W912LN-23-W-0049 Performance Work Statement 13 SEP 2023.docx

PERFORMANCE WORK STATEMENT (PWS)

FOR

Army Mountain Warfare School (AMWS) Catered Meals

1.0 General:

1.1 Scope: The contractor shall provide all personnel, equipment, tools, materials, supervision, and quality control necessary, except as specified in Paragraph 3.0 as Government Furnished, to provide catered meals, as defined in this PWS.

1.2 Background: The Vermont Army National Guard anticipates purchasing catered meals in accordance with this Performance Work Statement. The vendor must provide timely, high quality meals cooked under commercial standards and high quality customer/student service to the VTARNG Army Mountain Warfare School (AMWS). The catered meals are in support of students attending courses conducted at the AMWS school complex located at the Ethan Allen Firing Range in Jericho, VT. Schools conducted at this location do not adhere to a “traditional” classroom environment. The majority of the training conducted at this location is based on a very structured, physically demanding and time sensitive setting. The majority of the training occurs outdoors, regardless of the weather. The VTARNG AMWS menu is designed to support this training environment, and it is critical for the contractor to provide all identified menu components and condiments within the identified food service timeframes.

1.3 Period of Performance (PoP): The Period of Performance shall be 3 separate periods which are 14, 8 and 8 consecutive calendar days respectively.

October 14th 2023- October 27th 2023 – 14 Days November 2nd 2023 – November 9th 2023 – 8 Days December 1st 2023 -December 08 2023 – 8 Days

1.4 General Information: This contract will fulfill feeding requirements for AMWS only. No other customers training at EAFR will be supported by this contract.

1.4.1 Place and Performance of Services: The contractor shall provide services IAW below table of serving times, except on recognized US holidays or when the Government facility/installation is closed due to local or national emergencies, administrative closings, or similar Government-directed facility/installation closings. Performance shall take place at AMWS Dining Facility, Building 28 at Camp Ethan Allen Training Site (CEATS), located at 113 Ethan Allen Road, Jericho, VT 05465). All prepared meals shall be prepared following food safety guidelines and available on site in the serving line no later than 15 minutes before the scheduled serving time unless otherwise directed. The contractor shall at all times maintain an adequate work force for the uninterrupted performance of all tasks defined within this PWS when the Government facility/installation is not closed for the above reasons. When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force are essential. Teleworking is not authorized.

October Serving times:

Breakfast service 0630-0730 hours days 2-14 Lunch service 1200-1300 hours days 1-13 Lunch service 1100-1200 hours day 14 Dinner service 1730-1830 hours on days 1-13

November and December Serving times:

Breakfast service 0630-0730 hours days 2-8 Lunch service 1200-1300 hours days 1-7 Lunch service 1100-1200 hours day 8 Dinner service 1730-1830 hours on days 1-7

1.4.1.1 Teleworking is not authorized.

1.4.1.2 Unscheduled gate closures by the Security Police may occur at any time causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant to applicable regulations. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee’s installation driving privileges.

1.4.1.3 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 should 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, and shall be subject to such checks as may be deemed necessary. The contractor shall ensure compliance with all regulations and orders of the installation which may affect performance. The Government reserves the right to direct the removal of an employee from Government property or revoke access to Government systems for misconduct, security reasons, or any overt evidence of communicable disease. Removal of contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance of this contract.

1.4.2 Recognized Holidays: The following are recognized United States (US) holidays. During the period of performance, the contractor shall continue to perform uninterrupted services on the days indicated below:

- NONE

The contractor shall not perform services on the days indicated below:

1.4.2.1 Martin Luther King, Jr.’s Birthday

1.4.2.2 President’s Day

1.4.2.3 Juneteenth National Independence Day: June 19th

1.4.2.4 New Year’s Day: January 1st

1.4.2.5 Memorial Day

1.4.2.6 Independence Day: July 4th

1.4.2.7 Labor Day

1.4.2.8 Columbus Day

1.4.2.9 Veteran’s Day: November 11th

1.4.2.10 Thanksgiving Day

1.4.2.11 Christmas Day: December 25th

1.4.3 Quality Control (QC): The contractor shall develop and maintain an effective QC Plan (QCP) to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s QCP is the means by which it assures itself that its work complies with the requirements of the contract. As a minimum, the contractor shall develop QC procedures that address the areas identified in Technical Exhibit 1, Performance Requirements Summary (PRS). A final QCP shall be submitted to the Contracting Officer Representative (COR) NLT 10 days after contract award. After acceptance of the QCP, the contractor shall obtain the Contracting Officer’s (KO’s) acceptance in writing of any proposed changes to its QCP. As a part of the contractor’s QCP, the contractor will develop and implement a customer satisfaction surveys and provide the results, in summary and in detail, to the government. This requirement may be met using analog or electronic means. Feedback collection will be at least weekly and evaluate food quality, taste, and presentation. Plan must include mitigation strategies if any trends of deficiencies are identified.

