SOW Cafe Food Services 24. Rev. 1 FINAL.pdf

SSTTAATTEEMMEENNTT OOFF WWOORRKK

FOR

MANAGING AND OPERATING FOOD SERVICES FOR THE

PRINCETON PLASMA PHYSICS LAB

SOW: BANDG_ 1.0 SOW _020 Rev 1

DATED: June 28, 2024

CAT: EXEMPT

PREPARED BY:_____________________________

Edmund Jenkins/Contract Technical Representative

REVIEWED BY:_____________________________

Martin Donohue / Branch Head, F&SSD

REVIEWED BY:_____________________________

Todd Sandt/ Head, Environmental Services Division

APPROVED BY:_____________________________

David Carle / Head, F&SSD

PRINCETON UNIVERSITY

PLASMA PHYSICS LABORATORY

P.O. BOX 451

PRINCETON, N.J. 08543

609-243-2000

7/2/24

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1.0 INTRODUCTION AND SCOPE

The Princeton Plasma Physics Laboratory (PPPL) is an experimental laboratory engaged in the development of nuclear fusion as a safe, economical and environmentally attractive method of generating electricity. It is funded by Department of Energy (DOE) and managed by Princeton University.

PPPL is located at the James Forrestal Campus three miles from Princeton University’s main campus in Princeton, NJ. In support of research efforts, PPPL has a full-time staff of approximately 700 employees but currently, because of hybrid/remote working arrangements, the daily population averages about 450.

This statement of work is for managing and operating food services (cafeteria and catering) at the Princeton Plasma Physics Lab. It is PPPL’s goal to award a “Cost Reimbursement” Subcontract for the purpose of providing PPPL’s staff and visitor’s quality food service at a monthly or yearly fixed price. With a limited budget and a 3-person staff, PPPL encourages all bidders to propose innovative and creative measures to best satisfy this RFP. State of the art vending, kiosks, automats, etc. can all be a part of the food services solution. As long as the offerings are fresh and inviting, all suggestions will be entertained by PPPL.

The Subcontractor will have the non-exclusive right to sell foodstuffs, candies, soft drinks, ice cream, etc. at PPPL which is located at Princeton University’s James Forrestal “C” and “D” sites.

The Subcontractor will work with PPPL’s sustainability personnel in the Environmental Services Division to integrate sustainability in daily operations and service.

The food service Subcontractor shall be attentive to customer requirements and make every effort to anticipate and resolve problems as quickly as possible.

In 2027, the Princeton Plasma Innovation Center (PPIC) is scheduled for completion. The new building will include a small cafeteria area. At PPPL’s sole discretion, the operation of the café may be added to this scope of work. The price for the additional services will be negotiated when/if the services are required.

2.0 APPLICABLE DOCUMENTS

2.1 PPPL Holiday Schedule. See Attachment 14.1

2.2 Existing cafeteria equipment list. See Attachment 14.2

2.3 Job Hazard Analysis (JHA). This document will ensure all workers are aware of potential hazards associated with the job and the necessary PPE (personal protective equipment) required. This is available at https://pppl-intranet.princeton.edu/system/files/media_files/Job%20Hazard%20Analysis_new_for m%20rev%209%20%282%29%20052021.pdf and by typing “JHA” in the search box.

2.4 Service Notification Form. This form will be utilized to address incidents related to on site performance. It can be used by either party (subcontractor to report issues with PPPL or PPPL Technical Representative to report issues with the subcontractor) and it will be forwarded to Procurement for resolution. See Attachment 14.3

2.5 PPPL ES&H 5008 available at http://www.pppl.gov/eshis/ESHD_MANUAL/sm.html https://pppl-intranet.princeton.edu/system/files/media_files/Job%20Hazard%20Analysis_new_form%20rev%209%20%282%29%20052021.pdf https://pppl-intranet.princeton.edu/system/files/media_files/Job%20Hazard%20Analysis_new_form%20rev%209%20%282%29%20052021.pdf https://pppl-intranet.princeton.edu/system/files/media_files/Job%20Hazard%20Analysis_new_form%20rev%209%20%282%29%20052021.pdf http://www.pppl.gov/eshis/ESHD_MANUAL/sm.html

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3.0 APPLICABLE DRAWINGS

NA

4.0 RESPONSIBILITIES

4.1 Princeton Plasma Physics Laboratory

4.1.1 Furnish the Subcontractor the facilities, on a rent-free basis, including utilities, computer network connection and telephone necessary for the performance of the work requirement of this Subcontract. PPPL will not be liable to the Subcontractor for theft or other losses from the food service areas or Subcontractor owned equipment provided any such theft or loss does not result from the acts of PPPL or its agents.

4.1.2 Maintain in good mechanical condition the food service equipment provided for the operation of the cafeteria, except that Subcontractor shall provide operator care of such equipment. Attachment 14.2 lists the PPPL Cafeteria Equipment that is provided for use by the Subcontractor.

4.1.3 Furnish any equipment necessary, and make structural changes required, to comply with all laws, ordinances, regulations, and rules of Federal State and Local authorities and standards of cleanliness, safety, and health.

