Solicitation 9594CS24Q0034.pdf

WOMEN-OWNED SMALL

BUSINESS (WOSB)

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL PRODUCTS AND COMMERCIAL SERVICES

1. REQUISITION NUMBER PAGE 1 OF

2. CONTRACT NUMBER 3. AWARD/EFFECTIVE

DATE

4. ORDER NUMBER 5. SOLICITATION NUMBER 6. SOLICITATION ISSUE

DATE

7. FOR SOLICITATION

INFORMATION CALL:

a. NAME b. TELEPHONE NUMBER (No collect calls)

8. OFFER DUE DATE/

LOCAL TIME

9. ISSUED BY

13b. RATING

14. METHOD OF SOLICITATION

CODE

15. DELIVER TO 16. ADMINISTERED BY CODE

18a. PAYMENT WILL BE MADE BY CODE17a. CONTRACTOR/

OFFEROR

CODE

FACILITY

CODE

CODE

TELEPHONE NUMBER

17b. CHECK IF REMITTANCE IS DIFFERENT AND PUT SUCH ADDRESS IN

OFFER

18b. SUBMIT INVOICES TO ADDRESS SHOWN IN BLOCK 18a UNLESS BLOCK

BELOW IS CHECKED

REQUEST

FOR QUOTE

(RFQ)

INVITATION

FOR BID

(IFB)

REQUEST

FOR

PROPOSAL

(RFP)

SEE ADDENDUM

19.

ITEM NUMBER

20.

SCHEDULE OF SUPPLIES/SERVICES

21.

QUANTITY

22.

UNIT

23.

UNIT PRICE

24.

AMOUNT

(Use Reverse and/or Attach Additional Sheets as Necessary)

25. ACCOUNTING AND APPROPRIATION DATA 26. TOTAL AWARD AMOUNT (For Government Use Only)

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN

COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH

AND DELIVER ALL ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND

ON ANY ADDITIONAL SHEETS SUBJECT TO THE TERMS AND CONDITIONS

SPECIFIED

29. AWARD OF CONTRACT: REFERENCE OFFER

DATED . . YOUR OFFER ON SOLICITATION

(BLOCK 5), INCLUDING ANY ADDITIONS OR CHANGES WHICH ARE

SET FORTH HEREIN, IS ACCEPTED AS TO ITEMS:

30a. SIGNATURE OF OFFEROR/CONTRACTOR

30b. NAME AND TITLE OF SIGNER (Type or print) 30c. DATE SIGNED

31a. UNITED STATES OF AMERICA (SIGNATURE OF CONTRACTING OFFICER)

31b. NAME OF CONTRACTING OFFICER (Type or print) 31c. DATE SIGNED

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

STANDARD FORM 1449 (REV. 11/2021)

Prescribed by GSA - FAR (48 CFR) 53.212

10. THIS ACQUISITION IS UNRESTRICTED OR

NORTH AMERICAN

INDUSTRY CLASSIFICATION

STANDARD (NAICS):

SIZE STANDARD:

13a. THIS CONTRACT IS A

RATED ORDER UNDER

THE DEFENSE PRIORITIES

AND ALLOCATIONS

SYSTEM - DPAS (15 CFR 700)

SET ASIDE: % FOR:

11. DELIVERY FOR FREE ON

BOARD (FOB) DESTINATION

UNLESS BLOCK IS MARKED

SEE SCHEDULE

12. DISCOUNT TERMS

ARE ARE NOT ATTACHED

ARE ARE NOT ATTACHED

27a. SOLICITATION INCORPORATES BY REFERENCE (FEDERAL ACQUISITION REGULATION) FAR 52.212-1, 52.212-4. FAR 52.212-3

AND 52.212-5 ARE ATTACHED. ADDENDA

27b. CONTRACT/PURCHASE ORDER INCORPORATES BY REFERENCE FAR 52.212-4. FAR 52.212-5 IS ATTACHED. ADDENDA

8(A)

ECONOMICALLY

DISADVANTAGED

WOMEN-OWNED SMALL

BUSINESS (EDWOSB)

SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

(SDVOSB)

HUBZONE SMALL

BUSINESS

SMALL BUSINESS

NOTE: OFFEROR TO COMPLETE BLOCKS 12, 17, 23, 24, AND 30.

RSC240012 44

9594CS24Q0034

Matt Collins

202.369.7635

See Section F See Block 9

Court Services and Offender Supervision Agency Office of Financial Management 800 North Capitol Street, NW Washington, DC 20002

See Continuation Sheet

722310

$47M

6/28/2024

See Section L

Court Services and Offender Supervision Agency Office of Procurement 800 North Capitol Street, NW Washington, DC 20002 Matt Collins; (202) 369-7635; matthew.collins@csosa.gov

Re-entry and Sanctions Center Food Services

9594CS24Q0034

Continuation of SF1449

SECTION B – SUPPLIES OR SERVICES

B.1 Contract Type. This is a Firm Fixed Price purchase order. The price elements that comprise each contract line-item number (CLIN) are unit prices with not-to-exceed quantities which results in a Not-to- Exceed price for each CLIN.

B.2 Contract Funding. The Contractor is not authorized to exceed the amount obligated by period of performance on this purchase order.

B.3 North American Industry Classification System (NAICS) and Small Business Size Standard. The NAICS Code for this acquisition is 722310, Food Service Contractors, and the small business size standard is $47 million.

B.4 Services. Contractor shall provide services in accordance with the Statement of Work (Section C).

B.5 This award includes FAR 52.217-8, Option to Extend Services in Section I. As authorized by this clause, the Government has the unilateral right to exercise up to six additional months of performance at the same price as the price awarded for the last effective period of performance (other than any rate adjustments resulting from revisions to prevailing labor rates provided by the Secretary of Labor). The option period authorized by FAR 52.217-8 was evaluated at the time of award.

