1_Performance_Work_Statement.docx

PERFORMANCE WORK STATEMENT

FOR

KITCHEN ATTENDANT SERVICES

TABLE OF CONTENTS

TITLE SECTION

DEFINITIONS & ACRONYMS ATTACHMENT ONE

DELIVERABLES SCHEDULE EXHIBIT ONE

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

1.1 SCOPE OF WORK: The contractor shall provide a supervisor, personnel (Kitchen Attendants & Food Servers) and cleaning supplies to clean and sanitize the dining facility, storage rooms, and kitchen equipment one weekend per month (a Friday is needed during two months also) during the Nebraska Air National Guard Regularly Scheduled Drill (RSD) as defined in this PWS. The contractor shall comply with safety and sanitation requirements of the food code, local military standards and regulations.

1.2 BACKGROUND: Military personnel prepare or have catered a lunch meal for an average of 350 people each day on Saturday and Sunday of the RSD. All food items are provided by the government. There are two serving lines: one is a main line serving a home-style meal and the other is a short order line serving a fast food style of meal. During a catered meal, both serving lines have a home-style meal. Serving time for both lines is 11:00 a.m. – 12:45 p.m. The government Point of Contact (POC) will be available to the contractor during meal serving times and available by cellular phone the remaining time. The phone number will be given to the shift supervisor on Saturday of the RSD. Kitchen Attendant Supervisor shall meet with appointed POC at the start of each shift for the meal and safety related briefings. The contract supervisor shall read, write, speak, and understand English. Contract employees must be fluent in English or have a translator available at all times.

1.3 PERIOD OF PERFORMANCE (PoP): The Period of Performance shall be 24 days in an one base year of 12 months and four 12-month option years.

1.4 PLACE AND PERFORMANCE OF SERVICES: Performance shall be at the Dining Facility (DFAC), Building Number 2901, NW 24th St, Lincoln, NE 68524. The DFAC’s operating hours are from 8:00 a.m. – 4:00 p.m. and opens for the lunch meal from 11:00 a.m. – 12:45 p.m. both days of the RSD weekend, unless otherwise specified in advance by the Food Service Officer or Services Superintendent. It’s recommended Kitchen Attendants start work at 8:30 a.m. on Saturday and 9:00 a.m. on Sunday.

2.0 TASK REQUIREMENTS: The contractor shall be responsible for providing food servers, cleaning kitchen floors, dishes, dining room, serving lines, and restrooms. They shall use the three compartment sink and operate the mechanical dishwasher to clean dishes. They are responsible for collecting and disposing of all waste and recyclable materials. Kitchen Attendants shall perform the following tasks:

2.1 KITCHEN

2.1.1 DISHWASHING: Wash all soiled pans, dishes, utensils, etc. used in association with the preparation and serving of the RSD lunch meal and placed in their labeled storage locations when clean and air-dried.

2.1.2 CLEANING: Clean the dining and serving areas, dishwashing area, kitchen floors, two customer restrooms, two employee restrooms, and the hall between employee restrooms. Floor in the tray return and dishwashing area must be kept free of food and other debris. Floors shall be deck brushed as needed to maintain their cleanliness. This includes baseboards, in corners, and under equipment.

2.1.3 TRASH REMOVAL: Remove trash and recyclable materials from the facility and place in respective dumpsters in the refuse containment area. It is recommended that trash removal be completed by at least two individuals to lower the risk of injuries. All trash receptacles indoor and outdoor will be hosed down to remove all food particles when weather permits (i.e. above freezing temperatures).

2.1.4 CLEANED EQUIPMENT STANDARDS: Shall be handled in a way that protects them from contamination. Spoons, butter knives, and forks shall be touched only by their handles and personnel shall be wearing gloves. Cups, glasses, bowls, plates, and similar items shall be handled without contacting inside surfaces or the surface that contacts user’s mouth. All shall be stored at least six {6} inches above the floor in a clean dry location in a way that protects them from contamination by splash, dust and other means. All shall be stored inverted. Holders for the store of knives, forks, and spoons shall be used to present the handle to the patron. All equipment to be cleaned specifications indicated on the Operating Instructions.