4.1.4 Provide necessary garbage containers and arrange for off-site disposal, as required, of garbage, trash, grease/oil and other recyclable material.

4.1.5 Monitor the Food Service Program through periodic on-site visitations.

4.1.5.1 Provide quarterly cleaning of the cafeteria grease hoods and exhaust fans.

EQUIPMENT, SUPPLIES, FOOD AND SPACE USE

4.1.6 Acquire required capital items having an original purchase price of $250.00 or more. PPPL is responsible to maintain (except operator maintenance is the responsibility of the Subcontractor), replace and repair all food preparation and storage equipment. PPPL will make required repairs or arrange for a third-party vendor to make the repairs upon notification by the Subcontractor. Subcontractor shall maintain, repair and retain ownership of Subcontractor-furnished equipment.

4.1.7 Replace trays, silverware, chinaware, glassware, kitchen utensils, and other similar standard inventory operating items that have become lost, stolen, or worn out. These shall be purchased by PPPL based upon the recommendation of the Subcontractor. Replacement items become the property of PPPL and must be returned upon the termination of this Subcontract in the same condition as when acquired, except for reasonable wear and tear.

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4.1.8 Retain ownership of all non-expendable supplies and capital equipment. The contractor shall take such measures as may be reasonably required by PPPL to protect against loss by pilferage or destruction.

4.1.9 Retain ownership of all food service beginning inventory including commodities, and shall use any food and paper product inventories on hand.

4.1.10 Retain the right to, without interfering with normal food service, use the dining, production, and service areas from time to time for PPPL functions, at no cost to the Subcontractor. Facilities shall be restored by PPPL to conditions mutually satisfactory to the parties before the next regularly scheduled meal service.

4 1.11 Provide the following services:

a. Electricity, gas, sewer and water;

b. Regular building maintenance, including repair and renovation of food preparation equipment and food storage equipment, with the exception of normal clean-up;

c. Repair of all physical facilities;

d. Removal of all trash and garbage, with the exception of that in the food service serving and preparation areas;

e. Cleaning supplies for use in the dining area;

f. Cleaning and sanitation of floors and other non-food surfaces located in the dining area;

g. Insect and pest control;

h. Basic local telephone and fax service;

i. Computer access to the internet via PPPL’s network;

j. Use of PPPL mail distribution service.

4.4 Subcontractor

4.2.1 Deliver an appealing and nutritionally sound food program as economically as possible.

4.2.2 Provide quality products, prepared with an emphasis on taste, freshness, presentation, customer appeal and nutrition, in sufficient quantity to meet PPPL requirements.

4.2.3 Provide products at prices competitive with current commercial prices for comparable service and food.

4.2.4 Carry out the food service program in a manner which best fulfills the following program objectives:

a. Maintain a reasonable price point for daily offerings throughout the contract.

b. Increase customer usage of the PPPL Cafeteria by the quality and presentation of food products presented, successful menu variation, responsiveness to customer desires, better marketing techniques and by a strong emphasis on positive customer relations.

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c. Provide a management and staff structure that focuses on improving the PPPL food service program.

d. Establish a formal structure to routinely and continuously gather input from food service employees to ensure the most effective and efficient operation possible.

e. Establish and conduct management and staff training programs that ensure proper supervision and consistent quality control both in food production and service as well as training employees in safety procedures. Records of all training shall be maintained on site and made available for inspection, upon PPPL request.

f. Provide a food service program that stives to be financially self-sufficient without the subsidy.

5.0 REQUIREMENTS

5.1.1 Performance Characteristics

CAFETERIA OPERATION

5.1.1 Provide cafeteria services at C-Site on a five-day a week (Monday – Friday) basis, except on PPPL observed holidays (see Attachment 14.1 for holiday schedule).

The current cafeteria service schedule is listed below.

Time Service

0700 – 1000 Grilled Hot Breakfast and Continental Breakfast

1001 – 1129 Snacks

1130 – 1330 Hot and Cold Lunch sandwiches and salads, hot grill and one freshly cooked hot entrée with two sides, seasonal soups

1331 – 1430 Snacks

a. At least one hot meal choice in addition to freshly grilled eggs and sandwiches during the breakfast period.

b. Lunch menu shall consist of at least one hot entree with appropriate side dishes and an open hot grill. At least one low fat or vegetarian option shall be available each day. The hot entree menu cycle shall not be less than four weeks (20 working days).

c. Beverages and snacks shall be available for purchase in the cafeteria during all operating hours. Beverages include regular and decaffeinated coffee, cappuccino, hot and iced tea, soft drinks and fruit juices. Snacks include regular yogurt, cookies and pastries.

5.1.2 Provide cafeteria and catering services in accordance with the Subcontractor’s proposal.

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5.1.3 Make necessary arrangements and coordination during the time period from the date of the Subcontract award through the actual start date of the Subcontract with PPPL and current management of the PPPL cafeteria to assure an orderly transition of responsibility for performance of the PPPL food service requirement.

