Performance Work Statement - Dining Hall Attendants.pdf

Mess Attendant Services

Performance Work Statement Date: 1 Apr 2026 until 30 Sep 2026

Option Year 1: 1 Oct 2026 until 30 Sep 2027 Option Year 2: 1 Oct 2027 until 30 Sep 2028 Option Year 3: 1 Oct 2028 until 30 Sep 2029 Option Year 4: 1 Oct 2029 until 30 Sep 2030

Table of Contents

I. Description of Services

1. Program Overview

2. Contractor Personnel

a. Supervision

b. Conduct

c. Uniforms

d. Personal Hygiene

e. Contractor Meals

3. Service of Food

4. Sanitation Requirements

a. Waste Management

b. Equipment and Utensil Sanitation

c. Handling and Storage of Equipment and Utensils

5. Hours of Operation

6. Quality Control Program

7. Definitions

II. Service Delivery Summary

III. Government Furnished Property and Services

1. Government Furnished Property

2. Government Provided Services

IV. Technical Exhibits

1. Applicable Publications

2. House Keeping Services Task and Frequency

3. Building and Work Area Maps (See Site Specific Attachment)

I. Description of Services

GENERAL INFORMATION

SCOPE OF WORK. The contractor shall provide all personnel supervision and experience necessary to perform food service attendant services as defined in this Performance Work statement (PWS). The contractor shall perform to the standard in this contract. The dates of performance will be included in the contract.

SCHEDULE

A. All work must be completed prior to the contractors leaving for the day.

Any deviation will be at the expense of the contractor with no additional cost to the government. The maximum number of personnel will be left up to the contractor’s discretion. All personnel employed by the contractor will be required to pass a background check. All personnel employed by the contractor must have a photo ID to enter the 186th ARW.

B. The Dining Facility Manager will determine specific lunch and break times for contractor personnel.

1. Program Overview

(A) The main concerns of this Performance Work Statement are meeting acceptable quality levels (AQL) in the following areas:

1. Clean dining facility, which includes the dining room, clipper room, latrines, offices and dishwashing room. Food and beverages spilled during the serving process or anywhere in the dining facility shall be cleaned immediately upon notification after the time of spill.

2. Clean equipment and utensils. This includes pots, pans, and utensils used in food service preparation.

(B) Additional duties as detailed in the contract

2. Contractor Personnel

(A) Supervision

1. The Contractor shall furnish supervisory and direct labor personnel to accomplish all work required

2. All employees of the Contractor employed in the performance of work under this contract shall be employees of the Contractor at all times and are not considered employees of the Government.

3. An attendant supervisor, or other supervisor designated in writing to act on the Contractor’s behalf, shall be present during all hours when contract employees are working on the site.

4. All Contractor employees shall be free from communicable diseases. The Contractor shall also insure that all dining hall attendants have current State of Mississippi Food & Beverage Worker Permits, Medical Physicals.

Copies of the physicals and permits shall be maintained at the duty location. (Physicals shall be renewed each year prior to the start of the new contract and shall be at the expense of the Contractor.)

5. The Contractor shall provide sanitation, and other training necessary to employees and maintain records of all training on-site, and have them available for Government review.

6. Prior to starting work, dining hall attendants will receive a pre-employment sanitation briefing. Prior to beginning of each shift Contractor’s supervisor and the Quality Assurance Evaluator will jointly inspect Contractor attendants to ensure they meet the personal hygiene requirements.

7. The Contractor shall be responsible for safeguarding all Government property provided for Contractor use. At the end of each work period, all Government facilities, equipment and materials shall be secured.

(B) Conduct

1. All attendants employed by the Contractor in the performance of this contract, or any representative of the Contractor entering the Government installation, shall abide by all security regulations of the installation which may be in effect during the contract period and shall be subject to such checks as may deemed necessary to insure that no violations occur. No attendant(s) shall be permitted on the installation when such checks reveal that his/her presence would be detrimental to the security of the installation or the accomplishment of the work. The Government reserves the right to require removal from the job sites any Contractor attendant who endangers persons or property, or whose continued employment is inconsistent with the interest of military security.

