Air_Force_DFAC_PWS_14Nov2016.doc

PERFORMANCE WORK STATEMENT

FOR

FULL FOOD SERVICES (FFS)

386 AIR EXPEDITIONARY WING

Ali Al Salem Air Base (AASAB)

TABLE OF CONTENTS

Table of Contents

1. Description of Services

Scope of Work

Program Overview

Operational Requirements and Specific Tasks

Sanitation Requirements

Housekeeping Services

Waste Management

Grounds Maintenance

Major Equipment Maintenance and Repair

Contractor Personnel

Conduct

Hours of Operation

Transition Period

Quality Control Program

2. Service Delivery Summary

3. Contractor Furnished Property and Services

Property

4. General Information

Contractor Personnel Meals

Training

Security Requirements

Contractor-Furnished Items and Services

Acts of Nature

5. Appendices

Hours of Operation

Workload Estimates

Applicable Publications and Forms

Definitions

References

PERFORMANCE WORK STATEMENT (PWS)

1. Description of Services

1.1. Scope of Work. The contractor shall, except as specified in this Performance Work Statement (PWS) as Government furnished property or services, provide all dining facility support, personnel, supervision, and any items and services necessary to perform full food services at Ali Al Salem Air Base (AASAB) and Al Mubarak (AMAB) as defined in this PWS. The contractor shall perform the requirements in this PWS and conform to the professional standards identified in this contract, and shall follow all applicable instructions and directives as identified by this PWS. Contractor tasks to include the following: cooking and preparing, serving and replenishing food, cleaning facilities, equipment and utensils, preparing vegetables and fruits for the salad bar, handling food, supplies and equipment, maintaining quality control, ensuring operator maintenance and minor/major repair of food service equipment, waste management, and in the event of contingency, perform all required tasks to include continued service. This includes no notice food technology and sanitation evaluations and food vulnerability assessments. Contractors shall coordinate with military Public Health and use food items and supplies only from suppliers listed in the US Army Public Health Command (USAPHC) circular 40-1, Worldwide Directory of Sanitarily Approved Food. The estimated quantities of work are listed in appendix 5.2, Workload Estimates, page 12. The contractor shall submit reports and documentation as identified throughout this PWS. Requests for such reports and documentation and responses shall be coordinated through the COR.

1.2. Program Overview. The AASAB Appropriated Fund food service operation consists of the following facilities; Desert Winds, Silver Bullet, Falcon Café Dining Facilities, and rations warehouse. These facilities are to be entirely maintained and serviced by the contractor to include all kitchen appliances with cooking and preparation equipment, seating area, refrigeration, waste/trash disposal, storage of all subsistence; it remains the contractor’s responsibility to meet this requirement. These facilities are dedicated to providing full meal service and meeting the nutritional needs of personnel on AASAB and AMAB who frequent the facility.

1.3. Operational Requirements and Specific Tasks

1.3.1. Subsistence and Material Handling. . The contractor shall comply with Food Service Operations Standards for all delivered food items and provide a minimum of five personnel to work within the Rations Warehouse (dry/cold storage areas) per day. The rations warehouse is typically opened for one 12-hour shift per day. These individuals must have a valid driver’s license and will be certified in accordance AFI 24-301 chap 4 to drive and operate up to a 2 ½-ton Refer Truck and up to a 10K forklift. Contractor employees assigned to operate either government owned/leased equipment in performance of their contract shall be certified, by the contractor and at the contractor’s expense, as being fully qualified to operate the vehicles/equipment to which duties they are assigned to perform. The prime contractor shall document all operator qualifications. This documentation shall be provided to the COR before any contract employee engages in any mode of equipment operation. This letter will be updated as necessary and remain on file with the Food Section Chief and the contracting officer. In addition; individuals will have knowledge and experience in food service warehousing and storage procedures of perishable and non-perishable subsistence. The contractor personnel shall be responsible for off-loading/loading delivery trucks for all subsistence from prime vendor deliveries to include bottled water, ice and charcoal. The contractor personnel shall be responsible for receiving, storing, and rotating all food subsistence and supplies received and issued by the Rations Warehouse. The contractor will also put away stock in storeroom upon receipt using “First In, First-Out” (FIFO) and shall build pallets of rations for movement to other facilities. The Air Force Food personnel along with the ARMY VET will visually inspect one hundred percent (100%) of subsistence received for quality and quantity and physically check temperatures on all refrigerated and frozen foods for compliance with the applicable version of the Tri Service Food Code. The contractor shall ensure that all grounds in, around, and adjacent to the rations warehouse and CONEX boxes are clean and free of debris, ice buildup in containers, CONEX’s, or other frozen holding storage areas to prevent potential safety mishaps. All boxes and trash are to be broken down and discarded after deliveries. All food handling, storage, receiving and transferring of subsistence will be done in strict accordance to the applicable Food Code.

