SOW_-Catered_Meal_Services_FY20.pdf

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CATERED MEAL SERVICES

STATEMENT OF WORK

(SOW)

FY20

187TH SERVICES FLIGHT

5187 SELMA HIGHWAY

MONTGOMERY, AL 36108-4824

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STATEMENT OF WORK

DESCRIPTION OF SERVICES. The contractor shall furnish all personnel, supervision, parts, tools, materials, facilities and transportation necessary to provide prepared meals at Montgomery Regional Airport, Air National Guard Base (ANGB) for the period of May – December 2019 for scheduled UTA weekends IAW the following specifications and schedules. Dates indicated on the attached schedules are subject to change. The schedule is provided as Attachment #1.

A. Contractor will furnish all food items, cook, deliver, and serve prepared meals to the 187FW Montgomery Regional Airport, Air National Guard Base (ANGB), Montgomery, AL. All food items must be delivered and available on site and placed in the warmer, cooler or serving line no later than 9:30 a.m.

unless otherwise directed. Meals will be delivered on site at the proper temperature and will be transported to the facility in delivery van or similar vehicle. Food will not be transported in a vehicle trunk space.

B. In accordance with AFI 40-104, Para 2.6.2, Air Force dining facilities label food IAW Go For Green criteria. The contractor will provide a meal with a choice from two meat entrees, two starches, two vegetables, a tossed salad, bread, fresh fruit, 2% milk, tea, soda and a choice from at least two desserts.

(See attached sample menu.)

• No less than two vegetables will be provided to each guest.

• Tossed salad and salad condiments will consist of a minimum of lettuce, tomatoes, carrots, bacon bits, shredded cheese, croutons/crackers and no less than three choices of salad dressings, one of these must be low-fat. All salad dressings will be available to patrons throughout the meal. A variety of seasonal fruits/vegetables should also be included on the salad bar as much as possible.

• Contractor will provide servings of fresh milk for 30 - 35% of estimated patrons each day. Fresh Two percent milk is the primary beverage milk; however, chocolate-flavored milk is also authorized. Milk must be served in half pint or gallon containers. If gallon containers are used one must be placed on each serving line in an ice bath. Contractor will provide coffee with condinments and box soda that is compatible with government furnished soda machines. Soda must include but not limited to Coke, Diet Coke, Sweet Tea and Sprite.

• A to-go type meal may be requested in place of the full serve meal to support mobility exercises. This to-go type meal will only be provided when requested and the contractor will be notified of this request no later than the Tuesday prior to the UTA. (See attached sample menu.)

C. A call for meals will be placed to the contractor not later than Tuesday two weeks prior to the UTA.

D. Contractor will provide condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, Salad dressings, etc.) to compliment the meal being served.

E. Contractor will clean and sanitize the following areas IAW FDA Food Code using proper disinfectant (bleach/water) before and after the meal is served: steam line(s), salad bar line, portable salad bar unit, preparation tables and any other area used by the contractor. Contractor will also clean the floor area behind the serving line once meal has been served using the same guidelines as above.

F. All food items will be served from shallow pans (4 inch). IAW FDA Food Code, hot foods will be received at 135 degrees Fahrenheit or above and will be held between 135-160 while on the serving line or in the warmer. Cold food will be received at 41 degrees Fahrenheit or below and held between 33- 41 while in the refrigerator. All serving pans and serving utensils will be provided by the contractor.

G. Contractor will receive payment for all meals ordered. All food/meals will remain the property of the 187 SVF and must be left at Montgomery Regional Airport, Air National Guard Base (ANGB). Food and beverages will not be removed from the facility by the contractor with the exception of bag in the box soda.

The unused portion of the bag in the box soda will remain the property of the contractor and can be taken with them after the meal. Remaining meals/servings will be verified by the Services NCOIC and must match the number of meals ordered minus the number of meals served. Any shortages identified in

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H. During UTA weekends two serving lines and soup, salad and beverage bars must be set-up and ready for serving no later than 10:15 a.m. and will remain open until 12:45 p.m. unless otherwise directed.

Contractor will be required to serve meals until the end of the serving period unless released by the Services Food Service Officer or NCOIC.

I. Trays, cups, plates, and eating utensils will be provided by the 187 Services. All serving pans and serving utensils will be provided by the contractor.

J. Contractor will provide a copy of the UTA menu to the 187th Services Flight no later than the Wednesday two weeks prior to each scheduled UTA. The menu can be emailed to the contracting office usaf.al.187-msg.mbx.contracting@mail.mil or emailed to lisa.b.mcday.mil@mail.mil or veronica.l.neely.mil@mail.mil.

K. See attached specifications for personnel, contractor meals, use of alcoholic beverages/drugs, use of tobacco, loitering, and quality assurance.

