QASP_Food_Services.pdf

203D RED HORSE FOOD SERVICE CONTRACT

QUALITY ASSURANCE SURVEILLANCE PLAN

The Contracting Officer Representative (COR) will monitor Contractor performance and complete the Quality Assurance Worksheet provided below on a monthly basis. Spot checks will be conducted for performance of all Contractor personnel, routine food inspections, cleanliness, sanitation standards, time and attendance sheets, documentation regarding current and projected customers and follow up for previously noted deficiencies, by the COR. These spot checks will be conducted randomly and without notice, they will be documented and submitted with the invoice for that period. In addition, Government medical services personnel (Director of Base Medical Services whom is the Public Health NCOIC) will also randomly inspect for compliance with sanitary conditions.

The Quality Assurance Worksheet will be submitted directly to the Contracting Officer with a copy to the Contractor following the first month of performance, not later than the 5th day of each month following the service. Future months will be submitted to the Contracting Officer and the Contractor, (and the COR if involvement is warranted; i.e. other than a green rating). The COR will assume a quality performance rating of “Green” on all measured deliverables unless otherwise notified.

The quality rating may change from “Green” to “Red” without notice. We anticipate the COR utilizing the “Yellow” quality rating to alert the contracting office and the COR of quality issues that have the potential for a “Red” quality rating if corrective action is not taken.

At the end of the task order period of performance or annually, the COR will be asked to complete a Quality Performance Review to document the quality performance rating during the performance period. This will be submitted to the Contracting Officer.

The COR may submit a Quality Assurance Worksheet at any time and as often as necessary to document quality levels. If Contractor response to an identified quality deficiency is unsatisfactory, the Contracting Officer or COR will contact the appropriate Contractor representative to implement a plan of action to remedy the identified deficiency.

If deemed necessary by the Contracting Officer, there will be quarterly reviews to ensure compliance with this QASP. The quarterly reviews will include at a minimum the Contracting Officer, COR, Contractor/Business Manager.

The COR referred to is (Primary) SSgt Heidi Adkins

(Alt) MSgt Samantha Davis

Rating Description Green Yes performance and technical specifications are being met at AQL.

Yellow

Yes, performance and technical specifications are currently being met at the minimum AQL, but the following service / deliverable needs Contractor attention.

The Customer must identify what component of the deliverable and/or service requires attention.

Red

No, performance and technical specifications are not being met at AQL and the following service / deliverable needs immediate Contractor resolution.

The Customer must identify what component of the deliverable and/or service is below the minimum AQL.

Name/Signature of COR

Name/Signature of Contracting Officer

MONTHLY QUALITY ASSURANCE WORKSHEET

Measured Area

Quality Rating Cause Effect on Mission Action Required / Date

Contract employee(s) has required badges/nametags displayed and identify themselves as Contractors 100% of the time.

GREEN Comments mandatory for “Deficient” QA Rating.

YELLOW

RED

All Contractor personnel training requirements will be documented and submitted to the COR within 5 days of completion of training or as stated in the Performance Work Statement (PWS).

See PWS for requirements.

GREEN Comments mandatory for “Deficient” QA Rating.

YELLOW

RED

Contractor end of cycle paperwork is prepared and 95% accurate within 48 hours of end of cycle/feeding period – prior to review with COR

GREEN Comments mandatory for “Deficient” QA Rating.

Comment cards which address negative aspects of the dining facility, (ex.

Service or quality) will be addressed and a plan for resolution will be discussed with the COR and applied within 48 hours of notice to the Contractor.

GREEN Comments mandatory for “Deficient” QA Rating.

2005 Food Code Critical Item Checklist Appendix 1

Critical Area Code Ref

Y es

N o

N /A

Management and Personnel Is there a designated Person In Charge (PIC) in the facility during all operating hours?

2-101.11

Does the PIC demonstrate knowledge of safe food handling?

2-102.11

If employees are diagnosed with, or likely exposed to Norovirus, Salmonella typhi, Shigella spp, E. coli 0157:H7,or Hepatitis A, are they self reporting to PIC and are they properly excluded or restricted from food facility work?

2-201.11 2-201.12 2-201.13

Is Public Health notified if an employee is diagnosed with or suspected of illness due to Norovirus, Salmonella typhi, Shigella spp, E. coli 0157:H7, or Hepatitis A?

2-201.11

Are ill employees (diarrhea, fever, vomiting, jaundice, sore throat with fever, draining skin lesions, or persistent cough/sneezing/runny nose) properly restricted or excluded from food facility work?

2-201.11 2-401.12

Are employees properly washing hands?

(Using correct procedure and frequency)

2-301.11 2-301.12

Do employees eat, drink, or use tobacco only in designated areas?

2-401.11

If authorized animals (e.g. patrol dogs) are present, are food employees restricted from handling them?

2-403.11 6-501.115

Food

Are food, water and ice from approved safe sources that comply with AR 40-657/AFI 48-116?

3-2 01.11 5-101.11

Is food free of unapproved food additives or chemicals? 3-101.11

3-202.12 3-302.14

Are potentially hazardous foods received at the proper temperature?

