B08_RFP_Atch 1 Mensa PWS_20201207.pdf

PERFORMANCE WORK STATEMENT

APF Mensa Operations USAG Italy, Darby Military Community

APPROVED BY: ROBERT J. CHARTIER

Deputy Garrison Manager

W912PF-20-R-0005

Attachment 1

Table of Contents

1. DESCRIPTION OF SERVICES 4

1.1 Place of performance 5

1.2 Hours of Performance and Authorized Patrons 5

1.3 Meal Accountability 6

1.4 Contractor Invoices 7

1.5 Dining Area Preparation 8

1.6 US Government Menu/Meal Preparation Standards 10

1.7 Food preparation 13

1.8 Food serving 14

1.9 Requisitioning and Receiving Subsistence 18

1.10 Product Characteristics 19

1.11 Fruit & Vegetables 28

1.12 Various Foods 32

1.13 Pasta 34

1.14 Bread 35

1.15 Oils 36

1.16 Important Note for Operators 36

1.17 Sanitation Requirements 38

1.18 Walls and Light Fixtures 41

1.19 Dishwashing Service 41

1.20 US Government Furnished Property (GFP) and Contractor’s Equipment Cleaning

Service

1.21 Characteristics of Cleaning Products 43

1.22 Pots, Pans and Utensil Cleaning 43

1.23 Food Service Equipment and Utensil Cleaning 44

1.24 Floor Drains 44

1.25 Insect and Rodent Control 45

2. PERSONNEL REQUIREMENTS 46

2.1 Contract Manager 46

2.2 Key Personnel 46

2.3 Contractor Personnel 47

2.4 Employees Uniforms and Appearance 48

2.5 Identification Badge 48

2.6 Jewelry 48

2.7 Conduct of Employees 49

2.8 Personal Hygiene 49

2.9 Health Examination 49

2.10 U.S. Federal Acquisition Regulation Against Human Trafficking 49

2.11 Use of Alcoholic Beverages/Drugs 50

2.12 Personnel Removal 50

3. CONTRACTOR CONTROL PLANS 50

3.1 Contractor Quality Control (QC) 50

3.2 Quality Assurance 51

3.3 Performance Inspections 51

3.4 Contract Non-Conformance 52

4. CONSERVACTION OF UTILITIES 53

4.1 Environmental Control 53

4.2 Meetings 53

4.3 Safety Plan 53

5. US Government Furnished Property ~ Contractor Furnished Property 54

5.1 US Government Requirements ~ Provided Equipment 54

5.2 Contractor Furnished Items and Services 59

5.3 US Government Tools and Equipment 61

6. Service Delivery Summary 61

6.1 Performance Requirement Summary Matrix 61

6.2 Measuring Performance 62

6.3 Acceptable Performance 63

6.4 Unacceptable Performance 63

7. Antiterrorism / Operations Security 63

7.1 Access and General Protection ~ Security Policy and Procedures 63

7.2 Physical Security 63

7.3 I-Watch Training 64

7.4 OPSEC SOP/PLAN Requirements/Common Access Card (CAC) 64

8. Miscellaneous Requirements 64

8.1 Clean Up and Disposal 65

8.2 Responsibilities 65

8.3 Accidents 66

9. USG PUBLICATION AND FORMS 66

9.1 Applicable Publications and Forms 66

9.2 Acronyms 66

9.3 Standard Definitions 68

9.4 Technical Definitions Peculiar to this PWS 68

10. SAFETY & DOCUMENTATION 71

11. DATA RIGHTS 71

12. ATTACHMENTS 72

LOCAL NATIONAL MENSA OPERATION SERVICES

1. DESCRIPTION OF SERVICES

The Contractor shall provide all labor, management, tools, supplies, chemicals, supervision, and other items or services to perform Local National (HN) Mensa Operation Services in Camp Darby Bldg.5156, Via Aurelia Localita’ Tombolo Gate 27, Pisa, Italy. All work performed under this contract shall be in accordance with this Performance Work Statement (PWS) and all applicable and current US and Host Nation laws and regulations including, but not limited to, Italian A.S.L. (Azienda Sanitaria Locale), Host Nation Public Sanitary Department (Dipartimento Sanita’ Pubblica) standards, applicable Italian food service law; D.lgs. 81/2008 Testo Unico sulla sicurezza del lavoro, US Army food regulations;

Army Regulations AR 30-22; DA PAM 30-22; DA PAM 738-750; TB MED 530; FM 21-10; FM 10-23;

FM 10-24; and TM 10-412. The US regulations can be obtained at http://www.apd.army.mil.

The Contractor must possess the following certifications:

UNI EN ISO 9001:2015 Quality Management System;

UNI EN ISO 14001:2015 Cat G Environment Management System;

UNI EN ISO 14040:2006 Life Cycle Assessment Study;

UNI CEN ISO/TS 14067:2013 Greenhouse effect – carbon footprint product IFS Food International Food Standard Version 6 SA 8000:2014 Social Accountability 8000 – (Respect of human rights / Ethics in the work environment);

UNI EN ISO 22005:2008 (Traceability System);

DTP 108 (Gluten free certification);

UNI EN ISO 22000:2005 (Food Safety Management System);

BS OHSAS 18001:2007 (Occupational Health and Safety Management Systems - Food Service Requirements);

UNI 10854:1999 (Hazard Analysis Critical Control Point – Hygiene Self-Monitoring Management System

- Risk Management).

