TW23 GUY PWS Catered Meals Police Academy_Airbase London FINAL_As of 20 APR.pdf

AUG 22

Performance Work Statement TRADEWINDS Guyana 2023 (TW23 GUY)

Contract Meals

Part 1 General Information

1. General: This is a non-personal service(s) contract under which the personnel rendering the service(s) are not subject, either by the contract’s terms or by the manner of its administration, to the supervision and control usually prevailing in relationships between the Government and its employees.

1.1 Description of Services/Introduction: This is a non-personal service(s) contract to provide all personnel, equipment, supplies, facilities, transportation, tools, materials, supervision, and other items and non-personal services necessary to perform Contract Meals Services as defined in this PWS except for those items specified as government furnished property (GFP) and government furnished services (GFS). The Contractor shall perform to the standards in this contract.

1.2 Background: Contract Meals Services for United States Army South (ARSOUTH, also referred to herein as “the Government”) in support of TRADEWINDS Guyana 2023 (TW23

GUY).

1.3 Objectives: The Contractor provides the Government with Contract Meals Services.

1.4 Scope: The Contractor shall provide non-personal service(s) to the Government with Contract meals services as specified in Attachment 1. The Contractor shall accomplish these services in coordination with the Contracting Officer (KO) and the Contracting Officer Representative (COR).

1.5 Period of Performance: 3-28 July2023

1.6 General Information:

1.6.1 Quality Control Plan (QCP): The Contractor shall develop, implement, and maintain a QCP and program to ensure all work described in this contract is performed at or above the standard defined in the Performance Requirements Summary (PRS). The QCP is developed by the Contractor for its internal use to ensure that it performs and delivers high-quality service. The Contractor’s QCP is the means by which the Contractor ensures all work complies with the requirements of the contract. The QCP identifies and corrects potential and actual problem areas throughout the entire scope of the contract.

1.6.1.1 The Contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The QCP shall be submitted within thirty (30) days of contract award. After acceptance of the QCP, the Contractor shall receive the contracting officer’s (KO) acceptance in writing of proposed changes to the QC procedures.

The Contractor shall submit QCP changes within five (5) days to the KO and Contracting Officer’s Representative (COR) for review and approval prior to implementation.

(Deliverable #1)

1.6.1.2 The Quality Control Plan shall address as a minimum:

1.6.1.2.1 Inspection Program. Included shall be a quality control inspection program covering all general and specific tasks included in the contract scope of work. It shall specify tasks or areas to be inspected on a scheduled or unscheduled basis, the manner in which inspections are to be conducted, the titles of the individuals who shall perform the inspections, and the percentage of the work that will be inspected on a recurring basis. In developing this inspection program, the Contractor shall identify the key activities and associated characteristics in each process that have a significant influence on specific services and provide for methods for evaluation of the selected characteristics.

1.6.1.2.2 Deficiency Identification. The QCP shall include a method of identifying deficiencies in the quality of services performed before the level of performance becomes unacceptable as defined in the PRS. This shall contain processes for corrective action without dependence upon Government direction.

1.6.1.2.3 Deficiency Correction. The program shall contain process control and process performance measurement procedures that shall include how the Contractor shall implement preventive corrective actions. The Contractor shall demonstrate that it has designed quality into the delivery of services thereby mitigating the risk(s) associated with delivery of deficient or nonconforming services.

1.6.1.2.4 Documentation and Enforcement. The QCP shall include a method of documenting and enforcing quality control operations of both prime Contractor and subContractor work;

including inspection and testing.

1.6.1.2.5 Trend Analysis. The QCP shall include a method of performing trend analysis and assessments through the use of metrics.

1.6.1.2.6 Surveillance Methods. The QCP shall contain specific surveillance techniques for all contract services. The surveillance methods shall be comprehensive and adaptable to the reporting system of the plan.

1.6.2 Quality Assurance (QA): The government shall evaluate the Contractor’s performance under this contract in accordance with (IAW) the Quality Assurance Surveillance Plan. This plan is primarily focused on what the Government must do to ensure that the Contractor has performed IAW the performance standards and contract quality requirements are met.

Contract quality requirements” means the technical requirements in the contract relating to the quality of the product or service and those contract clauses prescribing inspection, and other quality controls incumbent on the Contractor, to ensure the product or service conforms to the contractual requirements. It defines how the performance standards shall be applied, the frequency of surveillance, the performance threshold, and deductions, if applicable.

1.6.3 Recognized Holidays . Contractor is required to perform services on holidays

1.6.4 Hours of Operation: The Contractor is responsible for conducting business between the hours of 6:00AM-9:00AM for Breakfast. 11:00AM-1:00PM for Lunch, and 5:00PM-8:00PM for Dinner,Monday through Sunday to include all Federal Holidays or when the Government facility is closed due to local or national emergencies, administrative closings, or similar Government directed facility closings. In the event operational tempo affects the availability of the requiring activity to receive meals, the COR shall contact the Contractor POC via phone or messaging app, in order to establish the adjusted delivery time. For other than firm fixed price contracts, the Contractor shall not be reimbursed when the government facility is closed for the above reasons. The Contractor must, at all times, maintain an adequate workforce for the uninterrupted performance of all tasks defined within this PWS when the Government facility is not closed for the above reasons.

1.6.5 Place of Performance: The work to be performed under this contract shall be performed at the Police Academy in Georgetown, Guyana.

