W912LQ22Q0011 SOW Attachment 3.docx

STATEMENT OF WORK (SOW)

1. GENERAL DESCRIPTION OF SERVICES

The Contractor shall furnish all labor, supervision, transportation, equipment, supplies, and materials to provide hot meals to 91st Cyber BDE at 6105 Goethals Road Fort Belvoir, VA 22060, in accordance with this Statement of Work (SOW) and the terms and conditions of the associated contract.

1.1 REQUIREMENT

One hot meal delivery for lunch and/or breakfast shall take place upon performance start date of 14 May 2022 through performance end date of 30 September 2022 (see schedule below) and option years if exercised by the government. Each delivery shall consist of meals that conform to the minimum standards provided herein. The number of meals will vary based on monthly attendance with maximum meal counts in chart below, although an estimated 40 meals for 123/124 BN per day and HHD will need 30 lunches per day. The intent is to have contractor provide high quality, hearty, and filling meals cooked under commercial and U.S. Army standards, including professional standards and ServSafe commercial standards (National Restaurant Association). The meals shall 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. The exact meal count will be confirmed NLT 15 days prior to scheduled drill dates. The contractor will ensure the correct number of meals are delivered, if the contractor does not deliver the correct number of meals more than twice in a 12-month period the government has the right to terminate this contract.

(91st Cyber Drill Dates, Locations and Meal Counts)

* Meal counts for IDT period represent maximum meal counts allowed during that period and drill dates are subject to change.

* Dates for option years are subject to change, the below dates are used for meal estimates

Delivery Period 123rd CPB PAX

Location 124th CPB PAX

Location

HHD,

91st CB PAX

Location

(09-10 Jul) *400 –lunches (25 per day est) Fort Belvoir RC (09-24 Jul)

FY 23 (Option year 1)

123rd CPB PAX

Location 124th CPB PAX

Location

HHD,

91st CB PAX

Location

70- breakfasts

70- breakfasts

50- breakfasts FT AP Hill

(09-10 Jul)

(09-24 Jul)

FY 24 (Option year 2)

123rd CPB PAX

Location 124th CPB PAX

Location

HHD,

91st CB PAX

Location

70- breakfasts

70- breakfasts

50- breakfasts FT AP Hill

(09-10 Jul)

(09-24 Jul)

1.2 PLACE OF PERFORMANCE

1.2.1 Meals shall be delivered to 6105 Goethals Road Fort Belvoir, VA 22060 and during October drill 18272 AP Hill Drive, Bowling Green, VA.

1.3 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 Food Service Sanitation (current edition at time of award) AR 40-25 Nutrition Standards and Education (current edition at time of award) DoD Soldier Fueling Initiative (current edition at time of award)

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

1.4 Standards

1.4.1 The 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.

2. PERFORMANCE FOR 91st Cyber BDE

2.1 The contractor shall furnish all personnel, supervision, and transportation necessary to prepare and deliver all meals. Portion sizes for individual items can be found at http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf .

2.2 The contractor shall be self-sufficient in the ability to prepare, deliver, and maintain proper temperatures for all food. The contractor shall be responsible for proper cleaning along with proper handling and storage of all items used for consumption and/or service.

2.3 The food shall be delivered within three 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 four hour limit shall not be delivered.

3. OPERATIONS FOR 91st Cyber BDE

3.1 The contractor shall deliver meals at the following times:

3.2 Lunch. Meals shall be ready for consumption and delivered from 1100 to 1300 EST.

3.3 Breakfast. Meals shall be ready for consumption and delivered from 0700-0830 EST.

4. PERSONNEL

4.1 Response Time. The Contractor or designated representative(s) shall return all calls from the Contracting Officer or Contracting Officer’s Representative within four business hours.

4.2 All personnel utilizing vehicles on Government property shall possess a valid state driver’s license, registration, and insurance meeting VA State requirements.

4.3 Contractor’s employees shall observe and comply with all rules and regulations concerning fire, safety, sanitation, security, possession of firearms or other lethal weapons while on Government property. Copies of pertinent installation rules and regulations will be made available to the Contractor upon request.

4.4 All contractor personnel and property may be subject to search and seizure upon entering, while on and w h e n leaving the installation confines in accordance with Army Regulation (AR) 190-22.

