Request for Proposal Solicitation Cafeteria Services FDA White Oak 2021 04 21 .pdf

SOLICITATION NO:

PROJECT:

LOCATION:

SOLICITATION ISSUE

DATE:

OFFER DUE:

DATE AND TIME DUE:

DELIVER VIA EMAIL

ONLY TO:

General Services Administration

National Capital Region

Public Buildings Service

Washington, DC

SPECIFICATIONS AND BID FORMS

Note: All questions regarding this solicitation shall be addressed via email to before or by

Thursday May 13, 2021: Patricia Davis, Contract Specialist/Contracting Officer

E-mail: patricia.davis@gsa.gov

This Procurement is Open to All Businesses. In accordance with GSA’s Affirmative Procurement Program and the

Statutes, Regulations, and Executive Orders of the United States, the Contractor is to use green products and supplies in the accomplishment of this contract.

EQWPMAB-21-0015/47PM0921R0013

Cafeteria Services

Food and Drug Administration (FDA)

White Oak Campus

10903 New Hampshire Ave.

Silver Spring, Maryland 20993

Wednesday April 21, 2021

General Services Administration

National Capital Region

Public Buildings Service

1800 F St., N.W.

Washington, DC 20405

Friday May 28, 2021 – 9:00 am EST via email only

General Services Administration

Central Office, National Capital Region

Public Buildings Service

Office of Acquisition – Special Project Division

Acquisition Regional Support Team

1800 F St., N.W.

Washington, DC 20407

Patricia Davis at: patricia.davis@gsa.gov mailto:patricia.davis@gsa.gov mailto:patricia.davis@gsa.gov

FDA White Oak Campus Cafeteria Services Page 2

TABLE OF CONTENTS

PAGE

NUMBER

SOLICITATION

TABLE OF CONTENTS

SPECIAL NOTICE TO OFFERORS

Special Notices to Offerors

Pre-Bid Conference at the Cafeteria Facility

DESCRIPTION/SPECIFICATION

1. Statement of Work

A. Description of Services

B. Scope of Work

C. Term of Contract

2. Description of Facilities

A. Area and Location in the Building

B. Seating Capacity

C. Historical Sales Data

D. Randolph/Sheppard Facilities

3. Effective Date

4. Hours of Service

A. Service Schedule

B. Modification to Service Schedule

5. Contractor Responsibility

A. Service

B. Menus

C. Menu Calorie Labeling Rules

D. Food Service Guidelines for Federal Facilities.

E. Presidential Memorandum Creating a Preference for Meat and Poultry Produced According to

Responsible Antibiotic-Use Policies (CRAU)

F. Procedures for Future Price Adjustments/ Changes

G. Equipment and Utensils Furnished by the Contractor

H. Sanitation and Quality

I. Personnel and Supervision

J. Recycling

K. Preventative Maintenance

L. Repairs

M. Equipment Replacement

N. Cleaning and Janitorial Services

O. Security Areas

P. Hazardous Conditions

Q. Liability

R. Occupant Emergency Program

S. Reporting Requirements

T. Operating Expenses

FDA White Oak Campus Cafeteria Services Page 3

U. Energy Conservation Guidelines

V. Telephone and Computer Systems

W. Building Space

6. Continuity of Operations

7. Contracts and Subcontracts

8. Responsibilities/Furnished by the Government

A. General

B. Property

a. Government Furnished Space

b. Vending Stands

c. Facilities

d. Parking

e. Windows

f. Trash Removal

g. Rodent/Pest Control

h. Government - Owned Equipment

9. Rights and Authority of the Government

A. Approval

B. Public Space

C. Restrictions

D. Records

E. Cash Register Readings

F. Modification of Contract

G. Discrepancy in the Specifications

10. Protection and Damage

INSPECTION AND ACCEPTANCE

1. Contractor Responsibility

2. Quality Standards

3. Contractor Representative

4. Role of Government Personnel and Responsibility for

Contract Administration

A. Contracting Officer (CO)

B. Contracting Officer’s Representative (COR)

C. Representatives of the Government

5. Inspections

6. Reviews

DELIVERIES

1. Milestone Chart for Contractor’s Deliverables

2. Government Deliverables Due the Contractor

CONTRACT ADMINISTRATION DATA ......................................................................…… 41

1. Administrative Expenses and Loss

2. Payment in Lieu of Rental

3. Purpose of Payment in Lieu of Rent and Payment Schedule

4. Failure to Perform

5. Proprietary Marks

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6. Business Licenses, Taxes & Assessments

7. Payment of Postage and Fees

8. Markings

9. Termination of Contract by Contractor

10. Wage Determination

SPECIAL CONTRACT REQUIREMENTS

1. Personnel

A. Qualifications of Employees

2. Security Requirements

3. Standards of Conduct

CONTRACT CLAUSES

52.222-42 Statement of Equivalent Rates for Federal Hires Comparable Hires

Commercial Items Contract Clauses Index

52.252-2 Clauses Incorporated by Reference

52.212-4 Contract Terms and Conditions - Commercials Items

52.212-5 Contract Terms and Conditions Required To Implement Statutes or Executive Orders - Commercial

Items

552.212-72 Contract Terms and Conditions Required to Implement Statutes or Executive Orders Applicable to

