PWS_Full Food Service_DRAFT_241122.pdf

DRAFT

PWS – CSJFTC Full Food Services

PERFORMANCE WORK STATEMENT (PWS)

FOR

Full Food Services Camp Shelby, Mississippi

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 provide Full Food Services (FFS), as defined in this PWS.

This support will focus primarily on the following areas: dining facility management functions, food receiving and storage, food preparation, food serving, and facility sanitation and janitorial duties, and the associated logistics analysis and management functions.

1.1.1 Objectives: To provide a quality food program that supports the warfighter with flexible, efficient, and cost-effective contract food service in support of Camp Shelby Joint Forces Training Center’s (CSJFTC) installation Consolidated Dining Facility (CDF) and additional external dining facilities located within Camp Shelby, MS.

1.2 Background: The CSJFTC serves as a major training site for joint operations in preparation for real world responses. Part of the functions of the CSJFTC is to provide daily meals to soldiers during all training operations. As a result, a continuing need is anticipated for full food service requirements at the installation.

1.3 Period of Performance (PoP): The Period of Performance shall be a Base Year of 12 months and one (1) 12-month option year. Estimate POP start 1April 2025.

1.4 General Information:

1.4.1 Place and Performance of Services: Breakfast 0630-0800, Lunch 1100-1300, Dinner 1700-1900 The contractor shall provide services during the hours of operations, as listed in (Technical Exhibit 6), except on recognized US holidays or when the Government facility/installation is closed due to local or national emergencies, administrative closings, or similar Government-directed facility/installation closings.

These hours are subject to change based on supported unit requirements. This change can occur on short notice.

Extended Service Hours. It is expected that a dining facility may periodically be required to extend its service beyond normal hours, e.g. in the event of fire, civil disturbances, severe weather alerts, training exercises, and troop movements. The Contracting Officer (KO) may authorize the contractor to provide extended services by giving notice of any change. In the event of extenuating circumstances or mission requirements, short and/or no notification are possible; however, notification will be given as soon as possible.

Performance shall be at Camp Shelby Joint Forces Training Center’s (CSJFTC) Consolidated Dining Facility (CDF) - Building # 3514 - and additional external dining facilities located within Camp Shelby, MS. The contractor shall at all times maintain n 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.

When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force are essential. Teleworking is authorized.

1.4.1.1 Telework: The Government will permit the contractor to telework in support of this requirement. In furtherance of Continuity of Operations Planning (COOP), a telework program may be enacted to ensure that the Government's mission-critical operations stay operational during times of national emergency or incidents of national significance. Telework shall be at no additional cost to the Government.

1.4.1.2 Unscheduled gate closures by the Security Police 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 to applicable regulations. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee’s installation driving privileges.

1.4.1.3 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 should only enter restricted areas when required to do so and only upon prior approval. All contractor employees shall always carry proper identification with them and shall be subject to such checks as may be deemed necessary. The contractor shall ensure compliance with all regulations and orders of the installation, which may affect performance. The Government reserves the right to direct the removal of an employee from Government property or revoke access to Government systems for misconduct, security reasons, or any overt evidence of communicable disease. Removal of contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance of this contract.

1.4.1.4 All food service-related opportunities, within the geographic boundaries of Camp Shelby, that fall under the criteria of the Randolph Sheppard Act, shall be reserved exclusively for the licensed blind vendor awarded thru the State Licensing Agency (SLA). All other food service opportunities, utilizing obligated funds, that do not fall under the criteria of the Randolph Sheppard Act, will be conducted under federal acquisition rules and regulations in which the licensed blind vendor, awarded thru the SLA, will be given an opportunity to compete.

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

The contractor shall perform services on these days as required by the COR:

PWS – CSJFTC Full Food Services

1.4.2.1 New Year’s Day: January 1st

1.4.2.2 Martin Luther King, Jr.’s Birthday

1.4.2.3 President’s Day

1.4.2.4 Memorial Day

1.4.2.5 Juneteenth: National Independence Day June 19th

1.4.2.6 Independence Day: July 4th

1.4.2.7 Labor Day

1.4.2.8 Columbus Day

1.4.2.9 Veteran’s Day: November 11th

1.4.2.10 Thanksgiving Day

1.4.2.11 Christmas Day: December 25th

1.4.3 Quality Control (QC): The contractor shall develop and maintain an effective QC Plan (QCP) to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s QCP is the means by which it assures itself that its work complies with the requirements of the contract. As a minimum, the contractor shall develop QC procedures that address the areas identified in Technical Exhibit 1, Performance Requirements Summary (PRS). A final QCP shall be submitted to the Contracting Officer Representative (COR) NLT 10 days after contract award.