1.4.4 Quality Assurance (QA): The Government will evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government will do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and acceptable quality level(s) or defect rate(s).

1.4.5 Installation Access and Security Requirements. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the COR. The contractor and all associated subcontractor employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services, or Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by Department of Defense (DoD), Headquarters Department of Army (HQDA) and/or local policy (see PWS 6.0). Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1.4.5.1 For contractors requiring Common Access Card (CAC): Reserved.

1.4.5.2 For contractors that do not require a CAC, but require access to a DoD facility or installation: Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification (NCIC-III) and Terrorist Screening Database (TSDB) (Army Directive 2014-05), and applicable installation, facility and area commander installation/facility access, and local security policies and procedures (provided by a Government representative).

1.4.5.3 Awareness Training (AT) Level 1: All contractor employees, including subcontractor employees, requiring access to Army installations, facilities, and controlled access areas shall complete AT Level 1 training within 30 calendar days after contract start date and within 30 calendar days of new employees commencing performance. The contractor shall submit certificates of completion for each affected contractor and subcontractor employee to the COR within 15 calendar days after completion of training by each employee or subcontractor personnel. AT Level 1 awareness training is available at the following website: https://jko.jten.mil/courses/atl1/launch.html.

1.4.5.4 iWATCH Training: The contractor and all associated subcontractors with an area of performance within an Army-controlled installation, facilities or area shall brief all employees on the local iWATCH program (training standards provided by the requiring activity Antiterrorism Officer (ATO)). This local developed training shall be used to inform employees of the types of behavior to watch for and instruct employees to report suspicious activity to the COR or the KO. This training shall be completed within 30 calendar days of contract award and within 30 calendar days of new employees commencing performance. The contractor shall report completion for each contractor employee and subcontractor employee to the COR, within 15 calendar days after completion of training.

1.4.5.5 Communications Security/Information Technology (COMSEC/IT) Security. All communications with DoD organizations are subject to COMSEC review. All telephone communications networks are continually subject to intercept by unfriendly intelligence organizations. DoD has authorized the military departments to conduct COMSEC monitoring and recording of telephone calls originating from, or terminating at, DoD organizations. Therefore, the contractor is advised that any time contractor personnel place or receive a call they are subject to COMSEC procedures. The contractor shall ensure wide and frequent dissemination of the above information to all employees dealing with DoD information. The contractor shall abide by all Government regulations concerning the authorized use of the Government's computer network, including the restriction against using the network to recruit Government personnel or advertise job openings

1.4.5.6 through 1.4.5.14 Reserved

1.4.6 Physical Security. The contractor shall safeguard all Government property provided for contractor use. At the close of each work period, Government facilities, equipment and materials shall be secured.

1.4.6.1 Key Control. Reserved.

1.4.6.2 Lock Combinations: Reserved

1.4.7 Special Qualifications: All supervisory staff shall be ServSafe qualified. Certificates must be provided to the Contracting Officer at the Contracting Officers request. All other employees involved in the execution of this requirement shall have a minimum of one hour training by a ServSafe certified instructor to review aspects of food sanitation to ensure compliance with safety, food handling, cleaning, etc. The contractor shall ensure all employees possess all required training and skills used in the performance of this contract. This does not include education or other qualifications for the position in which the contractor employee is performing, dress codes, or other information. (NOTE: The Government does not provide training to contractors. Contractors must ensure that any personnel performing under a contract are fully trained, licensed, certified, and otherwise qualified to provide services.)

1.4.8 Post Award Conference/Periodic Progress Meetings: The contractor agrees to attend any post award conference convened by the KO in accordance with FAR Subpart 42.5. The KO, COR and other Government personnel, as appropriate, may meet periodically with the contractor to review the contactor’s performance. At these meetings, the KO will apprise the contractor of how the Government views the contractor’s performance and the contractor shall apprise the Government of problems, if any, being experienced. The contractor shall resolve outstanding issues raised by the Government. Contractor attendance at these meetings shall be at no additional cost to the Government.

1.4.9 Contract Manager (CM): The contactor shall designate a CM who shall ensure performance under this contract. The name of this person, and an alternate who shall act for the contractor when the CM is absent, shall be designated in writing to the KO. The CM or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The CM shall work through the KO, to resolve issues, receive technical instructions, and ensure adequate performance of services. The CM shall ensure that contractor employees do not perform any services outside the scope of the contract without an official modification issued by the KO. The CM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor.