B.6 Contract Line Item Number (CLIN) Breakdown Note: Quantities identified below are estimates and are not guaranteed.

CLIN 0001 Base Period Description Quantity Unit Unit Price Amount

Heart Healthy Diet Meals Breakfast Meal 13,140 EA $ $ Lunch Meal 13,140 EA $ $ Dinner Meal 13,140 EA $ $ Snack Meal 13,140 EA $ $ Bag Meal 35 EA $ $

Total Heart Healthy Diet $

Therapeutic Diet Breakfast Meal 2,628 EA $ $ Lunch Meal 2,628 EA $ $ Dinner Meal 2,628 EA $ $ Snack Meal 2,628 EA $ $

Total Therapeutic Diet $

Special Diet Breakfast Meal 1,716 EA $ $ Lunch Meal 1,716 EA $ $ Dinner Meal 1,716 EA $ $

ITEM DESCRIPTION QTY UNIT

UNIT

PRICE

NTE

AMOUNT

0001 Base Period: RSC Food Services 1 Lot TBD at award 1001 Option Period 1: RSC Food Services 1 Lot TBD at award 2001 Option Period 2: RSC Food Services 1 Lot TBD at award 3001 Option Period 3: RSC Food Services 1 Lot TBD at award 4001 Option Period 4: RSC Food Services 1 Lot TBD at award

Total Purchase Order NTE Amount (Base Period and All Option Periods) TBD at award

Snack Meal 1,716 EA $ $

Total Special Diet $

Total Meals Base Period $

Miscellaneous Nutritional Supplement: Brand

Ensure and Serving size 8 oz

70 EA $ $

Lactose Free Milk 140 EA $ $ Total Miscellaneous Base Period $

Transportation and Delivery 365 Day $ $

Total Base Period Price* $

CLIN 1001 Option Period 1

Heart Healthy Diet Meals

Breakfast Meal 13,140 EA $ $ Lunch Meal 13,140 EA $ $ Dinner Meal 13,140 EA $ $ Snack Meal 13,140 EA $ $

Lunch Meal 2,628 EA $ $ Dinner Meal 2,628 EA $ $ Snack Meal 2,628 EA $ $

Lunch Meal 1,716 EA $ $ Dinner Meal 1,716 EA $ $ Snack Meal 1,716 EA $ $

Total Meals Option Period 1 $

Ensure and Serving size 8 oz

70 EA $ $

Total Miscellaneous Option Period 1 $

Total Option Period 1 Price * $

CLIN 2001 Option Period 2

Heart Healthy Diet Meals Breakfast Meal 13,140 EA $ $ Lunch Meal 13,140 EA $ $ Dinner Meal 13,140 EA $ $ Snack Meal 13,140 EA $ $

Lunch Meal 2,628 EA $ $ Dinner Meal 2,628 EA $ $ Snack Meal 2,628 EA $ $

Lunch Meal 1,716 EA $ $ Dinner Meal 1,716 EA $ $ Snack Meal 1,716 EA $ $

Total Meals Option Period 2 $

Ensure and Serving size 8 oz

70 EA $ $

Total Miscellaneous Option Period 2 $

Total Option Period 2 Price* $

CLIN 3001 Option Period 3

Heart Healthy Diet Meals Breakfast Meal 13,140 EA $ $ Lunch Meal 13,140 EA $ $ Dinner Meal 13,140 EA $ $ Snack Meal 13,140 EA $ $

Lunch Meal 2,628 EA $ $ Dinner Meal 2,628 EA $ $ Snack Meal 2,628 EA $ $

Lunch Meal 1,716 EA $ $ Dinner Meal 1,716 EA $ $ Snack Meal 1,716 EA $ $

Total Meals Option Period 3 $

Ensure and Serving size 8 oz

70 EA $ $

Total Miscellaneous Option Period 3 $

Total Option Period 3 Price* $

SECTION C – DESCRIPTION/SPECIFICATIONS/STATEMENT OF WORK

C.1 Agency Background. The mission of the Court Services and Offender Supervision Agency (CSOSA) is to increase public safety, prevent crime, reduce recidivism, and support the fair administration of justice in close collaboration with the community. CSOSA is responsible for the supervision of all probationers and parolees held under the authority of any United States or District of Columbia statute, or any other lawful authority and entrusted to the District. CSOSA has been mandated to provide comprehensive treatment services to offenders (hereinafter referred to as Clients) who have been ordered to undergo such treatment by the courts, either as part of a sentence or pre-sentence, or as a condition of probation or parole. The Re-entry and Sanctions Center (RSC) is a residential facility that provides intensive assessments and reintegration programming for high-risk offenders and defendants with extensive substance abuse histories who are under the supervision of the CSOSA. Defendants or offenders referred to the RSC receive evaluation, counseling, treatment readiness, and referral services to other treatment facilities. The RSC houses up to 48 clients per day, including males and females.

CLIN 4001 Option Period 4

Heart Healthy Diet Meals Breakfast Meal 13,140 EA $ $ Lunch Meal 13,140 EA $ $ Dinner Meal 13,140 EA $ $ Snack Meal 13,140 EA $ $

Lunch Meal 2,628 EA $ $ Dinner Meal 2,628 EA $ $ Snack Meal 2,628 EA $ $

Lunch Meal 1,716 EA $ $ Dinner Meal 1,716 EA $ $ Snack Meal 1,716 EA $ $

Total Meals Option Period 4 $

Ensure and Serving size 8 oz

70 EA $ $

Total Miscellaneous Option Period 4 $

Total Option Period 4 Price* $

C.2 Scope of Work. The Contractor shall provide all necessary labor, supervision, supplies, materials, equipment, facilities, and transportation required to provide catered meal service to the CSOSA RSC residents in accordance with the requirements specified in this Statement of Work (SOW), on a firm-fixed price per meal basis. Payment to the Contractor will be based on the actual number of meals ordered.

