20Q0002-5.pdf

W9124V20Q0002

SUBMISSION OF QUOTES

The Government intends to award a Firm Fixed-Priced (FFP) purchase order for December and

January with an option period for February and 52.217-8 if necessary for continuation of services.

The basis of award will be based on FAR 13 using price and other factors as prescribed in FAR subpart 13.106-2. Required information/documentation for submission of quotes is provided in the FAR 52.212-1 (dev) addendum, evaluation factors of quotes are provided in FAR 52.212-2 addendum. Quoters shall provide a quote for food service by providing meal pricing on the

“Pricing Schedule” attachment and supporting documentation/information demonstrating their ability to perform the requirements of the performance work statement to the highest degree of quality and economics.

Quotes, questions and comments will be submitted to adam.d.sackman.civ@mail.mil with the solicitation number (W9124V20Q0002) in the subject line followed by the topic (“submission of question concerning RFQ”, “submission of quote”). Questions may be asked via phone for minor clarifications but any pertinent information will only be made available through email or amendment with a memorandum providing the question(s) and response(s).

STATEMENT OF WORK

Performance Work Statement (PWS)

For

Food Service IDIQ for Fort Harrison and Limestone Hills months of

December 2019 – January 2020 (+ February option)

1. GENERAL INFORMATION

1.1. The Montana Army National Guard anticipates establishing a purchase order with option months for the purchase of food service in accordance with this PWS. The requirements of this contract includes menu planning, cooking, cleaning, and delivery for the following meals: Breakfast, Lunch, Dinner, and sack lunches. These meals shall resemble the portion, variety and quality expected at established restaurants and shall be provided in accordance with these regulations unless specified in PWS:

-TB MED 530

https://armypubs.army.mil/epubs/DR_pubs/DR_a/pdf/web/tbmed530.pdf

-DA PAM 30-22

https://dmna.ny.gov/foodservice/docs/references/DA_PAM_30-22.pdf

-Armed Forces Recipe Service (TM 10-412) http://www.quartermaster.army.mil/jccoe/publications/recipes/cover.pdf

1.2. The food service contractor shall perform services in support of Regional Training

Institute (RTI) classes, Inactive Duty for Training (IDT) periods, Annual Training (AT)

Periods and other requirements as they become known. Services will be awarded as mailto:adam.d.sackman.civ@mail.mil individual task orders. Pricing will be based on the established prices and other terms and conditions, within the purchase order resulting from this solicitation.

1.3. Work Location- Performance shall primarily be at Fort Harrison but include off site delivery/performance. Offsite requirements shall primarily require delivery of meals however the Government may also require serving meals. The offsite delivery/performance locations are as follows:

1.3.1. Limestone Hills (LSH): near Townsend, MT in the UTES Forward Building on

Old Woman’s Grave Rd.

1.3.2. Meals served offsite need to be as close to the quality as meals served in the

DFAC as possible. Lack of planning or preparation will not be a valid reason for under or over cooked meals to be served.

1.3.3. The Serving site (if serving at location) needs to be left clean by the contractor and ready for the next use.

1.4. Description of Services

1.4.1. Amenities- the Government will provide a Dining Facility (DFAC) fully furnished with kitchen cooking equipment. The DFAC will have pots, pans, utensils, flatware, plates, bowls, cups, and serving trays. Contractor will be allowed to augment with own equipment and supplies as necessary.

1.4.2. Food Service Goal - To produce meals that are nutritious, appealing, and conforming to portions for active adults according to the Armed Forces Recipe

Service.

1.4.3. Standards - All services shall be performed in a professional manner and in accordance with the highest industry standards for delivery of restaurant style meals.

Unless the means or methods of performing a task are specified in this contract, the

Contractor shall employ methods that are generally accepted, industry standards, and in compliance with Federal, State, and Army regulations. Contractor shall provide the MTARNG with standards of operation, management, and support services of the best quality available in the food service industry.

2. DEFINITIONS and ACRONYMS

2.1. Definitions:

2.1.1. Contractor: A supplier or contractor awarded a contract to provide specific supplies or service to the government. The term used in this contract refers to the prime.

2.1.2. 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.

2.1.3. Contracting Officer Representative (COR): An employee of the U.S.

Government designated by the KO to monitor contractor performance. Such appointment will be in writing and will state the scope of authority and limitations.

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

2.1.4. Defective Service: A service output that does not meet the standard of performance associated with the PWS.

2.1.5. Deliverable: Anything that can be physically delivered and includes non-manufactured things such as meeting minutes or reports.

2.1.6. Key Personnel: Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the

PWS. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.1.7. Physical Security: Actions that prevent the loss or damage of Government property.

2.1.8. Quality Assurance: The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.9. Quality Assurance Surveillance Plan (QASP): An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.10. Quality Control: All necessary measures taken by the Contractor to ensure that the quality of an end product or service shall meet contract requirements.

2.1.11. Subcontractor: One that enters into a contract with a prime contractor. The

Government does not have privity of contract with the subcontractor.

2.2. Acronyms:

AEI Army Enterprise Infrastructure

AQL Acceptable Quality Level

AR Army Regulation

AT Anti-Terrorism

AT/OPSEC Antiterrorism/Operational Security

BI Background Investigation

CM Contract Manager

CMRA Contractor Manpower Reporting Application

COR Contracting Officer Representative

DA Department of the Army

DD254 Department of Defense Contract Security Classification Specification

DFARS Defense Federal Acquisition Regulation Supplement

DoD Department of Defense

EPA Environmental Protection Agency

FAR Federal Acquisition Regulation

FDA Food and Drug Administration

FPCON Force Protection Conditions

GFP/M/E/S Government Furnished Property/Material/Equipment/Services

HQDA Headquarters, Department of the Army

HSPD Homeland Security Presidential Directive

IA Information Assurance

IMP Institutional Meat Purchase

IS Information System(s)