GSA Acquisition of Commercial Items

52.204-7 Central Contractor Registration

52.204-8 Annual Representations and Certifications

52.204-9 Personal Identity Verification of Contractor Personnel

52.204-24 Representations Regarding Certain Telecommunications and Video Surveillance Services or

Equipment (Dec. 2019)

552.212-71 Contract Terms and Conditions Applicable to GSA Acquisition of Commercial Items

52.223-4 Recovered Material Certification

52.223-10 Waste Reduction Program

52.223-15 Energy Efficiency in Energy-Consuming Products

52.223-16 IEEE 1680 Standard for the Environmental Assessment of Personal Computer Products

52.223-17 Affirmative Procurement of EPA-designated Items in Service and Construction Contracts

52.223-1 Biobased Product Certification

52.223-2 Affirmative Procurement of Biobased Products Under Service and Construction Contracts

Addendum to FAR 52.212-4, FAR 52.212-5 and 552.212-71

INSTRUCTIONS, CONDITIONS AND NOTICES TO

OFFERORS

1. Insurance Requirements

A. Worker’s Compensation and Employer’s Liability

B. General Liability Insurance

2. Instructions to Offerors

A. 52.212.1 Instructions to Offerors – Commercial Items

B. Instructions on Submitting Proposals

C. Contents of the Proposal

D. Period for Acceptance of Offerors

E. Product Samples

F. Late Submissions, Modifications, Revisions, and Withdrawals of Offerors

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G. Contract Award

H. Multiple Awards

FAR 52.212-2 Evaluation--Commercial Items

Mandatory Registration with CCR and OCRA Websites

FAR 52.212-3 Offeror Representations and Certifications - Commercial Items

FAR 52.233-2 Service of Protest

552.233-70 - Protests Filed Directly with the General Services Administration

ATTACHMENTS

1. Listing of Attachments

Attachment 1 - Wage Determination

Attachment 2 - Standard Form LLL – Certification Regarding Lobbying

Attachment 3 - Standard Form 527 - Contractor's Qualification & Financial Information

Attachment 4 – Sales Generation Model

Attachment 5 – Staffing and Labor Cost Model

Attachment 6 - Monthly Profit/Loss Statement Pro-Forma Operating Statement

Attachment 7 - Health and Sustainability Guidelines for Federal Concessions and Vending Operations

Attachment 8 - Presidential Memorandum entitled, “Creating a Preference for Meat and Poultry Produced

According to Responsible Antibiotic-Use Policies” (CRAU).

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Special Notice to Offerors

Special Notices to Offerors

A. The successful Contractor shall be fully responsible for providing and accomplishing the required services as outlined in this solicitation. The Contractor is responsible for the operation of the food service facilities at the

Food and Drug Administration (FDA)

White Oak Campus

10903 New Hampshire Ave.

Silver Spring, Maryland 20993

B. The Offeror must submit an offer/bid for each evaluation factor in order to be considered for award.

C. In order to be considered for award, the offeror must acknowledge receipt of each amendment issued (if any) under this solicitation by submitting three (3) signed and dated copies of the Standard Form 30

(Amendment of Solicitation/Modification of Contract) issued for each amendment.

D. Facsimile (FAX) bids are unacceptable in response to this solicitation.

E. Deficiencies and Unacceptable Proposals. Offerors are cautioned that an offer may be rejected as non-responsive if it is deficient and thereby unacceptable because it does not answer the evaluation factors completely or meet GSA requirements.

F. Interruptions in Government. Should inclement weather, interruption in Government operations or other unanticipated events occur that interrupt normal Government processes or require the closing of the

Government on the bid due date, the bid will be due at the same time of the next Government workday unless notice is given to the contrary by the contracting office.

G. Executive Order 12989. Economy and efficiency in Government procurement through compliance with certain immigration and naturalization act provisions, is in effect and must be complied with under any contract(s) resulting from this invitation for bids. In accordance with Executive Order 12989, Contractors are responsible for compliance with immigration laws and are hereby notified that any and all suspected infractions shall be reported to the Immigration and Naturalization Service.

H. Contract Award.

The Government intends to evaluate offers and award a contract without discussions with offerors. This will be a No Cost award contract. Therefore, the offeror's initial offer should contain the offeror's best terms.

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PRE-BID CONFERENCE at the CAFETERIA FACILITY

The purpose of the Pre-Bid Conference is to provide a briefing on the contracting concept, the scope of work, and the specifications, so that offerors can ascertain the complexities of the services to be performed. Offerors will also be briefed on the vision of GSA to have a cafeteria that is consistent with Federal work/life programs, including employee wellness, the use of meat and poultry produced according to responsible Antibiotic-use policies, customer satisfaction and environmental sustainability.

Answers to questions may be addressed at the Pre-Bid Conference and a summary of the topics discussed at the

Conference will be provided to all prospective offerors as an addendum to the Request for Proposals. Questions can be submitted after the Pre-Bid Conference and an addendum to the Request for Proposals will be submitted with responses. Dates for submitting questions will be established at the Pre-Bid Conference.

MEMORANDUM TO: All Prospective Offerors

Request for Proposals - 47PM0921R0013

Cafeteria Services

The General Services Administration invites you to attend a Pre-Bid Conference which will be held at the time and place listed below:

Food and Drug Administration (FDA)

White Oak Campus

SUBJECT:

LOCATION:

10903 New Hampshire Ave.

Silver Spring, Maryland 20993

DATE: Wednesday May 05, 2021

Pre-Bid Conference at 9:00 AM

"Prospective Offers should enter the Campus from New Hampshire Avenue and park in the South West parking garage (across from childcare center) and enter the Campus complex at Building 32. The pre-bid meeting will take place in Building #32 dining room."