The Contractor shall provide all Mensa services including, but not limited to, purchasing food ingredients, preparing, cooking, and serving food and drink items and cleaning the Mensa assigned areas. The Contractor shall provide the following items available for meal services at the serving line:

1. Full Meals and Half Meals as specified in the following paragraphs

2. Beverage Dispenser without quantity limitation (beverages offered are smooth water, sparkling water, sparkling cold water, cola, orange juice, fruits juice, and tea). Water and all other offered beverages must be consumed exclusively inside the Mensa area. Removing glasses or cups, under contractor property and responsibility, outside the Mensa area is prohibited. Beverages must be consumed “only” during Mensa service shift time from 11:30 - 14:00. Repair and maintenance of Beverage Dispenser is the Contractor’s responsibility and to be performed at Contactor’s expense. In case of Beverage Dispenser malfunction preventing proper beverage discharge, the Contractor will issue one (1) ½ liter bottled water with each Full Meal and Half Meal until dispenser is repaired and properly functioning.

3. Take Away Meals: One (1) ½ liter bottled water will be provided with each Full Meal and Half Meal.

Take-Away is described in the following paragraphs.

In case of a health crisis or pandemic i.e. COVID, the service may change from self-service to take away service, without any changes on menu' offer or prices update.

1.1 PLACE OF PERFORMANCE

Place of performance shall be the USAG Italy, Darby Military Community (DMC), Via Vecchia Livornese 788, 56128 Tirrenia (PI), Italy. The Mensa facility is located in building 5156 Depot area.

Keys of the new facility will be consigned to the Contractor one or two days (48 hours maximum) before the service start date IAW previous contract closure operations. All actions must be taken to ensure and maintain the Mensa service without a break, or break unavoidable, keep it to a minimum. The Contractor shall sign and date the provided DA Form 2062, listing the issued keys.

One (1) copy of the keys will be released to the Fire Department for cases of emergency.

Once issued the keys, the Contractor shall be responsible for familiarization with the new work area and equipment functions and shall sanitize and clean the new facility and all furnished equipment. Government furnished equipment in the Depot area only operate on electricity due to the absence of gas lines.

1.2 HOURS OF PERFORMANCE AND AUTHORIZED PATRONS

The Contractor shall perform the Local National Daily Mensa Operation Services/Lunch Time Monday through Friday from 11:30 to 14:00. Hours of performance may vary and may be influenced by number of Mensa patrons in attendance. The Contracting Officer’s Representative (COR) will notify the Contractor one week in advance of potential changes if deemed necessary by the US Government. Maximum required daily hours of performance at the serving line shall be

3.5 hours (3 hours and 30 minutes). Occasionally, the Contractor may be requested to perform on Saturday or Sunday for special operations/exercises. The COR will notify the Contractor three (3) working days in advance with the estimated quantity of meals to be served.

Authorized Mensa, HN Patrons: HN Patrons will be in possession of a meal card or an Army Air Force Exchange Service (AAFES) coupon and are employed by the Army or Air Force.

Authorized Mensa, HN Patrons are employees covered by the Conditions of Employment (COE).

Authorized Mensa, Non-HN Patrons: Department of Army Civilian (DAC), US and Italian Military, and Guests (includes any HN Civilian, Military lawfully on the installation but not a part of the work force of DMC, dependents, dependents’ guests, HN guests, etc.). Accepted payment is in Euro only.

Authorized Mensa, Contractors: External contractors working for the US Government.

Accepted payment is in Euro only.

The three (3) categories of patrons shall use the Mensa service during the following specified time frames:

a. Authorized Mensa, HN Patrons: 1130 to 1400

b. Authorized Mensa, Non-HN Patrons: 1230 to 1400

c. Authorized Mensa, Contractors Patrons: 1300 to 1400

The above schedule is implemented to accommodate existing work shifts of Patrons and the HN bus service.

1.2.1 HOLIDAYS AND LOCAL NATIONAL DAYS OF REST

The Contractor is not required to provide HN Mensa operation services during local national holidays and rest days. The following is a list of official local national holidays and rest days for calendar year 2020 for Italian civilian employees:

HOLIDAYS 2021

1 January - New Year’s Day 6 January - Epiphany 5 April - Easter Monday 25 April - Liberation Day 1 May - Labor Day 22 May - Santa Giulia 2 June - Republic Day 15 August - Assumption Day 1 November - All Saints’ Day/National Unity Day 8 December - Immaculate Conception 25 December - Christmas Day 26 December - Saint Stephen’s Day

LOCAL NATIONAL DAYS OF REST 2021

4 January 5 January

15 February 31 May 1 June 17 June

5 July 11 October 25 November

List of selected nine (9) Days of Rest will be provided during October or November of each year by the (COR) to the Contractor.

1.3 MEAL ACCOUNTABILITY

1.3.1 Mensa Patrons and Accountability

The contract’s primary purpose is to provide meals for the authorized HN Mensa patrons at the USAG Italy, DMC, Pisa (Italy).

Military, civilian, and other than local national personnel and contractors may utilize the Mensa services on a Euro cash reimbursable basis. The Contractor shall provide meals assuring that such use will not interfere with, the service to which the authorized HN Mensa patrons are entitled to. The Contractor shall only invoice the US Government for meals served to authorized HN Mensa Patrons in possession of the authorized meal card or AAFES coupon, which has been swiped at time of meal service and shall only be allowed to swipe for one meal (either full or half) per card holder or AAFES coupon holder. All transactions for authorized HN Mensa patrons shall be made with an authorized meal card or coupon, with no exceptions. Loss of Mensa meal cards must be immediately communicated to COR for appropriate actions.