2. Upon commencement of work under this contract, the Contractor shall implement a suitable safety program for attendants performing work under this contract. He shall conduct a safety orientation for all attendants immediately following their employment.

3. The use of alcoholic beverages or illegal drugs by Contractor attendants while on duty is strictly forbidden. Any violation shall be just cause for an immediate removal of the offender(s) by the Contractor from further work.

Removal of attendants for such causes does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform the services.

4. The use of tobacco and tobacco products by Contractor attendants while on duty will be confined to those area(s), which have been designated by the Government as smoking areas. There shall be no smoking inside any Government facility.

5. Upon completion of their assigned shift, and verified by the Dining

Facility Supervisor, attendants shall promptly depart from the dining facility.

(C) Dining hall attendants shall wear the Contractor furnished uniform items as listed below while on duty. Uniforms shall be well fitting, laundered and in good repair. Uniforms shall not contain commercial advertising except hats and nametags may contain the Contractor’s name. Shoes shall be of sturdy construction and cover the foot to meet sanitation and safety requirements.

Open toed shoes or sandals shall not be worn.

1. Male Attendants

a. Long trousers with conventional belt.

b. Short sleeve shirts or coats

c. Full length aprons, as appropriate for workstation

2. Female Attendants

a. Short sleeve, uniform dress or pantsuits

b. Aprons, as appropriate for workstation.

3. Supervisory attendants shall wear clothing suitable to their position and the environment in which they work.

4. All attendants shall wear nametags furnished by the Contractor with a minimum of the last name (i.e. Mr. Edwards, Mrs./Ms. Jones etc.) In addition, the tag worn by the supervisor shall indicate their job title.

(D) The Contractor shall make sure the dining hall attendants meet the following personal hygiene requirements.

1. They wash their hands upon reporting for work, immediately after visiting or cleaning the lavatory, taking a break, eating, scratching or touching the body, and after taking out the garbage or soiled items from the dining facility.

2. They must remove wristwatches, bracelets, and rings (except wedding bands) while on duty.

3. Their fingernails are cut short so that they do not extend beyond the end of fingers and are kept clean.

4. They do not smoke, or use tobacco in any form, except during break periods and in designated areas.

5. They trim facial hair to one inch or less.

6. They wear acceptable head covers (hairnets/caps/hats) to prevent loose hair from falling into food or onto food contact surfaces.

7. When any symptoms of a communicable disease are experienced, the employee will promptly be replaced with a medically fit person(s).

Employees relieved of duty due to illness must have a medical clearance before returning to work.

(E) Contractor Meals

1. Contractor personnel who work in the dining facility under this contract may purchase food and beverages to be consumed in the facility while on duty, and up to 30 minutes before or after their shifts. Civilian and contract employees shall pay the standard rate.

2. A separate meal attendance record shall be maintained for Contractor attendants consuming meals while on duty. Prior to partaking of any meal, the dining hall attendants shall sign an AF Form 79 and pay the appropriate meal rate.

3. Service of Food

Replenish tableware (utensils, dishes, glasses, trays, etc.) so that they are available to all patrons without waiting.

4. The Contractor shall maintain standards of housekeeping and sanitation so that dining facilities are in a clean, orderly, and sanitary condition at all times and meet requirements of the Occupational Safety and Health Act and the House Keeping Services Task and Frequency Chart (Exhibit 2).

(A) Waste Management

1. Cardboard shall be taken to the dumpster area and broken down prior to being placed in dumpster.

2. Empty garbage cans as needed. Garbage must be bagged and tied prior to being placed in dumpster. The areas around the dumpsters shall be kept clean at all times.

3. Soiled cans and covers shall be thoroughly cleaned with hot soapy water and rinsed with hot water. The can washing area shall also be cleaned following each use. If plastic can liners are used, cans and covers shall be cleaned whenever soiled.

4. Mopping will be accomplished with a government provided cotton string mop using cleaning agent and water. Water and cleaning agent will be changed as needed to ensure all floors are grease free. All mops shall be cleaned with a mixture of bleach and water before storing them. They will be stored properly with the handles up. All mop buckets must be washed, sanitized and turned upside down to dry. The mop storing area must be kept neat, clean and sanitary at all times.

