SOW for SS 19DEC25.pdf

SS NOTICE:

STATEMENT OF WORK

Updated 12/19/25

Statement of Work (SOW) for Full Food Services U.S. Coast Guard Training Center Cape May, New Jersey

1.0 INTRODUCTION/BACKROUND

The Contractor shall furnish all food, personnel, management, supervision, materials, supplies, transportation, and other items or services (except as stated herein) necessary to provide full food service, in accordance with all terms and conditions in the contract. The services shall be performed at the U.S.

Coast Guard Training Center, Cape May, NJ. Contractor tasks shall include but are not limited to, the following: Dining Facility management; cooking; food preparation, stocking, serving, and replenishing;

cleaning facilities, equipment, and utensils; preparing vegetables and fruits for the salad bar; bussing tables in specified dining areas; performing cashier services as needed; maintaining quality control; and ensuring minor operator maintenance food service equipment.

2.0 SCOPE

2.1 General Information.

The Dining Facility at TRACEN Cape May provides services for the three (3) dining halls; two (2) for recruits and another for permanent party personnel. These facilities are dedicated to providing full meal service and meeting the nutritional needs of Coast Guard personnel at TRACEN Cape May three (3) meals a day, 365 days of the year. Requirements will also consist of boxed meals (breakfasts, lunches, and dinners) for consumption by recruits away from the Dining Facility in support of training missions, as well as meals (breakfasts, lunches, and dinners) delivered to the adjacent medical facility. These meals are priced at the regular rate of the contract and are generally ordered in lieu of the “eat in” meal. The historical information about the number and types of meals served at the Coast Guard Dining Facility (CGDF), Etheridge Hall, as well as the population (numbers of meals served) is found in Historical Data, Technical Exhibit 1.

2.2 Customers and Guests.

The primary customers at the facility are military recruits in training, although other personnel may dine in the facility at their expense. The contract also includes some special events that are listed later in this Statement of Work (SOW). Dependents and guests are occasionally permitted to eat in the Dining Facility as authorized in writing by the Commanding Officer.

2.3 TRACEN Cape May Hours of Operation.

The table sets forth normal meal hours. However, on occasion, these hours may be subject to change because of mission, training, schedules, operational, contingency, special events, etc.

Recruit Dining Halls Meal Monday - Saturday Sunday

Breakfast 0545-0745 0600-0745 Lunch 1120-1320 1120-1320 Dinner 1620-1820 1620-1820

Permanent Party Dining Hall Meal Monday - Friday Weekend & Holiday

Breakfast 0630-0745 0630-0800 Lunch 1130-1300 1130-1300 Dinner 1630-1730 1630-1730

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2.4 Definitions.

Contracting Officer (KO). An individual designated in writing by the Coast Guard has the authority to enter into, administer, or terminate contracts and make related determinations and findings.

Contracting Officer’s Representative (COR). An individual designated in writing by the Contracting Officer who will furnish the Contractor with technical directions within the scope of the contract.

Performance Requirements Summary (PRS). Alternate term for Statement of Work. Identifies the key service outputs of the contract that will be evaluated by the Government to assure contract performance and that the Contractor meets standards.

Quality Assurance (QA). Those actions taken by the Government to ensure services meet the requirements of the Statement of Work (SOW).

Quality Assurance Evaluator (QAE). A Government employee responsible for surveillance of Contractor performance.

Quality Control (QC). Those actions taken by the Contractor to control the performance of services so that they meet the requirements of the SOW.

Basic Allowance for Subsistence (BAS). A monetary allowance paid to military personnel in place of subsistence-in-kind (SIK).

Food Handlers. Food service personnel, who work where unsealed food or drink is handled, processed, prepared or served, and who touch food and food contact surfaces in any way, except as a consumer or purchaser. Excluded are food service managers, cashier and delivery persons who do not handle unwrapped food or touch food contact surfaces.

Full Food Service. The food service required under this contract includes as a minimum: providing foodstuffs and necessary supplies, preparing, serving and cleaning up after meals; maintaining equipment and all other aspects set forth herein concerned with operating a Coast Guard Dining Facility.

Major Maintenance. The non-operator maintenance and repair of equipment including the restoration or replacement of parts, as necessitated by wear and tear, damage, failure of parts, or the like.

Menu. Menu Requirements specifies the menu choices (except leftovers) including, but not limited to entrees, salads, desserts, soups, to be served each meal during the menu cycle. The recipes for preparation of each item are drafted by the contract personnel and approved by the COR.

Meal Serving Hours. Hours designated by the Government when the dining facility is open for service.

Minor Maintenance. Shall ensure operator care and maintenance. Normal operator care of equipment, which is recommended by the manufacturer. It is limited to cleaning, oiling, greasing, tightening of nuts and bolts, and other preventive maintenance actions. The Contractor shall assemble and maintain newly procured items such as chairs, tables, and other basic equipment.

Permanent Party (Patrons). Staff assigned to TRACEN, authorized Dining Facility patrons, or other non-recruit personnel. These patrons will dine only in the permanent party dining hall.

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Potentially Hazardous Foods. Any perishable food, which consists in whole or part of dairy products, eggs, meat, poultry, fish, or shellfish. These foods require time/temperature control for safety to limit pathogenic microorganism growth or toxin formation.