KO Contracting Officer

MIL-HDBK Military Handbook

NGB National Guard Bureau

OCI Organizational Conflict of Interest

OPSEC Operations Security

PII Personally Identifiable Information

POC Point of Contact

PRS Performance Requirements Summary

PWS Performance Work Statement

QA Quality Assurance

QASP Quality Assurance Surveillance Plan

QC Quality Control

QCP Quality Control Program

TE Technical Exhibit

3. GOVERNMENT PROPERTY- The Contractor shall be responsible for safeguarding all Government property provided for Contractor use. The Contractor shall secure the facility, equipment, and supplies, any time during the duty day when personnel are out of the building, and at the close of the facility. No food preparation equipment will be running, while the facility is left unattended. Areas controlled by Contractor employees shall comply with installation operations plans/instructions for Force Protection Condition procedures, Random Antiterrorism Measures (RAMS) and local search /identification requirements. The

Contractor shall be responsible for safeguarding all Government property provided for

Contractor use. At the end of each work shift, all Government facilities, equipment, and materials shall be secured.

3.1. LIABILITY – Any Government Furnished Property (GFP) provided under the terms of this contract that cannot be located by the Contractor shall be determined lost. If the

Contracting Officer determines that the Contractor is responsible and liable for the loss under the terms of this contract, the current acquisition cost of the property, equipment, and/or material shall be deducted from amounts owed to the contractor.

3.2. Contractor Responsibility - Contractor is responsible for all costs related to making the property available for use, such as payment of all transportation, installation or rehabilitation costs.

3.3. Facility Usage - Use of the facilities is restricted to meal preparation and services provided for FT Harrison and Limestone use. Any use of facility or equipment by the

Contractor for private catering or personal purposes may be cause for immediate cancellation of the contract. No equipment shall be removed from the site without the

Contracting Officer’s approval or the COR if delegated by the Contracting Officer.

Catering for local, state, and federal facilities require prior approval by COR.

3.4. Environmental and Recycling – The Contractor shall follow the Title 40 Code of

Federal Regulations (CFR) Chapter I, Subchapter N guidelines/requirements for recycling, and shall hold all materials capable of being recycled in the containers if provided. Contractor shall breakdown all cardboard prior to placing it in the recycling containers. If container is provided for other material (metal/tin, glass, plastic), recycled material must be rinsed prior to placement in container(s). Contractor is responsible for recycling cooking oil off Fort Harrison. Cooking oil is not to be dumped in dumpsters, down drains, outside, or anywhere on FT Harrison.

3.5. Facility/Equipment Maintenance and Repair – The Government shall be responsible for arranging for and paying the cost of equipment maintenance and repair of equipment furnished by the government. However, the Contractor shall be responsible for the prudent care of all equipment in its use. The Contractor shall take reasonable and prudent measures to assure equipment furnished by the Government is properly operated, handled, cleaned and maintained. Contractor shall follow the manufacture specifications and user manual for equipment usage. Training may be provided if convenient for the Government on equipment. The Contractor shall notify the COR when equipment maintenance or repair is required. If an emergency situation occurs the

Contractor needs a piece of equipment repaired in order to provide a meal they will need to call the Emergency number for the Post Engineers. If contractor is misusing equipment and not following guidelines they could be held responsible for repairs or replacement cost. The Government expects 100% compliance and no instances of misuse.

3.6. Inventory - An inventory of Government furnished equipment must be completed not later than 1 calendar day before the start of the contract period, at completion date of the contract period. The Contractor and TCHQ shall conduct a joint inventory of all GFP and equipment. The Contractor shall sign a receipt for all equipment furnished by the

Government. Items of equipment missing or not in working order shall be recorded and the Contracting Officer notified in writing. The Contractor and TCHQ shall jointly determine the working order and condition of all equipment and document their findings on the inventory. TCHQ shall maintain a current physical inventory record of expendable, non-expendable supplies and capital equipment during the life of the contract. Any missing items signed out to the Contractor shall be replaced at Contractors expense.

4. CONTRACTOR FURNISHED PROPERTY, MATERIALS, and

EQUIPMENT (CFP/M/E): None required unless otherwise specified.

5. REQUIRMENTS

5.1. CONTRACTOR PERSONNEL RESPONSIBILITIES

5.1.1. Personnel - The Contractor shall provide, employ and pay the established Service

Contract Act wages to all personnel required to accomplish this contract to include all option years. The clothing must be kept clean and up to the following standards;

-Full length trousers/slacks

-Shoes shall be clean, of sturdy construction, shall cover the foot, and be safety non slip. Open toe shoes, sandals, canvas shoes, high platforms, spiked heels or heels higher than two inches shall not be worn.

-Hair restraints

5.1.1.1. Hair Restraints – Food employees shall wear hair restraints such as hats, hair coverings or nets and beard restraints. Restraints should be designed and worn effectively to keep hair and sweat from contacting exposed food and surfaces in accordance with (IAW) Tri-Service Food Code and TB MED 530.

All hair and beard restraints shall be kept clean.

5.1.1.2. Use of Alcoholic Beverages/Drugs – The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden.

Prescription drug use that impairs judgment or functioning is also forbidden.

5.1.1.3. Use of Tobacco Products – Contractor personnel are prohibited from using tobacco products, except when on break, and then only in designated smoking areas. This includes cigarettes, chewing tobacco, E- Cigs, and vaping.

5.1.2. On-Site Management –

5.1.2.1.Contract Manager-The Contractor shall provide a contract manager or equivalent personnel. The Contractor shall submit names to the COR and

Contracting Officer within 15 days of start of contract performance or hire.

The contract manager will meet a minimum of monthly (or more often if necessary) with the Contracting Officer’s Representative (COR) to address food service issues, review patron comment cards and encourage mutual cooperation and a good relationship between the Contractor and the

Government. We recommend Manager to be ServSafe qualified, but this is not a required certificate.

