Statement of Work Prepared Delivered Meals Fairfax County VA.docx

STATEMENT OF WORK (SOW)

FOR

Virginia Army National Guard Prepared Delivered Meals, Fairfax County VA

1.0 General:

1.1 Scope: The Virginia Army National Guard requires prepared breakfast, lunch, and dinner meals to be delivered to Fairfax County Virginia. No catering services are required under this SOW. The contractor shall provide all personnel, equipment, tools, materials, supervision, and quality control necessary, except as specified in Paragraph 3.0 as Government Furnished, to perform meal deliveries, as defined in this SOW.

1.2 Agreement Period: The agreement period will not exceed 60 months or $350,000.00, whichever occurs first.

1.3 General Information:

1.3.1 Delivery Dates and Locations: The contractor shall deliver prepared meals on the days and to the delivery address(es) identified on individual call orders.

1.3.1.2 Unscheduled gate closures by the Security Police may occur at any time causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant to applicable regulations. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee’s installation driving privileges.

1.4.1.3 The contractor’s employees shall become familiar with and obey the regulations of the installation; including fire, traffic, safety and security regulations while on the installation. Contractor employees should only enter restricted areas when required to do so and only upon prior approval. All contractor employees shall carry proper identification with them at all times and shall be subject to such checks as may be deemed necessary. The contractor shall ensure compliance with all regulations and orders of the installation, which may affect performance. The Government reserves the right to direct the removal of an employee from Government property or revoke access to Government systems for misconduct, security reasons, or any overt evidence of communicable disease. Removal of contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance of this contract.

1.4.4 Quality Assurance (QA): The Government will evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government will do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and acceptable quality level(s) or defect rate(s).

1.4.5 Installation Access and Security Requirements. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the COR. The contractor and all associated subcontractor employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services, or Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by Department of Defense (DoD), Headquarters Department of Army (HQDA) and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1.4.5.2 For contractors that do not require a CAC, but require access to a DoD facility or installation: Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification (NCIC-III) and Terrorist Screening Database (TSDB) (Army Directive 2014-05), and applicable installation, facility and area commander installation/facility access, and local security policies and procedures (provided by a Government representative).

1.4.9 Contract Manager (CM): The contactor shall designate a CM who shall ensure performance under this contract. The name of this person will be listed on the agreement as the contractor POC. The CM shall have full authority to act on all matters relating to the daily operation of this agreement. The CM shall work through the COR, to resolve issues, receive technical instructions, and ensure adequate delivery of supplies. The CM shall ensure that contractor employees do not deliver any supplies outside the scope of the contract without an official modification issued by the KO. The CM shall ensure contractor employees understand that supplies delivered outside the scope of the contract are performed wholly at the expense of the contractor.

1.4.11. Combating Trafficking in Persons: The United States Government has adopted a zero-tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in severe forms of trafficking in persons during the period of performance of the contract; procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. The contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at FAR 22.17.

2.0 Definitions and Acronyms:

2.1 Definitions:

2.1.1 Contractor: A supplier or vendor awarded a contract to provide specific supplies or service to the Government. The term used in this contract refers to the prime.

2.1.2 Defective delivery: A delivery output that does not meet the standard of performance associated with the SOW.

2.1.3 Deliverable: Anything that can be physically delivered and includes non-manufactured things such as meeting minutes or reports.

2.1.4 Key Personnel: Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the SOW. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.1.5 Physical Security: Actions that prevent the loss or damage of Government property.

2.1.6 Quality Assurance: The Government procedures to verify that supplies being delivered by the Contractor are delivered according to acceptable standards.

2.1.7 Quality Assurance Surveillance Plan (QASP): An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.8 Quality Control: All necessary measures taken by the Contractor to ensure that the quality of an end product or service shall meet contract requirements.

2.1.9 Subcontractor: One that enters into a contract with a prime contractor. The Government does not have privity of contract with the subcontractor.

2.2 Acronyms:

SOW Statement of Work TE Technical Exhibit

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S): No GFP/M/E/S will be provided under the terms of this agreement or resulting orders.

3.1 Property: None

3.2 Materials: None.

3.3 Equipment: None.

3.4 Services: None.

3.5 Utilities: None.

4.0 Contractor Furnished Property, Materials, and Equipment (CFP/M/E):

4.1 General: Except for those items specifically stated to be Government-Furnished in Paragraph 3.0, the contractor shall furnish everything required to perform these services as indicated in Paragraph 1.1.

5.0 Requirements: The contractor shall provide meals as outlined below.

5.1. Hot breakfast, lunch, and dinner meals are to be delivered in individualized containers (per person). Holiday meals do not need to be delivered in individualized containers. Holiday meal items may be delivered in aluminum foil pans, serving trays, jugs, or any other container that maintains the proper temperature and consistency of individual items.

5.2. The same breakfast, lunch, or dinner meal entrée will not be served on consecutive days.

5.3. Hot Breakfast Meals. Individual breakfast meals shall include the following or similar:

• Entrée - Breakfast entrée or sandwich (i.e. ham and cheese/egg, and cheese croissant or English muffin; protein 2 oz. minimum).

• Whole grain or whole grain rich bread product.

• Fruit Product – Fruit cup 100% fruit juice or light syrup (4 oz. cup minimum), dried fruit (¼ cup minimum), fruit snacks (made with real fruit) or fresh fruit.

