SOW_FY19_-_Mess_Attendant.doc

Pittsburgh ARS

Long hall Dining Facility

Mess Attendant Services/Cook Support

Statement of Work

(SOW)

FY 19

6 March 2018

TABLE OF CONTENTS

SECTION NO. AND TITLE

PAGE NO.

I. Description of Services

1. Scope of Work

2. Program Overview

3. Operational Requirements and Specific Tasks

4. Cooks and Bakers 3

5. Cashier Services

6. Sanitation Requirements

7. Housekeeping Services

8. Waste Management

9. Grounds Maintenance

10. Contractor Personnel

11. Conduct

12. Hours of Operation

13. Contingency Workload for Contract Cooks

14. Quality Control

15. Phase-In II. Service Delivery Summary III. Government Furnished Property and Services 10

1. Property 10

2. Services 11 IV. General Information 12

1. Contractor Personnel Meals 12

2. Training 12

3. Security Requirements

4. Contractor-Furnished Items and Services

5. Acts of God V. Technical Exhibits

1. Hours of Operation

2. Workload Estimates

3. Applicable Publications and Forms

4. Government-Furnished Facilities

5. Definitions 20

6. Cooks/Bakers Qualifications

7. Recycling Program

8. Government-Furnished Equipment

9. Contractor-Furnished Supplies

10. Surveillance Activity Checklist

STATEMENT OF WORK (SOW)

I. DESCRIPTION OF SERVICES

1. Scope Of Work. The contractor shall, except as specified in this Statement of Work (SOW) as government furnished property or services provide all personnel, supervision, and any items and services necessary to perform food service attendant services at Pittsburgh ARS as defined in this SOW. The contractor shall perform the requirements in this SOW and conform to the professional standards identified in this contract, and shall follow all applicable instructions and directives as identified by this SOW. Contractor tasks include, but are not limited to, the following: serving and replenishing food, cleaning facilities, equipment, and utensils, preparing vegetables and fruits for the salad bar, cleaning tables in dining areas, performing cashier services, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance of food service equipment, maintaining the grounds of assigned buildings, six cooks, two bakers and in the event of contingency, perform all required tasks to include cooking to ensure continued service. The estimated quantities of work are listed in Technical Exhibit 2, Workload Estimates. The contractor shall submit reports and documentation as identified throughout this SOW. Requests for such reports and documentation and responses shall be coordinated through the government point of contact (POC).

2. Program Overview. The Pittsburgh ARS Appropriated Fund food service operation consists of a main dining facility, Long Hall Dining Facility. This facility is dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DOD) personnel who frequent the facilities. The Long Hall Dining Facility is a full service dining facility to include carry out service.

a. Customer Eligibility. The primary customers at these dining facilities are Subsistence in Kind (SIK) recipients. These are military personnel who are allotted rations in government dining facilities at the expense of the government. Secondary customers are military personnel who wish to and are granted permission to dine in the facility at their expense. Organizations such as local Boy Scout troops occasionally dine in the dining facility upon permission from the installation commander. The installation commander may authorize dependents and guests to occasionally eat in the dining facilities. Cashiers will refer to the military shift leader or the dining facility manager to verify customer eligibility when in doubt. The contractor will ensure only authorized individuals are served.

3. Operational Requirements and Specific Tasks.

a. Subsistence and Material Handling. N/A

b. Food Preparation. The contractor cooks/attendants shall obtain foods from the senior cook for each meal and accomplish the food preparation tasks listed on Food Service Production Log in accordance with the recipe cards.

c. Service of Food. The contractor shall serve food in standard portions, IAW Air Force Automated Recipe Service, unless smaller portions are requested by the patron. Moves full serving containers to serving lines and remove containers. Perform standard cross panning procedures, maintain proper temperature on serving lines. Set up and close down serving lines in accordance with the Food Service Production Log.

(1) Grab and Go. The contractor shall make up boxes or containers, assemble, and pack the meal components for pickup by others. Contractor will use commercial carryout boxes and containers with Air Force Food Service Logo (provided by Government), when military personnel are not available, to produce the Grab and Go meals due to training requirements.

(2) Table Cleaning Service. Clean and sanitize dining room tables, chairs, or benches at a rate sufficient to ensure availability to customers, prior to each meal period and periodically throughout each meal period. Replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting. Airmen and other dining facility customers will be required to bus their own table and take their tray, dishes, and glasses to an identified collection area.

