Tampa MSEL Lodging (PWS).pdf

Flintlock 2026 MSEL Lodging

Performance Work Statement (PWS)

1. Description: This is a firm fixed price (FFP) non-personal services contract to provide Lodging support to include breakfast for the Special Operations Command Africa (SOCAF) Flintlock 2026 (FL26) Master Scenario Events List to be held in Tampa, Florida from 15 March - 21 March 2026. This requirement is subject to the availability of funds (SAF).

2. Scope: The contractor shall provide all personnel, equipment, supplies, facilities, transportation, tools, materials, supervision, and other items and non-personal services necessary to perform Lodging support as defined in this Performance Work Statement. The U.S. Government shall not exercise any supervision or control over the contract service providers performing the services herein. Such contract service providers shall be accountable solely to the Contractor who, in turn is responsible to the U.S.

Government.

3. Administrative:

a. “Contracting Officer” means a person with authority to enter into, administer, and/or terminate contracts, and make related determinations and findings on behalf of the U.S. Government. The contracting officer is the only individual who can legally bind the U.S. Government. Contract changes are not authorized unless agreed upon by the contracting officer and incorporated into the contract.

b. Damages: Any damages incurred by the hotel will be submitted as a request for equitable adjustment to the contracting officer at the conclusion of the contract. Requests must be accompanied by full supporting documentation.

c. Contractor Management: The contractor shall provide a Contract Manager (CM) who shall be responsible for continued oversight for the duration of the Period of Performance (PoP). The CM shall conduct overall management coordination and shall be the central point of contact (POC) for the U.S.

Government for performance of all work under this PWS. The contractor shall submit to the Contracting Officer, in writing, the name, title, mobile telephone number and e-mail address of the CM and a designated alternate prior to PoP start. The designated alternate shall be empowered to act for the Contract Manager during the CM’s absence. The CM or designated alternate shall be available for telephone communication with the unit POC at least 72 hours prior to start of the PoP through the end of the event. A personal answering service is permitted to relay information outside of normal work hours provided that the CM/alternate responds to all calls within a time not to exceed two hours after notification of the call by the answering service. The Contract Manager/alternate shall have full authority to act for the contractor on all contract matters relating to this requirement and to contractually bind the contractor for prompt action on matters pertaining to execution of the specified requirements.

d. Firm Fixed Price: Per the Federal Acquisition Regulation (FAR) part 16.202-1; A firm fixed-price contract provides for a price that is not subject to any adjustment based on the contractor’s cost experience in performance of the contract.

4. Government Furnished Items and Services: The U.S. Government will not furnish any items or services during the performance of this contract.

5. Requirements:

a. Overview: The lodging requirements will take place from 15 - 21 March 2026. Approximately 17 personnel will need these requirements arriving to the hotel on Sunday 15 March 2026. The location of the lodging must be within a 10 min drive of SOFWERX due to mission requirements. Address of SOFWERX is 1925 E 2nd Ave #102, Tampa, FL 33605.

b. Lodging Rooms: Each room must have direct dial telephone, color TV with video channels, hair dryer, ironing board/iron, mini fridge, safe and coffee maker, stovetop/hotplate, refrigerator, and microwave.

a. Provide 17 King Size Rooms from 15 - 21 March 2026.

Conference Room Conference Dates Included Amenities

17 rooms 15 -21 March 26 King Size Room with kitchenette – to include stovetop/hotplate, refrigerator, and microwave. Breakfast must be included.

d. Food Service: Requirements for breakfast to be included for every room. The contractor shall adhere to recommendations listed in the Food Service Addendum section of this PWS.

e. Reservation Information: The name of the reservation for all attendees is FLINTLOCK26 MSEL. The U.S. Government is responsible only for those lodging rooms included in this contract, not rooms booked by self-pay individuals.

6. Individual Charges: Charges made by any individual are the sole responsibility of that individual.

The U.S. Government shall not be liable for any individual room charges.

Food Service Addendum

The following risk mitigation standards and strategies shall be implemented prior to and during the event.

I. Standards STD = Standard AQL = Acceptable Quality Level

1. STD: Ensure certification training for managers is complete IAW the TB Med 530 Tri Service Food Code.

AQL: 100% of the time.

a. In accordance with section 2-102.12 Certified Food Protection Manager and Section 2-102.11 Demonstration of TB MED 530, at least one employee that has supervisory or management responsibility, and the authority to direct and control food preparation and service, shall be a certified Food Protection Manager. To be a Food Protection Manager they must show proficiency through passing a test that is part of an accredited program and demonstrate to the Regulatory Authority an understanding of foodborne disease prevention and the application of Hazardous Analysis Critical Control Points (HACCP) principles.

a. The contractor shall provide at least one supervisory individual for all shifts, including preparations, that has shown proficiency in the following: (i) cross contamination (ii) hot and cold temperatures for receiving, cooking, and holding products (iii) product receiving and storage principals (iv) cleaning and sanitation of food preparation surfaces (v) food allergens and labeling (vi) relationships between undercooked, cross contaminated, or temperatures abused food with food borne illnesses and (vii) the application of Hazardous Analysis Critical Control Points (HACCP) principles.

b. The contractor shall provide a copy of the training program provided and training certificates for all supervisory personnel with the authority to direct and control food preparation for review by Force Health Protection personnel.

c. Force Health Protection personnel will be allowed to speak with and question all supervisory personnel on their basic knowledge of the items listed in section 1(a)1 of this addendum. Failure to adequately answer these questions will be deemed a failure to perform.

