PWS_KP_Contract_2020.pdf

PERFORMANCE WORK STATEMENT (PWS)

FOR

Full Food Services

AT

Channel Islands Air National Guard Station

Port Hueneme, CA

July 19, 2019

PERFORMANCE-BASED WORK STATEMENT

TABLE OF CONTENTS

SECTION PAGE

1 DESCRIPTION OF SERVICES

2 GENERAL INFORMATION:

3 SERVICES SUMMARY:

4 GOVERNMENT FURNISHED PROPERTY (GFP) AND SERVICES:

5 CONTRACTOR MANPOWER REPORTING (CMR)

1 DESCRIPTION OF SERVICES: The Channel Islands Air National Guard Station (CIANGS) Food Service Operation consists of a main dining facility, the “Channel Islands Café”. This facility is dedicated to providing food service and meeting the nutritional needs of Department of Defense (DOD) personnel who frequent the facility during Regular Scheduled Drill (RSD). The Channel Islands Cafe is a full service dining facility to include carry out service, and also provides boxed meals to customers and crews requesting them. The contractor shall provide all labor, personnel, supervision, and any supplies and services necessary to perform full food services at Channel Islands Air National Guard Station. Contractor tasks include the following: cleaning facilities, equipment, and utensils, maintaining and replenishing of beverages, condiments, bussing tables in dining areas, handling foods, supplies, and equipment, maintaining quality control, cooking, serving/replenishing food on the serving line, preparing vegetables/fruits for the salad bar and slicing pies and cakes to ensure continued service. The estimated quantities of work are listed in Appendix 1, Workload Estimates. The contractor shall submit reports and documentation as identified throughout this PWS. Requests for such reports and documentation and responses shall be coordinated through the Government point of contact (GPOC).

1.1 PERIOD OF PERFORMANCE: The period of performance shall be for one (1) Base Year of 12 months and (1) 12-month option year.

1.2 SPECIFIC REQUIREMENTS:

1.3 Table Bussing Service: The contractor must maintain, clean, and sanitize dining room tables, chairs, and benches at a rate sufficient to ensure availability to customers. The contractor shall replenish dining table items (napkins, salt, pepper, condiments, and comment cards) to ensure they are available to all patrons without waiting.

1.4 Beverage Bar: The contractor shall prepare and replenish all beverages throughout the meal period. Clean all finger marks, smears, and spills from beverage dispensers (milk, carbonated beverages, juice) during and after each meal.

1.5 Service of Food: The contractor shall serve food in standard portions, IAW AFI 34-239 Air Force Menu and Serving Standards. The contractor shall move full serving containers to serving lines, perform standard cross panning procedures, portion control, maintain proper temperature on serving line, and remove containers. The contractor shall set up and close down serving lines in accordance with the Food Service Production Log (see sample pages 13-14). Set up serving lines at least fifteen (15) minutes before the start of the meal-serving period. The Contractor shall replenish all foods, tableware, beverages, and condiments to ensure they are available to all customers throughout the meal. The Contractor shall start removing food from the serving line no sooner than (15 minutes) after the meal period ends. The Contractor shall cover, time/date label and properly store all food unless disposal of a leftover is appropriate. During the required serving hours for the Dining Facility (DFAC), any authorized patron may select foods from a complete menu. Contractor shall man the carry-out table at lunch period.

1.6 Dining and Serving Areas: Prepare dining and serving areas by setting up counters, stands, and tables. Place food containers in serving order for condiment carts, fill salt and pepper shakers in accordance to table bussing duties. Scrape, wash, and sort dishes, glassware, and silverware. Clean kitchen equipment, pots, pans, counters, and tables.

Contract Cooks: The cooks shall prepare and cook per the dining facility meal recipes. All cooks shall be required to read recipe cards to properly prepare and cook food. The cooks shall perform food service duties in functions of preparing, cooking, baking, presenting, and serving food.

