A 02 FSS KP-Food Contract PWS.pdf

PERFORMANCE WORK STATEMENT

FOR

KITCHEN PERSONNEL SERVICES

1. INTRODUCTION: This will be a performance-based, firm fixed-price type contract.

a. Scope of Work: The contractor shall provide all personnel, supervision, and other services necessary to perform food service attendant service during specified dates at the 128th Air Refueling Wing, in Milwaukee, WI as defined in this Performance Work Statement (PWS). The contractor shall perform the standards in the contract. The contractor shall comply with safety and sanitation requirements of the food code, local military standards and regulations.

b. Period of Performance (POP): The Period of Performance shall be 10 days in one base period of 6 months and four (4) 12-month option years.

c. Place of Performance: Performance shall be at the Dining Facility (DFAC), Building Number 611, 1919 E Grange Ave, Milwaukee, WI 53207. The Kitchen Personnel work hours shall be 7:00 a.m. – 3:30 p.m. The Dining Facility opens for the lunch meal from 10:30 a.m. – 12:30 p.m. both days of the RSD weekend, unless otherwise specified in advance by the Food Service Officer or Services Superintendent.

2. PERSONNEL

a. Contract Manager: The contractor shall provide a full-time contract supervisor on site who shall be responsible for the performance of the work. The contractor shall furnish the name of this person and alternate(s) in writing to the contracting officer. This individual shall be used for oversight only.

(1) The contract supervisor or alternate shall have full authority to act for the contractor on all contract matters relating to daily performance of this contract.

(2) The contract supervisor or alternate shall be available during normal duty hours to discuss problem areas with government personnel designated by the contracting officer. After normal duty hours, the manager or designated alternate shall be available within 24 hours.

(3) The contract supervisor shall have their own Quality Assurance checklist and provide to the

Contracting Officers Representative (COR) prior to Government evaluation.

(4) The supervisor should not be locked into a position as it restricts their ability to supervise.

Locked in a position is defined as being confined to a single task for more than 10 minutes during meal time.

b. Employees:

(1) Uniforms. The contractor shall provide uniforms to employees. Employees shall wear clean, neat and well fitting uniforms. The uniform shall not contain commercial advertising except that hats and nametags may contain the contractor's name. The contracting officer shall approve the types and colors of uniforms as well as the standard of dress for supervisors. Uniforms will consist of long pants, short sleeved collar shirt, head cover/hairnet, and appropriate shoes. Shoes shall be of sturdy construction and shall cover the foot for sanitation and safety reasons. Open-toe shoes, sandals, or athletic shoes, and heels higher than 2 inches, are prohibited. Steel-toe shoes are preferred. All personnel shall wear a nametag furnished by the contractor with a minimum of the employee's last name. In addition, the nametags worn by the contract manager and supervisors shall indicate their job titles.

(2) The contractor shall keep current for Government inspection, a list of personnel employed on this contract. This list shall include the expiration date of the medical certificates and dates of food service sanitation (SERV SAFE) training completed.

(3) Conflict of Interest. The contractor shall not employ off-duty quality assurance personnel nor any person who is an employee of the Government if the employment of that person would create a conflict of interest. The contractor shall not employ any person who is an employee of the Air Force, either military or civilian, unless such person seeks and received approval according to AFR 30-30 (for military) or AFR 40-735 (for civilian). In addition, the contractor shall not employ any person who is an employee of the Wisconsin Air National Guard if such employment would be contrary to the policies contained in AFR79-1.

(4) Off-duty Military Personnel. Off-duty active service military personnel change of station

(PCS), change in duty hours, or deployment. Military Reservists and National Guard members may be subject to recall to active duty. The abrupt absence of these personnel could adversely affect the contractor’s ability to perform. Their absence at any time shall not constitute an excuse for nonperformance under this contract.

