Contractor.

2. The Contractor shall not transfer, delegate, or assign any of the listed responsibilities without review and written consent of the MSP. The MSP reserves the right to contract separately for vending machines i.e. convenient foods, soda, and candy, located throughout the MSP Academy complex.

3. The MSP will provide trash and garbage removal service and exterminating services. It shall be the responsibility of the Contractor to deposit all trash and garbage in the trash containers supplied by the MSP in a timely and sanitary manner. Said containers shall be located in a convenient location adjacent to the cafeteria loading dock. All areas in and around said containers, including the loading dock, shall be the responsibility of the Contractor.

4. Responsibilities of each Party. The items and services identified in the table below are the responsibility of the party who is identified to the immediate right of the item or service.

The item or service shall be paid for by the party to the immediate right of the party responsible for that given item or service.

Item/Service Provided By Paid for

Food Service Facilities, Major Equipment, Furnishings and Finishes

MSP MSP

Utilities: Heating, Ventilation, Air Conditioning, Water, Sewer, Gas, and electric services.

MSP MSP

Academy Owned Equipment Replacement and Depreciation

MSP MSP

Exterior Building Maintenance MSP MSP

Equipment Maintenance and Service Contracts

MSP MSP

Initial Inventory of Small wares, as Jointly Approved. MSP will hold title.

MSP MSP

Replacements to Small wares Inventory (title to be held by the MSP)

MSP MSP

Office Furniture MSP MSP

Major Repair of Ceilings, Light Fixtures, and Carpeting

MSP MSP

Extermination MSP MSP

Trash Hauling Services including composting

MSP MSP

Grease and Exhaust Duct Cleaning

MSP MSP

Unclogging of Grease/Food from Wastewater Lines

MSP MSP

Regular, Daily Cleaning to the Level of Spotlessness (floors, walls, and all equipment, grease traps, hoods/ventilation in kitchens and serveries, dining room tables and chairs, offices, entrances)

Contractor Contractor

Management Information System Point-of-Sale

Contractor Contractor

Inventory, and production management hardware/software

Contractor Contractor

All Food, Beverages, Labor Costs, Operating Supplies

Contractor Contractor

Telephone Line Access, Computer/Data Lines

MSP MSP

Signage and Decorations for Food Service Facilities

Contractor Contractor

Parking MSP MSP

Insurance Coverage as Specified by MSP

Contractor Contractor

Credit Card and all Bank Service Fees

Contractor Contractor

PCI DSS Compliance Contractor Contractor

PII Compliance Contractor Contractor

5. Upon termination of this agreement, all cafeteria and food service equipment, fixtures, utensils, glassware, chinaware, tableware and other property and facilities made available by the MSP to the Contractor under this agreement, or replacements thereof, shall be returned by the Contractor to the MSP in as good condition as when received, except for ordinary wear and tear and except to the extent the said property may be damaged or destroyed by fire, explosion, or other catastrophe without negligence on the part of the Contractor or its employees.

6. The MSP will furnish the Contractor with office and office furniture, including a desk, chair and filing cabinet. The MSP will furnish the Contractor with all utilities including heat, electricity, water, sewerage, and a telephone. The MSP will not, however, be responsible for the payment of any long-distance toll calls.

7. Any items, supplies, equipment, materials, etc. not listed as provided by the MSP will be the sole responsibility of the Contractor. The Contractor must provide all necessary items needed to operate and maintain the food service operation.

8. The MSP would prefer to have the option of utilizing a debit machine/ mechanism for payment purposes.

9. The Contractor, or his/her agents or employees, shall not mark, paint, drill into, or in any way deface the walls, ceilings, partitions or floors of the premises without first having written permission of the MSP. The Contractor shall not make any alterations, additions or improvements in the premises without first having written permission of the MSP. The Contractor shall ensure that all personnel, whether full or part time, be subject to a background investigation including a CORI check, driver’s record check, and a Sex Offender Registry check. The Contractor shall make the results and findings available to the MSP. The Contractor shall agree not to introduce any person on to the Academy grounds until it is determined that such person’s criminal history would not compromise the integrity of the academy program or the safety/ well-being of academy trainees. MSP reserves the option to review the CORI reports, conduct our own CORI checks, and disqualify instructors based on CORI criminal history.

10. All personnel will be the sole responsibility of the Contractor. The Contractor will bear any loss incurred by the MSP resulting from dishonest acts on the part of employees of the Contractor. The Contractor shall require employees to comply with all instructions and codes of conduct as specified by the MSP.

