Solicitation - W50S8L25QA001.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.

Created On:

12 Sep 2024, 14:49 PM Central Daylight Time

Solicitation/Contract Form Continuation

FSS KP SERVICES

KP Statementof Work (SOW)

1101 Grade Lane Louisville KY 40213

FY2025

12-13 Oct 2024

14-15 Dec 2024

11-12 Jan 2025

15-16 Mar 2025

12-13 Apr 2025

07-08 Jun 2025

26-27 Jul 2025

13-14 Sep 2025

STATEMENTOF WORK

1. SCOPE OF WORK

The contractor shall provide all personnel, supervision, and otherservices necessary to perform food service attendant service during specifieddates at the 123 Airlift Wing as defined in this Performance Work Statement(PWS). The contractor shall perform the standards in the contract. Theestimated quantities of work are listed in Technical Exhibit 2a &2b, Workload Estimates Contractor tasks include, but not limited to, the following:

a. Setting up serving lines, serving and replenishing food;

b. Cleaning facilities, equipment, and utensils;

c. Cleaning tables in Dining Area;

d. Handling food, supplies, and equipment;

e. Maintaining quality control;

2. PERSONNEL

W50S8L25QA001

a. Contract Manager: The contractor shall provide a full-timecontract supervisor on site who shall be responsible for the performance of thework. The contractor shall furnish the name of this person and alternate

(s) inwriting to the contracting officer and the Services QAE. The contract manager and supervisor(s) mustbe at least 21 years of age, be fully capable of supervising and performing alltasks required of other contract employees, and must be able to read, write,speak, and understand the English language. The contract supervisor mustprovide a full listing of all employees for every drill weekend in whichemployeed.

b. The contract supervisor or alternate shall have full authority toact for the contractor on all contract matters relating to daily performance ofthis contract.

c. The contract supervisor or alternate shall be available duringnormal duty hours to discuss problemareas with government personnel designated by the contracting officer. After normal duty hours, the manager ordesignated alternate shall be available within 24 hours.

d. Employees:

(1) Uniforms. The contractorshall provide uniforms to employees. Employees shall wear clean, neat and well-fittinguniforms. The uniform shall not contain commercial advertising except that hatsand nametags may contain the contractor's name. The contracting officer shallapprove the types and colors of uniforms as well as the standard of dress forsupervisors. Uniforms will consist of long pants, short sleeved collar shirt, head cover/hairnet, and appropriate shoes.

a) Shoes shall be of sturdy construction and shall cover the foot forsanitation and safety reasons.

Open-toe shoes, sandals, or athletic shoes, andheels higher than 2 inches, are prohibited. Steel-toe, non-slip shoes are preferred.

b) All personnel shall wear a nametag furnished by the contractorwith a minimum of the employee's last name. In addition, the nametags worn bythe contract manager and supervisors shall indicate their job titles.

(2) Medical Certificate. Thecontractor shall ensure that food handlers have a valid medical . The contractor shall maintain copies of the medicalcertificates at the dutycertificatebefore starting work location. This is a one-time requirement unless the employee is required by publichealth to undergo another exam due to illness or disease.

(3) The contractor shall keep current for Government inspection, alist of personnel employed on this contract. This list shall include theexpiration date of the medical certificates and dates of food servicesanitation training completed, as documented on a food handler training certificate.

(4) Conflict of Interest. The contractor shall not employ off-dutyquality assurance personnel or any person who is an employee of the Governmentif the employment of that person would create a conflict of interest. Thecontractor shall not employ any person who is an employee of the Air Force,either military or civilian, unless such person seeks and receives supervisoryapproval. In addition, the contractor shall not employ any person who is anemployee of the Kentucky Air National Guard if such employment would becontrary to KYANG policies.

(5) Off-duty Military Personnel. Off-duty active service militarypersonnel change of station (PCS), change in duty hours, or deployment.Military Reservists and National Guard members may be subject to recall toactive duty. The abrupt absence of these personnel could adversely affect the contractor'sability to perform. Their absence at any time shall not constitute an excusefor nonperformance under this contract.

(6) Security Requirements.

a. Base Access. The contractor shallfurnish a current contract employee roster/access list and submit it to the SecurityForces office. The roster shall beupdated within 10 days of any changes. The contractor supervisor/lead shall obtain all necessary passes forcontractor personnel and personal vehicles requiring entry onto the KYANG base. Vehicles are subject to search at the maingate. Allemployees are encouraged to car-pool as their vehicles are subject to besearched, and they must have proper registration and proof of insurance inorder to be allowed onto the base. Additionally, the amount of parking is limited on the KYANG base.

b. Personal Identification. Eachcontract worker must have photo identification on their person at alltimes. When they leave their work area,they must wear a badge that identifies the name of the contractor.

c. Background Check. Contractor willsubmit information for background checks on all employees before they areallowed on base. Full name, full socialsecurity number, and birth date are needed for all personnel coming onto thebase.

d. Personal Security. Access tosensitive information or equipment located on the KYANG base is strictlyprohibited.

e. Physical Security. The contractorshall be responsible for safeguarding all Government property provided forcontractor use. At the end of each workshift, all Government facilities, equipment and materials shall be secured.

(7) Employee Training. The contractor shall provide necessary trainingto employees. In addition, contractor employees shall, at no added expense tothe government, receive the government training listed below. The contractorshall maintain records of all training on-site and available for governmentreview.

a) Contractor personnel shall receive training in the principles andpractices of food service sanitation given by certified instructors. Thisincludes a basic course for employees and an advanced course for supervisors.The initial course is approximately 2 hours in duration. Refresher training isrepeated annually or as often as necessary for personnel to be aware of theirresponsibilities in disease prevention. The KYANG Public Health unit also holds annual classes that contractpersonnel must attend.