(3) Guest Flow rate. Provide sufficient personnel to ensure that patrons can be served at the rate of 5 guests per minute main serving line and 3 guests per minute on short order serving line or breakfast line.

4. Cooks and Bakers. The contractor shall provide 6 cooks and 1 baker to work with the military personnel. The cooks and bakers will have a minimum of one - year experience in similar type cooking. (Entrees, starches, vegetables, gravy’s, sauces, salads and assorted pastry/deserts.) The contractor shall provide cooks who are qualified to perform the cook duties specified in AFM 36-2108, Technical Exhibit 7.

a. The contractor shall comply with AFI 34-239, AFMAN 34-240, and FDA Food Code, using the standard recipes on the Air Force Food Service Automated Recipe Service software program.

b. Prepare and display food in accordance to Air Force recipes and the shift leader’s guidance.

c. Progressive cooking: The contractor will progressively prepare food items to ensure optimum freshness, flavor, color, texture, nutritional value and limit excessive waste of food items.

d. Food Temperatures: Perform standard cross panning procedures, maintain proper temperature on serving lines and ensure all food items are cooked to the proper temperatures.

e. Assist with setting up and close down of the serving line in accordance with the Food Service Production Log.

f. Prepare short-order items such as hamburgers, hot dogs, and French fries in advance only to the extent necessary to meet the required customer flow through the serving line.

5. Cashier Services. Perform cashier duties for each meal to maintain a flow rate of guests to correspond with serving line flow rates specified in this contract. Contractor must turn in funds and operate the Point of Sales system provided by the Government. Use AF Form 1339 (Dining Hall Signature Record) and AF Form 79 (Cash Collection Record) when requested by Food Service Manager to record attendance at each meal.

6. Sanitation Requirements. The contractor shall comply with all federal and Air Force mandated sanitation requirements. AFI 48-116 Food Safety Program all chapters.

7. Housekeeping Services.

a. The contractor shall cleanup those areas that immediately affect customer service to include appearance of the dining hall.

(1) Floor Cleaning. Clean floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. Do not place chairs on tables at any time.

(2) Spot Floor Cleaning. Spot clean floors to remove food spills and debris.

(3) Kitchen Lavatories. Spot check lavatories (located in kitchen area) during meal times to ensure tidiness and supplies are available. Cleaning toilets, urinals, wash basins, slop sinks, and partitions with a germicidal detergent solution. Descale toilets and urinals as required. Proper cleaning removes all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces.

(4) Clean and sanitize. Clean and sanitize dishes, pots, pans, kitchen, and dining areas in accordance with the FDA Food Code.

(5) Food Preparation Equipment. Food preparation equipment (work tables, mixers, peelers, salad bar, serving line, below serving line, sinks, etc. and all cooking equipment, except deep fat fryers) are cleaned by the contractor at the end of the preparation period for each meal. During meal preparation when a different item will be prepared using the equipment, or following an interruption of operation during which contamination may have occurred, the food contact surfaces of the equipment must be washed, rinsed and sanitized by the user of that equipment (government cook or contractor employee, as applicable). The immediate cleaning of spills in the area of the equipment is also the responsibility of the user.

(6) Deep fat fryers. Fryers must be drained and cleaned at the end of the UTA. Reusable fat or oil must be strained, placed in covered containers, and refrigerated. Unusable oil is stored in containers and retained for pickup by an authorized agent of the government.

(7) Ovens and ranges. These must be cleaned daily to remove food particles. Thorough cleaning must be accomplished at the end of the UTA.

(8) Pass-through and other types of food holding boxes (hot and cold). Boxes must be wiped on the inside and outside after each meal to remove food particles. They must be thoroughly cleaned at the end of each UTA. This includes walk-ins.

(10) Drains. All drains must be kept free of food particles and kept covered. All interior grease traps must be inspected daily and cleaned as necessary to maintain a sanitary condition.

(11) Beverage dispensers. Dispensers must be cleaned of all finger marks, smears and spills. Removal nozzles, parts must be washed.

(12) Hot food (steam) tables. Drain hot food (steam) tables and clean as necessary. All rust and lime scale must be removed from the ice cream cooler following the final meal of the UTA.

(13) Other Housekeeping Tasks. Report all burned out light bulbs and fluorescent tubes, inside and outside the assigned facilities, to the Dining Facility Manager.