1.3.2. Food Preparation. The contractor is responsible for all food preparation tasks associated with the locally approved menu as determined by the Food Section Chief/DFAC Manager. After preparing and cooking an appropriate amount of food for initial opening of the meal period (approximately 70% of expected headcount for meals), the contractor shall progressively prepare and cook food items thus ensuring optimum freshness, flavor, color, texture, and nutritional value.

1.3.3. Service of Food. The contractor shall comply with AFI 34-239, AFMAN 34-240, and the Food and Drug Administration (FDA) Tri Service Food Code. The contractor shall use the locally approved menu IAW the Armed Force Recipe System and shall serve food in standard portions, IAW Food Service Operations Standards Line Serving unless the patron request smaller portions, perform standard cross panning procedures, maintain proper temperature on serving lines IAW Tri-Service Food Code. The contractor shall progressively cook short-order items such as hot dogs and french-fries to the extent necessary to meet the required customer flow through the serving line. Food will normally be served on ceramic dishes/metal silverware. Carryout meals will be served in disposable containers with plastic utensils. The contractor will provide all dishes, silverware and disposable wares for meal service to include, but not limited to, disposable plates, utensils, coffee cups with lids, cold cups with lids, coffee stirrers, drinking straws, salad containers, carry-out containers, napkins, tooth picks, and wet wipes needed to support meal service. Disposable ware types and sizes will be approved by the Food Service Section Chief. Contractor shall maintain a five-day supply of disposable wares on site. Serving lines shall be setup no later than 15 minutes prior to the scheduled meal time. Food on the serving line shall be arranged with entrees presented first, starches presented second, and vegetables presented last to enhance and assure customer flow. All foods shall be maintained at the following temperatures: cold foods 35°F-41°F, hot foods 135°F-160°F, and frozen foods at <0°F. Replenish all foods, tableware, beverages, ice, and condiments as necessary to ensure they are available to all customers throughout the meal period. The contractor will not overstock items for convenience. Cover, time/date, label, and properly store all food unless disposal of a leftover is appropriate per current Tri-Service Food Code.

1.3.4. Carryout Service. The contractor shall provide boxes or containers, assemble, and pack the meal components for pickup by authorized patrons. The contractor will provide commercial carryout boxes and containers. Box meals will be supported by the requirements contained within AFI 34-239, AFMAN 34-240, and the 2016 Preface to the World Wide Menu. The contractor may be required to provide marmite containers to provide carryout meals for additional patrons, and or extend the hours of operations due to mission requirements. The request to extend hours must be approved by the Procuring Contracting Officer or the Administrative Contracting Officer. Any hours worked without said approval will be incurred at the cost of the contractor.

1.3.5. Table Service. The contractor shall clean, and sanitize dining room tables, chairs, or benches with a 100ppm bleach and water solution at a rate sufficient to ensure availability to customers and after each meal period. The contractor shall replenish dining table items (napkins, salt, pepper, condiments, etc.) during and after each meal.

1.3.6. Special Meals. The contractor will ensure that the Distinguished Visitor (DV) dining rooms will be staffed to support events, to include providing table arrangements, place settings, set-up/tear down, buffet food service, and table serving/clearing (estimated 10 functions per month) when required. The contractor shall support base wide functions (DV support), to include monthly base Birthday Meals and unit morale functions (e.g. squadrons barbecues) estimated at 20 events per month. Menus for these events will be provided no later than fourteen days in advance by COR personnel to the contractor to ensure proper ingredients/requirements are ordered in advance. Any travel to and from the base-locations will be provided by licensed military personnel.

1.3.7. Dessert Service. The contractor shall provide a dessert service to include ice cream, cookies, and cakes, as well as pastries for the Lunch and Dinner meals. Doughnuts will be served for breakfast and midnight meals. The contractor shall provide one server for the ice cream services and cookie bar(s) to include setting up, serving, replenishing and removing of the desserts.

1.4. Sanitation Requirements.

1.4.1. The contractor shall comply with all federal and Air Force mandated sanitation requirements in accordance with Tri-Service Food Code; CENTCOM Mod-12 paragraphs 15.C.1.F - 15.C.1.F.4; AFI 48-116 Food Safety Program (all chapters). In the event of a conflict between the aforementioned guidance, the most recent directive shall take precedence and serve as the requirement. Personnel who complete sanitation requirements shall not assist in the preparation, cooking or serving meals. Additionally, the contractor is required to have a Hazard Analysis Critical Control Point (HACCP) quality control plan for each facility.

1.5. Housekeeping Services

1.5.1. The contractor shall keep all areas of the dining facility clean 100% of the time. Special attention will be given to the areas that maintain the heaviest level of customer flow and traffic, to include the restrooms, serving lines and seating areas.

1.5.1.1. Floor Cleaning. Clean floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. Do not place chairs on tables at any time. Once a month contractor will power wash the grout and tile floors to remove any deposit build up, staining, and foreign matter including those under fixture edges that may have occurred during the month.

