Catering_Service_-_SOW.pdf

194 Wing Full Food Service

Statement of Work

(SOW)

FY 19

6 March 19

TABLE OF CONTENTS

SECTION NO. AND TITLE PAGE NO.

I. Description of Services

1. Scope of Work 3

2. Program Overview 3

3. Operational Requirements and Specific Tasks 3

4. Sanitation Requirements 4

5. Housekeeping Services 4

6. Waste Management 5

7. Contractor Personnel 5

8. Conduct 5

9. Hours of Operation 5

II. Service Delivery Summary 6

III. Government Furnished Property and Services

1. Property 6

IV. General Information

1. Contractor Personnel Meals 7

2. Training 7

3. Security Requirements 7

4. Contractor-Furnished Items and Services 8

V. Technical Exhibits

1. Hours of Operation 9

2. Workload Estimates 10

3. Applicable Publications and Forms 11

4. Government-Furnished Facilities 13

5. Definitions 14

STATEMENT OF WORK (SOW)

I. DESCRIPTION OF SERVICES

1. Scope of Work. The contractor shall, except as specified in this Statement of Work (SOW) as government furnished property or services, provide all personnel, supervision, and any items and services necessary to perform full food services at 194 Wing, Camp Murray, WA. as defined in this SOW. The contractor shall perform the requirements in this SOW and conform to the professional standards identified in this contract, and shall follow all applicable instructions and directives as identified by this SOW. Contractor tasks include, but are not limited to, the following: Dining Facility Management, food preparation, providing, and replenishing main line food and salad bar areas, handling foods within Washington State health codes, maintaining quality control, cleaning as you go and prep, and perform all required tasks as requested. The estimated quantities of work are listed in Technical Exhibit 2, Workload Estimates. The contractor shall submit reports and documentation as identified throughout this SOW. Requests for such reports and documentation and responses shall be coordinated through the government point of contact (GPOC).

2. Program Overview. The 194 Wing Appropriated Fund food service operation consists of a main dining facility, the 194 Wing DFAC. These facilities are dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DOD) personnel who frequent the facilities. The 194 Wing is a full service dining facility to include carry out service for those members who come through the line and have to take their food with them. (TO-GO Boxes)

a. Customer Eligibility. The primary customers at the 194 Wing dining facility are Essential Station Messing (ESM) recipients. These are military personnel who are allotted rations in government dining facilities at the expense of the government. Secondary customers are military personnel who wish to and are granted permission to dine in the facility at their expense. The installation commander may authorize dependents and guests to occasionally eat in the dining facilities. 194 FSS cashiers will refer to the Military Shift Leader or the Dining Facility (DFAC) Manager to verify customer eligibility when in doubt. Contractors will not collect money for the 194 Wing Dining Facility or control the AF Form 79’s for signature.

3. Operational Requirements and Specific Tasks

a. Menu Boards. Post and maintain all menu boards. Post menu at the entrance to the dining facility the lunch meal before the start of the lunch period (1100). Post menu changes within 5 minutes of notification. We provide a chalk board and chalkboard markers to do this with before you open the doors to start serving.

b. Food Handling. The Contractor shall comply with Air Force Operation Standards for food storage and any delivered items. The Contractor will visually inspect one hundred percent of items served for freshness and quality and physically check temperatures on all refrigerated and frozen foods for compliance with the Food Code. DFAC Management personnel shall reject all items that appear unfresh/poor quality or items not served at the proper temperature as specified in the Food Code. The 194th Wing has a Public Health Inspector on site that frequently comes to check temperatures and compliance with food storage and holding.

c. Food Preparation. The contractor shall serve foods that are fresh and delivered at proper temperature and that are within food code guidelines. Contractor should prepare/serve food items to ensure optimum freshness, flavor, color, texture, and nutritional value. Food items will be brought in already cooked/ready to serve or the contractors can request to use the kitchen in the 194 Wing to cook fresh food items on site. The walk in cooler can be utilized to store cold food items until ready to serve. Food items will not be mixed with the food inventory on hand at the 194 Wing DFAC. All members cooking or touching food will have Food Handler’s Cards that will be provided the day of meal to verify compliance with Wing standards.

d. Service of Food. The contractor shall comply with the FDA Food Code. The contractor will serve food in standard portions, IAW Air Force Operation Standards for Line Serving unless the patron request smaller portions. If not known, the contractors may contact the full time Services Technicians to find out serving size based on military recipe cards/military standards.

Contractors shall move full serving containers to heated serving lines and remove containers.

Perform standard cross panning procedures, maintain proper temperature on serving lines. Set up and close down serving lines within set timeframe of 1100-1230 for the lunch meal period.

