SOW -Catered Meal Services FY23 CS Revised 2-1.pdf

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CATERED MEAL SERVICES

STATEMENT OF WORK

(SOW)

FY23

280SOCS

209 WALLACE DRIVE

DOTHAN, AL 36303-0920

2 01/24/2023

STATEMENT OF WORK

DESCRIPTION OF SERVICES: The contractor shall furnish all personnel, supervision, parts, tools, materials, facilities and transportation necessary to provide prepared meals at Hall Air National Guard Station ANGS Dothan, AL for the period of 01 April 2023 – 31 October 2023 for all scheduled UTA weekends IAW the following specifications and schedules. Dates indicated on the attached schedules are subject to change. The schedule for calendar year 2023 is provided as Attachment # 1.

A. Contractor will furnish all food items, cook, deliver, and serve prepared meals to the 280 SOCS Hall ANGS, Dothan, AL. All food items must be delivered and available on site and placed in the warmer, cooler, or serving line no later than 10:00 a.m. unless otherwise directed. Meals will be delivered on site at the proper temperature and will be transported to the facility in delivery van or similar vehicle. Food will not be transported in a vehicle trunk space.

B. Contractor will provide a meal with a choice from two meat entrees, one vegan option, two vegetables, a tossed salad, bread, a soup, fresh fruit, a choice from at least two desserts and beverages. (See attached sample menu.)

• No less than two vegetables will be provided to each guest. However, a choice of two vegetables from a selection of three or four vegetables is preferred. One vegetable can be replaced with a rice or pasta item.

• Tossed salad and salad condiments will consist of a minimum of lettuce, tomatoes, carrots, bacon bits, shredded cheese, croutons/crackers and no less than three choices of salad dressings. A choice of two low-fat dressing along with regular dressings will be available to patrons throughout the meal. A variety of seasonal fruits/vegetables should also be included on the salad bar as much as possible.

• Contractor will provide servings of fresh milk for 30 - 35% of estimated patrons each day. Fresh one or two percent milk is the primary beverage milk; however, chocolate-flavored milk is also authorized.

Milk must be served in half pint or gallon containers. If gallon containers are used one must be placed on each serving line in an ice bath. Tea and/or Soda will be provided.

• A total of 6 meals of chicken or fish will be provided for personnel who cannot consume red meats, either for health or religious reasons

• A to-go type meal may be requested in place of the full serve meal to support mobility exercises. This to-go type meal will only be provided when requested and the contractor will be notified of this request no later than the Tuesday prior to the UTA. (See attached sample menu.)

C. A call for meals will be placed to the contractor not later than Tuesday two weeks prior to the UTA.

D. Contractor will provide condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, Salad dressings, etc.) to compliment the meal being served.

E. Contractor will clean and sanitize the following areas IAW FDA Food Code using proper disinfectant (bleach/water) before and after the meal is served: steam line(s), salad bar line, preparation tables and any other area used by the contractor. Contractor will also clean the floor area behind the serving line once meal has been served using the same guidelines as above.

F. All food items will be served from shallow pans (4 inch). This will keep the foods at 140-160 degrees Fahrenheit and cold foods at 33-40 degrees Fahrenheit.

G. Contractor will receive payment for all meals ordered. All food/meals will remain the property of the 280SOCS and must be left at Hall ANGS. Food and beverages will not be removed from the facility by the contractor.

H. During UTA weekends one serving lines, salad and beverage bars must be set-up and ready for serving no later than 10:45 a.m. and will remain open until 12:45 p.m. unless otherwise directed. Contractor will be required to serve meals until the end of the serving period unless released by the Services Food Service Officer or NCOIC.

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I. Trays, cups, plates, and eating utensils will be provided by the contractor. All serving pans and serving utensils will be provided by the contractor.

J. Contractor will provide a copy of the UTA menu to the 280SOCS no later than the Wednesday two weeks prior to each scheduled UTA. This will allow customers to be better informed when posted on the Dining Facility menu board. The menu can be faxed to (334) 340-8669 or emailed to, roy.shirley.1@us.af.mil and ronald.whitehurst@us.af.mil .

PUBLIC HEALTH

1. Food shall be purchased from approved vendors IAW the FDA Food Code guidelines. Provide information on sources of food so that those sources may be assessed for safety/security. Public Health should approve list of all vendors used in procuring foods to be prepared. Any consideration for change of the agreed upon vendor should be brought to Public Health's attention prior to obtaining items. Records should be maintained and readily available for Public Health and Service's review.