PUBLIC HEALTH

1. Food shall be purchased from approved vendors IAW the FDA Food Code guidelines. Provide information on sources of food so that those sources may be assessed for safety/security. Public Health should approve list of all vendors used in procuring foods to be prepared. Any consideration for change of the agreed upon vendor should be brought to Public Health’s attention prior to obtaining items. Records should be maintained and readily available for Public Health and Service’s review.

2. IAW FDA Food Code and AFI 48-116 Food Safety Program, Paragraph 1.7.4, contractor will be required to follow the Hazard Analysis Critical Control Points (HACCP) guidelines by completing and maintaining ServSafe certification. HACCP is a management system, governed by the U.S. Food and Drug administration in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Prior to beginning work and annually thereafter the contractor and all employees will be required to receive a Public Health food handler training class. New employees hired in-between training classes will be trained by the supervisor. ServSafe and food handler training will be at the contractor’s expense.

3. The contractor must time and date all hot food before leaving their facility. Public Health and the 187 SVF will check these when they arrive at the 187th Fighter Wing.

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SPECIFICATIONS

1. Personnel:

1.1 The contractor shall furnish supervisory, administrative and direct labor personnel to accomplish all work required.

1.2 All employees of the contractor employed in the performance of work under this contract shall be employees of the contractor at all times and are not considered employees of the government.

1.2.1 The contractor will ensure that personnel have proper identification for entry to Montgomery

Regional Airport, Air National Guard Base (ANGB).

1.3 Contractor Supervision – any attendant supervisor, or other supervisors designated in writing to act in the contractor’s behalf, shall be present during all hours when contract employees are working.

1.4 Personal Hygiene – the contractor shall ensure the contract employees meet the following sanitation requirements.

1.4.1 They wash their hands upon reporting for work, immediately after visiting a lavatory, after smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items.

1.4.2 They remove wristwatches, bracelets, and rings before and during duty hours.

1.4.3 Their fingernails are cut short so that they do not extend beyond the end of the fingers and are kept clean.

1.4.4 They do not smoke, or use tobacco in any form, except during break periods in designated areas.

1.4.5 They do not consume food items/beverages in any form while on the serving line or in any food prep areas. (See Para 2 below.)

1.4.6 They trim facial hair to one (1) inch or less.

1.4.7 They wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact surfaces.

1.4.8 Contract employees shall wear appropriate clothing which is well–fitted, laundered and repaired.

Contractor may furnish uniform clothing. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. No open–toe shoes, sleeveless blouses or shirts, or sandals are allowed.

2. Contractor Meals:

2.1 Personnel who are employed under this contract may purchase meals while on duty. However, the line shall not be set up early to feed contractor employees. The meal rate shall be the current civilian rate to include operating expenses.

2.2 If contract employees are observed eating government subsistence or snacking at any time they will be required to pay for a complete meal. (See Para 1.4.5 above.) They shall not bring food from other sources into the dining facility.

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3. Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the contractor from further work. Removal of employees for such cause does not relieve the contractor of the requirement to provide sufficient personnel to adequately perform services.

4. Use of Tobacco: The use of tobacco products by the contractor personnel while on break will be confined to those areas designated by the government as smoking areas.

5. Loitering: Contract personnel shall not loiter in any working or patron area. Upon satisfactory completion of their assigned shift and after being released by their shift supervisor, employees shall promptly depart from the dining facility and from the ANG base.

6. Quality Assurance: The government shall monitor the contractor’s performance under this contract using the following procedures:

6.1. Quality Assurance Evaluators (QAE’s) inspect for compliance with contract terms and/or use Food

Service Rating Sheet. A very thorough inspection will be jointly performed Sunday afternoon. If any of the food preparation equipment and/or areas is not up to cleanliness standards, these problems will be corrected on the spot. If any of the services performed do not conform to contract requirements, the Government may require the Contractor to perform the services again in conformity with contract requirements, for no additional fee. When the defects in the services cannot be corrected by re-performance, the Government may (1) require the Contractor to take necessary action to ensure that future performance conforms to contract requirements. (2) Reduce any fee payable under the contract to reflect the reduced value of the services performed (PAR 52.246.5(d)). If the Contractor fails to promptly perform the services again or take the action necessary to ensure future performance conforms to contract requirements (1) reduce any fee payable by an amount that is equitable under the circumstances. (2) Terminate the contract for default (PAR 52.246.5(e)).

6.2. 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 at the contractor’s facility, transportation from the contractor’s facility to the Montgomery Regional Airport, Air National Guard Base (ANGB) and serving of the food at Montgomery Regional Airport, Air National Guard Base (ANGB). Public Health personnel must be allowed to conduct sanitary inspections IAW current FDA code guidelines. All parties involved in this contract will comply with FDA Food Code guidelines.