This will becoordinated in advance with the contract supervisor.

b) The contractor shall instruct employees in energy conservationpractices.

(8) Contractor Personnel Meals:

a) Contractor personnel who work in dining facilities may purchasemeals to be consumed in the facility while on duty. Contractor employees maynot remove any food items from the dining facility for later consumption. Beforeconsuming the meal, they shall pay the food charge. They shall not bring foodfrom other sources into the dining facility.

b) Before taking the meal, contractor employees shall sign AF Form 79and pay the appropriate meal rate. Cashis the only acceptable payment method. Meals purchased by employees shall notcount as meals served for contract payment purposes.

c) Contractor employees who eat government food at any time shall berequired to pay for a complete meal determined by the time of day the eating isobserved. This is not applicable to spoon-size taste sampling by personnelassigned to quality control.

(9) The use of alcoholic beverages or illegal drugs by contractorpersonnel while on the installation is strictly forbidden. The contractor shallimmediately remove any employee who is under the influence of alcohol or drugs.

(10) Contractoremployees shall not loiter in any working or patron area. Upon completion oftheir assigned shifts or after eating employees shall promptly leave the installation.

(11) Removal ofContractor Employees. All personnel employed by the contractor in theperformance of this contract, or any representative of the contractor enteringthe government installation shall abide by all security regulations of theinstallation. They shall be subject to such security checks as the governmentdeems necessary. The government reserves the right to direct the removal of anemployee for misconduct or security reasons. This action does not relieve thecontractor from total performance of the contract tasks specified herein.

3. QUALITY ASSURANCE

a. The government will evaluate the contractor performance under thiscontract using the method of surveillance specified at TechnicalExhibit 1

b. The Quality Assurance Evaluator (QAE) will record all surveillanceobservation. When an observation indicates defective performance, the QAE shallrequest the contractor representative to initial the recorded observation.

c. Sanitation Inspections. In addition to inspections of contractorperformance by the QAE medical services personnel assigned by public health,will also inspect for compliance with sanitary standards. Sanitary deficienciesrequire immediate correction. Public health may shut down the facility untilthe contractor restores sanitary standards.

d. Food Service Surveys. The Food Service Officer (FSO) conductscustomer surveys and solicits customer comments in other ways. The contractorshall distribute customer evaluation forms and assist in collecting forms andresponding to customer comments when requested by the FSO or representative.

e. Other Authorized Observer Government personnel other than QAE'sand contracting officers may observe the food service and contractoroperations. However these personnel may not interfere with contractorperformance.

f. If any of the services do not conformwith contract requirement, the Government may require the contractor to performthe services again in conformity with contract requirements, at no increase incontract amount. When the effects inservice cannot be corrected by re-performance, the Government may, (1) requirethe contractor to take necessary action to ensure that future performanceconforms to contract requirements, and (2) reduce the contract price to reflectthe reduced value of the services performed.

g. QASP:

Performance Requirement Performance Standard

Comply with sanitation requirements of the food code and state and local laws/regulations, which results in a satisfactory or better rating in health inspections.

100% of the time.

Satisfy facility manager and guests in reference to timeliness of service and courteousness of employees.

95% of monthly meal periods

Make clean trays, dishes, and utensils available to guests in a timely manner.

95% of monthly meal periods

4. HOURS OF OPERATION

a. Normal Hours. The contractor shall maintain operating hours forthe dining facilities and other facilities as listed in Technical Exhibit 2a.During the required serving hours for a dining facility any authorized patronmay select foods from a complete menu. The contractor shall not remove foodsfrom the serving area until 15 minutes after the end of the posted meal hours.This allows time for all patrons to be served and additional time for secondservings.

b. Holiday Food Service. The contractor shall plan for increasedattendance at Thanksgiving and Christmas, planning for additional service hoursif necessary.

6. CONTINGENCY SERVICES

a. Mission Requirements: The contractor shall provide additional foodservice requirements. The charges for these services will be negotiated on acase by case basis, but will not be more than the same charge for servicesprovided by this contract.

b. Extended Service Hours: Special and emergency situations (i.e. accident and rescue operations,civil disturbances, weather warning, base alerts) my cause a dining facility tooperate on an extended basis of up to 24 hours per day. The contractor shallprovide these services when required by the contracting officer at the contractline item price for extended service hours. A representative of the contractingoffice will verbally advise the contractor of the effort required and thecontracting officer will follow up with a modification to the contract.

c. Contingency Workload for Contract Cooks. In special and emergencysituations, including but not limited to mobilization and surge requirementsthe contracting officer may direct the contractor to provide cooks in additionto attendant personnel. This direction will be in the form of a unilateralchange order, citing this provision as authority. The contracting officernegotiates as settlement according to the Changes clause in the contractgeneral provisions.

(1) When performance pursuant to change order causes an increase ofdecrease in the contractor's cost, or the time required for performance underthis contract the contracting officer will negotiate a fair adjustment.

(2) The government will provide the contractor a minimum of three daysadvance notice to replace a specific number of military cooks and the expectedduration of the requirement. The negotiated price adjustment will be based onthe number of actual labor hours of cooks employed during the contingency.

(3) The contractor shall provide cooks with a distinctive uniform hatand nametag or other means to distinguish cooks from food service attendants.