Progressive Food Preparation (Batch Cookery). The preparation of food items at selective time intervals during the entire meal period as the food is consumed. The objective is to match the flow of patrons through the serving lines so freshly prepared, high-quality food is always provided. It avoids long holding periods to preclude loss of flavor, color, texture, and nutritional value. Some exceptions to this procedure are most soups, gravies, meat sauces, and other sauce type items, which do not deteriorate in flavor when held throughout the serving period, and baked or prepared desserts.

Recruit (Patrons). Trainees assigned short-term to TRACEN, typically for eight-weeks. These patrons will dine only in the recruit dining halls. These patrons consist of the majority of the patron flow for

TRACEN.

Recyclables. Materials that can be reused or converted into another product, including, but not limited to, paper, cardboard, metal cans, glass bottles and certain plastic products. Tin, bi-metal and aluminum cans, uncontaminated paper and cardboard, Type 1 and 2 plastic.

Subsistence-in-Kind (SIK). Meals furnished to enlisted personnel at Government expense, in lieu of money.

Serving Line. This term refers to the location and equipment used in dining facilities to serve food cafeteria style. It includes but is not limited to equipment such as hot food counters, salad bars, beverage dispensers, and ice cream freezers.

Unit (the). U.S. Coast Guard Training Center Cape May, NJ. Also nterchangebly referred to as TRACEN Cape May, and TCCM.

Work Request. A written request submitted to the COR for (1) repairs to current facilities, or (2) repair and maintenance of major equipment.

3.0 OBJECTIVE

The objective of this effort is to acquire Full Food Services for all areas listed in the SOW. The service requirements and performance objectives relate directly to mission essential items as identified in the SOW, the Contractor Quality Control Plan and the Government Quality Assurance Plan providing for the highest level of service delivery performance critical to mission success. The following tasks, each of which corresponds to Technical Requirements, Section 5 of the SOW, are generated for this effort, but may not be all-inclusive.

4.0 APPLICABLE DOCUMENTS, PUBLICATIONS AND FORMS

The Contractor shall comply with all federal, state, and local laws, regulations, requirements, instructions and directives; and all industry standards/references pertaining to the services required herein and to the conduct and qualifications of personnel in performance of this contract. In addition, the Contractor shall comply with the publications and forms listed below, which are incorporated by reference into this contract.

The Government will provide all documents, publications, and forms listed. Supplements or amendments to listed publications may be issued during the life of the contract. The Contractor shall immediately implement those changes in publications, which result in a decrease, or no change in the contract price. The

Updated 12/19/25

Government will also provide the forms listed which are needed for daily operations. Upon completion of the contract, the Contractor shall return to the Government all issued publications and unused forms.

Publication Number Title Current Revision

CGTTP 4-11.12(series) Food Safety and Sanitation (FSS) Tactics, Techniques, and Procedures (TTP)

CGTTP 4-11.12C

Nov 2021

CGTTP 4-11.17(series) Coast Guard Dining Facility (CGDF) Administration Management Tactics, Techniques, and Procedures (TTP)

CGTTP 4-11.17A

May 2019

COMDTINST

4061.5(series)

Culinary Operations Management CI 4061.5B Jul 2023

COMDTPUB

P4061.4(series)

Food Service Practical Handbook P4061.4A Oct 2009

NAVSUP Publication 7 Armed Forces Recipe Service (AFRS); website:

quartermaster.army.mil/jccoe/publications/food_links.html

Jun 2003

Professional Cooking Professional Cooking, Wayne Gisslen, John Wiley and Sons

Eighth Edition Nov 2021

Facilities Layouts

Available for reviewing and may be obtained only upon request, via e-mail.

COMDTINST

5532.1(series)

Physical Access Control CI 5532.1A Jan 2023

CG Form WS-4901 Meal Sign-In Sheet Jul 2023 CG Form CG-5145 Food Services Establishment Inspection Report Form Apr 2020

ALCGFINANCE

047/25

Calendar Year (CY) 2026 Food Service Meal Rates Dec 2025

5.0 TECHNICAL REQUIREMENTS

5.01 Food Service Operation Requirements.

a. Normal Hours. The normal operating hours are listed herein (see Section 2.3. of the SOW). During the designated serving hours, any authorized patrons who enter shall be offered a complete menu choice. Breakdown action to remove remaining food items from the serving area shall not start until 15 minutes after the end of the posted meal hours or the last patron has departed the facility, whichever occurs first, to allow all patrons adequate time for seconds.

b. Holiday Food Service and Other Special Meals. Increased attendance may be expected during the holiday season and extended hours may be necessary. Special holiday schedules during Thanksgiving, Christmas Season, and other special occasions will be made available to the Contractor at least ten (10) working days in advance of the occasion. Upon the request of the COR, the Contractor may be requested to provide food service requirements for special meals and events sometimes outside of normal meal service times. Also, as a special food service requirement, the Contractor shall provide food service personnel to support unit functions. These events will be negotiated under a separate contract. A historical list of such events is provided on the table below for informational purposes only. If these food service requirements are not provided as normally served meals to authorized dining facility patrons, the cost of the food services provided, as a special event, will be negotiated under a separate contract. The cost of these special events, other than normally served meals, is not included in the contract price or in the weekly/monthly meal counts.

