STATEMENT OF WORK Fresh Sandwiches RFI.docx

1.0 SCOPE OF WORK: The contractor shall deliverThis requirement is to acquire fresh sandwiches, salads, wraps, desserts, and microwavable food items intended for resale as required by Navy Exchange Service Command (NEXCOM) Ships Store Program. Ships stores are retail outlets aboard U. S. Navy ships that provide necessities for Sailors stationed onboard. Ship stores carry essential basic health and beauty items, sundries, high demand items such as soft drinks and candy bars, and semi luxury items such as consumer electronics. All stock items available for purchase from vendors by ships stores are listed within the individual vendor’s contract(s) published in the Resale Operations (ROM 3) system used by the NEXCOM Ships Store Program. Items are listed by respective universal product code (UPC). Each UPC listing contains the item description, ordering information, and delivery designation.

2.0 The Government requires a contractor to furnish all supplies, parts, and equipment needed to acquire and ship the items. The items must be supplied to ships in the following locations:

NB Norfolk 1530 Gilbert Street Norfolk, VA 2351

Newport News Shipyard 4101 Washington Ave Newport News, VA 23607 3.0

4.0 PERIOD OF PERORMANCE: The awarded contract will be a single-award indefinite quantity for a five-year ordering period.

5.0 LOCATION OF SERVICE: The Government requires a contractor to furnish all supplies, parts, and equipment needed to acquire and ship the items. The items must be delivered to ships in the following locations:

NB Norfolk 1530 Gilbert Street Norfolk, VA 2351

Newport News Shipyard 4101 Washington Ave Newport News, VA 23607

6.0 SPECIFICATIONS

a. Items shall be individually packed in food grade containers/ packaging

b. Items shall be freshly prepared.

c. Vendor shall deliver items within 24 hours of production.

d. All products shall be prepared and packaged under modern sanitary conditions in accordance with commercial practices and shall be adequately packed to prevent damage during shipping and handling and storage.

e. Contents of a specific sandwich variety should remain constant throughout the contract period. It is not acceptable to change the type of meat, vegetables, or other sandwich fillings in a specific sandwich variety without approval from the purchasing party.

f. REGULATORY STANDARDS

i. The contractor is responsible for maintaining all health codes and standards of sanitation and safety in the storage, handling, preparation, transportation and delivery of food as enacted by the United States Food and Drug Administration and state or local regulations.

ii. The contractor at his/her own expense shall maintain all federal, state, and local licenses and permits required for the operation of food services and products provided herein.

iii. The contractor shall provide its staff with on-going training in food handling and preparation, sanitation and safety procedures and food serving procedures.

iv. The Contractor shall remove all food servers/handlers found or suspected to be suffering from a communicable disease, disorder, or respiratory problem from the performance under this contract.

v. The Contractor shall ensure that all contract staff assigned to this contract are tested annually for Tuberculosis. Results of all tests shall be provided to the Contracting Officer upon contract award and each option year before contract award. All replacement staff shall be tested for Tuberculosis and results shall be sent to the contracting officer within ten days of employment.

g. FOOD PREPARATION CENTER (FPC) AND EQUIPMENT

i. The Contractor food preparation center (FPC) shall conform to the guidelines established by applicable state local requirements. The sanitary inspection rates of the kitchen facility must be 90 percent or above.

ii. The FPC shall have waterproof painted walls, flooring shall be smooth and of durable construction of non-absorbent material, shall have clean equipment; and a separate preparation are for clinical diets. In addition, the FPC shall be free from pests and vermin with adequate space for storage and stock rotation of refrigerated and dry goods.

iii. The FPC shall also contain hot and cold running water, separate handwashing sinks, security protocols and other nationally recognized manuals on diets and Emergency Food Services Plans.

iv. Food Service equipment purchased shall meet the American National Standards Institute (ANSI) standards for sanitation and safety and be certified or listed by a nationally recognized testing agency.

h. FOOD STORAGE REQUIREMENTS

i. The Contractor shall store perishable food items at proper temperatures to prevent spoilage and other bacterial action. Perishables must be stored at or below 41 degrees Fahrenheit and frozen foods must be maintained at or below 0 degrees Fahrenheit. Shelf stable foods must be stored between 50 degrees Fahrenheit and 70 degrees Fahrenheit.

ii. Food not subject to further washing or cooking before serving shall be stored in a way that protects against bacterial cross-contamination from foods requiring washing or cooking.

7.0 REQUIRED DELIVERY SCHEDULE: The Government must Requirement must be submit ordersted seven days prior to delivery date. All transportation charges for the articles to be furnished shall be paid by the contractor.

8.0 PRICING: Unit prices incorporated at time of award for the base year and each subsequent year of the ordering period shall serve as the catalog pricing. The Contractor shall supply items at the catalog pricing. Any requested change to any item price shall be submitted to the Contracting Officer with the basis for the price increase or decrease and supporting documentation.

9.0 a.

b. 3.1 ADDING CATALOG ITEMS: Post award, to ensure the NEXCOM Ships Store Program can meet customer demand for new items, the Contractor may submit a valid manufacturer’s price list for items not listed in the Contractor’s current catalog price sheets incorporated by reference in this contract. The Contracting Officer’s Representative (COR) will determine if each item is appropriate for resale by the Ships Store and if the offered price is less than or equal to the item price shown in a valid manufacturer’s price list/catalog, the COR shall submit the item(s) to the Contracting Officer for catalog inclusion via execution of a bilateral modification.

10.0 FILL RATE: The Contractor shall achieve a 90% fill rate for each individual order placed in accordance with timelines specified in this Specifications. The fill rate is based on the total amount of units per order.

11.0 QUARTERLY REPORTS: Quarterly Usage Reports (Attachment 2) must be provided no later than 30 days after the end of each quarter. The due dates are as follows: March, June and December of each year.

12.0 ORDERING: Orders for items as specified in this contract shall be placed by ordering officers in the NEXCOM Resale Operations Management (ROM) Version III system and transmitted electronically to Navy Electronic Commerce On-Line (NECO) via Electronic Data Interface (EDI) for EDI enabled vendors or email for all others . NECO processes the order (EDI 850) and sends simultaneously to the below:

13.0 INVOICING/PAYMENT: EDI enabled vendors will submit their invoice (857) via the EDI interface. All other vendors will upload their 857 to NECO within 24-72 hours from shipment/delivery of merchandise.(An account will be set up for each vendor to access NECO for posting of the 857.)

NECO will send the 857 to Navy ERP.

Navy ERP validates the information and forwards the authorization for payment to DFAS. DFAS validates the information and pays vendor via Electronic Funds Transfer (EFT).