PWS_CSTS Catering 18-21 August 2023 AE reviewed.docx

PERFORMANCE WORK STATEMENT (PWS)

FOR

CATERED MEAL SERVICES

CAMP SMITH TRAINING SITE

1.0 General:

1.1 Scope: The contractor shall provide all personnel, equipment, tools, materials, supervision, and quality control necessary, except as specified in Paragraph 3.0 as Government Furnished, to perform on-site catering services, as defined in this PWS.

1.1.1 Background: The United States Property and Fiscal Office (USPFO) for New York intends to establish a contract for the preparation, delivery, and serving of prepared meals to support New York Army National Guard (NYARNG) for training requirements from 18 – 21 August 2023.

1.1.2 Objective: The New York Army National Guard (NYARNG) anticipates purchasing catered meals in accordance with this Performance Work Statement (PWS). The intent is to provide quality catered meals to the NYARNG, in support of personnel in attendance of various training events. The contractor must provide timely, quality meals cooked under commercial industry standards and quality customer service. The NYARNG 21 Day Menu is designed to support the Army training environment, and it is critical for the contractor to provide all identified menu components and condiments within the identified food service timeframes.

1.2 Period of Performance (PoP): The Period of Performance shall be 18 through 21 August 2023. Feeding schedule will be provided by the Contracting Officer (KO) in the solicitation to include any special meals required.

1.3 General Information:

1.3.1 Place and Performance of Services: The contractor shall provide services at Camp Smith Training Site, 11 Bear Mountain Bridge Road, Cortlandt NY, 10567 NY. The contractor may be granted access to kitchens in the dining facilities (building 504 or 505). The contractor shall always maintain an adequate work force for the uninterrupted performance of all tasks defined within this PWS when the Government facility/installation is not closed for the above reasons.

1.3.2 Quality Assurance (QA): The Government will evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government will do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and acceptable quality level(s) or defect rate(s).

1.3.3 If minimum standards are not being met by the contractor, the Contracting Officer will discuss the non-conforming supplies or services with the contractor and attempt to remedy the situation. If non- conforming supplies or services continue and remedies fail to bring the contractor into conformance with the minimum standards stated within the QASP and terms and conditions of the contract, the NYARNG may, at its option, terminate the contract with the contractor.

1.3.4 Installation Access and Security Requirements. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the KO. The contractor and all associated subcontractors shall provide a roster of all employees performing catering services under this contract. The government may reserve the right to conduct background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services, or Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by Department of Defense (DoD), Headquarters Department of Army (HQDA) and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1.3.5 For contractors that do not require a CAC, but require access to a DoD facility or installation: Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification (NCIC-III) and Terrorist Screening Database (TSDB) (Army Directive 2014-05), and applicable installation, facility and area commander installation/facility access, and local security policies and procedures (provided by a Government representative).

1.3.6 Physical Security. The contractor shall safeguard all Government property provided for contractor use. At the close of each work period, Government facilities, equipment and materials shall be secured. CRTICAL: non-disclosure of ANY INFOMRATION RELATED to CSTS and tenant activities, schedules, routines, assets, individuals’ names, titles, positions, non-disclosure must include EEFI/CUI. Contractor must have understanding of OPSEC and enforce good OPSEC practices with employees.

1.3.7 Key Control. NOTE: All references to keys include key cards. The contractor shall establish and implement methods of ensuring that no keys/key cards issued Government is lost or misplaced or are used by unauthorized persons. No keys issued by the Government shall be duplicated. Such procedures shall include turn- in of any issued keys by personnel who no longer require access to locked areas. The contractor shall include procedures covering key control in the QCP.

1.3.8 The contractor shall immediately report any occurrences of lost or duplicated keys/key cards to the KO.

1.3.9 In the event keys, other than master keys, are lost or duplicated, the contractor shall, upon direction by the KO or government POC, re-key or replace the affected lock or locks; however, the Government, at its option, may replace the affected lock or locks or perform re-keying. When the Government replaces or re- keys the locks, the Government will deduct the total cost of lock replacement or re- keying from the monthly payment due the contractor. In the event a master key is lost or duplicated, the Government will replace all locks and keys for that system and will deduct the total cost from the monthly payment due the contractor.

1.3.10 The contactor shall prohibit the use of the Government issued keys/key cards by any persons other than the contractor’s employees. The contractor shall prohibit the opening of locked areas by contractor employees to permit entrance of persons other than contactor employees engaged in the performance of services in those areas, or personnel authorized entrance by the KO or government POC.

1.4 Post Award Conference/Periodic Progress Meetings: The contractor agrees to attend any post award conference convened by the KO in accordance with FAR Subpart 42.5. The KO and Government person-in-charge, as appropriate, may meet periodically with the contractor to review the contactor’s performance. At these meetings, the KO will apprise the contractor of how the Government views the contractor’s performance and the contractor shall apprise the Government of problems, if any, being experienced. The contractor shall resolve outstanding issues raised by the Government. Contractor attendance at these meetings shall be at no additional cost to the Government.