2.1.5. VENTILATION HOODS: Food service ventilating hoods do not have filters to remove and clean. The inside and outside of both front and back of the house hood systems shall be thoroughly wiped clean each Sunday and polished.

2.2 DINING ROOM:

2.2.1 DINING TABLES: Shall be set up and stocked with paper towels, condiment holders that contain salt, pepper and customer comment cards. These are to be set up prior to the Saturday RSD lunch meal service. They shall be cleaned and sanitized with sanitizing solution. Multipurpose cleaner can be used to remove any foreign matter that cannot be removed with a sanitizer soaked towel.

2.2.2 DINING CHAIRS: Shall be cleaned with multipurpose cleaner if needed to remove all foreign objects, smudges, food particles and liquids from the seat and back and then wiped with a sanitizer soaked towel. This will be done before the meal on Saturdays, after the meal on Sundays and in between as needed.

2.2.3 TABLEWARE: Eating utensils, dishes, glasses, trays, etc. shall be replenished to ensure consistent availability to all patrons throughout the serving period.

2.2.4 SPILLAGE: Food and beverage spilled on the serving lines or floors during the serving process shall be cleaned up within 2 minutes from the time of the spill. Serving lines and counter tops should be wiped cleaned of debris as needed.

2.2.5 COURTESIES: Personnel shall be respectful, courteous and present a helpful attitude towards patrons.

2.3 MECHANICAL DISH MACHINE:

2.3.1 COOKING UTENSILS: Excess food particles must be removed by scraping and/or pre-rinsing to lessen the amount of organic waste entering the dishwashing machine.

2.3.2 FLATWARE: Tubs of detergent solution will be made available for customers to place their flatware in when they leave their tray on the tray dump conveyer. The flatware will be sorted, pre-rinsed and ran through the dishwashing machine. If required, flatware (particularly forks) shall be brushed by hand to loosen food particles. The flatware shall then be placed into containers, with the handles down, and loaded into flatware washing racks for passage through the dishwashing machine. Flatware will not be handled after washing. Invert a clean, empty flatware container over the full container and turn the two units upside down so that the flatware, now transferred to a clean container, handles up.

2.3.3 LOADING DISHWASHER: Place all dishes into racks so that the cleaning and rinsing solutions in the dishwashing machine will come in contact with 100% of the surface areas of dishes. Slide loaded racks into dishwashing machine. Wash section water is to be 150-160 degrees F, and the final rinse section water not less than 180 degrees F. Detergent is to be added to the detergent dispensers when the low detergent indicator beeps.

2.3.4 DISHWASHING MACHINE: At the end of each shift the dishwashing machine shall be drained, properly disassembled and cleaned of all foreign material. The procedures for cleaning the dishwashing machine are located on the front of the machine

2.3.5 RACKS AND CARTS: All drying racks, dish and tableware transporters shall be cleaned and polished as needed. Racks and carts will be put back in place according to the diagram provided by Government POC.

2.4 MANUAL DISHWASHING WITH THE THREE-COMPARTMENT SINK:

2.4.1 THREE COMPARTMENT SINK: Shall be washed, rinsed, and sanitized at the beginning and end of shift as well as when the water is changed. The contractor shall ensure the non-slip floor mats provided by the Government are placed in front of the three compartment sink prior to manual cleaning procedures. Sinks must be drained one at a time to prevent a flooding hazard.

2.4.2 MANUAL CLEANING PROCEDURES: For equipment and utensils that CAN be immersed in sinks the Contractor will:

2.4.2.1 Pre-scrape and rinse items, and pre-soak, when necessary, utensils to remove build-up of food particles.

2.4.2.2 Thoroughly wash items in the first (wash) sink compartment with a hot detergent solution.

2.4.2.3 Rinse all items in the second (rinse) sink compartment.

2.4.2.4 Sanitize in the third (sanitize) sink compartment by immersing in clean, room temperature Quaternary Sanitizer solution of 200-400 PPM for at least 30 seconds.

2.4.3 POTS & PANS: All pots, pans and utensils used in preparation and service of food shall be pre-rinsed, washed, rinsed, sanitized, and air dried after each use and will be returned to their labeled storage location. DO NOT store items that are dripping wet.

