PWS_Catered Meals_FY24.pdf

PERFORMANCE WORK STATEMENT (PWS)

FOR

RSD Catered Meal Services FY2024 (22-25 April, 19-22 August)

28 February 2024

1.0 General:

1.1 Scope: The contractor shall furnish all personnel, food items, supervision, parts, tools, materials, facilities, and transportation necessary to provide prepared meals at the 104th Fighter Wing, Air National Guard Base (ANGB) for the periods specified within this PWS for the Regularly Scheduled Drill (RSD) weekends IAW the following specifications and schedules. The number of meals requested in this PWS is tentative only. The Massachusetts Air National Guard (MAANG) will give the official number of meals required NLT 10 days before the scheduled event.

1.1.1 Objectives: The Massachusetts Air National Guard anticipates purchasing an estimated total of 2400 meals, 1200 meals for 22-25 April 2024 and 1200 meals for 19- 22 August, not to exceed $16.50 per meal during for the April and August RSDs.

1.2 Background: The 104th Force Support Squadron requires a catered meals service to serve members of the 104th Fighter Wing with prepared hot meals during the 22-25 April 2024 and 19-22 August 2024 and to facilitate mandatory training of the 104th Sustainment Flight.

1.3 Period of Performance (PoP): The Period of Performance shall be 22-25 April 2024 and 19-22 August 2024.

1.4 General Information:

1.4.1 Place and Performance of Services: The contractor shall serve the meals at building 003 (Dining Facility) at Barnes ANGB between the hours of 10:30am and 1:00pm, Saturday through Sunday. Expect an initial rush of customers (Average 200) between 11:00 and 11:45. The contractor shall at all times maintain an adequate work force for the uninterrupted performance of all tasks defined within this PWS when the Government facility/installation is not closed for the following possible reasons; local or national emergencies, administrative closings, or similar Government-directed facility/installation closings. When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force are essential. Teleworking is not authorized.

1.4.1.1 Telework: The Government does not permit the contractor to telework in support of this requirement. In furtherance of Continuity of Operations Planning

(COOP), a telework program may be enacted to ensure that the Government's mission-critical operations stay operational during times of national emergency or incidents of national significance. Telework shall be at no additional cost to the Government.

1.4.1.2 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.

1.4.2 Recognized Holidays: The following are recognized United States (US) holidays.

The contractor shall not perform services on these days:

1.4.2.1 New Year’s Day: January 1st

1.4.2.2 Martin Luther King, Jr.’s Birthday

1.4.2.3 President’s Day

1.4.2.4 Memorial Day

1.4.2.5 Juneteenth National Independence Day: June 19th

1.4.2.6 Independence Day: July 4th

1.4.2.7 Labor Day

1.4.2.8 Columbus Day

1.4.2.9 Veteran’s Day: November 11th

1.4.2.10 Thanksgiving Day

1.4.2.11 Christmas Day: December 25th

1.4.3 Quality Control (QC): The contractor shall develop and maintain an effective QC Plan (QCP) to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s QCP is the means by which it assures itself that its work complies with the requirements of the contract. As a minimum, the contractor shall develop QC procedures that address the areas identified in Technical Exhibit 1, Performance Requirements Summary (PRS).

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 Access and General Protection/Security Policy and Procedures. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the Contracting Officer’s Representative (COR). The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by the local installation’s Security Forces, Director of Emergency Services or local Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by DoD, Headquarters Air Force (HAF) and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1. The contractor shall obtain base identification and vehicle passes, if required, for all contractor personnel who make frequent visits to or perform work on the Air Force installation(s) cited in the contract. Contractor personnel are required to wear or prominently display installation identification badges or contractor-furnished, contractor identification badges while visiting or performing work on the installation.

2. The contractor shall submit a written request on company letterhead to the contracting officer listing the following: contract number, location of work site, start and stop dates, and names of employees and subcontractor employees needing access to the base. The letter will also specify the individual(s) authorized to sign for a request for base identification credentials or vehicle passes. The contracting officer will endorse the request and forward it to the issuing base pass and registration office or Security Forces for processing. When reporting to the registration office, the authorized contractor individual(s) should provide a valid driver s license, current vehicle registration, valid vehicle insurance certificate, and [insert any additional requirements to comply with local security procedures] to obtain a vehicle pass.

3. During performance of the contract, the contractor shall be responsible for obtaining required identification for newly assigned personnel and for prompt return of credentials and vehicle passes for any employee who no longer requires access to the work site.

4. RESERVED

5. Upon completion or termination of the contract or expiration of the identification passes, the prime contractor shall ensure that all base identification passes issued to employees and subcontractor employees are returned to the issuing office.