1.6.6 Type of Contract: The Government anticipates the award of a Fix Price Contract type contract.

1.6.7 Access and General Protection Policy and Procedures:

1.6.7.1 FPCON: In addition to the changes otherwise authorized by the changes of clause of contract, should the US Government Force Protection Condition (FPCON) at any individual installation change, the Government may require changes in Contractor security matters or process in accordance with DoDI 2000.16. During FPCONs Charlie and Delta, only contract services that have been deemed “mission essential” by the Government shall continue.

Contract services shall resume when the FPCON is reduced to Bravo or lower.

1.6.7.2 Physical Security: RESERVED

1.6.7.3 Escorts: RESERVED.

1.6.7.4 Personnel Security Clearance Requirements: RESERVED.

1.6.7.5 Background Checks: The Contractor shall ensure Contractor employees and subContractor employees performing services under this contract have passed a security check conducted by the Host Nation Police Department of their residence or the State Police Department of their U.S. residence. Security checks that have been completed as part of a personnel security clearance background investigation, or a previous background check that was a condition of employment, meet this requirement. The successful completion of a background check by itself does not authorize the Contractor access to classified information.

Documentation of these checks will be made available to the KO or COR within 15 days of contract execution. The KO and/or COR will submit information to ARSOUTH G2/OPD. The Government retains the right to exclude any employee from performance of duties under this contract if a background security check reveals an employee is a security risk. The exclusion of an employee for security reasons will not relieve the Contractor from performance of services required under this contract. If the Government determines additional background checks are required, at a minimum, and upon request from the Government, the Contractor shall provide to the KO or COR, the following information on any Contractor or subContractor employee performing services under this contract: (Deliverable #2)

• Full birth name

• Married name (if applicable)

• SSN or local equivalent (ID card number)

• Date of birth

• Place of birth (city, country)

• Home telephone number

• Cellular telephone number

• Email address

1.6.7.5.1 Background Check Notification Requirements: If a background check on any employee or subContractor employee performing services under this contract, whether the check was conducted as a condition of employment or as part of the contract with the Government, reveals any information from any source (including host country law enforcement) of criminal activity by Contractor employees, subContractors, or subContractor employees, the Contractor shall immediately notify within 24 hours the KO and COR in writing of that information. The Contractor shall make notification of:

(1) Traffic violations, other than parking, shall be reported to the KO or COR only if the contract is for drivers for the Government;

(2) Any suspicious activity by Contractor employees, subContractors, or subContractor employees the Contractor believes may pose a risk to U.S. or host nation national security or imminent risk of deadly bodily harm to any person; and

(3) Any actions taken against Contractor employees, subContractors, or subContractor employees pursuant to this requirement.

1.6.7.5.2 Remedies. In addition to other remedies available to the Government, the Contractor’s failure to comply with the requirements of this paragraph my result in requiring the Contractor to remove a Contractor employee or employees from the performance of the contract.

1.6.7.5.3 Subcontracts. The Contractor shall include the substance of this paragraph and the preceding paragraph in all subcontracts.

1.6.7.6 Federal Installation/Facility Access: Contractor and all associated sub-Contractor employees shall comply with applicable installation, facility and area commander installation/facility access and local security policies and procedures (provided by COR). The employee performing services under this contract shall also provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services, Security Office or the host nation equivalent.

1.6.7.6.1. Contractor Non CAC Eligible Requirements for DOD Facility and Installation Access:

RESERVED

1.6.7.7 Employment Eligibility: RESERVED

1.6.7.8 Access to Government Information Systems: RESERVED

1.6.7.9 Key Control: RESERVED

1.6.7.10 Lock Combinations: RESERVED

1.6.8 Post Award Conference/Contract Periodic Progress Meetings: The Contractor shall attend the post award conference convened by the contracting activity or contract administration office IAW Federal Acquisition Regulation (FAR) Subpart 42.5. The KO, COR, with other Government personnel, as appropriate, may meet periodically with the Contractor to review the Contractor's performance. At these meetings the KO will apprise the Contractor of how the government views the Contractor's performance and the Contractor will apprise the Government of problems, if any, being experienced. Appropriate action shall be taken to resolve outstanding issues. These meetings shall be at no additional cost to the government.

1.6.9 Contracting Officer Representative (COR): The COR will be identified by separate letter.

The COR monitors all technical aspects of the contract and assists in contract administration.

The COR is authorized to perform the following functions: ensure the Contractor performs the technical requirements of the contract; perform inspections necessary in connection with contract performance; maintain written and oral communications with the Contractor concerning technical aspects of the contract; issue written interpretations of technical requirements, including Government drawings, designs, specifications; monitor Contractor's performance and notifies both the KO and Contractor of any deficiencies; coordinate availability of government furnished property; and provide site entry of Contractor personnel. A letter of designation issued to the COR, a copy of which is sent to the Contractor, states the responsibilities and limitations of the COR, especially with regard to changes in cost or price, estimates, or changes in delivery dates. The COR is not authorized to change any of the terms and conditions of the resulting order.

1.6.10 Key Personnel: The following personnel are considered key personnel by the government: Restaurant Manager or Catering Services Manager. The Restaurant Manager or Catering Services Manager shall be responsible for the performance of the work. The name of this person and an alternate, who shall act for the Contractor when the manager is absent, shall be designated in writing to the Contracting Officer seven (7) days prior to contract start date. The Restaurant Manager or Catering Services Manager shall have full authority to act for the Contractor on all contract matters relating to daily operation of this contract. The Contract Manager or alternate shall be available between the hours of 6:30AM to 6:30PM.