All contracted workers will abide by health codes and have no facial hair, have longer head hair covered with hairnets, and wear latex gloves when touching/serving foods to patrons. Contracted workers must maintain a clean and professional appearance and maintain health code directives.

Contractors will police their own members and/or be policed by 194 Wing Public Health/FSS workers. 194th Wing Public Health does perform inspections of food storage, labeling and temperature checks during meal periods. Contractors must have a designated person in charge each time you send a team to cater. This must be communicated with the 194 FSS contacts for food service.

e. Carryout Service. The contractor shall serve the meal in to-go containers, for pickup by military members who prefer carry out. 194 Wing has and will provide approved commercial carryout boxes that will include plasticware.

f. Table Bussing Service. Table bussing will not be provided by the contractor. This is in a separate contract each and every month. The contractor and workers will keep salad bar/drink area clean and wiped down in between serving patrons as necessary. The serving line/salad bar area should not look messy or unkept.

g. Food Service Accounting. Contractor will not be responsible for accounting at the 194 Wing DFAC. Food Services personnel from 194 FSS will take money and signatures from members authorized to eat in the Dining Facility even when the meal is catered.

4. Sanitation Requirements. The contractor shall comply with all federal and Air Force mandated sanitation requirements. AFMAN 48-147_IP, Tri-Service Food Code, 30 April 2014

5. Housekeeping Services

a. The contractor shall cleanup those areas that immediately affect customer service to include appearance of the dining hall (Salad Bar/Drink Areas).

(1) Spot Floor Cleaning. Spot clean floors to remove food spills and debris.

(2) Clean and sanitize areas in accordance with the FDA Food Code while serving and to ensure proper customer satisfaction. Proper cleaning solutions will be used to keep areas clean and sanitary.

6. WASTE MANAGEMENT. The contractor shall assist the government by complying with the base recycling program. This may require segregating reusable/recyclable waste materials by type. The government shall retain ownership of all reusable waste materials. Non-reusable waste materials (trash and garbage) will be removed from the facility by a government-approved method.

7. Contractor Personnel.

a. Management. The contractor shall provide a full-time contract manager on site who shall be responsible for the performance of the work. The name of this person, and an alternate or alternates, who shall act for the contractor when the manager is absent, shall be designated in writing to the Contracting Officer and full time FSS Services technicians prior to arrival for work. The contract manager or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The contract manager or alternate shall be available at all times to meet at 194 Wing Dining Facility with government personnel designated by the contracting officer to discuss problem areas. After normal duty hours, the manager or designated alternate shall be available within 1 hour. The contract manager and alternate or alternates must be able to read, write, speak, and understand English. The positions shall at no time be vacant. They shall comply with installation rules and regulations for motor vehicle use on military installations.

8. Conduct. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts, or after eating, employees shall promptly depart from the food service facilities and military base. Contractors are not authorized to depart installation with any left over food that wasn’t served for the meal period. What is (amount of servings) paid for will remain on the installation and will be walked through prior to leaving for the day with the DFAC Manager or FSS Services leadership. This is to include unopened items that have been already paid for, like dressings, condiments, etc. We are paying based on servings of personnel, not paying for each items used individually is the way to look at it.

9. Hours of Operation

a. Normal. The contractor shall maintain operating hours at the 194 Wing Dining Facility as listed in Technical Exhibit 1. During the required serving hours for the dining facility, any authorized patron may select foods from a complete menu (2 meat entrees, 2 starch, 2 vegetables, a bread, soup option and drinks to include milk, a dessert and salad bar). The contractor shall not remove foods from the serving area or close the serving line until 15 minutes AFTER the end of the posted meal hours. This allows for all patrons to be served an additional time for second servings.

II. SERVICE DELIVERY SUMMARY

Performance Requirement SOW para. Performance Standard Menus are planned in accordance with the World Wide Menu Systems (2 meat/2 starch/2 veggie/bread/soup/drinks/dessert and salad bar)

100%

Prepare food IAW food code standards (temps) I.3.c. 100% Comply with sanitation requirements of the food code and state and local laws/regulations, which results in a satisfactory or better rating in Health Inspections.

I.3., I.5., I.6. and I.7.

100% of the time

Satisfy facility manager and guests in reference to timeliness of service and courteousness of employees

I.3.d. 100%

Make available supplies and materials necessary to serve the guests (serving utensils, pans, etc.)

I.1., IV.4.c., and Iv.4.d.

100%

Maintain the interior and exterior of the dining facility in a clean and sanitary condition, clean as you work

I.6. 100%

III. GOVERNMENT FURNISHED PROPERTY AND SERVICES The government shall provide the facilities, fixtures, equipment, materials and services listed here or in Technical Exhibit 5.

