1-111th_GSAB_Full_Food_Service_PWS.docx

PERFORMANCE-BASED WORK STATEMENT

CAMP BLANDING JOINT TRAINING CENTER

TABLE OF CONTENTS Page

Table of Contents 1

Bid Schedule 2

Section C.1 – General 4

Section C.2 – Definitions and Acronyms 11

Section C.3 – Government Furnished Property and Services 22

Section C.4 – Contractor Furnished Items and Service 25

Section C.5 – Specific Tasks 26

Section C.6 – Applicable Publications and Forms 44

Technical Exhibit 1 - Performance Requirements Summary Firm-Fixed Price 40

Technical Exhibit 2 - Capacity 48

Technical Exhibit 3 – Government Provided Equipment 50

Technical Exhibit 4 – Required Submittals 51

Technical Exhibit 5– Recommended Supplies 54

Technical Exhibit 6 –Requirement for a Quality Control Plan 55

Technical Exhibit 7-Additional Contractor Employee Standards 57

LABOR AND SUBSISTENCE BREAKOUT

BID SCHEDULE

Please provide a fully burdened rate to include labor and overhead in a per meal price for breakfast and dinner meals only for approximately 400-500 pax during the performance period of 3 April 16 – 26 April 16. The first dinner shall be served on 3 April. The last dinner shall be served on 23 April*. The first breakfast shall be served on 4 April and the last breakfast shall be served 25 April.

*dinner is not being requested on 24 April 16.

Total**

*If there is a charge for CMRA please submit price as a separate line item, if there is not cost and CLIN will be issued on the contract award as a separately priced CLIN.

**Submit total contract price using the scheduled workload (attached)

SECTION C.1

GENERAL

C.1.1. Scope of Work. The contractor shall provide all resources, except Government Furnished Property (GFP), to perform Full Food Service (FFS) Operations in dining facility located in Building 4610, Camp Blanding Joint Training Center (CBJTC) to meet the performance requirements stated in this contract.

C.1.2 Background. CBJTC is a Florida Army National Guard managed premier training center that provides resources to enhance joint, interagency, and multinational training in support of our Nation, State and communities. Full Food Service support is required to support Soldiers training at CBJTC, which do not have organic food service capability. Contractor should expect 400-500 pax daily for breakfast and dinner meals during the performance period of 3 April 16 – 25 April 15.

C.1.3. Personnel.

The contractor shall staff qualified personnel who can communicate with government representatives and diners. Contractor will hire using the guidelines set forth by the Department of Homeland Security on Employment Eligibility Verification Form, Form I-9.

Standards:

Personnel shall be citizens of the United States (U.S.) or possess a valid U.S. Immigration T-151 or I-94, Alien Registration Card.

Personnel shall read, write, speak, and understand English. Personnel shall be free of a criminal record.

Personnel shall provide valid Food Handler Certificate.

Personnel shall provide medical exam upon selection and as needed to return to work after illness.

The Contractor shall not employ any person who is an employee of the United States Government or Department of Defense, military or civilian, if employment of that person would create, or appear as, a conflict of interest.

Management and administrative personnel will require Common Access Card (CAC) clearance to ensure access to perform their duties. Personnel will follow security requirements outlined in AR 381-12, AR 25-13 and local command policy requirements.

C.1.4. Dining Facility Manager(s).

The contractor shall provide a dining facility manager and alternate for the FFS dining facility located in build 4610 to direct work, be responsible for performance in each facility (to include subcontractors) and to meet the specified performance standards. The contractor shall submit the names to the COR within two days of this designation of duties.

Standards:

The Dining Facility Manager, or designee, on site full time during dining facility operating hours and responsible for securing the facility at all times.

Managers and designees must meet qualification requirements below.

Documentation of past performance ratings via written evaluations and recommendations.

Documentation of knowledge and experience in food borne disease prevention.

Documentation of knowledge and experience in complying with HACCP principles.

Documentation of knowledge and experience in complying with DoD requirements and regulations referenced in this contract.

Qualifications.

The preferred manager should have at least within the past 10 years, 5 years experience working in a large food service operation providing cafeteria style or multi-entree operation providing complete meal service (breakfast, lunch and dinner).

One year must have been served as a manager or an assistant manager.

Be a high school graduate.

Military food service experience in the pay grade of E-7 or above may be credited as management experience for this position.

Current sanitation certificate (within 4 yrs).

C.1.5. Outbreak of Disease. During actual or suspected food borne or communicable disease outbreaks, the Contractor shall make the facility, equipment, and employees available for testing and questioning by medical and other investigative personnel to aid in the investigations of outbreaks.

C.1.6. Name Tags. Employees shall wear identification badges with a minimum of the Contractor's name and the employee's last name.

Standards:

Name tags are worn 100% or the time.

Name tags for managers and supervisors shall include their job title.

Name tags written in English and host nation language when applicable.

Name tags must be discernible from a distance of five feet.

C.1.7. Conduct of Employees. Employees shall conduct themselves IAW installation policies concerning conduct.

Standards:

DOD 5500.7-R, Joint Ethics Regulation.

C.1.8. Personnel Health and Hygiene. Personnel shall comply with sanitation and food safety standards.

