2. SOW AZ Delivered Catered Food 20200301_20250228.pdf

SUBSISTENCE CATERED MEALS AZARNG

BPA ORDERING PERIOD: 20200301-20250228

SOLICITATION NUMBER W912L2-20-T-0001

STATEMENT OF WORK

SECTION 1: GENERAL INFORMATION

SCOPE OF WORK/BPA TERMS AND CONDITIONS - The Government intends to establish a Blanket Purchase Agreement, (BPA) with vendors who provide the Government the best value (cost, service, and quality) for a 5 (five) year ordering period for SUBSISTENCE CATERED MEALS DELIVERED. The ordering period shall begin 1 MARCH 2020 and end 28 Feb 2025. The BPA shall expire when the ordering period ends or when the ceiling dollar limit is reached, whichever occurs first. The Government intends to establish multiple BPAs to meet this requirement. The requirement for meals maybe provided Sunday thru Saturday or less. Meals are breakfast, lunch, and dinner generally for Guard activity and feeding events may last 1 (one) day, 2 (two) days, 3 (three) days or more including two-week annual training events or special training events that may last 1 (one) month or longer.

Vending machine concessions are operated under separate agreement and are not a part of the BPA. The AZARNG expects to serve holiday/special meals in November and December.

The requirements under the BPA include providing the breakfast, lunch, and dinner meal as well as plates, napkins, cups and cutlery, and condiments. These meals shall resemble the portion, variety and quality expected at established restaurants and shall be provided in accordance with (IAW) the requirements of:

-Armed Forces Recipe Service (http://www.quartermaster.army.mil/jccoe/publications/recipes/cover.pdf) , -Department of Defense Standard Practice Sanitation Requirements for Food Establishments (MIL-STD-3006) http://www.phsource.us/PH/FBI/HDBK3006.pdf .

-Department of Defense Military Handbook, Guidelines for Auditing Food Establishments (MIL-HDBK-3006),

- TRI-Service Food Code, establish standardized food safety standards, criteria, procedures, and roles for the sanitary control and surveillance of food to mitigate risk factors known to cause foodborne illness.

The Government will provide the vendor at least 5 day notice of any schedule changes. A pricing schedule is established at the beginning of the ordering period and remains in effect for one year until it expires. Each year the BPA prices may be reviewed to account for price changes in the market. The same pricing may be renewed or it may be adjusted through a bilateral modification to the master BPA.

1.1 BLANKET PURCHASE AGREEMENT (BPA) - A BPA is a simplified method of filling anticipated repetitive needs for supplies or services by establishing "charge accounts" with qualified sources of supply. BPA's are designed to reduce administrative costs in accomplishing small purchases by eliminating the need for issuing individual purchase documents. In other words, the Government uses BPA's when we know the we will need a basic requirement over and over, but can't say for sure when or how many of the items will be required. A BPA is an agreement between the government and a vendor which sets the stage for us to buy something quickly. All of the conditions of sale are negotiated when the BPA is initially established, so the vendor knows up front the kind of item we will be buying, and we know how much it's going to cost us for each item we buy.

1.2 EXTENT OF OBLIGATION - The Government is obligated only to the extent of authorized purchases actually made under the BPA. Government purchases are tax exempt. Vendors who are selected to establish BPAs to meet this requirement shall consider the AZARNG as one of their best customers and shall extend pricing discounts to the AZARNG which are normally extended to the company’s best customers. The Vendor will be required to provide catered meals delivered to various locations across Arizona for the Arizona Army National Guard (AZARNG). Typical meal service will include breakfast, lunch and dinner. The average number of soldiers eating during the training periods ranges from 25 (twenty-five) – 300 (three hundred) or more per meal at various locations. The selected vendor will be contacted at least 5 days prior to a training event with a proposed number of soldiers requiring meal support. The vendor must be able to support a limited increase in soldier support with 48 hours notification.

1.3 PURCHASE LIMITATION – The dollar limit for each call shall be $250,000.00 for contracting officers. For decentralized authorized callers the dollar limit for each call shall be $25,000.00. The contracting officer will provide the vendor a list of individuals authorized to place orders under this agreement. If a call is not made by an individual listed on the authorized list, the call will be at the sole responsibility of the vendor. Each BPA has an overall lifetime ceiling limit of $999,000. The FOOD PROGRAM MANAGEMENT OFFICE will monitor the declining limit with the placement of each call.

1.4 DELIVERY REGISTERS/TICKETS - All shipments under the agreement, except those for newspapers, magazines, or other periodicals, shall be accompanied by delivery tickets or sales slips that shall contain the following minimum information:

- Name of vendor.

- BPA number

- Date of delivery

- Itemized list of supply delivery (quantity, unit price and extension total of each item, less applicable discounts.

This register document must be furnished to the FOOD PROGRAM MANAGEMENT OFFICE, or designee after delivery.

http://www.quartermaster.army.mil/jccoe/publications/recipes/cover.pdf http://www.phsource.us/PH/FBI/HDBK3006.pdf

1.5 INVOICES – A summary invoice shall be submitted monthly, or upon expiration of the BPA, whichever occurs first, to the

FOOD PROGRAM MANAGEMENT OFFICE. Invoices shall be for all deliveries made during a billing period, identifying the delivery tickets covered therein, stating their dollar value, and supported by receipt copies of the delivery tickets.

