W912LQ-16-T-0018_RTI_Catered_Meals.pdf

SEE ADDENDUM

(No Collect Calls)

W912LQ-16-T-0018 23-Mar-2016

b. TELEPHONE NUMBER

434-298-6219

8. OFFER DUE DATE/LOCAL TIME

10:00 AM 22 Apr 2016

5. SOLICITATION NUMBER 6. SOLICITATION ISSUE DATE

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

STANDARD FORM 1449 (REV. 2/2012)

Prescribed by GSA – FAR (48 CFR) 53.212

(TYPE OR PRINT)

(SIGNATURE OF CONTRACTING OFFICER)

ADDENDA X ARE

26. TOTAL AWARD AMOUNT (For Gov t. Use Only )

23.

CODE 10. THIS ACQUISITION IS

SUCH ADDRESS IN OFFER

17b. CHECK IF REMITTANCE IS DIFFERENT AND PUT

BELOW IS CHECKED

TELEPHONE NO.

W912LQ9. ISSUED BY

18b. SUBMIT INVOICES TO ADDRESS SHOWN IN BLOCK 18a. UNLESS BLOCK

7. FOR SOLICITATION

INFORMATION CALL:

a. NAME

STEVEN SLATER

2. CONTRACT NO. 3. AWARD/EFFECTIVE DATE 4. ORDER NUMBER

(TYPE OR PRINT)

30b. NAME AND TITLE OF SIGNER 30c. DATE SIGNED 31b. NAME OF CONTRACTING OFFICER

30a. SIGNATURE OF OFFEROR/CONTRACTOR 31a.UNITED STATES OF AMERICA

27a. SOLICITATION INCORPORATES BY REFERENCE FAR 52.212-1. 52.212-4. FAR 52.212-3. 52.212-5 ARE ATTACHED.X

25. ACCOUNTING AND APPROPRIATION DATA

1. REQUISITION NUMBER

20.

ADDITIONAL SHEETS SUBJECT TO THE TERMS AND CONDITIONS SPECIFIED.

OFFEROR TO COMPLETE BLOCKS 12, 17, 23, 24, AND 30

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

ARE NOT ATTACHED

27b. CONTRACT/PURCHASE ORDER INCORPORATES BY REFERENCE FAR 52.212-4. FAR 52.212-5 IS ATTACHED. ADDENDA ARE ARE NOT ATTACHED

(BLOCK 5), INCLUDING ANY ADDITIONS OR CHANGES WHICH ARE

SET FORTH HEREIN, IS ACCEPTED AS TO ITEMS:

. YOUR OFFER ON SOLICITATION

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN

% FOR:SET ASIDE:UNRESTRICTED OR X

SMALL BUSINESS

17a.CONTRACTOR/ CODE FACILITY

OFFEROR CODE

VAPFO-P

USPFO FOR VIRGINIA,

BLDG 316

FORT PICKETT

BLACKSTONE VA 23824-6316

18a. PAYMENT WILL BE MADE BY CODE

RATED ORDER UNDER

DPAS (15 CFR 700)

13a. THIS CONTRACT IS A

13b. RATING

CODE15. DELIVER TO CODE W801GK 16. ADMINISTERED BY

12. DISCOUNT TERMS11. DELIVERY FOR FOB DESTINA-

TION UNLESS BLOCK IS

MARKED

SEE SCHEDULE

14. METHOD OF SOLICITATION

RFQ IFB RFPX

W8FU HQ 183RD REGT RTI

MILITARY RD AND EAST PARADE

BLACKSTONE VA 23824-5000

TEL: FAX:

434-298-6202FAX:

TEL: 434-298-6207

SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

8(A)

HUBZONE SMALL

BUSINESS

SIZE STANDARD:

$7,500,000

NAICS:

722320

X

OFFER DATED

29. AWARD OF CONTRACT: REF.

DELIVER ALL ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND ON ANY

COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH AND

EMAIL:

TEL:

31c. DATE SIGNED

SEE SCHEDULE

SCHEDULE OF SUPPLIES/ SERVICESITEM NO. QUANTITY UNIT UNIT PRICE AMOUNT

24.22.21.19.

X

WOMEN-OWNED SMALL BUSINESS (WOSB)

ELIGIBLE UNDER THE WOMEN-OWNED

SMALL BUSINESS PROGRAM

EDWOSB

32g. E-MAIL OF AUTHORIZED GOVERNMENT REPRESENTATIVE

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

(CONTINUED)

PAGE 2 OF75

ACCEPTED, AND CONFORMS TO THE CONTRACT, EXCEPT AS NOTED: ______________________________________________________

32a. QUANTITY IN COLUMN 21 HAS BEEN

RECEIVED INSPECTED

32b. SIGNATURE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32c. DATE 32d. PRINTED NAME AND TITLE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32e. MAILING ADDRESS OF AUTHORIZED GOVERNMENT REPRESENTATIVE 32f . TELEPHONE NUMBER OF AUTHORIZED GOVERNMENT REPRESENTATIVE