6. Failure to comply with these requirements may result in withholding of final payment.

1.4.5.1 RESERVED

1.4.5.1.1 RESERVED

1.4.5.1.2 RESERVED

1.4.5.1.3 RESERVED

1.4.5.1.4 RESERVED

1.4.5.1.5 RESERVED

1.4.5.1.5.1 RESERVED

1.4.5.1.6 RESERVED

1.4.5.2 For Contractors that do not require CAC, but require access to a DoD Facility and/or Installation. Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification Index (NCIC-III) and Terrorist Screening Database (TSDB) (Air Force Instruction (AFI) 10-245, AFI 31-101 and Air Force Manual (AFMAN) 31-113), applicable installation, facility and area commander installation/facility access and local security policies and procedures (provided by Government representative).

1.4.5.3 RESERVED

1.4.5.4 RESERVED

1.4.5.5 Communications Security/Information Technology (COMSEC/IT) Security: All communications with DoD organizations are subject to COMSEC review. All telephone communications networks are continually subject to intercept by unfriendly intelligence organizations. DoD has authorized the military departments to conduct COMSEC monitoring and recording of telephone calls originating from, or terminating at, DoD organizations. Therefore, the contractor is advised that any time contractor personnel place or receive a call they are subject to COMSEC procedures. The contractor shall ensure wide and frequent dissemination of the above information to all employees dealing with DoD information. The contractor shall abide by all Government regulations concerning the authorized use of the Government's computer network, including the restriction against using the network to recruit Government personnel or advertise job openings.

1.4.5.6 RESERVED

1.4.5.7 RESERVED

1.4.5.8 RESERVED

1.4.5.9 RESERVED

1.4.5.10 RESERVED

1.4.5.11 Requirement for OPSEC Training. In accordance with AFI 10-701, Operations Security, OPSEC PMs/Signature Managers/Coordinators will provide OPSEC training or training materials to contract employees within 30 days of employees’ initial assignment to the contract and prior to having access to any critical information (CI) and annually thereafter. General organizational orientations may need to be supplemented by duty-related orientations in the work center targeted toward specific critical information and vulnerabilities associated with the work. Initial training (OPSE 1301 - OPSEC Fundamentals) is located on the ADLS website and refresher OPSEC training is conducted annually (at Commander's Call). The contractor shall submit certificates of completion for each contractor employee to the COR within 15 calendar days after completion of training.

1.4.5.12 RESERVED

1.4.5.13 RESERVED

1.4.5.14 RESERVED

1.4.6 RESERVED

1.4.7 RESERVED

1.4.8 Post Award Conference/Periodic Progress Meetings: The contractor agrees to attend any post award conference convened by the KO in accordance with FAR 42.5.

The KO, COR and other Government personnel, as appropriate, may meet periodically with the contractor to review the contactor’s performance. At these meetings, the KO will apprise the contractor of how the Government views the contractor’s performance and the contractor shall apprise the Government of problems, if any, being experienced.

The contractor shall resolve outstanding issues raised by the Government. Contractor attendance at these meetings shall be at no additional cost to the Government.

1.4.9 Contract Manager (CM): The contactor shall designate a CM who shall ensure performance under this contract. The name of this person, and an alternate who shall act for the contractor when the CM is absent, shall be designated in writing to the KO.

The CM or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The CM shall work through the COR, to resolve issues, receive technical instructions, and ensure adequate performance of services. The CM shall ensure that contractor employees do not perform any services outside the scope of the contract without an official modification issued by the KO. The

CM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor.

1.4.10 Identification of Contractor Employees: All contractor personnel attending meetings, answering Government telephones and working in other situations where their contractor status is not obvious to third parties are required to identify themselves as such to avoid creating an impression that they are Government employees. The contractor shall ensure that all documents or reports produced by contractor personnel are suitably marked as contractor products or that contractor participation is appropriately disclosed. The contractor’s status as a “contractor” shall be predominantly displayed in all correspondence types (to include signature blocks on e-mail) and dealings with Government or non-Government entities. Contractor personnel shall wear identification badges distinguishing themselves as such. The badges shall have the company name, employee name and the word “contractor” displayed.

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.

1.4.12 RESERVED

1.4.13 RESERVED

1.4.14 Organizational Conflicts of Interest (OCI): The contractor and subcontractor personnel performing services 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 OCIs, 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. In the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may impose 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.

1.4.15 RESERVED

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 Service: A service output that does not meet the standard of performance associated with the PWS.

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 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.