2. IAW FDA Food Code and AFI 48-116 Food Safety Program, Paragraph 1.7.4, contractor will be required to follow the Hazard Analysis Critical Control Points (HACCP) guidelines by completing and maintaining ServSafe certification. HACCP is a management system, governed by the U.S. Food and Drug administration in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Prior to beginning work and annually thereafter the contractor and all employees will be required to receive a Public Health food handler training class. New employees hired in-between training classes will be trained by the supervisor. ServSafe and food handler training will be at the contractor's expense.

3. The contractor must time and date all hot food before leaving their facility. Public Health will check these when they arrive at the 187th Fighter Wing.

4. Contractor will be required to be trained in food safety using the Hazard Analysis Critical Control Points (HACCP) guidelines and follow all criteria on the food code critical item checklist. Prior to beginning work and annually thereafter the contractor and all employees will be required to receive a Public Health food handler training class. New employees hired in-between training classes will be trained by the supervisor.

mailto:roy.shirley.1@us.af.mil mailto:ronald.whitehurst@us.af.mil

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SPECIFICATIONS

1. Personnel:

1.1 The contractor shall furnish supervisory, administrative and direct labor personnel to accomplish all work required.

1.2 All employees of the contractor employed in the performance of work under this contract shall be employees of the contractor at all times and are not considered employees of the government.

1.2.1 The contractor will ensure that personnel have proper identification for entry to Hall ANGS.

1.3 Contractor Supervision – any attendant supervisor, or other supervisors designated in writing to act in the contractor’s behalf, shall be present during all hours when contract employees are working.

1.4 Personal Hygiene – the contractor shall ensure the contract employees meet the following sanitation requirements.

1.4.1 They wash their hands upon reporting for work, immediately after visiting a lavatory, after smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items.

1.4.2 They remove wristwatches, bracelets, and rings before and during duty hours.

1.4.3 Their fingernails are cut short so that they do not extend beyond the end of the fingers and are kept clean.

1.4.4 They do not smoke, or use tobacco in any form, except during break periods in designated areas.

1.4.5 They do not consume food items/beverages in any form while on the serving line or in any food prep areas. (See Para 2 below.)

1.4.6 They trim facial hair to one (1) inch or less.

1.4.7 They wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact surfaces.

1.4.8 Contract employees shall wear appropriate clothing which is well fitted, laundered and repaired.

Contractor may furnish uniform clothing. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. No open–toe shoes, sleeveless blouses or shirts, or sandals are allowed.

2. Contractor Meals:

2.1 Personnel who are employed under this contract may purchase meals while on duty. However, the line shall not be set up early to feed contractor employees. The meal rate shall be the current civilian rate to include operating expenses.

2.2 If contract employees are observed eating government subsistence or snacking at any time they will be required to pay for a complete meal. (See Para 1.4.5 above.) They shall not bring food from other sources into the dining facility.

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3. Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the contractor from further work. Removal of employees for such cause does not relieve the contractor of the requirement to provide sufficient personnel to adequately perform services.

4. Use of Tobacco: The use of tobacco products by the contractor personnel while on break will be confined to those areas designated by the government as smoking areas.

5. Loitering: Contract personnel shall not loiter in any working or patron area. Upon satisfactory completion of their assigned shift and after being released by their shift supervisor, employees shall promptly depart from the dining facility and from the ANG base.

6. Quality Assurance: The government shall monitor the contractor’s performance under this contract using the following procedures:

6.1. Quality Assurance Evaluators (QAE’s) inspect for compliance with contract terms and/or use Food Service Rating Sheet. A very thorough inspection will be jointly performed Sunday afternoon in accordance with FAR clause 52.212-4. If any of the food preparation equipment and/or areas is not up to cleanliness standards, these problems will be corrected on the spot. If any of the services performed do not conform to contract requirements the Government may require the Contractor to perform the services again in conformity with contract requirements, for no additional fee. When the defects in the services cannot be corrected by re- performance, the Government may (1) require the Contractor to take necessary action to ensure that future performance conforms to contract requirements. (2) Reduce any fee payable under the contract to reflect the reduced value of the services performed. If the Contractor fails to correct services or take the action necessary to correct future performance, the Government may (1) reduce any fee payable by an amount that is equitable under the circumstances or (2) Terminate the contract for default in accordance with applicable clauses/regulations.