After acceptance of the QCP, the contractor shall obtain the Contracting Officer’s (KO’s) acceptance in writing of any proposed changes to its QCP.

Reporting A01 Quality Control Plan (QCP)

1.4.4 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). The Contractor shall have work complete and ready for inspection IAW all terms of the task order. The Government will conduct inspections according to the appropriate random and periodic surveillance method, to compare the Contractor's performance to contract requirements and standards. The Government reserves the right to monitor the contract in any manner necessary, at any time necessary, and at all places necessary to ensure that the services rendered conform to the contract requirements. In addition to random and periodic surveillance, US Army Public Health Command personnel may perform inspections at contracted dining facilities. The Contractor shall provide a copy of the inspection results to the COR. The Contractor shall correct all recorded defects prior to re-inspection if the Contractor fails a service.

1.4.5 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 COR. The contractor and all associated subcontractor

PWS – CSJFTC Full Food Services employees shall provide all information required for 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 (see PWS 6.0). Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1.4.5.1 Reserved.

1.4.5.2 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).

1.4.5.3 Awareness Training (AT) Level 1: All contractor employees, including subcontractor employees, requiring access to Army installations, facilities, and controlled access areas shall complete AT Level 1 training within 30 calendar days after contract start date and within 30 calendar days of new employees commencing performance. The contractor shall submit certificates of completion for each affected contractor and subcontractor employee to the COR within 15 calendar days after completion of training by each employee or subcontractor personnel. AT Level 1 awareness training is available at the following website:

https://jko.jten.mil/courses/atl1/launch.html.

Reporting A02 AT/ Level 1 Training

1.4.5.4 iWATCH Training: The contractor and all associated subcontractors with an area of performance within an Army-controlled installation, facilities or area shall brief all employees on the local iWATCH program (training standards provided by the requiring activity Antiterrorism Officer (ATO)). This local developed training shall be used to inform employees of the types of behavior to watch for and instruct employees to report suspicious activity to the COR or the KO. This training shall be completed within 30 calendar days of contract award and within 30 calendar days of new employees commencing performance. The contractor shall report completion for each contractor employee and subcontractor employee to the COR, within 15 calendar days after completion of training.

A03 IWATCH Training

PWS – CSJFTC Full Food Services

1.4.5.5 Communications Security/Information Technology (COMSEC/IT) Security. All communications with DoD organizations are subject to COMSEC review. All telephone communications networks are continually subject to intercept by unfriendly intelligence organizations. DoD has authorized the military departments to conduct COMSEC monitoring and recording of telephone calls originating from, or terminating at, DoD organizations. Therefore, the contractor is advised that any time contractor personnel place or receive a call they are subject to COMSEC procedures. The contractor shall ensure wide and frequent dissemination of the above information to all employees dealing with DoD information. The contractor shall abide by all Government regulations concerning the authorized use of the Government's computer network, including the restriction against using the network to recruit Government personnel or advertise job openings.

1.4.5.6 Reserved.

1.4.5.7 Reserved.

1.4.5.8 Reserved.

1.4.5.9 Reserved.

1.4.5.10 Reserved.

1.4.5.11 OPSEC Training: In accordance with AR 530-1, Operations Security, new contractor employees shall complete Level I OPSEC training within 30 calendar days of their reporting for duty and annually thereafter. The contractor shall submit certificates of completion for each contractor employee to the COR within 15 calendar days after completion of training. Level 1 OPSEC training is available at https://securityawareness.usalearning.gov/opsec/index.htm.

A04 OPSEC Training

1.4.5.12 Reserved.

1.4.5.13 Reserved.

1.4.5.14 Reserved.

1.4.6 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.

1.4.6.1 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 by the Government are lost or misplaced or are used by unauthorized persons. No keys issued

PWS – CSJFTC Full Food Services 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.

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

1.4.6.1.2 In the event keys, other than master keys, are lost or duplicated, the contractor shall, upon direction by the KO, 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.

1.4.6.1.3 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.