Invoices must include the following minimum information:

- Vendor name and address

- Invoice date and invoice number

- BPA master number and BPA call number

- Description, quantity, unit of measure (i.e. “EA”), unit price and extended total price of the items delivered

- Shipping delivery number(s)

- Terms of any discount for prompt payment offered, if applicable, in accordance with the master BPA

- Name of vendor representative to whom a call award document shall be distributed, including email address

- Name of vendor representative to call in case of defective invoice

All invoices will ultimately be paid through Wide Area Work Flow (WAWF). Vendor must be capable of receiving payments using the WAWF process. WAWF instructions will be provided with any and each call award document.

1.6 WORK LOCATION – The catered meals are required at various locations around the entire state of Arizona. All specific location information will be provided once BPA is established. Service areas are based on an epicenter of 5636 E.

McDowell Road, Phoenix, AZ 85008-3429 with three concentric circles of delivery radius at 50 miles, 100 miles, 231 miles. Regions of Arizona for the purposes of this requirement are Phoenix Metro Valley, Northern Arizona Region, Southern Arizona Region. Delivery locations include but are not limited to 29 different locations around the state in the following cities:

- Phoenix, Chandler, Glendale, Mesa, Tempe; Buckeye, Florence, Casa Grande, Coolidge, Marana; Tucson, Safford, Douglas, Nogales, Yuma, Prescott, Flagstaff, Bellemont, Show Low.

1.7 DESCRIPTION OF SERVICES REQUIRED

1.6.1 Subsistence Catered Meals Delivered

1.6.1.1 Start-Up - The Vendor will be required to complete all planning, hiring, training of employees, and any other tasks necessary for start-up operations.

1.6.1.2 Food Service Goal - To produce meals that are nutritious, appealing, and that conform to portions for active adults according to the Armed Forces Recipe Service. A quality meal with good variety is essential for satisfactory Vendor performance.

1.6.1.3 Standards - All services shall be performed in a professional manner and in accordance with the highest industry standards for delivery of restaurant style meals. Unless the means or methods of performing a task are specified in this contract, the Vendor shall employ methods that are generally accepted, industry standards, and in compliance with Federal, State, and Army regulations. Vendor shall provide the AZARNG with standards of operation, management, and support services of the best quality available in the food service industry.

1.6.1.4 Operating Hours –Typical dining hours are 0600-0800 Breakfast; 1130-1300 Lunch; 1700-1830 Dinner. If dining hours have to be adjusted for training purposes, 24 hour notice will be provided to the vendor.

SECTION 2: VENDOR PERSONNEL RESPONSIBILITIES

2.1 Personnel – IT IS PREFERRED that the Vendor will provide nametags and uniforms to their employees. Personnel clothing must be kept clean.

a. Food Service and Custodial Personnel shall wear at a minimum:

(1) Clean work clothing specified by the Vendor. Uniforms are preferred.

(2) Shirts and Full length trousers/slacks or appropriate skirts with hose are required.

(3) Shoes shall be clean, of sturdy construction and shall cover the foot. Employees shall wear socks or hose as appropriate. Open toe shoes, sandals, sneakers, canvas shoes, or shoes with high platforms, spiked heels or heels higher than two inches shall not be worn.

(4) Nametags are preferred.

(5) Hair restraints are required.

All employees must be instructed in and practice good personal hygiene. To the extent required by law, all employees shall be instructed in the prevention of spreading communicable diseases and exposure to blood borne pathogens. This instruction must include information on AIDS and standards of Tri-Service Food Code TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP. The Vendor’s food service personnel shall be trained in the fundamentals of nutrition.

2.1.1 Hair and Hair Restraints (required) – All personnel entering or working in food preparation or service areas shall wear hairnets or other effective hair restraints (hats). Personnel with facial hair that cannot be adequately restrained shall be prohibited from food service operations. All hair restraints shall be kept clean in accordance with (IAW) Tri-Service Food Code TB MED

530/NAVMED P-5010-1/AFMAN 48-147 IP.

2.1.2 Identification Badges (preferred) – All Vendor personnel shall wear identification badges with a minimum of the Vendor’s name and the employee’s last name. Identification badges worn by the shift supervisors or assistant shall indicate their job title.

2.1.4 Use of Alcoholic Beverages/Drugs (forbidden) – The use of alcoholic beverages or illegal drugs by Vendor personnel while on duty is strictly forbidden. Prescription drug use that impairs judgment or functioning is also forbidden.

2.1.5 Use of Tobacco Products (prohibited on site) – Vendor personnel are prohibited from using tobacco products on site. This includes but is not limited to tobacco cigarettes, vaping and chewing tobacco.

2.1.6 Hiring Guidelines - The vendor shall employ U.S. Citizens or hire using the guidelines set forth by the Department of Homeland Security on the Employment Eligibility Verification Form, Form I-9. All on-site vendor employees shall read, write, speak and understand English at a level that allows competent interaction with co-workers and diners.