(5) Employee Training. The contractor shall provide necessary training to employees. The contractor employees shall, at no added expense to the government, receive the government initial training listed below for a total of 4 hours prior to service start date. The contractor shall maintain records of all training on-site and make available for government review.

a) Contractor personnel shall receive instructions in the principles and practices of food service sanitation given by government personnel. This includes a basic course for employees and an advanced course for supervisors. Personnel shall receive this training at times and places as scheduled by the government. The initial course is approximately 2 hours in duration. Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in disease prevention.

b) Contractor personnel shall attend annual fire prevention training provided by the government.

c) The contractor shall instruct employees in energy conservation practices.

d) AT Level I Training. This standard language is for contractor employees with an area of performance within a Government controlled installation, facility or area. All contractor employees, to include subcontractor employees, requiring access Government Installations, Facilities and Controlled Access areas shall complete AT Level I awareness training within 10 calendar days after contract start date or effective date of incorporation of this requirement into the contract, whichever is applicable. Certificates of completion for each affected contractor employee and subcontractor employee will be maintained by the COR or Antiterrorism Representative. AT level I Awareness Training is available at the following website: http://jko.jten.mil

e) Per ANG memorandum dated 29 June 2009 it has become mandatory that all food managers and supervisors who directly oversee food and beverage operations in Services activities be certified in the National Restaurant Associations (NRA) ServSafe Food Managers program. In addition, all cooks, cook leads, wait staff, dishwashers, bartenders, food service workers and other staff deemed necessary must be trained under the NRA ServSafe Food Handlers program. These certificates shall be submitted for each employee.

c. Personal Hygiene. The contractor shall make sure that employees meet the following personal hygiene requirements:

(1) They wash their hands upon reporting for work: immediately after visiting or cleaning a lavatory:

after smoking or taking a break: and after handling raw meat, poultry, garbage, or otherwise soiling their hands.

(2) They remove wristwatches, bracelets, and rings (except wedding rings and medical emergency information bracelets) while preparing and serving food.

(3) Their fingernails are kept clean without polish, and are cut short so that they do not extend beyond the end of fingers.

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

(5) They trim facial hair to 1 inch or less for mustache, no beards

(6) They wear hair restraints (hats, caps, hair nets), to prevent loose hair from falling into food or onto food contact surfaces.

d. Health Examinations. The contractor shall inspect contractor personnel for any evidence of communicable disease such as boils, infected wounds, open sores or acute respiratory infection.

Personnel with any health problem 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 a medical clearance before returning to work

e. Food-borne Disease Tests. The contractor shall cooperate in making employees, facilities, and equipment available for all finger plate culture, rinse tests, swab tests, contact plate tests, and other microbiological tests required by the government. During actual or suspected Food-borne disease outbreaks the contractor shall make facilities, equipment, and employees available for testing and questioning by medical and other investigative personnel. When a Food-born outbreak is suspected the contractor shall not discard food until directed by the government.

f. Contractor Personnel Meals: Personnel will be allowed to eat the meals prepared and served in the dining facility while on duty. Prior to partaking in this meal, contractor employees shall sign the AF Form 79 and pay the appropriate meal rate. Refrigeration space will be provided if the contract employees choose to bring their own lunch.

g. The use of alcoholic beverages or illegal drugs by contractor personnel while on the installation is strictly forbidden. The contractor shall immediately remove any employee who is under the influence of alcohol or drugs.

h. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts or after eating employees shall promptly leave the food service facilities.

i. Removal of Contractor Employees. All personnel employed by the contractor in the performance of this contract, or any representative of the contractor entering the government installation shall abide by all security regulations of the installation. They shall be subject to such security checks as the government deems necessary. The government reserves the right to direct the removal of an employee for misconduct or security reasons. This action does not relieve the contractor from total performance of the contract tasks specified herein.

3. SECURITY AND SAFETY REQUIREMENTS

a. Access and General Protection/Security Policy and Procedures. This standard language is for contractor employees with an area of performance within Government controlled installation, facility, or area. 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, HAF and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes. The POC or Contracting Office will notify the contractor of any changes in security process and/or if any employees will not be granted access to the installation due to an unfavorable background check.

b. 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) (AFI 10-245, AFI 31-101 and AFMAN 31-113), applicable installation, facility and area commander installation/facility access andlocal security policies and procedures (provided by government representative), or, at OCONUS locations, in accordance with status of forces agreements and other theater regulations.

c. Base Access. The contractor shall furnish a current contract employee roster/access list and submit it to the Security Forces office within 7 days prior to scheduled work day. The contractor supervisor/lead shall obtain all necessary passes for contractor personnel and personal vehicles requiring entry onto the WIANG base.