8. Waste Management. The contractor shall assist the government by complying with the base recycling program, Technical Exhibit 7. This may require segregating reusable/recyclable waste materials by type. The government shall retain ownership of all reusable waste materials. Non-reusable waste materials (trash and garbage) will be removed from the facility by a government-approved method.

a. All HAZMAT materials brought on the base must-go through HAZMAT Pharmacy.

10. Contractor Personnel:

a. Management. The contractor shall provide a full-time contract manager on site who shall be responsible for the performance of the work. The name of this person, and an alternate or alternates, who shall act for the contractor when the manager is absent, shall be designated in writing to the contracting officer. The contract manager or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The contract manager or alternate shall be available at all times to meet at Pittsburgh ARS with government personnel designated by the contracting officer to discuss problem areas. After normal duty hours, the manager or designated alternate shall be available within 1 hour. The contract manager and alternate or alternates must be able to read, write, speak, and understand English. The positions shall at no time be vacant. They shall comply with installation rules and regulations for motor vehicle use on flight line.

11. Conduct. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts, or after eating, employees shall promptly depart from the food service facilities.

12. Hours of Operation.

a. Normal. The contractor shall maintain operating hours at the Long Hall Dining Facility as listed in Technical Exhibit 1. During the required serving hours for the dining facility, any authorized patron may select foods from a complete menu. The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours. This allows for all patrons to be served an additional time for second servings.

b. Emergency or Special Event Services. Special and emergency situations (for example, accident and rescue operations, civil disturbances, weather warnings, base alerts) may necessitate a dining facility to operate on an extended basis of up to 24 hours per day. The contractor shall provide these services when required by the contracting officer, at the contract line item price for extended service hours. A representative of the contracting officer will verbally advise the contractor of the effort required and the contracting officer will follow up with a modification of the contract.

(1) Visits by VIPs and Inspection Teams. VIPs, Management Assistance Teams, Commander’s Annual Facility Inspection Teams, and other operational commitments will require additional contractor support in such areas as sanitation and general appearance. (Visits estimated at two times per year).

(2) Visiting Groups. Civic groups are authorized to use the dining facility upon permission from the installation commander. Group size ranges from 10-40 persons with visits occurring February through August. Scout Pack/Troop Support: Occasionally, the DEFY children’s group will host local or passing through scout troops, usually groups of 100 persons or less.

(3) 911th Wings over Pittsburgh Air Show. Event held once per year in addition to the 12 UTA Drill weekends. Event date will be announced a minimum of five months in advance. Cook/Baker/Mess Attendant requirements will be the same/similar as a UTA weekend duties.

c. Contingency Services. Operations which may increase workload, to include Performance of Services during Crisis Declared by the National Command Authority or Overseas Combatant Commander:

(1) Provide service during military exercises, emergencies, natural disasters and other contingency operations. The numbers of operations vary, but can be reasonably predicted from history. The contractor shall respond to an estimated one Operational Readiness Exercises or Inspections (ORE/ORI), military exercises or actual emergencies or natural disasters during an average year by extending serving hours as directed by the contracting officer at the hourly rate shown in the bid schedule for extended service hours. Serving hours under this provision may be increased to twenty-four hours per day and may be implemented as directed by the contracting office at any time as required to meet military mission requirements.

(2) Reserve Weekends Pittsburgh ARS supports several Reserve units performing active duty requirements on weekends each month. The contractor will be furnished a tentative list of these active duty weekends, which is subject to change with a 24 hour notice. The contractor shall provide sufficient personnel at the Long Hall Dining Facility, Bldg. 213, to handle monthly and Reserve weekends. (Estimated one weekends per month, with some training years including two (2) three day training assemblies and one month break during the summer months).

13. Contingency Workload for Contract Cooks.

a. In special and emergency situations, including, but not limited to mobilization and surge requirements, the contracting officer may direct the contractor to provide cooks in addition to attendant personnel. This service will be provided at the line item cost per the bid schedule.

(1) The government will provide the contractor a minimum of three days advance notice to replace a specific number of military cooks and the expected duration of the requirement.

(2) The contractor shall provide cooks who are qualified to perform the cook duties specified in AFM 36-2108, Technical Exhibit 6.

b. The government, at the government’s option, when the government perceives that mission accomplishment is endangered may augment surge requirements beyond the capability of the contractor.

14. Quality Control Program. The Contractor shall provide the Government with a Quality Assurance Plan demonstrating how they will meet the requirements of the Statement of Work (SOW). The Government agency will utilize a “Surveillance Activity Checklist” each month at the UTA to assess contractor’s quality of work. See Technical Exhibit 10.