1.5.1.2. Spot Floor Cleaning. Spot clean floors to remove food spills and debris during all meals.

1.5.1.3. Clean and sanitize dishes, pots, pans, kitchen, appliances, and dining areas in accordance with the Tri-Service Food Code.

1.5.1.4. Other Housekeeping Tasks. Replace all interior burned out light bulbs and fluorescent tubes within 24 hours with government supplied bulbs and tubes. Exception: All exterior lighting and lighting above 10 feet will be addressed by base civil engineers via the facility managers.

1.5.1.5. Restrooms

Contractor shall ensure all restrooms will be clean, fully stocked with toilet paper, hand soap, and paper towels at all times with contractor provided supplies. Contractor shall spot check restrooms during meal times to ensure tidiness and supplies are available. Clean toilets, urinals, wash bins, slop sinks, and partitions with a germicidal detergent solution. Descale toilets and urinals as required. Remove trash as needed. Proper cleaning removes all deposits, stains and foreign matter, including those under fixture edges, lips, and on all exposed surfaces.

1.5.1.6. Hand Washing Stations

Contractor shall ensure all hand sinks will be clean, fully stocked with hand soap and paper towels at all times with contractor provided supplies. Ensure trash receptacles for hand drying towels are emptied promptly to avoid overflow of trash. Contractor shall spot check hand washing stations during and after meal times to ensure tidiness and supplies are available.

1.5.1.7. Cooking, Dining Areas and Equipment. Clean and sanitize dishes, trays, utensils, pots, pans, equipment, floors, walls, counters, and sinks in kitchen-dining areas during and after each meal in accordance with applicable Tri-Service Food Code and AFI 48-116, Food Safety Program (all chapters). Breakdown and sanitize clipper and automated cleaning machines after each meal as required by operational manuals, Tri-Service food Code and Food Safety Standards to prevent deposit build up. The contractor shall properly clean kitchen and bakery equipment as identified in operational manuals and Food Safety Standards. The exterior of the exhaust hoods/ducts and all exhaust related accessories are considered to be equipment and cleaned IAW manufacturer instructions. Dining room tables/chairs will be thoroughly cleaned and clear of spots, smudges, dust, and debris daily during and after each meal,

1.6. Waste Management. Non-reusable waste materials (trash and garbage) will be removed from the facility as needed and disposed in designated on-site dumpsters. The contractor shall assist the government by complying with the base recycling program. This may require segregating reusable/recyclable waste materials by type. The government will retain ownership of all reusable waste materials. Non-reusable waste materials (trash and garbage) will be removed from the facility by a government-approved method.

1.6.1. HAZMAT materials brought on the base by the contractors i.e. (cleaning supplies) should come with a Safety Data Sheet (SDS), which will then be put into the SDS book and the materials will be stored in a locked storage container.

1.6.2. Other HAZMAT materials that would cause environmental problems when dumped into the ground that are brought on base by the contactors should go through the HAZMAT Pharmacy. Any hazardous waste generated must be transferred into and Satellite Accumulation Point (SAP) or transferred directly to CE Environmental section for proper waste disposal. Seek the most recent 386 AEW Hazardous Waste Management Plan for guidance on storage limitations.

1.7. Grounds Maintenance: The contractor shall clean and maintain the grounds up to fifty feet around the facility. Contractor personnel shall:

1.7.1. Sweep and clean in and around entrances, exits and sidewalks as required but at least daily, maintaining a neat and clean facility appearance at all times. Cleaning includes removing all paper, trash, rocks, sand, and cigarette butts from the area.

1.7.2. Additional Maintenance. Weather, traffic, or other conditions may demand additional cleaning or maintenance to ensure that the grounds are clean and orderly.

1.8. Major Maintenance and Repair. The contractor will provide preventative and major maintenance on all facility equipment, US owned or Contractor owned, inside or outside the facility, according to equipment manufactures recommendation to include the repair of equipment and replacement of component parts on food preparation equipment. The contractor will accomplish those maintenance methods which are necessary to repair equipment and properly perform this service. The contractor will ensure that all equipment is repaired in a timely fashion to ensure minimal disruption in service hours and operations.

The contractor shall be responsible for creating a preventive maintenance schedule based on the equipment manufacture recommendations and have it submitted to the CO for approval.

1.8.1. For safety reasons, the contractor shall disconnect all power cords to equipment when working on equipment and provide maintenance for the power connections. The contractor shall arrange for the repair or replacement of equipment and parts.

1.8.2. The contractor shall furnish all replacement parts. Parts purchased for repairs and maintenance shall be of equal or greater quality as the parts being replaced must comply with the manufacturer’s recommendations.

1.8.3. The Food Service Section Chief or his/her representative will determine the classification and response time required for repairs as follows. The contractor shall initiate and complete repairs within the period of time designated below. If the repairs are not completed within the designated time frame, the contractor shall submit a written explanation to the Food Service Section Chief within 24 hours stating why the equipment has not been repaired and the estimated date when repairs will be completed. The contractor shall provide an acceptable alternative to the COR in the event they are unable to support any regularly scheduled meals.

