Contract_Documents_(Attachments_B_-_G)(3).docx

ATTACHMENTS

ATTACHMENT A PRICE SCHEDULE

ATTACHMENT B PERFORMANCE WORK STATEMENT

ATTACHMENT C QUALITY ASSURANCE SURVEILLANCE PLAN

ATTACHMENT D WAGE DETERMINATION

ATTACHMENT E PAST PERFORMANCE QUESTIONNAIRE

ATTACHMENT F MISSION ESSENTIAL CONTRACTOR SERVICES

ATTACHMENT G TECHNICAL EXHIBITS

ATTACHMENT B

PERFORMANCE WORK STATEMENT

FOR

DINING FACILITY ATTENDANT (DFA) SERVICES

AT

FORT CAMPBELL, KENTUCKY

SECTION 1

GENERAL

C.1.1 Scope of Work The contractor shall provide all resources to perform Dining Facility Attendant (DFA) Services when applicable, at Fort Campbell, Kentucky, in accordance with the Army Food Service Program and applicable regulations and specifications and standards defined in this contract, except for government-furnished property and services. The contractor shall provide year-round DFA SERVICES in all applicable Dining Facilities effective immediately upon award of contract. Estimated workload information is provided at Technical Exhibit (TE) 2.

C.1.2. Personnel The contractor shall hire and staff qualified personnel who can communicate with government representatives and diners.

Standards Personnel shall be citizens of the United States (US) or possess a valid U.S. Immigration T-151 or I-94, Alien Registration Card Personnel required to communicate with Government Representatives shall read, write, speak, and understand English Personnel shall be free of felony criminal records Personnel assigned positions of trust (Headcount, Administration, Manager and the like) will undergo background and security clearance check and a copy of clearance shall be provided to the Contracting Officer (KO) and Contracting Officer's Representative (COR)

C.1.2.1 Contract Manager The contractor shall provide an on-site contract manager and alternate with full authority to obligate the company and be responsible for overall performance (to include subcontractors) of the contract. The contractor shall designate these individuals in writing (listing names, addresses, and home telephone numbers) to the KO upon contract award and within one day of any change.

Standards The contract manager, or alternate, is readily available to meet with government representatives within 60 minutes of call Manager and alternate meet qualification requirements

Qualifications Within the past ten years, eight years experience; consisting of three years supervisory experience in managing cafeteria style or multi-entree operations providing complete meal service (breakfast, lunch and dinner).

Five years experience as a district manager, unit manager, or assistant manager.

High school graduate.

Bachelor of Science or Bachelor of Arts in food management may be substituted for three years of the five years of management experience.

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

Current sanitation certificate (within four yrs).

Documentation of past performance ratings via written evaluations by managers or owners.

C.1.2.2 Quality Control/Area Manager(s) The contractor shall provide an on-site quality control/area manager and an alternate who shall inspect all phases of dining facility operations and evaluate against contractual requirements. The contractor shall designate these individuals in writing (listing names, addresses, and home telephone numbers) to the KO upon contract award and within one day of any change.

Standards The quality control/area manager, or alternate, shall be on duty or available full time during dining facility operating hours Managers and alternates meet qualification requirements Documentation of satisfactory past performance ratings via written evaluations and commendations

Qualifications Four years of experience as manager of a food facility serving complete meals.

Three years of same experience for designated assistants.

C.1.2.3 Dining Facility Manager(s) RESERVED

C.1.2.4 Dining Facility Attendant Supervisor(s) The contractor shall provide a DFA Supervisor and alternate for each dining facility to oversee work, supervise employees, and coordinate schedules with the Military Dining Facility Manager to meet specified performance standards. The contractor shall designate these individuals in writing (listing names, addresses, and home telephone numbers) to the KO upon 5 days after contract award and within one day of any change.

Standards The DFA Supervisor, or alternate, is on-site during dining facility operating hours

C.1.2.5 Cooks RESEVERED

C.1.2.6 Employee Uniforms The contractor shall provide all employees with uniforms and aprons to be worn while on duty. The contractor shall provide uniforms that are in good repair, freshly laundered, white or pastel in color, well fitting, and color coordinated (tops and bottoms shall match in color and all employees in one building shall wear the same color). Employees shall wear clean and complete uniforms when working. The contractor shall have extra uniforms available to allow employees to change if uniforms become heavily soiled. Uniforms shall not contain commercial advertising, except that hats and name tags may contain the name of the contractor's firm. Contractor employees shall wear shoes of sturdy construction that cover the feet and shall wear socks or hose. Contractor employees shall not wear open toe shoes, sandals, sneakers, canvas, or shoes with high platforms, spiked heels, or heels higher than two inches.

