W912JV-17-Q-2003.pdf

SEE ADDENDUM

(No Collect Calls)

W912JV-17-Q-2003 09-Feb-2017

b. TELEPHONE NUMBER

503-584-3764

8. OFFER DUE DATE/LOCAL TIME

04:00 PM 10 Mar 2017

5. SOLICITATION NUMBER 6. SOLICITATION ISSUE DATE

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

STANDARD FORM 1449 (REV. 2/2012)

Prescribed by GSA – FAR (48 CFR) 53.212

(TYPE OR PRINT)

(SIGNATURE OF CONTRACTING OFFICER)

ADDENDA ARE

26. TOTAL AWARD AMOUNT (For Gov t. Use Only )

23.

CODE 10. THIS ACQUISITION IS

SUCH ADDRESS IN OFFER

17b. CHECK IF REMITTANCE IS DIFFERENT AND PUT

BELOW IS CHECKED

TELEPHONE NO.

W912JV9. ISSUED BY

18b. SUBMIT INVOICES TO ADDRESS SHOWN IN BLOCK 18a. UNLESS BLOCK

7. FOR SOLICITATION

INFORMATION CALL:

a. NAME

NICOLLETTE KENNEMER

2. CONTRACT NO. 3. AWARD/EFFECTIVE DATE 4. ORDER NUMBER

(TYPE OR PRINT)

30b. NAME AND TITLE OF SIGNER 30c. DATE SIGNED 31b. NAME OF CONTRACTING OFFICER

30a. SIGNATURE OF OFFEROR/CONTRACTOR 31a.UNITED STATES OF AMERICA

27a. SOLICITATION INCORPORATES BY REFERENCE FAR 52.212-1. 52.212-4. FAR 52.212-3. 52.212-5 ARE ATTACHED.

25. ACCOUNTING AND APPROPRIATION DATA

1. REQUISITION NUMBER

20.

ADDITIONAL SHEETS SUBJECT TO THE TERMS AND CONDITIONS SPECIFIED.

OFFEROR TO COMPLETE BLOCKS 12, 17, 23, 24, AND 30

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

W92HAA03652017

ARE NOT ATTACHED

27b. CONTRACT/PURCHASE ORDER INCORPORATES BY REFERENCE FAR 52.212-4. FAR 52.212-5 IS ATTACHED. ADDENDA ARE ARE NOT ATTACHED

(BLOCK 5), INCLUDING ANY ADDITIONS OR CHANGES WHICH ARE

SET FORTH HEREIN, IS ACCEPTED AS TO ITEMS:

. YOUR OFFER ON SOLICITATION

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN

% FOR:SET ASIDE:UNRESTRICTED OR X

SMALL BUSINESSX

17a.CONTRACTOR/ CODE FACILITY

OFFEROR CODE

USPFO FOR OREGON - CONTRACTING OFFICE

ATTN: USPFO-P

PO BOX 14350

1776 MILITIA WAY

SALEM OR 97309-5047

18a. PAYMENT WILL BE MADE BY CODE

RATED ORDER UNDER

DPAS (15 CFR 700)

13a. THIS CONTRACT IS A

13b. RATING

CODE15. DELIVER TO CODE W90KNA 16. ADMINISTERED BY

12. DISCOUNT TERMS11. DELIVERY FOR FOB DESTINA-

TION UNLESS BLOCK IS

MARKED

SEE SCHEDULE

14. METHOD OF SOLICITATION

RFQ IFB RFPX

W90KNA

MAJ CATHERINE BAUMILLER

78080 ORDNANCE RD

HERMISTON OR 97838-9544

TEL: (503) 836-4048 FAX:

503-584-3771FAX:

TEL: 503-584-3929

SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

8(A)

HUBZONE SMALL

BUSINESS

SIZE STANDARD:

$7,500,000

NAICS:

722320

X

OFFER DATED

29. AWARD OF CONTRACT: REF.

DELIVER ALL ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND ON ANY

COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH AND

EMAIL:

TEL:

31c. DATE SIGNED

SEE SCHEDULE

SCHEDULE OF SUPPLIES/ SERVICESITEM NO. QUANTITY UNIT UNIT PRICE AMOUNT

24.22.21.19.

WOMEN-OWNED SMALL BUSINESS (WOSB)

ELIGIBLE UNDER THE WOMEN-OWNED

SMALL BUSINESS PROGRAM

EDWOSB

32g. E-MAIL OF AUTHORIZED GOVERNMENT REPRESENTATIVE

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

(CONTINUED)

PAGE 2 OF82

ACCEPTED, AND CONFORMS TO THE CONTRACT, EXCEPT AS NOTED: ______________________________________________________

32a. QUANTITY IN COLUMN 21 HAS BEEN

RECEIVED INSPECTED

32b. SIGNATURE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32c. DATE 32d. PRINTED NAME AND TITLE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32e. MAILING ADDRESS OF AUTHORIZED GOVERNMENT REPRESENTATIVE 32f . TELEPHONE NUMBER OF AUTHORIZED GOVERNMENT REPRESENTATIVE

37. CHECK NUMBER

FINALPARTIALCOMPLETE

36. PAYMENT35. AMOUNT VERIFIED

CORRECT FOR

34. VOUCHER NUMBER

FINAL

33. SHIP NUMBER

PARTIAL

38. S/R ACCOUNT NUMBER 39. S/R VOUCHER NUMBER 40. PAID BY

41a. I CERTIFY THIS ACCOUNT IS CORRECT AND PROPER FOR PAYMENT

41b. SIGNATURE AND TITLE OF CERTIFYING OFFICER 41c. DATE

42a. RECEIVED BY (Print)

42b. RECEIVED AT (Location)

42c. DATE REC'D (YY/MM/DD) 42d. TOTAL CONTAINERS

STANDARD FORM 1449 (REV. 2/2012) BACK

Prescribed by GSA – FAR (48 CFR) 53.212

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

SEE SCHEDULE

20.

SCHEDULE OF SUPPLIES/ SERVICES

21.