5.1.3. Minimum Staffing Levels - The contractor must staff the operation with the optimum number of employees for efficient operation at all times. The Contractor will place emphasis on quality of service. The Contractor shall ensure patrons can be served at a rate of two or more guests per minute on the serving line.

5.1.4. General Employee Requirements - All food service employees shall comply with the health, cleanliness, clothing and general practice requirements outlined in

Tri-Service Food Code, TB MED 530

5.2. OPERATIONS

5.2.1. Cash Meals – Officers and Active Guard Reserve (AGRs) personnel are required to pay cash for meals during IDT weekends. A fixed price for meals shall be given for these personnel to pay, amount shall not exceed rates established in the contract.

Cash box or anything to complete transaction is on the Contractor.

5.2.2. Billing- Billing will be separated out by annual training (AT) meals, inactive duty training (IDT) meals, RTI MOS-T schools and Recruiting and Retention RTC meals.

5.2.3. Projected Headcount - The COR and/or RTI Supply Sergeant (for MOS-T schools) shall provide the Contractor with schedules of required food services in each task order. This schedule shall include required meals, days of service and an estimate of numbers to be served. Final counts of the numbers to be served and invoiced for, if different than the monthly estimates, shall be provided to the

Contractor a minimum of 24 hours prior to the day of meals.

5.2.4. Preparation - The Contractor shall prepare all food to the greatest extent possible, on the day it is to be served. Salads and sandwiches should be prepared as close as possible to the time of serving. Preparation methods shall follow food nutritional practices to insure that nutrient, textural and flavor characteristics of the food are maintained. Progressively prepare food items to ensure optimum freshness, flavor, color, texture, and nutritional value. Serving lines are to be well stocked throughout the entire meal. The last customer is to be offered the same range of choices and portions as the first.

5.2.5. Serving- All serving equipment and dispensers for food items must be clean at all times. Stainless steel equipment must be well maintained and spotless. All hot food must reach the customers at or above 140 degrees, and all cold foods will be below

40 degrees.

5.2.6. Storage of Subsistence – The Contractor will properly store all food products.

Required methods are located in Tri-Service Food Code and in the TB MED 530.

5.2.7. Menu Requirements, Planning and submission - The Contractor must provide their 30-day menu to the COR prior to POP. The order of meals in the 30 day menu should alternate but still not repeat for drill weekends. The Contractor shall attain approval from the COR before implementing menu changes. All menus must be in compliance with FM 10-23-2.

5.2.8. Additional Requirements –Items such as condiments and napkins shall be replenished as needed to ensure availability to patrons without waiting. Coffee and coffee filters are the Contractors responsibility.

5.2.8.1. Contractor shall provide all condiments and paper items such as disposable plates, cutlery, and cups as needed for off-site service. Contractor is responsible for cleanup and trash removal of serving area when required to serve food offsite.

5.2.9.Insulated Food Containers (Mermites) - Contractor shall provide enough mermite containers for serving off-site at all locations (or local pick up for ranges and local field training).

5.3. PORTIONS-

5.3.1. The Contractor shall comply with the portions specified in this contract to include any mutual agreement during the post award orientation for this contract. Portion size shall be no less than what is stated in TM 10-412. A customer being served has the option of requesting a smaller portion. The Contractor will not initiate such a request.

5.3.2. Minimum Daily Menu Specifications

5.3.2.1. Breakfast

5.3.2.1.1. Fruit – selection of four (4) items to include whole fresh fruit or sliced melon served daily.

5.3.2.1.2. Yogurt – Greek or regular low fat.

5.3.2.1.3. Hot Cereal – available in individual packages

5.3.2.1.4. Assorted Dry Cereals – everyday – 3 varieties, 1 without added sugar.

5.3.2.1.5. Meat – choice of 2 meats each day, 4 varieties each week; sliced bacon, ham, sausage or turkey links/patty (minced bacon or ham may substituted for this meat requirement).

5.3.2.1.6. Meatless Entrée –one each French toast, pancakes, waffles, or fritters.

5.3.2.1.7. Eggs – will be served every day at least two eggs-cooked to order, including assorted omelets, cholesterol free eggs may be offered if demand warrants. Scrambled or fried eggs will be offered

5.3.2.1.8. Potatoes – One potato choice. An additional starch selection may be provided to support customer demand.

5.3.2.1.9. Pastries – One breakfast pastry, consisting of a raised or cake doughnut, a sweet muffin, a sweet roll, or a pastry/danish item.

5.3.2.1.10. Condiments – including but not limited to hot sauce, ketchup, salt, pepper, butter, jelly, honey, peanut butter packets, creamer, sugar, sweetener and any item to enhance the taste of the item offered for example; sour cream and butter for a baked potatoes mustard and pickle relish for hamburgers.

5.3.2.1.11. Beverages – including but not limited to one percent (1%) and skim milk, hot chocolate, coffee, decaffeinated coffee, tea, and at least 2 choices of 100% natural fruit juices. Orange juice will be available with each breakfast.

5.3.2.1.12. Breads – Two bread types will be available for toast. In addition, at least one of these three: biscuits, bagels, or English muffins.

5.3.2.2. Lunch

5.3.2.2.1. Soup – “Homemade” preferred and rotated to provide variety.

Chili offered as a substitution on a regular cyclical basis. This is only required during fall/winter months.

5.3.2.2.2. Entrée – Two main entrée choices must be provided. An entree will be prepared by either baking or roasting, to meet the reduced fat and calorie needs of customers. Additional choices may be offered but only with prior COR approval.

5.3.2.2.3. Starch – potatoes, pasta, or rice may also be made available in a whole wheat healthier form.

5.3.2.2.4. Vegetable – fresh, frozen or canned

5.3.2.2.5. Salad Bar –Lettuce salad (Iceberg and Romaine), a choice of spinach leaves or mixed greens, and cottage cheese daily with a choice of

4 dressings to include one reduced fat and one low calorie and eight toppings to include two protein toppings served daily. A minimum of two other salads: for example pasta salad or potato salad. Other salads and toppings must be rotated daily to provide variety. Examples for topping items include tomatoes, cucumbers, green peppers, onions, bacon bits, chopped ham, cheese, chopped eggs, carrot sticks, and celery sticks.

