FY2012 137th SWS PWS FOR CATERED MEALS final.doc

137th SWS, GANGS, CO

PWS – CATERED MEALS – 1 April 2012

CATERED MEAL SERVICE

PERFORMANCE-BASED WORK STATEMENT (PWS)

FY12

01 APRIL 2012 – 30 SEPTEMBER 2012

137th SPACE WARNING SQUADRON Colorado Air National Guard

Greeley Air National Guard Station (GANGS)

GREELEY, CO 80631

1 April 2012

1. DESCRIPTION OF SERVICES. The Contractor shall furnish all personnel, food items, supervision, parts, tools, materials, facilities and transportation necessary to provide prepared meals at the 137th Space Warning Squadron, Greeley Air National Guard Station (GANGS), Greeley, CO for the periods specified within this PWS for the scheduled Unit Training Assemblies (UTA) weekends in accordance with (IAW) the following specifications and schedules.

1.1. GENERAL

1.1.1. The Colorado Air National Guard anticipates purchasing 95 - 175 lunch meals during each UTA date listed in item 1.1.2.

1.1.2. UTA DATES:

1.1.2.1. April 13, 14, and 15, 2012

1.1.2.2. May 19 and 20, 2012

1.1.2.3. June 2 and 3, 2012

1.1.2.4. July 14, 15, 16, 17, 18, and 19, 2012

1.1.3. Contractor must provide adequate personnel to staff serving line/s. All food items must be prepared and delivered no later than 10:30 a.m. and ready to serve by 11:00 a.m. of each scheduled UTA unless otherwise directed.

1.1.4. Meal pricing must include all overhead, delivery, and clean-up costs. Gratuity is prohibited.

1.1.5. Vendor will invoice for meals by line item of the contract.

1.1.6. Meal orders will be emailed or faxed to the Contractor no later than 2 weeks prior to the meal date. Contractor will provide the menu by email to natalie.eckelman@ang.af.mil, charissa.kopecko@ang.af.mil, or fax, 970-378-5049, no later than three business days prior to the meal.

1.1.7. If short notice cancellation of meals causes the vendor to incur otherwise non-billable costs for perishable food, the vendor shall be reimbursed for those food costs provided the food has no alternative business use and is itemized and approved by the contracting officer for reimbursement.

1.2. PERFORMANCE

1.2.1. Meal must be cooked and delivered, ready to serve, to Greeley Air National Guard Station (GANGS), Greeley, CO. No cooking is allowed on base.

1.2.2. The meals will be served at building 100 (Multi-purpose Room) at Greeley ANGS between the hours of 11:00 a.m. and 12:30 p.m.

1.2.3. “To-Go meals” will be limited but shall be prepared and made available to the guests going through the serving line as needed and requested. Styrofoam “To-Go” containers will be provided by Services personnel. The “To-Go” items will consist of that day’s menu. There are no extra items allowed for take-out meals.

1.2.4. Contractor will provide meals that offer variety, contrast in texture, flavor, and color. A choice of two meat entrées, two vegetables or one vegetable and one fruit salad, one starch (rice, potatoes, or noodles), one sauce or gravy to compliment the entrées when appropriate, salad, bread, one-percent milk and a choice from at least two different desserts will be offered at each meal. Different menus will be utilized on Saturday and Sunday, or other multi-day UTAs.

1.2.4.1. One meat entrée will be either chicken or fish on each day.

1.2.4.2. No fewer than two vegetables or one vegetable and one fruit salad, and one starch will be provided to each guest.

1.2.4.3. Salads will consist of a variety of fresh leafy greens and raw vegetables. Shredded cheese, croutons/crackers, and no fewer than three choices of salad dressings will also be offered. A minimum of one fat-free dressing along with oil and vinegar will be among the salad dressing choices offered.

1.2.4.4. Contractor will provide servings of fresh milk for 30% – 35% of estimated patrons, water, and tea each day. Fresh one-percent white milk is the primary beverage milk.

