Attachment_0002_-_Air_Force_DFAC_PWS_05May2017.pdf

PERFORMANCE WORK STATEMENT

FOR

FULL FOOD SERVICES (FFS)

386 AIR EXPEDITIONARY WING

Ali Al Salem Air Base (AASAB)

May 5, 2017

TABLE OF CONTENTS

Table of Contents

1. Description of Services 3 Scope of Work 3

Program Overview 3 Operational Requirements and Specific Tasks 4 Sanitation Requirements 7 Housekeeping Services 7 Waste Management 8

Grounds Maintenance 9 Major Equipment Maintenance and Repair 9

Contractor Personnel 10 Conduct 13 Hours of Operation 14 Transition Period 15 Quality Control Program 15 Safety Plan 17 Contract Funds Status Report 18 Fire Evacuation (Planning and Training) 18 OPSEC Program 18 Pest Management Plan 18 Nutrition Training Plan 18 Signature Card 18

2. Contractor Furnished Property and Services 18

3. Government Furnished Items and Services 19

4. General Information 21 Contractor Personnel Meals 21

Training 21 Security Requirements 22

Contractor-Furnished Items and Services 23 Acts of Nature 24

5. Appendices 25

Hours of Operation 25 Workload Estimates 25

Applicable Publications and Forms 25 Definitions 26 References 29

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.

1.2.1. Facilities. The scope of this PWS includes the following DFACs and the maximum capacity of each:

DFAC LOCATIONS DFAC SEATING

CAPACITY

Ali Al Salem

Desert Winds 350

Silver Bullet 175

Al Mubarak 75

The dates the Contractor is required to be fully operational at each DFAC is as follows:

Ali Al Salem – Desert Winds 01 March 2018 Ali Al Salem – Silver Bullet 01 March 2018 Al Mubarak 16 February 2018

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 ordering, receiving, storing, and rotating all food subsistence and supplies received and issued by the Rations Warehouse. All subsistence ordering, receipt and use records are Government Property (deliverables) and will be made available to Government personnel at all times. Contractor shall order subsistence to meet menu requirements IAW the CONOPS menu, and COR direction. The contractor should utilize previous week headcount data in AFMIS to determine feeding projections. The Contractor shall utilize the USG Prime Vendors for subsistence in Kuwait, unless otherwise directed by the ACO or PCO. All subsistence ordering shall be performed utilizing AFMIS. 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. Contractor Designated Clerks shall be experienced and properly trained in receiving, inspecting and storage of subsistence. Perishable subsistence shall be received and moved into refrigerated storage within 30 minutes of receipt. Contractor shall begin transfer of subsistence within 20 minutes of receipt and shall be completed within three hours of beginning the task. Contractor shall verify subsistence identity and quantity upon delivery. Contractor shall ensure delivery tickets (Prime Vendor invoices) are IAW items physically received. Contractor shall initiate Subsistence Vendor Contract Discrepancy Reports (SVCDR) IAW AR 30-22 and subsistence prime vendor SOP. 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. Contractor shall maintain subsistence inventories. Contractor shall maintain no more than eight days of subsistence supply (DOS) (including cold storage) on hand with storage space for an additional four days. Inventory level in each DFAC shall be sufficient to meet the mandated days of supply for the average daily headcount without excess that generates spoilage and waste.

Weekly inventory reports shall be available for inspection at the facility 100% of the time. Monthly accountability inventory reports are provided to the COR within two days of the end of each month. Quarterly accountability inventory reports are provided to the COR within five days of the end of each quarter. (Jan, Apr, Jul, and Oct. due dates). The COR may request a special inventory at any time. The Contractor shall maintain contractor provided food products separate and segregated from GFP. All products must be clearly marked as “Contractor Owned” and stored IAW the same standards as GFP.