1.7 Food Preparation: The contractor shall institute sanitary food preparation in compliance with AFI 48-116, Food Safety Program and the FDA Food Code. The contractor shall coordinate with the Services Program Manager or Management Program assistant for each meal. Accomplish the food preparation tasks listed on the Food Service Production Log or the GO FOR GREEN Production log in accordance with USAF Corporate Food Service located at https://www.usafservices.com. The Services Program Manager or Management Program assistant will provide Air Force recipe and Channel Island’s home station specific recipe. Kitchen staff will follow recipe instructions and progressively prepare food items to ensure optimum freshness, flavor, color, texture and nutritional value. Excess items will be returned to the assigned Storeroom person or Dining Facility Manager for the RSD’s. Contractor shall progressively prepare food IAW FDA Food code sanitation standards.

1.8 Sanitation Requirement: The contractor shall comply with all federal and Air Force mandated sanitation requirements, AFI 48-116, Food Safety Program, all chapters, and current FDA Food Code with Air Force changes.

1.9 Housekeeping/Cleaning Services: The contractor shall clean up area (area consists of the dining area) that immediately affect customer service to include the appearance of the dining hall. The contractor shall comply with FDA Food Code.

1.9.1 Floor Cleaning: Clean floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. Chairs shall not be placed on tables at any time.

1.9.2 Spot Floor Cleaning: The contractor shall maintain clean floors free of food spills/debris.

1.9.3 Chair Cleaning: The contractor shall keep chairs clean at all times so that no visible debris, dirt or dust remains on chairs.

1.9.4 Wall Cleaning: The contractor shall ensure walls behind all food service equipment and serving lines are cleaned and sanitized. Contractor shall maintain walls free of grease and stains.

1.9.5 Kitchenware: Clean and sanitize dishes, pots, pans, kitchen, and dining areas in accordance with the current FDA Food Code and US Department of Health and Human Services Food Code.

1.9.6 Equipment and Utensil Cleaning: The contractor shall clean and sanitize food service equipment and utensils to remove food particles, soil, grease, and cleaning or sanitizing agent residue, at the frequencies required by the PWS and to standards described in AFI 48- 116, Food Safety Program. Wash, rinse, sanitize, and air dry tableware, trays, cookware, and kitchen and serving line utensils after each use. They shall be visually clean, free of food particles, water spots, films, and grease.

1.9.7 Ware washing Equipment: The contractor shall drain and clean all types of ware washing equipment after each use. Remove the curtains, spray arms, trays, and other removable parts of dishwashing machines, clean and air dry. The removable parts and all surfaces shall be free of foreign matter and smudges.

1.9.8 Food Preparation Equipment: The contractor shall clean food preparation equipment and all cooking equipment at the end of the preparation period for each meal. During meal preparation, the food contact surfaces of the equipment shall be washed, rinsed, and sanitized after preparing each food item and before going on to the next item. Food preparation equipment includes work tables, mixers, peelers, sinks, fat fryers, ovens, ranges, pass-through and other type of food holding cabinets (hot and cold), kitchen exhaust hoods, exhaust filters and drains. The food-contact surfaces of equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1.9.9 Serving Equipment: The contractor shall clean serving line fixtures, equipment, and all other equipment in the serving or dining area in or on which food is prepared, held, or dispensed after each meal period. Serving equipment includes serving line exhaust hoods, ice machines, ice scoops, beverage dispensers, bulk milk dispensers, coffee makers, coffee servers, soft ice cream machines, and hot food (steam) tables. The food-contact surfaces of equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1.10 Waste Management: Non-reusable waste materials (trash and garbage) shall be removed by the contractor and placed in labeled waste containers. The contractor shall keep cans covered for cans actively being used in food preparation areas and remove when filled to proper storage area.

The contractor shall clean soiled cans and covers immediately after garbage or trash is emptied. If plastic can liners are used, clean cans and covers whenever soiled.

1.10.1 Recycling: The contractor shall comply with the base recycling program. This requires segregating reusable/recyclable waste materials by type. The Government shall retain ownership of all reusable waste materials.