1.4.10 Identification of Contractor Employees: All contractor personnel attending meetings, answering Government telephones and working in other situations where their contractor status is not obvious to third parties are required to identify themselves as such to avoid creating an impression that they are Government employees. The contractor shall ensure that all documents or reports produced by contractor personnel are suitably marked as contractor products or that contractor participation is appropriately disclosed. The contractor’s status as a “contractor” shall be predominantly displayed in all correspondence types (to include signature blocks on e-mail) and dealings with Government or non-Government entities. Contractor personnel shall wear identification badges distinguishing themselves as such. The badges shall have the company name, employee name and the word “contractor” displayed.

1.4.10.1 The contractor shall retrieve all identification media (including vehicle passes) from its employees who depart employment for any reason. The contractor shall return all identification media (i.e., badges and vehicles passes) to the KO within 14 days of an employee’s departure.

1.4.11. Combating Trafficking in Persons: The United States Government has adopted a zero tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in severe forms of trafficking in persons during the period of performance of the contract; procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. The contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at FAR 22.17.

1.4.12 Contractor Travel: Reserved

1.4.13 Data Rights: Reserved

1.4.14 Organizational Conflicts of Interest (OCI): The contractor and subcontractor personnel performing services under this contract may receive, have access to or participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications or work statements, etc.) or perform evaluation services which may create a current or subsequent OCIs, as defined in FAR Subpart 9.5. The contractor shall notify the KO immediately whenever it becomes aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the KO to avoid or mitigate any such OCI. The contractor’s mitigation plan will be determined to be acceptable solely at the discretion of the KO. In the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may impose other remedies as he or she deems necessary, including prohibiting the contractor from participation in subsequent contracted requirements which may be affected by the OCI.

1.4.15 Phase In / Phase Out Periods: Reserved

2.0 Definitions and Acronyms:

2.1 Definitions:

2.1.1 Contractor: A supplier or vendor awarded a contract to provide specific supplies or service to the government. The term used in this contract refers to the prime.

2.1.2 Contracting Officer (KO): A person with authority to enter into, administer, and or terminate contracts, and make related determinations and findings on behalf of the government. Note: The only individual who can legally bind the government.

2.1.3 Contracting Officer Representative (COR): An employee of the U.S. Government designated by the KO to monitor contractor performance. Such appointment will be in writing and will state the scope of authority and limitations. This individual has authority to provide technical direction to the Contractor as long as that direction is within the scope of the contract, does not constitute a change, and has no funding implications. This individual does NOT have authority to change the terms and conditions of the contract.

2.1.4 Defective Service: A service output that does not meet the standard of performance associated with the PWS.

2.1.5 Deliverable: Anything that can be physically delivered and includes non-manufactured things such as meeting minutes or reports.

2.1.6 Key Personnel: Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the PWS. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.1.7 Physical Security: Actions that prevent the loss or damage of Government property.

2.1.8 Quality Assurance: The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.9 Quality Assurance Surveillance Plan (QASP): An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.10 Quality Control: All necessary measures taken by the Contractor to ensure that the quality of an end product or service shall meet contract requirements.

2.1.11 Subcontractor: One that enters into a contract with a prime contractor. The Government does not have privity of contract with the subcontractor.

2.2 Acronyms

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S): The Government will provide the property, material, equipment, and/or services listed below solely for the purpose of performance under this contract:

3.1 Property: The Government will furnish the necessary facility space for the contractor to perform services outlined in this PWS to include a dining hall, tabling for vendor serving equipment, and tables and chairs for diners. Government kitchens are not to be used in the preparation of meals. Contractor shall make appropriate arrangements with CEATS security/range clearance at Building 5.

3.1.1 Government will provide mermite containers for transport of hot/cold food items if meal is to be served other than in the dining hall.

3.2. Materials: Government will provide waste, recycle, and compost receptacles and trash bags.

3.3. Equipment: Government will provide mermite containers for transport of hot/cold food items if meal is to be served in a location other than in the dining hall.

3.4. Services: Students are required to buss/remove their used dinnerware, recycle paper and plastic waste, and compost food scraps. The government will dispose of all waste, recycle, and compost materials generated during and after meal service once it is removed from the dining facility by the contractor into the provided dumpsters, recycling and compost bins outside.

3.5. Utilities: All utilities in the facility will be available for the contactor’s use in the performance of this contract. The contractor shall instruct employees in utilities conservation practices. The contractor shall operate under conditions that preclude the waste of utilities, which include turning off the water faucets or valves after using the required amount.