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

2.1.6 Quality Assurance: The Government procedures to verify that services being performed by the Contractor are performed 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:

ANGB Air National Guard Base AT/OPSEC Antiterrorism/Operational Security BI Background Investigation CM Contract Manager COR Contracting Officer Representative DA Department of the Army DD254 Department of Defense Contract Security Classification Specification DFARS Defense Federal Acquisition Regulation Supplement DoD Department of Defense

DSCA Defense Counterintelligence and Security Agency FAR Federal Acquisition Regulation GFP/M/E/S Government Furnished Property/Material/Equipment/Services HQDA Headquarters, Department of the Army HSPD Homeland Security Presidential Directive IA Information Assurance IS Information System(s) KO Contracting Officer NGB National Guard Bureau OCI Organizational Conflict of Interest PII Personally Identifiable Information PIPO Phase In/Phase Out POC Point of Contact PRS Performance Requirements Summary PWS Performance Work Statement QA Quality Assurance QASP Quality Assurance Surveillance Plan QC Quality Control QCP Quality Control Program SCR Service Contract Reporting SSN Social Security Number TE Technical Exhibit USD(I) Under Secretary of Defense for Intelligence

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S):

The Government will provide the property, material, equipment, and/or services listed below solely for the purpose of performance under this contract:

3.1 Property: The Government will furnish the necessary workspace for the contractor to perform services outlined in this PWS.

3.2 Materials: Barnes ANGB Dining Facility will provide napkins, eating utensils, china plates & bowls and hot & cold beverage cups.

3.3 Equipment: The following items will be available for vendor use during the delivery and serving of the prepared food. Reference Appendix B. Walk in refrigerator, walk in freezer, food warmers, serving lines, salad bars, coffee maker, soda dispenser for bulk soda, oven and stove

3.4 RESERVED

3.5 Utilities: All utilities in the facility will be available for the contactor’s use in the performance of this contract. The contractor shall instruct employees in utilities conservation practices. The contractor shall operate under conditions that preclude the waste of utilities, which include turning off the water faucets or valves after using the required amount.

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.

4.2 RESERVED

4.3 Contractor Security Clearance: Contractor will provide serving utensils, and hotel serving pans.

5.0 Requirements: The contractor shall: The contractor shall furnish all personnel, food items, supervision, parts, tools, materials, facilities, and transportation necessary to provide prepared meals at the 104th Fighter Wing, Air National Guard Base (ANGB).

Proposed meal, required items, and proposed quantities is seen in Appendix A.

5.1 The “not to exceed” number of meals mentioned in paragraph one is based on 100% attendance. Actual attendance may vary and will be provided to the meal NLT 10 days. The vendor will then adjust the actual number of meals to be served, and be paid for, accordingly. The vendor will not exceed the total number of meals agreed upon without written consent from the 104th Fighter Wing’s Contracting Office.

5.1.1 Meal pricing must include all overhead, delivery, servicing, and clean-up costs not to exceed $16.50 per meal. Gratuity is prohibited.

5.1.2 Vendor will invoice for actual number of meals requested.

5.1.3 If short notice cancellation of meals causes the vendor to incur otherwise non-billable costs for perishable food, the vendor shall be reimbursed for those food costs provided the food has no alternative business use and is itemized and approved by the contracting officer for reimbursement.

5.1.4 If the caterer cancels the portions of the meals that have not been delivered to the Government or that can be used by the business for other contracts. The Government shall receive a credit on the invoice.

5.2 All food delivered by the caterer at the 104th dining hall shall remain the property of the 104th.

5.3 The condiments shown on the proposed menus are required menu items that the vendor is responsible for.

5.4 The meals will be delivered to building 0003 (Dining Facility) at Barnes ANGB.

Upon arrival all food will be checked to ensure it meets food safety requirements, any food not meeting the standard will be rejected and shall not be billable to the Government.

5.4.1 These meals must be cooked and delivered, ready to serve to Barnes Air National Guard Base (ANGB). No food preparation is allowed on base. Meals must be maintained at proper temperatures during transport and through the end of serving hours. Temperature Danger Zone (TDZ) is 41F – 140F. Potentially hazardous food (PHF) must stay outside of that temperature range (i.e. cold foods below 41F; hot foods above 140F). At time of delivery, PHF cannot be in the TDZ

5.4.2 The contractor is responsible for maintaining a temperature log of potentially hazardous foods. Temperature log shall include temperatures of food prior to restaurant departure, upon arrival at Barnes ANGB, and at least twice throughout meal service.

The temperature log will be reviewed by 104th Services personnel and 104th Public Health.