1.10.2 Insect and Rodent Control: The contractor shall immediately notify the government of any insect or rodent problems when noticed, to assist the government to control insects and rodents.

2 GENERAL INFORMATION:

2.1 HOURS OF OPERATION: The contractor shall maintain operating hours at the Channel Islands Cafe Dining Facility as listed in Appendix 1. During the required serving hours for the dining facility, any authorized patron may select foods from a complete menu.

2.1.1 Holidays and Family Days: The contractor shall plan for increased attendance expected at Thanksgiving, Christmas and Family days Regular Scheduled Drill (RSD’s). The Government will provide a current list of Regular Scheduled Drill (RSD’s) dates, holiday schedules, and any other special occasions to the contractor at least one Regular Scheduled Drill (RSD’s) before the date of the event.

2.2 Standards of Conduct: Contractor personnel shall adhere to standards of conduct as established by the Installation Commander. The contractor’s employees shall become familiar with and obey the regulations of the installation; including fire, traffic, safety and security regulations while on the installation. Contractor employees shall only enter restricted areas when required to do so and only upon prior approval. All contractor employees shall carry proper identification with them at all times. The contractor shall ensure compliance with all regulations and orders of the installation which may affect performance.

2.3 Contractor Personnel Management: The contractor shall designate a full-time, on-site primary and alternate program managers/on-site supervisors. These individuals shall be responsible for the performance of the work under this contract. The names of the individuals shall be designated in writing to the GPOC once performance on the contract commences. The primary and alternate program managers/on-site supervisors shall have full authority to act for the contractor on all contract matters relating to daily operation of this PWS. The primary and alternate shall be available at all times to meet with 146AW Government personnel to discuss problem areas. After normal duty hours, the primary and alternate shall be available within one (1) hour of discovery of any problem area. The primary and alternate shall be capable and able to read, write, speak, and understand English. The positions shall at no time be vacant.

2.3.1 Conduct: Contractor employees shall not loiter in any work or patron area. Upon completion of their assigned shifts, or after eating, employees shall promptly depart from the food service facilities or standby within designated break area. The use of alcoholic beverages or illegal drugs by contractor personnel while on duty is strictly forbidden. The contractor shall immediately remove any employee who is under the influence of alcohol or illegal drugs.

2.3.2 Professional Dress and Appearance. The contractor shall make sure all employees meet personnel hygiene requirements in accordance with FDA Food Code. Contract personnel shall wear a designated uniform and nametag at all times.

2.4 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. Security regulations will be available to the contractor by request and during the pre-performance briefing.

2.4.1 Base Access: The contractor shall obtain personal identification passes for all employees and vehicle passes for all contractors and personal vehicles requiring entry onto CIANGS. The contractor must complete a base access form and submit it through the GPOC to be submitted to Security Forces, Pass and Registration. Required information is Name of Individual and Driver’s license number. Vehicle registration, proof of insurance and a valid driver’s license must be presented for vehicles to be registered.

2.4.2 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.

2.5 Contractor Personnel Meals:

2.5.1 Contractor personnel who work in dining facilities may purchase meals to be consumed in the facility while on duty and up to 30 minutes before and after their shifts.

Before taking the meal, contractor employees shall sign AF Form 79 and pay the appropriate meal rate. Meals purchased by employees shall not count as meals served for contract payment purposes.

2.5.2 Contractor employees who eat government food at any time shall be required to pay for a complete meal determined by the time of day the eating is observed. This is not applicable to spoon-sized taste sampling by personnel assigned to quality control. Employees shall have the option to either purchase meals through the dining facility or bring in food from an outside source.

2.6 Training: The contractor shall provide necessary Serv Safe and Food Handlers 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. All training will be documented in the Food Handlers card and is kept on file.

2.6.1 Food Handlers: This training is given before allowing the individual to work as a food handler. The contractor shall give this training using course material approved by the Senior Medical Officer of the 146th Medical Group. This training is brief. It concentrates primarily on the role of the individual food handler in preventing contamination of foods and food contact surfaces, keeping microorganisms from growing in foods, and proper cleaning and sanitizing of food contact surfaces. If an individual does not get an end of course test score of at least 70 percent, the supervisor must give personalized job instruction to that individual.