4.0. Contractor Furnished Property, Materials, and Equipment (CFP/M/E): None.

4.1. General: Except for those items specifically stated to be Government-Furnished in Paragraph 3.0, the contractor shall furnish everything required to perform these services as indicated in Paragraph 1.1. The contractor shall furnish all containers, personnel, supervision, parts, tools, materials and transportation necessary to provide all prepared meals. The contractor will be self-sufficient in the ability to prepare, transport and maintain proper temperatures for all food with their own equipment. Contractors will provide enough personnel to serve each main entree in order to ensure portion control. Government owned kitchens and equipment shall not be utilized by the contractor to prepare food. However, a location/facility on post will be provided for the vendor to serve meals. The contractor shall provide disposable plates (or trays), bowls, cups, flatware, and napkins. IAW Vermont State Law the contractor must follow current waste, recycle, and compost guidance available at: www.VTrecycles.com

5.0 Requirements: The contractor shall perform food service operation, sanitation, and accounting procedures in accordance with (IAW) AR 30-22, the Army Food Program; DA PAM 30-22, Operating Procedures for the Army Food Program; TB Med 530, Occupational and Environmental Health Food Sanitation, and AR 4-25, Nutrition Standards and Education, paragraphs 2-3. The aforementioned documents may be reviewed at https://www.apd.army.mil. The contractor shall conform to specified professional standards and adhere to The Army Food Program standards and ServSafe standards (National Restaurant Association).

5.1. Food Preparation & Quality: Contractor shall prepare and serve the breakfast, lunch and dinner meals provided in the attached VTARNG menu. Any variations must be submitted in advance for review and approval by the COR. The contractor shall prepare entrees, to the greatest extent possible, on the day it is to be served. Preparation methods will follow practices to ensure nutrition, food safety, plate presentation such as color, shape, flavor, texture and temperature characteristics of the food are maintained. The quality of the food served shall be equivalent to commercially available prepared meals. Contractor must provide adequate personnel to staff the serving line in order to maintain a throughput of 2 patrons per minute and replenish condiments, food trays, and beverages in a timely manner.

5.1.1. The following guidelines must be adhered to when preparing the meals:

No item shall be deep fat fried.

Only lean ground beef (fat content not to exceed 10%) and ground turkey (fat content not to exceed 15%) with no fillers or extenders will be used in recipes.

All sliced bread must be whole grain/whole wheat type (white with whole grains or whole wheat with at least 2.5 g fiber per serving) Sandwiches shall be transported with fillings/meat separate and assembled at the serving line Beverages (other than milk and breakfast juices) may be served from large serving size containers such as 1-gallon jugs or decanters. No carbonated beverages (canned sodas or soft drinks) or bottled water will be served.

If yogurt is served it must be low fat (less than 3 g of fat per serving) individual yogurt (at least 5 oz but no more than 8 oz) or bulk low fat (less than 3 g of fat per serving) yogurts.

5.2. Menu Standard: Contractor shall provide all identified menu components. All items being served on the posted menu will be (a) available to the last person thru the line as was available to the first person thru the line; (b) be of high quality and delicious to the taste; and (c) have a pleasant presentation. The Contractor is responsible for serving and maintaining portion control in accordance with portion sizes as referenced in the menus. Contractor shall allow second servings if extra remains and all patrons have received an initial serving.

5.2.1. Condiments/Toppings: Offer condiments in portion control containers, bag, in a box pump, or bottles. At a minimum, the condiments/toppings listed below should be provided. Other condiments may be offered to complement menu items such as steak sauce, salsa, trail mix and tartar sauce.

Butter, and/or trans fats free margarine spread Sugar and Artificial sweetener Salt and Pepper - salt and pepper shakers are permitted on the tables Catsup, hot sauce, mayonnaise, mustard, relish Jams or Jelly - offer one fruit spread or low sugar jelly/jam Two or more spreads (e.g. low fat cream cheeses, honey) Peanut butter Creamer for coffee (individual servings or pump)

5.2.2. Salad. The contractor shall provide salad bar components and condiments consisting of a minimum of: mixed greens, (such as romaine lettuce, spinach, green leaf, and arugula); Iceberg lettuce should not be the sole lettuce in any offering. Salad bar includes tomatoes, cucumbers, carrots, croutons, olives, green peppers, broccoli, banana peppers, bacon bits and three choices of salad dressings with one of those being low fat/fat free. The Chef salad will include the above items plus shredded eggs, turkey, ham and cheese.

5.2.3. Bag Meals. The contractor shall utilize the bag breakfast and lunch options specified on the menu. To preserve freshness, vegetables are wrapped separately from the bread, meat, and cheese. Bagged meals will contain appropriate individual condiment packages. All Bagged meals will be ready to be picked up by the students at the start of the breakfast meal on the day it is to be consumed. Bagged meals may be brought in the evening prior and stored in the walk-in refrigerator until the following day.