PERSONNEL

5.1.4 The Subcontractor will provide a staff of three (3) for the cafeteria and occasional catering operations. The staff will be comprised of one (1) chef manager, one (1) cashier and one (1) grill person. These three employees will have primary responsibilities related to their title, but other ancillary responsibilities will be required of the team throughout a typical workday. The plan must include initial staffing and provide for fluctuating requirements and replacement personnel to handle cafeteria and catering usage variations as dictated by PPPL’s operating and special event schedules.

5.1.5 Employ labor and management necessary for the efficient operation of all food services satisfactory to PPPL.

5.1.6 The chef manager shall be responsible for the performance of cafeteria and catering services and implementing the terms of the Subcontract. PPPL shall be notified, in advance of the absence of the manager, of the identity of the individual who will represent him during his absence.

a. PPPL designates the individual assigned as cafeteria chef/manager as “Key Personnel.” PPPL reserves the right of final approval of the selection and termination of those assigned to “Key Personnel” positions.

b. The manager, and in his absence, his alternate shall have full authority to act for the Subcontractor on all matters relating to daily operation of the Subcontract.

5.1.7 Require the manager or his alternate to be present during all hours Subcontractor employees are on site performing cafeteria or catering services.

5.1.8 The primary cashier shall be sufficiently qualified to perform cashier duties for each meal in order to maintain a reasonable flow rate of patrons past the cashier.

The single cashier station shall not be left unattended during meal service time.

Register receipts shall be provided to patrons upon request.

5.1.9 Develop for PPPL approval a plan for ensuring adequate staff in the event of predicted inclement weather and for notification of staff in the event of PPPL closings. Depending on the circumstances, the plan may include reduced hours and limited staffing. Subcontractor food services employees shall be considered “non-essential” personnel in the event of PPPL closings. In the event of an unexpected weather emergency, Subcontractor shall communicate immediately with the Princeton Technical Representative for the Cafeteria Subcontract and a mutually acceptable plan shall be agreed upon. The plan shall be based on good judgment in assessing risks, and be prudent with regard to employee safety.

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PPPL’s inclement weather operations rely on work group plans and internal communications. Announcements are also made via all-employee text messages and emails.

5.1.10 Ensure that new Subcontract employees report to the PPPL Office of Human

Resources on their first workday at PPPL to process for a Photo-ID badge.

a. Every person working or visiting PPPL for more than 40 work hours in a year must attend PPPL’s General Employee Training (GET) safety course.

This training should be accomplished immediately upon beginning work at PPPL. It is a condition of receiving a photo badge. Retraining is required every three years.

b. Upon termination of their assignment at PPPL, Subcontractor employees must out-process at the Office of Human Resources by returning their picture badge. It shall be the responsibility of the Subcontractor to ensure that out-processing is done. PPPL reserves the right to withhold payment of Subcontract invoices until the picture badges of departed Subcontractor employees are returned to PPPL.

c. Personnel assigned to work under the Subcontract who will not be on-site at PPPL 40 work hours during a year period will obtain a disposable badge each day from the Security Guard at the main gate.

d. Any employee or visitor designated as a “Foreign National” must comply with DOE Regulations and PPPL Policy concerning non-United States citizens.

e. Covid Training may be required in the unlikely event that PPPL re-establishes some type of Covid protocol.

5.1.11 Ensure Subcontractor employees wear a PPPL Visitors or Photo-ID badge while on-site at PPPL. Subcontractor’s employees will have access to food service areas, to include vending machine areas, at all reasonable times, but will be a business visitor in all other parts of PPPL.

5.1.12 Provide uniforms for all food service personnel. On-site food services personnel shall be clearly identifiable by means of a uniform or acceptable equivalent (e.g., smock, cover-up, etc.). Clothing shall be clean and neat in appearance, and appropriate to the occasion and duties being performed. Shoes shall be of sturdy construction and shall cover the foot to meet sanitation and safety requirements.

In addition, all personnel shall wear identifying nametags.

CATERING

5.1.13 In-house catering will be allowed if, in the estimation of the chef manager, providing for such an event will not interfere with the normal operation of the cafeteria. Any catering event scheduled between the hours of 10:45 am and 1:00 pm will require pick up by the individual department from the cafeteria. Catering events scheduled outside of those hours may be delivered by the cafeteria staff if time permits. Additionally, for events that will exceed $1,000.00, the Subcontractor will be allowed to hire one (1) additional employee to work the

Princeton Plasma Physics Laboratory | 7 event. The Subcontractor shall prepare an estimated cost per person for each special event. This estimate must be approved by PPPL before the Subcontractor provides the services. The revenue derived from these functions shall be credited to the gross sales (sales tax excluded). The actual costs of these functions shall be included in the monthly statement of cost. Only those functions, which are specifically University (PPPL) functions, are automatically non-taxable. Any other groups holding a special function must provide a tax-exempt number or be taxed on the total cost of the function without any subsidy by PPPL whatsoever.

5.1.14 Cater PPPL sponsored or related events at the request of PPPL and upon mutual agreement of the Subcontractor and PPPL.

a. When last-minute requests, additions or changes exceed the availability of requested menu items, Subcontractor shall propose reasonable alternatives to meet the requirements from other supplies on hand.

b. No catering services shall be provided without a Catering Request form.

c. If a catering function is canceled at any time, Subcontractor shall bill PPPL only for the cost of products that cannot be returned or used in the cafeteria or for other catering events.