A walk-thru of the facility (back and front of house) will be part of the pre-bid meeting.

Prospective Offerors are allowed to sketch the facility and take pictures only during the pre-bid walk thru.

It is advantageous for each offeror to have qualified representation at the Pre-Bid Conference to understand the total result desired by the Agency and GSA. The cafeteria space will be accepted in “As-Is” condition to keep the cost down for the Government. Prospective Offerors are encouraged to propose minor changes that will be considered based on recommendations and their vision of the space layout and design to maximize customer enjoyment and engagement in the proposed food service program. However, these changes are not to involve any Government funding for the proposed changes/renovations.

Contractors are requested to notify the individual listed below by e-mail only of the names of person(s) who will attend the Conference. Notification should be made at least two working days before the scheduled meeting to:

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All questions are to be submitted via e-mail to Patricia Davis at: patricia.davis@gsa.gov after the pre-bid meeting and must be submitted by Thursday May 13, 2021. Any questions submitted after this date will not receive a response.

Point of Contact: Patricia Davis Title: Contract Specialist/Contracting Officer Company Name: General Services Administration

Acquisition Regional Support Team Email Only: patricia.davis@gsa.gov

All offerors attending the Pre-Bid Conference must submit their full name and company via email to the Point of Contact above for security clearance into the building 2 business days in advance for clearance.

Offerors attending the Pre-Bid conference must also provide vehicle information (make model, year and license plate number) to gain entrance to campus 2 business days in advance for clearance. Entry will not be granted to persons who do not have a valid driver’s license or Government issued identification with their picture. Persons will also have a 100% security screening (bags thru x-ray and walk through magnetometer) before entrance is granted.

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Description/Specification

1. Statement of Work:

A. Description of Services. The Contractor shall establish and operate the food service facilities described herein for the purpose of dispensing food, nonalcoholic beverages, supporting catering events as requested and such other items as may be authorized by the contracting officer (CO) in accordance with the terms and conditions of this contract.

B. Scope of Work. The Contractor shall establish and operate in the Contractor's name; the food service facilities for the purpose of dispensing food, nonalcoholic beverages and such other items as may be authorized by the Contracting Officer's Representative (COR), in accordance with all terms and conditions specified herein.

The contractor is responsible to ensure full execution of the terms of the contract between GSA and the contractor. The following documents constitute the full contractual agreement between GSA and the contractor:

i. Contractor’s response to RFP (proposal) that is accepted by GSA and upon which the contract was awarded to the contractor;

ii. The RFP used by GSA during the bid process that outlines the work statement and GSA expectations related to the award of the contract; and,

iii. The documents issued by the CO to the contractor.

This cafeteria will be operated for the benefit of approximately 11,325 employees that are assigned to the

FDA Campus on a full time basis.

Daily Campus population is approximately between 7,500 and 8,000 Monday through Thursday. Campus population on Fridays is approximately between 4,000 to 5,000. The population numbers above are Pre Covid.

The Agency employees telework work or utilize alternate work schedule (AWS).

AWS provides employees one day off (typically a Monday or Friday) every week or every other week depending on their work schedule participate in AWS).

Telework allows employees to work from home either full time or on select days of the week.

In addition, the building has an average of approximately 400 to 500 visitors during the day that attend short seminars, on-site meetings and other functions. These visitors have access to the cafeteria but may not necessary

“overlap” the breakfast or lunch period.

Additional information on the White Oak Campus can be found at:

https://www.fda.gov/about-fda/buildings-and-facilities/white-oak-campus-information

Farmer’s markets, food trucks, restaurants, amenities and other competition in the area should be studied and evaluated by the prospective contractor. The contractor’s proposed program should include a foodservice program to mitigate outside competition and maximize operational success of the contractor’s proposed food service program.

The Agency and GSA shall not be held responsible for any variation or annotations regarding building and/or visitor population figures or any other assumptions noted herein.

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C. Term of Contract. The contract shall be for a period of 5 years effective with the beginning date specified in the Notice to Proceed, subject, to the rights of termination set forth in the termination clauses. At the option of the Contracting Officer, and in concurrence with the Contractor, the contract may be extended thereafter for a term or terms of one to five years, provided that the Contracting Officer shall give written notice to the Contractor at least 180 days before the contract, or any extensions thereof, would otherwise expire. In no event shall the contract period, as extended, exceed a period of 15 years from the beginning date of the original contract.

2. Description of Facilities:

A. Area and Location in the Buildings.

The Campus has several foodservice outlets on Campus.

Building # 32 Central Shared Use II

This facility is the largest foodservice facility on campus.

The Servery is a scatter-style with several action cooking stations and supported by a full service kitchen

Building #2 Central Shared Use

The facility is the second largest on Campus and contains several in house and National Brand stations.

An adjacent kitchen supports the Servery.

Building #71 This location is directly off an atrium space and currently consists of a Coffee and made to order

Salad/Sandwich concept.

Building #66 and #51 Kiosks The kiosks provide Limited Grab & Go pre-packaged items and are supported by the main production kitchen in building #32.