2.1.7 On-Site Management - Vendor shall provide a customer service representative to maintain continuous contact with the ordering activities and the FOOD PROGRAM MANAGEMENT OFFICE. The name of the representative and the phone number, pager number, email address, or any other method of communicating with the representative, shall be furnished to the FOOD PROGRAM MANAGEMENT OFFICE, and designees at each receiving activity for coordination of feeding under the BPA. The Vendor shall provide qualified personnel to oversee and manage the staff. The Vendor shall submit Point of Contact (POC) names to the FOOD PROGRAM MANAGEMENT OFFICE 15 days prior to the start of contract performance under any call against the BPA. Personnel providing the catered meals shall be responsible for performance in the facility and be responsible for meeting the specified performance standards. Managing personnel responsible for those personnel providing the catered meals shall communicate after each event with the FOOD PROGRAM MANAGEMENT OFFICE to address food service issues, review patron comment cards and encourage mutual cooperation and a good relationship between the Vendor and the Government.

2.1.8 Minimum Staffing Levels - The Vendor must staff the operation with the optimum number of employees for efficient operation at all times. The Vendor will place emphasis on quality of service.

2.1.9 General Employee Requirements - All food service employees shall comply with the health, cleanliness, clothing and general practice requirements outlined in the Arizona Administrative Code Title 9, Chapter 8, Article 1, entitled “FOOD AND DRINK” also known as the Arizona Food Code Technical Requirements or Arizona Food Safety Rules available at http://www.azdhs.gov/phs/oeh/fses/food-safety-rules.htm, which contain the technical requirements for food establishments adopted from the U.S. Food and Drug Administration 2017 Model Food Code, as modified by the State of Arizona. The official rules also contain licensing and compliance provisions. All food service employees shall also comply with the health, cleanliness, and general practice requirements outlined in the current FDA Food Code, Department of the Defense Standard Practice for Sanitation Requirements for Food Establishments, available at http://www.phsource.us/PH/FBI/HDBK3006.pdf , Tri-Service Food Code TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP, available at http://armypubs.army.mil/med/DR_pubs/DR_a/pdf/tbmed530.pdf and Department of Defense Standard Practice Sanitation Requirements for Food Establishments, available at http://www.phsource.us/PH/FBI/HDBK3006.pdf.

2.1.10 Vehicle Operators – Vendor personnel operating privately-owned vehicles on the installation shall have a valid state driver’s license, have met at least the State of Arizona minimum requirements for insurance, and shall comply with the current AZARNG Standard Operating Procedures (SOPs) and any current security requirements. Security is a critical issue and must be adhered to at all times. The Contracting Officer Representative (FOOD PROGRAM MANAGEMENT OFFICE) will assist the Vendor in meeting these requirements by providing the necessary information at the time of the requirement.

SECTION 3: PREPARATION, FOOD SERVICE AND MENU REQUIREMENTS

3.1 PREPARATION - The Vendor 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 ensure that nutrient, textural and flavor characteristics of the food are maintained. Progressively prepare food items to ensure optimum freshness, flavor, color, texture, and nutritional value. All foods must be garnished when practical. Serving lines are to be well stocked throughout the entire meal. The last customer is to be offered the same range of choice as the first.

Recipes may be adjusted to lower salt, sugar, and fat content or increase the use of whole wheat flour on menu items where the quality of the finished product is not degraded. All serving equipment and dispensers for food items must be clean at all times. All hot food must reach the customers at 140 degrees or above, and all cold foods must be below 40 degrees.

http://www.azdhs.gov/phs/oeh/fses/food-safety-rules.htm http://www.phsource.us/PH/FBI/HDBK3006.pdf http://armypubs.army.mil/med/DR_pubs/DR_a/pdf/tbmed530.pdf http://armypubs.army.mil/med/DR_pubs/DR_a/pdf/tbmed530.pdf

3.1.1 Storage of Subsistence – The Vendor will properly store all food products. Recommended methods are located in Tri- Service Food Code. TRI-SERVICE FOOD CODE, TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP/NAVMED P-5010- 1/AFMAN 48-147_IP, and as outlined in the Arizona Administrative Code Title 9, Chapter 8, Article 1, entitled “FOOD AND DRINK” also known as the Arizona Food Code Technical Requirements or Arizona Food Safety Rules available at http://www.azdhs.gov/phs/oeh/fses/food-safety-rules.htm, which contain the technical requirements for food establishments adopted from the U.S. Food and Drug Administration 2017 Model Food Code, as modified by the State of Arizona.

3.2 FOOD SERVICE – The Vendor shall serve food in standard portions, in accordance with (IAW) Armed Forces Automated Recipe Service, and TRI-SERVICE FOOD CODE TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP/NAVMED P-5010- 1/AFMAN 48-147_IP, and local Standard Operating Procedures, unless smaller portions are requested by the patron. The Vendor also shall prep and maintain salad bar, dessert stations, beverage stations, condiment stations and ensure food temperatures are IAW the and TRI-SERVICE FOOD CODE TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP/NAVMED P-5010-1/AFMAN 48- 147_IP and as outlined in the Arizona Administrative Code Title 9, Chapter 8, Article 1, entitled “FOOD AND DRINK” also known as the Arizona Food Code Technical Requirements or Arizona Food Safety Rules available at http://www.azdhs.gov/phs/oeh/fses/food-safety-rules.htm, which contain the technical requirements for food establishments adopted from the U.S. Food and Drug Administration 2017 Model Food Code, as modified by the State of Arizona. Box lunches and/or Holiday meals may be required to be made with short notice or in place of a regular meal as determined by the FOOD

PROGRAM MANAGEMENT OFFICE.