Standards

TB MED 530

Uniforms are approved by the COR prior to start of performance

C.1.2.7. Personnel Health and Hygiene The contractor shall provide health screenings/examinations of each employee upon initial employment and annually thereafter. The contractor shall maintain a record by employee name and date of each examination performed. The contractor shall provide protective/health clothing and equipment required by federal, state, or local law or regulation. Contractor personnel shall maintain compliance with sanitation and food safety standards.

Standards TB med 530

AR 40-5

C.1.2.8 Identification Badges Employees shall wear identification badges with a minimum of the contractor’s name and employee’s last name with letters that are discernible from a distance of five feet.

Standards Identification badges are worn by contractor employees during all periods of performance Identification badges for managers and supervisors shall include job title Identification badges are written in English

C.1.2.9 Department of the Army Civilian Identification Card Contractor employees shall obtain a Fort Campbell Contractor's Civilian Identification Card (Eagle Card/Pass) for use during the performance of this contract. Only those contractor employees who will work thirty or more contiguous workdays, or longer, on this contract will be authorized to receive the Eagle Card.

Upon contract award and upon change, the contractor shall provide the COR, the name, address, and telephone number of an individual to act as the contractor representative responsible for managing the Eagle Cards/Pass. Upon contract award and upon change, the contractor shall submit an employee roster to the COR.

Contractor employee shall in-process Installation Vehicle Registration Eagle Card/Pass section; to do so contractor employees shall go to Building A5004 (Gate 4), Fort Campbell, with the following documents:

a. Vehicle registration, proof of insurance, and operator's license.

The contractor representative shall be responsible for the collection and turn-in of Eagle Cards/Pass from terminated employees and from all contractor employees upon completion of the contract. Eagle Cards/Pass shall be collected and turned in to the COR, Fort Campbell Directorate of Logistics, Installation Supply Division, Building 5210. Turn-in shall be accomplished within two weeks of employee termination and contract expiration.

Standards Contract employees meeting requirements to hold an Eagle Card will obtain card and have it in their possession while at work Eagle Cards are turned in at end of employment or contract period

C.1.2.10 Conduct of Employees Employee shall conduct themselves IAW installation policies and regulations concerning conduct. The contractor shall not employ any person who is an employee of the United States Government or Department of Defense, military or civilian, if the employment of that person would create or appear as a conflict of interest.

Standard 5 C.F.R. 2635 "Standards of Ethical Conduct for Federal Employees"

C.1.2.11 Vehicle Operators/Registration Fort Campbell, Kentucky, is a restricted access military installation. All contract employees must register their vehicles with the Provost Marshal’s Office to gain access onto the military installation. A valid driver’s license, government-furnished civilian ID card, proof of insurance, and current vehicle registration must be presented to the Provost Marshal’s Office, at which time, an Eagle Pass will be issued. The government will not reimburse the contractor for time spent at installation checkpoints. Contractor employees should plan accordingly and report to work at their scheduled duty time.

Standards

AR 190-5

Fort Campbell Policy/Regulations

C.1.2.12 Employee Meals Contractor employees may purchase meals during work shift.

Standard Standard meal rate

C.1.2.12.1 Family Member Meals Family members, of those contractor employees scheduled to work during holidays, may purchase Thanksgiving and Christmas holiday meals.

Standard Standard meal rate

C.1.2.12.2 Headcount of Contractor Meals Contractor employees eating meals shall sign the Cash Meal Payment Sheet, DD Form 1544.

Standard AR 30-22, The Army Food Program

C.1.3 Meal Serving Hours Meal serving hours are listed at TE 2, but are subject to adjustments to accommodate unit training activities.

C.1.4 Extended Serving Hours The contractor shall provide extended meal serving hours as required. Extended meal serving hours are listed at TE 2.