1.5 Contract Manager (CM): The contactor shall designate a CM who shall ensure performance under this contract. The name of this person, and an alternate who shall act for the contractor when the CM is absent, shall be designated in writing to the KO. The CM or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The CM shall work through the government POC, to resolve issues, receive technical instructions, and ensure adequate performance of services. The CM shall ensure that contractor employees do not perform any services outside the scope of the contract without an official modification issued by the KO. The CM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor.

1.6 Combating Trafficking in Persons: The United States Government has adopted a zero tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in severe forms of trafficking in persons during the period of performance of the contract; procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. The contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at FAR 22.17.

1.7 Organizational Conflicts of Interest (OCI): The contractor and subcontractor personnel performing services under this contract may receive, have access to or participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications, or work statements, etc.) or perform evaluation services which may create a current or subsequent OCIs, as defined in FAR Subpart 9.5. The contractor shall notify the KO immediately whenever it becomes aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the KO to avoid or mitigate any such OCI. The contractor’s mitigation plan will be determined to be acceptable solely at the discretion of the KO. In the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may impose other remedies as he or she deems necessary, including prohibiting the contractor from participation in subsequent contracted requirements which may be affected by the OCI.

1.8 Recognized Holidays: The following are recognized United States (US) holidays:

1.8.1 New Year’s Day: January 1st

1.8.2 Martin Luther King, Jr.’s Birthday

1.8.3 President’s Day

1.8.4 Memorial Day

1.8.5 Juneteenth National Independence Day: June 19th

1.8.6 Independence Day: July 4th

1.8.7 Labor Day

1.8.8 Columbus Day

1.8.9 Veteran’s Day: November 11th

1.8.10 Thanksgiving Day

1.8.11 Christmas Day: December 25th

2.0 Definitions and Acronyms:

2.1 Definitions:

2.1.1 Contractor: A supplier or vendor awarded a contract to provide specific supplies or service to the government. The term used in this contract refers to the prime.

2.1.2 Contracting Officer (KO): A person with authority to enter into, administer, and or terminate contracts, and make related determinations and findings on behalf of the government. Note: The only individual who can legally bind the government.

2.1.3 Defective Service: A service output that does not meet the standard of performance associated with the PWS.

2.1.4 Deliverable: Anything that can be physically delivered and includes non- manufactured things such as meeting minutes or reports.

2.1.5 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.

2.1.6 Leftovers. Leftovers are unserved portions of any item prepared for a specified meal period.

2.1.7 Meal Serving Hours. Hours the Government requires the caterer to be open for services.

2.1.8 Physical Security: Actions that prevent the loss or damage of Government property.

2.1.9 Quality Assurance: The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.10 Quality Assurance Surveillance Plan (QASP): An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.11 Quality Control: All necessary measures taken by the Contractor to ensure that the quality of a product or service shall meet contract requirements.

2.1.12 Subcontractor: One that enters into a contract with a prime contractor. The Government does not have privity of contract with the subcontractor.

2.1.13 Subsistence. Food items, including beverages and condiments.

2.1.14 Subsistence-in-Kind (SIK). Food furnished to enlisted personnel at Government expense, instead of a monetary allowance.

2.1.15 Supplies. Expendable items such as paper and paper products, utensils, Styrofoam “to go” containers and tableware.

2.1.16 Trash/Garbage. Any non-salvageable waste material other than rocks, or dirt. The waste material includes metal, paper, glass, cardboard, floor sweepings, cartons, food waste, and similar spent materials.

2.2 Acronyms:

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S): The Government will provide the property, material, equipment, and/or services listed below solely for the purpose of performance under this contract:

EQUIPMENT BLDG 504-505 CART FOOD SERVER, HOT

CART FOOD SERVER, COLD FOODS

FREEZER UPRIGHT, ELEC OP TRAY SLIDE TYPE REFRIGERATOR, ELEC REACH-IN SINGLE

FOOD WARMER,

ICE MAKING MACHINE CUBE, MAN/AUTO DISP OVEN MICROWAVE, COMMERCIAL TYPE RANGE GAS, SELF-CLEANING 30 IN W W/FOUR RANGE GAS OVEN

GLOBE MEAT SLICER

TOASTER ELECTRIC TILT GRILL

RANGE GAS GRILL

COLD FOOD SERVING COUNTER (self-serve)

HOT FOOD SERVING COUNTER (cafeteria style)

3.1 The Government will furnish one storage room in Bldg. 505/504 (pantry) approximately size 100sq ft. for contractor to temporarily store dry goods during the term of the food service.

4.0 Contractor Furnished Property, Materials, and Equipment (CFP/M/E):

4.1 Except for those items specifically stated to be Government-Furnished in Paragraph 3.0, the contractor shall furnish everything required to perform these services as indicated in Paragraph 5.3.

