Statement of Work 27DEC2024.pdf

STATEMENT OF WORK (SOW)

FOR

91st Cyber Brigade Prepared Delivered Meals

1.0 General:

1.1 Scope: The Contractor shall furnish all labor, supervision, transportation, equipment, supplies, and materials necessary to provide meals to the 91st Cyber BDE, in accordance with this SOW and the terms and conditions of the associated contract.

1.2 Delivery Periods: Individual orders may be placed for delivery during the following time periods:

Base: January 1, 2025 – December 31, 2025 Option Year 1: January 1, 2026 – December 31, 2026 Option Year 2: January 1, 2027 – December 31, 2027 Option Year 3: January 1, 2028 – December 31, 2028

1.3 General Information:

1.3.1 Delivery of Supplies. Meals shall be delivered to Fairfax, VA, Fort Belvoir, VA, and Bowling Green, VA. The contractor shall deliver breakfast meals between the hours of 6:45 AM – 7:15 AM, lunch meals between the hours of 11:30 AM – 12:00 PM, and dinner meals between the hours of 4:00 PM – 4:30 PM. All times stated in this SOW are Eastern Time. Simultaneous deliveries will be required for meal deliveries at Fairfax and Fort Belvoir, resulting in deliveries at each location within the same time period. The food shall be delivered within two hours from the point in time when the food is removed from temperature control. The Contracting Officer’s Representative (COR) will meet the contractor at the installation entrance to designate the delivery drop-off location. No flatware or catering services are required under this SOW.

1.3.1.1 Delivery Discrepancies. The COR will inspect select delivered items for both temperature and accuracy prior to the contractor’s departure. The COR will notify the contractor if there are delivered meals that are non-compliant with contractual terms per individual delivery order. The contractor shall replace these items, at no additional cost to the Government, within one hour and thirty minutes from notification of the deficiency.

1.3.1.2 Unscheduled gate closures by the Security Police may occur at any time (Fort Belvoir and Fort Walker) 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.

1.3.1.3 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 always carry proper identification with them 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.

1.3.1.4 Installation Access and Security Requirements (Fort Belvoir and Fort Walker).

The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the COR. If required, 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. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes. 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.

1.3.1.5 For contractors that do not require a CAC, but require access to a DoD facility or installation (Fort Belvoir and Fort Walker): 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.

Local policies and procedures can be provided upon written request to the COR.

1.3.1.6 The contractor shall follow 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.

1.4 Accident Prevention. The Contractor shall provide and maintain work environments and procedures which will-

(1) Safeguard the public and Government personnel, property, materials, supplies, and equipment exposed to Contractor operations and activities; and

(2) Avoid interruptions of Government operations.

Whenever the Contracting Officer or Contracting Officer's Representative (COR) becomes aware of any noncompliance with these requirements or any condition which poses a serious or imminent danger to the health or safety of the public or Government personnel, the Contracting Officer or COR shall notify the Contractor orally, with written confirmation, and request immediate initiation of corrective action. This notice, when delivered to the Contractor or the Contractor’s representative at the work site, shall be deemed sufficient notice of the noncompliance and that corrective action is required.

After receiving the notice, the Contractor shall immediately take corrective action. If the Contractor fails or refuses to promptly take corrective action, the Contracting Officer may issue an order stopping all or part of the work until satisfactory corrective action has been taken.

2.0 Meals

2.1 The contractor shall provide individual cold/hot boxed meals. Exact quantities to be provided will be indicated on each individual delivery order.

2.1.1 Individual breakfast meals shall include the following or similar:

• Entrée - Breakfast entrée or sandwich (i.e. ham and cheese/egg, and cheese croissant or English muffin; protein 2 oz. minimum).

• Whole grain or whole grain rich bread product.

• Fruit Product – Fruit cup 100% fruit juice or light syrup (4 oz. cup minimum), dried fruit (¼ cup minimum), fruit snacks (made with real fruit) or fresh fruit.