5.3.2.2.6. Desserts – two different dessert choices, one choice shall be low calorie. Homemade is desserts are preferred.

5.3.2.2.7. Breads – white and whole wheat bread.

5.3.2.2.8. Beverages – Milk (1%), coffee, water, tea, and a low calorie option are required. 100% natural fruit juices, decaffeinated coffee and tea are optional.

5.3.2.2.9. Condiments – including but not limited to hot sauce, ketchup, salt, pepper, butter, jelly, honey, peanut butter packets, creamer, sugar, sweetener and any item to enhance the taste of the item offered for example; sour cream and butter for a baked potatoes mustard and pickle relish for hamburgers.

5.3.2.3. Dinner

5.3.2.3.1. Soup – “Homemade” preferred and rotated to provide variety.

Chili offered as a substitution on a regular cyclical basis. This is only required during fall/winter months. Soup from lunch may be reserved for dinner.

5.3.2.3.2. Entrees – one choice of two or more of the following solid meat, patty or fish (i.e. roast meat(s), steaks, chops, chicken, hamburger patty, steak, or seafood).

5.3.2.3.3. Hot/Cold Sandwich – minimum four (4) ounces meat and/or meat

& cheese combinations.

5.3.2.3.4. Potato, Pasta or Rice – served daily. In addition, potato, corn, or taco chips, pretzels, cheese curls and other snack items shall be served daily.

5.3.2.3.5. Vegetables – fresh, frozen or canned - choice of two.

5.3.2.3.6. Salad Bar – Lettuce salad (Iceberg and Romaine), a choice of spinach leaves or mixed greens, and cottage cheese daily with a choice of

4 dressings to include one reduced fat and one low calorie and eight toppings to include two protein toppings served daily. A minimum of two other salads: for example pasta salad or potato salad. Other salads and toppings must be rotated daily to provide variety. Examples for topping items include tomatoes, cucumbers, green peppers, onions, bacon bits, chopped ham, cheese, chopped eggs, carrot sticks, celery sticks.

5.3.2.3.7. Desserts – two different dessert choices, one choice shall be low calorie. Homemade is desserts are preferred.

5.3.2.3.8. Breads – white and wheat bread will be available at each meal.

Raisin bread is optional.

5.3.2.3.9. Beverages – Milk (1%), coffee, water, tea, and a low calorie option are required. 100% natural fruit juices, decaffeinated coffee and tea are optional.

5.3.2.3.10. Condiments – including but not limited to hot sauce, ketchup, salt, pepper, butter, jelly, honey, peanut butter packets, creamer, sugar, sweetener and any item to enhance the taste of the item offered for example; sour cream and butter for a baked potatoes mustard and pickle relish for hamburgers.

5.3.2.4. Variety - Entrees and vegetables for noon and evening meals shall vary from meal to meal and desserts for noon and evening meals shall vary from day to day.

5.3.2.5. Sack Lunches- Sack lunches will be required for units going through medical screening at Fort Harrison when they cannot leave the Medical

Command building. The COR will be the only one authorizing sack lunches and will let the Contractor know no later than 72 hour. Sack lunch must be in in similar value to hot lunch provided.

5.3.2.5.1. Sack Lunches Include

-Main Entrée (Sandwich, Wrap, ETC.)

-Chips or Crackers

-Fruit

-Vegetable (Carrots, Celery, ETC.)

-Dessert item

-Drink (Bottled Water with flavor packet)

5.3.2.6. Warming and Cooling Beverages – Warming beverages include, 1 soup packet and 1 hot chocolate packet or apple cider per Soldier, 1 cup coffee per every 2 Soldiers (with sugar and creamer), 2 cup hot water for every Soldier.

For cooling beverages, 1 packet Gatorade or electrolyte per every Soldier, 2 cups cold (45 deg or cooler) per person, 1 cup iced tea per two Soldiers as approved by the COR. The contractor shall have sufficient mermite containers or beverage coolers to support several units simultaneously

5.3.2.7. Alternative meals - Soldiers requiring alternatives to the main course because of food allergies or religious observance shall be provided an alternative main course that will accommodate their needs. Special dietary needs will be accommodated with the same quality, quantity, and variety of normal meals.

5.3.2.8. The MTARNG expects the contractor to serve holiday/special meals during a primary drill weekend Saturday in December.

5.4. MINIMUM QUALITY OF FOOD PRODUCTS

5.4.1. The following specifications represent the minimum quality of food products to be used under this contract.

5.4.1.1. U.S.D.A No. 1 or U.S.D.A Choice, cut to institutional meat purchase

(I.M.P.) specifications

5.4.1.2. Pork standards should follow the guidelines by Meat Buyers Guide of the

North American Meat Processors (NAMP) Association.

5.4.1.3. Seafood-U.S. Grade A, Certified

5.4.1.4. Poultry-U.S. Grade A

5.4.1.5. Eggs-U.S. Grade A medium size

5.4.1.6. Pure ground beef-U.S.D.A. utility or better, not to exceed 15% fat

5.4.1.7. Fresh fruits and vegetables-U.S.D.A. No. 1 Grade A, fancy

5.4.1.8. Canned fruits, vegetables, juices-U.S.D.A. Grade A or fancy canned fruits, light syrup, U.S.D.A. Grade B or choice.

5.4.1.9. Frozen fruits, vegetables, juices-U.S.D.A. Grade A

5.4.1.10. Dairy products, cheese-U.S.D.A. Grade A

5.4.1.11. All other food and food products must be of comparable quality as defined above. The indicated grades are intended as minimum standards only, and the

Contractor is encouraged to exceed these minimums whenever possible. All other food not included in the above categories shall be of comparable quality.