(B) Equipment and Utensil Sanitation

1. Food service equipment shall be cleaned and sanitized to be free of food particles, other soil, grease and cleaning/sanitizing agent residue.

2. All roasting pans, baking pans, steam table inserts and cooking utensils used in preparation and service of food shall be thoroughly cleaned and sanitized after each use.

3. Pans and utensils will be returned to point of use or storage after cleaning.

Food service personnel will transport other machinery components to cook’s work area for assembly.

4. Pan and utensil washing will be accomplished early enough as to not cause a delay for cooks requiring this equipment for subsequent food preparation.

5. Flatware will be presoaked in a solution, (designed for that purpose) run through the dishwasher twice. First to clean and remove food particles.

Secondly, to be stored handles up in the dispensing containers and run through the dishwasher so that the attendants do not handle the utensils.

6. Dishes, glassware and flatware will be surveyed after washing for detection of broken, chipped or cracked items, such items to be set aside for disposition as determined by the Dining Facility Supervisor.

7. All interior grease traps shall be inspected daily and cleaned as necessary to maintain a sanitary condition.

8. Serving line exhaust filters shall be thoroughly cleaned with a grease cutting solution quarterly.

9. The exterior of the ice machine shall be wiped daily to remove soil, grease and smudges.

(C) Handling and Storage of Equipment and Utensils

1. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Spoons, knives, and forks shall be touched only by their handles. Cups, glasses, bowls, plates and related items shall be handled without contacting inside surfaces or the surfaces that contact the user’s mouth.

2. Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means. Storage racks shall be cleaned with a sanitizing solution each day.

3. Utensils shall be air-dried before being stored or shall be stored in a self-draining position.

4. Glasses, cups, and dinnerware shall be stored inverted. Holders for the storage of knives, forks, and spoons shall be used to present the handle only to the patron.

(D) The Dining Facility entrance and serving line are the responsibility of the

Contractor attendants to maintain.

1. The clipper room shall be maintained and cleaned as follows:

After each meal:

a. The clipper machine shall be emptied no less than once during the meal & more if necessary.

b. The clipper machine will be cleaned inside of all grease and dirt and debris shall be removed at the end of each workday.

c. Sweep and wet mop entire area.

d. Damp wipe the exterior surface of the equipment, splashguard, and all surface areas.

c. Empty and clean trashcans.

2. The Latrines shall be maintained and cleaned as follows:

After Each Meal:

a. Completely clean and disinfect all surfaces of sinks, toilet bowls, urinals, lavatories, dispensers, plumbing fixtures, partitions, dispensers, doors, walls, and other such surfaces using a germicidal detergent. Receptacles shall be free of deposits, dirt, streaks, and odors.

b. Sweep and mop floor. After sweeping and mopping, the entire floor surface, including grout, shall be free from litter, dirt, dust, and debris. Grout on wall and floor tiles shall be free of dirt, scum, mildew, residue, etc. Moveable items shall be tilted or moved to sweep and damp mop underneath.

c. Trash shall be emptied from each trash receptacle.

3. Dining room shall be maintained and cleaned as follows:

During each meal:

a. Immediately wipe, damp mop or spot clean, as needed any spillage on floors, counters, tables or any other surface area as they occur.

b. Any spillage within the serving or beverage line area will be immediately wiped or mopped as needed.

c. The area around the beverage dispensers, hot and cold lines, and salad bars will receive special attention to ensure the areas are maintained and cleaned in an orderly fashion.

d. Wipe chairs and tables free of crumbs or liquid and reposition chairs around tables as required.

After each meal:

a. Clean flatware dispensers and tray racks.

b. Clean beverage dispensers, hot and cold lines and salad bar.

c. Sweep/vacuum and wet mop entire area.

4. Pots & pans washing area shall be maintained and cleaned as follows:

After each meal:

a. Dining hall attendants will be responsible for cleaning all pots & pans in a sanitary fashion acceptable to the Medical Officer.

b. Pots & pans washing equipment will be cleaned thoroughly at the end of each meal.

c. Pots & pans shelves & tables will be scrubbed with detergent and rinsed clean with water.

d. Floors swept and wet mopped at the end of each meal.