Standards Services are provided or discontinued within 6 hours of advance notice Services are invoiced in accordance with (IAW) CLIN “Extended Serving Hours" Extended serving hours are used for additional building cleaning, stocking, etc., required when dining facilities open or close, as negotiated between the contractor and the government Use Request for Support Form (ATZK-DI 3105-R-E)

Note: Payment will be made at a prorated hourly rate; e.g., if service is extended for 45 minutes, payment will be made at 3/4 the hourly rate.

C.1.5 Consolidation of Dining Facilities The contractor shall open and close dining facilities as required. The government will attempt to provide the contractor with ten work days advance notice for increase or decrease in services. Reserved

Standard Contractor provides service, or discontinues service, as directed

C.1.6 Strike Contingency Plan The contractor shall provide and maintain a strike contingency plan for continuation of performance of services under this contract should employees strike or a subcontractor default.

Standards Written plan is submitted to the KO NLT 20 days after contract award Plan is approved by the government

C.1.7 Quality Control Plan (QCP) The contractor shall establish and maintain a comprehensive QCP. Written QCP shall be submitted to the KO upon contract award and upon change.

Standard QCP written IAW TE 8

C.1.8 Training The contractor shall train employees as described below.

Standards Maintain certificates and records of all required training on-site Make certificates available for government inspection upon request

C.1.8.1 Sanitation The contractor shall conduct sanitation training. Written program of instruction shall be submitted to the KO NLT 20 days after contract award. Sanitation training certificates shall be submitted to the KO NLT 60 days after start of employment.

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

C.1.8.2 Safety and Hazard Communication (HAZCOM) The contractor shall train employees in the safe use of chemicals (inventory of products on hand) understanding manufacturer’s product labels, and information contained on the Material Safety Data Sheets (MSDS). The contractor shall submit a written safety training plan to the KO upon contract award and upon change.

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

AR 385-10

C.1.8.3 Marketing The contractor shall conduct marketing and merchandising training. The contractor shall submit a written marketing and merchandising training plan to the KO NLT 14 days after contract award. Reserved

Standard Managers and employees involved in A La Carte service trained IAW approved marketing and merchandising training plan

C.1.8.4 Nutrition The contractor shall conduct nutrition training for employees. The contractor shall submit a written nutrition training plan to the KO NLT 20 calendar days after contract award. Reserved

Standard

IAW AR 40-25

Personnel engaged in menu planning trained to develop menus IAW Section 5 of the contract 100% of the time

C.1.8.5 Headcount/Cashier The contractor shall conduct headcounter and cashier training. Reserved

Standard Headcounters and cashiers training IAW SOP, regulatory policy, menu pricing, computer and power malfunctions, and cash register manufacturer’s operation instructions, 100% of the time. This position requires an extensive background check.

C.1.8.6 Equipment Operator/Maintenance The contractor shall conduct equipment operating, cleaning and maintenance training. Reserved

Standards Cooks and maintenance personnel trained IAW manufacturer’s instructions and operating manuals 100% of the time Training conducted IAW requirements listed at Section 5

C.1.9 Fire Prevention and Protection The contractor shall conduct fire prevention and protection training to all contractor employees. The contractor may request advice from the Fire Prevention and Protection Division through the KO. The contractor shall submit a written fire prevention and evacuation program to the KO for review and comment NLT 20 calendar days after contract award.

Standard

AR 420-90

C.1.10 Accident /Injury Reporting The contractor shall report all job-related injuries.

Standards DA Form 285, Accident and Investigation Report, original and one copy submitted through the KO to the Installation Safety Officer within 24 hours or the next scheduled workday Additional copy of DA Form 285 submitted if an injured employee is incapacitated and unable to report for work on the next regularly assigned shift Full report submitted to the KO within 24 hours of the initiation of a third party claim

C.1.11 Performance Evaluation Meetings The contractor shall attend performance meetings with government personnel.

Standard Contract manager attends meetings weekly during the first month of the contract and as often as deemed necessary by the government thereafter. Signed concurrence of minutes of these meetings, prepared by the government, submitted to the KO, or written non-concurrence submitted to the KO within three workdays of receipt of the signed minutes

C.1.12 Security The contractor shall provide security as described below.

C.1.12.1 Physical Security The contractor shall safeguard all government property, subsistence and controlled forms provided for contractor use.