5.0 Requirements:

5.1 Standards.

5.1.1. All work under this contract shall conform to applicable food service Industry standards, State and Federal Health Regulations, Environmental Regulations as well as military regulations and bulletins to include AR 30-22 Army Food Program, AR 40-25 Nutrition Standards and Education, TB MED 530 Tri-Service Food Code and TB MED 577 Sanitary Control and Surveillance of Field Water Supplies. Work not meeting these standards shall be corrected by the Contractor at no additional cost to the Government.

5.1.2 Food Service Establishments Health Inspection Reports. The contractor shall provide a copy of the most recent health inspection reports to the KO at the award of the contract:

· Restaurant / Brick & Mortar Vendor: Most recent health inspection report

· Mobile Food Truck / Off-Premise Vendor: Most recent health inspection report. An off-premise vendor will be inspected by the government POC prior to the conclusion of the contract.

5.1.3 Food service establishments shall maintain the following minimum Health Code requirements issued by the contractors local Health Department or by the government POC:

· Food inspection letter grade of “B” or equivalent

· Food inspection compliance rating of “Good Compliance” or equivalent

· Food Inspection score rating of “80” points or higher

· Zero Critical Violations

5.1.4 Contractors outside of N.Y. state shall maintain sanitary standards established by local Health Department. The contractor shall maintain a valid food service business license.

5.1.5 The contractor shall provide Food Handler and Food Protection Manager certificates, from an accredited certifying agency, (current/ renewed) for all Staff submitted with capabilities statement. The contractor shall provide updated certificates when changes occur and annually. The contractor shall provide the

Food Protection Manager certificate(s) to the KO when submitting their capabilities statement. The Contractor shall provide a copy of the cooks/chefs’ food handler permits to the KO when submitting their capabilities statement. All other employees involved in the execution of this requirement shall have a minimum of four hour training by a certified Food Protection Manager.

5.1.6 The contractor shall maintain an appropriate number of experienced staff while providing on-site catering services under this contract. The contractor shall provide at least 4 food service staff for the initial 100 customers and 1 additional food service worker for every 150 customers above the initial 100 customers, e.g., for 500 customers the contractor shall provide a minimum 6 trained food service staff.

5.1.7 DoD Approved Food Sources. Contractor awarded the Contract will be subject to an initial and routine inspection at the contractor’s establishment conducted by the government POC. The Contractor shall be listed in the Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement, in accordance with Army Regulation (AR) 40-657.

5.1.8 The contractor shall comply with the Department of Defense (DOD) menu standards (Attachment 3). Department of Defense (DOD) menu standards that are the minimum guidelines required for use by military food service programs during menu planning, food procurement, food preparation, and meal service. The contractor shall also comply with Raw Subsistence Food Quality Standards (Attachment 1). This is the guideline for the raw subsistence that shall be utilized when cooking and preparing the meals.

5.2 Food Safety

5.2.1. No person afflicted with, or a carrier of, a communicable disease shall be permitted in any room where products are prepared, manufactured, or otherwise handled. No person who has a discharging or infected wound, sore, or lesion on hands, arms, or other exposed portion of the body shall work in any capacity resulting in contact with the processing or handling of products, containers, or equipment used in the production of meals. Where health authorities require health certificates, said certificates shall be kept on file at the Contractors place of business and reviewed by the government POC upon request. All personnel employed or subcontracted for by the Contractor shall receive appropriate training in proper food handling techniques and food protection principles and shall be cognizant of the danger of poor personal hygiene and unsanitary practices.

5.2.2. Cleanliness. All employees shall wash their hands before beginning work and upon returning to work after using toilet facilities, eating, smoking, or otherwise soiling their hands. They shall keep their hands clean and follow acceptable hygienic practices while on duty. Eating, expectorating, or use of tobacco in any form shall be prohibited in each room and vehicle where food products or supplies are prepared, stored, served, and handled. Personnel shall not wear unsecured jewelry. All persons engaged in receiving, testing, processing, manufacturing, packing, or handling food products shall wear clean unstained clothing. Hair nets, headbands, caps, beard nets, or other effective hair restraints to effectively cover hair shall be worn to prevent contamination of food and food contact surfaces. Employees’ personal effects shall not be stored in food production or serving areas.

5.2.3. Vehicles and preparation facilities shall be constructed and operated to protect contents from contamination, deterioration, and tampering. Vehicles used for transporting food items shall be kept clean and in good repair. Transporting food items in “uncovered” vehicles is not authorized, e.g., pickup truck, etc. Contractor vehicles shall be subject to inspection.

5.2.4 In accordance with U.S. Army regulation TB MED 530, prepared food items will be marked with a time 4 hours past the point in time when the food is removed from hot holding and/or refrigeration. (i.e., packaged at 10:00 a.m., four hours equals 2:00 p.m.).