(4) The contractor will comply with the public health sanitationstandards.

(5) Surge requirements beyond the capability of the contractor may beaugmented by the government at the government's option, when the governmentperceives that mission accomplishment is endangered.

7. CONSERVATION OF UTILITIES

The contractor shall implement the installation energyconservation program at food service facilities. The contractor shall useprocedures that prevent the waste of utilities including:

a. Using lights only in areas where and when patrons are present, orwork is actually being performed.

b. Carefully controlling heating, ventilation, and air-conditionsystems.

c. Turning off water faucets or valves when not in use.

8. GOVERNMENT FURNISHED PROPERTY AND SERVICES

All equipment and facilities needed to perform this contract are governmentfurnished.

a. Supplies:

(1) Expendable Supplies. The government will furnish all foodpreparation and serving utensils, tableware, and other supplies as needed. Thegovernment will continue to provide these supplies for the duration of thecontract

(2) Cleaning supplies: Allcleaning supplies are provided by the government. The contractor will give a list of any supplies neededthat the government does not have, or is running low on, and will be furnishedfor the contractor the following month.

(3) Contractor will provide a list of items that need to be orderedfor the next month based on the inventory available on hand.

b. services: The government will furnish all utilities, telephones,building maintenance and repairs, refuse collection, insect and rodent control.

(1) Security Police and Fire Protection: Phone numbers: 4477/4418.

9. GENERAL

The government will furnish all itemsneeded to perform the contract items listed below:except

a. a. Uniforms: Employeeuniforms and special type clothing (jackets, rubber aprons, etc.) and nametags.

b. Contract employees shall wearappropriate clothing that is well-fitted, laundered and repaired. Contractor may furnish uniform clothing. Shoes shall be of sturdy construction andshall cover the feet to meet sanitation and safety requirements. No open-toe shoes, sleeveless blouses orshirts, or sandals are allowed.

10. SPECIFIC TASKS

c. Food Preparation: Only the contractor supervisor shall obtain foods from the storeroomfor the salad bar, desserts and dessert bar, and drinks for each meal and to accomplishthe food preparation tasks listed on Food

. Excess items shall be returned to the seniorcook. TheService Production Log, and asspecified fisted below contractor shall:

(1) Preparecoffee and all other beverages according to standard recipes to be ready not morethan 15 minutes before the scheduled service time. Prepare and replenish beverages as needed throughout the mealperiod so the patrons do not have to wait . (To include coke products and C02 tanks.)

d. Service of food; The contractor shall:

(1) Set up on Saturday tables and chairs, napkin holders, salt andpepper shakers, etc. then tear down on Sunday the table and chairs, napkinholders, salt and pepper shakers, etc. These items will be replenished andcleaned as needed.

(2) Prepare and transport all food and drink items to all applicablefood, drink, and serving areas from the preparation or storage areas.

(3) Set up salad bars at least 15 minutes, but not more than 30minutes before the start of the meal serving period. Arrange the food on thelines and follow garnishing and serving instructions as indicated on the foodservice production log. The salad bar will be replenished before items run outduring the meal.

(4) Cut, portion, and plate pastry items as needed, and handle in amanner which will keep them from drying out before patron selection.

(5) Suitable serving utensils shall be used by employees or providedto patrons who serve themselves.

(6) Set up both main line and snack lines prior to servingpatrons. This includes when KYANG cooksthe meal or if the meal is catered from an off-base entity.

(7) Replenish foods in all areas as necessary to ensure availabilityto patrons throughout the meal. Foods should also be replenished to ensurepatron visual senses will entice them to eat the food provided; i.e. pans areno less than half empty and have no food residue on the inside.

(8) Require personnel serving food to be courteous and helpful topatrons. They shall be able to identify all items being served and use properportion control.

(9) Provide 2 personnel for serving, this will come in the form of oneon the main line and one on the snack line, and they will be in place toaugment the staff that has prepared the meal (either Services food servicepersonnel or catered personnel).

(10) Replenishtableware (utensils, dishes, glasses, trays, etc.) and dining table items(napkins, sugar, salt, pepper, condiments, etc.), so that they are available toall patrons without waiting.

(11) Clean dining roomstables and chairs within 4 minutes of being vacated.

(12) Clean up food orbeverages spilled on floors, counters or elsewhere in the serving and diningareas within 4 minutes from the time of spill.

11. SANITATION REQUIREMENTS.

a. Personal Hygiene. The contractor shall make sure that employeesmeet the following personal hygiene requirements:

(1) They wash their hands upon reporting for work: immediately aftervisiting or cleaning a lavatory: after smoking or taking a break: and afterhandling raw meat, poultry, garbage, using a cell phone, or otherwise soilingtheir hands. Wear gloves when preparing ready to eat foods.

(2) They remove wristwatches, bracelets, and rings (except weddingrings and medical emergency information bracelets) while preparing and servingfood.

(3) Their fingernails are kept clean without polish, and are cut shortso that they do not extend beyond the end of fingers.

(4) They do not smoke or use tobacco in any form, except during breakperiods in designated areas.