https://quartermaster.army.mil/jccoe/publications/food_links.html

Updated 12/19/25

Event Frequency Location Meals Expected

Comment

Christmas Day Dinner Annually CGDF Varies Cafeteria style w/ special setting Thanksgiving Day Dinner Annually CGDF Varies Cafeteria style w/ special setting Special Ethnic Event Recognition

As required CGDF Varies Appropriate special menus, but normal meal service

Change of Command Reception

Every 2 or 3 years

CGDF 400 Buffet style (privately contracted with patrons)

Boy Scouts, Sea Cadet, AARP, Fleet Reserve, and similar touring groups

20 times a year

CGDF 15 to 100 Regular food service

Special Luncheons As required CGDF 10-20 Typically cafeteria or buffet style U.S. Coast Guard Day Annual TRACEN 200-400 On (or about) 04 August

c. Change of Hours. On occasion, the COR may change the mealtimes only (e.g., change 0600-0800 to

0615-0815), but not the total number of hours, because of mission, training, schedules, operational contingency, special events, etc., without additional cost to the Government by giving the Contractor notice 24 hours in advance of such change. Special and emergency situations (e.g., accident, civil disturbances, weather warnings, alerts, etc.) may necessitate that the dining facility operate on an extended basis of up to 24 hours per day. The Contractor shall provide these services when ordered by the KO. If this order is provided verbally, a written order setting forth the effort required will be provided as soon as possible thereafter. Changes to the overall number of mealtime hours occasioned by special and emergency situations shall result in an equitable adjustment to the contract.

d. Temporary Relocation. In the event of major repair to the interior of the building, or unforeseen/unusual mission’s requirements, the Contractor may be required to temporarily reduce the level of its operation and relocate to another on-base/off-base location, which will be determined by TRACEN Cape May command. The Contractor will be given thirty (30) days' notice of any planned relocation via the COR, if the incident permits. Any food services requirements beyond the capability of the Contractor may be performed or acquired by the Government when mission accomplishment is endangered.

e. Medical Facility Food Service. The Contractor shall provide meals on trays to patients at the Coast Guard Heath Care Facility. The number of meals provided daily is normally minimal, (e.g. meals for 10-20 patients total per day). These meals shall be priced at normal meal rates. The Contractor shall transport food and/or beverages prepared to and from the patients in the Health Care Facility. The Contractor shall deliver these meals in the numbers requested by dispensary point of contact at specified times. The Contractor shall provide, upon request, special foods as outlined in the established Ward Diet, Technical Exhibit 5, as necessary for patients. At a monthly minimum, the Contractor shall be responsible for stocking/restocking the dispensary with items such as condiments (creamer, salt, pepper, sugar packets, ice cream, ginger ale, tea bags, juice, Jello, pudding, etc.).

f. Permits and Licenses. The Contractor is responsible for obtaining all permits and licenses required to perform this contract as listed below:

• State or Local Business License (if applicable)

• Food Handler’s Health Cards

• Any other as required by regulations or laws

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g. Safety Rules and Regulations. In performing the services required herein, the Contractor shall conform to all safety rules and regulations applicable to the building and facilities that are in effect during the time of performance of this contract. The Contractor shall take such other precautions as may be reasonably required herein to assume accident-free performance. All accidents, however, which may arise out of or in connection with the performance of services required, and which result in injury, death, or property damage, shall be reported, in writing, to the KO within 24 hours after the accident occurs. Reports shall give full details of the accident involved, including statements of witnesses. If any claim is made by a third party against the Contractor as a result of any accident that occurs in connection with performance of this contract, the Contractor shall promptly report the facts, in writing, to the KO.

h. Conservation of Utilities. The Government as appropriate shall provide gas, electricity, water, sewage, heating, fuel, and refuse collection to operate the Dining Facility. The Coast Guard will determine the schedule for refuse collection. The Contractor shall comply with all applicable Coast Guard and unit energy conservation policies and regulations. In the event the Government determines that the Contractor is using an excessive amount of utility service (beyond that normally used for this size and type of facility) the KO will notify the Contractor in writing of such determination. The Contractor shall respond in writing within three (3) days, demonstrating to the satisfaction of the KO why such excessive use was beyond the control of the Contractor, or if due to the fault or negligence of the Contractor, that the circumstances which caused the excessive use were corrected. If the KO determines that the excessive use of utilities was due to the fault or negligence of the Contractor, a deduction from the contract price may be made.

5.02 Plan of Operation.

The Contractor shall submit a Plan of Operation with the Contractor’s proposal for all services covering the operation to the COR for approval. The plan shall describe how the Contractor will provide full food services to the U. S. Coast Guard and addresses the following areas:

• Direction and Supervision of Food Services required by Contract Menu Planning

• Ordering of Food Products and Supplies

• Labor Practices (Hiring and Firing)

• Accounting and Billing Procedures

• Management Availability (Full-Time/On-site and Corporate)

• Preparation, Cooking and Serving of Foodstuffs from Kitchen to Consumer

• Supervision of Dining Rooms while in Operation (Cleaning, Item Replenishment, etc.)

