WARFIGHTER_EXERCISE_MEAL_PWS_10_JULY_18__.pdf

PERFORMANCE WORK STATEMENT (PWS)

1 July 2018

GENERAL INFORMATION

1. SCOPE OF WORK. Contractor shall provide supplies, labor, (to include custodial service for dining facility latrines) and supervision necessary to provide cafeteria style meals at the

Orchard Combat Training Center located outside Boise, Idaho for a maximum of 706 soldiers (see attached meal cycle). The period of service will commence with dinner service starting on 7 August 2018 and conclude with the evening Dinner Service on 18 August 2018.

In addition to the single meal date of 7 August 2018, between the dates of 8 August 2018 until 18 August 2018, the contractor shall provide two meals per day, Breakfast service (6:00

AM to 8:00 AM) and Dinner service (6:00PM to 8:00PM). At a time between the dates of

16 and 18 August, the contractor shall serve a “Victory Meal” which is centered around a beef steak entrée with appropriates side dishes. This date should be coordinated with the government point of contact to be named at the time of contract award.

The dining facility is located near Boise, Idaho at the Orchard Combat Training Center. The contractor shall perform to the standards set in this Contract/Performance Work Statement and shall follow all applicable instructions and directives as identified by this PWS including

AR 30-22, DA PAM 30-22, TB MED 530, Tri-Service Food Code and TB MED

577. Cooking service may be performed either on or off site, but if off site then the

Contractor is responsible for transportation. The Contractor is also required to stay up to one day after the end of the contract for cleaning, closing out the contract, and turning in building and equipment, the contractor will not be released until the building has been cleared.

2. PERSONNEL. The contractor shall furnish all personnel to accomplish work required by this contract. The Contractor’s Dining Facility Mmanager, food preparation and serving personnel, and any other personnel shall read, write, speak, and understand English. The Contractor shall ensure that all personnel have the required training specified below. All employees should be familiar with the US Food Code Requirement for Sanitary Food Handling and TB Med 530

Section 4, Paragraph 2-14/15/16 www.army.mil/usapa/med.

2.1. DINING FACILITY MANAGER (S). The contractor shall provide a

Dining Facility Manager (DFM) to oversee and manage this dining operation according to the PWS. DFM will be responsible for all government furnished property (GFP) and dining facility. The dining facility manager or a designated assistant shall be present during all operating hours of the dining facility. The contractor shall submit names, along with their work experience, addresses, and phone numbers of the dining facility manager and assistant(s) to the Contracting Officer within two days after start of employment. Also the contractor shall supply an updated listing whenever there is a change in employees.

2.2. CONFLICT OF INTEREST. The contractor shall not employ any person who is an employee of the United Stated Government or Department of

Defense, military or civilian, if the employment of that person would create, or appear as, a conflict of interest.

2.3. UNIFORMS. The Contractor’s personnel shall be dressed appropriately for the job position. Each employee shall be recognizable as an http://www.army.mil/usapa/med employee of the Contractor’s company. Contractor personnel shall be easily recognized as employees of the contractor and present a neat appearance. They shall wear the contractor furnished uniforms when on duty. Uniforms shall be in good repair, freshly laundered, well fitting, and in good taste. Employees shall wear a clean/fresh uniform each day.

Uniforms shall not contain commercial advertising except that hats and nametags may contain the Contractor’s name/logo. Shoes shall be clean, of sturdy construction and shall cover the foot to meet sanitation and safety requirements. Open toe shoes, sandals, shoes with high platforms or heels higher than 2 inches, shall not be worn. Note: Scrubs or hospital uniforms are acceptable. No shorts will be worn in the kitchen.

2.4. PUBLIC SAFETY. The contractor shall comply and complete all requirements of the public safety office at OCTC before the start date.

2.5. INSTALLATION ACCESS. The contractor will be responsible in requesting access badge on each of their personnel. Access badges must be valid only for the life of the contract.

2.6. HAIR AND HAIR RESTRAINTS. All personnel entering and/or

working in food preparation or service area shall wear hairnets or other effective hair restraints. Personnel with facial hair that cannot be adequately restrained shall be prohibited from food service operations.

All hair restraints shall be kept clean.

2.7. PERSONAL HYGIENE. Contractor shall wash their hands upon reporting for work, immediately after visiting the lavatory, after using tobacco products, and after handling raw meat, poultry, garbage or soiled items. Contractor personnel shall maintain and keep fingernails clean, cut short and devoid of nail polish (food handlers and attendants).

2.8. SEPARATION OF DUTIES. Personnel who handle or serve food shall not be used to clean latrines, garbage cans, sewers, drains, grease traps or perform similar custodial duties during periods of food preparation and service.