4.5 The Contracting Officer may direct the contractor to 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 at no additional cost to the government.

4.6 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.

4.7 The contractor shall not employ any person who is an employee of the United States Government, 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.

4.8 The contractor and all associated sub-contractor/supplier employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification Index (NCIC-III) and Terrorist Screening Database (TSDB) (Army Directive 2014-05/AR 190-13), applicable installation, facility and area commander installation/facility access and local security policies and procedures (to be provided after award).

4.9 Contractor Employees

4.9

4.9.1 None of the persons employed for the performance of work under this contract by the Contractor are considered employees of the government. The contractor is responsible for all actions of its employees and/or subcontractors. All employees involved in the execution of this contract shall have a minimum of one hour training by a 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 in writing, via email, to the Contracting Officer within 2 weeks of contract award.

4.9.2 The Contractor shall ensure its employees meet all regulatory sanitation requirements during the performance of this contract. Food handling staff shall wear appropriate clothing. Employees preparing, handling or serving food will ensure all hair, including facial hair, is contained by a hair net or cap. The contractor shall enforce a general neat and clean appearance of all staff performing deliveries.

4.9.3 Contractor employees shall not loiter anywhere aboard Fort Belvoir or Fort AP Hill. Upon satisfactory completion of deliveries, employee shall promptly depart from the area.

4.9.4 The Contractor shall ensure its contract employees follow food safety and sanitation standards outlined by the Army Food Program and ServSafe in regards to personal hygiene.

5. MEAL COMPOSITION FOR 91st Cyber BDE

5.1 The contractor shall develop menus for lunch in compliance with guidelines and limitations set forth in this SOW and mirroring the structure of the government’s 14-Day Menu below.

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

5.3 Meals shall be delivered timely and meat, at a minimum, the standards identified below. Should there be more than two late deliveries or failures to meet the minimum standards, the government may terminate the contract for default by the contractor.

A. Lunch - Hot

1. Meat: poultry (6 oz. minimum), beef (4 oz. minimum), pork (4 oz. minimum), or fish (4 oz. minimum)

2. Either: mashed potato (1/2 cup minimum), baked potato (medium 2-1/4” minimum), potato salad (2/3 cup minimum), or prepared rice (3/4 cup minimum)

3. Gravy (as appropriate)

4. Prepared vegetables (1/2 cup minimum)

5. Either: hot rolls, garlic toast, breadsticks, or whole wheat/grain sandwich bread

6. Salad at a minimum: lettuce, tomatoes, cucumbers, carrots, croutons/crackers

7. Assorted whole fresh fruit, or fruit cup in 100% juice (syrup not acceptable)

8. Choice of dessert: brownie, cookie, cake, or pie

9. Individual serving condiments: peanut butter, jelly/jam assortment, margarine patties, salad dressing (3 choices that shall include a low/non-fat option), sugar packets, artificial sweetener packets

10. Single serve 1% milk (4 oz. minimum cartons)

11. Non-carbonated beverage such as: lemonade or iced tea (unsweetened) (bottled water is not acceptable).

B. Meals that combine meat, starch, and vegetable into one entrée are considered appropriate as long as the salad, fruit, bread, dessert, and beverages are individual serve. Examples of combined entrées are:

1. Spaghetti with meat sauce and vegetable side

2. Hearty stew or roast with meat, starch, and vegetable in the recipe

3. Lasagna with meat sauce and vegetable side

4. Swedish meatballs with noodles and vegetable side

C. Soups and casseroles are considered side items only and are not to be served as an entrée.

D. The following guidelines shall be adhered to when preparing meals:

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

2. 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.

3. All sliced bread shall be whole grain/whole wheat type (white with whole grains or whole wheat with at least 2.5 g fiber per serving).

4. The contractor shall prepare entrees on the day they are to be served. Sandwiches shall be assembled at the serving line.

5. If yogurt is served, it shall 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.

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

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

b. Sugar and Artificial sweetener

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

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

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

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

g. Peanut butter

6. MENUS

6.1 Any variations or substitute items to the final approved menu shall be submitted for review and approval by the Contracting Officer Representative four calendar days in advance of the change.

7. INGREDIENTS

7.1 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.