QUANTITY UNIT

22. 23.

UNIT PRICE

24.

AMOUNT

19.

ITEM NO.

W912JV-17-Q-2003

Section B - Supplies or Services and Prices

ITEM NO SUPPLIES/SERVICES MAX

QUANTITY

UNIT UNIT PRICE MAX AMOUNT

0001 50,315 Each Base Year-Catered Breakfast

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 17- 23 Apr 18

3. Estimated number of meals: 50,315 each

FOB: Destination

PURCHASE REQUEST NUMBER: W92HAA03652017

MAX

NET AMT

UNIT UNIT PRICE MAX AMOUNT

0002 2,785 Each Base Year- Catered Lunch

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 17- 23 Apr 18

3. Estimated number of meals: 2,785 each

UNIT UNIT PRICE MAX AMOUNT

0003 50,315 Each Base Year- Catered Dinner

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 17- 23 Apr 18

3. Estimated number of meals: 50,315 each

UNIT UNIT PRICE MAX AMOUNT

0004 1 Each Manpower Reporting

FFP

Complete the manpower reporting requirements in accordance with section 7.0 of the performance work statement in section C.

UNIT UNIT PRICE MAX AMOUNT

0100 52,500 Each OPTION Option Year 1- Catered Breakfast

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 18- 23 Apr 19

3. Estimated number of meals: 52,500 each

UNIT UNIT PRICE MAX AMOUNT

0101 2,594 Each OPTION Option Year 1- Catered Lunch

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 18- 23 Apr 19

3. Estimated number of meals: 2,594 each

UNIT UNIT PRICE MAX AMOUNT

0102 52,500 Each OPTION Option Year 1- Catered Dinner

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 18- 23 Apr 19

3. Estimated number of meals: 52,500 each

UNIT UNIT PRICE MAX AMOUNT

0103 1 Each OPTION Manpower Reporting

FFP

Complete the manpower reporting requirements in accordance with section 7.0 of the performance work statement in section C.

UNIT UNIT PRICE MAX AMOUNT

0200 52,125 Each OPTION Option Year 2- Catered Breakfast

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 19- 23 Apr 20

3. Estimated number of meals: 55,125 each

UNIT UNIT PRICE MAX AMOUNT

0201 2,724 Each OPTION Option Year 2- Catered Lunch

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 19- 23 Apr 20

3. Estimated number of meals: 2,724 each

UNIT UNIT PRICE MAX AMOUNT

0202 55,125 Each OPTION Option Year 2- Catered Dinner

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 19- 23 Apr 20

3. Estimated number of meals: 55,125 each

UNIT UNIT PRICE MAX AMOUNT

0203 1 Each OPTION Manpower Reporting

FFP

Complete the manpower reporting requirements in accordance with section 7.0 of the performance work statement in section C.

UNIT UNIT PRICE MAX AMOUNT

0300 57,881 Lot OPTION Option Year 3-Catered Breakfast

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 20- 23 Apr 21

3. Estimated number of meals: 57,881 each

UNIT UNIT PRICE MAX AMOUNT

0301 2,860 Each OPTION Option Year 3-Catered Lunch

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 20- 23 Apr 21

3. Estimated number of meals: 2,860 each

UNIT UNIT PRICE MAX AMOUNT

0302 57,881 Each OPTION Option Year 3- Catered Dinner

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 20- 23 Apr 21

3. Estimated number of meals: 57,881 each

UNIT UNIT PRICE MAX AMOUNT

0303 1 Each OPTION Manpower Reporting

FFP

Complete the manpower reporting requirements in accordance with section 7.0 of the performance work statement in section C.

UNIT UNIT PRICE MAX AMOUNT

0400 60,775 Each OPTION Option Year 4-Catered Breakfast

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 21- 23 Apr 22

3. Estimated number of meals: 60,775 each

UNIT UNIT PRICE MAX AMOUNT

0401 3,003 Each OPTION Option Year 4- Catered Lunch

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 21- 23 Apr 22

3. Estimated number of meals: 3,003 each

UNIT UNIT PRICE MAX AMOUNT

0402 60,775 Each OPTION Option Year 4- Catered Dinner

FFP

1. Description: Perform services as requested per task order per the Performance Work Statement located in Section C.

2. Period of Performance: 24 Apr 21- 23 Apr 22

3. Estimated number of meals: 60,775 each

UNIT UNIT PRICE MAX AMOUNT

0403 1 Each OPTION Manpower reporting

FFP

Complete the manpower reporting requirements in accordance with section 7.0 of the performance work statement in section C.

CLIN MINIMUM/MAXIMUM QUANTITY AND CLIN VALUE

The minimum quantity(s) and CLIN value(s) for all orders issued against the CLIN(s) on this contract shall not be less than the minimum quantity(s) and CLIN value(s) stated in the following table. The maximum quantity(s) and CLIN value(s) for all orders issued against the CLIN(s) on this contract shall not exceed the maximum quantity(s) and CLIN value(s) stated in the following table.

CLIN

MINIMUM

QUANTITY

MINIMUM

AMOUNT

MAXIMUM

QUANTITY

MAXIMUM

AMOUNT

0001 1.00 999,999.00 0002 1.00 999,999.00 0003 1.00 999,999.00 0004 1.00 999,999.00 0100 1.00 999,999.00 0101 1.00 999,999.00 0102 1.00 999,999.00 0103 1.00 999,999.00 0200 1.00 999,999.00 0201 1.00 999,999.00 0202 1.00 999,999.00 0203 1.00 999,999.00 0300 1.00 999,999.00 0301 1.00 999,999.00 0302 1.00 999,999.00 0303 1.00 999,999.00 0400 1.00 999,999.00 0401 1.00 999,999.00 0402 1.00 999,999.00 0403 1.00 999,999.00

CLIN DELIVERY/TASK ORDER MINIMUM/MAXIMUM QUANTITY AND CLIN ORDER VALUE

The minimum quantity and order value for the given Delivery/Task Order issued for this CLIN shall not be less than the minimum quantity and order value stated in the following table. The maximum quantity and order value for the given Delivery/Task Order issued for this CLIN shall not exceed the maximum quantity and order value stated in the following table.