• Operation of Dish Rooms (Never Unattended While in Operation)

• Sanitation, Maintenance, and Repair of Facility and Equipment

• Cashier and ID Checker Procedures

• Maintenance and Cleaning of Employee Lounge Areas and Restrooms

• Customer Survey Forms (Plan and Sample)

• Obtaining Additional Personnel for Special Functions

• Planned Management and Staffing Schedules

5.03 Menu Requirements.

Using the Required and Frequent Meal Items, Technical Exhibit 2 and the Armed Forces Recipe Service, Professional Cooking, Go for Green recipes, or any approved source for healthy food cooking as guidance;

the Contractor shall develop an eight-week cycle menu to reflect optimally nutritious foods. The Contractor shall submit to the COR for approval, a new eight-week cycle menu no later than 14-days before the new cycle begins. The Contractor shall not change the menu without approval of the COR, except for emergency

Updated 12/19/25 situations (e.g., hurricane, snowstorm, mechanical failure etc.). Subsistence shortages will not be accepted as valid excuses for substitutions. Any approved menu or item may be changed or substituted by the COR.

Food Variety is a very important part of this contract. Variety, creativity, and nutritional values will be considered in menu approval. The Contractor shall implement the “Go for Green Program” which includes the marking of food items to reflect Go for Green Program, Technical Exhibit 3, including but not limited to condiments, beverages, desserts, soups, entrées, sides, breads, box lunches, to-go meals, dressings, and salad bar items. All markings should be plainly visible and encompass all food items served by the Contractor. The Contractor shall supply all necessary markings, tools, accessories necessary, and post all viable posters in the appropriate areas set out by the COR. Display menus will also have the corresponding colors to match menu items.

The Contractor has the option to use commercially acceptable recipes or use the standard recipes as indicated in Professional Cooking, the Armed Forces Recipe Service, and “Go for Green Program” referenced herein, in conjunction with the menu requirement attached. All recipes shall be adjusted so the ingredients cover the larger portions as needed. The Contractor shall submit recipes from additional sources differing from those listed above to the COR for review and approval before use.

a. Entrées, Lunch and Dinner. Three (3) different entrées will be offered at each lunch and dinner mealtime: a main entrée, a healthy choice entrée, and a speed line entrée. The main entrée is a larger portion, typically six (6) ounces of meat or seafood. The healthy choice entrée is a reduced size portion, typically four (4) ounces of meat or seafood. At minimum, either the main entrée or healthy choice entrée offered for each lunch or dinner mealtime must contain a whole meat. The speed line entrée is a “fast food" style meal item. Patrons can select all offered entrées at all times. Casserole type entrées must have a minimum of five (5) ounces of meat or seafood per portion. Only one (1) casserole dish entrée may be on the menu per calendar day at lunch or dinner. Meat includes fowl, beef, pork, and veal. Seafood includes shrimp, lobster, crab, fish, oysters, and scallops. The Contractor shall ensure that all entrées listed as grilled or fried are prepared as close to mealtimes as possible or will be grilled or fried to order. No entrées listed as fried shall be baked in the oven unless authorized by the COR.

Premium meal entrées (typically on the graduation meal day per this SOW) shall be rotated. A meal consisting of lobster or crab legs shall be served on the permanent party side during lunch at least three

(3) different days on an annual basis. Any entrée deemed unsuitable for any reason may be deleted from the menu at the COR’s discretion. Examples and requirements for that herein set forth in Technical Exhibits 2, 3, and 4.

b. Lunch and Dinner Requirements. In addition to the requirements set forth in Technical Exhibits 2, 3, and 4, and Section 5.03(a) of this SOW; the following items are required for each lunch and dinner mealtime at all dining halls: two (2) starch options, two (2) vegetable options, one (1) bread item, one

(1) daily soup item, one (1) daily potato bar or pasta bar item, one (1) fully complimented salad bar, and dessert options as set forth hereunder. All items not specifically specified as constant shall be rotated on a frequent basis to ensure customers have a perception of change and variety. Hot foods shall be prepared progressively. The Contractor shall set up three (3) tables in each recruit dining hall, for self-service by recruits for the making of the peanut butter and jelly sandwiches, two (2) maximum per patron. Patrons can select all offered line items at all times. Potato bar and pasta bar offerings will be rotated. At the COR discretion, the potato bar and pasta bar offerings may be located as a self-service item.

c. Dessert Requirements. Dessert options will be available for all lunch and dinner mealtimes. All cakes must be freshly baked. Soft serve ice cream or frozen yogurt will be served Monday, Wednesday, and Thursday with assorted sundae toppings. One (1) dessert shall be served warm one (1) time each week at the lunch meal. A variety of fresh baked or premade pies, at a minimum of two (2) options in total, Updated 12/19/25 will be available for each lunch meal. One (1) premium dessert (cheesecakes, carrot cake, tiramisu, chocolate brownie cake, Danishes, etc.) shall be presented in replacement of one (1) type of cake, cookie or pie.

d. Entrées, Breakfast. Three (3) different entrées will be offered at each breakfast mealtime: an egg entrée, a typical bread-based breakfast staple (e.g., pancakes, French toast, biscuits and gravy, etc.), and an alternate entrée that may be egg or staple based. Egg entrées in the recruit dining halls shall consist of ready to serve scrambled eggs and boiled eggs. Egg entrées in the permanent party dining hall shall consist of eggs-to-order (e.g., omelet, fried, scrambled, etc.) and boiled eggs. Egg entrée portion size shall be three (3) eggs. Breakfast entrées shall be varied and not to repeat in a two-week cycle. The alternate entrée shall include a minimum of two (2) omelet offerings a week, and shall be varied throughout the cycle. Patrons can select all offered entrées at all times. Examples and requirements for that herein set forth in Technical Exhibits 2, 3, and 4.

e. Breakfast Requirements. In addition to the requirements set forth in Technical Exhibits 2, 3, and 4, and Section 5.03(d) of this SOW; the following items are required for each breakfast mealtime at all dining halls: two (2) breakfast meat options, one (1) breakfast potato item, and one (1) hot cereal.