d. Personal Identification. Each contract worker must have photo identification on their person at all times. When they leave their work area, they must wear a badge that identifies the name of the contractor.

e. Personal Security. Access to sensitive information or equipment located on the WIANG base is strictly prohibited.

f. Physical Security. The contractor shall be responsible for safeguarding all Government property provided for contractor use. At the end of each work shift, all Government facilities, equipment and materials shall be secured.

g. Accident/Injury Reporting: Immediately upon the occurrence of a job related injury, regardless of how minor, the contract personnel shall notify the contract supervisor, who will notify the government POC, and in turn will complete the proper accident/injury report.

4. QUALITY ASSURANCE

a. The Government shall inspect daily compliance with contract terms and will monitor the contractor's performance under this contract using the attached Quality Assurance Surveillance Plan. All surveillance shall be recorded. The checklist used to evaluate performance will be signed at the end of each performance period (i.e. RSD weekend) by both the contractor representative and government POC (or contracting officer).

b. When an observation indicates defective performance, the COR shall request the contractor representative to initial the recorded observation. The government may elect to require the contractor to re-perform or perform late any defective work disclosed by government inspection. If so, the government will notify the contractor after inspection that specified defective services shall be re-performed or performed late, and completed within a reasonable time specified by the government. In such cases, the government will re-inspect the work re-performed or performed late.

c. Sanitation Inspections. In addition to inspections of contractor performance by the COR, medical services personnel, will also inspect for compliance with sanitary standards. Sanitary deficiencies require immediate correction. The facility may be shut down until the contractor restores sanitary standards. 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 128th Air Refueling Wing,) and serving of the food at the base. Public Health personnel must be allowed to conduct sanitary inspections IAW current FDA code guidelines. All parties involved in this contract will comply with FDA Food Code guidelines.

d. Food Service Surveys. The Food Service Officer (FSO) conducts customer surveys and solicits customer comments in other ways. The contractor shall distribute customer evaluation forms and assist in collecting forms and responding to customer comments when requested by the FSO.

e. Other Authorized Observer Government personnel other than COR's and contracting officers may observe the food service and contractor operations. However these personnel may not interfere with contractor performance.

f. If any of the services do not conform to contract requirements, the Government may require the contractor to perform the services again in conformity with contract requirements, at no increase in contract amount. When the effects in service cannot be corrected by re-performance, the Government may, (1) require the contractor to take necessary action to ensure that future performance conforms to contract requirements, and (2) reduce the contract price to reflect the reduced value of the services performed. If services do not conform by 1530 on last day of service, contractor will be required to return Tuesday morning to complete tasks at no extra cost.

5. HOURS OF OPERATION

a. Normal Kitchen Attendant Services: The contractor shall maintain operating hours for the dining facilities. The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours. This allows time for all patrons to be served, and additional time for second servings.

Hours of Operation: 0700-1530 (8 hours) Meal Serving Hours: 1000 - 1230 (Open at 1030 for base population) Serving Lines: Two hot meal lines, one snack-line with separate salad bar area.

Meal estimates: 500 meals per lunch each day

b. Reduced Kitchen Attendant Services: Some of the catered meals (i.e. boxed lunch meals or disposable plates and serving utensils being used, etc) will not require the full Kitchen Attendant services described above. The reduced days will be identified in the contract or on an as need basis.

Partial Kitchen Attendant Services will include requirements described in sections:

o 9b 1-6 - Equipment, Cookware and Utensil Cleaning o 9c – Garbage and Trash o 10 – Housekeeping o 11 – Ground Maintenance o Attachments 1-3

Hours of Operation: 0900-1530 (6 hours)

c. If contactor cannot perform duties within the required hours above, it will be at the contractor’s expense.

6. CONTINGENCY SERVICES

a. Mission Requirements: The contractor shall provide additional food service requirements. The charges for these services will be negotiated on a case by case basis, but will not be more than the same charge for services provided by this contract.

b. Extended Service Hours: Special and emergency situations (ie: accident and rescue operations, civil disturbances, weather warning, base alerts) my cause a dining facility to operate on an extended basis of up to 24 hours per day. The contractor shall provide these services when required by the contracting officer at the contract line item price for extended service hours. A representative of the contracting officer will verbally advise the contractor of the effort required and the contracting officer will follow up with a modification to the contract.

c. When performance pursuant to change order causes an increase or decrease in the contractor's cost, or the time required for performance under this contract the contracting officer will negotiate a fair adjustment.

d. Surge requirements beyond the capability of the contractor may be augmented by the government at the government’s option, when the government perceives that mission accomplishment is endangered.