1.8.3.1. Routine – Initiate 24 hours – Repair within 96 hours

1.8.3.2. Urgent – Initiate 12 hours – Repair within 48 hours

1.8.3.3. Emergency – Initiate 1 hour – Repair within 24 hours

1.8.4 The contractor shall be financially liable for all facility damage due to gross negligence, including but not limited to all facility doors, floors, walls, and any U.S. owned property that the contract representative or his/her representative identify during the performance period.

1.9. Contractor Personnel.

1.9.1. Personnel. The contractor shall hire and staff qualified personnel who can effectively speak in English with Government representatives and diners. The contractor shall also provide experienced cooks, food servers, and salad preparers to ensure there is no impact to food operations.

1.9.2. Management. The contractor shall provide a full-time contract manager on site who shall be responsible for the performance of the work. This individual shall have the authority to obligate the company and be responsible for overall performance (to include subcontractors) of the contract to meet the specified performance standards as defined in this Performance Work Statement. The name of this person, and/or alternates, who shall act on behalf of the contractor when the manager is absent, shall be designated in writing to the contracting officer and military Dining Facility Managers. The contract manager or alternate shall have full authority to act on behalf of the contractor on all contract matters relating to daily operation of this contract. The contract manager and alternate or alternates must be able to read, write, speak, and understand English and shall, at no time, be vacant. There will be a shift manager on duty for each of the facilities at all times. The contractor shall keep copies of all employees’ records on site and will provide records of each employee to the Government upon request for review.

1.9.3. Personnel Strikes. The contractor will provide as much notice as possible prior to a workers’ strike. In the event of a workers’ strike, it is the contractors’ responsibility to provide alternative yet comparable meals for the dining population throughout the duration of a personnel strike.

1.10. Conduct. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts employees shall depart from the food service facilities as soon as transportation is available and provided. The contractor shall not employ persons for work on this contract if such persons are identified to the contractor by the Contracting Officer as a potential threat to the health, safety, security, general well-being, or operational mission of the installation and its population. In the performance of their duties, employees shall conduct themselves in a professional manner while providing timely and courteous service to customers. The use of alcoholic beverages or illegal drugs by contractor personnel is cause for disbarment from the installation. Contractor employees shall not offer food or beverages to unauthorized person(s).

1.10.1. Uniform/Dress and Appearance. All employees will have nametags on at all times while on duty with their name and the contractor’s name clearly printed. Name tags must be worn at a visible location on all personnel 100% of the time during their work day. Name tags for managers and supervisors shall include their job titles, in addition to the contractor’s name. All name tags must be in English. Contract personnel will have approved uniforms (approved by Food Section Chief) for all employees. Contractor personnel will meet grooming and safety standards in accordance with HACCP, Military Public Health, and Tri-Service Food Code. Any update to these standards will be provided to the contractor by the COR or designated representative.

1.10.2. Health Screening. For Host Nation (HN) and Other Country National (OCN) Employees, the minimum screening requirements are as follows:

1.10.2.1. All contractors are responsible to provide the appropriate level of medical screening for their employees based on the job they are hired to perform. The screening must be completed by a certified and licensed medical provider and a copy of the completed medical screening documentation, written in English, must be maintained by the contractor. Documentation shall be requested by base operations center personnel prior to issuance of access badges as well as by medical personnel for compliance reviews. Pre-employment medical screening of HN and OCN employees will not be performed in Military Medical Treatment Facility.

1.10.2.2. All HN and OCN Dining facility employees must be screened annually for signs/symptoms of Tuberculosis (TB). Those with a positive screen should be assessed for active TB using a chest x-ray or other appropriate means.

1.10.2.3. HN and OCN employees involved in food service, water and ice production must be screened annually for signs and symptoms of infectious diseases. Contractors must also ensure employees receive the full series of Hepatitis A vaccine and receive and remain current on typhoid vaccination. Vaccine documentation shall be requested by medical personnel for compliance reviews. Documentation of receipt of the initial typhoid vaccine and the initial Hepatitis A vaccine must be provided prior to the start of employment at the DFAC.

1.10.2.4. Contractors must ensure employees receive Typhoid and Hepatitis A vaccinations and this information must be documented in the employees’ medical record/screening documentation.

1.11. Hours of Operation

1.11.1. Normal. The contractor shall maintain operating hours as listed in Appendix 5.1. During the required serving hours for the dining facility, any authorized patron may select foods from a complete menu. Authorized patrons may enter the dining facility during non-meal periods to obtain self-prepared meals from the sandwich line or “carryout” options. The contractor shall not remove foods from the serving area until 5 minutes after the end of the posted meal hours. This allows for all patrons to be served and additional time for second servings. The contractor will place leftovers from the main line out as self-serve for 30 minutes past meals times to minimize waste. Contractor shall dispose of all leftovers after the 35 minute time frame.