5.4.3 During Quality Assurance checks, if temperatures fall below the TDZ, vendor will have the opportunity to bring back to temperature per the TRI-Service food code.

https://armypubs.army.mil/epubs/DR_pubs/DR_a/pdf/web/ARN15052_TB_MED_530_FI NAL.pdf

5.4.4 Compliance with Laws and Regulations. The contractor shall be knowledgeable of and comply with all applicable Interstate, Federal, State, and Local laws, regulations, and requirements regarding environmental protection. In the event environmental laws/regulations change during the term of this contract, the contractor is required to comply as such laws come into effect. If there is an increase or decrease in cost as a result of the change, the contractor shall inform the Contracting Officer pursuant to notice requirements and negotiate a modification to the contract.

5.4.4.1 Material Storage and Use. The contractor shall follow manufacturer’s guidelines and professional recommendations for control of humidity, temperature, cleanliness, and materials handling. This includes hazardous materials.

5.5 The meals will be served at building 003 (Dining Facility) between the hours of 10:30am and 1:00pm. The contractor shall provide sufficient personnel for food service during specified hours. Expect an initial rush of customers (Average 200) between 11:00 and 11:45.

5.5.1 Some of the meals may be “To-Go”. Styrofoam clam-shell shaped “To-Go” containers will be provided by Barnes ANGB. The “To-Go” items will consist of that day’s menu. There are no extra items allowed for take-out.

5.6 The quality and serving sizes of the food served will be equivalent to commercially available prepared meals and are indicated on the purposed menus. The entrées shown are recommended. If vender request to deviate from the proposed menus, changes must be coordinated two weeks prior to proposed RSD.

5.6.1 The vendor is responsible for serving and portion control. Buffet style serving is preferred. Ala carte ordering is prohibited. The vendor is also responsible to provide their own serving utensils and hotel serving pans.

5.7 Carbonated soft drinks (i.e. Coke, Sprite) will be provided via the “bag in a box” post-mix system by the vendor.

5.8 CONTRACTOR PERSONNEL: The contractor kitchen supervisor must hold a ServSafe Food Protection Manager certificate. All other workers must hold a ServSafe Food Handlers certificate. Proof of the certificates are required. The Manager’s certificate must be provided to the Government. The Food Handler’s certificates must be provided prior to food service event.

5.8.1 The contractor shall furnish supervisory, administrative, and direct labor personnel to accomplish all work required.

5.8.2 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.

5.8.3 Contractor Supervision – any attendant supervisor, or other supervisors designated in writing to act in the contractor’s behalf, shall be present during all hours when contract employees are working.

5.8.4 Personal Hygiene. The contractor shall ensure the contract employees meet the following sanitation requirements.

5.8.4.1 They wash their hands upon reporting for work, immediately after visiting a lavatory, after smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items.

5.8.4.2 They remove wristwatches, bracelets, earrings, cell phones/pagers and rings before and during duty hours.

5.8.4.3 Their fingernails are cut short so that they do not extend beyond the end of the fingers and are kept clean.

5.8.4.4 They do not smoke, or use tobacco in any form, except during break periods in designated areas.

5.8.4.5 They do not consume and/or store food items/beverages in any form while on the serving line or in any food prep/serving areas.

5.8.4.6 They will trim facial hair to one (1) inch or less or wear a beard net.

5.8.4.7 They shall wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact in accordance with prevailing health codes.

5.8.4.8 They shall wear appropriate clothing that is well fitted, laundered and repaired.

Contractor may furnish uniform clothing. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. No open–toe shoes, sleeveless blouses or shirts, or sandals are allowed.

5.8.5 Contractor Meals:

5.8.5.1 Personnel who are employed under this contract may purchase meals while on duty. However, the line shall not be set up early to feed contractor employees. The meal rate shall be the current civilian rate to include operating expenses.

5.8.5.2 If contract employees are observed eating government subsistence or snacking at any time they will be required to pay for a complete meal. They shall not bring food from other sources into the dining facility.

5.8.5.3 Loitering: Contract personnel shall not loiter in any working or patron area.

Upon satisfactory completion of their assigned shift and after being released by their shift supervisor, employees shall promptly depart from the dining facility and from the ANG base.

5.8.5.4 Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or federally illegal drugs by contractor personnel while on base is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the contractor from further work. Removal of employees for such cause does not relieve the contractor of the requirement to provide sufficient personnel to adequately perform services.

5.8.5.5. Use of Tobacco: The use of tobacco products by the contractor personnel while on break will be confined to those areas designated by the government as smoking areas.

5.9. SECURITY REQUIREMENT: The contractor will ensure that personnel have proper identification for entry into the 104th Fighter Wing, Air National Guard Base (ANGB). This includes providing an entry authorization list (EAL) of all employees who will be permitted on base. The EAL must be submitted to Contracting no later than the Friday prior to the RSD. 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 must have government issued photo identification to gain access on base, or the employer will have to wait at the gate entrance to identify those without proper identification.

