SOW_-_175_FSS_Contract_Meals_(FY15)-dates.doc

Maryland Air National Guard

Warfield Air National Guard Base

175th Force Support Squadron

Contract Meals Statement of Work

FY 2015

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 Warfield Air National Guard Base (WANGB), Middle River, MD four (4) weekends during FY 2015, once a quarter in accordance with the following requirements. 2 days in 2-3 May 2015, 2 days 6-7 June 2015, 2 days 15-16 August 2015, 2 Days 12-13 September 2015. Projected timeframes/weekends are subject to change.

A. Contractor will furnish all food items, cook, deliver, and serve prepared meals to the 175th Force Support Squadron (175 FSS) located at the Dining Facility (DFAC) on MDANG. Average number of meal not to exceed 600 per meal. 175 FSS will contact the Contractor with the exact number of meals for each day, two weeks prior to the required date. All food items must be delivered and available on site and placed in the warmer, cooler, or serving line no later than 30 minutes prior to serving times unless otherwise directed. Contractor will be required to serve meals for a duration of two and a half hours (2 ½ hrs) unless released by 175 FSS. Standard meal hours are 1030-1300. Meals shall 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 34-239, Food Management Program, Contractor shall provide a meal with a choice from two meat entrees, two starches, two vegetables, a salad bar, bread, coffee, 1% Milk (5 gal bags) and a choice from at least two desserts. Contractor will use government coffee maker and milk machine. The salad bar will consist of a minimum of lettuce, tomatoes, onions, shredded cheese, croutons, cucumbers, fresh fruit, one specialty salad and no less than four choices of salad dressings. Dressings will include two low-fat dressing along with two regular dressings will be available to patrons throughout the meal. (See attached sample menu) C. Contractor shall provide condiments such as mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, etc. to complement the meal being served.

D. A call for meals will be placed to the Contractor not later than Tuesday two weeks prior to the required dates.

E. Contractor will clean and sanitize the following areas in accordance with Food and Drug Administration (FDA) Food Code and AFI 34-239 using proper disinfectant before and after the meal is served: steam lines, salad bar lines, and any other area used by the Contractor.

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

G. Contractor shall receive payment for all meals ordered. All meals will remain the property of the 175 FSS and must be left at WANGB. Food and beverages will not be removed from the facility by the Contractor. Remaining meals will be verified by 175 FSS and must match the number of meals ordered minus the number of meals served. Any shortages identified in servings will be deducted from the payment. The Contractor shall take all necessary measures to ensure that the projected meal count for servings is met.

H. Trays, cups, plates, and eating utensils will be provided by the 175 FSS. All serving pans and serving utensils will be provided by the Contractor.

I. Contractor will provide a copy of the menu to 175 FSS no later than the Wednesday two weeks prior to the required dates for approval. The menu will be email to 175WG.Services@ang.af.mil.

J. Food shall be purchased from approved vendors per FDA Food Code guidelines. Contractor shall provide information on sources of food so that those sources may be assessed for safety/security. Public Health must approve 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 175 FSS as supporting documentation.

K. In accordance with 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 FDA 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.

SPECIFICATIONS

The specifications for personnel, Contractor meals, use of alcoholic beverages or drugs, use of tobacco, loitering, and quality assurance are required as followed.

1. Personnel: The Contractor shall furnish supervisory, administrative, and direct labor personnel to accomplish all work required.

1.1 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.

1.1.1 The Contractor will ensure that personnel have proper identification for entry to WANGB.

1.2 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.

1.3 Personal Hygiene - Contractor shall ensure the contract employees meet the following sanitation requirements.

1.3.1 Personnel 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.

1.3.2 Personnel remove wristwatches, bracelets, and rings before and during duty hours.

1.3.3 Fingernails are cut short so that they do not extend beyond the end of the fingers and are kept clean.

1.3.4 Personnel will not smoke or use tobacco in any form, except during break periods in designated areas.

1.3.5 Personnel will not consume food items or beverages in any form while on the serving line or in any food preparation areas.

1.3.6 Personnel trim facial hair to one (1) inch or less.

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

1.3.8 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: Personnel who are employed under this contract may purchase meals while on duty. The meal rate shall be the current civilian rate to include operating expenses. If contract employees are observed eating Government subsistence or snacking at any time, they will be required to pay for a complete meal. Contract personnel shall not bring food from other sources into the DFAC.

3. Use of Alcoholic Beverages or 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 DFAC and from WANGB.

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

6.1. Quality Assurance Evaluators (QAEs): QAEs inspect for compliance with contract terms and/or use Food Service Rating Sheet. A thorough inspection will be jointly performed at the end of each contract day. 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 or (2) Reduce any fee payable under the contract to reflect the reduced value of the services performed. If the Contractor fails to promptly perform the services again or take the action necessary to ensure future performance conforms to contract requirements, the Government may (1) reduce any fee payable by an amount that is equitable under the circumstances or (2) terminate the contract for default.

6.2. Other Observers: Military Public Health personnel, Inspector General Personnel, and other authorized Government personnel will 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 WANGB, and food serving WANGB. Public Health personnel must be allowed to conduct sanitary inspections in accordance with current FDA Food Code guidelines. All parties involved in this contract will comply with FDA Food Code guidelines.

7. Antiterrorism Measures, Food Vulnerability, and Safety of Personnel: 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 be required to provide results 15 days after award. Contractor will provide an 175 Wing access form to 175 Force Support Squadron (FSS) to the above email address to be submitted to the 175 Security Forces Squadron (175 SFS), WANGB, ten (5) days prior to UTA weekend with the following information: Full Name, Date of Birth, Social Security Number, Home Address, Driver’s License Number and State, and Vehicle Information. If, there are any changes in the contractors personnel, the Contractor must submit a new access form to 175 SFS before those new personnel will be granted access to WANGB. Contractors are also required to receive Anti-Terrorism Level I Awareness Training as required by AFI 10-245, Antiterrorism, Standard 18, Paragraph 2.18.6. prior to the start of the contract period. Contractor will allow food samples to be analyzed in a Government facility if safety and/or security of personnel are suspected. Contractor will be subject to vulnerability assessments and routine unannounced inspections of the food preparation facility by the Government.

MENU SAMPLE

BAKED CHICKEN W/MUSHROOM GRAVY

SALISBURY STEAK

FRIED PORK CHOP

CHICKEN & RICE CASSEROLE

MASHED POTATOES

MASHED POTATOES

WILD RICE

ROASTED RED POTATOES

FRENCH GREEN BEANS

CREAMED CORN

MIXED VEGETABLES

GREEN BEANS

ROLL

ROLL

APPLE COBBLER/ICE CREAM

CHOC CAKE/ASSORTED GELATIN

SALAD BAR

SPAGHETTI W/MEAT SAUCE

BBQ PORK

HONEY BAKED HAM

TOP SIRLOIN STEAK

MAC AND CHEESE

BAKED POTATO

BABY LIMA BEANS

WHITE RICE

BROCCOLI

CORN-ON-COB

TOASTED GARLIC BREAD

BROCCOLI & RICE CASSEROLEROLL

KEY LIME PIE/BROWNIES

CHERRY COBBLER/ICE CREAM

MEAT LOAF

BAKED PORK CHOP

FRIED CHICKEN

FRIED CATFISH

COLLARD GREENS

RICE PILAF

WHOLE KERNAL CORN

BUTTERED NOODLES

MASHED POTATOES CORN BREAD

BAKED BEANS

PEAS & MUSHROOMS

VEGETABLE STICKS

BANANA PUDDING/CHERRY CHEESE CAKE

APPLE PIE/BROWNIES