37. CHECK NUMBER

FINALPARTIALCOMPLETE

36. PAYMENT35. AMOUNT VERIFIED

CORRECT FOR

34. VOUCHER NUMBER

FINAL

33. SHIP NUMBER

PARTIAL

38. S/R ACCOUNT NUMBER 39. S/R VOUCHER NUMBER 40. PAID BY

41a. I CERTIFY THIS ACCOUNT IS CORRECT AND PROPER FOR PAYMENT

41b. SIGNATURE AND TITLE OF CERTIFYING OFFICER 41c. DATE

42a. RECEIVED BY (Print)

42b. RECEIVED AT (Location)

42c. DATE REC'D (YY/MM/DD) 42d. TOTAL CONTAINERS

STANDARD FORM 1449 (REV. 2/2012) BACK

Prescribed by GSA – FAR (48 CFR) 53.212

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

SEE SCHEDULE

20.

SCHEDULE OF SUPPLIES/ SERVICES

21.

QUANTITY UNIT

22. 23.

UNIT PRICE

24.

AMOUNT

19.

ITEM NO.

W912LQ-16-T-0018

Section SF 1449 - CONTINUATION SHEET

ITEM NO SUPPLIES/SERVICES QUANTITY UNIT UNIT PRICE AMOUNT

Base Period - Catering

FFP

FOB: Destination

NET AMT

0001AA 3,463 Each Breakfast - Student

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon actual class sizes.

0001AB 2,987 Each Lunch - Student

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon actual class sizes

0001AC 3,433 Each Dinner - Student

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0001AD 200 Each

WARMING BEVERAGE

FFP

Units training in the field during winters months may require a "warming beverage" separate from a meal. Warming/heating beverages include an 8 oz serving of soup per individual, serving items (bowls, spoons, cups) and crackers.

The soup is intended as a supplement, not an entrée. Soups are to be broth or cream based. Flavors include french onion, cream of chicken, vegetable beef, minestrone.

These items are provided during field training events only, not for classroom settings and are served in five gallon containers. The government currently does not have a projected quantity to be ordered; this line item is to establish pricing only.

0001AE 135 Each BREAKFAST - Instructor (IDT)

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0001AF 138 Each DINNER - Instructor (IDT)

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0001AG 318 Each BREAKFAST - Instructor (AT)

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0001AH 319 Each Dinner - Instructor (AT)

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

OPTION Option Period 1 - Catering

0002AA 730 Each OPTION Breakfast - Student

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0002AB 385 Each OPTION Lunch - Student

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0002AC 730 Each OPTION Dinner - Student

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0002AD 200 Each

OPTION WARMING BEVERAGE

FFP

Units training in the field during winters months may require a "warming beverage" separate from a meal. Warming/heating beverages include an 8 oz serving of soup per individual, serving items (bowls, spoons, cups) and crackers.

The soup is intended as a supplement, not an entrée. Soups are to be broth or cream based. Flavors include french onion, cream of chicken, vegetable beef, minestrone.

These items are provided during field training events only, not for classroom settings and are served in five gallon containers. The government currently does not have a projected quantity to be ordered; this line item is to establish pricing

0002AE 622 Each OPTION BREAKFAST - Instructor (IDT)

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0002AF 464 Each OPTION DINNER - Instructor (IDT)

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0002AG 229 Each OPTION BREAKFAST - Instructor (AT)

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0002AH 229 Each OPTION Dinner - Instructor (AT)

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

OPTION Option Period 2 - Catering

0003AA 3,463 Each OPTION Breakfast - Student

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0003AB 2,987 Each OPTION Lunch - Student

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0003AC 3,433 Each OPTION Dinner - Student

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0003AD 200 Each

OPTION WARMING BEVERAGE

FFP

Units training in the field during winters months may require a "warming beverage" separate from a meal. Warming/heating beverages include an 8 oz serving of soup per individual, serving items (bowls, spoons, cups) and crackers.

The soup is intended as a supplement, not an entrée. Soups are to be broth or cream based. Flavors include french onion, cream of chicken, vegetable beef, minestrone.

These items are provided during field training events only, not for classroom settings and are served in five gallon containers. The government currently does not have a projected quantity to be ordered; this line item is to establish pricing

0003AE 135 Each OPTION BREAKFAST - Instructor (IDT)

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0003AF 138 Each OPTION DINNER - Instructor (IDT)

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0003AG 318 Each OPTION BREAKFAST - Instructor (AT)

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0003AH 319 Each OPTION Dinner - Instructor (AT)

FFP

Estimated quantity based on Projected Meal Headcount sheets. This is a not to exceed quantity. Variations in actual quantity ordered may result depending upon

0004 1 Each Contractor Manpower Reporting (CMR)

FFP

The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the Virginia Army National Guard via a secure data 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. Although inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each year.