1.4.6.2 Lock Combinations: The contractor shall establish and implement methods of ensuring that no lock combinations are revealed to unauthorized persons. The contractor shall ensure that lock combinations are changed when personnel having access to the combinations no longer have a need to know such combinations. These procedures shall be included in the contractor’s QCP.

1.4.7 Special Qualifications: The contractor shall ensure all employees possess all required licenses used in the performance of this contract. This does not include education or other qualifications for the position in which the contractor employee is performing, dress codes, or other information. (NOTE: The Government does not provide training to contractors. Contractors must ensure that any personnel performing under a contract are fully trained, licensed, certified, and otherwise qualified to provide services.)

1.4.8 Post Award Conference/Periodic Progress Meetings: The contractor agrees to attend any post award conference convened by the KO in accordance with FAR 42.5.

The KO, COR and other Government personnel, 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.

PWS – CSJFTC Full Food Services

1.4.9 Key Personnel. The Government has determined that certain positions for the purpose of ensuring the Contractor can satisfy minimum experience, education and/or credential requirements are key and essential. Key positions must be filled within 24 hours of being vacated, as a temporary mitigation and filled within 30 days with a permanent employee. The COR must be notified immediately upon temporary replacement of key personnel and the KO must be notified within 72 hours.

1.4.9.1 The Project Manager (PM) (KEY)

The Contractor shall provide an on-site Project Manager (PM) who will be responsible for all work under this task order. The PM will have no less than 5 years management experience. The PM must be highly qualified with general supervisory experience and must have at least 3 years specific management experience in managing cafeteria style or multi-entrée operations providing complete meal service (breakfast, lunch and dinner). The PM must have a current sanitation certificate (within 4 years) as defined in Tri Service Food Code (TB MED 530). The PM will have full authority to act for the Contractor on all matters relating to this contract. The PM has overall responsibility for the site’s Quality Assurance / Quality Control (QA/QC). The PM will be the primary point through which technical communications, prioritization of effort, team standardization and technical direction flow between the Government and the Contractor. The PM 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 PM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor. During any absence of the PM, a qualified alternate shall have full authority to act for the Contractor on all matters relating to work performed under the resulting contract. The PM shall return all Government calls within one hour during operational hours and two hours during non-operational hours.

1.4.9.2 Dining Facility Manager(s) (KEY)

The Dining Facility Manager(s) is directly responsible for the day-to-day operations and direct employees at their perspective dining facilities. The Dining Facility Manager shall have experience of successfully managing cafeteria style or multi-entrée operations, catering or Government cafeteria operations providing complete meal service (breakfast, lunch and dinner), feeding over 300 customers per sitting. The Dining Facility Manager must have a current sanitation certificate (within 4 years) as defined in Tri Service Food Code (TB MED 530). The contractor shall provide a Dining Facility Manager for each FFS dining facility identified in (TECHNICAL EXHIBIT 5) to manage the performance in each facility, to include Subcontractors, and to meet the specified performance standards. During any absence of the dining facility manager, the COR shall be notified, and the substitution must be properly qualified.

1.4.10 Identification of Contractor Employees: Contractor personnel will always wear company uniforms and identification badges on while on duty and in post facilities. All contractor personnel attending meetings, answering Government telephones and working in other situations where their contractor status is not obvious to third parties are required to identify themselves as such to avoid creating an impression that they are

PWS – CSJFTC Full Food Services

Government employees. The contractor shall ensure that all documents or reports produced by contractor personnel are suitably marked as contractor products or that contractor participation is appropriately disclosed. The contractor’s status as a “contractor” shall be predominantly displayed in all correspondence types (to include signature blocks on e-mail) and dealings with Government or non-Government entities.

Contractor personnel shall wear identification badges distinguishing themselves as such. The badges shall have the company name, employee name and the word “contractor” displayed.

1.4.10.1 Restaurant Employee Dress Code: In the foodservice industry, dress codes are an essential part of food safety, and workplace hygiene. The government shall rely on the Contractor to construct an employee dress code. An employee dress code policy is a written guide that outlines the rules in regard to employee clothing, uniforms, grooming, and overall appearance. Contractor shall submit the dress code by means of a memorandum to the COR 10 days after award of contract.

Reporting A05 Submit Dress Code to COR

1.4.11. 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.

1.4.12 Reserved.

1.4.13 Reserved.

1.4.14 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

PWS – CSJFTC Full Food Services 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.