5.2.5 The food will be served within the 4 hours from the point in time when the food is removed from temperature control. The food not consumed within the 4- hour limit will be discarded.

5.2.6 Unless otherwise specified in the contract, all food preparation will be conducted in Camp Smith Training Site dining facility kitchens. Any exceptions shall be approved by the KO. Any approved food transportation shall be in compliance with TB MED 530 chapter 3.

5.2.7 The contractor will ensure food items are cooked/heated at the following minimum cooking temperatures:

All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)

165 °F (74°C) for 15 seconds

Vegetables, fruit, grains, and legumes

135 °F (57 °C) no minimum time

5.3 Terms of Contract:

5.3.1 The contractor shall provide catered meals to the New York National Guard (NYARNG) during the term of the Contract. The performance standard and requirements for these services include the following responsibilities. The service shall include all paper products (plates, bowls, cups, napkins, etc.), utensils (eating and serving), and condiments (hot sauce, salad dressing, ketchup, etc.) necessary for each meal. The contractor shall comply with the established NYARNG 21 DAY menus. The contractor shall submit alternate menus to the KO when submitting bid to the KO. Deviations from the menus must be approved by the KO and Government POC.

5.3.2 Contractor shall provide alternate meals for Soldiers who have special dietary needs, e.g., vegetarian, Halal, non-pork, etc. The number of alternate meals shall be up to 20% of the daily headcount. The actual number of alternate meals will be provided to the contractor by the Government POC. No more than 1/3 of the total plate shall be comprised of pre-cooked items, e.g., pre-cooked meats, pre-cooked starches, pre-cooked eggs.

5.3.3 Breakfast Requirement. At a minimum, the breakfast shall include, eggs (scrambled, casserole, or quiche), one serving of breakfast meat (sausage, bacon, or hash), assorted grain items (bagel, biscuit, English muffin, or toast), fresh fruit, one pastry (muffins, donuts, cinnamon rolls, etc.), one potato choice, assorted cold cereal, hot cereal, condiments to accompany the meal (hot sauce, jelly, butter, butter, etc.), coffee, desserts, 1% or 2% milk in individual cartons, and at least one other fruit juice beverage (100% juice, NOT bottled water). The total breakfast meal shall be no less than 300 calories.

5.3.4 Breakfast shall be served between 0630-0800. Actual meal times will be provide by the KO.

5.3.5 Lunch Requirement: The boxed lunch meal, at a minimum, includes the following classes of foods and servings per person:

· 6-inch Sub style bun with a minimum of 6 ounces of meat protein, e.g., salami, ham, turkey with provolone cheese; turkey with American cheese; Garden Vegetable Wrap (Whole Wheat)

· Sandwich toppings; (lettuce, tomato, onions)

· Individually portioned condiments; mayonnaise, mustard, black pepper, and salt packet

· Bag of potato chips (assorted), minimum 1.5-ounce

· Individual portioned cereal bar, e.g., crunchy granola bars

· Individual portioned cookies (at least two cookies per/person) and

· Fresh fruit (banana, orange, or apple)

· 12-ounce Non-Carbohydrate Beverage (bottle). i.e., lemonade, iced tea, Gatorade, etc.

5.3.6 The total lunch meal shall be no less than 1100 calories.

5.3.7 Lunch shall be served between 1130-1300. Actual meal times will be provide by the KO.

5.3.8 Lunch/Dinner Requirement: One meat entrée accompanied by an appropriate sauce or gravy, one starch, one vegetable, a leafy green salad with a minimum of three fresh toppings such as carrots, tomatoes, cucumbers, green peppers, onions, mushrooms, etc., and three dressing choices, assorted grain items (bread / rolls), fresh fruit, assorted desserts, appropriate condiments, coffee, 1% or 2% individual carton milk, and cold beverage (100% juice, tea, lemonade, NOT bottled water). The total dinner meal shall be no less than 1100 calories.

5.3.9 Dinner shall be served between 1700-1830. Actual meal times will be provide by the KO.

5.3.10 The Approved New York Army National Guard menus and menu numbers will be identified by the requesting unit and provided to contractor by the KO. Alternate meals and quantities will be addressed at that time.

5.3.11 Food Compliance Standards: The contractor shall use the NYARNG food quality guidelines to purchase the quality of food that is required for the raw subsistence that is used to prepare the government meals. The “Quality” guidelines is located in Attachment #1. The contractor shall provide a sample product list for each of the following meals: Breakfast menu #1, lunch menu #2, dinner menu #11. The product list shall be submitted with capabilities statement. The example menus is located in Attachment #2. The contractor shall adhere to the DoD menu standards guidelines for food procurement, food preparation, and meal service to support the minimum nutrition standards. The DoD menu standards is located in Attachment #3.