Contractors may direct questions to the help desk at helpdesk@http://www.ecmra.mil/.

INFORMATION

I. INFORMATION

The Virginia National Guard intends to procure catered meals for the 183rd Regional Training Institute (RTI) at FT.

Pickett Blackstone, VA, from May 1, 2016 though October 31, 2016. This procurement is issued as a women owned small business set-aside under the NAICS 722320 with a small business size standard of $7.5M.

1. The following individuals are designated as points of contact (POC) for purposes of this contract:

(a) Contractor POC:

To be provided at time of award.

(b) Payment inquiries:

Invoices must be submitted via WAWF. After successful submission of your WAWF invoice, send an email notification to ng.va.vaarng.list.ngva-aqs-wawf@mail.mil. Failure to do so may cause a delay in payment.

(c) COR - Contracting Officer Representative:

This individual may reduce requirements but does not otherwise have the authority to change any terms and conditions of the award.

(d) Contracting POCs:

Contracting Officer(s) (only individual authorized to make changes to the contract terms and conditions)

Susan E. Swanson

434-298-6293 susan.e.swanson5.civ@mail.mil

Rebecca L. Fowler

434-298-6206 rebecca.l.fowler6.civ@mail.mil

Contract Specialist

SSG Steven M. Slater

434-298-6219 steven.m.slater4.mil@mail.mil

2. All quantities are estimated. The government (on-site government representative or contracting officer) will provide final counts no later than the time and date specified in the statement of work. The contractor shall not invoice for more than the final counts provided.

3. Pricing shall be all inclusive. Questions of whether the government per diem rate is required, the following response is provided: The solicitation is being issued on a competitive basis. The rate utilized for purposes of award will be the rate(s) quoted by the offeror(s) determined to offer the lowest technically acceptable price(s); however, all inclusive pricing shall not exceed per diem pricing for the locality of the facility.

4. A statement of work for the event is included in this solicitation and will be made a part of any resulting award.

5. Award will be made to the lowest priced, technically acceptable (LPTA) quote(s) that represents the most advantageous scenario to the government. A firm fixed price contract will be awarded for one base period of six months with two six-month option periods for a total of 18 months. Offers will be evaluated inclusive of option pricing. Multiple awards shall not be made. (a) To be determined technically acceptable, the following minimum requirements must be met:

(1) The quote must provide for catered meals in accordance with the statement of work;

mailto:ng.va.vaarng.list.ngva-aqs-wawf@mail.mil mailto:susan.e.swanson5.civ@mail.mil mailto:rebecca.l.fowler6.civ@mail.mil mailto:steven.m.slater4.mil@mail.mil

(2) Vendors must complete, sign, and return the solicitation with their quote to include FAR provision 52.212-3 Alt

I and DFARS provision 252.209-7991.

(3) All questions shall be submitted in writing three days prior to the quote due date. Quotes must be emailed to steven.m.slater4.mil@mail.mil.

A site visit is scheduled for Wednesday April 13, 2016 at 11:00am at the Regional Training Institute, 2100 East

Parade Avenue, Fort Pickett, Blackstone, VA 23824. SSG Steven Slater shall be waiting in front of building 2100 and will escort vendors into the building.

Attendance is not mandatory, but interested vendors are strongly encouraged to attend to become familiar with the facility, ask questions, etc. Minutes from this meeting will be posted as an amendment to the solicitation.

(4) The vendor shall develop 14 days of menus for breakfast, lunches and dinners in compliance with guidelines and limitations set forth in the statement of work and mirroring the structure of the government’s 21-Day Menu.

Interested vendors shall submit their proposed menus by 10:00am on Friday April 15, 2016. The government will review the offered menus to ensure they meet guidelines. The vendor will be notified of any required changes and allowed the opportunity to revise and resubmit their menu offerings up to the established cutoff date. The cutoff date for government menu review and approval is 5:00 p.m. local (eastern) time, on Tuesday April 19, 2016.

mailto:steven.m.slater4.mil@mail.mil

II. STATEMENT OF WORK

PERFORMANCE WORK STATEMENT (PWS)

SECTION 1

GENERAL DESCRIPTION OF SERVICES

The Contractor shall furnish catered meals for the Regional Training Institute (RTI) at Fort Pickett, Blackstone, Virginia. The 183rd Virginia RTI is a center of excellence for training providing rigorous physical and classroom training to soldiers within the U.S. Army National Guard through the Officer Candidate Course, Warrant Officer

Course, 11B Infantry Course, 88M Motor Transport Operator Course, and various other skill courses. This institute is certified as an Army Center of Excellence for training and the food service is a key component in mission support to our Soldiers (students).

SUMMARY OF EXPECTATIONS

The Virginia Army National Guard anticipates purchasing catered meals in accordance with this performance work statement (PWS) for specific dates between May 1, 2016 through October 31, 2016. The intent is to have a vendor provide a high quality, hearty and filling meal cooked under commercial and U.S. Army standards. The meals should be well balanced for nutritional value while providing variety and proper daily caloric needs. The minimum portion sizes and quantities identified in Section 2 must be met at all times.