C.3 Description of Services.

C.3.1 The Contractor shall prepare and deliver three (3) nutritionally balanced meals and one evening snack for each resident daily. All meals and evening snacks shall adhere to the guidelines of the United States Department of Agriculture (USDA) and the DC Department of Health, except where specifically modified by this contract. The USDA and DC Department of Health guidelines are available at the following URL. https://health.gov/dietaryguidelines/2015/guidelines/

C.3.2 The Contractor shall purchase, maintain, and provide all food supplies, materials, and transportation required to perform this food service operation including, but not limited to: insulated food transporting carts; reusable and disposable supplies; disposable trays; plates, and cups; individually wrapped eating utensils; napkins; individually packaged condiments; packed beverages; and when necessary, serving utensils.

C.3.3 The Contractor shall be responsible for the off-site preparation of meals and snacks; the transportation of all food and related items to the RSC; and the delivery of all food and related items (Breakfast, Lunch and Dinner) to the four (4) residential units within the RSC, or to the RSC Basement Food Receiving Area (snacks and bag meals). (Note: CSOSA will identify the specific point of delivery within the RSC at the time of contract award)

C.4 Requirements.

C.4.1 Menu Planning and Review.

C.4.1.1 The Contractor shall furnish CSOSA with planned cycle menus for the Healthy Heart (regular), Therapeutic, and Special diets on a quarterly basis. Fifteen (15) business days before the performance start date of the contract and no later than the fifteenth day of the month preceding the beginning of the new quarter thereafter the Contractor shall submit the quarterly menus. Each menu should contain a listing of the items that will be served for each daily meal and evening snack, to include the nutritional analysis required in (c) below. The Contractor shall submit any proposed changes/substitutions to the cycle menus no later than five (5) business days before a proposed change will take effect. Within three (3) business days of receipt of a proposed change, CSOSA will review and notify the Contractor of the menu change acceptance or rejection. CSOSA recognizes that there may be circumstances beyond the Contractor’s control when an immediate menu item change/substitution becomes necessary, and in those instances the Contractor shall provide immediate notification to the COR of the menu change/substitution along with the reason for the menu change/substitution.

C.4.1.2 The Contractor shall ensure that all menus are approved by a registered dietician who is certified by the Commission of Dietetic Administration and who is licensed by a State, the District of Columbia, the Commonwealth of Puerto Rico, or a Territory of the United States.

C.4.1.3 The Contractor shall provide an analysis of the caloric values of each individual meal item, to include the average amount of nutrients and calories served each day. The Contractor may use an industry standard software package (i.e., Nutritionist Pro or NutriGenie) to conduct these analyses.

C.4.2 Food Preparation Center (FPC) and Equipment.

C.4.2.1 The Contractor’s Food Preparation Center shall conform to the guidelines established by applicable state and local requirements.

C.4.2.2 The FPC shall have waterproof painted walls; tile/brick type floor; stainless steel equipment;

and a separate preparation area for clinical diets. In addition, the FPC shall be free from pests and vermin with adequate space for storage and stock rotation of refrigerated and dry goods.

https://health.gov/dietaryguidelines/2015/guidelines/

C.4.2.3 The FPC shall also contain hot and cold running water, separate hand washing sinks, security protocols, and other nationally recognized manuals on diets, and Emergency Food Services Plans.

C.4.2.4 All Food Service equipment purchased shall meet the American National Standards Institute (ANSI) standards for sanitation and safety and be certified or listed by a nationally recognized testing agency. The Contractor shall have available for inspection the last two (2) years of inspection reports.

C.4.3. Food Storage and Inventory Requirements.

C.4.3.1 The Contractor shall store perishable food items at proper temperatures to prevent spoilage and other bacterial action. Perishables must be stored at or below 40° Fahrenheit, and frozen foods must be maintained at or below 0° Fahrenheit. Shelf stable foods must be stored between 45° and 80 ° Fahrenheit.

C.4.3.2 Food not subject to further washing or cooking before serving shall be stored in a way that protects against bacterial cross contamination from foods requiring washing or cooking.

C.4.3.3 All food stored in refrigerated units shall be covered to protect from contamination and labeled with the date of preparation/storage. Refrigerator/freezer temperatures must be checked and documented daily.

C.4.3.4 Food may not be stored in locker rooms, restrooms, dressing rooms, trash/garbage rooms, mechanical rooms, under sewer lines, under leaking water lines, under open stairwells or under other sources of contamination.

C.4.3.5 The Contractor shall maintain an adequate inventory of food items to fulfill the daily and emergency meal delivery requirements.

C.4.3.6 The Contractor shall develop and implement stock rotation procedures that ensure “first in/first out” use.

C.4.3.7 Condiments shall be protected from contamination by being stored in containers that are designed to provide adequate protection.

C.4.4 Meal Requirements.

C.4.4.1 Nutritional Value. All meals shall meet 100 percent of the daily United States Department of

Health Recommended Dietary Allowances/Daily Value (USRDA/DV) nutritional requirements for adults by gender. (See the following link: https://health.gov/dietaryguidelines/2015/resources/2015- 2020_Dietary_Guidelines.pdf - page 97)

a. The Contractor shall limit the sodium content of all meals to a maximum of 2300 milligrams daily, unless otherwise specified.

b. The Contractor shall limit saturated fats to less than 10 percent of calories served per day.

c. The Contract shall insure that at least half of the grains served daily are whole grains.

d. The meals provided under this purchase order shall meet the following daily standards, unless otherwise specified:

i. Approximately 2,200 to 3,000 calories on an average daily basis (or an average of 600-800 per meal and 400-600 per snack).

ii. Percent distribution of calories is to be as follows:

A. Protein 10% - 35% B. Carbohydrates 45% - 65% C. Fat 20% - 35%

iii. The Contractor shall not prepare food using any pork, pork derivatives, or pork products.

https://health.gov/dietaryguidelines/2015/resources/2015-2020_Dietary_Guidelines.pdf https://health.gov/dietaryguidelines/2015/resources/2015-2020_Dietary_Guidelines.pdf

iv. All menu substitutions shall be equivalent in nutritional value and from the same food group of the approved menu item. All menu substitutions shall be prepared in writing by the Contractor and submitted to the COR or designee for approval 24 hours before the meal is served. The Contractor shall maintain all menu substitutions in a log for a period of at least one fiscal year and upon request, provide the log for the COR or designee’s review.

v. Samples of all foods served under this contract shall be available for at least 24 hours after serving for continuous quality improvement/sampling purposes.