CLIN

MINIMUM

QUANTITY

MINIMUM

AMOUNT

MAXIMUM

QUANTITY

MAXIMUM

AMOUNT

0001 1.00

999,999.00

0002 1.00

0003 1.00

0004 1.00

0100 1.00

0101 1.00

0102 1.00

0103 1.00

0200 1.00

0201 1.00

0202 1.00

0203 1.00

0300 1.00

0301 1.00

0302 1.00

0303 1.00

0400 1.00

0401 1.00

0402 1.00

0403 1.00

Section C - Descriptions and Specifications

PERFORMANCE WORK STATEMENT

1.0 Scope

Camp Umatilla is a training center under the Oregon Training Command (OTC) and located near Hermiston, OR. OTC anticipates an increased usage of the training areas. There is only one dining facility (DFAC) on Camp Umatilla to support the resident and visiting units. OTC has a requirement to provide catered meals for Army National Guard units on Camp Umatilla.

2.0 Performance Standards

2.1 The Camp Umatilla Dining Facility (DFAC) has a seating capacity of 150. The minimum acceptable rate of delivery to personnel is set at 100 meals per 30-minute period with in the DFAC or off site. Most units will require a 1-3 hour window for feeding of their troops.

Contractor must be able to provide meals requested at a minimum of 25 troops and a maximum of 1800. There may be situations where the maximum number of troops may exceed the capacity of the DFAC and field feeding sites. During excessive usage, the vendor may be required to obtain and use an additional mobile kitchen or off site cooking facility. There may be overlapping schedules for various events. This will require the Contractor to work with the Contracting Officer’s Representative and to provide flexible meal schedules. The contractor will deliver meals to the training areas and ranges as specified in the individual task order. There may be times that the Contractor will be required to feed at the DFAC and in the field during the same meal period. The vendor could be required to feed in the DFAC and up to 3 other field locations on post at one time.

2.2 Meals must supply the necessary nutrition of a 2500 calorie per day minimum diet. All meals must be visibly appealing and conform to the Army 14-day menu size portions. The Army and Oregon National Guard Regulations governing food service are referenced below. The Contractor shall provide comparable food substitutes if food depletes during serving time. The substitute(s) must be equal to better than the food depleted. If food is prepared off-site, the Contractor shall provide meals with the same quality, freshness, appeal, and initial preparation as those meals prepared on-site.

2.3 The Contractor shall staff each food service event with the optimum number of employees for an efficient operation at all times. The minimum staffing ratio is 1 cook to every 50 soldiers and 4 dining attendants to every 150 soldiers. For field feeding, 4 attendants to ever 150 soldiers.

The Contractor shall be responsible for all delivery and receiving activities, including, but not limited to, unloading and loading grocery items, proper storage and cleaning of areas used. All delivery and receiving activities shall be performed in accordance with practices and installation guidelines. The Contractor will be responsible for day-to-day, periodic, and major cleaning and sanitation of the dining facility (DFAC); including the kitchen, serving areas, dining areas, restrooms, dish room, storage rooms, mop closet, and general outside area. This will include all fixtures and equipment whether owned by the Contractor or Agency. There will be a kitchen and equipment available for use. This contract may have a lapse in services in between task orders.

The Contractor is not required to remain on site when a task order has not been issued for services.

2.4 Contractor can prepare meals on site and must be self-sufficient in serving the meals in the DFAC, ranges, and training areas on Camp Umatilla. Meal times may fluctuate due to training schedules and multiple units feeding at same time. Generally, meal times will be: breakfast 0530- 0800; lunch 1100-1330; dinner 1700-1930. Actual meal times will be specified in each task order. The services may be required on federal holidays. The contractor shall prepare all food to the greatest extent possible, on the day it is to be served. Salads and sandwiches should be prepared as close as possible to the time of serving. Preparation methods will follow food nutritional practices to insure that nutrient, textural and flavor characteristics of the food are maintained.

2.5 Contractor personnel operating privately owned vehicles on installations shall have a valid state driver’s license, insurance and shall comply with the current facility standard operating procedures. The Contractor must have a vehicle with the capacity to facilitate field and range feeding for units. The furthest training area or range the Contractor may have to transport meals is 8 miles from the DFAC.

2.6 The Contractor and its employees shall possess, and have ready for inspection, current Oregon Food Handlers Cards. The Contractor shall obtain all permits and licenses needed for a food service operation. These permits must be visibly posted within the facility being occupied at the contractor’s expense. The Contactor shall be responsible for the purchase and payment of all food supplies, cleaning supplies, paper supplies (Plates, cups, bowls, napkins, etc.) and any other supplies required to provide the customers a safe, healthy, sanitary, and efficient food service.

3.0 Commercial Meal Standards

All meals will be based off of the Specified 14 Day Rotating Menu below and the Army Regulation 30-22 Army Food Program Minimum Standards:

3.1 Provide the following for Commercial Breakfast Meals:

a. There will be at least one meat item to include (Ham, Bacon, Sausage, or Cream Ground Beef.). The same type meat item will not be served for two consecutive meals.

b. There will be at least three side items to include (2 Eggs per person, Hash browns, Pancakes, or French toast.) When Pancakes or French toast is not being served, there will be a minimum of two slices of toast per soldier.

c. There will be a variety of three type’s Seasonal fresh fruit available during each meal. Canned fruit may not be substituted for fresh fruit.

d. At least one type of real fruit juice will be provided to include, (Orange, Pineapple, Apple, or any other type of real juice).

e. There will be an assortment of bread provided, at all meals in addition to whatever the main entrée is.

f. A variety of individual servings of cold cereal will be provided daily, at a ratio of 100% of the total number of Soldiers.

g. In addition to cold cereal, Hot Cereal must be provided at least twice weekly.