Breakfast meals shall be offered in accordance with Required and Frequent Meal Items, Technical Exhibit 2 and an approved menu by the COR. All items not specified as constant shall be rotated on a frequent basis to ensure customers have change and variety. Hot foods shall be prepared progressively.

Specialty items such as breakfast burritos, breakfast casseroles, freshly baked large cinnamon rolls, breakfast sandwiches, and quiches, may be included in the breakfast menu. Standard calibrated dispensers are an acceptable form of providing juices.

f. Other Standard Meal Requirements. All other meal items, including beverage options, fresh fruit, condiments, etc. not listed herein shall be set forth in Technical Exhibits 2, 3, and 4. The Contractor shall adhere to progressive food preparation standards. Short order breakfast items shall be cooked to order; items may be prepared in advance only to the extent necessary to ensure the required patron flow.

Short order items such as hamburgers, hot dogs and French fries may be prepared in advance only to the extent necessary to ensure the required patron flow through the serving line. Short order meal items are typically only offered to permanent party personnel.

g. Graduation Recruit Pizza Party. The Contractor will provide for the graduating recruit companies one (1) dinner per recruit consisting of the following items: three (3) slices of pizza shipped in pizza boxes, five (5) chicken wings, three (3) carrot sticks, three (3) celery sticks, one (1) ounce serving bleu cheese or ranch dressing, and two (2) 12 oz cans soda or two (2) 16.9 ounces of bottled water, or a combination of the two. The Contractor will provide one (1) paper plate and two (2) napkins for each recruit. The Contractor will be given 24 hours advanced notice of how many meals to prepare. The meal will be picked up by graduating recruits no later than 1630 every Thursday.

h. Prime Meals. In honor of the graduating company, the Contractor shall provide two (2) meal entrées from the selections in Prime Meal Selections, Technical Exhibit 6 that shall be served at lunch on Thursday of each week, 52 weeks per year, regardless of whether a graduation ceremony is held. This meal is designated the “Prime Meal” and will only be served to the graduating recruit company, DEPOT, and permanent party patrons. The portion size shall meet or exceed the minimum edible portions listed in Prime Meal Selections, Technical Exhibit 6. Prime meals served on Thursday shall consist of meats at Choice or Prime USDA grade. The Contractor shall rotate the items listed in Prime Meal Selections, Technical Exhibit 6, so all items are prepared at least once during the menu cycle.

These meals shall not be billed to the Coast Guard as special event meals. The Contractor shall bill the meals to the Coast Guard at the current lunch rate.

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i. Graduation Cake. On Thursday at noon each week, the Contractor shall provide one (1) two-layer cake (18 inches by 26 inches). This cake shall be professionally decorated to say “Congratulations, Company (Name and Number)”. The quality and design shall meet commercial bakery standards.

Additional adornments must be approved by the COR.

j. Planning Considerations. The following routine meals alteration and planning considerations shall be taken into account by the Contractor when developing menu plans:

• Every Thursday’s dinner meal, the Week Eight (graduating) Company will subsist outside the dining facility. On these days, the Week Eight Company will have a special pizza party (see Section 5.03(g) of this SOW). The graduating recruit company will be left on the recruit count.

• Every Saturday dinner meal, Week Seven Company does not typically subsist in dining facility.

• Every Saturday lunch and dinner meal, Week Eight Company does not typically subsist in the dining facility.

• Only Week Seven and Week Eight recruits who dine in the facility will be counted toward the total patron count.

• The Contractor shall not include its employees’ meals in the daily count.

• The Contractor shall correlate the monthly invoice with monthly meal expenditures.

• Every Thursday, the COR will provide an updated recruit count for the following week.

k. Menu and Nutritional Content Publicity. The Contractor shall post and maintain the current weekly menu near the entrance to each dining hall. Meal prices and authorized patron lengend shall additionally be displayed at the cash register in the permanent party dining hall only. The Contractor shall prominently post menu item labels (e.g., written upon sanitary shields, or individual display cards) to include the applicable portion size, caloric, and fat content per serving. Further, on each potato, pasta, or salad bar and dessert cabinet, the Contractor shall provide similar nutritional information for each item. All nutritional labels for items served shall be in accordance with the “Go for Green Program”, including color codings.

l. Leftovers. As per the CGTTP 4-11.12(series), Food Safety and Sanitation Program Tactics, Techniques, and Procedures (TTP).

5.04 Serving.

a. Serving Lines. The Contractor shall provide two (2) serving lines in the recruit dining hall and one (1) serving line on the permanent party side, to include respective speed lines, seven (7) days a week, three

(3) meals per day. Serving lines shall be set up and fully staffed by the scheduled opening time but not more than 15 minutes prior to the opening time. Serving lines shall be maintained throughout meal period. The Contractor will periodically check throughout the meal period to replenish the serving line.

b. Meals to Go. The Contractor will provide clamshell type containers, plastic utensils, and hot/cold cups with lids to permanent party patrons only to take meals “to go” upon request. “To go” meals will be provided to the patrons at the regular meal rates.

c. Food Portions. The portion sizes specified in this contract are intentionally large to serve hearty portions of multiple items to personnel undergoing vigorous daylong activity, without snacks. The Contractor shall serve food in accordance with General Portion Size, Technical Exhibit 4, unless patrons request smaller quantities. Any patron may receive addition serving(s) upon request. This does not constitute an additional meal and shall not be included in the meal count.