6.0. Menu Planning and Coordination of Services:

6.1. Quantities of meals ordered are generally based on preliminary estimates which are subject to change as the government’s requirement changes or becomes more certain. Projected dates of services to be performed are subject to change during the month. A Forty-Eight (48) hour notice is the default minimum time frame to submit changes to the Contractor; to include meal cancellation, decreases and increases to meal quantities. The Contractor may propose a different notice requirement for ordering, changes, or cancellation.

Minimum notice to submit to meal order is days/hours:

Minimum notice to cancel a meal order is days/hours:

Minimum required notice period for increases to numbers of meals is days/hours:

Minimum required notice period for decreases to numbers of meals is days/hours:

6.2. Damages. The Contractor shall exercise care not to damage any equipment, facilities, properties, grounds, and the environment at Camp Smith Training Site. Any damages determined to have been caused by the Contractor shall be repaired or recovered by the Contractor at no expense to the Government. The Contractor shall be responsible for recovery.

6.3. Clean-up

6.3.1 Contractor is responsible for cleanup for on-site catering services.

6.4 Disposition of Leftover Food:

6.4.1. Food prepared and delivered but not served (leftover food) is the property of the Government. Leftovers shall not be reheated and re-served to the customer. Leftovers shall be disposed of in whole or in one or more of the following ways:

(1) Drop off: Discarded by the Government POC

(2) Prepared on-site: Food shall be discarded donated by the contractor

(3) Food which by its quantity or character cannot be donated shall be disposed of as waste

7.0 ACCESS CONTROL:

7.1 Unscheduled gate closures by Security Personnel may occur at any time, causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant applicable regulations.

7.1.2 Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee's installation driving privileges.

7.1.3 Hours of access for food delivery vehicles and shipments are 9:00 AM - 3:00 PM, Monday - Friday. Contractor must provide all coordination and personnel on-site to receive all deliveries incident to this contract. Government shall not greet contractor suppliers and shall not accept deliveries on behalf of contractor.

7.1.4 The contractor's employees shall become familiar with and obey the regulations of the installation, including fire, traffic, safety and security regulations while on the installation. Contractor employees must only enter restricted areas when required to do so and only upon prior approval by KO and will be always escorted. Access to facilities will be prohibiting the contractor or representatives from access without prior coordination.

8.0 The Contractor’s performance:

8.1 The contractor will be evaluated at least once during contract performance. For those tasks listed on the QASP, the government POC will follow the methods of surveillance specified. The Government POC will record all surveillance observations. When an observation indicates other than a “GREEN” rating, the government POC will require the Contract Manager or representative to initial the observation. The initialing of the observation does not constitute concurrence with the observation; only acknowledging that they have been made aware of the defective performance.

8.1.1 The Government POC is required to submit completed QASPs and any other supporting documentation, i.e., DD 2772 (Contract Discrepancy Report) generated during contract performance, to the Contracting Officer within five workdays of contract completion.

8.1.2 The Government POC may use the Supplemental Surveillance Checklist to assist in completing the QASP. (Located in Section 5)

9.0 Applicable Publications: Publications applicable to this PWS are listed below:

Federal Acquisition Regulation https://www.acquisition.gov/?q=browsefar

Defense Federal Acquisition Regulation Supplement http://www.acq.osd.mil/dpap/dars/dfarspgi/current/in dex.html or https://www.acquisition.gov/dfars

Joint Travel Regulation (JTR) https://www.defensetravel.dod.mil/site/travelreg.cfm

DoDM 1000.13-M-V1 DoD Identification (ID) Cards (Enclosure 2, paragraph 3.b) 01/23/2014 (Change 1: 07/28/2020) http://www.esd.whs.mil/Directives/issuances/dodm

http://nvlpubs.nist.gov/nistpubs/FIPS/NIST.FIPS.201 -2.pdf

DoDM 5200.2 Procedures for the DoD Personnel Security Program

(PSP)

04/03/2017 https://www.esd.whs.mil/Directives/issuances/dodm/

DoDI 5200.46 DoD Investigative and Adjudicative Guidance for Issuing the Common Access Card (CAC) 09/09/14 (Change 1: 05/04/2018) https://www.esd.whs.mil/Directives/issuances/dodi/

Homeland Security Presidential Directive (HSPD)-12 Policy for a Common Identification Standard for Federal Employees and Contractors 08/27/2004 https://www.dhs.gov/homeland-security-presidential- directive-12

DoDI 5400.11 Department of Defense Privacy and Civil Liberties Programs 01/29/2019 https://www.esd.whs.mil/Directives/issuances/dodi/

DoD 5400.11-R Department of Defense Privacy Program 05/14/2007 https://www.esd.whs.mil/Directives/issuances/dodm/

DoDD 8140.01 Cyberspace Workforce Management

10/05/2020 https://www.esd.whs.mil/Directives/issuances/dodd/

DoD 8570.01-M Information Assurance Workforce Improvement Program 12/19/2005 (Change 4: 11/10/2015) https://www.esd.whs.mil/Directives/issuances/dodm/

