W912L5-21-Q-0001 STATEMENT OF WORK.pdf

STATE OF DELAWARE

DELAWARE ARMY NATIONAL GUARD

193rd REGIMENT (REGIONAL TRAINING INSTITUTE)

163 SCANNELL BOULEVARD

BETHANY BEACH, DELAWARE 19930-9210

NGDE-RTI-AO 7 October 2020

MEMORANDUM FOR RECORD

SUBJECT: Statement of Work for Food Service Contract for 25U40 Course

1. General: The 193rd RTI has a requirement to feed 16 Soldiers and 4 instructors for 29 days for the 25U40 Senior Leader Course MTT. Meals are needed during the following dates: 25U40 – 17 Oct – 14 Nov 2020

2. Purpose: The Contractor shall be responsible for providing all subsistence, paper goods, and labor required to accomplish meal preparation in accordance with this Statement of Work while maintaining a safe, clean, and healthy environment.

3. Location: Bethany Beach Training Site, 163 Scannell Blvd, Bethany Beach, DE 19930

4. Services Requirement: Provide personnel to prepare and serve meals in accordance with this Statement of Work and all applicable industry and service related regulations.

5. Contractor Responsibility:

a. Contracted personnel is responsible for providing all subsistence and labor required to accomplish meal preparation in accordance with SOW utilizing military food planning documents (menus), and Government food preparation. Contracted personnel will prepare meals at their facility and serve prepared meals at Bethany Beach Training Site (163 Scannell Blvd, Bethany Beach DE 19930). The amount will not exceed the max breakfast, lunch, and dinner meals per Soldiers daily based on the schedule provided in paragraph 8 of this SOW. The DEARNG State Food Service Officer, or their designee, will brief personnel on food and water security procedures. The contractor will initiate food and water risk management procedures and report any unusual activities.

Menu may consist of Hot, Cold (Sandwich Meal) or both type meals depending on the schedule provided under paragraph 8 of this SOW.

b. All meals or menu items must be maintained at the proper temperatures to prevent food borne illness, during preparation, cooking, serving and during storage

(TBMED 530).

c. Pandemic Requirements: All contracted personnel associated with preparation, handling, or serving of meals will be required to complete a COVID 19 risk questionnaire daily, as well as record body temperature with a non-touch thermometer at the start of shift. Personnel associated with preparation, handling or serving of meals will appropriately wear disposable face masks, which can be discarded when soiled or wet, during every aspect of association with meals. All food and drink items must be

NGDE-RTI-AO

individual servings; no self-serve items are to be offered. Individually wrapped utensils, napkins and condiments must be provided. Social distancing is to be enforced with all preparation, serving, and eating areas. High touch areas are to be sanitized with a food grade sanitizing solution every 2-3 hours, or after service of the meal. These requirements are subject to change based on updates in guidance from the CDC and JCCoE related to the pandemic precautions.

d. Be prepared to serve meals on site per schedule provided in paragraph 8 of this

SOW.

e. Contracted personnel will designate one person in writing as the Working Supervisor who will be responsible for managing the food service for this period. The minimum qualifications for this individual is two years of experience working in a large facility, caterer style, multi-entree menu service that provided complete meal service (breakfast, lunch & dinner). One year must have been served as a manager or an assistant manager. In addition, manager(s) shall maintain a current (within four years of issue) food sanitation certificate through an accredited program, preferably the NRAEF Serv-Safe Certification. The manager is required to display an Identification/Name Tag that confirms their position.

f. All contracted personnel will report to the Dining Facility in building 115 at the proper specified time each day. The contractor or their representative will notify the Contracting Officer Representative (COR), MAJ Evans at 302-326-7911 prior to the start of any work shift if the number of workers reporting for duty is below the minimum manning level of two (2) persons.

g. The scheduled meal times for the base military personnel are as follows. Under unique circumstances, there is the possibility of extending the meal time by one-half hour in either direction to compensate for emergencies or contingencies that might occur. The Working Supervisor will be given notice of any circumstances that might impact scheduling as soon as it becomes available to the COR. The vendor will need to allow for the appropriate amount of preparatory and clean up time before and after each meal

Breakfast: 0630 – 0730 Lunch: 1200 - 1300 Dinner: 1730 - 1830

h. Contracted personnel will ensure that each employee has received food handler training and submits to medical screening as required by the Base Public Health Services personnel IAW TB-MED 5-30. Training will cover personal hygiene and cleaning techniques. Medical screening is to determine that employee has no diseases likely to be transmitted either directly or indirectly through food. Failure to provide the COR with the proper training documentation or non-compliance with medical screening will disqualify employee to work under this contract.

h. Both male and female personnel will wear a clean "Cook Uniform" which includes, long trousers, dress, or pantsuits, and safety shoes. No shorts will be allowed. Head covers are required and will be worn by all personnel. All personnel with hair length in excess of two inches in length must wear a hair net.