Standard:

TB MED 530, TE 11 and FM 4-25.12.

C.1.9. Employee Uniforms. Employees shall wear a clean and complete uniform when working.

Standards:

TB MED 530

C.1.10 Hand Washing. Wash their hands upon reporting for work, immediately after visiting the lavatory, after using tobacco products, and after handling raw meat, poultry, garbage, or handling soiled items. The Contractor shall clean all sinks, designated for employee hand washing, after each meal period. An adequate supply of disposable paper towels and soap shall be available at all times.

Standard:

TB MED 530

C.1.11. Meal Serving Hours. Breakfast 0530-0700 Dinner 1700-1900 Monday – Sunday (April 1-27 2016).

C.1.11a Expanded Serving Hours. The Government reserves the right to extend serving hours for dinner meals only when necessary to meet requirements of units returning from evening field exercises. Variation of normal serving hours will be coordinated by the COR and the Contractor no less than 2days before the requirement. Any variation in starting times will be established with the COR by request from unit being supported. Flexibility in meal serving hours will allow for Soldiers to be served up to 30 minutes after the meal ending time.

C.1.12 Consolidation of Dining Facilities. The contractor shall open, operate, and close additional dining facilities as required by the installation feeding mission.

Standards:

Services added or deleted IAW “Changes" clause of this contract.

Contractor provides service, or discontinues service, by way of a 96 hour advance notification.

C.1.13 Contingency Plan. 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, build up of forces occur or other unforeseen events.

Standards:

Written plan submitted to the Contracting Officer not later than 5 days after award of contract. Plan approved by the Government.

C.1.14 Quality Control Plan (QCP). Establish and maintain a comprehensive QCP.

Standards:

Plan format and outline submitted to the contracting officer with proposal.

Written plan submitted to the contracting officer not less than 5 days prior to start of work.

C.1.15 Training. The contractor shall develop, schedule, and conduct an employee training program. Certification of training will be submitted to COR within 5 days of completion and will include the sanitation training topic, date of training, and the names of individuals trained. Maintain training files on all employees. Train employees as described below.

C.1.16 Sanitation. Conduct sanitation training.

Standards:

All personnel trained as prescribed by TB MED 530 100 % of the time.

C.1.17 Hazard Communication (HAZCOM). Train employees in the safe use of chemicals (inventory of products on hand) understanding manufacture’s product labels, and information contained on the Material Safety Data Sheets (MSDS).

Standard:

Title 29, Code of Federal Regulation Part 1910.1200, Hazard Communication

C.1.18 Marketing. N/A

C.1.19 Nutrition.

Conduct nutrition training for employees.

Standards:

IAW AR 40-25

Personnel engaged in meal preparation / menu planning trained to develop menus IAW Section C.5 of this contract 100% of the time.

Written nutrition training plan submitted to the Contracting Officer not later than 20 days after award of contract. Plan approved by the Government.

Managers and services trained IAW approved nutrition training plan 100 % of the time.

C.1.20 Headcount/Cashier. Contractor does not need to provide a headcounter or cashier.

C.1.21 Equipment Operator/Maintenance. Cooks and maintenance personnel trained IAW manufacturer instructions and operating manuals 100% of the time.

C.1.22 Cooks. All contractor personnel employed as cooks will complete a required cook training program.

Standards:

The training program will be defined by the Contractor and approved by the Government ten (5) days prior to performance.

C.1.23 Performance Evaluation Meetings. Attend performance meetings with government representatives.

Standard:

Contract manager attends meetings daily during the first month of the contract, quarterly thereafter or as often as deemed necessary. All parties will sign the written minutes of the meeting, prepared by the COR. Should the contractor not concur with the minutes, the contractor shall state any areas of non-concurrence in writing through the COR to the Contracting Officer within three working days of the signed minutes.

C.1.24 Scheduled Cleaning Plan. The Contractor shall provide a cleaning plan to the COR upon award of contract.

Standards:

The cleaning plan schedule will be defined by the Contractor and approved by the Government.

C.1.25 Headcount / Cashier Service. The Government will provide headcount service (automated or manual) to accommodate the requirements needed for documenting the headcount of all persons eating in the dining facility during any dining period.

C.1.26 Credit Card Purchases. N/A

C.1.27 Walk-in Traffic (Non-SIK Diners). N/A

C.1.28 Key Control. The Contractor will shall sign for Keys to the requested DFAC on a hand receipt DA 2062 No keys issued to the contractor, by the Government, shall be duplicated. The contractor shall report any loss of keys to the COR not later than two hours after discovery of such loss. The Contractor shall be responsible for all costs of replacement of keys if such action is necessary due to negligence of contractor personnel.

C.1.29 Safety Program. Upon award, the contractor shall have a Safety Program for employees performing work under this contract. The safety plan shall include a safety orientation for all employees immediately upon their employment, and at least quarterly thereafter. The Contractor will provide documentation of the training, to include individual names and dates of training, to the COR within 5 days of completion of training. The contractor may ask for advice from the CBJTC Post Safety Office for establishing a safety program by requesting such advice in writing through the COR.

Standards.