Building #31 Catering Operates when meetings are in session serving breakfast, breaks or lunch as requested by the meeting participants.

Building #2 Central Shared Use Library

Adjacent to the Library on the second floor is a small self-service/ self-payment kiosk with coffee, limited cold beverages and limited prepacked food items.

All buildings are linked with underground service tunnels that will allow transportation between buildings of foodservice products.

Randolph-Sheppard Facilities

A Snack Bar located in #22 CDER Office (approximately 1,500 square feet) on the Basement Level and vending machines in the Campus are operated by the Rehabilitation Services Administration of the state of

Maryland under the Randolph-Sheppard Act and are NOT part of this solicitation. Additional Randolph-

Sheppard facilities maybe planned if it is determined they are economical feasible.

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B. Seating Capacity.

Building # 32 Central Shared Use II - approximately 450 seats.

Building # 2 Central Shared Use - approximately 150 seats.

Building # 71 - approximately 50 seats in Atrium (no dedicated dining room seating).

C. Historical Sales Data.

2019 Campus Sales $ 5,536,000

2018 Campus Sales $ 5,743,000

2017 Campus Sales $ 5,574,000

3. Effective Date:

Service will begin on or about Tuesday, September 07, 2021.

4. Hours of Service:

A. Service Schedule.

Cafeteria services will be provided 5 days per week, Monday through Friday (except for holidays observed by the Federal Government), as follows:

Building # 32 Central Shared Use II

Period Opening Closing

Breakfast 7:00 AM 9:00 AM

AM Break 9:00 AM 11:00

Lunch 11:00 AM 2:00 PM

PM Break At the discretion of the

Contractor

At the discretion of the

Contractor

Building # 2 Central Shared Use

AM Break 9:00 AM 11:00

Lunch 11:00 AM 2:00 PM

PM Break 2:00 PM 4:00 PM

Building # 71

AM Break 9:00 AM 11:00

Lunch 11:00 AM 2:00 PM

PM Break 2:00 PM 5:00 PM

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Building# 66/51 Kiosks

Breakfast/Lunch/Break 7:00 AM 1:30 PM

Building #31 Catering

Breakfast/Lunch/Breaks On Demand

The above hours are minimum hours to which the Contractor must adhere; if the Contractor wants to extend the service schedule to increase its financial viability, the hours can be extended. Changes must be requested in accordance with modification to service schedule and shared with GSA and the Agency for concurrence.

The Telecommute and/or Alternate Work Schedule (AWS) Agency programs impacts sales levels on specific business days (typically Mondays and Fridays). The contractor shall propose their alternate operating hours and identify the venues/concepts that will remain open for the services on days impacted by Telecommute and/or

Alternate Work Schedule. The Agency will be provided an evaluation period for the service hours changes requested (eg.90 days).

B. Modification to Service Schedule.

Any request for modifying the hours or days of service shall be submitted for approval of the Contracting

Officer’s Representative (COR) prior to start of service date. The Contractor can submit a request for reduction in service during Government holiday periods in advance (14 days).

5. Contractor Responsibilities:

The Contractor shall provide prompt, efficient, and courteous service, and avoid undue interference with the operation of building in which services are provided. The Contractor shall employ sufficient and suitable personnel to support this contract, secure and maintain insurance, maintain records, submit reports, reports as needed by GSA and Agency, and observe other contract requirements, all as more specifically set forth herein.

The Contractor shall pay all fees, expenses or other charges incident to or resulting from operations under the contract as more specifically set forth herein.

Contractor shall meet monthly or as needed with the COR and designated tenant Agency representatives to discuss mutual objectives, including but not limited to service levels, wellness, sustainability menus promotions, customer communications and marketing programs. At a minimum, Contractor will supply Agency with electronic calendars for use on the Agency Intranet. Contractor will be responsible for compliance with

Section 508 (29 USC 794(d)) for any submissions for mass emails or websites.

A. Service.

Patrons shall be encouraged to remove trays, containers and utensils from tables to the trash/recycle stations that will be strategically located in the dining area. The Contractor will provide busing service during service hours to monitor to monitor the dining room, remove any remaining soiled trays, containers and utensils, service area cleaning front end area and assure that tables, chairs and carpet are kept clean throughout the breakfast and lunch service periods. Contractor is responsible for cleaning and maintaining kitchen area, emptying trash

(designated area), recycling and composting from dining room collection points during and after service.

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B. Menus.

It shall be the responsibility of the Contractor to provide a variety of quality prepared foods that are a model for wellness and sustainability, offer meat and poultry products that are in line with the responsible use of antibiotic polices in accordance with the Presidential memo , monitor and implement industry trends, industry standard practices and the industry’s latest innovative concepts. The Contractor shall offer food that provides wide variety to customers, including vegetarian, vegan, organic, healthy, and light eater. Menus must also include items for people with dietary restrictions and offer “low fat”, "low sodium", "low calorie" and "reduced sugar" menu items as defined in the attachment “Health and Sustainability Guidelines for Federal Concessions and

Vending.” It is recommended that 40% of the menu structure served at each concept at each meal period meet the above dietary restrictions. All menu items which meet any health claim eligibility must be clearly labeled for customers, in accordance with the attached “Health and Sustainability Guidelines for Federal Concessions and Vending.”

