PWS_-_Dining_Facility.pdf

PERFORMANCE WORK STATEMENT (PWS)

FOR

Dining Facility Attendant and Contract Cook Services

1.0 General: Provide Dining Facility Attendants and Contract Cook Services to the standards specified by this Performance Work Statement (PWS) for customers at 124th Fighter Wing Dining Facility (DFAC).

1.1 Scope: The contractor shall provide all personnel, equipment, tools, materials, supervision, and quality control necessary, except as specified in Paragraph 3.0 as Government Furnished Property (GFP), and Government Furnished Equipment (GFE) to perform Contract Dining Facility Attendant and Cook Support and (DFA+CS) at the 124th Wing Dining Facility - Building 400, Gowen Field (Boise), ID 83705 to meet the performance requirements stated in this Performance Work Statement (PWS) and contract. The Contractor shall perform the requirements, conform to the professional standards and follow all applicable instructions, directives as identified by this PWS. Dining facility attendants tasks include, but are not limited to: serving and replenishing food, cleaning facilities and associated outside areas to include back dock and patio, equipment, dinnerware, preparing vegetables and fruits for the salad bar, bussing tables in dining areas, handling foods, supplies, and equipment, maintaining quality control, ensuring proper operation of food service equipment. The estimated quantities of work are listed in Technical Exhibit (TE) 3, Workload Estimates. In the event of a contingency, the contractor would be required to perform all tasks with minimal military support, to ensure continued service.

The contract cook(s) shall be available during approximately four Regular Scheduled Drills (RSD) per 12 month period. The contractor shall be given a minimum notification of 15 business days prior to desired performance date. The number of days contractor performance is required could change based on an unplanned increased need. The contract cooks shall augment the military personnel on hand however, will be entirely responsible for the preparation and execution of the full meal service.

Dining Facility Attendant (DFA) service is required on all 12 primary RSDs scheduled each year. The number of days performance is required could change based on an unplanned increased need. The Contracting Officer will inform the Contractor if an increased number of performance days are required. The contractor will be provided with the published drill schedule at time of contract award and at the exercise of each option year. The contractor will be given a minimum notification of 15 business days prior to required increase in performance period dates.

A RSD period normally consists of one weekend (Saturday & Sunday).

Required contractor submitted reports, documentation and responses shall be coordinated through the Contracting Officer Representative (COR) and Contracting Office.

1.2 Background: The Idaho Air National Guard (IDANG) Appropriated Fund (APF) Food Service Operation consists of one main dining facility (DFAC). This facility is dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DoD) personnel who frequent the facility. The IDANG dining facility is a full service to include carry out service and typically operates a minimum of 4 days per month (Primary and Alternate RSD).

The contractor will be furnished a tentative list of these Primary training weekends by the Contracting Officer (KO). These dates are subject to change with a 15 business day notice. The IDANG dining facility also provides limited boxed meal support and Meals Ready to Eat (MRE) during primary and alternate RSDs to customers requesting them in support of ground/exercise operations.

1.3 Period of Performance (PoP): The Period of Performance shall be one Base Year of 12 months and four 12-month options.

1.4 General Information: The primary customers at this dining facility are 124th Fighter Wing Personnel or other individuals as identified in AFI 34-239_ANG_I, Food Service Program Management. These are military personnel who are allotted rations in government dining facilities at the expense of the government. Secondary customers are military personnel who wish to and are granted permission to dine in the facility at their expense. Organizations such as local Boy Scout troops occasionally dine in the dining facility upon permission from the installation commander. The installation commander may authorize dependents and guests to occasionally eat in the dining facility.

1.4.1 Quality Control (QC): The contractor shall develop and maintain an effective QC Plan (QCP) to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s QCP is the means by which it assures itself that its work complies with the requirements of the contract. As a minimum, the contractor shall develop QC procedures that address the areas identified in TE 1, Performance Requirements Summary and Section 5.0 of the PWS. After acceptance of the QCP, the contractor shall obtain the Contracting Officer’s (KO) acceptance in writing of any proposed changes to its QCP.

1.4.2 Quality Assurance (QA): The Government shall evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government must do to ensure that the contractor has performed in accordance with (IAW) the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and acceptable quality level(s) (defect rate(s)).