AR 385-10, DA PAM 385-10, NGR 385-10, FNG PAM 385-10, CBJTC Green Safety Book

C.1.30 Emergency Medical Treatment. Government furnished medical care is not available to contractor personnel. The contractor is responsible to ensure employees are provided adequate/necessary medical care. Contractor employees experiencing an emergency on-the-job injuries or illnesses will call 911 from any phone, identifying the person placing the call and the nature of the emergency medical problem and the exact location, i.e., Camp Blanding building number, and phone number. The Government Police and Fire Department at extension 911 will notify the proper response activity. The Contractor shall be responsible for any charges resulting from treatment received. Transfer to non-Government facilities shall be accomplished as soon as possible and as determined by attending medical authorities. USE OF WHITE EMERGENCY CARDS IS MANDATORY FOR ALL WHOM ACCESS CBJTC.

C.1.30a Accident/Injury Reporting. The Contractor is responsible for accident/injury reporting at the dining facility. Immediately upon the occurrence of a job related injury, the contractor shall verbally notify the COR. Purpose: Initial Notification and Reporting of Accidents for personnel assigned or training at CBJTC.

All accidents must be reported to the Commander or supervisor directly responsible for the operation involved. Commanders and/or supervisors who first become aware of any accident involving personnel, equipment and or property damage will utilize the chain-of-command (COC) immediately and report the incident.

All incident/accidents involving State of Florida personnel, property or vehicles will follow the below steps in reporting the incident.

Point of Contact for all incident /accident reporting procedures is Post Safety Office, CM (904) 682-2439.

Standards.

AR 385-40, Department of Defense Instruction (DOD) 6055.07, the Florida Army National Guard Pamphlet 385-40 and the Camp Blanding Joint Training Center Policy Memorandum 38

C.1.30b Fire Prevention and Evacuation. The contractor shall train all employees on fire prevention and protection. Training will be conducted for all new employees and annually for all staff. Documentation will be provided to the COR, within 5 days of completion of training. The contractor may ask for advice from the CBJTC Fire Prevention and Protection Department for establishing a fire prevention program by requesting such advice in writing through the COR. The contractor shall submit the program of instruction to the COR for review and comment not later than 20 days after contract award. TO REPORT A FIRE DIAL 911 from any phone. USE OF CBJTC WHITE EMERGENCY CARDS IS MANDATORY FOR ALL WHOM ACCESS CBJTC.

Standards.

AR 385-10, DA PAM 385-10, NGR 385-10, FNG PAM 385-10, CBJTC Green Safety Book, CBJTC 210-1

C.1.30c. Evacuation. In the event of adverse conditions, the contractor shall be expected to move all services required under this contractor to another dining facility location, as directed.

C.1.31 Payment Procedures. Government reserves the right to update feeder requests 12 hours prior to execution but will limit these updates as much as possible. An example of a possible change may be if all students assigned to a course do not report or if a unit travelling to CBJTC has to change their time of departure. The COR will provide the contractor with a final written feeder request adjustment within one day unless the COR is unavailable at which time the updated feeder request will be provided on the CORs next working day.

The contractor will be required to register with the System for Award Management (SAM) and accept a form of Electronic Funds Transfer (EFT). Payment will be made IAW the Prompt Payment Act (31 U.S. C. 3903) and Office of Management and Budget (OMB) Circular A-125, Prompt Payment as stated in FAR 52.212-4, Contract Terms and Conditions - Commercial Items (AUG 1996).

SECTION C.2

DEFINITIONS/ACRONYMS

C.2.1. Standard Definitions. Federal Acquisition Regulation (FAR), Dictionary of US Army Terms, AR 310-25 and Authorized Abbreviations and Brevity Code, AR 310-50, are the references for definitions and acronyms not listed below.

Acceptable Quality Level (AQL). The AQL is a designated value (percent) of defective outcomes/service that the Government indicates will be accepted using acceptable sampling techniques and procedures.

Administrative Contracting Officer (ACO). A Contracting Officer who is administering contracts.

Army Federal Acquisition Regulation Supplement (AFARS). The Army's supplement to the Federal Acquisition Regulation.

Corrective Action Request (CAR). A term used primarily in lieu of a CDR. The CAR is used to formally document unacceptable performance (contract deficiencies and defects against the AQL). The use of CAR becomes the supporting documentation for contract payment deductions, fixed fee deductions, award fee, nonpayment or other actions deemed necessary by the KO. The CAR will become a part of the official contract file.

Class A Telephone. Telephone service, which is unrestricted, for use on-post and commercial calls.

Class C Telephone. Telephone service, which is restricted to inter-post calls from one post telephone to another.

Commercial and Government Entity (CAGE) Code. An identification code assigned to the Contractor and is required by the Contracting Officer (Property Administrator) and Contractor from the Defense Logistics Service Center. The CAGE code is also required on the annual Government facilities report. Use DD Form 2051 to request the CAGE code.

Contracting Officer (KO). An individual with the authority to enter into, administer, and/or terminate contracts and make related determinations and findings.

Contracting Officer's Representative (COR). An individual from the functional activity appointed by the Contracting Officer and delegated specific authority to monitor contract performance and to perform specific contract administration functions.