2.4.4 UTENSILS: All utensils used in preparation and service of food shall be thoroughly washed, rinsed, sanitized, and air dried after each use and will be returned to their point of use or storage if not normally stored in the pan washing area. DO NOT store items that are dripping wet. All will have a designated and labeled storage location.

2.4.5 MANUAL CLEANING PROCEDURES OTHER: For equipment and utensils that CANNOT be fully immersed in sinks, the Contractor will:

2.4.5.1 Pre-scrape and rinse items to remove build-up of food particles.

2.4.5.2 Thoroughly wash items with detergent soaked cloth at the first (wash) sink compartment.

2.4.5.3 Rinse all items with water from pre-rinse sprayer and/or faucet at the second (rinse) sink compartment.

2.4.5.4 Sanitize in the third (sanitize) sink compartment by running room temperature Quaternary Sanitizer solution of 200-400 PPM or other approved sanitizer solution at the appropriate dilution rate and allow to stay wet for no less than 30 seconds.

2.5 GARBAGE:

2.5.1 CONTAINERS: Containers and liners will be used for garbage collection throughout the facility. When filled (not more than four inches from the top) the cans shall be removed to the proper storage area for dumping and fitted with a new liner.

2.5.2 CLEANING OF CONTAINERS: Immediately after garbage is emptied, any waste left on the inside or outside the container must be removed. The containers will be thoroughly washed as needed and at the end of the RSD.

2.5.3 REFUSE AREA: All garbage/cardboard will be put into dumpsters inside the refuse containment area across the street to the East of the Dining Facility. All cardboard boxes will be broken down flat before being put into the recycling dumpster also located in the refuse containment area. Refuse containment area will be kept neat and orderly. Recyclable glass, plastics and metal cans are placed in a single point recycling container. The collection dumpsters for these materials are located to the west of the Dining Facility.

2.6 RESTROOM FACILITIES:

2.6.1 MOPS, BROOMS/DUSTPANS, AND BRUSHS: Cleaning tools used to clean the restrooms shall NOT be used for cleaning any other areas. These items are easily identifiable by their RED color and are stored in a separate mop closet from the other cleaning tools.

2.6.2 PAPER PRODUCTS AND SOAPS: Toilet paper, paper towels, and hand soap dispensers shall be adequately supplied at all times. All dispensers shall be wiped clean as needed.

2.6.3 CLEANING: All urinal, toilets, sinks, walls, and floors must be cleaned with appropriate cleaners. Floors must be swept and mopped and trash taken out in both customer and employee restrooms. All sanitary napkin disposal bags removed after use and refilled with a new bag. After each cleaning, the towels used to clean the restrooms must be placed in the dirty towel bin not to be used a second time or for anything else.

2.7 MISCELLANEOUS DUTIES:

2.7.1 LINEN: All linen including towels, hot mitts, aprons, and throw rugs will be picked up and consolidated into the linen bags for return to the linen vendor at the end of the RSD weekend. Contract personnel will count linen with military personnel to verify the count matches what was delivered.

2.7.2 EQUIPMENT PROBLEMS: Any equipment found by the contractor to be malfunctioning or inoperative shall be reported to the government POC immediately.

2.7.3 END OF RSD TASKS: Mops will be thoroughly rinsed, rung out and hung to dry. Mop buckets will be rinsed and inverted to drain and dry in the mop sink. Green floor drain covers will be taken up and cleaned. The floor drain screens located under the green floor drain covers will be emptied and cleaned out prior to replacing the green floor drain covers. Rubber floor mats will be cleaned and hung to dry.

2.8 SANITATION: Government evaluations of sanitation shall be performed both by food service POC and by the Medical Officer. Medical Officer shall assess performance based upon professional judgment as to the severity of any discrepancy with the current version of the FDA Food Code. Both the POC and Medical Officer will report (in writing) any discrepancies causing unsatisfactory performance to the contracting office. The Contracting Officer will take appropriate actions.

2.9 FOOD SERVERS:

2.9.1 The contractor shall personnel to serve the lunch meal to patrons at a rate of at least 3 guests per minute. Prior to this contract, the Government used two (2) servers per line, for a total of four (4) servers.

2.9.2 Food servers shall adhere to the portion sizes provided by the Government POC. The Government POC shall provide instructions on serving line set-up and the food servers will be responsible for removing empty containers from the serving line and replacing with full containers.