7. CONSERVATION OF UTILITIES: The contractor shall implement the installation energy conservation program at food service facilities. The contractor shall use procedures that prevent the waste of utilities including: Using lights only in areas where and when patrons are present, or work is actually being performed.

Carefully controlling heating, ventilation, and air-condition systems. Turning off water faucets or valves when not in use.

8. GOVERNMENT FURNISHED PROPERTY AND SERVICES: All equipment and facilities needed to perform this contract are government furnished.

a. Supplies:

(1) Expendable Supplies. The government will furnish all of food preparation and serving utensils, tableware, and other supplies as needed. The government will continue to provide these supplies for the duration of the contract

(2) Cleaning supplies: All cleaning supplies are provided by the government. The contractor will give a list of any supplies needed that the government does not have and will be furnished for the contractor the following month. Contractor will provide a list of items that need to be ordered for the next month based on the inventory available on hand.

b. Services: The government will furnish all utilities, telephones, building maintenance and repairs;

refuse collection, insect and rodent control. Security Police and Fire Protection: Phone numbers: 414- 944-8420/414-944-8558.

c. The government will furnish all items needed to perform the contract except employee uniforms and special type clothing (jackets, rubber aprons, etc) and name tags.

9. SPECIFIC TASKS

a. Service of Food: The contractor shall

(1) Transport all items to the salad bar and milk/juice dispensers from the preparation or storage areas.

(2) Set up Main line, Short order line and Salad bars, at least 15 minutes, but not more than 30 minutes before the start of the meal serving period. Arrange the food on the lines and follow garnishing and serving instructions as indicated on AF Form 662.

(3) Suitable serving utensils shall be used by employees or provided to patrons who serve themselves.

(4) Replenish foods on the Main line, Short order line and Salad bar as necessary to ensure availability to patrons throughout the meal. Foods should also be replenished to ensure patron visual senses will entice them to eat the food provided. (i.e. pans are no less than half empty and have no food residue on the inside).

(5) Require personnel serving food to be courteous and helpful to patrons. They shall be able to identify all items being served.

Provide sufficient serving personnel to make sure that patrons can be served on the Main line, Short order line at the following rates. (Prior to this contract, the Government used two (2) servers per Main line, for a total of four (4) servers, plus 1-2 servers for Short order line.) Main line: 5 patrons/minute Short order line: 3 patrons/minute

b. Equipment, Cookware and Utensil Cleaning: The contractor shall:

(1) Follow the cleaning schedule provided by the COR indicating the day and time for cleaning of all equipment and utensils done less often than after every meal period.

(2) Clean up food or beverages spilled on floors, counters or elsewhere in the serving and dining areas within 4 minutes from the time of spill.

(3) Clean and sanitize food service equipment and utensils to remove food particles other soil, grease, and cleaning or sanitizing agent residue at the frequencies required by the PWS and to standards described in Attachment 1.

(4) Wash, rinse, sanitize, and air dry tableware, trays, cookware, and kitchen and serving line utensils after each use. They must be visually clean free of food particles, water spots, films and grease.

(5) Dining Area Equipment: The contractor shall

a) Replenish tableware (utensils, dishes, glasses, trays, etc.) and dining table items (napkins, sugar, salt, pepper, condiments, etc), so that they are available to all patrons without waiting.

b) Clean and sanitize the tops of dining tables after each meal or as needed. When tablecloths are used, replace them as often as necessary to maintain a clean appearance. All dining tables should be cleaned NLT 1400.

c) Wipe dining chairs or benches to remove all foreign objects, smudges, food particles, and liquids from the seat and back after each meal or as needed.

(6) Dishwashing Equipment: The contractor shall drain and clean all types of Dishwashing equipment after each use. Remove the curtains, spray arms, trays and other removable parts of dishwashing machines, clean and air dry. The removable parts and all surfaces shall be free of foreign matter and smudges. Remove lime deposits on a schedule established in the contractor's cleaning and housekeeping plan. See Attachment 3 for Clipper Operations.