(Individual serving packets are acceptable for Oatmeal or Cream of Wheat).

h. Provide the following beverages: coffee, tea, milk, water and hot chocolate.

3.2 Provide the following Commercial Lunch Meals:

a. There will be at least one meat item to include (Beef, Pork, Poultry, or Fish). The same type meat item will not be served for two consecutive meals.

b. There will be two side items to include, (1 cooked vegetable and 1 cooked starch).

c. When the starch item is combined with the meat item, (Lasagna, or Chili Mac) it will be considered 2 items, (one meat and one starch).

d. A Green Salad Bar will be provided to plus three side items (tomatoes, carrots, celery, cucumbers, radish, green onion, shredded cheese, croutons). As an addition to the salad, Cottage Cheese or Canned Fruit may be added.

e. Assorted Bread item choices (bread, cornbread, biscuits, dinner rolls, bread sticks, or garlic bread). Out on the line in addition to the main entrée.

f. There will be a variety of three type’s Seasonal fresh fruit available during each meal. Canned Fruit may not be substituted for fresh fruit.

g. Provide the following beverages: coffee, tea, milk, water and a Kool-Aid beverage to be available at meal

3.3 Provide the following Commercial Dinner Meals:

a. There will be at least one meat item to include (Beef, Pork, Poultry, or Fish). The same type meat item will not be served for two consecutive meals. There will be two side items to include, (1 cooked vegetable and 1 cooked starch).

b. When the starch item is combined with the meat item, (Lasagna or Chili Mac) it will be considered 2 items.

c. A Green Salad Bar will be provided plus three side items (tomatoes, carrots, celery, cucumbers, radish, green onion, shredded cheese, croutons).

d. Assorted Bread item choices (bread, cornbread, biscuits, dinner rolls, bread sticks, or garlic bread). Out on the line in addition to the main entrée.

e. One dessert item will be provided to include (cake, cookies, pie, apple crisp, cobbler, brownies, or ice cream).

f. Provide the following beverages: coffee, tea, milk, water and a Kool-Aid beverage all milk must be kept chilled at all times during serving or storage.

g. Peanut butter and jam will be out on the line for all meals.

h. There will be three types of salad dressing at all times.

3.4 The following weights and measures are taken directly from the Oregon Army National Guard 14 Day Menu (below).

WHEN VENDORS BID FOR CONTRACTS ON GOVERNMENT CATERED MEALS.

THESE WEIGHTS AND MEASURES WILL BE STRICTLY ADHERED TO FOR THE

DURATION OF THE CONTRACT.

MENU SERVING SIZE WILL BE NO LESS THAN THE AMOUNT STATED. ALL MEAT

SERVINGS ARE WITHOUT THE GRAVY PORTION. WHEN MEAT IS IN A PASTA OR

STEW ITEM THE OUNCES OF THE SERVING WILL BE AS STATED FOR THAT TYPE

OF MEAT. THE SAME MEAT ITEM WILL NOT BE SERVED FOR TWO CONSECUTIVE

MEALS.

HAM ----------------------------------------------------- -------------- 4 OZ. COOKED MEAT EGGS---------------------------------------------------- 2 eggs OR EQUIVALENT COOKED HASHBROWNS--------------------------------------------- 2/3 CUP OR 31/2 OZ. COOKED STEW MEAT-----------------------------------------------------------6 OZ. MEAT COOKED RICE------------------------------------------------------------ 3/4 CUP OR 51/2 OZ. COOKED

CHICKEN QUARTERS ------------------------------1/4 OR 71/2 OZ. MEAT COOKED

TURKEY ROAST ---------------------------------------- 61/2 OZ. MEATS COOKED

POTATOES FRESH ----------------------------------1/2 CUP OR 31/2 OZ. COOKED

GROUND BEEF (spaghetti, and creamed beef) 2/3CUP or 51/2OZ. of COOKED MEAT FROZEN VEGGIES-------------------- ------------------------------------- 31/2 OZ. COOKED BEEF SWISS STEAK---------- (steak w/onions, pepper steak) 61/2OZ. MEAT COOKED

SALAD MIX ------------------------------------------------ 3/4 CUP OR 21/2 OZ.

ASST. SEASONAL FRESH FRUIT (APPLES, ORANGES, BANANAS) I PEACE EA.

CEREAL IND. BOWL PAK 96 COUNT PER 100 ------------------------------------ 1 EA.

COFFEE ---------------------------------------------------6 LBS. PER 100 (PER DAY)

BEEF POT ROAST ----------- ----------- -------- 2 SLICES OR 6 OZ. MEAT COOKED

COCOA IND. ------------------------------------------------------------- 50 IND. PER 100 OATMEAL IND. ----------------------------- --------------------------------50 IND. PER 100 MILK WHITE 2% 14 GALLONS PER 100 (PER DAY) equals-3--½ pints per soldier

SALAD DRESSING THREE TYPES ASST. IND. ---------1 PACKET EACH SOLDIER

BACON SLICED ----------------------------------------------------- 3 SLICES EA. COOKED SAUSAGE -----------------------------------------------------2 PATTIES OR 4 OZ. COOKED GROUND BEEF--(Swedish Meatballs) 3 Meatballs or 4OZ.COOKED and ¼ Cup Gravy

VEAL STEAKS --------------- (VEAL PARMESAN) - 1 STEAK OR 61/2 OZ. COOKED

GROUND BEEF (MEAT LOAF, SALISBURY STEAK) 1 SLICE or 61/2 OZ. COOKED PORK CHOPS ------------------------------------- 1to2 PORK CHOPS OR 6 OZ. COOKED FISH ------------------------------------------------------------------------------- 4 OZ. COOKED

3.5 BOXED LUNCHES:

The boxed lunch meal, at a minimum, includes the following classes of foods and servings per person:

• 6” Sub style or round bun sandwich with 5.5 to 5.75 ounces of ham or turkey with American cheese

• Condiments available on the side (lettuce, tomato, onions and pickles)

• Individually portioned Mayonnaise, Mustard, Black Pepper and Salt Packet

• 1.5 ounce Bag of Potato Chips

• 1.5 ounce Cookie or piece of fresh fruit (banana, orange, apple)

• 12 ounce Soft Drink (Can), Water or Fruit Juice

3.6 SALAD BAR MIMIMUM STANDARDS:

The salad bar will be available for all lunch and dinner meals. The salad bar quantity and variety of items must be similar to those provided by successful restaurants. It should include ingredients for a Garden Salad with accompaniments, 3 different salad dressings (acceptable dressings:

Italian, blue cheese, ranch, thousand island, honey mustard) and 2 different salads (i.e. pasta, bean, potato etc.)