2.9. LOITERING. Contractor employees shall not loiter in any working or patron areas. Upon completion of their assigned shift, employees shall depart the facility. The contractor shall allow only authorized personnel to be present in kitchen, storage, serving, or washing areas.

2.10. JEWELRY. With the exception of plain wedding bands, food service personnel shall not wear jewelry – including wristwatches, bracelets and facial body piercing objects – while preparing and/or serving food. The wearing of medical alert bracelet or medical alert necklace is authorized.

2.11. USE OF TOBACCO PRODUCTS. No use of tobacco products in any form will be allowed except during break periods in designated areas outside of the building.

2.12. USE OF ALCOHOLIC BEVERAGES/DRUGS. The use of alcoholic

beverages or illegal drugs by Contractor personnel, while on duty, is strictly forbidden. The Contractor shall immediately remove and replace employees who are under the influence of alcohol or drugs.

2.13. THEFT. If a Contractor employee is observed and verified of stealing any Government property, the proper authorities will be contacted and the Contractor shall immediately remove the employee.

2.14. REMOVAL OF CONTRACTOR EMPLOYEES. All personnel

employed by the Contractor in the performance of this contract or any representative of the Contractor entering the Government installation, shall abide by all security regulations of the installation and shall be subject to such checks as may be deemed necessary. The Government reserves the right to direct the removal of an employee for misconduct, security reasons, or any overt evidence of communicable disease.

Removal of contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance of this contract.

2.15. VEHICLE OPERATORS. Contractor personnel operating privately owned vehicles on the installation shall have a valid state license to operate a motor vehicle and shall comply with the current OCTC

Standard Operating Procedures. At any time the OCTC police can inspect their vehicles. (Contractor is responsible to ensure all his employees have current vehicle insurance while operating them on

2.16. OCTC).

3. FOOD PREPARATION/FOOD DELIVERY. The contractor shall be responsible for the performance of Food Production personnel (Cooks) to the standards specified in this section.

The contractor will provide all personnel with the appropriate supplies (gloves, aprons, hats, and etc) as necessary to provide safe food production. Contractor shall assure that Cooks meet the following specifications:

3.1. CERTIFICATIONS AND QUALIFICATIONS. All contracting

personnel will have a working knowledge of food preparation methods;

standardized recipes; the metric system of weights and measures; food chemistry; and terminology relating to food preparation; operating service equipment; sanitation and aseptic techniques and standards.

Training in Army food service sanitation and safety training would be preferable; but is not a requirement.

3.2. SERVING FOOD IN DINING FACILITY. The contractor will set up serving lines, and serve meals and apply food protection and sanitation measures. They will also break down lines and clean them after each meal.

3.3. SERVING FOOD IN THE TRAINING AREA. THERE SHALL BE NO

MEALS PREPARED FOR DELIVERY TO THE TRAINING AREA

UNDER THIS CONTRACT.

4. DINING AREA CLEANING TASKS. The Contractor shall provide all personnel, supervision, supplies (rubber gloves, sponges, scouring pads [green], etc.), and other items/services necessary. Note: Personnel assigned to cleaning the Dining area and removing trash will not serve food during the serving period. The following tasks will be performed simultaneously during feeding hours.

4.1. ROUTINE CLEANING. Contracting personnel shall use a "clean as you go" method when preparing foods. Sweep and clean in and around entrances, and exits as required, maintaining a neat and clean kitchen appearance at all times. Cleaning includes removing all paper and trash from the kitchen area.

4.2. BUSSING TABLES. The Contractor is responsible for routine busing of tables. The Contractor shall provide sufficient personnel during each scheduled meal serving period to provide each diner a clean table and chair at which to dine without waiting. Soiled dinnerware, left on tables by patrons, will be removed after patron departure and soiled table tops and sides (vertical edges) shall be wiped, as required, throughout each scheduled meal period. The occasional removal of eating utensils, dinnerware, and trash left by careless diners does not constitute routine busing. The tables will be cleaned using a bleach and soap and water mixture.

4.3. TABLE CLEANING. Contractor shall immediately clean tables of all accidental spillage of trash or food during each meal serving period.

Properly cleaned tables, chairs and partitions shall be free of dirt, dust, grease, soil, food particles and any foreign matter.

4.4. DINING ROOM FLOORS. Contractor will be required to sweep and mop all floors at the end of meal. The contractor will not be paid until all work has been checked and the Dining facility is cleared. The building will be left in the same or better condition than received.