5.1.15 Develop and submit a master list of prices for catering services and a Catering

Request form.

5.1.17 Develop procedures, subject to PPPL approval, to allow PPPL hosted groups to patronize the cafeteria during regular meal hours, with the cost of meals consumed billed to the sponsoring individual or group, or to the groups visiting

PPPL.

5.1.17 Work with PPPL’s Sustainability personnel to develop minimum waste event procedures, and cater such events under terms and conditions as set forth in this document.

SUBCONTRACTOR GENERAL OPERATING REQUIREMENTS

5.1.18 Obtain and pay for food, beverages, supplies, and materials of every kind necessary, including those items that support PPPL’s Sustainability goals for the successful operation of the cafeteria and catering events, to the satisfaction of PPPL, except for those items specifically cited herein as being provided by PPPL.

The Subcontractor shall obtain and pass on to PPPL all discounts on purchases made for PPPL cafeteria and catering operations.

5.1.19 Be responsible, and accountable, for controlling and reasonably safeguarding

PPPL and U.S. Government property assigned by PPPL and/or that comes into Subcontractor’s possession at PPPL. Unless otherwise directed by PPPL, the Subcontractor is exempt from any requirement under this Subcontract to develop

Princeton Plasma Physics Laboratory | 8 a Property Management System. The Subcontractor’s on-site Manager will be appointed as the Subcontractor’s Property Contact for this Subcontract.

5.1.20 Inspect facilities daily and notify PPPL immediately if evidence of insects or rodents is found. PPPL will provide pest and rodent control services.

5.1.21 Develop and follow procedures for food and material handling and storage to prevent contamination, minimize spoilage and maximize customer satisfaction, with particular regard to flavor, freshness, taste, visual appeal and nutrition.

5.1.22 Menu selection shall emphasize customer satisfaction, with the highest possible emphasis on presenting an attractive, appealing and balanced meal, including but not limited to such considerations as taste, texture, color, flavor, variety, appearance and nutrition.

5.1.23 Maintain adequate supplies of all menu items and replenish all food, beverages, tableware (utensils, napkins, plates, glassware, trays, etc.) and dining table items (sugar, salt, pepper, etc.) as necessary throughout the meal periods to ensure availability to cafeteria patrons with no undue waiting. Disposable products may be used in the cafeteria and for catering but, in keeping with the sustainability provisions throughout this contract, these disposal products should be made available to the least extent possible.

5.1.24 Post and maintain a menu board. Posting of menus for all meals of the day shall be completed before the start of the breakfast meal.

5.1.25 Shall not use PPPL provided facilities as a storage area or base of operations for

Subcontractor activities with third parties. The utilities and physical facilities made available shall be used for PPPL business purposes only. Subcontractor shall reimburse PPPL for any unofficial use of Laboratory or other services.

CLEANING

5.1.26 Prior to assuming responsibility for operating the cafeteria, Subcontractor shall prepare for PPPL approval plans for cleaning all equipment and furniture; food service, dining, pantry closet, storage and office areas; and floors, including major semi-annual cleaning. Plans shall include standards, procedures, schedules, equipment and supplies. Any changes to the PPPL approved plan shall be submitted to PPPL for approval prior to implementation.

5.1.27 Subcontractor shall operate and maintain all cafeteria equipment, dining area furniture, food service areas (including office), and dining areas in a clean and safe condition in accordance with standards acceptable to PPPL and in compliance with all applicable Federal, State and Local laws, ordinances, regulations and rules. Maintenance of floors in the service area (front and behind

Princeton Plasma Physics Laboratory | 9 serving line) and in the kitchen is the responsibility of the Subcontractor, and the maintenance of all other floor areas, including dining areas and the area surrounding installed vending machines, is the responsibility of PPPL.

5.1.28 Provide all equipment and supplies necessary to clean and maintain the food services areas and equipment.

5.1.29 Clean and sanitize all food service equipment, dining area furnishings, facilities and utensils. Daily clean the floors and walls in serving and kitchen area (including office, utility closet and pantry closet). Minimum standards for cleaning include all items to be free of food particles, other soil, grease and cleaning or sanitizing agent residue.

5.1.30 Only essential cleaning shall be accomplished in the kitchen and serving areas while meals are being prepared and in the dining area while patrons are present during cafeteria operating hours.

5.1.31 Inspect the dining area at least every 60 minutes during the breakfast and lunch meal periods, remove any empty trays from unoccupied tables, and wipe clean any soiled table tops or chairs.

5.1.32 Clean up spills and breakage in the kitchen and food service areas immediately after occurrence; and in the dining area immediately upon learning of the occurrence during operating hours.

5.1.33 Ensure that the dining area is neat and tidy at the end of each meal period and at the end of cafeteria operating hours. This includes wiping tables, straightening chairs and picking up trash.

GARBAGE AND TRASH

5.1.34 Be responsible for complying with local recycling ordinances and any additional recycling and composting programs approved by PPPL. Subcontractor will remove oil/grease and other trash and garbage from food service and preparation areas to the designated disposal site for pickup/recycling by a vendor arranged for by PPPL.