1.4.15 Phase In / Phase Out Periods: To minimize any decreases in productivity and to prevent possible negative impacts on additional services, the contractor shall have personnel on board, during the 15 days phase in/ phase out periods. During the phase in period, the contractor shall become familiar with performance requirements in order to commence full performance of services on the contract start date.

2.0 Definitions and Acronyms:

2.1 Definitions:

2.1.1 Acceptable Quality Level (AQL). The AQL is a designated value (percent) of defective outcomes/service that the Government indicates will be accepted using acceptable sampling techniques and procedures.

2.1.2 Administrative Contracting Officer (ACO). A Contracting Officer who is administering contracts.

2.1.3 Army Federal Acquisition Regulation Supplement (AFARS). The Army's supplement to the Federal Acquisition Regulation.

2.1.4 Contract Discrepancy Report (CDR). The CDR is used to formally document unacceptable performance (contract deficiencies and defects against the AQL). The use of CDD becomes the supporting documentation for contract payment deductions, fixed fee deductions, award fee, nonpayment or other actions deemed necessary by the KO.

The CDR will become a part of the official contract file.

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

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

2.1.7 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.

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

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

PWS – CSJFTC Full Food Services

2.1.10 Key Personnel: Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the PWS. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.1.11 Local Access Network Connections (LAN). An installation landline connecting the Army Management Information System modules to the mainframe computer system.

2.1.12 Lot. The total number of service outputs in an evaluation period as defined in the AQL column of the Performance Requirement Summary. The lot size is used to determine the sample size (or number of inspections).

2.1.13 Non-Conformance Report (NCR). A letter to a contractor that identifies nonconformance of a contract requirement(s) or identifies business system deficiencies and requests contractor corrective action.

2.1.14 Percent of Sample Found Defective. A percentage determined by dividing the number of defects by the sample size. The resulting number is used to make an equitable deduction from the contract price or award fee for non-performance.

2.1.15 Performance Requirements Summary (PRS). The PRS identifies key performance indicators and standards that represent logical service outputs that will be evaluated by the Government to assure the Contractor is fulfilling the terms of the contract.

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

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

2.1.18 Planned Sampling. A sampling (inspection) method used to evaluate contractor tasks and services performed less frequently than daily. Evaluations that are scheduled when tasks and services are performed; e.g., receiving and storage service, field-feeding service, and tasks scheduled IAW the approved cleaning plan.

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

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

PWS – CSJFTC Full Food Services

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

2.1.22 Random Sampling. A sampling (inspection) method used to evaluate contract tasks and services performed daily. It is the primary method for measuring contract performance. Each service output in a lot has an equal chance of being selected for inspection. The results of random inspections are evaluated against the number of allowable defects to determine the overall quality of the lot (service).

2.1.23 Sample. A sample (inspection) consists of one or more service outputs drawn at random from a lot. The number of outputs in the sample is the sample size.

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

2.2 Technical Definitions Peculiar to This Contract

2.2.1 Accredited Sanitation Program. A certificate program that has been evaluated and listed by an accrediting agency as conforming to national standards that certify individuals. Managers, supervisors and food handlers shall satisfy one of the following requirements:

a) Satisfactorily complete the Educational Foundation of the National Restaurant Association Course in Applied Food Service Sanitation.

b) Pass an examination from the Educational Testing Service (ETS) showing satisfactory completion of the Food Protection Certification Program.

c) Satisfactorily complete of a course of study that is offered from an accredited college or university approved by the Installation Medical Authority.

2.2.2. Brunch. A meal consisting of food items served during breakfast and lunch. This combined meal is served during an extended time period beginning at early or mid-morning and ending shortly after the noon hour. When a brunch is served a supper follows.

2.2.3 Clean. Free of visible signs of food, food residues, ingredients, grease, soap and foreign matter.

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

2.2.5. Diner Satisfaction. Methods of feedback through a variety of surveys and comment programs to determine the degree to which the Contractor is meeting or exceeding contract requirements and established quality levels of food and service.

2.2.6. Dinner. Typically, the third meal of the day, or evening meal of each day, served during late afternoon or early evening.

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

2.2.8. Dining Facility Attendant (DFA) Service. Those activities which comprise janitorial and custodial functions within a dining facility including, but not limited to;

sweeping, mopping, scrubbing, trash removal, dishwashing, waxing, stripping, buffing, window washing, pot and pan cleaning and related quality control.