1.3.2 Authorized HN Mensa Patron Meal Accountability

Authorized HN Mensa Patrons will be in possession of meal cards or AAFES Meal Coupons, which serve as verification of authorized Mensa use at US Government expense. The individuals will present their card to the Contractor’s cashier, who shall check for name and payroll number of the employee, indicate the patron’s selection of a Full or Half Meal, and record the transaction in the US Government software database using the furnished information management equipment (Bar Code Reader, PC & Monitor). The Contractor shall provide a smartphone capable to provide hotspot/internet capabilities via USB cable, with SIM chip with voice/data plan (minimum 5 gigabytes traffic per month). TIM, Wind or Vodafone suggested able to grant daily connection w/o interruption, interruptions should not create data lost, network will be verified by U.S. Garrison IT specialist. The meal card holder must be present at moment of delivery of meal and meal card must be scanned during card holder’s presence for both Take Away orders and regular meals consumed at the Mensa.

1.3.3 Authorized Non-HN Patron Meal Accountability

Authorized Non-HN Patrons will pay cash in Euro only and the Contractor shall not invoice the US Government under this contract for service rendered or any expense incurred by the Contractor for services provided to authorize non-HN Patrons. The Contractor will provide receipts to patrons for cash payments. Pricing applied to individual items (i.e., a-la-carte items) and Full or Half Meals will be aligned to prices applied for HN Mensa Patrons. Prices applied to individual a-la-carte items paid for in cash may be increased by 0.50 Euros to facilitate cash operations. The price table will be posted by the Contractor at the Mensa’s entrance, before the serving line.

1.3.4 Authorized Mensa Contractor Patrons

Authorized External Contractor Patrons working for the US Government are authorized to use the Mensa service IAW with the schedule in paragraph 1.2 of this document. They will pay cash in Euro only. The Contractor shall not invoice the US Government under this contract for service rendered or any expense incurred by the Contractor for these services provided to the authorized contractor patrons. The Contractor will provide receipts to patrons for cash payments.

Pricing applied of the individual items (i.e., a-la-carte items) and Full or Half Meals will be established by the Contractor. Prices will be posted by the Contractor at the entrance of the Mensa before the serving line and at the cash point. Pricing shall be aligned to prices in the local economy for similar services.

1.4 CONTRACTOR INVOICES

The Contractor shall submit monthly to the COR two (2) distinct invoices (original and three (3) copies or the electronic version) preferably on the last working day of every month and not later than the 5th day of the month following the invoiced period, as follows:

1. Invoice #1: The Contractor must indicate on four (4) separate lines of the invoice the numbers of Full Meals and Half Meals served to authorized HN Mensa Army and Air Force patrons, all in possession of the bar coded meal card. WAWF invoice submission may be required.

2. Invoice #2: The Contractor must indicate on two (2) separate lines of the invoices the numbers of Full Meals and Half Meals served to authorized HN Mensa patrons in possession of an AAFES coupon. The Contractor shall submit an invoice, along with a copy of the AAFES coupons, to the COR for certification. The Contractor shall also provide a copy of the invoice with the original collected coupons to the paying office. WAWF invoice submission may be required.

3. Monthly Report: The Contractor shall provide to the COR a monthly report for meals served every month for Non-HN patrons (DAC, US Military and Authorized External Contractors). The report must indicate number of Half Meals, Full Meals, and total amount charged in Euros.

NOTE: The Contractor may only invoice for bar coded meal cards swiped and AAFES coupons received. Manual entries for meals served will not be considered acceptable means for invoicing.

The addresses where to submit the two (2) distinct invoices containing monthly report data are specified in ADDENDUM TO 52.212-4, (a) Inspection and Acceptance, (b) Invoice. All information must be properly protected and not shared with others.

1.5 DINING AREA PREPARATION

a. The Contractor shall provide dining area preparation services as follows:

All cleaning/service of dining/service areas and equipment shall be completed 1 hour prior to the start of each scheduled meal period. General cleaning shall not be performed during scheduled meal serving periods.

b. The Contractor shall properly equip a table in the dining area or at the serving line with all condiments and accessories before and throughout each scheduled serving period.

c. Before each scheduled serving period, or upon need before the containers are emptied, the Contractor shall clean all containers and refill them to a minimum of two-thirds full with salt, pepper, and sugar and replenish napkin containers. Cleaning materials (i.e., wiping-cloths) that have been used for other cleaning tasks shall not be used to clean the aforementioned containers.

d. After each scheduled serving period, or as necessary, the Contractor shall empty, wash, rinse and dry salt, pepper, sugar condiment, and napkin containers at the service station main table. The Contractor shall then remove and return to proper storage the aforementioned containers.

e. The Contractor shall move full loaded tray carts from the dining area to the scullery area, unload the carts, and return them empty to the dining area. The Contractor shall remove and return empty tray carts during scheduled serving hours, so as not to impede access to serving lines or dining areas, and not allow accumulation on tables of abandoned trays by customers unable to find empty tray carts. Full tray carts shall be cleaned after scheduled serving hours.

f. The Contractor shall replenish clean silverware during each scheduled meal period ensuring that authorized Mensa patrons do not wait for service.

g. The Contractor is not responsible for routine clearing of tables, which is the responsibility of authorized Mensa patrons/guests. However the Contractor shall occasionally clear tables if needed. The Contractor shall immediately clean tables and floor (in dining room and at service line) of all accidental spillage of trash or food during each meal-serving period.

h. After each scheduled serving period, or as necessary, the Contractor shall clean all tables, chairs and booths with a hot detergent water rinse and wipe dry. Partitions and chair legs, rungs and framework shall be spot cleaned to remove soil and spillage. All chairs, tables, partitions and booths shall be returned to their proper position after cleaning has been completed. Properly cleaned tables, chairs, partitions and booths shall be free of dirt, dust, grease, soil, food particles, and any foreign matter.