1.4.3 Recognized Holidays: The following are recognized US holidays. The contractor shall not perform services on these days:

1.4.3.1 New Year’s Day: January 1st

1.4.3.2 Martin Luther King, Jr.’s Birthday

1.4.3.3 President’s Day

1.4.3.4 Memorial Day

1.4.3.5 Independence Day: July 4th

1.4.3.6 Labor Day

1.4.3.7 Columbus Day

1.4.3.8 Veteran’s Day: November 11th

1.4.3.9 Thanksgiving Day

1.4.3.10 Christmas Day

1.4.4 Place and Performance of Services: The contractor shall provide services between the hours of 0600 and 1500 on primary regular scheduled drill (RSD), except on recognized U.S. holidays or when the Government facility/installation is closed due to local or national emergencies, administrative closings, or similar Government-directed facility/installation closings. Performance shall be at 124th Fighter Wing Dining Facility at Bldg. 400, 3787 W Aeronca St., Gowen Field (Boise), Idaho 83705. The contractor shall at all times maintain an adequate work force for the uninterrupted performance of all tasks defined within this PWS when the Government facility/installation is not closed for the above reasons. When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force are essential. Telecommuting is not authorized.

1.4.4.1 Unscheduled gate closures by the Security Police may occur at any time causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant to applicable regulations. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee’s installation driving privileges.

1.4.4.2 The contractor’s employees shall become familiar with and obey the regulations of the installation; including fire, traffic, safety and security regulations while on the installation. Contractor employees should only enter restricted areas when required to do so and only upon prior approval. All contractor employees shall carry proper identification with them at all times. The contractor shall ensure compliance with all regulations and orders of the installation which may affect performance.

1.4.5 Security Requirements. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the Contracting Officer’s Representative (COR). The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services or Security Office. The Contractor will provide a current list of those personnel requiring access to the base NLT 5 duty days prior to the required service.

The contractor shall ensure compliance with all personal identity verification requirements as directed by DOD, HQDA and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1.4.5.1 COMSEC/IT Security. All communications with DOD organizations are subject to communications security (COMSEC) review. All telephone communications networks are continually subject to intercept by unfriendly intelligence organizations.

DOD has authorized the military departments to conduct COMSEC monitoring and recording of telephone calls originating from, or terminating at, DOD organizations.

Therefore, the contractor is advised that any time contractor place or receive a call they are subject to COMSEC procedures. The contractor shall ensure wide and frequent dissemination of the above information to all employees dealing with DOD information.

The contractor shall abide by all Government regulations concerning the authorized use of the Government's computer network, including the restriction against using the network to recruit Government personnel or advertise job openings.

1.4.5.3 Protection of Personally Identifiable Information (PII). The contractor shall protect all Personally Identifiable Information (PII) encountered in the performance of services in accordance with DFARS 224.103 and DoD 5400.11, Department of Defense Privacy Program, and DoD 5400.11-R. If a PII breach results from the contractor’s violation of the aforementioned policies, the contractor shall bear all notification costs, call-center support costs, and credit monitoring service costs for all individuals who’s PII has been compromised.

1.4.5.4 AT Level 1 Awareness Training (AT): All contractor employees requiring access to Army Installations, facilities, and controlled access areas shall complete Level 1 AT no later than 30 calendar days after contract start date and no more than 30 calendar days of new employees commencing performance. The contractor shall submit certificates of completion for each affected contractor and subcontractor employee, to the COR, within 15 calendar days after completion of training. Level 1 AT is available at https://atlevel1.dtic.mil/at/.

1.4.6 Physical Security. The contractor shall safeguard all Government property provided for contractor use. At the close of each work period, Government facilities, equipment and materials shall be secured.

1.4.7 Special Qualifications: The contractor will ensure the Contract Manager (CM); dining facility attendants and cooks receive Food Handlers training from the Central District Health Department, Boise, Idaho, (208) 327-7499. The Contractor shall provide necessary training to the level of: National Restaurant Association, ServSafe Manager Certification which is an 8 hour food safety course sanctioned by the National Restaurant Association Educational Foundation and designed to provide food service managers with the knowledge necessary to meet state and national standards. The certification is valid for five years and can be used anywhere in the United States. The course is intended for food service managers, but is open to https://atlevel1.dtic.mil/at/ https://atlevel1.dtic.mil/at/ all food service employees. Current ServSafe Certificates are required to be submitted to the COR NLT 5 duty days prior to the start of service for each employee. The approximate cost for this certification is $100.