Updated 12/19/25

d. Patron Flow Rates. The Contractor shall employ sufficient personnel to ensure that all patrons are served during the mealtimes. Historical patron count data is provided in Historical Data, Technical Exhibit 1.

e. Serving Meats. Only qualified food service personnel shall be assigned to carve meats such as prime rib, roast beef, ham, and turkey on the serving line as it is served.

f. Tableware Availability. The Contractor shall ensure tableware (utensils, dishes, glasses, trays, etc.)

and table appointments (napkins, sugar, salt, pepper, etc.) is replenished appropriately so that they are available to all patrons without waiting. The tableware requirements are set forth in Table Requirements, Technical Exhibit 11.

g. Spot Cleaning. To avoid safety issues, food or beverages spilled on floors, counters, or elsewhere in the serving and/or dining areas, shall be cleaned up immediately.

h. Serving Line Closure. Food shall remain on the serving line 15 minutes after the posted meal period ends or the last patron has left the dining facility, whichever occurs first, to allow for seconds. After such time has expired, all food remaining salvageable food items shall be removed, covered and labeled properly, and stored appropriately as leftovers items or discarded. Any food item that has been placed on the serving line may not be saved as a leftover item and shall be discarded in accordnance with Food Safety and Sanitation (FSS) Tactics, Techniques, and Procedures (TTP), CGTTP 4-11.12(series).

i. Replenishment. Missing items are not acceptable. The Contractor shall replenish all foods items within a timeframe of one (1) minute or less. Beverages and condiments shall be replenished within three (3) minutes to ensure availability to all patrons throughout the meals. Also, replenish tableware (utensils, dishes, glasses, trays, etc.) and table appointments (napkins, sugar, salt, pepper, etc.) as necessary during meals to ensure continuous service to patrons.

j. Form Preparation. The Contractor shall prepare a CG Form WS-4901, “Meal Sign-In Sheet,” which summarizes the number of each type of meal served daily and reflects monies collected for meals sold.

The COR will verify these records daily or on the day following a weekend or holiday. However, the COR may verify cash collected at any time.

k. Table Requirements. Each table shall be set up and maintained in accordance with Table Requirements, Technical Exhibit 11. Each item shall be replenished on a frequent basis, so no table is without any given item for more than five (5) consecutive minutes. A recruit dining area table consists of seats for six (6) recruits. In the Eagles & Anchors dining room and on the permanent party side, a table consists of each individual table, regardless of the number of seats at that table. However, if more than eight (8) seats are located at a given table, a proportionate amount of table requirements shall be added to that table. At the company commander’s table in the recruit mess, a table consists of six (6) seats.

5.05 Emergency Situations and Evacuations.

a. Emergency Situations (for recruits only). On an infrequent basis, the Contractor shall provide meals away from the CGDF upon request of the COR. Normally, 24-hour notification of these meals will be provided to the Contractor. However, in emergency situations, the Contractor shall provide these meals upon one-hour notice from the COR. Emergency situations include operational missions, alerts, operational exercises, natural disasters, or simulated emergency exercises. All locations are on the Coast Guard Grounds. In the event of an emergency, the Coast Guard has the option to buy the

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Contractor’s current inventory of perishable and nonperishable food. This will be billed as a separate invoice and shall be billed at the actual cost of the food.

b. Boxed Meals. Boxed meals shall be provided upon request of the recruit training department personnel in accordance with Boxed Meal Options, Technical Exhibit 7. Normally, 12-hour notice will be provided by the COR. However, the Contractor shall be prepared to have these types of meals available upon 1-hour notice. Boxed meals shall be charged at the appropriate box meal rate based on the quantity ordered in accordance with the contract schedule of services.

c. Energy bars, granola, and sports bars. The Contractor shall provide one (1), or the equivalent serving amount, nutrion bar(s) that provides a minimum of ten (10) grams of protein in the recruit dining halls only during the dinner mealtime. This nutrition bar(s) shall be offered (self-serve) to recruits as they pass through the serving line. A sign or label shall be posted for the amount of bar(s) for each recruit and the total protein value of the serving(s). Nutrion bar(s) are considered a part of the recruit meal and shall not be charged separately. Nutrition bars are expected to leave the dining facility with the the recruit. Examples can be found in Required and Frequent Meal Items, Technical Exhibit 2.

d. Emergency Evacuation Rations. The Contractor, upon notification from the COR, shall provide emergency evacuation rations to each recruit during emergency evacuation of TRACEN Cape May.

The Contractor shall provide either:

• One Meal, Ready-to-Eat (MRE) and one (1) low sugar energy drink; or

• Two (2) meat and cheese or two (2) peanut butter and jelly sandwiches and one (1) low sugar energy drink

The Contractor shall additionally provide four (4) ounces of breakfast juice for breakfast and two (2) six (6) ounce bottles of water per meal for lunch and dinner. The Government will give 48 hours’ notice of evacuation plans when possible. Emergency rations shall be charged at the appropriate emergency ration rate.

