TE8_QualityControlPlan.pdf

TECHNICAL EXHIBIT 8

QUALITY CONTROL PLAN

Purpose: To be used as a guide during performance to ensure food products and services comply with standards listed in the contract.

Provisions:

1. Organization chart which provides for QC personnel to have direct accountability to the Contractor's top management.

2. An inspection system covering all tasks and services required by this contract.

A schedule shall include areas to be inspected on a routine or unscheduled basis, frequency of inspections, documentation forms, and individuals that will perform the inspections and the follow-up procedures.

3. Method of identifying deficiencies in the quality of services performed before the level of performance becomes unacceptable.

4. Method of documenting and enforcing QC operations.

5. Process action plan to correct and prevent continuous deficiencies and defects.

6. Methods of communication with the Government regarding quality and contract performance.

7. Customer/diner feedback.

8. Monthly reporting system to the Contractor's home office.

Elements of the Plan:

1. Personnel health and hygiene.

2. Safety.

3. Fire prevention and evacuation.

4. Environmental protection.

5. Energy conservation.

6. Employee training.

6. HAZMAT Program.

7. Hazard communication standards (OSHA) for use of chemicals

8. Hazard Analysis Critical Control Point (HACCP).

9. Government Property.

10. Security.

11. Key control.

Inspection Techniques:

1. Random sampling (inspections)

2. Planned sampling (inspection)

3. Customer surveys