1.4.8 Post Award Conference/Periodic Progress Meetings: The contractor agrees to attend any post award conference convened by the KO in accordance with Federal Acquisition Regulations Subpart 42.5. The KO, Contracting Officer’s Representative (COR), and other Government personnel, as appropriate, may meet periodically with the contractor to review the contactor’s performance. At these meetings, the Contacting Officer will apprise the contractor of how the Government views the contractor’s performance and the contractor shall apprise the Government of problems, if any, being experienced The contractor shall resolve outstanding issues raised by the Government. Contractor attendance at these meetings shall be at no additional cost to the Government.

1.4.9 Contract Manager (CM): The contactor shall designate a CM who shall ensure performance under this contract. The name of this person, and an alternate who shall act for the contractor when the CM is absent, shall be designated in writing to the KO. The CM or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract and will be on-site during the period of performance at all times. The CM shall work through the COR, (or the KO if a COR is not assigned), to resolve issues, receive technical instructions, and ensure adequate performance of services. The CM shall ensure that contractor employees do not perform any services outside the scope of the contract without an official modification issued by the KO. The CM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor.

1.4.10 Identification of Contractor Employees: All contractor personnel will be required to obtain and wear badges. They will wear specific uniforms in the performance of this contract.

The uniform will consist of clean matching or color coordinated shirts, slacks, hats, apron and safety toe slip resistant shoes. The COR will approve the types and colors of uniforms as well as the standards of dress for employees NLT 14 calendar days prior to the start of the first service.

Additionally, any changes to the uniform must be approved by the COR NLT 14 calendar days prior to a service. No halter tops, open toed shoes, shorts, or sleeveless tops may be worn and are unauthorized. All contractor personnel attending meetings, answering Government telephones and working in other situations where their contractor status is not obvious to third parties are required to identify themselves as such to avoid creating an impression that they are Government employees. The contractor shall ensure that all documents or reports produced by contractor personnel are suitably marked as contractor products or that contractor participation is appropriately disclosed. The contractor’s status as a “contractor” shall be predominantly displayed in all correspondence types (to include signature blocks on e-mail) and dealings with Government or non-Government entities/ Contractor personnel shall wear identification badges distinguishing themselves as such. The badges will be professional and engraved with the company name, employee name and the word “contractor” prominently displayed. Employees will ensure they wear these badges at all times during the performance of the contract. The contractor shall retrieve all identification media (including vehicle passes) from their employees who depart employment for any reason. All identification media (i.e., badges and vehicles passes) shall be returned to the COR within 14 calendar days of an employee’s departure.

1.4.11. Combating Trafficking in Persons: The United States Government has adopted a zero tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in any form of trafficking in persons during the period of performance of the contract;

nor procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. Such actions may include, but are not limited to, removal from the contract, reduction in benefits, or termination of employment. The Contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at FAR 22.17.

1.4.12 Organizational Conflicts of Interest (OCI): The contractor and subcontractor personnel performing services under this contract may receive, have access to or participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications or work statements, etc.) or perform evaluation services which may create a current or subsequent OCIs, as defined in FAR Subpart 9.5. The contractor shall notify the KO immediately whenever it becomes aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the KO to avoid or mitigate any such OCI. The contractor’s mitigation plan will be determined to be acceptable solely at the discretion of the KO and in the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may affect other remedies as he or she deems necessary, including prohibiting the contractor from participation in subsequent contracted requirements which may be affected by the OCI.

1.4.13 Training: Ensure employees receive necessary training

1.4.13.1 Medical Exams and Food Handler Certificates. The contractor will ensure all employees executing performance of the contract receive Food Handlers training from the Central District Health Department, Boise, Idaho, and (208) 327-7499. The Contractor shall provide necessary training to the level of: National Restaurant Association, ServSafe Manager Certification which is an 8-hour food safety course sanctioned by the National Restaurant Association Educational Foundation and designed to provide food service managers with the knowledge necessary to meet state and national standards. The certification is valid for five years and can be used anywhere in the United States. The course is intended for food service managers, but is open to all food service employees. The approximate cost $100.

Standards:

1.4.13.1.1 All food handlers have required current certification 100% of the time.

1.4.13.1.2 The CM will ensure all current ServCertificates for all employees is on file with the COR NLT 5 duty days prior to service.

1.4.13.2 Conduct sanitation training.

Standard:

1.4.13.2.1 All personnel trained as prescribed by current FDA Food Code and AFI 48-116 Food Safety Program 100 % of the time.