3.2.1 Guest Flow Rate – The Vendor shall provide sufficient personnel to ensure patrons can be provided catered meals for the number of troops anticipated in a timely fashion.

3.2.2 Replenishment Paper and Condiment Items – Napkins, salt, pepper, sugar, creamer, etc. shall be replenished as needed to ensure availability to patrons without waiting.

3.3 MENU REQUIREMENTS, PLANNING AND SUBMISSION - The Vendor should follow the current AZARNG 21-day menu and additional daily menu specifications provided by the FOOD PROGRAM MANAGEMENT OFFICE to the greatest extent practicable. The Vendor will not make any changes to the menu without prior approval from the FOOD PROGRAM MANAGEMENT OFFICE. GENERALLY the Vendor will provide:

- A meal with a choice of one entrees, one vegetable , one starch (rice, potatoes, or noodles), one gravy, salad, seasonal fresh fruit, and beverage.

- Tossed salad and salad condiments should consist of a minimum of lettuce, tomatoes, cucumbers, carrots, croutons/crackers and a few choices of salad dressings.

- Vendor will provide at least one sweetened and one unsweetened beverage at each meal. Milk in pint containers will be served for every meal (Milk, Juice alternate drink (tea, lemonade, etc.) and Coffee. Bottle water is not authorized.

- Two per soldier for breakfast and one per solider for lunch and dinner.

- Some box meals may be required when requested.

- Milk, Juice alternate drink (tea, lemonade, etc.) Coffee and or Hot chocolate

- Bread (muffins, rolls, fruit bread, etc.)

- Deserts

- Fresh Fruit,

- Mixed or Toss salad

- Tea bags

- Hot water

- These menus are being provided to assist in preparation of a normal meal estimate. They are considered to be an average size/type meal.

- See the menu (ATTACHMENT 3 and separate 21 DAY MENU under separate cover) for a detailed listing of the required items and serving portions.

SECTION 4: FACILITY/EQUIPMENT MAINTENANCE, REPAIR AND SECURITY

NOTE: Unless by exception (For example grilling hamburgers on site) there should be no expectation of a facility for use by the vendor. It will be the responsibility of the vendor to prepare meals in advance and deliver them or bring the necessary equipment to cook their food whether that is a portable kitchen or mobile food truck, etc. It is the vendor’s responsibility to communicate with the FOOD PROGRAM MANAGEMENT OFFICE when coordinating any feeding event to discover if any facilities or equipment will be available for use.

4.1 PHYSICAL SECURITY – In the event a facility is provided the Vendor shall be responsible for safe guarding all Government property provided for Vendor use. The Vendor shall secure the facility, equipment, and supplies, any time during the duty day when personnel are out of the building, and also at the close of the facility. No food preparation equipment will be running http://www.azdhs.gov/phs/oeh/fses/food-safety-rules.htm while the facility is left unattended. Areas controlled by Vendor employees shall comply with installation operations plans/instructions for Force Protection Condition procedures, Random Antiterrorism Measures (RAMS) and local search /identification requirements. The Vendor shall be responsible for safeguarding all Government property provided for Vendor use.

At the end of each work shift, all Government facilities, equipment, and materials shall be secured.

4.3 FACILITY/EQUIPMENT MAINTENANCE AND REPAIR - The Government shall be responsible for arranging for the availability and use of kitchen. However, the Vendor shall be responsible for the prudent care of all equipment in its use. The Vendor shall warrant that it shall take reasonable and prudent measures to assure that equipment furnished by the Government is properly operated, cleaned and maintained. The Vendor shall notify the FOOD PROGRAM MANAGEMENT OFFICE when equipment maintenance or repair is required. This only pertains to Government furnished equipment.

4.3.1 Inventory - An inventory of Government furnished property must be accomplished. The Vendor and the FOOD PROGRAM MANAGEMENT OFFICE, or authorized designee, shall conduct a joint inventory of all Government Furnished Property (GFP) prior to any use of Government Furnished Property. The Vendor shall sign a receipt for all equipment provided by the Government.

Items of equipment missing or not in working order shall be recorded by FOOD PROGRAM MANAGEMENT OFFICE, or authorized designee, and the Contracting Officer notified in writing. The Vendor and the FOOD PROGRAM MANAGEMENT OFFICE shall jointly determine the working order and condition of all equipment and document their findings on the inventory.

FOOD PROGRAM MANAGEMENT OFFICE shall maintain a current physical inventory FOOD PROGRAM MANAGEMENT OFFICE of expendable, non-expendable supplies and capital equipment during the life of the contract.

4.3.2 Liability - Any Government furnished property provided under the terms of this contract that cannot be located by the Vendor shall be determined to have been lost. If the Contracting Officer determines that the Vendor is responsible and liable for the equipment maintenance, repair and or loss under the terms of this contract, the current acquisition cost of the property, equipment, and/or material shall be deducted from the next invoice.