A copy of course completion records for initial food handler training shall be provided to the contracting officer prior to start of contract performance. Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in safe food handling. Proof of completing any formal course (military or civilian) of similar content within the previous year satisfies these requirements.

2.6.2 Fire Prevention: Contractor personnel shall attend fire prevention training provided by the Government

3 SERVICES SUMMARY:

3.1 The Government has the right to inspect all tasks within the PWS, not just the Performance Objectives (POs) listed below. Performance Ratings: E – Exceptional, VG – Very Good, S – Satisfactory, M - Marginal, U – Unsatisfactory

Performance Objective PWS Para Performance Threshold

SDS-1

Maintain timeliness of service

1.5,1.10 E: No discrepancies noted during any records or equipment inspections per month.

VG: No more than one (1) discrepancy noted during any records or equipment inspections per month.

S: No more than two (2) discrepancies noted during any records or equipment inspections per month.

M: No more than three (3) discrepancies noted during any records or equipment inspections per month.

U: > Three (3) discrepancies noted during any records or equipment inspections per month.

SDS-2

Make available supplies and materials necessary to serve guests

1.3, 1.4, 1.5, 1.6 E: No discrepancies noted during any records or equipment inspections per month.

VG: No more than one (1) discrepancy noted during any records or equipment inspections per month.

S: No more than two (2) discrepancies noted during any records or equipment inspections per month.

M: No more than three (3) discrepancies noted during any records or equipment inspections per month.

U: > Three (3) discrepancies noted during any records or equipment inspections per month.

SDS-3

Accomplish food service, prep, and cooking tasks IAW all applicable recipes, AFIs, and checklists

1.5, 1.7, 1.8, 1.9 E: No discrepancies noted during any records or equipment inspections per month.

VG: No more than one (1) discrepancy noted during any records or equipment inspections per month.

S: No more than two (2) discrepancies noted during any records or equipment inspections per month.

M: No more than three (3) discrepancies noted during any records or equipment inspections per month.

U: > Three (3) discrepancies noted during any records or equipment inspections per month.

SDS-4

Maintain interior of the dining facility in a clean and sanitary condition

1.9, 1.10, 1.11 E: No discrepancies noted during any records or equipment inspections per month.

VG: No more than one (1) discrepancy noted during any records or equipment inspections per month.

S: No more than two (2) discrepancies noted during any records or equipment inspections per month.

M: No more than three (3) discrepancies noted during any records or equipment inspections per month.

U: > Three (3) discrepancies noted during any records or equipment inspections per month.

SDS-5

Employee uniform(s) and nametags(s).

2.3.2 E: No discrepancies noted during any records or

equipment inspections per month.

VG: No more than one (1) discrepancy noted during any records or equipment inspections per month.

S: No more than two (2) discrepancies noted during any records or equipment inspections per month.

M: No more than three (3) discrepancies noted during any records or equipment inspections per month.

U: > Three (3) discrepancies noted during any records or equipment inspections per month.

SDS-6

Contract Manager or Designated Alternate available and present during all hours contractor employees are working.

2.3 E: No discrepancies noted during any records or

equipment inspections per month.

VG: No more than one (1) discrepancy noted during any records or equipment inspections per month.

S: No more than two (2) discrepancies noted during any records or equipment inspections per month.

M: No more than three (3) discrepancies noted during any records or equipment inspections per month.

U: > Three (3) discrepancies noted during any records or equipment inspections per month.

SDS-7

Prepared food IAW AF recipes as designated by Food Production Logs and ensure menu items are available to patrons throughout meal period.

1.5, 1.8 E: No discrepancies noted during any records or equipment inspections per month.

VG: No more than one (1) discrepancy noted during any records or equipment inspections per month.

S: No more than two (2) discrepancies noted during any records or equipment inspections per month.

M: No more than three (3) discrepancies noted during any records or equipment inspections per month.