Catered Meal Service: A catered meal is defined as: “a meal prepared in a commercial establishment for consumption there or delivered to a specific location for consumption or, prepared at the consumption site using caterer’s portable equipment and subsistence supplies.” (Reference – AR 30-22). A commercial establishment defined by this contract adds, the contractor meal preparation shall not be located in a permanent building on Ft.

Pickett. No permanent building or dinning facility for food preparation shall be provided to the contractor.

REQUIREMENTS

This is a firm fixed price contract for a six month base with two six month option periods for a total of 18 months.

The Contractor shall provide all subsistence and supplies necessary to provide meals, field feeding meals and heating supplements as detailed in this work statement. The contractor shall perform food service operations, sanitation and accounting procedures in accordance with (IAW) below referenced regulations, circulars and technical bulletins. The contractor shall conform to specified professional standards and adhere to Army Food

Program standards and ServSafe commercial standards (National Restaurant Association). The Government will provide limited property as government furnished equipment.

REFERENCES

AR 30-22 Army Food Program (current edition at time of award)

DA Pam 30-22 Operating Procedures for the Army Food Program (current edition at time of award)

TB MED 530 Tri-Service Food Code (current edition at time of award)

AR 40-25 Nutrition Standards and Education (current edition at time of award)

The aforementioned documents may be reviewed at http://www.apd.army.mil/https://www.apd.army.mil/.

Standards. 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.

Vendors may not have received more than six (6) critical findings on a single health inspection within the past six months prior to award. The government will confirm results posted at http://healthspace.com/Clients/VDH/VDH/web.nsf/home.xsp http://healthspace.com/Clients/VDH/VDH/web.nsf/home.xsp

County inspection records and additional documentation shall be provided, if requested. If more than 6 critical violations are posted or the facility is closed as a result of a poor inspection during the performance of this service, the contract may be suspended until remedied to the satisfaction of the Contracting Officer. The government shall review this site prior to exercising any options to ensure the contractor is still compliant.

PERFORMANCE for REGIONAL TRAINING INSTITUTE (RTI)

The RTI conducts a wide range of classes throughout the year. A classroom has been designated as a dining hall in the RTI facility. Meals will be delivered to and set up in this building unless field feeding is required.

The contractor shall furnish all personnel, supervision, transportation and materials to include plates, bowls, cups, and flatware necessary to provide and serve all prepared meals. Contractor must provide adequate personnel to staff the serving line and replenish food trays, dinnerware, condiments, beverages and/or self-serve items in a timely manner. The contractor shall provide sufficient quantities of personnel to serve each main meal item in order to ensure portion control. All items being served on the posted menu will be available to the last diner thru the line as was available to the first person thru the line. Portion sizes for individual items can be found at:

http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf . Second servings will be provided if extra portions remain and all patrons have received an initial serving.

The RTI requires meals be delivered from the contractor’s preparation site and served in the designated area. The contractor must be self-sufficient in the ability to prepare food, load and transport marmites and maintain proper temperatures for all food at all times. Meals shall be transported in insulated food containers (marmites) or other approved commercial method, i.e. chafing dishes. The government will provide a complete set(s) of marmite containers for the contractor’s use via hand receipt. For average daily use, the vendor shall be responsible for proper cleaning and usage of the marmites along with proper handling and storage. Instructions for proper care and use of these containers are attached (Attachment D).

When using marmites, in accordance with U.S. Army publication TB MED 530, the food shall 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 (if ready-to-eat, heated and served), or discarded, within the 4 hours from the point in time when the food is removed from temperature control. Any food in unmarked containers or packages or marked to exceed the 4 hour limit will be discarded at the contractor’s expense.

Based on TB MED 530, the Government estimates food preparation must occur within a 60-mile radius of Ft.

Pickett, Blackstone, VA. This allows for transfer of food to the marmites (0.5hrs), transportation to Ft. Pickett

(1.5hrs), preparation for service (0.5hrs), and service/serving (1.5hrs).

If the vendor chooses to prepare meals in a mobile kitchen unit the vendor shall still serve meals in the dedicated classroom using appropriate heating and cooling dishes. The students will not 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 typical restaurant/catering facility. A location on Fort Pickett will be identified by the contracting officer for placement and set up of a mobile unit. The unit must be fully self-contained as the government shall not provide utilities etc to support or generate the mobile kitchen. The mobile unit shall meet all DOT Regulations, Inspections and Sanitary

Conditions.

Contractor will maintain a temperature log to indicate temperatures after preparation, in transit, prior to serving, and during service. The COR shall have access to this log at any time upon request.

Government shall provide and execute a headcount sheet for each meal. Patrons shall sign a headcount sheet for each meal to ensure the correct quantity of personnel is served. Estimated headcount information is provided in

Attachment A.