Standard Secure facilities, equipment, money, and supplies 100% of the time

C.1.12.2 Key Control The contractor shall establish and implement a method of accounting for all keys issued by the government. The contractor shall not duplicate any key issued by the government. The contractor shall submit a written key control plan to the KO NLT 20 calendar days after contract award.

Standards Report any loss of keys to the KO NLT two hours after discovery of such loss Pay for all costs to replace or re-key locks and for replacement of keys if such action was due to negligence of contractor personnel

C.1.12.3 Access to Facilities The contractor shall provide access to government-owned, contractor-operated facilities for observation/inspection by any government agency or individual authorized access by the KO. Reserved

Standard 100% of the time

C.1.12.4 Safeguarding Funds and Cash Meal Payment Sheets The contractor shall secure all DD Forms 1544, Cash Meal Payment Sheets, and cash. Reserved

Standard

DA PAM 30-22

C.1.12.5 Cash Deposits The contractor shall account for all cash from time of collection until deposited for the government at Bank of America, 201 Bastogne Ave, Fort Campbell, KY. Reserved

Standard SOP from the Finance Accounting Officer

C.1.13 Conservation of Utilities The contractor shall implement the installation food service energy conservation program at each operational dining facility.

Standards

AR 11-27

TRADOC Supplement to AR 11-27, The Army Food Service Energy Management Program Manual

C.1.14 Awards Program The contractor shall participate in the Installation Honor Dining Facility and annual Philip A. Connelly Award Programs IAW TE 7.

C.1.15 Scheduled Cleaning Plan The contractor shall submit a cleaning schedule for each dining facility to the KO not later than 20 calendar days after contract award. Plan shall list the day/time for each task, other than daily tasks, to be performed (such as light fixtures, Venetian blinds, windows, floor stripping, and carpet shampooing).

C.1.16 Pre-Expanded Cleaning Services It is expected that during the contract period some facilities will close temporarily for repair, modernization, etc. The contractor shall provide pre-expanded cleaning services as determined by the KO. Pre-Expanded cleaning includes, but is not limited to, wash all dishes, silverware, pots, and pans; fill salt, pepper, and sugar shakers; clean tables and chairs; and clean floors as required. Payment for pre-Expanded cleaning services will be at the rate established for CLIN "Pre-Cleaning Service" and only to the extent ordered and performed.

C.1.17 Man-hour Reports The contractor shall submit to the KO, NLT the fifth work day of the month, a man-hour report which lists, by job classification, the number of employees and total hours worked under this contract during the previous month. Reserved

C.1.18 Contingencies The contractor shall respond to abnormal situations such as mobilization, disasters, and civil disturbances as directed by the KO in order to ensure continuity of all operations.

C.1.19 Janitorial and Expendable Supplies The contractor shall submit a janitorial and expendable supplies report, which lists, by item and quantity, the janitorial and expendable supplies utilized under this contract during the previous quarter, to the KO NLT the fifth work day of each quarter (January, April, July, and October). Reserved

C.1.20 Sanitation Inspections In addition to inspections of contractor performance by the KO, an Installation Medical Authority (IMA) representative will also inspect for compliance with sanitation standards of TB MED 530. Deficiencies will be reported to the KO for appropriate action. The KO may order a dining facility closed as a result of sanitation discrepancies and hold the contractor financially liable, provided the government did not contribute to discrepancies.

Standard

TB MED 530

C.1.21 Outbreak of Disease During actual or suspected food borne or communicable disease outbreaks, the contractor shall make facilities, equipment, and employees available for testing and questioning by medical and other investigative personnel.

Standard TB MED 530, para 11-5

C.1.22 Food Management Team (FMT) Visits A Department of the Army FMT visits all Army owned dining facilities on a scheduled or requested basis. During visits, the FMT will evaluate individual dining facilities to determine effectiveness and efficiency of the overall installation food program. The Contract Manager shall attend FMT exit briefings.

Standard Contract Manager attends FMT exit briefings

C.1.23 Contractor Manpower Reporting The Office of the Assistant Secretary of the Army (Manpower & Reserve Affairs) operates and maintains a secure Army data collection site where the contractor will report ALL contractor manpower (including subcontractor manpower) required for performance of this contract. The contractor is required to completely fill in all required information using the following web address: https://cmra.army.mil/.