i. The Contracted personnel supervisor will be briefed on the instructions, responsibilities, and guidelines to be followed in our Dining Facility operation to insure quality and safety. In turn, the supervisor will brief their personnel.

j. The use of alcoholic beverages and drugs while on duty is strictly forbidden. Any violation shall be cause of an immediate order for removal of the offender(s) by the contractor from further work. Smoking or the use of any tobacco or vaping products, is strictly prohibited on the Training Site. Privately Owned Weapons (POW) are not authorized on the training site. The contractor will provide full names, date of birth, race, and social security numbers for all employees 14 days prior to the start date. All employees will be US Citizens and must attend the Army I-Watch training (online). All contracted employees will receive an initial briefing from the DEARNG AT&OPSEC OIC prior to entering the post. All contractor are subject to background checks.

k. It is the responsibility of the contractor to furnish, time permitting, a replacement for any contract employee who refuses to properly carry out the designated work assignments of the COR, or the base Public Health Services. As the Force Protection standards change the contractor will be made aware of the changes.

l. Each person must remove wristwatches, bracelets, and rings (except wedding bands) before starting work to insure sanitation and safety. Appropriate face coverings and PPE will be worn in accordance with current approved guidelines.

m. Military owned food service equipment is not authorized for use, and access to the dining facility kitchen is not authorized. It is the contractor’s responsibility to provide all equipment, serving utensils, and cleaning/sanitation supplies in order to achieve the appropriate level of sanitary conditions and serve food safely. The COR will ensure that all areas referenced above are in compliance with the approved Quality Control program at the completion of the duty day.

6. DEARNG Responsibility: The Contracting Officer Representative will be responsible for providing all information needed for the contractor to complete their job.

7. Site: Bethany Beach Training Site, 163 Scannell Blvd, Bethany Beach, DE 19930.

8. Projected Number of Meals: The quantity for each of the training dates are expressed as a maximum Not to Exceed Quantity and are listed as follows:

25U40 – 17 Oct – 14 Nov 2020

Breakfast: 20 Maximum Lunch: 20 Maximum Dinner: 20 Maximum

9. The training dates listed above are tentative and subject to change based upon mission requirements. The contractor hereby acknowledges that the Government reserves the right to cancel any portion of the dates by written notice within 10 days of the training cancellation. Any reduction to the total quantity of this contract shall be processed as a termination for the convenience of the government. If at any time there is a need to increase the maximum number of meals, a negotiated modification must first be authorized and approved by the contracting officer. No other person has the authority to increase the number of meals provided under this contract.

10. The DEARNG State Food Service Officer, or their designee, may randomly inspect food and water for evidence of tampering or contamination before use by DOD personnel. Inspection can include delivery vehicles, storage areas, storage containers and any other areas where the food is contained or served. The contractor is responsible for cooking the meal at their own facility. The contractor will bring the prepared food to Bethany Beach Training Site and serve the food to the Students in the course. The contract is responsible for setup, serving and cleanup of the meal service.

The contractor is responsible all paper products to include at a minimum paper plates, plastic utensils, paper towels, napkins, etc.

11. SELECTION Criteria. Each vendor will submit with their bid their menu consisting of the meal plan for the duration of this contract to include what is being served for breakfast, lunch, and dinner each day. Enclosed with this SOW is examples of acceptable menu options. Vendor is not limited to these examples (Encl).

12. CMR Language- Contractor Manpower Reporting (CMR): The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for ARMY collection site. The contractor is required to completely fill in all required data fields using the following web address: http://www.ecmra.mil/. Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year. Contractors may direct questions to the help desk at http://www.ecmra.mil/.

13. Point of contact for this memorandum is MAJ Marc Evans, marc.d.evans.mil@mail.mil or 302-326-7911.

Encl MARC D. EVANS

CM, USA

Administrative Officer http://www.ecmra.mil/

Encl

Potential menu can include but is not limited:

MENU Options:

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

• 3 assorted fresh fruits

• 2 assorted 100% fruit juices

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

• 1 meat item rotated daily 2-3 oz per serving

• Two (2) grade “A” large eggs per solider

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

• Pancakes, French toast or waffles 2 per solider

• 2 breakfast pastries – raised or cake donut and sweet roll or pastry item

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

• Coffee, tea, milk

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

• appropriate sauces or gravies

• 1 starch (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- (pie, cake, pastry, pudding etc)

• 2 assorted breads – 1 must be whole grain and 1 other- which may be hot rolls, cornbread, garlic bread or biscuits

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

Picnic Meal – The contractor 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

• Bottled water

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

1) Variety of at least two – (Ham, Turkey, Roast Beef, Chicken Salad or Tuna sandwich on a roll or bun) Potato Chips Seasonal fresh fruit Dessert – (Cookies) Water Condiments – (Ketchup, Mustard, and Mayo individually packaged) Cutlery Kit – to include napkin, spoon, sugar, black pepper, salt, moist towelette.