(7) Food Preparation Equipment. The contractor shall clean food preparation equipment (work tables, mixers, peelers, sinks). All cooking equipment will be cleaned except deep fat fryers at the end of the preparation period for each meal. When a different item will be prepared using the equipment or following any interruption of operation during which contamination may have occurred the food contact surfaces of the equipment shall be washed, rinsed, and sanitized by the user of that equipment (Government cook or contracted employee, as applicable). The user shall also immediately clean spills in the area of the equipment. The contractor shall:

a) Clean ovens and ranges daily to remove food particles and thoroughly clean at the end of each weekend.

b) Clean pass-through and other types of food holding cabinets (hot and cold) on the inside and outside after each meal to remove food particles. Thoroughly clean at end of each weekend.

c) Keep all drains covered and free of food particles. Inspect all garbage disposals daily and rinse as necessary to maintain a sanitary condition.

(8) Serving Equipment: The contractor shall clean serving line fixtures, equipment, and all other equipment in the serving or dining area in or on which food is prepared, held or dispensed after each meal period except where a different time is listed below. The contractor shall wipe the exterior of ice machines daily to remove soil and smudges. Sanitize scoops after each meal.

(9) Clean coffee makers, milk dispenser, ice cream machine, coke machines and servers after each meal following manufacturer’s instructions. Sanitize and wipe away spills and exterior stains and smudges during and after each meal.

(10) Drain hot food (steam) tables and clean interior after each meal. Remove rust and scale at the end of the weekend.

c. Garbage and Trash

(1) Use separate containers to place recyclable trash. Keep cans covered except for cans actively being used in food preparation areas. When filled, remove the cans to the proper storage area for pickup.

(2) Clean soiled cans and covers immediately after garbage or trash is emptied. Clean the can washing area following each use. If plastic containers are used, clean cans and covers whenever soiled.

(3) Clean areas around trash can storage, compactors and dumpsters. Do not store unprotected plastic, paper bags, or baled units containing refuse outside of buildings. Do not use loading docks to store refuse, empty jars, cans, or equipment.

(4) Break down cardboard containers and take them to the recycling/cardboard bin.

10. HOUSEKEEPING: The contractor shall provide housekeeping services in food service facilities to standards in Attachment 2. The government shall furnish all equipment and supplies necessary to perform these services.

Immediately after each use, the contractor shall properly store all equipment and supplies. The cleaning standards and housekeeping charts are intended to produce an acceptable level of performance. Weather, traffic or other conditions may demand additional cleaning beyond that scheduled by the contractor to ensure that facilities and equipment are clean, neat, and sanitary.

a. Planning and Scheduling: Before contract start date, and as changes occur, the contractor shall submit to the contracting officer a cleaning and housekeeping checklist. The contractor shall maintain and follow a schedule in each facility listing the days and times of day each requirement shall be performed. The contractor shall do only essential cleaning in kitchens while meals are being prepared and in dining areas where patrons are present.

b. Contractor shall ensure utility closet is cleaned and neatly arranged; mops are rinsed then hung to dry;

mop bucket emptied and cleaned.

c. Lavatories: The contractor shall clean all lavatories and locker rooms in assigned food service facilities. There are two (2) lavatories: one male and one female. The contractor shall:

(1) Sanitize mops, brooms, and brushes used for cleaning of lavatories and not use them for cleaning in any other areas. They shall be stored separately when not in use.

(2) Keep all paper towels, toilet paper, and hand soap dispensers adequately filled at all times. Damp wipe all dispensers and clean when refilling.

11. GROUND MAINTENANCE: Contractor personnel shall sweep sidewalks and clean up area around back porch daily, sweep and clean around entrances and exits after lunch and as required. Cleaning includes removing all paper, trash, and cigarette butts from the area.

12. FOOD SERVICE EQUIPMENT MAINTENANCE: The contractor shall report any malfunctioning or inoperative equipment observed by contractor to the Services Technician.