(5) They trim facial hair to 1 inch or less for mustache, no beards

(6) They wear hair restraints(hats, caps, hair nets), acceptable by public health to prevent loose hair fromfalling into food or onto food contact surfaces.

b. Health Examinations. The contractor shall inspect contractorpersonnel for any evidence of communicable disease such as boils, infectedwounds, vomiting, diarrhea, open sores or acute respiratory infection.Personnel with any health problem shall not be permitted to work in anycapacity where there is likelihood of food or food contact surfacecontamination with pathogenic organisms, or transmitting disease agents toothers. Personnel relieved of duty due to illness must have a medical clearancebefore returning to work

c. Food-borne Disease Tests. The contractor shall cooperate in makingemployees, facilities, and equipment available for all finger plate culture,rinse tests, swab tests, contact plate tests, and other microbiological testsrequired by the government. During actual or suspected Food-borne diseaseoutbreaks the contractor shall make facilities, equipment, and employeesavailable for testing and questioning by medical and other investigativepersonnel. When a Food-born outbreak is suspected the contractor shall not discardfood until directed by the government.

d. Equipment and Utensil Cleaning: The contractor shall:

(1) Clean and sanitize food service equipment and utensils to removefood particles, other soil, grease, and cleaning or sanitizing agent residue atthe frequencies required by the PWS and to standards described in TechnicalExhibit 3a.

(2) Wash, rinse, sanitize, and air dry tableware, trays, cookware, andkitchen and serving line utensils after each use. They must be visually cleanfree of food particles, water spots, film and grease.

(3) Follow the schedule provided by the contractor to the contractingofficer by contract start date, indicating the day and time for cleaning of allequipment and utensils done less often than after every meal period.

(4) Food Preparation Equipment. The contractor shall clean food preparation equipment,i.e. grills, deep fat fryers, steam kettles, ovens, work tables, mixers,peelers, sinks, etc. All cookingequipment will be cleaned at the end of the preparation period for each meal. When a different item will be prepared usingthe equipment or following any interruption of operation during whichcontamination may have occurred the food contact surfaces of the equipmentshall be washed, rinsed, and sanitized by the user of that equipment(Government cook or contracted employee, as applicable). The user shall alsoimmediately clean spills in the area of the equipment. The contractor shall:

a) Clean ovens and rangesdaily to remove foodparticles and thoroughly clean after each UTA.

b) Clean pass-through and other types of food holding cabinets (hotand cold) on the inside and outside after each meal to remove food particles.Thoroughly clean at end of UTA.

c) Clean kitchen exhaust hoodsand filters (including light fixtures and fire extinguishing equipment) withgrease-cutting solution once each day.

d) Keep all drains covered and free of food particles. Inspect allinterior grease traps at the end of the meal period with grease cuttingsolution and clean as necessary to maintain a sanitary condition.

(5) Serving Equipment: The contractor shall clean serving linefixtures, equipment, and all other equipment in the serving or dining area inor on which food is prepared, held or dispensed after each meal period exceptwhere a different time is listed below. The contractor shall:

a) Damp wipe serving line exhaust hoods after each meal. Thoroughlyclean with a grease cutting solution once each day.

b) Wipe the exterior of ice machines daily to remove soil andsmudges. Sanitize scoops after each meal.

(6) Clean and break down coffee makers, ice cream machine, cokemachines and all other machines and serving areas after each meal following manufacturer'sinstructions. Sanitize and wipe away spills and exterior stains and smudgesduring and after each meal.

(7) Drain hot food (steam) tables and clean interior after each meal.Remove rust and scale after each

UTA.

(8) Dining Area Equipment: The contractor shall

a) Clean and sanitize the tops of dining tables after each use. Whentablecloths are used, replace them as often as necessary to maintain a cleanappearance.

b) Wipe dining chairs or benches to remove all foreign objects,smudges, food particles, and liquids from the seat and back after each use by apatron.

c) Dishwashing Equipment: The contractor shall drain and clean alltypes of Dishwashing equipment after each use. Remove the curtains, spray arms,trays and other removable parts of dishwashing machines, clean and air dry. Theremovable parts and all surfaces shall be free of foreign matter and smudges.Remove lime deposits on a schedule established in the contractor's cleaning andhousekeeping plan.

d) Garbage and Trash

(1) Use separate containers to place recyclable trash. Keep garbagecans covered. When filled, remove the trash and take it directly to thedumpster.

(2) Clean soiled cans and covers immediately after garbage or trash isemptied. Clean the can washing areafollowing each use. If plastic containers are used, clean cans and coverswhenever soiled,

(3) Clean areas around trash can storage, compactors and dumpsters. Donot store unprotected plastic, paper bags, or baled units containing refuseoutside of buildings. Do not use loading docks to store refuse, empty jars,cans, or equipment.

(4) Break down cardboard containers and place them in therecycling/cardboard bin.

e. Linen and Uniform storage: The contractor shall store cleantablecloths, towels, wipe cloths, and uniforms in a clean place. If notprotected from contamination by the physical confines of the storage facility, use a plastic or other appropriate covering. Store soiled articles innon-absorbent containers or washable laundry bags.

12. HOUSEKEEPING

General. The contractor shall furnish housekeeping services in foodservice facilities at the frequencies stated in Technical Exhibit 2b and tostandards in Technical Exhibit 3b. The government shall furnish all equipmentand supplies necessary to perform these services. Immediately after each use, the contractorshall properly store all equipment and supplies. The cleaning standards areintended to produce an acceptable level of performance. Weather, traffic orother conditions may demand additional cleaning beyond that scheduled by thecontractor to ensure that facilities and equipment are clean, neat, andsanitary.

a. Planning and Scheduling: Before contract start date, and aschanges occur, the contractor shall submit to the contracting officer acleaning and housekeeping checklist. The contractor shall maintain and follow aschedule in each facility listing the days and times of day each requirementshall be performed. The contractor shall do only essential cleaning in kitchenswhile meals are being prepared and in dining areas where patrons are present.

b. Lavatories: The contractorshall clean all lavatories and locker rooms in assigned food servicefacilities.