5. Kitchen area shall be maintained and cleaned as follows:

During each meal:

a. Immediately wipe, damp mop or spot clean, as needed any spillage on floors or any other surface area as they occur.

After each meal:

a. Empty and clean trashcans.

b. Sweep and wet mop entire area.

6. The stock room, dining facility office and refrigerator floors shall be swept and damp mopped daily. Empty garbage daily from the stock room and food service office.

7. All floors that are unfinished, i.e. concrete floors will be swept and then washed.

8. All cleaning supplies shall be supplied by the 186th ARW.

5. Hours of Operation

(A) The dining facility serves the lunch meal on Friday (Super Unit Training Assemblies (UTA) only) Saturday (1130 until 1300) and Sunday (1000 until 1100) on Unit Training Assembly (UTA) weekends.

(B) Contractor attendants are required to report to the dining facility during the time frames required. The dining facility is located in building 204 at the 186th

Air Refueling Wing 6225 M Street Meridian, MS 39307-7112.

1. The anticipated UTA drill dates for fiscal year 2026 are as follows:

11-12 April 2026 06-07 June 2026 01-02 August 2026

2. The Contractor will be notified as soon as possible of any changes.

3. The exact dates for needed DFAC cleaning services will be provided as soon as possible to the Contractor for future option years.

(C) Dependents and guests are authorized to eat in the dining facility during holiday meals and on special occasions. This will increase the number of personnel to feed, however, the estimated increase could but should not exceed 25 people for any of the special occasions.

6. The Contractor shall establish, a quality control program that encompasses all aspects of this contract.

(A) The Contractor shall develop and maintain a quality control (QC) inspection system that encompasses all functions of the contract. The QC inspection system shall satisfy the requirements in the Inspection/Acceptance portion of FAR 52.212-4 (Contract Terms and Conditions—Commercial Items) in the awarded contract. It shall be designed to keep the Contractor’s management informed of all issues affecting quality. The QC records of inspections shall indicate the nature and number of observations made, the number and type of deficiencies found and the nature of corrective action taken.

(B) The Government shall monitor the Contractor’s performance under this contract using the following procedures.

1. Contracting Officer Representative(s) (COR’s) shall be responsible for inspecting in compliance with the terms of the contract. All surveillance and observations shall be recorded.

2. If the Contractor’s performance is unsatisfactory, a Contract

Discrepancy Report (CDR) shall be issued to the Contractor. The Contractor shall reply in writing giving the reasons for the unsatisfactory condition(s), the corrective action(s) taken and procedures to prevent recurrence.

7. Definitions

CONTRACTING OFFICER REPRESENTATIVE (COR). An individual appointed by the Contracting Officer to evaluate and accept the Contractor’s performance.

DEEP CLEANING. Cleaning equipment and area around equipment (stove, fridge, all equipment on wheels, oven, kettles)

DINING FACILITY. The dining facility includes all areas necessary in the operation of these functions both inside and outside the building. (i.e. dining room, dishwashing room, clipper room, trash area, can wash room, janitor closet, passageways, hallways, kitchen area, latrines, offices etc.)

DINING FACILITY SUPERVISIOR. Senior enlisted member responsible for the daily operations of the dining facility.

FOOD HANDLERS. Food service personnel who work where unsealed food or drink is handled, processed, prepared, or served, and who touch food or food contact surfaces in any way. Excluded are food service managers, cashiers, and delivery persons who do not handle unwrapped food or touch food contact surfaces.

FOOD SERVICE EQUIPMENT. Items used in the storage, preparation, cooking and serving of food. To include, but not limited to; oven, grill, steam kettle, steam line, stove, etc. It also includes items used in cleaning and/or sanitizing, as well as those used for transporting and storage of supplies. To include, but not limited to; sanitizing sinks, storage shelving, carts, counter tops, etc.

FOOD SERVICE OFFICER (FSO). An Officer, Non-Commissioned Officer, or civilian responsible to the base Chief of Services for matters relating to food service. Serves as the focal point for the Government's surveillance of the food service contract. Can be the Contracting Officer’s Representative (COR). Advises the Contracting Officer on matters relating to the contract.