13. Contractor Manpower Reporting (CMR): The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for either ARMY collection site. The contractor is required to completely fill in all required data fields using the following web address: https://www.ecmra.mil/. Reporting inputs will be for the labor executed during this period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 21 of each calendar year. Contractors may direct questions to the help desk at http://www.ecmra.mil/.

Unit Identification Code (UIC) for the Requiring Activity: F7Z3SG Issuing Office DoDAAC: W50S9G

Deliverables Schedule

PWS Reference / Deliverable

Title

Frequency Number of

Copies

Format Submit To

3c Base Access List

Initially/As needed No later than 5 days prior to

RSD

1 Electronic Submission (Email)

Contracting Officer

2b(5) Employee Training

Initial (4 hours) prior to start date

1 Electronic Submission (Email) or Hard Copy

Contracting Officer Representative (COR) and

Contracting Officer 2b(5)(e) ServSafe

Certificates

Prior to initial performance and upon expiration

1 Electronic Submission (Email) or Hard Copy

Contracting Officer Representative (COR) and

Contracting Officer 13 Contractor

Manpower Reporting

Annually, no later than October 31 of each calendar year

1 Electronic Submission https://www.ecmra.mil

Attachment 1

QUALITY STANDARDS FOR EQUPMENT AND UTENSIL CLEANING

The following sanitation standards apply to 9b in accordance with AFR 161-26. Clean equipment and utensils using any one or a combination of the methods listed in paragraphs 1 through 4 below.

1. Use cloths to clean or wipe food contact surfaces, tabletops or counter tops that are clean and odor free.

Sponges shall not be used for this purpose. If reusable wiping cloths are used, rinse frequently in an approved sanitizing solution and use for no other purpose. Single use disposable cloths are preferred.

2. For manual cleaning and sanitizing of equipment or utensils which can be completely immersed in sinks, see

Attachment 4 for details:

a. Pre-flush or pre-scrape and when necessary, pre-soak utensils to remove gross food particles.

b. Thoroughly wash utensils in the first sink compartment with a hot and clean detergent solution.

c. Rinse utensils in the second sink compartment.

d. Sanitize in the third sink compartment by immersing in clean water for not less than 30 seconds, or in approved chemical sanitizing solution.

3. Tableware, kitchen utensils, and equipment may be cleaned and sanitized in spray type, immersion or other

Dishwashing machines. In accordance with AFR 161-26, charts are posted in kitchen area. A microbiological plate count of no more than 100 colonies per utensil surface examined in the utensil swab test demonstrates effective sanitation.

4. Handling and Storage:

a. Handle cleaned and sanitized equipment and utensils to protect them from contamination. Touch spoons, knives, and forks only by their handles without contacting inside surfaces or the surfaces that contact the user's mouth.

b. Store cleaned and sanitized utensils and equipment at least 6 inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust and other means. Clean storage racks with a sanitizing solution each day.

c. Air dry utensils before storage, or store in a self draining position. Invert glasses, cups, and dinnerware for storage. Use holders which present only handles to patrons for the storage of knives, forks, and spoons.

Attachment 2

QUALITY STANDARDS FOR HOUSEKEEPING SERVICES

The following standards apply to Section 10 Housekeeping.

1. FLOOR CLEANING: Clean floors so that no visible dirt or dust remains on floors, mats, runners, in corners, behind doors, or under furniture and equipment. Clean in such a manner that no dust is raised. Move furniture and equipment as necessary during the cleaning process and replace after cleaning. Do not place chairs on tables at any time. Put all cleaning debris in receptacles.

a. Spot Floor Cleaning. Spot clean floors by hand removing, sweeping, damp moping or vacuuming small areas as necessary to remove food spills and debris. Remove water, sand, dirt or stains caused by open doors or heavy traffic. On carpeted floors, immediately clean spills with cold water to prevent stains on the carpet. Use manual sweepers in dining areas when patrons are present.

b. SWEEPING: In other than food handling areas, sweep using brushes, brooms, treated dust mops, or electrically powered vacuum cleaners. Use sweeping compound sparingly. Do not dry sweep in food handling areas. In these areas, sweep with a damp floor broom or brush covered with a dusting cloth.