5.4.1.12. Ground beef patties shall be 100% beef, consisting of a minimum of 85% lean and a maximum fat content of the finished raw patty of 15%. All menu items prefabricated, produced by others, or processed by the Contractor containing soy protein derivatives or poultry analogues will be subject to prior approval of COR. Reconstituted potatoes will only be used with prior approval of COR.

5.5. MENU BOARD - The Contractor will post the weekly menu (Monday – Sunday), with caloric value at the entrance into the dining facility for all diners to view prior the first meal served on Monday.

5.6. COMPLIANCE WITH SANITATION AND HEALTH REGULATIONS & LAWS

5.6.1. Regulations and Guidelines - The Contractor shall refer to the TB MED

530/NAVMED P-5010-1/AFMAN 48- 147_IP/. Department of Defense Military

Handbook, Guidelines for Auditing Food Establishments (MIL-HDBK-3006).

5.6.2. Routine Cleaning and Sanitation - The Contractor will be responsible for day-to-day, periodic and major cleaning and sanitation of the areas within the kitchen, serving and dining areas. This will include all fixtures and equipment whether owned by the Contractor or Government. Contractor shall keep the DFAC, including the kitchen, refrigerators, freezers, floors, hood ventilation, receiving and storage areas, offices, and hallways regularly used by the Contractor, sanitary, clean, and in compliance with all health standards. All equipment must be cleaned to manufacturer specifications or user manual standards. Contractor shall clean the floors and walls in the food preparation and serving lines daily. Ensure all dining table items are replenished to provide a pleasant dining environment. Make certain that all items are sanitized and in compliance with the FDA Food Code, http://www.fda.gov/food/foodsafety/retailfoodprotection/foodcode/default.htm.

Areas in and around fryers will be kept clean and free of grease. The Contractor shall clean areas that immediately affect customer service to include the appearance of the DFAC. Clean and sanitize dishes, pots, pans, kitchen and dining areas IAW the TB MED 530. Contractor shall have two or fewer findings per quarter.

5.6.3. Cleaning Supplies- All cleaning tools and supplies including garbage bags will be provided by the Contractor to include mops, mop bucket, brooms, ETC. Ice

Machines will need to be drained and sanitized monthly by Contractor. Cleaning schedules should be posted with times and dates. Hood ventilation cleaning solution will be provided by Training Center Headquarters (TCHQ). Areas that require Contractor to unscrew or dissemble will be contracted with TCHQ such as the hood ventilation, beyond visible area that can be cleaned by hand

5.6.4. Final Cleaning at End of Contract- At the end of the contract the DFAC shall be cleaned to the same standard in which it was received or Contractor will be held liable for cleaning cost to return DFAC to beginning condition.

5.7. SECURITY

5.7.1. Work performed under this PWS is UNCLASSIFIED. The Contractor during the performance under this contract shall comply with all applicable Department of

Defense (DoD) security regulations and procedures. The Contractor shall coordinate with the COR all issues dealing with access to Government buildings, facilities, or property.

5.7.2. Contractor will ensure the physical security of food and water from the point of purchase to the point of receipt on Fort Harrison.

5.7.3. The Contractor will ensure that personnel have proper identification for entry to

Fort Harrison. All employees must have government issued photo identification to gain access on base. Contractor personnel will not be granted entrance to Fort

Harrison without proper identification.

5.7.4. AT LEVEL I TRAINING- All contract managers, shift supervisors, and full time contractor employee's (30 hours or more per week), shall complete AT level I awareness training within 30 calendar days of their employment under this contract.

The contractor shall submit certificates of completion for each affected contractor employee and subcontractor, to the COR or to the contracting officer. AT level I awareness training is available at the following website:

http://jko.jten.mil/courses/atl1/launch.html.

5.7.4.1. Certificates valid within a year are considered to meet this requirement.

5.7.5. OPSEC Training- Per AR 530-1, Operations Security, all contract managers, shift supervisors, and full time contractor employee's (30 hours or more per week) must complete Level I OPSEC training within 30 calendar days of their employment http://jko.jten.mil/courses/atl1/launch.html under this contract. OPSEC training is available at https://securityawareness.usalearning.gov/opsec/.

5.7.5.1. Certificates valid within a year are considered to meet this requirement.

5.7.6. Access and General Protection/Security Policy and Procedures- Contractor and all associated sub-contractor employees shall comply with applicable installation, facility and area commander installation/facility access and local security policies and procedures provided by the COR. The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by the installation Security Office. Contractor workforce must comply with all personal identity verification requirements as directed by DoD, HQDA, and/or local policy. In addition to the changes otherwise authorized by the changes clause of this contract, should the Force Protection

Condition (FPCON) at any individual facility or installation change, the

Government may require changes in contractor security matters or processes.

5.7.7. For contractors that do not require CACs, but require access to a DOD facility or installation. 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) (Army Directive 2014-05/AR 190-13), 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.

5.7.8. iWATCH Program Awareness- The contractor and all associated sub-contractors will report all suspicious behavior to the G-2 Office. Number and POC will be provided at contract award.

5.8. QUALITY CONTROL

5.8.1. Contractor Performance- The COR shall assess the Contractor’s performance.

5.8.2. The assessment shall be completed based on a Quality Assurance Surveillance

Plan (QASP). The QASP will include a performance metrics of the performance requirements summary. The COR will inform the contract manager in person when deficiencies occur and will request immediate corrective action. The COR will make a notation of the deficiency on their assessment checklist with the date and time the deficiency was noted and will request the Contractor supervisor (or authorized representative) to initial the entry on the checklist.

5.8.3. Customers are encouraged to submit comments on the quality of meals served in a locked comment card box. Customer comments will be made available to the

Contractor upon request or as deemed necessary by the COR.

5.8.4. Any matter concerning a change to the scope, prices, terms or conditions of this contract shall be referred to the Contracting Officer and will not be acted upon unless specifically authorized to do so in writing by the Contracting Officer.