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

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

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

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

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

2.2.14. Full Food Service (FFS). Those activities that comprise the full operation of an Army dining facility.

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

2.2.16. Government Property. All property owned by or leased to the Government or acquired by the Government under the terms of the Contract. Government property includes both Government furnished property and Contractor-acquired property as defined in FAR 45.101.

2.2.17. Government Property Administrator (GPA). A Government representative who is responsible for transfers of GFP from organizations/units to contracts and return upon contract completion. The GPA maybe the COR.

PWS – CSJFTC Full Food Services

2.2.18. HACCP Plan: A written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point (HACCP) principles developed by the National Advisory Committee on Microbiological Criteria for Foods.

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

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

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

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

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

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

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

2.2.26. Operating Hours. Operating hours for each facility are listed at Technical Exhibit

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

2.2.27. Operational Ration. Packaged, semi-perishable meals issued to personnel for use under field conditions.

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

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

2.2.30. Portion Control. Serving of equal amounts to each diner IAW prescribed menus and recipes.

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

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

2.2.33. Prime Vendor. A Department of Defense contractor who has responsibility to supply and furnish subsistence to the dining facility.

2.2.34. Progressive Food Preparation (Batch Cookery). The continuous preparation of food items at selective time intervals during the entire meal period as the food is 1consumed. The objective is to match the flow of diners through the serving lines so that freshly prepared, quality food is always provided. Progressive cooking reduces the need to hold foods for long periods of time that result in loss of flavor, color, texture, and nutritive value. Exceptions to progressive cooking are baked or prepared desserts, soups, gravies, meat sauces, and other sauce type items that do not deteriorate in flavor when held throughout the serving period.

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

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

2.2.37. Safe Temperatures. The internal product temperature of potentially hazardous food (PHF) shall be 41°F (50°C) or below for cold items, and 135° (57.2°C) or above for hot items.

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

2.2.39. Sanitizing Solutions. A chlorine solution "or any other chemical sanitizing agent allowed under 21 CFR 178.1010" as defined in, Tri Service Food Code (TB MED 530).

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

2.2.41. Serving Line(s). The location and equipment within dining facilities where diners are served food or where food/beverage is offered for self-service.

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

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

2.2.44. Supper. A meal consisting of food items served during dinner. The meal may be served during an extended serving period beginning early afternoon and ending early evening. This meal is served only when a brunch has been served and replaces the normal dinner meal.

2.2.45. Tableware. Condiment containers, dispensers and napkin holders.

2.2.46. Temperature Danger Zone (TDZ). Unsafe temperatures for food between 41°F (5°C) and 135°(57.2°C).

2.2.47. Workdays. Workdays Monday through Friday, excluding national holidays.

2.2.48. Work Order. A request made to Directorate of Public Works (DPW) for maintenance (equipment repair, service, and calibration) and facility renovations.

2.2 Acronyms:

AEI Army Enterprise Infostructure AT/OPSEC Antiterrorism/Operational Security BI Background Investigation CM Contract Manager COR Contracting Officer Representative DFARS Defense Federal Acquisition Regulation Supplement DoD Department of Defense FAR Federal Acquisition Regulation GFP/M/E/S Government Furnished Property/Material/Equipment/Services IA Information Assurance IS Information System(s) KO Contracting Officer NGB National Guard Bureau OCI Organizational Conflict of Interest PII Personally Identifiable Information PIPO Phase In/Phase Out POC Point of Contact PRS Performance Requirements Summary PWS Performance Work Statement QA Quality Assurance QASP Quality Assurance Surveillance Plan QC Quality Control

PWS – CSJFTC Full Food Services

QCP Quality Control Program SCR Service Contract Reporting SLA State Licensing Agency TE Technical Exhibit

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:

3.1 Property: This contract requires contractor personnel to be located on a government installation (See TECHNICAL EXHIBIT 5). Each designated Government site contains Government property that is incidental to the place of performance (See TECHNICAL EXHIBIT 10). All Government property that is incidental to the place of performance shall be used by the contractor within that location only. Incidental government property is no longer considered incidental when the equipment leaves the government site or installation. At no time is Government property to be removed from the Government installation for use in performance of this contract. All property used by the contractor within the designated Government location remains accountable to the Government.

The Government will furnish the necessary workspace (office space) for the contractor to perform services outlined in this PWS. Office space will be located at Building 3514.

The COR reserves the right to change the office space location given a 30 days’ notice.