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. All products and menu items as listed in the USARCENT ASG-KU CONOPS Menu, holiday menu or special event menus shall be prepared IAW TM 10-412 Armed Forces Recipe Cards, or AFMIS generated recipe cards, manufacturer’s product preparation instructions, or approved local SOP. The preparation document shall be within arms-reach of the actual product during the entire preparation/cooking process. 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). All contractor employees shall be trained on proper sanitation techniques in accordance with TB MED 530. Contractor Personnel shall be trained within 30 days of hire and then annually thereafter. 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. Contractor shall maintain files, current publications, forms, SOPs, training records and cleaning schedules IAW AR 25-400-2, ARIMS. Cleaning schedules shall be maintained current and followed by employees.

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). Contractor shall establish, maintain, and update a water quality monitoring and disinfection plan that includes collection and analysis of routine samples as specified in the Overseas Environmental Baseline Guidance Document (OEBGD), and Kuwait Final Governing Standards (KFGS) and submit to the ACO for review/approval within 60 days following the contract performance start date. 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. The Contractor shall maintain a food waste report and provide it to the COR on a monthly basis.

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 PCO 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.

1.9.1.1 Contractor Life Support Area: In some of the camp sites, the remoteness of the locations of the facilities may require that the contractor negotiate with the government of Kuwait for space in the desert should the contractor decide to build temporary living facilities using modular units as a Contractor Life Support Area. The contractor shall be responsible for all costs under the Kuwaiti Labor Code associated with life support requirements for its workforce. The Contractor at a minimum shall be required to provide adequate housing and transportation for its workforce. Ultimately under the Kuwaiti Labor Code, the contractor shall be responsible for feeding its personnel, providing water, housing, electricity, plumbing, and all necessary equipment to sustain life support for its workforce. The contractor shall be responsible for maintaining the cleanliness of either its temporary modular living facilities or housing area provided to its contracted workforce.

Contractor personnel will be informed of all camp rules and regulations. The Contractor shall comply with the following minimum housing accommodations standards:

1. Housing provided to all employees shall be no less than 50 square feet per person.

2. Cafeteria or common use kitchen will be provided to all employees.

Common use kitchen will service no more than 25 workers per kitchen.

3. Each room shall be furnished at a minimum with the following:

a. Room light.

b. One bed per individual.

c. One storage device that can be secured; a footlocker with hasp for lock, minimum size of at least 3 cubic feet.

d. A laundry facility or laundry service.

e. Cleaning supplies.

4. Monthly inspections of living conditions of all Contractor and subcontractor employees. A copy of the inspection report shall be provided to the ACO after award and received quarterly thereafter. The inspection report shall, at a minimum, contain the following inspection criteria:

a. Compliance with minimum housing accommodation standards.

b. Functioning appliances and the projected time for repair for any non-functioning appliances.

c. The findings of Quarterly Health and Welfare inspections on personnel and accommodations.

Contractor personnel who fail to comply with any Government rules or regulations, including trafficking in persons may be subjected to debarment from the camp sites.

1.9.2. Contract Manager. 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. DFAC Manager(s): Provide a DFAC manager and alternate for each Air Force DFAC listed in Attachment 0019 to direct work, be responsible for performance in each facility and to meet the specified performance standards. A DFAC Manager shall be on site during DFAC operating hours.

1.9.4. DFAC Supervisor(s): Provide a Supervisor for each shift and an alternate for each Air Force DFAC listed in Attachment 0019 to direct work, be responsible for the performance of their respective shift, to ensure to meet the specified performance standards. A DFAC Supervisor shall be on-site while shift is working.

1.9.5. 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. The Contractor shall provide and maintain a contingency plan for continuation of performance of services under this contract should labor disputes/strikes, subcontractor defaults, terrorist acts, mobilizations/deployment and buildup of forces occur. The written Contingency Plan shall be submitted to the PCO no more than 20 days after award of contract. The Government may require revisions to the plan prior to providing approval. This plan should describe the following:

1.9.5.1. Services/items that the Contractor will not be able to provide as a result of the strike.

1.9.5.2. Plans for collecting identification badges and base vehicle stickers from striking employees within 12 hours of labor strike.

1.9.5.3. Description of effort to be taken to protect Government property.

1.9.5.4. The contractor is required to notify the PCO immediately, in writing, upon learning of a labor strike affecting contract performance and provide daily status updates thereafter. Names of striking employees shall be submitted, in writing, to the PCO within 8 hours of the labor strike.