5.1.35 Garbage and trash containers shall be kept covered except for containers actively being used in food preparation areas.

5.1.36 Subcontractor shall clean and sanitize garbage and trash disposal containers in food preparation and service areas each time the containers are emptied. If plastic liners are used, containers and covers shall be cleaned when they become soiled, but not less than weekly.

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5.1.2 Financial Data

A recent 3-month period (1/1/24 through 3/31/24) comprised 64 operating days.

Breakfast on those days averaged 91 transactions with a gross total (3-month) revenue of $25k. Lunch on those days averaged 113 transactions with a gross total (3-month) revenue of $67k. Additionally, a new Federal Government Executive Order (EO 13706) mandates a $4.98 per hour fringe benefit cost for all employees.

The 3-month comp and the mandated EO are critical when projecting costs required by this Statement of Work.

5.1.4 Reliability

5.1.5 Maintainability

NA

5.1.6 Human Factors

PERSONAL HYGIENE

Subcontractor shall ensure that its employees adhere to all applicable Federal, State, and Local codes and requirements for personal hygiene, and the following practices:

a. Hands shall be washed upon reporting for work, immediately after visiting a lavatory, after smoking, after taking a break, and after handling money, raw meat, poultry, garbage, or otherwise soiling the hands.

b. Wristwatches, bracelets, and rings (except wedding and engagement rings) shall be removed while preparing and serving food, unless sanitary gloves are worn.

c. Smoking or use of tobacco in any form shall be prohibited except during break periods in designated areas.

d. Hair restraints (hats, caps, hair nets) shall be worn to prevent loose hair from falling into food or onto food contact surfaces. Hair shall be clean and neat in appearance.

e. Subcontractor shall inspect its personnel daily for any evidence of communicable disease such as boils, infected wounds, open sores, or acute respiratory infection. Personnel with any communicable health problem shall not be permitted to work in any capacity where there is likelihood of food or food contact surface contamination with pathogenic organisms, or transmitting disease agents to others. Personnel relieved of duty due to a communicable disease must have a medical clearance to return to work.

PERSONNEL CONDUCT

Be responsible for the supervision and conduct of Subcontractor employees.

Ensure that Subcontractor employees at all times conduct themselves in a courteous and professional manner appropriate to all aspects of food service with an emphasis on customer service.

a. No employee of the Subcontractor shall be admitted to the work site without providing government issued photo identification

b. No loud, boisterous or rude behavior shall be permitted.

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c. PPPL may direct that a Subcontract employee be removed from the premises for any violation of the rules and regulations as specified in this subcontract, including:

1. Unauthorized use of PPPL property, theft, vandalism, or immoral conduct.

2. Falsification or unlawful concealment of facts from official documents or records.

3. Unethical or improper use of official authority or credentials.

4. Conduct not consistent with the requirements for providing courteous and professional services.

5.1.7 Sustainability

GENERAL

5.1.7.1 Subcontractor shall utilize sustainable “green” cleaning products and follow PPPL’s Green Cleaning Procedure to maximum extent feasible during the performance of the contract, with an emphasis on using products that are: EPA Safer Choice, USDA designated biobased or BioPreferred, biodegradable, less toxic, with minimal use of unnecessary dyes and fragrances.

5.1.7.2 Subcontractor shall participate in future PPPL based education efforts to promote awareness and understanding of sustainable agriculture, benefits of local foods, organics, and of “green” products and systems (i.e. recycling and composting).

This will be accomplished through posters, written newsletters and media in the cafeteria.

5.1.7.3 Subcontractor shall provide written description with their bid package regarding how their food service company addresses sustainability issues in food service for maximum environmental, social and economic impact.

SUSTAINABILITY – LOCAL FOOD

5.1.8.1 Subcontractor shall develop meaningful partnerships with local growers and producers whenever possible. Local to be defined as products grown and processed in the Northeast region with an emphasis on New Jersey grown and processed products within 100 miles of PPPL.

5.1.8.2 When certain fruits and vegetables are in season in the State of New Jersey, as defined by the New Jersey Department of Agriculture, Subcontractor is strongly encouraged to maximize purchases of products labeled “Jersey Fresh, “Jersey Grown” or other agricultural food products and commodities grown or raised in New Jersey in accordance with N.J.S.A 52:32-1.6. Information regarding the variety of that is in season in New Jersey may be found at Find Jersey Fresh

5.1.8.3 Subcontractor shall provide annual and quarterly reports to PPPL documenting the actual percent of cost of sales that are local.

https://findjerseyfresh.com/jerseyfresh

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5.1.8.4 Subcontractor shall provide annual and quarterly reports to PPPL documenting the actual percent of costs of disposable containers, cutlery and tableware sales that are BioPreferred and Biodegradable Products Institute (BPI) Certified.

SUSTAINABILITY – MINIMIZED WASTE

5.1.9.1 The subcontractor shall assist PPPL’s sustainability efforts by participating in events such as Earth week (April) and America Recycles Day (November).

5.1.9.2 Subcontractor shall assist PPPL in complying with Executive Order 14057, (sections 207 and 208) waste reduction requirements by placing a strong emphasis on waste reduction, composting and recycling.