1.11.2. Holidays. The dining facility is open on all holidays and will not be closed on any day. The contractor shall plan for increased attendance expected at Thanksgiving and Christmas and additional service hours if necessary. The Government will provide holiday schedules during Thanksgiving, Christmas, and other special occasions to the contractor at least 5 calendar days before the date of the event.

1.11.3. Emergency or Special Event Services. Special and emergency situations (for example, accident and rescue operations, civil disturbances, weather warnings, base alerts) may necessitate a dining facility to operate on an extended basis of up to 24 hours per day. The contracting officer will verbally advise the contractor of the effort required and the contracting officer will follow up with a modification of the contract if necessary.

1.11.4. Visits by DVs and Inspection Teams. DVs, inspection teams, and other operational commitments will require additional contractor support in such areas as sanitation and general appearance. The support can and will include, but is not limited to, the set-up/tear down, serving of food, replenish, clearing of tables and tear down functions of distinguished Visitor room and other locations on the installation as specified by the Food Service Manager.

1.11.5. Contingency Services. The contractor shall provide service during military exercises, emergencies, natural disasters, and other contingency operations. These operations may increase workload, to include (Performance of Services during Crisis Declared by the National Command Authority or Overseas Combatant Commander):

1.11.5.1. They shall respond to the Contracting Officer at the hourly rate shown in the bid schedule for extended service hours. Serving hours under this provision may be increased to 24 hours per day and may be implemented as directed by the Contracting Officer at any time as required to meet military mission requirements.

1.12. Transition Period.

1.12.1. Upon receiving the contract offer, it is the immediate responsibility of the contractor to initiate and complete the necessary administrative tasks to gain base passes to access Ali Al Salem Air Base. If the contractor is replacing an incumbent contractor, they shall complete all necessary actions in order to begin offering prepared, cooked hot meals at 100% operational capability no later than five days from the beginning of the contract. During those five days of transition, the contractor shall provide, at a minimum, continental-style breakfasts for the breakfast and midnight meals, to include fresh fruits, oatmeal, cereals, bagel, a variety of juices, milk, yogurt, coffee, and an assortment of condiments. For lunch, dinner and midnight meals, the contractor shall provide ingredients for salads, a variety of sandwich meats, breads, cheeses, soups, a variety of fruits, tuna salad, chicken salad, peanut butter, jelly, assorted beverage (to include soda, water, juices, milk, coffee and teas) and an assortment of condiments. Meals Ready to Eat (MRE) will be available for all dining patrons upon completing AF Form 79. The plan shall be submitted to the Contracting Officer as part of the technical proposal. At the close of this period of performance, the contractor will allow for a transition period with the incoming contractor, in the event the incumbent is not awarded the future contract.

1.13. Quality Control Program.

1.13.1 The contractor shall establish, through an independent function, a quality-control program, which shall encompass all aspects of the contract. The contractor shall adhere to Food Vulnerability Procedures IAW the Tri-Service Food Code. The contractor shall implement the quality program in accordance with the Quality Control Plan (QCP). The QCP shall include the following:

1.14. Contractor Quality Control Plan: Contractors shall provide a Quality Control Plan within 3 working days after award acknowledgement. The successful contractor shall provide a quality control plan that describes in detail how the company will ensure that each detailed task in the PWS will be performed satisfactorily. The QCP shall identify the frequency of the surveillance of each task and show how the contractor will maintain records, examine trends, and correct discrepancies. Additionally, the contractor will describe in detail how they will ensure that food safety standards and nutritional standards are met.

1.14.1. Quality Control (QC). The contractor shall develop and maintain a QC inspection system that encompasses all functions of the contract. The QC inspection system shall satisfy the requirements in the Inspection of Services clause in the request for proposal (RFP) and resultant contract and shall be designed to keep the contractor's management informed of all issues affecting quality. The QC records of inspections shall indicate the nature and number of observations made, number and type of deficiencies found, and the nature of corrective action taken as appropriate.

1.14.2. Quality Assurance (QA). The contractor shall develop and maintain a QA program ensuring the Government’s interests are protected. Through a clearly separate entity this function shall ensure all aspects of the contract, including the QC inspection system. Personnel performing the QA function shall be independent of site management and have sufficient, well-defined responsibility, authority, and the organizational freedom to identify and evaluate quality problems and to initiate, recommend, or provide solutions. A copy of the Quality Assurance Plan will be provided with the proposal submitted.

1.14.2.1. The contractor shall maintain adequate records of all audits and inspections. The Contracting Officer Representative (COR) records shall indicate the nature and number of observations made, the number and type of deficiencies found, and the nature of corrective action, deemed as appropriate by the FSM, which was taken the contractor to address the deficiencies.