5.3. Meal Service: The serving line will be open for 60 minutes maximum and maintain a throughput of 2 patrons a minute. If a training unit is unable to attend the serving within the allotted time, those portions intended for that unit shall be transferred to mermite containers and held on site at an appropriate temperature and then served when training unit returns. The government will be responsible for retrieval and cleaning of these mermite containers. Contractor will coordinate the closure of the food service line with the COR. The COR will periodically inform the contractor of the number of patrons signed in, when all authorized patrons have signed in for the meal service, and when breakdown of the food service line may begin.

5.3.1. Alternate feeding arrangements may be required for individual classes as the students may be in different rooms/buildings or in the field. Alternate feeding arrangements or adjustments for the food service periods, shall be approved by the Contracting Office Representative (COR) and notification will be provided to the contractor 48 hours prior to the expected change. The COR will coordinate with the contractor in advance to provide the number of meals requiring mermite container transport for each class/group. The contractor will deliver mermite container meals to the AMWS facility for government pickup. The contractor is not required to deliver meals to alternate feeding sites.

5.4. Safety, Sanitation & Cleaning: The contractor shall maintain a clean and sanitary workspace. Contractor will ensure that foods are served at the applicable temperature, based on the industry standard. Hot food will be served above 140 degrees and cold food will be below 40 degrees. Contractor will maintain a temperature log to indicate temperatures during storage, preparation, and during service. The COR shall have access to this log at any time upon request.

5.4.1. In accordance with U.S. Army regulation TB MED 530, the food will be marked or otherwise identified to indicate a time no longer than 4 hours past the point in time when the food is removed from temperature control (i.e. packaged at 10:00 a.m., four hours past equals 2:00 p.m.). The food will be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. The food in unmarked containers or packages or marked that exceed the 4 hour limit will be discarded. The contractor is NOT authorized to use food previously served. Nonperishable items such as utensils, serve ware, fruits, pre-packaged single-serve items i.e. cookies, crackers, may be stored in the dining facility for the duration of the class. The contractor shall remove all perishable leftovers from the facility.

5.4.2. Based on TB MED 530, the Government estimates food preparation must occur within a 60 mile radius of Camp Ethan Allen, Jericho, VT. This allows for transfer of food to the mermite containers (0.5hrs), transportation to Camp Ethan Allen, Jericho, VT (1.5hrs), preparation for service (0.5hrs), and service/serving (1.5hrs). If the contractor chooses to prepare meals in a mobile kitchen unit the contractor shall still serve meals in the dining hall using appropriate heating and cooling dishes. The students shall not be required to leave the building to get their meal(s). The mobile unit shall be held to the same standards of cleanliness and requirements for inspection as a brick and mortar facility. The unit must be fully self-contained as the government will not provide utilities to support the mobile kitchen. The government shall not provide space on which to park mobile kitchen units.

5.4.3. The contractor shall periodically clean the equipment and tables used in the food service line and the patron dining areas during and at the conclusion of the food service period. Contractor shall ensure tables and equipment used are clean and free of grease, food debris and spills. The contractor shall ensure that the floor around the food service line is always clean and free of food debris and spills.

5.4.4. The contractor shall at the conclusion of the meal services, or as necessary, remove trash, recycling and compost using government provided waste, recycle, and compost receptacles and trash bags.

5.5. Compliance: Contractor shall be in compliance with all Federal, State and local laws, regulations, policies, permits and insurance pertaining to the appropriate food industry, including TB Med 530, AR 30-22 and DA PAM 30-22.

5.5.1. Contractor shall comply with all FDA Food Code guidelines, including only purchasing food from approved vendors. A list of food suppliers must be provided upon request. No food will be purchased from a non-US company. Refer to the following websites for additional information: http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm. or http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/

5.5.2. Contractors must have received a passing score and not have more than four (4) critical findings on their most recent health inspection. The government will confirm results posted at http://healthvermont.gov/apps/restaurant_scores/RestaurantScores.aspx. Inspection records and additional documentation shall be provided, if requested. Out of state caterers must show evidence that they are licensed in their states and are maintaining sanitary standards at least equivalent to regulations established by the VT Department of Health.

5.5.3. The contractor shall prepare and handle all food in strict adherence to food safety precautions as recommended by the state of Vermont and guidelines published by the U.S. Department of Agriculture (USDA) available at: http://www.fsis.usda.gov/wps/portal/fsis/topics.