5.1.9.3 Subcontractor shall assist PPPL with its pre-consumer and post-consumer food waste diversion policies and programs.

5.1.9.4 Paper or plastic bags will not be allowed in the delivery “to go” food. Current

New Jersey state law forbids the use of such bags.

5.1.9.5 Subcontractor shall find opportunities to reduce overall packaging required for food (i.e. use of paper wraps rather than plastic).

5.1.9.6 Subcontractor shall procure Disposable Container Tableware with at least 72% biobased content and disposable cutlery with at least 48% biobased content with the continued recommendation to procure BPI certified compostable products when required.

5.1.9.7 Subcontractor shall provide bulk condiment dispensers to the maximum extent practical to eliminate the use of individual plastic condiment packages. Individual packaging will be allowed should Covid protocol be reinstated.

5.1.9.8 Subcontractor shall use wooden beverage stirrers only

5.1.9.9 Subcontractor shall participate in Green Team meetings, which are held 2-3 times per year, to report on their program and activities regarding sustainability.

5.2 Equipment

All cafeteria equipment is owned by PPPL and already exists (see attachment 14.2). Any new equipment purchased during the term of this agreement will be FEMP, EPA, SNAP and Energy Star certified and will be added to the list.

5.2.1 Specifications and Standards

NA

5.2.2 General Design Features

NA

5.2.3 Materials

NA

5.2.4 Electromagnetic Interference and Susceptibility

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5.2.5 Identification and Marking

5.2.6 Workmanship

6.0 INSPECTIONS

6.1 PPPL will designate those personnel to conduct inspections as may be considered necessary to ensure compliance by the Subcontractor with all provisions of this subcontract.

6.2 Subcontractor shall host and cooperate with the Middlesex County Public Health Department for the performance of kitchen and food service area inspections. Results of such inspections shall be given to PPPL within two working days of the inspection.

Facility deficiencies will be corrected by PPPL; the Subcontractor will correct other deficiencies promptly.

6.3 Subcontractor shall “self-inspect” at least twice each year by hiring an outside inspection firm unrelated to Middlesex County, PPPL or the subcontractor. Subcontractor will share the results of these inspections with PPPL.

7.0 QUALIFICATIONS

The Subcontractor chef must be “ServeSafe Food Safety Manager” certified and be a Food Service Management Professional.

8.0 ENVIRONMENT, SAFETY, AND HEALTH

The Subcontractor shall:

8.1 Perform all tasks and operate all equipment in a safe and healthful manner, including but not limited to: conserving energy, minimizing waste and protecting personnel, facilities, equipment and the environment. All work shall be in accordance with applicable sections of the PPPL Environment, Safety and Health Directives Manual 5008 (ESHD 5008).

Specifically:

Section 7.0 – Waste Management, Section 8.0 – Industrial Hygiene, Section 9.0 – Occupational Safety, and Section 12.0 – Environmental Protection.

The manual is available on the Internet at the following web address:

http://www.pppl.gov/eshis/ESHD_MANUAL/sm.html.

8.2 Perform work in a manner conforming to OSHA, USDA, DOE, and PPPL requirements, Middlesex County Public Health Department standards, applicable specifications established by the National Sanitation Foundation and applicable Federal, State, and local laws, regulations and requirements, whether or not they are specifically listed in the Statement of Work or Subcontract. The Subcontractor must maintain applicable health and sanitation certifications current. Care must be taken to protect people and surroundings.

8.3 Any subcontractor worker who becomes injured or ill while working at the PPPL site must report as soon as possible to the PPPL Occupational Medical Office (OMO).

http://www.pppl.gov/eshis/ESHD_MANUAL/sm.html

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8.4 Contact Princeton’s Technical Representative for the Subcontract for any PPPL permits required for Subcontract performance. For example, no burning or open flames (e.g., barbeques, chafing dishes) will be permitted without a PPPL Flame Permit and the presence of a PPPL trained fire watch.

8.5 Before beginning on-site work:

a. Perform a “Job Hazard Analysis” to identify existing and potential workplace hazards, evaluate the risks of associated injury or illness and to develop hazard controls. PPPL Job Hazard Analysis (JHA) form will be used for this Analysis.

PPPL assistance in preparing this form is available. The link for this form can be found on page 1, section 2.3

b. PPPL approval of the JHA must be received.

c. With the Princeton Technical Representative present the Subcontractor, using the completed, approved, JHA form must conduct a pre-job briefing of all Subcontractor workers. The purpose of the briefing will be to identify the job hazards to personnel, the environment and/or equipment, and to identify the requirements and controls that must be adhered to in order to preclude or limit those hazards.

8.6 Ensure each new worker arriving at PPPL during the course of the Subcontract receives a safety briefing by the Subcontractor’s Cafeteria Manager prior to commencing work.