GARBAGE. Animal and vegetable waste resulting from handling, preparing, cooking, and consuming food.

MEAL SERVING HOURS. Hours designated by the Government when the dining facility is open.

MEDICAL OFFICER. This individual is charged with defining, setting and monitoring sanitation standards and procedures for food service activities at the installation. Representatives from the Public Health Office inspect sanitary conditions and apply ratings based upon their professional, qualitative judgement.

SERVING LINE. This term refers to equipment used in dining facilities to serve food cafeteria style. It includes equipment such as hot food counters, salad bars, roll warmers, beverage dispensers, and ice cream freezers.

SUBSISTENCE. Food items including beverages and condiments.

SUPPLIES. Expendable items such as paper products, janitorial and cleaning materials, utensils and tableware.

TRASH. Any non-salvageable waste material other than garbage, rocks, or dirt.

The waste includes metal, paper, glass, cardboard, broken tableware, floor sweepings, cartons, and similar materials.

UNIT TRAINING ASSEMBLY (UTA). A planned period of training duty consisting of four (4) four (4) hour periods covering one (1) Saturday and one (1) Sunday per month. Super UTA’s will be the exception and dates will be provided prior to start of exercised option for the FY.

CLEANING, GENERAL. The Contractor shall clean the floor so that no visible dirt or dust remains on the floor(s), floor mats and runners, in corners, behind doors or under furniture and equipment. Cleaning shall be done is such a manner that no dust is raised. Furniture and equipment shall be moved as necessary during the cleaning process and is replaced at the completion of cleaning.

DAMP MOPPING. Damp mopping shall be accomplished to disinfect the floor in areas where wet mopping is not desirable. Shall be performed after sweeping, damp mopping is accomplished using cotton yarn or sponge mops, which have been frequently immersed in an approved disinfectant solution and wrung out until damp. A properly damp mopped floor is free of dirt, dust, food residue, film, streaks, other marks, and standing water.

DAMP WIPING. Damp wiping of furniture, decorations, plastic flowers, napkin holders, salt & pepper shakers, and non food contact surfaces of equipment is accomplished using a clean cloth dipped into disinfectant solution or dampened by a spray bottle. A properly damp wiped item is free of dirt, dust, grease, or other matter and of streaks, spots or water residue.

DUSTING. In food handling areas, damp wiping is substituted for dusting if it is not practical to store all food and to cover food handling equipment and utensils.

A properly dusted surface shall be free of all dirt, dust, lint, streaks, cobwebs, and soil spots.

GLASS CLEANING. Glass cleaning shall be accomplished on other than exterior windows (glass partitions, glass in interior doors, menu boards, mirrors, etc.) It shall be accomplished using a damp cloth dipped in a free rinsing detergent followed by polishing with a dry cloth or paper towels. Adjacent trim shall be wiped clean using damp wiping procedures. A properly cleaned glass surface shall be free of dirt, dust, grease, or other matter, spots, streaks, or residue.

HOOD, DUCT AND LOUVER CLEANING. Hoods, ducts, louvers and vents are cleaned to remove all visible dust, dirt and other foreign matter and the surface is damp wiped to remove spots and streaks.

LIGHT FIXTURE CLEANING. Light fixture cleaning includes removal of covers and damp wiping on the inside and outside. Fluorescent fixtures, including tubes and diffusers, are lightly dusted and wiped to remove dust stains. A properly cleaned light fixture is free of insects, dust, grease and other matter and of stains, spots and residue.

QUALITY ASSURANCE EVALUATOR: An individual appointed by the SVF Commander to monitor the contract personnel and ensure quality.

SANITATION SOLUTION. For cleaning use on fixed equipment approved by the Medical Officer. An appropriate solution is 100 parts per million chlorine solution, or other solution approved by the Medical Officer.

SPOT CLEANING. Spot cleaning shall be accomplished within any of the categories listed using the appropriate method. Spot cleaning shall be performed on an as required basis whenever occasioned by unusual or inadvertent events such as spills, blowing dust, patron traffic, etc. Properly accomplished spot cleaning causes the area cleaned to achieve the same standard achieved during scheduled service.