5.9.1 PHYSICAL SECURITY. The contractor shall be responsible for safeguarding all government property provided for contractor use.

5.9.1.2 The contractor is responsible for maintain physical security of the building during ongoing service, for example, keeping doors closed and locked.

5.9.1.3 Services personnel must accompany the contractor during all phases of operation.

5.10 GOVERNMENT OBSERVATIONS. Government personnel, other than contracting officers (KOs) and authorized Government Representative (GRs), may, with KO coordination, observe contractor operations. However, these personnel may not interfere with contractor performance or make any changes to the contract.

5.10.1 Other Observers: Military Public Health personnel, Inspector General Personnel, 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 104th Fighter Wing, Air National Guard Base (ANGB) and serving of the food at the base. Public Health personnel must be allowed to conduct sanitary inspections IAW current TRI- Service code guidelines. All parties involved in this contract will comply with TRI- Service Food Code guidelines. Contractors must provide two most recent local health department inspections for 104th Public Health review.

5.11 SAFETY REQUIREMENTS. In performing work under this contract, the contractor shall:

5.11.1 Conform to the safety requirements contained in the contract for all activities related to the accomplishment of the work.

5.11.2 Take such additional immediate precautions as the contracting officer representative may reasonably require for safety and mishap prevention purposes.

5.11.3 Provide protection to government property to prevent damage during the period of time the property is under the control or in possession of the contractor.

5.11.4 Include a clause in all subcontracts to require sub-contractors to comply with the safety provisions of this contract as applicable.

5.11.5 Record and report promptly (within one hour) to the contracting officer representative, all available facts relating to each instance of damage to government property or injury to either contractor or government personnel.

5.11.6 In the event of an accident/mishap, take reasonable and prudent action to establish control of the accident/mishap scene, prevent further damage to persons or property, and preserve evidence until released by the accident/mishap investigative authority through the contracting officer.

5.11.7 If the government elects to conduct an investigation of the accident/mishap, the contractor shall cooperate fully and assist government personnel in the conduct of investigation until the investigation is completed.

5.11.8 Include a clause in each applicable subcontract requiring the subcontractor's cooperation and assistance in accident reporting and investigation.

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

Publication (Chapter/Page)

Date of Publication

Mandatory or Advisory

Website

Federal Acquisition Regulation https://www.acquisition.gov/?q=browsefar Defense Federal Acquisition

Regulation Supplement http://www.acq.osd.mil/dpap/dars/dfarspgi/current/in dex.html or https://www.acquisition.gov/dfars Joint Travel Regulation (JTR) https://www.defensetravel.dod.mil/site/travelreg.cfm

DoDM 1000.13-M-V1 DoD Identification (ID) Cards (Enclosure 2, paragraph 3.b)

01/23/2014 (Change 1:

07/28/2020) http://www.esd.whs.mil/Directives/issuances/dodm

Federal Information Processing Standards (FIPS) Publication 201-2 Personal Identity Verification (PIV) of Federal Employees and Contractors

(paragraph 9)

August 2013 http://nvlpubs.nist.gov/nistpubs/FIPS/NIST.FIPS.201 -2.pdf

DoDM 5200.2 Procedures for the DoD Personnel Security Program

(PSP)

04/03/2017 https://www.esd.whs.mil/Directives/issuances/dodm/

DoDI 5200.46 DoD Investigative and Adjudicative Guidance for Issuing the Common

Access Card (CAC)

09/09/14 (Change 1:

05/04/2018) https://www.esd.whs.mil/Directives/issuances/dodi/

Homeland Security Presidential Directive (HSPD)-12

Policy for a Common Identification Standard for Federal Employees and

Contractors

08/27/2004 https://www.dhs.gov/homeland-security-presidential-directive-12

DoDI 5400.11 Department of Defense Privacy and

Civil Liberties Programs

01/29/2019 https://www.esd.whs.mil/Directives/issuances/dodi/

DoD 5400.11-R Department of Defense Privacy

Program

05/14/2007 https://www.esd.whs.mil/Directives/issuances/dodm/

DoDD 8140.01 Cyberspace Workforce Management

10/05/2020 https://www.esd.whs.mil/Directives/issuances/dodd/

DoD 8570.01-M Information Assurance Workforce

Improvement Program

12/19/2005 (Change 4:

11/10/2015) https://www.esd.whs.mil/Directives/issuances/dodm/

DoD 5220.22-M National Industrial Security Program

Operating Manual (NISPOM)

02/28/2006 (Change 2:

05/18/2016) https://www.esd.whs.mil/Directives/issuances/dodm/

Army Directive 2014-05 Policy and Implementation

Procedures for Common Access Card

03/07/2014 https://armypubs.army.mil/ProductMaps/PubForm/A rmyDir.aspx

Credentialing and Installation Access for Uncleared Contractors

AR 25-2

Information Assurance

04/04/2019 http://armypubs.army.mil/ProductMaps/PubForm/AR .aspx

AR 530-1

Operations Security

09/26/2014 http://armypubs.army.mil/ProductMaps/PubForm/AR .aspx

AR 525-13

Antiterrorism

12/09/2019 http://armypubs.army.mil/ProductMaps/PubForm/AR .aspx

AR 381-12

Threat Awareness and Reporting

Program (TARP) (Section II, ¶ 2-4.b)

06/01/2016 http://armypubs.army.mil/ProductMaps/PubForm/AR .aspx

6.1 Applicable Forms: Forms applicable to the PWS are listed below:

Form Date Website

DD 1172-2

Application for Identification Card/DEERS Enrollment

Mar 2017 http://www.dtic.mil/whs/directives/forms/index.htm

I-9 Employment Eligibility Verification

10/21/2019 https://www.uscis.gov/sites/default/files/files/form/i-9.pdf

DD 441

Department of Defense Security

Agreement

Feb 2020 http://www.dtic.mil/whs/directives/forms/dd/ddforms0001- 0499.htm

DD 250

Material Inspection and Receiving

Report

Aug 2000 https://www.esd.whs.mil/Directives/forms/dd0001_0499/

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).

Performance Objective PWS Para. Performance Threshold Method of Surveillance

1. The contractor shall provide sufficient personnel to satisfy the requirement.

5.5 This requirement is met when

the contractor serves food with waits no longer than 10 min, 95% of the time.

PERIODIC

2. The contractor shall serve meals between the designated hours.

5.5 This requirement is met when

the contractor serves 98% of the meals during the scheduled time.

PERIODIC

3. The contractor shall deliver meals ready to serve.

5.4 This requirement is met when

the contractor delivers 90% of the meals at the scheduled time or before.

PERIODIC

4. Hold food to temperature in the walk-in refrigerator, food warmers, serving line.

5.4.3 This requirement is met when

personnel adhere during 99% of the contract.

PERIODIC

5. The contractor shall serve meals while following prescribed portion control.

5.6.1 This requirement is met when

the contractor serves 90% of the meals with a portion as identified.

PERIODIC

6. The contractor shall comply with health/food safety requirements to include state and local laws/regulations, which result in a satisfactory or better rating.

5.10.1 Inspection ratings in all facilities

must be satisfactory or better 100% of the time inspected.

PUBLIC HEALTH

7. The contractor shall serve meals as described in the requested menus, or as agreed upon by the contractor and contracting officer

Appendix A This requirement is met when the contractor serves 90% of the meals with a menu as requested.

PERIODIC

8. The contractor shall adhere to personal hygiene requirements as identified.

5.8.4 This requirement is met when

personnel adhere during 100% of the contract.

PERIODIC

9. The contractor shall provide supervisory personnel to satisfy the requirement.

5.8.1 This requirement is met when

the contractor provides supervisory personnel during 95% of the contract.

PERIODIC

TECHNICAL EXHIBIT 2

Deliverables Schedule

PWS Reference / Deliverable Title

Frequency Number of Copies

Medium/Format Submit To

5.4.2 Food

Temperature Log

Upon arrival with food 1 Hard Copy COR/Public Health

5.6 Confirmation of

Proposed Meal

Prior to ordering food 1 Electronic Submission

COR

5.8 ServSafe Food

Protection Manager certificate.

Prior to beginning work 1 Electronic Submission/in person

COR

5.8 ServSafe Food

Handlers certificate

Prior to beginning work 1 Electronic Submission/ in person

COR

5.9 Entry Access List

Provide within 10 calendar days prior to the RSD

1 Electronic Submission

COR

5.10 2 most recent local health department inspections

Prior to contract award 1 Electronic Submission

COR

APPENDIX A

RECOMMENDED MENU

The menu entrées, vegetables, and soups shown on the menus below are recommended. Similar substitutions are allowable, but if the vender deviates from the proposed menu items, a substitute menu must be provided at the time of bid proposal submission.