15. Phase-In. The contractor shall provide a complete phase-in plan to ensure a smooth transition in the change of work effort. The plan shall be submitted to the contracting officer as part of the proposal.

II. SERVICE DELIVERY SUMMARY

Performance Requirement

SOW para.

Performance Standard

Prepare food IAW recipe cards.

I.3.c.

95% of menu items/meal period

100% of the time

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

I.3.d.

90% of monthly meal periods

Make available cleaning supplies and materials necessary to serve the guests.

I.1, IV.4.c., and IV.4.d.

95% of monthly meal periods

Reconcile cash drawer with POS reports and ensure cash is turned in on-time.

I.5.

95% of deposits per month

Maintain the interior and exterior of the dining facility in a clean and sanitary condition.

I.7.and 9

85% of the days in the month

100% of the time

95% of the time

III. GOVERNMENT-FURNISHED PROPERTY AND SERVICES

The government shall provide the facilities, fixtures, equipment, materials and services listed here or in Technical Exhibit 4.

1. Property.

a. Facilities. The government shall furnish or make available facilities described in Technical Exhibit 5. No alterations to the facilities will be made without specific written permission from the contracting officer.

b. Equipment. The government will furnish the equipment listed in Technical Exhibit 5.

c. Equipment Loss or Damage. The contractor shall submit requests for replacement of government-furnished equipment to the food service manager for processing. Such requests shall specify the reason for the replacement request.

d. Materials. The government will replace materials that are lost due to fair wear and tear.

e. Subsistence. The government provides all food.

2. Services. The government is responsible for:

a. General.

(1) Removal of any equipment condemned or replaced from the food service facility receiving area.

(2) Electrical power into the building and including panel board and circuit breaker.

(3) Sewer lines from floor and wall drains of buildings.

(4) All gas, water and steam lines up to and including the supply source for each piece of equipment.

(5) Calibration of all scales and deep fat fryer thermostats.

(6) Repair of walk-in refrigerators, except for handles, hinges, gaskets, and refrigeration units.

(7) Cleaning, maintenance, and repair of exhaust duct systems through the exterior outlet and exhaust fan mechanisms.

(8) Alteration, repair, and maintenance of buildings.

(9) Providing building space to be used by the contractor for repairs, maintenance, and parts storage.

b. Utilities. The government will provide gas, electricity, sewage, and water.

c. Telephone. "Class C" (on-base) telephone service.

d. Building Maintenance and Repairs.

e. Refuse Collection. Monday – Friday, at buildings 213 and 300, type of refuse “garbage”.

f. Recyclable Materials Collection. Once per week bldg. 213 and 300

g. Security Forces and Fire Protection. Phone Numbers: 911.

IV. GENERAL INFORMATION

1. Contractor Personnel Meals. Contractor personnel who work in dining facilities under this contract may purchase food and beverages, to be consumed in the facility, while on duty and up to 30 minutes before or after their shifts. Employees shall pay for each item at the established item price to include the government authorized surcharge or the basic charge, plus surcharge.

a. Contractor employees who eat government provided food shall pay the established price for each item selected. This policy does not apply to a spoon size taste/sampling by personnel assigned to quality control. Employees purchasing food shall sign customer receipt tapes, which the contractor retains for each meal period as proof of payment. Meals purchased by employees shall not count as meals served for contract payment purposes. Employees shall not bring food from other sources into the dining facility.

2. Training. The contractor shall provide necessary training to employees and maintain records of all training on-site and have them available for government review. In addition, contractor employees shall receive the government provided training listed below.

a. The contractor shall ensure that contract supervisors receive food handlers training from an individual designated by the Director of Base Medical Services (DBMS). This training class is approximately one hour in length. All non-supervisory employees will be trained in food handling techniques by contract supervisors that have attended the food handlers training course. Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in safe food handling.

b. Contractor personnel shall attend at least 2 hours per year of fire prevention training and kitchen safety training provided by the government.