(Deliverable #3)

1.6.11 Special Qualifications or Certifications: RESERVED

1.6.12 Identification of Contractor Employees: RESERVED

1.6.12.1 Badging of Contractor Employees: RESERVED

1.6.12.2 Uniform: The Contractor shall provide a standard uniform for all Contractor and subContractor employees performing services under this contract, and ensure they wear the uniform during appointed duty hours. The uniform may consist of the same type and color shirt and slacks for all workers. Company logo is optional .

1.6.13 Contractor Travel: RESERVED

1.6.14 Other Direct Costs (ODC): RESERVED

1.6.15 Data Rights: RESERVED

1.6.16. Non-Disclosure Requirements: RESERVED

1.6.16.1 Non-Disclosure Statements: RESERVED

1.6.16.2 Advertisement and Social Media: The Contractor shall NOT post information to public website or social media locations, personal or professional, that in any way disclose names, locations, hotel data, participants, discussions, pictures, etc. before, during or after the contract period of performance without the express consent of the Government. The use of propaganda violates DOD Commercial Use of Imagery Guidelines stated at (http://www.defenseimagery.mil/products/DODimagery/commercialuse.html). The Contractor shall not cite any information (e.g., contract information, pictures, locations, etc.) obtained through this contract on any marketing tools to include its company website.

1.6.16.3 Information Assurance: RESERVED

1.6.17 Organizational Conflict of Interest (OCI): Contractor and subContractor personnel performing work under this contract may receive, have access to, or participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications or work statements, etc.) or perform evaluation services which may create a current or subsequent Organizational Conflict of Interests (OCI) as defined in FAR Subpart 9.5. The Contractor shall notify the KO immediately whenever it becomes aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the KO to avoid or mitigate any such OCI. The Contractor’s mitigation plan will be determined to be acceptable solely at the discretion of the KO and in the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may affect other remedies as he or she deems necessary, including prohibiting the Contractor from participation in subsequent contracted requirements which may be affected by the OCI.

1.6.18 Phase-in/Phase-Out (PIPO) Period: RESERVED

1.6.19 General Training Requirements: RESERVED

1.6.19.1 Anti-Terrorism (AT) Level I Training: RESERVED

1.6.19.2 OPSEC Awareness: If the Contractor, or a subContractor, or employees of either disclose any information that disrupts or harms the Government's operations or activities, then the Government retains the right to exclude any employee from performance of duties under this contract. The exclusion of an employee for security reasons will not relieve the Contractor from performance of services required under this contract. By way of example, personnel shall not sketch or take photos of government facilities or activities, unless related to service to be provided. All government paper products and removable digital storage material that is received, generated, or stored during the contract will be destroyed completely when no longer needed to preclude recognition or reconstruction of information. The Contractor shall immediately report any incidents of anyone attempting to obtain sensitive or proprietary information by unauthorized individual(s) and remain alert to such attempts via social engineering, phishing, or online communication. A prepublication review is required by the COR/KO prior to releasing any information related to the activities, plans and operations associated with this support. Specific details and knowledge of the location, time and place of support activities associated with this US/Partner Nation(s) effort will be kept close hold and will only be shared with personnel who have an approved need-to-know.

1.6.19.3 Information Assurance (IA) Training: RESERVED

1.6.19.4 Information Assurance (IA)/Information Technology (IT) Training: RESERVED

1.6.19.5 Threat Awareness Reporting Program (TARP Training): RESERVED

1.6.19.6 iWATCH Training: RESERVED

1.6.19.7 OPSEC Training: RESERVED

1.6.20 Overseas Training Requirements:

1.6.20.1 Antiterrorism (AT) Awareness Training for Contractor Personnel Traveling:

RESERVED

1.6.20.2 SERE Training: RESERVED

1.6.21 Foreign (OCONUS) Requirements: RESERVED

1.6.21.1 Theater and Country Clearance Requirements: RESERVED

1.6.21.2 Vetting: The Contractor company and all associated sub-Contractor companies, must have been vetted by the US Embassy in the country which the contract will be performed. For the purposes of this contract, the company is considered vetted if the company is located in the country which the contract will be performed unless the company has been previously barred from performing services for the Government. If during a previous vetting process the company was barred from performing service for the Government, then that is grounds for termination of the contract. If the company is located outside of the country which the contract will be performed, the company must be vetted by the US Embassy in the country of performance. Vetting will coordinated through the US Embassy's DOD Security Cooperation Office (SCO) in the country of performance. If during any previous vetting process in other countries, the company is found to be barred from performing services for the Government;

this finding is grounds for termination of the contract.

1.6.21.3 Installation Access: Access to Host Nation installations, buildings and controlled areas is limited to personnel who meet Host Nation security criteria. Failure to submit required information/data and obtain required documentation or clearances will be grounds for denying access to Host Nation installations, buildings and controlled areas. The Contractor shall ensure that any subcontractors used in performance of this contract complies with these requirements and that all employees, of both the Contractor and any subcontractor utilized by the Contractor, are made aware of and comply with these requirements.

1.6.21.4 Host Nation Installation Access with No DOD Facility: RESERVED.

1.6.21.5 Deoxyribonucleic Acid (DNA) Samples: RESERVED

1.6.21.6 Medical Travel Requirement: RESERVED

1.6.22 Synchronized Pre-deployment and Operational Tracker (SPOT): RESERVED

PART 2

DEFINITIONS & ACRONYMS

2. DEFINITIONS AND ACRONYMS:

2.1. Definitions:

2.1.1 Area of Responsibility. The U.S. Southern Command (USSOUTHCOM) area of responsibility (AOR) includes the geographic areas of Antigua and Barbuda, Argentina, Aruba, Barbados, Belize, Bolivia, Brazil, British Virgin Islands, Cayman Islands, Chile, Colombia, Costa Rica, Cuba, Curacao, Dominica, Dominican Republic, Ecuador, El Salvador, Falkland Islands, French Guiana, Grenada, Guadeloupe, Guatemala, Guyana, Haiti, Honduras, Jamaica, Martinique, Mayotte, Montserrat, Nicaragua, Panama, Paraguay, Peru, Saint Barthélemy, Saint Martin, Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines, Saint Maarten, Suriname, Trinidad and Tobago, Turks and Caicos Islands, Uruguay, and Venezuela.