Contractor shall provide all condiments (mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressings, syrup, salt and pepper, etc) to complement the meal being served. All condiments are required to be individually packaged and accommodate the meal accordingly.

Occasionally, during winter months, units are required to train in the field. Such environments require the soldiers be provided with warming supplements. A warming supplement is an 8 oz portion of soup or similar type item per soldier, such as chicken noodle vegetable beef or French onion served from a large container. This is a separately priced line item inclusive of bowls, spoons and crackers.

OPERATIONS

Separate feeding arrangements may be required for individual classes as the students may be in different rooms/buildings or in the field during feeding times. The COR will coordinate with the contractor in advance to ensure marmites are loaded with the correct amount of meals for each class/group. Notification of separate feeding arrangements will be provided to the contractor 48 hours prior to the feeding time. Units training in the field will retrieve their marmites and return them to the RTI building; the vendor is not required to deliver to the field.

Nonperishable items such as utensils, serve ware, fruits, package single-serve items e.g. cookies, crackers, may be left in the room for the duration of the class. During breaks in service when no classes are in session, the contractor shall remove these items and leave the room uncluttered. The government is not responsible for safekeeping of these items.

Serving Time. All prepared meals must be delivered and available on site in the proper warmer/cooler or serving line no later than 15 minutes before the scheduled serving time unless otherwise directed. Per TB Med 530 regulation, food shall remain covered until serving begins.

Breakfast meals will normally be served from 6:00 to 7:30 a.m. daily. Lunch meals will normally be served from

11:30 a.m. to 1:00 p.m. daily. Dinner meals will normally be served from 5:00 – 6:30 p.m. daily. If timeline adjustments are required, such time changes shall be approved by the COR 48 hours in advance of the change. The serving line will be open for 90 minutes maximum. At which time, the contractor shall break down the line, clean the surrounding serving area and vacate the premises within 30 minutes of completing the serving. The contractor is not responsible for cleaning the dining room, merely the immediate area surrounding the serving lines, salad bar, and beverage area.

If a training unit is unable to attend the serving within the allotted time, those portions intended for that unit shall be transferred to marmites and held onsite for the unit. In such situations, the government will be responsible for retrieval and cleaning of these marmite containers. Otherwise, the vendor shall remove all perishable leftovers.

Government Furnished Equipment and Government Furnished Property. There is limited Government capability provided in the dining room/classroom for RTI. Currently the RTI can supply one cold bar/salad bar for the contractor’s use. The contractor is responsible for equipment operation and cleaning of this equipment. The government can provide training on proper use and handling of the cold bar if necessary. Maintaining the cold bar shall consist of sanitizing, set-up, and clean-up for each meal. The cold bar shall remain in the dining room provided by the 183rd RTI. If government equipment is provided to the contractor for use and safekeeping the equipment will be issued by hand receipt to the contractor. An inventory of items shall be conducted by the government and contractor at the beginning of the contract and at the exercise of each option.

A. Marmites: Government will provide marmite containers for transport of hot/cold food items. See Attachment D for care instructions. The contractor will be required to sign a hand receipt accepting these items for proper care and safekeeping.

B. Dining Room: Government will provide a classroom as the dining hall. The room contains 12 tables with six chairs at each table for diners. Four folding tables are available for the contractor to utilize for set-up and serving.

C. Cooler Bar: Government will provide one (1) each cooling bar (salad) bar with sneeze guard (63”L x 20”W with

2 x 5”deep trays) within the classroom/dining hall.

SECTION 2

MEAL COMPOSITION

Contractor shall use the sample menu in Attachment C as a template to develop meals offering variety, contrast in texture, flavor and color. Preparation methods shall follow nutritional practices to insure nutrient, textural and flavor characteristics of the food are maintained.

Meals are further defined as:

A. A lunch/dinner meal with one entrée, one vegetable, one starch (rice, potatoes, or pasta), gravy as applicable, salad, seasonal fresh fruit, and beverage. Dinner includes a dessert item.

B. A breakfast meal with one entrée.

C. Tossed salads shall consist of at a minimum: lettuce, tomatoes, cucumbers, carrots, croutons/crackers and three choices of salad dressings with one of those being low fat/fat free.

D. Contractor shall provide at least one sweetened and one unsweetened beverage, coffee and low fat milk at each meal; a large container of water is acceptable as the unsweetened option. No carbonated beverages or bottled water will be served, meaning no canned sodas/soft drinks. Beverages (other than milk and breakfast juices) may be served from large serving size containers such as 1 gallon jugs, etc. Per TB Med 530 regulation, milk and juice must be served in individual serving containers.

E. No more than two sandwich meals shall be served in a 7 day period, i.e. hamburgers, BBQ sandwiches, hoagies, etc.

In addition, the following guidelines must be adhered to when preparing the meals:

A. No item shall be deep fat fried or cooked in oil.

B. 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.

C. 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).

D. The contractor shall prepare entrees to the greatest extent possible on the day they are to be served. Sandwiches shall be transported with fillings/meat separate and assembled at the serving line.