U: > Three (3) discrepancies noted during any records or equipment inspections per month.

4 GOVERNMENT FURNISHED PROPERTY (GFP) AND SERVICES: The Government will provide the facilities, fixtures, equipment, materials, and services listed here and in Appendices 4a-c.

4.1 Facilities: The Government will furnish or make available facilities in which the contractor shall perform services. No alterations to the facilities shall be made.

4.2 Equipment Inventory: An inventory of Government furnished equipment shall 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. The contractor and a Government representative 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 GPOC 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.

4.3 Equipment Loss or Damage: The contractor shall submit requests for replacement of Government-furnished equipment to the COR and food service manager for processing. Such requests shall specify the reason for the replacement request.

4.4 Subsistence: The Government provides all food.

4.5 General: Removal of any equipment condemned or replaced from the food service facility receiving area. Electrical power into the building and including panel board and circuit breaker.

Sewer lines from floor and wall drains of buildings. All gas, water and steam lines up to and including the supply source for each piece of equipment. Calibration of all scales and deep fat fryer thermostats. Repair of walk-in refrigerators. Cleaning, maintenance, and repair of exhaust duct systems through the exterior outlet and exhaust fan mechanisms. Alteration, repair, and maintenance of buildings.

4.6 Utilities: The Government will provide gas, electricity, sewage, and water. The contractor shall make sure employees practice utilities conservation. The contractor shall be responsible for operating under conditions that prevent the waste of utilities.

4.7 Telephone: "Class C" (on-base) telephone service. All telephone communications used on this installation are subject to monitoring and by using them, constitute consent to monitoring.

4.8 Refuse Collection: The government will provide refuse collection. All refuse will be placed in bags before depositing in the dumpsters.

4.9 Recyclable Materials Collection: The government will provide refuse collection. The contractor shall comply with installation recycling initiatives.

4.10 Emergencies: MEDICAL/FIRE/POLICE EMERGENCIES - To obtain emergency medical care, police, or fire department services:

From any on-base phone, dial extension:

EMERGENCY MEDICAL, POLICE OR FIRE x7440

From any off-base or cellular phone, dial:

EMERGENCY MEDICAL, POLICE OR FIRE 99-911

You will be asked to provide the following information:

1. Nature of problem - Example: Man down, conscious with chest pains.

2. Location - Example: Building and room number, or approximate location such as parking lot near the Medical Bldg. on Mulcahey Drive

3. Your identity - Example: John Doe with 146 Services Flight

Once medical care has been rendered, injuries to workers should be promptly reported to the Contracting Officer at ext. 7970 or (805) 986-7970.

5 CONTRACTOR MANPOWER REPORTING (CMR)

5.1. 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 the Air Force 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/.

Unit Identification Code (UIC) for the Requiring Activity: F8S3F0 Issuing Office DoDAAC: W912LA

Appendix 1

Meal Estimates:

CHANNEL ISLANDS CAFE

Average drill weekend meal count (Saturday and Sunday)

Average daily meal count for meals served on Family days, Brunch and Wing Holiday Party

Breakfast

Family Day

Lunch 1100 Wing Holiday Party 1200

Dinner 0 Brunch 1100 Midnight 0

Firing Range Feeding and Delivery 50 meals Saturday and Sunday Lunch Grab and Go-Approximately 30 meals per day Carry out Service- Approximately 50 meals per day Approximately 1100 meals total are served during a drill weekend per month.