i. The Contractor shall clean interior and exterior surfaces of dish and dinnerware dispensers after each scheduled serving period meal as prescribed by A.S.L., or the appropriate manufacturer’s manual or instruction plate. The US Government also requires adherence to TB MED 530 (incorporated by reference). This requirement includes use of carts to transport dirty trays to dishwashing areas. Dispensers and carts shall be free of dirt, food particles, water spots, streaks and foreign matter once cleaned.

j. The Contractor shall thoroughly clean all beverage and food dispensing equipment, including shelves and stands, dish dispensers, flatware tray deposit racks, ice dispensers, and water coolers after each scheduled serving period meal. Nozzles and other removable parts and drains shall be disassembled, cleaned and replaced. All beverage and food dispensing equipment shall be cleaned after each scheduled serving period meal. Properly cleaned equipment shelves and stands shall be free of beverage or food residue, dirt, grease, water spots, streaks, and foreign matter.

k. The Contractor shall clean all entrance and exit doors, to include glass panes and handrails, if any, after each scheduled serving period meal. Glass panes shall be cleaned with a nonabrasive glass cleaner.

l. The Contractor shall provide cleaning service for all facility windows and window treatments as follows:

The Contractor shall remove, clean and replace curtains once each quarter. The Contractor shall clean windows, screens and storm/screen windows at least quarterly. Windows, screens and storms/screen combination windows shall be cleaned inside and out to include frames. The Contractor shall provide a ladder to accomplish these tasks. Properly cleaned windows shall be free of dirt, waste spots, streaks, smudges and foreign matter. The Contractor will not be responsible for removal of screws, nails and other type of permanent retainers.

m. The Contractor shall perform floor maintenance on floor areas as specified below:

The Contractor shall clean floors so that no visible dirt or dust remains on floors, in corners, behind doors, or under furniture and equipment. Cleaning shall be done in such a manner that no dust is raised. Furniture and equipment shall be moved as necessary during the cleaning process and shall be replaced at the completion of cleaning. Chairs shall not be placed on tables at any time. All debris shall be removed to receptacles provided for this purpose. All cleaning of dining room floors shall be completed no later than the start of each scheduled meal period and prior to the closing of the Mensa facility for the daily operation. Food or beverage spills shall be cleaned within five (5) minutes after occurrence.

n. The Contractor shall sweep and mop (except carpeted areas) all kitchen and dining room floors, to include all access routes and serving areas after each meal. This requirement includes the removal of all marks from floors. Floors shall be cleaned in sections and at no time shall excessive amounts of water be used or allowed to accumulate. At no time shall a water hose be used to accomplish cleaning.

o. The Contractor shall remove all spills around serving and dining areas immediately during serving periods. Spot cleaning shall be accomplished by hand removing, sweeping, and damp mopping areas as necessary to remove food or beverage spills and debris such as cigarette butts, straws, and napkins from dining area floors. This requirement includes removal of water, sand, dirt, and stains caused by open doors or heavy traffic.

p. The Contractor shall, at a minimum, wax and buff room floors once weekly. High traffic areas shall be waxed and buffed as necessary to maintain a high gloss finish. Floors shall be buffed to a uniform smooth gloss. A general, nonskid liquid wax shall be used on all asphalt tile, linoleum, rubber tile, or vinyl tile flooring. No wax is to be applied to ceramic, quarry tile, or concrete terrazzo floors.

q. The Contractor shall strip, apply new wax, and buff floors when requested by the US Government. In the absence of such a request, washing with sterilizing water will satisfy the cleaning requirement of the floors. The Contractor shall remove all dirt and deposits ensuring that all traces of the old wax have been removed and the floor is clean, waxed, and rebuffed.

1.6 US GOVERNMENT MENU/MEAL PREPARATION STANDARDS

1.6.1 PERFORMANCE TIME REQUIRED

It is the Contractor’s responsibility to have all food ready to be served at least ten (10) minutes but not more than 20 minutes prior to the start of the serving times stipulated in the production schedule or dining facility hours of operation.

1.6.2 MEAL PREPARATION

Preparation and serving of meals shall include soups, salads, gravies, sauces, vegetables, meat, fish, poultry, pudding, gelatins, pastries, and other foods constituting a complete meal IAW Current Italian legislation and DA PAM 30-22, Menu Standards. Baked goods shall include, but are not limited to, preparation of breads, rolls, quick breads, pies, cakes, pastries, icings, sauces, and glazes. Based on historical information and the estimated number of meals, a specification about time and methods of cleaning and a general outline of the types of meals to be served by food group are included in this document in paragraph 1.5 DINING AREA

PREPARATION, 1.17 SANITATION REQUIREMENTS, 1.10 PRODUCTS

CHARACTERISTICS, 1.11 FRUIT AND VEGETABLES, 1.12 VARIOUS FOODS, 1.13

PASTA, 1.14 BREAD, 1.15 OILS, and 1.16 IMPORTANT NOTE FOR OPERATORS.

Menus to be served shall be posted one (1) day in advance of service in the dining facility bulletin board at the entrance of the dining facility.