The contractor shall:

(1) Sanitize mops, brooms, and brushes used for cleaning of lavatoriesand not use them for cleaning in any other areas. They shall be identified byred-painted handles and stored separately when not in use.

(2) Keep all paper towels, toilet paper, and hand soap dispensersadequately filled at all times. Damp wipe all dispensers and clean whenrefilling.

c. Insect and Rodent Control: The contractor shall take those actionsdirected by the government to assist the government to control insects androdents.

d. Rearrange dining roomtables and chairs for meetings and group meals and return to the same place after the function is over. Thefrequency of these functions changes monthly. Rearrange whatever is necessaryfor events or for other reasons determined by the government.

13. GROUND MAINTENANCE

Contractor personnel shall: Sweep sidewalks and clean uparea around back dock and back door daily: sweep and clean around entrances andexits after lunch and as required. Cleaning includes removing all paper, trash,and other dirt from the

.area

14. FOOD SERVICE EQUIPMENT MAINTENANCE

The contractor shall report anymalfunctioning or inoperative equipment observed by contractor to the ServicesTechnician.

TECHNICALEXHIBIT 1

1. Government QualityAssurance

The government may use a variety ofsurveillance methods to evaluate the contractor's performance. Only one methodwill be used at a time to evaluate a listed service during a contract periodfor payment computation purposes.

The government uses the following methods ofsurveillance in this contract:

a. Periodic surveillance of output items (every meal, daily, weekly,monthly, quarterly or as required) by the QAE as determined necessary to assurean efficient evaluation of contractor performance.

b. Management information system reported results.

c. Customer surveys.

d. OtherObservers: Military public healthpersonnel, inspector general personnel, and other authorized These operations include but are not governmentpersonnel shall be permitted to observe operations as necessary.

limitedto food preparations at the contractor's facility, transportation from thecontractor's facility to the 123rd Airlift Wing, Air National GuardBase (ANGB) and serving of the food at the base. Public health personnel must be allowed toconduct sanitary inspections IAW current FDA code guidelines. All parties involved in this contract willcomply with FDA Food Code guidelines.

2. The government mayelect to require the contractor to re-perform or perform late any defectivework disclosed by government inspection.

If so, the government will notify thecontractor after inspection that specified defective services shall bere-performed or performed late, and completed within a reasonable timespecified by the government. In such cases, the government will re-inspect thework re-performed or performed late.

WORK LOADESTIMATES

TECHNICAL EXHIBIT2a

1. Hours ofOperation:

Open at 1100for base population; have lines open until 1315 for Meals Serving Hours: 1000 - 1300 customers requesting seconds.

2. Serving Lines: Onehot meal line, one snack-line, drink stations, salad bar, and dessert areas.

3. Holiday Meals: Allholiday meals served on UTA closest to the Holiday.

WORKLOAD ESTIMATES

TECHNICAL EXHIBIT2b

Meal Estimates:

Main Serving Line - 350 meals per luncheach day of UTA.

Holiday Meal Serving Line - 425 meals eachholiday meal of UTA.

Located at:

KYANG DiningFacility; Bldg. 100

1101 Grade Ln.

Louisville, KY 40213-2616

(502)413-4120

WORKLOADESTIMATES

TECHNICAL EXHIBIT3a

QUALITY STANDARDSFOR EQUPMENT AND UTENSIL CLEANING

Clean equipment and utensils using any one or a combination of themethods listed in paragraphs 1 through 4 below.

1. Prepare food onsurfaces that have been cleaned, rinsed, and sanitized to prevent crosscontamination. Use cloths to clean or wipe food contact surfaces, table tops orcounter tops that are clean and odor free. Sponges shall not be used for thispurpose. If reusable wiping cloths are used, rinse frequently in an approvedsanitizing solution and use for no other purpose.

2. For manualcleaning and sanitizing of equipment or utensils which can be completelyimmersed in sinks:

a. Pre-flush or pre-scrape and when necessary, pre-soak utensils toremove gross food particles.

b. Thoroughly wash utensils in the first sink compartment with a hotand clean detergent solution.

c. Rinse utensils in the second sink compartment.

d. Sanitize in the third sink compartment by immersing in clean watermaintained at a temperature of at least 170 degrees Fahrenheit for not lessthan 30 seconds, or in approved chemical sanitizing solution.

3. Tableware, kitchenutensils, and equipment may be cleaned and sanitized in spray type, immersionor other Dishwashing machines. A microbiological plate count of no more than100 colonies per utensil surface examined in the utensil swab test demonstrateseffective sanitation.

4. Handling andStorage:

a. Handle cleaned and sanitized equipment and utensils to protectthem from contamination. Touch spoons, knives, and forks only by their handleswithout contacting inside surfaces or the surfaces that contact the user'smouth.

b. Store cleaned and sanitized utensils and equipment at least 6inches above the floor in a clean, dry location in a way that protects themfrom contamination by splash, dust and other means. Clean storage racks with asanitizing solution each day.

c. Air dry utensils before storage, or store in a self-drainingposition. Invert glasses, cups, and dinnerware for storage. Use holders whichpresent only handles to patrons for the storage of knives, forks, and spoons.