DoD 5220.22-M National Industrial Security Program Operating Manual (NISPOM) 02/28/2006 (Change 2: 05/18/2016) https://www.esd.whs.mil/Directives/issuances/dodm/

Army Directive 2014-05 Policy and Implementation Procedures for Common Access Card Credentialing and Installation Access for Uncleared Contractors 03/07/2014 https://armypubs.army.mil/ProductMaps/PubForm/A rmyDir.aspx

AR 25-2

Information Assurance 04/04/2019 http://armypubs.army.mil/ProductMaps/PubForm/AR .aspx

AR 530-1

Operations Security 09/26/2014 http://armypubs.army.mil/ProductMaps/PubForm/AR .aspx

AR 525-13

Antiterrorism 12/09/2019 http://armypubs.army.mil/ProductMaps/PubForm/AR .aspx

http://armypubs.army.mil/ProductMaps/PubForm/AR .aspx

Threat Awareness and Reporting Program (TARP) (Section II, ¶ 2-4.b)

AFI 10-245

Antiterrorism 03/28/2013 (Certified current 03/30/2017) https://www.e-publishing.af.mil/Product- Index/#/?view=pubs&orgID=10141&catID=1&series =-1&modID=449&tabID=131

AFI 31-101

Security Forces Standards and Procedures 08/18/2020 https://www.e-publishing.af.mil/Product- Index/#/?view=pubs&orgID=10141&catID=1&series =-1&modID=449&tabID=131

AFMAN 31-113

Security Forces Standards and Procedures 03/05/2013 Change 1: 12/02/2015 https://www.e-publishing.af.mil/Product- Index/#/?view=pubs&orgID=10141&catID=1&series =-1&modID=449&tabID=131

AFPD 17-1

Information Dominance Governance and Management 04/12/2016 https://www.e-publishing.af.mil/Product- Index/#/?view=pubs&orgID=10141&catID=1&series =-1&modID=449&tabID=131

AFMAN 17-1301

Computer Security (COMPUSEC) 02/12/2020 https://www.e-publishing.af.mil/Product- Index/#/?view=pubs&orgID=10141&catID=1&series =-1&modID=449&tabID=131

AFI 10-701

Operations Security 7/24/2019 (Change 1: 06/09/2020) https://www.e-publishing.af.mil/Product- Index/#/?view=pubs&orgID=10141&catID=1&series =-1&modID=449&tabID=131

9.1 Applicable Forms: Forms applicable to the PWS are listed below:

DD 1172-2

Application for Identification Card/DEERS Enrollment

I-9 Employment Eligibility Verification

DD 441

Department of Defense Security Agreement

DD 250

Material Inspection and Receiving Report

TECHNICAL EXHIBIT 1

Performance Requirements Summary (PRS)

This PRS includes performance objectives the Government will use to determine contractor performance and will compare contractor performance to the Acceptable Quality Level (AQL).

within the time frames stated

stated in the Master BPA..

5.3.3 / 5.3.5 / 5.3.8 Meal Requirements

5.1.4 Food Handlers Permit The contractor shall ensure that all staff that handle food have the required State or County Food Handlers permit that is active.

5.2.7 Temperature and Quality The contractor shall ensure that food is monitored for proper serving temperature, preparation and quality and compliance with terms and conditions in the Master

BPA.

6.3 Cleanup The contractor shall ensure any Government facility used by the Contractor is properly cleaned and waste disposed of prior to Contractor departure from the facility

5.1.5 Appropriate Number of Experienced Staff Provide at least 4 food service staff for the initial 100 customers and 1 additional food service worker for every 150 customers above the initial 100 customers

5.3.2 Alternate Meals Provide alternate meals for special dietary needs, e.g., vegetarian, Halal, non-pork, etc.

5.3.11 Food Standards The contractor shall use the NYARNG food quality guidelines to purchase quality of food

5.3.11 Food Standards

5.3.11 Food Standards

TECHNICAL EXHIBIT 2

Deliverables Schedule

1.3.4 Installation Access Provide a roster of all employees performing catering services under this contract

1.5 Contract Manager

5.1.2 Health Inspection Report Provide most recent routine health inspection report KO with initial BPA to the KO

5.1.4 Food Handlers Permit provide a copy of the cooks/chef’s food handler permits t with initial BPA to the KO

5.1.5 Appropriate Number of Experienced Staff Provide at least 4 food service staff for the initial 100 customers and 1 additional food service worker for every 150 customers above the initial 100 customers

5.3.11 Food Compliance Standards

5.3.11 Food Compliance Standards

TECHNICAL EXHIBIT 3

SAMPLE DINING FACILITY CLEARING CHECKLIST

· DINING FACILITY

· Dining tables are wiped down and placed back against the back wall

· All garbage is removed

· Store room swept and mopped

· Floors are swept and mopped leaving no streaks

· OVEN/STOVE

· Ovens are clear of food and are cleaned

· Oven/Stove is pulled away from the wall and all debris is cleared from the back of the equipment

