19Q0015_Specifications.pdf

Specifications Food Service for Special Forces Qualification Course Students

Bravo Company, 2nd Battalion, 1st Special Warfare Training Group (Airborne) United States Army John F. Kennedy Special Warfare Center and School

1. Introduction

1.1 Client Mission

A. Military Free Fall School (MFFS), 1st Special Warfare Training Group (Airborne), Yuma Proving Grounds (YPG). The MFFS part of the U.S. Army John F.

Kennedy Special Warfare Center and School, is a joint forces training school covering all aspects of military freefall parachuting in three courses -- basic, jumpmaster and advanced military freefall.

B. These classes teach students to use High Altitude-Low Opening (HALO) and High

Altitude-High Opening (HAHO) parachuting techniques and include platform, hands-on and actual parachute operations.

1.2 Points of Contact

A.

B.

C.

2. Specifications

Contractor shall provide meals, as outlined below and in accordance with (IAW) ARSOF POL 7-18 “Performance Based Menu Standards”, for students attending a military school. Contractor will also provide all utensils, plates, napkins, drinkware and kitchen items needed to prepare, store, deliver, serve and clean required items for meals.

Contractor will provide requirement based on the below specifications.

2.1 Meals Requirements

A. The contractor shall provide meals during the duration of this contract. Meals will follow the course iterations during the specified dates of this contract. Meals will be provided on the following dates to the following number of students. All meals will follow the IAW ARSOF POL 7-18 guideline for substitution.

Course Iterations Number of Students

Class 10-19 (8 Jul 19 - 3 Aug 19) 69 Class 12-19 (26 Aug 19 - 21 Sep 19) 69 Class 001-20 (7 Oct 19 -1 Nov 19 69 Class 002-20( 28 Oct 19 - 22 Nov 19 52 Class 03-20 (21 Nov 19 – 21 Dec 19) 52 Class 04-20 (6 Jan 20 – 31 Jan 20) 69 Class 06-20 (3 Mar 20 - 27 Mar 20) 69 Class 07-20 (30 Mar 20 - 24 Mar 20) 69

B. The contractor shall provide three meals per day each training day, not more than five days per week. These meals will be two hot meals and one box meal. The hot meals are referred as Pre (Breakfast) and Post Meals (Dinner) and the Box meal is referred as a During Meal (Lunch). These meals will be provided Monday through Friday except on non-training days.

C. Meals will be made available for a 90 minute window to ensure students have the availability to eat the meals. Exact times for delivery will vary according to the weather and class requirements. For example, During meals will be delivered to Daly Terminal between 1000-1200 during day cycle training and between 1700-1900 during night cycle training. Provider and MFFS representative will coordinate time windows as necessary.

D. During meal will be picked up during Pre meals or delivered to MFFS Terminal when appropriate. Meal will be a boxed lunch dropped off at Daly Terminal on Yuma Proving Grounds. Contractor will ensure the meal is shelf stable or packaged where it doesn’t spoil within 3 hours of delivery.

E. Contractor will accommodate for fluid course timelines based off of course schedule, MFFS operational time lines. Meal timeline will be provided by unit for the following day at the completion of air operations. Daily roster will not exceed allowed meals.

2.2 Type of Meals to be Provided

A. Primary entrees and sides will be prepared and served IAW ARSOF POL 7- 18 “Performance Based Menu Standards”.

B. Pre Meal shall be a breakfast buffet as outlined in ARSOF POL 7-18: page 1-3 of MFFS Meal Plan for Breakfast.

C. During Meal shall be a boxed lunch as outlined in ARSOF POL 7-18: page 4 of MFFS Meal Plan are the repeated Lunch weeks also page 5&6 are the replacement items for lunch.

D. Post Meal shall be a dinner buffet as outlined in ARSOF POL 7-18: page 7- 9 of MFFS Meal Plan are Dinner Menus with page 10 being the daily dinner salad buffet.

E. Contractor shall serve all meals in accordance with the above 2.1 Meals Requirements.

F. Contractor shall not provide the same meal multiple times in a two day window or serving the same meal more than twice in the five day period.

G. All meals will adhere as closely as possible to Thor3 ingredients, preparation techniques and menu selections IAW ARSOF POL 7-18 “Performance Based Menu Standards”.

3. Notification of Number of Meals

3.1 Notification of Number Meals:

A. The requiring activity will provide a two week notice to the contractor regarding the number of students that require a meal.

B. Example: 69 students are projected to start the course. However, only 60 students arrive on day one. Contractor/vendor will prepare 60 Pre/ 60 During / 60 Post meals. Contractor will be provided a two week notice of adjustments to class numbers to allow for appropriate time to order supplies.

C. The change in quantity of meals will take effective through a modification issued to the award.

4. Quality Control

4.1 Quality Control The contractor shall develop and maintain an effective Quality Control Program (QCP) to ensure this requirement is performed IAW with these Specifications. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of substandard food. The contractor’s QCP is the means by which he assures himself that his work complies with the requirement of the contract. QCP to be delivered within 15 calendar days after contract award or with the contractors proposal if it is an evaluation factor, three copies of a comprehensive written QCP shall be submitted to the Contracting Officer (KO) and Requiring Activity within five work days when changes are made thereafter. After acceptance of the QCP the contractor shall receive the contracting officer’s acceptance in writing of any proposed change to his QCP.

4.2 Quality Assurance: The Government shall evaluate the contractor’s performance under this contract. This will primarily focus on what the Government must do to ensure that the contractor has performed in accordance with the performance standards.

4.3 Special Qualifications: The Contractor shall, as necessary, provide each employee with adequate training to competently perform the work requirements of the contract, as defined herein.

5. Safety and Security

5.1 Security Requirements: Contractor personnel performing work under this contract must be vetted through the Directorate of Emergency Services at YPG prior to entry on YPG to perform services. Those required to operate a motor vehicle must Valid Arizona Driver’s License, proof of motor vehicle insurance and registration. All personnel assigned to services at YPG must maintain the level of security required for the life of the contract. Contactor personnel, subcontractor personnel, or any representatives of the contractor entering Yuma Proving Ground must abide by all security regulations.

Contract personnel and property shall be subject to search and seizure upon entering the confines of the installation, while on the installation, and upon leaving the confines of the installation.

6. Regulations. The contractor shall follow Army Regulation (AR) 40-657 Chapter 2-4 and ARSOF POL 7-18 “Performance Based Menu Standards”.

A. In accordance with (IAW) Army Regulation (AR) 40-657, all food establishments and distributors are subject to sanitation approval and surveillance as deemed necessary by Army Public Health Center (APHC) formerly known as United States Army Veterinary Command (VETCOM). Purchasing activities of the Armed Forces will buy foods only from Worldwide Directory listed or locally approved establishments. If the requirement is subcontracted or not, the source is required to be APHC approved. If a subcontractor exists, both the prime contractor and the subcontractor are required to be APHC approved.

According to the APHC, commercial food facilities that sell their products to Department of Defense (DoD) are inspected by APHC veterinary personnel to verify compliance with regulatory, industry and DoD requirements. If the commercial food production facility passes the audit, it is placed on the Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement for specific food products that DoD wants to buy. Appropriated and Non-Appropriated DoD food purchasing facilities use the Worldwide Directory to ensure that the food fed to US Service Members and their families is safe.