1. Property.

a. Facilities. The government shall furnish or make available facilities described in Technical Exhibit 5. No alterations to the facilities will be made without specific written permission from the contracting officer.

b. Equipment. The government will furnish the equipment listed in technical exhibit 5.

c. Equipment Inventory. An inventory of government furnished equipment must be done not later than 5 calendar days before the start of the contract period, and not later than 10 calendar days before the completion of the contract period (including any option periods). The contractor and a government representative (identified by the contracting officer) shall conduct a joint inventory of all Government-furnished equipment and the contractor shall sign a receipt for all equipment provided by the government. Items of equipment missing or not in working order shall be recorded and the contracting officer notified in writing. The contractor and the government representative shall jointly determine the working order and condition of all equipment and document their findings on the inventory.

d. Equipment Loss or Damage. The contractor shall submit requests for replacement of government-furnished equipment to the food service manager for processing. Such requests shall specify the reason for the replacement request. If things are broken we expect the contractor to let the 194 FSS members know so it can be documented appropriately. This means, dish plates, glass cups, coffee mugs, etc.

e. Subsistence. The contractor will provide all food prepared and ready-to-serve hot and within holding temperature by start of lunch period at 1100 each day of scheduled drill dates.

IV. GENERAL INFORMATION

1. Contractor Personnel Meals. Contractor personnel who work in dining facilities under this contract may purchase food and beverages, to be consumed in the facility, while on duty and up to 30 minutes before or after their shifts. Employees shall pay for each item at the established item price to include the government authorized surcharge. (They pay the cashier to eat here)

a. Contractor employees who eat government provided food shall pay the established price for each item selected. This policy does not apply to a spoon size taste/sampling by personnel assigned to quality control. Employees purchasing food shall sign customer AF form 79’s, which the 194 DFAC Manager retains for each meal period as proof of payment. Meals purchased by employees shall not count as meals served for contract payment purposes. Employees shall not bring food from other sources into the dining facility to store mixed in with DOD food storage.

2. Training. The contractor shall provide necessary training to employees and maintain records of all training on-site and have them available for government review. In addition, contractor employees shall receive the government provided training listed below. (food handlers card or servsafe cards must be shown before workers will be approved to handle food in the 194 Wing

DFAC).

a. It is required for all contract food managers and supervisors who directly oversee food and beverage operations be certified in the NRA ServSafe certification program or have a WA Food Handlers certification card. In addition, all cooks, cook leads, wait staff, dishwashers, food service workers and other staff deemed necessary by the food service contract as food handlers must be trained under the WA Food Handlers certification program or NRA ServSafe Starters Program within 60 days of the contract start date.

3. Security Requirements. 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. The contractor shall sign an agreement stipulating the security requirements of this contract.

a. Base Access. The contractor shall obtain personal identification passes for all employees and vehicle passes for all contractor and personal vehicles requiring entry onto 194 Wing. The contractor must complete onto 194 Wing Form 114, Contractor/Vendor Access List, and submit it through the Contracting Officer to the Security Forces and Pass and Registration.

Vehicle registration, proof of insurance and a valid driver’s license must be presented for all vehicles to be registered.

b. Physical Security. The contractor shall be responsible for safeguarding all government property provided for contractor use. At the end of each work shift, all government facilities, equipment, and materials shall be secured and inventory done by DFAC Manager (194th Services Personnel).

4. Contractor Furnished Items and Services. The contractor shall furnish everything required to perform this contract, to include:

a. Management will provide the following training: Cooks training, food preparation, and serving procedures. Menu planning will be done with final approval being the 194 DFAC Manager or otherwise specified FSS personnel. The contractor shall train their working members on the standards as specified by the Food Service Code. Any failure of contract performance shall be the contractor responsibility.

b. Meals provided during alerts, exercises, and emergencies. The contractor shall provide meals with necessary plasticware and condiments to a Government representative assigned to pick up the meals. That representative shall have a list of the eligible customers with identification numbers or cash from each as appropriate. The government representative shall be required to sign for meals received and to attach the list of customers. The Government representative will certify that the printed entries represent meals issued during the specific alert, exercise, or emergency in progress. If he does not, the contractor shall contact the Food Service Manager who shall either get the property or reduce the contractor’s inventory accordingly. (If this is a need during the contractor’s time on base, the DFAC Manager will provide guidance and clear members for meals to be handed out. Contractors will not collect money or take identification numbers from 194 Wing personnel)

V. TECHNICAL EXHIBITS

TECHNICAL EXHIBIT 1

HOURS OF OPERATION:

Main Dining Facility, Bldg 101 (194 Wing DFAC)

MEAL

HOURS

NUMBER OF

SERVING

LINES

SAT

SUN

Lunch 1100 – 1230 1 1 meal each day

NOTE: The main dining facility will provide takeout service during normal meal serving hours.

