SPANGS Food Service Draft PWS.pdf

CATERED MEAL SERVICES

PERFORMANCE WORK STATEMENT

(PWS)

6 DECEMBER 2021

UNIT TRAINING ASSEMBLY (UTA)

MEAL

SOUTH PORTLAND AIR NATIONAL GUARD STATION (ANG)

50 WESTERN AVE

SOUTH PORTLAND, ME 04106

1. DESCRIPTION OF SERVICES: The contractor will provide hot meals at the South Portland Air National Guard (ANG) Station for scheduled Unit Training Assembly (UTA) weekends In Accordance With (IAW) the following specifications and schedules.

1.1 An example of an acceptable meal can be found in Attachment 3. All menus need to be submitted to the 101st Force Support Squadron/Services for written approval ten business days prior to the UTA. Contractor will be given the number of hot meals required no later than seven business days before the delivery date of the meals requested.

1.2 Contractor will furnish all food and paper items applicable to the hot meal and deliver hot meals to the South Portland Air National Guard Station. Meals shall not be prepared on site. All food items shall be ready to serve no later than 11:25 a.m. unless otherwise directed. Contractor shall provide entrée portion control by serving meal items themselves.

1.3 Contractor will provide a hot meal for each member that will include at a minimum:

1.3.1 A hot entree to include 4oz of lean protein for each member

NOTE: If needed, a minimal amount of vegetarian entrees can be requested at the time the meal count is finalized.

1.3.2 A hot vegetable ( 3/4 cup) per member

1.3.3 A hot starch (3/4cup) per member

1.3.4 A green salad (6oz) per member. It is required that a tossed salad be provided with two low/nonfat dressings and one alternate dressing. At a minimum the salad will have lettuce, tomatoes, cucumbers, green or red bell peppers and carrots.

1.3.5 An assortment of desserts, such as cookies or brownies (one serving per member)

1.3.6 One piece of fruit per member (apple, orange, pear, etc.).

1.3.7 Two drinks per person to include a variety of 12oz or larger (bottled water, juice, soda and low fat milk).

1.3.8 Contractor will provide all condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, etc.) applicable to the meal being served.

1.3.9 A bread item, appropriate to the meal being served, for each member

1.3.10 Paper goods as needed to include at a minimum a napkin, a plate, a plastic fork and a plastic knife

1.4 All food items must have the temperature taken and be documented on the Contractor Pre Delivery Temperature Log (See Attachment 1). Hot foods shall be between 140- 165 degrees Fahrenheit and cold foods between 33-40 degrees Fahrenheit IAW current Tri-Service Food Code AFMAN 48-147_IP. Contractor will provide pre-delivery temperature log to the South Portland Air National Guard Station personnel upon delivery of food to indicate the food temperatures prior to transit.

1.5 All food items will be delivered in standard two inch shallow hotel pans, which conform to standard chafers to support one buffet line. Contractor will provide the appropriate number of serving utensils for the line (e.g., spoons, tongs, and spatulas).

1.6 Contractor will provide enough food to serve the final count of meals requested.

1.6.1 Any shortages identified in servings will be deducted from the payment.

1.6.2 The contractor shall take all necessary measures to ensure that the projected meal count for servings is met. Failure to do so may lead to termination of agreement.

1.6.3 Food item(s) determined to be not safe for consumption during the Quality

Assurance Evaluation will also be deducted from the payment.

1.6.4 The Contracting Officer (CO) will determine the prorated amounts in the event that shortages or unsafe food items are deducted.

1.6.5 Contractor will be compensated for any additional meals served above the original contract request. Contractor must have adequate food available for original amount before further compensation can be authorized.

1.7 Contractor shall not deviate from menu or serving sizes provided without prior written approval from the CO. Failure to comply may lead to termination of agreement.

1.8 Food shall be purchased from approved vendors IAW the Tri-Service Food Code

AFMAN 48-147_IP guidelines. A list of food sources shall be provided upon request.

1.9 Contractor shall comply with all FDA Food Code guidelines and provide current copies of Serve-Safe certificates and all federal, state, and local health inspection records upon request. All parties involved in this contract will comply with current FDA Food Code guidelines, with emphasis on proper hygiene standards (hand washing, gloves, no smoking near food, etc.).

2. SPECIFICATIONS

2.1 Personnel:

2.1.1 The contractor shall furnish supervisory, administrative and direct labor personnel to accomplish all work required. Contracted personnel shall conduct themselves in a professional manner at all times while at South Portland ANG Station.

2.1.2 All employees of the contractor employed in the performance of work under this contract shall be employees of the contractor at all times and are not considered employees of the Government.

2.1.3 The contractor shall ensure that personnel have proper identification for entry onto South Portland Air National Guard Station. This includes providing an entry authorization list (EAL) of all employees who will be permitted on base.

The EAL must be submitted to the CO and the 101st Security Forces no later than three business days prior to delivery. All employees are encouraged to car-pool as their vehicles are subject to be searched, and they must have proper registration and proof of insurance in order to be allowed onto the base. All employees shall have a picture ID to gain access on base, Employees shall have no adverse civil OR criminal background histories for limited operational access to the South Portland ANG Station as required to execute contract deliverables.

Situations where employee behavior or background records prove untenable will result in that employee’s removal from station grounds with no change in contract deliverable performance.

2.2 Quality Assurance: A Contracting Officer’s Representative(s) (COR) will be assigned by the Installation Commander and appointed by the CO to monitor the contractor’s performance under this contract using the following procedures:

2.2.1 A Quality Assurance Surveillance Plan (QASP) shall be maintained by the COR at the South Portland Air National Guard Station.