In light of the emphasis placed on the wellness program in this solicitation, and in order to ensure optimum visibility of the healthy menu offerings, the Contractor should take into consideration the positive effects of priority placement of the products in the cafeteria and on the serving lines. Examples of product placement may include placement of healthy menu offerings as the first thing the customer encounters at each serving line, or at the cash register or at key places on serving lines that are closest to eye level.

The Contractor shall comply with the nutritional information requirements of the 2010 and all subsequent revisions of U.S. Dietary Guidelines for Americans (www.health.gov/dietaryguidelines), including in particular the following:

i. Prior to the start date of service, the Contractor shall provide to the COR a complete price/portion book for the account (e.g.: hamburger, list patty size and selling price; Ham sandwich list ounces of meat, toppings included and selling price).

ii. During each serving period, easy-to-read menus with prices listed and nutrition data shall be prominently displayed for the information of patrons at the cafeteria. Identify menu items that offer meat and poultry products that are in line with the responsible use of antibiotic. Menus shall be posted at or near the cafeteria entrances and at the service points. All customer signage, menus, etc. must be printed (no hand-written signs are allowed).

Contractor is responsible updating the electronic boards provided. Contractor sponsored webpages with menu and survey related information is encouraged. It is incumbent upon the contractor to be creative in the development of the menu profile in the facility and utilize all the service points within the serving area keeping in mind the latest market trends and nourishing customer desires.

C. Menu Calorie Labeling Rules

The U.S. Food and Drug Administration established two rules requiring that calorie information be listed on menus and menu boards in retail food establishments to provide consumers with more nutritional information about the foods they eat outside of the home. The rules are required by the 2010 Patient Protection and

Affordable Care Act.

1. Food establishments are required to clearly and conspicuously display calorie information for standard items on menus and menu boards, next to the name or price of the item. Seasonal menu items offered for sale as temporary menu items, daily specials and condiments for general use typically available on a counter or table are exempt from the labeling requirements.

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2. The menu labeling rule also requires covered establishments to provide, upon consumer request and as noted on menus and menu boards, written nutrition information about total calories, total fat, calories from fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, fiber, sugars and protein.

3. To help consumers understand the significance of the calorie information in the context of a total daily diet, under the rule, menus and menu boards will include the statement:

“2,000 calories a day is used for general nutrition advice, but calorie needs vary.”

4. To obtain additional information the full rules are available in the Federal Register:

https://www.federalregister.gov/articles/2014/12/01/2014-27833/food-labeling-nutrition-labeling-of-standard-menu-items-in-restaurants-and-similar-retail-food

D. Food Service Guidelines for Federal Facilities.

Introduction

The U.S. Department of Health and Human Services (HHS) and the U.S. General Services Administration

(GSA) collaboratively released the first food service guidelines for federal facilities in March 2011 in an effort to assist employees in making healthier food and beverage choices and to create an efficient and environmentally beneficial food service system. Those guidelines, Health and Sustainability Guidelines for

Federal Concessions and Vending Operations, (referred to here as the 2011 HHS / GSA Guidelines) have been updated and renamed, Food Service Guidelines for Federal Facilities.

The United States government encourages the availability, promotion, and consumption of healthier foods and beverages as a way to support optimal health and prevent nutrition related chronic diseases, several of which are among the leading causes of death.

The 2015–2020 Dietary Guidelines serves as the basis for the Food and Nutrition standards included in the

Food Service Guidelines for Federal Facilities.

Updates to the Food Service Guidelines for Federal Facilities primarily include the following:

1. Alignment of food and nutrition standards with the 2015 – 2020 Dietary Guidelines for

Americans, 8th Edition (referred to here as the 2015 – 2020 Dietary Guidelines).

2. Alignment with Executive Order 13693 (Planning for Federal Sustainability in the Next Decade) on energy efficiency and environmental performance.

3. Additions of food safety standards aligned with the Food Code to ensure protection against foodborne illnesses.

4. Behavioral design strategies for encouraging selection of healthier foods and beverages.

The purpose of the Food Service Guidelines for Federal Facilities is to provide specific standards for food, nutrition, facility efficiency, environmental support, community development, food safety, and behavioral design for use in food service concession operations at federal facilities.

Standards for the Food Service Guidelines for Federal Facilities

The standards in the Food Service Guidelines for Federal Facilities are categorized into four sections.

1. Food and Nutrition

2. Facility Efficiency, Environmental Support, and Community Development

3. Food Safety

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4. Behavioral Design.

The Food Service Guidelines for Federal Facilities identifies two levels of implementation: Standard and

Innovative. These terms are defined as follows:

Standard criteria are considered to be widely achievable within food service. Implementation at the standard level is expected.

Innovative criteria promote exceptional performance in various areas of food service. Implementation at the innovative level is encouraged.

The Food Service Guidelines for Federal Facilities, the standards are classified and defined as follows:

Prepared Foods.

This category includes foods that are fresh, cleaned, cooked, assembled (e.g., salad or sandwich), or otherwise processed and served “ready-to-eat.” Prepared foods include those that are made and served on site, or those prepared at a central kitchen and then packaged and distributed to other locations. These foods have a relatively limited shelf-life (compared to packaged snacks), and can be sold in any food service venue. Examples of prepared foods include hot entrées, side dishes, soups, salads, deli sandwiches, and fresh whole fruits and vegetables.