4.4 COMPLIANCE WITH SANITATION AND HEALTH REGULATIONS & LAWS The Vendor shall refer to and comply with the Arizona Administrative Code Title 9, Chapter 8, Article 1, entitled “FOOD AND DRINK” also known as the Arizona Food Code Technical Requirements or Arizona Food Safety Rules available at http://www.azdhs.gov/phs/oeh/fses/food-safety-rules.htm, which contain the technical requirements for food establishments adopted from the U.S. Food and Drug Administration 2017 Model Food Code, as modified by the State of Arizona. Vendor shall also refer to and comply with the Department of the Defense Standard Practice for Sanitation Requirements for Food Establishments, available at http://www.phsource.us/PH/FBI/HDBK3006.pdf , Tri- Service Food Code TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP, available at http://armypubs.army.mil/med/DR_pubs/DR_a/pdf/tbmed530.pdf and Department of Defense Standard Practice Sanitation Requirements for Food Establishments, available at http://www.phsource.us/PH/FBI/HDBK3006.pdf.The Vendor will be subject to inspection by authorized personnel from all regulatory and licensing entities. See SECTION 6: PERFORMANCE REQUIREMENTS. Inspections conducted by the AZARNG Environmental Health or any other safety and sanitation personnel will have the full cooperation of AZARNG and the Vendor. The Vendor will conduct frequent inspections to ensure compliance with the above said regulations and provide a copy of the results of such inspections to the FOOD PROGRAM MANAGEMENT OFFICE no later than 48 hours after the completion of said inspections.

4.4.1 Routine Cleaning and Sanitation – VENDOR SHALL PROVIDE ALL REQUIRED CLEANING SUPPLIES IAW Green Procurement TO CLEAN- UP ANY EQUIPMENT OR FACILITY USED DURING PERFORMANCE. The Vendor will be responsible for day-to-day, periodic and major cleaning and sanitation of the areas within the kitchen, serving and dining areas when a facility is provided. This will include all fixtures and equipment whether owned by the Vendor or Government. When made available for use the vendor shall keep the Dining Facility (DFAC), including the kitchen, refrigerators, freezers, floors, hood ventilation, receiving and storage areas, offices, and hallways regularly used by the Vendor, sanitary, clean, and in compliance with all health standards.

Vendor shall clean the floors and walls in the food preparation and serving lines daily. Ensure all dining table items are replenished to provide a pleasant dining environment. Make certain that all items are sanitized and in compliance with the FDA Food Code, http://www.fda.gov/food/foodsafety/retailfoodprotection/foodcode/default.htm. Areas in and around fryers will be kept clean and free of grease. The Vendor shall clean areas that immediately affect customer service to include the appearance of the DFAC.

Clean and sanitize dishes, pots, pans, kitchen and dining areas IAW TRI-SERVICE FOOD CODE TB MED 530/NAVMED P-5010-

1/AFMAN 48-147_IP.

a. SANITATION INSPECTIONS. In addition to evaluations of Vendor performance by the Contracting Officer, the FOOD

PROGRAM MANAGEMENT OFFICE will inspect as frequently as needed to ensure compliance with sanitation standards of Tri-Service Food Code TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP. The delivery vehicles used to deliver items under this contract shall be subject to inspection by the STATE FOOD ADVISOR, or designee at each ordering or receiving activity.

Supplies transported in vehicles, which are not sanitary, or which are not equipped to maintain prescribed temperatures, may be rejected without further inspection.

http://armypubs.army.mil/med/DR_pubs/DR_a/pdf/tbmed530.pdf http://www.fda.gov/food/foodsafety/retailfoodprotection/foodcode/default.htm

Defects will be reported to the Contracting Officer for appropriate action. Sanitation discrepancies require correction and may be cause for termination of the contract.

4.6 FACILITY USAGE - Use of the facilities is restricted to meal preparation and services provided under this contract. Any use of facility or equipment by the Vendor for private purposes may be cause for immediate termination of the contract. No equipment shall be removed from the site without the Contracting Officer’s approval.

4.7 ENVIRONMENTAL – Where applicable (site-specific) the Vendor shall comply with the installation recycling program.

This may require segregating reusable/recyclable waste materials by type. The Vendor should discover applicable recycling information from the FOOD PROGRAM MANAGEMENT OFFICE when coordinating any feeding event.

4.7.1 Recycling. The Vendor shall follow the Environmental Protection Agency’s (EPA) comprehensive procurement guidelines for recycling, and shall hold all materials capable of being recycled in the containers provided. Vendor is responsible for the breakdown of all cardboard prior to placing it in the recycling containers.

4.7.2 Hazardous Materials Management Process. All hazardous materials brought to AZARNG must be processed through the FOOD PROGRAM MANAGEMENT OFFICE for direction on proper handling and storage. All hazardous material approved for storage will be stored IAW all applicable OSHA, EPA, Federal, State, local and AZARNG laws and instructions, policies, guidance, and directives.

4.7.2.1 Examples of materials that are managed and tracked as hazardous materials include, but are not limited to the following:

Abrasive & Bead Blast Compounds Greases Acids and Bases Herbicides Adhesives Inhibitors Alcohol, Denatured Isopropyl, etc Antifreeze Insecticides Anti-seize Compounds Lubricant, Dry Film Metal Finishing & Polishing Battery, Rechargeable Ni-Cad & Compounds Lead Acid Naphtha Cement, Concrete Oil Products Cement, Insulation and Pipe Paints and associated products Cleaners and Cleaning Comps.