3.2 Materials: The Government will provide the initial quantity of expendable/durable supplies (See TECHNICAL EXHIBIT 11 & 12).

3.3 Equipment: The Government will furnish equipment that is incidental to the facilities used during the performance of the PWS (See TECHNICAL EXHIBIT 10). The Government will furnish equipment manufacturers operating manuals for equipment on-hand in each dining facility.

3.4 Services: NONE

3.5 Utilities: All utilities in the facility will be available for the contactor’s use in the performance of this contract. The contractor shall instruct employees in utilities conservation practices. The contractor shall operate under conditions that preclude the waste of utilities, which include turning off the water faucets or valves after using the required amount.

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

4.1 General: 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 1.1.

4.1.1 Contractor Furnished Items. Typical Chemicals/Cleaning/Serving/Food Preparation Supplies listed for informational purposes in TECHNICAL EXHIBIT 12.

4.1.2 Disposable Food Preparation, Serving, and Packaging Materials. The Contractor shall furnish expendable/non-durable food preparation, serving, and packaging materials to meet the requirements stated in the contract.

4.1.3 Office Equipment, Supplies, and Tools. The Contractor shall furnish any office equipment, office supplies, or tools necessary to meet the performance requirements stated in the task order. This includes administrative supplies and other products needed to perform the requirements of this contract and any subsequent task orders.

4.1.4 Change Fund. The Contractor shall furnish a sufficient change fund for the sale of meals at each Contractor-operated dining facility.

4.1.5 Contractor-Provided Equipment. In order to introduce the Contractor's branded concepts for preparation and service, the Contractor may install its own equipment, fixtures, or furnishings within the Dining Facilities. Installation of Contractor owned equipment shall require prior written authorization from the KO. The KO will require installation drawings, plans, or other information needed to evaluate the installation. If additional electrical power, water, steam or other changes to the Dining Facility are required to support the installation and maintenance, the cost shall be borne by the Contractor.

4.1.6 Durable Supplies: The Government will provide the initial quantity of durable supplies as identified in (TECHNICAL EXHIBIT 11). During the performance of this contract, the Contractor shall be responsible for replacing these durable supplies due to wear and tear and loss. COR will take into consideration any mitigating circumstances surrounding the need to replace any durable supplies and shall be the final authority on such matters. At the end of the contract, the Contractor shall ensure that the final quantity of durable supplies equals the initial quantity provided by the Government.

5.0 Requirements: The contractor shall:

5.1 High Level Objectives

5.1.1 Dining Facility Cleaning and Sanitation Operations

5.1.1.1 The Contractor shall clean and sanitize food service equipment and surfaces to support dining facility operations:

Performance Standards

a) Standard: The Contractor shall clean and sanitize food contact surfaces and equipment in designated serving and self-service locations (e.g. serving lines, self-service salad bars, and condiment areas, drink dispensers, bussing carts, display refrigerators and warmers) IAW Tri Service Food Code (TB MED 530).

PWS – CSJFTC Full Food Services

b) Standard: Equipment too large to fit in three compartment sinks (e.g. prep tables, warming cabinets, ice making machines, freezers, reach in refrigerators and refrigerated display cases) shall be cleaned and sanitized after each use or the approved cleaning schedule (identified in the Contractor’s QCP) using alternative procedures listed in Tri Service Food Code (TB MED 530). Protect clean and sanitized equipment and utensils from contamination between uses and clean and sanitize storage compartments of ice making machines, in self service areas using alternative procedures listed in Tri Service Food Code (TB MED 530).

c) Standard: The Contractor shall clean exterior of exhaust hoods and filters for dining facilities. Cleaned to prevent grease, oily sludge buildup and frequent intervals with the approve QCP schedule IAW Tri Service Food Code (TB MED 530).

d) Standard: The Contractor shall clean daily (before, during and after use) the interior and exterior of equipment used to support preparation and storage of subsistence (e.g.

ovens, stoves, walk-in refrigeration units and reach-in warmer units) IAW Tri Service Food Code (TB MED 530).

e) Standard: The Government is responsible for the cleaning and maintaining of any designated DFACs not currently under the control of the vendor as defined by the COR.

Outside cleaning vendors or labor in the form of prisoners may be utilized to clean and maintain such buildings.

5.1.1.1.1 The Contractor shall wash, rinse, and sanitize pots and pans in three compartment sinks. The Contractor shall clean, sanitize and air-dry utensils, pot and pans, using appropriate methods listed in Tri Service Food Code (TB MED 530).