Contracting Officer’s Technical Representative (COTR). An individual from the functional activity with technical expertise in specific areas (i.e. food service) appointed by the Contracting Officer and delegated specific authority to monitor contract performance and to perform specific contract administration functions.

Defective Service. A unit of service, which contains one or more defects and does not conform to specified requirements.

Local Access Network Connections (LAN). An installation landline connecting the Army Management Information System modules to the mainframe computer system.

Lot. The total number of service outputs in an evaluation period; as defined in the AQL column of the Performance Requirement Summary. The lot size is used to determine the sample size (or number of inspections).

Percent of Sample Found Defective. A percentage determined by dividing the number of defects by the sample size. The resulting number is used to make an equitable deduction from the contract price or award fee for non-performance.

Performance Requirements Summary (PRS). The PRS identifies key performance indicators and standards that represent logical service outputs that will be evaluated by the Government to assure the Contractor is fulfilling the terms of the contract.

Performance Standard. A measurable output or result associated with the performance-based description of a requirement found in the PWS.

Performance Assessment Plan (PAP). Defines what the Government must do to ensure that a contractor has performed IAW specified performance standards. Focuses on the level of performance required by the PWS rather than on the methodology used by the contractor to achieve that performance. Sometimes called a Quality Assurance Surveillance Plan (QASP).

Planned Sampling. A sampling (inspection) method used to evaluate contractor tasks and services performed less frequently than daily. Evaluations that are scheduled when tasks and services are performed; e.g., receiving and storage service, field-feeding service, and tasks scheduled IAW the approved cleaning plan.

Quality Assurance Representative (QAR). Quality Assurance Representatives are an extension of the COR/COTR’s to perform evaluations on the contractor’s performance under LOGCAP contracts. Deficiencies are documented by the COR/COTR and submitted to the QAR for follow-up and resolution through the KO. This position is filled by an individual from the Defense Contract Management Agency (DCMA).

Quality Control. Those actions taken by the Contractor to control the in-process performance of goods or services to ensure that contract quality standards are met.

Random Sampling. A sampling (inspection) method used to evaluate contract tasks and services performed daily. It is the primary method for measuring contract performance. Each service output in a lot has an equal chance of being selected for inspection. The results of random inspections are evaluated against the number of allowable defects to determine the overall quality of the lot (service).

Sample. A sample (inspection) consists of one or more service outputs drawn at random from a lot. The number of outputs in the sample is the sample size.

C.2.2. Technical Definitions Particular to This Contract.

Accredited Sanitation Program: A certificate program that has been evaluated and listed by an accrediting agency as conforming to national standards that certify individuals. Managers, supervisors and food handlers shall satisfy one of the following requirements:

a. Satisfactorily complete the Educational Foundation of the National Restaurant Association Course in Applied Food Service Sanitation.

b. Pass an examination from the Educational Testing Service (ETS) showing satisfactory completion of the Food Protection Certification Program.

c. Satisfactorily complete of a course of study that is offered from an accredited college or university approved by the Installation Medical Authority.

Army Food Program. A comprehensive program which encompasses all phases of food service, from; procurement, inspection, transportation, storage, distribution, issue and sale, preparation, and serving meals in garrison dining facilities and in the field.

Army Ration Credit System (ARCS). An issue and accounting procedure used by appropriated fund dining facilities. Dining facilities that operate within the Army Ration Credit System are charged for the dollar value of subsistence issued and obtain credit for meals served.

Basic Allowance for Subsistence (BAS). A cash allowance paid to military personnel in lieu of subsistence.

Basic Daily Food Allowance (BDFA). The computed monetary daily value of a ration. This value, expressed in dollars, is allocated for food cost authorized to feed one soldier daily. The dollar amount (allowance) is computed quarterly using actual costs of a selected sampling of food items (market basket) used in dining facilities.

Brunch. A meal consisting of food items served during breakfast and lunch. This combined meal is served during an extended time period beginning at early or mid morning and ending shortly after the noon hour. When a brunch is served a supper follows.

Clean. Free of visible signs of food, food residues, ingredients, grease, soap and foreign matter.

Critical Control Point. An essential point in the flow of food, at which control can be applied so that a food safety hazard can be prevented, eliminated or reduced to an acceptable level.

Cook Support and Dining Facility Attendant Service. The provision a limited number of fully qualified cooks to supplement the Military food service staff within a dining facility and performance of all DFA functions (see Dining Facility Attendant Service Below).

Diner Satisfaction. Methods of feedback through a variety of surveys and comment programs to determine the degree to which the Contractor is meeting or exceeding contract requirements and established quality levels of food and service.

Dinner. Typically the third meal of the day, or evening meal of each day, served during late afternoon or early evening.

Dinnerware. Eating, drinking, and serving utensils for table use, such as flatware including knives, folks, and spoons; hollowware including bowls, cups, serving dishes, and tumblers; and plates.

Dining Facility Account. The dining facility account is a record of food purchased, issued, used, and on hand as reflected in dollars.

Dining Facility Attendant (DFA) Service. Those activities which comprise janitorial and custodial functions within a dining facility including, but not limited to; sweeping, mopping, scrubbing, trash removal, dishwashing, waxing, stripping, buffing, window washing, pot and pan cleaning and related quality control.