5. SERVING TASKS. Serving personnel will not be used as general cleanup personnel or bussing personnel. Contractors shall remove empty serving containers on serving line and replace with full serving containers. Perform standard cross panning procedures, maintain proper temperatures on serving lines. Set up and close down serving lines. Serving requirements include the following:

5.1. BEVERAGE PREPARATION. The Contractor shall furnish all

beverages and condiments for all meals. The Contractor shall provide a minimum of two different beverages in addition to milk (e.g., punch, tea, soda, coffee) when authorized by the master menu.

5.2. DINING UTENSILS. Contractor shall provide suitable utensils to patrons as required. Replenish dinnerware (utensils, salad bowls, cups, plates, etc.) and dining table items. Dining table items include eating utensils (knife, fork, or spoon), three compartment plates), flatware

(Medium to Heavy weight), cups (10 ounce foam cups), napkins and salad bowls.

5.3. SERVING LINES. The contractor is required to set up and run at least one serving line in the main dining facility during the breakfast and dinner meals. No lunch service will be required.

5.4. REMOTE FEEDING. THERE SHALL BE NO MEALS PREPARED

FOR DELIVERY TO THE TRAINING AREA UNDER THIS

CONTRACT.

5.5. RESERVED.

5.6. RESERVED.

6. EQUIPMENT AND UTENSIL CLEANING. The Contractor shall follow the Quality

Standards as established by the Government and in accordance with the FDA Food Code TB

MED 530, Tri-Service Food Code. The Contractor shall provide all cleaning supplies. The

Contractor shall perform the following:

6.1. GARBAGE AND TRASH. The contractor will provide garbage bags used in the dining facility. The Government will provide garbage dumpsters outside the facility. Contractor shall perform the following:

6.2. Garbage cans shall be kept covered except for cans actively being used in food preparation areas. When filled, the cans shall be removed to the proper storage area for pickup.

6.3. HOUSEKEEPING SERVICES. The Contractor shall furnish

housekeeping services in the food service facility. The contractor shall furnish all cleaning supplies and equipment necessary to perform these services. Immediately after each use, all equipment and supplies shall be properly stored. However, weather, traffic or other conditions may demand additional cleaning by the Contractor to ensure that facilities and equipment are clean, neat and sanitary.

7. POINTS OF CONTACT

7.1. The Contracting Officer’s Representative (COR) for this effort is as follows:

The COR Shall be named at Contract Award.

8. COR AND QAE RESPONSIBILITIES

8.1. The Government will provide a COR/QAE who will be responsible for technical assistance to the Contracting Officer in administration of this contract. Duties will involve quality control and inspection, surveillance reporting and monthly certification of Contractor performance. The

COR/QAE will maintain performance records. The QAE shall assist the

COR as necessary, as his/her alternate.

8.2. COR/QAE shall assure that a proper inventory of raw subsistence is maintained at the Dining facility.

8.3. COR/QAE shall be responsible for accounting for the dining facilities and GFP. COR/QAE shall assure that all GFP is inventoried and accounted based on the PWS. COR/QAE shall make the determination as to the necessity for, and requisition of, additional Government equipment and the furnishing thereof to the Contractor.

9. QUALITY CONTROL.

9.1. 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.

Contractor shall provide the COR/QAE with a daily work schedule, on a weekly basis. The Government may require the Contractor to provide additional personnel to correct performance deficiencies.

9.2. HEALTH EXAMINATIONS. The Contractor shall inspect contractor personnel for any evidence of communicable diseases such as boils, infectious wounds, open sores or acute respiratory infection. Personnel with any health problems shall not be permitted to work any capacity where there is likelihood of food or food contact surface contamination with pathogenic organisms, or transmitting disease agents to others.

Personnel relieved of duty due to physician diagnosed illness must have a medical clearance before returning to work.

9.3. FOOD BORNE DISEASES. The Contractor shall cooperate in making employees, facilities and equipment available for all ginger plate culture, rinse test, swab tests, contact plate tests and other microbiological test required by the Government. During actual or suspected food borne disease outbreaks, the Contractor shall make facilities, equipment and employees available for testing and questioning by medical and other investigative personnel. When a food borne outbreak is suspected, food shall not be discarded until directed by the Government.

9.4. PHYSICAL SECURITY. 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 off between meals, out of the building, and also at the close of the facility. No food preparation equipment will be left running while the facility is unattended.

10. MEAL SERVICE HOURS

10.1. NORMAL HOURS. Meal service hours for military dining facilities are:

120 minutes for Breakfast and the same for Dinner.

