SOW_maintenance and sanitation.docx

Statement of Work

1. Background: A need exists to provide an experienced technician to support day to day operations of the Combat Feeding Division’s (CFD) Food Pilot Plant and Navy Laboratory. Research and development of fresh, frozen and shelf-stable ration components requires a clean, sanitary workplace to effectively and safely conduct mission critical work and reliable operation of mission unique equipment is essential to meeting program objectives.

The primary responsibilities being sought are maintenance and sanitation of pilot plant and navy lab infrastructure and equipment to ensure optimal functionality and food safety are maintained. Additionally, working knowledge of cleaning and sanitation procedures and techniques for food contact and non-food contact surfaces as outlined in the 2017 FDA Food Code and 2017 FDA Food Code Supplement is required to ensure a safe food production environment is maintained.

A working knowledge and experience in the following areas are sought to meet programmatic goals: standard food safety practices, maintenance and sanitation protocols for food contact and non-food contact surfaces, maintenance and assembly/disassembly of pilot scale research and development food production equipment and proper food handling protocols. Certification from an accredited food service agency is a requirement (i.e. Servsafe Certification: Sponsored by The National Restaurant Association). Additional requirements include assisting food technologists with various food productions runs by setting up equipment, batching ingredients, hands-on assistance, and breakdown and cleaning/sanitation of all equipment.

2. Requirements: The Contractor shall ensure the food pilot plant and navy lab assets are properly cleaned, sanitized and maintained during core working hours.

a. General Requirements. The contractor's primary focus shall be to:

(1) Ensure food processing assets in CFD’s Pilot Plant and Navy Lab production areas are clean and sanitary and in top working condition on a daily basis.

(2) Assist food technologists with setup and breakdown of food processing equipment and product development work stations.

(3) Breakdown, clean and reassemble food processing equipment in accordance with equipment manuals and standard operating procedures to ensure proper sanitation, functionality and aesthetics are maintained.

b. Specific Requirements: The contractor shall:

(1) Assist equipment specialists with daily and/or weekly maintenance schedule for mission critical equipment assets: environmental chambers, refrigeration, freezer, HVAC systems, high pressure steam and compressed air lines.

(2) Compile/generate inventory lists for pilot plant chemicals, paper goods and various consumables and maintain compliance with safety data sheet (SDS) requirements and supply inventory lists to lab manager in a timely manner.

(3) Monitor temperature controlled storage boxes on a daily basis, troubleshoot problems and report all issues/concern to identified equipment specialist and lab manager in a timely manner.

(4) Check eye wash and hazard waste stations once per week. Report deficiencies to lab manager.

(5) Assist with setup, operation and breakdown of food processing and packaging equipment and work station preparation in the batching, filling and sealing operations of ration prototypes and food items in flexible pre-formed pouches (ambient and vacuum packaging) and trays.

(6). Have experience operating food production equipment to include (but not limiting) single and co-extruding bar formers, piston and auger fillers, transport pumps, steam-jacketed kettles, mixers, dough sheeters, grinders, comminutors and well versed in set-up/break-down and sanitation/maintenance of all equipment.

(7) Have a working knowledge of pipe fitting and basic electrical wiring.

(8) Assist as needed with maintenance and sanitation needs within production, processing and storage areas.

(9) Maintain a valid food handler’s certification from an accredited institution for the length of service (i.e. Servsafe).

3. Period of Performance: The estimated period of performance will consist of:

4. Travel: Travel is not anticipated under this contract.

5. Security: A security clearance is not required for this work.

6. Personnel Qualifications: It is essential the contractor have an understanding of food processing equipment, food sanitation and handling, food safety, inventory control, food analysis, flexible packaging, and equipment maintenance.

a. General Experience. The contractor shall have expertise in proper food handling and hygiene. Qualified candidates shall have a valid food hander’s certification from an accredited institute for the length of the contract (i.e. ServSafe). Candidates shall have experience operating food processing equipment (to include but not limited to: single and co-extruding bar formers, piston and auger fillers, transport pumps, steam jacketed kettles, mixers, dough sheeters, grinders, comminutors, mills, etc.) and versed in their proper breakdown, cleaning/sanitation and set-up. The applicant shall also have experience in inventory control. Documenting all incoming supplies, stocking ingredients and supplies, completing regular cycle counts of all the inventory, keeping storage and work areas clean and organized and providing inventory lists with lab manager to replenish inventory are skill sets required for this position.

b. Specialized Experience: The contractor shall have demonstrated experience with pilot scale food production equipment and food production runs. Further the qualified technician shall have an understanding of packaging materials and specifically hermetic/vacuum sealing of flexible laminated foil packaging. The contractor shall have working knowledge of pipe fitting, basic electrical wiring, equipment system operations, and have experience with inventory control for consumable lab supplies and proper use of cleaning chemicals.

7. Government Furnished Equipment/Information/Computer Utilization: The Government shall provide all cleaning and maintenance equipment required to perform aforementioned duties. Government shall additionally supply an office area for the contractor.

8. Other Direct Costs (ODCs): The Government does not anticipate ODC’s.

9. Deliverables: The contractor will provide a full-time, qualified individual to perform all the aforementioned duties. The individual will be on site and abide by contractual obligations in accordance with the Contract Data Requirements List (CDRL) DD Form 1423.

10. Place of Performance: The primary place of performance for this work will be the Combat Capabilities Development Center- Soldier Center, Soldier Sustainment Directorate, Combat Feeding Division. The contractor will be performing the majority of his/her duties in the Bainbridge building’s food pilot plant (E133) and navy lab (E-137).

11. Contract Management/Activity Report: The Contractor shall be responsible for managing and overseeing the activities of all Contractor personnel used in performance of this contract. The Contractor's management responsibilities shall include all activities necessary to ensure the accomplishment of timely and effective research or scientific services performed in accordance with the requirements contained in the statement of work.

No status report is required

12. Invoicing: The Contractor shall bill no more than once monthly and at least quarterly. Invoices must include, as a minimum, the following information:

· Time Period Covered

· Direct Labor Hours

· Labor Category(s)

· Hourly Rate

· Travel with description (if applicable)

· ODCs with description (if applicable)

· Any applicable indirect costs

13. Contractor Manpower Reporting: Not Applicable SOW Template as of 1 Mar 11.