2.2.2 Quality Assurance Evaluators (QAE’s) inspect for compliance using a locally developed checklist which shall include quantity, temperature checks during meals, freshness, presentation and overall sanitary condition.

2.2.3 QAE’s have authority to immediately correct any issues determined to be unsafe.

3. Other Observers

3.1 Military Public Health, Inspector General, and other authorized Government personnel shall be permitted to observe operations as necessary. These operations include but are not limited to food preparations at the contractor’s facility, transportation from the contractor’s facility to the South Portland ANG Station and serving of the food at the base. Public Health personnel must be allowed to conduct sanitary inspections IAW current Tri-Service Food Code AFMAN 48-147_IP guidelines.

4. TERMINATION OF AGREEMENT

4.1 In the event that contractor fails to perform within the Performance Work Statement, has been notified of issues and adequate corrective actions have not been taken as outlined in “Description of Services” and “Specifications”, termination of this agreement will be evaluated. The CO will determine termination of agreement or monetary compensation as a course of action.

5. ADDITIONAL INFORMATION

5.1 Although this is not anticipated, an increase in force protection condition (FPCON) level to “Charlie or Delta” in the Air National Guard area, the contractor will adhere to the directions of the Installation Commander.

Contractor Pre-delivery Food Temp Log

Item Checked Time/Temp Checked By (Name)

The acceptance of food items, will be IAW current FDA Food Code Part 3-501.19, 2.(B). All Sub-parts applicable (1-4) and Performance Work Statement

Hot foods between 140-165 degrees Fahrenheit and cold foods between 33-40 degrees Fahrenheit.

ATTACHMENT 1

ATTACHMENT 2

SCHEDULE AND POCs Scheduled dates may be changed due to training requirements.

Notification of any changes will be made in a timely manner.

Headcounts are estimated minimum/maximum range.

POC – TSgt Jennifer Gammon, (207) 756-7927, fax (207) 756-7923, jennifer.gammon@us.af.mil <mailto:jennifer.gammon@us.af.mil>

POC - SrA Carl Martin, (207) 756-7831, fax (207) 756-7859, carl.martin.17@us.af.mil <mailto: carl.martin.17@us.af.mil>

2 Oct 21, Saturday - POC TSgt Gammon - headcount of 120-180 3 Oct 21, Sunday - POC TSgt Gammon - headcount of 120-180

6 Nov 21, Saturday – POC TSgt Gammon – headcount of 120-180 7 Nov 21, Sunday – POC TSgt Gammon – headcount of 120-180

4 Dec 21, Saturday – POC TSgt Gammon – headcount of 120-180 5 Dec 21, Sunday – POC TSgt Gammon – headcount of 120-180

8 Jan 22, Saturday - POC TSgt Gammon - headcount of 120-180 9 Jan 22, Sunday - POC TSgt Gammon - headcount of 120-180

5 Feb 22, Saturday - POC TSgt Gammon - headcount of 60-90 6 Feb 22, Sunday - POC TSgt Gammon - headcount of 60-90

5 Mar 22, Saturday - POC TSgt Gammon - headcount of 120-180 6 Mar 22, Sunday - POC TSgt Gammon - headcount of 120-180

2 Apr 22, Saturday - POC TSgt Gammon - headcount of 120-180 3 Apr 22, Sunday - POC TSgt Gammon - headcount of 120-180

29 Apr 22, Friday - POC SrA Martin - headcount of 60-90 30 Apr 22, Sunday - POC SrA Martin - headcount of 60-90 1 May 22, Sunday - POC SrA Martin - headcount of 60-90

14 May 22, Saturday - POC TSgt Gammon - headcount of 60-90 15 May 22, Sunday - POC TSgt Gammon - headcount of 60-90

2 Jun 22, Thursday - POC TSgt Gammon - headcount of 60-90 3 Jun 22, Friday - POC TSgt Gammon - headcount of 60-90 4 Jun 22, Saturday - POC TSgt Gammon - headcount of 120-180 5 Jun 22, Sunday - POC TSgt Gammon - headcount of 120-180

12 Aug 22, Sunday - POC SrA Martin - headcount of 60-90 13 Aug 22, Saturday - POC TSgt Gammon - headcount of 120-180 14 Aug 22, Sunday - POC TSgt Gammon - headcount of 120-180

10 Sep 22, Saturday - POC TSgt Gammon - headcount of 120-180 11 Sep 22, Sunday - POC TSgt Gammon - headcount of 120-180

ATTACHMENT 3

SAMPLE MENU

Saturday, (Date) UTA Food Service

Number of Meals to Provide 75 to 180

Serving Time 1130 to 1230 Ready to Serve By 1125

Location Building P-1 Room 10

Menu Items Portion Size Boneless Roast Turkey 4 to 5 oz.

Mashed Potatoes ¾ cup Chicken/Turkey Gravy ¼ cup Carrots ¾ cup Green Salad 6 oz.

Assorted Desserts 1 ea.

Assorted Drinks 2 ea.

Bread 1 Sev Fresh fruit 1 ea.

Sunday, (Date) UTA Food Service

Menu Items Portion Size Chicken stir fry 11 oz.

Fried rice ¾ cup Green Salad 6 oz.

Assorted Desserts 1 ea.

Assorted Drinks 2 ea.

Bread 1 Sev Fresh fruit 1 ea.

The above is a sample of a menu and portions only.