• Condiments – as applicable to meal component

• Juice - 8 oz. 100% fruit juice or 100% fruit juice blend; 100% DV vitamin C required in both

• Breakfast Bar - must provide at least 2.5g of fiber per serving and less than or equal to 10 g of sugar per serving OR

• Pastry type - toaster pastry, muffin, Danish, or doughnut

2.1.2 Individual lunch and dinner meals shall include the following or similar:

• Entrée – Shall have a minimum of 5 oz. of protein.

• Bread type- whole grain or whole grain rich --bun, tortilla, wrap, sticks, or sliced

• Fruit Product – Fresh fruit, fruit cup 100% fruit juice or light syrup (4 oz. cup minimum), dried fruit (1/4 cup minimum)

• Dessert – small cookie, candy bar, candy pieces (2 oz. maximum) or pudding

• Salads- 50% is dark green leafy vegetables such as romaine or spinach.

• Drink - 8 oz. minimum. Water, tea, lemonade or fruit juice. Soda is not permitted.

• Condiments – As applicable to meal component.

2.2 Meal Preparation.

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

2.2.2 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.

2.2.3 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).

2.2.4 The contractor shall prepare entrees on the day they are to be served.

2.2.5 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.

2.2.6 The contractor shall progressively prepare food items to yield optimum freshness, flavor, color and texture.

2.2.7 All foods shall be prepared on surfaces which have been properly cleaned and sanitized.

2.2.8 All meats and poultry shall be cooked and prepared at proper temperatures, ensuring the food is thoroughly cooked throughout.

2.2.9 Any variations or substitute items to the final approved menu shall be submitted by the contractor for review and approval by the COR three working days in advance of the change.

2.2.10 The contractor shall comply with all Food and Drug Administration (FDA) Food Code guidelines including only purchasing food items from approved vendors. A list of food sources must be provided upon request.

2.2.11 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, mayonnaise, mustard, ketchup, assorted creamers, sugar, sugar substitute, butter and jellies. 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

2.3 Food Storage.

2.3.1 The contractor shall cover, label and properly store all food.

2.3.2 The contractor shall promptly store perishable and semi-perishable subsistence upon receipt. Frozen and chilled items shall be stored and served at proper temperatures. Hot and warm items shall be stored and served at proper temperatures.

2.3.3 The contractor is responsible for preventing all food borne diseases by properly storing and preparing food in accordance with applicable regulations.

2.4 Housekeeping and Sanitation.

2.4.1 The contractor shall ensure all employees meet personal hygiene requirements to include but not limited to, clean hands and fingernails always, proper hair and facial grooming, hair restraints and smoking restrictions.

3.0 Delivery Order Ordering Procedures.

3.1 The following procedures will be used for issuing delivery orders against the contract:

a.) The Virginia National Guard is the only agency authorized to order against this contract. The customer will submit each order to the Acquisition Support Office (ASO) 30-45 calendar days prior to the first delivery date.

b.) Included in each order request form:

1. Date submitted to ASO.

2. Contract number.

3. Contract name.

4. Purchase request number.

5. Ordered item contract line-item numbers (CLINs).

6. Ordered item description.

7. Ordered item quantities.

8. Individual unit price for requested CLINs.

c.) If necessary, additional instructions per delivery order will be included in the ordering form.

d.) Order forms will be signed by the customer, then reviewed and accepted by the contracting officer.

e.) The contractor will be sent a delivery order from the ASO seven or more calendar days prior to the first delivery date. The contractor shall execute each delivery order in accordance with the order details and the base contract

SOW.

3.2 Minimum and maximum quantity of meals.

3.2.1 The following minimum and maximum quantities apply separately for the base period and for any exercised option:

Breakfast Meal –

(a). Minimum: 110 (b). Maximum: 400

Lunch Meal –

(a). Minimum: 200 (b). Maximum: 2000

Dinner Meal – (a). Minimum: 110 (b). Maximum: 400