SWEEPING. Sweeping in other than food-handling areas shall be accomplished using brushes, brooms or dust mops. In food handling areas sweeping is accomplished in such a manner that dust is not raised. Sweeping includes the prior removal of dried matter using a putty knife or other appropriate scraper. A properly swept floor is free of litter, dust and foreign debris.

WALL AND DOOR CLEANING. Wall and door cleaning includes walls, doors, post, partitions, baseboards, trim, jambs, and wall mounted fixtures. Cleaning is accomplished using a damp sponge or cloth soaked in disinfectant solution.

Particular care is given to removing hand smudges and grease and to removing splash from baseboards, doors, and trim. Walls in high moisture areas such as wash rooms and lavatories are scrubbed as necessary to remove mold. Chlorine based compounds are used on all ceramic or vitreous surfaces. Properly cleaned tile surfaces shall be bright and free of dirt, mold, stains, streaks, lint and splash.

WASHING. Washing is substituted for wet mopping on concrete floors. A water hose with sufficient pressure may be used to remove all residues of mopping or soaking. A thorough sweeping using a stiff bristled broom or brush follows washing. A properly washed concrete surface is free of dirt, dust food residue, debris, stains other than petroleum stains and residue of mopping or soaking solutions.

WET MOPPING. Wet mopping is accomplished after sweeping, using cotton yarn or sponge mops, which have been frequently immersed in an approved disinfectant solution to remove soil. Floors are then rinsed using clean water by damp mopping to remove wet mopping residue, standing water and dingy, streaked or cloudy areas. Care shall be provided as to avoid splashing of equipment, furniture, walls, trim and doors. A properly wet mopped floor is free of dirt, dust, food residue, film, marks, streaks, debris and standing water.

WINDOW CLEANING. Windows to be cleaned are those that are an integral part of the outer surfaces of the building. After windows have been cleaned, all traces of film, dirt, smudges, water and other foreign matter shall be removed from frames, casings, sills and glass. A properly cleaned window surface shall be free of dirt, dust, grease, spots, streaks, or residue.

II. Service Delivery Summary

Performance Requirement SOW Para. Performance Standard Follow the standards of conduct 2 (B) 100% of the time Make available tableware and other dining table items necessary to serve the customers.

3 100% of yearly meal periods

Satisfy dining facility manager and guests in reference to timeliness of service and courteousness of employees.

3 100% of yearly meal periods

Perform all contract duties in a courteous and timely manner.

3 100% of yearly meal periods.

Comply with requirements of the food code, state and local laws and regulations, and the Occupational Safety and Health Act.

4 100% of the time

Maintain the interior and exterior of the dining facility in a clean and sanitary condition.

4 (A-D) 100% of the days in the year

Provide attendants to ensure there is no impact on food service operations during normal or contingency operations.

5, 6 100% of the time

III. Government Furnished Property and Services

1. Government Furnished Property

(A). Government Furnished Facilities. Before the Contractor performs any modifications of the facilities, the Contractor must give the contracting officer documentation describing, in detail, the modification requested. No alterations to the facilities shall be made without specific written permission from the contracting officer. These facilities shall be used only in the performance of this contract.

(B). Government Furnished Equipment. The Government shall provide all of the food service equipment, utensils, pots and pans, dishes, and flatware necessary to fulfill the requirements of this contract. The Government may replace equipment at any time. In the event of disagreement between the Contractor and the COR on the working order and condition of equipment, the disagreement shall be treated as a dispute under the contract. The Contractor may submit requests for replacement of Government-furnished equipment to the COR. Such requests shall specify the reason for the replacement request.

(C). Subsistence. The Government provides all food items.

(D). Government Furnished Supplies. The Government will furnish all expendable items such as paper products, janitorial and all required special clothing i.e., rubber gloves, hats, hairnets and aprons etc., cleaning materials, and utensils and tableware.

(E). Display and Menu Boards and Entree Labels. The Government will furnish display boards with writing supplies and entree labels to be placed on serving line items and if needed Contractor employees will assist if requested.