3.7 UNLIMITED ITEMS:

The following items must be available on an "Unlimited Basis": Salad Bar, Bread, Butter, Jelly, Cold Cereal (during breakfast meal only), and beverages to include: Coffee, Milk, Juice Drink, Tea and Soda Pop. The contractor shall also supply condiments to include but not limited to Ketchup, Mustard, Mayonnaise, Salt, Pepper, Sugar and any other condiment, which would normally compliment the specific entrée being served.

4.0 Minimum Sanitation Requirements

4.1 The TB MED 530 is the governing regulation for all sanitation practices for military food service operations. A copy of this regulation will be supplied to the vendor upon request. Per the TB MED 530 gloves shall be worn at all times when serving or handling food. Wearing gloves also applies when handling food that will be consumed without cooking, such as consumable fruit. Hats or hair restraints will be utilized by all personnel working in the food preparation area.

All food service personnel will wash their hands regularly while working in the food preparation area. All personnel handling, cooking, or serving food, will have a current food handler’s permit to be posted with in the DFAC office area must be current. The vendor will abide by the TB MED 530 and all state food service regulations. If there is conflicting guidance, the more cautious reference will be followed.

4.2 The Contractor will be solely responsible for cleaning up all areas and government furnished equipment used for preparation, maintenance and serving of food, including but not limited to the kitchen and serving lines or tables. Facilities shall be subject to inspection for cleanliness

1 2 3 4 5 6 7 8 9 10 11 12 13 14

B Sausage

Patty

Grilled

Ham Bacon

Sausage

Links

Ham &

Cheese omlet

Bacon Sausage

Patty

Breakfast Burrito

Ham &

Cheese omlet

Sausage

Patty

Breakfast Burrito

Bacon Grilled

Ham

Sausage

Links

Scrambled

Eggs

Scrambled

Eggs

Scrambled

Eggs

Scrambled

Eggs

Scrambled

Eggs

Scrambled

Eggs

Scrambled

Eggs

Scrambled

Eggs

Scrambled

Eggs

Scrambled

Eggs

Scrambled

Eggs

Scrambled

Eggs

Scrambled

Eggs

Scrambled

Eggs

H.Brow ns or

Home Fries

H.Brow ns or

Home Fries

H.Brow ns or

Home Fries

H.Brow ns or

Home Fries

H.Brow ns or

Home Fries

H.Brow ns or

Home Fries

H.Brow ns or

Home Fries

H.Brow ns or

Home Fries

H.Brow ns or

Home Fries

H.Brow ns or

Home Fries

H.Brow ns or

Home Fries

H.Brow ns or

Home Fries

H.Brow ns or

Home Fries

H.Brow ns or

Home Fries

Pancakes, French

Toast,w aff le s or breads

Pancakes, French

Toast,w aff le s or breads

Pancakes, French

Toast,w aff le s or breads

Pancakes, French

Toast,w aff le s or breads

Pancakes, French

Toast,w aff le s or breads

Pancakes, French

Toast,w aff le s or breads

Pancakes, French

Toast,w aff le s or breads

Pancakes, French

Toast,w aff le s or breads

Pancakes, French

Toast,w aff le s or breads

Pancakes, French

Toast,w aff le s or breads

Pancakes, French

Toast,w aff le s or breads

Pancakes, French

Toast,w aff les or breads

Pancakes, French

Toast,w aff le s or breads

Pancakes, French

Toast,w aff les or breads

Biscuits &

Gravy, Hot &

Cold Cereal

Hot & Cold

Cereal

Hot & Cold

Cereal

Biscuits &

Gravy, Hot &

Cold Cereal

Hot & Cold

Cereal

Hot & Cold

Cereal

Biscuits &

Gravy, Hot &

Cold Cereal

Hot & Cold

Cereal

Hot & Cold

Cereal

Biscuits &

Gravy, Hot &

Cold Cereal

Hot & Cold

Cereal

Hot & Cold

Cereal

Biscuits &

Gravy, Hot &

Cold Cereal

Hot & Cold

Cereal

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

L Lasagna

Hot Roast

Beef

Sandw ich Chili Mac Kalua Pork

Taco burrito bar

Yankee Pot

Roast Pork Stir

Fry chicken satay Meat Loaf

Chicken

Quesadia Baked

Ham

Hot Roast

Beef

Sandw ich BBQ Pork

Beef enchilada

Mashed potato, gravy

Baked

Beans chips & salsa, refried beans boiled potatoes fried rice yakisorba noodles mashed potato Mexi Rice Scalloped

Potato

Mashed potato

Steamed

Rice Spanish

Rice

Green

Beans

Steamed

Carrots

Mixed

Veggies

Buttered

Corn

Fried peppers

Green

Beans

Assorted veggies Brocoli skillet corn

Fried peppers

& Onions

Broc

Normandy Mix Vegies

Green

Beans Mexi corn

Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar

Assort

Breads

Assort

Breads

Assort

Breads

Assort

Breads

Assort

Breads

Assort

Breads

Assort

Breads

Assort

Breads

Assort

Breads

Assort

Breads

Assort

Breads

Assort

Breads &

Assort

Breads

Assort Breads cookies, brow nies or cake cookies, brow nies or cake cookies, brow nies or cake cookies, brow nies or cake cookies, brow nies or cake cookies, brow nies or cake cookies, brow nies or cake cookies, brow nies or cake cookies, brow nies or cake cookies, brow nies or cake cookies, brow nies or cake cookies, brow nies or cake cookies, brow nies or cake cookies, brow nies or cake