1.4.13.3 Hazard Communication. Contractor shall train employees in the safe use of chemicals (inventory of products on hand) understanding manufacture’s product labels, and information contained on the Safety Data Sheets (SDS).

Standard:

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

1.4.13.4 Equipment Operator. Conduct equipment operating and cleaning training.

Standards:

1.4.13.4.1 Cooks and DFA personnel trained IAW manufacturer instructions and operating manuals with limited guidance from military personnel 100% of the time.

1.4.13.5 Fire prevention/evacuation plan. Contractor shall have a written plan and diagram to ensure personnel are fully trained and knowledgeable on use of fire prevention and evacuation IAW AFI 91-203, AF Consolidated Occupational Safety Instruction.

Standards:

1.4.13.5.1 Written plan and diagram outlining safety exits in place and employees 100% knowledgeable.

1.4.13.6 Safety. Contractor shall have a written safety program to ensure personnel are fully trained and knowledgeable that incorporates the following regulations IAW AFI 91203, AF Consolidated Occupational Safety Instruction and AFI 48-116, Food Safety Program.

1.4.13.6.1 Written plan in place and employees knowledgeable 100% of the time.

2.0 Definitions and Acronyms: Below are lists of definitions and acronyms provided to ensure clarity and understanding within the Performance Work Statement.

2.1 Definitions:

BASE SERVICES MANAGER. A Non-Commissioned Officer who oversees all areas of Services to include matters related to food service – serves as an advisor to contracting on matters related to Base Services.

BREAKFAST. Typically the first meal of the day, or morning meal of each day, served during early or late morning.

CLEAN. Free of visible signs of food, food residues, ingredients, grease, soap and foreign matter.

CONTRACTOR. A supplier or vendor awarded a contract to provide specific supplies or service to the government. The term used in this contract refers to the prime.

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.

CONTRACTING OFFICER'S REPRESENTATIVE (COR). An employee of the U.S.

Government designated by the KO to monitor contractor performance. Such appointment shall be in writing and shall 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.

COOK. A fully trained food service worker responsible for the preparation of all food service items required for meal service.

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 or reduced to an acceptable level.

DEFECTIVE SERVICE. A service output that does not meet the standard of performance associated with the Performance Work Statement.

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

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.

DINING FACILITY ATTENDANT. A food service fully trained food service worker responsible for overall set-up, clean-up, break-down, maintenance and replenishment of all items relating to the meal 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, folks, and spoons; hollowware including bowls, cups, serving dishes, tumblers, plates, and trays.

DINING FACILITY MANAGER (DFM). An officer, warrant officer, noncommissioned officer, or Department of the Air Force civilian responsible to the installation commander for matters relating to food service.

DIRECTOR OF MILITARY PUBLIC HEALTH. The installation medical authority that defines and monitors sanitation standards and procedures for food service activities.

Representatives of the MPH inspect sanitary conditions and apply ratings based upon their professional qualitative judgment.

DUTY DAY: Day of work as defined by the IDANG calendar year.

EDUCATIONAL FOUNDATION OF THE NATIONAL RESTAURANT ASSOCIATION.

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. 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 085416515.

EQUIPMENT. Items used to store, prepare, cook, transport, and serve food. Equipment also includes items used in cleaning and sanitizing, as well as those used to transport and store supplies.

EXPENDABLE DURABLE SUPPLIES. Items, which are consumed in use, regardless of type classification or unit, price.

FACILITIES. Government furnished buildings provided to the Contractor for use in performing tasks and services of this contract.

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 HANLDERS. 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 in anyway. Excluded are those individuals who do not handle unwrapped food or touch food contact surfaces.

GOVERNMENT FURNISHED PROPERTY. 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 as defined in FAR 45.101.

HAZARD. Biological, chemical, or physical property that may cause an unacceptable consumer health risk.

HOLIDAY MEAL CHARGES. The rates to be charged for the Thanksgiving and Christmas special meal.

INDEPENDENT GOVERNMENT ESTIMATE. Estimate of the expected contract cost prepared by the government prior to the solicitation being advertised for bids or offers. This estimate is used to gauge the price offers submitted by prospective contractors.

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 Key Personnel listed in 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.

LEFTOVERS. Leftovers are the un-served portions of any item that was prepared for a specific meal, protected from contamination, and held at a proper temperature.

LUNCH. Typically the second meal of the day, or midpoint meal of each day, served during late morning or early afternoon.