8.7 Strive to maximize the acquisition and use of items composed of the highest percentage of recovered/recycled materials practicable, in accordance with government procurement policy. EPA guidelines may be found on-line at http://www.epa.gov/smm/comprehensive-procurement-guideline-cpg-program

8.8 Ensure to the maximum extent possible the sustainable acquisition of USDA

BioPreferred and Biodegradable Product Institute (BPI) certified compostable products.

https://www.biopreferred.gov/BioPreferred/

8.9 Recycle waste materials in accordance with PPPL recycling guidelines.

9.0 REPORTING, INVOICING AND DELIVERY REQUIREMENTS

9.1 Subcontractor shall submit a Monthly Invoice along with a Monthly Statement of Details for Food and Operating Costs for the previous calendar month to PPPL by the tenth of each month, using a format agreed to by both parties.

9.2 Monthly invoices shall contain cost and revenue details and year-to-date totals and comparison with prior years.

9.3 Statements of Operating Details shall be submitted for cafeteria and catering operations, with backup documentation substantiating each line item and include at a minimum:

http://www.epa.gov/smm/comprehensive-procurement-guideline-cpg-program https://www.biopreferred.gov/BioPreferred/

Princeton Plasma Physics Laboratory | 15

a. Gross sales and net sales broken down by cafeteria and catering, itemized operating expenses, including labor (with names rates and hours), product cost and other expenses directly associated with producing the product (i.e., paper goods, cleaning supplies, etc.).

b. Tableware, small wares and maintenance and repairs less than $250 per item or incident (upon request).

c. Equipment purchases, maintenance and repairs over $250 per item or incident.

d. Cafeteria Report, Including at a minimum:

1. Number of operating days that month.

2. Total number of customers that month.

3. Average number of customers per day.

4. Average amount spent per sale.

e. Catering Report and/or invoices including at a minimum:

1. Itemized list of catering events that month.

2. Date and identity of each event.

3. Itemized amounts billed for each event (food, labor, other).

4. Itemized expenses (food, labor, other) for each event.

5. Number of people served at each event.

f. The following information must be provided upon request (expected to be two times per year):

1. Breakfast Sales

2. Lunch Sales

3. Ala Carte Sales

4. Third-Party or Other Sales

9.4 The Subcontractor shall submit a budget by August 1 of each contract year, earlier if requested, to be used by PPPL in its budget process. PPPL shall retain ultimate control over meal prices and all appropriate elements of the food service program.

9.5 As a condition precedent to the start of cafeteria operations on-site at PPPL the Subcontractor will obtain and pay for any necessary permits for the conduct of business in its name including “License to Conduct Eating, Drinking and Food Handling” from the Township of Plainsboro and shall comply with any subsequent laws and regulations pertaining to the licensing and operation of food establishments.

9.6 Annual fiscal year compilation of all supplies purchased to ensure that sustainability

(BioPreferred, Biodegradable Products Institute (BPI) and recycled content) has been addressed.

10.0 MANAGEMENT CONTROLS

The Subcontractor is responsible for establishing effective management controls, for exercising sound management practices, for establishing internal control procedures consistent with provisions of this subcontract, and for providing complete and accurate

Princeton Plasma Physics Laboratory | 16 accounting of all transactions. Failure of the Subcontractor to establish and maintain such effective controls shall constitute grounds for termination of this Subcontract.

11.0 PROHIBITED PRACTICES

The Subcontractor and its lower tier Subcontractors, affiliates, employees, sales representatives and agents in the conduct of business are prohibited from:

11.1 Using any high-pressure sales or hawker-type sales tactics.

11.2 Procuring or attempting to procure and/or supplying roster listings for the purpose of soliciting sales.

11.3 Offering unfair, improper or deceptive inducements to purchase.

11.4 Using any manipulative, deceptive or fraudulent device, scheme or artifice, including misleading advertising and sales literature.

11.5 Entering into any unauthorized or restricted area without permission and required training.

11.6 Possessing, selling, consuming or being under the influence of intoxicants, drugs, or other substances which produce similar effects while performing duties under this subcontract.

11.7 Using or disclosing, directly or indirectly, information not generally available to the public that was obtained by reason of their subcontract positions. Any inquiries from news media concerning PPPL shall be referred to PPPL as soon as possible.

11.8 Any other unlawful or unethical practices.

12.0 PERFORMANCE EVALUATION

12.1 The Subcontractor cafeteria manager may be required to meet at least weekly with PPPL during the first month of the subcontract. Meetings thereafter shall be as often as PPPL determines necessary, but not less than semi-annually.

12.2 PPPL will evaluate Subcontractor performance on a regular basis, both to monitor progress under this Subcontract and as a factor in deciding whether or not to award available options under this contract. The Subcontractor is required, at a minimum, to meet all of the requirements in this Statement of Work. However, PPPL’s decision to exercise an option will depend in part on whether the Subcontractor’s overall performance meets all requirements of this Statement of Work and has consistently been rated “Meets Expectations” or higher. The components of the performance evaluation will include but not be limited to:

Princeton Plasma Physics Laboratory | 17

Component Schedule

1.

2.

3.

Periodic progress meetings, documented by written minutes.

Subcontractor’s (oral) report of performance, issues and actions

PPPL’s review of the Subcontractor’s performance since the last meeting and assessment of adherence to the subcontract requirements, including but not limited to:

Quality of work performed

Financial performance

Staff qualifications and task assignments

Review of monthly documentation

Adequacy of deliverables, including completeness and timeliness

Sustainability practices

Discrepancy reports, if any

Safety record

Subcontractor response time and flexibility.