DINING FACILITY HOURS OF OPERATION FOR PREPPING AND SERVING FOOD

1. Food Service Hours: One weekend per month:

Friday: Dining Area and Food Preparation for the Weekend

8:00 AM- 3:00 PM

Saturday Shift Schedule: 5:00 am – 4:30 pm

Sunday Shift Schedule: 5:00 am – 4:30 pm

2. Serving Areas: There are 2 cafeteria lines, 2 Salad Bars, 2 dessert display carts and a short order line.

3. The FY 2020 Schedule is:

5-6 October 2020, 16-17 November 2020, 14-15 December 2020 11-12 January 2020, 8-9 February 2020, 7-8 March 2020, 4-5 April 2020, 2-3 May 2020 13-14 June 2020, 11-12 July 2020, 8-9 August 2020, 12-13 September 2020

4. Sample Menus

a. Regular Entrée Line: 2 main entrees, 2 starches, 2 vegetables

b. Short Order Line: Selection of approximately four (4) meat items, French fries

c. Salads: Two (2) spring mix salad, Thirty (30) Salad toppings choices plus four (4) whole fruit choices

d. Desserts shall be prepared, portioned and served by contractor food service personnel.

e. Soft serve Ice Cream and Soft Serve Yogurt Machines shall be prepared. Four (4) ice cream and yogurt toppings

f. Beverage line: Milk bag inbox, soda bag in box, juices, coffee, and condiments shall be prepared

Appendix 2

Appendix 3

CHANNEL ISLANDS DINING FACILITY PICTURES

Appendix 4

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this Performance Work Statement (PWS) are listed below.

The contractor has coded publications as mandatory (M) or advisory (A). The contractor shall follow those publications coded as mandatory to the extent (that is, the specific procedure in a paragraph, section, chapter or volume) specified in the PWS. The contractor shall be guided by those coded advisory to the extent necessary to meet requirements in this PWS. At the start of the contract, the Government provides all publications and forms listed. The Government may issue supplements or amendments to listed publications from any organizational level during the life of the contract. The contractor shall keep all issued publications up-to-date. The contractor shall immediately implement those changes in publications that result in a decrease or no change in the contract price. Before implementing any such revision, supplement, or amendment that will result in an increase in contract price, the contractor shall submit to the Contracting Officer (CO) a price proposal for approval. 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 FAR 52.212-4 "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.

PUBLICATION CODE

AFI Air Force Instruction AFMAN Air Force Manual AFP Air Force Pamphlet AF Form Air Force Form DD Form Department of Defense Form

AIR FORCE PUBLICATIONS

Number Title Mandatory or Advisory

AFI 34-239 Food Service Management Program M AFMAN34-240 Food Service Program Management M AFI 34-401 Food Service Management M AFI 48-116 Food Safety Program M AFI 64-106 AF Industrial Labor Relations Activities M

DIRECTIVES: (Can be found at https://www-r.afsv.af.mil)

US Department of Health and Human Services FOOD CODE M

AF Corporate Food Service Guidelines M AF Food Service Golden Eagle Standards M AF Food Service Recipe System M AF Food Service Worldwide Menu M AF Worldwide Menu M

AIR FORCE FORMS

Number Title Number Title AF Form 27 Food Service Customer

Surveys AF Form 1305 Daily Voucher Control

AF Form 79 Signature/Cash Collection Form

AF Form 1038 Food Service Evaluation Record

AF Form 662 Food Service Production Log

Appendix 4a

GOVERNMENT-FURNISHED FACILITIES

The government will furnish the contractor the following facilities in which the contractor’s work is performed (for maps, see appendix 2):

Building Use/Description Square Feet

Dining Facility 10,181

Appendix 4b

GOVERNMENT FURNISHED EQUIPMENT

Stock Number Nomenclature Quantity

4110 00 194 1572 Refrigerator, 65 CF 2 4110 00 518 1954 Refrigerator, pass through 2 4110 00 935 1602 Ice maker, cube 2 4110 01 073 7294 Ice maker 1 4110 01 094 0701 Refrigerator, hex revolving 2 7105 00 782 2838 Table, dining 70 7105 00 916 7826 Chair, straight 280 7310 00 271 1620 Steam table 2 7310 00 282 9827 Toaster, conveyor 1 7310 00 286 5273 Counter, cold food 2 7310 00 345 9903 Dispenser, milk 2 7310 00 760 1358 Warmer, food, infrared 2 7310 00 944 2706 Urn, coffee, twin 2 7310 01 095 4183 Station, hot food 5 7320 00 151 6623 Machine, dishwashing 1 7320 00 205 2098 Dispenser, tableware 2