Pipe and Joint Compounds Corrosion Preventatives Reagents Degreasers Rodenticides Fertilizers Sealing Compounds Fire Extinguishers & Dry Chem Silicones Agents Spackling Compounds Fluid, Coolant, Cutting, Hydraulic, etc Fuels Solders Varnish, Insulating Strippers Water Softening Compounds Fungicides Waterproof Sealant and sealers Gases, Chemical & Compressed

4.7.3 Environmental Protection. The Vendor is responsible for compliance with all federal, state, and local environmental laws and regulations. This installation is subject to federal, state and local inspections to review compliance with environmental protection laws. An inspection by the EPA or any other environmental or safety enforcement agency may include questioning and inspection of Vendor personnel, sites and processes. Vendor shall complete and provide documentation as requested by inspectors, to include documentation of any environmental training required by federal, state or local regulations.

4.7.3.1 If a Notice of Violation (NOV) is issued to the Government or Vendor due to the Vendor’s error or omission, the Vendor shall be held liable for damages to include fines, penalties and/or corrective actions imposed by federal, state or local agencies.

4.8 SECURITY

4.8.1 Access and General Protection/Security Policy and Procedures: Vendor and all associated sub-vendors employees shall comply with applicable installation, facility and area commander installation/facility access and local security policies and procedures provided by the FOOD PROGRAM MANAGEMENT OFFICE The vendor shall also provide all information required for installation access requirements to be accomplished by the installation Security Office when applicable. Vendor workforce must comply with all personal identity verification requirements as directed by DoD, HQDA, and/or local policy. In addition to the changes otherwise authorized by the changes clause of this contract, should the Force Protection Condition (FPCON) at any individual facility or installation change, the Government may require changes in vendor security matters or processes.

SECTION 5: QUALITY CONTROL - QUALITY ASSURANCE PROGRAMS

5.1 QUALITY CONTROL PROGRAM — The Vendor is responsible for establishing a quality control program that at a minimum encompasses an inspection system that identifies, documents and remedies all deficiencies. All quality control records will be made available to the Government upon request.

5.2 QUALITY ASSURANCE PLAN - The Government will monitor the Vendor’s performance under this contract using the following. See Service Delivery Summary and the Quality Assurance Plan Worksheet, (ATTACHMENT #1).

5.2.1 Periodic and Unscheduled Inspections - The facility may be inspected by the Contracting Officer, designated representative or a state inspector for security, sanitation, food standards, quality of food preparation and service, Vendor employee performance or any other valid reason. After each inspection, the Vendor will be advised of any unsatisfactory conditions for which the Vendor is responsible. The Vendor shall promptly correct such deficiencies and communicate to the FOOD PROGRAM MANAGEMENT OFFICE, by the following work day, the solution to each problem, when it will be corrected and what will be done to prevent recurrence of the problem.

SECTION 6: PERFORMANCE REQUIREMENTS - The Vendor's continued performance shall comply with industry food standard practices and the Arizona Administrative Code Title 9, Chapter 8, Article 1, entitled “FOOD AND DRINK” also known as the Arizona Food Code Technical Requirements or Arizona Food Safety Rules available at http://www.azdhs.gov/phs/oeh/fses/food-safety-rules.htm, which contain the technical requirements for food establishments adopted from the U.S. Food and Drug Administration Food Code, as modified by the State of Arizona.

6.1. Government Option. When inspection indicates that service is deficient, the Government may notify the Vendor in a timely manner that it may be held liable for any damages sustained by the Government including costs associated with re-evaluation. Meeting industry standards does not relieve the Vendor from responsibility to perform all other work IAW the terms of this Statement of Work.

6.2. Acceptable Performance. The Vendor shall be paid the full contract price if no repeat deficiencies are noted during a scheduled or special evaluation.

6.3. Unacceptable Performance - The Government Point of Contact (POC) may submit a Quality Assurance Worksheet at the completion of each drill weekend or one per week and as often as necessary to document quality levels. If Vendor response to an identified quality deficiency is unsatisfactory, the Contracting Officer or FOOD PROGRAM MANAGEMENT OFFICE will contact the appropriate Vendor representative to implement a plan of action to remedy the identified deficiency. (See Attachment #1)

6.3.1. Evaluation - The Food Program Management Office will conduct at a minimum a quarterly sanitation evaluation. If a deficiency is noted during one of these evaluations, a special evaluation will be scheduled to ensure the problem is corrected. Additionally, a cure notice will be sent to the Vendor in the event of repeat deficiencies. See Attachment #1 for performance requirements and evaluation forms.

SECTION 7: HEADCOUNT/ACCOUNTING PROCEDURES

7.1 HEADCOUNT/CASHIER SERVICE. The Government shall provide cashier and headcount services

ATTACHMENT NO. 1

Quality Assurance Plan

Food Service Delivery Summary Worksheet

Objective: Provide

(a) Nutritional, safe, and appetizing meals in satisfactory quantities within planned eating schedules.

(b) Sanitary, clean, and pleasant dining environment.

Deliverable

Reference

Acceptable Quality Level (AQL)

Method Used / Frequency

Adhere to food storage guidelines

3.1.1

Must maintain 98% compliance

Periodic and Unscheduled Inspections / Per event

Ensure prepared food items are fresh, flavorful, palatably colored and textured, and are nutritious.

3.1

No more than 2 complaints per event

Comment Cards and Customer Survey/ Per Event

Conduct inventory and maintain property of the Government Furnished Property

4.3.1

Must maintain 100% compliance

Floors clean and free of marks, stains, scuffs, dirt, dust and debris.