2.1.2. Contractor. The total Contractor organization or a separate entity of it; such as an affiliate, division, or plant that performs its own purchasing.

2.1.3. Contracting officer (KO). A person with the authority to enter into, administer, and/or terminate contracts and make related determinations and findings.

2.1.4. Contracting Officer’s Representative (COR). An individual designated and authorized in writing by the contracting officer to perform specific technical or administrative functions.

2.1.5. Defective Service. A service output that does not meet the standard of performance associated with the Performance Work Statement.

2.1.6. Deliverable. Anything that can be physically delivered, but may include non-manufactured things such as meeting minutes or reports.

2.1.7. Foreign National. A foreign national is not a U.S. citizen. Green card holders are also identified as foreign nationals. A foreign national is further categorized as either a third country national or a local national based on the person’s citizenship and location of performance of duty.

2.1.8. 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 Key Personnel listed in the PWS. 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.

2.1.9. Local National. Local nationals are foreign nationals who are citizens of the country where the performance of duty will occur.

2.1.10. Performance Work Statement (PWS). A statement of work for performance-based acquisitions that describes the required results in clear, specific, and objective terms with measurable outcomes.

2.1.11. Physical Security. Protection of the perimeter area, government property, and assets that prevent the loss or damage of Government property.

2.1.12. Quality Assurance. The various functions, including inspection, performed by the government to determine whether a Contractor has fulfilled the contract obligations pertaining to quality and quantity.

2.1.13. Quality Assurance Surveillance Plan (QASP). A plan describing how the agency will survey, observe, test, sample, evaluate and document the Contractor’s performance in meeting critical performance standards identified in the contract.

2.1.14. Quality Control (QC). Tasks performed by the Contractor to improve the quality of the organization’s output.

2.1.15. Shall. An imperative command; has a duty to or is required to. Denotes that a regulation must be followed unless the contracting officer has obtained a deviation.

2.1.16. SubContractor. Any supplier, distributor, vendor, or firm that furnishes supplies or services to or for a prime Contractor or another subContractor.

2.1.17. Third Country National. Third country nationals are foreign nationals who are not citizens of the country where the performance of duty will occur.

2.1.18. Work Day. The number of hours per day the Contractor provides services in accordance with the contract.

2.1.19. Work Week. Monday through Sunday, unless specified otherwise.

2.2 Acronyms:

AFFSSIR Armed Forces Repository of Specimen Samples ALMS Army Learning Management System ANSI American National Standards Institute AOR Area of Responsibility AR Army Regulation ATCTS Army Training Certification Tracking System AT Anti-Terrorism CAC Common Access Card CFR Code of Federal Regulations CI Counter Intelligence CLIN Contract Line Item Number CONUS Continental United States (excludes Alaska and Hawaii) COR Contracting Officer Representative

DD Form 254 Department of Defense Contract Security Requirement List DNA Deoxyribonucleic Acid (DNA) DOD Department of Defense DODD Department of Defense Directive DODI Department of Defense Instruction FAR Federal Acquisition Regulation FHP Force Health Protection FCG Foreign Clearance Guide FN Foreign National FY Fiscal Year GFE Government Furnished Equipment GFP Government Furnished Property GFS Government Furnished Services IA Information Assurance IAW In Accordance With IT Information Technology JPAS Joint Personnel Adjudication System JTR Joint Travel Regulation KO Contracting Officer LN Local National LOA Letter of Authorization NCIC-III National Crime Information Center Interstate Identification Index NIST National Institute of Standards and Technology ODC Other Direct Costs OCI Organizational Conflict of Interest OCONUS Outside Continental United States (includes Alaska and Hawaii) ODC Other Direct Costs OSHA Occupational Safety and Health Administration OPSEC Operation Security PIPO Phase In/Phase Out PRS Performance Requirements Summary PWS Performance Work Statement QA Quality Assurance QASP Quality Assurance Surveillance Plan QCP Quality Control Program RA Requiring Activity SCR Service Contract Reporting SOP Standard Operating Procedures SPOT Synchronized Predeployment and Operational Tracker TCN Third Country National TE Technical Exhibit TSDB Terrorist Screening Data Base U.S.C. United States Code USSOUTHCOM United States Southern Command

PART 3

GOVERNMENT PROPERTY (GP) AND SERVICES

3. Government Property and Services

3.1 Services: RESERVED

3.2 Facilities: RESERVED

3.3 Utilities: RESERVED

3.4 Equipment: RESERVED

3.5 Special Tooling and Test Equipment: RESERVED

3.6 Materials: RESERVED

3.7 Training: RESERVED

3.8 Common Access Cards (CAC): RESERVED

PART 4

CONTRACTOR FURNISHED ITEMS AND SERVICES

4. Contractor Furnished Property and Services

4.1 General: The Contractor shall furnish all supplies, equipment, facilities and services required to perform work under this contract that are not listed under Part 3 of this PWS.