3. Security Requirements. All personnel employed by the contractor in the performance of this contract, or any representative of the contractor entering the government installation, shall abide by all security regulations of the installation. The contractor shall sign an agreement stipulating the security requirements of this contract. All contractor personnel are required Forced Protection training at least once per year, the Government will supply the training. Everyone is responsible for the security of the Pittsburgh ARB.

a. Base Access. The contractor shall obtain personal identification passes for all employees and vehicle passes for all contractor and personal vehicles requiring entry onto Pittsburgh ARS The contractor must complete Pittsburgh ARS Form 114, Contractor/Vendor Access List, and submit it through the Contracting Officer to the Security Forces and Pass and Registration. Vehicle registration, proof of insurance and a valid driver’s license must be presented for all vehicles to be registered. The contract manager is responsible for collecting ID cards and vehicle decals from personnel terminating employment at the Pittsburgh ARB, and returning them to the Unit security manager or pass and ID.

b. Physical Security. The contractor shall be responsible for safeguarding all government property provided for contractor use. At the end of each work shift, all government facilities, equipment, and materials shall be secured.

c. Funds Protection. To protect cash held by the contractor, the contractor shall comply with AFI 31-209, The Resources Protection Program.

4. Contractor Furnished Items and Services. Except for those items or services specifically stated as government-furnished or government reimbursed, in Paragraph III above and Technical Exhibit 5, the contractor shall furnish everything required to perform this contract, to include:

a. Commercial Telephone Service. The contractor will furnish their own commercial telephone line. They may work with the Pittsburgh ARS Communication Squadron to establish this line, if necessary.

b. Special Functions. The contractor shall decorate the Long Hall Dining Facility with government provided decorative materials for holidays and special occasions. Decorative materials will also include government provided flower arrangements. This will include the decoration of the entrance way to the Long Hall Dining Facility, the dining area and serving line area to include setting up the serving line of the Long Hall Dining Facility.

c. Preventive and Required Maintenance. The Government will perform preventive and required maintenance in accordance with manufacturer’s instructions on all equipment.

d. Housekeeping Supplies, Materials, and Equipment. Except for items specifically stated as Government-furnished or government reimbursed, the contractor furnishes all cleaning supplies required to perform this contract, Technical Exhibit 9.

e. Contractor will Clean Kitchen and All Equipment.

f. Uniform Requirement. The uniform will consist of matching or color coordinated shirts, slacks, and hats. The contracting officer will approve the types and colors of uniforms as well as the standards of dress for supervisors and cashiers before the contract start date.

5. Acts Of God. The contractor shall use reasonable diligence to provide a regular and uninterrupted supply of service, but shall not be liable for damages, breach of contract or otherwise, to the government for failure, suspension, diminution, or other variations of service occasioned by or consequence of any cause beyond the control of the contractor, including but not limited to acts of God or of the public enemy, fires, floods, earthquakes, or other catastrophe; strikes; of failure or breakdown of transmission or other facilities. If any such failure, suspension, diminution, or other variation of service shall aggregate more than 48 hours during any billing period hereunder, an equitable adjustment shall be made in the monthly billing specified in this contract.

V. TECHNICAL EXHIBITS

TECHNICAL EXHIBIT 1

HOURS OF OPERATION

Main Dining Facility, Bldg 213 (Long hall Dining Facility)

WEEKEND

HOURS

WEEKEND

HOURS

NUMBER OF SERVING LINES

NOTE: The main dining facility will provide takeout service during normal meal serving hours.

NOTE: On occasions, the meal times may need to be extended to accommodate troop feeding due to training requirements, training exercises or special events.

TECHNICAL EXHIBIT 2

WORKLOAD ESTIMATES

MEAL ESTIMATES

LONG HALL DINING FACILITY

Average daily meal count for normal drill weekend

SATURDAY

SUNDAY

Approximately 1,800 total meals are served per month.

Box Lunches: The Long Hall Dining Facility provides approximately 100 ground support box meals per drill weekend. These meals are not used as a factor in payment to the contractor.

CONTINGENCY WORKLOAD

The contractor may be required to provide contract personnel for feeding, including the following contingencies, at other locations other than the Dining Facility. This would be at no extra cost to the Government.

ORI’s and ORE’s. These exercises occur once every three years, but it may be sooner depending on scheduling of the exercises.

Feeding at Wing Picnic/Family Day. This feeding may happen once or twice a year. Feeding usually is for the lunch meal.

Activation within the Services Squadron: In the case of Military Personnel within Services being deployed or activated, the contractor could be asked to perform full contract operations. The contracting office will do an amendment to the contract in this case. If all military Food Personnel were deployed it may become necessary to close down the dining facility for up to 1 year.

Generally, these activities are scheduled in advance (more than 30 days) so that the contractor may adjust his workforce.