5.06 Cashier Services.

The Contractor shall staff a cashier position to perform cashier duties for each meal only in the permanent party dining hall. A cashier is not required for the recruit dining halls. The cashier position shall maintain a flow rate of patrons past the cashier of five (5) patrons per minute. The cashier shall be able to verbally communicate with all personnel to effectively perform their duties. A copy of current cashier instructions shall be maintained at the cashier station (see Deliverables, Section 6.0 herein). These instructions shall include specific meal charges for each category of customer who is authorized to eat in the dining facility.

The Contractor shall ensure that correct meal charges are collected. Based on historical information and current trends, amounts to be charged for meals and classes of authorized patrons will be established and provided by the Government annually. Cashier stations shall not be left unattended during meal service times.

a. Evaluation Forms. Government provided forms for customer satisfaction evaluation shall be maintained near the cashier station in view of patrons.

b. Head Counting Procedures. Cashiers shall admit only authorized patrons, obtain signatures, collect payment for meals, and make change for payments received. Cashiers shall use CG Form WS-4901, “Meal Sign-In Sheet,” to record the number of each type of meal served daily and reflect monies collected for meals sold. Cashiers shall maintain the required accountability for cash receipts, cash collected, and meals furnished to authorized Subsistence-in-Kind (SIK) personnel. The COR or other designated Government representative shall verify the correctness of CG Form WS-4901in relation to

Updated 12/19/25 cash collections. CG Form WS-4901 shall be submitted daily or on the day following a weekend or holiday. SIK recruit numbers will be provided weekly by the COR using the Unit’s Training Analysis System (TAS) database or similar system in effect. This number shall be used by the Contractor to predict food preparation and shall be the basis for billing procedures. The Contractor is responsible for any deficiencies in the amount of monies collected for meals sold.

5.07 Sanitation Requirements.

a. Personal Hygiene. The Contractor shall ensure that all employees meet the personal hygiene requirements as set forth in Food Safety and Sanitation (FSS) Tactics, Techniques, and Procedures (TTP), CGTTP 4-11.12(series); including, but not limited to the following:

• Wash hands upon reporting for work, immediately after visiting or cleaning a lavatory, after smoking, after eating, and before and after handling food.

• Removal of wristwatches, bracelets, and rings (except wedding bands) before and during food preparation and serving.

• Keep fingernails clean, without polish, and cut short so that they do not extend beyond the end of fingers.

• No smoking or tobacco use in any form, except during break period in designated areas. Smoking is not permitted in Government buildings.

• Hair restraints (hats, caps, or hairnets) shall be worn to prevent loose hair from falling into food or onto food contact surfaces.

• Supply and refill all hand soap/sanitizer stations and dispensers.

b. Daily Health Examinations. Personnel with any health problem shall not be permitted to work in any capacity where there is a possibility of food or food contact surface contamination with pathogenic organisms or transmitting disease agents to other personnel.

c. Foodborne Disease Tests. During actual or suspected foodborne disease outbreaks, the Contractor shall make facilities, equipment and employees available for testing and questioning by medical and other investigative personnel. Contractor personnel refusing to submit to testing or questioning shall not be permitted to work in the Dining Facility. When a foodborne disease outbreak is suspected, food shall not be discarded until directed by the COR.

5.08 Ware Washing Equipment.

The Contractor shall drain and clean all types of ware washing equipment after each use. Dishwashing machines shall have curtains, spray arms, trays, and other removable parts removed, cleaned, and air-dried after securing the equipment for the evening. The removable parts and interior surfaces shall be free of foreign matter and smudges. Exterior surfaces shall be wiped clean after each meal. Lime deposits shall be removed on a schedule established in the Contractor’s cleaning and housekeeping plan.

5.09 Linen and Uniform Storage.

The Contractor shall store clean tablecloths, towels, wipe cloths, and uniforms in a clean place. If not protected from contamination by physical confines of the storage facility, plastic or other appropriate covering shall be used. Soiled articles shall be stored in non-absorbent containers or washable laundry bags.

5.10 Garbage and Recyclables.

Updated 12/19/25

The Contractor is responsible for ensuring full garbage and recyclable cans will be removed from the dish washing room and other areas in the food service facility and transported to the trash dumpster as often as needed. The Contractor shall accomplish the following:

a. Use separate containers to sort garbage from recyclables. These containers shall be kept covered except for those actively being used in food preparation areas. When filled, the containers shall be removed to the proper storage area for pickup. These areas, including floors and walls, around trash container storage, compactors, and dumpsters shall be kept clean, sanitary, and orderly and shall be cleaned after each garbage removal. Garbage cans will be thoroughly cleaned inside and outside before returned to point of use.

b. Do not store unprotected plastic or paper bags, or baled units containing garbage outside. Loading areas shall not be used to store refuse, empty jars or cans, or equipment.

5.11 Housekeeping.

The Contractor shall furnish or provide housekeeping services in the dining facility as outlined in Quality Standards for Housekeeping Services, Technical Exhibit 9. The Contractor shall furnish all equipment and supplies necessary to perform these services. The level of cleaning shall produce a clean, extremely high level of performance to the COR and medical inspectors. Weather, traffic or other conditions may demand additional cleaning by the Contractor to ensure that facilities and equipment are clean, neat, and sanitary.