C.4.4.2 Meal Types

C.4.4.2.1 Heart Healthy (Regular Meal). The Contractor shall prepare three (3) nutritionally balanced meals and one snack for each resident daily. The evening snack shall include beverage and food items that complete the daily caloric and nutrient requirements. The snack may consist of, but not be limited to, a meat sandwich (non-pork), a non-meat sandwich, the appropriate condiments (e.g., mayonnaise, mustard, jelly, etc.), and fruit. The evening snacks shall be delivered concurrently with the dinner meal. All meals shall adhere to the USDA standards except when modified by this contract.

C.4.4.2.2 Bagged Meals. Upon request, the Contractor shall prepare bagged meals for residents who will be outside of the facility during mealtime, or who are otherwise unavailable during mealtime. The Contractor shall ensure that bagged meals are equivalent in portion size and caloric content to the replaced meal. The COR or another RSC representative shall furnish the Contractor the number of bagged meals required for each day by 4:00 pm of the day before the meal is to be served. All bagged meals shall be delivered with the breakfast meal unless otherwise specified. The bagged meal must be appropriately sealed to ensure that hygienic standards are maintained. All bagged meals must include a beverage and separately wrapped utensils and condiments, as necessary.

C.4.4.2.3 Special Diets/Food Allergies. Special Diets are regular diets modified to comply with special food preferences due to religious or other practices. This may include vegan, semi-lacto, pepsco, or other varieties of vegetarianism. Special Diets may also include special content requirements or restrictions to address food allergies. These diets do not require a physician’s prescription or order; however, CSOSA will provide a written request for each Special Diet on the daily meal Order Ticket. The Contractor shall ensure that all Special diet meals are labeled for the appropriate residential unit(s) and type of special diet. For example, “Unit 6: Special Diet – Vegan”.

The Contractor’s Dietician shall approve the Special Diet meal contents and shall maintain a record of special diets ordered. These records shall be available for CSOSA’s review. Special diets shall meet the nutritional standards outlined in C.4.4.1.

C.4.4.2.4 Therapeutic Diets. Therapeutic diets are modifications of the Heart Healthy Regular

Diet that are prescribed by a physician, physician’s assistant, or nurse practitioner. Typical therapeutic diet menus may include specific descriptions of liquid, soft, bland, diabetic, reduced fat, reduced cholesterol, reduced sodium, mechanical soft (dental soft), etc. or combinations of these.

The Contractor’s Dietician shall plan and supervise the preparation of all therapeutic diets. Due to the medical nature of therapeutic diets, the Contractor shall ensure that a compliant therapeutic diet meal is delivered within 24 hours of receipt of a Therapeutic Diet Order Ticket. The Contractor shall ensure that all Therapeutic Diets are labeled for the appropriate residential unit(s), type of prescribed diet, and a listing of the menu items provided for each meal. For example, “Unit 3: Therapeutic Diet – Liquid (Chicken Broth, Jello, Coffee, Gatorade)”.

C.4.4.2.5. Nutritional Supplements. If prescribed by a physician, and so ordered by CSOSA, the Contractor shall provide up to three daily servings of nutritional supplements (e.g., Ensure, Sustacal, etc.) in place of, or in addition to, meals and snacks. This also includes Lactaid Milk.

C.4.4.2.6 Holiday Meal Requirements. For the designated holidays of Thanksgiving and

Christmas Day, the Contractor shall provide a traditional U.S. holiday dinner menu that meets the caloric and nutritional requirements outlined in C.4.4.1.

C.4.4.3 Meal Ordering - Order Forms and Delivery Tickets.

C.4.4.3.1 The Contractor shall supply the order forms for the Government’s use. The COR or a designated Government staff member will send the meal order form and meal count, daily, to the Contractor by 12 PM for the following day’s order. The Form should include at a minimum, the following:

(1) Ticket number;

(2) Date and time of delivery;

(3) Order number;

(4) Meal type;

(5) Food items served;

(6) Quantity delivered;

(7) Unit Price;

(8) Extended amount;

(9) Carrier operator’s name;

(10) Name and signature of Government representative receiving the items; and

(11) Food temperatures at the time of delivery.

C.4.4.3.2 The delivery ticket shall contain, at a minimum, the same information as the order form. The Contractor shall utilize a delivery ticket to record each delivery. One copy of the delivery ticket shall be left with the Government with each meal delivery. Under no circumstances shall a discrepancy in the information be corrected without written approval from the COR.

C.4.5 Meal Transportation and Delivery

C.4.5.1 Transportation. The Contractor shall transport hot meals in accordance with Federal, State, and local laws and regulations for the transportation of prepared meals. The Contractor shall ensure temperature of a minimum of 140 degrees Fahrenheit from the time of preparation to the time of human consumption for hot food items. The Contractor shall ensure that the transporting containers are industry approved for use when delivering meals.

C.4.5.1.1 The Contractor shall transport cold meals and milk-based products in accordance

Federal, State, and local laws and regulations for the transportation of prepared meals. The Contractor shall ensure temperatures of a maximum of 40 degrees Fahrenheit during and after transport. The Contractor shall ensure that the transporting containers are industry approved for use when delivering cold meal items.