Semi-annually

4. Any commendations or deficiency notices issued. When issued

5. Other components as mutually agreed to in writing. To be determined

6. Written analysis and overall rating by the Princeton Technical Representative, to include all of the above components. Ratings are:

Superior

Exceeds Expectations

Meets Expectations

Below Expectations

Unsatisfactory

Annual

Princeton Plasma Physics Laboratory | 18

7. Results of customer survey, if/when conducted When issued

13.0 DOCUMENTATION AND DELIVERABLES

Deliverables List

# Physical Deliverables Required When

Deliverable Is Required

Deliverable Received

1 Chef Manager to be “Serve-Safe” certified Prior to Commence-ment

Exceptions (Add justification for any missing physical deliverables that will not be received):

Document Deliverables Required When Deliverable Is Required

Deliverable format (paper, electronic etc.)

Storage

Location for Deliverable

Deliverable

Received

1 Full Menu Price List Prior to Commence-ment

Paper and Electronic

Local File;

Displayed in cafeteria

2 Statement of Operating Details (Sect. 9.3) Monthly Electronic Local File

3 Cafeteria Budget (Sect. 9.4) Annual Electronic Local File

4 Pertinent Licenses and Permits (Sect. 9.5) Prior to Commence-ment

Paper Displayed in cafeteria

5 Report on Sustainable Products Purchased (Sect 9.6)

Annual Paper and/or Electronic

Local File

6 Report on cost of disposable containers, cutlery and tableware sales that are BPI certified

Quarterly and Annual

Paper and/or Electronic

Local File

Procurement Technical Representative/COG: ___________________________________

Princeton Plasma Physics Laboratory | 19

ATTACHMENTS

14.1 PPPL Holiday Schedule

14.2 Cafeteria Equipment List

14.3 Service Notification Form

ATTACHMENT 14.1

PPPL Holiday Schedule

The following dates are expected to be PPPL holidays for the next year.

Thanksgiving Thursday, 28 November and Friday, 29 November 2024

Christmas Wednesday, 25 December, Thursday, 26 December and

Friday, 27 December 2024

New Year’s Wednesday, 1 January 2025

Martin Luther King Day Monday, 20 January 2025

Memorial Day Monday, 26 May 2025

Juneteenth Thursday, 19 June 2025

Independence Day Thursday, 4 July 2025

Labor Day Monday, 2 September 2025

Holiday schedule for remaining years will be provided to the Subcontractor when determined by PPPL

ATTACHMENT 14.2

Cafeteria Equipment List

Unit Manufacturer Model Number Serial # Year

Chopper Hobart Corp 84145 37-067-001 1977

Dishwasher Meiko DV120.2 0069318 2008

Fryer Pitco Frialator E14B-FLTR E06JA037705 2006

Grill Star Max T376T PE11687H 2012

Microwave (2) GE Profile PEB2060DM1WW

PEB2060DM2WW

ZS900710

ZT900262

Mixer Hobart Corp A200 1930064 1977

Oven, Convection Blodgett CN903 031907PG007B 2007

Oven, Convection Blodgett CN90-25 031907PG006T 2007

Steamer Oven Cleveland Range 42CKEM24 71052-00K-01 2001

Range, Oven, Double-Desk High Shelf

Vulcan VR6/VDD - flat top w/oven

48031234YM 1991

Slicer Hobart Corp 1612E 561-014-099

2-Toasters Waring CTS1000 2010

Food Warmer Thermotainer UCPT-2 W1417

Steam Table American Permanent Ware

HFW-6 MARLO P26983 2009

Tilt Skillet Brazing Pan

GRODEN FPC-2 4304VP 2002

Pizza Oven Lincoln Table top 13014 30304672-02

Panini Grill Equipex LTD Majestic AF007660 2000

2-Soup Kettles Centaur CPSKB1 2013

Sandwich warmer Hatco FS3HC-4226 8903782139 2021

2-Salad Bars Randell RANSCA5S P26969, P26970

2 - Double Door Refrigerator

Hoshizaki CR2SFS H58331H 2021

True T40HC 10416534 2022

Turbo Oven Turbo Chef SOTA NGOD26329 2016

Refrigerator – air-screen

Regal SCRFC6078R P28163

2 - Refrigerator True T23-HC 10262478 2019

True T23-HC 10653102 2022

Freezer True T23FHC 10253716 2021

Chest Freezer Danby 4323093362362 DCF100A5WDB 2024

Ice Machine Follett 12CI425A R12656 2023

Princeton Plasma Physics Laboratory | 21

ATTACHMENT 14.3

SUBCONTRACT AGREEMENT

SERVICE NOTIFICATION

REPORT DATE: ______

INCIDENT DATE: ______

PERSON REPORTING:

( ) PPPL Name ____________________________________

( ) Subcontractor Name _____________________________________

Service Matter:

PPPL Signature: ______________________ Date:________________

Subcontractor Signature: _____________________ Date:________________