11. The MSP retains the right to request and receive replacement of any individual.

12. Employees will be appropriately uniformed, approved by the MSP, and required to use authorized entrances and exits.

13. When recruit class is not in session, the MSPA will provide the Contractor with a training schedule for the following week. The Contractor will then prepare a proposal, to submit to the MSPA coordinator for approval, on how they will deal with providing breakfast and lunch. Please note that Recruit Classes are not guaranteed. When a class in not in session there may be as many as 250 lunches served, or as few as 10. The Contractor must have the flexibility to work with the daily changes at the Academy.

3.3.4 Contractor Staffing Requirements

1. The Contractor shall furnish, on its payroll, the necessary staff to successfully manage and operate the food service facilities as described. Below are job titles and descriptions for each employee as well as performance standards and employment standards.

2. All preparation and associated labor shall be performed by skilled work persons, trained and certified by the Contractor. Contractors shall provide qualifications by supplying the MSP with a representative listing of public and private contracts it has, including a brief description of the scope of service and length of such contracts. Contractors who fail to submit, with their bid proposal, sufficient proof of their experience, qualifications, and certifications, to effectively and efficiently operate the food service for the Massachusetts State Police Academy may be considered non-responsive and may be disqualified from the evaluation process. All bidders must have, and provide proof of, at least five (5) years’ experience in the management of quantity food service operations, unless otherwise determined by the SST.

At a minimum, evidence of Certification of the On-Site Food Service Manager and First Cook in ServSafe and HACCP practices as provided by the National Restaurant Association / The Educational Foundation, is required. All Certifications must be submitted/uploaded with the bid proposal.

3. The Contractor shall ensure that all personnel, whether full or part time, be subject to a background investigation including a CORI check, driver’s record check, and a Sex Offender Registry check. The Contractor shall make the results and findings available to the MSP. The Contractor shall agree not to introduce any person on to the Academy grounds until it is determined that such person’s criminal history would not compromise the integrity of the academy program or the safety/ well-being of academy trainees. MSP reserves the option to review the CORI reports, conduct our own CORI checks, and disqualify instructors based on CORI criminal history. The Contractor will remove, upon the request of the MSP, any staff deemed unsuitable for further assignment at the facility.

4. It is the Contractor’s responsibility to ensure that vacant positions are filled with staff qualified to assume the vacant position(s). Should the Contractor have any position vacant for longer than fifteen (15) consecutive business days, the MSP may assess an optional contract non-compliance penalty against the Contractor equal to one hundred percent (100%) of the base hourly wage or salary schedule for the position left vacant for all business days beyond the initial fifteen (15) day period. The penalty for vacant positions will be applied by the MSP against the Contractor’s next month’s invoice as a credit.

5. To calculate the actual hours provided on site during any given month, the Contractor shall establish a time clock or time sheet to be used by all staff members to substantiate on-site work hours.

6. At a minimum, the following positions shall be covered to provide an efficient, effective and sanitary food service operation.

A. ON-SITE MANAGER

Definition:

Plans, directs and supervises the food service daily operations, and when necessary, prepares foods and is the direct liaison with the MSP Food Service Representative.

Hires and supervise all kitchen staff; and do related work as required. Additionally, is responsible for general bookkeeping concerning day-to-day operations.

Examples of Duties and Responsibilities:

Reviews prepared menus in advance to make plans for each meal; orders food in quantities needed to prepare the meals planned; supervises cooking and assigns tasks to meet deadlines; supervises portions; supervises wrapping, arranging, and storing of foods depending on type of service; inspects foods for quality and attractiveness;

suggests efficient methods for performing tasks; assigns personnel; sees that foods are prepared on schedule for the estimated number of customers; sees that regulations relating to sanitary practices are observed; coordinates service with other activities; accepts and signs for deliveries; keeps cost records and prepares a variety of reports; takes periodic food inventories; supervises safe handling of money;

supervises safe and effective use of mechanical equipment; trains and instructs employees.

Education and Experience:

Any combination equivalent to graduation from high school, and five (5) years’ experience in preparing food and management of a large-scale food service operation in a supervisory capacity, or degree in Hotel, Restaurant and Institutional Management from an accredited university along with two years of practical food service experience. Must be SERVSAFE/HACCP, APPLIED FOODSERVICE SANITATION

SYSTEM CERTIFIED.

Knowledge and Abilities: Knowledge of the methods and practices of preparing and serving food in large quantities; knowledge of laws and regulations relating to the preparation and serving of food; knowledge of a wide variety of standard recipes;

ability to plan and supervise a large scale food service program; ability to plan, organize and supervise the work of others; ability to keep accurate records and prepare reports; ability to establish and maintain good relations with client, customers, purveyors and others.