8. NON-FOOD RELATED REQUIREMENTS.

8.1 The contractor shall furnish paper goods, meal containers to package meals.

8.2 The contractor shall furnish all condiments for each meal. Condiments include, but are not limited to: salt, pepper, relish, meal specific sauces, hot sauce, steak sauce, salad dressings, ketchup, assorted creamers, sugar, sugar substitute, butter and jellies. Other condiment items may be provided, however, at a minimum those identified in section 5.3 D 6 shall be made available for use.

9. FOOD PREPARATION AND SERVICE.

9.1 The contractor shall coordinate delivery with the POC on ground for all deliveries.

9.2 All meats and poultry shall be cooked and prepared at proper temperatures, ensuring the food is thoroughly cooked throughout. If food is found to not be cooked or held to the proper temperature more than two times the government reserves the right to terminate the contract.

10. ACCESS TO SITE FOR 91st Cyber BDE

10.1 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 POC.

10.2 Contractor employees with previous criminal convictions may be grounds for denying access to the installation.

10.3 The contractor shall ensure personnel have proper identification for entry to installation. All employees must have a government issued photo identification to gain entry on base (examples: state government issued driver’s license or identification card). Contractor personnel will not be granted entrance without proper identification.

11. ANTITERRORISM/OPERATIONS SECURITY

11.1. Contractor and all associated sub-contractor 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. Contractor workforce must comply with all personal identity verification requirements (FAR clause 52.204-9, Personal Identity Verification of Contractor Personnel) as directed by DOD, HQDA and/or local policy. In addition to the changes otherwise authorized by the changes clause of this contract, should the Force Protection Condition (FPCON) at any individual facility or installation change, the Government may require changes in contractor security matters or processes.

11.1.1 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. AT Level 1 awareness training is available at the following website: https://jko.jten.mil/courses/atl1/launch.html.. All persons must present identification to any acting security personnel upon request at any installation access control point or during any point of occupation.

11.1.1. All persons must carry proper photo identification, as described above, with them at all times.

11.2. Work performed under this SOW is unclassified; however, information regarding the dates, number of attendees and location of training is considered Controlled Unclassified Information (CUI) and is not to be disseminated to anyone without a bonafide need to know.

11.2.1. The Contractor shall comply with all applicable Garrison and Department of Defense (DoD) security regulations and procedures.

11.3. Any person requesting to bring a privately or commercially owned vehicle must be able to provide current documentation to show that the vehicle is properly registered with a Department of Motor Vehicles (DMV) or a private vehicle leasing agency in the Continental United States (CONUS). Failure to provide proper documentation will result in the denial of vehicular access to the installation.

11.4. The Contractor shall ensure the physical security of food and beverages from the point of purchase to the point of receipt.

11.5. The contractor, his employees, and subcontractors shall become familiar with and obey the regulations regarding 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.

11.6. The contractor shall be responsible for compliance with all regulations and orders of the installation that may affect performance.

11.7. 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.

11.8 OPSEC Training: In accordance with AR 530-1, Operations Security, new contractor employees shall complete Level I OPSEC training within 30 calendar days of their reporting for duty and annually thereafter. The contractor shall submit certificates of completion for each contractor employee to the COR. Level 1 OPSEC training is available at https://securityawareness.usalearning.gov/opsec/index.htm.

12. Performance Requirements Summary

13. Deliverables

SAMPLE 14 DAY MENU Dinner Meals sample can be used in lieu of a lunch option

DAY 1

BUTTERED POTATOED

6 OZ

BEANS

MARGARINE

SALAD

7 OZ

ASST. DRY

CEREAL

FRUIT

1 EACH

WHOLE

*ASST SALAD DRESSINGS

* JELLY

MARGARINE

minimum

Per Person)

MILK/CHOC

MILK 1% LOW FAT

PINT CRTN

(1 Per Person)

Per Person)

COFFEE

DAY 2

PORK CHOP

8 OZ

POTATOES

4 OZ

HASH BROWN

POTATOES

DRINK

Per Person)

MARGARINE CUPS

ASSORTED BREADS

*ASSORTED JELLIES

ASST FRESH

FRUIT

1 PIECE

MILK/CHOC

MILK 1% LOW FAT

PINT CARTON (1

Per Person)