1.9.6. Personnel Strength Accountability. Contractor shall no later than the 25th of each month provide the PCO, COR and ACO a Personnel Strength Accountability (PERSTAT) Report. The contractor shall comply with U.S. Army Regulation 600-8-6 Personnel Strength Accountability, and provide a monthly report to the USG COR, ACO and PCO advising the total number of EXPAT, Foreign National and Host Nation employees and subcontract employees under the purview of this contract.

1.9.7. Registered Employee Listing. Contractor shall no later than the 25th of each month, provide the PCO, COR and ACO with a listing of employees and salaries registered with the Ministry of Social Affairs and Labor (MOSAL). Failure to provide a list of employees registered with the MOSAL will result in denial of installation badging privileges for Contractor employees. Furthermore, a copy of each individual's employment contract shall be available to the USG by the conclusion of the Transition Period. At a minimum, the employment contract shall be in English and the language of the employee. The Contractor shall disclose and make known to its employees the terms and conditions of employment.

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. The approach to the phase in of operations, and how it will ensure uninterrupted services to The Government 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). Contractors shall provide a QCP within 15 days after award acknowledgement. The successful contractor shall provide a QCP 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.

1.13.1.1 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.

1.13.1.2 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.

1.13.1.3 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.

1.13.1.4 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 Performance Requirements Summary (within the Quality Assurance Surveillance Plan) have been met.

1.13.1.5. 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.

1.13.1.6. 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.

1.13.1.7. Customer Comment Cards. The contractor shall develop and maintain a comment card system as part of its’ QCP at each DFAC. The system shall clearly define whether the rating given is positive or negative.

Each comment card shall include the customer’s contact information and signature. The contractor shall ensure contract performance negative trends that are detected from the comment cards, either by internal or external methods, and corrected or eliminated within 30 days. Contractor shall provide recommendations through the COR to the ACO and advise on procedural matters pertaining to all DFACs. Contractor shall utilize the comment cards to determine whether each DFAC is meeting the expectations, needs and trends for each DFAC. The Government Quality Assurance team will validate all comment cards.

1.13.2. 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.

1.13.3. 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.

1.14. Safety Plan. The Contractor shall develop a written Safety Plan. The plan must describe top-level management leadership in the safety and health management system. Management must clearly describe its commitment. The plan must describe methods used to recognize, identify, and analyze hazards, describe methods used to inform employees of hazards found and control measures taken, describe and give examples of how Contractor controls hazards (including preventative maintenance, occupational health care program, emergency preparedness, change management, and hazard elimination), describe the formal and informal safety and health training program for managers, supervisors, and employees, include training protocols and schedules of training, and describe how the Contractor shall comply with specific programs requirements of Occupational Safety and Health Administration (OSHA) such as Process Safety Management, Blood borne Pathogens, etc. Before starting work, the

Contractor shall give each new employee a safety orientation concerning the hazards and precautions of the job assigned. A continuous training program shall be instituted by the Contractor to make employees aware of existing hazards and all new hazards.

1.15. Contract Funds Status Report (CFSR). The contractor shall provide a monthly CFSR to the USG. The CFSR shall be completed IAW Data Item Description, DI-MGMT- 81468 Instructions. DD Form 1586 is the applicable form.

1.16. Fire Evacuation (Planning and Training). The contractor shall ensure that all employees are trained and drilled in the duties they are to perform in case of fire, panic, or other emergency to effect orderly exiting. All employees shall be instructed in the proper use of portable fire extinguishers and other manual fire suppression equipment where provided. The contractor will document this training IAW the USARCENT Fire Prevention Policy and the National Fire Protection Association (NFPA) 101, Safety Code.