6.2. Other Observers: Military Public Health personnel, Inspector General Personnel, and other authorized government personnel shall be permitted to observe operations as necessary. These operations include but are not limited to food preparations at the contractor’s facility, transportation from the contractor’s facility to HALL ANGS and serving of the food at HALL ANGS. Public Health personnel must be allowed to conduct sanitary inspections IAW current FDA code guidelines. All parties involved in this contract will comply with FDA Food Code guidelines.

7. SECURITY FORCES

AT (Anti-Terrorist) Measures, Food Vulnerability and Safety of Personnel:

7.1 Contractor will perform criminal background history checks on workers and provide the criminal history results prior to the initiation of the contract period, to include any newly hired workers in the middle of the contract period. Contractor will provide an Entry Authority List (EAL) to Security Forces ten (10) days prior to the initiation of the contract, with the following information: Full Name, Date of Birth, Social Security Number, Home Address, Driver’s License Number and State, and Vehicle Information. If, there are any changes in the contractor’s personnel, the contractor must submit a new EAL to security forces before those new personnel will be granted access to the installation. Contractors are also required to receive Anti-Terrorism Level I Awareness Training as required by AFI 10-245, Antiterrorism, Standard 18, para. 2.18.6. prior to the start of the contract period. Contractor will allow food sample analysis in a government lab as well as any observations and/or searches of contractor personnel as necessary to address any safety/ security concern identified.

7.2 Contractor will be subject to vulnerability assessments and routine unannounced inspections of the food preparation facility by Air Force and DOD members.

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Services Superintendent Date

Security Forces Representative

Public Health Technician

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MENU SAMPLE

BAKED CHICKEN W/MUSHROOM GRAVY SALISBURY STEAK

FRIED PORK CHOP CHICKEN & RICE CASSEROLE

WILD RICE CREAMED CORN

FRENCH GREEN BEANS PEAS & CARROTS

MIXED VEGETABLES GREEN BEANS

ROLL ROLL

APPLE COBBLER/ICE CREAM CHOC CAKE/ASSORTED GELATIN

TOSSED SALAD & FRESH FRUITS TOSSED SALAD & FRESH FRUITS

CHICKEN & NOODLE SOUP MINESTRONE SOUP

BROCCOLI & CHEESE SOUP FRENCH ONION SOUP

TEA-SWEET AND UNSWEET TEA-SWEET AND UNSWEET

SPAGHETTI W/MEAT SAUCE BBQ PORK

HONEY BAKED HAM TOP SIRLOIN STEAK

VEGETABLE STICKS BAKED POTATO

BABY LIMA BEANS CORN-ON-COB

BROCCOLI BROCCOLI & RICE CASSEROLE

TOASTED GARLIC BREAD ROLL

KEY LIME PIE/BROWNIES CHERRY COBBLER/ICE CREAM

TOSSED SALAD & FRESH FRUITS TOSSED SALAD & FRESH FRUITS

PASTA FAGIOLI SOUP HEARTY BEAN W/HAM SOUP

TOMATO FLORENTINE SOUP TURKEY & MUSHROOM SOUP

MEAT LOAF BAKED PORK CHOP

FRIED CHICKEN FRIED CATFISH

COLLARD GREENS COLE SLAW

MASHED POTATOES BAKED BEANS

WHOLE KERNAL CORN PEAS & MUSHROOMS

CORN BREAD ROLL

BANANA PUDDING/CHERRY CHEESE CAKE APPLE PIE/BROWNIES

TOSSED SALAD & FRESH FRUITS TOSSED SALAD & FRESH FRUITS

CHILI W/BEANS SPLIT PEAW/HAM SOUP

POTATO SOUP CORN CHOWDER

SPECIAL MENU

CHICKEN

FISH

TO-GO TYPE MENU SAMPLE

TURKEY & SWISS CHEESE SANDWICH HAM & CHEDDAR SUB

PHILLY STEAK & CHEESE ROAST BEEF ON RYE

CHIPS CHIPS

PICKLE/LETTACE/TOMATOE/ONION PICKLE/LETTACE/TOMATOE/ONION

COOKIES OR BROWNIES COOKIES OR BROWNIES

CANDY BAR OR CANDY CANDY BAR OR CANDY

FRESH FRUITS FRESH FRUITS

BOTTLED WATER BOTTLED WATER

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CONDIMENTS CONDIMENTS

TO-GO PLASTICWARE TO-GO PLASTICWARE

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Attachment #1

UTA/ SUTA Schedule 2023

MONTH UTA

April 15-16 May 6-7 June 10-11 August 5-6 September 9-10 October 14-15 November 3-5 December 2-3