TECHNICAL EXHIBIT 3b

QUALITY STANDARDSFOR HOUSEKEEPING SERVICES

1. FLOOR CLEANING:

a. General: Clean floors so that no visible dust or dirt remains onfloors, mats, runners, in corners, behind doors, or under furniture andequipment. Clean in such a manner that no dust is raised-wet floor methodsweeping, etc. Move furniture and equipment as necessary during the cleaningprocess and replace after cleaning. Do not place chairs on tables at any time.Put all cleaning debris in receptacles.

b. Spot Floor Cleaning. Spot clean floors by hand removing, sweeping,damp mopping or vacuuming small areas as necessary to remove food spills anddebris. Remove water, sand, dirt or stains caused by open doors or heavytraffic.

2. SWEEPING:

In other than food handling areas, sweepusing brushes, brooms, treated dust mops, or electrically powered vacuumcleaners. Do not dry sweep in food handling areas. In these areas, sweep with adamp floor broom or brush covered with a dusting cloth. Before sweeping, remove dried matter using a puttyknife or other appropriate scraper, .than sweep the floor to remove all litter,dust, and debris

3. DAMP MOPPING:

Damp mop to disinfect the floor in areaswhere wet mopping is not desirable.. After sweeping, damp mop using cotton yarn or sponge mops, which havebeen frequently immersed in an approved disinfectant solution and wrung outuntil damp. Damp mopping removes all dirt, grease, dust, food residue, marks,film, streaks, debris, and standing water from floors.

4. WET MOPPING:

Wet mop after sweeping other than carpetedor wood floors using cotton yam or sponge mops. Immerse mop frequently in warmwater and an approved disinfectant solution to remove soil. Then rinse floorsby damp mopping to remove wet mopping residue, standing water, and dingy,streaked or cloudy areas. Take care to avoid splash on equipment, furniture,walls, trim, doors and adjacent carpets. Wet mopping removes all dirt, grease, dust,food residue, marks, streaks, debris, and standing water from floors.

5. WASHING:

On concrete floors (usually on rearplatforms, outside storage areas, and around entrances and exits follow orsubstitute washing for wet mopping. Use a water hose with enough pressure toremove all mopping or soaking residue. Washing also removes dirt, dust, foodresidue, debris, stains other than petroleum stains, and residue of mopping orsoaking solutions from concrete surfaces.

6. TRASH REMOVAL:

Clean waste receptacles to remove dust, dirt,and other matter.Take out trash when the can becomesfull. Keep lid on trash cans.

7. SPOT CLEANING:

Spot clean using the appropriate methodwhenever extra cleaning is needed. Spot cleaning may be necessary because of unusual or inadvertentevents, such as spills, animal entry, blowing sand or dust, pipe burst orclogging, breaking, . Spot cleaningachieves the same standards of cleanness as required duringequipment repairs, or unusual traffic scheduled service.

8. DUSTING:

a. General: Use hand treateddusters or treated damp cloths for dusting on other than floors. In foodhandling areas, substitute damp wiping for the dusting if it is not practicalto store all food and to cover food handling equipment and utensils. Properdusting removes all dirt, dust, lint, streaks, cobwebs, and sod spots.

b. Low Dusting: Low dusting removes dirt, dust, and other matter fromwalls, structural components, fixtures, and decorations up to a height of 7feet above the floor.

c. High Dusting: Highdusting removes dirt, dust, and other matter from ceilings, walls, structuralcomponents, equipment, and fixtures which extend above 7 feet in height.Include venetian blinds, .where installed, in this task

9. DAMP WIPING:

a. Non-Food Contact Surfaces: Damp wipe furniture, decorations, andnon- food contact surfaces of equipment using a clean cloth dipped intodisinfectant solution or damped with solution from a spray bottle.

Proper dampwiping results in surface free of dirt, dust, grease, or other matter andwithout streaks, spots or water residue.

b. Food Contact Surfaces; Clean and sanitize surfaces to remove foodparticles, other soil, grease, and cleaning residue after each meal or wheneverthere is an interruption in use of the surface.

c. Lavatories: Cleantoilets, urinals, wash basins, slop sinks, and partitions with a germicidaldetergent . Scrub with brushes used only for this purpose. Descale toilets and urinals as required. Propersolution cleaning removes all deposits,stains, and foreign matter, including those under furniture edges, lips and onall exposed surfaces.

10. METAL AND WOOD POLISHING:

After damp wiping, polish with a softcloth and appropriate polish which does not contain abrasives. Polish metal . Wipe foodcontact surfaces clean without the use of polish.equipment andfixtures, wood fixtures, and metal or wood decorations

Proper polishing achieves asurface of uniformly bright appearance, free of streaks, tarnish and polishresidue.

11. WALL AND DOOR CLEANING:

Walland door housekeeping includes cleaningwalls, wainscots, doors, posts, partitions, baseboards, trim, jambs, andwall-mounted fixtures.

Clean using a damp sponge or cloth soaked indisinfectant detergent solution. Scrub walls in high moisture areas such asdishwashing rooms and lavatories as necessary to remove mold. Hard glosswainscots or glazed tile surfaces are properly cleaned when bright and free ofdirt, mold, stains, lint, and splash.

12. GLASS CLEANING:

Glass cleaning is the cleaning of a glasssurface other than exterior windows, glass light fixture covers, and glassesused for beverages. It is accomplished using a damp cloth dipped in a freerinsing detergent followed by polishing with a dry cloth or paper towels. Wipeadjacent trim clean, using damp wiping procedures. A properly cleaned glasssurface is without dirt, dust, grease, sport, streaks, residue, and othermatter.