On a daily basis, the Contractor shall ensure that litter is removed from around the TRACEN Cape May Dining Facility and the loading dock. Also, the Contractor shall clean all bathrooms and locker rooms in the dining facility after each meal. The Contractor shall remove ice and/or snow from the front steps of the dining facility and the sidewalks up to 50 feet away from the CGDF. The Government facilities contractor shall provide salt upon request.

The Contractor shall perform other housekeeping tasks including replacing light bulbs, rearranging furniture after meals and for special events, caring for inside plants, dusting vertical blinds, washing windows and entry doors inside and outside to keep them clean, and like housekeeping functions.

The Contractor shall provide seasonal and Holiday decorations throughout the facility (both recruit and permanent party) and on tables in the permanent party area. Seasonal decorations shall be displayed with each of the four Seasons. Non-sectarian, non-religious Holiday decorations shall be displayed ten (10) days before the following Holidays: Martin Luther King Day, Valentine’s Day, Memorial Day, Fourth of July, Coast Guard Day, Halloween, Thanksgiving, and Christmas.

5.12 Waste Management.

The Contractor shall assist the government by complying with the base-recycling program. This may require segregating reusable/recyclable waste materials by type. The Government shall retain ownership of all reusable waste materials. Non-reusable waste materials (garbage) will be removed from the facility by a Government-approved method. The cost and disposal of non-reusable waste materials, such as fat/oil, shall be the sole responsibility of the Contractor. The removal of fat/oil will be scheduled to ensure that holding drums/tanks are emptied in a timely manner.

5.13 Major and Minor Maintenance Responsibilities.

The Contractor shall be responsible for the following.

Updated 12/19/25

a. The Contractor shall perform minor maintenance (operator care and maintenance) on all food service equipment, as recommended by the manufacturer. Minor maintenance includes cleaning, adjusting, sharpening blades, oiling and greasing of equipment, tightening of nuts and bolts, and other user maintenance recommended by the manufacturer. Minor maintenance also includes replacing equipment considered consumable, and any equipment that is easily removed and can be broken or misplaced.

b. The Contractor shall initiate all work requests for major equipment maintenance and repair by submitting the applicable unit “Work Request Form” to the COR. The Contractor shall maintain a work request log. The log shall include the requested action, the time and date requested, the person making the request, the control number, and the date the work was completed. For work not completed, the Contractor shall follow-up biweekly and shall record the results.

c. The Contractor shall, at its own expense, ensure that the grease trap located adjacent to the building is kept in proper operation by having it pumped and cleaned, as necessary, but not less than monthly. The Contractor shall also assume responsibility for maintenance of all interior plumbing, drains, and deck drains for a distance of 50 feet. These drains shall be kept clean and always running freely, and all fittings must be replaced properly. Drain covers and deck drain cover will not be removed by the Contractor. If it is found that the covers have been removed and drainpipes are damaged, then the Contractor will pay for the repair at its own expense.

5.14 Administrative Requirements.

a. The Contractor shall prepare all reports and other deliverables as required, as described in Deliverables, Section 6 of this SOW.

b. All cash collected is the responsibility of the Contractor. A daily record thereof shall be maintained on CG Form WS-4901, “Meal Sign-In Sheet,” a copy of which shall be available to the COR for verification. In verifying CG Form WS-4901, the COR may count all funds collected. The amount of money collected from patrons will be deducted monthly from the contract payment due to the Contractor. The Contractor is responsible for any deficiencies in monies collected for meals sold.

c. The Contractor shall comply with the requirements for displaying posters and signs furnished by the Government. The subject matter may include health and sanitation measures, Commandant policy statements, fire prevention, safety, non-smoking areas, meal hours and meal charges.

d. The Contractor shall reply to all correspondence and complaints relating to the food service function within five (5) business days. A copy of each complaint response shall be furnished to the COR.

e. The Contractor shall provide input to budgets, operational plans, disaster preparedness plans, or other studies as requested by the KO or the COR.

5.15 Contractor Furnished Items.

The contractor shall furnish all necessary supplies, material and equipment of the size and type customarily used in work of this kind, needed for the performance of the work (Food Preparation and Services) except for those items or services specifically stated as Government-furnished herein.

a. Subsistence and Expendable Supplies. The Contractor shall provide all food and other items for food preparation and expendable supplies necessary for food preparation. The quality of all foodstuffs used in the dining facility must meet or exceed the standards found in Professional Cooking, Eighth Edition, as well as the Armed Forces Recipe Service in line with commercially acceptable standards. All

Updated 12/19/25 cleaning materials furnished by the Contractor shall equal or exceed commercially acceptable standards. This list includes, but is not limited to the following:

• Dish Washing Compounds, Machine Type TI Chlorinated or Type I Non-Chlorinated

• Dish Washing Rinse Additives

• General Purpose Detergents

• Oven Cleaners and Detergents

• Scale Removing Compounds

• Liquid Hand Dish Washing Compounds (e.g., pots and pans)

• Hand Dish Washing Compounds (e.g., pots and pans)

• Floor Finishs

• Chlorinated Scouring Powders

• Non-chlorinated Scouring Powders

• Wax Removers

• Glass Cleaners

• Stainless Steel Polishes

• Hand Soaps and Sanitizers

b. The Contractor shall furnish the necessary linen (kitchen towels, napkins, and tablecloths) as listed to perform contract functions. The Contractor shall be responsible for providing accountability for and maintenance of the linen supply.