SOW Draft 4162020.pdf

Title: NHDP Clinical Center Patient Meals Attachment A – Statement of Work (SOW)

Draft Statement of Work (SOW) Title: NHDP Clinical Center Patient Meals

Date: April 16, 2020

I. Background

The National Hansen’s Disease Program (NHDP) operates a clinical facility at its Headquarters in Baton Rouge, LA, and provides direct patient care for Hansen’s Disease (HD) and its related complications. As authorized by P.L. 105-78, NHDP provides outpatient and short-term care and treatment for HD and related complications to any person determined by the Secretary of Health and Human Services (HHS) to be in need of such care and treatment. NHDP is authorized under the Public Health Service Act to pay necessary expenses, such as meals, for a Patient receiving health care services from an Operating Division (OPDIV) of HHS.

II. Purpose

The purpose of this requirement is to provide meals for Breakfast, Lunch and Dinner, with choices of hot line items, grilled items or prepared salads, side dishes, desserts, breads, beverages, utensils, napkins, condiments and packaged in ready-to-eat containers. NHDP may accommodate up to 6 patients at a time and averages 3 patients per day. Periodically a sick patient may require an escort. An average of 10 meals a year are provided to escorts.

III. Period of Performance / Place of Performance

The period of performance shall be for one 12-month base period with four 12-month option periods. The estimated start date is June 1, 2020. Exact dates will be entered at time of award.

The place of performance shall be at the NHDP, 9181 Interline Avenue, Baton Rouge, LA 70809.

Core days and hours of operation are Sunday through Saturday during the hours of 7:00 a.m. to 5:30 p.m. (Central Time). Breakfast will be served at 7:30 a.m., Lunch at 12:00 p.m., and Dinner at 5:00 p.m. Delivery of all meals shall occur 15 minutes prior to the scheduled serving times.

IV. Tasks

Task 1: Kick Off Meeting

The contractor shall meet with the COR within 7 days of the start of the contract to discuss contract tasks, meals, menus, ordering procedures, delivery site, and meal times.

Task 2: Meal Menus and Ordering

The contractor shall:

1. Provide menus listing entrées, sides, deserts, breads and beverages at least 7 days before meal delivery is to occur.

2. Provide a process for clients to order freely, from menus, as to which foods and drinks they want for the Breakfast, Lunch, and Dinner meals. Examples of meals are as follows:

• Breakfast selection of cereal or grits/oatmeal, eggs and one meat (bacon, sausage or ham) with coffee, milk or juice

• Lunch and Dinner selection of entrée, 2 sides, bread, dessert and fountain drink, coffee or tea

• Lunch and Dinner selection of Grilled items and French Fries with fountain drink, coffee or tea

• Lunch and Dinner selection of Entrée Salad with choice of meat and fountain drink, coffee or tea

• Any combination of the above choices

Task 3: Meals and Delivery

The contractor shall:

1. Provide up to 6,570 meals for each period of performance (1 to 6 clients per day, 3 meal times a day, 7 days a week, including holidays).

2. Package meals in ready-to-eat containers and include utensils, napkins and condiments.

Meals shall be prepared and delivered using standard food safety guidelines and kept hot or cold based on food type.

3. Deliver meals to NHDP 15 minutes prior to meal serving times.

V. Schedule of Deliverables

Item Description Qty Due Date Submit To

Meals (Section IV, Task 3) 2500

15 minutes prior to meal serving times.

NHDP COR;

jfigarola@hrsa.gov mailto:jfigarola@hrsa.gov

VI. Payment Schedule

This is a Firm Fixed Price award. The contractor shall bill on a monthly basis based on the number of meals delivered. Payment for services shall be made after submission of a proper invoice. In addition to the monthly total price, invoices shall reflect the number of Breakfast, Lunch and Dinner meals delivered each day during the month being invoiced.