· Each burner is removed clean of any spills and put back correctly

· Range Hoods are wiped down and cleaned with stainless steel polish

· Open and Check access cover below oven doors to ensure they are clean

· ALL SINKS

· Sinks wiped down with no soap scum or stains

· All soap is removed upon unit departure

· All food removed from sink area

· GRILL

· Top of the grill and bottom shelve wiped down clean

· Grease trap and catch is clear of food and grease

· Grill is removed from the wall and all food debris is clear from behind the piece of equipment

· STAINLESS STEEL TABLES

· Tables are wiped down clean and stainless steel polished

· Tables are removed from the wall where applicable and cleaned behind

· STEAM TABLES

· Tables wiped down clean

· There is no water to be left in the steam table

· All food particles removed

· Plexi glass is cleaned

· Steam table is pulled away from the wall and there is no debris behind

· Steam table is shut off

· COLD TABLES

· Tables are wiped down clean

· All food particles are removed

· Plexi glass is cleaned

· Cold table is shut off

CLEARING CHIECKLIST (Conti.)

· REFRIGERATION/FREEZER/WALK-IN

· No food left NO EXCEPTIONS

· All shelves are in there proper location

· Insides are wiped down and clean

· WARMING OVENS

· No food left in the warming ovens NO EXCEPTIONS

· All shelves are in the rite location 3 per oven

· Insides and outside are wiped down clean

· Warming oven is pulled away from the wall and debris is removed

· Warming oven is off

· TILT SKILLET

· Tilt skillet is wiped down inside and out

· All food particles are removed

· No water remaining

· Tilt skillet is turned off

· COFFEE MACHINE

· Coffee Urn is wiped down and cleaned

· All coffee filters are removed

· Leave water in Coffee Urn

· Coffee Machine is off

· MICROWAVE OVEN

· Ensure oven is clean and cleared of food residue

· Ensure that microwave is wiped down clear with stainless steel polish

· TOASTER

· Ensure all food residue is removed from the toaster

· Ensure that toaster is wiped down clean with stainless steel polish

· OUTSIDE DFAC

· All cigarette butts and garbage removed from clearing barrels.

· All trash is policed up and removed

· There are no cigarette butts in the grass or around the building

· All doors are secured

· Any crates behind the mess hall are neatly stacked

UNIT POC

CLEARED BY DATE

TECHNICAL EXHIBIT 4 SUPPLEMENTAL SURVEILLANCE CHECKLIST

ABLE

N/A

Meal

Food Serving and Transportation

Cleanliness

Food Serving and Transportation

Fahrenheit?

Transportation

the food of the bed of the vehicle?

Cleanliness

Guest Service

Contractor Personnel

Contractor Personnel

Contractor Personnel

COMMENTS.

TECHNICAL EXHIBIT 5

Parking Areas

TECHNICAL EXHIBIT 6

Army Regulatory Guidance

DD Form 2772 (Contract Discrepancy Report): http://www.dtic.mil/whs/directives/forms/eforms/dd2772.pdf

TB MED 530 (Tri-Service Food Code): http://dmna.ny.gov/foodservice/docs/references/tbmed530.pdf

AR 30-22 (Army Food Program): http://dmna.ny.gov/foodservice/docs/references/new_AR_30-22.pdf

Department of Defense Menu Standards Department of Defense Menu Standards with Army Specifications

ATTACHMENT #1

Raw Subsistence Food Quality Standards:

The below are guidelines the vendor shall use to purchase the quality of food that is required for the raw subsistence that is used to prepare the government meals.

1. Beef: USDA Choice minimum required grade. Ground beef 90% lean/fat ratio.

2. Poultry: USDA Choice Grade A minimum required grade.

3. Pork: USDA #1, Select 1 minimum required grade.

4. Variety Meats & Sausage: USDA #1 minimum grade /brand required for all products and all products must be processed in USDA-Certified Facilities.

5. Eggs: USDA AA Grade; size large minimum required grade/brand for all egg and egg products.

6. Frozen Foods: Fancy Grade 1 minimum required grade/brand for all frozen vegetables.

7. Produce: USDA #1 minimum grade/brand required for all fresh produce.

8. Canned Fruits/Juices: Grade A Choice Fruit minimum required grade.

9. Allergens – Effective January 1, 2006, the Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that the 9 major food allergens be listed in simple language (e.g. “milk” instead of “casein”) on all packaged food. The nine major food allergens identified by FALCPA are:

· Milk

· Eggs

· Fish (e.g. Bass, flounder, Cod)

· Crustacean shellfish (e.g. Crab, Lobster, shrimp)

· Tree nuts (e.g. almonds, walnuts, pecans)

· Peanuts

· Wheat

· Soybeans

· Sesame

10. Menu items, recipes and food products selected for use by the vendor will have food allergens removed to the fullest extent possible. The vendor shall be held liable if food allergens are not identified and or removed prior to meal consumption. The contractor shall refer to the U.S. FDA official website for additional guidance on food allergens.

