SOW-KP Mess Attendant Services CY22.pdf

1 10/13/21

MESS ATTENDANT SERVICES

STATEMENT OF WORK

(SOW)

CY22

187TH SERVICES FLIGHT

5187 SELMA HIGHWAY

MONTGOMERY, AL 36108-4824

2 10/13/21

STATEMENT OF WORK (SOW)

I. DESCRIPTION OF SERVICES

1. Scope of Work. The contractor shall provide all personnel, supervision, and any items and services necessary to perform food service attendant services at 187FW Montgomery Regional Airport, Air National Guard Base (ANGB), Montgomery, AL as defined in this Statement of Work, (SOW). The contractor shall perform the requirements, conform to the professional standards identified and follow all applicable instructions and directives as identified by this SOW. Contractor tasks include: serving and replenishing food, cleaning facilities, equipment, and utensils, preparing vegetables and fruits for the salad bar, bussing tables in dining areas, performing cashier services, maintaining change funds, handling foods, supplies, and equipment, maintaining quality control. 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 187FW ANGB Appropriated Fund food service operation consists of only one dining facility. The facility is dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DOD) personnel who frequent the facility. Carryout meal service is also provided at this facility upon request.

a. Customer Eligibility. The primary customers at this dining facility 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 the local Civil Air Patrol (CAP) 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. Service of Food. Prior to beginning work and annually thereafter the contractor and all employees will be required to receive a Public Health food handler training class. New employees hired in-between training classes will be trained by the contract supervisor. Food handlers training will be at the contractor’s expense.

Contract supervisor should provide the 187th with a training log and training material that was used. When 187th military members are cooking the meal the contractor shall serve food in standard portions, IAW Air Force Automated Recipe Service, unless smaller portions are requested by the patron. Contractor will receive a briefing from the shift leader before the meal begins on correct portion sizes. Moves full serving containers to serving lines and removes emptied containers. The military shift leader will maintain proper temperature on serving lines. Set up and close down serving lines in accordance with the Food Service Production Log. When the meal is catered, the contracted caterer will provide the personnel to perform as servers.

(1) Carryout Meal Service. The contractor shall make up boxes or containers, assemble, and pack the meal components for pickup by others. Contractor will use carryout boxes and containers provided by the Government.

(2) Table Bussing Service. Clear, clean, and sanitize dining room tables, chairs, or benches at a rate sufficient to ensure availability to customers.

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(3) Replenish paper & condiment items (napkins, salt, pepper, sugar, creamer, etc.) so that they are available to all patrons without waiting.

(4) Guest Flow rate. Provide sufficient personnel to ensure that patrons can be served at the rate of 5 guests per minute on each of the two serving lines.

4. Cashier Services. Two cashiers will be required to work both serving lines. They will 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 is responsible for maintaining a change fund for each serving line; recommend change fund of no less than $50 for each serving line. Contractor must turn in all funds collected from patrons and operate the Point of Sales system provided by the Government. Use AF Form 79 (Cash Collection Record) when requested by Food Service Manager to record attendance at each meal. Cashier will perform 100% ID checks to determine pay status. Anyone without a military ID must be directed to the Dining Facility Manager or NCOIC for authorization to dine in the facility. The Dining Facility Manager or NCOIC will brief each cashier on proper use of forms and pay status of patrons. The main line will stay open until 1300 and the secondary line will stay open until 1215 hours.

5. Sanitation Requirements. IAW FDA Food Code guidelines and AFI 48-116 Food Safety Program, the contractor shall comply with all federal and Air Force mandated sanitation requirements.

6. Housekeeping Services

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

(1) Floor Cleaning. Clean floors and carpets so that no visible food, dirt or dust remains on floors, carpets, tiles, floor mats or runners, in corners, behind doors, or under furniture and equipment.

(2) Spot Floor Cleaning. Spot clean floors and carpets to remove food spills and debris. Clean entrance way hallway floors on East and West side of the building. Tile floors will be cleaned daily with chemicals provided as directed by the Government.

(3) Lavatories. Spot check kitchen and two patrons lavatories 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. These three lavatories are to be cleaned and sanitized at the end of each day and stocked with all supplies. The trash must be emptied at the end of each weekend. No ammonia based products are to be used on any paper towel dispensers.

(4) Clean and sanitize dishes, pots, pans, kitchen, and dining areas in accordance with the FDA Food Code. No harsh chemicals (those containing ammonia and/or abrasive materials) are to be used on any equipment.