Performance Standards: Effective training and evaluation of performance of subordinates; quality of service is reflected by complements (and lack of complaints) about food service; minimum waste and pilferage.

B. FIRST COOK

Definition Under the general direction of the On-site Manager, prepares, cooks, and serves foodstuffs individually or in quantity according to menu and standardized recipes; and does related work as required. Also act on behalf of the manager when necessary.

Examples of Duties and Responsibilities:

Prepares and/ or cooks a variety of foods in quantity including meat, fowl, soups, and vegetables; may prepare salads and bake breads, rolls and cakes; follows approved recipes; arranges schedule and storage of cooked items to insure proper temperature for hot foods at serving time; tests cooked foods to determine if properly cooked and seasoned; may supervise and train other cooks and kitchen workers; supervises and performs cleaning and sanitation of utensils and equipment; may assist in preparing food orders and arranges for storage and preparation of foodstuffs and supplies; may keep records and be required to prepare reports; may assist in serving.

Education and Experience:

Any combination of education and experience equivalent to completion of high school and four (4) years’ experience in the preparation and cooking of a wide variety of foods for quantity food service. Must be SERVSAFE/HACCP, APPLIED FOODSERVICE

SANITATION SYSTEM CERTIFIED.

Knowledge and Abilities:

Knowledge of the methods, procedures and equipment used in the care, preparation, cooking (including baking), and serving of food in large quantities; knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work areas; knowledge of various foods and their cooking characteristics; ability to follow recipes and to interpolate quantities, weights and measures; ability to supervise and instruct subordinate employees and helpers; ability to assume total responsibility for food preparation and cooking with little or no supervision; ability to schedule work and produce required foods at a specific time; ability to keep records and prepare reports and estimates and to work effectively with others.

Performance Standards:

Satisfactory quality and quantity of prepared foods with minimum waste and pilferage; appealing and nutritionally balanced menus; Satisfactory sanitation and safety record.

C. CASHIER

Definition:

Under general direction, receives cash from customers, disburses funds and records monetary transactions incidental to conduct of business; and does related work as required.

Receives cash from customers in payment for goods or services and records amounts received; computes or re-computes bill, itemized lists showing amount due, using adding machine or cash register. Makes change, issues receipts to customers; records amounts received and prepares reports of daily transactions; reads and records totals on cash register and verifies against cash on hand; sorts and counts cash; may prepare cash for bank deposits. Required to know prices of various items for which money is received and compute cost; may give cash refunds or issue credit to customers; assist customers and performs related duties.

Education and Experience:

Any combination of education and experience equivalent to completion of high school.

Knowledge of cashiering methods, practices and terminology; ability to make arithmetical computations and to count cash rapidly and accurately; ability to learn how to operate various cash registers with minimum errors; ability to keep accurate records; ability to deal tactfully and courteously with customers.

Accuracy in receipt and disbursement of cash; tactfulness in dealing with customers.

D. COUNTER ATTENDANT

Definition:

Under the general supervision of First Cook, serves to customers at sandwich counter, refrigerator, or buffet; and does related work as required.

Makes up customer order from steam table, grill, sandwich counter or buffet at customer's request; serves salad, vegetables, meat, breads; ladles soups and sauces;

portions desserts; add relishes and garnishes as instructed. Tends to the neatness and orderliness of equipment by performing such tasks as filling condiment containers, arranging dishes and table service at appropriate stations; may replenish foods at serving stations; may prepare coffee; may carve meat. Keeps food on steam trays and serving stations looking fresh, attractive and appetizing at all times. Scrubs and polishes counters, steam tables and related equipment. May assist in the preparation of such food as sandwiches or salads. May cut delicatessen meats and cheese to order for customers using slicing machine, knives or other cutters; stacks cut pieces on tray, platter or prepare sandwiches; may weigh sliced foods in accordance with specified portion control.

Education and Experience:

Any combination of education and experience sufficient to assure the ability to understand and carry out verbal and written instructions with some experience in quantity food preparation or service.

Knowledge of food preparation, assembly and service; knowledge of the principles of preventing food waste and spoilage; ability to follow applicable health, sanitation and safety requirements; ability to lift and transport quantity amounts of foods or ingredients from one area to another; ability to work efficiently during rush conditions; ability to work cooperatively with others and to maintain good customer relations.

Cleanliness of assigned areas.

Attention to customers’ needs and requests.

Cooperation with other members of staff.

E. DISHWASHER

Definition:

Under direct supervision of First Cook and on-site Manager, keeps assigned areas clean, sanitary and in orderly condition; and does related work as required.