7. SECURITY FORCES

AT (Anti-Terrorist) Measures, Food Vulnerability and Safety of Personnel:

7.1 Contractor will perform criminal background history checks on workers and provide the criminal history results prior to the initiation of the contract period, to include any newly hired workers in the middle of the contract period. Contractor will provide an Entry Authority List (EAL) on company letter head to Security Forces fourteen (14) days prior to the initiation of the contract, with the following information: Full Name, Date of Birth, Social Security Number, Driver’s License Number and State, and Vehicle Information. If, there are any changes in the contractors personnel, the contractor must submit a new EAL to security forces before those new personnel will be granted access to the installation. Contractors are also required to receive Anti-Terrorism Level I Awareness Training as required by AFI 10-245, Antiterrorism, Standard 18, Para. 2.18.6. prior to the start of the contract period. Contractor will allow food samples to be analyzed in a government lab, observations and searches if safety/ security of DOD personnel are suspected.

7.2 Contractor will be subject to vulnerability assessments and routine unannounced inspections of the food preparation facility by Air Force and DOD members.

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LIST OF EVALUATION FACTORS FOR SELECTION

1. The contractor must have the ability to prepare and serve 350-500 meals.

2. The contractor facility, place where food is prepared, must be located within an hour drive of Montgomery Regional Airport to ensure food quality and correct temperature on delivery.

3. The contractor shall furnish Health Inspection reports, current ratings, and any proof of capability to support fulfilling this requirement with previous contracts.

4. Facility Inspection prior to contract award will be preformed. If at all possible this will be done when food is being prepared to ensure that all food items are prepared IAW the FDA Food Code guidelines. This will be conducted by 187th Services Flight, 187th Contracting and 187th Medical Squadron Public Health personnel.

5. Contractor will provide a list of food sources upon request.

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MENU SAMPLE

BAKED CHICKEN W/MUSHROOM GRAVY SALISBURY STEAK

FRIED PORK CHOP CHICKEN & RICE CASSEROLE

WILD RICE CREAMED CORN

FRENCH GREEN BEANS PEAS & CARROTS

MIXED VEGETABLES GREEN BEANS

ROLL ROLL

APPLE COBBLER/ICE CREAM CHOC CAKE/ASSORTED GELATIN

TOSSED SALAD & FRESH FRUITS TOSSED SALAD & FRESH FRUITS

CHICKEN & NOODLE SOUP MINESTRONE SOUP

BROCCOLI & CHEESE SOUP FRENCH ONION SOUP

MILK MILK

SPAGHETTI W/MEAT SAUCE BBQ PORK

HONEY BAKED HAM TOP SIRLOIN STEAK

VEGETABLE STICKS BAKED POTATO

BABY LIMA BEANS CORN-ON-COB

BROCCOLI BROCCOLI & RICE CASSEROLE

TOASTED GARLIC BREAD ROLL

KEY LIME PIE/BROWNIES CHERRY COBBLER/ICE CREAM

TOSSED SALAD & FRESH FRUITS TOSSED SALAD & FRESH FRUITS

PASTA FAGIOLI SOUP HEARTY BEAN W/HAM SOUP

TOMATO FLORENTINE SOUP TURKEY & MUSHROOM SOUP

MEAT LOAF BAKED PORK CHOP

FRIED CHICKEN FRIED CATFISH

COLLARD GREENS COLE SLAW

MASHED POTATOES BAKED BEANS

WHOLE KERNAL CORN PEAS & MUSHROOMS

CORN BREAD ROLL

BANANA PUDDING/CHERRY CHEESE CAKE APPLE PIE/BROWNIES

TOSSED SALAD & FRESH FRUITS TOSSED SALAD & FRESH FRUITS

CHILI W/BEANS SPLIT PEAW/HAM SOUP

POTATO SOUP CORN CHOWDER

TO-GO TYPE MENU SAMPLE

TURKEY & SWISS CHEESE SANDWICH HAM & CHEDDAR SUB

PHILLY STEAK & CHEESE ROAST BEEF ON RYE

CHIPS CHIPS

PICKLE/LETTACE/TOMATOE/ONION (Separate container) PICKLE/LETTACE/TOMATOE/ONION (Separate)

COOKIES OR BROWNIES COOKIES OR BROWNIES

CANDY BAR OR CANDY CANDY BAR OR CANDY

FRESH FRUITS FRESH FRUITS

CANNED BEVERAGE (COKE OR PEPSI CANNED BEVERAGE (COKE OR PEPSI

PRODUCT) PRODUCT)

CONDIMENTS CONDIMENTS

TO-GO PLASTICWARE TO-GO PLASTICWARE

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Attachment

UTA Schedule

MONTH UTA

OCTOBER Date varies DECEMBER Date varies FEBRUARY Date varies MAY Date varies

*UTA schedule is subject to change

Services Superintendent Date

Security Forces Representative Date

Public Health Technician Date