1.2.5. At the government’s request, Greeley ANGS may order cold boxed lunches in lieu of hot meals. Contractor will provide cold boxed lunch meals with a choice of two meat entrées (sandwiches with 3 oz. of meat or other cold meat entrée), two side items (i.e. vegetable, fruit, pasta, or combination thereof) per boxed lunch, a dessert, and bottled noncarbonated water.

1.2.5.1. Boxed lunched shall have an initial temperature of 41ºF (5ºC) or less when removed from cold holding temperature control.

1.2.5.2. Boxed lunches shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.

1.2.6. Contractor will provide all condiments (i.e. mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, salt and pepper, etc.) to compliment the meal being served.

1.2.7. Cups, plates, eating utensils, and serving pans will be provided by the Contractor.

1.2.8. The quality and serving sizes of the food served will be equivalent to commercially available prepared meals, and are indicated on the example menus.

1.2.9. Contractor is responsible for serving and portion control.

1.2.10. Contractor shall satisfy the Services Non-Commissioned Officer in charge (NCOIC) and guests in reference to timeliness of service and courteousness of employees.

1.2.11. All potentially hazardous food shall be maintained at:

1.2.11.1. 135oF ( 57oC) or above for hot food items and served in shallow pans (4 inch) or

1.2.11.2. 41ºF (5ºC) or less for cold food items to prevent the spread of bacteria.

1.2.12. Contractor will purchase food in the performance of this contract from only approved vendors IAW the FDA Food Code guidelines. A list of food sources must be provided upon request. No food will be purchased from a non-USA company.

1.2.13. Contractor will comply with all FDA Food Code guidelines. http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/

1.2.14. Contractor will receive payment for all meals ordered. Leftover food may be disposed of by the Contractor after remaining meals/servings have been verified by the Services NCOIC. The Services NCOIC must match the number of meals ordered minus the number of meals served. Any shortages identified in servings will be deducted from the payment. The Contractor shall take all necessary measures to ensure that the projected meal count for servings is met.

1.2.15. At the end of each performance period (meal) Contractor is responsible to clean up the areas that they used in performance of this contract i.e. service line area. NOTE: Serving lines will be kept clean and free of debris at all times during the meal period.

1.3. CONTRACTOR PERSONNEL:

1.3.1. The Contractor shall furnish supervisory and direct labor personnel to accomplish all work required.

1.3.2. All employees employed for the performance of work under this contract by the Contractor are not considered employees of the government.

1.3.3. Contractor Supervision – any attendant supervisor, or other supervisors designated in writing to act in the Contractor’s behalf, shall be present during all hours when contract employees are working. Contractor must provide the Contracting Officer’s Representative (COR) a written designation of the supervisor via email on the Tuesday prior to each UTA performance period (month).

1.3.4. Personal Hygiene – the Contractor shall ensure the contract employees meet the following sanitation requirements.

1.3.4.1. They wash their hands upon reporting for work, immediately after visiting a lavatory, after smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items.

1.3.4.2. They remove wristwatches, bracelets, earrings, cell phones/pagers and rings before and during duty hours.

1.3.4.3. Their fingernails are cut short so that they do not extend beyond the end of the fingers and are kept clean.

1.3.4.4. They do not smoke, or use tobacco in any form, except during break periods in designated areas.

1.3.4.5. They do not consume food items/beverages in any form while on the serving line or in any food prep areas.

1.3.4.6. They trim facial hair to one (1) inch or less.

1.3.4.7. They wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact surfaces in accordance with prevailing health codes.

1.3.4.8. They shall wear appropriate clothing that is well–fitted, laundered and repaired. Contractor may furnish uniform clothing (at no cost to the Government). Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. Open–toe shoes, sleeveless blouses or shirts are not allowed.