Perform any combination of the following: scrubs, scrapes, and scours worktables, meat blocks, and refrigerators, dry storage areas; sweeps and mops floors in kitchen, dining room, dry storage or office areas, using hand or power equipment; cleans and degreases all ceilings, walls, overhead pipes and fixtures in kitchen area. Performs all dish washing duties resulting from dining and kitchen service; may require the use of dish washing equipment and by hand. Removes trash and empty cartons from serving, dining and kitchen areas. Cleans tables and chairs after every service. Keeps all guest areas neat and clean. May transfer supplies, raw food, or cooked foods between storage and work areas.

Education and Experience:

Any combination of education and experience sufficient to assure the ability to understand and carry out verbal instructions.

Knowledge of or ability to learn the methods of cleaning and maintaining food service areas, utensils and equipment in a sanitary and safe manner; ability to follow oral instructions and understand simple written terms; ability to learn the routine within a short period of time; ability to learn safe operation of power equipment such as vacuum cleaner and floor polisher; ability to lift, carry and handle heavy and bulky supplies and materials; ability to work cooperatively with others.

Timeliness in the completion of assigned responsibilities; assigned areas and equipment are kept clean, sanitary and orderly.

3.3.5 Sanitation Practices & Procedures

To help ensure sanitation standards, the food service Contractor will maintain the following inspection procedures:

Regular Inspections to include:

1. Daily inspections by the On-Site Manager using the Self-Inspection Checklist (provided further on in this document).

2. Unannounced monthly evaluation and inspection by the MSP Food Service Representative.

3. Unannounced inspections by the State and Local Health Departments.

The food service Contractor shall meet all applicable State, Local, and Federal sanitation laws, codes, and regulations, in connection with performance of service. The food service Contractor is also responsible for obtaining and maintaining all necessary licenses and permits which must be physically displayed in the kitchen office area.

In our pursuit of excellence, in quality, superior service and innovative menus, the MSP believes that the foundation to such quality is demanded by a safe food handling system.

The initial step in this system is the Certification of the On-Site Manager and First Cook in the SERVSAFE/HACCP, APPLIED FOODSERVICE SANITATION SYSTEM provided by The National Restaurant Association/ The Educational Foundation. The second step is the adequate training of all subordinates on a regular basis. A food safety management program is an organized system developed for all levels of food service operation. The system controls factors that can compromise food safety and contribute to incidents of food borne illness.

A key component of this system is to provide adequate training for all food service personnel in safe food handling practices. All foodservice operations have the potential to cause food borne illness through errors in purchasing, receiving, storing, preparing, and serving food. In addition to paying special attention to potentially hazardous foods, the food service manager should focus on errors in food handling that are most often implicated in a food borne illness outbreak.

The following is a list of the most frequently cited factors:

1. Failure to properly cool foods.

2. Failure to thoroughly heat or cook food.

3. Infected employees who practice poor personal hygiene at home and at the workplace.

4. Foods prepared a day or more before they are served.

5. Raw, contaminated ingredients incorporated into foods that receive no further cooking.

6. Foods allowed to remain at bacteria-incubation temperatures.

7. Failure to reheat cooked foods to temperatures that kill bacteria.

8. Cross contamination of cooked foods with raw foods, or by employees who mishandle foods, or through improperly cleaned equipment.

Every workday the manager must conscientiously observe workers for unsafe food handling practices and unsafe personal habits. At a minimum the manager is responsible for employee training by providing the knowledge and skill needed to do the job right.

Employees must be taught how improper food handling makes people sick and what can be done to prevent the food handling errors that occur most often. Employees must learn how to measure temperatures of different types of potentially hazardous foods as the foods move through the entire food chain. They need to know which heating procedures kill bacteria and which cooling procedures prevent bacterial growth. In addition, the importance of personal hygiene and cleaning and sanitizing procedures must be stressed.

Most importantly, managers must support employees in developing the attitude that safe food handling is the responsibility of each and every employee working in the operation.

At a minimum on a daily basis the On-Site Manager or First Cook must meet the guidelines of the following checklist. It is the responsibility of the On-Site Manager that all areas of safe food handling, are adhered to and corrections made where necessary:

1. The kitchen and dining area shall be inspected and properly cleaned and sanitized on a daily basis, after each food service.