2. STD: Ensure employees are trained and certified IAW the TB MED 530 Tri Service Food Code.

AQL: 100% of the time.

a. IAW TB MED 530 Section 2-501.11, Training requirements, food employees shall be (1) trained to perform their duties in a safe manner and with the ability to protect themselves and other from intentional and unintentional food contamination (2) trained on the basic principles of food safety, which includes but is not limited to the CDC’s five foodborne illness risk factors: (a) food from unsafe sources (b) inadequate cooking (c) improver holding/time-temperature (d) contaminated equipment/cross contamination protection. Discussion shall include general sanitation and food allergens.

a. The contractor shall provide the training material for all employees that will be involved in food service operations to include those involved in the following: (1) receiving (2) cooking (3) cleaning (4) transporting and (5) service, to the Force Health Protection team for review.

b. Prior to the first meal service, the contractor will allow the Force Health Protection team to ask basic questions from the provided training documents to those involved in food service operations to ensure a basic level of understanding was achieved. Identified deficiencies will be retrained and retested by the onsite Food Protection Manager. Subsequent failures will constitute a failure to perform in accordance with the contract.

3. STD: Ensure employees are trained in the safe use of chemicals, understanding manufacturer’s product labels, and information contained on safety data sheets (SDS) IAW Title 29, Code of Federal Regulations Part 1910.1200.

AQL: At least 95% of the time.

a. The staff shall use approved food safe disinfectant chemicals and solutions.

b. A list of these chemical shall be sent to the Force Health Protection team for review prior to execution.

c. Prior to the first meal service. The staff shall demonstrate the safe use of chemical disinfectants.

d. Prior to the first meal service the Food Protection Manager shall discuss the cleaning and sanitation operations with the Force Health Protection team to ensure the proper disinfection and sanitation is achieved.

e. Hand washing stations shall be available for all food service personnel.

4. STD: The contractor shall develop menus IAW DoD 1338.10M.

AQL: 100% of the time.

a. The contractors shall develop menus that:

a. Minimize the chance of serving undercooked food or foods exposed to cross contamination.

b. Ensure food shall be cooked and cleaned with a potable water source.

c. Exclude uncooked vegetables. Exclude uncooked fruits unless they can be peeled by the end consumer.

d. Exclude unpasteurized dairy products and juices.

e. Can be cooked at scale.

5. STD: The contractor shall adhere to food safety standards IAW TB Med 530 Tri Service Food Code.

AQL: 100% of the time.

a. The team shall meet the following minimum standards:

a. Establish a HACCP plan for each location, which will be approved by the Force Health Protection team.

b. Ensure all food is received, cooked, held and stored at correct temperatures. This will be verified with dial thermometers.

c. Conduct temperature checks on all refrigerators, freezers, and hot holding areas. This will be verified by a calibrated bimetallic thermometer and maintain a calibration log.

d. Have dedicated preparation areas for uncooked and cooked items to prevent cross contamination.

e. Leftovers will be discarded at the end of each meal service.

f. Ensure chemicals are stored and locked in dedicated areas that prevent accidental contamination of food.

g. Ware washing operations will be conducted via a three-compartment sink utilizing a wash, rinse, and sanitize process if possible or another appropriate measure approved by the force protection team.

h. Ensure all food service personnel have a current health certificate.

i. Monitor daily chlorine/sanitizer concentration with logbook. Ensure the staff has the ability to test any created sanitizing solution to ensure it meets the correct strength, i.e., chlorine test strips.

j. Ensure the staff has and uses hair nets and latex gloves for food prep and service.

k. Ensure the kitchen can safely prepare food for those with food allergies. This may include a dedicated area set aside to prep meals for those allergic to fish, shellfish, peanuts, etc.

l. Ensure there is a vector control program established for each contracted cooking facility.

II. Risk Mitigation Strategies

1. Allergens: For foods containing allergens, a list of the allergens contained must be provided at the serving line so that consumers can avoid consuming foods that may cause an allergenic reaction. The hotel shall establish a separate area in the processing area for allergen processing. Allergen processing equipment should be color-coded whenever possible.

2. Pasteurize juice/yogurt/water: avoid serving unpasteurized juices and yogurts. Unpasteurized juices, yogurt, and fresh fruits and vegetables may not be used, but properly cooked vegetables may be used.

3. Food Temperatures: Cold foods must be kept below 41 degrees Fahrenheit. Defrost food below 40°F.

Be sure to use the proper cooking time and temperature. Chicken and egg products must be cooked to an internal meat temperature of 165°F; beef to 155°F; fish to 145°F; pork to 145°F, all other products (casseroles, pasta, etc.) to 165°F. Hot foods must be kept above 140 degrees Fahrenheit after cooking and during serving.

Bimetallic food thermometers must be calibrated frequently to ensure their accuracy. Refrigerators and freezers must be equipped with thermometers located inside the unit.

Maintain 72-hour food samples so that samples can be tested in the event of a food outbreak.

4. Hand Washing: Ensure that kitchen personnel wash their hands after handling raw foods and before handling finished foods.

5. Cross-contamination: To avoid cross-contamination, ensure raw meat is processed (slicing, seasoning, etc.) in a different area than the finished food and with different or clean equipment.

6. Food Surfaces: Disinfect food contact surfaces, utensils, and equipment before and after each use with an unscented bleach solution of 100 parts per million (ppm).

Maintain equipment regularly to ensure cleanliness; service and replace as needed (i.e., re-surface grooved cutting boards, replace broken/worn utensils).

7. Disinfection solution: Recommended disinfection solution is 6 bleach tablets per 15 liters of drinking water. Check concentration at a specified frequency with chlorine test strips. Maintain a monitoring log for the disinfectant solution.

8. Work Towels: Work towels should be stored in a disinfectant when not in use. The disinfectant must be labeled with the name of the solution.

9. Ice Machine: The facility’s ice machine must be cleaned, and a cleaning log must be maintained to monitor the cleaning program.