2.9.3 Food servers shall be professional in appearance and proficient in customer service skills.

2.10 SUPERVISION: The contractor shall provide a supervisor to oversee and manage their contract personnel. The supervisor shall be present during all operating hours of the dining facility. The contract supervisor should not be locked into a position as it restricts their ability to supervise. Locked in a position is defined as being confined to a single task for more than 10 minutes during meal time.

2.11 CONTRACTOR MANPOWER REPORTING: The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the Air National Guard via a secure data collection site. The contractor is required to completely fill in all required data fields using the following web address: https://www.ecmra.mil Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year. Contractors may direct questions to the CMRA help desk at (855) 723-2672 or email usaf.pentagon.saf-aq.mbx.cmra-help-desk-air-force@mail.mil

2.12 PARTIAL KITCHEN ATTENDANT SERVICES:

2.12.1 Some of the catered meals (i.e. boxed lunch meals or disposable plates and serving utensils being used, etc) will not require the full Kitchen Attendant services described above in section 2.0 Task Requirements. These days will be identified in the contract.

2.12.2 Partial Kitchen Attendant Services will include requirements described in section 2.1.2 Cleaning, 2.1.3 Trash Removal, 2.2 Dining Room, 2.5 Garbage, 2.6 Restroom Facilities, 2.7 Miscellaneous Duties, 2.8 Sanitation, and 2.10 Supervision. Dishwashing, cleaning kitchen equipment, and food servers will not be required.

3.0 GENERAL REQUIREMENTS:

3.1 RELEASE OF CONTRACT PERSONNEL: At the end of both RSD days, the contract supervisor and the government POC will walk through the facility to rate work performance using the Quality Assurance Kitchen Attendant Checklist. Any deficiencies will be addressed and corrected by contract personnel. When complete, both the supervisor and the POC will sign the checklists. The original checklist will be filed in the Services POC binder and a copy of the checklist will go to the contractor and Contracting Officer. Contract supervisor is responsible for releasing contract personnel.

3.2 UNIFORM: Contract personnel shall be dressed appropriately for the job position. Uniform requirements are as follows: white, short-sleeved polo style shirt, with collar, that is free from wrinkles, stains and odor. Pants should be black, and should not be baggy or too tight, but fitted and presentable, and not denim. The pant’s length must extend to the top of the shoe. Shoes should be dark colored, closed toed, and non-slip. Hats must be clean, neat and fit the uniform. The government POC will notify the supervisor if any contractor personnel are not dressed appropriately and the supervisor shall have any contract employee that is not dressed appropriately to go home and change. This will be documented, and sent to the Contracting Officer for appropriate action.

3.3 MEALS: There will be one 30 minute lunch period. Personnel employed under this contract will be allowed to eat the meals prepared and served in the dining facility while on duty. Prior to partaking in this meal, they must sign out AF Form 79 with the accountant and pay the applicable meal charges governed by AFI 34-239 ANG SUP 1. Refrigeration space separate from that of the foodservice operation will be provided if the contract employees choose to bring their own lunch. Optimally, the contract personnel will eat between 10:15 a.m. and 10:45a.m. However, operational needs may preclude that and require an eating time of 1300. Food and beverages will be consumed only in the designated areas. Contract personnel need to be in the critical positions no later than 11:00 a.m. to ensure that they are sufficiently prepared to begin cleaning dishes.

3.4 PERSONAL HYGIENE: Contractor personnel shall:

3.4.1 Wash their hands upon reporting for work, immediately after visiting the restroom, after using tobacco products, handling garbage, handling soiled items or when hands are otherwise dirty. Food servers are required to wash and utilize gloves immediately before serving meals in accordance with the current FDA Food Code.

3.4.2 Contractor personnel are required to shower daily. If alcohol or other offensive odors are detected, the Medical Officer will determine if personnel will be sent home. If it is determined that contract personnel will be sent home, the Medical Officer will communicate that to the government POC who will notify the supervisor to take action.

3.4.3 Contract personnel shall have clean fingernails. Fingernails shall be trimmed, so that they do not extend beyond the end of the finger. All artificial fingernails and polish must be removed.