C.4.5.1.2 All drivers shall be properly licensed and insured and all vehicles shall be sanitary and comply with required health and vehicle regulations.

C.4.5.1.3 The preparation, packaging, and transportation of all foods will be closely supervised by the Contractor and monitored by RSC staff to assure that all safety and sanitation standards are met.

C.4.5.2 Delivery. The Contractor shall deliver all meals in food transporting carts that will ensure the meals are delivered at the proper temperatures.

C.4.5.2.1 The Contractor shall furnish CSOSA with a written protocol for ensuring that all meals will be delivered and served at the proper temperatures and in a manner that makes them palatable and safe for consumption (140 degrees Fahrenheit or above for hot food, 40 degrees Fahrenheit or below for cold food), visibly pleasing, seasonably appropriate; and complete with condiments (e.g., margarine, jelly, syrup, salad dressing, sugar, salt, pepper, ketchup, mayonnaise, mustard, sugar substitutes, salt substitutes, etc.) and cutlery (i.e., spoon, fork, knife).

C.4.5.2.2 The Contractor shall, in the presence of the designated RSC staff member, verify and log food temperatures upon delivery to the RSC. The Contractor shall replace any meal that is 15 degrees above or below the temperatures defined C.4.5.2.1; or is otherwise spoiled or not palatable within one (1) hour of receiving notification from CSOSA.

C.4.5.2.3 To eliminate delays during the delivery process, the Contractor’s driver shall phone the RSC’s Security desk on (202) 442-1100 or (202) 442-1101 to notify them of his/her approximate arrival time. The driver shall proceed to the rear of the RSC building and ring the Air-phone Intercom system to alert the RSC’s security staff member of his/her arrival.

C.4.5.2.4 The RSC Security staff member shall conduct a routine security screening using a hand-held metal detector and the driver will be escorted at all times to and from each residential unit by a member of the RSC Security Staff and/or RSC Staff, the escort will remain with the driver until the driver departs the facility.

C.4.5.2.5 Upon arrival on the first delivery unit, an appropriately trained and certified RSC staff member shall test the temperature of each delivered food item in the presence of the Contractor’s representative to ensure adherence to the standards contained herein. All temperatures shall be recorded on the meal delivery ticket. The point at which the temperature is taken shall be deemed the point of delivery for this contract. The RSC staff member shall also verify the type and quantity of meals received; and any menu substitutions or omissions, noting any discrepancies on the meal delivery ticket. After verifying the temperatures and meal contents, the RSC staff members shall indicate the Government’s acceptance of the delivery by initialing the meal delivery ticket. If meal temperatures or delivery contents fail to meet the standards contained herein, the delivery shall be considered rejected.

C.4.5.2.6 Any food items delivered 15 degrees above or below the required temperature shall be rejected in accordance with the procedure noted in (6) above. All rejected items shall be replaced by the Contractor within 60 minutes.

C.4.6 Records

C.4.6.1 The Contractor shall maintain diet order forms for those residents on special or therapeutic diets that address dietary needs and serve as the basis for resident tray labeling.

C.4.6.2 The Contractor shall maintain the record(s) for each resident on special or therapeutic diets in a locked file controlled by appropriate Contractor staff. Unauthorized disclosure of the file by the Contractor is prohibited in accordance with the Privacy Act. The record(s) shall identify the actual food items served at each meal.

C.4.6.3 All dietary records created under this contract shall become a part of the RSC resident’s file.

The Contractor shall turn over the resident’s records to CSOSA no later than 30 days after modification of the diet.

C.4.6.4 Each resident’s record shall be available for review upon request from CSOSA.

C.4.6.5 The Contractor shall maintain menu substitutions on file for the contract base and each option period.

C.4.6.6 The Contractor shall maintain a communication log for accidents or unusual incidents and will make it available for review upon request by CSOSA.

C.4.7 Emergency Plan. The Contractor shall submit an emergency plan for the provision of food services to the Contracting Officer within 15 business days of contract award. This emergency plan shall include details on how the Contractor will continue to provide the required services under this contract under emergency circumstances such as inclement weather, lack of water, lack of electricity, lack of qualified personnel, insufficient quantity of food items, transportation problems, etc., or the closing of its facility by the Department of Health.

C.5 Key Personnel. The Contractor’s personnel performing as the Program Manager and the Dietician are considered key personnel and are subject to the key personnel terms and conditions identified in Section H.5 of this award.

C.5.1 Dietician. The Dietician shall:

C.5.1.1 Possess a Bachelor’s degree from an accredited college or university;

C.5.1.2 Have completed a didactic program in dietetics accredited by the Commission on Accreditation for Dietetic Education (CADE);

C.5.1.3 Have completed a CADE accredited supervised practicum;

C.5.1.4 Be certified by the Commission on Dietetic Registration (CDR), the credentialing branch of the American Dietetic Association; and

C.5.1.5 Possess a current, full, and unrestricted license to perform dietician/nutritionist services for a State, the District of Columbia, the Commonwealth of Puerto Rico, or Territory of the United States.

C.6 Contractor Personnel Requirements.

C.6.1 All Contractor employees must be U.S. citizens or be lawfully permitted to reside in the United States and have possession of a valid work permit.

C.6.2 Program Manager. The Contractor shall assign a Program Manager to serve as the primary point of contact to CSOSA in the performance of this purchase order. The Program Manager shall have the authority to fully represent the Contractor in all contractual and technical matters.

C.6.3 Dietician. The Dietician shall:

C.6.3.1 The Dietician shall develop cycle menus for all meals for each diet type, including therapeutic, heart healthy (regular), and special.

C.6.3.2 The Dietician shall assess and evaluate the food preparation, temperature, portion control, appearance of trays, nutritional value, quality of food, and sanitation of services.

C.6.3.3 Upon receipt of a therapeutic or special diet order, the Dietician shall direct and monitor the preparation, serving, and tracking of such orders.

C.6.4 Food Service Staff Requirements.