E. If yogurt is served, it must be low fat (less than 3 g of fat per serving). This applies both to individual yogurt servings (at least 4 oz but no more than 8 oz) or bulk yogurt servings.

F. Condiments/Toppings: Offer condiments in portion control containers, bag in a box pump, or bottles. At a minimum, these 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.

1. Butter, and/or Trans fat free margarine spread

2. Sugar and Artificial sweetener

3. Salt and Pepper - salt and pepper shakers are permitted on the tables

4. Catsup, hot sauce, mayonnaise, mustard, relish

5. Jams or Jelly - offer one fruit spread or low sugar jelly/jam

6. Two or more spreads if required (e.g. low fat cream cheeses, honey)

7. Peanut butter

MENUS

The customer is required to post menu offerings in the classroom for diner review three calendar days in advance of the feeding. As the government has already reviewed and accepted the contractor’s proposed menus, any variations or substitute items must be submitted for review and approval by the COR four calendar days in advance of the change. The government will develop a change form to track such requests and approvals.

INGREDIENTS

Contractor shall comply with all FDA Food Code guidelines including only purchasing food items from approved vendors. A list of food sources must be provided upon request.

SECTION 3

CONTRACTOR EMPLOYEES

None of the persons employed for the performance of work under this contract by the Contractor are considered employees of the government. Contractor is responsible for all actions of its employees and/or subcontractors.

All supervisory staff shall be ServSafe qualified. If a supervisory staff member departs or is added, a certificate for the new member must be provided to the KO/COR prior to the member reporting for work. All other employees involved in the execution of this contract 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.

Documentation showing the date and time of this training is to be provided to the COR within 10 working days of contract award and prior to exercise of each option period.

The Contractor shall ensure its contract employees meet all regulatory sanitation requirements during the performance of this contract. Serving staff shall wear appropriate clothing that is well-fitted, laundered and in good repair. 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. The contractor shall enforce a general neat and clean appearance of all staff performing duties while on site. In addition, serving staff shall be professional and polite to all patrons. Use of cell phones/pagers etc is not allowed while employees are on the serving line. The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. Any violation may be cause for immediate removal of the offender(s) from further work.

Removal of employee(s) for such cause does not relieve the Contractor of the requirement to provide sufficient personnel to adequately perform services. 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 area.

ORDERING/INVOICING PAYMENT PROCESSES

The meal counts are approximate and listed at the optimal capacity, Not- to-Exceed amounts in Attachment A -

Estimate Projected Headcount of Meals for Base Period. The government is not actually purchasing the number of meals listed on the contract line items (CLINs). The quantities of each meal are for estimating purposes only.

Workload increases and decreases are anticipated during the course of this contract as the classes and number of students per class depicted in the headcount chart will fluctuate. The COR will provide a revised meal count estimate one week prior to the scheduled feeding. A finalized headcount will be provided via written notification 48 hours before the scheduled feeding; verbal changes are not authorized. The COR may only make adjustments to the specific meal quantity for a specified day but cannot authorize an increase above the total line item quantity identified in the award document. The government reserves the right to increase total line item quantities of meals purchased during the period of performance by 10%. Only the Contracting Officer may increase the total line item number of meals ordered via written approval. If this increase is required, a modification will be generated by the contracting officer. The vendor shall not perform any work above the stated quantities authorized by the contracting officer.

If shorter than 48 hours notice of cancellation of meals or reduction in ordered quantities causes the vendor to incur otherwise non-billable costs for perishable food, the vendor will 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.

Meal pricing must be inclusive of all costs. Gratuity is prohibited.

The contractor shall take all necessary measures to ensure the projected meal count for servings is met; the contractor is responsible for ensuring all projected soldiers are fed the full menu requirement.

Contractor will receive payment for meals ordered and delivered on the finalized headcount provided by the COR.

Vendor shall invoice every other week for meals served during the prior two week period. Payment shall be made by electronic funds transfer directly into the vendor’s bank account. No checks will be issued for payment. The vendor agrees to accept payment by government credit card when determined to be in the best interest of the government.

QUALITY CONTROL

Contracting Officer’s Representative (COR). A COR will be assigned in writing to oversee the contractor’s performance. The COR has no authority to make any commitments or changes that affect price, quality, quantity, delivery, or other terms and conditions of the contract nor in any way direct the contractor or its subcontractors to operate in conflict with the contract terms and conditions.

The contractor shall designate in writing any supervisor(s) authorized to act on the contractor’s behalf during the performance of this contract. Contractor must provide the COR a written designation of the supervisor via email 48 hours prior to any change in contractor supervision. This supervisor(s) shall be present when contract employees are working.

Service problems should be anticipated and resolved immediately, if at all possible. The contractor’s supervisor will be responsible for ensuring problems are handled through the COR in a professional manner. The COR must be contacted to handle any situation that may arise regarding soldier satisfaction, complaints, discrepancies, etc.