1.3.5. Contractor Meals:

1.3.5.1. Personnel who are employed under this contract may purchase meals while on duty. However, the line shall not be set up early to feed Contractor employees. The meal rate shall be the current civilian rate to include operating expenses.

1.3.5.2. If contract employees are observed eating government subsistence or snacking at any time they will be required to pay for a complete meal. Contract employees shall not bring food from other sources into the government dining facility. Personal food items shall be eaten outside of the government dining facility.

1.3.6. Loitering: Contract personnel shall not loiter in any working or patron area. Upon satisfactory completion of their assigned shift and after being released by their shift supervisor, employees shall promptly depart from the dining facility and from the ANG base.

1.3.7. Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the Contractor from further work. Removal of employees for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services.

1.3.8. Use of Tobacco: The use of tobacco products by the Contractor personnel while on break will be confined to those areas designated by the government as smoking areas.

2. SERVICES SUMMARY.

Paragraph, 1.2.2 All food items must be prepared and delivered no later than 10:30 a.m. and ready to serve by 11:00 a.m., unless otherwise directed. Meal service during established PWS hours (11:00am – 12:30pm) 100% compliance

Paragraph 4.2.2 No more than 3 customer complaints per month. 90 %

Appendix A Food quality and serving sizes followed. (Entrées; Starch; Vegetables, etc.) 95% compliance

Paragraph 4.6.2.1 Favorable county food inspections, i.e. average or above overall ratings. Two consecutive county food inspections with ratings below average or repeated violations will be cause for the government to terminate the contract.

100% compliance

3. GOVERNMENT FURNISHED PROPERTY AND SERVICES.

3.1. As listed in Appendix B.

4. GENERAL INFORMATION.

4.1. SECURITY REQUIREMENTS.

4.1.1. Work performed under this PWS is UNCLASSIFIED. The Contractor during the performance under this contract shall comply with all applicable Department of Defense (DoD) security regulations and procedures. The Contractor shall coordinate with the COR all issues dealing with access to Government buildings, facilities, or property.

4.1.1.1. Contractor will ensure the physical security of food and water from the point of purchase to the point of receipt on Greeley ANGS.

4.1.2. The Contractor will ensure that personnel have proper identification for entry to Greeley ANGS. This includes providing an entry authorization list (EAL) of all employees who will be required access to the base in the performance of this contract during UTA performance periods (months). The Contractor’s EAL must be submitted to the COR no later than the Tuesday prior to the UTA performance period; email is the preferred method. All employees are encouraged to car-pool as their vehicles are subject to be searched, and must have proper registration and proof of insurance in order to be allowed onto the base. All employees must have government issued photo identification to gain access on base. Contractor personnel will not be granted entrance to Greeley ANGS without proper identification.

4.2. QUALITY CONTROL

4.2.1. The Contracting Officer’s Representative (COR) is the authorized individual who will perform assessments of the Contractor’s performance. The assessment will be based on the Quality Assurance Surveillance Plan (QASP) listed in Appendix D

4.2.2. Customers are encouraged to submit comments on the quality of meals served for each performance period. Air Force Form 27, Food Service Customer Comments, listed in Appendix E, is used to submit comments. Customer Comments will be made available to the Contractor upon request or as deemed necessary by the COR.

4.2.3. The COR will inform the contract manager in person when discrepancies occur and will request immediate corrective action. The COR will make a notation of the discrepancy on their assessment checklist with the date and time the discrepancy was noted and will request the Contractor supervisor (or authorized representative) to initial the entry on the checklist.

4.2.4. Any matter concerning a change to the scope, prices, terms or conditions of this contract shall be referred to the Contracting Officer and will not be acted upon unless specifically authorized to do so in writing by the Contracting Officer.

4.2.5. The services to be performed by the Contractor during the period of this contract shall at all times and places are subject to review by the Contracting Officer and or authorized Government representative(s).