COFFEE

COFFEE

DAY 3

GRILLED

SAUSAGE LINKS

CHICKEN

8 OZ

HOT HOMINY

GRITS

POTATOES

4 OZ

SALAD

MARGARINE

ASST FRESH

FRUIT

* JELLY

MARGARINE

COFFEE

Per Person)

Per Person)

MILK/CHOC MILK 1% LOW

FAT

PINT CARTON (1

DAY 4

OVEN FRIED

BACON

HASH BROWN

POTATOES

ASST DRY

CEREAL

ASSTD FRESH

FRUIT

* ASST SALAD DRSG

COOKIES

MARGARINE

Per Person)

*JELLY

COFFEE

COFFEE

COFFEE

DAY 5

GRILLED

SAUSAGE PATTIES

SCRAMBLED

EGGS

POTATOES

CORN

4 OZ

CHEESE SAUCE

ASST. DRY

CEREAL

HEAT N SERVE

ROLLS

1 ROLL

FRUIT

MARGARINE

* JELLY

COFFEE

COFFEE

FAT

PINT CARTON (1

Per Person)

COFFEE

DAY 6

SPAGHETTI

CHEESE

5 OZ

FRESH FRUIT

ASSTD FRESH

FRUIT

MARGARINE

MARGARINE

* JELLY

COFFEE

COFFEE

MILK/CHOC

PINT CARTON (1

DAY 7

SCRAMBLED

EGGS

BEANS

HOT HOMINY

GRITS

POTATOES

VEGETABLE SALAD

6 OZ

MARGARINE

ASST FRESH

FRUIT

ASST. DRY

CEREAL

MARGARINE

LEMONADE

CAKE

1 PIECE

* JELLY

Per Person)

COFFEE

COFFEE

Per Person)

COFFEE

DAY 8

CABBAGE/W BACON

5 OZ

CREAM OF

WHEAT

SALAD

6 OZ

ASSORTED

CEREAL

ROLLS

1 ROLL

FRUITS

MARGARINE

ORANGE DRINK

Per Person)

COFFEE

COFFEE

COFFEE

Per Person)

DAY 9

CORNED BEEF

HASH

MEATBALLS

W/GRAVY

8 OZ/2 OZ

N

SCRAMBLED

EGGS

PASTA

DRESSING

4.5 OZ

ASSORTED

CEREAL

VEGETABLES

4 OZ

ASSTD FRESH

FRUIT

SALAD

6 OZ

* ASST SALAD DRSG

MARGARINE

SAUCE

3 OZ

ROLLS

1 ROLL

* JELLY

COFFEE

MARGARINE

COFFEE

Per Person)

MILK/CHOC MILK

1% LOW FAT

PINT

CARTON (2

COFFEE

Per Person)

DAY 10

HASH BROWN

POTATOES

CORN

ASST DRY

CEREAL

MARGARINE

CAKE

1 PIECE

MARGARINE

JELLY

COFFEE

COFFEE

COFFEE

Per Person)

MILK/CHOC MILK 1% LOW

FAT

PINT CARTON (1

Per Person)

DAY 11

SALAD

GARLIC BREAD

CAKE

MARGARINE CUPS

Per Person)

Per Person)

COFFEE

COFFEE

DAY 12

SPAGHETTI

ONIONS

8 OZ

HASH BRWN

POTATOES

FRUIT SALAD

CITRUS

SALAD

6 OZ

ASST CEREAL

BOWL

Per Person)

MARGARINE CUPS

MARGARINE CUPS

APPLE JUICE

COFFEE

MILK/CHOC

PINT CARTON (1

COFFEE

COFFEE

DAY 13

PATTY

BBQ RIBS

8 OZ

SCRAMBLED

EGGS

COB

8 OZ

ASST CEREAL

BOWL

YOGURT,

ASSORTED

SALAD

Per Person)

MARGARINE

CUPS

CHIPS ASSORTED

COFFEE

DAY 14

SCRAMBLED

EGGS

CHOPS

8 OZ

POTATOES

4 OZ

ONION SLD

MS

4 OZ

HOT ROLLED

OATS

MARGARINE

CUPS

*JELLY

Per Person)

MARGARINE CUPS

OATMEAL

RAISIN COOKIES

2 PP

COFFEE

MILK/CHOC MILK 1% LOW

FAT

PINT CARTON (1

COFFEE