Packaged Snacks.

This category includes processed foods that are packaged in small portions or individual servings, are widely distributed, and have a relatively long shelf-life (compared to prepared foods). Packaged snacks include food items such as granola bars, chips, crackers, raisins, and nuts and seeds.

Beverages.

This category includes drinks such as water, milk, 100% juice, soft drinks, energy drinks, teas, and coffees.

1. Food and Nutrition Standards

Food and Nutrition Standards for PREPARED FOODS

Fruits and Vegetables

Standard Criteria

• Offer a variety of at least 3 fruit options daily, with no added sugars. Fruit can be fresh, canned, frozen, or dried.

• Offer a variety of at least 3 non-fried vegetable options daily. Vegetables can be fresh, frozen, or canned, and served cooked or raw.

• Offer seasonal fruit and vegetables.

Grains

• Offer half of total grains as “whole grain-rich” products daily.

Innovative Criteria

• Offer a “whole grain-rich” product as the first (i.e., default) choice.

Dairy

• Offer a variety of low-fat dairy products (or dairy alternatives) daily, such as milk, yogurt, cheese, and fortified soy beverages.

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• When yogurt is available, offer at least one low-fat plain yogurt.

Protein Foods

• Offer a variety of non-fried protein foods, such as seafood, lean meats and poultry, eggs, legumes (beans and peas), nuts, seeds, and soy products, daily.

• Offer protein foods from plants, such as legumes (beans and peas), nuts, seeds, and soy products, at least three times per week.

• Offer seafood at least two times a week.

• Offer protein foods from plants such as legumes (beans and peas), nuts, seeds, and soy products, daily.

Desserts

• When desserts are available, offer 25% of desserts containing ≤200 calories as served.

Sodium

• All meals offered contain ≤800 mg sodium.

• All entrees offered contain ≤600 mg sodium.

• All side items contain ≤ 230 mg sodium.

Trans Fats

• All foods do not include partially hydrogenated oils.

Calorie and Nutrition Labeling

• Provide calorie and nutrition information of standard menu items as required by the Food and Drug

Administration (FDA) in Menu Labeling Final Rule: Food Labeling; Nutrition Labeling of Standard

Menu Items in Restaurants and Similar Retail Food Establishments.

Other Considerations

• Limit deep-fried entrée options to no more than one choice per day.

Food and Nutrition Standards for PACKAGED SNACKS

• All packaged snacks contain ≤200 mg sodium per package.

• All packaged snacks have 0 grams of trans fat.

• At least 75% of packaged snacks meet the following food and nutrient standards.

Have as the first ingredient a fruit, a vegetable, a dairy product, or a protein food

Be a whole grain-rich grain product

Be a combination food that contains at least ¼ cup of fruit and/or vegetable.

Calorie limit: ≤200 calories

Saturated fat limit: <10% of calories

Sugar limit: ≤35% of weight from total sugars in foods.

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Food and Nutrition Standards for BEVERAGES

• Provide free access to chilled, potable water.

• When milk and fortified soy beverages are available, offer low-fat beverages with no added sugars.

• When juice is available, offer 100% juice with no added sugars.

• At least 50% of available beverage choices contain ≤40 calories per 8 fluid ounces (excluding 100% juice and unsweetened fat-free or low-fat milk).

Innovative Criteria

• At least 75% of available beverage choices contain ≤40 calories per 8 fluid ounces (excluding 100% juice and unsweetened fat-free or low-fat milk).

2. Facility Efficiency, Environmental Support, and Community Development Standards

The United States government encourages practices that are beneficial to the environment, largely through the efforts of federal departments and agencies, such as USDA and the U.S. Environmental Protection Agency

(EPA). All federal departments and agencies have been charged (through executive orders) to follow environmentally sound operating procedures in the management of their buildings. Food service, as part of overall building operations, is a key area in which strategies and policies can be implemented to reduce environmental impact, increase energy efficiency, and improve facility management of natural resources.

Executive Order 13693, which was released in March 2015, directs government agencies to increase energy efficiency and improve environmental performance. Among the many goals set forth in Executive Order 13693, was a goal for 50% diversion of non-hazardous solid waste, including food and compostable material.

Additionally, in September 2015, USDA and EPA announced the “first-ever national food waste reduction goal, calling for a 50-percent reduction by 2030.”

Guidelines are organized into the current classifications:

Purchasing

Food Service Management and Consumer Engagement

Waste Diversion.

Purchasing

• Institute accurate forecasting and just-in-time ordering concepts.

• Provide materials for single-service items (e.g., bottled beverage containers, trays, flatware, plates, and bowls) that are compostable and / or made from bio based products.

• Use bulk-serve condiments instead of single-serve packs, while following necessary food safety procedures. When purchasing packaged products, give preference to products in recyclable, compostable, or bio based packaging.

• Use cleaning products and services that are environmentally preferable, while following necessary food safety procedures.

• Offer at least 25% of foods and beverages as locally sourced, certified organic, produced with another certified community-development or environmentally beneficial practice, or any combination thereof.

• When seafood options are available, offer seafood procured from fisheries and aquaculture operations that are responsibly managed, sustainable, and healthy. Purchasing U.S. wild-captured and farmed seafood, which adhere to some of the most strict sustainability practices in the world, is one way to ensure compliance with this standard.