1.17. OPSEC Program: The contractor shall develop an Operational Security (OPSEC) Standing Operating Procedure (SOP)/Plan within 90 calendar days of contract award, to be reviewed and approved by the responsible ASG-KU OPSEC officer. This plan will include a process to identify critical information, where it is located, who is responsible for it, how to protect it and why it needs to be protected. The contractor shall implement OPSEC measures as ordered by the PCO and specified applicable regulations and policies. Per AR 530-1 Operations Security, the contractor employees must complete Level I OPSEC Awareness training. New employees must be trained within 30 calendar days of their reporting duty and annually thereafter.

1.18. Pest Management Plan. Contractor shall conduct an effective integrated pest management program IAW with TB MED 530. All doors and windows leading to the outside of DFACs must be closed when not in immediate use. Screens are acceptable if they are fully intact. The Contractor shall ensure fully functioning electronic insectocutors are positioned at all entrances and exits. The pest management program must be proactive at preventing rodent, spider, fly, roach, and other pest activities. The Contractor shall notify the COR and Preventative Medicine when pest (insects, rodents, etc.) or disease problems are encountered inside/outside any food service facility.

1.19. Nutrition Training Plan. Contractor employees shall be trained on nutrition IAW AR 30-22. The Contractor shall provide a nutrition training plan to the USG no later than 20 days after contract award.

1.20 Signature Card. The Contractor will maintain an approved Signature Card on file IAW AR 30-22. The Signature Card will be completed via DD Form 577 and will be provided to the USG no later than 10 days prior to the start of contract performance.

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

2.1. Property.

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

2.1.2. 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. The Contractor shall maintain an inventory of all food service equipment and utensils. The contractor shall provide a maintenance plan, perform all maintenance and keep maintenance records on all equipment associated with the DFACS. These records shall be accessible to the USG upon demand. The contractor is responsible for any maintenance methods necessary, to include item repair or replacement, to properly perform services, including installing items and or parts necessary to meet USG standards. The Contractor shall provide a weekly list of the unserviceable DFAC equipment.

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

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

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

2.1.6. 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.

3. GOVERNMENT FURNISHED ITEMS AND SERVICES

3.1. Government-Furnished Property. Property in the possession of, or directly acquired by the USG, or acquired by a Contractor on behalf of the USG, and subsequently furnished to the Contractor for performance of a contract.

3.2. General. The USG will furnish or make available to the Contractor certain services, supplies, and materials, equipment, transportation, and facilities. GFP consists of Government furnished Facilities (GFF), Government furnished Equipment (GFE), Government furnished Material (GFM), and Government furnished services. The Government furnished items for the Air Force DFACs can be found at Attachment 0007.

3.2.1. Use of Government Property. Contractor shall use USG property, either furnished or acquired under this contract, for the performance of this contract only, unless approved by the Contracting Officer. The Contractor shall not modify, or cannibalize the equipment in such a way that it would do harm to the USG. The Contractor shall not use other GFP in the performance of this contract without prior written approval from the ACO/PCO. The Contractor shall not remove GFP from AASAB or AMAB other supported theater areas without the written approval by the ACO.

3.2.2. Records of Government Property. Contractor shall create and maintain records of all USG property accountable to the contract, including GFP and Contractor Acquired Property (CAP).

3.2.2.1. The USG shall have access to all USG property for the purposes of reviewing, inspecting, and evaluating the Contractor’s Property Management Plan, systems, procedures, records, and supporting documentation that pertains to GFP.

3.2.2.2. Records of Government property shall be readily available to the Government Property Administrator, ACO, PCO, or other authorized USG representative, and shall be safeguarded from tampering or destruction.

3.3. In the event of failure of GFE, the USG reserves the right to either replace the equipment or have the Contractor do so. As directed by the ACO, the Contractor shall develop an economic analysis considering practical ways of satisfying the requirement to include the estimated cost and benefits derived.

3.4. Contractor shall obtain prior ACO approval before connecting any Contractor-furnished equipment to Government-furnished communication systems/lines/equipment.

3.5. Facilities. The USG will provide the following facilities for the Contractor’s use:

Ali Al Salem Desert Winds – Hard-stand building Ali Al Salem Silver Bullet – Hard-stand Building Al Mubarak – Hard-stand Building

3.6. Equipment. The USG will provide Eagle Cash Point of Sale (POS) computer and card reader.