MEAL SERVING HOURS. Hours designated by the Government when the dining facility serving lines are open for service.

MINOR MAINTENANCE. Normal operator care of equipment recommended by the manufacturer. Minor maintenance is limited to cleaning, oiling, greasing, tightening of nuts and bolts, and other minor tasks.

NATIONAL STOCK NUMBER. A number used to identify a Government supply item.

MIDNIGHT MEAL. The meal served during the late evening to early morning hours. The midnight meal is combination of breakfast and dinner items.

NON-FOOD SURFACE. All exposed surfaces other than those included in food or splash zones.

OPERATING HOURS. Operating hours for the facility 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.

PERISHABLE SUBSISTENCE. Those food items with limited shelf life that normally require controlled conditions of temperature, and/or humidity during transportation and storage.

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

POLICE. The action or process of cleaning and putting in order of a dining facility to include related areas of responsibility. Tasks include straightening, wiping, sweeping, raking and picking up trash and debris.

PORTION CONTROL. Serving of equal amounts to each diner in accordance with prescribed menus and recipes.

POTENTIALLY HAZARDOUS FOOD. Any food that promotes the rapid growth of bacteria. Maybe characterized as high protein and acid foods with water activity above 0.86(H2).

PREVENTATIVE MEDICINE ACTIVITY. The local medical authority responsible for inspecting sanitary conditions of dining facilities and safe food handling protection.

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, 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.

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

QUALITY ASSURANCE SURVEILLANCE PLAN (QASP). An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

QUALITY CONTROL. All necessary measures taken by the Contractor to assure that the quality of an end product or service shall meet contract requirements.

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

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 40oF (7o) or below, 140o (60oC) 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.

SEMI-PERISHABLE SUBSISTENCE. Food item that do not spoil or deteriorate rapidly, such as canned, dried, dehydrated, and other items that may under normal conditions be transported and stored un-refrigerated.

SENSITIVE AND HIGH DOLLAR SUBSISTENCE. Those subsistence items that require intensive control and documentation. Sensitive and high dollar items are listed in the Federal Supply Classification 8905 group in the C8900 Stock List; e.g., meats, fish, 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 and Christmas, 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 Air Force appropriated funded dining facilities.

SUBCONTRACTOR. One that enters into a contract with a prime contractor. The Government does not have privity of contract with the subcontractor.

SUBSISTENCE. Food items required for feeding troops. This term includes all foods, nonalcoholic beverages, condiments, accessory foods and ice.

SUBSISTENCE-IN-KIND. Meals furnished to enlisted personnel at Government expense, rather than money in lieu thereof.

TABLEWARE. Condiment containers, dispensers and napkin holders.

TEMPERATURE DANGER ZONE. Unsafe temperatures for food between 40°F and 140°F.

WING COMMANDER. A commander of an Air Force or Air National Guard flying wing.

WORK DAY. The number of hours per day the Contractor provides services in accordance with the contract.

WORK WEEK. Monday through Friday, unless specified otherwise.

2.2 ACRONYMS:

AFARS Army Federal Acquisition Regulation Supplement

AFMAN Air Force Manual AFI Air Force Instruction APF Appropriated Funds AQL Acceptable Quality Level

AT/OPSEC Antiterrorism/Operational Security CFR Code of Federal Regulations

CM Contractor Meal COR Contracting Officer Representative COTS Commercial-Off-the-Shelf DFA Dining Facility Attendant DFAC Dining Facility DFARS Defense Federal Acquisition Regulation Supplement

DFM Dining Facility Manager DoD Department of Defense

EFM Employee Family Member FAR Federal Acquisition Regulation

FDA Food and Drug Administration

GFP/M/E/S Government Furnished Property/Material/Equipment/Services HAZCOM Hazardous Communications IAW In Accordance With

KO Contracting Officer MPH Military Public Health MRE Meal Ready to Eat NRA National Restaurant Association NSF National Sanitation Foundation NSN National Stock Number

OCI Organizational Conflict of Interest ODC Other Direct Costs PII Personally Identifiable Information

PHF Potentially Hazardous Food POC Point of Contact

PoP Period of Performance PRS Performance Requirements Summary PWS Performance Work Statement QA Quality Assurance QAP Quality Assurance Program QASP Quality Assurance Surveillance Plan QC Quality Control QCP Quality Control Program

SIK Subsistence-In-Kind TE Technical Exhibit

TDZ Temperature Danger Zone

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S): The Government will provide the property, material, equipment, and/or services listed below solely for the purpose of performance under this contract:

3.1 Property: The Government will furnish the necessary workspace for the contractor to perform services outlined in the PWS TE 4 Government Furnished Property.