4.2 Secret Facility Clearance: RESERVED

4.3 Materials: RESERVED

4.4 Vehicles and Equipment: RESERVED

4.5 Background Checks): The Contractor shall provide Background Checks in accordance with this PWS and as determined by the Government.

PART 5

SPECIFIC TASKS

5.1 Basic Services: The Contractor shall provide services for cooking, preparing food for transport, transporting food, establishing serving lines, serving food, tearing down serving lines, clean up and remove trash to accommodate U.S. personnel for breakfast (6:00AM- 9:00AM), lunch (11:00AM- 1:00PM), and dinner (5:00PM-8:00PM) referenced in Attachment 1. Headcounts will be performed by the Government and adjustments will be provided to the Contractor at least 72 hours ahead of required meal services as specified in Attachment 1 in coordination with the Contracting Officer (KO) and the Contracting Officer Representative (COR).

5.2. Meal Specifications: Preparation of meals shall include soups, salads, gravies, sauces, vegetables, meat, fish, poultry, puddings, gelatins, and other foods constituting a complete meal. Baked goods shall include: preparation of breads, rolls, quick breads, pies, cakes, pastries, icings, sauces, and glazes. Raw fruits and vegetables shall be thoroughly washed & disinfected prior to processing. Leftovers shall not, at any time, be utilized for future meals.

5.2.1. Menus. The Contractor shall establish a 14 day rotational menu using standards listed in para 5.2.3 and 5.2.4. Breakfast can be a 7 day rotational menu. The 14 day menu will be provided to the COR at the first meal service. Menus will be posted one (1) day in advance of service. (Deliverable #4)

5.2.2. Cold Beverages for each meal will be provided. All beverages must be pasteurized. Cold beverages shall include:

a. Milk

b. Juice

c. Soda

5.2.3. Breakfast: The Contractor shall prepare:

a. 2 (two) assorted fruit juices

b. 2 (two) assorted fresh fruits (not cut up – hard skin only)

c. 2 (two) meat items – a choice of bacon, sausage, ham or cream beef

d. scrambled eggs or eggs to order

e. starch – rice or hash brown potatoes

f. bread with butter or margarine – white, wheat or biscuits

g. hot or cold cereal (Note: PN may be allowed to prepare native foods)

5.2.4. Lunch / Dinner: The Contractor shall prepare:

a. 2 (two) meat entrees with sauces or gravies;

b. 2 (two) starches, e.g. potatoes, noodles, or rice, et

c. 2 (two) cooked vegetables

d. 1 (one) dessert and a selection of 2 (two) hard skin fruits (apples, oranges, bananas) at each meal

e. 3 (three) assorted breads/rolls with butter / margarine – a choice of white, wheat, whole grain

f. Cakes, pies, and pastries shall be varied.

g. (Note: PN may be allowed to prepare native foods)

5.2.5. Prohibited Foods. The following foods shall NOT be served in a ready-to-eat (RTE) form:

a. raw animal food (such as Sushi or raw-marinated fish, raw molluscan shellfish, and steak tartare)

b. partially cooked food (such as lightly cooked fish, rare meat, and soft-cooked eggs)

c. raw seed or bean sprouts

d. ice, unless from an authorized ice plant or other authorized potable water source

e. Ruminant meat products originating from countries/areas affected with Bovine Spongiform Encephalopathy (BSE) are prohibited from procurement and use, see section 6 for further information.

5.2.6. Serving Times: The Contractor shall provide meals daily as follows for the number of people specified in the Attachment 1:

- Breakfast (6:00AM-9:00AM)

- Lunch (11:00AM-1:00PM)

- Dinner (5:00PM-8:00PM)

5.2.7. Employees: Contractor personnel shall present a neat appearance and shall be easily recognized. Employees shall wear Contractor-furnished uniforms and aprons when on duty. Aprons shall not be worn outside, to the latrine facilities, or on smoke breaks. Employees shall wear socks or hose as appropriate. Open toe shoes, sandals, shoes with high platforms, spiked heels, or heels higher than two inches shall not be worn.

5.2.7.1. Hair and Hair Restraints: All personnel entering or working in food preparation or service areas shall wear hairnets or cap. All hair restraints shall be kept clean.

5.2.7.2. Identification Badges: All Contractor personnel must exhibit identification badges at all times while in the Area of Responsibility (AOR).

5.2.7.3. Jewelry: With the exception of wedding bands, food service personnel shall not wear jewelry, including wristwatches, while preparing or handling food. The wearing of medical alert bracelets or necklaces is authorized.

5.2.7.4. Personal Hygiene: See Attachment 2.

5.2.7.5. Conduct of Employees: The Contractor shall be responsible for the performance and conduct of all personnel employed under this contract. The Contractor shall prohibit employees from performing work under this contract while under the influence of alcohol, drugs, and other incapacitating agents. Contractor personnel shall abide by all security regulations set forth by the supported event and shall be subject to such checks as may be deemed necessary. No verbal or physical abuse will be tolerated while on duty.

5.2.7.6. Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by Contractor personnel, while on duty, is strictly forbidden. The Contractor shall immediately remove and replace employees who are under the influence of alcohol or drugs.

5.2.7.7. Health Examinations: The Contractor shall provide health certificates for each employee prior to working in the kitchen or field site to the COR. Personnel with evidence of communicable disease (e.g. vomiting, diarrhea, jaundice, sore throat with fever), infected wounds, open sores, or acute respiratory infection, shall be referred to a doctor to receive written clearance before returning to the kitchen area. Personnel with a health problem(s) shall not be permitted to work in any capacity where there is likelihood of food or food contact surface contamination with pathogenic organisms, or transmitting disease agents to others. Personnel relieved of duty due to illness must have medical clearance from a physician before returning to work.