Discount Meal Rate. The rate charged to reimburse the Government for subsistence at Army appropriated fund dining facilities.

Educational Foundation of the National Restaurant Association (NRA). Educational Foundation of the National Restaurant Association, (20 North Wacker Drive, Chicago, IL 60606) is a non-profit education foundation created by restaurateurs and other food service executives and governed by a board of trustees, representing all sectors of the industry and associated academic and commercial institutions.

Educational Testing Service. The Educational Testing Service of Princeton, NJ is a non-profit corporation engaged in test development, test administration and educational research. The Food Protection Certificate Program test is designed to test persons who have ongoing on-site responsibility for protecting the consumer from food-borne illness in food preparation, serving, or eating establishments. Educational Testing Service, Food Protection Certification Program, CN 6515, Princeton, NJ 08541-6515.

Expendable/Durable Supplies. Items, which are consumed in use, regardless of type classification or unit, price.

Facilities. Government furnished buildings provided to the Contractor for use in performing tasks and services of this contract.

Food borne Disease Outbreak. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food.

Food Contact Surface. A surface of equipment or utensils with which food normally comes in contact. This includes equipment and utensils from which food may drain, drop or splash back into food, or onto surfaces normally in contact with food.

Food Handlers. Food service personnel who work where unsealed, raw food or drink is handled, processed, prepared or served, and personnel who touch food or food contact surfaces.

Food Program Manager (FPM). An officer, warrant officer, noncommissioned officer, or Department of the Army civilian responsible to the installation commander for matters relating to food service.

Food Service Management Board. The installation menu board is a panel of Government personnel that plans and provides for all anticipated subsistence requirements for the installation. It provides an interchange of information between food service personnel, TISA and the contractor concerning menu matters and diner comments. A specific function of the board is to review proposed menus, add or change items, and determine the extent to which it will be implemented.

Full Food Service (FFS). Those activities that comprise the full operation of an Army dining facility.

Government Furnished Property (GFP). All facilities, equipment, food and supplies owned or leased by the Government provided to the Contractor for use in performance of this contract.

Government Property. All property owned by or leased to the Government or acquired by the Government under the terms of the Contract. Government property includes both Government-furnished property and Contractor-acquired property as defined in FAR 45.101.

Government Property Administrator (GPA). A Government representative who is responsible for transfers of Government Furnished Property from organizations/units to contracts and return upon contract completion. The GPA maybe the COR.

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.

Hazard: a biological, chemical, or physical property that may cause an unacceptable consumer health risk.

Holiday Meal Charges. The rates to be charged for the Thanksgiving and Christmas Day special meal.

Independent Government Cost Estimate (IGCE). The IGCE is an estimate of the expected contract cost prepared by the government prior to the solicitation being advertised for bids or offers. This estimate is used to gauge the price offers submitted by prospective contractors.

Installation Commander. A commander of any Army installation, military community for USAREUR, area commander for EUSA, state adjutant general for ARNG, and MUSARC commander for USAR.

Installation Medical Authority (IMA). Installation Medical Authority refers to the Unit Surgeon, Command Chief Surgeon, U.S. Army Medical Center Commanders, and the Director of Health Services or Center Commanders, and the Director of Health Services or his/her representative responsible for defining, setting and monitoring sanitary standards and procedures.

Leftovers. Leftovers are the un-served portions of any item that was prepared for a specific meal, protected from contamination, and held at a proper temperature.

Major Maintenance. The maintenance and repair of equipment, including the restoration or replacement of parts, as necessitated by wear and tear, damage, failure of parts, or the like.

Meal Service for Remote Site Feeding. Tasks associated with preparing meals including beverages, packaging food for shipping from a garrison dining facility to feed soldiers at field training sites.

Meal Serving Hours. Hours designated by the Government when the dining facility serving lines are open for service.

Minor Maintenance. Normal operator care of equipment recommended by the manufacturer. Minor maintenance is limited to cleaning, oiling, greasing, tightening of nuts and bolts, and other minor tasks.

National Stock Number (NSN). A number used to identify a Government supply item.

Night Meal. The meal served during the late evening to early morning hours (referred to as the midnight meal). The night meal may be a breakfast or dinner meal.

Nonfood Surface. All exposed surfaces other than those included in food or splash zones.

Operating Hours. Operating hours for each facility are listed at TE 2. Operating hours specify the time prior to the scheduled start of meal service for the first meal of the day to time following the scheduled close of meal service for the day of operation.

Operational Ration. Packaged, semi-perishable meals issued to personnel for use under field conditions.

Perishable Subsistence. Those food items with limited shelf life that normally require controlled conditions of temperature, and/or humidity during transportation and storage.

Police. The action or process of cleaning and putting in order of a dining facility to include related areas of responsibility. Tasks include sweeping, raking and picking up trash and debris.

Portion Control. Serving of equal amounts to each diner in accordance with prescribed menus and recipes.

Potentially Hazardous Foods (PHF). Any food that promotes the rapid growth of bacteria. Maybe characterized as high protein and acid foods with water activity above 0.86(H2).