13. WINDOW CLEANING (Exterior):

Cleanthose windows that are an integral part of the outer surfaces of a building.After cleanings, remove all traces of film, dirt, smudges, water spots, andother foreign matter from frames, casing, sills, and glass. Also clean screensto remove dirt, dust, and foreign matter.

14. LIGHT FIXTURE CLEANING:

Light fixture cleaningincludes removing covers and damp wiping the covers and the inside and outsideof the fixtures. Wipe fluorescentfixtures, including tubes and diffusers, to remove dust and strains. A properlycleaned light fixture is free of bugs, dirt, dust, grease, stains, spots,streaks, residue, and other matter.

15. DUCT, LOUVREAND VENT CLEANING:

. Damp wipe surfaces toremove spots and streaks. Cleaning Vacuum ducts, louvers, and vents to remove allvisible dust, dirt and other foreign matter the interior of ducts or conduits is notincluded in this task.

KP QualityAssurance Checklist

This checklist is to be completed by the QualityAssurance representative in Services at the end of each day during the UTAweekend before the contractors depart.

Initials

___________Contractsupervisor provided names of attendants working the UTA in writing.

___________Attendantsmeet uniform requirements, i.e. Nametags, shirts identical, jewelry, properfootwear, etc.

___________Attendantshave a copy of food handler's certificate on file.

___________Attendantsmeet sanitary standards, i.e. nails, hats, facial hair, non-tobacco and gum use

___________All areascleaned prior to use for meal preparation.

___________Allcondiments, utensils, silverware, trays, glasses kept stocked, as to avoid customer wait.

___________Dining roomtables, booths, and seats are cleaned as patrons leave.

___________Food andbeverage spills on floors, counters, or elsewhere in serving line or dining area cleanedwithin four minutes and "wet floor" sign used until dry, then removed.

___________Clean andsanitize tableware and trays to meet requirements.

___________Allutensils and required items set up prior to meal in salad bar, desserts, and drinks areas.

___________All glassand stainless steel clean and free from streaking.

___________Clean allfood preparation tables at the end of meal period or when contamination occurs.

___________Salad barcleaned and properly prepared for each meal, and replenished as needed.

___________All workareas/equipment used are cleaned after the meal with a sanitizing agent.

___________Replenishedall foods and drinks in a timely manner so food is eye appealing and stocked forcustomer satisfaction.

___________All sinksare cleaned and sanitized.

___________Bathroomsare swept and mopped, walls, shower, sinks, and mirrors have been cleaned and paper products and soapreplenished. (Sunday only)

___________Sidewalksand loading dock are swept free of debris and dumpster area is free of loose debris.

___________Dishes passrandom inspection for cleanliness.

___________The methodfor sanitizing kitchen utensils and equipment was followed and passes random inspections.

___________All kitchenand dining area floors have been swept and mopped.

___________Tables,chairs, napkins, salt & pepper, and equipment have been put away. (Sundayonly)

___________To bedetermined - Ice cream machine has all parts including__2 gaskets, __________________________. (We need toinventory these parts)

___________All garbageand cardboard has been taken to the dumpster and all cans were cleaned.

___________Utilitycloset is cleaned and neatly arranged; mops are rinsed then hung to dry; mop bucket emptied,cleaned, and then turned upside down.

**This is a checklist only and by no means areall duties/responsibilities listed**

Any discrepancies have been fixed on the spot.

Quality AssuranceRepresentative _____________________________________

Signature

PrintedName

Contractor Supervisor_____________________________________

Signature

Printed Name

Date ____________________

KP Personnel Accountability

1.___________________________________

2.___________________________________

3.___________________________________

4.___________________________________

5.___________________________________

6.___________________________________

7.___________________________________

8.___________________________________

9.___________________________________

10.__________________________________

11.__________________________________

12.__________________________________

Continuation of Supplies or Services and Prices/Costs

Additional Information/Notes

Item Supplies/Service Quantity Unit Unit Price Amount

OCTOBER RSD KP SERVICE

Product Service Code: S201 Pricing Arrangement: Firm Fixed Price

1 Job

DECEMBER RSD KP SERVICE

Product Service Code: S201 Pricing Arrangement: Firm Fixed Price

1 Job

JANUARY RSD KP SERVICE

Product Service Code: S201 Pricing Arrangement: Firm Fixed Price

1 Job

MARCH RSD KP SERVICE

Product Service Code: S201 Pricing Arrangement: Firm Fixed Price

1 Job

APRIL RSD KP SERVICE

Product Service Code: S201 Pricing Arrangement: Firm Fixed Price

1 Job

JUNE RSD KP SERVICE

Product Service Code: S201 Pricing Arrangement: Firm Fixed Price

1 Job

JULY RSD KP SERVICE

Product Service Code: S201 Pricing Arrangement: Firm Fixed Price

1 Job

SEPTEMBER RSD KP SERVICE

Product Service Code: S201 Pricing Arrangement: Firm Fixed Price

1 Job

Continuation of Description

Requirements

FSS KP SERVICES

Continuation of Packaging and Marking

Continuation of Inspection and Acceptance

Overall Contract Inspection/Acceptance Locations

Inspection and Acceptance Location

Both Destination Instructions: See Statement of Work (SOW) or Performance Work Statement (PWS) for Acceptance/inspection criteria.

DoDAAC: F7H3SV CountryCode: USA

SERVICES

AF BPN NO MILSBILLS PROCESSES, 1101 GRADE LN

LOUISVILLE, KY 40213-2678

UNITED STATES

Inspection and Acceptance Location

Both Destination Instructions: See Statement of Work (SOW) or Performance Work Statement (PWS) for Acceptance/inspection criteria.