4.3. PHYSICAL SECURITY.

4.3.1. The Contractor shall be responsible for safeguarding all government property provided for Contractor use.

4.4. RECORDS.

4.4.1. The Contractor shall be responsible for creating, maintaining, and disposing of only those government required records that are specifically cited in this PWS or required by the provisions of a mandatory directive listed IAW the FDA Food Code guidelines, Applicable Publications and Forms. If requested by the Government, the Contractor shall provide the original record or a reproducible copy of any such record within five working days of receipt of the request.

4.5. ENVIRONMENTAL CONTROLS:

4.5.1. Compliance with Laws and Regulations. The Contractor shall be knowledgeable of and comply with all applicable Interstate, Federal, State, and Local laws, regulations, and requirements regarding environmental protection. In the event environmental laws/regulations change during the term of this contract, the Contractor is required to comply as such laws come into effect. If there is an increase or decrease in cost as a result of the change, the Contractor shall inform the Contracting Officer pursuant to notice requirements and negotiate a modification to the contract.

4.5.2. Material Storage and Use. The Contractor shall follow manufacturer’s guidelines and professional recommendations for control of humidity, temperature, cleanliness, and materials handling. This includes hazardous materials.

4.6. GOVERNMENT OBSERVATIONS.

4.6.1. Government personnel, other than contracting officers (COs) and authorized Contracting Officer’s Representative (COR), may, with CO coordination, observe Contractor operations. However, these personnel may not interfere with Contractor performance or make any changes to the contract.

4.6.2 Other Observers: Military Public Health personnel, Inspector General Personnel, and other authorized government personnel shall be permitted to observe operations as necessary. These operations include but are not limited to food preparations at the Contractor’s facility, transportation from the Contractor’s facility to the Greeley ANGS and serving of the food at the base. Public Health personnel must be allowed to conduct sanitary inspections IAW current FDA code guidelines. All parties involved in this contract will comply with FDA Food Code guidelines. Contractors will be requested to provide copies of State and Municipal certificates.

4.6.2.1 The Contractor is expected to have a favorable county food inspection, i.e. average or above overall ratings. Two consecutive county food inspections with ratings below average or repeated violations will be cause for the government to terminate the contract. Those inspections will be required to be kept in the Services file plan at Greeley ANGS. The contractor is responsible for supplying that documentation.

4.7. SAFETY REQUIREMENTS. In performing work under this contract, the Contractor shall:

4.7.1. Conform to the safety requirements contained in the contract for all activities related to the accomplishment of the work.

4.7.2. Take such additional immediate precautions as the contracting officer may reasonably require for safety and mishap prevention purposes.

4.7.3. Provide protection to government property to prevent damage during the period of time the property is under the control or in possession of the Contractor.

4.7.4. Include a clause in all subcontracts to require sub-Contractors to comply with the safety provisions of this contract as applicable.

4.7.5. Record and report promptly (within one hour) to the contracting officer or authorized government representative (GR), all available facts relating to each instance of damage to government property or injury to either Contractor or government personnel.

4.7.6. In the event of an accident/mishap, take reasonable and prudent action to establish control of the accident/mishap scene, prevent further damage to persons or property, and preserve evidence until released by the accident/mishap investigative authority through the contracting officer.

4.7.7. If the government elects to conduct an investigation of the accident/mishap, the Contractor shall cooperate fully and assist government personnel in the conduct of investigation until the investigation is completed.

4.7.8. Include a clause in each applicable subcontract requiring the subcontractor’s cooperation and assistance in accident reporting and investigation.

4.8. EVALUATION CRITERIA FOR SELECTION

4.8.1. Past Performance: 40% of Grade

4.8.1.1. The Contractor shall furnish reports of past performance to include customer feedback, Health Inspection reports, current ratings, and any proof of capability to support fulfilling this requirement with previous contracts.

4.8.1.2. For each event or example cited in past performance, the contractor should specify the meal count served at the event and provide the date, time and a point of contact with telephone number and address to be used as a reference.