Preventive Medicine Activity. The local medical authority responsible for inspecting sanitary conditions of dining facilities and safe food handling protection.

Prime Vendor. A Department of Defense contractor who has responsibility to supply and furnish subsistence to the dining facility.

Progressive Food Preparation (Batch Cookery). The continuous preparation of food items at selective time intervals during the entire meal period as the food is consumed. The objective is to match the flow of diners through the serving lines so that freshly prepared, quality food is always provided. Progressive cooking reduces the need to hold foods for long periods of time that result in loss of flavor, color, texture, and nutritive value. Exceptions to progressive cooking are; baked or prepared desserts, soups, gravies, meat sauces, and other sauce-type items that do not deteriorate in flavor when held throughout the serving period.

Ration. The allowance of food for the subsistence of one person for one day.

Regular Menu. A menu offered at the breakfast, and dinner meal which provides the diner, as a minimum, with a choice of two meats/entrees, two vegetables, two starches, assorted deserts, beverages and bread/rolls, and appropriate condiments.

Safe Temperatures. The internal product temperature of potentially hazardous food (PHF) shall be 40oF (7o) or below, 140o (60oC) or above.

Sanitizing. The process of reducing the number of microorganisms on a surface to safe levels.

Sanitizing Solutions. A chlorine solution "or any other chemical sanitizing agent allowed under 21 CFR 178.1010" as defined in, TB MED 530.

Semi-perishable Subsistence. Food item that do not spoil or deteriorate rapidly, such as canned, dried, dehydrated, and other items that may under normal conditions be transported and stored un-refrigerated.

Sensitive and High Dollar Subsistence. Those subsistence items that require intensive control and documentation. Sensitive and high dollar items are listed in the Federal Supply Classification 8905 group in the C8900 Stock List; e.g., meats, fish, poultry products, coffee, etc.

Serving Line(s). The location and equipment within dining facilities where diners are served food or where food/beverage is offered for self-service.

Short Order Menu: N/A

Special Meals. N/A

Standard Meal Rate. The rate charged to reimburse the Government for subsistence and a portion of operating expenses at Army appropriated funded dining facilities.

Subsistence. Food items required for feeding troops. This term includes all foods, nonalcoholic beverages, condiments, accessory foods and ice.

Subsistence-in-Kind (SIK). Meals furnished to enlisted personnel at Government expense, rather than money in lieu thereof.

Subsistence Supply Management Office (SSMO) (formerly Troop Issue Subsistence Activity (TISA)). The accountable element of an installation responsible for managing the acquisition and accounting for subsistence supplies for appropriated fund dining facilities, meals for remote site feeding, operational rations, contingency stocks, reserve component customers and authorized non-appropriated fund activity customers.

Subsistence Supply Manager (SSM). An individual who is accountable for government subsistence and who is responsible for supervising the SSMO functions. Formerly the TISO.

Supper. A meal consisting of food items served during dinner. The meal may be served during an extended serving period beginning early afternoon and ending early evening. This meal is served only when a brunch has been served and replaces the normal dinner meal.

System Administrator (SA). The individual responsible for planning and controlling the use of the Army Food Management Information System and Subsistence Prime Vendor Interpreter hardware and software.

Tableware. Condiment containers, dispensers and napkin holders.

Temperature Danger Zone (TDZ). Unsafe temperatures for food between 40°F and 140°F.

Veterinary Activity. A part of VETCOM that is responsible for inspecting all food to determine fitness of safety for human consumption.

Work Days. Work days Monday through Sunday.

Work Order. A request made to Directorate of Public Works (DPW) for maintenance (equipment repair, service, and calibration) and facility renovations.

C.2.3. Acronyms.

AFARS. Army Federal Acquisition Regulation Supplement.

AQL. Acceptable Quality Level

AR. Army Regulation.

ARCS. Army Ration Credit System.

ARNG. Army National Guard.

BDFA. Basic Daily Food Allowance.

CBJTC. Camp Blanding Joint Training Center

CM. Contractor Meal.

COR. Contracting Officer’s Representative

COTR. Contracting Officer’s Technical Representative

DA. Department of Army.

DFA. Dining Facility Attendant.

EFM. Employee Family Member.

EUSA. Eighth United States Army.

FAR. Federal Acquisition Regulation.

FFS. Full Food Service.

ETS. Educational Testing Service.

FM. Field Manual.

FPM. Food Program Manager

FPMO. Food Program Management Office

GPA. Government Property Administrator.

GFP. Government Furnished Property.

HACCP. Hazard Analysis Critical Control Point

IAW. In Accordance With.

IMA. Installation Medical Authority.

IMA. Installation Management Activity

KO. Contracting Officer.

MRE. Meal, Ready-to-Eat.

NSF. National Sanitation Foundation.

NSN. National Stock Number.

PHF. Potentially Hazardous Foods.

QA. Quality Assurance.

QAR Quality Assurance Representative

QC. Quality Control.

RC. Reserve Components.

SA. System Administrator.

SB. Supply Bulletin.

SOP. Standing Operating Procedure.

SSM. Subsistence Supply Manager

SSMO. Subsistence Supply Management Office

TB. Technical Bulletin.