3.1.1 Equipment Warranties. Equipment manufacturers or dealers will perform warranty repairs on new equipment. Should unauthorized maintenance or repairs made by the contractor, which voids the warranty, the Contractor shall be responsible.

3.1.2 Maintenance. Maintenance, repair, and replacement of GFP will remain the responsibility of the Government.

3.1.3 Emergency Medical Treatment. Gowen Field does not have adequate medical facilities to provide medical treatment to contract employees.

3.1.4 Assistance. The Government will furnish limited technical assistance as specified in this contract.

3.2 Materials: The Government will furnish the necessary materials for the contractor to perform services outlined in this PWS TE 4 Government Furnished Property

3.2.1 Supplies. The Government will furnish expendable durable supplies as outlined.

3.2.2 Subsistence. The Government will furnish all subsistence items.

3.2.3 Publications. The Government will provide publications and forms upon request/as needed listed in Section 6.0

3.3 Equipment: The Government will furnish the necessary equipment for the contractor to perform services outlined in this PWS TE 4 Government Furnished Property

3.3.1 Leased/Rented Equipment. Leased and rented equipment is considered GFP.

3.3.2 Equipment Manuals. The Government will have equipment manufacturers operating manuals available for equipment on-hand in each dining facility.

3.4 Services: The Government will furnish the necessary services for the contractor to perform services outlined in this PWS TE 4 Government Furnished Property.

3.4.1 The Government will furnish: all utilities, class "C" telephone usage, laundry service for curtains/tablecloths, towels, rags; grease and refuse collection; grease interceptor cleaning; grease disposal; pest control services, police and fire protection, calibration of all scales and deep fat fryer thermostats, mail distribution on base only.

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

4.0 Contractor Furnished Property, Materials, and Equipment (CFP/M/E):

4.1.1 Property. Contractor shall provide the following for all Dining Facility Attendant’s and Cooks:

4.1.1.1 Clean and in good repair, pre-approved, color-coordinated or matching uniforms with color- coordinated or matching hat.

4.1.1.2 Safety toe slip-resistant shoes.

4.1.1.3 Professional and engraved name tags stating first and last name, “CONTRACTOR” and name of Company.

4.1.1.4 First-aid kit on hand and available for use by contractors.

4.1.1.5 Clean and in good repair aprons pre-approved, color-coordinated or matching to the contractor provided uniform.

4.1 General: Except for those items specifically stated to be Government-Furnished in Paragraph

3.0 and TE 4, the contractor shall furnish everything required to perform these services as indicated in Paragraph 1.1.

5.0 REQUIREMENTS:

5.1. Personnel

5.1.1 The Contractor shall hire and staff customer oriented, qualified personnel who can communicate with government representatives and diners.

Standards:

5.1.1.1 Personnel shall be citizens of the United States (U.S.) or possess a valid U.S Immigration form I-551 or I-94, Alien Registration Card.

5.1.1.2 Personnel shall read, write, speak, and understand English.

5.1.1.3 Personnel shall be free of a criminal record.

5.1.1.4 The Government will conduct a background check on all employees. Employees will be required to supply full name, date of birth and social security number.

5.1.1.5 Have full qualified Contract Manager (CM) and alternate designated in writing, who is responsible for contract performance.

5.1.1.6 Comply with all installation rules and regulations on Gowen Field to include motor vehicle operation.

5.1.2 The Contractor shall hire and appoint in writing, fully qualified Contract Manager and alternate, in the event that the primary CM is not available, to oversee work, supervise employees and coordinate schedules with the Military Dining Facility Manager.

Standards:

5.1.2.1 The Contract Manager, or alternate, is required to be on-site during dining facility operating hours and at any time contract employees are present.

5.1.2.2 The Contract Manager, or alternate, will be required to be available within one (1) hour, after normal duty hours, during drill performance periods, to meet with government employees at Gowen Field Boise, Idaho.

5.1.2.3 The Contract Manager, or alternate, shall meet the following qualification requirements: Be a high school graduate. Have a current ServSafe Management certificate. Have a minimum of 3 years managerial experience within the last 6 years.