1.6.3 MENU PLANNING

a. The Contractor shall furnish multi-entree menus utilizing fresh, packaged and or frozen food items as noted within this PWS. Seasonal fresh food items and Km 0/local market area shall be prioritized and always included within the daily menu. All food and drink items shall satisfy the provisions in force for hygiene supervision in compliance with A.S.L., Host Nation Public Sanitary Department, and all other applicable and current Italian laws for selection, characteristics, transport, storage, preparation, cooking, re-heating, thawing and services.

b. All food shall be free of deterioration and damage.

c. Menus shall be developed weekly and posted for observation by patrons one (1) week in advance.

d. All menus shall be planned to meet nutritional standards.

e. All meal plans shall be diverse and rotated bi-weekly. Each dish shall not be served more than twice a month. The Menu shall be planned for winter and summer seasons, in order to adjust the recipes with seasonal products, with final approval from the COR. The menu will be compatible with the attached sample (see Attachment No. 3).

f. The Contractor shall post each day, not later than 10:00hrs, menu changes for the following day on the menu display board or other conspicuous location designated for the facility.

g. The Contractor shall provide the following items available for meal services at the serving line: Full Meals, Half Meals, and beverages selection without quantity limitation from dispenser. For Take Away: One (1) ½ liter bottled water will be provided for Full Meals and Half Meals.

1.6.4 LUNCH

Lunch meals shall be offered in strict accordance with paragraph 1.6.5 MEAL

COMPOSITION.

Soup shall be offered during the winter months of October through February and a vegetarian option must always be available for the second course. The Contractor shall provide all menu items, as recorded on the posted menu, to include condiments and beverages, for patron selection at the start of each meal period.

No changes are authorized, unless the Contractor can show the existence of an exceptional justification (i.e., bad weather reduced delivery of some particular vegetables). Any change shall be communicated to and concurred with COR in advance. The Contractor shall prepare sufficient quantities during all segments of meal service (1130-1400) to provide all authorized Mensa patrons/guests with selections in accordance with the meal composition described in paragraph 1.6.5.

1.6.5 MEAL COMPOSITION

FULL MEAL CONSISTS OF:

First Course – 1 serving Second Course – 1 serving Side Vegetable Dish – 2 servings Fruit or Pudding – 1 serving Bread – 1 serving or Italian bread-stick/crackers pack – 3 servings Condiment for First Course – 1 serving

Beverages at dispenser serving line without quantity limitation: smooth water, sparkling water, sparkling cold water, Cola, orange juice, fruit juice, tea’

Beverages for Take Away: ½ liter bottled water

HALF MEAL CONSISTS OF:

a. Choice one:

First Course – 1 serving Side Vegetable Dish – 2 servings Fruit or Pudding – 1 serving Bread – 1 serving or Italian bread-stick/crackers pack – 3 servings Condiment for First Course – 1 serving

Yogurt – 1 serving Beverages at dispenser serving line without quantity limitation: smooth water, sparkling water, sparkling cold water, Cola, orange juice, fruit juice, tea’ Beverages for Take Away: ½ liter bottled water

b. Choice two:

Second Course – 1 serving Side Vegetable Dish – 2 servings Fruit or Pudding – 1 serving Bread – 1 serving or Italian bread-stick/crackers pack – 3 servings Beverages at dispenser serving line without quantity limitation: smooth water, sparkling water, sparkling cold water, Cola, orange juice, fruit juice, tea’ Beverages for Take Away: ½ liter bottled water

SELECTIONS WILL CONSIST OF:

First Course:

At a minimum two (2) offerings plus the Alternate choice – Choice of one (1) Pasta (Variety) Rice (Variety) Winter Hot Soup (Variety) Summer Cold Soup (Variety) Minestrone (Variety) Pasticcio (Variety) Tortellini or Tortelli or Gnocchi or fettuccine all’uovo or Lasagna (Variety- once a week and alternate) Alternative Choice – “Eat light” (2 light or fruit flavor yogurts or 50g cheese like pre-packed cream cheese or mozzarella or 2-200ml fruit juices in lieu of the first course)

Second Course:

At a minimum two (2) offerings plus the Alternate choice – Choice of one (1).

Red and white meat or fish must be served every day.

Cold Plate (Variety of at least three types of cold cuts for a total weight of 100g and one type of cheese for a weight of 100 g)

Salad, Large (“Insalatona” consisting of a large bowl full of a variety of fresh salads, 1medium tomato, corn, shredded carrots, sliced cucumbers, 100g diced wiener and 100g mozzarella or a large bowl full of a variety of fresh salads, 1medium tomato, corn, shredded carrots, sliced cucumbers, 2 boiled egg, 100g tuna) Meat (Variety for a total weight of 150g) Fish (Variety for a total weight of 150g at least twice a week) Eggs (Variety for a total weight of 120g or 2 eggs) Alternative Choice – “Eat light” (3 light or fruit flavor yogurts or 100g light cheese like pre-packed cream cheese or mozzarella or 100g tuna/meat can or 3-200ml fruit juices in lieu of the second course)

Side Vegetable Dish:

At a minimum two (2) offerings plus the Alternate choice – Choice of two (2) Hot vegetables (Green beans, potatoes, peas, spinach, beans, lentils etc.) one (1) offering Cold Vegetables (Beans, carrots, fennel, garbanzo beans, Russian salad etc.) one (1) offering Alternative Choice – “Eat light” (Green salad variety with tomatoes)

1.7 FOOD PREPARATION

Meal Service. The Contractor shall prepare and serve all food items and meals. The Contractor shall maintain food production control in accordance with A.S.L. established standards, Host Nation Public Sanitary Department, and all applicable and current preparation Italian laws. All food items shall be free of deterioration and damage.

The Contractor shall daily provide light recipes, low fat food, preparations and products (30% of daily provided food) so as to offer a variety of selection for those patrons following low calories nutritional diets. HACCP0F

1 must be respected during all food preparation phases.