TDZ. Temperature Danger Zone TE. Technical Exhibit.

TB MED. Technical Bulletin Medical.

TM. Technical Manual.

USAR. United States Army Reserve.

SECTION C.3

GOVERNMENT FURNISHED PROPERTY (GFP) AND SERVICES

C.3.1. General.

The Government will furnish facilities, equipment, and the initial quantity of expendable/ durable supplies as Government Furnished Property (GFP) along with services specified in this section IAW the “Government Property” clause. Specified GFP and services shall only be used in the performance of this contract. The Contractor shall not be responsible for "fair wear and tear" of GFP.

C.3.2. Property Control Plan.

Develop, maintain, and implement a Property Control Plan (PCP).

Standards:

IAW FAR Subpart 45.5 PCP is submitted in writing to the Government with proposal submission

C.3.3. Official Property Records.

The Contractor shall accept and account for all GFP listed in this contract. (See TE 4) Standards:

AR 710-2-1, FNG 710-2-1, and DFARS Subpart 45.5. Approved PCP.

C.3.4 Changes. Change inventories of GFP.

Standards:

“Changes” and “Government Property” clauses.

AR 710-2-1 and FNG 710-2-1

C.3.5. Liability. Report GFP that is lost, damaged, destroyed or consumed in excess quantities.

Standards:

AR 710-2-1 and FNG 710-2-1 FAR Clause 52.245-2 Government Property (Fixed-Price Contracts.)

AFARS 45.503.

Notify the GPA by verbal means upon discovery of loss, damaged or unaccountable GFP. Provide written report within 2 days of verbal notification.

Letter of Fact and Finding submitted to the Contracting Officer within 15 days after discovery of lost, damaged, destroyed, or consumed in excess, GFP.

C.3.5a Reconciliation. Reconcile loss, damaged, destroyed or consumed in excess quantities of GFP.

Standards:

AR 710-2-1 and FNG 710-2-1 AFARS Part 45.

Contracting Officer’s determination of liability.

Original acquisition cost of the property deducted from contract invoice.

C.3.6. Leased/Rented Equipment. Leased and rented equipment is not considered GFP and is the responsibility of the contractor.

C.3.7. Equipment Manuals. The Government will furnish equipment manufacturers operating manuals for equipment on-hand in each dining facility at the contract start. A joint inventory will be taken of equipment operating manuals. If any subsequent inventory shall disclose the loss of any manuals the contractor shall replace the manual by obtaining a new copy from the equipment manufacturer. Replacement manuals shall become the property of the Government.

C.3.8. Equipment Warranties. Equipment manufacturers or dealers will perform warranty repairs on new equipment. Should unauthorized maintenance or repairs be made, which voids the warranty, the Contractor shall be responsible.

C.3.9. Supplies. The Government will furnish an initial inventory of expendable durable supplies listed at TE 5.

C.3.10. Subsistence. Subsistence will be provided by the contractor.

C.3.11. Services.

The Government will furnish: all utilities, local mail distribution; class "A" telephones, intranet/email capability, internet for head-counting system, laundry service for curtains/tablecloths for special events only; veterinary support, pest control services, police and fire protection.

C.3.11a Maintenance. Maintenance, repair, and replacement of GFP and fixed equipment will remain the responsibility of the Government with the exception of minor operator maintenance. Any damages/repairs found to be the fault of negligence on the part of the contractor will be repaired at the cost to the contractor and in a period of time determined by the COR.

a. repair of all walk-in refrigerators and freezers

b. equipment under warranty to include component parts

C.3.11b. Facilities. The Government will be responsible for facilities engineering support of the facilities furnished. The contractor shall not make any alterations to the facility except with prior written permission of the CBJTC Facility Officer. The contractor shall, as determined by the CBJTC Facility Officer, restore the facilities and areas to the condition in which received, fair wear and tear accepted, at the time of contract completion or termination, except as otherwise approved in writing by the Contracting Officer.

a. electrical power, panel board, circuit breakers (or magnetic contacts) and lines up to and including each piece of equipment.

b. sewer lines from floor and wall drains.

c. all gas, water and steam lines up to and including each piece equipment.

d. cleaning, maintenance, fire retardant, and repair of exhaust ventilating system. does not include normal cleaning of exhaust hoods

e. repairs to facilities (buildings).

C.3.11c Transportation and Personnel for Remote Site Feeding. The Government will furnish transportation, drivers and personnel to serve meals at remote sites.

C.3.11d Performance Assessment. The Government will monitor the Contractor's performance to determine the effectiveness of the Contractor's quality control program/system. The Performance Assessment Plan (PAP) is an attachment for information.

C.3.11e Food Management Assistance Team (FMAT) Visits. FMAT will evaluate individual dining facilities to determine effectiveness and efficiency of the overall installation food program.

C.3.11f. Veterinary Service. Installation medical authority representatives will randomly inspect food service operations for compliance with sanitation standards of TB MED 530.

C.3.11g Assistance. The Government will furnish technical assistance and training as specified in this contract.

C.3.12. Publications. The Government will provide publications and forms listed in Section C.6.