• Condiments – as applicable to meal component

• Juice - 8 oz. 100% fruit juice or 100% fruit juice blend; 100% DV vitamin C required in both

• Breakfast Bar - must provide at least 2.5g of fiber per serving and less than or equal to 10 g of sugar per serving OR

• Pastry type - toaster pastry, muffin, danish, or doughnut

5.4 Hot lunch Meals. Individual lunch meals shall include the following or similar:

· Entrée- Shall have a minimum of 5 oz. of protein.

· Bread type – whole grain or whole grain rich – bun, tortilla, wrap, sticks or sliced.

· Fruit Product – Fresh fruit, fruit cup 100% fruit juice or light syrup (4 oz. cup minimum), dried fruit (1/4 cup minimum).

· Dessert – small cookie, candy bar, candy pieces (2 oz. maximum) or pudding.

· Salads – 50% is dark leafy vegetables such as romaine or spinach.

· Drink – 8 oz. minimum. Water, tea, lemonade, or fruit juice. Soda is not permitted.

· Condiments – As applicable to meal component.

5.5 Hot dinner Meals. Individual dinner meals shall include the following or similar:

• Entrée – Shall have a minimum of 5 oz. of protein.

• Bread type- whole grain or whole grain rich --bun, tortilla, wrap, sticks, or sliced

• Fruit Product – Fresh fruit, fruit cup 100% fruit juice or light syrup (4 oz. cup minimum), dried fruit (1/4 cup minimum)

• Dessert – small cookie, candy bar, candy pieces (2 oz. maximum) or pudding

• Salads- 50% are dark green leafy vegetables such as romaine or spinach.

• Drink - 8 oz. minimum. Water, tea, lemonade or fruit juice. Soda is not permitted.

• Condiments – As applicable to meal component.

5.6 Holiday Meal. The contractor shall provide a holiday themed meal. Menu examples may include items such as baked turkey or ham, macaroni and cheese, pumpkin pie, etc. Beverages shall be included.

5.7 Meal preparation.

5.7.1 No item shall be deep fat fried or cooked in oil.

5.7.2 Only lean ground beef (fat content not to exceed 10%) and ground turkey (fat content not to exceed 15%) with no fillers or extenders will be used in recipes.

5.7.3 All sliced bread shall be whole grain/whole wheat type (white with whole grains or whole wheat with at least 2.5 g fiber per serving).

5.7.4 The contractor shall prepare entrees on the day they are to be served.

5.7.5 If yogurt is served, it shall be low fat (less than 3 g of fat per serving). This applies both to individual yogurt servings (at least 4 oz but no more than 8 oz) or bulk yogurt servings.

5.7.6 The contractor shall progressively prepare food items to yield optimum freshness, flavor, color and texture.

5.7.7 All foods shall be prepared on surfaces which have been properly cleaned and sanitized.

5.7.8 All meats and poultry shall be cooked and prepared at proper temperatures, ensuring the food is thoroughly cooked throughout.

5.7.9 Any variations or substitute items to the final approved menu shall be submitted by the contractor for review and approval by the COR three working days in advance of the change.

5.7.10 The contractor shall comply with all Food and Drug Administration (FDA) Food Code guidelines including only purchasing food items from approved vendors. A list of food sources must be provided upon request.

5.7.11 The contractor shall furnish all condiments for each meal. Condiments include, but are not limited to salt, pepper, relish, meal specific sauces, hot sauce, steak sauce, salad dressings, mayonnaise, mustard, ketchup, assorted creamers, sugar, sugar substitute, butter and jellies. At a minimum, the condiments/toppings listed below shall be provided. Other condiments may be offered to complement menu items such as steak sauce, salsa, trail mix and tartar sauce.

5.8 Food Storage.

5.8.1 The contractor shall cover, label and properly store all food.

5.8.2 The contractor shall promptly store perishable and semi-perishable subsistence upon receipt. Frozen and chilled items shall be stored and served at proper temperatures. Hot and warm items shall be stored and served at proper temperatures.

5.8.3 The contractor is responsible for preventing all food borne diseases by properly storing and preparing food in accordance with applicable regulations.

5.9 Housekeeping and Sanitation. The contractor shall ensure all employees meet personal hygiene requirements to include but not limited to, clean hands and fingernails always, proper hair and facial grooming, hair restraints and smoking restrictions.

5.10 Deliveries.

5.10.1 Delivery Timelines. Prepared meals shall be delivered within two hours from the point in time when the food is removed from temperature control. The Contracting Officer’s Representative (COR) or designated Government POC will coordinate delivery instructions with the contractor per order. Specific delivery time windows will be provided to the contractor from the Government per meal, per order.

5.10.2 Delivery Discrepancies. The COR will inspect select delivered items for both temperature and accuracy prior to the contractor’s departure. The COR will notify the contractor if there are meals that are non-compliant with contractual terms per individual call order. The contractor shall replace these items, at no additional cost to the Government, within one hour and thirty minutes from notification of the deficiency.

6.0 Applicable Publications: Publications applicable to this SOW are listed below:

Publication (Chapter/Page)

TECHNICAL EXHIBIT 1

Performance Requirements Summary (PRS)

This PRS includes performance objectives the Government will use to determine contractor performance and will compare contractor performance to the Acceptable Quality Level (AQL).

5.10.1 Delivery Timelines Prepared meals shall be delivered within two hours from the point in time when the food is removed from temperature control. The Contracting Officer’s Representative (COR) or designated Government POC will coordinate delivery instructions with the contractor per order. Specific delivery time windows will be provided to the contractor from the Government per meal, per order.

No more than two (2) meals in a six-month period are delivered outside of the listed delivery time on orders.

Inspection upon delivery / COR or Government POC

5.10.2 Delivery Discrepancies

Inspection upon delivery / COR or Government POC

5.10.2 Delivery Discrepancies