The required information includes: (1) Contracting Office, Contracting Officer, Contractor Officer's Technical Representative; (2) Contract number, including task and delivery order number; (3) Beginning and ending dates covered by reporting period; (4) Contractor name, address, phone number, e-mail address, identity of contractor employee entering data; (5) Estimated direct labor hours (including sub-contractors); (6) Estimated direct labor dollars paid this reporting period (including sub-contractors); (7) Total payments (including sub-contractors); (8) Predominant Federal Service Code (FSC) reflecting services provided by contractor (and separate predominant FSC for each sub-contractor, if different); (9) Estimated data collection cost; (10) Organizational title associated with the Unit Identification Code (UIC) for the Army Requiring Activity (the Army Requiring Activity is responsible for providing the contractor with its UIC for the purposes of reporting this information); (11) Locations where contractor and sub-contractors perform the work (specified by zip code in the United States and nearest city, country , when in an overseas location, using standardized nomenclature provided on website); (12) Presence of deployment or contingency contract language; and (13) Number of contractor and sub-contractor employees deployed in theater this reporting period (by country).

As part of its submission, the contractor will also provide the estimated total cost (if any) incurred to comply with this reporting requirement. Reporting period will be the period of performance not to exceed 12 months ending September 30 of each government fiscal year and must be reported by 31 October of each calendar year. Contractors may use a direct XML data transfer to the database server or fill in the fields on the website.

Standard Reports submitted accurately and on time

SECTION 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.

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

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

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

Contract Discrepancy Report (CDR) A formal method documenting unsatisfactory contractor performance (contract deficiencies and defects against the AQL) in the contract file.

Customer Complaint A means of documenting certain kinds of contract service problems. A government program that is explained to every organization that receives service under this contract, which is used to evaluate a contractor's performance.

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

Lot The total number of service outputs in an evaluation period; as defined in the AQL column of the Performance Requirements Summary.

Lot Size The number of service outputs in a lot. 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 the key performance indicators and standards that represent logical service outputs that will be evaluated by the government to assure 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.

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.

Property Administrator An individual appointed by the Contracting Officer to administer contract requirements and obligations relative to government property Quality Assurance Those actions taken by the government to ensure services meet the requirements of this contract.

Quality Control Those actions taken by a 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 Peculiar 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 have satisfied one of the following requirements:

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

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

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

Army Food Management Information System (AFMIS) An automated record keeping system used in dining facilities to perform various functions that includes processes and outcomes; e.g. Meal Production Planning, Inventory, Transfers, Report of Survey/Statement of Charges, Inquiries, Headcount Maintenance, Batch Processing. These functions provide the capability to create and adjust menus, shopping lists, and production schedules; make requests against subsistence inventories; facilitate returns to inventory; provide inventory accountability; perform headcount entries; and inquire against a variety of files. The AFMIS system includes a Dining Facilities Operations (DFO) terminal located within each dining facility, interfaced with an installation minicomputer, operation system and application software.

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.

A Ration An "A" Ration consists of perishable (fresh and/or frozen) and semi perishable items necessary to prepare the type menus prescribed in AFMIS menu system.

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.

Automated Headcount Function The AFMIS function used to review, perform file maintenance, and print reports for headcount and cash collections. Processes are given to update report signature blocks as well as disbursing office data for the Cash Collection Voucher Report.

Basic Allowance For Subsistence 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.

Batch Function The AFMIS function used to forecast headcounts, print daily batch reports and Master Item File price update reports, and process equipment replacement records.

Box Lunches A meal prepared in the dining facility for consumption outside of the dining facility using food items as authorized by SB 10-540 or using items requisitioned under ARCS as part of the normal ration.

B Ration A "B" Ration consists of canned meats and vegetables, which do not require refrigeration.

Breakfast The first meal of the day, served in the morning.

Brunch A meal consisting of food items normally 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.

Consolidated Dining Facility Those dining facilities organized to provide subsistence for personnel of two or more units or organizations.

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 of reduced to an acceptable level.

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, forks, and spoons; hollowware including bowls, cups, serving dishes, and tumblers; and plates.

Dining Facility A dining facility is a section within any Army organization where food is prepared and served.

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) A dining facility attendant is a person who performs custodial, sanitation and limited food preparation duties within Army dining facilities.

Dining Facility Attendant 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.