3.4.4 All personnel with hair below the top of the collar must secure hair back with an appropriate hair restraint, so it does not extend below the bottom of the collar and appear presentable. All personnel will trim facial hair to ensure a length not longer than one (1) inch and keep facial hair clean. Hair restraints (applicable to bald heads also) may include a baseball cap, hairnet and beard net if applicable.

3.4.5 Remove all jewelry, including watches, bracelets, dangling earrings, and rings except for a smooth wedding band.

3.4.6 No tobacco may be used in any form, except during break periods and then only in designated tobacco use areas. Tobacco includes e-cigarettes, pipes, or similar type devices, and any other form of dip, chew, snuff, or smoking material. This is a smoke free building and the Commanding Officer has the authority to determine what substances, devices and action violate this policy.

3.4.7 Separation of Duties: Personnel who are utilized to clean restrooms, garbage cans, drains, dirty dishes or perform other cleaning or custodial duties shall not handle clean dishes and kitchen equipment prior to thoroughly washing hand and arms as well as changing their apron.

4.0 SECURITY AND SAFETY

4.1 ACCESS AND GENERAL PROTECTION / SECURITY POLICY AND PROCEDURES: The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the government POC or Contracting Officer. The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by the 155th Security Forces Squadron. The contractor shall ensure compliance with all personal identity verification requirements as directed by DoD, HAF and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes. The POC or Contracting Office will notify the contractor of any changes in security processes and/or if any employees will not be granted access to the installation due to an unfavorable background check.

Contractor and all associated sub‐contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification Index (NCIC‐III) and Terrorist Screening Database (TSDB) (AFI 31‐101 and AFI 10‐245), applicable installation, facility and area commander installation/facility access and local security policies and procedures (provided by government representative), or, at OCONUS locations, in accordance with status of forces agreements and other theater regulations.

4.2 EMPLOYEE LIST: An employee list must be provided to the Contracting Officer at least three days prior to the scheduled work days to allow for base access and accountability. The employee list must include the full name (first, MI, last), date of birth, driver’s license state issued ID number and state of issuance.

4.3 LOITERING: Contractor employees shall not loiter in any working or patron areas. Upon completion of their assigned shift, employees shall depart the facility and base.

4.4 USE OF ALCOHOLIC BEVERAGES/DRUGS: The use of alcoholic beverages or illegal drugs, or intoxicating substances by contractor personnel, while on duty, is strictly forbidden. The government POC or Shift Supervisor shall immediately notify the shift supervisor if contract personnel are suspected to be under the influence of alcohol, drugs or intoxicating substances. The contractor supervisor upon notification shall immediately remove contract personnel who are suspected of being under the influence of alcohol, drugs or intoxicating substances. Removal of contract personnel for such causes does not relieve the contractor of the requirement to provide sufficient personnel to adequately perform services.

4.5 REMOVAL OF CONTRACTOR PERSONNEL: Contractor and all personnel utilized by the contractor in the performance of this contract or any representative of the contractor entering the Government installation, shall abide by all security regulations of the installation and shall be subject to all base regulations and policy. Any person, vehicle or container on the base is subject to search, and any person entering the base consents to such search. The Contracting Officer reserves the right to direct the removal of contract personnel for misconduct, security reasons, or any overt evidence of communicable disease. Removal of contractor employees for reasons stated above does not relieve the contractor from responsibility to perform the contract.

4.6 VEHICLE OPERATORS: Contractor personnel operating privately owned vehicles on the installation shall have a valid state license to operate a motor vehicle and shall comply with the current Nebraska Air National Guard Base procedures. (Contractor is responsible to ensure all contractor employees have current vehicle insurance while operating vehicles on base).

4.7 EMERGENCY MEDICAL TREATMENT: Government furnished medical service is not available to contractor personnel. A small first aid kit is available for minor injuries and can be used by contract personnel. The contract supervisor is responsible for administering minor first aid. If the contractor determines that the injury warrants emergency medical services, the contractor will be responsible for calling 911, which will alert first responders from both on and off base, both of which will respond. Cost for off base emergency medical services will not be the responsibility of the government.

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

5.0 GOVERNMENT FURNISHED PROPERTY (GFP) AND SERVICES: The government shall furnish the following property, supplies and services at the facilities approved at the Nebraska Air National Guard Base.