(5) Windows and blinds. Clean and ensure all windows, windowsills and blinds are free of food, beverages, trash, and dust.

(6) High dusting. High dusting must be accomplished no later than 1000 hours Saturday morning of every UTA. (This is not required on SUTA weekends.) This includes but is not limited to dusting all TV monitors, brackets and glass block walls.

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(7) Other Housekeeping Tasks. Replace all burned out light bulbs and fluorescent tubes unless the lights are 10 feet inside and outside the assigned facilities, with contractor-supplied bulbs and tubes, within 24 hours.

7. 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 (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.

b. Sweep and clean in and around entrances, exits and sidewalks as required to maintain a neat and clean facility appearance at all times. Cleaning includes removing all paper, trash, and cigarette butts from the area.

8. Contractor Personnel. The contractor shall provide an on-site supervisor 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 on-site supervisor is absent, shall be designated in writing to the Dining Facility Manager or 187 FSS/CC. The on-site supervisor or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract and must be available no later than 0700 hours each day and at all times during the UTA/SUTA duty day to discuss problem areas. The on-site supervisor 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.

Employee’s minimum hours of operation are 0700 – 1500 hours each day of UTA/SUTA.

9. 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 187FW ANGB. All contract employees will display professionalism in all interactions with patrons and Government employees.

10. Dining Facility Hours of Operation

a. Normal. The contractor shall maintain operating hours at the 187FW ANGB Dining Facility to support operations as listed in Technical Exhibit 1. Employee’s minimum hours of operation are 0700 – 1500 hours each day of UTA/SUTA. 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. Holidays. The 187FW ANGB dining facility expects to serve holiday/special meals during Oct, Nov, Dec, May, Jul and Sep. The contractor shall plan for increased attendance expected for these holiday/special meals and plan for additional service hours if necessary.

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II. SERVICE DELIVERY SUMMARY

Performance Requirement SOW para. Performance Standard Prepare food IAW recipe cards I.3.c. 95% of menu items/meal period Comply with sanitation requirements of the food code and state and local laws/regulations, which results in a satisfactory or better rating in Health Inspections.

I.3., I.5., I.6. and I.7.

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 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.4. and II, 3.c. 95% of deposits per month

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

I.6. 100% of the time

III. GOVERNMENT-FURNISHED PROPERTY AND SERVICES. The government shall provide the facilities, fixtures, equipment, materials and services listed here.

1. Property.

a. Facilities. The government shall furnish or make available all facilities. No alterations to the facilities will be made without specific written permission from the Dining Facility Manager or 187 Services Officer-In- Charge (OIC).

b. Equipment. The government will furnish all equipment.

c. Equipment Inventory. An inventory of government furnished equipment must be done before the start of the first contract period, and not later than the completion of the second contract period. The contractor and a government representative (identified by the 187 Services OIC) shall conduct a joint inventory of all Government-furnished equipment and the contractor shall sign a receipt for all equipment provided by the government. Items of equipment missing or not in working order shall be recorded and the contracting officer notified in writing. The contractor and the government representative shall jointly determine the working order and condition of all equipment and document their findings on the inventory.

d. Equipment Loss or Damage. The contractor shall submit requests for replacement of government-furnished equipment to the Dining Facility Manager or 187 Services OIC for processing. Such requests shall specify the reason for the replacement request.

e. Materials. The government will replace materials that are lost due to fair wear and tear up to 10% of the inventory. The contractor will replace, with like items, any loss over 10% of the inventory. Any additional stock that is needed above the initial inventory will be at the Government’s expense.

f. 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.

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

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

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

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

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

(8) 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. Mail Distribution. On-base only.

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

e. Building Maintenance and Repairs.

f. Refuse Collection.

g. Recyclable Materials Collection.

h. Security Forces and Fire Protection. Phone Numbers: 394-7277 and 394-7362. For all Emergencies, dial 394-7911 from any base telephone.

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. Contractor employees who eat government provided food shall pay the established price to include operating expenses. Employees purchasing food shall sign customer signature records. Employees shall not bring food from other sources into the dining facility.

2. 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. Contractor will perform criminal background history checks on workers and provide the criminal history results prior to the initiation of the contract period, to include any newly hired workers in the middle of the contract period. Contractor will provide an Entry Authority List (EAL) to the base Contracting Office ten (10) days prior to the initiation of the contract, with the following information: Full Name, Date and place of birth, Social Security Number, Driver’s License Number and State, and Vehicle Information. If, there are any changes in the contractors personnel, the contractor must submit a new EAL to security forces before those new personnel will be granted access to the installation. Contractors are also required to receive Anti- Terrorism Level I Awareness Training as required by Department of Defense Instruction O-2000.16, volume 1 AFI10-245-O, Antiterrorism Program implementation, Standard 18, Para. 3.20.C.6 2.18.6. prior to the start of

7 10/13/21 the contract period. The contractor shall sign an agreement stipulating the security requirements of this contract.