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• Offer at least 35% of foods and beverages as locally sourced, certified organic, produced with another certified community-development or environmentally beneficial practice, or any combination thereof.

Food Service Management and Consumer Engagement

• Promote and incentivize the use of reusable beverage containers, while following necessary food safety procedures.

• Utilize cleaning practices and equipment operations that conserve resources, such as water and energy.

These could include using ENERGY STAR and WaterSense products and services.

• Use integrated pest management practices, green pest control alternatives, and a routine cleaning schedule, while following necessary food safety procedures.

• When applicable, label food products at the point of purchase as locally sourced, certified organic, or produced with another certified community-development or environmentally beneficial practice.

• When purchasing new equipment, purchase ENERGY STAR certified or those that meet ENERGY

STAR criteria.

Innovative Criteria

• Retrofit existing equipment (refrigerated and non- refrigerated) to use energy conservation methods such as LED lighting, occupancy sensors, or shut down or set-back modes.

• Partner with a farmers’ market that operates on-site.

• Provide information to customers on food products that are locally sourced, certified organic or produced with another certified community-development or environmentally beneficial practice.

• Use or promote the use of reusable serving ware such as plates, utensils, bags, and other service items, while following necessary food safety procedures.

Waste Diversion

• Participate in and implement waste diversion programs (waste reduction, recycling, and where feasible, composting) for employees in the kitchen, break rooms, and administrative areas (i.e., back-of-house operations).

• Participate in and implement waste diversion programs (waste reduction, recycling, and where feasible, composting) in areas that a consumer will be exposed to during their visit to the food service operation

(i.e., front-of house operations).

• Implement systems to monitor relationship between waste and food procurement, including the development of goals for waste reduction and quarterly to annual reporting of waste reduction and waste diversion benchmarks.

• Re-purpose excess food for future meal preparation, while following necessary food safety procedures.

• Train staff on methods for reducing food waste.

Innovative Criteria

• Donate edible surplus food for human consumption where possible, while following necessary food safety procedures.

3. Food Safety Standards

The United States government works to protect the American public from foodborne illnesses through the collaborative efforts of HHS’s Food and Drug Administration (FDA) and the Centers for Disease Control and

Prevention (CDC), and USDA’s Food Safety and Inspection Service. FDA publishes the Food Code, which

FDA White Oak Campus Cafeteria Services Page 19 provides guidance for a uniform system of addressing food safety issues in all retail food and food service establishments, such as restaurants, cafés, and cafeterias. While not a regulation itself, the Food Code has served as the primary model for retail food regulations and ordinances at state, local, and tribal levels since the publication of the first edition in 1993. It has also served as the basis for food safety policy and recommendations of numerous federal agencies that have responsibility for the oversight of food service and retail facilities on federal property.

The contract should follow the primary Food Safety standard in the Food Service Guidelines for Federal

Facilities states that contractors operating in federal facilities are expected to adhere to the most recently published Food Code and its Supplements. Because the Food Code is periodically updated, this overarching standard is written so that the most recent version of the Food Code is followed. Other standards were developed to identify managerial practices, employee behaviors, and food preparation practices that go beyond what is described in the Food Code and that, when implemented, may further reduce the risk of foodborne illness in foodservice operations.

Food Code

• Follow the guidance and standards in the most recently published Food Code (and all Supplements) relating to food safety procedures and practices.

Food Safety Management System/Active Managerial Control

• Establish a comprehensive written food safety plan that seeks to achieve active managerial control of foodborne illness risk factors, including but not limited to a) improper holding temperatures; b) inadequate cooking, such as undercooking raw shell eggs; c) contaminated equipment; d) food from unsafe sources; and e) poor personal hygiene. The plan could describe the food safety procedures for the particular food service facility, including how employees are to be trained on those procedures and the methods by which proper implementation of those procedures are routinely monitored.

Undercooked Meat, Poultry, and Egg Products

• Do not serve raw or undercooked meat, poultry, or egg products, even upon request of the customer.

Practices to Control Listeria monocytogenes in Ready-to-Eat Products

• Develop and implement written sanitation and temperature control programs that target the control of

Listeria monocytogenes in ready-to-eat products. Include documentation of: Cleaning frequencies for equipment, utensils, and non-food contact surfaces (e.g., walls, floors, and ceilings). Temperature control in coolers, deli cases, and refrigerators.

Sick Employees

• Develop and implement a written employee health policy that outlines: How employees are trained on the reporting of symptoms, diagnoses, and activities that are associated with the transmission of foodborne illness from food workers and how such training is documented. The policies for excluding, restricting, and reinstating employees who have or report symptoms, diagnoses, or activities as described in the Food Code.

Certified Food Protection Managers

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• Have at least one management/supervisory employee (not necessarily the Person in Charge) who is a

Certified Food Protection Manager present during all hours of operation.

Food Handler Training

• Develop and implement a written policy that addresses employee food safety training.

4. Behavioral Design

The United States government recognizes the importance of using research from the field of behavioral sciences to benefit its citizens. The 2015 executive order, Using Behavioral Science Insights to Better Serve the

American People, directs federal agencies to apply behavioral insights to improve the effectiveness and efficiency of government programs. For example, USDA supports implementation of Smarter Lunchrooms strategies in schools, which use environmental cues, lunchroom layout, and other techniques to encourage healthier food and beverage selection by students. Strategies such as these are commonly referred to as behavioral design strategies. The selection and consumption of foods and beverages that are sold or served are influenced by how they are prepared, placed, presented, promoted, or priced. The Behavioral Design standards included in the Food Service Guidelines for Federal Facilities encourage the use of these influencers to make healthier food and beverage items easier for consumers to choose.