6. Applicable Publications: Publications applicable to this PWS are listed below:

Publication (Chapter/Page)

Federal Acquisition Regulation https://www.acquisition.gov/?q=browsefar

Defense Federal Acquisition Regulation Supplement http://www.acq.osd.mil/dpap/dars/dfarspgi/current/index.html or https://www.acquisition.gov/dfars

Joint Travel Regulation (JTR) https://www.defensetravel.dod.mil/site/travelreg.cfm

DoDM 1000.13-M-V1 DoD Identification (ID) Cards (Enclosure 2, paragraph 3.b) 01/23/2014 (Change 1: 07/28/2020) http://www.esd.whs.mil/Directives/issuances/dodm

Federal Information Processing Standards (FIPS) Publication 201-2 Personal Identity Verification (PIV) of Federal Employees and Contractors (paragraph 9) August 2013 http://nvlpubs.nist.gov/nistpubs/FIPS/NIST.FIPS.201-2.pdf

https://www.esd.whs.mil/Directives/issuances/dodm/

DoDI 5200.46 DoD Investigative and Adjudicative Guidance for Issuing the Common Access Card (CAC) 09/09/14 (Change 1: 05/04/2018) https://www.esd.whs.mil/Directives/issuances/dodi/

Homeland Security Presidential Directive (HSPD)-12 Policy for a Common Identification Standard for Federal Employees and Contractors 08/27/2004 https://www.dhs.gov/homeland-security-presidential-directive-12

DoDI 5400.11 Department of Defense Privacy and Civil Liberties Programs 01/29/2019 https://www.esd.whs.mil/Directives/issuances/dodi/

DoD 5400.11-R Department of Defense Privacy Program 05/14/2007 https://www.esd.whs.mil/Directives/issuances/dodm/

DoDD 8140.01 Cyberspace Workforce Management

10/05/2020 https://www.esd.whs.mil/Directives/issuances/dodd/

DoD 8570.01-M Information Assurance Workforce Improvement Program 12/19/2005 (Change 4: 11/10/2015) https://www.esd.whs.mil/Directives/issuances/dodm/

DoD 5220.22-M National Industrial Security Program Operating Manual (NISPOM) 02/28/2006 (Change 2: 05/18/2016) https://www.esd.whs.mil/Directives/issuances/dodm/

Army Directive 2014-05 Policy and Implementation Procedures for Common Access Card Credentialing and Installation Access for Uncleared Contractors 03/07/2014 https://armypubs.army.mil/ProductMaps/PubForm/ArmyDir.aspx

AR 25-2

Information Assurance 04/04/2019 http://armypubs.army.mil/ProductMaps/PubForm/AR.aspx

AR 530-1

Operations Security 09/26/2014 http://armypubs.army.mil/ProductMaps/PubForm/AR.aspx

AR 525-13

Antiterrorism 12/09/2019 http://armypubs.army.mil/ProductMaps/PubForm/AR.aspx

AR 381-12

Threat Awareness and Reporting Program (TARP) (Section II, ¶ 2-4.b) 06/01/2016 http://armypubs.army.mil/ProductMaps/PubForm/AR.aspx

6.1. Applicable Forms: Forms applicable to the PWS are listed below:

DD 441

Department of Defense Security Agreement Feb 2020 http://www.dtic.mil/whs/directives/forms/dd/ddforms0001-0499.htm

DD 250

Material Inspection and Receiving Report

TECHNICAL EXHIBIT 1

Performance Requirements Summary (PRS) This PRS includes performance objectives the Government uses to determine contractor performance as compared to the Acceptable Quality Level (AQL).

Food Preparation & Quality

(PWS 5.1 thru 5.1.1)

Menu Standard

(PWS 5.2 thru 5.2.3)

Safety, Sanitation & Cleaning

(PWS 5.4 thru 5.4.4

TECHNICAL EXHIBIT 2

Deliverables Schedule

MENUS

Army Mountain Warfare School (AMWS) Quarter 1 Menu 2023 (OCT 14-27) Breakfast 06:30-07:30 Lunch – 12:00-13:00 (Note: Lunch on the last day of the course is served from 1100-1200) Dinner – 17:30-18:30

Time Menu #

Day 1

8 oz of meat, (turkey, ham or roast beef), lettuce, tomatoes and cheese (Provolone, Swiss or Cheddar). To preserve freshness, vegetables are wrapped separately from the bread, meat and cheese. 1 piece of fruit (apple or orange), dill pickle, chips, 2 chocolate chip cookies, 1Hard-Boiled egg, and 4 oz trail mix. Mustard and mayonnaise packets, Coffee, Tea, Iced Tea, Fruit Punch, 2% Milk, Chocolate Milk