ATTACHMENT #3

Department of Defense Menu Standards With Army Specifications

FRUIT/FRUIT JUICES

· Two or more fresh fruit choices per meal and one fruit canned or frozen on dessert or fruit bar

· Bananas at breakfast daily when available

· One or more good vitamin C source per day (citrus fruit, kiwi, cantaloupe, strawberries, cranberry or tomato juice)

· Seasonal fruits incorporated in menu as much as possible when available

· Canned or frozen fruit (light syrup/own juice) when fresh fruit not available

· Raisins or other dried fruits available at meals, based on demand

· Two or more 100 percent fruit juice choices at breakfast—orange juice fortified with calcium and vitamin D and another juice high in vitamin C.

· Blended juices are acceptable but must be 100% juice.

VEGETABLES

· Two hot vegetables per meal, one of which must be non- starchy and a good source of vitamin A or vitamin C (colorful, dark leafy and deep yellow, orange and red vegetables including sweet potatoes, carrots, squash, tomatoes, zucchini, spinach, greens, and broccoli).

· No more than one fried vegetable per day on the main line

· Legumes and beans served three times per week or more

· No more than one starchy vegetable per meal. Starchy vegetables include potatoes, corn, peas (black-eyed, green), lentils, and beans (baked beans, black beans, chick peas, garbanzo, kidney, lima, navy, pinto, refried beans)

SALAD

· Standard salad bar includes leafy green salad and a minimum of ten fresh toppings such as carrots, radishes, tomatoes, cucumbers, green peppers, onions, mushrooms, etc

· Leafy green salad minimum standard is 50% dark green leaves such as romaine and spinach leaves

· Unsalted nuts and/or seeds, available for salads based on demand

· All chilled based salads prepared with low-fat mayonnaise or low fat salad dressings

GRAINS/STARCHES

· All sliced bread offered contains whole grains (white with whole grains or whole wheat with at least 2.5 grams fiber per serving) and at least one bread offered is calcium (150 milligrams), folate (16 micrograms) and iron- fortified (0.72 milligrams)

· Bread varieties minimum standards: three choices of sliced breads, and one variety roll, cornbread, garlic bread, muffin, or biscuit offered with meals

· Choice of six whole-grain, ready-to-eat cold cereals, four of which must provide at least 2.5 grams fiber per serving, three of which must be without sugar coating; two must be 100 percent folate fortified (400 micrograms per serving)

· One whole grain hot cereal without added fat or sugars

· Cereal bars may be offered with at least 2.5 grams of fiber per serving

· At least one starch such as potatoes or rice at breakfast based on demand

· Use whole grain pastas and whole grain rice

· Offer low fat and/or low calorie alternatives (fruit, reduced fat pastries, reduced fat muffins, etc) when pastries such as donuts and sweet rolls, etc are served

MEATS and ENTREES

· Choice of two main entrees, with one of these entrees such as lean fish, poultry or meat (round or loin cuts; baked, grilled, or roasted with visible fat removed) prepared and served without added fat

· Fish served at a minimum of three times per week as a main entree. At least one fish high in omega 3 (salmon, tuna, trout, herring, mackerel, sardines) will be served per week

· Serve gravy and sauces separately unless they are integral part of the recipe

· Only lean ground beef and lean ground turkey (fat content not to exceed 10%) with no fillers or extenders

· One or more vegetarian options at the lunch and dinner meals based on demand

· The lean entrée option may be vegetarian

· No more than one fried entrée on the main line per meal. If facility serves only one entree on the main line per meal, no more than one fried entrée per day. Exceptions for special occasions such as holiday meals, Service birthdays or other celebrations approved through respective Service

· Choice of three breakfast meats, one of which must be non-pork and one lower in fat (less than 12g fat per serving for patties/links and less than 5g of fat per serving for turkey bacon, Canadian bacon, center cut bacon). The non-pork option can be lower in fat

DAIRY AND EGGS

· All milk fortified with vitamin A and vitamin D

· Offer 1% milk as the primary milk

· Use 1% or skim in recipes when appropriate

· Offer low fat or reduced fat dairy choices (cottage cheese, sour cream, cream cheese, shredded cheese and sliced cheese) based on customer demand

· Low fat or reduced fat cheeses used in cooking when appropriate

· Offer low fat and fat free yogurt at all meals. Offer reduced sugar yogurts

· Offer egg whites or egg substitutes (reduced cholesterol) as an alternative to whole egg products based on demand

· Use egg substitute in place of whole eggs in baked items when appropriate

· Offer DHA enhanced eggs when available and if subsistence funding is sufficient

FATS AND OILS

· Trans fat free (zero grams trans fat per serving) monounsaturated and polyunsaturated oils substituted for shortening in cooking and baking when appropriate

* Only trans…