5.2.7.8. Written Daily Logs: Written daily logs (records) shall be maintained for:

a. Daily refrigerator and freezer temperature recordings (minimum of 2 daily recordings).

b. Buffet line hot food holding temperatures.

c. Time and temperature logs for cooking potentially hazardous foods (PHF).

d. Checks on all hand washing stations for soap and hand towels.

e. Water filters replacement, if applicable. Daily bulk kitchen water chlorine levels, if applicable.

5.2.7.9. Headcounts. COR will be responsible to complete separate headcounts for each meal to ensure compliance in accordance with contract requirements.

5.2.8. Performance Requirements:

5.2.8.1. The Contractor shall progressively prepare (small batch preparation) items to ensure freshness and optimum flavor, color, texture, and nutritive value. Hot food items to be offered throughout the serving period shall not be prepared in large batches and held for the duration of the meal. Hot foods will be held at 135°F (57°C) or higher not to exceed 4 hours; cold foods will be held at 41°F (5°C) or lower not exceed 4 hours.

5.2.8.2. Contractor personnel shall comply with Attachment 2 UNIVERSAL CONTROL MEASURES TO MITIGATE RISK OF FOODBORNE ILLNESS and any other reasonable food safety control measures to be implemented that are identified during the sanitation inspection and food & water risk assessment.

5.2.8.3. Equipment Cleaning and Sanitizing: The Contractor shall clean and sanitize all equipment for storing and transporting meals to the location as specified in Attachment

1. Equipment and food-contact surfaces shall be cleaned and sanitized between uses to prevent cross-contamination. Non-food contact surfaces of equipment, to include door gaskets, shall be cleaned as often as necessary to eliminate accumulation of dust, dirt, grease, food particles, and other debris.

5.2.8.3.1. Definition of Clean and Sanitized: For the purpose of this PWS, the following definition will be applied by the Government to measure performance. Properly cleaned equipment shall be free of dirt, grease, rust, food, food particles, scum and foreign matter. Properly sanitized food contact surfaces have been treated using either heat or sanitizing chemicals (chemical test strips shall be available and used), which reduces bacterial count to a safe level without leaving toxic residue. Attachment 2.

5.2.8.4. The Contractor shall be held responsible for all subsistence delivered to the facility. All conveyances will be locked or sealed and secured while in storage or at rest. All items shall be placed in proper storage (refrigerated vs. dry storage) or use areas upon receipt. Containers and bulk food shall be stored a minimum of 15 cm above the floor on dunnage racks or shelves. Food shall not be stored in the same area(s) as non-food items;

e.g., chemicals, cleaning products and insecticides. Items shall not be stored under exposed or unprotected sprinkler heads.

5.2.8.5 The Contractor shall provide all tableware and napkins (Eating, drinking, and serving utensils for table use such as flatware including forks, knives, and spoons; including bowls, cups, serving dishes, and plates). Also condiments in individual serving packets or plastic bottles. (i.e., Mustard, ketchup, relish, hot sauce, salad dressings, etc.). These are to complement the meals.

5.2.8.6 Waste Management: The Contractor shall be responsible for the cleanup of all waste created from the serving of the meals. Contractor shall collect and remove all trash from the serving location; disposal is in accordance with local regulations and not on the installation or base.

5.2.8.7 Housekeeping Services. The Contractor shall clean and maintain an organized appearance in the performance area that immediately affects customer service to include the serving area.

5.2.9 Nutrition: Meal nutritional standards, shall be based on nutritional guidelines outlined within AR 40-25, table B-1. Energy standards are to be considered under the Heavy category.

Daily protein intake per day per person will be 150 grams. Serving sizes. Serving sizes will be in accordance with ATP 4-41 and TM 10-412

5.3 Service Contract Reporting: RESERVED

PART 6

APPLICABLE PUBLICATIONS

6. APPLICABLE PUBLICATIONS (CURRENT EDITIONS)

6.1. The Contractor must abide by all applicable regulations, publications, manuals, and local policies and procedures.

6.1.1 DOD Commercial Use of Imagery Guidelines

6.1.2 AR 190-13, The Army Physical Security Program

6.1.3 Army Directive 2014-05, Policy and Implementation Procedures for CAC Credentialing Access for Uncleared Contractors

6.1.4 DOD 5220.22-M, National Industrial Security Program Operating Manual

6.1.5 Defense Federal Acquisition Regulation Supplement (DFARS)

6.1.6 Joint Travel Regulation (JTR)

6.1.7 AR 735-5, Policies and Procedures for Property Accountability

6.1.8 DODD 8570.01, Information Assurance Training Certification and Workforce Management

6.1.9 DOD 8570.01-M, Information Assurance Workforce Improvement Program

6.1.10 AR 25-2, Information Assurance

6.1.11 DODI 3020.41, Contractor Personnel Authorized to Accompany the U.S. Armed Forces

6.1.12 USSOUTHCOM SC Regulation 40-501, Medical Suitability Screening Regulation

6.1.13 DODI 2000.16 DoD Antiterrorism (AT) Program

6.1.14 AR 40-25 Nutrition Standards and Education

6.1.15 TB MED 530 Tri-Service Food Code

6.1.16 ATP 4-41. Army Field Feeding and Class I Operations

6.1.17 TM-10-412 Armed Forces Recipe Service

PART 7

ATTACHMENT AND TECHNICAL EXHIBIT LISTING

7. Attachment and Technical Exhibit List

7.1 Technical Exhibit A – Performance Requirements Summary

7.2 Technical Exhibit B – Deliverables Schedule

7.3 Attachment 1 – Estimated Workload Data

7.4 Attachement 2 – Universal Control Measures to Mitigate Risk of Foodborne Illness

TECHNICAL EXHIBIT A

Performance Requirements Summary (PRS)

PERFORMANCE

OBJECTIVE

STANDARD AQL MOS DISINCENTIVE

for not meeting

Performance Standards

PRS#1 - Combating Trafficking in Persons FAR 52.222-50 c

The Contractor shall Notify its employees of:

a. The United States Government's zero tolerance policy described in paragraph

(b) of this clause.