5.1 EQUIPMENT: The government shall furnish all equipment necessary in the performance of the contract, which includes but is not limited to: dishwashing equipment, vacuums and general cleaning equipment.

5.2 EXPENDABLE SUPPLIES: The contractor will furnish the cleaning products and supplies needed for the performance of the contract. The government will furnish the expendable paper products and the equipment specific product(s).

5.3 SPECIALIZED CLOTHING: The contractor will furnish rubber aprons, gloves and goggles, hair nets, and beard nets as needed.

5.4 SERVICES: The services provided by the government:

5.4.1 Military Public Health Inspections.

5.4.2 Properly maintained equipment.

5.4.3 Provide garbage and recycling dumpsters near the facility.

5.5 TRAINING: The contractor shall ensure personnel are trained to ensure competent performance

5.5.1 Supervisors must be certified under the NRA ServSafe Food Safety Manager Training or other nationally recognized association.

5.5.2 All contract personnel will possess a valid food handler permit from a local or state agency.

5.5.3 Contract personnel will receive a pre-employment safety briefing given by the military safety representative and thereafter monthly basis. This is to include but not limited to evacuation procedures, workplace hazards, equipment training, and evacuation procedures.

5.5.4 Antiterrorism Level 1 Training: AT level I Awareness Training is available at the following website: http://jko.jten.mil/courses/atl1/launch.html

5.6 PHYSICAL SECURITY: The contractor shall safeguard all Government property provided for contractor use. At the close of each work period, Government facilities, equipment and materials shall be secured.

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

6.0 QUALITY ASSURANCE: The Government shall inspect daily compliance with contract terms and will monitor the contractor's performance under this contract using the checklists provided. All surveillance shall be recorded. The document used to evaluate performance will be signed at the end of each performance period (i.e. RSD weekend) by both the contractor representative and government POC (or contracting officer).

6.1 OTHER OBSERVERS: Inspector General, Major Commands, and other Military personnel shall be permitted to observe contractor operations as necessary.

Attachment One

DEFINITIONS & ACRONYMS:

CONTRACTOR: A supplier or vendor awarded a contract to provide specific supplies or service to the government.

CONTRACTING OFFICER (KO): A person with authority to enter into, administer, and/or terminate contracts, and make related determinations and findings on behalf of the government. Note: The only individual who can legally bind the government.

FOOD HANDLER: Any person who works where unsealed food or drink are handled, processed, prepared or served as well as anyone who touches food or contact food preparation surfaces in any way, except as a consumer or purchaser. Excluded are food service manager, cashier and delivery people who do not handle unwrapped food or touch food preparation surfaces.

FOOD SERVICE MANAGER: Person responsible for all matters related to dining facility. Reports to the Services Superintendent.

FOOD SERVICE OFFICER (FSO): A Commissioned officer responsible for matters relating to food service.

GOVERNMENT POINT OF CONTACT (POC): An employee of the U.S. Government designated by the KO to monitor contractor performance. This individual has authority to provide technical direction to the Contractor as long as that direction is within the scope of the contract, does not constitute a change, and has no funding implications. This individual does NOT have authority to change the terms and conditions of the contract.

MEDICAL OFFICER: This individual is assigned to the Military Public Health Office (MPH) and is charged with defining, setting, and monitoring all sanitation standards and procedures for food service activities at the installation. Representatives from the Medical Office inspect sanitation and provide ratings based upon their professional, and qualitative judgment.

PHYSICAL SECURITY: Actions that prevent the loss or damage of Government property.

QUALITY ASSURANCE: The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

SANITIZING SOLUTION: Quaternary sanitizer solution for use on all food contact surfaces at the rate of 200-400 parts per million {PPM}, or equivalent solution approved by the Medical Officer.

SERVING LINE: This term includes the place and equipment used in the Dining Facility to serve food. It includes but is not limited to, hot food counters, beverage counters, salads bars, pass-through warmers, pass through coolers, cold wells.

SERVICES SUPERINTENDENT: Person responsible for all areas related to food service production. Reports to the Food Service Officer (FSO).

SUBSISTENCE: Food items, including beverages and condiments.

Exhibit One Deliverables Schedule