5.8.5. The services to be performed by the Contractor during the period of this contract, at all times and places are subject to review by the Contracting Officer and other authorized Government representative(s).

5.8.6. Other Observers: Military Public Health personnel, Inspector General Personnel, and other authorized government personnel shall be permitted to observe operations as necessary. These operations include but are not limited to food preparations and serving. Public Health personnel shall be allowed to conduct sanitary inspections

IAW current FDA code guidelines.

5.9. STANDARD FEEDING TIMES-

Breakfast: 0600-0800

Lunch: 1130-1300

Dinner: 1700-1830

5.9.1. If Meal times for a task order are different from the standard meal times, the change will be noted in the task order. The dynamic nature of military training at times can create a need for short notice changes to feeding times. Contractor should be flexible enough to accommodate reasonable changes requested by the

Contracting Officer. An example would be shifting meal hours back or forward an hour, due to training requirements such at an Army Physical Fitness Test.

5.10. CONTRACT MANPOWER REPORTING

5.10.1. The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the 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:

http://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 help desk at help desk at:

http://www.ecmra.mil/ .

5.10.2. Unit Identification Code (UIC) for the requiring activity: W8ALAA

Issuing Food Program Office DoDAAC: W90KHT

UIC for Regional Training Institute: W8GJAA

Regional Training Institute DoDAAC: W812W8

5.11. INSURANCE REQUIREMENT – Before occupancy or performance of this contract, the contractor will provide proof of commercial general liability (CGL) with a minimum of $1,000,000 (1 million) per occurrence and $2,000,000 (2 million) aggregate. Insurance must be maintained throughout the life of the contract.

5.12. INVOICING- Invoices will be submitted through Wide Area Work Flow

(WAWF) at https://wawf.eb.mil/; payments will be made by Electronic Funds Transfer

(EFT) and can take maximum of 30 days after government acceptance is received. Per guidance of the COR invoices will be billed separate for IDT, AT, and Schools.

Invoicing bi-weekly/monthly or monthly is authorized for requirements lasting a month or more. Final invoice shall be submitted with-in 7 days after the last day of performance of each task order.

5.13. PRE-PERFORMANCE CONFRENCE- Contractor will be required to participate in a pre-performance meeting with government personnel no later than 5 business days after award. In person participation is required for at least one company representative, teleconference will be made available for some members.

6. APPLICABLE PUBLICATIONS: Publications applicable to this PWS are listed below.

Publication

(Chapter/Page)

Date of

Publication

Mandatory or Advisory

Website

TB MED 530 3/1/2019 M https://armypubs.army.mil/epubs/DR_pubs/

DR_a/pdf/web/ARN15052_TB_MED_530_

FINAL.pdf

DA 30-22 2/6/2007 M https://dmna.ny.gov/foodservice/docs/refere nces/DA_PAM_30-22.pdf

TM 4-41.11 8/20/2017 M https://dmna.ny.gov/foodservice/docs/refere nces

MIL-HDBK-3006 8/30/2000 M http://www.google.com/url?sa=t&rct=j&q=

&esrc=s&source=web&cd=1&ved=2ahUK

EwjaufCG9cjjAhXEV98KHT3nBmgQFjA

AegQIAxAC&url=http%3A%2F%2Feverys pec.com%2FMIL-STD%2FMIL-STD-

3000-

9999%2Fdownload.php%3Fspec%3DMIL-

STD-

3006C.022918.PDF&usg=AOvVaw02BB-

JFypuE4hRqRiguTSb

DoD Food Service

Program (DFSP)

12/2/2014

M https://www.esd.whs.mil/Portals/54/Docume nts/DD/issuances/dodm/133810m.pdf?ver=2

018-11-21-142117-450

Homeland Security

Presidential Directive

(HSPD)-12

Policy for a Common

Identification Standard for Federal Employees and Contractors

08/27/2004

M https://www.dhs.gov/homeland-security-presidential-directive-12

DoD 8570.01-M

Information Assurance

Workforce Improvement

Program

11/10/2015

(Change 4:

11/10/2015)

M https://www.esd.whs.mil/Portals/54/Doc uments/DD/issuances/dodm/857001m.p df

AR 530-1

Operations Security

09/26/2014

M https://armypubs.army.mil/ProductMap s/PubForm/Details.aspx?PUB_ID=3324

FDA 2013 Food Code 2013 M https://www.fda.gov/media/87140/dow nload

MTDHHS-Food &

Consumer: Retail Food

Establishments

NA M https://dphhs.mt.gov/Portals/85/publich ealth/documents/FCS/FinalRetailRule.