TECHNICAL EXHIBIT 3

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this Statement of Work (SOW) are listed below. The contractor has coded publications as mandatory (M) or advisory (A). The contractor shall follow those publications coded as mandatory to the extent (that is, the specific procedure in a paragraph, section, chapter or volume) specified in the SOW. The contractor shall be guided by those coded advisory to the extent necessary to meet requirements in this SOW. At the start of the contract, the Government provides all publications and forms listed. The Government may issue supplements or amendments to listed publications from any organizational level during the life of the contract. The contractor shall keep all issued publications up-to-date. The contractor shall immediately implement those changes in publications that result in a decrease or no change in the contract price. Before implementing any such revision, supplement, or amendment that will result in an increase in contract price, the contractor shall submit to the administrative contracting officer (ACO) a price proposal for approval. Price proposals shall be submitted within 30 calendar days from the date the contractor receives notice of the revision, supplement, or amendment giving rise to the increase in cost of performance. The Government will consider changes in the contract price due to supplements and amendments shall be considered under the "Contract Terms and Conditions-Commercial Items" clause. The Government will continue to supply the Government forms needed for daily operations. Upon completion of the contract, the contractor shall return to the Government all issued publications and unused forms.

Publications Code:

AFI--Air Force Instruction

AFMAN--Air Force Manual.

AFP--Air Force Pamphlet.

AF Form--Air Force Form.

DD Form--Department of Defense Form.

AF Golden Eagle Standards—Air Force Standards on Line DEPARTMENT OF DEFENSE and AIR FORCE PUBLICATIONS:

Number – Most Current Version Title of Directive Mandatory (M) or Advisory (A)

DoD 5500.7-R

Ethics Standards Change 1 A

AFI 31-209

Air Force Resource Protection

M

AFI 34-239

Food Service Management Program M

AFI 34-241

Meal Card Program M

AFI 48-116

Food Safety Program M

AFI 40-104

Nutrition Education M

AFI 64-106

Air Force Industrial Labor

Relations Activities

M

AFMAN 34-240

Food Service Program Management M

OTHER DIRECTIVES:

US Department of Health and Human Services FOOD CODE M

AIR FORCE FORMS:

AF Form 27 Food Service Customer Comments

AF Form 79 Cash Collection Record

AF Form 662 Food Service Production Log

DEPARTMENT OF DEFENSE FORMS:

DD Form 1131 Cash Collection Voucher

TECHNICAL EXHIBIT 4

GOVERNMENT-FURNISHED FACILITIES

The Government will furnish the contractor the following facilities in which contractor’s work is performed:

BLDG NO.

USE/DESCRIPTION APPROXIMATE SQ FT

Long Hall Dining Facility 10,779

TECHNICAL EXHIBIT 5

DEFINITIONS

A La Carte System (ALACS). Item pricing of all menu items. Under ALACS, the cash patron pays for each item selected; the Subsistence-in-Kind (SIK) patron receives all items selected without charge

Basic Allowance for Subsistence (BAS). A cash allowance paid to military personnel in place of subsistence.

Director of Military Public Health (MPH). The installation medical authority who defines and monitors sanitation standards and procedures for food service activities. Representatives of the MPH inspect sanitary conditions and apply ratings based upon their professional qualitative judgment.

Equipment. Items used to store, prepare, cook, transport, and serve food. Equipment also includes items used in cleaning and sanitizing, as well as those used to transport and store supplies.

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

Food Service Manager (FSM). An officer, noncommissioned officer, or civilian responsible to the base Chief of Services for matters relating to food service. Advises the contracting officer on matters relating to the contract.

Major Maintenance. The maintenance and repair of equipment, including the restoration or replacement of parts because of wear and tear, damage, failure of parts, or the like. Major maintenance includes replacing or repairing handles, hinges, gaskets, compressors, and all other components necessary to maintain refrigeration in refrigerators

Meal. A meal served at an ALACS dining facility is any total sale made over 20 cents at breakfast, and over 40 cents at all other meals, before the Operating Charge is applied. A sale of less than the specified minimum sales to a cash or subsistence-in-kind (SIK) patron shall not count as a meal served.

Minor Maintenance. Involves the cleaning, adjusting, tightening of knobs, screws, nuts, bolts, etc., as required to keep food service equipment in operation and performing other user maintenance recommended by the manufacturer.