Worked in any of the following types of facilities: cafeteria, institutional food service operation, or multi-entree menu restaurant. Military food service experience in the pay grade of E-5 or above may be credited as management experience for this position.

5.1.2.4 The position at no time shall be vacant.

5.2 Conduct:

5.2.1 Employees shall conduct themselves IAW installation policies concerning conduct.

Contractor employees shall not loiter in any working or patron area. Breaks in the patron area are only acceptable immediately following meal periods. Upon completion of their assigned shifts, or after eating, employees shall promptly depart from the food service facility. No contract employee shall perform duties under the influence of drugs or alcohol.

5.2.1.1 DOD 5500.7-R, Joint Ethics Regulation

5.2.1.2 Performance Objectives listed in Attach 1

5.2.1.3 Personnel will limit eating, drinking, earbuds and cellphone use to breaks in designate break areas. The exceptions is taste-testing as indicated on the Food Service Production Logs for quality control.

5.3 Personnel Health and Hygiene:

5.3.1 Personnel shall comply with all current sanitation, hygiene, and food safety standards.

5.3.1.1 Current FDA Food code at:

https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm37 4275.htm

5.3.1.2 Policies and instructions at 6.0

5.4 Employee Uniforms:

5.4.1 Employees shall wear a clean and complete uniform when working.

https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm

5.4.1.1 The uniform will consist of matching or color coordinated shirts, slacks, hats, apron, and name tag IAW para. 1.4.10 and safety toe slip resistant shoes. The COR will approve the types and colors of uniforms as well as the standards of dress for supervisors before the contract start date. No halter tops, open toed shoes, shorts, or sleeveless tops may be worn and are unauthorized.

5.4.1.2 Uniforms are approved by the COR no later than 15 days prior to the start of

5.5 Meal Serving Hours/Expanded Serving Hours:

5.5.1 The contractor shall support operating hours at the 124th Wing Dining Facility as listed in Technical Exhibit 3. During the required serving hours for the DFAC, any authorized patron may select foods from a complete menu. The contractor should typically expect a normal operating period, however, certain special circumstances, i.e. exercises or contingency operations may lead to a minor extension to the normal operating hours. The 124th Wing Dining Facility is not open on holidays; however holiday meals will be served during RSD in the months of November and December. Other special meals may be served per fiscal year menu planning. The contractor shall plan for increased attendance during holiday meals and other special occasion meals.

5.5.2 Expanded meal serving hours are on an operationally required case by case basis. This is an unfunded requirement designed to support emergency or unforeseen requirements, in addition to normal operational requirements. This is to provide the same level of service required within this statement of work, but on an hourly basis for unscheduled requirements.

5.5.2.1. Services provided or discontinued within 10 calendar days of request.

5.5.2.2 Service invoiced IAW CLIN entitled "Expanded Services."

5.6 Quality Control Plan:

5.6.1 Establish and maintain a comprehensive QCP.

5.6.1.1 Plan format and outline submitted to the contracting officer with proposal.

5.6.1.2 Written plan submitted to the contracting officer not less than 20 days after contract award.

5.6.1.3 QCP IAW with Attach 1, and approved by the Government.

5.7 Training:

5.7.1 The contractor will ensure the Contract Manager (CM), dining facility attendants and cooks receive Food Handlers training from the Central District Health Department, Boise, Idaho, (208) 327-7499. The Contractor shall provide necessary training to the level of:

National Restaurant Association, ServSafe Manager Certification which is an 8-hour food safety course sanctioned by the National Restaurant Association Educational Foundation and designed to provide food service managers with the knowledge necessary to meet state and national standards. The certification is valid for five years and can be used anywhere in the United States. The course is intended for food service managers, but is open to all food service employees. The approximate cost $100.

Standards: All food handlers have required current ServSafe certification and a copy of the certificate is forwarded to the COR/KO 100% of the time.

5.7.2 The contractor will ensure the Contract Manager (CM), dining facility attendants and cooks receive Hazard Communication (HAZCOM) training in the safe use of chemicals (inventory of products on hand) understanding manufacturer’s product labels and information contained on the Safety Data Sheets (SDS).

Standard: Title 29, Code of Federal Regulation Part 1910.1200, Hazard Communication

5.7.3 The contractor will ensure the Contract Manager (CM), dining facility attendants and cooks receive training and are knowledgeable on proper use of equipment and cleaning techniques.