Dining Facility Inquiries Function The AFMIS function used to review dining facility files and print reports.

Dining Facility Operations (DFO) Subsystems A part of AFMIS used to control subsistence and headcount. The DFO Subsystem consists of seven functions; Meal Production Planning, Inventory, Transfers, ROS/SOC, Inquiries, Headcount Maintenance, and Batch Processing.

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

Eating-ware All dishes, glasses, trays, and utensils used by the diner to consume a meal.

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.

Extended Operations Required to accommodate changes in meals availability due to adjustments in training times and mission requirements. Estimated length of adjusted period 30 – 90 minutes. Opening and closing times may be adjusted; full staffing required.

Expanded Cleaning Services Cleaning Services provided prior to reopening or closing a dining facility that has been closed for an extended period of time, when meal periods extend beyond scheduled periods, and when COR determines additional time is required for cleaning.

Extended Services. when meal periods extend beyond scheduled periods

Facilities Those government-furnished buildings provided to the contractor for use in performing tasks and services of this contract.

Field Feeding Feeding under field conditions at a location actually situated in the field.

Field Ration A field ration is food issued only in actual articles, not in money, and authorized for troops in the field. The field ration includes type A ration, type B ration, type T ration, and the packaged operational rations.

Fitness Bar The fitness bar is designed to offer nutritionally adequate alternative to traditional Army meals. It will provide soldiers with selections, which can reduce the intake of fat, cholesterol, and sodium.

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 who touch food or food contact surfaces.

Full Meal Rate The cost of food and a charge for related operating costs (surcharge).

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.

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 may be 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.

Headcount Maintenance Function The AFMIS function used to review perform file maintenance and print reports for headcount and cash collections. It includes processes to update and report signature blocks as well as disbursing office data for the Cash Collection Voucher Report.

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

Inquiries Function The AFMIS function used to review dining facility files.

Inquiry A database for information (asking, inquiring/accessing), also called query.

Inspection Techniques The COR will develop a monthly schedule of surveillance activities based on the Performance Standards as outlined in the contract/order and Performance Requirements Summary, as applicable, as well as any other critical contractual requirements the COR determines to be higher risk requiring oversight. The surveillance outlined in the monthly schedule will be as detailed and in-depth as necessary to provide the Government with the objective quality evidence required to support acceptance of a monthly contract invoice. The schedule should provide periodic surveillance during all required hours of the Contractor’s operation including nights and weekends. The schedule is “FOR OFFICIAL USE ONLY” and is not releasable to anyone other than authorized Government personnel.

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 Food Advisor An officer, warrant officer, noncommissioned officer, or Department of the Army civilian responsible to the installation commander for matters relating to food service.

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.

Installation Menu 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 the proposed menus, add or change items, and determine the extent to which it will be implemented.

Inventory Function The AFMIS function used to complete weekly and monthly physical inventories.

Inventory Management The dollar value of all subsistence items in inventory.

Issue Cycle The interval between each issue of subsistence, per schedule established and published by TISO.

Leftovers Leftovers are the unserved portions of any item that was prepared for a specified meal, protected from contamination, and held at a proper temperature.

Legal Public Holidays

Lunch The second meal of the day normally served at approximately midday.

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

Management and Food Production (MFP) Those activities which comprise the management of an Army dining facility including, but not limited to; requisitioning, receiving, storing, preparation and serving of food. Also included is the performance of related administrative and limited sanitation functions. DFA services are not included.

Material Property that may be incorporated into or attached to a deliverable end item or that may be consumed or expended in performing a contract. This includes assemblies, components, parts, raw and processed materials, and small tools and supplies that may be consumed in normal use in performing a contract.

Meal A specific quantity of food provided one person during one scheduled serving period.

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 dining facility serving lines are open for service.

Menu Production Planning Function The AFMIS function that is plan menus, compute ingredients and quantities required to feed 100 persons per menu item. This program provides the user with a menu for breakfast, lunch and dinner meals for each day of the month, to include breakfast variations, and a daily menu for short order meals.

Minor Maintenance Normal operator care of equipment, which is 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.

Non-Expendable Property Property, which is not consumed in use, retains its original identity during the period of use, and requires that accountability be maintained throughout the life of the item.

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, which 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. This will include sweeping, raking and picking up.

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. May be 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, high 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.