4.8.2. Food quality and value: 45% of Grade

4.8.2.1. Preparation of food and quality of food will be evaluated to insure that all food items are prepared IAW the FDA Food Code guidelines prior to awarding contract. This will be conducted by the 137th or the 140th Services Flight and Medical Squadron Public Health personnel.

4.8.2.2. Best value will be determined based on the quality of food compared to the cost. Food quality includes but is not limited to the appearance, quantity, taste and texture.

4.8.3. Use of IMPAC card for payments: 4% of Grade

4.8.3.1. It is preferred that the Contractor accept the IMPAC card as method of payment, however, this is not required.

4.8.4. Option to extend: 11% of Grade

4.8.4.1. The option to extend this contract for up to one year should be included.

APPENDIX A –MENU EXAMPLES

Baked Boneless Chicken Breast, 6 ounces

Lasagna, 1 piece

Rice Pilaf, 4 ounces

Corn, 4 ounces or Fruit Salad, 4 ounces Carrots, 4 ounces

Chicken Gravy, 2 ounces

Salad, 6 ounces (Lettuce, Tomatoes, Cucumbers, Onions, Mushrooms, Spinach, Shredded Cheese, Croutons, Green Peppers)

Rolls, 1 each

Iced Chocolate Cake, 1 slice

Chocolate Chip Cookies, 2 each

Milk, Water, Tea Baked Lemon Pepper Tilapia, 6 ounces

Boneless Pork Loin, 6 ounces

Mashed Potatoes, 4 ounces

Mixed Vegetables, 4 ounces

Broccoli, 3 spears or Fruit Salad, 4 ounces Pork Gravy, 2 ounces

Salad, 6 ounces (Lettuce, Tomatoes, Cucumbers, Onions, Mushrooms, Spinach, Shredded Cheese, Croutons, Green Peppers)

Dinner Rolls, 1 each

Iced Yellow Cake, 1 slice

Oatmeal Cookie, 2 each

Milk, Water, Tea

Corned Beef and Cabbage, 6 ounces Grilled Chicken Quarters, 6 ounces

Boiled Potatoes, 4 ounces

Corn, 4 ounces or Fruit Salad, 4 ounces Asparagus, 4 spears

Salad, 6 ounces (Lettuce, Tomatoes, Cucumbers, Onions, Mushrooms, Spinach, Shredded Cheese, Croutons, Green Peppers)

Rolls, 1 each

Iced Spice Cake, 1 slice

Apple Crisp, 1 piece

Milk, Water, Tea

Oven Roasted Turkey

Spaghetti with Meat Sauce, 6 ounces sauce, 8 ounces noodles Mashed Potato, 4 ounces

Green Beans, 4 ounces

Corn, 4 ounces or Fruit Salad, 4 ounces Turkey Gravy, 2 ounces

Salad, 6 ounces (Lettuce, Tomatoes, Cucumbers, Onions, Mushrooms, Spinach, Shredded Cheese, Croutons, Green Peppers)

Dinner Rolls, 1 each

Iced Chocolate Cake, 1 slice

Cookies, 2 each

Milk, Water, Tea

APPENDIX B

GOVERNMENT FURNISHED PROPERTY/SERVICES/EQUIPMENT

Greeley ANGS, Greeley, CO will provide the following government furnished items:

1. Multi-purpose room, building 100.

2. Styrofoam “to-go containers” for guests going through the hot meal service line.

3. Cleaning materials such as brooms or dust pans in the event of spills near the serving line.

APPENDIX C

CONTRACTOR DELIVERABLES

1. Copies of current Certificates (all must be provided to the Contracting Officer prior to performance start date):

a. Colorado Retail Food License

b. County Restaurant Inspection Record

2. Personnel (supervisory and direct labor) to support the requirements of this contract – each performance period.

3. Written designation of period of performance supervisor – email no later than the Tuesday prior to the UTA (month).

4. Food to support the requirements of this contract by an approved FDA Food Guideline Food Source – each performance period.