(F). Decorative Materials. The Government will provide decorative materials for holidays and special occasions. Contractor will assist in decorating if requested.

2. Government Provided Services

1. Removal of any equipment condemned or replaced.

2. Calibration of all scales.

3. Cleaning, maintenance and repair of exhaust duct systems through the exterior outlet and exhaust fan systems.

4. Alteration, repair and maintenance of buildings.

5. Utilities including gas, electricity, sewage and water.

6. On base telephone service.

7. Refuse collection.

IV. Technical Exhibits

Exhibit 1.

Publications and forms that apply to this Performance Work Statement.

Publication number Title

DODI 5500.7R Standards of Conduct

AFI 31-209 Installation Resource Protection Program

AFI 48-116 Food Safety Program

AFI 31-601 Industrial Security Program

AFI 91-301 Air Force Occupational and Environmental Safety, Fire Protection, and Health (AFOSH) Program

AFI 91-302 Air Force Occupational and Environmental

Safety, Fire Protection, and Health (AFOSH) Standards

V. Attachments

1. Building Floor Plan

2. Food Staff Checklist

SATURDAY / SUNDAY KITCHEN ATTENDANT (FOOD STAFF) CHECKLIST

Drill Date:

Saturday Sunday Comments

Y/N Y/N

1 Contract supervisor present?

2 Contract personnel on time (0700)?

Are there enough contract personnel to fulfill requirements of contract?

Are all contract personnel in clean and appropriate clothing with no open toed shoes, sandals or shorts and are nametags visible?

Are all contract personnel healthy with no open sores, colds, or flu?

Are all contract personnel that are present, free from the influence of alcohol or illegal drugs?

Are the heads of all contract workers covered, hands clean, and free of rings (except wedding bands), watches, etc?

Are all fingernails cut short and kept clean, and is all facial hair trimmed and clean?

Are napkins, salt, and pepper shakers on the tables?

Have soap and paper towel dispensers been filled and do all trash cans have liners in them?

Have window sills and glass been checked and cleaned if needed?

During meal checks:

Are dishes being properly cleaned and in a timely manner and is water in deep sinks being changed every 30 minutes?

Are dishes being stocked and put away in proper places, and is sanitizer in deep sinks being used properly?

Are personnel conducting themselves properly and being utilized efficiently (staying busy)?

15 Is trash being emptied as needed and boxes thrown away?

16 Are spills being cleaned in a reasonable amount of time?

Closing Checks (Kitchen Area)

17 Are dish sinks clean and clog free?

SATURDAY / SUNDAY KITCHEN ATTENDANT (FOOD STAFF) CHECKLIST

Drill Date Saturday Sunday Comments

Y/N Y/N 18 Are dish carts thoroughly cleaned (sides, wheels, tops)?

Are all the cardboard boxes broken down and thrown away, and all garbage/trash taken out?

20 Have all dishes been put away into designated areas?

Is the dish machine properly disassembled, shut off , and cleaned of foreign material (tanks) (Delime if needed on Sunday)

Are garbage cans thoroughly cleaned with hose and soapy water outside Dining Hall and returned to proper places? (Sunday only)

23 Are trashcan liners placed into trashcans (kitchen/bathrooms)?

24 Is the washing area clean and floors mopped?

25 Is the kitchen area swept and mopped?

26 Are the offices/bathrooms swept and mopped or vacuumed?

Are the mop heads sanitized and returned to rack, and have the mop buckets been cleaned and placed upside down?

Dining Area

Are the napkin holders full and salt/pepper containers cleaned and filled?

29 Are all dining room table tops completely wiped and clean?

30 Are tops of chairs, rugs, mats, and legs free from food particles

Are the chairs repositioned around tables and tables separated and in their proper place (corner to corner)?

32 Are carpeted areas vacuumed and clean?

33 Is the tile areas swept and mopped?

Are all bathrooms (front & back) cleaned properly? (Spot check Saturday) (toilets, sinks, stalls, trash, swept, and mopped)

Are all ledges, corners, and lights wiped down and free from dust and from cobwebs?

Departure time? Saturday: 1530hrs or Actual:

Sunday: 1530hrs or Actual:

Government Representative

Contract Representative