Any matter concerning a change to the scope, prices, terms or conditions of this contract shall be referred to the

Contracting Officer and must not be acted upon unless specifically authorized to do so in writing by the Contracting

Officer.

Quality Control. The services to be performed by the Contractor during the period of this contract, at all times and places are subject to review by the Contracting Officer, the COR and/or other authorized Government representative(s) (see below).

The government will monitor the contractor’s performance under this contract using the following procedures:

The Contracting Officer's Representative (COR) is the authorized individual who will perform assessments of the

Contractor's performance. COR may inspect the preparation facility and/or serving line for compliance with contract terms and governing regulations. The assessment/inspection will be based on the Quality Assurance Surveillance

Plan (QASP) (Attachment B). The COR will utilize relevant food service forms (or similar) found in the references provided to assist with evaluation and documentation of inspections and subsequent results.

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 the assessment checklist with the date and time the discrepancy was noted. The Contractor supervisor (or authorized representative) will initial the entry as indication the discrepancy was discussed with the COR.

Any of the work, product, equipment and/or areas failing to meet contract requirements shall be corrected on the spot as applicable. If any of the services performed do not conform to contract requirements, the Government may require the Contractor to perform the services again in conformity with contract requirements at no additional cost.

Other Government: Military Public Health, Inspector General, and technical inspectors appointed by the COR in writing (copy provided to Contractor and CO) shall be permitted to observe operations as necessary. These operations include, but are not limited to, food preparations at the contractor’s facility and transportation from the contractor’s facility to the feeding site. Public Health personnel must also be allowed to conduct sanitary inspections in accordance with current FDA code guidelines at the contractor’s locations used to fulfill the requirements of this contract.

ACCESS TO SITE

Work performed under this statement of work is UNCLASSIFIED, however information regarding training dates, locations, types of training being conducted and the number of students is for Official Use Only and not to be disseminated to anyone without a bonafide need to know. The Contractor shall comply with all applicable

Department of Defense (DoD) security regulations and procedures. The Contractor shall coordinate all issues dealing with access to Government buildings, facilities, or property with the COR.

Contractor will provide a criminal background check, to the COR, on each employee prior to being granted access to

Fort Pickett. A subsequent criminal record check must be provided annually upon renewal of the contract. Previous criminal convictions may be grounds for denying access to the installation.

Contractor will ensure the physical security of food and beverages from the point of purchase to the point of receipt on Fort Pickett.

The Contractor will ensure personnel have proper identification for entry to Fort Pickett. All employees must have government issued photo identification to gain access on base (examples: State government issued drivers license).

Contractor personnel will not be granted entrance to Fort Pickett without proper identification.

SECTION 4

Contract Administration. In no event will any understanding or agreement, contract modification, change order, or other matter deviating from the terms and conditions of this contract be effective or binding upon the Government unless formalized by a properly executed contractual document signed by the Contracting Officer.

Service Contract Act: This contract is covered by the Service Contract Act of 1965 as amended (41 U.S.C. 351, et seq.). The contractor shall pay its employees at least the wages and fringe benefits found by the Department of

Labor to prevail in the locality (Nottoway County) or, in the absence of a wage determination, the minimum wage set forth in the Fair Labor Standards Act. Refer to the attached Service Contract Act wage determinations

(Attachment E) and Federal Acquisition Regulation Part 22, Subpart 22.10 -- Service Contract Act of 1965, as

Amended for additional information (http://farsite.hill.af.mil/VFFARa.HTM).

Contractor’s Contract Administration. The Contractor’s contract administration shall be performed by the individual named below at the address indicated. Notification of any change in the designated individual(s) shall be provided to the Contracting Officer at least five (5) calendar days prior to the effective date of the change. If more than one individual is designated the contractor shall list additional personnel as applicable.

(Name)

(Title)

(Street Address 1)

(Street Address 2)

(City/State/Zip)

(Phone/Fax/E-Mail)

Standard of Conduct at Government Installations. The contractor shall be responsible for maintaining satisfactory standards of employee competency, conduct, appearance and integrity and shall be responsible for taking such disciplinary action with respect to his employees as may be necessary.

Safety and Accident Prevention. In performing work under this contract on a Government installation, the contractor shall:

Conform to the specific safety regulations established by this contract. Comply with the safety regulations of the Government installation concerning related activities not directly addressed in this contract.

Take all reasonable steps and precautions to prevent accidents and preserve the life and health of contractor and

Government personnel performing or in any way coming in contact with the performance of this contract.

Take such additional immediate precautions as the Contracting officer may reasonably require for safety and accident prevention purposes.

The Contracting Officer may, by written order, direct additional safety and accident standards as may be required in the performance of this contract and any adjustments resulting from such direction will be in accordance with the

Changes clause of this contract.

Any violation of these safety requirements, unless promptly corrected as directed by the Contracting Officer, may be grounds for termination of this contract.