1.7.1 FOOD PROTECTION AND HANDLING

a. Food Preparation Surfaces. The Contractor shall prepare food on surfaces that have been cleaned, rinsed, sanitized, and dried in accordance with ASL established standards and those of the Host Nation Public Sanitary Department. The US Government also requires adherence to TB MED 530. All operations must respect HACCP guidelines.

b. Protection of Washed Food. The Contractor shall store food, not requiring further washing or cooking before serving, in a manner that protects it against cross contamination.

c. Wrapped Food. Wrapped sandwiches and other wrapped food items shall not be stored in direct contact with ice.

d. Washing Fruits and Vegetables. The Contractor shall thoroughly wash all raw fruits and vegetables with potable water, IAW TB MED 30 to remove residual pesticide, before they are cooked and/or served.

e. Limitation on Use of Ice. Ice used for cooling stored food or food containers shall not be used for human consumption.

1 http://www.salute.gov.it/portale/temi/p2_6.jsp?lingua=italiano&id=1225&area=sicurezzaAlimentare&menu=igiene

f. Tempering of Raw Frozen Food. The Contractor shall properly temper raw frozen food in accordance with ASL standards.

g. Cooking Poultry and Dressing. Poultry, poultry dressing, stuffed meats and dressings containing meat shall be cooked throughout to a minimum internal temperature of 165F with no interruption of the cooking process. The Contractor shall not stuff poultry.

h. Cooking Pork and any Food Containing Pork. All pork and food containing pork shall be cooked to a minimum internal temperature of 160F/71C.

i. Cooked Beef and Roast Beef. Cooked beef and roast beef shall be cooked to a minimum internal temperature of 145F/62C. Rare steak and roast beef shall be held for service at a temperature of at least 140F/60C.

j. Cooking Potentially Hazardous Raw Food. Potentially hazardous raw food shall be cooked to heat all parts of the food to a temperature of at least 140F/60C. Liquid, frozen, or dried egg products shall be used only for cooking and baking.

k. Refrigeration of Potentially Hazardous Food. Potentially hazardous food shall be prepared as close to serving time as is practical. Prior to initial serving such food, other than sandwiches, may be maintained for a maximum of 36 hours at a product temperature not to exceed 40F/5C.

l. Holding Potentially Hazardous Food. The internal temperature of potentially hazardous food, held in a hot status, shall be maintained at 140F/60C.

m. Re-heating Potentially Hazardous Food. All precooked potentially hazardous (refrigerated or frozen) food intended for re-heating shall be heated rapidly to a temperature of 165F throughout before being served. Steam tables, warmers, or other hot food holding equipment, not designed for rapid heating, shall not be used to reheat food.

n. Disposal of Potentially Hazardous Food. Potentially hazardous food, which has been maintained at unsafe temperatures for more than three (3) hours (during preparation and serving) cumulative time, shall be considered unsafe and shall be discarded as waste.

o. Temperature of Chilled Food for Serving. Cold food shall be chilled to a temperature of between 34F/1C and 40F/4C prior to being placed on serving lines.

p. Proper Cooking Temperatures. During each cooking period, thermostats shall be set as prescribed in the recipe for the item being cooked. Thermometers shall be used in all cooking, roasting, and baking as stated in the applicable recipe.

q. Baked Goods. The Contractor shall bake cakes, pies, and pastries, and other baked items, such as biscuits, cornbread, muffins, and rolls. Items shall be baked in a minimum time before serving to ensure fresh products are served. A combination of vendor and Contractor prepared items can be used.

1.8 FOOD SERVING

The Contractor shall serve meals to the authorized Mensa patrons during designated meal hours and maintain authorized Mensa patrons/guests self service areas as follows:

a. Bread shall be of either white (“O” flour) or brown (whole-wheat flour), thoroughly baked with no added fats, preservative, and anti-oxidative. Bread shall be freshly baked and delivered daily. Delivery shall be accomplished using non-toxic-hygienic containers. Preparation date shall be printed on the wrapping and coincide with the date of distribution.

b. Serving Lines. The Contractor shall set up serving lines no earlier than 20 minutes before scheduled serving hours. Set up shall be complete and lines shall open for patron/guest service not later than the scheduled start of each meal period.

c. Beverage Service. The Contractor shall provide the following beverages, without limitation as to quantity, at the serving line dispenser: smooth water, sparkling water, sparkling cold water, Cola, orange juice, fruit juice, tea’. For Take Away the Contractor shall provide: one (1) ½ liter bottled water for Full Meals and Half Meals.

d. Condiment Service. The Contractor shall have available throughout scheduled serving hours, table or counter service condiments and seasonings, and at least olive oil (extra virgin) and white and red wine vinegar. Sugar and sugar substitute shall be available in individual packages or in pour-type dispensers.

e. Food shall be garnished before being placed on serving lines. Food on serving lines shall be covered until serving line opens.

f. The Contractor shall clean spills on serving line equipment as they occur.

g. Food Display. The Contractor shall protect open food and beverages placed on display against patron and other source contamination in accordance with ASL standards. Adherence to TB MED 530 is required. The display of food packages in water or in direct contact with un-drained ice is prohibited.

h. Serving Utensils. The Contractor shall use separate serving utensils for each item served.