C.6.4.1 All supervisory personnel must have completed a health and food sanitation course required by applicable federal, state, or local regulations.

C.6.4.2 If required under federal, state, or local regulations, the Contractor shall ensure that all food handlers have a current food handler certification that is available at all times for review at the food preparation facility.

C.6.4.3 The Contractor shall provide its staff with on-going training in food handling and preparation, sanitation and safety procedures, and food serving procedures.

C.6.4.4 The Contractor shall require any person who handles, prepares, serves, or transports food to have a current physical examination and meet the medical clearance requirements as specified by the state or local jurisdiction in which the Contractor operates.

C.6.4.5 The Contractor shall immediately remove all food servers/handlers found or suspected to be suffering from a communicable disease, disorder, or respiratory problem from performance under this contract.

C.6.4.6 The Contractor shall provide its food handlers with appropriate clothing including hair and beard coverings and disposable gloves that shall be worn during the complete meal service operation.

C.6.4.7 The Contractor’s employees preparing, serving, or transporting food shall thoroughly wash their hands and exposed portions of their arms with soap and warm water before starting work; during work, as often as necessary to keep them clean; and after smoking, eating, drinking or using the toilet. The Contractor’s employees that prepare, serve, or transport food for this Contract shall use barriers such as gloves, hairnets, and beard guards. The Contractor’s employees shall deliver food to the RSC Units utilizing fresh, clean gloves.

C.6.4.8 The Contractor shall post hand-washing signs in all lavatory areas over sinks. Hand-cleansing soap, towels and /or air dryers are to be available and fully operable in each lavatory. The use of common towels or bar soap is prohibited.

C.6.4.9 The Contractor shall ensure that its employees shall not use tobacco in any form in the food preparation, service, or staging areas.

C.6.5 Transportation and Delivery Staff Requirements. The Contractor shall ensure that the individual(s) assigned to transport food and related items under this purchase order possess a valid driver’s license with the appropriate endorsements for the classes of vehicles used to transport the food and related items. Additionally, the Contractor shall ensure that all contract staff assigned to perform under this contract are tested annually for Tuberculosis using Purified Protein Derivative (PPD) tuberculin test. In the event that the Contractor’s staff is not able to take a tuberculin test, the Contractor shall submit annual chest x-ray results demonstrating asymptomatic clearance by a medical doctor. Results of all tests/x-rays shall be provided to CSOSA upon contract award and each subsequent year thereafter. The Contractor shall provide the test results of its delivery personnel staff assigned to this contract within 10 days of contract award. Any and all replacement or interim personnel delivering food to the RSC must have been tested and the results provided to the Government prior to delivering food to the RSC. The Government strongly encourages the Contractor to require its staff to maintain current immunizations (i.e., influenza, hepatitis, tetanus, COVID-19, etc.). The Contractor shall remove from performance under this contract any of its staff members that are found or suspected to be suffering from a communicable disease, disorder, or respiratory problem.

C.6.6 Drug Testing. Due to the mission of the CSOSA RSC, the Contractor must comply with all conditions of the Drug-Free Workplace Act of 1988. All individuals assigned to this contract who are required to conduct food delivery and food preparation will be subject to pre-employment and random drug testing which will be completed by the Contractor. The Contractor shall conduct the testing within fourteen (14) calendar days prior to initiating work under this contract. The Contractor will supply CSOSA with a copy of test results. Drug test collections will be conducted by urinalysis and will be in accordance with HHS mandatory guidelines for Workplace Drug Testing Programs published in Federal Register on April 13, 2004 (69 FR19644) and the HHS Urine Specimen Collection Handbook, effective date November 1, 2004.

C.6.6.1 Controlled Substances. At a minimum, the Contractor shall test for are Marijuana, Cocaine, Amphetamines, Opiates and Phencyclidine (PCP).

C.6.6.2 Laboratory Testing Requirements. The laboratories chosen to perform the drug testing for individuals assigned to this contract must be certified by the HHS and laboratory procedures will be in accordance with HHS Mandatory guidelines for Federal Workplace Drug Testing Programs.

C.7 Regulatory Standards.

C.7.1 The Contractor shall provide all services in compliance with the appropriate local licensing and regulatory body governing the food service industry for the jurisdiction in which it operates. The Contractor shall provide CSOSA with copies of all survey/evaluation reports issued by any regulatory body and shall keep CSOSA updated regarding any deficiencies cited and corrective action plans undertaken to ensure compliance with the appropriate standards.

C.7.2 The Contractor is responsible for maintaining all health codes and standards of sanitation and safety in the storage, handling, preparation, transportation, and delivery of food as enacted by the U.S.

Department of Agriculture and state or local regulations.

C.7.3 The Contractor, at its own expense, shall maintain all federal, state, and local licenses and permits required for the operation of food services provided herein.

C.7.4 The Contractor shall ensure that all professional employees maintain appropriate current licensure and/or certification to perform the duties to which they are assigned under this contract. Copies of licensure/certification shall be provided to the Contracting Officer within ten (10) business days of award, upon a change in personnel, or upon request from CSOSA throughout the period of performance.

C.7.5 To ensure compliance with the terms and conditions of this purchase order, the Contractor shall participate in quarterly program review meetings to discuss general purchase order operations. The Contractor shall ensure the presence of the Program Manager at these meetings who is capable of discussing and making commitments related to both administrative and operational aspects of this purchase order.

C.7.6 At no time shall the Contractor’s staff make contact with any of the RSC residents. The Contractor staff shall address any concerns or problems concerning residents immediately to the RSC Program Director, Shift Supervisor(s) or Contracting Officer Representative (COR).

C.7.7 Upon award, the Contractor shall designate a primary and alternate point of contact to communicate with the Contracting Officer and COR regarding this purchase order. The Contractor shall refrain from discussing specific purchase order performance issues with anyone other than the Contracting Officer and/or COR.