5.7.3.1 Trained IAW manufacturer instructions and operating manuals 100% of the time.

5.8 Facility Operations:

5.8.1 Contractor and military personnel shall operate in the facility concurrently. The military dining facility manager will be responsible for the overall administration and performance of the facility. The military manager will coordinate daily requirements to support menu preparation, set-up and break-down of serving lines, food serving, and cleaning with contractor’s designated supervisor. The contractor’s supervisor shall assign required tasks to contractor personnel while the military manager will assign required tasks to military personnel.

5.9 Government Responsibilities:

5.9.1. Cleaning and sanitization of food prep tables, thermometers used by military cooks in food preparation and cooking. The Government will also be responsible for cleaning equipment during food preparation when the military is cooking. The contractor will clean and sanitize all equipment at the end of all food serving periods.

5.9.2 Receipt for and acceptance of subsistence.

5.9.3 Repair and maintenance of all equipment.

5.9.4 Cleaning all offices – shift leader, storeroom, and Services offices.

5.9.5 Assigning a Performance Monitor/COR.

5.10 Subsistence Storage:

5.10.1 The contractor shall provide support service to meet the performance requirements below - store subsistence following acceptance by the Government and after reviewing with the Military DFM. Label and store all leftovers in approved containers. Label with date, time and description of item.

Standards:

5.10.1.1 Begin placing perishable items under refrigeration within 15 minutes of delivery acceptance by military personnel. Complete placement of perishable items under refrigeration within 30 minutes of delivery acceptance by military personnel.

5.10.1.2 Containerize, label and store perishable leftovers within 15 minutes of completion of food preparation or serving period.

5.11. Contract Cooks:

5.11.1 The contract cooks will prepare all main line entrees and short line items as required and IAW with the military Food Production Log. The Government will provide the contractor with completed Production Logs with projected meal plan 15 days prior to drill performance date. The Air Force Recipe Cards will be provided at the start of the duty day.

Contract cooks will be knowledgeable and experienced in the proper and safe operation of on-site government kitchen equipment to include but not limited to: convention/convection ovens, small/large mixers, can openers, knives, steam jacket kettles, tilt grills, flat grills, cutting boards, fryers, warmers, refrigeration, meat slicers, and freezers. Additionally, contract cooks will possess a current food handler’s certificate and engage in safe food handling practices and notify the Dining Facility or Base Services Manager of any unsafe food items IAW current FDA Food Codes, AFMAN 34-240 Food Service Management Program and AFI 48-116, Food Safety Program to include but not limited to proper sanitation of food preparation surfaces, personal hygiene, food temperature, and proper storage and labeling of food items. Contract cooks should also possess the knowledge and experience necessary review and follow recipe cards, provide a full main line, short order line, salad/condiment bar/soup/chili bar and desserts in a progressive cooking manner in an environment similar to cafeteria-style. Contract cooks should be fully capable of following directions provided on packages, recipes, and verbally and be able to work as part of a team and autonomously to ensure timely production of food product so as to satisfactorily provide service to all patrons. Sufficient contract cooks will be provided so as to satisfactorily complete all requirements outlined in Technical Exhibit 1 and this PWS. Inform COR/PM/DFM of any equipment malfunction or re-supply needed.

5.12 Contract Cook Responsibilities:

5.12.1 Mainline and Short Order Menu Items The contractor shall provide food preparation service (cook support) for all menus to meet the performance requirements below.

5.12.1.1The contractor shall designate cooks to progressively prepare a variety of protein/pasta/vegetarian products as identified on production schedules by the military facility manager Food Service Production Log for all meals daily. (Beef, Pork, Fish, Poultry, Vegetarian, Pasta) to be in place for serving NLT 15 minutes prior to the scheduled meal service.

5.12.1.2 The contractor shall designate cooks to progressively prepare a variety of starch products (Potatoes, Rice, and Pasta) as identified on production schedules by the military Dining Facility Manager IAW Food Service Production Log for all meals daily. All products will be in place for serving NLT 15 minutes prior to the scheduled meal service.

5.12.1.3 The contractor shall designate cooks to progressively prepare a variety of vegetable entrees for all meals daily as identified on production schedules by the military facility manager IAW Food Service Production Log. Collect, wash and slice fruits and vegetables. All products will be in place for serving NLT 15 minutes prior to the scheduled meal service.

5.12.1.3 The contractor shall designate cooks to progressively prepare a variety of soups, sauces…