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

D BBQ pulled pork

Smoked

Roast

Sirloin Beef

Chicken fried steak

Chicken

Alfredo

Smothered beef tips

Grilled

Sirloin

Steak

Beef

Stroganoff

Smoked

Chicken

1/4s Pork Roast Pizza

Malibu

Chicken Pork chops

Terriyaki

Chicken

Stix

Chicken

Fried

Steak

Rice, baked beans

Baked

Potatoes

Mashed

Potatoes Pasta rice

Baked

Potato Noodles Jo Jos

Mashed

Potatoes

Potato

Salad, Pasta

Rissoto Cheesy

Potatoes Fried Rice

Mashed

Potato

Buttered

Corn

Mixed

Veggies

Green

Beans Broccoli

Green

Beans

Broc

Normandy Corn Carrots Corn

Green

Beans Mix Vegies Carrot

Stir Fried

Veggies

Mixed

Veggies

Assort

Breads

& rolls

Assort

Breads

& rolls

Assort

Breads

& rolls

Assort

Breads

& rolls

Assort

Breads

& rolls

Assort

Breads

& rolls

Assort

Breads

& rolls

Assort

Breads

& rolls

Assort

Breads

& rolls

Assort

Breads

& rolls

Assort

Breads

& rolls

Assort

Breads & rolls

Assort

Breads

& rolls

Assort Breads rolls

Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Fresh Fruit

Assortment

Ice Cream Assorted

Pies

Carrot

Cake

Pineapple

U/D Cake Apple Crisp

Mississippi

Mud cake

Peach

Cobbler

Cheese

Cake

Bread

Pudding Ice ceam

Upside down cake

Apple

Cobbler

Assorted

Pie Ice Cream prior to Contractor’s release. Contractor shall not leave the job site without a written release from the Contracting Officer’s Representative (COR) (if a COR is designated or on site) or unit POC.

The COR’s release shall constitute confirmation that all facilities and Government Furnished Equipment utilized by Contractor, if any, is in clean and satisfactory condition.

5.0 Facilities and Equipment:

5.1 There is limited government equipment available for Contractor’s use in order to increase the quality or efficiency of the products and services delivered. The equipment includes kitchen appliances, cold and dry storage units, and any other facility or equipment used by the Contractor to store food goods or equipment used to prepare contracted meals. The facility will provide sufficient lighting and electricity for the contractor to prepare and keep the food warm. Cleaning supplies are not available. Trash cans and trash disposal will be provided.

5.2 Contractors may use Government equipment located on site for the purpose of assembling, heating and maintaining proper temperature of food served. The dining facility on Camp Umatilla will have tables and chairs for meal consumption. The following equipment is available for use: trash cans, Dish Washer, Freezer’s, coolers, Propane Commercial Stove w/ Oven - 6 Burner, 6’Stove Top Griddle, Double Commercial Convection Oven, Electric Proofing Cabinet, Bakers Rack, Commercial Double Door Refrigerator, and LIMITED, PAN’S AND COOK WEAR. Contractor will be required to provide all food service equipment and utensils not already available in the dining facility. Contractor will need to provide all paper products (cups, plates, napkins, etc.) and flatware. Contractors shall not solely rely on the government’s equipment and the absence or technical failure of equipment shall not excuse performance or any obligation of the Contractor. The equipment is incidental to the place of performance and will remain accountable to the Government. The contractor shall not remove the equipment from the dining facility at any time.

5.3 In the event that the contractor is using the government’s equipment during their performance, the following conditions apply:

• The contractor is liable for any and all costs for repairs or replacement of government equipment damaged or lost; whether by negligence or accident, while in use by the

Contractor.

• Inoperability of government equipment will not be a valid reason for failing to meet the contractually required meal delivery requirements.

• Prior to occupying the dining facility, the unit and Contractor will jointly conduct an inspection of all government equipment and facilities to be used by the Contractor. Any already damaged or inoperable equipment will be documented and confirmed by both the unit and the Contractor. The Contractor will not be liable for any property that was damaged or inoperable prior to Contractor’s use.

• 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.

5.4 PHYSICAL SECURITY The contractor shall be responsible for safe guarding 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 running while the facility is left unattended.

5.5 MAINTENANCE AND REPAIR - The Government shall be responsible for arranging for and paying the cost of equipment maintenance and repair. However, the Contractor shall be responsible for the prudent care of all equipment in its use. The Contractor shall take reasonable and prudent measures to assure that equipment furnished by the Government is properly operated, cleaned and maintained. The contractor shall notify the COR when equipment maintenance or repair is required. The Contractor shall be required to maintain all equipment located in the facilities used for food service preparation in the same (or better) condition as of the effective date of the contract. Generally, there are tables, chairs, refrigerators, freezers, stoves, ovens, coffee makers, dishwashers, sinks, and other normal kitchen facilities. The Contracting Officer’s Representative will quality check the equipment.

5.6 UTILITY SERVICE - The Government shall provide at its expense reasonable quantities of electrical power, natural gas supply, sewer/water service, and garbage removal services. The contractor shall conserve energy to the utmost of his ability.

5.7 TELEPHONE USAGE - Contractor or their employees shall not use Government telephones (except pay telephones) unless authorized in advance by the Contracting Officers Representative.

The Government will bill the Contractor for any unauthorized telephone calls plus any costs for investigation and/or billing.

5.9 FACILITY USAGE - Use of the facilities is restricted to meal preparation and service under the contract. Any use of the facility or equipment by the Contractor for private purposes may be cause for immediate cancellation of the contract. No equipment is to be removed from the site.

6.0 Security and Anti-terrorism Requirements

All service providers shall be able to provide a valid driver's license, valid vehicle registration, and valid vehicle insurance to post security, in order to gain access before gaining access to the site. All personnel will be subjected to a Law Enforcement Data System (LEDS) Background check. All individuals with unfavorable background checks will be banned from the installation. All contracted employees and subcontracted employees will be required to pass the required training below, in order to come and go off site or maintain onsite for the duration of the requirement.