C.7.8 If any of the requirements specified in this contract exceed the regulatory requirements of the Contractor’s governing Federal State and local regulation, the Contractor may, in writing, request the Contracting Officer grant relief from the requirement.

C.8 Reporting Requirements. The Contractor shall prepare and submit the following reports to the Contracting Officer with one copy for the COR:

C.8.1 Monthly Activity Report. The Contractor shall furnish a Monthly Activity report to CSOSA with the submission of each invoice. These reports are short status reports, to inform CSOSA of significant events, problems, and changes associated with the delivery of services. The report must contain a summary of the number of resident meals served per day by unit, along with changes or substitutions to the written menu.

C.8.2 Menus. The Contractor shall furnish the proposed quarterly cycle menus, and the analyses required by Section C.4.1, to the COR.

C.8.3 Incident Report. The Contractor shall verbally report any and all significant problems to the COR and Contracting Officer immediately. A detailed written incident report shall be prepared no later than 24 hours after an incident occurred and will be attached to the monthly progress activity reports.

C.8.4 Inspection reports, audits, or reviews from Federal, State, and local regulatory officials. The Contractor shall provide to the COR within two business days of receipt, any and all Inspection Reports, audits, or reviews from Federal, State, and local regulatory bodies.

C.9 Re-Entry and Sanctions Center Security.

C.9.1 The Contractor agrees to adhere to all regulations prescribed by CSOSA with regard to the safety and security of the RSC facility, staff, and residents.

C.9.2 Contractor staff assigned to this purchase order for food delivery will be escorted at all times by the RSC Security Officers and/or RSC Personnel.

C.10 Contractor Quality Control (QC) Plan. The Contractor shall develop and provide to the COR within 30 days of purchase order award, a QC Plan that identifies what actions, processes, procedures, inspections, reviews, and responsibility assignments the Contractor will utilize to ensure that the Contractor’s performance complies with all of the requirements of this purchase order. The CSOSA shall have ten business days to review the QC Plan and provide requested or required changes to the Contractor. The Contractor will then have five business days to incorporate the CSOSA’s required/requested changes and return a final QC Plan to the COR. The Contractor’s QC Plan shall be reviewed and updated as required, but no less than annually.

C.11 Inspections, Compliance and Audit. CSOSA through the Contracting Officer, COR, or other CSOSA components shall conduct inspections and audits (hereafter “audit”) to verify the personnel, operations, programs and the related non-financial books, records, accounts, and information (including electronic data) of Contractor, comply with the provisions of this purchase order, or to assess the efficacy of any goods or services delivered pursuant to this purchase order. Contractor and its personnel shall cooperate fully with all audits.

C.11.1 Frequency of Audits. Audits shall occur at least once a year at the discretion of CSOSA.

CSOSA retains the right to conduct audits more frequently if concerns about performance of the purchase order or the quality of the provided goods or services arise. CSOSA also retains the right to forgo an audit at its discretion and consistent with the CSOSA’s policies and practices, or any applicable laws or regulations. Notwithstanding the foregoing, CSOSA and its representatives shall have the right to audit the Contractor at any time without notice and in addition to any annual audit, if there are concerns about fraud, waste, abuse, or mismanagement under the purchase order, or CSOSA has reason to believe that services procured through this purchase order are not being performed or are not meeting CSOSA’s standards and expectations.

C.11.2 Personnel, Books and Records. Contractor shall keep full, true and accurate books, records, accounts and information (including electronic data) concerning services provided pursuant to this purchase order. Contractor shall comply with all reasonable requests of CSOSA or its representatives and provide access to all personnel, books, records, accounts, and information (in whatever form, including electronic data) necessary for the audit, which may include, but not be limited to:

a. Handbooks, manuals, policies, and guidance for staff.

b. Staff position descriptions.

c. Organizational charts.

d. Resumes, credentials, licenses and certifications of personnel.

e. Agreements with external vendors or sub-contractors for services provided pursuant to the purchase order.

f. Proof of accreditation and compliance with industry standards, as applicable.

g. Proof of liability and other insurance.

h. Inspection Reports, as applicable (e.g., OSHA, Elevator Safety, etc.).

i. Invoices and supporting documentation.

C.11.3 Timing of Audits. Audits may be announced or unannounced at CSOSA’s discretion and shall take place during Contractor’s normal business hours. CSOSA and its representatives shall take reasonable steps to avoid disrupting the business of the Contractor during an audit.

C.11.4 Audit Reports. Reports of the results of an audit are the property of CSOSA but may be shared with Contractor at CSOSA’s discretion. If deficiencies are observed during an audit, the Contracting Officer shall issue a Corrective Action Report (CAR) to Contractor within five business days of being provided with deficiency information. The CAR shall identify the specific deficiencies and the timeframe in which the Contractor shall take corrective action. Within five business days of receiving the CAR, the

Contractor shall develop and send to the Contracting Officer for approval, a written plan of action with milestones (POAM) to correct the deficiencies within the timeframe designated by the Contracting Officer. The Contractor shall provide proof of remediation in writing to the Contracting Officer for each deficiency identified in the CAR. The Contractor may be subject to further audit by CSOSA to ensure that the corrective action taken is sufficient to prevent the reoccurrence of the deficiency.

C.11.5 Scope of Audit. CSOSA expects 100% compliance by Contractor with the terms of this purchase order. The scope of the audit shall include, but is not limited to, the Statement of Work and other applicable sections of this purchase order; criteria identified in Contractor’s QAP; standards issued by any accrediting or oversight body; standards issued by any licensing or certifying body; Contractor’s policies; and all applicable laws and regulations.