4.3.3

Meet expectation 98% of the time

Maintain adequate staff of employees

2.1.8

Maintain adequate staff 98% of the time

Periodic and Unscheduled

Per event

Meet On-Site Manager requirements

2.1.7

Meet expectations 98% of the time

Exercise safety measures

1.4

Exercise appropriate safety measures 100% of the time

Periodic and Unscheduled

Compliance with sanitation and health regulations

4.4-4.4.2

Maintain compliance 100% of the time

Per event

Maintain security requirements (See Attachment 2)

2.1.11

Meet Security Requirements 100% of the time

Periodic and Unscheduled

Quality Assurance Plan:

The onsite Government POC will monitor Vendor performance and complete the Quality Assurance Worksheet provided, monthly, at a minimum. The Quality Assurance Worksheet will be submitted directly to the Contracting Officer with a copy to the Vendor and the FOOD PROGRAM MANAGEMENT OFFICE following the first month of performance, not later than the 5th day of each month following the service. Future months will be submitted to the Vendor, and the FOOD PROGRAM MANAGEMENT OFFICE. All quality performance ratings other than “Green” will be addressed and circumstances surrounding the rating will be documented for the contract file. The Contacting Officer will assume a quality performance rating of “Green” on all measured deliverables unless otherwise notified.

The quality rating may change from “Green” to “Red” without notice. We anticipate the Government POC utilizing the “Yellow” quality rating to alert the contracting office and the FOOD PROGRAM MANAGEMENT OFFICE of quality issues that have the potential for a “Red” quality rating if corrective action is not taken.

The Government POC may submit a Quality Assurance Worksheet at any time and as often as necessary to document quality levels. If Vendor response to an identified quality deficiency is unsatisfactory, the Contracting Officer or FOOD PROGRAM MANAGEMENT OFFICE will contact the appropriate Vendor representative to implement a plan of action to remedy the identified deficiency.

FOOD PROGRAM MANAGEMENT OFFICE must be formally trained which requires 2 courses (proof of training certificates are required). New certificates required every 2 years.

The FOOD PROGRAM MANAGEMENT OFFICE referred to in this QAP is _CW2 HAMM and MSG HILL

Rating Description Green Yes, performance and technical specifications are being met at AQL.

Yellow

Yes, performance and technical specifications are currently being met at the minimum AQL, but the following service / deliverable needs Vendor attention.

The Customer must identify what component of the deliverable and/or service requires attention.

Red

No, performance and technical specifications are not being met at AQL and the following service / deliverable needs immediate Vendor resolution.

The Customer must identify what component of the deliverable and/or service is below the minimum AQL.

QUALITY ASSURANCE PLAN WORKSHEET FOOD SERVICE

Performance Rating

Deliverable/Service

Quality Rating

Causative Factors Effect on Mission Action Required / Date

Adhere to food storage guidelines

Green Comments Unnecessary for “Green” QA Rating.

Ensure prepared food items are fresh, flavorful, palatably colored and textured, and are nutritious.

Conduct inventory and maintain property of the Government

Floors clean and free of marks, stains, scuffs, dirt, dust and debris.

Green

Comments Unnecessary for “Green” QA Rating.

Maintain adequate staff of employees

QUALITY ASSURANCE PLAN WORKSHEET FOOD SERVICE (Continued)

Performance Rating Deliverable/Service

Quality Rating

Causative Factors Effect on Mission Action Required / Date

Meet On-Site Manager requirements

Exercise safety measures

Compliance with sanitation and health regulations

Maintain security requirements (See Attachment 2)

Period of Performance: From to

Number of Meals Actually Served:______________________

Approved by: Date:

(Contracting Officer Representative)

ATTACHMENT NO. 2

Security Requirements

SEE ATTACHMENT 2

Security Requirements:

The provisions for DoD 5220.22-M, National Industrial Security Program (NISPOM) shall apply to this contract. The vendor shall ensure that employees adhere to all MAJCOM, NGB and local security regulations and directives.

Army and ANG installations are closed installations, pursuant to Sec 21, Internal Security Act of 1950, 50 U.S.C. 797 and, as such, only those persons granted permission may enter. It is therefore required that control be exercised over vendor employees while working on the installation.

Homeland Security Presidential Directive (HSPD) 12:

The “smart” card or Common Access Card (CAC) is not required to meet this requirement and will not be issued to vendor personnel.

COMSEC:

During the performance of their duties, vendor employees may have access to or may generate unclassified information of a sensitive nature that is inappropriate for release to the public. For example vendor personnel may have or obtain knowledge not otherwise commonly or publicly available, of current or future events through performance under calls against the BPA or through the coordination process while in communication with the FOOD PROGRAM MANAGEMENT OFFICE, or designee. Vendor shall implement information control procedures that require Government approval prior to the release of any information derived from the performance on any contract by the vendor or its employees, regardless of forum. Vendor SHALL request approval, and receive approval, directly from the FOOD PROGRAM MANAGEMENT

OFFICE.

INFOSEC/OPSEC:

Information and Operations Security is everyone’s responsibility. DOD operations at the AZARNG are not for public knowledge and dissemination. Unauthorized disclosure of information and or operations occurring at or by the AZARNG, in any form may cause grave damage to the war fighting capabilities of the United States of America, its military and allies. Vendors are subject to prosecution by the Federal Government under the laws pertaining to such disclosures in any form.