Before sweeping, remove dried matter using a putty knife or other appropriate scraper, than sweep the floor to remove all litter, dust, and debris.

c. DAMP MOPPING: Damp mop to disinfect the floor in areas where wet mopping is not desirable (i.e.: in dining areas on other than carpeted floors). After sweeping, damp mop using cotton yarn or sponge mops, which have been frequently immersed in an approved disinfectant solution and wrung out until damp.

Damp mopping removes all dirt, dust, food residue, marks, film, streaks, debris, and standing water from floors.

d. WET MOPPING: Wet mop after sweeping other than carpeted or wood floors using cotton yam or sponge mops. Immerse mop frequently in warm water and an approved disinfectant solution to remove soil. Then rinse floors by damp mopping to remove wet mopping residue, standing water, and dingy, streaked or cloudy areas. Take care to avoid splash on equipment, furniture, walls, trim, doors and adjacent carpets. Wet mopping removes all dirt, dust, food residue, marks, streaks, debris, and standing water from floors.

e. WASHING: On concrete floors (usually on rear platforms, outside storage areas, and around entrances and exits follow or substitute washing for wet mopping. Use a water hose with enough pressure to remove all mopping or soaking residue. Washing also removes dirt, dust, food residue, debris, stains other than petroleum stains, and residue of mopping or soaking solutions from concrete surfaces.

2. SPOT CLEANING: Spot clean using the appropriate method whenever extra cleaning is needed. Spot cleaning may be necessary because of unusual or inadvertent events, such as spills, animal entry, blowing sand or dust, pipe burst or clogging, breaking, equipment repairs, or unusual traffic. Spot cleaning achieves the same standards of cleanness as required during scheduled service.

3. DUSTING: Use hand treated dusters or treated damp cloths for dusting on other than floors. In food handling areas, substitute damp wiping for the dusting if it is not practical to store all food and to cover food handling equipment and utensils. Proper dusting removes all dirt, dust, lint, streaks, cobwebs, and sod spots. Low Dusting: Low dusting removes dirt, dust, and other matter from walls, structural components, fixtures, and decorations up to a height of 7 feet above the floor.

4. DAMP WIPING:

a. Non-Food Contact Surfaces: Damp-wipe furniture, decorations, and non-food contact surfaces of equipment using a clean cloth dipped into disinfectant solution or damped with solution from a spray bottle. Proper damp wiping results in surface free of dirt, dust, grease, or other matter and without streaks, spots or water residue.

b. Food Contact Surfaces; Clean and sanitize surfaces to remove food particles, other soil, grease, and cleaning residue after each meal or whenever there is an interruption in use of the surface.

c. Lavatories: Clean toilets, urinals, wash basins, slop sinks, and partitions with a germicidal detergent solution. Scrub with brushes used only for this purpose. De-scale toilets and urinals as required, Proper cleaning removes all deposits, stains, and foreign matter, including those under furniture edges, lips and on all exposed surfaces.

5. METAL AND WOOD POLISHING: After damp wiping, polish with a soft cloth and appropriate polish which does not contain abrasives. Polish metal equipment and fixtures, wood fixtures, and metal or wood decorations. Wipe food contact surfaces clean without the use of polish. Proper polishing achieves a surface of uniformly bright appearance, free of streaks, tarnish and polish residue.

6. WALL AND DOOR CLEANING: Wall and door housekeeping includes cleaning walls, wainscots, doors, posts, partitions, baseboards, trim, jambs, and wall-mounted fixtures. Clean using a damp sponge or cloth soaked in disinfectant detergent solution. Scrub walls in high moisture areas such as dishwashing rooms and lavatories as necessary to remove mold. Hard gloss wainscots or glazed tile surfaces are properly cleaned when bright and free of dirt, mold, stains, lint, and splash.

7. GLASS CLEANING: Glass cleaning is the cleaning of a glass surface other than exterior windows, glass light fixture covers, and glasses used for beverages. It is accomplished using a damp cloth dipped in a free rinsing detergent followed by polishing with a dry cloth or paper towels. Wipe adjacent trim clean, using damp wiping procedures. A properly cleaned glass surface is without dirt, dust, grease, sport, streaks, residue, and other matter.

8. WINDOW CLEANING (Exterior): Clean those windows that are on entry doors to the dining facility. After cleanings, remove all traces of film, dirt, smudges, water spots, and other foreign matter from frames, casing, sills, and glass.