pdf

ContracContractor Manpower

Reporting Application

NDAA

M https://www.ecmra.mil/Default.aspx https://armypubs.army.mil/epubs/DR_pubs/DR_a/pdf/web/ARN15052_TB_MED_530_FINAL.pdf https://armypubs.army.mil/epubs/DR_pubs/DR_a/pdf/web/ARN15052_TB_MED_530_FINAL.pdf https://armypubs.army.mil/epubs/DR_pubs/DR_a/pdf/web/ARN15052_TB_MED_530_FINAL.pdf https://dmna.ny.gov/foodservice/docs/references/DA_PAM_30-22.pdf https://dmna.ny.gov/foodservice/docs/references/DA_PAM_30-22.pdf https://dmna.ny.gov/foodservice/docs/references https://dmna.ny.gov/foodservice/docs/references http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwjaufCG9cjjAhXEV98KHT3nBmgQFjAAegQIAxAC&url=http%3A%2F%2Feveryspec.com%2FMIL-STD%2FMIL-STD-3000-9999%2Fdownload.php%3Fspec%3DMIL-STD-3006C.022918.PDF&usg=AOvVaw02BB-JFypuE4hRqRiguTSb http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwjaufCG9cjjAhXEV98KHT3nBmgQFjAAegQIAxAC&url=http%3A%2F%2Feveryspec.com%2FMIL-STD%2FMIL-STD-3000-9999%2Fdownload.php%3Fspec%3DMIL-STD-3006C.022918.PDF&usg=AOvVaw02BB-JFypuE4hRqRiguTSb http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwjaufCG9cjjAhXEV98KHT3nBmgQFjAAegQIAxAC&url=http%3A%2F%2Feveryspec.com%2FMIL-STD%2FMIL-STD-3000-9999%2Fdownload.php%3Fspec%3DMIL-STD-3006C.022918.PDF&usg=AOvVaw02BB-JFypuE4hRqRiguTSb http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwjaufCG9cjjAhXEV98KHT3nBmgQFjAAegQIAxAC&url=http%3A%2F%2Feveryspec.com%2FMIL-STD%2FMIL-STD-3000-9999%2Fdownload.php%3Fspec%3DMIL-STD-3006C.022918.PDF&usg=AOvVaw02BB-JFypuE4hRqRiguTSb http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwjaufCG9cjjAhXEV98KHT3nBmgQFjAAegQIAxAC&url=http%3A%2F%2Feveryspec.com%2FMIL-STD%2FMIL-STD-3000-9999%2Fdownload.php%3Fspec%3DMIL-STD-3006C.022918.PDF&usg=AOvVaw02BB-JFypuE4hRqRiguTSb http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwjaufCG9cjjAhXEV98KHT3nBmgQFjAAegQIAxAC&url=http%3A%2F%2Feveryspec.com%2FMIL-STD%2FMIL-STD-3000-9999%2Fdownload.php%3Fspec%3DMIL-STD-3006C.022918.PDF&usg=AOvVaw02BB-JFypuE4hRqRiguTSb http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwjaufCG9cjjAhXEV98KHT3nBmgQFjAAegQIAxAC&url=http%3A%2F%2Feveryspec.com%2FMIL-STD%2FMIL-STD-3000-9999%2Fdownload.php%3Fspec%3DMIL-STD-3006C.022918.PDF&usg=AOvVaw02BB-JFypuE4hRqRiguTSb http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwjaufCG9cjjAhXEV98KHT3nBmgQFjAAegQIAxAC&url=http%3A%2F%2Feveryspec.com%2FMIL-STD%2FMIL-STD-3000-9999%2Fdownload.php%3Fspec%3DMIL-STD-3006C.022918.PDF&usg=AOvVaw02BB-JFypuE4hRqRiguTSb http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwjaufCG9cjjAhXEV98KHT3nBmgQFjAAegQIAxAC&url=http%3A%2F%2Feveryspec.com%2FMIL-STD%2FMIL-STD-3000-9999%2Fdownload.php%3Fspec%3DMIL-STD-3006C.022918.PDF&usg=AOvVaw02BB-JFypuE4hRqRiguTSb http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=2ahUKEwjaufCG9cjjAhXEV98KHT3nBmgQFjAAegQIAxAC&url=http%3A%2F%2Feveryspec.com%2FMIL-STD%2FMIL-STD-3000-9999%2Fdownload.php%3Fspec%3DMIL-STD-3006C.022918.PDF&usg=AOvVaw02BB-JFypuE4hRqRiguTSb https://www.esd.whs.mil/Portals/54/Documents/DD/issuances/dodm/133810m.pdf?ver=2018-11-21-142117-450 https://www.esd.whs.mil/Portals/54/Documents/DD/issuances/dodm/133810m.pdf?ver=2018-11-21-142117-450 https://www.esd.whs.mil/Portals/54/Documents/DD/issuances/dodm/133810m.pdf?ver=2018-11-21-142117-450 https://www.dhs.gov/homeland-security-presidential-directive-12 https://www.dhs.gov/homeland-security-presidential-directive-12 https://www.esd.whs.mil/Portals/54/Documents/DD/issuances/dodm/857001m.pdf https://www.esd.whs.mil/Portals/54/Documents/DD/issuances/dodm/857001m.pdf https://www.esd.whs.mil/Portals/54/Documents/DD/issuances/dodm/857001m.pdf https://armypubs.army.mil/ProductMaps/PubForm/Details.aspx?PUB_ID=3324 https://armypubs.army.mil/ProductMaps/PubForm/Details.aspx?PUB_ID=3324 https://www.fda.gov/media/87140/download https://www.fda.gov/media/87140/download https://dphhs.mt.gov/Portals/85/publichealth/documents/FCS/FinalRetailRule.pdf https://dphhs.mt.gov/Portals/85/publichealth/documents/FCS/FinalRetailRule.pdf https://dphhs.mt.gov/Portals/85/publichealth/documents/FCS/FinalRetailRule.pdf https://www.ecmra.mil/Default.aspx

TECHNICAL EXHIBIT 1 - Performance Requirements Summary (PRS)

Objective: Provide (a) Nutritional, safe, and appetizing meals in satisfactory quantities within planned eating schedules. (b) Sanitary, clean, and pleasant dining environment while performing Full Food Service at Montana

Army National Guard Facilities.

Deliverable

Reference

(PWS

Paragraph)

Acceptable Quality Level

(AQL)

Method Used /

Frequency

Conduct inventory and maintain property of the Government

3.5/3.6

-Must maintain 100% compliance of inventory

-100% of all equipment is not misused and guidelines and manufacture specifications are followed at all times.

Periodic and Unscheduled

Inspections / Periodic or as required

Meet On-Site Manager requirements

5.1.2

-Names provided within 15 days of start or hire

-meet monthly with COR

Communication through

COR/ As needed or monthly

Maintain adequate staff of employees

5.1.3/5.2.8

Minimum 2 patrons per minute served.

Condiments and napkins replenished to ensure no waiting.

Inspections / Monthly or

Periodic

Progressively prepare food items to ensure optimum freshness, flavor, color, texture, and nutritional value.