MENU AND FORECASTING REQUIREMENTS

10.2. MENUS. Then contractor will furnish a menu with the proposal. See menu Guide.

MENU GUIDE

Traditional Breakfast:

Eggs

Hash Browns

Pancakes and French toast

Breakfast meat 1 type

Bread wheat, white

Milk 1% milk 60% white 40% Chocolate

Condiments Salt, Pepper, Creamer, Sugar, ind. Butter, art. Sweetener, Jelly

Fresh fruit 1 type

Chilled juice 2 Flavors

Dry cereal assorted sweetened and unsweetened

Beverages Coffee, Tea sweet and un sweet, and cool-aid and 1% milk

Dinner:

Meat entrée 1 type

Vegetable 1 variety

Starch 1 variety

Gravy

Salad Lettuce, Tomatoes, cucumbers

Salad Dressing 2 types

Deserts:

Baked goods 1 Type (cake, fruit and cream pies, pudding, 1 low calorie)

Bread, rolls and crackers assorted varieties

Beverages Coffee, Tea sweet and un sweet, and cool-aid and 1% milk

Condiments Salt, Pepper, Creamer, Sugar, ind. Butter, art. Sweetener

10.3. FULL MEAL SERVICE. The contractor will provide meals in accordance with the SOW.

11. GOVERNMENT FURNISHED PROPERTY (GFP) AND SERVICES

11.1. SUBSISTENCE. The Contractor will furnish all food.

11.2. GENERAL. The Government will provide the facility and equipment that is plumbed, wired and/or considered permanent real property.

11.3. DINING FACILITIES. The contractor shall be furnished an initial issue of GFP. All other items necessary to operate a dining establishment in accordance with the industries standard will be supplied by the contractor.

11.4. ACCOUNTABILITY. The contractor shall be directly responsible and accountable for the Dining facility and for all GFP upon delivery of such

GFP into its custody or control, in accordance with the terms of this contract. The contractor, COR, and QAE shall jointly determine the number and condition of the Dining facility and all items of Government

Furnished Property/Equipment/Material.

11.5. AUDITS. The Government retains the right to audit the contractor’s GFP control system as frequently as conditions warrant.

11.6. REMOVAL OF GOVERNMENT FURNISHED PROPERTY

EQUIPMENT AND MATERIAL. The COR/QAE will provide the

Contractor a Chain of Custody document when GFP, Equipment, or

Material listed in this contract is removed for repair or replacement from the contractor operated building/facility.

11.7. REPLACEMENT GOVERNMENT FURNISHED PROPERTY

EQUIPMENT. When replacement GFP or equipment is provided to the

Contractor, the Contractor shall immediately acknowledge acceptance and responsibility for the GFP.

11.8. LOSS OF OR DAMAGE TO GOVERNMENT FURNISHED

PROPERTY. Upon discovery of any loss or damage to GFP, Equipment, or Material, the contractor shall immediately notify the

COR/Contracting Officer by verbal means. A written notification shall follow within two days. The contractor shall investigate and report, in writing, to the COR all cases of loss, damage or destruction of GFP in its possession as soon as the facts become known but not later then 15 days after discovery.

11.9. LIABILITY. See FAR CLAUSE 52.245-8, Liability for Facilities.

11.10. FACILITIES. The contractor shall, as directed by the

COR/QAE, restore the facilities, areas, and GFP to the condition in which received, fair wear and tear excepted, at time of contract completion or termination of this contract, except as otherwise approved in writing by the Contracting Officer.

11.11. MAINTENANCE. Maintenance, repair, and replacement of

Government furnished facilities and equipment will remain the responsibility of the Government. The Government will furnish alterations, repairs, and maintenance of dining facilities. The contractor shall notify the COR/QAE, in writing, when obvious building alterations, repairs, of maintenance are required.

11.12. COMPLETION OF CONTRACT. Upon contract completion or

termination of the contract, the Government and the contractor at the written direction of the Contracting Officer shall conduct a joint inventory. The contractor DFM, COR, and QAE will be present at these inventories.

SERVICES. The Government will furnish:

11.13. UTILITIES. Utilities required to operate the dining facility and equipment shall include but are limited to: Electrical, Water, and Gas.

11.14. TELEPHONE. Local "Class C" service limited to intra-post and

Government business only.

11.15. BUILDING MAINTENANCE AND REPAIRS. The

Government is responsible for all alterations, repairs, and maintenance, except preventive maintenance of dining facilities. The contractor shall notify the COR in writing when obvious building alterations, repairs, or maintenance are required.

11.16. INSECT AND RODENT CONTROL. Fly control will be the

contractor reasonably; fly bait and strips can be used out side around the trash cans and Periodic pest control services. Fly strips are the only authorized method for in side the building. The contractor shall notify the COR any time insect rodent activity or harborage is discovered to receive additional Government-furnished pest control services.