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 the 187FW ANGB. Vehicle registration, proof of insurance, and a valid driver’s license must be presented for all vehicles to be registered.

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 guidance provided by Dining Facility Manager or 187 Services OIC.

3. Contractor Furnished Items and Services. Except for those items or services specifically stated as government-furnished or government reimbursed, in paragraph 11 above and Technical Exhibit 5, the contractor shall furnish everything required to perform this contract, to include:

a. Special Functions. The contractor shall decorate the 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 187FW ANGB dining facility and serving line area to include setting up the serving line. This will also require removal and storage of the decorations at the end of the UTA/SUTA period unless requested otherwise by the Dining Facility Manager or 187 Services OIC.

b. Preventive and Required Maintenance. Perform preventive and required maintenance in accordance with manufacturer’s instructions on all equipment.

c. Housekeeping Supplies, Materials, and Equipment. Except for items specifically stated as Government-furnished or government reimbursed, the contractor furnishes everything required to perform this contract.

d. Uniform Requirement. The uniform will consist of matching or color coordinated shirts, slacks, and hats. The Dining Facility Manager or 187FSS/CC will approve the types and colors of uniforms as well as the standards of dress for supervisors and cashiers on or before the contract start date.

4. Contractor Manpower Reporting (CMR): The Contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for AIR FORCE collection site. The contractor is required to completely fill in all required data fields using the following web address: https://www.sam.gov

Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year. Contractors may direct questions to the help desk at https://www.sam.gov

Unit Identification Code (UIC) for the Requiring Activity: F6L3SM Issuing Office DoDAAC: W912JA

FOB: Destination

PURCHASE REQUEST NUMBER: F6L3SM1286AW01

https://www.sam.gov/ https://www.sam.gov/ https://ogd-deams.csd.disa.mil/OA_HTML/OA.jsp?OAFunc=ICX_POR_REQMGMT_DETAIL&reqHeaderId=%7B!!jOESFO9oUJEVXyyuIFdVzA%7D&retainAM=Y&addBreadCrumb=Y&_ti=1661499789&oapc=29&oas=zf_ajTMtXfJIlpbZO0OvsQ..

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TECHNICAL EXHIBIT 1

HOURS OF OPERATION

MEAL

SERVING HOURS

NUMBER OF SERVING LINES

UTA

Lunch

10:45 – 12:45 (unless otherwise directed)

SUTA

Lunch

10:45 – 12:15 (unless otherwise directed)

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

During UTA weekends two serving lines and soup, salad and beverage bars must be set-up and ready for serving no later than 10:15 a.m. and will remain open until 12:45 p.m. unless otherwise directed. During SUTA weekends one serving line and soup, salad and beverage bar must be set-up and ready for serving no later than 10:30 a.m. and will remain open until 12:15 p.m. unless otherwise directed. Contractor will be required to serve meals until the end of the serving period unless released by the Services NCOIC.

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TECHNICAL EXHIBIT 2

WORKLOAD ESTIMATES

MEAL ESTIMATES

Average daily meal count for normal weekend

UTA 350

SUTA 0

CARRYOUT SERVICE: approximately 10 - 30 meals per day

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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

DEPARTMENT OF DEFENSE and AIR FORCE PUBLICATIONS:

Number Title of Directive Mandatory (M) or Advisory (A)

DoD 5500.7-R 11/29/07 Ethics Standards A AFI 48-116 3/22/04 Food Safety Program M AFI 64-106 3/25/94 Contractor Labor Relations Activities M AFMAN 34-240 4/19/2019 Appropriated Fund (APF) Food Service Program Management M

OTHER DIRECTIVES:

US Department of Health and Human Services FOOD CODE M

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AIR FORCE FORMS:

AF Form 27 Food Service Customer Survey AF Form 79 Cash Collection Record AF Form 662 Food Service Production Log

DEPARTMENT OF DEFENSE FORMS:

DD Form 1131 Cash Collection Voucher

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TECHNICAL EXHIBIT 4

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.

LISA B. MCDAY, SMSgt, AL ANG Services Superintendent