Between uses, during service, serving utensils shall be stored in the served food with handle extended, or stored clean, dry and protected from contamination.

i. Individual Service. The Contractor may offer authorized Mensa patrons /guests a choice of “medium” and “well done” when the menu specifies roast beef or grilled steaks. The Contractor may choose to individually slice and serve from the serving line meat items such as roast beef, ham turkey, meat loaf, and steamship rounds.

j. Food Serving Temperatures. The Contractor shall use, maintain, and operate food tables, holding cabinets, display cases, serving lines, and ice cream cabinets so that hot food is served within a temperature range of 140 to 160F and cold food is served within a temperature range of - 10 to 0F. Food shall be within the above specified temperature ranges before being placed in serving equipment. The Contractor shall use bimetallic thermometers (Contractor provided), accurate to +/- 3F, to assure the attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all food.

k. Serving of Food. Contractor personnel serving food shall be courteous and present a helpful attitude toward authorized Mensa patrons /guests. The Contractor shall serve meals cafeteria style unless authorized Mensa patrons /guests request smaller quantities. The Contractor shall serve “to order” food items. The Contractor shall provide sufficient Contractor personnel to serve authorized Mensa patrons/guests at the minimum rate of 200 patrons per hour/100 per 30 minutes. The Contractor shall permit, on the serving line, only employees whose uniforms are clean and neat and wear hairnets. Contractor personnel working on the serving line may not be assigned at the same time to operate the cash register, for hygienic reasons. Contractor personnel assigned to the cash register can only serve pre-packed food such as water, tuna, yogurt, and cracker packages. Additionally, personnel assigned to cash register, must have a working knowledge of MS Office program (standard level) and the English language (sufficient to understand questions about food in case of inquiry about food allergies, etc.,) and be able to obtain US certification to obtain a CAC for Government network and PC authorization.

l. Proactive Replenishment. The Contractor shall prepare items to ensure freshness and optimum flavor, color, texture, and nutritional value. The Contractor shall replenish menu items throughout scheduled serving hours so that authorized Mensa patrons /guests are provided the selections indicated on the Menu in reference to meal composition per paragraph 1.6.5. Empty serving line food containers shall be removed to the kitchen and replaced with filled containers of garnished food. Replenishment food shall not be added to a serving line food container while the food container is on the serving line.

m. Leftovers. The Contractor shall offer for service, as menu enhancements, leftover food that has been prepared and stored in compliance with ASL standards. The Contractor shall not use leftovers as substitute for menu items without prior approval of the COR and shall identify them on the serving line with a label stating: “Prepared yesterday - Preparato ieri”. Items kept at unsafe temperatures or exposed to contamination shall not be retained for use. Food items that are not commercially packaged or unwrapped food, except fresh fruits and vegetables, shall be covered and labeled “leftover” with the date and time it was removed from service. Leftover potentially hazardous food requiring refrigeration after preparation shall be immediately placed in shallow containers, covered, and placed in the refrigerator.

n. Clearing Serving Lines. The Contractor shall remove all food from serving lines within 20 minutes after lines are closed to authorized Mensa patrons /guests. All food that is to be retained for future use shall be covered, labeled, and dated, to include time of day, and placed in proper storage. Cleaning of serving lines shall be completed within 60 minutes after the lines are closed to authorized Mensa patrons/guests.

o. Tray Removal. The Contractor shall remove full tray carts during meal periods and always make available empty tray carts for diners to deposit used trays in a timely manner.

p. Upon request of the customer the Contactor shall provide take-away meals, allowing the customer to carry out and consume lunch outside the HN Mensa dining area.

1) Take-away meals shall be provided in sealed microwave safe and eco-friendly food containers. Servings shall be packed individually except for the second course and the cooked side vegetable dishes, which will be packed within the same container at discretion of the Contractor. The sealed food containers along with the other meal choices like fruit, canned meat or tuna, pre-packed cheese, yogurts, and bottled water shall be collected in a biodegradable plastic bag marked with the name of the customer prior to be issued. The Contractor shall provide with each take-away meal one (1) set of sterile plastic flatware, one

(1) plastic glass and a minimum of three (3) paper napkins. Upon request of the customer, as reported on the ordering form (see attachment 2) , condiments shall be added on food at the moment of filling the sealed containers, otherwise, single doses of salt, pepper, vinegar, and extra-virgin olive oil shall be offered.

2) Take-away meals shall be provided at the serving line during the hours of service from 11:30 to 14:00 or, before the opening of the service, from 11:00 and never later than 11:20, if ordered via fax or contractor email by 9:00 o’clock of the same morning.

3) The Contractor shall prepare a concise message, in Italian and in English, informing customers on related responsibilities, proper utilization and correct handling of Take-Away meals.

This informative message shall be printed on the Take Away order form.

The Contractor shall provide customers ordering take-away meals via fax or contractor email, with a pre-approved form that shall include, on the top, the above-mentioned informative message. Such forms shall be made available at the HN Mensa cash register point or be distributed via email with the support of the COR. Customers will make photocopies of the form for the following uses. Prior to faxing their orders, customers will be required to fill out the form with their name, date, and signature for acknowledgment of the informative message, specify the name of the person they wish to delegate to pick up their ordered take-away meal and transcribe the selected food choices, based on the daily menu composition.

Forms received via fax or contractor email and collected for ordered take-away meals and log registers, signed by those customers that will personally pick up the take-away meals from the serving line, shall be filed by the Contractor and made available for Government inspections.

Samples of ordering forms in English and in Italian are attached to this PWS as Attachment #2, "Ordering forms take away meals, Italian and English version". Cumulative orders for groups will be allowed but shall include the same above mentioned information, personal data and signature of each employee.

Meal cards shall be scanned at the moment of the consignment of each take-away meal. When a delegated person requests to pick up several take-away meals ordered via fax or contractor email, the Contractor shall consign the meals to the individual only if in possession of the original meal cards belonging to the customers who ordered the meals and delegated to the individual. In case of consignment of several take-away meals, the Contractor is responsible to provide boxes or containers to transport multiple orders.

4) Take-away meal service shall also be offered to non-HN patrons following the same procedures and rules described in this paragraph. The Contractor shall invite paying customers to bring exact change at the moment of pickup of the sack lunch. In order to facilitate this process the Contractor shall specify prices of each serving or the complete meal cost on the ordering form which the Contractor shall prepare specifically for this category of paying customers.