Rated Capacity The maximum number of diners that can be accommodated in a dining facility during any given ninety minute period.

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

Ration Issue Cycle Planning Function The AFMIS function used to develop, review dining facility account status, and create shopping lists for submission to TISA.

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

Safe Temperatures The internal product temperature of potentially hazardous food (PHF) shall be 41 degrees Fahrenheit (7 degrees Celsius) or below, 140 degrees Fahrenheit (60 degrees Celsius) or above.

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

Sanitizing Solution A chlorine solution “or any other chemical sanitizing agent allowed under 21 CFR 178.1010” as defined in Para 4-28, TB MED 530.

Seating Capacity The maximum number of diners that can be accommodated in a dining facility at one time.

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

Sensitive and High Dollar Subsistence Those items that require intensive control and documentation. Sensitive and High Dollar items are listed in the Federal Supply Classification (FSC) 8905 group in the C8900 Stockage List, e.g., meats, fish, and poultry products, coffee, etc.

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

Short Order Menu A fast food menu offered at the lunch and dinner meal which provides the diner, as a minimum, with a choice of prepared to order cold or grilled sandwiches, hamburgers, cheeseburgers, and hot dogs, in addition to other items; e.g., chili, French fries, baked beans, potato or macaroni salad, potato chips, salads, soups, assorted desserts, beverages and appropriate condiments.

Special Meals Meals offered outside of the normal cyclic menu that support special occasions; e.g., Thanksgiving, Christmas, and the Army’s Birthday, to include special theme meals to honor ethnic and American heritage events.

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.

Supper A meal consisting of food items normally 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 Unsafe temperatures for food between 41 degrees F and 140 degrees F.

Tray Pack (T Ration) A half-pan sized can of prepared entree, vegetable, starch, or dessert. When served as a meal it is supplemented with milk and bread and is referred to as a T ration.

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.

Troop Issue Subsistence Officer (TISO) An individual who is accountable for government subsistence and who is responsible for supervising the TISA functions.

Unscheduled Sampling An impromptu method of evaluating contract requirements. It enables the government to monitor and document those contract requirements where increased levels of surveillance are deemed necessary.

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

Work Days Monday through Friday, excluding national holidays.

Work Order A request made for maintenance (to include repair, servicing, or calibration) or additions or changes to current facilities.

C.2.3 Acronyms

ADPE Automated Data Processing Equipment

AFMIS Army Food Management Information System

AIS Automated Information System

AQL Acceptable Quality Level

AR Army Regulation

ARCS Army Ration Credit System

ARNG Army National Guard

BDFA Basic Daily Food Allowance

CFM Contract Facility Manager

CLIN Contract Line Item Number

COR Contracting Officer's Representative

CM Contractor Meal

DA Department of Army

DFA Dining Facility Attendant

DFO Dining Facility Operations

EFM Employee Family Member

ETS Educational Testing Service

EUSA Eighth United States Army

FAR Federal Acquisition Regulation

FM Field Manual

GFP Government Furnished Property

GPA Government Property Administrator

HACCP Hazard Analysis Critical Control Point

IAW In Accordance With

IMA Installation Medical Authority

KO Contracting Officer

MEDDAC Medical Department Activity

MFP Management and Food Production

MRE Meal, Ready-to-Eat

NLT No Later Than

NSF National Sanitation Foundation

NSN National Stock Number

PHF Potentially Hazardous Foods

PRS Performance Requirements Summary

QA Quality Assurance

QC Quality Control

RC Reserve Components

SA System Administrator

SB Supply Bulletin

SOP Standing Operating Procedure

TAMMS The Army Maintenance Management System

TB Technical Bulletin

TBMED Technical Bulletin Medical

TE Technical Exhibit

TISA Troop Issue Subsistence Activity

TISO Troop Issue Subsistence Officer

TM Technical Manual

USAR United States Army Reserve

SECTION 3

GOVERNMENT-FURNISHED PROPERTY AND SERVICES

C.3.1. General The government will furnish facilities, and equipment, and subsistence supplies as government-furnished property (GFP) along with services specified in this section. Government-furnished dining facilities and equipment are listed at TE 3.

C.3.1.1. Specified GFP and services shall only be used in the performance of this contract. The Contractor shall not remove GFP from Fort Campbell or supported areas without review and approval of the contracting officer.