DoDAAC: F7H3SV CountryCode: USA

SERVICES

AF BPN NO MILSBILLS PROCESSES, 1101 GRADE LN

LOUISVILLE, KY 40213-2678

UNITED STATES

Inspection and Acceptance Location

Both Destination Instructions: See Statement of Work (SOW) or Performance Work Statement (PWS) for Acceptance/inspection criteria.

DoDAAC: F7H3SV CountryCode: USA

SERVICES

AF BPN NO MILSBILLS PROCESSES, 1101 GRADE LN

LOUISVILLE, KY 40213-2678

UNITED STATES

Inspection and Acceptance Location

Both Destination Instructions: See Statement of Work (SOW) or Performance Work Statement (PWS) for Acceptance/inspection criteria.

DoDAAC: F7H3SV CountryCode: USA

SERVICES

AF BPN NO MILSBILLS PROCESSES, 1101 GRADE LN

LOUISVILLE, KY 40213-2678

UNITED STATES

Inspection and Acceptance Location

Both Destination Instructions: See Statement of Work (SOW) or Performance Work Statement (PWS) for Acceptance/inspection criteria.

DoDAAC: F7H3SV CountryCode: USA

SERVICES

AF BPN NO MILSBILLS PROCESSES, 1101 GRADE LN

LOUISVILLE, KY 40213-2678

UNITED STATES

Inspection and Acceptance Location

Both Destination Instructions: See Statement of Work (SOW) or Performance Work Statement (PWS) for Acceptance/inspection criteria.

DoDAAC: F7H3SV CountryCode: USA

SERVICES

AF BPN NO MILSBILLS PROCESSES, 1101 GRADE LN

LOUISVILLE, KY 40213-2678

UNITED STATES

Inspection and Acceptance Location

Both Destination Instructions: See Statement of Work (SOW) or Performance Work Statement (PWS) for Acceptance/inspection criteria.

DoDAAC: F7H3SV CountryCode: USA

SERVICES

AF BPN NO MILSBILLS PROCESSES, 1101 GRADE LN

LOUISVILLE, KY 40213-2678

UNITED STATES

Inspection and Acceptance Location

Both Destination Instructions: See Statement of Work (SOW) or Performance Work Statement (PWS) for Acceptance/inspection criteria.

DoDAAC: F7H3SV CountryCode: USA

SERVICES

AF BPN NO MILSBILLS PROCESSES, 1101 GRADE LN

LOUISVILLE, KY 40213-2678

UNITED STATES

Continuation of Deliveries or Performance

From 12 Oct 2024 to 14 Sep 2025

Contractor Destination

Line Item Delivery Schedule Quantity Address and POC

Delivery Schedule 1 Job Monthly 16 Calendar Days

Period of Performance From 12 Oct 2024 To 14 Sep 2025

1 Job Place of Performance DoDAAC: W50S8L CountryCode: USA

W7NA USPFO ACTIVITY KYANG 123

KO DODAAC FOR KYANG DO NOT DELETE, 1101 GRADE LANE SUITE 2

LOUISVILLE, KY 40213-2614

UNITED STATES

Delivery Schedule 1 Job Monthly 16 Calendar Days

Period of Performance From 12 Oct 2024 To 14 Sep 2025

1 Job Place of Performance DoDAAC: W50S8L CountryCode: USA

W7NA USPFO ACTIVITY KYANG 123

KO DODAAC FOR KYANG DO NOT DELETE, 1101 GRADE LANE SUITE 2

LOUISVILLE, KY 40213-2614

UNITED STATES

Delivery Schedule 1 Job Monthly 16 Calendar Days

Period of Performance From 12 Oct 2024 To 14 Sep 2025

1 Job Place of Performance DoDAAC: W50S8L CountryCode: USA

W7NA USPFO ACTIVITY KYANG 123

KO DODAAC FOR KYANG DO NOT DELETE, 1101 GRADE LANE SUITE 2

LOUISVILLE, KY 40213-2614

UNITED STATES

Delivery Schedule 1 Job Monthly 16 Calendar Days

1 Job Place of Performance DoDAAC: W50S8L CountryCode: USA

W7NA USPFO ACTIVITY KYANG 123

KO DODAAC FOR KYANG DO NOT DELETE, 1101 GRADE LANE SUITE 2

LOUISVILLE, KY 40213-2614

UNITED STATES

Period of Performance From 12 Oct 2024 To 14 Sep 2025

Delivery Schedule 1 Job Monthly 16 Calendar Days

Period of Performance From 12 Oct 2024 To 14 Sep 2025

1 Job Place of Performance DoDAAC: W50S8L CountryCode: USA

W7NA USPFO ACTIVITY KYANG 123

KO DODAAC FOR KYANG DO NOT DELETE, 1101 GRADE LANE SUITE 2

LOUISVILLE, KY 40213-2614

UNITED STATES

Delivery Schedule 1 Job Monthly 16 Calendar Days

Period of Performance From 12 Oct 2024 To 14 Sep 2025

1 Job Place of Performance DoDAAC: W50S8L CountryCode: USA

W7NA USPFO ACTIVITY KYANG 123

KO DODAAC FOR KYANG DO NOT DELETE, 1101 GRADE LANE SUITE 2

LOUISVILLE, KY 40213-2614

UNITED STATES

Delivery Schedule 1 Job Monthly 16 Calendar Days

Period of Performance From 12 Oct 2024 To…