5. Written notification of Food Sources upon request.

6. Entry Authorization List (EAL) – Specific data of all personnel performing under this contract during each UTA performance period (month). Email of EAL must be received by the COR no later than the Tuesday prior to the UTA (month). NOTE: This list must be 100% accurate (to include spelling) to be accepted by the government. Failure to do so will adversely affect Contractor employees’ ability to gain access to Greeley ANGS.

APPENDIX D

QUALITY ASSURANCE SURVEILLANCE PLAN (QASP)

The COR will monitor Contractor performance and complete the Quality Assurance Surveillance Plan (QASP) Worksheet provided below on a monthly basis. The following information will be provided to the Contracting Officer to ensure service and/or deliverables support of the PWS objectives. If the performance rating for any task in this order is “Red” or “Yellow” during any time in the performance period, the COR will provide the Contracting Officer documentation and appropriate action will be taken to remedy the deficiency. The quality rating may change from “Green” to “Red” or “Yellow” without notice. We anticipate utilizing the “Yellow” quality rating to alert the Contracting Officer of quality issues that have the potential for a “Red” quality rating if corrective action is not taken.

The Quality Assurance Surveillance Plan Worksheet will be submitted to the Contracting Officer with a copy saved by the COR following each month of performance. The Contracting Officer will assume a quality performance rating of “Green” on all measured deliverables unless otherwise notified. By approving service and/or deliverables that this form documents, the COR confirms the quality performance rating of “Green” unless otherwise annotated. The Contracting Officer will provide a copy of the QASP worksheet to the Contractor upon request or at any time when the rating slips to yellow for follow-up action on behalf of the Contractor.

At the end of the contract period of performance or annually, the COR will be asked to complete an Annual Quality Performance Review (ACC IMT 161, Customer Satisfaction Questionnaire (SCQ))to document the quality performance rating during the performance period. This will be submitted to the Contracting Officer by the COR. The COR may submit a Quality Assurance Surveillance Plan Worksheet at anytime and as often as necessary to document quality levels. If Contractor response to an identified quality deficiency is unsatisfactory, the Contracting Officer or COR will contact the appropriate Contractor representative to implement a plan of action to remedy the identified deficiency.

RATING

DESCRIPTION

The Customer must identify what component of the performance specifications/food quality/required deliverables require the Contractors attention.

The Customer must identify what component of the performance specifications/food quality/required deliverables are below the minimum AQL.

QUALITY ASSURANCE SURVEILLANCE PLAN CHECKLIST

CONTRACT NUMBER:

CONTRACTOR BUSINESS NAME:

CONTRACT PERIOD OF PERFORMANCE:

ACCESSMENT PERIOD:

SUPERVISOR FOR THIS PERFORMANCE PERIOD:

CONTRACTING OFFICER REPRESENTATIVE:

Paragraph 1.2.2 All food items must be prepared and delivered no later than 10:30 a.m. and ready to serve by 11:00 a.m., unless otherwise directed. Meal service during established PWS hours (11:00am – 12:30pm) 100% compliance

Paragraph 4.2.2 No more than 3 customer complaints per month. 90 % compliance

Appendix A Food quality and serving sizes followed. (Entrées; Starch; Vegetables, etc.) 95% compliance

Paragraph 4.6.2.1 Favorable county food inspections, i.e. average or above overall ratings. Two consecutive county food inspections with ratings below average or repeated violations will be cause for the government to terminate the contract. 100% compliance

COR COMMENTS:

APPENDIX E

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this Performance Work Statement (PWS) are listed below. The Contractor shall follow those publications as specified in the PWS.

PUBLICATION:

U.S. Food and Drug Administration Food Code 2009

AIR FORCE FORMS:

AF Form 27 Food Service Customer Comments