6.1 AT Level I Training. This provision/clause/contract text is for contractor employees with an area of performance within an Army controlled installation, facility or area. All contractor employees, to include subcontractor employees, requiring access to Army installations, facilities and controlled access areas shall complete AT Level I awareness training within 10 calendar days before contract start date. The contractor shall submit certificates of completion for each affected contractor employee and subcontractor employee, to the COR and to the Contracting Officer, within 3 calendar days after completion of training by all employees and subcontractor personnel. AT Level I awareness training is available at the following website:

https://atlevel1.dtic.mil/at.

6.2 iWATCH Training. This standard language is for contractor employees with an area of performance within an Army controlled installation, facility or area. The contractor and all associated sub-contractors shall brief all employees on the local iWATCH program (training standards provided by the requiring activity ATO). This local developed training will be used to inform employees of the types of behavior to watch for and instruct employees to report suspicious activity to the COR. This training shall be completed within 3 calendar days of the training event start date with the results reported to the COR and KO before contract commencement.

7.0 Contract Manpower Reporting

1.1. The Office of the Assistant Secretary of the Army (Manpower &Reserve Affairs) operates and maintains a secure Army data collection site where the contractor will report ALL contractor manpower (including subcontractor manpower) required for performance of this contract. The contractor is required to completely fill in all the information in the format using the following web address “https://contractormanpower.army.pentagon.mil. The required information includes:

1.1.1. Contracting Office, Contracting Officer, Contracting Officer’s Technical

Representative;

1.1.2. Contract number, including task and delivery order number;

1.1.3. Beginning and ending dates covered by reporting period;

1.1.4. Contractor name, address, phone number, e-mail address, identity of contractor

1.1.5. Employee entering data;

1.1.6. Estimated direct labor hours (including sub-contractor);

1.1.7. Estimated direct labor dollars paid this reporting period (including sub-contractor);

1.1.8. Total payments (including subcontractor);

1.1.9. Predominant Federal Service Code (FSC) reflecting services provided by contractor (and separate predominant FSC for each sub-contractor if different);

1.1.10. Organizational title associated with the Unit Identification Code (UIC) for the

Army Requiring Activity (the Army Requiring Activity is responsible for providing the contractor with its UIC for the purposes of reporting this information);

1.1.11. Locations where contractor and sub-contractors perform the work (specified by zip code in the United States and nearest City, Country, when in an overseas location, using standardized nomenclature provided on website);

1.1.12. Presence of deployment or contingency contract language, and,

1.1.13. Number of contractor and sub-contractor employees deployed in theater this reporting period (by country). As part of its submission, the contractor will also provide the estimated total cost (if any) incurred to comply with this reporting requirement. Reporting period will be the period of performance not to exceed 12 months ending September 30 of each government fiscal year and must be reported by 31 October of each calendar year.

8.0 Contract Information, Administration and Requirements

8.1 CONTRACT PERIOD: It is anticipated that the first year contract period will be from date of contract award on April 24, 2017 through April 23, 2018 with four (4) option year periods for a total contract period of five (5) years ending 23 April 2022.

8.2 OPTION YEAR PERIODS: After the first year, the option renewal date shall be the anniversary date of the contract. In the event the Government elects to exercise the Option Period(s) hereunder, the Contractor shall be given preliminary notice at least sixty (60) days prior to the expiration of the current contract period.

8.3 TASK ORDERS: Services furnished under this contract shall be ordered on a Task Order (DD Form 1449 - Order for Supplies or Services). The delivery order shall obligate funds and provide the vendor with the 1) date of the order; 2) contract number and task order number; 3) period dates; 4) estimated headcount; and 5) estimated cost. No funds are obligated under this contract until a task order is issued.

Section E - Inspection and Acceptance

QASP

PWS Tasks

3 Catered Meals

Standards (STD) / Acceptable Quality Level

(AQL)

Inspection Calculation / Ratings

What How/ Method

Who

Standard (STD): Provide the specified meals per the 14 day menu and the task order.

Quantity of meals, and adhered to menu items and recipes.

Observation Government Culinary Specialist (92G) if available and/or the

COR

Acceptable Quality Level (AQL): The required meals will be taken from the provided menu and conform to the minimum standards in 3.0 of the

PWS.

5 Facilities

Standards (STD) / Acceptable Quality Level

(AQL)

Inspection Calculation / Ratings

What How/ Method

Who

STD: Kitchen facilities are available, however if

Vendor facilities are used they must be in compliance with applicable regulations and laws.

Facility Observation 92G, and/or the COR

AQL: Vendor is allowed use of Government kitchen, but will be responsible for cleaning any space used per section 4.0 and 5.0 of the PWS.

3 Portion Control

Standards (STD) / Acceptable Quality Level

(AQL)

Inspection Calculation / Ratings

What How/ Method

Who

STD: Contractor will ensure that adequate food is provided for the expected number of servings requested. Contractor is required to provide

ORARNG serving personnel with guidance as to correct serving size.

Amount/Quantity Observation 92G, and/or

AQL: Produces enough food in line with what was requested, and provides instruction on serving.

4.1 Standards

Standards (STD) / Acceptable Quality Level

(AQL)

Inspection Calculation / Ratings

What How/ Method

Who

STD: Contractor shall be in compliance with all

Federal, State and local laws, regulations, policies, permits and insurance. Along with sanitation practices outlined in Tri Service Code

530.

Appropriate Licensing

Observation 92G, and/or

AQL: Contractor will have all licenses and permits available for review, and will be given a copy of Tri Service Code 530 upon request.

Deliverables

Standards (STD) / Acceptable Quality Level

(AQL)

Inspection Calculation / Ratings

What How/ Method

Who

STD: Prepared /catered meals will be ready to serve.

Timeliness Observation 92G, and/or

AQL: Delivery and service will be prompt, and on schedule.