Dates Meals Are Required: April 6 & 7, 2019 May 2-5, 2019 (4 day drill) June 1 & 2, 2019

These dates are non-negotiable.

TECHNICAL EXHIBIT 2

WORKLOAD ESTIMATES

MEAL COUNT ESTIMATES:

Average daily meal count for normal drill weekend per day (Sat/Sun). For the 4 day drill in May, it will be 160 per day as well.

Lunch period only:

160 personnel Saturday

160 personnel Sunday

**This means 160 servings on each day of each requirement and those leftovers will be left on site, as they are paid for per day, per amount. Nothing paid for will leave with the contractor.**

TECHNICAL EXHIBIT 3

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this Statement of Work (SOW) are listed below. Price proposals shall be submitted within 30 calendar days from the date the contractor receives notice of the revision, supplement, or amendment giving rise to the increase in cost of performance.

The Government will consider changes in the contract price due to supplements and amendments shall be considered under the "Contract Terms and Conditions-Commercial Items" clause. The Government will continue to supply the Government forms needed for daily operations. Upon completion of the contract, the contractor shall return to the Government all issued publications and unused forms.

Publications Code:

AFI--Air Force Instruction

AFMAN--Air Force Manual.

AFP--Air Force Pamphlet.

AF Form--Air Force Form.

DD Form--Department of Defense Form.

DEPARTMENT OF DEFENSE and AIR FORCE PUBLICATIONS:

Number Title of Directive Mandatory (M) or Advisory (A)

DoD 5500.7-R 8/30/93 Ethics Standards A Change 1 11/18/94 AFI 34-239 2/20/04 Food Service Management Program M AFI 34-241 11/1/97 Meal Card Program M AFI 48-116 3/17/04 Food Safety Program M AFI 40-104 5/9/94 Nutrition Education M AFI 64-106 3/25/94 Air Force Industrial Labor Relations Activities M AFMAN 34-240 4/01/98 Food Service Program Management M

OTHER DIRECTIVES:

US Department of Health and Human Services FOOD CODE M

Food Service Managers Handbook Dining Facility Managers Quarterly Planner

Food Service Forms Guide Checklist for Production Management Air Force Worldwide Menu Flight Kitchen Managers Handbook Accounting Guide

AIR FORCE FORMS:

AF Form 27 Food Service Customer Comments AF Form 79 Cash Collection Record

DEPARTMENT OF DEFENSE FORMS:

DD Form 1131 Cash Collection Voucher

TECHNICAL EXHIBIT 5a

GOVERNMENT-FURNISHED FACILITIES

The Government will furnish the contractor the following facilities in which contractors work is performed:

BLDG NO. USE/DESCRIPTION APPROXIMATE SQ FT

101 194 Wing DFAC 1200

TECHNICAL EXHIBIT 6

DEFINITIONS

Essential Station Messing (ESM). Formerly known as Subsistence In Kind. Food furnished to enlisted personnel at government expense. ESM is also termed “Rations-In-Kind”.

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

Food Handlers. Food service personnel who work where unsealed food or drink is handled, processed, prepared, or served, and who touch food or food contact surfaces in any way.

Excluded are food service managers, cashiers, and delivery persons who do not handle unwrapped food or touch food contact surfaces.

Food Service Manager (FSM). An officer, noncommissioned officer, or civilian responsible to the base Director of Services for matters relating to food service. Advises the contracting officer on matters relating to the contract.

Garbage. Animal and vegetable waste resulting from handling, preparing, cooking, and consuming foods.

Installation Menu. The local base or facility adaptation of Air Force Worldwide Menu. It specifies menu choices (except leftovers), including, but not limited to, entrees, salad, desserts, soups, to be served each meal during the menu cycle. The menu also includes the recipes to be used.

Potentially Hazardous Foods. Any perishable food which consists in whole or in part of dairy products, eggs, meat, poultry, fish, shellfish. These foods are good media for bacterial growth and are potential causes of FOODBORNE disease especially if creamed, ground, mixed, or handled often.

Progressive food Preparation (Batch Cookery). The preparation of food items at selective time intervals during the entire meal period as the food is consumed. The objective is to match the flow of customers through the serving lines so that freshly prepared, high quality food is always provided. It avoids long holding periods, which result in loss of flavor, color, texture, and nutritive value. Some exceptions to this procedure are most soups, gravies, meat sauces, other sauce-type items and baked or prepared desserts. These foods do not deteriorate in flavor when held throughout the serving period.

The automated system for food service. The food service software includes programs for menu planning, inventory, requisitioning subsistence, controlling food production, identifying patrons, pricing menu items in ALACS facilities and preparing accounting reports. System also includes the Subsistence Prime Vendor Interpreter (SPVI).

Subsistence. Food items, including beverages and condiments.