Roast Beef -10 oz, Natural Pan Gravy -2oz, Wild Rice -6oz, Seasoned Mixed Vegetables -6oz, Drop Biscuit/Rolls -2ea, Potato Salad -6oz, Iced Chocolate Cake -1pc, Chilled Peaches, Salad Bar, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 2% Milk, and Chocolate Milk

Day 2

Scrambled Eggs -6oz or Hard-Boiled Eggs -3ea, Bacon -4sl, Hash Browns -6oz, Waffles w/ Syrup -3ea, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Assorted Yogurt (minimum 5 oz. serving), 2% Milk, and Chocolate Milk, Coffee, Tea

Beef Noodle Soup -6oz, Steak -8oz, Brown Gravy -2oz, Sautéed Mushrooms/Onions -3oz, Baked Potato w/Sour Cream and Butter -1ea, Peas -6oz, Salad Bar, Oatmeal Cookies -2ea, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 2% Milk, Chocolate Milk

8 bag lunch

6 IDT bag lunch

8 oz of meat, (turkey, ham or roast beef), lettuce, tomatoes and cheese (Provolone, Swiss or Cheddar). To preserve freshness, vegetables are wrapped separately from the bread, meat and cheese. 1 piece of fruit (apple or orange), dill pickle, chips, 2 chocolate chip cookies, 1Hard-Boiled egg, and 4 oz trail mix. Mustard and mayonnaise packets, Coffee, Tea, Iced Tea, Fruit Punch, 2% Milk, Chocolate Milk

Cream of Chicken Soup -6oz, Meatloaf -10oz, Mashed Potatoes -8oz, Calico Corn -6oz, Cole Slaw w/ Creamy Dressing -4oz, Apple Pie -1sl, Chilled Apricots, Salad Bar, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 2% Milk, Chocolate Milk

* Distinctions in the Quantity Column indicating “bag lunch” or “IDT bag lunch” do not affect the total number of bag lunches to be made or the content of the bag lunches; they indicate which Contract Line Items (CLINs) the lunches will need to be billed against.

Day 3

Scrambled Eggs -6oz or Hard-Boiled Eggs -3ea, Sausage Patty -3 ea, Hash Browns -6oz, Waffles w/ Syrup -3ea, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Assorted Yogurt (minimum 5 oz. serving), 2% Milk, Chocolate Milk, Coffee, Tea

8 oz of meat, (turkey, ham or roast beef), lettuce, tomatoes and cheese (Provolone, Swiss or Cheddar). To preserve freshness, vegetables are wrapped separately from the bread, meat and cheese. 1 piece of fruit (apple or orange), dill pickle, chips, 2 chocolate chip cookies, 1Hard-Boiled egg, and 4 oz trail mix. Mustard and mayonnaise packets, Coffee, Tea, Iced Tea, Fruit Punch, 2% Milk, Chocolate Milk

Tomato Soup W/Croutons -6oz, Baked Ham -10 oz, O’Brien Potatoes -6oz, Seasoned Carrots -6oz, Waldorf Salad -4oz, Cherry Crisp -6oz, Chilled Applesauce, Dinner Rolls -2ea, Salad Bar, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 2% Milk, Chocolate Milk

Day 4

Scrambled Eggs -6oz or Hard-Boiled Eggs -3ea, Biscuits and Sausage Gravy, Hash Browns -6oz, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Assorted Yogurt (minimum 5 oz. serving), 2% Milk, Chocolate Milk, Coffee, Tea

8 oz of meat, (turkey, ham or roast beef), lettuce, tomatoes and cheese (Provolone, Swiss or Cheddar). To preserve freshness, vegetables are wrapped separately from the bread, meat and cheese. 1 piece of fruit (apple or orange), dill pickle, chips, 2 chocolate chip cookies, 1 hard-boiled egg, and 4 oz trail mix. Mustard and mayonnaise packets, Coffee, Tea, Iced Tea, Fruit Punch, 2% Milk, Chocolate Milk

Minestrone Soup-6oz, Spaghetti w/ Meat Sauce and Grated Parmesan Cheese -10oz, Herbed Broccoli -8oz, Cottage Cheese -6oz, Chocolate Brownies -1ea, Garlic Bread -2sl, Salad Bar, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 2% Milk, Chocolate Milk

Day 5

Scrambled Eggs -6oz or Hard-Boiled Eggs -3ea, Creamed Beef w/ Biscuit -6oz, Hash Browns -6oz, Pancakes w/ Syrup -3ea, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Assorted Yogurt (minimum 5 oz. serving), 2% Milk, Chocolate Milk, Coffee, Tea, 10 gallons beef or chicken broth(for serving later in the day)