1.14.2.2. Quality Status Reports (QSR) shall be generated by the COR on a monthly basis. Details of audits and inspections accomplished, significant deficiencies noted, trend analysis of contract performance and current status of all issues yet to be resolved shall be provided. QSRs shall be distributed to the contractor's program management and government representatives concurrently. At a minimum, the QSRs must include metrics which verify whether the performance standards in the Service Delivery Summary have been met.

1.14.2.3. The COR function shall ensure that timely and effective corrective action is obtained for all deficiencies identified by the government. All deficiency responses shall include identification of deficiency cause, the determined actions to mitigate future deficiencies and an analysis of the quality program's effectiveness in the area of the deficiency.

1.14.2.4. The COR function shall develop and maintain a training program designed to ensure all contractor personnel are clearly aware of the contractual requirements and are current with any changes throughout the life of the contract. The COR function shall conduct special inspections at the contracting officer's or site commander's written request. Results of the inspection or audit will be provided, in writing, within 3 days.

1.14.3. Management Assistance/Involvement. Questions regarding contract clarification can be vetted through the COR. In the event the Food Service Section Chief does not agree with the quality of the food provided (IAW aforementioned guidance, to include Food Service Operation Standards), the Food Service Section Chief must engage and correct the deficiency on the spot IAW this contract and the aforementioned official guidance.

1.14.5. Inspection Instructions. Inspection, auditing, and testing shall be prescribed by clear, complete, and current instructions. The inspection instructions shall include the specific criteria for approval and rejection of services that will be used in each inspection or audit; checklists may be used for this purpose. The contractor's inspection instructions shall be documented and shall be available for review by the Government representatives throughout the life of the contract. The contractor shall notify the on-site Government representatives in writing of any changes to his inspection instructions.

2. SERVICE DELIVERY SUMMARY

Repairs will be initiated/completed within the following time frames:

Routine: 24 hours/96 hours

Urgent: 12 hours/48 hours

Emergency: 1 hour/24 hours

3. CONTRACTOR FURNISHED PROPERTY AND SERVICES. The contractor shall provide the property and services listed below.

3.1. Property.

3.1.1. Facilities. No alterations to the facilities will be made without specific written permission from the 386 ECES.

3.1.2. Equipment. The contractor shall use and maintain any equipment provided by the government and/or that which the contractor has provided to meet the full food service support requirement as stated in para 1.8 of this PWS. The Food Service Section Chief and Contractor will have a list of what is government owed and what is contractor owed on file in each of the respective offices.

3.1.3. Electrical. The contractor shall supply whatever components necessary to ensure safe connection to the equipment installed for food prep.

3.1.4. Waste Water. Waste water will be disposed of via an existing drain.

3.1.5. Gray water. The drain will only be allowed for use in disposal of gray water.

3.1.6. Black water. There are existing transportable toilets located on site. The contractor may use these toilets. There will be no black water allowed inside the existing drains.

4. GENERAL INFORMATION

4.1. Contractor Personnel Meals. Contractor personnel who work in dining facilities under this contract may consume food and beverages in the facility, while on duty, and 30 minutes before or after their shifts at no cost.

4.1.1. Meals consumed by employees shall not count as meals served for contract payment purposes.

4.2. Training. The contractor shall provide necessary training to employees and maintain records of all training on-site and have them available for government review. In addition, contractor employees shall receive the government provided training listed below:

4.2.1. The contractor shall provide necessary training to contract supervisors. Contractor shall ensure all managers and supervisors are certified in the ServSafe® Food Safety Program for Managers at the contractor’s expense. The contractor shall also ensure that contract supervisors attend food handlers, food safety/security training and OSHA training from an individual designated by the Director of Base Medical Services (DBMS) annually. All non-supervisory employees shall be trained in food handling techniques by contract supervisors that have attended the food handlers training course. Contract Manager will keep a record of training and provide a copy to the FSM. Refresher training is required, at a minimum, annually or as often as necessary for personnel to be aware of their responsibilities in safe food handling. Refresher training shall meet the requirements listed in the Tri-Service Food Code.

4.2.2. IAW AFI 32-2001 para 10.3 contractor employees shall attend at least 1 hour per year of emergency evacuation and suppression system activation training provided by the facility manager. Contractor will only be trained on activation of the overhead system via the pull station. After hood system has been activated the contractor employees are to proceed to their emergency collection point designated by the facility manager in the provided training.

4.2.3. The contractor shall provide military food service workers familiarization training on the proper use and care of all equipment and on an “as-needed” basis. Training is necessary in the event that military members are required to perform full food service operations during contingencies or operations when the contractor is not authorized to access the installation or the contractors is unavailable to perform the service. At this time, the contract will be modified to show the change.

4.3. Security Requirements. 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. The contractor shall sign an agreement stipulating the security requirements of this contract.