Placement and Layout

• Strategically place foods and beverages and design the layout of food service venues to foster selection of healthier foods and beverages.

• Possible methods include:

• Creating flow paths that emphasize healthier choices (i.e., placing healthier choices in prime selling locations). Placing healthier foods and beverages at eye level or just below eye level, next to the cash register, at the front of cold and hot entrées sections, or within reach of a consumer.

• Providing a food service line that features only healthier options.

Product Innovations and Defaults

• Use product innovations and the inclusion of healthier options as default choices at decision points to encourage healthier choices. Possible methods include: z Offering smaller portion size options (e.g., half-sandwiches, half-sized entrées, smaller beverage containers).Making healthier items default options throughout the menu (e.g., serving fruit instead of chips or salad instead of fries). Offering healthier items in an easily accessible “grab-and-go” form. Bundling and attractively naming healthier options

(e.g., “Fit and Fresh Special”).

Pricing and Promotion

• Use price incentives and marketing strategies to highlight healthier food and beverage items. Possible methods include: z Introducing healthier products by providing samples for consumers. Featuring meals that include only healthier offerings. Promoting healthier items through sales or pricing specials.

Offering healthier foods and beverages at a lower price than less healthy items.

Tableware

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• Promote healthy portion sizes by optimizing the size of plates, bowls, glasses, other dishware, and serving ware. Possible methods include: Using tongs and serving spoons that match appropriate serving sizes in all serving lines, including self-serve. Using smaller plates and bowls where consumers self-serve to encourage appropriate portion size selection.

Information

• Use information, displays, decorations, and signage to highlight healthier choices. Possible methods include use of visual or color-coded signage and point-of-purchase displays to highlight healthier foods.

Organizational Policy

• Work with worksite wellness programs or other employee organizations to promote healthier options.

Possible methods include: Offering space in cafeteria for employees “lunch and learn” sessions.

Featuring pricing and promotion incentives for healthier foods and beverages in an employee wellness newsletter.

The document Food Service Guidelines for Federal Facilities can be found at:

https://www.cdc.gov/obesity/strategies/food-serv-guide.html

E. Presidential Memorandum Creating a Preference for Meat and Poultry Produced According to

Responsible Antibiotic-Use Policies (CRAU)

The contractor shall comply with the requirements as outlined in the Presidential Memorandum entitled, “Creating a Preference for Meat and Poultry Produced According to Responsible Antibiotic-Use Policies”

(CRAU).

i. Background

On June 2, 2015, the White House released a Presidential Memorandum entitled, “Creating a Preference for

Meat and Poultry Produced According to Responsible Antibiotic-Use Policies” (attachment) encouraging responsible uses of medically important antibiotics in the meat and poultry supply chain by supporting the emerging market for meat and poultry that has been produced according to responsible antibiotic-use policies. This policy builds on the important work of the Food and Drug Administration (FDA) and antibiotic manufacturers which are already taking substantial steps to phase out the use of medically important antibiotics in food animals. Reducing antibiotic resistance requires stewardship practices in the use of antibiotics in medical and agricultural settings.

ii. Scope of Work

The contractor shall offer to the maximum extent possible, to the extent such an option is available and cost effective, meat and poultry sourced from animals that have been raised using responsible antibiotic-use policies as described in the Presidential Memo. The United States Department of Agriculture’s (USDA) Agricultural

Marketing Service (AMS) is the Government entity responsible for overseeing the audit verification program for meat and poultry. More information about the certified responsible antibiotic-use standard, including a list of certified responsible antibiotic-use poultry producers, is available on USDA's website

(http://www.ams.usda.gov/services/auditing/crau).

F. Procedures for Future Price Adjustments/Changes.

Future price adjustments/changes must be submitted with supporting documentation for approval in a spreadsheet format that includes:

https://www.cdc.gov/obesity/strategies/food-serv-guide.html http://www.ams.usda.gov/services/auditing/crau

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i. Any changes to standard menu prices, portions, or items offered for sale shall be submitted to the Contracting Officer’s Representative 30 days in advance and shall be submitted as replacement pages for the price/portion book initially submitted by the Contractor. Daily or weekly promotional menu items are excluded.

ii. Date of proposed price adjustment.

iii. A market basket survey of at least 3 similar non-commercial food facilities in the local area

(COR accepted locations).

iv. In situations where one or more critical food or supply items have sudden upward price fluctuations due to an “Act-of-God” or other situation considered by the Contractor to be out of its control, the

COR/CO are to be contacted with a request for a temporary surcharge or menu change. Once the subject item cost has stabilized, the former approved price is to be reestablished or the item returned the menu as specified.

If the price change/adjustment is accepted by the COR/CO, a meeting will take place between COR, Contractor, and Agency for final approval. After final approval, a notice to the customers is then created by the Contractor and posted in prominent locations at least 14 working days prior to the on-site implementation. Every effort will be made by the COR to reach consensus on the final price adjustment within 45 days.

It should be noted that the Agency and GSA’s expectation for pricing menu items be less than regional pricing of…