Monday, 22 April 2024 Estimated Headcount – 300

ENTRÉE Serving Size Quantity Pork Chops 3 oz 135 servings Baked Chicken 8 oz 165 servings Garlic Rstd Pot Wedges 4 wdgs 165 servings Wild Rice 1/2 cup 135 servings

VEGETABLE Serving Size Quantity Summer Squash 3/4 cup 155 servings Brussel Sprouts 3/4 cup 145 servings

GRAVY Serving Size Quantity Mushroom Gravy ¼ cup 135 Servings

SOUP Serving Size Quantity Vegetable Soup 1 Cup 100 servings Cream of Broccoli Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Vanilla cake w/frosting 1 slice 135 servings Brownies 1 ea. 135 servings Vanilla & Chocolate Soft Serve Ice Cream 2.5 Gal Bib (1 each flavor)

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chick peas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, shredded cheese, croutons, bacon bits, cottage cheese (25lbs), potato salad (20lbs), macaroni salad (25lbs), fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings French dressing packets 1 ea. 65 servings Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings Diet Coke- 12 oz. (or bib equivalent) …100 Servings Sprite- 12 oz. (or bib equivalent) …125 Servings

Tuesday, 23 April 2024 Estimated Headcount – 300

ENTRÉE Serving Size Quantity Chicken Alfredo 6 oz 150 servings Beef Pot Roast 6 oz 150 servings Fettuccini Noodles ½ cup 150 servings Potatoes au Gratin 2/3 cup 150 servings

VEGETABLE Serving Size Quantity Parmesan Broccoli ¾ cup 150 servings Corn ¾ cup 150 servings

GRAVY Serving Size Quantity Alfredo Cheese Sauce 2 tbsp 150 Servings

SOUP Serving Size Quantity Minestrone Soup 1 Cup 100 servings Italian Wedding Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Chocolate Pudding 1 cup 135 servings Cookies 2 ea. 135 servings Vanilla & Chocolate Soft Serve Ice Cream 2.5 Gal Bib (1 each flavor)

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chick peas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, shredded cheese, croutons, bacon bits, cottage cheese (25lbs), potato salad (20lbs), macaroni salad (25lbs), fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings French dressing packets 1 ea. 65 servings Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings

Wednesday, 24 April 2024 Estimated Headcount – 300

ENTRÉE Serving Size Quantity Roast Turkey 8 oz 150 servings Glazed Ham 2 slices 150 servings Garlic Mashed Potato ½ cup 150 servings Stuffing ¾ cup 150 servings

VEGETABLE Serving Size Quantity Green Beans w/almonds ½ cup 150 servings Peas and Carrots ½ cup 150 servings

GRAVY Serving Size Quantity Turkey Gravy ¼ cup 150 Servings

SOUP Serving Size Quantity Clam Chowder 1 Cup 100 servings Chicken Noodle Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Brownies 1 ea. 135 servings Peach Cobbler 1 piece 135 servings Vanilla & Chocolate Soft Serve Ice Cream 2.5 Gal Bib (1 each flavor)

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chick peas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, tuna, shredded cheese, croutons, bacon bits, cottage cheese (10lbs), potato salad (10lbs), macaroni salad (10lbs), fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings French dressing packets 1 ea. 65 servings Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings

Thursday, 25 April 2024 Estimated Headcount – 300

ENTRÉE Serving Size Quantity Lemon Herbed Chicken 3.5 oz 150 servings Swedish Meatballs 3 meatballs 150 servings Broccoli Cheese Rice ½ cup 150 servings Egg Noodles ½ cup 150 servings

VEGETABLE Serving Size Quantity Herbed Cauliflower ½ cup 150 servings Glazed Carrots ½ cup 150 servings

GRAVY Serving Size Quantity Cream Gravy ¼ cup 150 Servings

SOUP Serving Size Quantity Tomato Soup 1 Cup 100 servings Beef Barley Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Baked Apple Pie 1 slice 135 servings Cookies 2 ea. 135 servings Vanilla & Chocolate Soft Serve Ice Cream 2.5 Gal Bib (1 each flavor)

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chick peas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, tuna, shredded cheese, croutons, bacon bits, cottage cheese (10lbs), potato salad (10lbs), macaroni salad (10lbs), fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings French dressing packets 1 ea. 65 servings Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings

Monday, 19 August 2024 Estimated Headcount – 300

ENTRÉE Serving Size Quantity Pork Chops 3 oz 135 servings Baked Chicken 8 oz 165 servings Garlic Rstd Pot Wedges 4 wdgs 165 servings Wild Rice 1/2 cup 135 servings

VEGETABLE Serving Size Quantity Summer Squash 3/4 cup 155 servings Brussel Sprouts 3/4 cup 145 servings

GRAVY Serving Size Quantity Mushroom Gravy ¼ cup 135 Servings

SOUP Serving Size Quantity Vegetable Soup 1 Cup 100 servings Cream of Broccoli Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Vanilla cake w/frosting 1 slice 135 servings Brownies 1 ea. 135 servings Vanilla & Chocolate Soft Serve Ice Cream 2.5 Gal Bib (1 each flavor)