11.17. FIRE PROTECTION. The Government will provide the

Contractor with the available telephone numbers, addresses and procedures for respective military installation and civilian sources.

11.18. VETERINARY SUPPORT. For it’s own purposes the

Government may provide food safety inspection support, as required or requested for the evaluation and/or inspection of the dining facility.

11.19. GREASE TRAPS. The contractor shall on a weekly basis, flush and clean with a grease-cutting agent (i.e. Dawn dishwashing liquid or equal) the grease traps located in the dining facility. Contractor shall be responsible that grease is collected and disposed of by a local vendor.

Grease will not be dumped into the sewer system, dumpster, on the ground etc.

12. MISCELLANEOUS.

12.1. LIGHTBULBS. The Government will provide and install replacement light bulbs the contractor will replace them as needed..

12.2. MENU DISPLAY BOARDS. The Government will provide display board whereby the contractor will post the current and next day menus.

The contractor shall post both current and following day menus for

Breakfast and Dinner to include price for each meal. These changes will be posted early enough to ensure all diners have access to the following day’s menu.

12.3. PUBLICATIONS. The Government will provide publications and if required, Government forms IAW AR 30-22/DA Pam 30-22, FM 10-23, TB MED 530, Tri-Service Food Code, and AR 600-38.

12.4. POSTERS. The Government may provide education materials in form of posters and table displays to the contractor.

12.5. FANS. The Government may provide fans for the dining facility if it is not already in the facility.

13. CONTRACTOR FURNISHED ITEMS AND SERVICES.

13.1. FLATWARE. Contractor will provide salad bowls, plates, napkins, plastic-eating utensils, and drinking cups x 2 for each diner in accordance with the headcount provided. See paragraph 5.2 for description of flatware. To-Go plates should also be provided. Cambro’s (insulated food containers) will be used on a limited basis for to-go orders for the units.

Insulated Food Containers will be provided by the Government. The To-

Go orders will only be requested for units staying in the field or for emergency. An example of an emergency may be a numbers of soldiers were detained at a field training site and did not have the opportunity to eat. Contractor will be responsible for the cleaning and sanitizing of the food containers. Government will be reasonable for pre-cleaning of the containers.

13.2. CLEANING SUPPLIES. The contractor shall provide all cleaning supplies needed for the government-furnished equipment. The

Contractor will provide all other cleaning supplies and other items associated with this dining facility operation that constitute and comply with industry standards.

14. CONTRACT ADMINISTRATION DATA. The Contracting Officer is the Contract

Administrator for general administration of the contract. In no event shall any understanding or agreement, contract modification, change order, or other matter in deviation from the terms of this contract between the Contractor and a person other than the Contracting Officer, be an effective contractual document.

15. SPECIAL CONTRACT REQUIREMENTS

15.1. PORTABLE KITCHENS. If contractor is using portable kitchens, they will be responsible for all wastewater from their holding tanks and disposing of it according to the applicable laws and regulations. Sanitary

Sewer is available in the area. Contractor will have to provide ramps for any utility crossing a road.

15.2. WAGES. Wages shall be paid in accordance with the U.S. Department of Labor (DOL) Wage Determination incorporated into the contract..

15.3. COMPLIANCE WITH APPLICABLE FEDERAL, STATE AND

LOCAL REQUIREMENTS. In performing work under this contract, the

Contractor shall comply with all relevant federal, state and local statutes, ordinances, laws and regulations.

15.4. LIABILITY. The Government shall not be held responsible for damages to property or for injuries or death to persons who might occur without fault on the part of the Government as a result of or incident to, performance of the contract.

15.5. PERMITS AND RESPONSBILITIES FOR WORK. The Contractor

shall, without additional expenses to the Government, obtain all licenses and permits required for the prosecution of the work. He shall be responsible for all damages to persons or property that occur as a result of his fault or negligence in connection with the prosecution of the work.

15.6. RIGHTS OF THE GOVERNMENT TO PERFORM FUNCTIONS

WITH ITS OWN PERSONNEL. The Government reserves the right to perform or supplement performance of contract functions with

Government personnel during periods of disaster, war, emergencies, police actions or acts of God.

15.7. SUPERVISION. The Government shall not exercise any supervision or control over the Contractor’s employees performing services under this contract. Such employees shall be accountable not to the Government, but solely to the Contractor, who in turn is responsible to the

Government.

15.8. UTILITIES. For the purposes of this contract, utilities, water, electricity, etc. will be furnished at no cost to the Contractor. The Contractor will be required to participate in all energy conservation programs