8 oz of meat, (turkey, ham or roast beef), lettuce, tomatoes and cheese (Provolone, Swiss or Cheddar). To preserve freshness, vegetables are wrapped separately from the bread, meat and cheese. 1 piece of fruit (apple or orange), dill pickle, chips, 2 chocolate chip cookies, 1Hard-Boiled egg, and 4 oz trail mix. Mustard and mayonnaise packets, Coffee, Tea, Iced Tea, Fruit Punch, 2% Milk, Chocolate Milk

Bean & Bacon Soup -6oz, Braised Beef & Noodles -12oz, Pineapple Cole Slaw -4oz, Peach Crunch -6oz, Chilled Fruit Salad, Dinner Rolls, Salad Bar, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Fruit Punch, 2% Milk, Chocolate Milk

Day 6

Scrambled Eggs -6oz or Hard-Boiled Eggs -3ea, Sausage Patties -3ea, Hash Browns -6oz, French Toast w/ Syrup -3ea, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Assorted Yogurt (minimum 5 oz. serving), 2% Milk, Chocolate Milk, Coffee, Tea

8 oz of meat, (turkey, ham or roast beef), lettuce, tomatoes and cheese (Provolone, Swiss or Cheddar). To preserve freshness, vegetables are wrapped separately from the bread, meat and cheese. 1 piece of fruit (apple or orange), dill pickle, chips, 2 chocolate chip cookies, 1Hard-Boiled egg, and 4 oz trail mix. Mustard and mayonnaise packets, Coffee, Tea, Iced Tea, Fruit Punch, 2% Milk, Chocolate Milk

Vegetable Soup W/Croutons -6oz, Chicken Cordon Bleu -10oz, Baked Mac & Cheese -8oz, Mixed Vegetables -6oz, Potato Salad -6oz, Peanut Butter Cookies -2ea, Chilled Peaches, Salad Bar, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Fruit Punch, 1% Milk, Chocolate Milk

Day 7

Scrambled Eggs -6oz or Hard-Boiled Eggs -3ea, Bacon -4sl, Hash Browns -6oz, French Toast w/ Syrup, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Assorted Yogurt (minimum 5 oz. serving), 2% Milk, Chocolate Milk, Coffee, Tea

Day 8

Scrambled Eggs -6oz or Hard-Boiled Eggs -3ea, Creamed Beef w/ Biscuit -6oz, Hash Browns -6oz, Assorted Caked Doughnut, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fresh Cut Fruit Salad, Assorted Yogurt (minimum 5 oz. serving), 2% Milk, Chocolate Milk, Coffee, Tea, 10 gallons beef or chicken broth (for serving later in the day)

8 bag lunch 30 IDT bag lunch

8 oz of meat, (turkey, ham or roast beef), lettuce, tomatoes and cheese (Provolone, Swiss or Cheddar). To preserve freshness, vegetables are wrapped separately from the bread, meat and cheese. 1 piece of fruit (apple or orange), dill pickle, chips, 2 chocolate chip cookies, 1Hard-Boiled egg, and 4 oz trail mix. Mustard and mayonnaise packets, Coffee, Tea, Iced Tea, Fruit Punch, 2% Milk, Chocolate Milk

Cream of Broccoli Soup -8oz, Lasagna -12oz, Mixed Vegetables -8oz, Cottage Cheese -4oz, Chocolate Brownies -1ea, Garlic Bread -2sl, Salad Bar, Assorted Bread, Butter, Peanut Butter, Jelly, Coffee, Tea, Iced Tea, Lemonade, 2% Milk, Chocolate Milk

Day 9

Scrambled Eggs -6oz or Hard-Boiled Eggs -3ea, Corned Beef Hash -6oz, Hash Browns -6oz, Assorted Oatmeal Packets, Assorted Dry Cereal, Bread, English Muffins, Bagels, Butter, Peanut Butter, Jelly, Fruit, Assorted Yogurt (minimum 5 oz. serving), 2% Milk, Chocolate Milk, Coffee, Tea

8 bag lunch 30 IDT bag lunch L

BAG LUNCH

8 oz of meat, (turkey, ham or roast beef), lettuce, tomatoes and cheese (Provolone, Swiss or Cheddar). To preserve freshness, vegetables are wrapped separately from the bread, meat and cheese. 1 piece of fruit (apple or orange), dill pickle, chips, 2 chocolate chip cookies, 1Hard-Boiled egg, and 4 oz trail mix. Mustard and mayonnaise packets, Coffee, Tea, Iced Tea, Fruit Punch, 2% Milk, Chocolate Milk

Day 10

Day 11

Day 12