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chick peas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, shredded cheese, croutons, bacon bits, cottage cheese (25lbs), potato salad (20lbs), macaroni salad (25lbs), fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings French dressing packets 1 ea. 65 servings Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings

Tuesday, 20 August 2024 Estimated Headcount – 300

ENTRÉE Serving Size Quantity Chicken Alfredo 6 oz 150 servings Beef Pot Roast 6 oz 150 servings Fettuccini Noodles ½ cup 150 servings Potatoes au Gratin 2/3 cup 150 servings

VEGETABLE Serving Size Quantity Parmesan Broccoli ¾ cup 150 servings Corn ¾ cup 150 servings

GRAVY Serving Size Quantity Alfredo Cheese Sauce 2 tbsp 150 Servings

SOUP Serving Size Quantity Minestrone Soup 1 Cup 100 servings Italian Wedding Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Chocolate Pudding 1 cup 135 servings Cookies 2 ea. 135 servings Vanilla & Chocolate Soft Serve Ice Cream 2.5 Gal Bib (1 each flavor)

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chick peas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, shredded cheese, croutons, bacon bits, cottage cheese (25lbs), potato salad (20lbs), macaroni salad (25lbs), fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings French dressing packets 1 ea. 65 servings Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings

Wednesday, 21 August 2024 Estimated Headcount – 300

ENTRÉE Serving Size Quantity Roast Turkey 8 oz 150 servings Glazed Ham 2 slices 150 servings Garlic Mashed Potato ½ cup 150 servings Stuffing ¾ cup 150 servings

VEGETABLE Serving Size Quantity Green Beans w/almonds ½ cup 150 servings Peas and Carrots ½ cup 150 servings

GRAVY Serving Size Quantity Turkey Gravy ¼ cup 150 Servings

SOUP Serving Size Quantity Clam Chowder 1 Cup 100 servings Chicken Noodle Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Brownies 1 ea. 135 servings Peach Cobbler 1 piece 135 servings Vanilla & Chocolate Soft Serve Ice Cream 2.5 Gal Bib (1 each flavor)

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chick peas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, tuna, shredded cheese, croutons, bacon bits, cottage cheese (10lbs), potato salad (10lbs), macaroni salad (10lbs), fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings French dressing packets 1 ea. 65 servings Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings

Thursday, 22 August 2024 Estimated Headcount – 300

ENTRÉE Serving Size Quantity Lemon Herbed Chicken 3.5 oz 150 servings Swedish Meatballs 3 meatballs 150 servings Broccoli Cheese Rice ½ cup 150 servings Egg Noodles ½ cup 150 servings

VEGETABLE Serving Size Quantity Herbed Cauliflower ½ cup 150 servings Glazed Carrots ½ cup 150 servings

GRAVY Serving Size Quantity Cream Gravy ¼ cup 150 Servings

SOUP Serving Size Quantity Tomato Soup 1 Cup 100 servings Beef Barley Soup 1 Cup 100 servings

DESSERTS Serving Size Quantity Baked Apple Pie 1 slice 135 servings Cookies 2 ea. 135 servings Vanilla & Chocolate Soft Serve Ice Cream 2.5 Gal Bib (1 each flavor)

SALAD BAR 6oz 250 servings Romaine Lettuce, Baby Spinach, cherry tomatoes, cucumbers, onions, chick peas, mushrooms, black olives, green peppers, broccoli buds, carrots, celery, hard boiled eggs, tuna, shredded cheese, croutons, bacon bits, cottage cheese (10lbs), potato salad (10lbs), macaroni salad (10lbs), fruit cocktail, fresh apples

Condiments-Saturday Dinner Rolls 1 ea. 200 servings Butter patties 1 ea. 200 servings Salt/Pepper 1 ea. 300 servings Italian dressing packets 1 ea. 65 servings Ranch dressing packets 1 ea. 65 servings French dressing packets 1 ea. 65 servings Blue Cheese packets 1 ea. 65 servings

Drinks- Milk, White (1 or 2 %) – Half-Pint (or bib equivalent) …100 each Milk, Chocolate (Low Fat) - Half-Pint (or bib equivalent) …100 each Coke- 12 oz. (or bib equivalent) ….175 Servings

Ver. October 2022

APPENDIX B

GOVERNMENT FURNISHED PROPERTY/SERVICES/EQUIPMENT

The following items are available for use:

1. Serving line for hot and cold food items being served

2. Walk-in refrigerator to store cold food items prior to serving

3. Reach-through warmers and refrigerator to store hot or cold food prior to serving

4. Milk dispensers for bulk milk (5 gal bibs max)

5. Soda dispenser for bulk soda (2.5 gal bibs or 5 gal bibs)

6. Oven and stove for heating…