QUALITY ASSURANCE PLAN.pdf

QUALITY ASSURANCE PLAN

The Point of Contact (POC) will monitor contractor performance and complete the Quality Assurance Worksheet provided below. The Quality Assurance Worksheet will be submitted directly to the QAP POC’s.

Unless otherwise noted a quality performance rating of “Green” will be assumed on all measured deliverables unless otherwise notified. The quality rating may change from “Green” to “Red” without notice. We anticipate the POC utilizing the “Yellow” quality rating to alert the contracting office of quality issues that have the potential for a “Red” quality rating if corrective action is not taken. The quality assurance plan observes precautions put in place due to COVID-19 and in accordance with AR30‐22.

The POC may submit a Quality Assurance Worksheet at any time and as often as necessary (at a minimum monthly) to document quality levels. If Contractor response to an identified quality deficiency is unsatisfactory, the Contracting Officer or POC will contact the appropriate Contractor representative to 0

The POC referred to in this QAP is SSG Erika Smith (302) 752-6378 or SSG Paul Kershaw (302) 290- 5080.

RATING DESCRIPTION

Green Yes performance and technical specifications are being met at Acceptable Quality Level (AQL)

Yellow

Yes, performance and technical specifications are currently being met at the minimum AQL, but the following service / deliverable needs contractor attention

[The Customer must identify what component of the deliverable and/or service requires attention]

Red

No, performance and technical specifications are not being met at AQL and the following service / deliverable needs immediate contractor resolution.

[The Customer must identify what component of the deliverable and/or service is below the minimum AQL]

QUALITY ASSURANCE WORKSHEET

Objectives

OBJECTIVE SOW PARAGRAPH THRESHOLD

Provide all subsistence and labor required to accomplish meal preparation IAW SOW 5.a Address topics 100%

All meals/menu items must be maintained at the proper temperatures during transport and while serving.

5.b. Address topics ≥95%

Operate at a minimum one serving line unless deemed necessary for two serving lines

5.c Address topics 100%

Designate one person in writing as a working supervisor 5.e Address topics 100% All contracted personnel associated with preparation, handling, or serving of meals will be required to complete a COVID 19 risk questionnaire daily, as well as record body temperature with a non-touch thermometer at the start of shift.

5.c Address topics 100%

All personnel will wear clean “cooks uniform”, disposable face, and head covers

5.c Address topics ≥100%

Tear down and cleanup all area to include serving lines, salad bar, beverage area, vegetable preparation area and kitchen 9 Address topics 100%

QUALITY ASSURANCE WORKSHEET

Performance Rating

Deliverable/Service Quality Rating

Causative Factors

Effect on Mission

Action Required / Date

Provide all subsistence and labor required to accomplish meal preparation IAW SOW

Green Comments Unnecessary for “Green” QA Rating

Yellow

Red

All meals/menu items must be maintained at the proper temperatures

Operate at a minimum one serving line

Designate one person in writing as a working supervisor

Green Comments Unnecessary for “Green” QA Rating Yellow

Red

All contracted personnel associated with preparation, handling, or serving of meals will be required to complete a COVID 19 risk questionnaire daily, as well as record body temperature with a non-touch thermometer at the start of shift.

All personnel will wear clean uniform and head/beard and face coverings

Green Comments Unnecessary for “Green” QA Rating Yellow

Red

Tear down and cleanup all area to include serving lines, salad bar, beverage area, vegetable preparation area kitchen, dining area, and the removal of are trash and put in proper dumpsters

Date or Period of Performance Service Performed: ___________________________

Approved by: Date:____________________

(Name)

Contracting Officer Representative: ______________________________