Attachment 3

CLIPPER OPERATIONS

1. GENERAL. Ensure that safe operation and correct procedures for the use of government furnished food service and housekeeping equipment are followed.

2. TABLEWARE, PLATES, BOWLS, GLASSES AND TRAYS. As soiled tableware, plates, bowls, silverware, and patron trays arrive in the clipper room, are to be sorted and pre-washed. Pre-washing consists of removing soiled material from soiled dishes by scraping and pre-flushing. Scraping and pre-washing is the removal of large food particles to lessen the amount of residue entering the dishwater. Scraping may be done by hand, by wearing rubber gloves, or with a rubber scraper.

2.1. Place glasses, plates, bowls, silverware, and trays into proper ware washing racks and slide into dishwashing machine. All glasses, plates, bowls, silverware, and trays must be visually clean, free of food particles, water spots, film, cleaning or sanitizing agent residue, and grease.

2.2. Contractors are responsible for ensuring all tableware, and silverware are clean and free of food particles as they come out of the clipper. Any items not clean are required to be run through the clipper again to be sanitized properly.

3. FLATWARE.

3.1. FLATWARE – STEP 1. Flatware will be sorted and placed in a detergent solution to loosen soil prior to the washing operation. If required, flatware (particularly forks) will be brushed by hand to loosen food particles.

Flatware will be run through the clipper loose, and then sorted into containers with the handles down.

3.2. FLATWARE – STEP 2. With the flatware inserted into containers with handles down, loaded into the flatware washing racks for the dishwashing machine. Flatware shall not be handled after washing. Invert clean, empty container over clean utensils and transfer to the final position with the handle up. When placing the flatware on the serving line the contractor will only touch the container carrying the utensils not the utensils. If the utensils are touched after being sanitized, they will be pulled off the serving line and will require re-sanitizing.

4. SERVING LINE REPLENISHMENT. Replenishment of glasses, plates, bowls, silverware, and trays is required throughout each meal. Contractor will ensure there is a current supply of tableware, glass, and silverware available at all times on the serving line.

5. DISHWASHING AGENTS. Detergent is added to the dishwasher detergent dispensers as required.

6. SANITATION. No eating or drinking in the clipper area is authorized.

Attachment 4

POT AND PAN CLEANING OPERATIONS

1. GENERAL. The following procedures and guidelines are required to be followed at all times and are the responsibility of the contractor.

2. THREE COMPARTMENT SINK. The following water temperatures for the three compartments sink cleaning operations.

2.1. SINK COMPARTMENT # 1. This compartment is filled with soapy water from the cleaning agent mounted on the wall above the compartment. The water is required to maintain a temperature of 140 degrees F to 150 degrees F and will need to be replaced often to maintain the correct water temperature.

2.2. SINK COMPARTMENT # 2. This compartment utilized as a pre-rinse compartment and the water temperature is required to be maintained at 160 degrees F to 180 degrees F and will need to be replaced often to maintain the correct water temperature.

2.3. SINK COMPARTMENT # 3. This compartment is utilized as a sanitizing compartment and is filled with sanitizing agent mounted on the wall above the compartment. The water temperature is required to be maintained at 70 degrees F to 75 degrees F and will need to be replaced often to maintain the correct water temperature.

2.4. Wash water will be changed every 30 minutes and the drains cleaned, or as needed to maintain the correct water temperatures and sanitation levels in the sink compartments. Located above sink compartment three is the Sanitation Test Station with sanitation test strips. The contractor is responsible for checking the sanitation level in the sink compartment for the appropriate levels and replacing water and sanitizing agent as needed.

3. POT AND PAN CLEANING. All roasting pans, baking pans, steam table inserts, and cooking utensils used in preparation and service of food shall be thoroughly cleaned and sanitized after each use. This includes racks, which cooking personnel have removed from ovens and ranges, and components of food preparation machinery. They shall be free of food particles, other soil, grease, and cleaning and sanitizing agent residue.

3.1. Pans and utensils will be washed on a continuous basis to prevent a delay for cooks requiring this equipment.

3.2. Pans and utensils will be dried and then returned to their original storage position. Military personnel will transport Machinery/equipment components to the cook’s work area for assembly. Assembly is the responsibility of the military.