The contractor, his employees, and subcontractors shall become familiar with and obey the regulations regarding fire, traffic, safety and security regulations while on the Government facility. Contractor employees should only enter restricted areas when required to do so and only upon prior approval. All contractor employees and subcontractors shall carry proper identification with them at all times. The contractor shall be responsible for compliance with all regulations and orders of the Federal property; respecting identification of employees, movements on Government facility, parking, truck entry, and all other Government facility regulations, which may affect the work.

FT Pickett eMS Plan Compliance. The Agency has implemented an Environmental Management System (eMS), in accordance with Executive Order 13693 and Code of Virginia 10.1-1187.1, to guide its operations in an environmentally sound manner. The Agency is and will continue to be a leader in protecting the environment. The

Agency has implemented and is maintaining an eMS to ensure continuity of environmental protection while maintaining and enhancing mission readiness. The contractor shall perform work under this contract consistent with the relevant policy and objectives identified in the eMS. Contractors shall refer to the Virginia National Guard website at http://va.ng.mil/environmental/Pages/default.aspx under environmental programs to read and understand the eMS policy. In addition, the contractor shall ensure that its employees and subcontractors are aware of the roles and responsibilities identified by the eMS and how these requirements affect the work performed under this contract.

If the services supplied have the potential to cause negative environmental impacts, the contractor is responsible to develop and implement steps to prevent the potential event. In the event an environmental nonconformance or noncompliance associated with the contracted service is identified, the contractor is responsible to take corrective action immediately. Contractors are liable for any enforcement actions, fines, and/or penalties resulting from their failure to comply with applicable environmental requirements.

Contractor Personnel. The contractor shall be responsible for selecting personnel who are well qualified to perform the required services for supervision of techniques used in their work, and for keeping his/her employees informed of all improvements or changes in the methods of operations.

The Contracting Officer may direct the Contractor to remove, and the Contractor shall remove any Contractor employee who is identified as a potential threat to the health, safety, security, general well-being, or operational mission of the Virginia Army National Guard.

Where the reason for the removal request is due solely to breach of security on the part of the employee, replacement shall be at the expense of the Contractor and not chargeable to the Government.

All Contractor employees must conform to local and other applicable regulations. The Contractor shall take appropriate personnel action as required, in the event employees become involved with civilian or military authorities as a result of misconduct.

The Contractor shall not employ any person who is an employee of the United States Government, if the employment of that person would create a conflict of interest; nor shall the Contractor employ any person who is a member of the Department of Defense, either civilian or military, unless such person seeks and receives any/all approvals required by military and/or civilian personnel regulations.

Liability. The contractor hereby agrees to release the Government (to include its officers, enlisted personnel, agents and employees) from any liability for any loss, damage or injury sustained by the contractor or his employees during the performance of this contract. The contractor also agrees to indemnify the Government for any loss, damage or injury to Government personnel, agents or other third parties, provided such loss to the Government is caused by the negligence and/or intentional misconduct of the contractor or his employees while performing this contract.

Additional Work by Contractor. Any additional goods or change to work specified which may be performed by the Contractor, either at his own volition or at the request of an individual other than a duly appointed contracting officer; except as may be explicitly authorized in the contract, is not authorized. Only the Contracting Officer is authorized to bind the Government to a change in the specifications, terms, or conditions of this contract.

Price Adjustments. The contractor may submit price decreases to the Contracting Officer anytime during the contract period in which the decreases occur, including sale prices, “specials” etc passed on by a supplier.

Performance Evaluation Meetings. The Vendor’s representative may be required to meet with the Contracting

Officer and/or COR (other Government personnel as deemed necessary by the Contracting Officer) at no additional cost to the Government. The contractor may request a meeting with the KO when necessary. Written minutes of these meetings will be signed by the Contract Manager and the KO and recorded in the contract file. If the contractor does not concur with any portion of the minutes, this non-concurrence shall be provided in writing to the KO within

10 calendar days following receipt of minutes. Contractor's non-concurrence shall be attached to the official minutes. All meeting minutes will contain the following:

Problems or constraints encountered.

Suggested solutions to problems or constraints.

Proposed initiatives or waivers requiring Government action.

Status of open items from previous meetings.

Title and date of reports delivered in the previous time period

Evaluation of Contractor Performance. Reference FAR Clause 52.246-4, Inspection of Services—Fixed-Price, as applicable to the contract.

The contractor’s performance will be evaluated at least monthly. For those tasks listed in the Quality Assurance

Surveillance Plan (QASP), the COR will follow the methods of surveillance specified. Government personnel will record all surveillance observations. When an observation indicates other than a “GREEN” rating, the COR will require the Contract Manager or representative to initial the observation. The initialing of the observation does not constitute concurrence with the observation; only acknowledging that they have been made aware of the defective performance.

An annual Contractor Performance Assessment Reporting System (CPARS) evaluation of the basic contract will be prepared by the Contracting…