5) The Contractor has the prerogative to substitute one or more ordered servings for Take-away meals with similar preparations in case the selected options are no longer available.

6) Fax machine, PC or tablet, printer and paper necessary to receive and process the Take-away orders, shall be provided by the Contractor.

7) The take-away sealed machine and microwaveable single use containers shall be provided by the Contractor. The containers shall be eco-friendly. 1 F

The Contractor is responsible for management of the take away meal service in accordance with the Italian and European Hygienic/Health parameters and regulations.

1.9 REQUISITIONING AND RECEIVING SUBSISTENCE

a. The Contractor is responsible for ensuring all personnel executing requested deliveries, if not in possession of an issued installation pass, are escorted from the gate of the installation to the assigned HN Mensa facility and vice-versa and for informing them of the new delivery location address in case of transfer of the HN Mensa service to a new facility. The Contractor shall be responsible for requisition and to receive subsistence as follows:

b. Receiving Subsistence. The Contractor shall document receipt of direct vendor deliveries with properly signed and controlled vendor delivery tickets. The Contractor shall verify freshness and quantities of all subsistence received and sign issue documents and delivery tickets. The Contractor shall have discrepancies and changes corrected on the spot or noted on the appropriate issue document by the issuing individual. The Contractor shall retain one copy of all issue documents for observation by the US Government authorities.

c. Other Receiving Requirements. Contractor personnel shall off-load all food delivered to the Mensa facility, except direct vendor deliveries. The Contractor shall begin transferring items to appropriate storage locations within ten (10) minutes of arrival.

d. Vendor Deliveries. Commercial vendors will deliver and off-load items not stocked. The Contractor shall begin transferring items to appropriate storage locations within (10) minutes of delivery.

e. Time shift authorized for vendor/food couriers deliveries. Food couriers are required to deliver food outside the shift time of Mensa service (suggested time shift 0700-1030 and 1400- 1500). Contractor needs to coordinate with their couriers IAW the above time shift periods.

1.9.1 STORAGE OF SUBSISTENCE

a. The Contractor shall store subsistence in accordance with normal industry practices. All items shall be placed in proper storage or use areas upon receipt. The Contractor shall segregate subsistence that is found to be damaged or considered unsafe for consumption; e.g., bulging cans, etc. The Contractor shall be responsible for disposal of subsistence residue, in appropriate designated trash containers.

b. Proper Storage of Food. Containers of food, except premixed metal beverage containers, shall be stored a minimum of six (6) inches above the floor on pallets or shelves, but shall not be stored under exposed or unprotected sewer or water lines, except for automatic fire protection sprinkler heads. Nonfood items such as cleaning supplies, insecticides, and like items shall not be stored in food preparation or food storage areas.

2 https://www.biogreengate.it/contenitori-take-away/

c. Removing Food from Original Containers. The Contractor shall place and store in a covered and labeled (item name, time, and date) container all food, whether raw or prepared, if removed from its original container and not immediately used.

d. Chilled Food. Chilled food shall be stored under refrigeration so that the product is maintained within a temperature range of 34F/1C and 40F/5 C.

e. Frozen Food. Frozen food shall be held at a temperature of 0F/0C to -10F/-20C or below during storage.

f. Bulk Storage. The Contractor shall store bulk food, such as rice, salt, sugar, or flour, when not stored in its original container, in clean, disposable, food grade plastic liners which have been placed in a covered metal, plastic storage container or in a stainless steel ingredient bin.

g. Food Unfit for Human Consumption. Should the Contractor discover subsistence items, after receipt, which are damaged or deteriorated due to mishandling, aging, insect or rodent infestation, or any other reason, the Contractor shall dispose of items properly at the Contractor’s expense.

h. Emergency Power Outages. The Contractor shall notify the Contracting Officer orally, as soon as possible, in the event of unscheduled power outages, gas or steam shutdowns, equipment failures, or similar events that may result in the loss or contamination of food, or impair the Contractor’s ability to perform in accordance with requirements of this contract.

Follow-up written notification shall be made by the Contractor when requested by the Contracting Officer.

1.10 PRODUCT CHARACTERISTICS

a. The quality of the meal prepared and served also depends on the quality of the raw material used, which must be of “prime quality”.

b. Quality is intended as: hygienic, nutritional, organic, and of product quality.

c. The general parameters to be referred to in purchasing food are:

Precise sales denomination of the product in accordance with the Italian law;

Correspondence of the supplies with the provisions of these specifications;

Labeling with the most exhaustive indications, in accordance with Regolamento UE

1169/2011 Art. 9 and subsequent modifications and special regulations for each product class;

Minimum conservation time clearly displayed on every package and /or carton;

Integral packing without manifest alterations, cans not swollen, rusted or dented, cartons not torn, etc.;

Integrity of the product delivered (cartons closed at source mildew, parasites, product defects, unpleasant odors, and tastes, etc.);

Specific organic characteristics of the food (appearance, color, odor, flavor, consistency, etc.);

Hygienically and technologically appropriate means of transport in a perfect state of conservation;

Recognized and proven professional seriousness of the supplier;

Proper supply and net weight Not OGM/GMO free products 2F

Be transported in accordance with the provisions of D.P.R. no 327 of 26.03.80 and D.M.

16.12.1993.

Packaging required IAW current legislation Reg. (CE) 607/2009; Reg. (UE)

1169/2011and subsequent update 3F

Label of products IAW Reg. (UE) 1169/2011 and subsequent update 4F

1.10.1 FRESH BEEF MEATS

a. General conditions: These must satisfy the provisions in force for hygiene supervision in compliance with…