2. All food contact surfaces shall be cleaned with an approved sanitization solution.

3. All floors will be properly degreased and washed with approved chemical solutions and methods on a daily basis.

4. The dish washing equipment shall meet appropriate temperatures and chemical solvents for safe handling.

5. The On-Site Manager shall ensure that proper cleaning and sanitation systems are adhered to.

6. The MSP shall have the right to inspect on a daily basis and note any discrepancies or areas of concern.

7. It shall also be the responsibility of the food service contractor to make the kitchen area accessible on a regular basis for preventative extermination procedures, provided by the MSP. Such accessibility shall mean all food and wares shall be protected and stored to prevent contamination by chemical contaminants.

Such schedule shall be determined through the food service contractor and the MSP.

SELF-INSPECTION CHECK-LIST

Personal Sanitation Have all employees been informed regularly in sanitation practices?

Do any food handlers have infections or contagious illness transmittable through foods?

Do any food handlers have infected burns, cuts, or abrasions?

Are food handlers wearing gloves?

Are food handlers wearing clean outer garments?

Are food handlers free of body odors?

Are food handler's hands clean-washed before work starts and as often as necessary?

Are food handlers wearing effective hair restraints?

Are employees smoking or eating in food preparation or service areas?

Are food handlers wearing rings, dangling bracelets, wristwatches, etc. while preparing foods?

Food Handier Practices Is food being stored on the floor?

Are potentially hazardous food being held at room temperature for excessive periods?

Are fruits and vegetables properly washed prior to preparation and serving?

Are frozen foods being properly thawed before preparation?

Are uncovered hands being used to handle prepared foods before service?

Is the floor being swept while food is exposed?

Raw Food and Ingredients: Receiving Point Is food inspected immediately upon receipt for spoilage and infestation?

Is perishable food moved promptly to refrigeration?

Are perishable food deliveries sitting on dock or dolly?

Are empty shipping containers and packing materials removed immediately to disposal area?

Is the floor of receiving area clean?

Dry Storage Is all food stored off the floor-on shelves, racks or platforms?

Is the storage area floor clean?

Are the shelves high enough off the floor to allow for cleaning?

Are food storage shelves clean and free of debris?

Are food supplies stored in a manner that will facilitate first-in-first-out?

Are non-food supplies stored separately from food?

Is there evidence of insects and rodents?

Are all toxic (and Hazardous) materials labeled and stored separately from food and non-food supplies?

Refrigerator Storage Are all refrigerators operating? Below the maximum temperature of 45 degrees?

Are they equipped with accurate thermometers?

Are refrigerators clean and free of mold and objectionable odors? Is all potentially hazardous food stored under refrigeration?

Is all food being stored off the floor of walk-in refrigerators?

Are foods stored on shelves spaced to provide for adequate air circulation?

Are panned raw or cooked foods, in shelves, covered to prevent contamination?

Are foods stored in a manner to permit "first-in'-"first-out" use?

Are any spoiled foods present?

Are raw foods stored separately from cooked foods?

Are shelves free from food husks, leaves, wrappings or debris?

Is traffic in and out of walk-in refrigerators excessive?

Are any refrigerators overloaded?

Freezer Storage Are freezer storage units operating?

Do all boxes or cabinets have thermometers?

Are freezer storage units maintaining an interior temperature of 0 degrees F, or lower?

Is food stored in a manner which permits "first-in"-'first-out" use?

Is food stored in a manner to insure air circulation?

Do cabinet walls or coils need defrosting?

Vegetable Preparation Is the vegetable preparation area clean and free from objectionable dampness and odor?

Are non-refrigerated vegetables stored in ventilated bins or in crates on elevated platforms?

Is vegetable sink(s) used for hand washing or for ware washing?

Are peelers or paring knives present in vegetable sink?

Are vegetable peelers, slicers, choppers, etc., not in use clean?

Meat Cutting Area Is area free from accumulation of meat cartons, wrappings and other debris?

Are cutting boards in good conditions free from splits, holes or cuts?

Are cutting boards, tables, grinders in good condition?

Are all cutting boards, tables, grinders and slicers clean and sanitized, if not in use?

Is raw meat awaiting processing or processed cuts being held for excessive periods at room temperature?

Is frozen meat, poultry or fish being thawed out with warm water?

Is frozen meat, poultry or fish being thawed at room temperature?

Ware Washing and Storage Is there sufficient hot water to meet the ware washing requirements of the establishment?

Is rinse temperature of at least 170 F being maintained for tableware and utensils?

Are dishes and utensils being pre-scraped and flushed prior to washing?

Is ware washing equipment cleaned after each day's use to remove chemicals, food particles, soil and debris?

Are cleaned and sanitized wares and utensils stored off the floor and in a clean, dry location?

Employee Facilities Are employee's facilities clean, dry and free…