The actions that will be taken against employees for violations of this policy. Such actions may include, but are not limited to, removal from the contract, reduction in benefits, or termination of employment.

100% Compliance

Inspection

25% Deduction from Contract Total

PRS#2 - PWS para (5.2.

through 5.2.6.)

Meal Specifications

Preparation of meals shall include soups, salads, gravies, sauces, vegetables, meat, fish, poultry, puddings, gelatins, and other foods constituting a complete meal.

Baked goods shall include:

preparation of breads, rolls, quick breads, pies, cakes, pastries, icings, sauces, and glazes. Raw fruits and vegetables shall be thoroughly washed & disinfected prior to processing. Leftovers shall not, at any time, be utilized for future meals.

100% Compliance

Inspection

10% Deduction

Total

PRS#3 - PWS para (5.2.7. through 5.2.7.7.)

Employees

Contractor personnel shall present a neat appearance and shall be easily recognized. Employees shall wear Contractor-furnished uniforms and aprons when on

No more than two (2) deficiencies throughout the Period of Performance.

Customer Feedback

5% Deduction

Total Amount duty. Aprons shall not be worn outside, to the latrine facilities, or on smoke breaks.

Employees shall wear socks or hose as appropriate. Open toe shoes, sandals, shoes with high platforms, spiked heels, or heels higher than two inches shall not be worn. The Contractor shall comply with all tasks listed in 5.2.7.

through 5.2.7.7.

PRS#4 - PWS para (5.2.7.8.) Written Daily Logs

Written daily logs (records) shall be maintained for:

a. Daily refrigerator and freezer temperature recordings (minimum of 2 daily recordings).

b. Buffet line hot food holding temperatures.

c. Time and temperature logs for cooking potentially hazardous foods (PHF).

d. Checks on all hand washing stations for soap and hand towels.

e. Water filters replacement, if applicable.

Daily bulk kitchen water chlorine levels, if applicable.

100% Compliance

100% Inspection

5% Deduction from Contract Total Amount

PRS#5 – PWS para (5.2.8.1.)

Food Preparation

The Contractor shall progressively prepare (small batch preparation) items to ensure freshness and optimum flavor, color, texture, and nutritive value. Hot food items to be offered throughout the serving period shall not be prepared in large batches and held for the duration of the meal. Hot foods will be held at 135°F (57°C) or higher not to exceed 4 hours; cold foods will be held at 41°F (5°C) or lower not exceed 4 hours.

No more than two (2) deficiencies throughout the Period of Performance.

Periodic Inspection

5% Deduction

PRS#6 – PWS para

(5.2.8.2) UNIVERSAL

CONTROL MEASURES

TO MITIGATE RISK OF

FOODBORNE ILLNESS

Contractor personnel shall comply with Attachment 2

UNIVERSAL CONTROL

MEASURES TO MITIGATE

RISK OF FOODBORNE

ILLNESS and any other reasonable food safety control measures to be implemented that are identified during the sanitation inspection and food & water risk assessment.

100% Compliance

Periodic Inspection

5% Deduction from Contract Total Amoun

PRS#7 – PWS para (5.2.8.3.) Equipment Cleaning and Sanitizing

The Contractor shall clean and sanitize all equipment for storing and transporting meals to the location as specified in Attachment 1. Equipment and food-contact surfaces shall be cleaned and sanitized between uses to prevent cross-contamination. Non-food contact surfaces of equipment, to include door gaskets, shall be cleaned as often as necessary to eliminate accumulation of dust, dirt, grease, food particles, and other debris.

No more than two (2) deficiencies throughout the Period of Performance.

Customer Feedback

5% Deduction from Contract Total Amount

PRS#8 – PWS para (5.2.8.4.)

Subsistence Delivery

The Contractor shall submit a document to the COR NLT twenty-four (24) hours before delivery.

100% Compliance

Customer Feedback

5% Deduction from Contract Total Amount

PRS#9 – PWS para (5.2.8.5.)

Additional Items

The Contractor shall provide all tableware and napkins (Eating, drinking, and serving utensils for table use such as flatware including forks, knives, and spoons; including bowls, cups, serving dishes, and plates). Also condiments in individual serving packets or plastic bottles. (i.e., Mustard, ketchup, relish, hot sauce, salad dressings, etc.). These are to complement the meals.

100% Compliance

Customer Feedback

5% Deduction

PRS#10 – PWS para (5.2.8.6.)

Waste Management

The Contractor shall be responsible for the cleanup of all waste created from the serving of the meals.

Contractor shall collect and remove all trash from the serving location; disposal is in accordance with local regulations and not on the installation or base.

100% Compliance

Customer Feedback

5% Deduction from Contract Total Amount

PRS#11 – PWS para (5.2.8.7.)

Housekeeping Services

The Contractor shall clean and maintain an organized appearance in the performance area that immediately affects customer service to include the serving area.

100% Compliance

Customer Feedback

5% Deduction from Contract Total Amount

PRS#12 – PWS para (5.2.8.8.)