5.2.4

No more than 2 substantiated complaints per month

Comment Cards and Periodic

Inspections/ Periodically or

Monthly

Adhere to food storage guidelines

5.2.6

1 or fewer findings per quarter

Inspections /

Monthly or Periodic

Routine cleaning and Sanitation.

5.6.2/5.6.4

2 or fewer findings per quarter

Inspections /

Monthly or Periodic

TECHNICAL EXHIBIT 2 -DELIVERABLES SCHEDULE

Deliverables Schedule: After contract award or (if applicable) annually the vendor will provide the following items per the performance work statement.

Deliverable

Reference

(PWS

Paragraph)

Acceptable Quality Level

(AQL)

Method Used / Frequency

An inventory of Government furnished equipment must be completed

3.6

5 days prior to start of performance, and not later than 10 calendar days before the completion of the contract period, and annually after.

Submission through the COR /

Periodic, Annual, as required

The contractor shall provide a list of shift supervisors and contract managers to the Contracting

Officer.

Within 15 days after award date or hire.

After award or employment

Contractor must provide ServSafe certification of contract managers and shift supervisors

All contract managers and shift supervisors ServSafe certified

Submission through the COR

/After award or employment

Provide their 30-day menu to the COR

5.2.7

2 weeks prior to start of each

30 day cycle as required

All contract managers, shift supervisors, and full time contractor employee's shall complete AT level I awareness training.

5.7.4

Within 30 days after award or employment date.

All contract managers, shift supervisors, and full time contractor employee's shall complete OPSEC level I awareness training.

5.7.5

Within 30 days after award date or employment date.

Contractor will provide proof of liability insurance with a minimum of $1,000,000 (1 million) per occurrence and $2,000,000 (2 million) aggregate.

5.11

Coverage of the required amounts, maintained throughout the life of the contract.

Copy provide to KO / Before occupancy or performance and as required

CLAUSES INCORPORATED BY REFERENCE

52.203-19 Prohibition on Requiring Certain Internal Confidentiality

Agreements or Statements

JAN 2017

52.204-7 System for Award Management OCT 2018

52.204-9 Personal Identity Verification of Contractor Personnel JAN 2011

52.204-10 Reporting Executive Compensation and First-Tier

Subcontract Awards

OCT 2018

52.204-13 System for Award Management Maintenance OCT 2018

52.204-16 Commercial and Government Entity Code Reporting JUL 2016

52.204-18 Commercial and Government Entity Code Maintenance JUL 2016

52.204-23 Prohibition on Contracting for Hardware, Software, and

Services Developed or Provided by Kaspersky Lab and Other

Covered Entities.

JUL 2018

52.204-25 Prohibition on Contracting for Certain Telecommunications and Video Surveillance Services or Equipment.

AUG 2019

52.209-6 Protecting the Government's Interest When Subcontracting

With Contractors Debarred, Suspended, or Proposed for

Debarment

OCT 2015

52.209-10 Prohibition on Contracting With Inverted Domestic

Corporations

NOV 2015

52.212-4 Contract Terms and Conditions--Commercial Items OCT 2018

52.219-6 Notice Of Total Small Business Set-Aside NOV 2011

52.219-28 Post-Award Small Business Program Rerepresentation JUL 2013

52.222-3 Convict Labor JUN 2003

52.222-17 Nondisplacement of Qualified Workers MAY 2014

52.222-21 Prohibition Of Segregated Facilities APR 2015

52.222-26 Equal Opportunity SEP 2016

52.222-41 Service Contract Labor Standards AUG 2018

52.222-50 Combating Trafficking in Persons JAN 2019

52.222-55 Minimum Wages Under Executive Order 13658 DEC 2015

52.222-62 Paid Sick Leave Under Executive Order 13706 JAN 2017

52.223-18 Encouraging Contractor Policies To Ban Text Messaging

While Driving

AUG 2011

52.232-33 Payment by Electronic Funds Transfer--System for Award

Management

OCT 2018

52.232-40 Providing Accelerated Payments to Small Business

Subcontractors

DEC 2013

52.233-3 Protest After Award AUG 1996

52.233-4 Applicable Law for Breach of Contract Claim OCT 2004

252.203-7000 Requirements Relating to Compensation of Former DoD

Officials

SEP 2011

252.203-7005 Representation Relating to Compensation of Former DoD

Officials

NOV 2011

252.204-7004 Antiterrorism Awareness Training for Contractors. FEB 2019

252.204-7008 Compliance With Safeguarding Covered Defense Information

Controls

OCT 2016

252.204-7012 Safeguarding Covered Defense Information and Cyber

Incident Reporting

OCT 2016

252.204-7015 Notice of Authorized Disclosure of Information for Litigation

Support

MAY 2016

252.225-7031 Secondary Arab Boycott Of Israel JUN 2005

252.232-7003 Electronic Submission of Payment Requests and Receiving

Reports

DEC 2018

252.232-7006 Wide Area WorkFlow Payment Instructions DEC 2018

252.232-7010 Levies on Contract Payments DEC 2006

252.237-7010 Prohibition on Interrogation of Detainees by Contractor

Personnel

JUN 2013

CLAUSES INCORPORATED BY FULL TEXT

52.204-24 REPRESENTATION REGARDING CERTAIN TELECOMMUNICATIONS AND VIDEO

SURVEILLANCE SERVICES OR EQUIPMENT (AUG 2019)

(a) Definitions. As used in this provision--

Covered telecommunications equipment or services, Critical technology, and Substantial or essential component have the meanings provided in clause 52.204-25, Prohibition on Contracting for Certain Telecommunications and

Video Surveillance Services or Equipment.

(b) Prohibition. Section 889(a)(1)(A) of the John S. McCain National Defense Authorization Act for Fiscal Year

2019 (Pub. L. 115-232) prohibits the head of an executive agency on or after August 13, 2019, from procuring or obtaining, or extending or renewing a contract to procure or obtain,…