Preventive Maintenance. Encompasses the tasks necessary to prevent the premature failure of equipment and includes routine checks of all equipment, lubricating, greasing and oiling equipment parts/components on a regular basis, and the maintenance of equipment logs.

Services Information Management System (SIMS). The automated system for food service. The food service software includes programs for menu planning, inventory, requisitioning subsistence, controlling food production, identifying patrons, pricing menu items in ALACS facilities and preparing accounting reports.

Subsistence. Food items, including beverages and condiments.

Subsistence-in-Kind (SIK). Food furnished to enlisted personnel at Government expense, instead of a monetary allowance.

TECHNICAL EXHIBIT 6

Cooks/Bakers Qualifications

See Current Version of AFM 36-2108

TECHNICAL EXHIBIT 7

QUALIFIED RECYCLING PROGRAM

911th Airlift Wing, Pittsburgh International Airport Air Reserve Station

RECYCLE INFORMATION SHEET FOR BASE-GENERATED ITEMS

Paper, Newsprint, and Cardboard Mixed paper, newsprint, and cardboard must be deposited into Blue Containers located at central collection points in buildings for pick up by custodial contractor personnel. Personnel may collect mixed paper at workstations, but must transfer it to a collection point in the building. Paper/Cardboard dumpsters are located near B110, 213, 300, 306, 312, 320, 333, and 411. POC: Building Manager/ Recycling Monitor.

Glass, Plastic, and Metal Cans Glass, plastic, and aluminum/steel (“tin”) containers must be deposited (Co-mingled) into Green Containers located at central collection points in buildings. Co-mingled material must be deposited into a Co-mingled dumpster, located near B110, 300, or 418, for collection by solid waste contractor. POC: Building Manager/Recycling Monitor.

Scrap Metal Ferrous and non-ferrous scrap metal may be deposited at the Central Collection Point in the Civil Engineering compound. Personnel should contact CEV personnel prior to delivery of scrap to collection point. POC: 911th AW/MSG/CEV, x8930.

Used Oil and Oil Filters Used oil must be accumulated at a shop accumulation point and turned into the Environmental Flight. Used oil filters are collected and crushed at Transportation, B305, or Propulsion Shop, B411 and turned into the Environmental Flight. POC: 911th AW/MSG/CEV, x8930.

(Vehicle) Lead Acid Batteries All used (vehicle) lead acid batteries must be turned in to Transportation for recycling through a direct “one-for-one” exchange at time of purchase or collection for turn in to the Environmental Flight. POC: 911th AW/GSI/LGTM, x8200.

Tires All used vehicular tires must be turned in to Transportation for collection for recycling. POC: 911th AW/GSI/LGTM, x8200.

Wood Pallets Undamaged used wood pallets must be deposited at the collection area in the Civil Engineering compound behind Bldg.342. POC: 911th AW/GSI/RPM, x8576.

Toner Cartridges, Compact Discs, and Microfiche Used toner cartridges, compact discs (CDs), and microfiche must be turned in to Base Supply, B312. Toner cartridges must have return label/packaging included. POC: 911th AW/GSI/LGS, x8586.

Fluorescent and Mercury Vapor Lamps Used fluorescent and mercury vapor containing lamps must be turned in to the Environmental Flight. POC: 911th AW/MSG/CEV, x8930.

Misc. Batteries Used miscellaneous batteries such as alkaline, sealed lead-acid, button cell, mercury, lithium, metal ion, and nickel cadmium must be turned in to the Environmental Flight. POC: 911th AW/MSG/CEV, x8930.

Used Antifreeze Used antifreeze must be turned in to Transportation, B304. POC: 911th AW/GSI/LGTM, x8200.

Used Shop Rags & Absorbent Shop Matting Used shop rags and absorbent matting provided by the rag recycle contractor must be collected at shop accumulation points for weekly turn in to the rag recycle contractor. POC: 911th AW/MSG/CEV, x8930.

Bead Blast Media Used glass and poly bead blast media must be collected at the shop accumulation point and turned in to the Environmental Flight. POC: 911th AW/MSG/CEV, x8930.

Other Materials Questions regarding recycling of any other material should be directed to the Environmental Flight. POC: 911th AW/MSG/CEV, x8930.