C.12 Post Award Meeting and Transition Schedule. The COR will schedule a post-award meeting between the Contractor and CSOSA within ten business days following purchase order award. The purpose of this meeting will be to review the performance requirements of the purchase order, agree on the roles and responsibilities of CSOSA and the Contractor under the purchase order, and any other issues either party may want to discuss. The Contractor shall develop a Transition Schedule that demonstrates the Contractor’s ability to begin service by the Effective Date of the purchase order and shall provide the schedule to the COR at the Post-Award meeting. The Contractor shall prepare a meeting report that details who attended the meeting, what discussions took place, and what agreements were reached. A copy of the report shall be provided to the COR within ten business days following the meeting.

SECTION D - PACKAGING AND MARKING

D.1 MEAL PACKAGING AND MARKING REQUIREMENTS

D.1.1 Hot meals shall be served pre-plated on individual trays with overlay made of non-toxic material.

The Contractor shall use portion control devices in plating the meals to ensure that the meal portions are consistent with the amounts identified on the menu. The overlay shall have an airtight closure to ensure proper sanitation. All containers shall have the capacity to withstand temperatures of a minimum of 140 degrees Fahrenheit or 204 degrees centigrade.

D.1.2 Cold meals containers shall be made of nontoxic materials (plastic or paper board wedge, sealed by polystyrene film) and the overlay shall be airtight to ensure proper sanitation and have the capacity of maintaining meals per standard regulations. The Contractor shall use portion control devices in plating the meals to ensure that the meal portions are consistent with the amounts identified on the menu.

D.1.3 Fresh fruits, bread products, pastries, cereals and other single served food components shall be individually packaged in plastic or paper board wedge and sealed with polystyrene film.

D.1.4 All condiments and eating utensils shall be individually or combined packaged in plastic or paper board wedge and sealed with polystyrene film.

D.1.5 Food labeling shall consist of the following information: meal type, item identity; date of production; quantity of units per carton.

SECTION E - INSPECTION AND ACCEPTANCE

E.1 Inspection will be in accordance with FAR 52.212-4(a) and E.2 below.

E.2 Inspection of meals furnished under this award shall be performed at the RSC by the COR or a member of the RSC staff. Inspection of meals will be performed to ensure all services provided conform to all requirements identified in Section C. Any nonconformance identified will be provided to the Contractor. The Contractor shall make the appropriate meal adjustments by the next meal, unless a different time has been agreed to by the COR.

SECTION F - DELIVERIES AND PERFORMANCE

F.1 Period of Performance. The period of performance of this purchase order is as follows:

Specific dates to be added at award.

Base Period: September 28, 2024, through September 27, 2025 Option Period 1: September 28, 2025, through September 27, 2026 Option Period 2: September 28, 2026, through September 27, 2027 Option Period 3: September 28, 2027, through September 27, 2028 Option Period 4: September 28, 2028, through September 27, 2029 FAR 52.217-8 – If exercised, no more than six months from end of last option period exercised

F.2 Place of Performance. The majority of the work shall be performed at the CSOSA Re-entry and Sanctions Center (RSC) located at 1900 Massachusetts Avenue, SE, Washington, DC 20003.

F.3 Time of Delivery. Time of delivery is crucial to performance of this purchase order. Meals must be provided in accordance with the following times:

Breakfast 6:30 a.m.

Bag Meal 6:30 a.m. (as requested) Lunch 11:30 a.m.

Dinner 4:30 p.m.

Snack 4:30 p.m.

Any deviation from the delivery requirements by the Contractor may be allowed only upon advance written agreement from the Contracting Officer.

F.4 Deliverables. The deliverables under this award shall be provided in accordance with all the requirements identified in Section C and, when applicable, Section D.

F.4.1 Required Deliverables. The Contractor shall provide the following reports to CSOSA in accordance with the terms of this purchase order:

Reporting Schedule of Delivery

Quarterly Menus (Section C.4.1) 15 business days before the start of performance, 5 days prior to any proposed changes, immediately when unanticipated change/substitutions occur

Continuity of Operations Plan (COOP) (Section C.4.6)

Within 15 business days of purchase order award

Monthly Activity Report (Section C.8.1) Monthly with invoice for payment

Incident Report (Section C.8.3) Verbal notification followed with a written report within 24-hours of the incident

Inspections Reports, audits, or reviews from Federal, State, and local regulator officials (Section C.8.4)

Within 2 business days after the Contractor receives the report, audit, or review.

Quality Control Plan (Section C.10) Provide COR within 30 days of purchase order award

Transition Schedule (Section C.12) Provide to COR at Post-Award meeting Proof of Insurance (Section H.14) Within 15 business days of purchase order award

F.5 Emergencies. In the event of unforeseen emergency circumstances, such as natural disasters, acts of God, or any other major business interruptions, the Contractor shall immediately notify the COR of the following:

a. The impossibility of on-time delivery;

b. The circumstances precluding delivery; and,

c. Provide a statement of whether or not succeeding deliveries shall be affected.

F.6 Notice of Contractor Delays. In the event the Contractor encounters, or anticipates encountering, difficulty in meeting performance requirements, or in complying with the award delivery schedule or completion date, or whether the Contractor has knowledge that any actual or potential situation is delaying, or threatens to delay, timely performance, the Contractor shall immediately, within one (1) business day, notify the Contracting Officer and the COR, in writing, giving pertinent details; provided, however, that this notification shall be informational only in character, and that this provision shall not be construed as a waiver by CSOSA of any delivery schedule or date, or any rights or remedies provided by law or under this award.

SECTION G - CONTRACT ADMINISTRATION DATA

G.1 Contracting Officer’s Representative.

G.1.1 The Contracting Officer’s Representative (COR) for this award is:

Name of COR - TBD at award Court Services and Offender Supervision Agency (CSOSA) COR’s Address – TBD at award Washington, DC zip code TBD at award Telephone Number: TBD at award Email Address: TBD at award

G.1.2 The COR is responsible for the technical aspects of the award and serves as the liaison with the Contractor. The COR is responsible for the final inspection and acceptance of all work performed and such other responsibilities as may be specified in this…