7320 00 269 9231 Table 2 7320 00 269 9232 Table 2 7320 00 297 2283 Cabinet, storage 2 7320 00 531 4047 Dispenser, tableware 2 7320-00-574-2555 Dispenser, tableware 2 7320-00-910-6262 Dispenser 3 7320-01-829-6002 Dispenser, butter 2 7320-01-104-4402 Rack, tray. bussing 6 7910-00-551-6858 Vacuum cleaner, wet/dry 1 7910-00-917-3744 Vacuum cleaner 2 N/A M6075853 M6075853 N/A

Hot food pass through Ice cream Machine Yogurt Machine Salad Bar

Appendix 4c

GOVERNMENT FURNISHED

MATERIAL

TABLEWARE

Forks Serving trays, 14 x 18” Knives Mugs, 8 oz.

Spoons Tumblers, 6 oz.

Sherbet cups, 5 oz. Tumblers, 10 oz.

Soup bowls Salt and pepper shakers Dinner plates, 9” Sugar dispensers Plates, 5 1/2” Napkin dispensers

KITCHEN AND SERVING UTENSILS

PAPERWARE AND SINGLE SERVICE ITEMS

Disposable bowls, 5 oz.

Plastic bags Paper napkins Paper towels Toilet paper Paper wrap Food service caps

CLEANING ITEMS

Mops Mop buckets and squeegees Brooms

Steam table pans, 2, 3, 4, 8, 11 qt.

Steam pan covers, various sizes Cook’s knives Boning knives Fruit bowls Serving utensils

Appendix 5

DEFINITIONS

1. Basic Allowance for Subsistence (BAS). A cash allowance paid to military personnel in place of subsistence.

2. Director of Military Public Health (MPH). The installation medical authority that defines and monitors sanitation standards and procedures for food service activities. Representatives of the MPH inspect sanitary conditions and apply ratings based upon their professional qualitative judgment.

3. 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.

4. 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.

5. Food Service Manager (FSM). An officer, noncommissioned officer, or civilian responsible to the Base Chief of Services for matters relating to food service. Serves as focal point for the Government’s surveillance of the food service contract. Can be the Contracting Officer’s Representative (COR). Advises the contracting officer on food service matters relating to the contract.

6. Garbage. Animal or vegetable waste resulting from handling, preparing, cooking, and consuming food.

7. Meal. Any portion of a meal is to be considered an entire ration.

8. 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 and soups to be served each meal during the menu cycle. The menu also includes the recipes to be used.

9. Performance Standard. The point that divides acceptable and unacceptable performance of a task according to the Service Delivery Summary (SDS). Any further defects will require the government to effect remedies per FAR 52.212-4, Contract Terms and Conditions – Commercial.

10. Quality Assurance. A planned and systematic pattern of all actions necessary to provide confidence that adequate technical requirements are established; products and services rendered conform to contract requirements; and satisfactory performance is achieved. For purposes of this contract, quality assurance refers to actions by the government.

11. Quality Assurance Personnel. A technically qualified personnel who perform quality assurance functions for a contracted service.

12. Quality Control. Those actions taken by a contractor to control the production of outputs to ensure that they conform to the contract requirements.

13. Serving Line. This term refers to equipment used in dining facilities to serve food cafeteria style. It includes equipment such as hot food counters, salad bars, roll warmers, beverage dispensers, and ice cream freezers.

14. Subsistence. Food items including beverages and condiments.

15. Subsistence in Kind (SIK). Food furnished to enlisted personnel at Government expense, instead of a monetary allowance.

16. Supplies. Expendable items such as paper and paper products, cleaning and janitorial materials, kitchen utensils, and tableware.

17. Trash. Any non-salvageable waste material other than garbage, rocks, or dirt. The waste includes metal, paper, glass, cardboard, broken tableware, floor sweepings, cartons, and similar materials.

18. Rescheduled Drill (RSD). A scheduled monthly weekend for inactive duty training.