MIXED OFFICE PAPER PROGRAM

ACCEPTABLE MATERIAL

OFFICE PAPER

OTHER PAPERS

White Office Paper Pamphlets

Color Office Paper Greeting Cards

Computer Print-out White Cartons

Accounting Ledger Manual w/Glued Bindings

Tabulating & Time Cards Legal Pads

Letterhead Stationary Chipboard

Loose-leaf Pages Coy Paper Wrappers

Receipts Brown File Folders

Fax & Telex Sheets Corrugated

Copy & Typing Paper Posters & Bulletins

Interoffice Memoranda Spiral Notebook

Groundwood Computer Printout File Folders

NCR (No Carbon Required)

Scratch Pads

NEWSPAPER/BOOKS

Newspaper

JUNK MAIL

Magazines

Envelopes w/windows Phone Books

Advertisement/Booklets Soft Cover Books

Brown Envelopes Hard Cover Books

Brown Kraft Envelopes & Papers Pocket Novels

Goldenrod Envelopes & Papers

PROHIBITED MATERIAL

NON-PAPER ITEMS

PLASTICS

Computer Binders Overlays

3 Ring Binders Wrappers

File Holders Bottles Mylars Microfiche

Diskettes

FOOD WASTE

Coffee Grounds

GENERAL TRASH

Raw Food Carbon Paper

Wax Papers Blueprints

Glass Medical Waste

Soda Cans Tobacco Products

Napkins Wall Paper

Cups

Candy Wrapper

WOOD SCRAPS

Contaminated Plates Construction Debris Note: Paper clips, staples, rubber bands, and wire spirals do not have to be removed from acceptable paper.

TECHNICAL EXHIBIT 8

GOVERNMENT – FURNISHED EQUIPMENT

Long Hall Dining Facility

Equipment Maintenance and Cleaning Log

BEGIN RIGHT SIDE BEVERAGE LINE

WATER DISPENSER

BEGIN LEFT SIDE

Bread Dispenser

BEGIN LEFT SIDE MAIN LINE

BEGIN RIGHT SIDE MAIN LINE

Repaired 5/2013

Long Hall Dining Facility

Equipment Maintenance and Cleaning Log

Purchased

KITCHEN AREA

PITCO DEEP FAT FRYER

RANGE HOODS

SHORT ORDER SIDE HOOD

MAIN LINE SIDE HOOD

KITCHEN AREA HOOD

Long Hall Dining Facility

Equipment Maintenance and Cleaning Log

SEVEN TRAY DISPENSERS TYPE 3 DES C SIZE 3

DINING ROOM

Tables, dining, pedestal-Formica-top----------------------------------------------------------- 60

Chairs, dining-------------------------------------------------------------------------------------230

Gun racks---------------------------------------------------------------------------------------------1

PC Computers ---------------------------------------------------------------------------------------2

PC Printer---------------------------------------------------------------------------------------------1

Artificial Plants, assorted--------------------------------------------------------------------------10

Pictures asst-----------------------------------------------------------------------------------------12

T.V. w/VCR’s----------------------------------------------------------------------------------------4

Bussing carts----------------------------------------------------------------------------------------12

Work tables-------------------------------------------------------------------------------------------2

Floor mats---------------------------------------------------------------------------------------------1

TECHNICAL EXHIBIT 9

SUPPLIES

OTHER. Contractor furnishes

UNIFORMS. Employee uniforms and any special type clothing (jackets, gloves, rubber aprons, etc.) name tags.

Cleaning Equipment and other supplies to be furnished and used by the contractor. The historical data listed below is provided as a guide to the contractor in estimating annual usage. They are only estimates and variations shall not constitute grounds for a claim against the Government.

a. Mop handles

3 annually

b. Mop heads

12 annually

c. Mop buckets

3 annually

d. Broom Straw

4 annually

e. Brushes, scrub

4 annually

f. Brushes, pot & pan

4 annually

g. Dust Pans

3 annually

h. Grill Screens

6 pkg annually

i. Grill Bricks

6 annually

j. Green pads, scouring

8 pkg annually

k. Plastic garbage can liners

15 cases annually

l. Toilet tissue 2 cases annually

m. Paper towels for dispenser

2 cases annually

n. Rubber Gloves, heavy duty 6 pair annually for pots & pans

o. Floor squeegee

2 annually

p. Step ladder 6’

1 ea

q. Portable sign-Caution-Wet Floor

1 ea

r. Table wipe cloths 10 cases annually

TECHNICAL EXHIBIT 10 - Surveillance Activity Checklist

�Do not have

�Replaced with Groen D-20 Oct 2017

�Do Not Have