STD: All meals will be nutritional and healthy. Nutritional Value Observation 92G, and/or

AQL: Contractor will follow guidelines in Section

3.0 of PWS.

STD: Contractor will provide all equipment, and serving utensils or additional equipment, necessary for preparing and serving the meals.

Equipment Observation 92G, and/or

AQL: The contractor shall furnish all condiments, equipment, supplies, as deemed necessary for the meal.

Quality Assurance Surveillance Plan (QASP)

Catered Meals Camp Umatilla

1. Purpose This Quality Assurance Surveillance Plan (QASP) is a government-developed document used to determine if the contractor's performance meets the performance standards contained in the contract. The QASP establishes procedures on how this assessment/inspection process will be conducted. It provides the detailed process for a continuous oversight process:

-What will be monitored -How monitoring will take place -Who will be conduct the monitoring -How monitoring efforts and results will be documented

The contractor is responsible for implementing and delivering performance that meets contract standards using its Quality Control Plan. The QASP provides the structure for the government's surveillance of the contractor's performance to assure that it meets contract standards. It is the government's responsibility to be objective, fair, and consistent in evaluating contractor performance.

The QASP is not part of the contract nor is it intended to duplicate the contractor's quality control plan. This QASP is a living document. Flexibility in the QASP is required to allow for an increase or decrease in the level of surveillance necessary based on contractor performance.

The government may provide a copy of the QASP to the contractor to facilitate open communication. In addition, the QASP should recognize that unforeseen or uncontrollable circumstances might occur that are outside the control of the contractor.

Bottom line, the QASP should ensure early identification and resolution of performance issues to minimize impact on mission performance.

2 Authority Authority for issuance of this QASP is provided under Part 46 of the Federal Acquisition Regulation, Inspection of Services clauses, which provides for inspection, acceptance and documentation of the service called for in the contract or order. This acceptance is to be executed by the contracting officer or a duly authorized representative.

3 Roles and Responsibilities

The following personnel shall oversee and coordinate surveillance activities.

3.1 Contracting Office {KO)

The KO is the only person authorized to establish, amend or terminate a contract on the Government's behalf.

The KO shall ensure performance of all necessary actions for effective contracting, ensure compliance with the contract terms, and shall safeguard the interests of the United States in the contractual relationship. The KO shall also ensure that the contractor receives impartial, fair, and equitable treatment under this contract.

Determine and document the final assessment of the contractor's performance in the governments past performance tracking system.

Assigned KO: SMSgt Denise Phillips

Organization or Agency: USPFO for Oregon

3.2 Contracting Officer's Representative {COR)

The COR is responsible for providing continuous technical oversight of the contractor's performance. The COR uses the QASP to conduct the oversight surveillance process. The COR shall keep a Quality Assurance file that accurately documents the contractor's actual performance. The purpose is to ensure that the contractor meets the performance standards contained in the contract and this QASP. The COR is responsible for reporting early identification of performance problems to the KO. The COR is required to provide an annual performance assessment to the KO which will be used in documenting past performance. The QASP is the primary tool for documenting contractor performance. The COR is not empowered to make any contractual commitments, changes or terminate a contract on the Government's behalf. The COR is authorized to contact the vendor to request enforcement of the contract.

3.3 Assigned COR:

SFC Morgan Mccargar is the OR NG Contracting Officer’s Representative for inspection and acceptance of deliverables under all task order issued under this contract, and will be physically located at Camp Umatilla. The COR is authorized to represent the contracting officer in interpreting the technical requirements of task orders.

However, the COR is not authorized to make any commitments or changes that will affect price, quality, quantity, delivery, or any other term or condition.

4 Performance Requirements and Method of Surveillance

Daily inspections will be conducted upon delivery by COR or inspector to ensure services provided are in compliance with the contract.

4.1 Contract Surveillance

The goal of the QASP is to ensure that contractor performance is effectively monitored and documented.

The COR's contribution is their professional, non-adversarial relationships with the KO and the contractor, which enables positive, open and timely communications. The foundation of this relationship is built upon objective, fair, and consistent COR evaluations of contractor performance against contract requirements.

The COR uses the methods contained in this QASP to ensure the contractor is in compliance with contract requirements. The COR function is responsible for a wide range of surveillance requirements that effectively measure and evaluate the contractor's performance. Additionally, this QASP is based on the premise that the contractor, not the government, is responsible for management and QC/QA actions to successfully meet the terms of the contract.

4.2 Surveillance Matrix

The Surveillance Matrix (attachment 1) is the list of performance objectives and standards that must be performed by the contractor. This matrix details the method of surveillance the COR will use to validate and inspect these performance elements. Inspection of each element will be documented in the COR file.

Performance objectives define the desired outcomes. Performance Standards define the level of service required under the contract to successfully meet the performance objective. The inspection methodology defines how, when, and what will be assessed in measuring performance. The Government performs surveillance, using this QASP, to determine the quality of the contractor's performance as it relates to the performance element standards. In evaluating the quality of contractor's performance, the following performance ratings may be used.

INSPECTION AND ACCEPTANCE TERMS

Supplies/services will be inspected/accepted at:

CLIN INSPECT AT INSPECT BY ACCEPT AT ACCEPT BY

0001 Destination Government Destination Government 0002 Destination Government Destination Government 0003 Destination Government Destination Government 0004 Destination Government Destination Government 0100 Destination Government Destination Government 0101 Destination Government Destination Government 0102 Destination Government Destination Government 0103 Destination Government Destination Government 0200 Destination Government Destination Government 0201 Destination Government Destination Government 0202 Destination Government Destination Government 0203 Destination Government Destination Government

Performance

Rating

Criteria

Excellent/ Outstanding

Performance meets contractual requirements and exceeds many to the government's benefits. The contractual performance of the element or sub-element being assessed was accomplished with no problems and contractor actions were highly effective.

Very Good Performance meets contractual requirements and exceeds some to the government benefits. The contractual performance was accomplished with few minor problems for which corrective actions taken by the contractor were effective.

Good Performance meets contractual requirements.