Performance Standards

a) Standard: All food preparation equipment and serving utensils shall be protected, cleaned and sanitized from contamination between uses.

b) Standard: Maintain wash, rinse, and sanitize sinks at proper temperatures / sanitizing levels for manual ware washing in three-compartment sinks IAW Tri Service Food Code (TB MED 530).

c) Standard: Pots, pans, serving pans, food containers shall be cleaned and sanitized IAW Tri Service Food Code (TB MED 530).

5.1.1.1.2 The Contractor shall operate and maintain the mechanical dishwashing machine. The Contractor shall setup and resupply the mechanical dishwashing machine using appropriate methods listed in the manufacturer’s user manual and Tri Service Food Code (TB MED 530). All supporting mechanical equipment shall be protected, cleaned and sanitized from contamination between uses.

Performance Standards

PWS – CSJFTC Full Food Services

a) Standard: Mechanical dishwashing machine shall be operated IAW Tri Service Food Code (TB MED 530), and applicable user’s manual.

b) Standard: Plates and eating utensils are protected from cross contamination. Plates and eating utensils are visibly free of grease, food particles and foreign matter prior to use. Sanitize all dinnerware using mechanical dishwashing machine IAW Tri Service Food Code (TB MED 530) and Code of Federal Regulations (CFR) 178.1010.

c) Standard: The Contractor shall clean, sanitize, buss and replace cups, plates, dinnerware, and trays during meal serving periods IAW Tri Service Food Code (TB MED 530) and CFR 178.1010

d) Standard: The Contractor shall clean, sanitize, and replace bussing carts during meal serving periods IAW Tri Service Food Code (TB MED 530) and CFR 178.1010.

5.2

e) Standard: Mechanical problems with the dish machine will be reported to the COR immediately. The Government is responsible for all repairs to the Dish Machine.

5.1.1.2 The Contractor shall clean and maintain dining facility interior and exterior areas.

Non-food contact surfaces and equipment shall be cleaned before, during and after meal period IAW Tri Service Food Code (TB MED 530).

Performance Standards

a) Standard: Clean restrooms, dining facility hand washing stations and employee locker rooms. Fixtures, partitions, and mirrors are visibly free of dirt, grime, grease, residue and foreign matter, prior to the schedule start of each meal serving period and prior to closing of day. Restroom trash has been removed and new liners installed in waste containers. Soap dispensers are supplied with manufactures recommended products. Paper towels and toilet tissue are available during operations 100% of the time IAW Tri Service Food Code (TB MED 530) and approved cleaning schedule identified in the Contractor’s QCP.

b) Standard: Clean walls, doors, and windows. Walls, doors, and windows are visibly free of dust, dirt, grease and debris IAW Tri Service Food Code (TB MED 530) and approved cleaning schedule identified in the Contractor’s QCP. Government will be responsible for cleaning ceilings.

c) Standard: Maintain and clean all dining facility floors before, during, and after each meal service IAW the approved cleaning schedule identified in the Contractor’s QCP and Tri Service Food Code (TB MED 530) The government is responsible for the waxing and buffing of floors in each DFAC building.

d) Standard: Clean dining facility sidewalks, loading dock, and entryways daily to prevent grease, dirt and refuge buildup IAW the approved QCP.

PWS – CSJFTC Full Food Services

e) Standard: Dispose of trash at the end of each scheduled meal serving period, prior to closing for the day and/or when containers are full.

f) Standard: Follow installation, local, state and federal policies concerning recycling and environmental waste program. This includes the folding and segregation of cardboard boxes, separation of recyclable cans and plastic bottles and the use of trash reductions systems to include items like trash compactors or dehydrators IAW Tri Service Food Code (TB MED 530), Environmental Compliance and Protection Manual.

The vendor is not responsible nor required to purchase any items deemed necessary in order to implement any required recycling and environmental waste programs.

g) Standard: The Vendor is responsible for the cleaning of indoor rubber garbage cans and recycle containers as prescribed in the cleaning schedule identified in the Contractor’s QCP. The Government is responsible for the cleaning of large industrial outdoor waste and recycling containers as prescribed by the COR.

h) Standard: Used grease and oil are disposed in proper Government provided containers.

i) Standard: The Government will be responsible for all repair and maintenance of any DFAC…