Nutrition

Meal nutritional standards shall be based on nutritional guidelines outlined within AR 40-25, table B-1. Energy standards are to be considered under the Heavy category. Daily protein intake per day per person will be 150 grams. Serving sizes. Serving sizes will be in accordance with ATP 4-41 and TM 10-412

100% Compliance

Customer Feedback

5% Deduction

TECHNICAL EXHIBIT B

DELIVERABLES SCHEDULE

Deliverable Frequency # of Copies Medium/Format Submit To

#1 PWS para (1.6.1) Quality Control Plan

Within 30 days of award

One (1) Electronic delivery via email using Microsoft Office Word or PDF

To the Contracting Officer through the Contracting Officer’s Representative (COR)

#2 PWS para (1.6.4) Background Checks

Upon Request

One (1) Electronic delivery via email using Microsoft Office Word or PDF

To the Contracting Officer through the Contracting Officer’s Representative (COR)

#3 PWS para (1.10) Key Personnel.

Provide the name of the Contract Manager and Alternate Contract Manager, who shall act for the Contractor when the Contract Manager is absent within five (5) days of period of performance start date.

Once One (1) Electronic delivery via email using Microsoft Office Word or PDF

To the Contracting Officer through the Contracting Officer’s Representative (COR)

#4 PWS para (5.2.1.)

Menus.

The Contractor shall establish a 14 day rotational menu using standards listed in para

5.2.3 and

5.2.4. Breakfast can be a

7 day rotational menu. The 14 day menu will be provided to the COR at the first meal service. Menus will be posted one (1) day in advance of service.

Once every twelve (12) days

One (1) Electronic delivery via email using Microsoft Office Word or PDF

To the Contracting Officer through the Contracting Officer’s Representative (COR)

ATTACHMENT 1

ESTIMATED WORKLOAD DATA

Attachment 2

UNIVERSAL CONTROL MEASURES TO MITIGATE RISK OF FOODBORNE ILLNESS

(Revised 12 November 2014)

A. FOODBORNE ILLNESS

Foodborne illness may be caused by microorganisms such as bacteria, viruses, or parasites, and improper processing, storage or handling of food greatly increase the risk for illness.

Taking extra care to follow the steps outlined in this document will significantly help reduce the chance of foodborne illness.

B. TIME-TEMPERATURE MEASURES

1. Raw animal foods shall be cooked to heat all parts of the food to the following minimum requirements for temperature and time:

(a) 145F/63C for 15sec for raw shell eggs for immediate service, fish, seafood, beef, veal, lamb, and commercially raised game animals.

(b) 155F/68C for 15sec for eggs not prepared for immediate service and pork; OR 66C one minute; OR 63C for 3 minutes.

(c) 165F/74C for 15sec for poultry, stuffed fish, stuffed meat, and stuffed pasta. Poultry shall not be stuffed. Stuffing and dressing shall be cooked separately.

(d) Cooks shall use a properly calibrated and sanitized (e.g. Alcohol wipes) thermometer to measure temperature.

2. Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 135F/57C. Cut fruits and vegetables under refrigeration shall be held at 41F/5C or less until cooked or served.

3. Foods held hot shall be maintained at 135F/57C or higher. Temperatures need to be verified with a properly sanitized thermometer. Hot foods not kept at 135F/57C or greater since preparation shall be discarded after 4 hours. Cold foods served and not held at 41F/5C or less shall be discarded after 4 hours.

4. Potentially Hazardous Foods (PHF) shall be thawed in one of the following manners (listed most to least desirable):

(a) In refrigeration that maintains the food temperature at 41F/5C or less.

(b) Completely submerged under running potable water at a water temperature of 70F

(21C) or below with sufficient water velocity to agitate and float off loose particles in an overflow.

(c) Microwave (only if cooked immediately thereafter).

5. Refrigerated foods shall be protected/wrapped properly and clearly marked with time/date of preparation or opening and use-by date (7 days or less) and stored at 41F/5C or less.

6. Frozen foods need to be clearly marked with time/date of preparation or packaging and use by date (45 days or less) and stored frozen at 0F/-18C or less.

7. Shell eggs at receipt shall be at 45F/7C or below and stored under refrigeration at 41F/5C or less.

8. Obtain products from wholesale distributors that deliver food at the proper temperature and in sealed packages with labels identifying the product. Food products stored in packages other than their original container or package shall be labeled with original product name and time/date when original container/package was first opened.

9. Under no circumstances shall leftover food be reheated, mixed with fresh ingredients, or served again for future meals; however, bakery items may be served again at the next scheduled meal.

10. The following foods may not be served in a ready-to-eat (RTE) form: (a) raw animal food (such as Sushi or raw-marinated fish, raw molluscan shellfish, and steak) (b) partially cooked food (such as lightly cooked fish, rare meat, and soft-cooked eggs) (c) raw seed or bean sprouts

(d) ice, unless from an authorized/approved ice plant or other authorized potable water source.

Non-potable/non-approved ice used for cooling shall not come in direct contact with the food item being cooled (e) Unpasteurized fruit juices or dairy products.

C. CROSS-CONTAMINATION MEASURES

1. Cross contamination of food shall be prevented by: (a) separating raw animal foods during storage and preparation from RTE foods and cooked foods. This can be accomplished by using separate equipment (cutting boards, utensils) and during storage – by arranging RTE items over products requiring lower cooking temperatures and products requiring higher cooking temperatures on the bottom (b) all cutting boards, utensils, and food contact surfaces used for potentially hazardous foods (PHF) shall be cleaned and sanitized throughout the day at least every…