3-202.11

Is food protected from contamination by package integrity?

3-202.15

Are molluscan shellfish (e.g., oysters) source-identified and is this identification kept for 90 days after serving?

3-202.18 3-203.12

Do employees comply with the no bare hand contact, unless approved, with ready-to-eat (RTE) foods?

3-301.11

Is food protected from cross contamination by separating raw foods from RTE foods?

3-302.11

Is food protected from cross contamination from equipment/utensils that are not cleaned/sanitized?

3-301.12 3-304.11

Are pasteurized egg products used in recipes calling for raw eggs (e.g., Caesar salad, hollandaise sauce, etc.)?

3-302.13

Are meat, fish, pork, and non-pooled eggs cooked to >145°F for 15 sec?

3-401.11

Are comminuted fish/meat, and pooled eggs cooked to >155°F for 15 sec?

3-401.11

Are poultry and stuffed fish/meat cooked to >165°F for 15 sec?

3-401.11

Are all foods prepared in the microwave cooked to >165°F?

3-401.12

If raw/undercooked fish are served (e.g., sushi), are the fish properly frozen before serving?

3-402.11

If undercooked or raw meat, fish, or eggs are served, are consumers advised by written means (e.g., brochures, menu advisories, or labels)?

3-603.11

When reheated, are potentially hazardous foods (PHFs) heated within 2 hours to >165°F for 15 sec?

3-403.11

Are PHFs from a hot holding area cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 additional hours?

3-501.14

Are PHFs held at <41°F or >135°F? 3-501.16 Critical Area Code

Ref

Y es

N o

N /A

Food (cont'd) If PHFs are held at temperatures between 41°F-135°F, are they used/discarded within 4 hours?

3-501.19

Are RTE, PHFs labeled with the consume-by date and used/discarded within 7 days?

3-501.17 3-501.18

Are contaminated foods discarded? 3-701.11 For hospitals or child day care/development locations, are additional requirements met (i.e., pasteurized apple juice/eggs, no raw/undercooked foods)?

3-801.11

Equipment, Utensils, and Linens Are food contact surfaces safe, clean, durable, smooth and easy to sanitize? Are they clean to sight, touch, free of encrusted grease deposits and other accumulated soils. Are non-food contact surfaces free of dust, dirt, food residue and other debris?

4-1 4-202.11 4-601.11 7-203.11

When manually sanitizing with hot water, are utensils and equipment immersed in >171°F water for >30 sec?

4-501.111 4-703.11

When mechanically sanitizing with hot water, does the utensil/equipment surface temperature reach >160°F?

4-703.11

When using chlorine to sanitize, are utensils and equipment immersed in 50ppm (at room temperature) chlorine solution for >10 sec?

4-703.11

When using chlorine to sanitize food contact surfaces and equipment (cutting boards, food preparation tables) is the concentration 50ppm at room temperature?

4-501.114 4-703.11

If used, are non-chlorine sanitizers used and the strength tested properly?

4-501.114 4-703.11 7-204.11

Are food contact surfaces and utensils cleaned and sanitized between different types of raw animal foods and when changing from raw to RTE foods?

4-602.11 4-702.11

Are food contact surfaces cleaned and sanitized at least every 24, 20, 16, 10, or 4 hours (depending on ambient air temperature) when working with PHFs?

4-602.11

Water, Plumbing, Waste, Physical Facilities Is only potable water used for all food-related functions and handwashing?

5-102.12

Is the water system capacity large enough to meet water demands?

5-103.11

Are appropriate air gaps present between the water supply inlet and flood level rim of sinks and other plumbing fixtures?

5-202.13

Are backflow prevention devices installed between the sewage system and drains from equipment where food, ice or utensils are placed?

5-203.14 5-402.11

Are handwashing sinks located in convenient locations (food prep, dispensing, ware washing and toilet rooms)?

5-203.11 5-204.11

Are mop water and other liquid wastes disposed of properly (i. e., not in a sink designated for handwashing, food prep, or ware washing)?

6-501.15

Is the presence of pests properly minimized? 6-501.111 Poisonous or Toxic Materials

Are original and working containers of cleaners, sanitizers and other chemicals clearly labeled?

7-101.11 7-102.11

Are poisonous or toxic materials stored so they cannot contaminate food or food contact surfaces?

7-201.11 7-301.11

Are cleaning/sanitizing chemicals or pesticides used in accordance with the manufacturer's recommendations?

7-202.12 Do chemical sanitizers and other chemical anti-microbial applied to food contact surfaces meet the requirements of 40

CFR 180.940?

7-204.11

Are medicines/first aid supplies stored for employee use properly labeled and located to prevent contamination of food, equipment, utensils, and linens?

7-207.11 7-207.12 7-208.11

NOTE: This checklist is intended to be a tool only to assist food facility and Public Health personnel in identifying critical food safety violations during self-inspections or formal inspections using the 2005 Food Code.

This checklist is not all inclusive, refer to the Food Code for details and complete sanitation standards.

Facility:

Person Completing Checklist:

Date:________

XXXNOTHING FOLLOWSXXX

2005 Food Code Critical Item Checklist Appendix 1