ATTACHMENT NO. 3

Menu Options

MENU Options: SPECIFIC 21 DAY MENU FURNISHED UNDER SEPARATE COVER CALLED “21 DAY MENU”.

GENERAL MENU OPTIONS ARE AS FOLLOWS:

Breakfast - The breakfast menu shall include, at a minimum the following:

• 3 Assorted fresh or packaged fruits

• 2 Assorted 100% fruit juices

• 1 Hot cereal

• 4 Whole grain cold cereals (2 with sugar coating and 2 foliate 100% fortified)

• 1 meat item rotated daily 3-4 oz per serving

• 2 Grade "A" large eggs per solider

• 1 starch (potato item daily) 4 oz per serving

• 2 Pancakes, French toast or waffles

• 2 Breakfast pastries-raised or cake donut and sweet roll or pastry item

• Whole grain muffin; assorted breads, biscuits, rolls, bagels and English muffins

• Milk, Coffee, tea, and or cocoa

• Low fat yogurt

• Condiments – 2 jams or jellies, peanut butter and low-fat cream cheese in individually packaged containers, butter or margarine

Lunch and Dinner - The daily lunch and dinner menus shall include, at a minimum the following:

• 1 Meat entree (baked, roasted or broiled) 4-6 oz per serving when boneless, 6-8 oz per serving with bone in.

• Appropriate sauces or gravies

• 1 Starches (potato or starch) 4 oz per serving

• 1 Cooked vegetable 6 oz per serving

• 2 Seasonal fresh fruits varied between lunch-dinner meals

• 2 desserts - 1 of which shall be pie, cake or pastry items and 1 of which shall be fitness oriented, e.g., chilled fruit, frozen yogurt, gelatin or pudding

• 3 Assorted breads – 1 must be whole grain and 2 others – which may be hot rolls, cornbread , garlic bread or biscuits

• Variety of hot and cold beverages - i.e., coffee, tea, water, juice , carbonated drinks, cocoa, and milk

• Appropriate condiments - butter, margarine, jams and jellies in individually packaged containers

• A salad is required for lunch and dinner each day. The salad is to include at a minimum, the following items:

o Leafy green salad with 3 fresh toppings o 4 different types of individual packets of salad dressing shall be provided. Two

(2) of which must be low calorie

Holiday Meal - The vendor shall provide a special holiday meal upon request. The following menu may be used for holiday meals. Any substitutions must be approved by the KO. Traditionally the special holiday meals are served on the AZARNG weekend drill before Thanksgiving or Christmas.

• Shrimp Cocktail

• Roast turkey with stuffing and giblet gravy

• Cranberry sauce

• Mashed potatoes and candied sweet potatoes

• Green beans with mushrooms

• Spring salad with assorted dressing

• Pumpkin pie, apple pie, fruitcake

• Assorted bread and rolls, margarine/butter

• Assorted fresh fruit

• Assorted candy, mixed nuts

• Choice of beverage to include: Milk, fruit drinks, coffee, tea, cocoa and cappuccino

Picnic Meal - The vendor shall provide picnic meals upon request. Picnic meals shall include the following but not be limited to:

• Frankfurters

• Hamburgers/cheeseburgers

• Chicken

• Beans w/pork

• Hot dog and hamburger rolls

• Potato chips

• Dill pickles

• Lettuce/tomato and assorted condiments

• Cookies

• Regular/diet soda

Box Lunches - The vendor shall assemble and provide box lunches when requested. All the following subsistence items are to be commercially packaged:

(1) Peanut Butter Squeezers & Grape Jelly Squeezers

Tortilla Bread Beef & Cheese Stick Potato Chips Peach Cup Chocolate Chip Cookies 100% Fruit Juice Drink Mint Cutlery Kit – to include napkin, spoon, sugar, black pepper, salt, moist towelette, and resalable garbage bag.

(2) Seafood Salad w/Crackers Kit

Potato Chips Strawberry Applesauce Cup Oatmeal Cookies 100% Fruit Juice Drink Mint Cutlery Kit-to include napkin, spoon, sugar, black pepper, salt, moist towelette and resalable garbage bag.

(3) Tuna Salad & Tortilla Bread

Sweet & Hot Beef Steak Potato Chips Applesauce Cup Chocolate Chip Cookies 100% Fruit Juice Drink Mint Cutlery Kit-to include napkin, spoon, sugar, black pepper, salt, moist towelette and resalable garbage

4) Ham Salad & Tortilla Bread

(2) Beef, Cheese & Pretzel Sticks Potato Chips Mixed Fruit Cup Oatmeal Cookies 100% Fruit Juice Drink Mint Cutlery Kit-to include napkin, spoon, sugar, black pepper, salt, moist towelette and resalable garbage bag.

5) BBQ Chicken & Tortilla Bread

(2) Beef Stick

(2) Potato Chips Peach Cup Oatmeal Cookies 100% Fruit Juice Drink Mint Cutlery Kit-to include napkin, spoon, sugar, black pepper, salt, moist towelette and resalable garbage

6) Chicken Salad & Tortilla Bread

(2) Pepperoni X- Bites Potato Chips Applesauce Cup Chocolate Chip Cookies 100% Fruit Juice Drink Mint Cutlery Kit-to include napkin, spoon, sugar, black pepper, salt, moist towelette and resalable garbage