4.3.1. Base Access.

4.3.1.1 For short term contracts scheduled to be completed within 30 days, the responsible squadron Contracting Officer’s Representative (COR) will submit a Commander's Authorization Letter of Access (CALA) request to the Security Forces Pass and Registration office (386 ESFS/S5R). The CALA request will specify if personnel are required to operate a contractor-owned or personal vehicle on base. 386 ESFS/S5 requires fourteen days to process CALA requests in order to facilitate interviews and the screening process IAW USAFCENTI 31-105. Once the CALA is approved, employees must visit the Pedestrian Entry Control Point (PECP) and surrender their foreign resident ID in exchange for a temporary access pass. Vehicle operators must provide their vehicle registration to receive a temporary vehicle pass.

4.3.1.2. For contracts lasting more than 30 days, contractors must complete and submit through the responsible squadron COR, an Installation Access Application (IAA) along with supporting documents (copy of passport, copy of Kuwait civil ID, copy of visa, original sponsor letter, copy of Chamber of Commerce letter, and the contract support letter). Applications should be submitted to the 386 ESFS/S5 office NLT three weeks prior to the contract start date to provide sufficient time for the biometric registration, interview, and vetting process to be completed in IAW USAFCENTI 31-105. Contractors who are required to operate a contractor-owned or personal vehicle on base should indicate the requirement on the IAA, and provide a copy of their Kuwaiti driver’s license, proof of insurance, and vehicle registration with the application. Contractors will be provided a Defense Biometrics Identification System (DBIDS) Access Card (DAC), and must be vetted and screened annually, thereafter.

4.3.1.3. All non-U.S. contractors must be escorted on base IAW 386 AEWI 31-113, Installation Access.

4.3.2. 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.

4.4. Contractor Furnished Items and Services. Except for those items or services determined to be government-furnished or government reimbursed, the contractor shall furnish everything required to perform this contract, to include:

4.4.1. Commercial telephone service. The contractors will furnish their own cell phones (minimum two), pending installation approval. Requests for approval will be made through 386 EFSS in writing, and will specify the number of cell phones, respective users, model numbers, visual description, and respective phone numbers. .

4.4.2. Special Functions. The contractor shall decorate the dining facility with contractor provided decorative materials for holidays and special occasions. Contractor will coordinate with FSM before decorative materials are purchased. This will include the decoration of the entranceway to the dining facility, the dining area, and serving line area to include setting up the serving line of the dining facility. Catering locations may be outside of the dining facility, ex: Drop Zone (Community Areas), conference rooms etc.

4.4.3. Preventive and Required Maintenance Plan. Perform preventive and required maintenance in accordance with manufacturer’s instructions on all equipment. The contractor shall submit an equipment maintenance plan no later than the contract start date. The plan shall specify when preventive maintenance is accomplished and how maintenance and repairs are documented. The contractor shall provide all materials and supplies necessary to perform preventive and required maintenance at a time which will result in minimal interruption to daily food operations.

4.4.4. Housekeeping Supplies, Materials, and Equipment. The contractor furnishes those items required to perform the requirements associated with cleaning, sanitizing, and disinfecting areas specified in the PWS.

4.4.5. Meals provided during alerts, exercises, and emergencies. For locations or times other than listed in appendix 5.2 the contractor shall prepare and place meals in hot food carts, insulated container, or other suitable containers by the times requested. At the requesting agency’s option, furnish ground support meals rather than hot meals. The contractor shall provide these meals with necessary silverware and condiments to a government representative assigned to pick up the meals. Additionally, there may be situations that require support beyond the normal headcounts; the contractor will plan to provide as many meals as necessary during emergencies. While such an occasion is difficult to predict, it is reasonable to estimate a surge would not surpass an additional 65% of the normal headcount.

4.5. Acts of Nature. The contractor shall use reasonable diligence to provide a regular and uninterrupted supply of service, but shall not be liable for damages, breach of contract or otherwise, to the government for failure, suspension, diminution, or other variations of service occasioned by or consequence of any cause beyond the control of the contractor, including but not limited to acts of God or of the public enemy, fires, floods, earthquakes, or other catastrophe; strikes; of failure or breakdown of transmission or other facilities. If any such failure, suspension, diminution, or other variation of service shall aggregate more than 48 hours during any billing period hereunder, an equitable adjustment shall be made in the monthly billing specified in this contract (including an adjustment of the minimum monthly charge).

5. APPENDICES

Appendix 5.1. Hours of Operation

Hot Meals hours for all facilities will be as follows:

Meal period

Dining Facility Feeding Hours

NUMBER OF SERVING LINES

Breakfast

0430-0800

Lunch

1030-1330

Dinner

1630-2000

Midnight

2330-0130

NOTE 1: The dining facilities will be open 24/7 and shall provide takeout service during all hours.

Appendix 5.2. Workload Estimates

Average daily meal count for normal work week (seven days).

NOTE 2: Approximately 218,400 meals total are served per month.