C.3.13. Miscellaneous Items. The Government will furnish the following items: replacement light bulbs; menu display boards with letters and numbers; education materials in the form of posters and table displays.

C.3.13a. Outside Storage. Outside temperature controlled storage is provided on-site in bldg. 4610, or 4625.

C.3.13b Tablecloths. Government reserves the right to provide tablecloths for special events and will provide cleaning services.

SECTION C.4

CONTRACTOR FURNISHED ITEMS

C.4.1. General

The contractor shall furnish all supplies and services to meet performance requirements except that specified as Government Furnished Property and Service in Section C.3 Standard:

Executive Order (E.O.) 13514: Federal Leadership in Environmental, Energy, and Economic Performance

C.4.2. Cleaning Supplies. Furnish and maintain cleaning supplies. For information purposes, a list of typical supplies is provided at.

C.4.2a AbilityOne Preference. N/A

C.4.3. Expendable/Durable Supplies. Furnish and maintain an inventory of expendable supplies. The Contractor has the option of either furnishing paper products or manually washing dinnerware upon power or mechanical failures; or when required to ensure diner per minute volumes are met.

Standards:

Supplies are maintained in each dining facility to meet performance requirements.

Contractor furnished supplies are equal to the quality of the items furnished by the Government. Year-end inventory levels are 100% in compliance with initial (beginning year) inventories.

COR will determine a two (2) day period to close the facility to conduct the inventory.

C.4.4. Office Equipment, Supplies and Tools. Furnish office equipment, supplies, and tools necessary to meet performance requirements.

C.4.5. Decorative Materials. On the evening of April 25th a special meal request shall be prepared as defined in C.5.1.

C.4.6 Services. The contractor shall furnish all laundry services for towels, aprons, uniforms etc.

SECTION C.5

SPECIFIC TASKS

FULL FOOD SERVICE (FFS)

C.5.1 Menu Planning. The FPM will develop an approved 14-day Master Menu to include regular, and fitness (low calorie) menus. Special note see C.5.1 for special dinner meal on 25 April. Permanent changes to add new items are subject to advanced written approval of the FPM. When serving a Breakfast, or Dinner meal, a minimum of two complete meals (protein, starch, vegetable, and desert) will be available for selection by the diner. A diner is only entitled to one complete meal per dining period. The Contractor shall provide meals only for uniformed Service Members as projected on the feeder request. Meals shall be served as a complete meal.

Standards:

AR 40-25 and DoD Menu Standards, 15 December 2010

#1 – The contractor use the approved 14 day menu for regular meals to meet the following performance requirements:

Standards:

Menus are 100% in compliance with the COR following: AR 30-22, DA Pam 30-22, FM 10-23-2, AR 40-25

C 5.2 Written Recipes. The Contractor will use written recipes in the preparation of all food items. A set of standard recipes shall be available upon request to the COR and Contracting Officer. The intent of this requirement is to respond to consumer questions about meal content. All recipes shall remain the sole property of the Contractor and will not be duplicated by the COR.

Standards:

Written recipes will be created by the Contractor and approved by the Government10 days prior to performance.

C5.3 Purchase specifications. The raw food specifications set forth below establish minimum qualities acceptable to the COR in the procurement of raw food to be used at the facility. The Contractor is encouraged to propose a menu containing greater variety and higher quality than the following minimum quality ICW DoD Menu Standards, 15 December 2010:

ITEM MINIMUM QUALITY

g. Meats, poultry, and fish

Standards:

AR 40-25 and DoD Menu Standards, 15 December 2010

Standard Portion Sizes.

Meal Item Portion Size

Cereal variety, 4 types minimum prepackaged or self-serve

1700 – 1900 Fresh Fruit Juice 12 oz

Beverages 16 - 20 oz

C5.4 Short Order. N/A

C 5.6 Salad Bar. The Contractor shall set-up and maintain a self-service salad bar for the lunch and dinner meal daily, utilizing salad bar equipment (cold food counters), total number of salad bar items will be minimum of thirteen (13) items. The salad bar will include a minimum of four (4) salad dressings, with at least two (2) low fat dressings. A minimum of three (3) different salads will be included (ie. Pasta, bean, potato, jello). Items are required to be varied at a minimum every two days. The following will be the offered at each meal:

a. Fresh lettuce salad (Each meal may have the salad specified), if not, choose from the Army Recipes in TM 10-412

b. Fresh Vegetables, such as Tomatoes, Green Peppers, Red Peppers, cucumbers, etc.

c. Jell-O or cottage cheese salads

d. Cooked Vegetable Salads

e. 4 to 6 Salad Dressing (half should be low calorie or fat free).

f. Sunflower Seeds

g. Imitation Bacon Bits

h. Croutons

i. Shredded Cheese

j. Pickles, Olives (black or green) and peppers

k. Assorted Breads to include Whole Grain Breads

l. Vegetarian protein (bean, tofu, etc.)

m. Additional items as requested and approved by COR

C 5.7 Eggs to Order: Eggs shall only be scrambled using real eggs – no egg substitute

C 5.8 Breakfast Fitness Bar: The Breakfast bar concept provides healthy alternatives to the traditional breakfast meal.