Appendix 5.3. Applicable Publications and Forms Publications and forms applicable to this Performance Work Statement (PWS) are listed below. Publications are coded for the Contractors use as mandatory (M) or advisory (A). The Contractor shall follow those publications coded as mandatory to the extent (that is, the specific procedure in a paragraph, section, chapter or volume) specified in the PWS. The Contractor shall be guided by those coded advisory to the extent necessary to meet requirements in this PWS. At the start of the contract, the Government provides all publications and forms listed. The Government may issue supplements or amendments to listed publications from any organizational level during the life of the contract. The Contractor shall keep all issued publications up-to-date. The Contractor shall immediately implement those changes in publications that result in a decrease or no change in the contract price. Before implementing any such revision, supplement, or amendment that will result in an increase in contract price, the Contractor shall submit to the Contracting Officer (CO) a price proposal for approval. Price proposals shall be submitted within 30 calendar days from the date the Contractor receives notice of the revision, supplement, or amendment giving rise to the increase in cost of performance. The Government will consider changes in the contract price due to supplements and amendments shall be considered under the "Contract Terms and Conditions-Commercial Items" clause. The Government will continue to supply the Government forms needed for daily operations. Upon completion of the contract, the Contractor shall return to the Government all issued publications and unused forms.

Publications Code:

AFI--Air Force Instruction

AFMAN--Air Force Manual

AFP--Air Force Pamphlet

AF Form--Air Force Form

DD Form--Department of Defense Form

DEPARTMENT OF DEFENSE and AIR FORCE PUBLICATIONS

Number

Title of Directive

Mandatory (M) or Advisory (A)

DoD 5500.7-R 11/17/07 Ethics Standards

(Advisory)

AFI 34-239

4/17/14 Food Service Management Program (Mandatory)

AFI 48-116

8/19/14 Food Safety Program

(Mandatory)

AFI 40-104

10/4/11 Nutrition Education

(Mandatory)

AFI 64-106

3/25/94 Air Force Industrial Labor Relations Activities (Mandatory)

AFMAN 34-240 5/02/05

Food Service Program Management (Mandatory)

Food Code Preface

AFMAN 48-147 4/30/14

Tri-Service Food Code (Mandatory)

OTHER DIRECTIVES

Title of Directive

Mandatory (M) or Advisory (A)

US Department of Health and Human Services Food Code

(Mandatory)

Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement

Food Service Managers Handbook

(Advisory)

Air Force Worldwide Menu

Flight Kitchen Managers Handbook

AIR FORCE FORMS

AF Form 27

Food Service Customer Survey

AF Form 79

Headcount Record

DEPARTMENT OF DEFENSE FORMS

DD Form 2973 Food Operational Inspection Report

Appendix 5.4. Definitions Clean. The state of being free from streaks, smudges, soil, odor, food particles, liquid, stains, residue and impurities.

Cleaning. The physical removal of food residue, ingredients, dust and other soil material and matter from surfaces, kitchenware, eating ware, and equipment.

Condiment. Any food such as salt, pepper, hot sauce, mustard, and ketchup, etc. that is used to enhance the flavor of other food.

COR Contracting officer representative Military Public Health (MPH). The installation medical authority that defines and monitors sanitation standards and procedures for food service activities. Representatives of the MPH inspect sanitary conditions and apply ratings based upon their professional qualitative judgment.

Equipment. Items used to store, prepare, cook, transport, and serve food. Equipment also includes items used in cleaning and sanitizing, as well as those used to transport and store supplies.

Food Handlers. Food service personnel, who work where unsealed food or drink is handled, processed, prepared, or served, and who touch food or food contact surfaces in any way. Excluded are food service managers, cashiers, and delivery persons who do not handle unwrapped food or touch food contact surfaces.

Food Service Personnel. Any person who transports food or food containers, or engages in food preparation or service or comes in contact with any food, utensils, or equipment (other than food in unbroken protective packages).

Food Service Section Chief. An officer, noncommissioned officer, or civilian responsible to the base Chief of Services for matters relating to food service. Advises the contracting officer on matters relating to the contract.

Garbage. Animal and vegetable waste resulting from handling, preparing, cooking, and consuming foods.

HACCP Plan. A written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point (HACCP) principles developed by The National Advisory Committee on Microbiological Criteria for Foods.

Major Maintenance. The maintenance and repair of equipment, including the restoration or replacement of parts because of wear and tear, damage, failure of parts, or the like. Major maintenance includes replacing or repairing handles, hinges, gaskets, compressors, and all other components necessary to maintain all equipment.

Meal Ready to Eat (MRE). A packaged ready to eat meal designed for issue either in individual units or in multiples of three for a complete ration, when hot “A” rations are not suitable, as specified by the Contracting Officer. The meals are packaged in flexible envelopes.

Minor Maintenance. Involves the cleaning, adjusting, tightening of knobs, screws, nuts, bolts, etc., as required to keep food service equipment in operation and performing other user maintenance recommended by the manufacturer.

Potentially Hazardous Foods. Any perishable food which consists in whole or in part of dairy products, eggs, meat, poultry, fish, shellfish.